[SPEAKER_02]: Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha [SPEAKER_03]: All right, all right, welcome to chewed up episode five.

[SPEAKER_03]: All right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, all right, [SPEAKER_03]: And I like it, right?

[SPEAKER_01]: I know, but I used to not own it.

[SPEAKER_01]: I used to not own comfort food because I'm like, oh, I can do other things, but I'm like, wait a minute, I love comfort food, I love soul food, you know.

[SPEAKER_03]: So wait, I'm sorry to interrupt, but like, even when I was watching you on top shelf, one of the things I loved about you is everyone was doing this.

[SPEAKER_03]: They wanted it like this.

[SPEAKER_03]: fancy ass whatever and you just were like screw it and you did beautiful comfort food like your your dishes were very comforting and I think that's what made you so well-loved.

[SPEAKER_01]: But you know what okay so I was so nervous on that show I made food that I wanted to eat afterwards.

[SPEAKER_04]: I swear because they didn't feed you.

[SPEAKER_01]: No, I didn't want well, I didn't want the craft food.

[SPEAKER_01]: And I was like, what do I want to eat?

[SPEAKER_01]: Like, that's how I made the pot pie.

[SPEAKER_01]: I want it pot pie.

[SPEAKER_01]: I made, I made stuff that I would take home after the show and eat it at the house.

[SPEAKER_04]: Oh my god, that's hilarious.

[SPEAKER_01]: Yeah.

[SPEAKER_04]: You're like, I don't care.

[SPEAKER_04]: I'm not going to cook to win.

[SPEAKER_04]: I'm going to cook to feed my ass.

[SPEAKER_03]: I'm talking for dinner.

[SPEAKER_03]: I'm like, I think any chef worth their salt or any cook worth their salt or what.

[SPEAKER_03]: Like, if you're not cooking food, you love to eat.

[SPEAKER_03]: You're doing it wrong.

[SPEAKER_03]: Oh, yeah.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: You're thinking it a little bit.

[SPEAKER_03]: Yeah.

[SPEAKER_01]: But it was then, though, that I realized people saw me as a soul food chef, which I didn't see myself as that, but under stress and dearest, I leaned into who I truly am and I really have to give credit to doing top chef to helping me find my food voice.

[SPEAKER_01]: Good for you.

[SPEAKER_04]: Good for you.

[SPEAKER_04]: Speaking of top chef and you're cooking, you know what I haven't had in probably a decade and I'm going to ask you to make one of these days, one of these podcast episodes is [SPEAKER_01]: Oh, the ground that's too round, that's too round.

[SPEAKER_01]: Oh, my God.

[SPEAKER_01]: I don't know.

[SPEAKER_04]: Maybe I favorite thing you've ever made on the show.

[SPEAKER_04]: It's so good.

[SPEAKER_01]: I love that.

[SPEAKER_04]: Where can people find that recipe?

[SPEAKER_04]: Just set a curiosity about floating around the internet.

[SPEAKER_04]: It is.

[SPEAKER_04]: It is.

[SPEAKER_01]: It is.

[SPEAKER_01]: It is.

[SPEAKER_01]: It is.

[SPEAKER_01]: It is.

[SPEAKER_01]: It's floating around.

[SPEAKER_01]: And as a matter of fact, I think we're going to give away.

[SPEAKER_01]: And it's in the book that I'm giving away.

[SPEAKER_04]: Oh, well, hopefully I'll win.

[SPEAKER_01]: This recipe reminds me, so I've never made this.

[SPEAKER_04]: All right, what is it?

[SPEAKER_01]: Do we talk about it?

[SPEAKER_01]: So it is a natural hot chicken macaroni and cheese.

[SPEAKER_01]: This is a version of hummus, but you're like a sweet potato hummus.

[SPEAKER_01]: So I said, well, let me put two things that I would make together, because I'm from Nashville.

[SPEAKER_01]: So I did, I had a restaurant, Nashville hot chicken, and then I love macaroni and cheese, like a stove top mac and cheese.

[SPEAKER_01]: But making this here, when I've never made it, reminds me, when we were on the chew, and we do those stupid little contests, right?

[SPEAKER_01]: Those quick contests, I hate them so much.

[SPEAKER_01]: Oh my god, I hate it, I'm so much.

[SPEAKER_04]: I didn't like, I don't like to compete amongst us, we were friends.

[SPEAKER_04]: Yes, I don't compete.

[SPEAKER_01]: But at the taste table.

[SPEAKER_01]: At the taste table.

[SPEAKER_01]: We had 10 people in the tasting table.

[SPEAKER_04]: And then they had the paddles with your face.

[SPEAKER_01]: Like paddles with the faces.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: So Clinton made a dish.

[SPEAKER_01]: I had planned my dish.

[SPEAKER_01]: I was like, well, I'm going to make my grandmother's collic greens with hot water cornbread.

[SPEAKER_04]: Oh, I know where the story's going.

[SPEAKER_04]: I do want to apologize now.

[SPEAKER_04]: All right.

[SPEAKER_01]: And then Clinton, what did you make?

[SPEAKER_01]: And when did you decide to make it?

[SPEAKER_04]: Maybe the morning of, look, when it's a competition, how do you win the competitions?

[SPEAKER_04]: You're always the cheesiest shit wins and mild spice wins every time.

[SPEAKER_04]: You have a competition, go with cheese and mild spice.

[SPEAKER_04]: So I was like, I don't know, it was a side dish thing, too.

[SPEAKER_04]: So thanksgiving side dish.

[SPEAKER_04]: I just got all my shot.

[SPEAKER_00]: That's right, yes.

[SPEAKER_04]: So I was like, all right, maybe broccoli and cauliflower, or gritan, you know, like a cheese sauce and a little spice to it.

[SPEAKER_04]: Okay.

[SPEAKER_04]: And so I literally put this much thought into it.

[SPEAKER_04]: Yeah, I think you accomplished this much thought into it.

[SPEAKER_04]: You put all the thought into it.

[SPEAKER_04]: And you put all the love into it.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: I put the strategy into it though.

[SPEAKER_01]: Yeah, I love it.

[SPEAKER_01]: So love, no, take some table, get this.

[SPEAKER_01]: Okay, here we have.

[SPEAKER_01]: Pents and hair.

[SPEAKER_01]: Clinton had, Clinton had, Clinton had, and then the last person was like, Clinton had, but he was like, okay, I'll get the car on the head.

[SPEAKER_04]: So, I feel bad, I didn't know, I want to say, just I'm not trying to defend myself, but I am, I guess, I didn't know that you're gonna do like grandma's collar green recipe, then I would have been like, I'll put some thought into my, but also I hate those competitions.

[SPEAKER_03]: So I guess the point is with this too though, like you say you hate it, like I never hate it, I'm because I didn't really care.

[SPEAKER_03]: Like, I mean, I care and I wanted to make a good dish, but like if I won, I won, if I lost, I lost.

[SPEAKER_03]: I didn't, it didn't never [SPEAKER_01]: It wasn't personal.

[SPEAKER_01]: For me, there was so much emotion tied to that side dish.

[SPEAKER_04]: Right.

[SPEAKER_04]: That ten years later was still talking.

[SPEAKER_04]: Oh, wow.

[SPEAKER_04]: Oh, wow.

[SPEAKER_04]: Yeah.

[SPEAKER_01]: And it was literally, I'm doing a Southern dish all.

[SPEAKER_01]: And the entire taste and tables from New Jersey.

[SPEAKER_01]: It was bad for T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T [SPEAKER_03]: I wanted to kill people.

[SPEAKER_06]: Of course I did.

[SPEAKER_03]: But what we're having, when we've, I always thought of that as like fun.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: And so wasn't, I never felt bad when we were the others.

[SPEAKER_03]: Right.

[SPEAKER_03]: That's true.

[SPEAKER_04]: I mean, but I don't know.

[SPEAKER_04]: I just, I wanted the true to be a little bit more.

[SPEAKER_04]: Like, I like the camaraderie ever.

[SPEAKER_04]: I felt like you're on the same team.

[SPEAKER_04]: And so the competition's, it's like, pitting us against each other.

[SPEAKER_04]: I didn't want to, you know.

[SPEAKER_01]: But I didn't care if you don't care.

[SPEAKER_04]: If you don't care if you win, people still keep in score in the, in the offices.

[SPEAKER_01]: Oh, no.

[SPEAKER_01]: Oh, yeah.

[SPEAKER_01]: Oh, what a lie.

[SPEAKER_01]: I even didn't.

[SPEAKER_03]: I even even had the chef, [SPEAKER_01]: One hundred percent.

[SPEAKER_01]: I'm going to start.

[SPEAKER_01]: I'm going to talk about the chicken.

[SPEAKER_01]: One of the things that I'm going to do you guys.

[SPEAKER_01]: I'm going to start with the base of the cheese sauce.

[SPEAKER_01]: So, plants can start that and then I am going to work on the chicken.

[SPEAKER_01]: So, basically what I'm doing is taking a regular stove top mac and cheese.

[SPEAKER_01]: Okay, shout out to another thing.

[SPEAKER_01]: Let's just talk about the culture.

[SPEAKER_01]: Because in the lack culture, we don't do stove top.

[SPEAKER_01]: I can't tell you.

[SPEAKER_01]: I'm sorry.

[SPEAKER_03]: So much better.

[SPEAKER_03]: Stove top mac and cheese is so much better than the baked mac and cheese.

[SPEAKER_03]: I am sorry for everybody that loves it.

[SPEAKER_03]: But the pasta gets mushy, it just, it's not as good.

[SPEAKER_01]: It's because people overclock in the pasta, let's start there, yellow.

[SPEAKER_01]: Wait, hold on.

[SPEAKER_01]: Unlost.

[SPEAKER_04]: No, you say black people don't do stovetop.

[SPEAKER_04]: No, they don't.

[SPEAKER_01]: They do a big night.

[SPEAKER_01]: They do a big night.

[SPEAKER_04]: And you like she's like stovetop.

[SPEAKER_01]: So I can probably count the number of times.

[SPEAKER_01]: I had the blue box of mac and cheese growing up.

[SPEAKER_01]: We just, I don't know.

[SPEAKER_03]: Is that either, but we still had stovetop.

[SPEAKER_03]: I didn't grow up with big mac and cheese.

[SPEAKER_01]: But I think in making your pasta, here we have the pasta already.

[SPEAKER_01]: It only cooks for two minutes.

[SPEAKER_01]: You didn't have to put a timer.

[SPEAKER_01]: Basically, as soon as the pasta becomes translucent, well, for baking macaroni and cheese, as soon as it becomes translucent, it's done.

[SPEAKER_01]: But for stove top, you have to click it more.

[SPEAKER_03]: Right.

[SPEAKER_03]: And I understand, I understand all that, but like, like, I guess I'm talking more Carla in a restaurant setting.

[SPEAKER_03]: Like, if you, if you made me bake mac and cheese, it comes out of the oven, we sit down eat it delicious.

[SPEAKER_03]: But like you go to a lot of barbecue restaurants or certain, you know, and they make that the baked mac and cheese, and then they put it in a steamed table, and then there's scoop it out of it, and it's been staying hot for all that time, and it just, it doesn't eat the same.

[SPEAKER_03]: I'd rather have.

[SPEAKER_03]: I love stovetop when someone still makes a crunchy bits, and then that's the thing.

[SPEAKER_04]: Yes.

[SPEAKER_04]: Well, okay.

[SPEAKER_04]: What I do though is, well, this is your recipe, but I do it home, and I do it on the stovetop, but then I put a little bread crumbs and then put it under the broiler to get the house.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: What is that?

[SPEAKER_01]: That's stovetop.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: Okay.

[SPEAKER_04]: All right.

[SPEAKER_01]: I do, I do it for a hybrid version.

[SPEAKER_01]: I do hybrid version.

[SPEAKER_01]: I do hybrid version.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: I think of that because you're not baking it in the oven.

[SPEAKER_03]: You're just browning real food.

[SPEAKER_03]: Yes.

[SPEAKER_03]: Yes.

[SPEAKER_03]: Getting a little crust on the test.

[SPEAKER_01]: So I assume you want this on.

[SPEAKER_01]: So what you're doing, you're going to melt the butter.

[SPEAKER_04]: And the whiskers you wet, I know that it's holy water because it's burned in my mouth.

[SPEAKER_04]: I know that it's holy water because it's burned in my mouth.

[SPEAKER_03]: All right, I take a break.

[SPEAKER_03]: I don't want to still talk back at you.

[SPEAKER_01]: For those of you who are just listing Clinton is flicking water off a whisk.

[SPEAKER_01]: And he says it's holy water because it's burned in him.

[SPEAKER_04]: Before we dive back in, today's episode's flavor boost comes from Blue's Hog.

[SPEAKER_01]: They're one of the top names in barbecue nationwide, renowned for award-winning robes, marinades, and sauces.

[SPEAKER_03]: They've even won best sauce on the plan at the American Royal Eight Times.

[SPEAKER_04]: Blue's Hog, thanks for bringing the flavor to our kitchen.

[SPEAKER_04]: Stay saucy.

[SPEAKER_04]: Go to bluesh Hog.com for more.

[SPEAKER_03]: You may have noticed some of the boards and plates were using those are all from front gate, including some for my very own collection.

[SPEAKER_01]: They've got everything from outdoor furniture to the core to entertaining essentials, all made with quality, comfort, and style in mind.

[SPEAKER_04]: And since most of it is designed in-house, you can find their pieces anywhere else.

[SPEAKER_04]: Front gate, thanks for making our spread, looks so good.

[SPEAKER_04]: For more information, go to frontgates.com.

[SPEAKER_04]: quick shout out to our friends in all clad for keeping our kitchen run and smooth.

[SPEAKER_01]: Y'all, they've been crafting cookware in the U.S.

[SPEAKER_01]: since the 70s built to last and trusted by chefs and rewear.

[SPEAKER_03]: Decades of the innovation fully bonded steel and even heating.

[SPEAKER_03]: They have been the standard for pots of paint.

[SPEAKER_04]: So thank you all clad for being part of the madness today.

[SPEAKER_04]: The more information go to allclad.com.

[SPEAKER_01]: So we're going to make a standard roux.

[SPEAKER_01]: We have butter in the pan.

[SPEAKER_01]: We're going to add some flour.

[SPEAKER_01]: That is going to cook.

[SPEAKER_01]: And then we're going to add some seasonings.

[SPEAKER_01]: And then we'll gradually add the milk.

[SPEAKER_01]: Some of the same seasonings that I'm doing with the chicken.

[SPEAKER_01]: Now here in this bowl, I have chicken thighs.

[SPEAKER_01]: You can be chicken breasts.

[SPEAKER_01]: It can be a mix of breast and thighs.

[SPEAKER_01]: I like thigh meat.

[SPEAKER_01]: Now this is already cooked.

[SPEAKER_01]: You can take your leftover rotisserie chicken.

[SPEAKER_01]: Perfect leftover chicken that you have or if you want and you just have raw chicken you can you can put all the seasonings on your raw chicken Throw it in your air fryer, and that's good That's not getting worked up again.

[SPEAKER_01]: No, but actually I would not use an air fryer for this chicken You really want more poached chicken.

[SPEAKER_01]: You want poached chicken.

[SPEAKER_01]: You don't want chicken.

[SPEAKER_01]: That's crispy [SPEAKER_01]: You know, do you want all this flavor?

[SPEAKER_01]: Yep.

[SPEAKER_01]: All that's goes in.

[SPEAKER_01]: All right.

[SPEAKER_01]: So I'm going to make it a room.

[SPEAKER_01]: And here I'm putting in some smoked paprika.

[SPEAKER_01]: Oh, but too much.

[SPEAKER_01]: I'm doing a little bit of cayenne.

[SPEAKER_01]: It's a hot chicken.

[SPEAKER_01]: So I'm building my flavors with the spices.

[SPEAKER_01]: I put in a little bit of mustard, and then I'm going to put in some onion powder, garlic powder.

[SPEAKER_01]: This is one of the few times that I would use white pepper.

[SPEAKER_01]: I tend to not like white pepper.

[SPEAKER_01]: And you know what?

[SPEAKER_06]: Exactly.

[SPEAKER_01]: Exactly.

[SPEAKER_01]: You know where that fart smell comes from?

[SPEAKER_01]: You have black peppercorns, they spray the peppercorns.

[SPEAKER_01]: to push off the, uh, the black coating the shell, but, but still, and then it knilled it.

[SPEAKER_01]: So we're smelling the milk.

[SPEAKER_04]: I'm assuming you want this milk to get rid of it.

[SPEAKER_01]: Yeah, before you do that, let me add this.

[SPEAKER_04]: All right, okay.

[SPEAKER_01]: Okay.

[SPEAKER_01]: So smell paprika, um, a little bit of cayenne.

[SPEAKER_01]: Oh, shoot.

[SPEAKER_01]: I got to do that.

[SPEAKER_03]: Oh, I need that.

[SPEAKER_03]: That's right.

[SPEAKER_03]: All right.

[UNKNOWN]: All right.

[UNKNOWN]: That's so strong.

[SPEAKER_03]: but haven't been an asshole or haven't like, I mean, not only see it at a lot of places, explain what natural hot chicken is.

[SPEAKER_01]: So, ooh, oh my God.

[SPEAKER_01]: Oh, spicy.

[SPEAKER_01]: Ooh, thank God.

[SPEAKER_01]: Thank God.

[SPEAKER_01]: It's spicy.

[SPEAKER_04]: Ooh, thank God.

[SPEAKER_04]: I love it, I love it, I love it.

[SPEAKER_01]: Okay.

[SPEAKER_01]: Okay, so hot chicken is think of hot chicken like shrimp's camping.

[SPEAKER_01]: So you have to...

[SPEAKER_04]: The spices go right up your nose.

[SPEAKER_04]: Oh, the spices go right up the nose.

[SPEAKER_04]: I'm just going to add a little milk to it.

[SPEAKER_03]: Because you're not on your own, like when you cook with your air fryer, no one would.

[SPEAKER_03]: You get those spices right up your nose.

[SPEAKER_01]: That's true.

[SPEAKER_01]: I'm going to add to yours.

[SPEAKER_01]: Pinch it on, I'm adding some salt, so Pinch it.

[SPEAKER_01]: So Pinch it has the ruin there.

[SPEAKER_01]: He is whisking away to make that nice and smooth.

[SPEAKER_04]: And then, uh, make a little more milk.

[SPEAKER_01]: Yeah.

[SPEAKER_04]: You're eventually going to use all this milk.

[SPEAKER_01]: You're all the milk is beginning to mean it.

[SPEAKER_01]: As Clinton is doing that, I have my seasoned chicken.

[SPEAKER_01]: I'm explaining what hot chicken is.

[SPEAKER_01]: Hot chicken is fried chicken that is then dipped into hot oil.

[SPEAKER_01]: So it is a hot chicken hot oil, like shrimp scampi, you have that garlic butter, now you're gonna dip in the hot oil.

[SPEAKER_01]: A lot of times people will call hot chicken with sliced chicken, like in the dredge, that is not natural hot chicken.

[SPEAKER_01]: Okay.

[SPEAKER_01]: Now, this, I'm doing what would not be called National Hot Chicken.

[SPEAKER_03]: I think it's important for people to know what why it is, what it is.

[SPEAKER_03]: Like, the first time I ever had National Hot got it was, it had to be 25 years ago at Princess.

[SPEAKER_03]: Yes, yes, they are the pop-ups of Hatchen.

[SPEAKER_03]: Yeah, it looked like Kyle was a teenager.

[SPEAKER_03]: He was probably 13, 14 years old.

[SPEAKER_03]: And we were going to, I brought him a natural to see a concert.

[SPEAKER_03]: And we went, he loves spicy food.

[SPEAKER_03]: So we went to Princess Hatchen and it blew me away.

[SPEAKER_03]: Like it, because he, well, he got the super hot, which almost I took a bite of it, I almost died.

[SPEAKER_03]: But it was, uh, [SPEAKER_03]: It's a different, it's not like people think of it like as a class.

[SPEAKER_03]: Well, like, yeah, chicken with hot sauce.

[SPEAKER_03]: Yes, absolutely.

[SPEAKER_04]: And it's like the Wendy's spicy chicken sandwich.

[SPEAKER_01]: It is the cayenne pepper, and it's have a narrow pepper.

[SPEAKER_01]: It's three different, like mild, medium, and hot.

[SPEAKER_01]: If you are pregnant, do not do the hot.

[SPEAKER_01]: I mean, if you are, it's [SPEAKER_01]: And all do not do the hot.

[SPEAKER_01]: It burns your twice in your mouth, and we're gonna go the bathroom later.

[SPEAKER_01]: It will burn your twice.

[SPEAKER_03]: And the spices that, what they think that oil from the fryer, and put it over the spices.

[SPEAKER_01]: That's right.

[SPEAKER_01]: That's right.

[SPEAKER_01]: So what we did we would we would make our hot oil separately, you know, so that it would and then that it but we added later the long it blooms.

[SPEAKER_01]: So two things, I added brown sugar to the chicken because I wanted sort of a sweet heat.

[SPEAKER_01]: Okay.

[SPEAKER_01]: And then Clinton, what we're going to do here, we're going to bring up the you've added all the milk to the root, it's going to thicken up and then we're going to add our cheese.

[SPEAKER_01]: Okay.

[SPEAKER_01]: I mean, it's pretty simple, and the reason I decided to do this is because I think we can get creative with something that you already know.

[SPEAKER_01]: You know, you have your Macaroni, you can add meat.

[SPEAKER_01]: I mean, a lot of times people were adding lobster that added all these other things, but why not add like something seasoned.

[SPEAKER_04]: Yeah, I mean, I actually think what are your thoughts about lobster mac and cheese because I'm going to go out there and say I don't really like it.

[SPEAKER_04]: I don't really like it all that much.

[SPEAKER_04]: I find it very it's very rare rich on rich on rich on rich but a lot of times they the lobster gets overcooked in lobster mac and cheese and it's like are you just ruin my cheese.

[SPEAKER_03]: shelf is I think like in in in Greece a lot of times they'll sort of lobster with petta which I think because it's sharper and like salty and it pairs well like right kind of stuff like what's made it but it's not even the cheese and the fish thing for me it's it's more of it just that [SPEAKER_03]: You know, you're with this cream sauce and then shellfish is or lobsters rich out of it's all and it's just a little over the fire.

[SPEAKER_03]: I don't love lobster is like, as much as lobster is revered, I'll take crab over lobster a hundred times in a while.

[SPEAKER_01]: Yes, I think so.

[SPEAKER_01]: Really, yeah, but you're like lobster rolls.

[SPEAKER_04]: I love lobster rolls.

[SPEAKER_04]: I really do and I like lobster with creamy like lobster thermador Yeah, it's really like a it's the I don't like it.

[SPEAKER_03]: You don't like it.

[SPEAKER_04]: I love it.

[SPEAKER_04]: I love it.

[SPEAKER_04]: Yeah, I love it But I can cheese don't over cook my lobster.

[SPEAKER_04]: That's my right.

[SPEAKER_03]: Like it comes like rubber.

[SPEAKER_04]: Yeah Okay, what are we thinking there?

[SPEAKER_01]: Okay, yeah, it's still gonna thicken up.

[SPEAKER_04]: Yeah, yeah, maybe okay I just don't want it to burn on the bottom of the pan.

[SPEAKER_04]: Well, I'm out with that giant whisk you have [SPEAKER_01]: So if you're listening, Clinton has a wish that's about the size of two fingers.

[SPEAKER_04]: No, I feel very inadequate.

[SPEAKER_04]: It's not the wish!

[SPEAKER_04]: What did you model your wish effort with?

[SPEAKER_04]: I've never seen this miserable in my life.

[SPEAKER_04]: It's good for nothing with.

[SPEAKER_04]: Oh, it's trying to fix it.

[SPEAKER_04]: Yeah, here we go.

[SPEAKER_01]: And then we're going to...

Here's a spatula, a high heat spatula, and then the cheese.

[SPEAKER_04]: We have...

Oh, yeah, you're going to take over it.

[SPEAKER_04]: Yeah, you're going to tell me.

[SPEAKER_04]: This is your recipe.

[SPEAKER_04]: That's a nice...

Okay.

[SPEAKER_01]: Yeah, I'm turning the heat down.

[SPEAKER_01]: And then in front of Michael, we have some pankled bread crumbs that we already toasted in the pan.

[SPEAKER_01]: A little bit of oil.

[SPEAKER_01]: Pankled because we want that crunch.

[SPEAKER_03]: So these are going on top.

[SPEAKER_03]: Yep.

[SPEAKER_03]: I love that I feel like I get the best of both worlds.

[SPEAKER_04]: Oh, this is also, this is just a lesson in patients' people.

[SPEAKER_04]: Like, this look very watery, like milk, but you gotta give it some time, let it thicken up.

[SPEAKER_04]: That's when you start to start to look in like food.

[SPEAKER_03]: Okay.

[SPEAKER_03]: I know it's that southern, at all, Carlo, but I learned a trick a lot, a guy should be a trick a long time ago.

[SPEAKER_03]: And I do it sometimes in a pinch where instead of making the room in the milk, and you toss the cheese in a little bit of cornstarch, and then you whisk the cheese into the milk, and the sauce never breaks, and it thickens because of the cornstarch.

[SPEAKER_06]: Yeah, that's like it.

[SPEAKER_03]: It's like a cheat.

[SPEAKER_03]: But if you're in a pinch and a hurry, it comes together in seconds.

[SPEAKER_03]: That's not bad idea.

[SPEAKER_03]: What kind of cheese is it to be used for?

[SPEAKER_01]: So we'd use the cheddar and we use pepper jack.

[SPEAKER_01]: That's the one spicy.

[SPEAKER_03]: That's why it's all green to taste for.

[SPEAKER_01]: Yeah, so look at this nice little cheese sauce.

[SPEAKER_03]: And it's because you put all those spices and now it's the color of the one in the box.

[SPEAKER_01]: Yeah, I know what they went in there.

[SPEAKER_01]: That makes it.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: All right, so let's get the pasta, of course.

[SPEAKER_04]: So now, you want the sauce, though, right?

[SPEAKER_04]: He's loo-maki.

[SPEAKER_01]: He's loo-maki, he's loo-maki.

[SPEAKER_01]: Yeah, you're loo.

[SPEAKER_01]: Yeah, maybe it loo.

[SPEAKER_00]: Yeah.

[SPEAKER_00]: These are those big, what's this called?

[SPEAKER_04]: Loo-maki.

[SPEAKER_00]: Oh, I think they're loo-maki, they're loo-maki.

[SPEAKER_03]: And I call them elbow.

[SPEAKER_00]: Yeah.

[SPEAKER_00]: elbow with stripes.

[SPEAKER_00]: Yeah, I try people.

[SPEAKER_03]: Those striped elbow, are all in?

[SPEAKER_00]: Yeah.

[SPEAKER_03]: All in the pro.

[SPEAKER_03]: Right.

[SPEAKER_03]: When the chicken goes in at the end?

[SPEAKER_01]: And then we're going to pull the chicken in.

[SPEAKER_01]: Ooh.

[SPEAKER_04]: I guess I'll just slam it here.

[SPEAKER_04]: It's really stuck in that gulter.

[SPEAKER_04]: Oh, yeah.

[SPEAKER_04]: Oh, yeah.

[SPEAKER_04]: Wow.

[SPEAKER_04]: OK.

[SPEAKER_04]: Sorry, now that I touched literally every piece of pasta.

[SPEAKER_01]: Let's talk about that.

[SPEAKER_01]: People hate it when we touched our food.

[SPEAKER_01]: They were like, oh, my gosh.

[SPEAKER_01]: Why are you touching this?

[SPEAKER_01]: Oh, yeah.

[SPEAKER_01]: Why do you taste double dipping?

[SPEAKER_01]: Why are you doing all the stuff on the chip?

[SPEAKER_04]: I sometimes didn't answer them on Instagram.

[SPEAKER_04]: Like, why do you care?

[SPEAKER_04]: You didn't eat it.

[SPEAKER_04]: They're literally not eating it.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: And also when you cook things, most of the germs go away.

[SPEAKER_04]: Right?

[SPEAKER_04]: Oh, yeah.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: I mean, a four hundred years ago.

[SPEAKER_03]: I've been a breeze, pretty much every germ goes away.

[SPEAKER_03]: Let's see if it's on 60.

[SPEAKER_03]: All right.

[SPEAKER_03]: It was most things.

[SPEAKER_01]: So I'm just folding this in.

[SPEAKER_01]: Let me taste it really quickly.

[SPEAKER_03]: Sometimes when you like read that's why I stay away from comments because you read them after a couple of times You're like, what are all these people cook at home with like gloves and hair and that's on?

[SPEAKER_04]: I don't understand.

[SPEAKER_04]: I don't understand.

[SPEAKER_04]: During the uh, the pandemic, we would uh, Damon and I would do a happy half hour from our house and Mary, my dog, um, was still alive at the time.

[SPEAKER_04]: Sometimes I like pick up Mary and then go scoop ice out of the ice cube tray and people like, I can't believe you touch your dog and then stay out.

[SPEAKER_04]: It's a pandemic.

[SPEAKER_04]: There's nobody else here.

[SPEAKER_04]: The three of us have exchanged all sorts of fluids.

[SPEAKER_04]: Like, you know, what else are we going to do?

[SPEAKER_04]: We're not going to.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: If you don't like it, don't come over.

[SPEAKER_01]: Right.

[SPEAKER_01]: Thanks for watching that.

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[SPEAKER_01]: OK, here we go.

[SPEAKER_04]: Oh, you put the chicken at it and miss that step.

[SPEAKER_01]: Yeah, I folded the chicken in.

[SPEAKER_01]: And then you can put the, you can put the paint on here or you can put it on on the plate.

[SPEAKER_03]: What would you prefer Carl Hall?

[SPEAKER_01]: That's put it on here so we get a finished look.

[SPEAKER_04]: Okay.

[SPEAKER_04]: Oh, so the toasting of the paint go before and a pan gives you that sort of crunchy.

[SPEAKER_04]: Yeah, so now you don't have to do your stuff.

[SPEAKER_04]: Yeah, nice, right.

[SPEAKER_04]: Well, that looks beautiful, very exciting.

[SPEAKER_01]: Nice.

[SPEAKER_04]: We should get in the habit of taking pictures of this stuff for the last time.

[SPEAKER_04]: I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, [SPEAKER_04]: Yeah, she's a screw in a row.

[SPEAKER_04]: Oh, you got a, is that like portrait mode, that's great.

[SPEAKER_01]: Yeah, that's portrait mode.

[SPEAKER_04]: What's what?

[SPEAKER_01]: Good.

[SPEAKER_04]: Oh, love it.

[SPEAKER_04]: All right, nice work, guys.

[SPEAKER_04]: All right, let's serve it up.

[SPEAKER_04]: Do you want me to?

[SPEAKER_04]: Yes.

[SPEAKER_03]: Yes.

[SPEAKER_03]: You're the man with the spoon.

[SPEAKER_03]: That good, you want more?

[SPEAKER_01]: This is it.

[SPEAKER_03]: A couple questions is your scooping.

[SPEAKER_01]: Yes.

[SPEAKER_03]: Mac and cheese.

[SPEAKER_03]: Side dish or Andre.

[SPEAKER_01]: Side dish.

[SPEAKER_03]: Side dish.

[SPEAKER_03]: What do you think you have to answer to?

[SPEAKER_03]: I think side dish.

[SPEAKER_03]: Yeah, that's a great side dish.

[SPEAKER_03]: I mean, I think kids think like my grandkids.

[SPEAKER_03]: You didn't get much of an answer.

[SPEAKER_03]: Oh, my my god.

[SPEAKER_03]: What's the food you secretly judge other people for ordering?

[SPEAKER_04]: Oh, well, well done, steak.

[SPEAKER_04]: Oh, I don't even say secretly, Judge, I just want to say how you're going to do that to a nice guy.

[SPEAKER_03]: You know what my problem is with the well-done steak?

[SPEAKER_03]: Again, people eat it how you want.

[SPEAKER_03]: But like, if you want to steak well-done, and like short ribs on it, like I have a family member that always orders a steak well-done, and there's short rib on the menu.

[SPEAKER_03]: Why would you just sort of short rib?

[SPEAKER_03]: Right, it's meant to be good for the other way, yeah.

[SPEAKER_03]: That's my question, great.

[SPEAKER_03]: And I never could fully understand it.

[SPEAKER_01]: You're in an omit line and somebody orders, well done, scrambled eggs.

[SPEAKER_03]: Oh, good.

[SPEAKER_01]: That, I judge you.

[SPEAKER_03]: Eggs and eggs.

[SPEAKER_03]: Eggs?

[SPEAKER_03]: Eggs?

[SPEAKER_03]: I know.

[SPEAKER_03]: When you post egg recipes on the internet.

[SPEAKER_03]: I have never seen some that people have such strong opinions on eggs, like I'll make get my scrambled eggs, they're raw, they're all you know, and then like where I like crispy eggs, they're too brown, you know, like it's it's weird, like people get really upset.

[SPEAKER_04]: I feel like people like the eggs that their mom made, right?

[SPEAKER_04]: I feel like if you grew up with those dry-ass scrambled eggs, then that's what you want to do in your rest of your life, or if you grew up with it like a mushy, I don't know if you're French.

[SPEAKER_04]: Let's keep bringing up France, but I'm like, you know how do you go to France and have extra breakfast?

[SPEAKER_04]: You do perfect.

[SPEAKER_04]: They're perfect every time.

[SPEAKER_04]: Every time.

[SPEAKER_04]: And the French scrambled method, we should talk about, you know what, one day, I'm going to do it on a date.

[SPEAKER_03]: One day, we'll do it on a date.

[SPEAKER_04]: Egg, we can do it on egg week.

[SPEAKER_04]: And just show people the three different methods or it does more than that of making scrambled eggs like the French method of job high heat to the off the heat It's so good.

[SPEAKER_04]: I love that the best.

[SPEAKER_04]: Yeah, me too.

[SPEAKER_04]: I mean, I mean, the me when it comes from the French or the best of cooking eggs period Carl, I do will say however this is giving main character energy [SPEAKER_04]: Oh, really?

[SPEAKER_04]: Yeah, I could be very happy having this as a main.

[SPEAKER_04]: It's really delicious.

[SPEAKER_01]: It's a made-up, I think.

[SPEAKER_01]: Once you add it, the chicken.

[SPEAKER_01]: I agree.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: And then you have a salad.

[SPEAKER_03]: So obviously, this is a comfort food.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: Well, in the childhood comfort food, what's your favorite childhood comfort food?

[UNKNOWN]: Oh.

[SPEAKER_01]: My grandmother's smothered pork chops.

[SPEAKER_04]: Uh, my pork chops, too, for me, like my now needs to make when I used to come over to visit, she can make me pork chops with sour crab.

[SPEAKER_04]: Yeah, I'm sorry.

[SPEAKER_04]: I'm an apple shone.

[SPEAKER_04]: Like, the pork chops are love in my house as well, and my family.

[SPEAKER_04]: Let me say my mom's lasagna.

[SPEAKER_00]: Oh, yeah.

[SPEAKER_00]: Your mom's lasagna, I like it, too.

[SPEAKER_00]: Angel's lasagna.

[SPEAKER_00]: I want some more salt.

[SPEAKER_04]: I can just go to the right amount of spice.

[SPEAKER_04]: And it does.

[SPEAKER_04]: And I like the fact that you put a little smoke paprika in there, right?

[SPEAKER_04]: Yeah, that's showing up.

[SPEAKER_04]: Show it up to the party.

[SPEAKER_04]: People love mac and cheese.

[SPEAKER_04]: Speaking of comfort food, what are we giving away today for the fan giveaway?

[SPEAKER_01]: Oh, I'm going to give away one of my books, you guys.

[SPEAKER_01]: Carlos comfort foods.

[SPEAKER_01]: This is my second cookbook.

[SPEAKER_01]: What I like about it miles.

[SPEAKER_01]: I mean, there are a lot of everyday dishes, but there's a spice chart in the front.

[SPEAKER_01]: It has 18 different cuisines.

[SPEAKER_01]: So let's say I'm making this mac and cheese, and I want it to change it to Greek.

[SPEAKER_01]: Then it has a very loose [SPEAKER_01]: idea of the videos that would make the Greek because you already know how to make this and now you can turn into something else So I'm sitting there too, but who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who who [SPEAKER_03]: as I told you, like, because I used to have the great leaves in my lunchbox of kids like I'd good at fighting.

[SPEAKER_03]: So I could have made you short really fast.

[SPEAKER_03]: One gentle knee to the midlands area, and everybody's the same height.

[SPEAKER_03]: All right, who is the winner?

[SPEAKER_03]: Oh, this is kind of appropriate.

[SPEAKER_03]: Christian in Arlington, Virginia.

[SPEAKER_04]: Oh, Christian, thank you.

[SPEAKER_04]: But don't forget to go to chew.co, chew.upshow.com because we want to hear from you.

[SPEAKER_04]: Yeah, we're doing this for you because we love being together and creating stuff for you.

[SPEAKER_04]: So go to our website, follow us on Instagram, follow us on the tick and the talk.

[SPEAKER_04]: And that's, oh, you're watching us on YouTube.

[SPEAKER_04]: If you're listening to us somewhere and you want to watch us be our fabulous selves, go to YouTube.

[SPEAKER_04]: Oh, that is good.

[SPEAKER_03]: I have one going out question for you.

[SPEAKER_03]: Yeah, because I like to finish with like really important stuff.

[SPEAKER_03]: food-wise that you don't like as an adult.

[SPEAKER_03]: Oh, is there anything?

[SPEAKER_04]: Is there anything?

[SPEAKER_01]: I liked cool whip as a child.

[SPEAKER_03]: No, like it as an adult.

[SPEAKER_01]: I'm not.

[SPEAKER_03]: Cool whip.

[SPEAKER_03]: Cool whip.

[SPEAKER_03]: I haven't had cool of it.

[SPEAKER_03]: I know.

[SPEAKER_03]: My dad used to make it in a deserted made it with added spot for it.

[SPEAKER_04]: I can't believe I'm going to say this, but it might be true.

[SPEAKER_04]: I think it might be hot dogs.

[SPEAKER_04]: Like, I still like a hot dog.

[SPEAKER_04]: Don't get me wrong, but when I was a kid, I could eat hot dogs every day for dinner.

[SPEAKER_04]: And I eat hot dogs once a year now.

[SPEAKER_04]: Oh, wow.

[SPEAKER_04]: I know it's like it's like it's one of the things right I don't it's don't like them as much as I used to when I was a kid, but how do you do you have I still love hotdogs because I golf so I get them a lot of times.

[SPEAKER_03]: No, okay, yeah, yeah, yeah, for me it's anything in the Marshmallow family.

[SPEAKER_03]: Peeps Marshmallow.

[SPEAKER_01]: No, like, Marshmallow.

[SPEAKER_03]: Mobdom is a kid.

[SPEAKER_03]: He do not like him as an adult.

[SPEAKER_03]: Yeah, almost marshmallows.

[SPEAKER_01]: Remember we had, I had never had a peep before the chew.

[SPEAKER_01]: I'd never had peeps.

[SPEAKER_04]: Did you never have a peep?

[SPEAKER_04]: Never.

[SPEAKER_04]: I don't really like them.

[SPEAKER_04]: They don't like marshmallows.

[SPEAKER_04]: Wait, you didn't have peeps when you were a kid, like in your Easter basket?

[SPEAKER_01]: No, no.

[SPEAKER_04]: No.

[SPEAKER_04]: No, the best thing about peeps, let's just talk about peeps for a second when you get No, they were used back in the day they didn't last forever.

[SPEAKER_04]: Oh, back in the day They used to get stale in your Easter basket after a week and then because there would be the last thing that I would eat You did the chocolate eggs for it's chocolate bunny all the other stuff right and then you'd save the peeps Because they were like, I don't really want to eat these but a week later that gets stale and then they were awesome [SPEAKER_04]: They were at their best when there was stale.

[SPEAKER_04]: It was almost like a truck.

[SPEAKER_04]: Many of the Charleston two kind of...

Yeah.

[SPEAKER_04]: You put a Charleston two in the refrigerator.

[SPEAKER_04]: And they're preying there.

[SPEAKER_04]: They're so good.

[SPEAKER_04]: You're so good.

[SPEAKER_04]: It's almost like that.

[SPEAKER_04]: Bye, be careful.

[SPEAKER_01]: Get out there and say, what's a Charleston two?

[SPEAKER_04]: They've got to still exist, right?

[SPEAKER_04]: You don't make those anymore?

[SPEAKER_01]: I don't have to.

[SPEAKER_01]: I'm sure what I already did.

[SPEAKER_01]: So they, uh, we have to go to the...

Oh, like the whole people.

[SPEAKER_01]: The whole fashion.

[SPEAKER_01]: Like the retro store.

[SPEAKER_01]: Like what do they call like the, not the five in time.

[SPEAKER_01]: They have, like, the...

[SPEAKER_04]: Is there a retro store?

[SPEAKER_04]: Oh, like the, like the dollar store?

[SPEAKER_03]: Go to get retro candy.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: Like their actual store.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: Yeah.

[SPEAKER_01]: Yeah.

[SPEAKER_03]: There's actually one in the village.

[SPEAKER_03]: And no, the lower east side off of Ludlow.

[SPEAKER_01]: General stores are called like general stores and stuff.

[SPEAKER_03]: Like, there's a cave shop off Ludlow and more east side in New York where they have all the like vintage candies.

[SPEAKER_03]: Oh.

[SPEAKER_04]: economy can't be can't be can't be can't be can't be can't be can't be can't be can't be can't be can't let's let's just have a moment they think about the whole that they can't be all can these what do you remember there was a one that looked like a braided something a hundred thousand dollar bar no then there was another one remember that yes yes hundred thousand dollar a hundred thousand dollar okay here's a two story about the hundred thousand dollar mark remember like definitely can't eat anything but then definitely had a hot dog she had had a lot of stuff and we were playing a game yeah [SPEAKER_01]: I think it was fair in it, and then we had to taste something.

[SPEAKER_01]: 100,000 dollar bar, we were like 100,000.

[SPEAKER_01]: What are you talking about?

[SPEAKER_01]: And that was the name of the bar, but she knew all the candy.

[SPEAKER_01]: She did, I forgot about that.

[SPEAKER_03]: You're also adapted to use the love all the candy.

[SPEAKER_03]: It was like, he takes away from a kid your whole life and then you're like, ooh boy.

[SPEAKER_03]: Yeah, I mean, she was like, oh.

[SPEAKER_03]: We love that kind of dance.

[SPEAKER_03]: Hey, I don't know if she still loves it.

[SPEAKER_03]: It has a sweet tooth.

[SPEAKER_03]: I never sweet toothed.

[SPEAKER_03]: No, I didn't have a kid, but now I have a sweet tooth.

[SPEAKER_04]: Well, I see, I don't have a sweet tooth at all.

[SPEAKER_04]: I didn't have it at all.

[SPEAKER_04]: All right, speaking of sweets, tune in for a day.

[SPEAKER_04]: Verde dessert.

[SPEAKER_04]: We'll see you in just two days, people, two days.

[SPEAKER_04]: Bye.

[SPEAKER_02]: Thanks for watching TUDO!

[SPEAKER_02]: And thanks to our sponsors for making the show possible, Blueshog, Front Gate, All-Clad, Headley and Bennett.

[SPEAKER_02]: Casa Mara Club.

[SPEAKER_02]: New episodes drop every Monday, Wednesday and Friday.

[SPEAKER_02]: To subscribe, snag recipes, and dig into all the extra fun, head to TUDOPShow.com or just find TUDOPShow on YouTube and wherever you get your podcasts.

[SPEAKER_02]: Now go make a mess in your own kitchen.