[SPEAKER_06]: I love this little fact.

[SPEAKER_06]: I fell deep into a vanilla cakehole.

[SPEAKER_06]: Not a cakehole.

[SPEAKER_02]: What do you call that?

[SPEAKER_06]: Rabbit hole?

[SPEAKER_06]: Rabbit hole.

[SPEAKER_06]: Not a cakehole.

[SPEAKER_01]: What the hell is it that you want?

[SPEAKER_00]: This is going to change your life.

[SPEAKER_00]: Pull up a chair that kitchen is open.

[SPEAKER_00]: Oh, it's so good.

[SPEAKER_00]: With Clinton Kelly, Carla Hall, and Michael Simon.

[SPEAKER_04]: You've got a stretch of pace.

[SPEAKER_00]: Let's dig in.

[SPEAKER_04]: This is so much fun, dude.

[SPEAKER_01]: Hey everybody, welcome to chewed up.

[SPEAKER_01]: It is Friday and you know we like to get a little bit crazy on Friday.

[SPEAKER_01]: So it is December 12.

[SPEAKER_01]: Thanksgiving is in the rear of your mirror.

[SPEAKER_01]: We are gearing up for Christmas.

[SPEAKER_01]: Things are looking good.

[SPEAKER_01]: I am beyond excited.

[SPEAKER_01]: I am with the lovely Carl Hall, the fabulous Clinton Kelly.

[SPEAKER_01]: I am Michael Simon.

[SPEAKER_01]: If you don't like us, don't watch.

[SPEAKER_01]: I don't know what to tell you.

[SPEAKER_01]: What took you?

[SPEAKER_01]: The day show, well, I'm very excited because Clinton Kelly is going to make a dessert that is hotter than a Madonna concert 1985.

[SPEAKER_01]: Whoa!

[SPEAKER_01]: Wow, that's a lot to listen to.

[SPEAKER_06]: Oh, that is.

[SPEAKER_06]: But like a virgin, I'm going to do my best.

[SPEAKER_06]: So Kelly, what are you making?

[SPEAKER_06]: I am making an invisible apple cake.

[SPEAKER_06]: Oh, what is that even man?

[SPEAKER_06]: It means that the apples basically almost go away.

[SPEAKER_06]: They almost turn into custard with the custard base.

[SPEAKER_06]: And so they're because they're really thinly sliced.

[SPEAKER_06]: And so they're invisible.

[SPEAKER_06]: It's not like an apple pie where you cut it.

[SPEAKER_06]: And a big chunk of apple falls out.

[SPEAKER_06]: These are teeny tiny thinly sliced pieces of apple.

[SPEAKER_02]: No.

[SPEAKER_02]: I love this.

[SPEAKER_02]: Okay.

[SPEAKER_02]: So I just saw this viral video and it was an apple pie and you take, I don't know if you're all saw it.

[SPEAKER_02]: So it's a store-about apple pie.

[SPEAKER_02]: You pour apple juice in there and then you have flour mixed with, I think, some baking powder and some sugar and you mix that up and you just, you just put the, uh, [SPEAKER_02]: the flower mixture into the apple juice you don't stir it the guy said don't start and then you dot butter and then you put a little protector around the pie shell you throw it in the oven [SPEAKER_02]: I know this won't say it's better than that.

[SPEAKER_06]: Oh, oh, yeah.

[SPEAKER_02]: I guarantee you.

[SPEAKER_06]: I was like, I didn't know where that story was going, but that's not my path.

[SPEAKER_02]: No.

[SPEAKER_02]: I mean, people, that's what I'm saying.

[SPEAKER_02]: The thing is viral.

[SPEAKER_06]: Right.

[SPEAKER_06]: This didn't go by.

[SPEAKER_06]: I found this.

[SPEAKER_06]: The rest of me for the, I didn't find this particular recipe on the edge of the device.

[SPEAKER_06]: The concept, I kept seeing online.

[SPEAKER_06]: And I was like, I want to try and the visible apple cake.

[SPEAKER_06]: So I came up with my own recipe.

[SPEAKER_06]: That's not it.

[SPEAKER_06]: It was inspired by it.

[SPEAKER_01]: I'm excited.

[SPEAKER_01]: It is funny.

[SPEAKER_01]: Like the whole, I have friends that love to cook.

[SPEAKER_01]: And you would think that after, you know, we've been friends for our entire life, you'd think that a case like they would call me for guidance more than they do.

[SPEAKER_01]: A lot of times they'll call me and they're like, dude, I have a problem like people are coming over for dinner and, you know, I saw this, this five recipe at TikTok and I'm like, oh, boy, you know, it's like, like, good.

[SPEAKER_01]: everything in life has its place.

[SPEAKER_01]: Like TikTok, Instagram, they're made more to entertain us than then like in form.

[SPEAKER_01]: Maybe inform us fully.

[SPEAKER_00]: Yes.

[SPEAKER_01]: Like so, like if you're cooking for friends and family, by one of our inner garden, the dinosaur species are guaranteed to be perfect every time.

[SPEAKER_01]: Like there's a lot of books out there that could get you there.

[SPEAKER_01]: Be entertained by viral videos.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: Don't necessarily think it's a good idea for a dinner part.

[SPEAKER_06]: It's one thing you want to try it out for yourself.

[SPEAKER_06]: You know, maybe you're cooking with one other friend.

[SPEAKER_06]: Try it, try it out.

[SPEAKER_01]: Oh, you're floating Sunday.

[SPEAKER_01]: You know, all the time later than your head, like a letter rip, but chances are that these are done purely for clicks, but not for deliciousness.

[SPEAKER_01]: Yes, like you could leave that anywhere.

[SPEAKER_01]: Yeah.

[SPEAKER_06]: John, you got a little butterfinger this week.

[SPEAKER_01]: And now in the week, get a flower explosion.

[SPEAKER_01]: Now you're whipping apples all over the place.

[SPEAKER_01]: My hands just released stuff.

[SPEAKER_06]: Let's talk about apples first.

[SPEAKER_06]: Everybody, my hands just released.

[SPEAKER_06]: Release the Owl!

[SPEAKER_06]: This is like...

My hair is just released.

[SPEAKER_06]: That's the weirdest thing I've ever heard of.

[SPEAKER_01]: Yeah, everybody's saying that.

[SPEAKER_01]: It's a nice one.

[SPEAKER_06]: I like it.

[SPEAKER_06]: I like it.

[SPEAKER_06]: I like it.

[SPEAKER_06]: I like it.

[SPEAKER_02]: I like it.

[SPEAKER_02]: I think women with men are...

[SPEAKER_02]: I said it to one mum.

[SPEAKER_02]: She said, oh my god.

[SPEAKER_02]: Me too.

[SPEAKER_02]: We have these symptoms.

[SPEAKER_02]: We don't know.

[SPEAKER_02]: We think we're better ourselves.

[SPEAKER_02]: I mean, I could be holding something in my hands.

[SPEAKER_02]: I'm sure it said you still can't be more like, I'm just like, I'm done with this, but I'm like, but I'm not up here, it's like, no, it's all together.

[SPEAKER_06]: No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, [SPEAKER_06]: So for this recipe, I just want to talk about in the fact that you have to slice five apples right thinly.

[SPEAKER_06]: If you have a mandolin, yes, this can be done in literally like two minutes.

[SPEAKER_06]: If you don't have a mandolin, it is going to take a little bit of time.

[SPEAKER_01]: How about our dates?

[SPEAKER_01]: The first set of apples to be brown.

[SPEAKER_06]: It's called invisible because your family will be, but I've left you.

[SPEAKER_06]: But, I mean, you give it to them.

[SPEAKER_01]: You have no friends in family.

[SPEAKER_06]: You have a friend at the time.

[SPEAKER_06]: I will say, though, if once you peel them in core of them, if you can just take a little time to get in the zone and slice them thinly, if you don't have a man run, it will still work.

[SPEAKER_06]: I feel like there are certain people who would love the task of cutting five apples into thin slices.

[SPEAKER_01]: Yes, that is my happiest place.

[SPEAKER_01]: Like, I love quiet time in the kitchen.

[SPEAKER_01]: Like, when we had a lot of, I would go in the restaurant before anybody got there.

[SPEAKER_01]: And just do the most basic of crop work because it was so soothing.

[SPEAKER_02]: That is fine.

[SPEAKER_02]: But meditative.

[SPEAKER_06]: It was meditative.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: So it's like if you're the type of person who likes untying knots, like if something gets like a cord gets tangled or a broke gets tangled.

[SPEAKER_06]: You're jewelry.

[SPEAKER_06]: If you like that, just sort of sitting there, you might like cutting these apples.

[SPEAKER_06]: If you have a mandolin, I don't have that kind of face.

[SPEAKER_06]: If you have a mandolin, use the mandolin.

[SPEAKER_06]: Okay.

[SPEAKER_06]: So then these apples get, there's sort of in a beautiful light custard base.

[SPEAKER_06]: It's a really easy base.

[SPEAKER_06]: Three eggs.

[SPEAKER_06]: I don't know why I didn't crack these before.

[SPEAKER_06]: Whenever I crack eggs in front of a camera, I screw them up, but at home I'm like, but I won't screw this.

[SPEAKER_01]: It's just a bold one.

[SPEAKER_01]: This is a bold one.

[SPEAKER_01]: Clinton, as you do this, I'm going to tell you.

[SPEAKER_01]: My...

[SPEAKER_01]: What do you call your daughter-in-law's mom?

[SPEAKER_01]: Nothing.

[SPEAKER_01]: You don't know how to learn.

[SPEAKER_01]: My daughter-in-law's mom.

[SPEAKER_06]: My daughter-in-law's mom.

[SPEAKER_01]: I don't know.

[SPEAKER_01]: You never call her.

[SPEAKER_01]: She told me.

[SPEAKER_01]: You never call her.

[SPEAKER_01]: You never call her.

[SPEAKER_01]: Great cook.

[SPEAKER_01]: And really with pastries and baked goods and stuff.

[SPEAKER_01]: And when you told me we're making this, I got all excited because for Butchie's birthday, she made this.

[SPEAKER_01]: And it was...

Oh, wish.

[SPEAKER_02]: That never happened.

[SPEAKER_01]: You really never had this.

[SPEAKER_01]: I don't think I have.

[SPEAKER_01]: I'm excited.

[SPEAKER_01]: Well, you're going to have it.

[SPEAKER_01]: You're going to have it.

[SPEAKER_02]: I love Apple anything.

[SPEAKER_02]: I mean, I never considered the Apple to use tie, but this, I just think this is so great.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: So you want to mix your, um, what is that?

[SPEAKER_02]: It was in the egg.

[SPEAKER_06]: It was in the O's, the egg, a goober, um, that keeps showing up, but that's really annoying.

[SPEAKER_02]: It's just, um, like, why was I supposed to shit?

[SPEAKER_02]: Oh, no.

[SPEAKER_06]: Yeah, it was almost a chick.

[SPEAKER_06]: Oh, see me baking?

[SPEAKER_06]: Yeah.

[SPEAKER_06]: You see it?

[SPEAKER_06]: But everyone's the wild one.

[SPEAKER_06]: I do that.

[SPEAKER_06]: It comes into...

RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR [SPEAKER_02]: Okay, for those of you who are listening, Clinton is looking for the little ground spec that was in the egg and the eggs that he has beaten.

[SPEAKER_02]: Did you see it?

[SPEAKER_02]: Did you see it?

[SPEAKER_02]: I saw it when you cracked the egg.

[SPEAKER_02]: God, let's go and let it go.

[SPEAKER_02]: Why did you let me do that?

[SPEAKER_02]: Guys, let's park.

[SPEAKER_02]: There it is.

[SPEAKER_02]: Oh, okay.

[SPEAKER_06]: There it is.

[SPEAKER_06]: I got it.

[SPEAKER_06]: Oh my god.

[SPEAKER_06]: Oh, it was a little piece of shell.

[SPEAKER_06]: Oh, I told you.

[SPEAKER_06]: I always grab eggs when I crack them on camera every single time.

[SPEAKER_06]: That's okay.

[SPEAKER_06]: I don't care.

[SPEAKER_06]: That's okay.

[SPEAKER_06]: I'm still going.

[SPEAKER_06]: Yeah, you're fine.

[SPEAKER_06]: Everybody ate me on the water.

[SPEAKER_06]: I'm a fake.

[SPEAKER_06]: It's all a fake and a prawn.

[SPEAKER_06]: Doesn't feel like it's fucked through at all.

[SPEAKER_06]: Can you imagine a bike ride?

[SPEAKER_06]: When was the last time you really wanted to cry in public?

[SPEAKER_02]: It was about two weeks ago.

[SPEAKER_06]: Is that a good thing to be a sad story of it?

[SPEAKER_02]: No, it was because I was supposed to interview for an A-Brout, and they told me right before five minutes before that I wasn't going to because I didn't want to do it.

[SPEAKER_02]: I really wanted to cry because I had been a whole week into it.

[SPEAKER_01]: I was super excited.

[SPEAKER_01]: I recently, I got pretty choke on public.

[SPEAKER_01]: I wasn't public public, but I was doing it.

[SPEAKER_01]: It was Jacopo-Pen's 9th birthday, and we were doing a 9th birthday dinner for Jacopo at the restaurant Lola, it was the restaurant now as Cordalea, formerly Lola.

[SPEAKER_01]: And it was the first time I had cooked in that kitchen, you know, since we closed the restaurant after 25 years.

[SPEAKER_01]: And we were talking, I was talking to the staff before, like a [SPEAKER_01]: the dinner and and the staff was the restaurant is wonderful.

[SPEAKER_01]: The chef Vinnie is great of winning all these words.

[SPEAKER_01]: I'm so happy for him.

[SPEAKER_01]: But I like started talking to them and then Frankie, my GM at Angeline, but who has worked for Liz and I for 30 years.

[SPEAKER_01]: 30 plus 30 years before we've had all known restaurant work together.

[SPEAKER_01]: He was in Atlantic City of Angeline and I'm talking to their staff and out of the corner of my eye I see him walk into the room and he ran Lola, you know, like, yeah, it's like I wasn't going to miss it.

[SPEAKER_01]: He didn't tell us he was coming [SPEAKER_01]: And I just broke down.

[SPEAKER_01]: I just completely broke down.

[SPEAKER_01]: Oh, I'm all.

[SPEAKER_01]: I'm all.

[SPEAKER_01]: Oh, yeah.

[SPEAKER_01]: Not fall, but I, yeah, I got very- You're the year it's in the running.

[SPEAKER_01]: Oh, well, I'm Greek.

[SPEAKER_01]: It's a sillier.

[SPEAKER_01]: Yeah, that's why I'm not a big surprise, anybody.

[SPEAKER_01]: But it really choked me up.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: Because it was like- [SPEAKER_01]: he's such an important part of our lives and that you knew how important that was to us and like that he just hit a day off, you got in this car, you drove for me, seen a Cleveland, came for the dinner left the next morning, but that's really good.

[SPEAKER_01]: 10 hours.

[SPEAKER_06]: 10 hours.

[SPEAKER_06]: That's a big commitment.

[SPEAKER_06]: Love it.

[SPEAKER_06]: That's okay.

[SPEAKER_06]: Don't be sorry.

[SPEAKER_06]: I'm going to add a little bit of vanilla to the situation and some milk.

[SPEAKER_06]: Did you know that vanilla extract and vanilla bean paste are about a one to one ratio.

[SPEAKER_06]: So in the, if you, you have one or the other and the recipe calls for one of the other, you just use the same amount.

[SPEAKER_06]: But a vanilla bean is about one and a half teaspoons equivalently of vanilla paste.

[SPEAKER_06]: Okay.

[SPEAKER_06]: Like if you scrape out this.

[SPEAKER_06]: I love this little snack.

[SPEAKER_06]: I fell deep into a vanilla cake hole.

[SPEAKER_06]: Not a cake hole.

[SPEAKER_04]: What do you call that?

[SPEAKER_02]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_06]: I don't even call them.

[SPEAKER_04]: I don't even call them.

[SPEAKER_04]: I don't even call them.

[SPEAKER_04]: I don't even call them.

[SPEAKER_06]: All right, so this I got my egg mixture over here now over here.

[SPEAKER_06]: I've got a little bit of flour I've got a little bit of cinnamon and a little bit of nutmeg now these a lot of invisible cakes You're not have those ingredients in them for some reason, but I like apples with a little bit of cinnamon and a little bit of nutmeg So I not make makes most things better.

[SPEAKER_06]: I feel like [SPEAKER_02]: And I love your adding salt too, because it's the balance of salt.

[SPEAKER_06]: Little pinch of salt.

[SPEAKER_06]: And you don't also keep this in mind.

[SPEAKER_06]: If you're a lot of recipes say unsalted butter, unsalted butter, right?

[SPEAKER_06]: Okay.

[SPEAKER_06]: Well, if they also say unsalted butter and a pinch of salt, then you just maybe don't add as much salt when you're adding the pinch of salt.

[SPEAKER_06]: If you only have salted butter in the past, right?

[SPEAKER_06]: That's my thing.

[SPEAKER_06]: That's my thing.

[SPEAKER_06]: Okay.

[SPEAKER_06]: I just need to mix these together.

[SPEAKER_02]: I love it.

[SPEAKER_06]: You want to fork.

[SPEAKER_06]: There's a fork right behind you.

[SPEAKER_06]: Oh, there is.

[SPEAKER_06]: Right in the drawer right behind you.

[SPEAKER_06]: That's forks in there.

[SPEAKER_06]: Go fork.

[SPEAKER_06]: Well, shoot.

[UNKNOWN]: We [SPEAKER_06]: And also just keep in mind, you always want to mix your dry ingredients like this because otherwise if you don't go to your linda put like a big blob of cinnamon somewhere in your dish.

[SPEAKER_06]: So you get it all mixed up now.

[SPEAKER_06]: Then this goes into this.

[SPEAKER_02]: Yes.

[SPEAKER_06]: Not a big difference with it goes into what?

[SPEAKER_06]: Then it's bad or like it feels almost like a great bad.

[SPEAKER_06]: It is a little bit like a great batter.

[SPEAKER_06]: You'd have to know that you mentioned it.

[SPEAKER_06]: Yeah, and you know that consistency of crepes.

[SPEAKER_06]: Yes.

[SPEAKER_06]: That's that egg you can see.

[SPEAKER_06]: That's what this ends up being like.

[SPEAKER_06]: It holds together the [SPEAKER_06]: Please don't, the whisk with us.

[SPEAKER_06]: Okay, and then we dump our apples into this mixture.

[SPEAKER_02]: I love this so much.

[SPEAKER_06]: Okay, apples going there this is like I said this is about five apples.

[SPEAKER_06]: I did wash my hands before the style of apple Yes, if you do like a mushy apple like a mac and toss or something like it's not gonna work So you want to burn apples.

[SPEAKER_06]: So it'll totally become like just a mush sauce.

[SPEAKER_06]: You want to have the apple that you're Fuji Fuji Fuji I love a Fuji And what the granny Smith you could absolutely do granny Smith to 100% just nothing cosmic crisp [SPEAKER_06]: I've never had one.

[SPEAKER_02]: Yeah, it's a great cooking apple.

[SPEAKER_02]: It doesn't brown as fast and it is tangy and sweet and very crisp.

[SPEAKER_02]: Mm.

[SPEAKER_02]: I'll taste it again.

[SPEAKER_06]: Cosmic, like the Cosmic, crisp, crisp, okay.

[SPEAKER_06]: I like a mackoon.

[SPEAKER_06]: Have you had a mackoon?

[SPEAKER_06]: Yeah, they're delicious.

[SPEAKER_06]: Yeah, yeah.

[SPEAKER_06]: Apple dollars runs so deep.

[SPEAKER_06]: I'm all about the farm stand.

[SPEAKER_06]: I will talk to my farmers all day.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: I'm putting these in a loaf pan and you butter and parchment the loaf pan.

[SPEAKER_06]: That's important because you're going to need these handles on the side to get it out.

[SPEAKER_06]: Got it.

[SPEAKER_06]: And then we just, we just go in with the apples at this point.

[SPEAKER_06]: And you could just go crazy.

[SPEAKER_06]: Just throw this in your mouth.

[SPEAKER_02]: Just rock sand, but with the apples.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: Like what?

[SPEAKER_06]: Like what's that up there?

[SPEAKER_06]: Oh, yeah, a little bit like that.

[SPEAKER_06]: Yeah, but it's that the sweet.

[SPEAKER_06]: Yes.

[SPEAKER_06]: And you don't have to be so precious with the way you're layering them.

[SPEAKER_06]: It's really, I've tried it the precious way.

[SPEAKER_06]: I've tried it the crazy way, crazy, just fine.

[SPEAKER_06]: So just throw them in there.

[SPEAKER_01]: You know, what he says, God or we weren't going to have a cute up show.

[SPEAKER_02]: You know what?

[SPEAKER_02]: It's like, what are your recipes?

[SPEAKER_02]: What's the perspective?

[SPEAKER_02]: Just crazy.

[SPEAKER_06]: Just crazy.

[SPEAKER_06]: Just crazy.

[SPEAKER_06]: Just do it crazy.

[SPEAKER_06]: Um, I will say, when, you know, you just want to press it down from time to time to make sure that they are lying flat because then you get this beautiful slice when you do that.

[SPEAKER_06]: And then I will say, through the last layer, [SPEAKER_06]: I do try to make it look a little bit pretty on top.

[SPEAKER_06]: But then also, you know, me, I've said this a hundred times, I don't have the patience to make my baked goods pretty.

[SPEAKER_01]: You are, for someone who is so put together all the time.

[SPEAKER_01]: I don't know, I don't think I am anymore, but thank you.

[SPEAKER_01]: I feel that most of America myself included believes that you are.

[SPEAKER_01]: And so we're gonna just keep living that way.

[SPEAKER_01]: Live the okay.

[SPEAKER_01]: You don't have patience for some things, cracks me up.

[SPEAKER_01]: It's weird because you appear to be someone that's incredibly patient.

[SPEAKER_06]: I have zero patience for decorating food.

[SPEAKER_06]: I just want to eat it.

[SPEAKER_06]: I don't want to look at my food so much.

[SPEAKER_06]: So I just am like, whatever.

[SPEAKER_06]: I don't care what it looks like, as long as it's delicious.

[SPEAKER_06]: But I know that people, you talk about this all the time.

[SPEAKER_06]: You eat with your eyes, is it look good or not?

[SPEAKER_06]: That's you.

[SPEAKER_06]: That's right.

[SPEAKER_06]: There's a one-year judging-baking competition.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: With your fork.

[SPEAKER_06]: Yeah.

[SPEAKER_03]: Shoot up.

[SPEAKER_06]: All right.

[SPEAKER_06]: If you are laughing, drooling or yelling at us through your screen right now, then you're one of us and we love you for it.

[SPEAKER_01]: So don't just watch in silence, hit that subscribe button on YouTube or follow wherever you're listening.

[SPEAKER_02]: Yeah, that way you don't miss when Clinton starts another bread and cheese crusade.

[SPEAKER_06]: Okay, or when Michael burns something on purpose.

[SPEAKER_06]: Oh, whatever.

[SPEAKER_06]: It's called flavor Clinton.

[SPEAKER_02]: Subscribe, follow, tell a friend, whatever it takes.

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[SPEAKER_06]: The rest of the batter goes on top of this and it just sort of seeps down in between all the apples and turns into this.

[SPEAKER_06]: It's still there.

[SPEAKER_01]: Well, you have to taste it.

[SPEAKER_01]: So I've heard you, when I tasted this, a similar dessert to this the first time, it blew me away.

[SPEAKER_02]: I've never had this before.

[SPEAKER_01]: And what is this?

[SPEAKER_01]: And they said invisible and I'm like, and then when Clinton said he was making it, I'm like, [SPEAKER_02]: Oh, boy.

[SPEAKER_02]: So, you know, I told you all a couple, like a week ago, so that I interviewed your green span of her new book anytime, okay.

[SPEAKER_02]: When she says she does this dessert with grated apples, grits, little bit like it should not work.

[SPEAKER_02]: It's a, and it's some German thing.

[SPEAKER_02]: She's like it should work.

[SPEAKER_02]: But it's like one of these, I mean, this looks like it'll work, but you know when people have these ingredients and you layer them and it's like, why does it work?

[SPEAKER_02]: Why does it have?

[SPEAKER_02]: with apples and right, but I have to try that too.

[SPEAKER_02]: But this is one of those that I really want to try because it's super easy.

[SPEAKER_02]: Are you going to throw it together really quickly?

[SPEAKER_06]: Yeah.

[SPEAKER_02]: I have a high end of this.

[SPEAKER_06]: Okay, what's temp and time?

[SPEAKER_06]: Oh, I can't remember.

[SPEAKER_06]: Nick, remember the brief I sent you?

[SPEAKER_01]: 350 for 30.

[SPEAKER_01]: For 30 minutes.

[SPEAKER_02]: Thanks, Tim.

[SPEAKER_01]: Thanks, Tim.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: Okay, so a couple things will that's happening.

[SPEAKER_01]: and C.K.' [SPEAKER_01]: 's dude.

[SPEAKER_01]: Oh, it's at the over there.

[SPEAKER_01]: It's at the top.

[SPEAKER_06]: Oh, wow.

[SPEAKER_06]: Oh, wow.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: Do you seem to have had patients with this?

[SPEAKER_06]: Well, you know, I have patients for some things and not others.

[SPEAKER_06]: I just, what I'm talking about, I'm talking about.

[SPEAKER_06]: So you lifted out, this is why you need the parchment.

[SPEAKER_06]: Right?

[SPEAKER_06]: Yes.

[SPEAKER_06]: Just out like that, put it on the beautiful.

[SPEAKER_02]: Oh, my gosh, right?

[SPEAKER_06]: So pretty.

[SPEAKER_06]: Oh, can you call it?

[SPEAKER_06]: Well, we don't really have a simsive, but we can dust with us, dust it with some...

How about a section of sugar?

[SPEAKER_06]: Pretty, pretty.

[SPEAKER_01]: That is gorgeous.

[SPEAKER_01]: Isn't that nice?

[SPEAKER_01]: But you took a time to make that little...

Oh, that's enough.

[SPEAKER_01]: I mean, now I know you love us.

[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, [SPEAKER_01]: Um, can we play a little game as we're in this?

[SPEAKER_01]: Of course.

[SPEAKER_01]: It's not really.

[SPEAKER_01]: If this is a holiday do or holiday don't.

[SPEAKER_01]: Okay.

[SPEAKER_01]: She has to love it.

[SPEAKER_01]: And I'm, you guys could both answer.

[SPEAKER_01]: So, holidays.

[SPEAKER_01]: Do you bring a gift for the host holiday party?

[SPEAKER_01]: How is this holiday party using those?

[SPEAKER_02]: I think that's a do.

[SPEAKER_02]: I do.

[SPEAKER_06]: Yeah, you know, I have strict rules about host and host just gifts, because if you are hosting a party, right, and somebody gives you something that requires your immediate attention, it's actually rude.

[SPEAKER_06]: So when you're like, it's adult, right?

[SPEAKER_06]: So you're like, here's a bouquet of flowers that I just picked up that are not in a vase or not in water.

[SPEAKER_06]: So now, it's like, oh, thank you.

[SPEAKER_06]: Let me drop everything and find a vase for your flowers.

[SPEAKER_06]: Thanks.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: bring up bring up flowers in a bay so your guest your host can just like put them away somewhere nothing that like has to require attention oh here's this this needs to be reheated in the oven oh you know I brought you this can you put it in the oven at 400 for 10 minutes no so bring a gift just be thoughtful of it and make sure it's not taking up the host time exactly to let them throw the part together I learned that from public health okay do you ever talk about work at a part [SPEAKER_06]: No, that's okay, thank you.

[SPEAKER_06]: I don't have to, what do you think, girl?

[SPEAKER_02]: I feel like I live in DC.

[SPEAKER_02]: Everybody does about work.

[SPEAKER_02]: Oh, that's right.

[SPEAKER_02]: But I don't talk about my work.

[SPEAKER_02]: Unless somebody asks.

[SPEAKER_06]: That's right.

[SPEAKER_06]: Okay, I think it's okay to talk a little bit about work because that's where we spend a lot of our time, right?

[SPEAKER_06]: So we have a lot to talk about, but it's really tricky, right?

[SPEAKER_06]: If somebody does something for a living that you find excruciating or if it's a work party, do you want to be talking about it?

[SPEAKER_06]: Oh, yeah, you know, well, I mean talking shit about your co-workers, their work party is so much fun.

[SPEAKER_01]: So this is not going to be a joke, but you may find joy in making it a joke.

[SPEAKER_01]: Yes.

[SPEAKER_01]: All right.

[SPEAKER_01]: That's all.

[SPEAKER_01]: You know.

[SPEAKER_01]: Go on a party, IRs, VP, but you know, one of my buddies is in town.

[SPEAKER_01]: I'm just gonna bring them along with me.

[SPEAKER_01]: No, that is a solid, no.

[SPEAKER_01]: No, that is so rude.

[SPEAKER_01]: It's so rude.

[SPEAKER_01]: It is.

[SPEAKER_01]: Yes, one of everybody did that.

[SPEAKER_01]: Yeah, it's so rude.

[SPEAKER_01]: I, one of my, and I'm not even gonna say his name's got velvet, but one of my dearest friends.

[SPEAKER_01]: I literally, when I invite him and text him to come to a party, I'm like, this invite is for you.

[SPEAKER_01]: And you have to tell him.

[SPEAKER_01]: You would, Jody Sue is wife.

[SPEAKER_01]: Or you and you would, you would, you would, you would, you would, you would, you would, you would, you would, you would, you would, you would, you would, because he is fake.

[SPEAKER_01]: Like he'll be like, I was out, my saw some friends.

[SPEAKER_01]: You know.

[SPEAKER_06]: So, you know, I lived in Miami for a little while.

[SPEAKER_06]: And for some reason, in Miami, Jenner, for four, would always turn into dinner for ten.

[SPEAKER_06]: Like we had friends down there who would always be like, oh, look, so-and-so is walking down Lincoln Road.

[SPEAKER_06]: Let's invite them over to the dinner.

[SPEAKER_06]: I'm not gonna sit and talk to some asshole.

[SPEAKER_06]: I don't know, like, really?

[SPEAKER_06]: That's, I don't want that, especially if you're hosting a party, then you have somebody you don't know in your house.

[SPEAKER_06]: You're like, are they gonna steal my silverware?

[SPEAKER_06]: Or are they like, drop a doze, and bam, through my name?

[SPEAKER_02]: I don't know, let's drop that because it's like the whole dude drop in, but I think the dude drop in is somebody I know.

[SPEAKER_02]: Yeah, you know what I mean, that's wrong for the table.

[SPEAKER_01]: Yeah, I feel like if I'm inviting someone to a party at my house, it's probably someone that's been to my house.

[SPEAKER_01]: Yes.

[SPEAKER_01]: And someone that I know very close.

[SPEAKER_01]: Yes, right?

[SPEAKER_01]: That's how I feel.

[SPEAKER_06]: It's like, I don't let a lot of people in the industry.

[SPEAKER_01]: And also, if it happens far ahead of time, like, if I called you up and you say, you don't want my sisters in town.

[SPEAKER_01]: Oh, right.

[SPEAKER_01]: Yeah, it's different.

[SPEAKER_01]: Like, you're, you've planned it already.

[SPEAKER_01]: Yeah, yeah.

[SPEAKER_01]: But the day of Adon.

[SPEAKER_01]: Boy, you want to see me get heated fast.

[SPEAKER_06]: That's what I have a question if you're about parties.

[SPEAKER_06]: The Irish exit.

[SPEAKER_06]: Do you tell your guests or your excuse me?

[SPEAKER_06]: Do you tell your host that you're leaving?

[SPEAKER_06]: Or do you just sort of slip away?

[SPEAKER_01]: I think if you don't everything properly leaning up to that, you can slip away.

[SPEAKER_01]: You brought the proper gift.

[SPEAKER_01]: You're very kind or in the party.

[SPEAKER_01]: You talked to everybody.

[SPEAKER_01]: You mingle to the court and like a weirdo.

[SPEAKER_01]: Like then you could do the Irish accent.

[SPEAKER_01]: Yeah.

[SPEAKER_02]: I honestly would come in and say, I'm so happy to be kind of probably going to be leaving a little bit earlier, but I'm not going to say goodbye, but I'm so happy to be.

[SPEAKER_06]: Oh, so you said it early.

[SPEAKER_02]: I said it early, right?

[SPEAKER_06]: I said it up.

[SPEAKER_06]: I am a big.

[SPEAKER_06]: I love to go to a party.

[SPEAKER_06]: Be the best guest I can possibly be at that party.

[SPEAKER_06]: And then I don't want to bring the host down.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: I don't want somebody to come up to me.

[SPEAKER_06]: I have to go.

[SPEAKER_04]: Hi.

[SPEAKER_04]: Hey.

[SPEAKER_06]: And then you're like, OK, I'm in the middle of having a really great time.

[SPEAKER_06]: But by, you know, just leave.

[SPEAKER_06]: Just leave.

[SPEAKER_06]: Just leave.

[SPEAKER_06]: Just go.

[SPEAKER_06]: I mean, if it's a party of six people, then you have to say goodbye to those.

[SPEAKER_01]: Oh, yeah.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: Everyone.

[SPEAKER_01]: Then the call is said, I can leave.

[SPEAKER_01]: There's four of us here.

[SPEAKER_01]: Oh, look.

[SPEAKER_01]: I'm sorry.

[SPEAKER_01]: Yeah.

[UNKNOWN]: Sorry.

[SPEAKER_01]: way, oh yeah, I was going to say, um, so you don't drink.

[SPEAKER_01]: So this is an issue for you.

[SPEAKER_01]: But CK, do you have a free game before a party?

[SPEAKER_01]: Oh, yeah.

[SPEAKER_01]: Do you have a couple cocktails at the house?

[SPEAKER_06]: And do you have a party?

[SPEAKER_06]: I'm going to, if it's a party, I'm like, I might hate all of these people.

[SPEAKER_06]: I'm going to get through a little pre-gen.

Yeah.

[SPEAKER_06]: Yeah, pre-gen.

That's the way you said I want to be properly lubricated.

[SPEAKER_02]: But let me tell you.

[SPEAKER_02]: Tell me the best for you.

[SPEAKER_02]: So that's first of yourself.

[SPEAKER_02]: Sometimes my pre-game is eating, because if I...

Oh yeah.

[SPEAKER_01]: Also you don't have stuff there.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: That's a really good, and also you've got to know the host.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: All right, this is my last one, and I feel this one is so current and now something we never thought about when we were younger.

[SPEAKER_01]: Do you take photos or post photos?

[SPEAKER_01]: Oh, oh.

[SPEAKER_01]: These are great questions.

[SPEAKER_02]: These are really great questions.

[SPEAKER_06]: I don't like having my picture taken at a party.

[SPEAKER_06]: If I'm just trying to have a good time or maybe I've had one too many cocktails, like I don't need you post on that on your freaking Instagram.

[SPEAKER_06]: That's rude.

[SPEAKER_02]: Posting during a party.

[SPEAKER_01]: People do it.

[SPEAKER_01]: Oh, all the time.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: all the time.

[SPEAKER_01]: And there's some people that I know well enough that I know that they would never, like they just wanted to, you know, and I'm fine with that.

[SPEAKER_01]: But there's, but like, I also think if you were, if in a day and age, where people take pictures, like I would prefer to be quite honest, I'm having people over.

[SPEAKER_01]: Here's a basket, throw your phone to your basket, with that choice, and not look at our phones, worry about our phones, take pictures, you don't worry about anything, yeah.

[SPEAKER_01]: But like if someone does take a picture, that person better ask me first, is this cool?

[SPEAKER_01]: Yeah, total is okay to bring us those.

[SPEAKER_01]: Yes.

[SPEAKER_01]: I know.

[SPEAKER_01]: Yeah.

[SPEAKER_06]: When do we get to the be the part of this where did we how did we get to be at this point in society?

[SPEAKER_06]: That's what I'm really trying to say where it's okay to just take a picture of somebody and post it without their permission.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: Like I didn't give you my consent.

[SPEAKER_06]: But that's that's what we live in.

[SPEAKER_06]: Yeah, I don't like it.

[SPEAKER_06]: All right.

[SPEAKER_02]: Like a little scoop of ice cream to go.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: Yes, I would send.

[SPEAKER_06]: I recommend.

[SPEAKER_02]: I want you all to see this.

[SPEAKER_02]: This is new.

[SPEAKER_06]: It's a little cake situation.

[SPEAKER_02]: Yes.

[SPEAKER_01]: I'm going to call that S-A-S-A-S-A-S-A-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F-F [SPEAKER_01]: Mm-hmm.

[SPEAKER_01]: All right.

[SPEAKER_01]: Just sorry to remember.

[SPEAKER_01]: Delicious.

[SPEAKER_01]: You know why I love it?

[SPEAKER_01]: And this is why I love it the first time around, too.

[SPEAKER_01]: It's not coinedly sweet.

[SPEAKER_01]: Mm-hmm.

[SPEAKER_01]: It's like an apple bomb.

[SPEAKER_01]: Mm-hmm.

[SPEAKER_01]: Did your mouth?

[SPEAKER_01]: You just get all that full-fall, early winter apple flavor.

[SPEAKER_01]: A little bit of the cinnamon and nutmeg.

[SPEAKER_01]: Just kind of permeates it.

[SPEAKER_01]: It is.

[SPEAKER_01]: This is in my, like, from the last time I've ate a twice now.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: And I'm going to put it in my top five favorite dessert.

[SPEAKER_01]: Really?

[SPEAKER_06]: Yeah.

[SPEAKER_06]: It's one of those desserts.

[SPEAKER_06]: You know, when people were making that a row apple rose pie, right?

[SPEAKER_06]: Yeah, a rowish tart.

[SPEAKER_06]: And it takes hours to, like, yeah, I feel that all in and arrange those apples slices.

[SPEAKER_06]: It looks like kettles.

[SPEAKER_06]: Uh-huh.

[SPEAKER_06]: This is, is better.

[SPEAKER_06]: It's like, that's what you wanted that tart to taste like.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: This is what it actually tastes taste like.

[SPEAKER_03]: Yeah.

[SPEAKER_01]: You may have noticed some of the boards in place were using those are all from front gate, including self-prociberial collections.

[SPEAKER_02]: They've got everything from outdoor furniture to decor, to entertaining essentials, all made with quality, comfort, and style in mind.

[SPEAKER_06]: And since most of it is designed in-house, you can't find their pieces anywhere else.

[SPEAKER_06]: Front gate, thanks for making our spread, looks so good.

[SPEAKER_01]: For more information, go to frontgate.com.

[SPEAKER_01]: People, and I've always, I feel this way about a lot of restaurant food too, and like restaurant competitions.

[SPEAKER_01]: Like the reason that you always did good in competition, I always do good in competition.

[SPEAKER_01]: The first thing I think of is how good is this going to taste?

[SPEAKER_01]: Yeah.

[SPEAKER_01]: A lot of chefs and a lot of home cooks.

[SPEAKER_01]: The first thing they think is, what is this going to look like?

[SPEAKER_01]: No.

[SPEAKER_01]: That's like, that's down my list.

[SPEAKER_01]: Like, I can make anything look good.

[SPEAKER_01]: I feel [SPEAKER_01]: No, it's just, I'm going, bring it.

[SPEAKER_01]: Nothing's time, so I guess they didn't care about how food looked.

[SPEAKER_01]: Why?

[SPEAKER_01]: See, yes, it is.

[SPEAKER_01]: No, no, no.

[SPEAKER_01]: The shit out of us, no.

[SPEAKER_01]: We got, we got fan mail.

[SPEAKER_01]: Have lost response.

[SPEAKER_01]: My leg.

[SPEAKER_04]: No, oh.

[SPEAKER_06]: I was like, Nick really doesn't like this drama.

[SPEAKER_06]: Yeah.

[SPEAKER_01]: This is from Emily and for mine.

[SPEAKER_01]: Do you ever get irritated when the producer interrupts you?

[SPEAKER_01]: I'm a bit of a, oh, no way.

[SPEAKER_01]: Sorry, that was my inner voice.

[SPEAKER_01]: I came out loud.

[SPEAKER_01]: What's the most memorable meal you've ever had?

[SPEAKER_01]: Oh, Clinton, you start.

[SPEAKER_06]: I'm gonna say.

[SPEAKER_06]: The most memorable meal I've ever had, as far as like it was in blue my mind, was lobster thermador.

[SPEAKER_06]: When I was like 11 or 12 years old, my grandparents drove us down from San Francisco to Carmel.

[SPEAKER_06]: There was a restaurant called the clam box in Carmel, I believe.

[SPEAKER_06]: And I beg to have lobster thermador.

[SPEAKER_06]: And if you don't know lobster thermador is basically lobster that's been cooked.

[SPEAKER_06]: tossed on a cherry cream sauce, put back in a shell, topped with gray air cheese, and put it under the broiler.

[SPEAKER_06]: It is delicious.

[SPEAKER_06]: And I just remember, like, that was the first time I ever had a meal that blew my mind.

[SPEAKER_06]: How would you guys problem?

[SPEAKER_02]: I went, this was around, I think I was in culinary school, and I went to the frog in the red neck too.

[SPEAKER_02]: Oh, Jimmy!

[SPEAKER_02]: Jimmy's snage, and Richmond of Virginia, [SPEAKER_01]: The restaurant Jimmy's feet and his mentor was John Louis Palette.

[SPEAKER_01]: So Jimmy was the redneck John Louis.

[SPEAKER_02]: The frog.

[SPEAKER_02]: It was so good.

[SPEAKER_02]: And that was the first time that I had a chocolate molten cake.

[SPEAKER_02]: And I remember eating this food and having this experience because before I went to culinary school, I didn't really eat out a lot.

[SPEAKER_02]: I didn't have any money to really eat out a lot.

[SPEAKER_02]: And I was having so many firsts.

[SPEAKER_02]: Wow, food does this.

[SPEAKER_02]: I mean, I felt like you're going, you know, you know, I'm like, you know, I'm like, and I was like, oh my God, I got the giggles over the food.

[SPEAKER_02]: And I sort of doubled down and wanted to do it, but it was at the frog in the red line.

[SPEAKER_02]: Right on the red line, that's fine.

[SPEAKER_01]: Mine was, and this is a very, was very boozy, very fancy, very whatever.

[SPEAKER_01]: But it was, I've never been blown away to this level.

[SPEAKER_01]: And I don't think I ever will be again.

[SPEAKER_01]: Listen, when we opened Mola in 1997, Thomas Keller had a lot of Cleveland connections.

[SPEAKER_01]: He was including quite a bit and he ate at Mola several times.

[SPEAKER_01]: I had an opportunity to pass to the work in front of Mola before it had opened because of some of the Cleveland connections.

[SPEAKER_01]: Thomas had eaten over a couple of times and it kept saying, when are you and Liz coming to French laundry?

[SPEAKER_01]: When are you Liz and Liz coming to French laundry?

[SPEAKER_01]: And this was before French running cookbook was out and Thomas was quite, you know, his famous as he has become since that.

[SPEAKER_01]: And Liz and I for our honeymoon, we got married after Lola was open and everything because we were just too busy.

[SPEAKER_01]: So we get married, we call, I call Thomas and I said we're going to come to Napa.

[SPEAKER_01]: He said here's where you're going to stay.

[SPEAKER_01]: Here's you coming to French to laundry.

[SPEAKER_01]: We go to Napo, we go to San Francisco, we're Day in San Francisco, then we go to Napo.

[SPEAKER_01]: And we go on a French lotter laundry and we sit down and Thomas comes out to the table and he's like, are you guys okay with me just cooking for you?

[SPEAKER_01]: I said, yes, so he goes back in the kitchen.

[SPEAKER_01]: The server goes, who are you?

[SPEAKER_01]: He's never come off the dining room since we opened.

[SPEAKER_01]: We are good.

[SPEAKER_01]: And I said, oh, I've known him for my mother's shaft.

[SPEAKER_01]: We'll love, love, love.

[SPEAKER_01]: He cooked us 40 courses.

[SPEAKER_01]: What?

[SPEAKER_01]: Just wait.

[SPEAKER_01]: So 40 courses, and every Liz and I got each had a different thing every course, and every course was two bites.

[SPEAKER_01]: So you took a bite, and then you passed it, let's pass it, and then I got a bite.

[SPEAKER_01]: So we had, you know, [SPEAKER_01]: 40, 80 different preparations of food over it was like a probably a five hour yeah but like and you know me I'm like I can't sit anywhere for more than six minutes I was absorbed and blown away and like the best part was to do is you know Thomas knew that I smoked so the way the server come would come out go this would be a good time for you to go inside and let's go [SPEAKER_01]: You know, because it's like, like, it's not going to sit in five hours.

[SPEAKER_01]: It's just going to be just a little break.

[SPEAKER_01]: So, and we got back to our little B&B that he had to stay at.

[SPEAKER_01]: And I remember we're walking back.

[SPEAKER_01]: And like, Lola had had some success already.

[SPEAKER_01]: I had been a food and wine best new chef.

[SPEAKER_01]: And you know, feeling good about myself.

[SPEAKER_01]: And like, well, no, sweet, no, sweet.

[SPEAKER_01]: Listen, Coach, what's wrong?

[SPEAKER_01]: I'm like, I suck.

[SPEAKER_01]: I'm such a fan of nobody was like this.

[SPEAKER_01]: It just blew it melted my brain.

[SPEAKER_01]: And it was like, I ate in Europe and it Michel of Sarrestra and said, all that stuff, but nothing had blown my mind like like, like, then years later, people of times, colors overrated, I'm like, [SPEAKER_01]: Give me 80 dishes with no repeating ingredient five out because I said we had 80 different 80.

[SPEAKER_01]: That's why it's because 40 each with no repeat.

[SPEAKER_01]: I mean, I'm sure onions, whatever, but no repeating the ingredient.

[SPEAKER_01]: Wow.

[SPEAKER_01]: Wow.

[SPEAKER_01]: It just, it still was the greatest dining experience I have ever had in my life.

[SPEAKER_01]: It just, it blew me away.

[SPEAKER_01]: Just blew me away and it made me realize how [SPEAKER_01]: powerful and thoughtful.

[SPEAKER_01]: Like food can be when it just doesn't it's such a high level.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: No.

[SPEAKER_02]: I mean, that's amazing.

[SPEAKER_06]: That's amazing.

[SPEAKER_06]: That makes my French laundry story really pale in comparison.

[SPEAKER_06]: I went to French laundry with Damon.

[SPEAKER_06]: Early on in our relationship at the height of my whatnot to wear a fame when I couldn't walk down the street without being attacked by mobs of young women.

[SPEAKER_06]: And we're sitting there at French laundry having this wonderful dinner, and I see these flashes going off.

[SPEAKER_06]: And I'm like, Damon, I can't even believe people are taking my picture right now.

[SPEAKER_06]: This is so rude.

[SPEAKER_06]: And so he turns around he goes, you know, taking pictures of you, taking pictures of their food.

[SPEAKER_04]: Oh my god, that's a great story.

[SPEAKER_06]: It was before like people were really posting on the internet.

[SPEAKER_06]: They're food pictures, so it was like the first time I ever see it.

[SPEAKER_06]: Oh, they're really, don't they, don't they see them sitting right here?

[SPEAKER_01]: But like what I, I mean, that was like, I don't know what you, I was, I don't know if people really didn't have care.

[SPEAKER_01]: I was 1998 when the janitor went there.

[SPEAKER_01]: Oh, yeah.

[SPEAKER_01]: For that flip.

[SPEAKER_01]: And you didn't take pictures with your flip boat, I mean, I don't know.

[SPEAKER_01]: I don't know.

[SPEAKER_06]: I don't know.

[SPEAKER_06]: I don't know.

[SPEAKER_06]: I don't look for it.

[SPEAKER_06]: Larry, okay.

[SPEAKER_06]: Guys, what a fun week.

[SPEAKER_06]: This is bad.

[SPEAKER_06]: We still got our giveaway.

[SPEAKER_06]: I know.

[SPEAKER_06]: I'm just saying it's just been a great week.

[SPEAKER_02]: It's been such a great week.

[SPEAKER_02]: So much fun.

[SPEAKER_02]: And this, I think this giveaway will sort [SPEAKER_02]: let you know how much we love you all.

[SPEAKER_02]: And this is a big one.

[SPEAKER_06]: This is a big one.

[SPEAKER_02]: And this is, I mean, I also feel like on the heels of the holidays as it is rolling out right now.

[SPEAKER_02]: This is the care way baking set.

[SPEAKER_03]: This is no show.

[SPEAKER_06]: And guess, it comes with a loaf pan that you can make this invisible apple cake in.

[SPEAKER_06]: But it also has square pans, a round pan.

[SPEAKER_06]: She pans.

[SPEAKER_01]: She pans, it's got muffin tins.

[SPEAKER_01]: I can't wait.

[SPEAKER_01]: We want to think our way again.

[SPEAKER_01]: They've been really great to us and like not only giving us things for the show but also things to give out as well and like great gifts.

[SPEAKER_01]: Nick, I think could you play fan mail again because I feel this is such a great, you know, well fan mail.

[SPEAKER_01]: Yeah, I know, but you should dance and sell it.

[SPEAKER_01]: Oh, yeah.

[SPEAKER_01]: It's also.

[SPEAKER_02]: You got to give away.

[SPEAKER_01]: I don't know what pride it need to do, but I just want to do what you do.

[SPEAKER_01]: I'm like, what's up, dude?

[SPEAKER_01]: Yeah.

[SPEAKER_01]: Guys, you guys are both going to be a traction tomorrow.

[SPEAKER_01]: You know, like, everything's fun and games on Friday.

[SPEAKER_01]: I can't wait to see how you do it tomorrow.

[SPEAKER_02]: Okay, close and get it.

[SPEAKER_06]: Oh, I'm going in, okay.

[SPEAKER_06]: Going in deep, the winner is Vicki L from Highland or Highland, Indiana.

[SPEAKER_04]: Oh, I let me out of it.

[SPEAKER_01]: Yeah.

[SPEAKER_01]: So you have happy holidays to you, happy cooking, happy baking.

[SPEAKER_01]: Yeah, you can make a look.

[SPEAKER_01]: Look at what you get right here.

[SPEAKER_01]: You can make Clintons invisible apple cake.

[SPEAKER_06]: There you go.

[SPEAKER_06]: You can do it.

[SPEAKER_02]: You know why you can make Clintons invisible apple cake, because this is not invisible.

[SPEAKER_02]: This all here is yours.

[SPEAKER_06]: It is yours.

[SPEAKER_06]: Just a reminder, anybody listening or watching right now, subscribe, subscribe.

[SPEAKER_06]: Hit the button, hit the button, subscribe for our YouTube channel and or just wherever you listen to your podcast.

[SPEAKER_06]: Next week, we have all sorts of holiday episodes for you.

[SPEAKER_01]: It's okay.

[SPEAKER_01]: I know that I'm at the head of the table today, but I always like your best when you take us out.

[SPEAKER_06]: No, thanks so.

[SPEAKER_06]: All right, it's time for us to go.

[SPEAKER_06]: Thanks for watching.

[SPEAKER_06]: Cheer up.

[SPEAKER_00]: Thanks for watching ChewDup, and thanks to our sponsors for making the show possible.

[SPEAKER_00]: Kossomar Club, Karaway, front gate, and special thanks to canopy by Hilton for supporting our show.

[SPEAKER_00]: New episodes drop every Monday, Wednesday, and Friday.

[SPEAKER_00]: To subscribe, snag recipes, and dig into all the extra fun, head to ChewDupShow.com, or watch and click subscribe on YouTube or wherever you get your podcasts.

[SPEAKER_00]: Now go make a mess in your own kitchen.