Dinner Time Live with David Chang (2024) s01e01 Episode Script

1
Hello, David Chang here. This is crazy.
Dinner Time Live, hosted by yours truly,
is Netflix's first weekly live show
of the year.
They're growing their live capabilities
and I'm so honored to be part of it.
Not to mention this is, to my knowledge,
the very first ever
truly live cooking show anywhere.
No swap outs, no TV magic,
no commercials, no edits, nothing.
Watch the meal, the mistakes,
the conversation all unfold live.
Speaking of, the clock is ticking,
so let's get going.
Welcome, guys.
-Holy cow, this is actually happening.
-[all laughing]
-This is very surreal.
-[Steve] Hell, yeah.
Honored to have Rashida and Steve with us.
On the very first show
of Dinner Time Live.
-[Rashida] Honored to be here.
-[Steve] Honored to be here.
Thanks for being the guinea pigs.
Let me just explain to you
what this show is about.
Okay.
I love cooking TV,
I love all things food,
but I found that over the years maybe
making it useful
isn't actually part of the process.
There's a lot of editing,
a lot of swap outs,
there's a lot of commercials.
Part of making it practical
with all the knowledge out there,
maybe we can make something
that's entertaining,
that's real, that's honest,
with a lot of mistakes,
I promise you
I'm gonna make a lot of mistakes,
and let's just see how this goes.
This has been my dream for a long time.
We've been working on this project
for a long, long time.
I'm so honored to have you here,
I'm so grateful to Netflix
for this opportunity.
-Can I serve you food?
-[Steve] Yes.
-[Rashida] Please!
-Right.
-That's why we're here.
-Yeah.
So, I'm going to explain the menu,
which is
chicken.
I feel like chicken in America
has a lot of meaning and symbolism.
But I think
it's one of the most misunderstood foods.
Because you get it boneless, fried,
roasted, all kinds of things,
but I don't know
if people get enough out of it.
So, I wanted to show you
how I can take one chicken,
actually I took two chickens,
because there's
I wanted to make sure there's extra,
just in case.
I can make three dishes
out of one chicken.
So, I boned out a chicken here.
And I'm gonna cook the breast right now,
and I want to
put that right in the oven,
press it like this
-[Rashida] Is that like brick-chicken?
-[Dave] Brick chicken?
But you don't need a brick.
-Just something heavy.
-A big pot.
-All right.
-Sick.
And that's seasoned,
salt and pepper,
a little Momofuku savory salt.
And, I'm gonna cook that
for about 30 minutes.
I boned that out and I made a stock.
Like, a broth from the bones.
[Steve] Okay.
-And
-[Rashida] What else is in that stock?
The chicken bones, garlic, rosemary
You don't like rosemary, I hear.
-[Rashida] Yeah.
-I put a bit.
-[Steve] You don't like rosemary?
-[Dave laughs]
What's wrong with rosemary?
[Rashida] I don't know,
is that a hot take?
-I don't
-[Steve] I don't know.
-Not my thing. Not my flavor.
-Not your thing.
I don't know rosemary
intimately enough to have
Already?
I cooked it in the soffritto,
which is carrots, red onion, celery.
And, I just put a little bit in there,
took it out.
This is a recipe based off of a chef
that I worked for, Marco Canora,
who has a restaurant, Hearth,
I used to work for him many years ago,
and whenever it got cold out,
we put this on the menu.
And this is Ribollita.
-Oh, yes, thank you, thank you.
-[Rashida] Mm. Yum.
[Dave] You have some silverware
in the drawers below.
[both] Ooh!
It's like a murder mystery.
What else is in there?
[Steve] Yeah!
-It's an escape room.
-Yes, like
Somebody here has committed a crime.
Yum.
-Thank you.
-Yeah, enjoy
-[Steve] Can we dig in?
-I love the soup, it's
[Rashida] Wait, I need this?
Do I use fork or spoon?
Do however you want,
you want chopsticks? [laughs]
No, I thought this is thick
-We're getting a live reaction.
-We're getting a live reaction to this.
There's some croutons in there,
some bread.
Yum.
Mm.
-Come on.
-Yeah?
-Yes.
-Yeah.
-It's a hard yes for me.
-It's good. All right.
I understand now why you were talking
about it being cold out,
because it's like instant warmth
in your chest.
-And flavor.
-[Steve] It's so good.
So, that's what I love about soups
in general.
There's something so hospitable about it.
You come into someone's home
or restaurant, there's no pretense,
it's about hospitality,
something delicious.
[Rashida] Not fussy. Is this
What's the difference
between a soup and a stew?
I think stew's more thicker,
it's got, like, braised beef in there
[Rashida] This is thick.
-This is thick.
-[Steve] This is so good.
-You know
-[Steve] I think it's ridiculous
that we were thinking
that we had to react to this.
-It was gonna be good.
-I know.
Like, "What do you mean?"
It was gonna be good.
Let me get my acting hat on.
The reaction is
why am I making a soup from Tuscany?
[Steve] I don't know, I'm down for it.
-[Rashida] It's good.
-So good.
Also, love bread in a soup,
'cause you don't have to have
the bread on the side.
It's, like, in there,
taking in all the flavors and juices.
[Steve] That's my favorite part.
[Rashida] I just wanna go back
to soup and stew for a second,
this is somewhere in the middle almost.
-Yeah.
-You know what I mean?
It means "reboiled."
I love it because it's about frugality,
it's about using
whatever you have left over, in theory
-[Rashida] Reboiled, I love that.
-Yeah.
If I had this in a winter in Michigan
-Oh my God.
-Amazing.
You'd still live in Michigan.
-I'd still be in Michigan.
-Yeah.
I wouldn't have moved to LA
if I had this soup.
-It's very good.
-Yeah.
[Chis] The internet wants to know
if this is your first meeting with them
or if you've cooked for them?
[Rashida] The entire Internet
wants to know?
-[all laugh]
-It is trending right now.
This is Chris Ying, say hi, everybody.
I've cooked for these guys several times.
I've already messed this up,
I'll cook another.
[Steve] Nice.
[Dave] I'm gonna poach these eggs
in a microwave,
if you're wondering what am I doing.
-[Rashida] Is that vinegar?
-No, just water.
-Yeah.
-[Rashida] Okay.
Steve and I live close together.
-And
-You live together?
-We live together.
-That's a surprise.
On the weekends we just hole up together.
-We just hold each other.
-We spoon.
We have some similarities here.
Our kids are friends. That's how
we've gotten to know each other.
We have some mutual friends as well.
Steve's come over a bunch,
I've cooked for him. This is normal.
Yeah, that's why me being like [moans]
It's like, "No, duh."
-It's gonna be good.
-Yeah, yeah.
'Cause I don't know
how to make food in small portions.
-I know.
-You've seen this too.
-I just
-[Steve] Yeah.
I cook a lot.
[Steve] Sometimes we get a message.
He's like, "Dinner's happening."
We're like, "All right, let's go."
[Rashida] Can I have
that message too, please?
I feel like I'm butting into your house.
But I did take food home,
last time you cooked for me.
Ate it for the next two days.
-So
-[Dave] Good.
I have to admit,
I'm not into eating leftovers.
I know you both are.
[Rashida] You're not? That's crazy!
[Steve] I'm like that too.
You don't eat leftovers?
I do eat leftovers, it just
I'm telling on myself right now.
It's fine, just do it.
[Steve] I do it eat leftovers,
I love leftovers,
It's just, I think,
it requires me to re-engage with it
and be like,
"How do you make it good again?"
-It's not about reheating it.
-Hang on.
This dish is now offended by you.
-I know.
-The whole premise of this dish
-Is that it's a leftover
-Yeah.
I gotta say, I'm just making this shit up.
I don't even know if it is "leftover."
-[Rashida] Yeah?
-I'm not from Tuscany.
I just learned how to make it.
[Steve] This is just good food.
I'm just assuming that it's leftovers.
Chris, what do you think?
Ribollita mean to reboil,
and, yeah, sure, it's sort of leftovers.
Gets better with the second boil.
[Dave] That's right.
Don't they have that soup
where they just let it run for days?
-Cholent?
-[Steve] Is that its name?
[Rashida] That's the Jewish one.
-I've never heard of it.
-[Steve] You just, like
It's because the Sabbath,
you just let it sit on the pot.
-You can't touch anything.
-Yeah.
That's like kimchi jjigae.
My mom would make one pot, leave it there,
which I don't think you're supposed to do.
-For bacterial reasons?
-Yeah.
But I think you just crank that heat up
and whatever. It's all
It's been happening for centuries.
We'd be like,
"Shouldn't it be refrigerated?"
She's like, "No, just boil it again."
[Steve] It's latchkey kid style,
you come home
And then it's game on.
It's been that way for longer
than it's not been.
And everybody's okay.
We're too sensitive right now.
-Agreed.
-Yeah.
What's next that you messed up?
I didn't mess up anything yet.
But I did burn a couple of things,
croutons that were gonna go in the salad.
I can't lie, there's no croutons for this.
No, wait, I like burnt things.
Yeah, the more burnt the better.
-Swear to God.
-You're being too nice.
Swear to God, I love burnt cookie,
burnt marshmallow, burnt bread.
If this was charcoal, you couldn't eat it.
-Really?
-Yeah, trust me.
You messed up.
It's hard cooking and talking, dude!
I wanted to make a warm vinaigrette.
-Okay.
-And
With this broth, I reduced it down,
and I deglazed this pan
that I cooked the chicken thighs in,
added some mustard,
some rice wine vinegar, some shallots.
Mixed it, made a vinaigrette.
And I'm gonna pour this in here.
[Steve] Nice.
[Rashida] Why is it warm?
[Dave] I think there's something
about having a vinaigrette
that's not vegetarian.
It's warm because it has
basically, chicken soup
reduced down in it.
If it was cold, it would
-Gets gelatinous?
-Yeah.
Okay, gotcha.
[Dave] These are some winter lettuces.
-So, there's something
-[Steve] Thank you.
[Dave] This is the kind of salad
I would eat. I'm not
I'll eat salad,
but I prefer to have chicken,
chicken fingers, chicken-y things.
-You don't like salad?
-I like salad!
But I want it to have
a meaty, warm vinaigrette.
So, I worked for a French restaurant,
we'd make these delicious salads.
And I was like, "Why is it so delicious?"
When I was trying to get the job there.
I learned that
we were reducing duck stock, veal stock,
we're adding that to the vinaigrette
and sending them out.
-Making it rich.
-Super rich.
There's a lot of glutamic acid,
so there's a lot of umami.
Thank you.
I heard something about you
that I'm really shook about.
Which is that
you don't like yellow mustard.
I don't.
What?
[Steve] What do you put on hot dogs?
-Just ketchup.
-[Rashida] What?
-That's disgusting.
-[Steve] That's a crime.
-This is
-[Rashida] Relish, I understand, but
the only mustard that matters.
-[Rashida] No, that's
-Come on, seriously.
[Rashida] Yellow mustard has like
You can stay not ill from yellow mustard
'cause it has turmeric, vinegar,
it's got all this stuff
that's good for immunity.
It's so good, it's so tangy.
Is it a hot take to say
I don't like Dijon mustard?
-[Dave] What?
-I'm with you.
-[Steve] Right?
-That's crazy.
That's, like, trying to be ketchup.
-Your mustard
-It's trying to be ketchup
-disguised as mustard.
-Exactly.
It's, like, zhuzhing itself up.
-It's just mustard.
-Yeah.
-No.
-Are you mad?
I am mad.
I'm mad.
You can't make fun of me
and my Grey Poupon.
-[Rashida] Yes, we can!
-Yeah, dude!
-[Steve] Oh my God.
-Listen.
Made with white wine.
American yellow mustard is not good.
-Is there any mustard that's good?
-It's so good.
This is the only mustard that counts.
-No way.
-No.
-Yellow mustard's a classic.
-The yellow on the hot dog.
-It's so good.
-All right, okay.
Maybe you guys serve yourselves
-Is Grey Poupon in here?
-Of course it is.
Not all vinaigrettes need to have mustard.
But I feel like
the traditional French salads
pair a little bit better with it.
[Chris] Hey, Chang, I do have footage
of those croutons you're not serving them.
If you wanna show them
how burnt those got.
[all laughing]
-[Steve] Wait, you guys have replay?
-[Rashida] Woah!
-[Dave] If you wanna double up
-Shit.
-That's very carcass-y.
-Listen.
That's crazy, you have instant replay
on your show.
I don't know what's going on here,
because I'm not trying
to make a mistake on purpose.
But, it really does
I overcooked this.
-[Steve] That too?
-Yeah.
[Steve] You microwaved it!
It works!
-Trust me, it works!
-Or it doesn't.
-It does work.
-[Rashida] All of them?
-Like this one.
-What?
[both exclaiming]
[Dave] This was my backup plan.
[Rashida] That's very impressive.
-[Dave] You spent time in Japan.
-[Rashida] I did.
[Dave] Have you had
the Onsen Tamago before?
-The slow poached egg in the egg?
-Onsen Tamago, yes.
So, I don't know
how it exactly came about,
but they have those natural hot springs
in Japan and they put a basket of eggs
I went up to that mountain,
that's, like, very stinky,
because it's all sulfur.
and you eat the thousand-year-old egg.
-I can't do that.
-It adds life for you.
-Was a good?
-It was very good.
And there's people lined
around the corner to get the eggs. Yes.
I'm going for it.
Can we crack it over the thing?
You can crack it.
-I think an egg yolk
-Thank you.
in a salad or in a soup.
Koreans put a lot of egg yolks.
I think a lot
of Asian soups have eggs in it,
is the most decadent way
and an affordable way
to add luxury to a dish.
It's cheap luxury.
Back to bacteria for a second.
What do we think about
the concept of raw egg?
Is there anything we have
to worry about with a raw egg?
I don't think so.
I mean, we're the only country
that I feel refrigerates eggs.
-Yeah. Is that because of our eggs?
-Word?
I think 'cause it's pasteurized.
-Mm. Yum.
-What do you think?
I like this preparation of chicken.
-So good.
-What's this?
This is a little champagne.
-Yeah, I forgot! Can I get one too?
-Delicious.
I was doing a Dry January.
[Rashida] Until now.
Until right now!
I forgot!
We got to celebrate
this guy winning all the awards.
-Yes! Well-deserved.
-[all cheering, clapping]
-Congratulations.
-Thank you. Thank you.
-Cheers.
-Are you nominated for a Grammy?
-Can I be?
-Yeah, you should be!
Thanks, guys. Cheers.
-Cheers. Cheers.
-Thank you, guys.
You should be.
Your vocal performance was incredible.
I appreciate that.
Congratulations on the Emmy, Critics'
Choice, Golden Globes. Everything.
[Steve] This is my nightmare.
But thank you, I appreciate it.
I told you until you win
an Oscar, I'm really not gonna
Thank you. Thank you.
I have work to do.
[Chris] Dave, the Internet's wondering,
you being one of Steve's friends,
has he changed at all
since winning all these awards?
He wears glasses now.
To hide my tired eyes.
He brings giant books everywhere he goes.
I really did think
your speech was so good.
All your speeches were so, so good.
-Thanks. I appreciate that.
-Were you nervous?
Don't you get nervous
in a room of all those people?
[Steve] Extremely nervous.
And then, like
I don't know.
I was extremely nervous, yeah.
Did you actually see people's faces
when you were giving the speech?
-Or do you black out?
-I totally black out.
That's why I like big rooms.
In theater days,
I loved big rooms, 'cause
-Dark.
-Yeah.
I'm not seeing anybody's face.
But if it's an intimate thing
If you get an award
and it's like three people,
that sounds harrowing.
Yeah. What's that award?
I don't know.
[Chris] That's called
the James Beard Award.
Listen, I promise you this is gonna work.
[Steve] What is that?
I'm gonna microwave some potatoes in this.
[Steve] I trust that it works.
This is the problem.
Cooking and talking is really hard.
I promise you.
-I'm not gonna be gendered
-No one's gonna believe me.
but women do this all the time.
I just want you to know.
They do lots of things
and talk all the time.
I don't think that's false.
I think I'm pretty bad at anything
more than one thing.
-Yeah.
-Yeah.
[Rashida] It's just the way
our brains are.
[Steve] Can I ask a rudimentary question?
Where I fail at cooking every time
Is there an order of events?
Yeah.
Like a rubric, an order of events
that would really help me to be, like,
don't slice that first,
do this first so that
it times out correctly.
That's a great question, Steve.
This whole thing is about timing.
That's why talking while cooking
screws up the timing.
So when I got in today, I
For example, I cooked this cabbage off
earlier today because
it's actually not gonna matter
if I cook it to order or not.
Right? So I wanna
knock out the things that
almost get better if I precook it.
That's what happens
in a lot of restaurants.
And then the things that have
to be cooked at the last second,
that's what you do.
You want to time everything out,
try to get it all together.
It's more difficult when you have
six other cooks and you're trying
to time it all together
with a multi-course. It's very difficult.
[Chris] Dave You [chuckles]
Under that cabbage,
you may be smoking that cabbage.
[Dave] Shit.
[all laughing, clapping]
-There we go, folks! Live TV!
-[Rashida] My God!
Oh, my God!
-Look, it's okay, though.
-[Steve] You've got to frame that.
-[Rashida] It's a sturdy piece of wood.
-You got to frame that.
-You just saved us from a catastrophe.
-[Chris] From a fire.
I'm a firefighter.
Yeah. We almost died.
Ten years ago, this would have
been an intentional dish.
Plank, wood plank.
Oh, my God! Thank you.
It is hard to talk
and cook at the same time.
I'm having a tough time
eating and talking.
I know. That's its own thing.
Yeah, yeah, yeah.
I wanted to ask, do you get nervous
when you meet people?
Because it feels like
you met everybody. You know so many people
that are well-known
and successful in a variety of fields.
I grew up in Hollywood.
So, yeah, I've met a lot
Thank you so much.
I've met a lot of people, but I don't
Not really.
Not unless somebody's, like, truly
just beyond
Where you don't remember
that they're a real person,
because they're so accomplished.
I think that's probably
So is there anyone that you are,
like, nervous about?
-To meet? Yeah.
-To still meet in the future?
Let me think about that,
I'll get back to you.
I like that, though. I like that, though.
'Cause you're doing someone
a gracious thing
of not dehumanizing them.
-[Rashida] Right.
-I appreciate that. That's dope.
I just get so
Clearly, I'm nervous.
There's all these people
watching right now.
-This is different.
-Not that many people, but
Wait, how are we doing?
Can you get that metric?
I don't know. What I do wanna know is
What's the time? Where am I at?
You are at 20 minutes.
-[Dave] I'm 20 minutes in?
-[Steve] Time is flying, man.
Or I have 20 minutes left?
[Chris] Forty minutes left.
You are flying.
We have 20 minutes left?
-[Chris] Forty minutes left.
-Forty minutes left.
-Oh, my God.
-You're in good shape.
-I'm in good shape, yeah.
-All right.
Wait, so, back
I wanna know more about the things
you're supposed to cook twice
or, like, for longer
This is a good example of a soup
that's gonna taste better
tomorrow and the next day.
[Rashida] But you don't like a leftover.
But You're right.
-[all laughing]
-[Rashida] So I'm gonna enjoy the soup?
-Is that what we are saying?
-[Steve] I like that.
Like a braise. Like galbi-jjim.
A Korean short rib
that's braised in
soy sauce and some pears.
That I will intentionally wait a day,
'cause it's going
to be better in 48 hours.
Stews are exempt from that.
I guess pizza's Cold chicken
You know what?
I guess I do like leftovers.
[indistinct chatter]
-Pizza's great!
-[Rashida] Veggies are tough.
-You almost have to
-That's what I'm saying.
-It's, like, more work. Right?
-Yeah.
I think it's more of,
I don't want to eat the things I'm making.
Do you guys like the food
You know what I mean?
I've had some of your food,
you're a good cook.
-Me?
-Yeah. I've had a smash burger.
-I've had pesto.
-You use two things?
There's two things?
My wife just got me this one cool smasher.
You're supposed to get a spatula over
a spatula and really press down.
Okay.
My smash burger's only okay because
I think it's pretty hard
to mess up a smash burger.
Kinda.
[Steve] Can you mess up a smash
-If it has yellow mustard in it
-I can't even cook croutons!
[Steve] Yet you're talking
to us right now.
-It's all good, this is going great.
-You're doing great.
-I'm gonna get drunk off of
-Gonna be drunk too.
You can slow down. Good.
[Rashida] Drunk people like food.
This is gonna be like
Real Housewives soon.
[Rashida] We're gonna start cat-fighting?
I didn't realize
how many people watch those shows.
-I've never seen one.
-[Steve] Never seen Housewives?
Can I be honest?
I've never even seen The Office.
You're not supposed to say that here!
I'm out.
I gotta be honest.
I've never seen Law & Order.
-Have you seen Parks and Recreation?
-I have seen Parks.
-Of course.
-[Rashida] I'm on that.
[all laughing]
-I know. I love Parks.
-Thank you.
This is going great.
You have a ton of friends
that are on Parks and Rec.
-I know. That's why!
-He's seen it.
You've seen that?
The reason I missed
whole chunks of cultural TV
is 'cause I was working at night
and I never had those days off.
[Steve] Did you watch the British Office?
Don't even know what that means.
Ricky Gervais to you is just someone
that comes and roasts people?
Yeah.
Ricky Gervais to me
is somebody that's mean to celebrities.
[Steve] He's genius on The Office.
[Rashida] UK Office is not very long
so you can watch it in a weekend.
Also, the Internet.
You can watch anything at any time.
It's fantastic.
So you're telling me I need to watch it?
I would say UK Office is a must-watch.
[Steve] Both are must-watch.
US Office is much longer.
You've got nine seasons.
UK Office is two seasons,
six episodes each.
And some Christmas specials.
Really good.
-All right. All right. I'm gonna watch.
-[Steve] Gut-wrenching.
[Chris] Speaking of being
mean to celebrities
-Rashida
-[Rashida] Oh, God.
Our producers, in our deep dive
research for this show,
found a thing they were wondering
if you could help us solve.
You posted a snack plate
from the set of Angie Tribeca,
and this was your girl dinner
before girl dinners existed, I guess.
Question is, can you ID
what we're looking at here
on this snack plate?
[Rashida] My vision's not great,
but I'm gonna try.
There's definitely a tamale involved,
and the corn husk around the tamale.
Then you got
I don't know, dried fruit?
[Chris] What is in the lower region
under the dried fruit?
[Rashida] Unclear. Unclear.
I would need to zoom In. Can you zoom in?
-[Chris] Can we zoom the
-There's definitely a salsa plate.
[Chris] They're saying come and look.
[Rashida] I was clearly excited about it
or else I wouldn't post.
[Chris] There's some celery sticks?
Dried fruit
There is some little veggie sticks,
dried veggie sticks.
[Dave] I see what you're doing, Chris.
You're trying to make me feel better.
I actually don't even know what that is.
And I'm so sorry.
What is that from? That's your snack plate
in the middle of filming?
It was the middle of filming, yeah.
And I think I was tired
and hungry and I was vibing on that.
-Is that crafty?
-Yeah.
Can you explain
to everybody what crafty is?
Crafty. Craft service.
Too inside baseball. Come on.
I know the history of craft services.
Hell, yeah. Let's go.
So, there was
a great couple, Willie and Lois,
and they had a truck.
I think it started maybe
in the late '80s, early '90s.
They gutted out the back of a truck
and they'd go to different studios
and they' have, like
You can make sandwiches, whatever.
It was just them, the very first people.
And then it became kind of
par for the course on productions,
where you had somebody
It wasn't a caterer,
it wasn't breakfast, lunch, and dinner.
It was all the snacking in between.
And that is called
modern-day craft service.
Which they don't have in every country.
They have tea time in the UK.
You get biscuits and tea. There's no like
So you're for yourself?
-On your own snacks?
-Yeah.
Peanuts in your pocket?
Sometimes there's buckets of snack bags,
but that whole fresh food set up is
Can I just tell you,
how it's so hard to cook
and I can't even listen.
I didn't listen to anything you said.
[Rashida] I'll record this
and I'll send it to you.
I was hoping it was like, 'cause Kraft
the company sponsored or something.
[Rashida] No.
[Dave] Now you can see why
I did so terribly in school.
[Steve] Crafty is the barometer of, like
also how deep-cut your production is.
Do you know the ones
that are the secret gems?
The commercial ones too.
Commercial crafty is like, wow.
You made it.
Actually, fellow LA chefs
who I've met on a commercial shoot,
as crafty dudes,
they were called the Food Dudes,
now they're known as Jon & Vinny.
-What? Oh, my God!
-Jon & Vinny started as crafty?
-Crazy!
-Yeah.
I forgot. They were the Food Dudes!
I had some kinda crazy,
beefy, delicious pastrami sandwich
with a watermelon feta salad.
I was like, who are these dudes?
They were like, "We're the Food Dudes."
Food Dudes.
I'm glad for their name change.
[Rashida] The Internet wants to know
what you're doing.
We don't, but the Internet does.
What is that?
I'm making a Parisian gnocchi.
This is actually based on the great chef,
my good friend Wylie Dufresne's recipe.
A lot of Parmesan in there.
I was gonna serve this with the chicken,
but I'm gonna serve this as a mid-course,
throwing everybody off right now.
[Steve] Love that.
[Rashida] So you're making gnocchi.
That's how you make gnocchi?
You just spoon it off?
[Dave] This is not how you make gnocchi.
-Have you ever had any an eclair?
-[Rashida] Yes.
Or like a croquembouche?
[Rashida] No.
[Dave laughs]
Eclair, eclair, eclair.
I just realized I said
"croquembouche" on national TV.
[Steve] Oh, my God. I'm gonna get
An eclair. We're sticking to eclair.
[Steve] Thank you so much.
It's pâte à choux. It's a French dough,
and it's usually seen in,
like, desserts and breads.
And it's, you know, risen with steam,
and this is the boiled version.
And it looks like gnocchi,
but it's not the Italian version.
[Rashida] So, what is it then?
It's flour
It's flour bread flour,
milk, cheese, eggs.
You cook that out, mix it into this dough.
You guys
-It's called croquembouche?
-No.
-I'm sorry.
-Croquembouche is a dessert.
-This is gonna be called Parisian gnocchi.
-Okay.
So the outside gets crunchy,
and then the inside is still gooey?
-I don't think it's getting crunchy.
-No.
-It is in the gnocchi family.
-[Dave] Correct.
-[Rashida] Okay.
-[Steve] Okay.
[Rashida] It's like gnocchi,
but it's gonna be soft the whole time.
So I'm
It will be soft, but I'm gonna
After these come to the top,
I'm gonna put them in this batter.
It's a little bit like spaetzle.
[Rashida] Spaetzle! I love spaetzle.
Dave has a little bit of a demeanor
where I could imagine
some other version of his life.
He could be a doctor delivering news.
You know what I mean?
Yeah, totally.
There's something about the way
he delivers news, where you're like,
"I might be dying,
but I like that this guy
is giving me the time
and the energy while I'm dying."
You really wouldn't want me as a doctor.
You'd probably be dying
because I was the doctor.
[Steve] I disagree with that, but I bet
you would give very blunt news. Right?
[Rashida] He would be
a little tender and a little blunt.
Yeah. It's, like,
right in that sweet spot.
Yeah, yeah.
Like, "I'm not gonna entertain your fear"
Yeah. I know you're not listening, Dave
-This is a huge compliment.
-I'm listening.
And I'm completely in disagreement,
because there's no way
I'd ever be a doctor.
I know, but let's say you had the degree.
It was just done.
-You went to medical school
-I'd be a podiatrist.
-[Rashida] For real?
-No.
-No.
-You'd be a total surgeon.
-No way!
-No, I think he'd be, like, GP.
I can't, my hands shake.
I'd be a terrible surgeon.
-I have a tremor, I can't.
-No, really?
-Yeah.
-You cook! You need stable hands for that.
I've learned, over the years, to be able
to hold a knife or a fork, and it doesn't.
For the most part,
everyone thinks that I'm drunk
all the time,
because I'm shaking all the time.
-[Rashida] Really?
-Yeah.
[Steve] But most people
You wouldn't notice,
but if I'm holding something
and if I try to, like,
not shake, it's very difficult.
But how incredible, by the way, like,
what your job is and that you have that.
-Yeah.
-I mean
This is a celebration of life today.
-Right?
-[Steve] Yeah.
-[Rashida] That means you can be a doctor.
-No way.
Look at what you've accomplished so far.
You're gonna be a doctor, Dave!
I think it's gonna happen for you.
Please, guys.
You don't want me to be a doctor.
[Chris] Dave, the audience thinks
we have a laugh track.
Can we prove them wrong
and have everybody in the studio "boo"
instead of laugh?
-I see people enjoying themselves.
-Who thinks we have a laugh track?
[all booing]
-[Rashida] That's not for you.
-[Chris] That's for the naysayers
who don't believe
that we're really laughing.
There's nobody here, except
for people enjoying themselves.
-[Dave] I am now pan-frying this gnocchi.
-[Steve] Yeah. Yeah.
The reality is, when I made it,
I didn't make it properly,
'cause it's breaking up a little bit, so
[Rashida] Is there
a lot of water in there,
because that was sitting in water?
[Dave] The water is gonna evaporate.
A lot of times, when you make
some pasta sauce or a glaze,
you want that water,
because the starch comes out with the fat,
and that's how you get that nice glaze.
[Rashida] We're looking at
more of a risotto?
No, God. If this
If you think it's a risotto,
then I have to walk out of here right now.
-You said it was breaking apart.
-It is.
-I see some browning.
-I do too.
[Dave] It is definitely breaking apart.
[Steve] I'm into this.
[Rashida] Do you have any cleaning tips
for when you get your pots like that?
[Dave] Which ones, like this?
Yeah, when you get a lot of, like, crusty
So something like this that's enameled,
it's hard, because I would say
using a metal scrubby like this is ideal.
[Rashida] Okay.
But then you're going to
scratch it all up.
[Rashida] That's what I mean.
What do you do?
[Steve] You just let it bake in. Right?
Add some character to your pot, yeah.
-The next one.
-[Rashida] Yeah, okay.
[Steve] My Le Creusets are purple inside.
-Really?
-I don't know. I don't cook.
-Guys
-Yes.
-In here are some questions.
-Yeah. Okay.
You guys mind giving that a shot?
Do you wanna read that out?
It says "Inappropriate
dinner conversation questions."
That's correct.
So, I think everybody should be
able to pass if they want to,
on at least two.
[Dave] Chris, what do you think?
-Is that okay?
-[Chris] All right.
[Steve] Do I go in order,
or just shake it and grab one?
[Chris] Shake it up, or you pick it.
-Let's put it right here.
-Man.
[Steve] I'm gonna go right here.
-[Rashida] Who are you asking this to?
-[Steve] It's general to all of us.
-This is hypothetical.
-[Rashida] Okay.
"A meteor is days away
from wiping out all life on Earth."
Great!
"What illegal or forbidden things
would you try, and why?"
Oh, man.
Okay, so the mindset
is you're gonna die soon.
You're gonna die. Have you guys been
in a movie like this already?
I've been in a dystopian show.
Yeah, I've been
in a dystopian show as well!
[Dave laughs]
-Hey, how are you?
-[Rashida] What's up?
Nice to meet you!
One out of every
Data point, one out of every four shows
on TV is dystopian.
I just made that up,
but it sounds right, doesn't it?
That actually sounds right. That's true.
I don't know why,
but I feel like if I was about to die,
I would actually not care
Technically, what was illegal
would be now, like, not
-It wouldn't be so alluring to me.
-Right.
-Is that right?
-Totally.
I'm like, who cares?
Or this also presumes that you are dying
to do something that
you haven't been able to do,
because of society and the order
of society. You know what I mean?
I don't know if there's anything
that I'm like, "God, I wish
I could run around naked with a machete."
-I'm not thinking about that.
-I would do that.
Maybe not with a machete.
-Just naked.
-Run around naked.
-Maybe being naked is the vibe.
-That'd be so fun. We should go back.
What does that feel like,
to just be naked?
-That's the move. I'd like to die naked.
-Yeah.
What's happening here?
-You posed the question!
-Answer the question.
I know it's hard,
but now you're in a groove, so
[Steve] Think about that, though.
Think about dying with your clothes on.
-Yeah, it's wack.
-That's wack, dude.
-Why?
-Yeah, why, why, why?
-If you know it's coming
-Yeah, go out the way you came in.
-Yeah, that's so silly.
-For sure.
I don't know. I mean, I would like
to try a lot of new experiences
that I probably can't say
on live TV right now.
Pick one that you can.
Just pick one.
Nothing you could say on live TV?
[Steve] Let's save you.
I'm gonna go to the next question.
-Oh, man.
-[Rashida] Oh, God.
[laughs] Well, I know your answer.
Okay.
"Marry, 'F,' Kill."
You know this game, right?
-Do I?
-"Marry, 'F,' Kill"?
Why don't you demonstrate
and maybe I'll figure it out.
Usually, you say this about people,
but that's rude,
but you would say,
"Who do you want to marry?"
"Who do you want to do things to?
Who do you want to kill?"
But this is
a special awards season version.
[Steve] Oh, my God.
-I don't like that question. Let's pass.
-[Rashida] Okay. Pass.
-Pass.
-I'll give you that.
-My goodness.
-In the interim
Here is that gnocchi that I was gonna
serve with chicken, but I expedited it.
[Rashida] I wanna make sure
every camera can see that. I love that.
-[Dave] Thanks.
-Can you see that?
Definitely marry, and not "F,"
and not kill.
Yeah, that looks amazing.
-That's gorgeous.
-Can I
-It's not broken apart.
-It is not well-made.
-Got to be honest with you.
-[Rashida] Thank you.
[Steve] Yeah.
[Dave] Oh, my God. You have no idea
how much butter I've already
Is it all in here?
-I'm fine with it.
-I've put a lot of butter in places.
I'm a little surprised
that I'm already out.
Okay, another question.
Can we ask this question
-and prepare to eat at the same time?
-Yes.
Okay. "Set the record straight."
What is the craziest thing
you've read about yourself online
-that wasn't true?
-Oh, no.
-I have an answer.
-Yes, please!
[Rashida] You know clickbait?
-You know
-Yeah, yeah.
-So there was a clickbait that was like
-Thank you. I was going chopsticks.
"Who are the worst kissers in Hollywood?"
-And there was a picture of me.
-What?
And I'm not here to set the record
straight that I'm a good kisser,
'cause you know,
I don't need to answer that question.
But the reason it said that was because,
"technically, my first onscreen kiss" was
I was playing a drug addict
that was dying,
and Rip Torn, rest in peace,
was playing a doctor who gave me
mouth-to-mouth resuscitation.
So my first onscreen kiss
was with Rip Torn.
And that was what you got to
once you clicked on the clickbait
about bad kissers.
Who, he told He said that?
He said I was a bad kisser?
No, I was dead!
-That's not fair.
-No, it's just them saying that
You think about bad kissing, I'm gonna
make sure this is not a bad Dutch baby.
[Rashida] Dutch what?
[Dave] Dutch baby. It's basically
a giant Yorkshire pudding.
-[Rashida] What?
-[Dave] Have you had Yorkshire pudding?
-Love.
-This is basically the same thing.
-Okay.
-Just really massive.
Big, pop-over, fluffy
So you just now pictured this
platonic ideal of a Yorkshire pudding.
There's a high probability it's not gonna
come out the way you just imagined it.
-[Rashida] Oh, my God.
-[Steve] This is bomb.
-So good.
-[Rashida] I wanna write songs about this.
-That is so good.
-[Steve] So good.
-Doesn't make me feel
-[Rashida] So much cheese.
Perfectly-salted, buttery,
crunchy, creamy.
-[Steve] You made it on accident.
-You made it on accident.
No, no, no. I wish.
It doesn't make me feel good
that the one thing you really like,
it's not even my own recipe.
It's Wylie Dufresne's.
That's so good.
-I mean, talk about platonic ideal.
-Yeah.
Right? That's the flavor of everything.
-So good.
-Steal the cheese.
There's nothing I hate more,
especially when you're making a dinner,
and this was a dining room,
is if there's a lag and you're not eating.
And that's why I just had to make
a game-time decision to push that forward.
As a customer, I don't have that feeling.
What do you mean?
If it's a really long lag, I'm bummed,
but sometimes it's nice to have a drink,
digest, talk to your friends, you know?
What do you do when you're
waiting for food and it doesn't come?
[Steve] That means
you're with bad company.
-[Rashida] That happens.
-[Steve] True.
It doesn't come at all?
[Dave] It takes forever. It happens.
Sometimes, it could be
a grease fire in the kitchen,
or somebody's just
walked out of the kitchen,
and they're never coming back,
and you're in the weeds.
-It happens.
-[Steve] Right.
So you have to find a way to appease,
and to make them happy.
-This is a nice middle-ground dish.
-Yeah, dude, it's great.
'Cause it's so tasty.
[Steve] This is great.
[Rashida] That's the kind of thing that
I could eat myself into a stupor.
-You know what I mean? Eat too much of?
-[Steve] Yeah. So good.
[Steve] This feels like those dishes,
if you've worked in restaurants
I've served tables where
you wait for the chef's meal.
Like, the crew meal is the best meal.
-Staff meal.
-[Steve] Staff meal is the best.
-I didn't know you worked in restaurants.
-Poorly, but I did.
-I'm not on any A-team.
-You did? Were you good?
-I was horrible. I spilled
-Really?
balsamic vinaigrette on people
on accident. Bad.
How were your tips?
Probably floating around
the ten percent-ish, aggregate.
It was a different era.
-It was actually really
-[both laughing]
I met my wife,
not serving, but in restaurants.
-You did?
-Yeah.
-That's sweet.
-It's cool.
-She was good though, right?
-No, she was a customer.
-I was poor. I was very bad.
-Wait.
I didn't know that! I thought you told me
you met on a street or something.
No, we met on the street.
I was walking by, and she was super cool
under a street lamp,
and I was like, "Who is that?"
And then
My friend I was with knew her.
He was like, "I know her."
"I'll introduce you." Then I met her.
She had a boyfriend.
And then, a full year later
A full year later,
I was bartending at this bar,
that my friend let me
bartend at 'cause he owned it.
And I was so bad,
that the first night I was bartending,
these people would come up to me,
"Hey, can you make me a Tequila Sunrise?"
And I'd be like, "How do you make that?"
And so they were so confused.
I was all overwhelmed.
My friend was like, "All right" Pulled me
aside, he said, "Calm down. Have a shot."
Poured me a shot of vodka. Took it.
Then I turned around,
and my nose started bleeding.
-What?
-Yes, bad!
I've never had alcohol in my face!
Yeah, it is so bad!
And then my wife came into that same bar
-Did you have tissue up your nose?
-No, luckily, it was another day.
Dude, I was so stressed,
I started nose-bleeding.
-That's so crazy. Never had a nosebleed.
-It's so sad.
You've never had a nosebleed in your life?
-No.
-Come on.
-I haven't.
-You never had a nosebleed?
Don't think so.
-Maybe dry nose like in winter.
-Yeah.
-Not from being weird at a bar.
-Not like brain hemorrhage, no.
Or being weird at a bar or stressed out.
That's interesting.
I thought everybody's had a nosebleed.
-Really?
-Yeah, yeah.
I can't remember my last one.
-[Rashida] That's what I mean.
-It's not common.
[Steve] Speaking of nosebleeds,
what are you doing right now?
[all laughing]
-Good question.
-[Rashida] What are you doing?
I'm talking about something
that I cooked ahead of time,
which I normally didn't,
but I didn't
I was so nervous about today.
I was like, I'm just gonna
sandbag as much as possible.
I already made gravy.
So I took the chicken broth
and I added it to flour and butter,
made a roux, added a little thyme
and we have ourselves a gravy.
'Cause I know that you like
Thanksgiving-like food.
-[Rashida] I do. How did you know that?
-I know.
-[Rashida] I do.
-I know.
-[Rashida] I do.
-That's all.
-[Steve] Know what I like?
-What?
I don't care, Steve.
It's okay.
He didn't prepare for
I don't know, I was
When you win an Oscar, I'm not gonna care.
What the hell?
What about me?
-What is it you like?
-Rosemary in that?
-No.
-Okay, cool.
-Go ahead.
-You have no idea,
I've intentionally been
very delicate with the rosemary thing.
Why do you hate rosemary?
I don't know. It's just not my vibe.
-I can't explain it.
-But you like yellow mustard.
Yeah, I know.
But it doesn't infiltrate many dishes.
-Does it?
-Yes.
-It does?
-Yes.
Any time you have a chicken,
there's rosemary on the premises.
That's true, like a steak has rosemary
on it that you like
People love rosemary. It's like a fancy
It's a fancy way to make things fun.
You hate pine.
I don't hate pine.
I love the smell of pine.
Is rosemary pine-ish?
-It's pine-ish.
-Is it?
Dave, is it a pine?
Is it in the pine It's not.
Do you want me to make up a story?
-Yeah.
-Yeah.
I don't know if it's a pine,
but I would assume it is.
I do know a lot of the herbs
they're like,
evolved to be like defense mechanisms.
And so when you eat it your stomach
produces things so you can digest.
It's more of like a digestive type
That could be
based on a true story. I don't know.
That's really good though.
I would totally buy that.
There is that thing too,
where you genetically hate cilantro
or you don't.
-It tastes like soap.
-You a cilantro person?
-I love cilantro.
-Me too.
Yeah. They call it "coriander" in England.
Way better. Coriander is way better.
[Steve] Wait,
cilantro is called coriander?
-Yeah.
-[Steve] That's insane.
Although, I am not one of those people.
I had my DNA sequence and all that stuff,
and I figured out that
I also don't like cilantro.
It's not a surprise.
I like the cilantro stem.
-[Rashida] The leaves?
-Not.
-Yeah.
-[Steve] That's genetic.
[Rashida] It tastes like soap?
-Yeah.
-Wow.
-Isn't that nuts?
-Also cumin.
-Cumin.
-[Dave] It's very
This is my rosemary.
-I learned to
-[Rashida] I love cumin.
I've had to, like, get acclimated.
-[Rashida] Yeah.
-Yeah.
-[Steve] Okay.
-25 minutes left.
-[Rashida] Preferences?
-25 minutes?
-[Steve] What do I like?
-What do you not like?
-What do you like?
-What do I not like
-Let's start there.
-Okay. I don't like
There's not a lot of stuff I don't like.
I don't I've even, like,
gotten around to like black licorice.
-No way.
-I like black licorice.
-Me too.
-Yeah, right?
Yes, as an adult.
-Just get around to it.
-Also very good for your adrenals.
-[Steve] Okay.
-Very good.
I think I'm just getting older
is what's happening.
Brack Black lic
You know what I just said?
I said, "brack."
"Brack licorice."
-"Brack licorice." Okay.
-No.
[Steve] Don't do that. Don't go there.
Don't go there. But I did.
-I think it's gross.
-[Rashida] I hear you.
It's what Swedes and Australians eat.
[Steve] I understand that.
Scandinavians like black licorice.
But to your point about time
and all these things,
licorice does have a great purpose
for our immunity.
-I'm into licorice.
-It doesn't taste good.
It kind of tastes good.
Do you like digestive drinks?
I do, I like amaro.
Yeah. Like a grappa.
Yeah. I don't like a lot of it,
but I can eat.
I can drink it. I can have it.
-Yeah.
-I'm all inclusive.
I'm down for whoever and whatever.
-I say that
-We're on live TV, bro.
Are you sure you wanna
have that on the record?
[Steve] What am I saying?
What is that say?
You're polyamorous to life.
I'm saying I'm down for all the flavors.
So what's your favorite thing?
It's fine if you're down
My favorite thing is definitely steak.
I'm a steak person.
What's your cut?
Rib eye.
Thank God you didn't say
tenderloin or beef fillet.
Who says tenderloin?
A lot of people. Do you?
Not gonna judge.
Maybe you were about to say that.
[Rashida] I don't know cuts well.
I asked that 'cause I don't really know.
Rib eye is the nice balance.
I like the fillet.
-Fillet's good.
-No, it's not.
You like I don't like
I like a little trimming fat.
Okay. And I love like a Kobe.
-Or what do they call it now?
-Wagyu.
Yeah, I like a Wagyu.
Have you guys heard of that
particular bull or that cow in Italy,
that's just like yoked.
Like, it's like super
They're more like
I think there's a lot in northern Spain.
Or near
-Near San Sebastián.
-[Steve] The one that's like
[Rashida] Like the Dalí guy?
They're like this 24-year-old,
30-year-old cows that are just massive.
But they're supposed to be tender.
Yeah, very delicious.
[Rashida] What are they called?
We'll never know.
What is the Internet thing?
I can confirm
that googling "super buff cow"
is not something you should do.
Chris, we did an Ugly Delicious episode.
Nina is Piedmontese.
[Chris] Piedmontese.
You're saying stuff,
I don't know what's happening.
This computer doesn't work.
Hey, I asked you a while ago
what you were doing.
-What happened?
-You didn't answer.
What did I say?
You started talking about thyme
as an enzyme.
Shit!
So, yes, I made a piccata sauce.
[Rashida] I love piccata!
I knew this too!
-[Rashida] You did? No.
-Yes!
I didn't tell anybody that.
Did you read my mind?
I didn't tell anybody that.
Mainly because I cooked for him so much,
I got a lot of his likes and dislikes,
and I immediately threw it in the trash.
[laughing] He doesn't dislike anything.
No, he does.
He has his likes and dislikes.
But I was like, "You know what?"
"I haven't cooked for Rashida as much."
-I wanna cater this.
-[Rashida] That's nice.
-Sorry.
-[Rashida] I'm flattered.
It's okay.
You're on my list.
So, no
So this is,
I took a little bit of that stock,
some lemon, some capers,
some garlic, a lot of butter,
and I'm gonna pour that
over the chicken breast
-when it's done.
-[Steve] Yum.
[Rashida] This is maybe the only way
I'm cool with capers.
Know what I mean?
[Steve] Capers over chicken
is pretty good, right?
-This the first time
-[Rashida] It's salty.
[Steve] Yeah, yeah.
There's something about
that mix of lemon and butter
-Bagels?
-[Steve] Yeah.
-You like it on bagels with lox?
-I don't.
That's not my vibe.
What about tomatoes?
-I like a thin slice of tomato.
-Red onion?
Red onion. That's
Norman Lear's favorite thing
was a slice of red onion
Word.
over the cream cheese,
and then a little slice of tomato.
[Steve] Sounds good.
You must have known him very well then,
in order to know his bagel preference.
I did. He was
very good friends with my dad.
I became very good friends with him.
-I was very lucky to meet him.
-Legend.
Absolute legend of a person.
Amazing.
-And of course, in this world. Yeah.
-Yeah.
The other thing I did,
which actually turned out well.
And I'm really upset
that I wanted to show the world.
I was so dead set to show the world
that the microwave is just
can do everything
It was my fault.
But the poached eggs didn't work out
as well as I thought.
Mashed potatoes gonna work out great.
-They are? Okay.
-Yes.
[Steve] I have no like
I have all the faith in the microwaves.
That's just, your button pushing.
-[Rashida] You didn't push the button.
-Yeah.
No, I think mashed potatoes,
that makes sense to me.
I don't know
I didn't grow up with a microwave.
-Did you guys grow up with a microwave?
-Yes.
And I don't have one.
So I have very little relationship
with what it can do.
Are you on to air fryer,
which to me is new microwave?
I had a moment, that moment is gone.
-It's gone?
-Yes.
You don't use an air fryer for your kid?
-[Steve] Air fryer's new microwave.
-I did.
You stopped?
Kind of. Yeah.
Man, you're a cool mom.
Can't believe you're doing that.
I can't do that.
I'm using it all the time.
[Rashida] You are? No, it's a great tool.
-It's like so easy, you know?
-[Steve] Yeah.
[Rashida] It was taking up a lot of space.
-It's like an aesthetic thing for me.
-[Steve laughs]
I love my toaster oven.
-Toaster ovens are multi-purpose.
-I'm into that.
You have, like, toasting,
you have roasting,
you have convection,
you have broiling You know what I mean?
Sorry. I know that these guys wanna
take a look to see if I messed this up.
Oh, my God.
-This feels like a full Dateline
-I know!
I saw them running over,
and I'm like, "These guys."
-[Rashida] You're about to get busted.
-These guys.
[Steve] What do you have to say
for yourself?
Well
-I hate to break it to you guys
-[Steve] Oh, no.
-but it actually came out okay.
-[Steve] Okay.
[Rashida] Look, there's a
[cheering and clapping]
[Rashida] That's gorgeous! Whoo! Oh!
Double gorgeous. Look at that.
Did you also know I like a crispy skin?
[Dave] I know. I know these things.
[Steve] Again, I am completely ignored.
[Chris] Do you like crispy skin?
[Steve] I do like crispy skin.
Thanks, Dave.
Thanks, Dave.
[Rashida] Is that rosemary?
-Thyme.
-[Rashida] I'm all right.
-You don't like thyme?
-I'm like okay.
I like thyme. I have a lot of
I drink a lot of thyme tea.
-Very good for you.
-[Steve] Okay.
I feel like what you're saying is,
you're okay with the basics.
You don't need a lot of zhuzh.
[Rashida] Yeah, I like very basic stuff.
But you're really into gardening.
You know a lot.
-I do know some things.
-Right?
Yeah. And by the way, I grow rosemary,
thyme, sage, basil, mint, scallion
For others.
For others and also like
sometimes thyme I like as a tea.
I don't use it much in my cooking.
-Sage, I'm cool with.
-Yeah.
I like the flavor of sage.
-All right.
-But I don't understand.
You don't like the smell
or flavor of thyme as much?
Yeah. Yeah, it needs balance for me.
You know?
[Dave] I'm gonna do this
because this is
the most intoxicating flavor.
-You're okay with this?
-[Rashida] Yeah.
That's why I'm saying, it's balance.
It's like two things at the same time.
Wait, you're supposed to use
half a stick of butter?
No.
The answer is absolutely not.
[Dave] Yeah, you could.
[Rashida] This is the heart attack.
I wanted to show you, like, just the
This right here,
when I actually worked
for Mark Conner at Craft,
I never saw
I had never seen steak cooked this way
or meat roasted this way
and the French call it "arroser,"
where you're basting it
in butter and and thyme
and some of those bay leaf.
And when I had that first, like, smell,
I knew that I had to work there.
And I didn't realize that a lot
of restaurants cook meat that way.
But at that time,
the smell of butter, garlic, and thyme
to me is like one of the most
intoxicating smells in the world.
Especially when you get
the beurre noisette.
[Rashida] When you get to beurre noisette,
can you bring it here
so we can smell it but don't burn us.
Oh, my God.
Also, how many sticks of butter
are Steve and I gonna consume tonight?
I just wanna know.
[Steve] Yeah.
Like each.
[Dave] I I'll tell you right now.
I probably had a pound
and a half of butter.
Wow, okay.
-Damn, all right.
-Yeah.
But it's not
So, a lot of it
went in the mashed potatoes.
Okay.
And the whole thing about
restaurant mashed potatoes
based on
Most of it's based on Joël Robuchon,
the great late Chef
Is you want to put as much fat into it
as possible before it breaks.
I didn't do that here,
but there's lots of fat.
"Before it breaks." What does that mean?
So it's Most of it is fat
and not as much potato,
so it literally breaks as an emulsion.
-Yeah.
-[Rashida] Okay.
Which is, again
I don't know if people realize
that's why mashed potatoes taste so good.
Mashed potatoes are so good.
-So good.
-It's so good.
[Steve] It's funny
to think about the Internet
and what it's revealed to me
over my life, of like
[Rashida] It is funny
to think about that for you.
Just the ladling of
You know what I'm talking about?
-Yeah, yeah, yeah.
-The ladling of butter over your steak.
That's a move I just learned
in the last decade.
Know what I mean?
We don't have to get into it
in a serious way,
but I feel like
there's a lot of debate about fats
and the health of fats.
Right. It's back on.
[Rashida] It's back on!
-We're good!
-[Steve] Into it.
[Rashida] This is all healthy now.
-[Steve] Yeah.
-[Dave] Fat's good.
-[Rashida] Good?
-[Dave] Yeah.
And is fat related to health?
-How many
-Just for the smell.
Oh, yeah.
It's so good.
Oh, my
I mean, that to me is like
like the best cooking ever.
-One more time.
-Yeah.
[Chris] All right. So, guys,
our producers have noticed
that Rashida is incredible
at listing things,
whether it's oven functions or herbs.
But they are questioning whether
Dave and Steve have the same ability.
Dave can you
I just burned myself.
Can you even list the things
that you have made so far in this show.
Okay.
I made the Ribollita.
I burned croutons
that was to go in the salad.
I made the salad,
which had a bunch of lettuces.
I made two kinds of poached eggs,
one that I screwed up, one that
was okay, right?
I made the Parisian gnocchi.
I also put chicken in the salad.
I also put chicken skin in the salads.
I don't know if you saw that crunchy bit,
-that was chicken skin.
-[Rashida] Yeah, I did. Beautiful.
There's a lot that took
A lot went into that vinaigrette.
-That's got a lot of work.
-A lot went into vinaigrette.
-[Rashida] Cabbage.
-I got this charred cabbage.
I have mashed potatoes. I made gravy.
I made this, and I made the piccata sauce.
[Rashida] Brick chick Brick chicken.
Yeah.
[Rashida] So that's 13 13 things.
That's amazing.
-I choose to know the victory.
-Did I forget anything?
-She's smart.
-[Chris] Crazy.
That was wild, that she counted that
because I was not counting.
[Rashida] That was good.
-Did you burn yourself?
-Yeah, but I burn myself all the time.
[Rashida] Let's talk about
your burn protocol.
-[Steve] Yes.
-Yes.
-Yeah.
-Yeah. I'm into this.
What do you do when you burn yourself?
-Is it ice? Is it cold water?
-Yes.
Do you use silver gel?
-That's what I use.
-Silvadene.
Isn't it called Silvadene these days?
-What is it? Silver?
-Silvadene.
So, it's an ointment
that you put on burns.
-Yes.
-But, like, Asian skin burns like crazy.
So when I was working the line,
I looked like
-I had a real terrible
-But you have no scars now.
'Cause I don't really cook anymore, dude.
-[Steve] You healed over time.
-Except for us.
-Yeah.
-[Steve] You healed over time.
-Yeah, healed over time.
-I'm into that.
So you use silver
Oh, yeah. Yes, Silvadene, yes.
But the thing that you have
to remind yourself is when you're
This is going to sound terrible.
When you're burning yourself,
you're literally cooking yourself.
So you need to
I didn't know
any other way to express that.
-[Steve] Right.
-Dang.
-You need to stop it immediately with ice.
-Yeah.
[Steve] Don't they say not to?
[Rashida] No, the coldest
you could possibly do, I think.
-Yeah.
-[Steve] Okay.
-[Rashida] Gonna hurt.
-[Steve] Okay.
I can say that, right?
But you have to do it.
-[Steve] Okay.
-[Rashida] Yeah.
It stops some, like, weird pro
-It stops the cooking process.
-You need to.
-Oh my God.
-I know.
It sounds terrible,
but there's no other way to describe it.
-Yeah.
-Okay.
But can we fix your burn right now
before you
-What did you burn?
-cook yourself?
There's nothing
It's too late, it's too late.
-No, I'm worried about you.
-It's true.
-It's okay.
-[Rashida] Okay.
Just put it under the cold tap.
I know you're busy, but
I feel like Jesse Ventura in Predator.
I don't have time for me right now.
[Rashida] After the piccata sauce?
No, it's fine.
You have to understand, like,
this happens all the time
for professionals.
[Steve] I'm into it.
-[Dave] Cut, burns
-[Steve] I'm into a bit of suffering.
-Polyamorous, little bit of suffering.
-Guys, don't label me.
I'm just open.
[laughing]
All right. So, that is
-Oh my God, dude.
-I wish I had my camera.
I'd be, like, click. That's beautiful.
-[Steve] This close-up right here
-[Rashida] Yeah, that's it.
-That's awesome.
-That's crazy-looking.
-So, presumably
-[Dave] Yes.
this This little pop
What's this popover called? It's not
-Dutch baby, but
-Dutch baby.
This little baby Dutch little baby
is being
Is being sauced by all of this
piccata and chicken juice.
Is that what's happening?
-[Dave] Correct.
-Okay.
[Dave] But usually you see this
as a dessert.
It's very Instagrammable, social media.
It's usually as a pancake with, like,
sugar, powdered sugar and stuff.
-Dude
-Looks so good.
I could never make
anything close to this in my life.
I have an idea.
Maybe next time we see each other,
-he helps us make a Dutch baby.
-I would love that.
-And I don't mean in
-Any other way than
-Just that.
-this baby, Dutch baby.
-I agree.
-I could.
It's really easy. It's flour
milk, eggs.
Took me a while to remember
-That's the truth.
-Yeah, that's it.
-Foundation.
-What piece?
I don't know.
Well, how are you going to do that?
-I'll
-What are you gonna do?
Is that cool with you?
-Yeah.
-That might be too much.
There you go.
I cooked the cabbage in some bacon fat.
-I feel like
-So it's going to benefit
from that lemon juice.
-Dude
-And here is some gravy for your potatoes.
-Looks insane.
-Are you not eating?
I gotta make you dessert, guys.
I bet you're not hungry
when you cook, right?
-Can we talk about this?
-No.
-I mean, again
-I don't feel like
-I've seen you eat your food.
-I didn't.
-What's up with that?
-That's true.
I have not seen David
Because I intensely dislike
the things that I cook.
What is that What is that psychology?
-Let's get into that. What does that mean?
-I don't know.
A lot of chefs feel the same.
My mom was the same.
She never ate her food.
I think I think there's something
about the act of cooking
that is kind of feeding you.
Like, you don't actually
have to eat it to eat it.
-Know what I mean?
-Right.
Sometimes I want to eat it,
but I just, like, in that moment
-Not hungry.
-Just
-It's not appealing to me whatsoever.
-[Rashida] Right.
Then coming out of yourself and being,
"I want to eat the thing I made,"
feels like
-Arrogant or something?
-Maybe.
-Maybe too
-Cannibalistic?
I don't think it's arrogant. I just
I know I'm not
the only person that feels that way.
I know a lot of chefs
feel that way as well.
-[Rashida] Yeah.
-But if we went out to a restaurant,
that'd be like, "This is the best."
Anytime someone cooks for me,
-it's amazing.
-Yeah.
-Yeah.
-Okay, this is a crazy question.
But, like, if you had to pinpoint
the one single best meal of your life
Come on.
can you do it?
It's bananas.
-Yes.
-I've talked about it before.
My favorite meal I've ever had
was at Elkano in San
Outside San Sebastián.
I was with the late great Tony Bourdain,
Daniel Boulud,
and a couple of Wylie Dufresne was there.
-[Rashida] Spain.
-Spain.
And it was a meal
that I actually didn't want.
I had so much great food that week.
I was, "We don't need to eat there."
And then it was just one of those meals
where you're like,
-"Perfect," you know,
-Tapas, or like a full meal?
Full meal,
and they really specialize
in this whole turbot.
-So this flatfish
-Thank you. I need that.
Thank you so much.
-So, you know
-This is delicious.
-[Rashida] Good.
-[Steve] Delicious.
-[Dave] I'm glad.
-[Steve] This cabbage is crazy.
[Rashida] Is this like the cabbage
you made for me the other day?
[Dave] What did I make?
I don't remember.
-Was it
-I took home
one of those filled with
-I ate it for
-No.
-This is more charred.
-Okay. Okay.
Cabbage, very good for you too.
-Very good for you.
-Cabbage makes you gassy, though.
Very good for you.
[audience laughing]
-Rashida.
-Just
Just what the audience wants to picture.
-I don't wanna lie about
-Steve and I going home
-I want to be honest.
-and ripping it.
Just ripping it.
[Chris] We lost
the Cabbage Council sponsorship.
Just destroying our houses. Okay.
You wanna know the vegetable
that makes you fart the most.
-Broccoli.
-No. Jerusalem artichokes.
-[Rashida] That's so specific. Really?
-So specific.
And it's true.
Okay, anybody that's a professional cook,
they will know this.
Whoever has Jerusalem artichokes
on their station,
it's like instant.
You know, right now, like the PR
for Jerusalem artichoke is like,
"Cancel David Chang."
The Jerusalem artichoke industrial complex
coming after you.
This is very good.
Yeah, that cabbage is good because it has
Is there lemon in that?
-What is that?
-The lemon is from the piccata.
No, but there's like a What's that spice?
There's, like, a nice little aromatic
What is that?
I swear to God, I don't want
-I don't wanna
-Is it clove or something?
No, it's It's Momofuku Savory Salt,
I swear to God.
Can you hold that up? Hold that up.
-Not trying to plug my stuff.
-[Rashida] Momofuku
-Savory Salt.
-Savory Seasoned Salt.
Made by the David Chang.
-What's in this?
-God!
-I didn't want this to happen.
-"Salt, onion,
yeast extract, black pepper,
-tamari soy sauce"
-Great.
[Chris] Sorry to interrupt
this natural product placement.
The Internet is freaking out about
the doughnuts.
[Rashida] Didn't see those.
Thank you, Internet.
Thank you. What!
Steve, I think,
has had this dessert before, right?
[Rashida] What is that?
-[Steve] Is that Krispy Kreme?
-[Dave] Yeah.
-What do you mean
-Dude, yes.
So, to me, I learned this dessert
from a friend of mine
who was a private chef
for a very wealthy person.
-[Steve] Yes.
-I happened to taste it,
and I was like, "What did you do?
What was this dessert?"
"You have to tell me
'cause it's one of the best things
I've ever had."
And then he pulls me around the corner.
He's like, "This is it." And it's
It's just a pan-fried
store-bought doughnut.
You can do Dunkin' Donuts,
but I think this is the best doughnut.
-Is that cheating? Are you cheating?
-I don't care.
Okay, cool.
-Know what I mean?
-Elaborate.
This is what I want the show to be.
I thought you were gonna add something.
No, I will. I will. I will.
-You will?
-But the reason why is,
there's something perverse
about this dessert.
And I like it because
all I really care about these days
is the end goal, right?
-And the younger version of me
-[Rashida] In life?
especially with food, I'd be like,
"I got to make ice cream from scratch,
I got to do the doughnut, this, I gotta"
"It's got to be
single heirloom flower" whatever.
And now I'm like,
I can just buy it
and I can merge things together in a way,
and I could give you this end product that
I know is going to be super delicious.
And I could spend time
doing something else.
Well, that's the thing.
It's like if it makes people happy,
-it makes people happy.
-Yeah.
Not how you get there.
All your steps
aren't going to make people happy.
Wait, what's that?
I also know God!
Steve, I didn't mean to
totally disregard you today.
-I'm just joking.
-I made this for her.
I made this because she likes pie.
I love pie. You don't like pie?
I love I love pie,
if it was considered for me, though.
[Rashida] This is called a Steve Pie.
Does that help?
That's No,
that's definitely not a Steve Pie.
Steve, I made these for you.
[Steve] You didn't
No, that's from Krispy Kreme.
You don't even make those doughnuts, dude.
There's a box right there.
I made the chicken for you.
-I know.
-I made the chicken for you.
I get it.
I don't even like chicken.
Listen, soon enough
he won't even care what I think.
Because he's cooked for me last,
-that's it.
-I get it. I get it. I get it.
What is it, though?
This is a key lime pie.
Do you like key lime pie?
[Steve] Love.
I'll try to make a national campaign that
this should be the pie for Thanksgiving.
[Rashida] As opposed to a pumpkin?
-You hate pumpkin pie.
-[Dave] I don't like it.
Oh, my God, that is controversial.
It's not controversial when it's true.
-Do you like peach pie?
-Love.
[Steve] Over pumpkin pie?
What do you choose
when you have both on the table?
-Both.
-Both.
Both. Yeah, yeah, yeah.
I love a lemon meringue.
-It's like that's my sweet spot.
-[Chris] A hard four minutes
-before the National Artichoke Council
-With the On the top.
-Yeah, yeah, yeah.
-Hard four minutes.
Well, I got a problem here, guys,
because earlier when I was making this,
I wasn't following a recipe.
And I probably cooked it
20 minutes too long.
We're gonna find out if
-God.
-[Steve] This pie?
-Yeah.
-[Rashida] Pie stew.
-What?
-I don't know.
I'm into it. I'm into all of it.
What did What did you say?
Did you tell him he cooked it too long?
[Chris] He's He's not
-What's the Internet saying?
-Show the replay.
It is the people in that room over there
telling me we got four minutes
before the Sun Show Council
-cuts us off here.
-Oh my God!
-Four minutes?
-We've gotta eat dessert before it's over.
Did you have some of this?
No, but that's
I'm gonna eat that after dessert.
-We gotta have dessert.
-They're going to cut us off?
Really?
Don't they want to see us
eat the doughnuts?
You know what we could do?
Listen, what happens is if we don't
get to the doughnuts before four minutes,
we're gonna do an extra thing
and it will be on YouTube
or something, right?
-Of us eating doughnuts, right?
-Oh, my God.
-Here's
-Rashida, what are you doing to us?
So, here's what happened,
-I definitely cooked this too long.
-Thank you.
-Wait.
-No, it looks great.
-I have more over here.
-You do?
Yeah.
Pretend that
this was 20 minutes less cooked.
-Okay.
-And
-Brilliant.
-Yeah.
-Yeah, come on.
-[Rashida] Add 20 minutes to the recipe.
-That is so good.
-Yeah, yeah, yeah.
-That's so good.
-Yeah.
Well, the
The crust does not feel that way.
[Rashida] It's so good.
I like burnt things.
Great audience.
You know, this is crazy.
-You're too nice.
-Not burnt. Brown.
Did you talk to my wife
-about making me feel good?
-No.
I'm not here to make you feel good.
I'm here to be honest. It's really good.
-Did you have it?
-Yeah, I have it.
I can't
There she said,
"I love this. I love burnt things."
-I know.
-Browned. Browned.
-[Steve] Very good.
-[Rashida] Right?
[Steve] Extremely good.
-[Rashida] Because it's crunchy.
-[Steve] Yeah.
-[Dave] So hot.
-I think you should add 20 minutes
-to the recipe.
-[Steve] It's good.
No.
-When
-[Rashida] So good.
When it's properly made,
you would have liked the crust.
[Rashida] No, I like it this way.
I'm telling you.
-I would have complained otherwise.
-[Chris] Two minutes left.
-How many?
-My God.
-[Chris] Dos.
-Two minutes.
Doughnuts, doughnuts, doughnuts!
Okay, what's on top of it?
[Dave] This is a cereal milk ice cream
from Christina Tosi.
I should actually put some on top.
How much time? Two minutes?
1,45.
-No pressure! No pressure!
-All right, all right, all right.
-[Dave] It might be really hot.
-Okay.
-Just FYI.
-[Rashida] Scorches our faces.
Yeah, I know, like
The life and death of us.
We might [screams].
Steve and Rashida die!
-How many?
-[Chris] 90 seconds.
-90 seconds.
-[Dave] What?
-Are they going to just cut us off?
-Dude.
What in
-the name
-It's so good. That's crazy.
A Dave Chang.
-Oh, my God.
-[Steve] That's the move.
-Right?
-That's the move.
It's a wrap.
-That's crazy.
-It's a wrap.
That is
-lights out.
-You've got ice cream on
-Do I? Okay.
-Yep.
Lights out.
-Lights out. That is
-Well, guys
thank you for coming.
[Rashida] That was fun.
-It was a lot happening in an hour.
-This was fun!
Sorry I didn't cook anything for you.
It's okay.
I will remember for the rest of my life.
[Rashida] I'm taking this home.
I'd like this boxed
-So good.
-You know, this was really fun.
Thank you for taking a chance
on the first episode.
[Rashida] I hope this sets a high bar.
-[Steve] Yeah.
-Right?
It's an extremely high bar.
We're the best.
-Really?
-Yeah.
-We're the best.
-[Dave] Thanks, guys.
-Appreciate it.
-Tune in.
-Tune in again.
-For more.
-Tuesday.
-Tuesday.
Yeah.
This is so hard. This is so hard.