Dinner Time Live with David Chang (2024) s01e08 Episode Script

1
[theme music playing]
What's up, guys?
I'm David Chang.
This is Dinner Time Live.
That is my good friend Chris Ying,
the self-proclaimed voice of the Internet.
And I'm joined with Nicole Byer
and Joe Manganiello.
-Um Oh, my God.
-You wanna?
[Chris] You mangle-lino'd that.
-We're live.
-[Dave] We're live.
Wanna try again, or should I tell you?
If you do it again,
you can butcher my name.
[Dave] No, no. You don't understand.
I know how to pronounce your name.
[Joe] I heard you do it the right way.
-Italian or American?
-Italian.
Manganiello.
-[Dave] That's
-Manero.
Manganiello. That's what I've been doing.
They said I couldn't do it like that.
You need your hands. Yeah, yeah.
-Manganiello.
-Manganiello. Manganiello.
Listen, folks,
my worst nightmare just came true.
Butcher mine, butcher mine. I'll enjoy it.
Well, we got your sort of dossiers
about what you like to eat,
what you dislike to eat.
And out of the thousand words
that we sort of transcribed,
I think a hundred of them,
between you two,
-had meat, meat, meat.
-Yes.
Right? Like, a hundred times.
It wasn't a hundred, but we counted.
And you both did separate pre-interviews
and you both mentioned meat 14 times.
It's like people swearing
in a Tarantino movie.
-Yeah.
-[Chris] Exactly.
-I do love meat. I love the
-A lot of meat.
The other sort of word that was
associated with, you know, food
was chicken bacon ranch.
Ranch. Ranch, a lot of ranch.
So we're gonna put that together.
And when I think about meat, though,
I think about Istanbul.
-Have you guys been to Istanbul?
-[Nicole] Sure haven't.
My grandmother was born there
when it was Constantinople.
Whoa. It's a beautiful place
and amazing food.
And of all the delicious things,
I think about Istanbul as a place
to eat a lot of meat, grilled meats.
So I'm gonna offer my interpretation
of a mixed grill plate.
And then we're gonna shift it
to maybe some Pittsburgh.
-[Joe] Okay.
-Yeah.
-French fries on a sandwich? No.
-[Dave] Take it easy. Take it easy.
-[Joe] I'm from Pittsburgh.
-[Nicole] Okay.
-That's a thing? French fries
-Listen, you knock it, it's delicious.
I'm not knocking. I'm just intrigued.
-French fries on the It's delicious.
-[Dave] It's delicious.
But it's weird. They have weird
How we're gonna get
to Pittsburgh will be weird.
-Yeah, for sure.
-[Nicole] We're walking?
But let me get started
on some of those things. Um
I'm gonna show you guys a trick
that restaurant chefs do all the time.
They cook on sheet trays.
It's been in Vogue
the past two, three years,
but if you just put food like this
or chicken,
put it in a 450-degree, 500-degree oven,
30 minutes, beautiful things happen.
-Okay.
-Okay.
-[Dave] That's what's gonna happen.
-Okay.
And this chicken is
the same kind of technique that I did
in the first episode
with Steve Yeun and Rashida Jones.
I love cooking that way
because you get to,
like, take all the bones
and make beautiful things.
I'm not a big fan
of throwing anything away.
And I am going to
pour some of the chicken jus
-[Joe] Okay, I love this.
-[Nicole] Okay.
[Joe] That's chicken bacon ranch?
[Dave] This is going
to be chicken bacon ranch.
[Nicole] How fun.
Ever heard of chicken bacon ranch?
Of course I've heard of it.
Are you kidding? What?
So all I did was take the bones,
roasted them with some aromatics,
and I boiled it down,
and I put some of that into this,
what is going to be
a loose interpretation of larb.
[Nicole] Okay.
The kind of salad I like
because it's a meat salad.
Yeah. It's like a fat-lady salad.
That's why I know chicken bacon ranch.
I go, "I'm eating a salad,"
but it's chicken bacon ranch
and a sprinkle of lettuce.
And this is the chicken
that's been ground up.
And I cooked it in a lot of bacon.
-[Nicole] Yes!
-[Joe] Oh, man.
[Nicole] Oh, I'm so excited. I love food.
I like meats
that are cooked in other meats.
Yes. Double the meat, double the fun.
How do you come up
with the recipes and stuff?
Do you go to sleep,
then wake up, and go, "This"?
[Joe] Like a deep meditation
and you're like, "I got it."
It's assisted by rings
that have a three-letter acronym.
[laughter]
[Nicole] Three-letter acronym.
-[Chris] Three important Mm-hm.
-[Dave] It's legal in California.
-Medically assisted creativity.
-[Nicole] Weed? Oh, can I not say that?
-Oh, no. We're live. And I said it.
-[Dave] Don't worry, I've already
I already showed that we're live.
I also noticed
Nicole has really nice nails.
[Nicole] Oh, thank you.
But you've designed a menu
that may ruin some of that.
[Dave] So one of the things
I wanted to do with this menu
Thank you, Mr. Ying, for reminding me that
another theme that I want
throughout this menu is handheld foods.
So this is gonna be more of a lettuce cup.
So this is like a larb-meets-lettuce cup-
meets-chicken bacon ranch.
I'm excited. I eat with my hands.
People think it's gross.
-Why?
-I rip things apart with my hands.
I don't know.
I love it.
-That's pretty good. That's pretty good.
-All right. We're ready.
-I'm so Ooh.
-[Dave] A little toasted rice.
Okay. Ooh, that's toasted rice?
How do you toast rice?
I toast it in a pan
and I just ground it up in this mortar.
-Gives it a little crunch? Okay.
-[Dave] Mm-hm.
You make it sound so easy.
Cooking is not easy.
Um
[Nicole] Who does your dishes?
[laughter]
It's a good trade-off in my marriage.
-[Joe] I cook, you clean?
-Yeah.
I think that's a really good win for me.
[Nicole] See, that's nice. I'm single,
so I do the cooking and I do the cleaning.
-It's terrible.
-When I was single, I didn't own dishes.
-[Nicole] You didn't?
-No.
-And that's a man.
-Yeah.
-I think I owned one.
-Yeah.
One spoon, one fork, one dish, one plate.
[Dave] But if you pulled open my drawer,
it's packed full of disposable knives
and forks from delivery. Yeah.
[Joe] Or I would have had a bunch
of SOLO cups from the last keg party.
-[Chris] There it is.
-It's so easy for a man.
If a man saw SOLO cups in my house,
they'd be like, "No, I'm not doing this."
Or they just wouldn't call me back.
-Those days are long gone.
-I'd call back a man with SOLO cups.
-Oh, wow.
-[Dave] So
[laughter]
I just put a lot of bacon on top,
a little bit of toasted rice.
And you can choose any of these ranches.
So the ranch that you had
with the crudités earlier was
the healthy ranch,
which was made with cottage cheese.
-[Joe] That is now gone.
-Now gone.
-You can bring it back.
-The healthy one's gone.
-What are the other ones?
-This is a traditional ranch.
-And this is a spicy ranch.
-[Nicole] Okay.
[Dave] Yesterday, we only had one ranch,
but I kept on thinking:
"I got to give Nicole
as much options as possible."
[Joe] I was only kidding about
the healthy part, but, yeah, I'll eat it.
-Okay. Well
-[Dave] All right.
I guess I'll use this.
[Chris] Do you think
this is the first time
the words "chicken bacon ranch,
larb" have been said together?
-[Dave] No question.
-[Nicole laughs]
[Dave] I'm just trying
not to offend all of Thailand.
I mean, I actually prepared
string beans and tomato
until I realized that is a different dish.
That's papaya salad,
so I couldn't even put that in there.
Okay. Are you? Yeah?
I was dressing it with the ranch.
Oh, man. Oh, man.
[Nicole giggles]
[laughter]
Does larb make it into the rotation
when you guys order Thai food?
-Are you larb people?
-[Nicole] I like larb.
I think it's really good.
This is delightful with the ranch.
My goodness.
-[Dave] Not bad, right?
-[Nicole] So good.
It's surprising that people
haven't had that combination already
'cause it's a good thing.
-[Joe] Got a bit of mint in there?
-[Dave] Mint, a bit of cilantro.
-[Joe] A little bit of onion.
-Um
Just always trying to be transparent
with the foods that we cook here.
You're getting some ingredients
from previous guests, right?
I already showed you
some techniques, like the chicken.
This is the
We got a big hunk of A5 Miyazaki.
-[Nicole] What does that mean?
-It is a Wagyu beef.
-[Nicole] And why is he A5?
-That is the grade that it gets.
-[Nicole] They get graded?
-Yes. They get graded.
-Like diamonds.
-[Dave] Like Yeah.
-Exactly.
-And how? What do you mean?
They cut them open,
"This is good" or "That's bad"?
-I sound like an idiot.
-[Dave] No. But that's
-More or less, right?
-[Nicole] Okay.
You see the marbling,
you see the consistency, et cetera.
More complicated than that. It's not
We could get a whole conversation
about Wagyu
and the marketing lies of it,
but this is real.
And there's no way
I could, like, not serve this
since we're doing a meat fest.
So this is from Fortune's
and Terry Crews' episode.
This is a piece of sirloin
from last week's episode.
And I'm gonna get started on that.
I'm gonna also roll out some flatbread.
-[Joe] Love it. Little bing.
-One of the things I love
Similar to bing. Um
'Cause when I was in Istanbul,
I was like, "There's no plates."
They rolled out this flatbread,
like a lavash,
-and they just keep on bringing meats.
-[Nicole] Mm-hm.
Sliced meats on this.
You rip off some of the bread,
put some of the meat in there
and it's just sublime.
[Joe] Awesome.
I mean, I'm a huge fan of Majordomo.
I just went like a few weeks ago,
and one of the big draws is bing.
Like, you want that bread.
You keep dreaming and thinking about that.
The thing about that bread,
which is like this,
I changed the hydration,
this has a bit more fat.
This is the same bread that,
really, you have at Majordomo.
I'm gonna sheet it out as well as I can.
Also the same ratio that you have
with some other bread later.
So it's just flour, water, sugar, yeast.
Now do you notice that pizza in L.A.,
there's that argument about the crust?
'Cause of the water.
-[Dave] I know.
-What's that?
I gotta say that, like
pizza in L.A. has gotten good.
[Nicole] I think so too!
So this whole thing about the water,
I think that's, like,
a really antiquated argument.
[Joe] What do you think
was the argument or the mistake?
-[Nicole] Lazy people.
-[Dave] People being provincial and dumb.
-[Joe] Is that right?
-Yeah.
'Cause I couldn't find
a crispy crust anywhere in L.A.
No, it's true.
That has more to do
with pizza getting better.
You have arguably
the greatest pizza maker here.
-Literally, Pizzeria Bianco. Um
-[Joe] Yeah.
So that's what changed.
But I also think
that even if the water didn't get better,
knowledge and know-how has gotten better.
People have filtration systems now,
so you can dial it in.
-[Joe] Oh, yeah? Okay.
-Yeah.
But for a while Yeah.
I used to not like soup
and I still kind of don't like soup,
but I had ramen at Momofuku
and I was like:
"Wait, this is better than soup.
There's chunky bits in it."
And it was so good.
And now I'm like
a ramen convert and I'm like:
"I got to taste more ramen."
And then I had something
that was like ramen,
-but not like ramen, maybe, un? No.
-[Dave] Udon.
Udon. I was like, "This is good too."
This is pretty soupy,
but there's chunks in it.
-What is it about soup?
-I just don't like soup.
I don't like split-pea soup.
Clam chowder's sick as hell.
But do you drink water and beverages.
Yes. But that's cold.
I don't like drinking hot things.
If they put cold soup in a glass
Like gazpacho? That's ketchup. I
[laughter]
[Chris] You might like Asian soups
is what we're getting at.
-[Nicole] Maybe that's it.
-I think it might be.
I just wanna let you guys know that
the check for all of the nice marketing
and nice things you said
about my restaurants is in the mail.
[laughter]
You guys are the best guests
we've ever had.
-[Joe] I wanna ask about Wagyu.
-Yes.
Where do you get your meats?
There's talk about healthy meat.
I eat a ton of meat,
but I've also had to do a lot of work
to figure out where to get good meat,
because it's tricky.
I think that's the conversation
that needs to be had today, right?
It's not that there's not good meat,
there's good meat,
but it's like we need to be eating
less of the commodity beef, right?
And it's a whole other conversation
simply because it's not easy to do.
-It's not affordable.
-[Joe] Right.
So, you know, I think a lot of people
are trying to figure that out, right?
You know, Ying and I talk
about it too, if I wanna get good meat,
where do I get it, how is it vetted?
Honestly, I don't have a good answer.
[Joe] Okay.
'Cause I'll say that there's a point
where I was training hard.
I was in a bunch of movies
where bodybuilding had to happen.
-Same, me too.
-I was
[laughter]
-Eating protein every 90 minutes.
-Yeah, I know.
Uh, and I wound up having like
-[Nicole] Eating every 90 minutes?
-Yeah.
Every 90 minutes. Feed your body.
You keep eating protein
because it burns like paper.
Training your body not to hold anything.
Not to hold, like, fat or extra energy.
Like, you're basically,
like, just burning,
raising your metabolism while giving
your body what it needs to grow muscle.
-So I want
-We got the same problem.
-I was like, "I eat a lot."
-Every 90 minutes.
Every 90 minutes
I would get hungry and, um
But I wound up having
high arsenic as a result.
-It was from non-organic chicken.
-[Nicole] High arsenic?
From non-organic chicken.
So there was, like, the FDA was
allowing non-organic chicken.
They were allowing farmers to,
like, feed the chickens feed
that had arsenic in it to keep it pink.
-Oh, my God, that's wild.
-[Dave] Yeah.
The FDA gets away with some things.
They're not watching this show.
[laughter]
For example, you can put
up to 10% of methyl cellulose
or cellulose fiber into a hamburger.
-[Nicole] And what is that?
-Wood. Wood.
Wood?
-Wood?
-Wood.
In my hamburger?
I don't know if I'm still correct,
but if I'm not,
it's a good urban myth to spread around.
[laughter]
[Joe] There's all this stuff going on,
especially with meat.
It's not that meat's bad for you.
Meat's good for me.
It's just that I need to eat healthy meat.
So it's been tricky to find.
I think the best beef, if you can,
is grass-fed, organic, regenerative.
But I do love the corn-fed beef.
-It's so good.
-[Nicole] I don't know the difference.
You can tell from the marbling.
-Oh.
-For example
So I don't burn this.
[Nicole] I have no idea what you're doing.
[Dave] Neither do I.
-Neither do I, I have no idea.
-[Dave] No idea.
-So this is a corn-fed.
-[Nicole] Yeah.
Piece of sirloin, this is prime.
It goes prime, choice,
and I don't know what's after choice.
-[Nicole] Chuck?
-No. Chuck
-[Chris] Select.
-Select.
Select's like a C, choice is a B,
prime's like an A-plus,
in terms of the cows that get graded.
This is the Miyazaki, um,
and you can see the marbling.
-It's almost It's mostly fat actually.
-[Nicole] Mm-hm.
[Dave] That's because they don't move
and they're sort of, you know,
living a happy life but
[Nicole] Interesting. So I think
I've always thought this, like,
if a zombie apocalypse happened,
I would be the first eaten 'cause
I have a lot of marbling 'cause I'm fat.
And I think you just proved it.
I don't do a lot of moving.
-That's what I look like inside.
-No.
You can make people laugh.
We're not End of the world
[sneezes] Excuse me.
I say this all the time, end of the world,
if you can make people laugh or cook,
no one's gonna eat you.
-No one's gonna eat you.
-Yeah. We'll eat Joe.
[Dave] Yeah. We eat Joe.
[laughter]
It's too lean. It's too lean.
That's why people won't eat Joe. Too lean.
No.
Internet's wondering
about this rolling pin, Dave.
Where'd you, uh, select?
-This rolling pin?
-Yeah.
This is not a rolling pin.
This is a stick from Ace Hardware store.
Wait, really?
That's so funny, I love that.
-You have Internet?
-[Chris] We do.
You need something?
-[Dave] The voice of the Internet.
-[Nicole] I phrase that so wildly.
Like, people are talking to you?
Yes. But you did ask me like it was 1997.
[Nicole] I know. "You have Internet?"
-[Chris] You got Internet?
-Hot dang.
When it comes to the Wagyu,
are they like beer-fed cows?
There is beer, there is sake. The farms
-Wait. What?
-Yeah.
So cows are getting hammered and then die?
-And massaged.
-They are massaged.
They get them drunk, they massage them.
-That's so funny.
-And delicious.
Who came up with that?
"You know what's funny? A drunk cow."
-Acorn-fed. Mm-hm.
-[Dave] Acorn-fed pigs.
Made famous by, uh, Spain for their Jamón.
[Joe] Jamón ibérico.
-He knows Wanna get back here, Joe?
-How do you know?
Whenever I travel, all I do is eat.
I just go everywhere and eat everywhere.
Um, that, to me, is one of the most
delicious things in the world.
[Joe] Yeah.
-[Nicole] Acorn-fed meat?
-Acorn-fed pigs.
But, like, if you had, like
I remember, like, CUT used
to have this Wagyu sampler
where they'd have three Wagyus
in each one.
You could taste the difference
in what the cow was fed.
-[Nicole] So are squirrels tasty?
-That's a good question.
They eat a lot of acorns.
[Dave] Squirrels are not bad.
In fact, we, probably, as a country,
-need to be eating more squirrel.
-[laughter]
There's some wild claims
being bared today.
[Nicole] As a country
Burgers are wood,
we should eat more squirrel
-What else?
-The other white meat.
In two years,
Joe's gonna be eating squirrel.
I got some right outside my place.
Every 90 minutes.
[Chris] Every 90 minutes?
Is that another squirrel?
-Where'd you have a squirrel?
-Yeah.
You know, that's one of the things
that you can hunt, you know?
And, like, anybody can eat.
-So with sustainability
-Anybody?
I'm just saying, like,
one of the things
Wait, did you hunt a squirrel
and then eat it?
I've heard about it.
[laughter]
-I would eat a squirrel.
-Squirrels are good.
They are cute, though.
[Dave] It's not like a chipmunk
that's a cartoon.
-[Nicole] Chipmunks are real.
-Chipmunks are definitely real.
What's the weirdest thing you've eaten?
Oh, man, you're gonna get me in trouble.
I didn't do this by
I didn't do it on purpose
-Okay.
-when it happened. Ahem.
Weirdest thing I've eaten
when I moved to Japan
to cook the first time
um, I was with a friend,
we didn't speak Japanese,
and we went
into a really busy small restaurant.
We sit down,
it was the first restaurant
I've ever been in Japan
and
we see everyone ordering this dish.
It's red meat. "We gotta get that."
Every single table's
Every table has got this platter.
-First restaurant in Japan?
-Yeah.
Literally my first restaurant experience.
We eat it, there's some that's braised,
some sliced raw,
another style that's like sashimi,
and I'm like, "Wow, this is,
like, really iron-rich."
Tastes like iron. Like, a lot of
I was like,
"I don't know what this is." Right?
So we figure out
how to ask our server what exactly it is.
We don't understand Japanese.
Her English was not great.
So she draws a fish
with water coming out of the top.
[Nicole] It was dolphin? No. Whale.
Whale.
-I know.
-But was it good?
-No, I didn't like it that much.
-[Chris laughs]
I thought you were gonna go
Soylent Green for a minute.
You were gonna be like,
"It was iron-rich. It was people." Yeah.
No. I'll never forget that,
because I was like, "Wow, that's like"
Had I known, we would
not have ordered it, but, you know
You think I'm gonna get
in trouble for saying that?
-It was by accident.
-[Nicole] By accident.
It wasn't allegedly, it was accidental.
No, I mean, the issue with it, obviously,
is, like, all of the documentaries,
filmmaking, the hunting of whales,
and the ethics of it all.
Correct. It's not something
that I'm pro-whale eating.
[Nicole] Yeah, me either.
I saw Avatar: The Way of the Water,
the second one,
and I'm like, "I love a whale."
They do poetry in the movie.
[Dave] And they get angry
and they protect, right?
What is it, like, there was the talk about
that AI had figured out
the dolphin language?
-Really?
-They have names for each other.
-They speak like they
-Oh.
-I love that.
-You heard about this?
I haven't heard about it,
but that makes me happy.
Like, I like to think
about Brenda the dolphin.
-That's funny.
-Could be friends. Yeah.
[Chris] The dolphins were like,
"God, I hope some humans eat us."
-First thing they said.
-[Nicole] "I gotta get out of here."
What's the over-under on number
of different kinds of meat you've eaten?
-[Joe] Like, in a sitting or?
-In your lifetime.
I don't know. It's, like,
a trip to Fogo de Chao, you know,
and you've knocked out a lot.
But, I mean, gosh.
I mean, a ton, you know.
I think, like, especially when you get
into some of those restaurants in England
where it's like
a butcher shop in a kitchen,
and they're cooking up
the eyeballs, cheek,
all that stuff, so
Um, I'm not a tripe guy.
I'm Sicilian, but I'm not
That's like, kind of
-I've eaten it, but
-What's tripe?
-[Dave] It's a stomach.
-Oh.
There's three stomachs in a cow.
It's one of the stomachs.
-Yeah.
-[Nicole] Okay.
As a chef, you're supposed to
It can be made very delicious.
-[Joe] It can be.
-We will try it together.
-Okay?
-Are we doing tripe right now?
In fact, you've been eating tripe
the entire meal.
-[feigns screaming]
-[laughter]
[Chris] Squirrel tripe.
-[Joe] I thought it was whale.
-[Nicole laughs]
[Chris] Which one on the griddle there,
Chang?
[Dave] Poorly shaped kebabs of some sort.
Kofte. Uh, not kofte, but
So, again, we're [chuckles]
I feel weird with all the different
ingredients we're using today.
It's almost also, like, this mixture
of all the stuff that we have in-house.
And I couldn't not use this.
This is the meatballs
that were sent to us from Marc Vetri,
one of the great chefs in America.
He's based in Philadelphia,
got a restaurant in Las Vegas,
and he sent over some meatballs
for the "timparmo" that we made
for Bert Kreischer and Bill Simmons.
-And I was like, "I could make my own."
-[Nicole] Mm-hm.
-But?
-They're not gonna be as good as these.
Well, you know, my mother's Armenian,
and it looks like
-[Dave] Your mom's Armenian?
-Yeah.
Yeah, yeah.
That's what this is, yeah. Mm-hm.
[Chris laughs]
My mom's Black.
[laughter]
My grandfather's Black.
-[Dave] Really?
-Yeah.
Yeah, yeah. My mother's Croatian,
German, Armenian.
And my father is Sicilian,
British, Irish, and African.
-Armenian. So you grew up eating this?
-Mm-hm.
-Oh, yeah.
-Great, Dave.
There's no surprise today.
Now, the worst thing you could
possibly do when you're making food,
especially when you're, like
messing around with nostalgia, is, like
It's one of the reasons, like in Italy,
everyone hates each other's food.
"Not as good as my mom's."
Koreans, the same.
"Not as good as my mom's."
You're not competing with my mom.
You're competing with Glendale.
[laughter]
[Dave] It's true. I'm not
I'm not trying to come at
I think one of the best ways
to know you're eating Armenian kebab
-is that there's pork on the menu.
-[Joe] Oh.
That's what I found. I'm not an expert.
What do you think?
Chris lives in that area.
That's the telltale sign.
They offer pork ribs or pork chops
that are charcoal-grilled.
That's what makes Armenian ones delicious.
-Interesting.
-In my opinion.
The last thing Dave wants to hear
when he's making something is:
-"My mom used to make this."
-[Joe] Oh, no.
Okay, well, my mom didn't make that.
That would be like
what I would order at the Carousel.
You can't compete
with someone's mom or grandma.
You just can't. I'm not gonna
-[Joe] But my mom
-That's not true.
My mom doesn't make
bacon chicken ranch either, so, yeah.
I'm gonna out-cook your mom. Don't worry.
[laughter]
Mom, I'm sorry.
[Chris] Dave vs. Mom is
the next show we're gonna pick.
Yeah, Dave vs. Mom.
It's the name of the episode.
-Thank you. That was delicious.
-That was so good.
Holy cow. I was like,
"I want to keep eating."
-Same, but there's more.
-But there's more courses.
So I'm gonna give you slices
as the meat gets ready.
-[Nicole] Ooh.
-Uh
I'll do it this way. No.
I think the weirdest meat I've had
was beef tongue.
And I asked the server:
"Will it taste like I have
someone's tongue in my mouth?"
-And she said no. And that was a lie.
-[laughter]
It was so smooth
in a way that was upsetting.
-[Dave] Beef tongue can be delicious.
-Can it?
Yes.
-It was like a cow's tongue in your mouth?
-Somebody's tongue.
Dave, I have a question.
-We were just talking about genealogy.
-Yes.
And I heard from, ahem
a little bird that you had
your 23andMe done,
and you realized interesting things.
I did. Um
I was upset that I have
There's What is it?
Like, 30% of Asians have Genghis Khan DNA?
-[Joe] Yes.
-I didn't win that lotto.
Why is that a Korean thing?
Like, how much Mongol you have?
The reason why is,
if you look at the history of Korea,
we haven't done so well in winning.
[laughter]
Recently, yes. Now we have.
We just needed K-pop,
and like, Parasite
-We're kicking ass now.
-[Joe] Physical: 100.
-Physical: 100.
-Yeah.
-K-pop and Parasite.
-Oldboy!
[Dave] I love that show.
Listen. My second date with my girlfriend,
I took her to see Oldboy.
The original, the OG, Oldboy.
If she can hang with this,
then we're gonna be all right.
And she did. Anyway, yes.
[Dave] Um
One percent Ashkenazi Jew,
and then 99% Korean.
[laughter]
I haven't done a 23andMe yet.
I don't know what I am.
You gotta be ready.
You just got to be ready.
You have to be ready for the process.
But I'm also, like, how?
'Cause what?
You give blood. What do you do?
-You swab.
-[Dave] Swab.
How does my spit tell people
what I am? That's crazy.
I don't know.
Um, but I've done
I've been lucky enough to do
the Finding Your Roots.
And some of those results
were a little bit different,
but it was still, like, 99% Korean.
[Chris] Joe, you had
an amazing Finding your Roots, right?
-You had a crazy experience.
-Yeah. I had a crazy Finding Your Roots.
They said that it was the craziest
Wait, what happened?
Well, so I told the story
about being Armenian,
and my grandmother was born
in Constantinople
in the wake of World War I in a camp.
And her father, my great-grandfather,
was a German soldier
who was stationed in Turkey
during World War I.
He impregnated my great-grandmother,
went back to Germany,
no one ever saw him again,
no one knew who he was.
So we knew we were German,
but I didn't know who.
-Did they find him? Ooh!
-They found him.
I don't look like anyone in my family,
and I look like the WWI officer.
Like, in black and white.
It was like, whoa.
So they found him.
I then hired another historian,
and we traced it all the way back,
my German heritage,
back to, like, the 14th century.
Oh, my God.
Which is like the Kingdom of Württemberg.
Pre-Germany.
I have ancestors
who fought Napoleon, yada yada.
Then on the other side,
they said, "Listen."
They called me ahead of time,
and they said, "We need to reach out.
We don't usually do this,
but there's a paternity issue
on your father's side,
and we can't just put this
on an episode"
-Without letting you know.
-"without everybody knowing.
We can't tell you the exact specifics,
but we can tell you that your grandfather,
your father's father, was not his father."
-[Dave] What?
-Whoa!
So we had to tell my dad.
-He agreed to take a DNA test.
-Uh-huh.
And then I went on the show,
and they revealed everything.
Whoa! Oh, my God. How juicy!
-[Joe] And it blew everything wide open.
-[Nicole] Wow.
So it completely changed
that side of my family tree,
which then led to all this other research.
Oh, my God, that's so wild.
So, yeah, it was It was wild.
I thought, if we find the German,
we're in good shape.
Then it was, like,
the other side, even wilder.
Got Wagyu. Gotta be honest,
I definitely overcooked it.
[Joe] Oh, I need to go
into my utensil drawer.
Am I going chopsticks for Wagyu?
Oh, wait. Is that? Do I cut it?
-You can do whatever you want.
-[Nicole] How am I supposed to eat it?
[Dave] We haven't gotten
to the hand-eating portion yet.
[Joe] Oh, but here's the thing
I was gonna say about your genealogy.
I heard you have a grandfather
that was a bear hunter?
Yeah, so I didn't know any of this stuff,
but my great-grandfather
had one of the earliest visas
from Korea to America,
and he came to America in 1914 or 1924,
one of those years.
Imagine being a Korean guy
in America back then.
-[Joe] Where did he come through?
-San Francisco.
Then he went to Arkansas.
Then he went to
He was one of the first students
at Southern Methodist University.
Then he wound up at Emory.
Then he wound up going to Yale
for Divinity School,
and then getting kicked out
'cause they thought he had tuberculosis.
Wound up staying 13 years
doing all this crazy stuff
from Cleveland to Detroit.
There's newspaper articles about him,
so, you know, it's crazy.
And then the next crazy thing is,
13 years in America, he goes back,
and there's an article about
Mr. Woo is his last name.
Arguably has the greatest
hunting expedition for wild boar.
-He became a wild boar
-[Nicole chuckles]
Pretty wild stuff.
Look at what we're doing today.
-I know.
-Right?
[Chris chuckles]
So Dave is prepping
the more eat-with-your-hands stuff here.
This is the handheld episode.
I thought it might be fitting
if I can ask you guys
a little bit about holding hands.
We have There are different styles
of holding hands.
Whether we're talking about a friend,
or a lover, or whatever it may be.
There are different styles.
I wanted you to look through some.
If you guys could identify which one
you most closely associate with.
I think our audience will be very curious.
-So the first style that we have
-[Nicole] No.
-This is an immediate no for you?
-[Nicole] No.
-[Chris] No?
-I don't want you fingering my fingers.
-[Chris] Okay.
-[Dave] Thank you.
[Chris] No fingering fingers. Okay.
I put this first
'cause this was the most classic.
I would go there,
but my hands are too big.
So I kind of have to hold, like, a child.
[Chris] Next. Next.
-The next option is the down-facing palm.
-Yeah.
Or the children's
That's what I would Yeah.
[Chris] You're leading a child
into a scary room or something.
-That's the one I like.
-[Chris] This is yours? Okay.
-Yeah.
-[Chris] Nicole's a down-facing palm.
Let's keep going.
[Joe] I like that they have
these technical It sounds like a kata
-or a martial arts technique.
-[Nicole] Like yoga. Downward-facing palm.
[Chris] These are the asanas. Yeah.
-Up next, we have the passive handhold
-Ew.
in which one person is really
a passenger in this ride.
No. Don't give me a limp wrist.
[Joe] Doesn't look like
they're into each other.
[Chris] This is a straight no?
-[Joe] I like a strong grip.
-Yeah.
You're not gonna love
the relaxed lace, then.
-If you didn't like this one
-[Nicole] That's literally sick.
-the relaxed lace is gonna be tough.
-No. No.
-What are we doing?
-[Chris] Just
Is the person doing that drooling?
I think you're ushering
a loved one into the afterlife.
-[Nicole] Someone's about to pass.
-Looks like someone blacked out.
[Chris] And then, finally,
we have the finger grab.
-Sick. No.
-[Chris] Bare Minimum con
Think just for a second, though.
Minimal contact, minimal heat generation.
So which one of these? The finger grab?
[Joe] I do the finger grab sometimes.
I'll say that.
[Dave] I'm more comfortable
doing finger grab.
I like the finger grab.
Just a little bit because it's like,
again, a martial arts technique.
This is the littlest
-That's sick. Come on.
-You're coming this way.
-I can do this.
-Come on.
Right? That's all I have to do.
-No
-Then we switch to the down-facing palm.
But I sometimes Like
[laughter]
[Chris] Joe's just guiding them
into a butcher shop.
-"Let's go this way."
-[Joe] Come with me.
-Okay.
-I want you to eat this whale.
So you're both on the record
as down-facing palm people?
-[Joe] Totally.
-[Nicole] Yeah.
Okay.
[Joe] With a little
A little finger grab for comedy.
Yeah. If it was like a running joke,
that's fine.
But don't grab my finger for real.
That's exactly why I would grab it.
[Nicole] Like leading someone
into the bedroom, like, ugh.
-Well, not like that. That would be
-Ugh. Ugh.
-[Dave] To me
-But I think I could make it work.
-I think it could work.
-[Chris] I mean, you could.
-You
-[Nicole] I don't think I could.
[Chris] Come on, now.
Just handholding, for me,
is too much heat generated.
-[Nicole] Ah. Fair.
-Yeah.
So that's why I'm a fan of the finger
and the weak handshake, basically.
-Right?
-No.
Not appropriate for meeting somebody
for the first time,
but if you're married,
it's very, very weak.
You're shaking your wife's hand?
No, when we're holding Walking.
Oh, I thought you were,
like, shaking her hand.
-"Good morning. How are you?"
-[laughter]
-I don't know.
-I'm not trying to crush your hand.
-This Wagyu is amazing.
-I think it's good.
-You said it's overcooked. It's delicious.
-[Dave] It is 100% overcooked.
-[Nicole] I don't know.
-It's got a nice crisp on that one side.
-[Nicole] Yeah.
-It's great.
-It's delicious.
-[Nicole] I think this is beautiful.
Should I dip it in ranch?
That's why it's there.
It's why it's there.
[Chris] Oh, that is a pro move.
I love that move.
-[Nicole] Oh, my goodness.
-Oh, my God.
[Chris] Do you have a preference
between the ranches?
The healthy, the classic, and the spicy?
The healthy's pretty good.
I love the classic,
and the spicy is so fun.
So I like them all.
I haven't even tried the other one.
I've just been going spicy.
[Chris] Wow.
I wasn't thinking that you guys
were both gonna be spice.
I like the spice.
I added a little bit
of the chili crunch to my
-What is it called? Larb?
-Yes.
-Yeah
-Larb.
I did the spicy and chili crunch,
and that was, ooh, nice.
Oh, my God.
This looks wild.
[Dave] It is wild. It's a lot of meat
that's coming your way.
[Nicole] Yeah.
[Joe] It looks like something you'd bury
in the ground and come back for it.
[Dave] I'm just gonna dole it out.
[Nicole] Yes! More meat!
So, this is a
-Let me give a little bit of this sauce.
-Okay.
-On the side
-Thank you.
[Dave] This has a za'atar in it
which is like a wild thyme,
so it's a bit like an Italian dressing
that I marinated the pork in.
It's the pork collar,
so it's the neck to the shoulder.
It's one of my favorite cuts.
[Joe] Wow.
-Oh, man.
-David, do you have kids?
[Dave] I have two beautiful,
crazy little boys.
When you cook for them, do they get it?
They don't care.
-That's so wild.
-I know.
They're really like, "Great.
Can I just have mac and cheese?"
-Can I have chicken fingers?
-Someday, they will.
-That's the thing
-I'll say, "You blew it!"
-You guys blew it!
-[Chris] Do you know who I am?
[Joe] I heard something
that I have to ask you about.
[Dave] Please.
-[Joe] You like Wyoming?
-I love Wyoming.
[Nicole] The state?
[Joe] Do you think that
this is related to your grandfather?
[Dave] The funny thing is
He was an entrepreneur.
He did crazy things.
I thought that came
from my father's side
My mom's side.
He liked doing outdoor stuff.
I like doing outdoor stuff.
The reality is, I just don't know
how much agency we actually have
when left to our own devices.
[Joe] Right.
I'm a big fan of the outdoors.
I do like fishing. Um
-Yeah.
-Is there something primal that activates?
Like, we go to the grocery store
to get our meat,
but you have to be reminded
that at one point,
you had to go and get it yourself.
There's nothing better
than to be able to
I think there's something different
when you're eating meat
that has been harvested
and you've seen the whole process.
I think that has been lost
in a lot of ways here in America.
But, um
One of the reasons why I like all that
is I'm hypercompetitive.
And, like, it's also punishment
for myself.
I got to do better to be able to achieve
where I wanna go.
[Joe] What do you mean by competitive?
Like competitive fly fishing or?
-Well
-[Chris] All things.
All things?
Earlier, he was like,
"I'm pretty good at cooking pork."
Can you, uh, tell us about that pork?
By the way, Dave.
-[Joe] This is unbelievable.
-[Nicole] Insane.
So I cooked it in this dressing
that I marinated it with.
So za'atar, thyme, oregano,
garlic, lemon juice,
-olive oil, salt
-[Chris] And Maggi.
Little Maggi seasoning.
I love the crust on the meat.
It's amazing.
-Oh, my gosh.
-Yeah, it's so delicious.
[Joe sighs]
[Joe] It's so weird on cooking shows
when they sit there and go,
okay, it's the citrus,
now it's the And this
-But I'm doing it right now.
-I'm bad at it.
I'm just like, this tastes good.
I taste food.
But, no, it's like, it's tangy.
It's this, like, tangy oil. It's awesome.
Okay, great. Thanks.
-[Dave] We finally get to the handheld.
-[Joe] Nice.
-Back on track. Back on track.
-This is delightful. [exclaims]
I forgot, I got a chicken cooking.
[Chris] Can you give us a tour
of that meat board? That mixed grill?
[Dave] Oh, yeah. We have two more meats.
-You know
-Two more?
In Florence, there's a sandwich shop
where you go to get the fresh caprese
with the fresh tomato on the fresh bread
with the fresh prosciutto.
This is like a different version of that.
Like, that tomato is so fresh.
-With the pepper that's fresh.
-[Nicole] So good. Yes.
[Joe] I'm doing
the cooking-show-guy thing now.
You're doing great!
But it's like it's that level of freshness
that you want out of,
you know,
your sandwich when I go to Italy,
but it's a completely
different bunch of flavors.
-[Dave] This is a meat extravaganza
-Oh, my God.
I forgot about this charred cabbage
that I charred and I let it steam
in that same dressing.
This cabbage is gonna play
a little role later.
-[Joe] The bread is so good.
-[Nicole] It's so good!
I simply don't understand
how you cook so good.
[laughter]
-It's truly so wild to me.
-[Dave] It's just repetition.
My specialty is just slop.
That's what I call it.
It's ground turkey and tomato sauce
on zucchini noodles,
and I go, "Come get your slop!"
[laughter]
To myself 'cause I live alone.
[microwave beeps]
Ahem. Oh, man.
I think what you do
is borderline pornographic,
you know what I mean?
With food, it's like
[Dave] I've always wanted
to be a porn star, Joe.
-[Nicole] Wait, this is pornographic.
-[Dave] What?
It's like,
I shouldn't be looking at that. [laughs]
-[Joe] Are we live?
-[Nicole laughs]
So when I cooked this, all I did was,
again, I just put it at 450 degrees,
-and I put some rosemary
-[Nicole] Okay, there we go. Uh-huh.
The bones were in the sauce for the larb.
-You what? The bones?
-The bones.
-When I boned out this chicken.
-[Nicole] That's funny.
[laughter]
[chicken skin crackling]
You can hear that chicken skin.
-[Nicole] Yeah. Ooh!
-It's crispy.
[Nicole] What do you mean,
"the bones"? We ate bones?
-[Dave] The sauce from the bones.
-I'm stuck on this bone thing.
-[Nicole] What you poured in the thing?
-Correct. [exclaims]
-[Nicole] Oh, my God.
-Oh, my God.
-We have multiple types of meat.
-This is delight I This is heaven.
This is because you were honest
in your essay,
and for all the other guests coming,
if you spend time telling us
what you like to eat
You spent a lot more time,
so thank you for giving us the effort.
[Nicole] You're welcome!
Everyone else, all the previous guests,
we loved you, but it was a C-plus effort.
You got that A-plus.
I just refused to be that person
who's like, "I'll eat anything." I won't.
-There's a lot of things I won't eat.
-I said I'll eat anything.
-Really?
-Yeah.
That's a Southern thing.
Tell me what you like to eat
and I'll feed it to you.
-Which is a metaphor for life.
-[Nicole] Mm-hm.
[Chris] Nicole,
what's on the no-go list for you?
Pickles are sick. I do not like pickles.
-The whole entire universe of pickles?
-Pickles, they're nasty.
Dill, bread and butter. Who are they?
What? Like, it's nasty.
[Dave] Who are they?
I don't like sauerkraut. That's nasty too.
Mustard. Ugh, that's sick.
Why is it that color?
Um
Uh, not a soup Soup lady.
Um Horseradish, did I say that?
That's nasty.
-[Dave] Horseradish is nasty?
-Nasty.
-Come on!
-Oh, yuck, yuck, yuck. Um
-[Joe] Do you like wasabi?
-Wasabi?
I like the heat,
but I don't like the taste of it.
-That's usually horseradish.
-There you go.
-Um
-[Dave] It's true.
[Nicole] More meat!
-[Dave] This is the Vetri meatball.
-Oh, my God.
And, uh, feel free to take
from the cornucopia of meat.
[Nicole] Oh, my goodness.
I'm trying to pace myself.
This is so much.
[Joe grunts]
-And I
-[Joe] I like
-No, go ahead.
-[Nicole] Go ahead.
-I like how you champion microwaves.
-[Dave] Of course!
-I mean, microwaves.
-It's the machine from the future
in present day, as I like to say.
-Oh, that's seasoned so well.
-It's good.
[Chris] Joe, I saw your head turn
when Nicole said no to sauerkraut.
-I feel like
-[Joe stammers] German.
-[Chris] I feel like German Joe
-German, Pittsburg.
Lots of German in Pittsburg,
Pennsylvania Dutch
and a lot of the Germans.
You get a lot of pretzels in Pittsburg,
you get sauerkraut.
The coleslaw that's on
the french-fry sandwiches in Pittsburg
at Primanti Bros.,
that coleslaw is a vinegar-style coleslaw
rather than creamy.
So it gives you some tang
that cuts the oil of the fries.
[Nicole] Coleslaw is nasty too.
[Dave] It's funny you say that, Joe.
It's funny you say that.
-What? Is that an air fryer?
-[air fryer beeps]
-[Nicole] Ooh!
-[Dave] We
are going to Pittsburg now via Istanbul,
via Germany somehow now.
-That's on the passport, and, uh
-[Joe] Okay.
besides you loving meat,
one of the great trivia facts I found out
was you not only have your photo
at Primanti Bros., the original.
-[Joe] Yes.
-You have an actual, like, painting.
-Mural, on the wall.
-[Joe] Yeah.
[Dave] That's gotta be
Screw winning an Oscar.
-Listen, kind of. Yeah.
-Yeah.
It is. That day was a huge day.
Like, there were lots of phone calls,
like if you'd get nominated for an Oscar,
with the amount of phone calls I got.
I booked a flight right away,
went back, had to go see it.
That's a big deal,
'cause when you're a kid
and you're in Pittsburgh,
your dad, my dad took me
to Primanti Bros., in the Strip District,
the original place,
and he said, "This is your birthright.
-[Nicole] Mm-hm.
-Time to become a true Pittsburgher."
He ordered me the cheesesteak,
sit and eat it with
You can't take the french fries off,
the cole You gotta eat it right.
You gotta put the hot sauce on,
and then you
That's your baptism or your bar mitzvah.
I love it.
[Dave] I was very ecstatic to see
your love of Primanti Bros.,
and when I saw
what was being put in the sandwich,
even though I've never been there
It's a world
-It's an institution.
-[Joe] It's like a famous thing.
It's one of the reasons
why this cabbage is vinegar-based.
-[Joe] Oh, yeah.
-[Nicole] Mmm.
[Dave] Um, that's why these tomatoes
It has tomatoes on it as well.
Um All of this stuff,
the reason I chose pork collar
is to mimic the original style,
which is the capicola. Right?
[Joe] Yeah.
You also have people that order hamburger.
-Yeah.
-Which is represented by the meatball.
Ooh.
And I don't have
I'm not gonna make pastrami,
but we happen to be in Los Angeles,
where Langer's,
one of the great delicatessens,
the Langer's 19,
-so we got some Langer's pastrami.
-[Joe] Get out!
[Nicole] Ooh.
-[Joe] Amazing.
-I don't know if I've had pastrami.
-[Dave] What? Get in here.
-Oh, my gosh. Really?
-No.
-[Joe] Wow. You're gonna love it.
This is amazing.
-[Nicole] This chicken
-[Joe] Man, I love the thought put in.
You know, it's like deconstructed
and put back together.
I love it. We just pick off the board?
[Dave] Yeah. Knock yourself out.
And I'm gonna make you
a sandwich that is based on
-Primanti's?
-Primanti's.
And I baked Italian bread.
-Man!
-Yeah.
They'll love that back home.
They'll go crazy. "Look, the bread.
-That's what the bread was for."
-Right.
-Man, I'm so excited.
-Looks delightful.
-David, I have a question.
-Yes?
-Ever worry about getting kidnaped?
-[laughter]
[Dave] I think it'd be cool.
-'Cause, like, I truly I'm like
-[Joe] He does now.
I'd love to take you,
and keep you captive,
and make you cook for me every day.
[Dave] I'm happy to cook for you.
You are a wonderful guest, Nicole.
-I love you. Big fan of your work.
-[Nicole] Thank you. I'm a fan of you.
[Dave] My job is to get you
to love sauerkraut. And kimchi.
If you don't like sauerkraut,
you won't like kimchi.
-[Nicole] I don't think I've had kimchi.
-We gotta change that.
I think kimchi has scared me.
'Cause it's like vinegar-based, right?
[Dave] It's not vinegar-based,
but it has acid.
-Natural acid. Similar to sauerkraut.
-Mm-hm. Okay.
German sauerkraut and kimchi
are like the same thing.
-So
-If you make it, I'll taste it.
-I have
-Do I love pastrami? Oh, my God.
I made a cheese sauce,
and this is held together
by adding a salt, that's sodium citrate.
-[Joe] That's the cheese?
-Provolone.
-Unbelievable!
-I know.
-Crazy. I feel like we're in Seinfeld.
-This is insane. I'm like:
[laughter]
This was so nice, you know.
[Chris] Before you assemble the sandwich,
eagle-eyed viewers will see
you used an air fryer,
which we know that you have described
in the past as a blow dryer.
I'm here today to come out,
and I feel like a politician.
I've campaigned long and hard
about my hatred of air fryers for years,
but I was dense and stupid.
I'm here to apologize
[Nicole] What is dense and stupid?
[Dave] I still hate the Instant Pot.
-I hate that thing.
-[Nicole] Okay.
But air fryer is okay with me
'cause now I have kids,
and it does all these things
for what kids eat, my kids eat.
And more importantly, we learned
from our good friend Van Lathan,
he said that it can raise
french fries from the dead,
-like Lazarus, and it can.
-It really can. It's nice.
That's what we're doing now.
We got french fries from Langer's.
[Joe] Oh, man. Yeah.
-Okay.
-Hot, hot, hot.
Those do look good.
Ooh, yeah, the salt. Ooh!
-Ooh, yeah!
-[Joe] They're crinkle-cut fries.
-[Nicole] Ooh, no, yes!
-[Joe] Look at this.
-[Chris] Holy hell.
-[Joe] Unbelievable.
[Dave] That's how we do it here
at Dinner Time Live.
Unbelievable.
Hot, hot, hot. Oh, no.
[Dave] It's hot, it's hot.
-Careful.
-That's insane. I put that in my mouth.
-Ooh. Mmm!
-[Joe] Mmm-mmm.
[Nicole] God, this is so good.
Yeah, I'd truly keep you in a basement,
and then just like
Can we arrange this?
I'd love to make this happen.
I think it'd be great.
I think it'd be a nice experience.
[Nicole laughs]
You'd be a great kidnapper.
-[Nicole] I'd let you watch TV with me.
-Yeah, I'd love that.
It'd get to the point
where I'm like, "Don't leave me."
-Oh, my God.
-Oh, this is incredible.
[Dave] We've got tomatoes
[Joe] I'm so used to,
"When I'm happy and eating, I'm quiet."
Like, "Leave me alone,
and don't put your hands near my face."
-Don't put your hands in my face?
-Keep them away.
-But, I mean
-[Nicole exclaims]
-[crowd gasps]
-Oh, my God.
[laughter]
[Chris] People are moaning.
-[Nicole] It really is.
-Right?
-Literal moaning.
-It is such a beautiful way to put it
-You should get arrested.
-because it's like porn.
It's like forbidden.
This feels so forbidden.
-Oh, my God.
-Oh, my God.
-[Joe] Come on!
-[Nicole] This is wild.
-[Joe] Let's go.
-[Nicole exclaims]
[Joe] Holy And for the hot sauce
-[Dave] I know!
-Yeah?
-Nuts.
-Oh, man.
-Wait, you made that bread?
-I did.
That's like that lady
on Instagram who's like:
"My children wanted cereal,
so I made them cereal from scratch,"
and took like two weeks.
-I'm like, "These kids are hungry."
-[Joe] Holy cow.
[Dave] I need
-[Joe] A plate.
-[Nicole] So good.
-We'll come back to this.
-Can I take stuff home?
-[Dave] Yes.
-What?
Really? I won't be able to finish this.
This is wild! [exclaims]
-There you go.
-Oh, my goodness.
This is Oh, my God.
Pittsburgh is going wild right now.
-Amazing.
-Here you go.
Unbelievable. It's dripping. Incredible.
[Dave] I'll put it on the side,
so you get it all.
-[Nicole] Oh, my God, how do I eat this?
-[Joe] Put some hot sauce on it.
-Okay. Let's get this hair out.
-That's the Pittsburgh way.
-You gotta put a bit of hot
-[Dave] Handheld, folks.
That's the meat extravaganza,
handheld, we did it.
[Chris] That's like seven or eight friends
coming to eat this. Right?
-Tremendous amount of food.
-[Joe] Oh, man.
-Okay.
-[Nicole] Okay.
-[Joe] There you go. Got it.
-Thank you.
I don't wanna make it seem like
it was one-sided, with this meat,
-even though you like a lot of meat
-[Nicole] I love meat.
Chris, I'm sure
[Chris] The Internet has noticed.
Honestly, Dave,
this feels like you gave Nicole
-a little salad in the beginning
-[Nicole laughs]
and then Joe got a whole meat extravaganza
'cause he needs meat every 90 minutes,
it does feel a little lopsided.
-Seems more like you favored Joe.
-[Nicole] It reminds me of my dad.
He was like, "Eat a salad," so
[Dave] Nicole, I want to tell you that
I made You love peanut butter.
[Joe] Oh, man.
-[Dave] I know this.
-[Nicole exclaims]
And I made you
a peanut butter chocolate pie.
[Nicole] Oh, my God.
And just so you know,
this has nothing to do with Joe.
This is entirely inspired by you, for you.
-[Nicole] Thank you.
-Yeah.
You can give Joe permission
to taste some if you like.
-I'll give you a minute.
-[laughter]
-[Joe] This is
-[Nicole] This is the wildest thing
I don't think I'd pick this out to eat,
and it's so delightful.
Oh, my God.
[Dave] I'm excited you're loving this.
You guys have been great.
[Nicole] Is it like a Pittsburgh sandwich?
Is it better?
[Joe] This is This is like a very
-I mean
-[Dave] But not trying to make
I don't wanna make authentic things.
People should go
to Pittsburgh and eat it, but
Also, I think on our website,
we have links to real larb,
if you wanna know how to make that,
restaurants and chefs that do it,
clearly, all the other things
that have been inspired.
I want people to be knowledgeable,
and this is how we do it, right?
I don't want people not to go
to Primanti Bros., to Pittsburgh.
This is a different experience.
We do have one more order of business
before we let you out of here.
-[Nicole] I have to leave?
-[Joe] What, get out of here?
Stay as long as you want,
'cause it will take a while
to finish that pile of meat.
But as Dave mentioned,
Joe has the distinct honor
of having his mural on the wall
at Primanti Bros.,
so we thought and we would be honored,
if, Nicole and Joe, you could help us
start a tradition, a similar tradition,
and sign our photo so we can start
our own little restaurant wall
at the Dinner Time Live studio.
-[Joe] Love it.
-If I can get you guys to sign this,
-you'll be the first
-[Nicole] With these hands?
-[Chris] The grease will be nice on there.
-[Nicole] Okay.
-[Chris] If we can get your signatures
-[Dave] Peanut butter chocolate pie.
[laughter]
[Dave] Whoa. How did we do that?
[Chris] Dave is actually marveling that
we're printing photos
in less than an hour.
What do I eat next? This is
[Dave] A good problem.
"What do I eat next?"
Can you tell all the other people
that are thinking about this show:
-"This is real cooking"?
-I don't know who'd say no to this.
The minute I was asked,
I was like, "Of course."
[Joe] Thank you.
-Look at this, we got our photo wall now.
-[Dave] Whoa.
That's awesome.
Well, guys, I'm so happy you were,
uh, eager to come here.
Happy to highlight meat, Pittsburgh.
All the things that you love,
chicken bacon ranch, peanut
We'll get you to eat
some kimchi and sauerkraut.
-[Nicole] I'll taste it.
-Yeah.
-[Joe] No soup.
-[Nicole] I'm not really a soup
But ramen,
that ramen at Momofuku is so good.
-[Dave] Done and done.
-So good.
This is amazing. This is incredible.
[Dave] Thank you.
-[Nicole] Do I clap for you?
-[laughter]
This is insane. This is so good.
[theme music playing]