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Transcript

Can you actually cook? · Dos Amigos

• 0:10
  Speaker 1: Hello, this is Freddy Rodriguez. And this is Wilmer Valderrama.
• 0:14
  Speaker 2: Welcome to Dos Amigos.
• 0:15
  Speaker 1: Dos Amigos.
• 0:17
  Speaker 3: We hear that you've been listening, that you've been downloading,
• 0:20
  Speaker 3: and you've been subscribing. We thank you for the love
• 0:24
  Speaker 3: you give us and for being part of the Dos
• 0:26
  Speaker 3: Amigos community.
• 0:27
  Speaker 1: Today, we're going to do something different.
• 0:29
  Speaker 3: And the reason why we're going to do something different
• 0:30
  Speaker 3: is because we always talk about loving food.
• 0:34
  Speaker 1: Yeah.
• 0:35
  Speaker 3: But we never dug in really into the likes, dislikes,
• 0:40
  Speaker 3: interests of food.
• 0:42
  Speaker 1: And, like, I don't know. Are you a good cook?
• 0:45
  Speaker 1: I'm a pretty good cook. Yeah. I've got my go-tos.
• 0:49
  Speaker 1: What about you? Are you a good cook? I... Let
• 0:52
  Speaker 1: me see. I mean, do you even have time to cook?
• 0:54
  Speaker 1: I'm a great griller.
• 0:55
  Speaker 2: Like, I'm an ill griller.
• 0:57
  Speaker 3: I love smoking, you know, also smoking meats and... I've
• 1:03
  Speaker 3: actually smoked a pizza before. I smoke tomahawk, I smoke salmon,
• 1:07
  Speaker 3: I smoke everything. I just get in there and I
• 1:09
  Speaker 3: kind of get inventive with it. But what's the most
• 1:12
  Speaker 3: complicated thing you cook?
• 1:16
  Speaker 1: I make a pretty mean arroz con pollo, man. Ay,
• 1:19
  Speaker 1: que rico. Yeah. Ay, ay, ay. Yeah, with gandules and
• 1:24
  Speaker 1: the whole shebang.
• 1:25
  Speaker 4: Sometimes I went to the Dominican Republic and I noticed
• 1:29
  Speaker 4: they put plantains in their arroz con pollo.
• 1:32
  Speaker 1: It was freaking delicious. It's so great.
• 1:34
  Speaker 2: It's that sweet finish to that bite.
• 1:36
  Speaker 1: Oh, man. It had this sweet and salt.
• 1:38
  Speaker 2: Wait, so what is the secret to a good Puerto
• 1:41
  Speaker 2: Rican rice?
• 1:43
  Speaker 1: The secret is the sofrito, you know, sazon. Because most rice.
• 1:49
  Speaker 3: Is very plain and you just boil it in water,
• 1:52
  Speaker 3: maybe a little salt.
• 1:53
  Speaker 1: But what do we Latinos do to that rice?
• 1:56
  Speaker 4: It's that sofrito that my mom always had.
• 1:59
  Speaker 1: My mom used to always have jars of it in
• 2:02
  Speaker 1: the freezer.
• 2:03
  Speaker 4: I have an aunt who actually sells it. I remember
• 2:06
  Speaker 4: one time I went to my mom's house and she
• 2:07
  Speaker 4: had all of these jars in her freezer.
• 2:09
  Speaker 1: I'm like, what is that? She's like, your aunt just
• 2:12
  Speaker 1: sold me 10 bottles of sofrito. Shout out to my
• 2:15
  Speaker 1: Aunt Martha. So she slings it like drugs. That's great.
• 2:22
  Speaker 1: She slings sofrito like drugs. Yeah, man, like sofrito.
• 2:26
  Speaker 4: You put some gandules in it. Sometimes you chop up
• 2:29
  Speaker 4: some salchichas.
• 2:32
  Speaker 1: The chicken, obviously, right?
• 2:35
  Speaker 4: I like it nice and garlicky. Sometimes you can throw
• 2:38
  Speaker 4: a little bit of onion in there. Some people get
• 2:40
  Speaker 4: a little weird about onions.
• 2:42
  Speaker 1: I like onions. But, yeah, I make a pretty mean
• 2:46
  Speaker 1: arroz con pollo. Bro, you have to make that for us. Yes.
• 2:50
  Speaker 1: I will. I absolutely will.
• 2:52
  Speaker 2: Well, you did the rice, and I'll grill the meats.
• 2:55
  Speaker 1: So wait, wait.
• 2:56
  Speaker 4: Okay, so take me through this process of I've never
• 2:58
  Speaker 4: been great at grilling meats, man.
• 3:00
  Speaker 1: I mean, I could throw a burger on the grill, but.
• 3:04
  Speaker 2: You know, there's so many different ways to grill a steak, right? Yeah.
• 3:12
  Speaker 1: But it's about, like, the trick is when do you
• 3:16
  Speaker 1: eat it? When? When do you eat it? Uh-huh.
• 3:20
  Speaker 3: Because you don't pull it off the grill or the
• 3:24
  Speaker 3: smoker or, you know, or the oven and just cut it.
• 3:30
  Speaker 4: Oh, okay.
• 3:30
  Speaker 3: You need to let it sit. So as it's cooling
• 3:35
  Speaker 3: down to, like, an eating temperature, it's actually trapping it.
• 3:41
  Speaker 3: the juices and the tenderness. So the more juicy it is,
• 3:44
  Speaker 3: the more tender it's going to be for you as well.
• 3:47
  Speaker 3: So like when you pull out a New York strip,
• 3:49
  Speaker 3: you don't just like cut it.
• 3:51
  Speaker 1: You wait how long?
• 3:52
  Speaker 3: I'd say maybe, you know, two, three minutes, you know,
• 3:55
  Speaker 3: just let it like sit for a little bit, you know,
• 3:58
  Speaker 3: and then get in it.
• 3:59
  Speaker 4: Right.
• 3:59
  Speaker 3: And same thing with tomahawks, right? With tomahawks, like they're
• 4:02
  Speaker 3: really thick cuts. And, you know, what I like to do, someone, uh,
• 4:09
  Speaker 3: taught me how to, um, Lather the whole tomahawk in
• 4:18
  Speaker 3: olive oil.
• 4:19
  Speaker 4: Oh.
• 4:20
  Speaker 3: And then do your seasoning and do heavy on the seasoning.
• 4:24
  Speaker 1: Because what? The olive oil keeps the seasoning on it? Yeah.
• 4:28
  Speaker 4: Yeah.
• 4:28
  Speaker 1: It's sticky.
• 4:29
  Speaker 2: It's sticky.
• 4:30
  Speaker 1: But it also traps the oils, too.
• 4:32
  Speaker 3: So all the good fats cook with that essence of
• 4:35
  Speaker 3: the olive oil, and that's really good, too.
• 4:36
  Speaker 1: Do you put slits in it before you put the
• 4:38
  Speaker 1: olive oil, or do you just put it like that?
• 4:40
  Speaker 3: No, I lather it, and then I do the sazon, right?
• 4:48
  Speaker 3: I do the seasoning.
• 4:51
  Speaker 1: What does your seasoning consist of?
• 4:53
  Speaker 2: There is, okay, so I like lemon pepper.
• 4:56
  Speaker 1: It's a good one, right? And then there's some really
• 4:58
  Speaker 1: beautiful blends.
• 5:00
  Speaker 3: Uh, shout out to Cedric, the entertainer and, um, And
• 5:03
  Speaker 3: Anthony Anderson, they put me out to game.
• 5:05
  Speaker 2: They have their own seasoning. Their own seasoning?
• 5:08
  Speaker 1: For steaks. Really? Yeah.
• 5:09
  Speaker 2: I didn't know that.
• 5:11
  Speaker 1: Forget what it's called.
• 5:12
  Speaker 3: What is the company called? I want to give them
• 5:13
  Speaker 3: a shout out. Because Cedric is, you know, he's the man, man.
• 5:17
  Speaker 3: He's like a really dear friend. And Anthony is also
• 5:19
  Speaker 3: my good buddy.
• 5:20
  Speaker 1: Yeah. They both have the company together.
• 5:23
  Speaker 4: Yeah.
• 5:23
  Speaker 2: They love to cook together.
• 5:24
  Speaker 1: Really? AC Barbecue. AC Barbecue. Yeah, yeah. You're not a queen,
• 5:30
  Speaker 1: so it sounds like you. No. Yeah.
• 5:33
  Speaker 4: The what?
• 5:33
  Speaker 1: The what? What'd you say? No, just saying if you
• 5:37
  Speaker 1: want to do it clean. So it doesn't sound like
• 5:39
  Speaker 1: you're asking me. But it is.
• 5:41
  Speaker 3: It is. No, no, it's it's it's you know, that's
• 5:44
  Speaker 3: where that's where the partnership is for.
• 5:48
  Speaker 2: Um, but anyhow, so yeah, it's, it's, it's a really
• 5:50
  Speaker 2: good seasoning. It's like, you know, heavy and pepper and
• 5:53
  Speaker 2: heavy and sea salt and stuff like it.
• 5:55
  Speaker 1: It's really good.
• 5:56
  Speaker 3: Um, but you kind of lather it and you go
• 5:57
  Speaker 3: heavy on, on the seasoning. You make sure it's like
• 6:01
  Speaker 3: covering seasoning, right?
• 6:02
  Speaker 4: Yeah.
• 6:03
  Speaker 3: What I like to do is I do that and
• 6:06
  Speaker 3: then I smoke it for about two to three hours.
• 6:10
  Speaker 1: Smoke it three or three hours first. Okay, now when
• 6:11
  Speaker 1: you say smoking it, explain.
• 6:13
  Speaker 3: I put it in the trigger, I put it in
• 6:14
  Speaker 3: the egg, I put it in like whatever your smoking
• 6:16
  Speaker 3: place is. You put it in there at a very
• 6:19
  Speaker 3: low temperature and you let it kind of smoke for
• 6:21
  Speaker 3: over three hours. And so it slowly cooks like at
• 6:23
  Speaker 3: 160 degrees, 180 degrees. You're just like slowly cooking it.
• 6:29
  Speaker 3: And what it does is it doesn't make it sweat.
• 6:32
  Speaker 3: So it retains a lot of the juices, right? Then
• 6:34
  Speaker 3: once it gets to 130 degrees, you know, that's like
• 6:38
  Speaker 3: medium rare. A medium, 120, 130, one medium rare. I
• 6:43
  Speaker 3: like a medium, right? Because I like that crispy ending, right?
• 6:47
  Speaker 3: So what I do is I pull it out. And
• 6:49
  Speaker 3: then at that point, the grill has been scorching hot, right?
• 6:53
  Speaker 3: I've been heating up the grill. So I put it
• 6:55
  Speaker 3: out of, I pulled it out of the smoker.
• 6:59
  Speaker 1: Right.
• 7:00
  Speaker 2: And at 125, 130 degrees.
• 7:02
  Speaker 3: And then I put it in the flames and just
• 7:04
  Speaker 3: charred the outside for like another, you know, maybe four minutes,
• 7:08
  Speaker 3: five minutes just to give it that crispy finish.
• 7:11
  Speaker 1: Right.
• 7:12
  Speaker 3: And then at that point it, it heat up the,
• 7:16
  Speaker 3: the tomahawk to probably about one, I don't know, 139, 140,
• 7:21
  Speaker 3: you know, then you pull it out and then you
• 7:24
  Speaker 3: get to get to 145, 146, which is perfect medium.
• 7:27
  Speaker 1: Yeah.
• 7:28
  Speaker 3: And you let it sit for like, you know, you know,
• 7:32
  Speaker 3: five minutes, 10 minutes. And then you, slice it and
• 7:36
  Speaker 3: he's just like accordion now. Like it's, it's pretty, pretty remarkable.
• 7:42
  Speaker 4: Okay. But when you say smoker, do you, do you
• 7:44
  Speaker 4: actually have to have a smoker or do you mean
• 7:48
  Speaker 4: like a, like a smoker smoker?
• 7:49
  Speaker 1: Like you buy a smoker. Yeah. Okay. Okay. I see.
• 7:52
  Speaker 1: I see.
• 7:53
  Speaker 4: Um, I wasn't sure if you met, if you were
• 7:55
  Speaker 4: using it as like, you were saying like you put
• 7:57
  Speaker 4: it in the, in the oven or something like that.
• 7:58
  Speaker 3: No, the smoker is like something's outside. Some people burn
• 8:02
  Speaker 3: the chips. Some people have the triggers and people have
• 8:04
  Speaker 3: the egg. Yeah.
• 8:05
  Speaker 1: You know, and the egg.
• 8:07
  Speaker 4: Yeah.
• 8:07
  Speaker 1: The green egg.
• 8:08
  Speaker 2: Yeah.
• 8:08
  Speaker 4: Yeah.
• 8:08
  Speaker 1: I've seen that. I've seen that. So, yeah.
• 8:10
  Speaker 2: So I kind of I like doing that. And for
• 8:12
  Speaker 2: some reason, I'm not going to do that.
• 8:15
  Speaker 3: What I'd like to do is, you know, just get
• 8:18
  Speaker 3: on the grill and, you know, low, low temperature. Don't
• 8:21
  Speaker 3: burn it too much. You know, let it cook a
• 8:22
  Speaker 3: little bit. Suspend it. Don't put it right on the grill.
• 8:25
  Speaker 2: Let it cook a little bit and then drop it
• 8:26
  Speaker 2: on the grill so it like burns and stuff.
• 8:28
  Speaker 4: Man, so you have two machines going then. So you
• 8:30
  Speaker 4: have the smoker and you have the grill.
• 8:32
  Speaker 2: Yeah, I smoke it first and then I just char it. Wow.
• 8:35
  Speaker 1: And then how long do you char it for?
• 8:37
  Speaker 3: I'd say about five to six minutes because the heat
• 8:41
  Speaker 3: is hard. You don't want to burn it.
• 8:45
  Speaker 4: Yeah.
• 8:45
  Speaker 3: But yeah, so anyways, but steaks is my thing. I
• 8:48
  Speaker 3: love making steaks. I can make some pastas, you know,
• 8:52
  Speaker 3: but I'm not very good at that sauce. But, dude, then,
• 8:58
  Speaker 3: you know, then you, soups, I think I can probably
• 9:02
  Speaker 3: nail the soup or two.
• 9:03
  Speaker 1: Yeah.
• 9:03
  Speaker 2: Mine is pretty good at the soup game, you know,
• 9:05
  Speaker 2: and I kind of love the soup.
• 9:08
  Speaker 4: I've become quite the, I've sent you video, I've become
• 9:12
  Speaker 4: quite the pizza maker.
• 9:13
  Speaker 1: Oh, yeah. Pizza's great. I can make pizza.
• 9:16
  Speaker 2: Do you have a secret to cooking a pizza?
• 9:19
  Speaker 1: I make my own dough. Where people tend to buy dough.
• 9:24
  Speaker 4: Right, right.
• 9:24
  Speaker 1: You buy the kit. No, I make it from scratch.
• 9:28
  Speaker 4: I have a recipe and I get the flour and
• 9:32
  Speaker 4: I get the yeast. I mean, it's a bit of
• 9:33
  Speaker 4: a process that takes a day. Sometimes you make it
• 9:37
  Speaker 4: the day before and you let the dough proof overnight.
• 9:42
  Speaker 1: But I have a pizza oven and everything, man. It's crazy.
• 9:46
  Speaker 2: You think about growing up and outbringings.
• 9:49
  Speaker 1: I mean, I remember.
• 9:51
  Speaker 3: Those humble beginnings where you had to eat what was
• 9:54
  Speaker 3: in the refrigerator. What was that national flower that was
• 9:58
  Speaker 3: always in your refrigerator? My mom just always had rice
• 10:03
  Speaker 3: and beans, man. Every single day.
• 10:07
  Speaker 1: It was rice and beans. I'm not kidding you. From
• 10:10
  Speaker 1: two days ago, by the way. Yeah. In the Tupperware, right?
• 10:15
  Speaker 4: The old yellow Tupperware with the aluminum foil on the top.
• 10:18
  Speaker 1: It didn't even have a cover.
• 10:21
  Speaker 4: Every single day was rice and beans, man.
• 10:23
  Speaker 1: Let me see.
• 10:23
  Speaker 3: What else did we have that was always there? There
• 10:26
  Speaker 3: was always half an onion. Just sitting there, like, staring
• 10:30
  Speaker 3: at you every time you open up an onion.
• 10:33
  Speaker 1: Stinking up the fridge.
• 10:34
  Speaker 2: Yeah, just like, wait, did she never know when she
• 10:36
  Speaker 2: was going to use onions?
• 10:38
  Speaker 1: Or cilantro. Did your mom ever have? Cilantro is a staple.
• 10:41
  Speaker 3: Cilantro is in the drawer 24 hours a day, seven
• 10:45
  Speaker 3: days a week.
• 10:46
  Speaker 1: Yeah, my mom used to have that. Cilantro everything. Cilantro everything. Yeah,
• 10:50
  Speaker 1: she always had cilantro.
• 10:52
  Speaker 3: Yeah, what other stuff was in the refrigerator back in
• 10:54
  Speaker 3: the day?
• 10:55
  Speaker 1: Kool-Aid.
• 10:57
  Speaker 4: Oh, yeah.
• 10:57
  Speaker 1: My mom used to rock some Kool-Aid. Cheese? Like the block?
• 11:01
  Speaker 1: The big government cheese? Oh, man. I can't believe you
• 11:06
  Speaker 1: said that.
• 11:06
  Speaker 2: The big government cheese, man.
• 11:09
  Speaker 1: Nothing would last forever. Like, what does that say? Oh, yeah, man.
• 11:13
  Speaker 1: That the cheese doesn't expire. Yeah, man. And it would say, like,
• 11:17
  Speaker 1: cheese product. Yeah. It wouldn't even say, like, cheese product. Yeah.
• 11:22
  Speaker 2: That's so crazy. I never noticed that part. Yeah.
• 11:26
  Speaker 1: That means it's not real cheese. It's cheese product. It
• 11:29
  Speaker 1: tastes like cheese.
• 11:31
  Speaker 3: I think I still have some cheese from like 1997. Yeah, yeah.
• 11:36
  Speaker 3: And it's thriving.
• 11:37
  Speaker 1: Yeah. It's thriving, you know. But yeah, I mean, it's interesting.
• 11:42
  Speaker 3: Our parents, you know, even though we had that humble beginnings,
• 11:45
  Speaker 3: you know, they would make a meal out of anything,
• 11:48
  Speaker 3: you know. And they would also... pay it forward with
• 11:51
  Speaker 3: our leftovers. Was your family a leftover family?
• 11:54
  Speaker 1: Big time.
• 11:54
  Speaker 4: Yeah.
• 11:55
  Speaker 1: Big time.
• 11:56
  Speaker 4: I mean, you know, my mom would make stuff and
• 11:58
  Speaker 4: it'd be like two, three days. We'd be, we'd be
• 12:00
  Speaker 4: trying even, even as of like five years ago, I'd go.
• 12:03
  Speaker 1: To her house and be like, mom, it's been like two,
• 12:06
  Speaker 1: three days. You've had this in the fridge already, you know,
• 12:09
  Speaker 1: and she'd still be heating it up. My mom would
• 12:11
  Speaker 1: heat it up.
• 12:12
  Speaker 3: Yeah. She would grab the leftover rice, the leftover beans,
• 12:15
  Speaker 3: you know, a bunch of the leftover chicken and, You know,
• 12:19
  Speaker 3: if there was an extra tomato or whatever, and then
• 12:21
  Speaker 3: she'd just put it all in the pan and just deep,
• 12:24
  Speaker 3: just fry it.
• 12:24
  Speaker 1: Yeah.
• 12:25
  Speaker 3: You know, just put some oil in there and just
• 12:27
  Speaker 3: like pan, you know, pan heat it up and stir
• 12:29
  Speaker 3: it until it got kind of crispy.
• 12:31
  Speaker 1: Oh, yeah. Yeah.
• 12:33
  Speaker 2: She still does that. And she'd invite you over to
• 12:35
  Speaker 2: like come eat leftovers.
• 12:37
  Speaker 3: Yeah.
• 12:37
  Speaker 1: And I'm like, mom, where did you get stir fry?
• 12:39
  Speaker 3: Yeah.
• 12:40
  Speaker 1: She doesn't answer. She doesn't answer. Yeah, yeah. But yeah,
• 12:45
  Speaker 1: that's the thing.
• 12:46
  Speaker 3: The only thing that doesn't age well is arepas.
• 12:50
  Speaker 1: You got to eat arepas fresh. Yeah. At least the
• 12:53
  Speaker 1: same day.
• 12:54
  Speaker 2: Yeah.
• 12:56
  Speaker 1: It's like a burger, right? Like you can't, like you
• 12:59
  Speaker 1: got to eat the burger fresh.
• 13:01
  Speaker 2: Are you a burger guy or are you a steak guy?
• 13:03
  Speaker 2: It's two different things, but.
• 13:07
  Speaker 1: If I go someplace, I always got to try the burger.
• 13:11
  Speaker 1: I always got to see. Really? Yeah.
• 13:14
  Speaker 3: So like if you open the menu and all of
• 13:16
  Speaker 3: a sudden it's like, oh, Wagyu burger.
• 13:18
  Speaker 1: You're like, got to have it. Yeah. Because it says
• 13:21
  Speaker 1: something about the place to me. If you can do
• 13:24
  Speaker 1: a good burger.
• 13:25
  Speaker 4: Yeah. Man, I just discovered, I don't know if I
• 13:28
  Speaker 4: can say, can I say a place I discovered?
• 13:30
  Speaker 1: Yes, of course.
• 13:32
  Speaker 4: I discovered, so there's a burger joint in Chicago called
• 13:35
  Speaker 4: White Castle Burger.
• 13:36
  Speaker 1: Oh, sure. Yeah. I don't know if you've heard of
• 13:38
  Speaker 1: White Castle. Well, they made a movie, right? In every movie.
• 13:42
  Speaker 1: Or Harold and Kumar. But I grew up on White
• 13:46
  Speaker 1: Castle in Chicago. And I found a place here in
• 13:49
  Speaker 1: LA called Wendell Burger.
• 13:51
  Speaker 4: If you get it without the special sauce, it tastes
• 13:54
  Speaker 4: like White Castle Burger.
• 13:56
  Speaker 1: Oh, no kidding. So it reminds me of home. Pickles
• 13:58
  Speaker 1: or no pickles? With pickles. Okay. So White Castle Burgers
• 14:02
  Speaker 1: is pickles and onions, and that's it. In New York.
• 14:06
  Speaker 4: They put ketchup on it, which for me changes the flavor.
• 14:11
  Speaker 4: You got to have a Chicago style.
• 14:12
  Speaker 1: Chicago is no ketchup. No ketchup.
• 14:16
  Speaker 3: I reviewed on my Instagram account a Chicago dog.
• 14:20
  Speaker 1: You reviewed a Chicago dog? I made one. Yeah, yeah.
• 14:24
  Speaker 2: And I reviewed it myself.
• 14:25
  Speaker 1: But you made it yourself.
• 14:26
  Speaker 3: I'm going to give myself an F.
• 14:28
  Speaker 1: You're a big.
• 14:29
  Speaker 2: I'm going to give myself an F for effort.
• 14:31
  Speaker 1: Yeah. It was not.
• 14:35
  Speaker 3: It was not my brightest day. I'm like, you know,
• 14:37
  Speaker 3: I want to review a hot dog because I love
• 14:38
  Speaker 3: a hot dog.
• 14:39
  Speaker 1: Yeah, yeah, yeah.
• 14:40
  Speaker 3: And I'm in Chicago for Monster Jam, you know, and
• 14:43
  Speaker 3: I'm there doing some promotional stuff for NCIS. We did
• 14:46
  Speaker 3: a whole NCIS CBS day at Monster Jam in Chicago. Right.
• 14:50
  Speaker 2: So I went there for the day.
• 14:53
  Speaker 3: And they had a full spread so you could make
• 14:56
  Speaker 3: your own Chicago dog.
• 14:57
  Speaker 1: It had all the ingredients. But what was the dog from?
• 15:00
  Speaker 1: I mean, I'm pretty sure... From down the street. I
• 15:08
  Speaker 1: don't know. Like Frank's? So I was like, oh, you
• 15:13
  Speaker 1: know what?
• 15:13
  Speaker 3: Let me get a bunch of Chicago people really mad
• 15:16
  Speaker 3: at me, right? So then I grabbed the bun and
• 15:18
  Speaker 3: I go, first, you do the mayonnaise.
• 15:22
  Speaker 1: Oh, dude. He got booed off immediately. So I put
• 15:28
  Speaker 1: the wiener on it. I'm like, and then I put
• 15:30
  Speaker 1: the wiener. And they're like, oh, you call them dogs, bro.
• 15:33
  Speaker 1: Like everyone's so mad.
• 15:35
  Speaker 2: And then the relish, I called it, now we put
• 15:39
  Speaker 2: the seaweed.
• 15:39
  Speaker 3: And people are flipping out, like the Chicagoans that were
• 15:43
  Speaker 3: so angry at me.
• 15:45
  Speaker 1: But did you actually get to have like a real
• 15:48
  Speaker 1: one from like a real place? No, I didn't.
• 15:49
  Speaker 2: But I didn't put any ketchup on it.
• 15:52
  Speaker 1: Yeah. No, bro.
• 15:53
  Speaker 4: You got to have like a, because especially since you're
• 15:55
  Speaker 4: like a connoisseur, you got to have one from like
• 15:58
  Speaker 4: a real place in Chicago.
• 15:59
  Speaker 3: I know, dude.
• 16:00
  Speaker 2: I love a Chicago dog.
• 16:01
  Speaker 4: Yeah.
• 16:02
  Speaker 1: I love a Chicago dog.
• 16:03
  Speaker 4: Vienna beef, which is a staple in Chicago.
• 16:06
  Speaker 1: Wow. That's great. You ever had an Italian beef from Chicago?
• 16:10
  Speaker 1: It's so hard to describe. You know where they have them?
• 16:14
  Speaker 1: There's a place in Studio City called Gino's East. Is
• 16:17
  Speaker 1: that also the one that you can dip? Yeah. So
• 16:21
  Speaker 1: it comes dipped. already.
• 16:24
  Speaker 4: So you order it double dipped and so it's all
• 16:26
  Speaker 4: like the bun is wet, like everything.
• 16:28
  Speaker 1: But it's so fricking delicious. Oh God.
• 16:31
  Speaker 3: That was some like mozzarella cheese. You're describing the Italian birria.
• 16:37
  Speaker 1: Yeah. Yeah, I guess so. You get the consomme. I
• 16:40
  Speaker 1: see that. I see that.
• 16:42
  Speaker 4: Gino's East here in LA, man. They have it over
• 16:45
  Speaker 4: in Studio City. Can Italian be double dipped? Yeah.
• 16:49
  Speaker 2: Also, I just want to give a shout out to
• 16:51
  Speaker 2: Roy Choi for a second.
• 16:52
  Speaker 1: Yeah.
• 16:52
  Speaker 2: He sent his truck over to the set of NCIS.
• 16:55
  Speaker 1: Oh, did he? Oh, it was a hit. Yeah.
• 16:57
  Speaker 2: It was pretty crazy, man.
• 16:59
  Speaker 1: Yeah, yeah, yeah. I just saw him last night.
• 17:01
  Speaker 2: And nobody got the chance. So that really worked out.
• 17:04
  Speaker 1: It's good to hear. It's good to hear.
• 17:06
  Speaker 2: You know, that won't work out for everyone.
• 17:08
  Speaker 1: Yeah, yeah, yeah.
• 17:10
  Speaker 2: All right.
• 17:11
  Speaker 3: So if you had to have your last meal of
• 17:14
  Speaker 3: your life, what would be that food?
• 17:17
  Speaker 1: What would be that meal?
• 17:22
  Speaker 4: It would be, it would be, so there's this dish
• 17:29
  Speaker 4: that traditionally Puerto Ricans only make around Christmas time. And
• 17:34
  Speaker 4: it's the equivalent to like what Mexicans do, tamales. But
• 17:38
  Speaker 4: we call it, we call it pateles. And that's kind
• 17:43
  Speaker 4: of hard to explain. So you know how like a tamale, right,
• 17:46
  Speaker 4: is made out of like masa? Masa. So this is
• 17:49
  Speaker 4: made out of verduras and they roll it up in
• 17:52
  Speaker 4: a banana leaf.
• 17:53
  Speaker 1: Yeah. Like they do with tamales. Correct. Yeah.
• 17:57
  Speaker 3: Yeah.
• 17:57
  Speaker 4: And they fill it with whatever, like chicken, beef, whatever,
• 17:59
  Speaker 4: you know.
• 18:01
  Speaker 1: But man, when somebody does like pateles, right?
• 18:04
  Speaker 4: There's another dish called alcapurrias as well.
• 18:08
  Speaker 1: It's transformative.
• 18:10
  Speaker 2: So that'd be your last meal?
• 18:12
  Speaker 1: Yeah, man. Yeah. Because I'd never get it. I only
• 18:14
  Speaker 1: get it around holidays. It's so hard to make. What
• 18:18
  Speaker 1: about you? I would do my mom's soup. Yeah, what
• 18:21
  Speaker 1: kind of soup?
• 18:22
  Speaker 3: She makes, like, she pressure cooks the bone of the beef,
• 18:26
  Speaker 3: you know?
• 18:27
  Speaker 1: She pressure cooks it?
• 18:28
  Speaker 3: She pressure cooks it until, like, the bone substance just, like,
• 18:32
  Speaker 3: becomes part of the broth, you know?
• 18:33
  Speaker 1: Yeah, yeah.
• 18:34
  Speaker 3: And then she'll pressure cook the beef and the vegetables together.
• 18:38
  Speaker 3: What do you mean by pressure cook? Well, you know,
• 18:40
  Speaker 3: like those pressure cookers where, like, you can put a
• 18:43
  Speaker 3: bunch of stuff in it, broth or water in it,
• 18:46
  Speaker 3: and you seal it. You, like, air compress seal it,
• 18:48
  Speaker 3: and it's just pressure cooking in there. And what it
• 18:51
  Speaker 3: is is it gets really hot in there, and the pressure,
• 18:54
  Speaker 3: you know, helps with the cooking. But what's really amazing
• 19:00
  Speaker 3: about it is that you can put vegetables, you can
• 19:02
  Speaker 3: put beef, you can put bones, you can put all
• 19:04
  Speaker 3: this stuff in there and soup. And then what it
• 19:06
  Speaker 3: does is like it releases the substance from all the
• 19:09
  Speaker 3: ingredients that are in there and it becomes el sancocho.
• 19:11
  Speaker 1: So it would be my mom's sancocho. Sancocho. There's a
• 19:16
  Speaker 1: song called El Sancocho Prieto. Do you know this song?
• 19:20
  Speaker 2: No, but it sounds racist.
• 19:25
  Speaker 1: It's a traditional Christmas song.
• 19:28
  Speaker 4: Wait, is this the soup that Topher had that he
• 19:30
  Speaker 4: said that he had to take a dump after?
• 19:33
  Speaker 3: Yeah, it was a little complex for his- For his palate.
• 19:38
  Speaker 2: His cereal palate.
• 19:40
  Speaker 1: His palate, yeah.
• 19:41
  Speaker 3: Remember we talked about Topher loves his cereal.
• 19:46
  Speaker 1: He's a big cereal guy. Big cereal. Every morning he
• 19:48
  Speaker 1: gets a little cereal. Yeah.
• 19:50
  Speaker 2: Cereal and water he has cereal water in his cereal I'm.
• 19:55
  Speaker 3: Just kidding he still puts he uses milk but he
• 19:59
  Speaker 3: drinks water yeah I remember going to breakfast with him
• 20:04
  Speaker 3: and I'm getting like eggs and hash browns and whatever
• 20:06
  Speaker 3: and then and I felt guilty eating real food.
• 20:11
  Speaker 1: Yeah.
• 20:11
  Speaker 3: Because he was killing a Captain Crunch ball, you know?
• 20:16
  Speaker 1: But, yeah. Are you a breakfast guy? I love breakfast.
• 20:22
  Speaker 4: Yeah.
• 20:22
  Speaker 2: But it doesn't always start my day right.
• 20:27
  Speaker 4: Yeah.
• 20:27
  Speaker 3: I mean, it makes me feel a little sluggish sometimes,
• 20:29
  Speaker 3: you know? But you got to do something light, you know,
• 20:33
  Speaker 3: something for energy, you know, I guess.
• 20:35
  Speaker 1: Like what?
• 20:37
  Speaker 3: Maybe like a You know, some little scrambled eggs with
• 20:40
  Speaker 3: like an Ezekiel bread, you know, just something that like
• 20:44
  Speaker 3: flourless bread because the flourless bread kind of absorbs well
• 20:49
  Speaker 3: in your body. And you process it and it turns
• 20:53
  Speaker 3: into energy right away.
• 20:54
  Speaker 1: So it's pretty good. And you work out really early
• 20:57
  Speaker 1: in the morning. So do you eat.
• 20:59
  Speaker 3: Before or after you work out? Yeah, I work out
• 21:01
  Speaker 3: on an empty stomach. And then I'll do a small
• 21:03
  Speaker 3: little shake just to hold me over while I drive
• 21:05
  Speaker 3: to work.
• 21:06
  Speaker 4: But working out on an empty stomach, that doesn't affect
• 21:09
  Speaker 4: your work. Sometimes I feel like.
• 21:11
  Speaker 1: I get dizzy. I don't know, like acid comes up.
• 21:16
  Speaker 3: Yeah, that's why you have to drink water right away.
• 21:20
  Speaker 3: Make sure that it's not up here. Just push it down.
• 21:23
  Speaker 1: You don't even do a banana or anything like that? No,
• 21:25
  Speaker 1: I don't have to.
• 21:26
  Speaker 2: I don't need to.
• 21:26
  Speaker 4: Yeah.
• 21:27
  Speaker 2: But so I'm wondering, my last meal will be my
• 21:31
  Speaker 2: mom's sancocho.
• 21:33
  Speaker 1: Yeah, exactly. What was your last? So your mom's sancocho.
• 21:36
  Speaker 3: Wow.
• 21:37
  Speaker 1: I got to try it.
• 21:38
  Speaker 3: And, you know, I got to say that sancocho is
• 21:39
  Speaker 3: another thing that you can have the entire week. She'll
• 21:43
  Speaker 3: put a pot of it in the refrigerator and she'll
• 21:45
  Speaker 3: just keep reheating it.
• 21:46
  Speaker 4: Oh. Especially when it's raining outside, too, and it's cold.
• 21:51
  Speaker 1: You rip a bunch of arepas.
• 21:52
  Speaker 2: You put them in the sancocho.
• 21:54
  Speaker 1: They get soft. You're eating it.
• 21:56
  Speaker 2: It's just so good. And then you take a nap.
• 21:58
  Speaker 3: You take a nap.
• 22:00
  Speaker 1: Oh, dude, next time your mom makes them. No, no.
• 22:03
  Speaker 1: You know what? We should go. We'll ask her.
• 22:05
  Speaker 3: We'll ask her to make it, and then maybe we'll
• 22:07
  Speaker 3: drink it here on the show, and then we'll break
• 22:09
  Speaker 3: it down. Maybe we'll get my mom to just tell
• 22:11
  Speaker 3: us what it's in it. Um, but look, while we're
• 22:14
  Speaker 3: in the conversation, in the topic, you know, we, we,
• 22:16
  Speaker 3: we've all had some humble beginnings and, and, uh, you know,
• 22:20
  Speaker 3: there was in my family, at least, you know, not
• 22:23
  Speaker 3: every single night we had, you know, a food on
• 22:26
  Speaker 3: the table. Yeah. And, um, and in this very moment,
• 22:29
  Speaker 3: I want to reflect on, on those who, um, are
• 22:32
  Speaker 3: in this world, you know, uh, wondering when the next
• 22:35
  Speaker 3: meal will be. And I want to highlight an amazing, um,
• 22:40
  Speaker 3: An amazing organization I've done a lot of work with,
• 22:43
  Speaker 3: Feeding America.
• 22:44
  Speaker 2: You're familiar with Feeding America?
• 22:45
  Speaker 1: Yeah.
• 22:45
  Speaker 3: Feeding America has done just an iconic help on the world.
• 22:53
  Speaker 3: They've provided millions of meals to people in different cities,
• 22:57
  Speaker 3: tons of chapters. And I wanted to read some of
• 22:59
  Speaker 3: the statistics here because I think it's important to understand
• 23:02
  Speaker 3: where we can come in and help as well. Nearly
• 23:05
  Speaker 3: 48 million people in the U.S. experience food insecurity. In 2024,
• 23:11
  Speaker 3: including more than 14 million children, one in five Latino
• 23:14
  Speaker 3: individuals are experiencing food insecurity in 2024 as well. 92%
• 23:19
  Speaker 3: of Latinos facing hunger said that they were concerned about
• 23:26
  Speaker 3: how high food prices are. And we realized that because
• 23:29
  Speaker 3: even going to a regular grocery store.
• 23:32
  Speaker 2: What you used to be able to buy for $ 150,
• 23:34
  Speaker 2: now it's almost $ 300.
• 23:35
  Speaker 1: Yeah.
• 23:39
  Speaker 2: And it's not a sustainable place.
• 23:41
  Speaker 3: So for those out there who are looking for the help,
• 23:47
  Speaker 3: we'd like to offer a path to discovering Feeding America.
• 23:51
  Speaker 2: And for those who want to also support.
• 23:55
  Speaker 3: Feeding America, we're experiencing September is a hunger action month.
• 24:00
  Speaker 3: And while it's just wrapped, the need obviously doesn't end
• 24:07
  Speaker 3: with September. So if you want to play a part
• 24:10
  Speaker 3: and you can donate, we've created a very special link
• 24:14
  Speaker 3: for all of those amigos fans and audiences and our community.
• 24:20
  Speaker 3: You can go to feedingamerica.org slash dos amigos and definitely
• 24:27
  Speaker 3: participate and join us in celebrating those who are doing
• 24:32
  Speaker 3: the great work at Feeding America and then inviting those
• 24:35
  Speaker 3: who might actually need you know, the healing power of
• 24:40
  Speaker 3: a meal.
• 24:40
  Speaker 1: Yeah. That's terrific.
• 24:42
  Speaker 4: Yeah.
• 24:43
  Speaker 1: I'm Wilmer Valderrama. I'm Freddy Rodriguez.
• 24:45
  Speaker 2: And this was Dos Amigos. Until the next episode.