The Chef Show (2019) s01e04 Episode Script

1
I met Jonathan right over here.
The first time he came was
when we came here to Venice.
He was revealing the Kogi truck in, uh
in our second month or third month.
And, um--
So, he was on you so fa-- That fast?
He was on us that fast,
but he couldn't get to us
the first couple times
because we had sold out.
He went to our stop in Rosemead
and other spots,
- Yeah.
-and he was way at the end of the line.
And then by the time he got to the front,
we had closed the window.
-I had no idea at that time.
- Right.
Our first interaction was he came
here to Venice, and it was at midnight.
He came to the taco truck window
to get his food,
and we gave a fist bump to each other.
I didn't even mention his name.
It was one of those
"I know who you are, and you know--"
And then, he gave a fist bump,
and then we became friends after that.
What was Jonathan Gold's review like
-of, uh, Kogi?
-His first review of Kogi was amazing.
The title was,
"The Justice League: Kogi Rolls into LA"
When you eat a Kogi taco,
there's nothing in the city like it
that makes you feel like you're plugged
into the rhythms
of the city of Los Angeles
like biting into a Kogi taco.
And, um, it was huge.
I mean, he really understood it
on a different level
be-- besides just the food.
He He knew that we were telling a story
and representing the city
in a way that he was doing as well.
He's helped so many small businesses.
There are some small businesses,
their whole life changed--
-Like Jitlada. You're gonna meet Jazz--
-Yeah.
That were just small, mom-and-pop,
family-run businesses
that were just getting by.
Jonathan Gold writes a review,
and then all of a sudden,
their life changes.
Right. I remember
one of the first things you told me
when we started working together
on Chef was that I should talk
to Jonathan Gold,
'cause there's a critic in the movie.
And I thought, "Oh, wow,
he's gonna be like a food critic,
like I would always picture it to be,
like Ratatouille."
Ratatouille. Kiss my toes,
or else you're done, guillotined.
No, and then-- And it's so funny,
'cause he said to me, he likes to look--
To seek out small restaurants
that nobody knows about,
and if he eats there and doesn't like it,
-he doesn't write anything.
-Yeah.
He doesn't wanna hurt
a restaurant that's trying.
-Yeah.
-He was more concerned
with drawing attention to
something wonderful that was happening
on a small scale,
-and he knew what his spotlight would do.
- Uh-huh.
-Yeah.
When did you first meet Jonathan?
I've been trying to figure that out,
and the thing that's so interesting
about my relationship with Jonathan
is I feel like I've always known him.
I've known him at least
-since the mid-'90s,
- Me too. Mm-hmm.
-but I think--
- And he was on your show a lot.
Yeah, he started weekly, starting in 1998.
So, imagine, like, having a friend
that you have a weekly appointment with
-to talk about a certain subject.
Right.
So, it-- it was such a gift.
So, Jonathan Gold,
-just to connect everything--
- Yeah.
Yeah, Jonathan Gold,
unfortunately, passed away, um,
a couple weeks ago. And, uh,
he was a huge figure
in the three of our-- our lives.
You know, at different stages,
but equally as impactful.
I met Jonathan ten years ago and, uh
met him at the Kogi truck in--
in Venice at midnight.
And then, for you,
he reviewed you guys right before us
in 2007 at Jitlada, right?
Yeah, 2007 that I start restaurant
with my brother, Chef Tui.
For the first three year,
-nobody know who we are.
-Yeah.
And every day that slow
in the restaurant,
people taste the food and will tell us,
"Hey, your food is so good.
One day Jonathan Gold will come
to taste your food."
And I say, "Who is Jonathan Gold?"
I never read magazine.
I didn't know anything
about food critic,
but they say Jonathan Gold come,
people will come.
And then one day,
Jonathan Gold walk in,
try the food-- That--
What make me cry in front of people--
And so your business changed--
-He wrote the article, and said it was
-In one night--
the most exciting Thai restaurant
in Los Angeles.
Jonathan Gold always write,
you know, like
- I miss him so much.
-Yeah.
Okay, have you ever made a pie before?
I-- Let's say--
Let's call that a no, but I--
He bakes sourdough loaves, though.
-Yes.
-Oh, you do?
-Yeah, yeah.
-But it's a different thing.
-Uh, I make pecan pie.
-Really?
Yeah, I make a good pecan pie.
But, I'm not gonna front like I
-Well, let me just tell you that--
-Dry, dry, and wet, right?
-Dry and wet. Just like--
-Just go. All right.
So, this-- this here is--
I already have flour in it.
A little bit of sugar
and a little bit of salt.
So, I just mix it up.
And now butter.
You just want to cut 'em
into approximately one tablespoon--
-Is that the idea?
-We're gonna
And do you make this into pebbles,
or you leave it like that?
No, I kind of like between,
like, cornmeal and almonds.
-Okay.
-I like a mixture.
- Oh, so, different sizes, you mean.
- Different sizes.
- Very rustic.
- Very rustic, yeah.
So-- But what you wanna do
is you wanna flatten the butter.
Sometimes when it's really frozen,
I do stuff like this.
- Okay.
So, once it's flat, then you wanna rub
the butter in the flour.
The clock's ticking now,
'cause you don't want the butter--
You don't want the butter to get too warm,
but, you know,
we have this marvelous invention.
- Refrigerator.
- It's called the refrigerator.
-That's good. I got one of those.
-And, um,
if it starts to get too wonky,
you can just throw everything in a bowl
and let it sort of firm up again.
-Did Jonathan make pies?
-Yes.
-He did, right? I figure it'll be nice.
-Yeah, that's why I wanted to do this.
-His mom was from the South.
-Uh-huh.
And she was a prodigious pie maker,
and she used the, um,
Joy of Cooking recipe.
He said she was so used to making that,
that even toward the end of her life,
she would make the movements
-with her hands.
- Hmm.
-Even without the pie. Just
-And he-- Yeah.
And he famously wooed Laurie, his wife--
-With a pie.
-Oh, really?
Yeah.
Could I have the water in the freezer?
Sure.
- Uh, two-thirds.
- And cold
-so that you don't mess up the
- So you don't mix up the butter.
- Flour, salt, sugar.
- Why does it feel so wet?
It would be just like me
to do something wrong.
This is a very bad-luck kitchen
when it comes to baking.
-Really?
-It took us three times to make beignets
with two ingredients.
So, this is what I want you to do.
I want you to go like this, tenderly.
Without-- Without being warm.
Push it out in front of you
a little bit. There you go.
Okay. Now we're gonna bring it together.
So you're creating-- It's like, uh
- You're making a rough puff.
- Rough-puff pastry, yeah.
But you're not rolling it out
and doin' it?
-Nope.
-Okay.
- How many do you want?
- Until it feels like
-it's coming together.
- How many peaches--
No, no! No more of that! No more!
-Okay. That's okay.
-Oh, it's perfect now.
-Oh, see? See?
How many peaches do you want?
Uh, let's do all of them.
Um, we're gonna boil them
and them shock 'em.
And then peel?
And slip the skins right off.
- Like tomato?
- Yup.
-And then we have ice in a bowl.
-Got it.
-Got it.
-There you go.
So, just like I'm doing tomato concassé,
or you want me to actually cook these
a little bit?
Just like tomatoes.
-So, let's cut it in half.
-Oh, wow!
- Ooh!
- Look at those layers.
It looks like a, um,
turkey sandwich.
- I was thinking more biscuits.
- Oh, okay.
- But yeah. So, now it has to rest.
- Okay.
So, we can wrap it up
or put it in-- Oh, here, we'll use this.
-I made this yesterday.
-Swap it?
-In case I didn't do good?
- No, it needs to rest.
-Okay. We don't have time to rest.
-We don't wanna re-- Yeah.
- We got a lot of Thai food to cook.
- Yeah.
-Back in the fridge.
-Okay.
- So-- Okay, you wanna roll?
- Sure.
So, when you roll, you don't start
from the bottom and go to the top.
-Okay.
-You start from the middle,
and you never go off the edge.
-You stop right before.
- I see.
I know it's very hard not to caress
the dough,
-but you have to try
- Okay.
-I will try not to.
-not to.
So, we're making a galette,
not a pie, right?
Yeah, and that's kind of like
an inside joke with me and Jonathan.
-Uh-huh.
-One that he might not think is funny.
-Okay.
-But I would rib him anyway.
And that's because our pie contest
was a pie contest, right?
-That's right. Not a galette contest.
-Not a galette contest.
But one year, somebody submitted
a chicken pot pie galette.
-That was
-Yes.
-extraordinary.
-Mm-hmm.
And Jonathan was always the tie-breaker.
-He was the arbiter.
-I see.
So, all the other 30 judges would be
there yelling at each other,
-and then Jonathan would step in--
-He'd be the rabbi.
-He would be the rabbi, exactly.
Jonathan would step in,
and he would make his pronouncement.
-So now, let's put this in the freezer.
- I could do that. Freezer.
-Okay.
-Yeah.
So, I think we have enough for two.
-And why make one if can make two?
-Of course.
So this galette, everybody was like,
"This should be
This should be the winner."
And-- And Jonathan's like,
"It's not a pie.
It's not called a galette contest.
It's not called a tart--"
What's the difference
between a galette and a pie? The covering?
It's the covering.
It's that, often, galettes are free-form,
so you can make it just way rustic.
Whereas the pie is a more formal thing.
Often with a lid. With the top.
-But I overruled him. It's the only time--
- You did?
And so, the galette won?
-And the galette won, and he never ever
-That was it?
let me forget it.
You know about that?
-Asians peel out, and--
-Yeah.
-American peel in.
-Americans peel in.
-Really?
-Yeah--
I peel this way 'cause of French training.
But she peels out.
- I peel in.
- I peel in.
- I peel out.
- I don't peel out.
I never knew that.
Now, on the-- on the tomatoes,
they taught me to score it
before you boil it.
Yeah, but this is different.
-The skin is so soft.
-It's so soft.
And I have a lot of friends
who don't peel it.
But, to me, part of the appeal of it
is the lusciousness.
And the peel interferes
with the lusciousness?
Sure. 'Cause it's fibrous, you know.
Even once it softens through cooking.
It's not the same
as getting that gorgeous
And if you don't wanna peel,
you just use nectarines.
-Okay, let's see. Ooh, they're beautiful!
- Beauties, right?
-Wanna grab us a couple of paring knives?
-Sure.
We can get through this.
So, we're just gonna cut all these up.
Could I borrow--
Are you using the knife?
-Oh, you are, okay. I'll use this one.
- No, no, no!
Here's a sharper one, if you want.
No, I-- The sharpening, look.
This one is so sharp.
These are slightly brown
but still delicious--
Give it to me. Anything not sharp,
I make it sharp.
-Two minute, you know?
I'm scared
I'll go through my thumb--
Oh, yeah. That's true.
-She's not messing around.
-Careful.
White sugar is like high flavor, right?
I always have a container
with some vanilla.
Some vanilla? Yeah.
But what I really like is
the brown sugar.
- Mm-hmm.
- 'Cause the brown sugar is
-just more complex.
- Vanilla bean.
So, just a hint of cinnamon.
I'm not a big believer in spice
when you have really fantastic fruit.
- Sure.
- And salt.
Salt.
- Okay. I think we're there.
- So good.
- Taste. Everybody, taste.
- Yummy.
What do you think? More sugar?
Just a little bit more.
-A touch more brown sugar.
-A little more sugar.
-I think already tasty.
- Beautiful.
I like cooking by consensus.
- That's what I do.
-Crowdsourcing.
Crowdsourcing food. Yeah.
Now, see all those beautiful juices
we made?
Yes.
Right now, in this moment, is a big thing
with professional pastry chefs.
-They disdain the use of starch.
- Uh-huh.
They're, like, all playing chicken.
Like, "Oh, I use less starch than you."
-"I don't use flour,"
-I see.
-"I don't use cornstarch."
-For any reason in particular,
or is that just the culture?
-Follow Follow culture.
- Pop culture.
-Uh, pop Zeitgeist or whatever.
- I see.
Yeah, I think so.
And, for me, every bit of juice
that ends up on the plate
-Yes.
-is juice that didn't go in your mouth.
Okay.
So, I'm not using very much,
I'm using maybe
three tablespoons of flour.
But I want it to thicken just enough
-that you can get it into your mouth.
-Mm-hm, okay.
You make like a roux, almost.
Exactly.
-Do you wanna pour it in?
- Yes.
- This is gonna be yummy.
- So beautiful.
So yummy.
Okay, again.
Now, if I were to do blueberry pie,
could I--
All the same things,
except with blueberries?
All the same things.
We're just gonna--
Oh, yeah, and then the center is
kind of open, right?
-Do you egg wash this?
- I don't like to egg wash
because I really like to see
the color of the dough.
You don't want to be fooled
by the wash.
Exactly.
So that's a-- a galette?
This is a galette,
but because I'm doing it in here--
- As opposed to
- It's like a "pie-llete."
What would you cook a galette on?
Just on a flat--
Yeah,
on a sheet pan with parchment paper.
- And these are Pyrex, um--
- These are Pyrex.
Hopefully, they won't break in your, um--
That's all right.
It's good television.
- Okay, let's go.
- You made it over the hill.
Bottom row.
- Bottom always?
- Yeah.
-All right. Twenty minutes.
- Sure.
There's more people here
than last time.
-I'm happy to help,
but I feel
like I'm gonna just get in the way here--
-No, no, no, no!
- They're gonna show you.
-Listen to-- You have to learn.
- Jon, you get in the middle.
-So, we're making green curry?
-Yeah, we making green curry from--
So these are the beginning vegetables?
-Onion, garlic, chili--
- Chili, cilantro,
-and then kaffir lime.
- Kaffir lime?
Are we going to cook all this right now,
or you just make paste first?
-We make paste first.
-Raw?
- Yeah.
- Let's go.
- We use the skin here.
- Oh, okay.
And you want the skin--
So, it's like zest?
Do it like this? Is this good?
Or that too much?
No, no, too-- Don't get on the white ones.
Don't get too much white?
So, just get the bumps off?
Look how good she does.
Did you know you can dry it
under the sun and grow it on your garden?
-The center?
-Everything I save-- Yes.
- All right, so I'll save this.
- Throw it in there.
Did you all grow up doing this
in the restaurant?
-Um, we were--
-At home.
-Or at home?
-We were waitressing, but
we would have to prep the vegetables
the night before.
-I learned every safety knife
-Yes.
um, operation from, um, my uncle Tui.
-Oh, yeah?
-Yeah.
-He taught you to curl your fingers?
-He always told me to curl my fingers
unless I wanted
to get my fingertips cut off.
Everyone have to be in the kitchen
since ten years old.
-Oh, really?
-Yeah.
Because no one at home.
That's why they have to follow me
to the restaurant.
So, is the eggplant getting pureed, too?
Oh, this just goes in.
- That just goes in, right?
- Yeah.
Because you have to soak it
in the water,
-otherwise it turn black.
- Okay. Turn black.
-This is the secret.
- Yeah.
- Jazz sharpened my knives.
- I know. They're really sharp.
- Whoa!
- Too sharp? Is that good? Let's see.
-You have to do like this.
- Is that too big?
No.
This is the garnish of the green curry.
Uh-huh?
-Yeah.
- Uh-huh.
So I noticed you don't take the seeds out.
-No.
- It's Thai cooking.
That a problem for you?
- That's all right.
- So, what goes in the blender?
- Everything.
- Red onion.
- Yeah.
Kaffir lime leaf.
Jalapeño, lemongrass, garlic,
and Kaffir lime skins.
Lay this one
- That's enough chili?
- Yeah.
- That's the paste, right?
- Yeah, the paste for the curry.
-Oof! This is the shrimp paste, right?
- Shrimp paste.
Then add salt.
- Now I need water.
- Okay. That's it.
- Wow, this is beautiful.
- For green curry.
- Little bell pepper. Yeah.
- Green bell peppers.
It's so little green bell pepper.
Why? Why do you--
No, just-- just--
-Anything green to make it green color.
-Oh! Okay.
Or sometime, I use the basil.
You wanna put some basil leaves
in there?
Yeah, Thai basil. Yeah.
And then, you save the stem
to go in your garden.
You gonna put this in my garden?
That my secret.
This is easy to grow.
- That's just crazy beautiful.
Oh.
-Cilantro.
-Cilantro? Come on. Come on.
-That's why I can't see the color.
-It's not too late.
Wow, that does look
like green curry paste. Wow.
Green juice.
-Yeah. For somebody you really don't like.
-Smell it. Smell it.
Okay. Ready.
Wow, this is amazing, Jazz. Yum.
Black pepper.
Okay, that's just beautiful.
- Yeah.
- I can smell the pie.
Let's see.
-Okay, so look.
- Oh, wow!
- So, see-- see how cloudy it is?
- Yep.
So,
the starch needs to actually boil.
So, the outside is getting good,
but we're waiting
-for the inside to boil.
-Do you need foil?
- No, no, no.
-You're good?
-So, just-- just keep an eye on it.
-Yeah.
Okay. Yum!
Okay, start the wok.
I give you the secret of curry, okay?
So, oil? Oil?
- No, no oil. No oil.
- Now that's coconut milk?
- Curry. Yes, coconut milk.
- Add the curry?
- Yeah, add the curry.
-How much? Half?
Half of that, yeah.
Because very spicy for Jon.
-No, Jon-- Don't worry about it.
I'm already coughing.
I haven't eaten anything yet.
You want chicken?
- One chicken, yeah.
-One. Okay.
Okay?
-Now?
-No, cook more, until it turn brown.
That's the secret. Tastes good.
-Oh, so you reduce-- reduce?
- I reduce it.
This is the secret-- secret of the curry.
-The secret is to reduce it--
- Yeah, reduce it until, like--
Most people just take it
to right here.
- I see.
- Look at the color
-and the consistency.
- Yeah.
Until the smell came out,
and then you can put chicken.
-Can you smell it?
-Oh, yeah.
-That's what happen if the smell came out.
- I can smell it.
This is no spicy.
I have to steam the chicken.
-Steam not too long.
-So, you boil the-- You boil the chicken?
Just steam them to--
You know, sometime, I don't like
the smell of the chicken,
even you wash them.
Steam a little bit, then put it in here.
- I've never heard of that, Roy.
That you steam the chicken before you--
- It's a-- Yeah.
- Just-- Just like--
-This is the secret.
- Secrets.
Japanese-- Chinese do it in oil.
- Then you blanch it.
- Yeah.
-That's starting to look real.
- Wow!
- This looks great.
-Good job.
Look at that. We're making
chicken green curry, Jon.
They're not messing around.
Fish sauce.
Green bell pepper.
- Eggplant.
- You like to steam everything first.
- Sugar.
- Bamboo.
- Oh, boy.
Oh, my God. Very spicy.
Even for you?
Even for me.
- Roy, she says it's very spicy!
- Okay, great!
She's adding more coconut milk,
but I don't think it's gonna help.
I think you need to cut two--
And then basil leaf.
-That's it.
- Oh, the basil. That's it.
That's it?
-Turn it off. You don't need to boil them.
- Turn the heat off?
So, now
Wow, that looks so good.
Jitlada à la Favreau.
Wow, this looks amazing.
- Timer.
- The alarm's going off, Evan.
Okay. Let's look. Oh!
So, I hate to break up the party
for a minute,
-but I think these are ready to come out.
- They're ready to rock?
Yeah, bring 'em out.
It's all happening, Evan.
Oh, that looks beautiful.
Wow!
Wow!
-Beautiful!
-Beautiful.
See what you made?
Oh, my God. That's beautiful.
That's really amazing, Evan.
I can't wait to--
And now, you have to rest it?
-Oh, my God.
-Is that great?
So, just eat it like this? No rice, no--
-No. It gonna be too spicy for you.
-So I wait for rice?
- Here, I'll just put some inside.
-Regular rice?
But tell me how the taste.
You never can find green curry this taste
anywhere else in the world.
So good. And you not--
-Oh, it's delicious.
-You're not gonna put your spoon down.
- Oh, Jazz, it's really incredible.
- Wow.
-This is crazy.
-This is Jonathan Gold.
-Jonathan Gold--
-For Jonathan.
I never ruin his reputation from this.
-And the flavors are so--
-This is what I win.
-They're so clean, too.
-Yes.
Because you steam everything else,
so it takes away the other flavors
that compete.
-So good, right?
- So good.
Come on over, Jon.
We're gonna make pad thai.
- What you want me to do?
- This is the shrimp.
Yes. Uh-huh.
Pull it out
and put this under the tree.
- Under the tree?
- I never throw away anything.
And a shrimp will grow out of it?
No, the shrimp will make the tree big.
-The worm will come.
-The worm will come?
- Yeah.
- And eat the shrimp?
Okay, do that.
-And then-- And then do this.
-Then you'll de-vein?
Yeah.
- Leave the tail on like this or no?
- Yeah, leave the tail on.
But how come sometimes you leave it--
- No, because I forgot.
- Okay.
Honesty is the most important part
of cooking.
Okay, I'm good at this part.
'Cause I used to go
to all-you-can-eat shrimp buffet.
So, you have to go all the way down
to get the vein.
You have to cut all the way.
Oh, I thought it was just in the back.
Oh, see?
-That's enough.
-That's enough? There we go.
-Do you need a smaller knife?
- No, I'm okay.
You like it?
You make do with anything.
-Whatever make it easy.
-That's it.
That's like when Roy started
with his truck.
-Yeah.
-Yeah. You can use a key if you want.
Okay. Ready?
Come on over, Jon.
We're gonna make pad thai.
So, what's first?
'Cause I know it goes fast.
-Oil?
- Yeah, the oil.
- That much?
- No, more.
It's a lot of noodle.
Tell me when to stop.
- That's it.
- That's it.
- Now the chicken.
- Chicken first.
- Be careful, because--
-Water and oil. Yeah.
- I don't wanna do it.
- Turn it off a little.
- Oh, that oil is really hot.
-Yeah.
Okay. Careful.
I turned it up already.
Now the noodle.
- Now--
- Now the chicken well done.
Okay, chicken. Cook the chicken.
- Wow!
- Wow, Jon.
I like that!
Jon really know how to cook.
That's it, Jon. Then you get the egg on.
- Egg?
-Yes, sir.
Put it in the oil.
- In the oil?
- In the oil.
Because the egg is gonna make the pan--
-Shake, yeah.
- Mix around?
Go, go, go, go, go!
Sauce.
Okay. Noodles, noodles.
Don't cut the noodle.
-Underneath. Under--
- Let me show you. Because--
Yeah. Because if you go like this,
all the noodle gonna break up, yeah.
Oh, so delicate now.
We good now.
-I need salt.
- Salt.
Taste it.
- You're gonna love it.
- Is it good?
You're gonna love it. Oh, my God.
-Right? That's it.
- Yum.
- Now bean sprout.
- Bean sprout.
-Go on, do it, Jon.
- Green onion?
Yeah.
- What's that? Tamarind?
- It's tamarind, yeah.
Bean sprouts.
-And that's it.
- That's it?
Yeah.
Look like easy, right?
Ah, this looks amazing.
- That's even better than
-Jazz, tell me what was in the sauce.
- Vinegar. Sugar, salt.
- Yeah.
-Tamarind?
- Little tamarind, yeah.
But it-- it up to you.
I never have recipe.
I just walk into the kitchen.
Whatever the sauce in there, I pour on it.
I even surprise myself,
is always come out good. But
-I don't know how to measure the food.
-Smell so good.
- Oh, smells so good.
Lime juice.
Wow.
- Good, right?
-So good.
- Sweet--
- Yeah, sweet first,
-and then sour from the lime juice.
- Mm-hmm. Mm-hmm.
In Thailand, they cut the fresh chili.
Chop them like this one,
then put it on.
I want him to taste spicy.
Mmm!
-Whoa. That's a lot.
-I put on the side.
-It's all coated, too.
-Oh, my God.
-This is so good.
- It's delicious.
I need a chef's knife.
- Big or little?
- That's perfect.
- Big one.
- Wow.
She sharpened it. Watch out.
I really love how, because you cook it
in a Pyrex, it creates this.
'Cause it--
When you cook a galette normally,
it just kind of folds in--
Which is its own beautiful thing.
I did it intentionally
to be more symmetrical
-so we could get more symmetrical slices.
- Yeah. Oh, man.
And the Pyrex is great
because you can make sure
-that you have the edges.
- Yeah.
And you can look at the bottom.
Wow.
When we do the pie contest,
-the judges are cutthroat.
-Uh-huh.
And the first thing they do,
if it's a Pyrex pan,
is they look at the bottom.
If it's too light,
-they will sometimes--
-That's it.
It's done.
Just for you, Jon. Oh, my God.
- The hush in the room.
- I know. I know.
The hush of anticipation!
-Now, what part of Thailand is this from?
So, what happens to a pie,
the more it cools down,
the thicker it gets.
-'Cause starch peaks,
-Yum!
and then, as the temperature cools,
the gel increases.
How would this do in the KCRW pie contest?
-I've always wanted to enter anonymously.
-Oh, this would be a winner.
This would win.
-And listen to everybody brutalize me.
- So yummy!
I don't think they'd brutalize this.
This is a-- an awesome pie.
-Oh, my God, Jon. That crust--
-The crust is perfect.
Even the bottom.
The bottom's even crunchy.
-I think this on-camera wins the KCRW pie.
-Oh, my God. This is delicious.
This is sweet from the fruit, you know.
It's so yummy.
The thing about fresh peaches--
Wow.
You can use them frozen,
but it's not the same.
What's the best pie, Evan?
- The pie you're eating.
- Oh!
-Pecan, fruit, apple?
- She likes fruit pies, I think.
I think everybody has
their own idea of what a pie is.
I'm a fruit pie person.
Category-wise, I know Jonathan loved,
uh, banana cream pie.
-Right?
-Well, you know, it depends--
But, like, how do you compare
a banana cream pie
if you're judging to this?
- Okay, so--
- A good--
-Or an icebox
-The judges--
Ice box, key lime, beautiful pie.
The judges are divided up
into categories.
- Okay. Uh-huh.
-Like, last year, we broke out--
Or this year, we broke out apples
as a separate category.
It's like a dog show.
-Exactly. And then the ones--
-Okay, okay.
Oh, there's a best in show, but each one,
there's a sporting category--
And so, that one's the one
that Jonathan did.
-Okay.
- So the chicken pot pie--
That must've been a big deal,
that the chicken pot pie would win.
Rose to the top.
That's like when the schnauzer wins
the whole thing.
Or the pug wins--
Yeah, the schnauzer wins the whole thing.
So, now what, Jazz?
-Uh-oh.
-Tomato.
Oh, yes.
-What do you want?
-Now your turn.
- All right?
- Yeah.
- Should we save this, too? Okay.
-No.
But I save the seed.
You have to grow everything
in your garden.
-I'm gonna run out of yard.
-How do you want this cut, Jazz?
-Here. Let me show you one.
Like fine. Like
Wow.
She cuts everything different.
- Usually--
-That's so smart!
I do it this way
-'cause I'm scared.
- Yeah.
Whatever you can do,
but that's the way I do.
Peel in, peel out. Yeah.
-You learn one more thing, yeah.
We have to chop the red bell pepper.
You want a red bell pepper?
I saw how they did it.
See, it's also so interesting
that it's crosswise.
Every knife cut I've learned,
she does it the opposite way.
Yeah. And I've always been taught
to do it lengthwise.
Everything I've learned,
you do the exact opposite way.
-That what Asian lady is.
- Yeah, that's what--
You American boy.
Let's go.
-Tomato.
- And egg, and pepper, and--
Ginger fish sauce.
- This one, too?
- Okay, so what's the order, Jazz?
-First?
-Oil first.
- Oil first.
- And chicken second.
Boil the chicken.
-Ginger-garlic?
- Yeah.
-All in.
Nice.
- Yeah, brown garlic.
- Okay, now what?
Chicken.
-Pepper.
-Pepper.
Okay.
-Beef sauce?
- Beef sauce.
Onions.
Now both noodle in.
- Both noodle.
- Yes. Yeah.
See when-- when the pan is hot,
low down, not stick, now.
- Not stick. Yep.
- Yeah.
-Egg.
-In goes the egg.
Oyster sauce.
Little more onion.
Okay. Tomato.
- Wow.
- Good heat? Good.
Green bell pepper.
The order seems different
than how
-you do it on the--
I mean, Thai cooking--
Everything, you know, it's opposite.
-Everything I know is different.
-All backwards. Yeah.
Salt.
And a different veg
at a different time, too.
-She holds back three stages
- Yep.
with the onion.
We-- We want, like, crispy a little bit.
Brown that a little bit to get the--
-Thai basil, yeah.
- Wow.
This is an amazing fuckin' dish.
-Oh, my God.
- Here.
I want Jon to taste it.
Hmm.
-Right?
-Yeah!
-That-- I always proud of--
- Mm-mm!
Love to cook, and cook with love.
Why is there a peanutty taste?
There's, um--
It's just the egg smell.
The egg, it burn from-- That's why.
Is that it? Oh, it's so good, Roy.
There's flavors in there
that you didn't add.
'Cause-- 'Cause they combine,
and they make a--
Greater than the sum of its parts.
Is that what you're saying?
-Synergy.
- Synergy.
Synergy that creates a whole--
That's Thai food.
You guys are able to make magic
out of these kind of basic ingredients,
really.
Did you try it yet?
Oh, my God.
You're-- Am I wrong?
There are flavors in there that--
It makes me do the--
the thank-you dance.
-Oh, it's so good.
- Jazz, this is amazing.
For Jonathan Gold, anything.
- This is for Jonathan Gold.
- This is for Jonathan.
- Thank you guys so much.
-Thank you for inviting us.
That was fun, right? It was real cooking.
What a wonderful way
to celebrate somebody--
somebody's memory.
Thank you. We keep his spirit young.
Anything in the world for him.
I decided to make a pie every day.
And it just taught me
how much pleasure you get from repetition.
A lot of times,
we either try something once,
and it's either we don't like it,
or it doesn't taste good.
And then we give up on it forever.
I was raised to eat the same thing
over and over until I liked it.
Eat this food.