The Chef Show (2019) s01e18 Episode Script

[upbeat salsa music playing]
-[tires screeching]
-[gull squawking]
-[Sam] Hello, gentlemen.
-[Jon] Here he is.
-What's up, buddy?
-Thanks for having me.
-Thanks for wearing your apron.
-My name's Roy.
-Roy Choi.
-Pleasure to meet you.
What's going on here?
This is from my garden.
I ran out this morning on the way
and picked anything that was available.
-Rosemary
-Look at that.
That's nice.
It's blooming. I don't know
if that's a problem for you.
No, it's beautiful.
Um, I tore these out of the ground.
This is, um
one type of basil
It's actually two types of basil,
one purple and one green.
Some super, super-hot peppers.
-Those are kind of dangerous.
-Like Thai root chilies.
You have this in your garden?
-Yeah.
-Or your house?
Um, mint, although that
needs to be rinsed off, obviously.
And two pitiful tomatoes.
These are really dry.
Growing them in winter.
Don't know what's wrong.
That's all I had that was red. Sorry.
-Look at that.
-That's awesome.
-That's the end.
-California in January.
This will just become our background,
span style="style2"mise en scène.
Here, let me do
a little production design here.
[Sam] Nice.
Sam and I have been going
back and forth on bread, on sourdough.
How did that start? 'Cause I remember
we'd been corresponding
I had been trying to make it on my own.
-Right.
-Jon came over for a dinner party.
He was kind of quiet.
Then once he sees the sourdough,
he's like,
"What the hell? What the hell is this?"
It was your starter.
-Right? Wasn't it?
-Exactly.
-My starter was off, you said.
-Right.
But what starts to happen
with the bread stuff is, um,
you get into it.
It becomes, like, a really weird, little--
You really start to geek out on it
because you spend so much time
experimenting, keeping log books.
I have log books over there of,
"What time did I put it in?
What temperature?
How much water did I use?
What kind of water?
-What kind of flour?"
-Right.
And then if you meet anybody else
who's doing sourdough,
they're, like, showing you,
like, baby pictures.
[chuckles] That's a good term, because
you're taking care of a living thing.
-Yes.
-And you have a responsibility to feed it.
-Yep.
-[Jon] Right.
The yeast is a living thing,
and so you want to feed it
and control how it grows into starter,
and then you do the bake.
So we'll go through
the process of, uh, of everything.
It's going to be a little bit weird
because each step has-- uh, takes time,
and so we'll bounce around
to different things.
-[Sam] How cool. Awesome.
-So we'll see.
[Jon] So, lesson one.
[salsa rhythm plays]
Here's the--
This is the real part of the deal.
These are my starters.
Mine are going for a year exactly.
The sourdough originally
just came from the air,
'cause there's yeast and molds
that are floating in the air.
You just put a bowl with water and flour
mixed up together,
put it next to, like, a fruit bowl,
'cause fruit's always shedding all sorts
of little spores and things, and yeast,
and eventually it'll start to bubble,
and it'll start to--
A starter will form,
and if you keep feeding it
with new water and flour,
it builds up strength,
it builds up character,
and then you can bake with it.
So we want 200 grams of this.
And give them smells, too.
They take on different smells.
A baker once told me
the way your starter smells
is the way your bread's gonna taste.
It smells like fresh bread.
[Jon] So you start off with 700 grams
of distilled water.
You want to get the starter at exactly
the time when it smells good and floats.
There you go.
-[Sam] Wow.
-[Roy] Yeah.
[Jon] So now,
give that a little mix-around.
Always in a clockwise motion.
[chuckles]
[Roy] Can go either way,
but whatever way you choose,
don't go the other way.
It depends. In Australia,
you want to go the other way.
Did you ever do press in Australia
for span style="style2"Spider-Man or any other films?
-Yes.
-You hear the toilets flush the other way.
So the first thing I did when I got
to Australia, is you hit the toilet.
-Flush the toilet.
-Embracing nature.
-Yeah. When you get to your hotel room
-You really know how to live.
[laughing]
-[Jon] That's well stirred.
-[Sam] Okay.
[Jon] So now, let's pull this out,
and that's the regular flour.
Give me 900 grams of that.
Give him 900!
[Jon] Now, gonna add salt,
but you do that later,
'cause the salt retards the fermentation.
The first step
is mixing these ingredients,
and then let it sit for a half hour.
That's called autolyse.
It's where the, uh,
the water and the flour combine.
Beautiful.
Give me 100 grams
of the whole wheat flour.
-[Sam] Yes, sir.
-[Jon] Please.
So one kilogram total.
So when I was preparing to do this,
I had my starter in the fridge,
and I woke it up, and for, like,
over a week I was baking
and getting that starter
that I've had for a year out.
And, um, I came in here,
and my Cambros with the starter
were all washed out and sparkling.
And somebody smelled it
and thought it was
-Bad.
-something rotten.
And so I lost all my starter.
And it really was
I was amazed at how shocking it was.
I was surprised
at how much of a relationship
I had developed with my
-with this stinky little piece of dough.
-Crazy.
[laughing] Stinky little piece of dough.
But I only say this because
it's a lesson because--
Because I had taken a little bit
of my each of my starters
and stuck it in the fridge,
I could go to the back and pull it out
and revive it.
So it took me a few days,
and I was sort of racing
-to see if it'd work.
-Thank goodness.
So, we'll mix this up.
You want the flour and the water
to get to know each other
before we introduce the salt.
[Sam] It's like a cocktail party.
[Jon] How's that?
-Well, there's introductions
-Yeah, sure.
and appetizers for the certain yeasts,
and then the party really begins.
[Jon chuckling] Exactly.
So
We'll leave that to the side.
In the meantime, right,
-I'm gonna jump ahead to the bake
-[Sam] Great.
Wow.
[Jon] so that we have that cooking
while we go through the process.
Hopefully by the end of it,
we could pull it out and it'll be done.
And this one's been waiting for you.
So we use a shower cap.
That's a nice trick.
And so it's been sitting in here
doing its final proof
and taking on the shape of the basket.
And so for the bake,
you could use a Dutch oven,
you could use a--
What I'm using is like a combi cooker,
but the trick is
you want to keep the heat contained.
You use the steam to get the oven spring,
and it has no color,
and then you uncover it.
Then you cook it for another 20 minutes,
and you get that nice, deep
uh, deep, dark crust.
-That's like that chewy crust.
-Yeah, so it almost looks burnt.
To the casual viewer,
it looks like the bread's overdone,
but that's when it's just right.
So now, I've been preheating
the combi cooker in here.
So when this goes in,
it just hits the steam.
[Sam] Okay.
[Jon] Takes on the shape,
then you want to score it.
And this is how you get the ears
that Roy likes.
You want to cut it to let the steam out
so the whole thing doesn't bust open.
Different breads often get
different patterns. You cover it up.
All right, so that's going.
Now, I got the stopwatch going.
Then I'll know in about 20-25 minutes,
that thing's gonna be popped up.
So, let's see what we got here.
This has been fermenting for a while.
Here's the one that we just put together.
So, see how different they look?
That's going to turn into that.
[Sam] Where will the moisture come from
to get to this stage?
[Jon] It's just we add
a little bit more with the salt,
and it just comes from the fermentation.
So actually, there's probably
a little alcohol in there that's forming.
And just, it starts to change.
[Sam] Byproduct of that fermentation
is a liquid also.
A little bit,
or it just starts to combine more.
Right now, there's just as much moisture
in there as is in there,
it just hasn't all been absorbed
and worked through.
So as you form the gluten, it changes,
it's makes it more silky like that.
So here, we're gonna go 20 grams.
It's actually a lot of salt.
That's what gives it the flavor.
Wet your right hand and just squeeze
and incorporate
[Sam] Incorporate the salt. Yes, sir.
[Jon] Yeah, but actually give it,
like, a full-on
-Like this.
-[Sam] Wow.
Wow, that's like playing in the mud.
[Jon] Really is. Like mud pies.
I started doing this 'cause
my kids would watch slime videos,
and I was like, "We could do sourdough.
-And then you could eat it afterwards."
-[laughing]
[Jon] So you're good there.
-Cover that up.
-[Sam] Okay. Very good, sir.
[Jon] We go back to our dough.
Just to show you,
this is the Tartine no-knead method.
Instead of taking the dough out
and kneading it and busting it up,
you want to kind of keep all the gases
that are forming
-from the fermentation.
-I see.
So normally you'll see bakers out there
with flour, like at a pizza shop.
-Everything's being pushed around
-Yeah.
uh, and worked 'cause you're trying
to build the gluten up.
-Right.
-And so, you want to create gluten
in this type of baking because you want
that nice, big, open, crumb
Lots of big bubbles inside,
lots of big, open holes.
How you gonna you make the gluten
without pushing the gas out?
So, that's the trick.
So, what you want to do is, uh,
the stretch-and-fold method.
So you want to lift
pull, spin, lift, pull
lift, pull.
-That's all you need to do with it.
-That's all?
And then you put it--
You've built gluten
with that little amount?
Over time, so you do that,
like, every half hour.
-Oh. Underneath. Lift.
-Yeah.
[Sam] The hand is wet so it doesn't stick.
[Jon] There. Now give it a little spin.
-Pull that.
-[Sam] Oh, gosh. Gotcha.
[Jon] Give it a stretch, fold it over.
-[Sam] Spin?
-[Jon] There we go, yeah.
-[Sam] I think I'm getting better at this.
-[Jon] You are, you're good.
-Leave that, we'll do that again
-[Sam] Thirty.
[Jon] Half hour, right?
Let's see how our loaves are doing.
This is probably the funnest part,
next to eating it,
which is called,
you're seeing the oven spring.
So remember how it looked
when we put it in?
[Sam] Yes.
-[Jon] And now look.
-[Sam] Ah. Wow.
-[Jon] Isn't that cool?
-[Sam] That is beautiful.
-[Jon] And it's got the ears, see?
-[Sam] That's cool.
[Jon] Looks pretty nice, right?
Now I'm gonna turn it down to 450.
And now you're going for color,
and this is where
you don't want to walk away,
because sometimes it takes 20 minutes,
sometimes it takes ten minutes,
sometimes it takes 25 minutes,
but it's all about getting
the right caramelization on the surface.
The next step right before
you form it into a loaf
is called bench-resting it.
It requires a little bit of, uh,
artistic skill
with how you, uh, create surface tension.
The surface tension is what gives you
the nice crust
and gives the loaf some form.
So now, I'm going to dump mine over
and make a little ball on my surface.
-Here you go. Do the same thing.
-[Sam] Thank you.
[Jon] So I'm gonna take, uh--
Lift it off and fold it over
like an envelope.
All right, good.
Now I'm gonna do the same thing
side to side.
-[Sam] Looks like a calzone.
-[Jon] Exactly.
I'm gonna do it again here.
Fold it over that way.
-And now, finally--
-[Sam] Trying to trap air, is that it?
[Jon] Yes, and create tension.
And now the last one, you flip it over.
Uh, I do it like that,
-but you can do a fold.
-Wow.
-Ooh
-Got a little style.
-Am I supposed to do that?
-That was the first time I saw that.
Uh, or just flip it over.
There you go. Okay.
Now-- [laughing]
Now, the trick is you want to create
as much surface tension as you can
using the bench or your hand.
Otherwise the loaf will just, like,
turn into a puddle.
[Sam] Believe me, there's tension,
it's just here, 'cause I can't do it.
[Jon] It'll work even if you don't.
Like, it will still taste great.
Tasting great isn't enough, chef.
-It's got to feel authentic.
-[Roy] To look great.
-Yeah, feel authentic.
-That's pretty good.
So whenever you could do
to make the top look pretty.
-Make the top look pretty.
-Yeah, so make a
Try to make it look, uh,
as pretty as you can like that.
I could just turn this--
[laughing]
-[Sam] Okay?
-[Jon] That'll work, yeah.
I am gonna actually
spin the whole thing around.
-[Sam] All the way, 180 degrees?
-[Jon] Yeah, 180, 'cause we'll..
You know what,
let's put some damp rags over them.
You don't want the top to dry out.
See, now I'm starting to get worried
about my bread.
Oh, see?
My spider sense is
that it's getting real close.
As a matter of fact, it's pretty good.
Now you play chicken.
I'm going to go just a little bit longer.
So the next thing we're going to do here
is the proof.
A little rice flour,
just to help prevent the sticking.
So let's see what we got.
Okay, so now it got
all slack again, right?
Yes.
So now,
we go back to our technique.
Now you want to be really delicate
'cause it's the final little turn.
It's called the envelope fold.
The other way over.
The last one over.
And when you use a board often,
as you drag it,
it's what it gives it that pull.
And these are really wet loaves,
so that's gonna sort of drip in.
-I may need your help.
-Okay.
I've lost the technique.
So let's cover these.
So we can leave it out
to do the final proof.
[Roy] Shower cap your idea or--
-[Jon] Other people do it.
-[Roy] Okay.
[Jon] Gotta get
the right sized ones, though.
And I'm gonna go pull out
this beautiful loaf.
Nice.
-And here we go.
-[Roy] Wow, beautiful.
[Jon] And if you listen to it,
get real close to it,
you can hear it crackling.
It's still cooking.
Sound department!
[Jon] And then the other thing
you'll do a lot when you
when you take it out, is you do
You go
[hollow thumps]
-You want that hollow--
-Wow!
So the hardest part of the whole thing
is you shouldn't cut into it
for at least a half an hour, but
-[laughing] The hardest part.
-Really, it kind of is.
Now! [laughs]
So when you slice it, see?
That's what you're looking for.
Nice holes. This is a little tight.
The more moisture you keep in there,
the more holes you have.
[Sam] That's awesome.
So, uh, maybe give it a little taste.
Before you dip, just try it,
just for the flavor.
Thank you.
Mmm.
I love the crunch and the chewiness.
Delicious.
And then,
olive oil.
Wow.
It's really soft.
Amazing.
[salsa rhythm plays]
-[Jon] Pasta time.
-[Roy] Pasta!
Roy's gonna walk us through--
I will say one thing, though.
It's good to cook fresh pasta
with farm eggs, if you can get it.
Otherwise, they say
double up on the yolk.
This is from my sister-in-law,
and just to prove, there's actually a--
-It came with a feather?
-[Sam] Wow.
[Jon] Uh
So, here you go, Roy.
I've never done this with you, Roy,
so this is gonna be interesting for me.
We're just gonna do a simple one,
two cups of flour.
Maybe we'll have Sam, um
Since you have the hat on,
we'll have you
[Roy chuckling]
-Ever wear a hat like that, Roy?
-mix it together.
Um
-All the pros do.
-All the pros do, yeah.
I've been trying
to work up to one like that.
I think I've worn one like that,
like, once
-or twice.
-On Halloween?
[laughing]
-Yeah.
-Is that a toque?
Is that what they refer to as a toque?
That's a toque.
There are different types of toques.
But that's one.
And that's no toque.
[Roy laughs]
So we're just going to make a little well,
like a volcano.
So if you want to crack two eggs into it.
-Yes, sir.
-A lot of pressure.
Oh, crunchy, like in span style="style2"Kramer vs. Kramer.
[Roy] Beautiful.
-So we'll just take a little bit of water.
-Beautiful.
-[Sam] Got a lava flow.
-[Jon] This easier?
[Roy] It's all right, we'll work quick.
I'm gonna add a little bit of oil.
Okay, now take this fork
and start pulling this well together
from the inside out.
Right there, like that.
Just start bringing it
a little bit at a time in,
and then start working it together, yes.
-See how dark the yolks are?
-[Roy] Mm-hmm.
[Jon] Why do farm eggs
have richer yolks like that?
Because they're eating all kinds
of different natural plants and
-Yes.
-Bugs.
Bugs, compost everything.
Normally you wouldn't put salt,
but I like a little bit.
Beautiful.
Is fresh pasta more highly prized
than dry pasta?
No, I actually like dry pasta better.
Why do you like dry pasta better?
Holds together more?
I like the taste better, to be honest.
And I like how it cooks better.
Fellas, why do we do this volcano thing
versus just a bowl?
'Cause you want to, kind of,
gently incorporate it in.
[Jon] You could also do pasta really fast
in a food processor.
What about this delicate
volcano thing, though?
[Jon] Yeah, I don't know why.
-[Sam] That's just for the show.
-We just did it for you here on the fly.
[laughing]
[Jon] What kind of consistency
you looking for here?
[Roy] We're just trying to get this
to be somewhat smooth.
-[Sam] Wow, it's so dry and crumbly.
-[Roy] I know.
These eggs were really small,
so they didn't really absorb.
-Oh, you're blaming the eggs, huh?
-Yeah.
You want another egg?
Is it too late to add a egg?
[Roy] A little bit.
I think we'll be able to save this.
We'll let that rest.
We're gonna let it rest
and it'll come together.
-How long does it have to rest for, Roy?
-About 20, 30 minutes.
In the meantime, while that's resting,
we're gonna do the Southern biscuits.
You know how we cooked
the sourdough before?
So, the sourdough's all about, um
getting a lot of gluten, and you want
to get it stretchy and strong.
And Southern biscuits,
you want to do the exact opposite.
-So it's a whole different type of thing.
-[Sam] Wow.
[salsa rhythm plays]
[Jon] With the Southern biscuits,
you want to keep it tender.
You don't want it to be, uh, chewy.
So there's a couple tricks.
You want to keep everything super cold.
So I chilled everything.
I put everything in the freezer
that we're going to use.
You want to create layers of, uh
of moisture.
In this case, you use the butter.
So the trick is,
you want to keep the butter solid,
so that when the heat hits it,
it turns to steam
and it gives it a flakiness.
So I'll start.
I take a half stick of butter.
You want to get little pea-sized pieces
of butter in there.
-[Sam] Is that frozen butter now?
-[Jon] This is frozen, yeah.
Every second you handle this,
-it's starting to liquefy.
-I see.
[Jon] So you're playing to beat the clock.
Two and a half cups, uh,
White Lily flour.
-Will there be a yeast in this flour?
-No.
What you do is you use the flour
that has baking powder in there.
So it's self-rising.
So, you put them together.
You incorporate it all in
without melting it,
and you break it up.
I see you're not mushing it together.
No, I'm just kind of dividing it up
with my fingers.
A lot of people don't even touch it.
They'll just work all of it in
with a spoon.
-'Cause your fingers are too warm?
-Yeah, you heat it up.
But I like to feel it and make sure
the pieces are the right size.
The thing you do with the buttermilk,
put the well in the middle.
Wow, this is the good stuff.
It's got some chunks in there.
So again, even as you turn it,
it starts to build gluten.
-You don't want that.
-You don't want to.
Now, once it sort of does that thing,
now you get it out on the board.
Now if you really want
to try to get those layers going,
you want to do it like a croissant,
where you fold it.
Those pieces of butter that are in there,
that's good, we like that.
Yeah, that's important, so when it bakes
in these layers, it'll puff.
-That's what's gonna help it puff?
-[Roy] Yeah.
Oh, because they're
the source of moisture?
Yeah. And then the layers,
they're all kind of, like,
ready and waiting in the stable,
and then once it bakes,
they'll be released.
This is starting to get a little too warm,
so I'm going to go for it.
Sam, in the freezer
-Yes.
-which is the left-hand-side one, um,
there's some cutters,
some biscuit cutters.
[Sam] Yes.
[Jon] Yeah.
[Sam] So cool that you froze those also.
-That size?
-Yeah.
[Jon] And you even should flour these
'cause you don't want it sticking,
breaking stuff up.
[Roy] Push your finger from the top.
There you go.
That's a biscuit.
That's going to be.
Do you see the layers?
[Sam] Oh, that's its folds?
[Roy] Yeah, those are the folds.
You want them to touch slightly.
They cause each other to rise.
And it's funny, 'cause you can
start to feel the dough change.
-You're feeling the dough change?
-Yeah, you're feeling it,
you feel it starting to come apart
a little bit.
So now, put that all back together again.
Those are scraps. These are the ones
that aren't gonna be as good.
They're the ones we eat in the kitchen,
we don't serve to the guests.
[laughing]
I have a little butter going here.
I'm going to give it
a little somethin'-somethin'.
All right. So now the, uh
-the pasta should be ready to go.
-[Roy] Yeah.
We'll see if we can salvage that one.
Is that the wrong flour?
Uh what kind of flour is it?
This is the self-rising.
[snorts]
I guess we're gonna have
self-rising pasta.
-Should I get the other flour?
-It's fine.
I think we were able to salvage this
a little bit.
-I was--
-It looks good.
What is it you're making there?
We don't have a pasta machine.
I was gonna roll it out, then cut it.
Like a hand-cut pasta.
Oh, cool.
And we can just cut, like,
little strips if you'd like.
I figure since we're hand-cutting it,
maybe we'll do a little twist on it.
-Cool, just for style's sake?
-Yeah.
So that it'll pick up the sauce better.
So it's important that you cut them all
the same thickness, right?
Because when you cook them, it may take
different amounts of cooking time
if you cut them different thicknesses?
[Roy] Uh-huh. But this one, because
we're making such a rustic dish,
you just--
You don't have to be perfect.
Then we'll just dry them out there
for a bit.
If you did want it to dry,
how long would that take?
[Roy] Well, you could--
Overnight, or 24 hours.
And then how do you keep it
if it's homemade?
Then, if homemade, dried,
and then you take that and just
put it on a rack like this, or gently
put it into a plastic bag or something.
I see.
[Jon] What are we gonna do for sauce, Roy?
We can just make
a quick garlic olive oil sauce.
Lemon, and we'll use some of the herbs.
[Jon] How do you want
the garlic prepared, chef?
-[Roy] Sliced thin.
-[Jon] Like span style="style2"Goodfellas?
-You want the razor blade?
-Yes.
In span style="style2"Goodfellas,
he cuts it with a razor blade
-in prison, when they're cooking pasta.
-[Sam] Oh, yes.
Wow, that looks super professional. Cool.
Jon, is that chopping blade
actually pressing against your--
[Jon] Yeah, I'm lining it up
with my knuckle, right?
So that's how you don't cut yourself.
You curl your fingers,
and you're actually guiding it
with your knuckle.
-You wanna try it?
-Mm-mm.
-You sure?
-I want to practice off-camera.
[Jon laughing]
How did you start-- How did you
get into movies back in Detroit?
Back then, it was making little skits
on Super 8mm,
which was the home medium at the time.
My buddies Bruce Campbell and Rob Tapert,
we'd all pool our leaf-raking money,
our snow-shoveling money.
-Yes.
-Which is how kids made money in Michigan.
We'd go down to Kmart,
get a roll of Super 8 film
and shoot a little skit on the weekends,
and that's really how I got my start.
The best experience
is being an amateur filmmaker,
and showing it to kids
either in high school or college,
charging admission, tearing the tickets,
and being in that crowd.
-Yeah.
-When they hate it or love it.
That beats anything else.
[Jon] Okay.
Let's see how our biscuits are doing.
See, I was talking too much.
Makes me mad.
-[Sam] Sorry.
-[Jon] That's okay.
[Sam] How was it? How is it?
[Jon] I'm bummed
'cause they're too dark.
-Look, it's got those
-I should've knocked it down to 450.
those layers, at least,
that you were after.
Yes. No, it's very good.
Oh, my God. This looks like a commercial.
-Super flaky.
-[Jon chewing] Good, right?
Mm-hmm.
It's awesome, actually.
Super light.
-Now I want to make them again.
-I think they're just right.
You're very kind.
-I'm gonna make another batch.
-[Sam chuckles]
Do you serve red wine?
I'm just saying,
it could enhance the biscuit flavor.
-You want some-- You want some wine?
-Um
-Well, did you bring enough for everybody?
-I have.
This will be
a really interesting experience.
I mean, let's all have a drink.
I think it is part of
the culinary experience of enhancing
-and complementing
-Like full cabernet?
and contributing-- Yes.
[Roy chuckles]
-Oh, yeah.
-I do have I'll get a wine glass.
Roy, tell us what you're doing over there.
-I'm just taking some of Sam's gifts
-[alarm ringing]
making just an improvised pasta here.
Taking lemons and making lemonade,
is that what you mean?
-That's what we're doing.
-Just say it then.
-You're taking that crap I brought over.
-Yeah.
[Sam] That tomato is a winter tomato.
And it's a little dried out
for some reason. I don't know why.
So, we'll cook it.
You can actually grow tomatoes
here in the winter,
I just don't have a tremendous amount
of luck with them. They kind of eke by.
I've had tomatoes, though, that I've
actually been able to grow for the summer.
And then they kind of survive
through the fall,
and they actually don't die.
They're not just annuals.
They can go another season
and produce a few tomatoes.
-[Roy] True. They can come back.
-Are you using those chilies?
-Yeah.
-[Jon] Are you?
Now, Roy, they say that a good chef
always tries the ingredients
before they mix them.
Okay.
This is the fun part of the show.
[laughs] He's eating it. He fell for it.
Are you really eating that?
Wow, you got a mouth of steel.
-Ooh. That's spicy.
-I know, man.
-That's what I was waiting for. [laughs]
-Ooh.
[Roy] Olive oil.
We add the garlic, salt and pepper,
the chili,
and then we caramelize it
just a little bit.
Then we take the tomato, lemon juice,
and that kind of fries
in the oil together.
All right, we're going to do this right.
[Sam] Let's try it again now.
Is this a different biscuit formula
than the--
[Jon] Same exact thing.
I'm just doing it again.
-Could you incorporate that for me?
-[Sam] Yes, sir.
We're gonna do this till we get it right.
[Sam] I'm trying to make sure
the pieces of butter are not together.
-Can you tell I'm a director by the way--
-Yes.
-Do you relate to what I'm doing here?
-Yes.
[Roy] Pasta in the water.
Did you put salt on the pasta
or salt in the water?
[Roy] Salt in the water.
I'm gonna add those herbs.
And we splash them in there
with the tomato.
Then you douse it with olive oil.
And that kinds of fries
in the oil together.
What's the green-- Is that parsley?
Uh, parsley and the basil
from your garden.
Here, I'll have you guys taste the sauce.
So here's your tomatoes and chilies.
Let's see.
Oh, my God, that so good!
-Wow.
-It's good, right?
That's all from your garden.
-No way.
-[Roy] Yeah.
[Sam] That was so good.
What's that sauce called?
Hmm. The Sam Raimi sauce.
[laughs] I just came up with it right now,
based on
-Wow.
-um, based on what you brought.
So, a lot of the way I cook
is very spontaneous and on the fly.
Whatever you bring me,
I'll just process that information
in the moment
and then try to come up with
something delicious.
-Wow. You did it. You did it.
-[Roy] Thank you.
Just a touch of the pasta water.
I like to eat food like this, Sam,
just, like, really rustic.
You know, almost like
it's made by a grandma.
[Jon] Roy is a grandma.
-Yeah, I mean, it has the soul of it.
-At heart.
-Wow.
-Over here.
Oh, my God, this show is getting
better and better.
[laughs]
Here you go. So this would be
-Oh, my God.
-the equivalent of, I guess, improv.
Just taking a few pointers
or ingredients and then
something new out of it.
-Incredible.
-I hope you like it.
Boy, this is one of the toughest shoots
I've been on.
All right, 15.
Let me see.
-This is really great.
-My God.
It came out nice.
Oh, wow.
-[chuckles]
-This is so good.
[Jon] Amazing.
This is how I like pasta.
It's nice, huh?
-[Sam] Wow.
-I love the pasta, how
-Good, right?
-it's got some chew to it.
-Yeah.
-I love the kick to it.
Yeah, the little chilies,
and just enough tomato, and
I don't know if it's a right comparison,
but I like food kind of like
a horror movie, in a way.
I like it to be messy
and a little not perfect,
and I find the beauty in the imperfection,
and I don't know,
it's just the way that I cook.
I love it. This is absolutely delicious.
-This is span style="style2"Evil Dead II, would you say?
-Yes.
-This isspan style="style2" Evil Dead--
-This is span style="style2"Evil Dead II.
[timer ringing]
[Jon] Now we're talking.
-Here we go.
-[Sam] Oh, wow.
[Jon] That's better.
-[Sam] Beautiful.
-[Roy] Nice.
Wow.
That looks even lighter.
I'll just break one open.
[Jon chuckling]
Yeah, I see all that layering happening.
-Mm-hmm.
-Beautiful.
Mmm.
Yep, it's great.
-These are these are better.
-Yup.
The way you do it is,
-put those--
-Is that
-Is this a restaurant trick?
-[Roy] There you go. Yeah.
[Jon] You hide the-- For brunch.
[Roy] Yeah, perfect. They're never
gonna dig past the top layer, so
[all laughing]
[Sam] I had the opportunity
to try pasta in Rome,
and I wanted to know
how Fellini ate his pasta.
[Jon] Mm-hmm.
[Sam] So I had the opportunity
to work with his producer
and also the producer Sergio Leone,
and, um, they both liked it dry
with a touch of pepper, olive oil,
and a dash of garlic.
-[Jon] Really?
-[Sam] Super al dente.