Dinner Time Live with David Chang (2024) s01e04 Episode Script

1
[opening theme music playing]
[all laughing]
What's up, guys? We are live. [laughing]
[Terry] Yeah, baby. We going live.
[Fortune] Come on now!
[both mimicking trumpets]
Let me do mine now.
Didn't know it was that kind of show.
Ooh! It's that kind of show!
[David] Oh, I love that
you're eating already.
This makes it a lot easier for me.
So, welcome to Dinner Time Live.
I'm Dave Chang. That's Chris Ying.
And we're going to try to make sure
that you guys have the best time.
I'm so honored to have Terry Crews
and FortuneFeimster.
-[Fortune] Yeah, man.
-I've been practicing that every day.
-[Fortune] Nailed it.
-[Terry] It's a tongue twister.
It's a tongue twister.
-[David] You guys are hilarious.
-Feel like I'm a child over here.
[David] Listen, as I say, that's how
you know you're eating well, right?
-[Terry] Yes.
-[David] Yes.
We got elbows on the table. Elbow.
Oh, this is delightful.
So I started these guys off
with some lobster bisque.
Right now, they're eating
some flatbread, bing,
with a Pecorino fonduta
that was inspired
by a chef that I worked for, Akhtar Nawab.
You got some Lady Edison ham
from North Carolina.
-Shout-out to Fortune's home state.
-[Fortune] Shout-out!
-[Terry wooing]
-[Fortune] Shout-out!
[David] Get that up for the ham cam.
[Terry] Oh, my God.
-[Fortune] Where's the ham cam? Ham cam.
-[David laughing]
[Terry] This is the official
honey-baked ham of Terry Crews.
The hammiest dude in the world right now.
[Fortune] Oh, that's good.
And And I know Terry loves
this grilled cheese
And, literally,
it's not in a cheese sandwich.
It's like a harder cheese.
So I wanted to do something
that was inspired by that,
and he loves bread and butter, so
Yes. What you done is,
like, salt and pepper the butter.
-[David] Yeah, man.
-That's how you do it, man.
That is sick.
I do think bread and hot
Butter and hot bread is just
one of the best things in the world.
-[Fortune] Mm!
-[Terry] Oh, my God.
[Fortune] I do too.
My butter doesn't taste like that.
[David laughing]
Well, that's some fancy butter.
-Oh, it tastes like fancy.
-It's cultured butter. It's super fancy.
[Terry] This is so good.
[Fortune] I don't know where to dip.
There's so many things to dip.
[Terry] You've got cheese, you got chili,
you got hazelnuts in here.
So it's hot and sweet.
That's right.
Put a little Momo Chili Crunch.
So, let me just explain this
and we'll get back to over there.
-[Fortune] Right.
-[Terry] All right.
So, tonight's menu is sort of an
an homage to Valentine's Day,
which is tomorrow, February 14th.
[Fortune] Mm-hmm.
I realize I probably should
[Fortune] We're on a date!
This exactly, and I think Valentine's Day
should be every day,
and it doesn't always have to be
with your significant other.
-It could be with friends.
-[Terry] With people you love.
[Fortune] Today's Galentine's Day.
This is how we do it. I know, I love it.
-[Fortune] Just us gals.
-[Terry] That's right.
I'm fangirling.
[David laughing] But the one thing
for certain is that tomorrow night,
almost every order is going to be
some version of surf and turf and
Lobster with filet or something like that,
and I think it drives kitchens
a little bit crazy.
And you see, the front of the house
have a lot of great stories about couples
having conversations or lack thereof.
-[Fortune] Yeah.
-So, um
I just wanted to make a menu
that was a celebration of Valentine's Day.
Or, if you're not celebrating
Valentine's Day, all good too.
[Terry] Can I tell you a story?
Can I tell a story?
We had a Valentine's Day
that went south, okay?
[Fortune] Mm-hmm.
I've took my wife out to dinner,
and we got into an argument.
It happens.
I've been married 35 years.
Got in an argument.
She's like,
"Okay, you know what? I'm leaving."
-I said, "Go home then."
-[all laughing]
[Terry] Okay?
"You can leave,
I don't hold you anywhere."
She took the
I put the valet ticket on the table.
-Like, I was mad. She was mad too.
-[Fortune] Yeah.
So she took the valet ticket and left.
And all of a sudden,
all the servers are like, "Uh"
They saw what happened.
Everybody in the restaurant
is kind of like, "Oh, my God."
I said, "No, I want the rest of my meal."
-[Fortune] Yeah.
-I ate the meal.
[laughs]
I went, stopped at home and got
some frozen yogurt as my dessert.
I came home,
she's sitting on the couch
just watching TV, the whole thing.
And I walked over to her
and I was like, "You good?"
She said, "I'm good."
And we sat and watched TV
the rest of the night,
and that's how I knew
we were going to be together forever.
-[David] Aw!
-Because This is the thing.
Everybody thinks it's all gotta be lovely.
Look, no. If she was free enough
to be like, "I'm out," and we're, like,
that's not a deal breaker.
-Yeah!
-You know what I mean?
It was like, "No,
-it's just, I need my space."
-Right.
"You gave it to me."
"And now we're good."
I'm hoping my wife is watching right now.
[all laughing]
It's like a hall pass.
I'm telling you and everybody out there,
-it's like, "Yo, remember, life goes on."
-Yeah.
That's right. And the best part,
you only had to pay for one dinner.
I totally did!
-I saved on Valentine's Day.
-[Fortune] Yeah!
Those aren't cheap.
I doubt that dinner had
what I'm about to do right now
-[Fortune exclaiming] What is that?
-[Terry] Ooh!
-This is actually a paper towel.
-[all laughing]
[Terry] It looked like
some organic, beautiful
[Fortune] I'm like,
"We can get you a candle."
[Chris] I'm at the ready.
We've got this at the ready, just in case.
-[Terry] Watch out.
-[Fortune] We got the fire extinguisher.
-What are we lighting on fire?
-[Terry] You're burning hay?
-[David] Yeah.
-[Fortune] Is that sage?
-[Terry] This is hay.
-[Fortune] It's hay.
-[Terry] That's hay.
-I thought we were sage-ing the kitchen.
We did go to the country, didn't we?
-I gotta turn on the vent. Oh, boy!
-[Fortune] Uh-oh.
[Fortune] We're gonna have
a fire alarm going off here.
[Terry] Whoa!
[Fortune] This is
what happens when I cook.
[Terry] What kind of spices is that?
[Fortune] Something
always catches on fire.
-[Terry] This is amazing.
-[Fortune] Wow.
[Terry] I couldn't do this in my kitchen.
-[Fortune] Is this a smoky, old-fashioned?
-[Terry] Whoa!
That's not supposed to happen.
[Terry] Uh-oh!
[David] Uh-oh!
[Terry mimicking fire alarm]
[Fortune] This is the fun part
about it being live.
[David] This is not supposed
to happen, but
[Fortune] Oh, let's definitely
light it more on fire.
[all laughing]
You guys, this is unplanned.
I'm gonna put more
Now we're gonna be okay.
-[Fortune] I'm gonna put more flames
-[Terry] He's gonna smoke this thing.
-[Fortune] What Is that tuna?
-It is.
This is Chu-toro.
[Fortune] Okay.
So it's not the fattiest bit
of bluefin tuna.
[Fortune] Yeah.
[David] And there's a restaurant
in Tokyo by Masamichi Amamoto,
and he's one of
the best chefs in the world.
He's got two Michelin Stars.
And he has a signature dish there
where he does this with bonito fish,
and this is an homage, again, to him.
[Fortune] Yeah.
[Terry] I gotta do this like I do on AGT.
His is way cooler, way cooler.
[Terry] Do not try this at home.
For sure. For sure.
Do not try this at home
unless you know what you're doing.
I clearly don't know what I'm doing.
[all laughing]
They got a fire extinguisher over there.
[Chris] Ready.
Now, tell me,
what kind of thing are you burning?
What kind of grass?
[Fortune] Yeah, what is on fire right now?
-[Terry] Is that weed?
-It's literally hay.
It's a hay from one of our farmers.
-[Fortune] Hay!
-[Terry] Wow!
Thank you, guys.
Oh, look at that!
I just got what
[all laughing hysterically]
Oh, it's Listen, you've got the best
ventilation system in the world.
[Chris] Oh, man. This is really
pushing the limits of the ventilation.
-[Terry] It is. Oh, my God.
-[David] Live TV.
-Let's literally
-[Fortune] This is wild!
[Terry] My God, we hot and live.
Goodness gracious.
[Fortune] And have we ruined
this pan that it's on?
[blowing]
The pan is pretty ruined, yes.
[Terry] You've gotta have good tools
-to have that fire going.
-[Fortune] Wow!
[Terry] Look at that!
[Fortune] I don't even know
how to use a grill.
-[Terry] Really? I love grilling.
-[Fortune] Yeah.
I can't cook at all. I'm not a good cook.
-I'm good at eating.
-[Terry] Wow!
[Chris] Now, Dave, what are the benefits
of cooking your tuna over hay?
Yeah, to be honest,
there's not much, I don't think.
It's just to be, like, super cool.
[Fortune and Terry] Yeah.
-[Terry] It's a show.
-Yeah.
To distract you from my poor cooking.
[Chris] Did you guys think
he looked super cool though?
-Yeah, it looked amazing.
-[Terry] Amazing.
When I didn't fear for my life,
I loved it.
First of all,
flamed food is the best-tasting.
I know. I like it when they throw shrimp
in your mouth at the hibachi restaurants.
Yes!
-[Fortune] Ah!
-[Terry] Chop-chop-chop.
[David] Truth be told, I do think,
[clicks tongue]
that smoky bitterness
that you might get from that intense flame
actually pairs well
with some of the flavors.
'Cause people may not realize,
I think, in Japanese food
there's a thread
throughout most of the food,
and that is actually like a smoky element
-because katsuobushi, which is this
-[Terry] Yeah.
which you might have it in soups,
-it's pretty much in, like, many dishes.
-[Terry] Yeah.
It's like a foundation
of Japanese cuisine,
and it's petrified, inoculated with a mold
called koji, Aspergillus oryzae.
It's the same mold you get
in misos and soy sauces.
[Terry] Mmm!
-[Fortune] Smells good.
-And it's like
It's smoked, so it has
a little bit of a smoked flavor,
so I'm just trying to accentuate that.
-I just made that up. Did that sound
-[Terry] No, that's hot.
[Terry] First of all, you know,
everything smoked
You could smoke my cereal,
and I would eat it.
It's so good.
Now, talk to me about liquid smoke
[David] Terry, you don't eat cereal.
-You gotta be honest.
-When I used to.
[all laughing]
[Terry] But I'm trying to tell you,
with this liquid smoke
I've always wondered, how do you get it?
Like, you know,
do you know the secret to this?
Because I was like, "What?"
They have these things
called liquid smoke,
and people add it to dishes
and get that smoke
Like with a drink.
Like a shrimp cocktail comes and
Well, they want that smoked taste,
and it's like
-Do you know how it comes?
-[David] Can I ruin the magic for you?
[Terry] Yeah. Please ruin it.
From what I've been told or read,
it's a smoke house
that burns, like, sawdust
in a high moisture environment,
and then when it hits the roof,
it trickles down,
and it's basically just smoked water.
-Oh, smoke water.
-Oh. That's it.
I knew it. I was like,
"That smells like smoke water."
[Terry] I thought it was
more detailed than that.
-No.
-[Terry] You did ruin it for me.
-[David] Yeah, I feel bad.
-That hurts. That kind of hurts.
That was good, though.
Dave, our studio kitchen architect
is texting me right now,
freaking out, being like, "What the heck?"
"You're not supposed
to light fires in the studio!"
We burned the lighting situation,
but other than that, we're good.
So good!
Let me tell you the next step.
So I'm prepping a sauce for the tuna
that I'll get to in a second.
I'm really loving that
you're still eating the bread.
Makes me feel good
that it's actually delicious to you guys.
[Fortune] Try not to fill up on it.
[Terry] I know!
-[Fortune] It's so good.
-[David] Can you guys
-This dip is insane.
-[David] Good.
-[Terry] So good, dude.
-[David] Shout-out, Akhtar.
-He made it.
-[Fortune] I need to get the recipe.
[Terry] It's hot, sweet.
-It's Pecorino Toscano
-[Fortune] Mm-hmm.
30-day age.
And according to him,
that helps retain the fat
when you melt it, so it doesn't split.
[Terry] Oh, my God.
And I actually added a little bit
of cream, just so it held together.
[Terry] Mm-hmm.
This is a real cheat meal for you, Terry.
[Terry] Oh, no, no. No.
This is a cheat meal for me too.
-[Terry] I ran extra.
-We're on the same diet plan and workout.
-[Terry] Same workout.
-Yeah, we have the same workout.
This is very out of line for me.
-Oh, my God.
-[David laughing]
Back to
What are we eating tomorrow, veggies?
[all laughing]
-That's what we're doing. Yeah.
-[Fortune] What are we doing?
-All vegetables tomorrow.
-[Fortune] All vegetables.
[Terry] Mm!
You guys are gonna make me laugh too hard.
I'm not gonna be able to cook.
That is so good!
-Y'all don't understand!
-[Terry] This is the thing.
It's got everything.
Like, the fat in the hazelnuts.
-The heat from the chili, and the sweet.
-[Fortune] Mm-hmm.
-[Terry] It's like, oh, my God.
-[Fortune] It's good.
-I'm umami'd up.
-[Fortune] Mm!
And then the salty from the ham.
-The ham has a real salty taste to it.
-Gotta put my hand in it.
I'm sorry. I'm just gonna pull some.
This is from North Carolina.
I've never had this ham.
-[David] You gotta use your hands.
-I'm using my hands. I'm sorry.
Well, let me explain everything else, so
Here, I'm hoping
it's going to reduce in time.
I'm trying to make a sauce for the tuna,
and it's basically like a tare,
like a glaze of sorts.
But I think you're gonna
be able to dip it in.
It's mirin, some sugar,
some sake and some soy sauce.
Reduce that down.
I have some nice wasabi,
and some pickled ginger,
and some pickled onions,
and that'll be the next course.
What you see here that looks sort of crazy
is that same katsuobushi,
the shaved bonito fish
that's been, you know, inoculated.
And I'm not going
to explain too much more.
If I say, one more time, "katsuobushi"
on this show, I swear to God
- [all laughing]
-[Terry] No, tell me.
No Again, I love it. It's very versatile,
and I love that you can make
a beautiful soup or a broth,
like, almost instantly.
This took many months,
sometimes years, to produce.
And then you can make
something very quickly
without having to spend, you know,
buying veal bones and stuff like that.
[Terry] Yeah.
And you get a really nice,
beautiful, flavorful broth.
-[Fortune] Yeah.
-So what I'm doing here, though
I feel like, today I've made
a lot of French things.
So this is actually inspired
by chef, Alain Passard,
who's one of the best chefs in the world,
has a restaurant, Arpège, in Paris.
He has a Vin Jaune sauce,
and this is basically like
People usually put cream in it.
I'm going to make it
more of a beurre blanc style.
[Terry] Mm-hmm.
And he puts shrimp heads,
I'm using katsuobushi
and a bottle of really crappy white wine.
-Our budget is not there yet
-[Fortune laughing]
[Terry] That's good!
for the super expensive wine.
And I like crappy white wine.
Anyway I'm gonna reduce it
down to a syrup,
and then I'm gonna mount it
with some butter, maybe a little cream,
and that's going to be the sauce that
I'm going to serve with the lobster tails.
-[Fortune] Oh, my God.
-And for the Miyazaki A5 rib eye
[Fortune and Terry giggling]
-This is Valentine's Day!
-[Fortune] I was just thinking that!
-[Terry] I love you.
-[David] Thank you.
I want your love, Terry.
Oh, my God. First of all,
I noticed with the lobster bisque,
it wasn't super creamy.
-I'm used You mentioned that.
-Yeah, it wasn't
Because you don't
The way you do your thing,
you don't really want to go
all heavy cream, French style, right?
It's funny, 'cause a lot of this
is definitely French influenced,
even though
I'm using Japanese ingredients.
I want it to be light,
'cause there's nothing
When it's too much cream, it sort of
ruins the meal for me a little bit.
'Cause I want to eat it all,
'cause it's delicious.
So there's a little bit of cream,
but not that much.
-[Fortune] Right.
-I did put a foam on top, of all things.
-I want to bring foam back.
-Yeah, that was good!
Well, you know,
I went to France, and you're right.
You have a couple spoonfuls,
and you're full, like, whoop!
-Goes right in your chest.
-[Fortune] It's thick.
You can feel it. It's super thick.
Thank you.
I'm explaining a lot more
about food today, which is great,
'cause the foam
was actually inspired by Alain Chapel,
who was another great chef.
He created cappuccino porcini, so
[Fortune and Terry] Oh!
-The frother.
-[David] Yeah.
-[Fortune] Look at that!
-It's like a frothy
-[David] Yeah.
-Yeah, you know what I mean? That's hot!
[Fortune] Aw, this is so fun. This is
our love language. Food, right?
This is what I'm saying.
I love to eat, man.
-[David laughs]
-I mean, again
I do this fasting thing, and then
when I eat, I can't have a bad meal
or I'm depressed.
Yeah, I'm like, "No food before"
what time?
-Two o'clock.
-Exactly.
[David laughing]
It's way past 2:00!
-So now we can go in.
-[Fortune] Yeah, you're good, man.
We can go in. I'm having another
I can't fill up on this bread.
I'm just trying not to.
-What's your cutoff time at night?
-10:00 p.m.
-[Fortune] Okay.
-So it's an eight-hour window.
So you eat from 2:00 to 10:00,
and then nothing.
-And then nothing.
-All right.
Don't you, like
How do you, like, eat at 11 o'clock?
Right. Well, sometimes,
if I know I'm going to eat late,
I'll push it to 4:00.
So if I know I'm going
to stay at an event,
and I have to go till midnight,
then I'll know,
"Okay, don't eat till 4:00."
-[Fortune] Okay.
-So you're good at that late night.
The problem is, eating late is bad.
-[Fortune] It's not good for you?
-[David] It's so bad.
It's so bad.
I shouldn't have had that
cheese plate last night at 11:00.
It's just like, eating earlier
is always better.
-Okay.
-But, man
You don't have anything
before 2:00, like water, anything?
-No, I have water with amino acid.
-[David] Coffee?
-Like, a little
-[David] No coffee?
-I do have coffee.
-Okay.
-But black, like espresso.
-Okay.
[Chris] Do you stay on the same time zone,
no matter where you are?
[Terry] When I shift and I go out of town,
I just shift it to wherever I am.
And then, there's a lot of times
I'll have to not eat
on the plane on the way back,
'cause you know what's crazy?
Have you ever felt funny
after eating on a plane?
I don't know what it is.
-[Fortune] It's not great.
-You know what I mean?
I don't know what it is,
but I always have to be careful on that,
because again, as I get older,
I mean, my belly is sensitive, dude.
Like, you know, you turn around
and you're like, I'm bloated!
You don't look old.
Listen, but that's the reason
I'm trying to hold on, man.
I gotta work with the tools.
[Fortune] You look good, bud.
Listen. Oh, my God, look at that tuna.
I think that this meal
is turning me straight.
[all laughing]
That's the power of food.
[Terry] Oh, that's so good.
Oh, my Lord.
[Terry] Oh!
[Fortune and Terry] Look at that.
[Terry] I love tuna.
[David] Is your wife here?
[Fortune] No, she was going to come,
but then she didn't.
That's it.
Good story, Fortune.
That's the story.
My wife was gonna come, "I'm getting
my hair done. I'm out. Bye."
[Fortune] Yeah, she realized
she had other things she had to do.
She knows she's gonna spend
a lot of time with me tomorrow,
since it's Valentine's,
so she's taking some "me" time.
[Terry] I hear you.
How do you know what
See, I have a problem, like, picking fish.
Like, how do you know
when it's just a good cut of tuna?
Like, what would be
the signal that you're like, "This is it!"
Well, I
-Rarely are you gonna see the actual tuna.
-[Terry] Yeah.
And the unfortunate reality is, having
gone to the Tokyo Tsukiji markets
over, like, 30 years, almost 25 years,
you've seen the tunas
get smaller and smaller.
So you never actually see the fish.
Usually, you get a loin,
or a section of the tuna.
So here, when you get the fish,
you can tell that it's really nice,
but a lot of it is the relationship
you have with the purveyors,
and, you know, the fishmongers.
And this comes from Liwei
at The Joint. It's here in LA.
And they have really
great, great, great tuna.
-This is dry aged, actually.
-[Terry] Mmm.
So, to me, you have to
Like everything in life,
you have to have good relationships.
[Terry] Relationships, man. That's it.
Yeah, you need
to communicate with your fish guy,
tell him how you feel.
Ask him how he's doing.
It can't be just about you.
Listen, I'm buying something
for Valentine's Day for my fish guy.
-You know what I mean?
-Yeah, your fish purveyor.
[Terry] That looks good.
Oh, that looks so good. And that sauce.
[Fortune] I don't know
if I've ever had tuna like this.
[Terry] This is hot.
-[David] Have you had it, like
-[Fortune] I've had sashimi style.
-[David] Okay, so this is tataki.
-[Fortune] Yeah.
[Terry] Mm-mm!
I had, like, grilled ahi,
probably that kind of thing.
-[Fortune] A poke bowl.
-With some chips and guacamole.
Yeah, that poke style, you know.
Look at that.
[David] So this is some pickled
spring onions and pickled ginger.
[Fortune] Oh, nice!
[David] And it's funny,
I swore to myself I'd never plate,
'cause I'm not, like,
plating foods in restaurants,
really, at all anymore,
that I would never like
plate food like this.
But for you guys, I have to.
-[Terry] Thank you.
-[Fortune] 'Cause it's a special occasion.
-[David] Yeah!
-I like it. Look at that.
-[Fortune] Look at that!
-[Terry] It's all about the presentation.
-[Fortune] That's true.
-[Terry] You know?
[Fortune] On such a romantic meal as this.
[Terry] See, my problem,
I'll be eating as I'm plating.
-[Fortune] As you go?
-[Terry] You know what I mean?
[Fortune] That's why
I don't cook a lot, is 'cause
You've been doing this all day, right?
I mean, it's a lot of work.
And then you eat it,
then you've gotta clean it.
There's a lot to it.
That's the thing I heard.
It's like, cooking is cleaning sometimes.
-[Fortune] Yeah.
-[Terry] You know what I mean?
[David] So you have a little fresh wasabi.
-[Fortune] Oh.
-[David] You can dip your tuna in there.
And with a little wasabi
and a little bit of the ginger,
-a bit of pickled spring onions.
-[Fortune] All right!
I went to Japan for the first time
over New Year's
and enjoyed myself so much.
-I went to Tokyo, Osaka, Kyoto.
-[Fortune] Mm-hmm.
-That's awesome.
-[Terry] And so I'm ready.
I feel I'm down.
-Look at this.
-[Fortune] All right.
Oh, my God.
I wanna get a little bit of that pickled.
[David] So, I like
the leaner parts of tuna.
-[Fortune] Yeah.
-[Terry] Mm-hmm.
[David] I do like toro,
but sometimes it's a little too fatty.
-If that makes sense.
-[Fortune] Mm-hmm.
[David] And plus, we're gonna have
a really decadent piece of meat.
[Fortune] Really?
[David] So I wanted to
balance it out a little bit.
-[Fortune] Did you use wasabi?
-This is This is good, man.
What are you talking about?
You know what, Jim Brown
-[David] Hall of Fame football player?
-The Hall of Fame football player.
You know what he used to eat
for lunch? A can of tuna.
-Really?
-[David] What?
And he became
This was back in the day,
before anybody knew about protein
and knew about food science,
and he would just have a can of tuna.
And he was the strongest man in the NFL.
He knew.
He knew.
He had got the secret.
And he just had a can of tuna.
This stuff makes you strong.
-I like it with the pickled situation.
-[Terry] Mm!
I like the texture of that.
[David] I think the pickles,
in general, I'm a big fan of,
-'cause they give you the crunch,
-[Fortune] Yeah.
and the acidity to balance things out.
And it's also really good with rice.
In my house, growing up,
you'd just eat kimchi and pickles
and you eat it with rice,
and that's a meal right there.
[Terry] You know what blew my mind
was how easy pickles were to make.
-It's so easy, right?
-[Terry] I had no idea.
I thought you had to wait
like years and months for,
you know, like all the
It was like, dude, it's done.
It's done in an hour,
and you got pickles. I was like what?
[David] Sometimes the easiest
Here's the simplest pickle recipe.
You take some cucumbers
and you just add salt and sugar.
-That's it.
-[Fortune] That's it?
Live TV. If I have cucumbers,
I'm gonna make you pickles.
[Fortune] Wow.
[Chris] Dave, the Internet is wondering
if there's a significant difference
for the taste of real wasabi
versus the tube stuff.
[Terry] Ooh!
[Fortune] This doesn't taste
as spicyor, what's the word?
Spicy?
'Cause real wasabi is, number one, like,
pretty difficult to grow outside of Japan,
but it's happening
in the Pacific Northwest.
[Fortune] Mm-hmm.
Most wasabi that you get
is actually horseradish dyed green.
[Fortune and Terry] Oh!
-[David] Sorry, folks.
-Damn. You are
[Terry] You are Hey!
You're gonna tell us
there's no Santa Claus.
Welcome to Dinner Time Live,
where we ruin your hopes and dreams.
[Chris] David Chang, destroyer of dreams.
[Fortune] But I like this better.
-It is good.
-Regular wasabi is too much for me.
This is nice.
[David] And if you
I don't have the traditional grate.
I just did on a microplane.
Usually you do it on a shark
I can't remember the Japanese name for it.
-But if you
-[Fortune] Trying to get this guy.
[both laughing]
grind it or shave it earlier
Yeah?
[David] it starts to
dissipate some spice.
-So
-[Terry] Wow.
I think, like ten, 15 minutes
is probably ideal.
[Fortune] Yeah.
And if it's a little bit less mild,
it's 'cause I did it like 30 min ago.
-Not by choice, because I forgot.
-[Terry] This is beautiful.
Did you ever notice I'm left handed,
you're right handed. This is perfect.
-[Fortune] Oh, yeah.
-We're the perfect Valentine's Day couple.
It's like we're one person.
-[Fortune] I was about to
-You know what I mean?
You're gonna sing "Ebony and Ivory."
[David] I gotta take a photo of this.
[Terry] We can't sing here.
-[Fortune] Oh, no.
-There's clearing.
-[Fortune] No.
-Here we go.
[Chris] That's the album cover
right there.
[Terry] This is the album cover
all the way.
It's uni-mind.
[Fortune] I love it.
So this was not part of the agenda,
but I just wanted to show you
how easy it is to make pickles.
[Fortune] You're getting
extra things going in there.
-You're like, I love a
-[Terry] Thank you.
-[Fortune] I like
-[Terry] I came to learn.
Guess what I like? Money.
You like them pickles.
Know what I mean?
Put them pickles in the account.
It's just gonna show up.
[Terry] Look at this.
[Fortune] I've not seen
[David] Chris, get on it.
We need to get her money.
Speaking of money,
the Internet has caught wind
of that little jar of money
behind you there, Dave.
-[Terry] There it is! Little tips.
-[Chris] Explain the jar of money!
-[Terry] We got tips.
-[Fortune laughing]
-[Fortune] Oh, you got a
-You get our swear jar, Fortune.
[Fortune] Wait, have I sweared yet?
-[Terry] Nope. Not sweared.
-[Fortune] All right.
Have I sweared yet?
-[Chris] Not yet. Not today.
-[David] Yes!
[Chris] You've not reached our threshold.
[Fortune in sing-song voice]
Money, money, money!
-So
-[Fortune] It's tasty.
We would nail this
if there weren't more things coming.
Okay, I'm trying not to burp rudely.
It's so good. You know that's a sign
you like the meal, right?
[Fortune] Mm-hmm.
So good!
[Fortune] I didn't think
I'd like that, and I really loved it.
-[Terry] I'm trying not to OD!
-[Fortune] I know.
[Terry] I know there's more coming.
-[David] I think it's okay.
-[Terry] Okay? I can go ahead?
No, I've gotta pace myself.
-[David] Terry
-I'mma go ahead, man.
Listen, I'm trying to be Jim Brown today.
I'm a dainty lady,
and I don't eat too much.
So I'm saving myself.
I'm going Jim Brown today, baby.
This is gonna be good
for the workout tomorrow.
I just took some of the vinegar
from the pickling liquid itself
and I just put salt.
If I just did salt, in Japanese,
something called shiomono.
That's just salt pickles.
-That's it. That's a kind of pickle.
-[Fortune] Yeah.
-[Terry] That's it?
-That's it!
It's shocked me how easy that is.
I know. I would not have guessed that.
[Terry] Like, why am I buying pickles?
[David] So
Well, you're either buying pickles
or buying cucumbers.
[Terry] You know what I mean? Exactly.
[Terry] Mm!
The salt will do its magic,
and it'll extract
a lot more of the water inherent in it.
-[Terry] Whoa!
-And
-[Fortune] But that quickly?
-It'll become more of a
In two hours, it'll be much better.
[Fortune] Okay.
[Terry] Mm!
But it still has that pickle-y kick.
Yeah, it's got a little kick on it.
It's coming.
I'm gonna take one
and try it in two hours.
So good.
-More salt?
-[Terry] Man
-[David] Needs more salt.
-[Fortune] Mm-hmm.
Salt gets a bad rep.
-Know what I mean?
-[David] Hypertension
[Terry] Everybody says it's like that
Everybody used to say,
"Egg yolks are gonna clog your arteries."
Man, that's good stuff, man.
All that stuff.
I'm down with all of it.
There you go.
But almost everything
we were told that we shouldn't eat,
we're now being told we should eat, right?
-[Fortune] Yeah. Except for milk.
-[Terry] Oh. I know.
[Fortune] Better get that
almond and oat milk ready.
[all laughing]
-[Terry] Ooh!
-[Fortune] What's that?
[David] So this is the wine
that's been reducing
in the shallots and ginger and garlic
and the katsuobushi, the bonito.
[Terry] Mm-hmm.
[David] And I'm now gonna
reduce this a little bit more
and turn this into the sauce that's gonna
be accompanying your last course.
-[Fortune] Oh, wow. Yum!
-[Terry] Wow!
I love the
The reduction
is the key to everything, huh?
[David] Well, it just
concentrates everything.
[Terry] Yeah.
So, a lot of times,
if something needs more salt,
especially if it's a soup or a stew,
I'm gonna just reduce it down
maybe 10, 15%,
and I won't have to add more salt.
And the added benefit is it's gonna be
more concentrated in flavor.
-[Fortune] Yeah.
-[Terry] Oh, that is hot.
See, boy, I'm learning.
-[Fortune] Yeah!
-I'm learning.
-You like cooking, right?
- I do.
-It's so relaxing!
-[Fortune] Mm-hmm.
What I'll do is Thank God for YouTube,
'cause I can just grab anything
and learn how to do it, know what I mean?
And hopefully, now with Netflix,
everybody'll be able to watch it
and learn how to do this thing.
But I just I like spending a whole day,
get all my ingredients and try something.
[Fortune] Mm-hmm.
And I make a lot of accidents.
I'm throwing a lot of stuff away.
-That's how you learn!
-Yeah, but it hurts
because you're like,
"I spent all day on this."
And then you're like, "Oh!"
But you're right, it is how you learn.
It's kind of like that pain.
[David] I sort of had that dream too.
And next thing you know,
I'm cooking on live TV.
-[Terry] Yeah.
-[Fortune laughing]
It's so relaxing.
I'm very relaxed.
[Terry] Listen, and this is
another thing too,
the fact that you're a restaurateur,
that's super hard, man.
I mean, come on,
how many restaurants fail?
How many restaurants
Anybody that puts on chef whites
or even working in the front of the house
They're doing a really hard job.
-[Terry] Oh, wow.
-Yeah.
Was your first restaurant in New York?
-[David] It was.
-[Terry] It was!
-I mean, that's a food mecca right there.
-2004. Yeah.
[Terry] That's amazing!
I feel extremely lucky and blessed
to work with some of the best
and brightest, but in New York City,
it was just
a different time back then too.
[Fortune] Yeah.
But, yeah, I never thought that cooking,
you know, would lead me here.
So getting to cook for you guys is crazy.
But you gotta understand,
it's like a lost art.
Like, more people don't cook anymore.
So it's like chefs are now the new celebs
'cause it's like, you know,
it's hard to find
good home-cooked stuff, you know I mean?
[David] Well, I actually think
the term "celebrity chef,"
that most chefs hate, right?
Everyone gets like, cool
A musician is like a rock star.
That's pretty cool.
Celebrity chef is terrible.
But now I actually think
the word is appropriate
because now you have celebrities
that are becoming chefs.
-[Terry] That's true.
-[Fortune] Right.
Do we like The Bear?
How do we feel about The Bear?
-Yeah! Yes!
-[Fortune] All right.
I think Chris Storer won
Directors Guild, Best Director.
[Terry] I know!
The whole team there, they're great.
[Fortune] Everyone's just yelling,
"Yes, Chef."
Yeah, I love that show.
-All the time.
-Such a good show.
It's probably the best representation
of what happens in the kitchen.
[Fortune] Okay.
-Yeah.
-Yeah.
-[Fortune] Cool.
-That, and Ratatouille.
-[Terry] Yeah.
-[all laughing]
[Fortune] And Ratatouille.
Facts!
Tell me about
the worst review you ever had.
[David] Oh.
-Like, tell me about the pain.
-Terry, we going there.
[Terry] We're going deep right now, baby.
Listen, I ain't coming here for no
-[Fortune] It wasn't
-For no light talk.
It wasn't even from a critic.
It was on Yelp.
[all laughing]
-Yelpers can be I mean
-[Terry] Yeah. But how do you
That's the thing, as an artist
"This server, not a fan."
You know, as an artist, classism hurts.
[Fortune] Yeah. We're all
getting Yelped all the time.
I think that, for most of my career,
I had really, really great reviews.
And then, to suffer a bad review,
it feels like death, you know?
Yeah.
But sometimes it's medicine.
[Terry] Yep.
And medicine tastes like crap, so
[both] Yeah.
I think you live and learn.
-I still think about it.
-[Fortune] Yeah.
And sometimes I still
look through Craigslist,
looking at, hit men sometimes.
-You know?
-Yeah.
[Terry] Because some of that's personal!
You know what I mean? Somebody could be
Like, he got a cousin who's got
a restaurant right down the street.
I mean
They're supposed to be
"an advocate for the consumer."
-[Fortune] Yeah.
-[Terry] Mm-hmm.
-I think that's a crock of shit.
-[Terry] Mm-hmm.
That's just me.
Sometimes they also review
the wrong things.
-I once was
-[Terry] Yeah.
I did a play, and they said
that I played a chubby nerd.
I said, "One of those
was not a character choice."
[all laughing]
So, let's just
[Terry] Oh!
pick our words, you know?
[David] But, the funny thing is,
with criticism,
what's changed is, over the years
since I started cooking,
I remember the first restaurant
I worked at,
they sent me up to go to
the New York Times building itself
on 42nd Street or something like that,
-to actually get the copy of the review.
-[Terry] Hmm.
People don't read the newspaper
like that anymore,
-or even a restaurant.
-[Terry] Yeah.
So, today, what has changed
with the advent of social media,
smartphones, et cetera,
is food is cultural currency.
Gen Z spends more money on food.
It is like
What you can have
Lord over your friends with FOMO.
"Look what I'm eating that you're not."
-"Et cetera, et cetera."
-[Terry] Yep.
And I think what also has happened
is the democratization
and commodification
of a lot of the culinary knowledge.
-It's all out there.
-Good. Yes.
So the good that has happened
is that the gatekeepers
that held the control and all the levers,
-they're still there.
-[Terry] Yep.
But they're speaking
to a much smaller audience.
[Terry] Yep.
And, you know, like,
someone like Keith Lee on TikTok.
[Fortune] Mm-hmm.
[David] He's on Instagram.
He's like, I think, probably
the most influential food critic
-and he's not even like a food critic.
-[Terry] Wow.
Yeah, he can make a business, like
a gazillion dollars or shut him down.
-[David] Right?
-[Terry] Yeah.
-But not even on purpose.
-Yeah.
And the thing is, he's just eating.
-[Fortune] Yeah.
-He's giving honest reviews,
and he's speaking to people that, like
They never got reviewed,
these kind of restaurants. So it's like
I think the times are changing.
But he's also listening to locals, right?
"You gotta go to this place,
you gotta try this place." That's cool.
Well, first of all, I gotta say this
'cause I hope we're not
going to have it tonight.
But in the fancy world, they love truffle.
[David laughing]
-I hate truffles.
-[Fortune] You don't like it?
-Yeah.
-I hate it.
I hate it, man. And they
When they start coming over
with the little shaver on your fries
-[David] "Take it away!"
-"Who ruined my French fries!"
[Terry] I know.
I'm like, "Who ruined my fries
with this truffle stuff?"
And, man, the truffle potatoes.
Truffle this, truffle that. Like
[Fortune] And some of that's
the oil too, right?
It's weird.
It's just a weird flavor to me.
I never liked it, but they got
They almost feel like
if you don't like it, you're not
-You're not cultured.
-[Fortune] Unsophisticated.
[Chris] Guys, we gotta kill
Terry's truffle surprise.
The truffle people? Come and get some.
[Fortune] They're gonna
show the truffle in a box.
Truffle salesmen out here.
Chris, move away. Get that out of here.
[Terry] I like
everything else but truffle
You're not a truffle guy. I get that.
My wife's not big into truffle flavor.
[Terry] I'm not!
[David] I think
it's the upsell that's a problem.
[Terry] It's been upsold.
One of the most interesting things
that had ever happened to me,
when I was in Italy, I was in a trattoria
in Milan a few years back,
and I was having a dessert,
and they bring out the cheese courses.
Big hunk of Gorgonzola Dolce,
like Italian blue cheese.
[Terry] Mm-hmm.
And this old grandma comes out
and she takes like, a grape
Like a grapefruit size of white truffle,
like, extremely expensive.
And she just obliterates this thing
all over this piece of cheese.
And I'm like, in my mind, I was like,
"What are you doing? That's crazy!"
[Fortune and Terry] Yeah.
But I don't know any better.
I taste it and it makes sense.
There are two powerful flavors
that actually work together.
And I talked to her, "Why would you
do that?" You know, almost.
Yeah.
And she's like,
growing up with World War II,
a potato was more important to her
than a truffle.
[Terry] Right.
-Like, she didn't
-[Terry and Fortune] Yeah.
She doesn't think too much
about the truffle anymore.
-[Fortune] Right.
-I got it.
And it can be really delicious.
[Terry] Right. Maybe
I haven't had it right.
[Fortune] You have to have it right.
It's like Brussels sprouts.
For years, I had it wrong.
Growing up in Michigan, they boiled them
and set them on my plate.
I was like,
"What is this rock of lettuce?"
[Fortune] RIght.
And now that I have
Brussels sprouts, like,
-crispy with the balsamic and the bacon
-Balsamic, bacon
-like, I love Brussels sprouts now.
-Yeah.
But I just haven't had it right.
-You think I should cook those sprouts?
-[Chris] I think you should.
-That's your cue.
-[Terry] What's up?
[Fortune] You're getting the extra
Terry, how many more foods
can you randomly name
and see if he'll make for you?
I'm cursing myself right now.
Like, "Damn it."
[Terry] You were gonna
do that. No, it's okay.
-It's okay. I'm good.
-[Fortune] That's hilarious.
-But I do love 'em now.
-You love a Brussels sprout.
[Chris] I think it's gotta happen.
[Fortune] You've gotta
do 'em in the pan, right?
When you bake 'em, they get watery.
-[Terry] What? Boil, actually.
-[Fortune] Boiled, yeah.
It's just like, boiled,
it's like sitting there.
It's really not good.
-[David] All right.
-Oh, is that our steak right there?
-[David] That's your steak.
-Is that Wagyu?
But now I have to go cook
this Brussels sprout dish.
-[Fortune] Now you got Brussels sprout?
-[all laughing]
[Fortune] You just had
Brussels sprouts laying around?
-[David] I did.
-[Terry] Oh!
No, and I swear to God,
I don't want people to think like,
"That's a lie."
[Terry] No, this is hot.
-He's got Wait, you gotta know.
-[Fortune] Wow!
[Terry] I didn't know anything about that.
I know. I swear to God,
before we went on, I was like,
"You know what?"
I told these guys.
"I'm gonna change it up."
-[Fortune] Yeah.
-"It's a lot of food."
"I want to make a little bit lighter,"
and I had some beautiful sugar snaps,
so I made all this mise en place
and I had this fresh wasabi.
I was gonna make you a nice
sugar snap pea salad for the last course.
-[Terry] Okay?
-[David] And that was a bad idea.
[Fortune] Yeah.
Now we're having Brussels sprouts.
-We live, baby. We live.
-[Fortune] Yeah.
-That's how we do it.
-[David] Golly!
This is how you do it. You redirect.
Did you see those peas?
"I don't want that."
I did. Oh, no! Like, "Oh, peas."
"That's interesting."
"I'd like to pivot to Brussels sprouts."
[Terry] Wow.
[Chris] Oh, man. You are
pushing the limits here.
[Terry] This is a hell of a kitchen too.
-[Fortune] Yeah, impressive.
-[Terry] Two fridges.
-Three fridges.
-[Fortune] Yeah.
[Terry] Boy, this is how
you do it here, ain't it?
I'm usually just using a microwave.
This is fancy.
What do you do when you like, really,
you're by yourself, you gotta
You just eat out?
I eat out. It's not great.
I need to start cooking more, for sure.
-[Terry] Oh, my God.
-I just got a grill.
I'm just now learning how to make a steak.
-[Terry] Wow.
-Yeah, I'm not
[David] You wanna cook your steak with me?
-[Fortune] You got bacon and everything?
-[Terry] That thick-cut bacon, baby.
[David] Fortune, you wanna
cook the steak with me?
-[Fortune] Yeah, man.
-Let's do it.
-[Fortune] All right.
-[Terry] Let's go, Fortune.
-[Fortune] All right.
-[Terry] Yeah!
Fortune, you're gonna be
able to make a steak forever.
[Fortune] Oh, my gosh.
[Terry] Look at the bacon.
Bacon, now that
I told myself, I'm in good shape.
I'm not in the weeds.
Everything's going according to plan.
Now I've got Fortune back here,
I'm cooking Brussel sprouts for you.
We're going bacon and Brussels sprout.
Now, I feel like I need to talk
to my meat purveyor 'cause it
When I buy meat from the grocery store,
it doesn't look like that.
Don't you think I'm
The cut of meat is important, right?
-[Terry] It depends on where you go.
-[Fortune] I mean,
-I don't know, Whole Foods, Ralphs
-[Terry] The big-box stores sometimes,
they spray red on the meat, you know?
Inedible, like
Do you have a place
you go to for meat, or just, you know?
[David] Same old
as everyone else, you know.
But this place comes from a Dallas
A friend of mine
that supports a lot of restaurants.
Yeah.
We asked for a small piece of rib eye
from Miyazaki.
-Yeah.
-He gave us a massive piece
-That is a big piece.
-'cause he's big fans of you guys.
Aw! Probably of Terry's booby
I know. Look at that, a little pec pie.
A little rib eye and pec pie.
What is happening?
-[Terry] Oh, dude.
-[Fortune] My eyes are up here.
Have you ever met, like
I'm gonna be honest with you.
I had a guy, he was a friend of mine.
He was a French chef.
And he was from France.
He would come over here.
He was like, "I can never
eat anything in America." He was like oh
[Fortune] Oh, really?
-'Cause all the provisions are so amazing.
-Yeah.
It got real snobby, you know?
Have you ever encountered that
over here, David?
Yes, I have.
Let me tell you
what's not winning the world over.
As much as I love it, French cuisine.
-[Fortune] Really?
-He was so snobby.
I think the
The French deservedly get a lot of love
because they've made
some of the most amazing things.
But this certain group
of French food snobs that
Ah.
Am I gonna get in trouble
with French people?
[Chris] Well, what are they gonna do?
[Terry] It's about time they get humble.
I think they're asleep now.
What time is it over there?
[Terry] It's a lot.
Has that French guy
ever been to a Cheesecake Factory?
[Chris] People noticed that lobster tail.
Can we show a bit of
where that lobster came from?
-I have some instant replay.
-Yeah!
[Chris] You can talk about where
this lobster came from,
if we can pull this video up.
So before we went live,
Fortune and Terry
got a little lobster bisque
[Fortune and Terry] Lobster bisque.
[Chris] which Dave made here,
you can see,
using a little brandy to flame
-some lobster shells
-[David] You're doing great.
-[Chris] some aromatics here.
-[Terry] Oh, my God.
-[Fortune] Don't worry, I already washed
-[Chris] Dashi.
[Fortune] after I went to the bathroom.
Yeah, we're good.
[Chris] And there's those lobster tails
Dave, you love the meat,
but you love the shells and the bodies
-as much as anything else.
-[David] I do.
I think the flavor from shellfish, to me,
is more important
than the meat itself, right.
With the exception of maybe, like,
langoustines or something like that.
[Fortune and Terry] Yeah.
But crawfish, you want the heads.
-You don't want the tails.
-[Terry] Yeah.
So I think most chefs would probably agree
that the lobster tail, while delicious
-Yeah.
-is not as delicious
as the flavor you can get from the body.
-Hmm, interesting.
-[David] Yeah.
-[Terry] That makes sense.
-All right.
I'm making blanket statements
on behalf of
[laughing]
While that's crisping up,
-let's get this in there.
-[Fortune] All right.
[Terry] Mm!
-Oh, my God, I love this.
-[Fortune] In the pan.
[Fortune] That's the best way.
You don't want 'em all soggy.
[Terry] No, you want it crispy.
-[Fortune] Yeah.
-[David] So, now
-[Terry] Look at that!
-A lot of salt.
-[David] A lot of salt.
-I feel like I don't salt it enough.
I'm like
-[Terry] They told you it was bad?
-[Fortune] Yeah.
[Terry] I'm telling you, you gotta do it.
[David] On one side, add your salt,
on the other side
[Terry] What kinda pepper is that?
This is Momo savory salt.
[Terry] Ooh!
-That's different salt? Savory salt.
-[David] Yeah.
-[David] All right.
-[Fortune] There.
-[Terry] Look at that.
-[David] Fortune!
Fortune
-You put it in there.
-What if I drop it?
-[David] I got you.
-[Terry] Drop it in the pan!
This way.
So, I'm
-[David] There you go.
-This is me making a steak.
[all cheering]
I mean, wow.
[blowing air kisses]
Come on. I'm a chef.
Was that it? I did it?
That's it. You did it.
-Feimster out.
-[Fortune] Yeah!
[laughing]
[Terry] Oh, this is good!
Wow, man.
How important are the tools, man?
To me, like, I buy everything.
And I have, like,
a graveyard of kitchen tools.
You know what I mean?
[David] Tools are super important.
-Okay.
-[David] Yeah.
[Terry] Can I overdo it? I overdid it.
-I have so many
-[Fortune] Too many things?
-[Terry] Too many things.
-[Fortune] Yeah.
-[Terry] Rice cookers and special this
-[Fortune] Yeah.
My wife is like,
"Where you gonna put that?"
I'm like, "I don't know,
I just had to get it."
I think they're fun, you know?
I mean, there are some really bad
kitchen tools out there
that are totally useless,
but for the most part, you know,
anything that can make
your kitchen more useful
-[Terry] Yeah.
-and fun and interesting,
I don't think that's a bad thing.
[Terry] The one thing I love
that I have, it's a pressure
It's like it seals the meat,
or seals whatever you put it, in a baggie.
-Oh, yeah.
-You close it and it goes
-It takes all the
-[David] Cryovac.
-What do you call it?
-[David] Cryovac.
-[Terry] Yes!
-[Fortune] Oh, yeah.
You can put it in the freezer,
you can do all that stuff.
That, I love. I love.
I feel like
I hate when I get freezer burn.
[sizzling]
Ooh, how is that?
It is going.
[Fortune] Oh, wow. I love it.
So, I parcooked these lobster tails.
-[Fortune] Yeah.
-[Terry] Okay.
[David] So they're gently cooking
in the butter sauce.
[Fortune] Mm-hmm.
[David] This is something
that Thomas Keller
of French Laundry fame really popularized,
-a butter-poached lobster.
-[Terry] Yeah.
[Fortune] That French Laundry
oyster and pearls was pretty tasty
-[David] You remember that?
-[Fortune] Yeah.
[Terry] You've been there?
-[Fortune] It's so good.
-I've never done it.
-I gotta try it.
-That oysters and pearl dishMm!
-You know what's up?
-[both] Yeah?
I put that in the pantheon
of top ten greatest dishes of all time.
[Fortune] It is phenomenal.
-[Terry] I gotta do that.
-[Fortune] Yeah
[Terry] One day I gotta try it.
Where is it, San Francisco?
[Fortune] Yeah, it's in Yountville
-[David] Yountville.
-Yountville. Oh, my God.
I love that making a steak,
all I had to do
was just put it in the pan.
-That was pretty great.
-That's it.
And I'm gonna let it carry over
and I pray to God that it's done.
[Fortune] No, I do want to ask, though,
why do some people cook steaks
in a pan and some on a grill?
Like, what's the difference?
I
I love a grilled steak as well,
but I do love a pan
because I feel like you can control it.
You can also
Like, for example, you can baste it.
[Terry] Yeah.
[Fortune] So, juicier?
[David] It's not necessarily juicier,
but I'm not gonna add butter.
I don't need to
'cause it's so fatty already.
[Fortune] Yeah.
-But a medium to medium-high heat,
-[Fortune] Uh-huh.
it's much more of a gentle environment
-to cook the steak.
-[Fortune] Okay.
-I prefer it in a pan.
-Yeah.
-Only issue with pan-fried steaks
-[Fortune] Yeah.
is the smell.
-[Fortune] Gotcha.
-[Terry] Right.
The grill, if it's available
Not everyone has access to outside.
[Fortune] Gotcha.
But even inside, I don't know of any house
that doesn't set off the fire alarm
-when you're cooking steak.
-[Fortune] Right.
-[Terry] If you do it right.
-[David] Yeah.
[Terry] Oh, man.
Those look good. Look at that.
-[Terry] They're browning up.
-[Fortune] They're so green.
[Chris] Dave, what do you think about
making these guys earn their next course
-with some
-Push-ups?
What the fuck?
Can I just sit on Terry's back
while he does it?
[Chris] Some push-ups
or maybe some inappropriate
dinner conversation cards over there.
Yeah. Conversation cards.
-[Fortune] I only know
-Where did they go?
-[Fortune] Right here?
-Let's try it.
All right.
"What specific meal
did you enjoy growing up
that you still make today
for special occasions?"
Yeah.
Gosh.
-Is that for us or for them?
-[David] For you guys.
-That's for us.
-That's for me.
Because I'm in the weeds.
No, You know what
And I'm watching Dave make it, so
Growing up?
Well, first of all, the one thing
I make for special occasions
is a bread pudding.
That's nice. Yeah.
Bread pudding.
And I mean, it's so carbed up,
-it's so much cream,
-[Fortune] Uh-huh.
-it's so much butter.
-Yeah.
I put little raisins in it.
And it's literally carbs for days.
Right.
-But it's special.
-Yeah.
Like, it's only for holidays.
[Chris] You know what's going through
Dave's head?
[David] Should I make bread pudding?
[Chris] Whether or not
he can make bread pudding.
[Fortune] Everything
you bring up, "I got it."
That's what I made growing up.
I mean, I literally was 12
-when I made my first bread pudding.
-Yeah.
And my family demands it.
They're like, "We want our bread pudding!"
Really?
-And growing up in Michigan
-Yeah.
that was our thing.
My mom was a terrible cook,
and there's absolutely nothing
I would want from my childhood.
Because we had to smell the
If she made barbecued chicken,
we had to smell it
to make sure it wasn't bad.
-Oh!
-We were like, "This is not"
-"Something doesn't smell right here."
-Aw!
-[Fortune] Yeah, she
-[Terry] I'm sorry.
Well, she made these little
She got spanakopita given to her once.
They're pre-made.
All you do is put it in the oven
-and set a timer, right?
-Right.
And we're home for Christmas, chatting,
and there's smoke like,
filling in the ceiling.
And I'm like, "What's happening?"
She goes, "I forgot."
That she put them in the oven.
I said, "Did you not set a timer?"
And she goes, "I just thought I'd feel
when they were ready."
[Chris] There's nothing wrong with that!
We actually have a photo of this.
-"You're not a chef! What do you mean?"
-[Chris] We've got photographic evidence.
[Fortune] They were burnt to a crisp.
[all laughing]
[Chris] I don't know,
they look okay. Honestly.
[Fortune] Really? No!
[Chris] Come on, Dave. What do you think?
The entire ceiling
was full of smoke from these things.
Oh, my God.
[David] Have you guys seen me burn stuff?
-I feel for your mom.
-[Terry and Fortune] Yeah.
But yours was probably still edible.
[Terry] We won't even go there.
[Chris] We actually have that
from an hour-and-a-half ago too.
This is Dave burning sugar
one-and-a-half hours ago.
[Fortune] Oh, man!
[David] Oh, yeah. See?
[Terry] Yeah, look. Oh, my God.
Were you trying to make caramel?
I was. I was trying to make
These guys hate it
when I change the menu at the last second.
-[Fortune] Oh, really?
-Hate it.
-I wanna keep them on their toes.
-[Terry] And yet, you just did that.
Instead of the dessert that I made,
which is sticky toffee Bundt pudding,
sticky toffee Bundt cake,
I wanted to do a microwave crème caramel,
or pot de crème,
and they didn't like the idea.
-[Fortune] Oh, gotcha.
-[David] And thankfully,
-I burned the hell out of it.
-[both laughing]
[Fortune] So it's not happening anyway.
Sometimes it works out.
But that's the thing, even the best
have to burn some things
every now and then.
Ooh, that looks good! Oh, my God.
Isn't bacon just a lifesaver?
You can add bacon to anything.
[Fortune] Now, do you add
balsamic to yours or no?
Oh, oh!
[Terry] That's hot. I saw smoke
coming outta your face!
[Fortune] Smoke coming out of your mouth!
-Oh, my God.
-[Terry] That was a flame coming out.
Oh, my God.
That looked like the hay that was on fire.
That was hot.
-Do you do
-Do you do balsamic?
Is Terry's gonna give me
a bad Yelp review tonight?
[Fortune] He might. [laughing]
I don't think so.
You pivoted in his direction
several times.
[Terry] That looks so good, man.
[Fortune] I think the Brussels sprouts
alone have won Terry over.
[Terry] Yep. Look at those babies.
Look at that.
[David] Is there anything
I can cook for you, specifically?
[Fortune] You're doing it.
This is amazing.
I like everything you're doing.
[Terry] That's hot, baby.
That's wonderful. Thank you, David.
[Fortune] Oh, yeah, forget
about these utensils.
[Terry] You grab a spoon.
[Fortune] Mm-mmm!
[Terry] Put some bacon on it.
Look, I like the burnt ones.
[Fortune] Yeah.
[David] There's something about
the cabbage family, the Brassica family,
-where the the char almost
-[Terry] Yes.
More, the better.
-[Fortune] Oh, yeah.
-[David] Why, I don't know.
-[Fortune] The char is the best part.
-[Terry] Absolutely.
Look at that.
Oh! These babies are good with the bacon.
[Fortune] Yum!
You are the man, David. Thank you.
-Enjoy, guys.
-[Terry] Oh, my God.
That's good.
Oh!
I was like, "Oh, no,
we've gotta eat a vegetable."
[David laughing]
This is the way to eat it.
It's really good.
[Terry] Oh, look at that.
-[Fortune] Wow!
-[Terry] Lobster, baby.
[Fortune] This is gonna be way better than
whatever Valentine's situation
we're having tomorrow.
[all laughing]
I hate to inform my wife that I just had
the most romantic meal of my life.
Oh! [laughing]
The day before Valentine's Day.
[Terry] Mmm!
[Fortune] Mmm! Good.
-I'm eating Brussels sprouts
-[Terry] I'm glad I said something.
I'm really happy I said something
about Brussels sprouts.
[Fortune] Yeah, they're really good.
These might be the best
Brussel sprouts I've had.
-Aren't they amazing?
-[Fortune] Mm-hmm.
[David] So this is that sauce that I made
with butter and a little cream.
[Fortune] Mmm!
[David laughing] What am I doing?
-Wrong plate.
-[Fortune] What happened?
[Terry] What happened?
-[Fortune] Wrong plate?
-Yeah.
I don't know what I'm doing.
I also just poached that lobster,
and some of these Hon-shimeji
mushrooms in there as well.
[Fortune] Ooh!
-Thank you.
-[Fortune] Yum.
The bacon is cooked really crispy too.
[Terry] I know.
I was trying to tell you, that bacon
[Fortune] Sometimes it tastes too fatty.
[Terry] No, this is real.
This is good stuff.
I can tell when he put it out,
it was extra thick, you know.
[Fortune] I'm not great
with knives either.
-[David laughing]
-That hinders my cooking.
Apparently, you're not
supposed to wave them around.
Please, Fortune,
never wave your knife around.
[Terry] Don't do that.
And plus, you know, one thing I learned
is a dull knife is really dangerous.
[David] Really dangerous. Please.
People don't realize that dull knives
are actually way more dangerous
than a sharp one.
[Fortune] Really?
'Cause you'll cut yourself?
It gives you an uneven edge
and you're using more force than normal.
[Fortune] Oh, yeah.
Please, never.
[Terry] When it's sharp, you can
easily cut through it, but man
[Fortune] Sharpen your knives.
[Terry] I cut myself a couple times on
a dull knife and you're like, oh, my God!
[Fortune] Those things scare me, that
What are these called?
-[David] Mandolin.
-[Fortune] Yeah, the mandolins scare me.
-[David] Those are also extremely
-[Fortune] You gotta wear gloves.
[Terry] Dude, look at that.
[Chris] Terry, you were our first guest
to know exactly where
the utensils were when you sat down.
[Terry] Yeah, 'cause I'm like, hey
-[David laughing]
-[Terry] I might need to scoop it.
[David] This is your lobster.
[Fortune] Oh, my gosh!
We're gonna eat this
Lady and the Tramp style.
You have one piece
and I'll have the other.
We're gonna be like
I have to grab
I'm gonna grab one of these right now.
[both] Thank you.
Thank you.
I made you guys some nice
koshihikari rice from Japan as well.
-[Terry] Oh, yes!
-[Fortune] I love a rice situation.
The reason why is,
I can't have a meal without rice.
Yeah.
And it pairs really well with this sauce.
-That's good. I love mushrooms too.
-[Fortune] This is crazy.
Me too.
I love that you are into sauces.
I love a sauce.
[Chris] The Internet's losing
its mind over that sauce,
and they can't even taste it.
-[David] They're never going to.
-[Chris] How's that sauce?
[David] I'd be surprised
if people make it at home.
-It's a lot of butter.
-[Terry] Wow.
You know, what I learned
about mushrooms is that they're not,
they're not a plant or animal.
[Fortune] I'm gonna leave that in there.
-[Terry] It's something else.
-[Fortune] What is it?
-[Terry] It's its own thing.
-[Fortune] A fungi?
[Terry] Yeah, like fungi is its own deal.
But it's so good.
-Okay, here we go.
-[Fortune] Mmm-hmm!
Get some steak with that.
[Terry] Mmm!
-Oh, man.
-[Fortune] That's good.
-That sauce is crazy.
-Crazy.
-It's like
-It's like buttery.
-It's like butter.
-[Terry] Mm-hmm.
[David] And I'm gonna put this
on top of that as well.
[Terry] Get some rice with that.
Oh!
-And my Brussels
-[David] And your turf.
-[Terry] Yes, sir.
-[Fortune] Oh! More butter.
-[Terry] Yeah!
-[Fortune] This is swimming in it.
-[David] And here is the sauce.
-[Fortune] Oh, my God.
-[Terry] Thank you.
-[David] So you can really swim in it.
[Fortune] My rice never tastes
like this when I make it.
-This is so good.
-[David] Oh, man.
Even the rice is good.
-[Terry] This is amazing.
-[David] That tastes pretty good.
-David, I love you.
-Wow!
[all] Happy Valentine's Day.
[Fortune] I can't wait
for all of us to kiss.
[Terry] I love you.
[all laughing]
This is delicious.
I'm gonna put some more salt.
So, this is what I was going to make
instead of Brussels sprouts,
because there's a lot of butter,
there's a lot of fat,
and I thought it'd be a good idea
to lighten it up with a sugar snap salad.
-I'm gonna have some of that too.
-With some fresh wasabi as well.
So it's a little bit of a play
on wasabi peas.
-[Terry] Mm-hmm.
-[Fortune] Yeah.
[Terry] Yeah, like a play on edamame.
[Fortune] Mmm!
Oh, my God.
They, like, melt in your mouth.
You are the man.
[David] That's pretty good.
-I mean, that's gotta make
-[Fortune] Are you busy tomorrow?
[all laughing]
My wife would really enjoy this.
I'm happy to cook for Jax, right?
That's her name?
Yeah.
Nothing like making people feel good
with your cooking.
-I'm gonna use this. It's clean.
-Go right ahead.
[Fortune] Yeah. Is that how
you show love to people?
Is that your love language?
You know, I feel like a lot
of Asian immigrants in America
probably feel the same way,
that using the word "love,"
or just verbalizing it in your household,
almost never happened.
I don't I can't even remember
if that ever really ever happened,
and I know
a lot of other people feel that way.
Maybe occasionally,
but it's not like when I see, like,
other people, other families, like,
"They say that word a lot."
You know?
You know, my family wasn't the most,
you know, verbal family, right?
So, I knew, though,
that when we were eating,
that was sort of the sacred place
of communing love, right?
My mom would cook her ass off.
My grandmother would cook her ass off.
On both sides of my family,
and that's how I understood it.
Later on, I was like,
this is extremely meaningful.
And even to this day,
that's how I express it to my kids.
Like, I cook everything for them
because, like, I have to, you know?
Mm-hmm.
-When I was a kid
-[Fortune] That's sweet.
I saw my dad come home from work
and I kissed him on the cheek.
And he looked at me like I had an eye
in the middle of my forehead.
And I was going "Uh-oh!"
He just looked at me mad and angry,
and I realized I'll never do that again.
And that was kind of wild, man,
because back in the day,
-it was like, what are you doing?
-[David] Right.
You know, you're a boy, you're kissing me!
A sign of weakness.
And I said, "Never again."
"Never again."
I'll never forget that moment, you know?
And like you said,
you know, it's just cultural
It might be that way.
But it's just one of those moments
you never forget.
[David] Never forget.
And honestly, I think my kids hate me
because I say I love them so much.
-[Fortune] Oh, yeah?
-[Terry] Yeah, I kiss my
[Fortune] That's so sweet.
[Chris] Hey, Dave. Dave.
-[David] Yeah?
-I love you.
What's for dessert, though? [laughs]
-You're bringing that
-Unacceptable.
Never say that again.
-[Terry] It's time for dessert?
-This is dessert!
Wait, wait. I got something for you, man.
-Wait, wait. I brought something.
-[Chris] Whoa, whoa!
To show I love you.
-[Fortune] Oh, wow.
-I love you, Fortune.
I love you, Dave.
This is so good.
I love you, Chris Ying.
[Terry] I knew I was coming on your show.
-I made something for you.
-[David] What's going on?
This is a Southern pound cake
that I made with my own hands,
and I know you don't like berries
or you're not good with berries,
but this is a berry compote.
So it's like a berry shortcake.
[David] What's going on here?
[Chris] Dave truly has no idea.
With whipped cream on top,
it's kind of a shortcake.
I'll make whipped cream.
[Terry] You know what I mean?
-[Chris] I got you.
-[Terry] I hope it's done.
Look at that. You made that?
I made it.
-Terry Crews trying to show me up.
-[Fortune] I know.
No. I wanted to contribute
because I love, love, love what you are.
-[David] Thanks, man.
-[Terry] what you do.
I made this with my own hands.
-I'm gonna have to roll out of here.
-Screw this one.
-We're not eating this.
-If you go on my Instagram,
I make pound cakes all the time.
Let's not get crazy. Let's try 'em both.
-You don't have to take it away.
-What are we doing here?
[Terry] We can do both!
I'm so happy
that I get to have David Chang
I'm honored, Terry.
eat something I made, you know?
This is one of the richest,
but, like, in a good way
Not in that, like, crazy French way
we were talking about.
It's delicious.
It's like the most, like, buttery
Like tender
-[Terry] I hope it's done.
-[David] It's done. It's awesome.
[Terry] It's done? Oh, my God, it's done!
I was so scared.
Like, I put the wooden stick in there
just to make sure.
[Terry] Oh, look at that. It is done!
Thank you. You know, the secret
was this ultrafine sugar.
I used to mess up all the time,
and use regular sugar
It wouldn't come out right.
-[David] So you were using powdered sugar?
-[Terry] The baker's sugar.
-It's really refined.
-[Fortune] Wow!
[Terry] And put it in there
with the butter and cream cheese
-and blend it all together.
-That's good.
Oh, my man. I'm so happy!
Yo, what's up, Netflix?
I'm gonna have a show.
Watch Terry Crews' Pound Cake.
Coming on at 8:00.
-That was part of the plan.
-You see that?
-I am gonna pitch a show
-You see what I'm doing?
-[Fortune] Oh, my God.
-Listen
-I'm not even done with my steak.
-Oh!
How much time we got?
-I'm gonna pour some of the
-[Fortune] No, it's almost over!
-[David] I forgot.
-Oh, no, it's okay.
-Berry compote, y'all.
-Yeah, but like, for real.
This is how you do it.
Mixed berries,
a little honey and a little orange juice,
-and you let it reduce.
-[Fortune] This is good.
[Terry] I got you, Fortune.
[Chris] Terry, this is legit
This is all you?
-[Terry] This is all me. By hand.
-[Chris] Your own hands?
-I promise.
-It's really good.
Listen, this is it.
You can go on my Instagram.
I make sweet potato pies for the holidays.
I make pound cakes, lemon pound cake.
Pound cake is the thing,
because it's like
[David] That looks good.
If you're going to carb up, just do it.
You know what I mean? Don't waste time.
Don't play around.
-Look at that. It came out so good.
-Wow.
[David] Terry, you might have
a new profession here.
Hit me with that too.
[Fortune in sing-song voice] Hit me
I can't sing.
[Chris] You almost cost us
so much money, Fortune.
I'm so happy with it.
I got a swear jar here that'll pay for it.
-[David laughing]
-The whipped cream is bomb.
-The whipped cream is really good.
-This is toffee?
-[David] This is a sticky toffee pudding.
-[Terry] Oh!
[David] But I put it in a Bundt pan.
-Oh, God!
-[David] Because that's all we have.
I'm having the meat sweats.
-This is it. We're going in.
-[David] Meat sweats is a good thing.
No, this whole thing was, like,
truly one of the best meals
I think I've ever had.
Isn't this amazing?
[Fortune] I want to eat it all,
but also, I gotta walk out of here.
[all laughing]
-[Terry] In our house sometimes
-[Fortune] Oh, my God, look at
we do dessert first.
Have you ever done that?
-No, that's a good idea.
-It is,
'cause, you know, you get too full.
So you have dessert first.
-And it's like
-[Fortune] But I just want to eat all now.
[Terry] Now you really indulge.
Oh, my God.
[David] So, sticky toffee pudding
with caramel sauce.
Thank you, sir.
Double dessert day for me. Come on!
I'm gonna get into this.
We've gotta have the crew.
Y'all can have some of this too, man.
Good thing we're all fasting tomorrow.
-[David] Dude.
-I love you, man. I love you.
Thank you, guys.
-Oh, my God.
-[Terry] I love you.
Really appreciate you guys
coming on the show.
-Thank you.
-Thank you guys for watching.
-See you guys next week.
-I love you guys.
Don't y'all be jealous. It is so good.
Fortune Awesome. Thank you!
[Fortune] So good. Thanks, Dave! Amazing.
[Terry] You're the best.
-This is amazing. I love the toffee.
-[Fortune] Everything is like
[Terry] Mmm-mmm-mmm!
[Fortune] I'm not gonna be able to move.
[Terry] We did it.
-This is great.
-[Fortune] I know.
[all applauding]