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1
00:00:04,169 --> 00:00:05,219
[Selena Gomez's "Bad Liar"]
2
00:00:06,000 --> 00:00:08,000
- Time for cooking.
3
00:00:08,019 --> 00:00:10,000
Hey, it's Selena.
4
00:00:10,019 --> 00:00:13,000
And I'm finally getting
the hang of cooking at home.
5
00:00:13,019 --> 00:00:14,199
♪ ♪
6
00:00:14,220 --> 00:00:17,129
But that doesn't mean
I still don't need help.
7
00:00:17,149 --> 00:00:18,190
[doorbell rings]
8
00:00:18,210 --> 00:00:20,109
Grocery time.
Raquelle, you wanna help?
9
00:00:20,129 --> 00:00:22,010
- Yeah.
- Oh, this is great.
10
00:00:22,030 --> 00:00:23,120
It's just two.
- Oh, good.
11
00:00:23,140 --> 00:00:24,230
- Luckily, I'm working
with some
12
00:00:25,010 --> 00:00:26,050
of the best chefs
in the country,
13
00:00:26,070 --> 00:00:27,219
and they've agreed to teach me
14
00:00:28,000 --> 00:00:30,059
my way around my own kitchen.
15
00:00:30,079 --> 00:00:33,020
We have cheam creese,
which is bomb.
16
00:00:33,039 --> 00:00:35,070
We have--
- Cream cheese?
17
00:00:35,090 --> 00:00:36,149
- What did I say?
I said something.
18
00:00:36,170 --> 00:00:37,189
- [laughs]
You said, "Chee cream."
19
00:00:37,210 --> 00:00:39,079
[laughter]
20
00:00:39,100 --> 00:00:41,030
- They're at home,
and I'm at home,
21
00:00:41,049 --> 00:00:44,000
and we're gonna make
a meal together apart.
22
00:00:44,020 --> 00:00:46,060
- I'm hungry today.
Are you?
23
00:00:46,079 --> 00:00:48,140
- Well, I'm hungry every day.
- [laughs]
24
00:00:48,159 --> 00:00:51,020
- "Selena + Chef,"
final episode.
25
00:00:51,039 --> 00:00:53,020
♪ Oh, I'm tryin', I'm tryin',
I'm tryin' ♪
26
00:00:53,039 --> 00:00:54,179
♪ I'm tryin', I'm tryin' ♪
27
00:00:54,200 --> 00:00:57,060
♪ Oh, tryin', I'm tryin',
I'm tryin' ♪
28
00:00:57,079 --> 00:01:00,030
♪ With my feelings on fire ♪
29
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Hi, Graham.
30
00:01:01,079 --> 00:01:02,130
- How are you?
31
00:01:02,149 --> 00:01:03,130
- I'm doing great.
32
00:01:03,149 --> 00:01:04,159
How are you doing?
33
00:01:04,180 --> 00:01:06,230
- Yeah, I'm super psyched
34
00:01:07,010 --> 00:01:08,159
to be doing that kind of stuff.
35
00:01:09,099 --> 00:01:11,159
- Today I'm working
with Chef Graham Elliot.
36
00:01:11,180 --> 00:01:14,109
Graham has received
two MICHELIN stars
37
00:01:14,129 --> 00:01:16,069
and has been nominated
multiple times
38
00:01:16,090 --> 00:01:17,219
for the James Beard Award,
39
00:01:18,000 --> 00:01:21,000
and he's judged
several culinary competitions.
40
00:01:21,019 --> 00:01:22,140
Now he's gonna cook with me,
41
00:01:22,159 --> 00:01:24,219
and I couldn't be
more excited.
42
00:01:26,010 --> 00:01:27,090
Well, I'm gonna introduce you
43
00:01:27,109 --> 00:01:29,019
to some of my best friends.
44
00:01:29,039 --> 00:01:30,010
Here's Theresa.
45
00:01:30,030 --> 00:01:31,079
- Hi.
- Hi.
46
00:01:31,099 --> 00:01:33,060
- This is Raquelle.
- Hi, Graham.
47
00:01:33,079 --> 00:01:34,189
- How are you?
- And this is Paige.
48
00:01:34,210 --> 00:01:36,020
- Hi, Graham.
- Hey, Paige. How are you?
49
00:01:36,039 --> 00:01:37,159
- We're excited
to cook with you.
50
00:01:37,180 --> 00:01:39,030
- Thank you.
Yeah, this is gonna be fun.
51
00:01:39,049 --> 00:01:40,229
This is, you know,
kind of doing dishes
52
00:01:41,009 --> 00:01:42,180
that I'm sure
you've seen before
53
00:01:42,200 --> 00:01:44,099
but putting a little spin
on it.
54
00:01:44,120 --> 00:01:46,189
I kind of--that's the way
that I like to cook, you know?
55
00:01:46,210 --> 00:01:49,030
- I can't wait. What are you
gonna teach us today?
56
00:01:49,049 --> 00:01:51,120
- I'm gonna be doing
what I call the GrahamBurger.
57
00:01:51,140 --> 00:01:53,079
Any way you can throw
your name on something
58
00:01:53,099 --> 00:01:55,099
to make yourself feel better
about the food you cook
59
00:01:55,120 --> 00:01:57,039
is what I do.
- I love that.
60
00:01:57,060 --> 00:01:59,170
- You know, music, painting,
art, dance, cooking:
61
00:01:59,189 --> 00:02:01,030
it's all a form of expression,
62
00:02:01,049 --> 00:02:02,159
and you always wanna find
your own voice
63
00:02:02,180 --> 00:02:03,170
and do your own thing.
64
00:02:03,189 --> 00:02:05,140
- Graham daddy.
65
00:02:05,159 --> 00:02:09,009
- And the other thing is
a deconstructed Caesar salad.
66
00:02:09,030 --> 00:02:11,000
You've got romaine.
You've got croutons.
67
00:02:11,020 --> 00:02:12,139
You got Parmesan
and dressing.
68
00:02:12,159 --> 00:02:14,139
What if you split those up
individually
69
00:02:14,159 --> 00:02:16,129
and found a way
to make them very unique?
70
00:02:16,150 --> 00:02:18,000
- Oh, interesting.
71
00:02:18,020 --> 00:02:19,030
- We are going to make
72
00:02:19,050 --> 00:02:20,170
the crouton the star, right?
73
00:02:20,189 --> 00:02:21,199
It's the lead singer.
74
00:02:21,219 --> 00:02:23,050
It's the Beyoncé of the salad.
75
00:02:23,069 --> 00:02:24,180
And then you've got
the lettuce
76
00:02:24,199 --> 00:02:25,229
and the anchovy
and the dressing
77
00:02:26,009 --> 00:02:27,069
and Parm
78
00:02:27,090 --> 00:02:29,030
kind of playing
the backup dancer role.
79
00:02:29,050 --> 00:02:31,150
- Awesome. What do you need
for us to do first?
80
00:02:31,170 --> 00:02:33,039
- All right, so the first thing
we're gonna do is,
81
00:02:33,060 --> 00:02:34,180
we are going to make
our Caesar dressing.
82
00:02:34,199 --> 00:02:37,079
So we're gonna get partying
with the blender.
83
00:02:37,099 --> 00:02:39,180
- Okay, I'm gonna get
the blender, guys.
84
00:02:39,199 --> 00:02:40,180
- Go ahead and get out
85
00:02:40,199 --> 00:02:42,159
some garlic, shallot,
86
00:02:42,180 --> 00:02:44,210
parsley, and eggs.
87
00:02:44,229 --> 00:02:47,090
- Shallot, parsley, eggs.
88
00:02:47,110 --> 00:02:48,210
Okay, this is gonna be
a dumb question.
89
00:02:48,229 --> 00:02:50,030
What is--is this a shallot?
- Shallot.
90
00:02:50,050 --> 00:02:51,129
This is a shallot, right?
91
00:02:51,150 --> 00:02:53,000
- That is a shallot.
92
00:02:53,020 --> 00:02:55,199
So similar to an onion
but a little sweeter.
93
00:02:55,219 --> 00:02:57,129
- Okay, all right.
- So we'll start our dressing.
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00:02:57,150 --> 00:02:59,229
We're gonna get some parsley.
- Check.
95
00:03:00,009 --> 00:03:01,069
- Let's go ahead and just
96
00:03:01,090 --> 00:03:03,030
chop up some of that.
- Okay.
97
00:03:03,050 --> 00:03:05,050
- And again, because
it's gonna get blended,
98
00:03:05,069 --> 00:03:06,219
we don't really care
what it looks like.
99
00:03:07,000 --> 00:03:09,080
We just wanna make sure
that it's chopped up enough
100
00:03:09,099 --> 00:03:12,020
that it's not gonna get stuck
in the blade in the blender.
101
00:03:12,039 --> 00:03:13,030
- Right.
102
00:03:13,050 --> 00:03:14,159
- I'm gonna grab a little bowl.
103
00:03:14,180 --> 00:03:16,069
We're just gonna crack,
104
00:03:16,090 --> 00:03:18,199
like, three egg yolks
into the blender.
105
00:03:18,219 --> 00:03:20,210
So I just got the bowl
106
00:03:20,229 --> 00:03:22,090
to let the egg whites
drop into.
107
00:03:22,110 --> 00:03:24,009
- Okay.
108
00:03:24,030 --> 00:03:25,099
- Dude, you're such
a good egg cracker.
109
00:03:25,120 --> 00:03:26,210
- Oh!
- Well, actually, you know,
110
00:03:26,229 --> 00:03:28,039
she got a little shell
in there.
111
00:03:28,060 --> 00:03:29,129
- No, this isn't
what we're using.
112
00:03:29,150 --> 00:03:31,020
- Oh.
- We're using this.
113
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- Selena, full disclosure.
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I do love the show
115
00:03:33,159 --> 00:03:35,060
and the fact that you're
actually cooking
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as opposed to sitting back,
117
00:03:36,219 --> 00:03:39,009
telling your friends
what they need to do.
118
00:03:39,030 --> 00:03:41,099
- Oh, don't worry.
I will be doing that too.
119
00:03:41,120 --> 00:03:42,129
[laughter]
120
00:03:42,150 --> 00:03:44,120
Kidding.
We're a family unit.
121
00:03:44,139 --> 00:03:45,180
- So true.
122
00:03:45,199 --> 00:03:47,000
- Throw some of that
chopped parsley
123
00:03:47,020 --> 00:03:48,039
into the blender.
124
00:03:48,060 --> 00:03:49,150
- Just some of it
or all of it?
125
00:03:49,170 --> 00:03:51,090
- Let's say a handful.
- Okay.
126
00:03:51,110 --> 00:03:54,039
- 'Cause I'm sure you and I
have the same size hands.
127
00:03:54,060 --> 00:03:55,150
So it's totally good.
[laughter]
128
00:03:55,170 --> 00:03:57,159
- That's literally
what I was thinking about.
129
00:03:57,180 --> 00:04:01,090
- All right, now I'm going
to get the shallot,
130
00:04:01,110 --> 00:04:02,159
cut it in half.
131
00:04:02,180 --> 00:04:04,039
- Do I need to peel it?
132
00:04:04,060 --> 00:04:05,050
- Yes.
- Okay.
133
00:04:05,069 --> 00:04:06,110
- Here's a question.
134
00:04:06,129 --> 00:04:08,080
If you had to do
another "Selena +,"
135
00:04:08,099 --> 00:04:10,060
what would the other thing be?
136
00:04:10,080 --> 00:04:11,199
- Oh!
Um...
137
00:04:11,219 --> 00:04:14,039
let's see.
- "Selena and Plumbing"?
138
00:04:14,060 --> 00:04:17,139
- I would say
"Selena and Graffiti."
139
00:04:17,160 --> 00:04:19,110
both: Ooh.
- [laughs]
140
00:04:19,129 --> 00:04:21,149
- Wow.
- That was such a good answer.
141
00:04:21,170 --> 00:04:23,029
- Just, like, Selena
graffitiing all over LA.
142
00:04:23,050 --> 00:04:24,100
- You're going
through a rebellious phase
143
00:04:24,120 --> 00:04:25,110
or something.
144
00:04:25,129 --> 00:04:27,009
- I've always wanted to learn.
145
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And it's awesome.
146
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- That's really cool.
Okay.
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So you got your shallot
in there,
148
00:04:31,189 --> 00:04:32,230
and then go ahead and chop up,
149
00:04:33,009 --> 00:04:35,029
like, two garlic cloves.
150
00:04:36,129 --> 00:04:38,139
- Oh!
- Oh, my God!
151
00:04:38,159 --> 00:04:39,180
That was so aggressive.
152
00:04:39,199 --> 00:04:40,189
- Sorry.
[laughs]
153
00:04:40,209 --> 00:04:42,029
- I'll get a fresh one.
154
00:04:42,050 --> 00:04:43,069
- You have so much strength
155
00:04:43,090 --> 00:04:44,110
you didn't even know.
156
00:04:44,129 --> 00:04:45,220
[laughter]
- Aww.
157
00:04:46,000 --> 00:04:47,029
- You're just breaking
garlic like--
158
00:04:47,050 --> 00:04:48,040
- Just two?
159
00:04:48,060 --> 00:04:49,149
- Yeah, so two cloves.
160
00:04:49,170 --> 00:04:50,230
- Okay.
And then pop them in?
161
00:04:51,009 --> 00:04:52,129
- Yup.
- All righty.
162
00:04:52,149 --> 00:04:53,199
- Yummy.
163
00:04:53,220 --> 00:04:56,079
- Now go ahead
and see if you can find
164
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Dijon mustard.
165
00:04:57,199 --> 00:04:59,120
- I'll get it.
- I will find--thanks, Paige.
166
00:04:59,139 --> 00:05:01,000
- And we'll just do,
167
00:05:01,019 --> 00:05:03,110
yeah, like, 1/2 tablespoon.
168
00:05:03,129 --> 00:05:05,199
About that much, you know?
- All right.
169
00:05:05,220 --> 00:05:08,040
- Just enough to kind of
give it some flavor
170
00:05:08,060 --> 00:05:10,040
and, again, to help it
kind of bind.
171
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Now we'll throw in some--
172
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some Parmesan.
- Okay.
173
00:05:15,019 --> 00:05:17,089
- So I'm gonna throw in...
174
00:05:17,110 --> 00:05:20,079
I don't know;
let's say 2 tablespoons.
175
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- ♪ Parmesan ♪
176
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♪ Where are you? ♪
177
00:05:23,060 --> 00:05:25,009
- Is that the new single
you're working on?
178
00:05:25,029 --> 00:05:26,029
- Yeah.
[laughter]
179
00:05:26,050 --> 00:05:27,089
- I like that one.
180
00:05:27,110 --> 00:05:28,139
That's gonna be a hit.
181
00:05:28,160 --> 00:05:30,040
- Oh, no.
Do you have to grate it?
182
00:05:30,060 --> 00:05:31,069
- Yeah, so you can just
take the cheese,
183
00:05:31,089 --> 00:05:32,159
grate it in there.
184
00:05:32,180 --> 00:05:35,009
- Selena, imagine, like,
after "Selena + Chef,"
185
00:05:35,029 --> 00:05:38,009
you just start releasing, like,
songs based off of food.
186
00:05:38,029 --> 00:05:41,000
- I see a whole food album
in the future.
187
00:05:41,019 --> 00:05:42,189
- Honestly, your fans
are so loyal.
188
00:05:42,209 --> 00:05:44,090
I feel like
it would still sell.
189
00:05:44,110 --> 00:05:48,040
- I have to say that my fans
are pretty awesome.
190
00:05:48,060 --> 00:05:50,090
They're, like,
the best people ever.
191
00:05:50,110 --> 00:05:51,100
- Yup.
192
00:05:51,120 --> 00:05:52,170
- And now we're gonna go ahead
193
00:05:52,189 --> 00:05:55,009
and put this
over on the blender.
194
00:05:55,029 --> 00:05:57,159
And we're gonna start it
on the slowest speed.
195
00:05:57,180 --> 00:06:00,040
And then we will start
trickling in
196
00:06:00,060 --> 00:06:02,160
some of the olive oil
as it's blending.
197
00:06:02,180 --> 00:06:04,069
- Here we go.
198
00:06:04,089 --> 00:06:05,220
[blender whirring]
199
00:06:06,000 --> 00:06:07,089
- As long as it's blending
200
00:06:07,110 --> 00:06:08,209
and moving with the blade,
201
00:06:08,230 --> 00:06:11,009
then you can start drizzling in
the olive oil,
202
00:06:11,029 --> 00:06:13,069
and it'll start emulsifying.
203
00:06:13,089 --> 00:06:15,209
- So how's this looking?
- Is it blending?
204
00:06:16,000 --> 00:06:17,060
- It's looking beautiful.
both: Yeah.
205
00:06:17,079 --> 00:06:19,040
- Oh. Gorgeous.
206
00:06:19,060 --> 00:06:21,129
Beautiful.
- Perfect.
207
00:06:21,149 --> 00:06:25,170
- And do you have
the can of anchovies?
208
00:06:25,189 --> 00:06:26,199
- Yes.
209
00:06:26,220 --> 00:06:28,029
Oh, boy.
210
00:06:28,050 --> 00:06:30,139
- So wanna open those
and put in, like,
211
00:06:30,160 --> 00:06:31,189
two fillets.
212
00:06:31,209 --> 00:06:33,230
- Okay.
213
00:06:34,009 --> 00:06:36,090
Oh, my gosh.
Why?
214
00:06:36,110 --> 00:06:37,139
- It smells bad?
215
00:06:37,159 --> 00:06:39,100
- What is it?
- Ish, babe.
216
00:06:39,120 --> 00:06:40,170
- If you don't have
any anchovies,
217
00:06:40,189 --> 00:06:42,060
you can just use cat food.
218
00:06:42,079 --> 00:06:43,129
- Yeah.
- Oh!
219
00:06:43,149 --> 00:06:44,220
- I feel like
that's what we're using.
220
00:06:45,000 --> 00:06:47,079
- Ugh.
- I am so funny.
221
00:06:47,100 --> 00:06:49,050
I'll be here all day.
222
00:06:49,069 --> 00:06:50,090
Good job.
223
00:06:50,110 --> 00:06:51,189
Very proud.
- Oh, thank you.
224
00:06:51,209 --> 00:06:53,079
I've got my artichoke...
225
00:06:53,100 --> 00:06:55,019
- Ooh, it stinks.
- [gags]
226
00:06:55,040 --> 00:06:56,120
In there.
227
00:06:56,139 --> 00:06:58,170
And--
- No--you said what?
228
00:06:58,189 --> 00:07:00,050
- I don't know.
I'm gonna blend it.
229
00:07:00,069 --> 00:07:01,189
- You said artichoke.
230
00:07:01,209 --> 00:07:04,009
- You wish it was
an artichoke.
231
00:07:04,029 --> 00:07:05,079
- I know. She's testing me.
- You wish.
232
00:07:05,100 --> 00:07:06,189
- She's trying to change
the dish.
233
00:07:06,209 --> 00:07:08,060
- I would much rather--
234
00:07:08,079 --> 00:07:09,189
- That smell is not an
artichoke; I'll tell you that.
235
00:07:09,209 --> 00:07:12,089
- Turn it on as high
as it can possibly go.
236
00:07:12,110 --> 00:07:15,050
[blender whirring rapidly]
237
00:07:15,069 --> 00:07:16,120
It looks awesome.
238
00:07:16,139 --> 00:07:18,120
- Can I see what yours
looks like?
239
00:07:18,139 --> 00:07:19,180
- What do you think?
240
00:07:19,199 --> 00:07:22,009
- It's a beautiful green.
- Yeah.
241
00:07:22,029 --> 00:07:23,089
- It's looking the same
as Graham's.
242
00:07:23,110 --> 00:07:24,199
- Yeah, looks beautiful.
- Great.
243
00:07:24,220 --> 00:07:26,069
- Now I'm gonna pour mine
into a little bowl.
244
00:07:26,089 --> 00:07:28,040
- Can I get rid
of the anchovies?
245
00:07:28,060 --> 00:07:29,120
- Yes, you can get rid of 'em.
246
00:07:29,139 --> 00:07:30,189
[upbeat music]
247
00:07:30,209 --> 00:07:31,189
- Whoo.
248
00:07:31,209 --> 00:07:33,120
- Oh, it's on my hand.
Yuck.
249
00:07:33,139 --> 00:07:35,060
- Oh, God forbid.
250
00:07:35,079 --> 00:07:37,029
[laughter]
Whoo!
251
00:07:37,050 --> 00:07:40,189
- Now go ahead and get
your mascarpone.
252
00:07:40,209 --> 00:07:42,069
- I'll get it for you.
- Oh, thank you.
253
00:07:42,090 --> 00:07:44,060
- We are going to get
the mixing bowl...
254
00:07:44,079 --> 00:07:46,220
- All righty.
- With a whisk.
255
00:07:47,000 --> 00:07:48,129
- [humming]
256
00:07:48,149 --> 00:07:49,230
Got it.
- Perfect.
257
00:07:50,009 --> 00:07:51,149
The mascarpone, which is, like,
258
00:07:51,170 --> 00:07:53,180
a really, really soft cheese.
259
00:07:53,199 --> 00:07:55,060
- Okay.
- Yup, you got it.
260
00:07:55,079 --> 00:07:58,189
And then pour all of that
into the glass bowl.
261
00:07:58,209 --> 00:08:00,199
- So do the whole thing.
- Yes.
262
00:08:00,220 --> 00:08:04,110
And then half a stick
of the cream cheese.
263
00:08:04,129 --> 00:08:07,079
And this is what we're gonna
put inside our croutons.
264
00:08:07,100 --> 00:08:09,060
- Ooh.
- A little less than that?
265
00:08:09,079 --> 00:08:10,199
- No, that's good. That's half.
That's half, yeah.
266
00:08:10,220 --> 00:08:11,230
- No, that's perfect.
Just the top half.
267
00:08:12,009 --> 00:08:13,029
- Okay.
268
00:08:13,050 --> 00:08:14,160
- And now go ahead
and chop up
269
00:08:14,180 --> 00:08:18,209
half of a shallot
and one whole clove of garlic.
270
00:08:18,230 --> 00:08:20,199
- Okay.
Half a shallot.
271
00:08:20,220 --> 00:08:23,170
- Go ahead and just mince it
as fine as you can.
272
00:08:23,189 --> 00:08:25,170
♪ ♪
273
00:08:25,189 --> 00:08:27,160
- Selena, you're getting
so good, the cutting technique.
274
00:08:27,180 --> 00:08:28,180
- Thanks, babe.
275
00:08:28,199 --> 00:08:30,139
- Yeah.
Looks beautiful.
276
00:08:30,160 --> 00:08:32,039
[knife tapping]
- Beautiful sound.
277
00:08:32,059 --> 00:08:33,200
- I know.
278
00:08:33,220 --> 00:08:35,120
And I love his glasses.
279
00:08:35,139 --> 00:08:38,090
- Yeah, we are big fans
of the glasses.
280
00:08:38,110 --> 00:08:40,019
- Yeah.
- Oh!
281
00:08:40,039 --> 00:08:42,059
You know, 6 billion people
in the world.
282
00:08:42,080 --> 00:08:43,169
You need to stand out somehow.
283
00:08:43,190 --> 00:08:45,210
So I'm like the culinary
Elton John.
284
00:08:45,230 --> 00:08:48,090
[laughter]
- Love that. That's so great.
285
00:08:48,110 --> 00:08:49,220
- Kind of like the reverse
Clark Kent.
286
00:08:50,000 --> 00:08:51,139
If you take 'em off
and walk down the street,
287
00:08:51,159 --> 00:08:53,009
like, no one notices you.
288
00:08:53,029 --> 00:08:54,059
- No one notices you.
- Love that.
289
00:08:54,080 --> 00:08:55,110
- That's epic.
- Okay.
290
00:08:55,129 --> 00:08:56,149
So I have the garlic.
291
00:08:56,169 --> 00:08:58,110
- Yeah, you can throw that
292
00:08:58,129 --> 00:09:00,049
into the mascarpone
cream cheese.
293
00:09:00,070 --> 00:09:01,070
- Okay.
294
00:09:01,090 --> 00:09:03,059
- Use, like, a spatula
295
00:09:03,080 --> 00:09:05,100
and just try to--like this.
296
00:09:05,120 --> 00:09:08,230
Work the bowl and the spat
at the same time
297
00:09:09,009 --> 00:09:12,090
so you're really
incorporating this
298
00:09:12,110 --> 00:09:14,220
so it's thick enough to hold on
to your spatula
299
00:09:15,000 --> 00:09:18,039
but you can still kind of
do this and smear it around.
300
00:09:18,059 --> 00:09:19,210
Is that Chef Paige?
301
00:09:19,230 --> 00:09:21,200
- Paigey's helping me out
on that one.
302
00:09:21,220 --> 00:09:23,019
- Ah.
I love it.
303
00:09:23,039 --> 00:09:24,139
Chef Paige, get in there.
304
00:09:24,159 --> 00:09:27,070
- You got it.
- This is gonna be so yummy!
305
00:09:27,090 --> 00:09:30,100
- Now, pastry bag--
do you have one?
306
00:09:30,120 --> 00:09:33,000
- I actually have one.
- Okay.
307
00:09:33,019 --> 00:09:35,179
This is as pastry
as I'm gonna get
308
00:09:35,200 --> 00:09:37,190
because I absolutely suck
309
00:09:37,210 --> 00:09:39,169
when it comes to baking
and pastries and desserts.
310
00:09:39,190 --> 00:09:40,220
- Okay.
311
00:09:41,000 --> 00:09:43,149
Now I remember
I have to go here.
312
00:09:43,169 --> 00:09:46,059
And then...
313
00:09:46,080 --> 00:09:47,169
put it out?
314
00:09:47,190 --> 00:09:49,190
♪ ♪
315
00:09:49,210 --> 00:09:52,129
[laughter]
316
00:09:52,149 --> 00:09:54,120
♪ ♪
317
00:09:54,139 --> 00:09:55,190
What do I do?
318
00:09:55,210 --> 00:09:59,100
- So roll it down.
319
00:09:59,120 --> 00:10:00,200
♪ ♪
320
00:10:00,220 --> 00:10:02,080
- Yeah, but, like, with--yeah.
321
00:10:02,100 --> 00:10:03,190
Yeah, yeah, yeah, yeah.
322
00:10:03,210 --> 00:10:05,120
And then grab the cone--
grab the cone from this way.
323
00:10:05,139 --> 00:10:07,009
- Yes, exactly.
- Okay.
324
00:10:07,029 --> 00:10:08,230
- So you're basically
just holding on
325
00:10:09,009 --> 00:10:11,129
to the outside of the small tip
at the end
326
00:10:11,149 --> 00:10:13,120
and just pulling it down
so that when you put...
327
00:10:13,139 --> 00:10:15,009
- Oh, she's jumping ahead.
328
00:10:15,029 --> 00:10:17,080
- The filling in, you have it
down at the bottom
329
00:10:17,100 --> 00:10:20,019
instead of all over the bag.
330
00:10:20,039 --> 00:10:21,029
- This is great.
- What?
331
00:10:21,049 --> 00:10:22,220
Am I doing it wrong?
332
00:10:23,000 --> 00:10:25,110
- No, that's it.
Perfect.
333
00:10:25,129 --> 00:10:28,120
- Okay.
- All right.
334
00:10:28,139 --> 00:10:29,210
We're looking good.
335
00:10:29,230 --> 00:10:32,220
And then try to shake it
down to the bottom.
336
00:10:33,000 --> 00:10:34,000
[bag rustling]
337
00:10:34,019 --> 00:10:35,090
Just kind of twist it.
338
00:10:35,110 --> 00:10:37,039
So that's what you
should be looking at.
339
00:10:37,059 --> 00:10:38,090
Like that.
340
00:10:38,110 --> 00:10:40,080
Perfect.
So set that aside.
341
00:10:40,100 --> 00:10:43,200
And now we're gonna get
a nonstick pan...
342
00:10:43,220 --> 00:10:47,049
- Okay.
- And get it on low heat.
343
00:10:47,070 --> 00:10:49,059
And then while that pan
is getting warm,
344
00:10:49,080 --> 00:10:50,210
we're going to go ahead
345
00:10:50,230 --> 00:10:54,139
and make the crouton
brioche Twinkies.
346
00:10:54,159 --> 00:10:55,159
- Yum.
347
00:10:55,179 --> 00:10:57,039
- [stammering]
Wait, wait, wait.
348
00:10:57,059 --> 00:11:00,000
- So you need to find
the loaf of brioche.
349
00:11:00,019 --> 00:11:01,090
- Is it right here?
350
00:11:01,110 --> 00:11:02,210
- Yes.
- Okay.
351
00:11:02,230 --> 00:11:04,200
- So you can see kind of
what I'm gonna do.
352
00:11:04,220 --> 00:11:06,110
- Okay.
353
00:11:06,129 --> 00:11:09,080
[knife tapping]
354
00:11:10,110 --> 00:11:11,200
- Well, I play drums
on 'em first.
355
00:11:11,220 --> 00:11:13,039
But after that...
- Ah.
356
00:11:13,059 --> 00:11:15,129
- Oh.
- You can just take--
357
00:11:15,149 --> 00:11:16,190
take the little end piece off.
358
00:11:16,210 --> 00:11:18,220
- Got it.
- And now go ahead
359
00:11:19,000 --> 00:11:22,059
and cut roughly--
let's say 2 inches.
360
00:11:22,080 --> 00:11:23,220
And now what we're gonna do
is simply
361
00:11:24,000 --> 00:11:26,090
take off the crusts.
362
00:11:26,110 --> 00:11:28,049
- Okay.
This has got to go.
363
00:11:28,070 --> 00:11:30,070
- Those look good;
just cut 'em in half
364
00:11:30,090 --> 00:11:33,009
so that they're that--
this length.
365
00:11:33,029 --> 00:11:35,070
- Okay.
366
00:11:35,090 --> 00:11:37,049
- Yup.
Just like that.
367
00:11:37,070 --> 00:11:39,110
All right, now we're gonna
take our stick of butter.
368
00:11:39,129 --> 00:11:41,009
So this size of a pat.
369
00:11:41,029 --> 00:11:42,090
So yup.
Big chunk.
370
00:11:42,110 --> 00:11:44,210
Place it on the pan
and let it melt.
371
00:11:44,230 --> 00:11:46,049
- Okay.
372
00:11:46,070 --> 00:11:47,230
- And now if you can
get the brioche
373
00:11:48,009 --> 00:11:49,090
into the butter.
374
00:11:49,110 --> 00:11:51,179
- The--the--these.
375
00:11:51,200 --> 00:11:53,159
- Yes, the croutons, yup.
376
00:11:53,179 --> 00:11:55,159
- [laughs]
- Okay.
377
00:11:56,210 --> 00:11:58,110
- Yup, just kind of
spread 'em out.
378
00:11:58,129 --> 00:12:00,139
Let 'em get some color.
379
00:12:00,159 --> 00:12:03,200
Move the pan around.
Make sure they're not stickin'.
380
00:12:03,220 --> 00:12:04,220
- Got it.
381
00:12:05,000 --> 00:12:06,080
- Yeah.
- What do I do now?
382
00:12:06,100 --> 00:12:09,080
- Flip it.
- Yeah, just flip 'em.
383
00:12:10,029 --> 00:12:11,049
- Oh, yeah.
Perfect.
384
00:12:11,070 --> 00:12:13,120
- Yeah, baby.
385
00:12:13,139 --> 00:12:15,019
♪ ♪
386
00:12:15,039 --> 00:12:16,139
- [laughs]
387
00:12:16,159 --> 00:12:18,100
- I'm making this.
- All right.
388
00:12:18,120 --> 00:12:19,200
So I took mine off.
389
00:12:19,220 --> 00:12:22,019
- Wow.
It looks and smells so good.
390
00:12:22,039 --> 00:12:23,149
- So good.
- Good.
391
00:12:23,169 --> 00:12:25,220
Good, good.
Just get, like, a spoon.
392
00:12:26,000 --> 00:12:28,049
And we're gonna use
the back of the spoon
393
00:12:28,070 --> 00:12:33,070
to just kind of poke
two holes into the brioche.
394
00:12:33,090 --> 00:12:35,059
And then you can kind of,
like,
395
00:12:35,080 --> 00:12:36,220
put your pinkie down
in there if you want
396
00:12:37,000 --> 00:12:39,009
to make a little more space.
397
00:12:39,029 --> 00:12:40,169
♪ ♪
398
00:12:40,190 --> 00:12:42,029
- Hot?
- Yeah.
399
00:12:42,049 --> 00:12:44,129
- All right, and now
take your piping bag
400
00:12:44,149 --> 00:12:47,210
and cut maybe 1/2 inch
from the end.
401
00:12:47,230 --> 00:12:50,049
And now you're gonna start--
like,
402
00:12:50,070 --> 00:12:51,210
if this is the crouton,
you're gonna put
403
00:12:51,230 --> 00:12:53,009
all the way to the bottom
404
00:12:53,029 --> 00:12:55,029
and then press and come out.
405
00:12:55,049 --> 00:12:56,129
- Okay.
406
00:12:56,149 --> 00:13:00,019
Press.
- Filling and lifting up.
407
00:13:00,039 --> 00:13:02,009
both: Oh!
408
00:13:02,029 --> 00:13:04,019
- It's kind of like
if you've had those
409
00:13:04,039 --> 00:13:06,029
molten chocolate center
lava cakes
410
00:13:06,049 --> 00:13:08,059
where it looks like a cake
and you open it
411
00:13:08,080 --> 00:13:09,090
and it leaks everything out.
412
00:13:09,110 --> 00:13:10,149
- Yeah.
- Wow.
413
00:13:10,169 --> 00:13:12,029
- It's the same idea
but savory.
414
00:13:12,049 --> 00:13:13,200
And then you also--
imagine you've got
415
00:13:13,220 --> 00:13:16,070
cold, crisp,
beautiful romaine,
416
00:13:16,090 --> 00:13:18,159
so that juxtaposition
of everything
417
00:13:18,179 --> 00:13:20,120
is what I think
makes it so fun.
418
00:13:20,139 --> 00:13:22,200
- Incredible.
- This smells so good.
419
00:13:22,220 --> 00:13:24,210
- So another question:
if you were gonna do
420
00:13:24,230 --> 00:13:26,200
the SelenaBurger,
what would be on it?
421
00:13:26,220 --> 00:13:29,230
- Very thin patty,
422
00:13:30,009 --> 00:13:32,190
extra cheese, pickles,
423
00:13:32,210 --> 00:13:34,200
jalapeños,
424
00:13:34,220 --> 00:13:37,080
onions,
425
00:13:37,100 --> 00:13:40,110
and the buns pressed.
426
00:13:40,129 --> 00:13:41,120
- Ah.
427
00:13:41,139 --> 00:13:42,129
- She really thought
about that.
428
00:13:42,149 --> 00:13:43,149
- I know.
- Yeah.
429
00:13:43,169 --> 00:13:44,169
Maybe a little more or less.
430
00:13:44,190 --> 00:13:45,200
We'll figure it out.
431
00:13:45,220 --> 00:13:48,159
[laughter]
432
00:13:48,179 --> 00:13:50,049
- It's a new thing
that you've created
433
00:13:50,070 --> 00:13:51,220
all on your own.
434
00:13:52,000 --> 00:13:54,090
Well, get ready
for the GrahamBurger.
435
00:13:54,110 --> 00:13:55,169
- Whoo!
- Wow.
436
00:13:55,190 --> 00:13:57,220
- The moment
we've been waiting for.
437
00:13:58,000 --> 00:13:59,009
- So I'm gonna have the bowl
438
00:13:59,029 --> 00:14:00,190
to mix the beef and the pork
439
00:14:00,210 --> 00:14:02,009
to make the patty.
440
00:14:02,029 --> 00:14:03,190
I'm gonna have another bowl
441
00:14:03,210 --> 00:14:06,049
to marinate the red onion.
- Got it.
442
00:14:06,070 --> 00:14:07,120
- A small sauté pan.
443
00:14:07,139 --> 00:14:08,220
You can use another,
like, saucepan
444
00:14:09,000 --> 00:14:10,080
or something if you want.
445
00:14:10,100 --> 00:14:12,149
This is gonna be to make
our roasted garlic,
446
00:14:12,169 --> 00:14:14,000
or garlic confit.
447
00:14:14,019 --> 00:14:15,009
- This one?
448
00:14:15,029 --> 00:14:16,090
- Yeah, perfect.
- Okay.
449
00:14:16,110 --> 00:14:17,139
- First thing that
we're gonna do here,
450
00:14:17,159 --> 00:14:18,230
we're gonna crush our garlic,
451
00:14:19,009 --> 00:14:21,000
and we're gonna get
the cloves out,
452
00:14:21,019 --> 00:14:24,070
put it into that pot
with no fire on it,
453
00:14:24,090 --> 00:14:26,059
and then we're gonna cover it
with oil
454
00:14:26,080 --> 00:14:28,019
and we're gonna let it
poach in that oil
455
00:14:28,039 --> 00:14:29,110
and it's gonna caramelize
456
00:14:29,129 --> 00:14:31,000
and get really, really sweet,
457
00:14:31,019 --> 00:14:33,110
and we're gonna be able
to mush it into the mayo
458
00:14:33,129 --> 00:14:34,190
to make, like, our aioli.
459
00:14:34,210 --> 00:14:36,179
- Oh, yum.
- That's where it's at.
460
00:14:36,200 --> 00:14:38,070
- We will need
10 or 12 cloves.
461
00:14:38,090 --> 00:14:39,159
- Okay.
462
00:14:39,179 --> 00:14:41,200
We're gonna do a little
double time here.
463
00:14:41,220 --> 00:14:44,019
- Coolest thing
about garlic is that
464
00:14:44,039 --> 00:14:48,049
almost every culture and
cuisine in the world uses it.
465
00:14:48,070 --> 00:14:51,059
- That's true; I love garlic,
I mean, anything.
466
00:14:51,080 --> 00:14:53,139
- I feel like we've used garlic
almost every episode.
467
00:14:53,159 --> 00:14:55,120
- So I just have my cloves,
468
00:14:55,139 --> 00:14:56,230
putting it into the pot.
469
00:14:57,009 --> 00:14:59,009
Again, the pot's not on yet.
470
00:15:00,059 --> 00:15:02,179
And now you're gonna cover
the garlic with olive oil.
471
00:15:02,200 --> 00:15:04,149
So you're probably gonna do,
like, 2 cups.
472
00:15:04,169 --> 00:15:06,049
- All righty.
473
00:15:06,070 --> 00:15:09,070
- And now we're gonna put it
on the back burner at low.
474
00:15:10,110 --> 00:15:11,129
Actually, I'm gonna go crazy.
475
00:15:11,149 --> 00:15:12,210
I'm gonna put mine at medium.
476
00:15:12,230 --> 00:15:14,100
- [laughs]
- I'm a daredevil
477
00:15:14,120 --> 00:15:15,200
during this time.
- Living on the edge.
478
00:15:15,220 --> 00:15:17,049
- All right.
So did I.
479
00:15:17,070 --> 00:15:18,080
- All right, next,
480
00:15:18,100 --> 00:15:19,220
let's do our onions
481
00:15:20,000 --> 00:15:22,149
so that they can marinate
while that stuff's cooking.
482
00:15:22,169 --> 00:15:25,210
I'm just taking off the edges
of the onion.
483
00:15:25,230 --> 00:15:28,029
We're gonna end up cutting
into rings
484
00:15:28,049 --> 00:15:29,190
just like we're doing
onion rings.
485
00:15:29,210 --> 00:15:31,059
We're literally gonna go back
486
00:15:31,080 --> 00:15:33,029
and just cut into--
487
00:15:33,049 --> 00:15:36,059
I don't know--
I'd say 1/2 inch rings?
488
00:15:36,080 --> 00:15:38,049
♪ ♪
489
00:15:38,070 --> 00:15:39,159
- Uh-oh.
- Oh, no.
490
00:15:39,179 --> 00:15:41,230
- Uh-oh. What happened?
- Nothing.
491
00:15:42,009 --> 00:15:44,090
I'm very nervous cutting this.
- Knife got stuck.
492
00:15:44,110 --> 00:15:46,129
- Careful of your fingers.
493
00:15:46,149 --> 00:15:48,019
- Okay, I did it.
494
00:15:48,039 --> 00:15:49,230
- Yay!
- Yay!
495
00:15:50,009 --> 00:15:51,200
- Are you scared of the knife?
496
00:15:51,220 --> 00:15:54,120
- No, I just don't know
what to do towards the end.
497
00:15:54,139 --> 00:15:56,029
So when we're chopping things,
I'm like,
498
00:15:56,049 --> 00:15:58,220
"Well, it's getting
really close to my fingers."
499
00:15:59,000 --> 00:16:00,080
- Hey.
I get it.
500
00:16:00,100 --> 00:16:03,039
I've done this
for a long, long time.
501
00:16:03,059 --> 00:16:05,169
And I really don't cut myself,
502
00:16:05,190 --> 00:16:08,000
but I feel like I burn myself.
503
00:16:08,019 --> 00:16:09,210
- Yeah.
That happens too.
504
00:16:09,230 --> 00:16:11,080
- [laughs]
505
00:16:11,100 --> 00:16:13,090
Speaking of which,
the garlic's bubbling.
506
00:16:13,110 --> 00:16:15,159
It's cooking.
Just keep an eye on it.
507
00:16:15,179 --> 00:16:16,200
- Okay.
508
00:16:16,220 --> 00:16:18,120
- It's gonna start
to caramelize.
509
00:16:18,139 --> 00:16:20,049
You'll start to smell it,
and then we can turn it down.
510
00:16:20,070 --> 00:16:22,000
But for right now, we're gonna
take our red onions.
511
00:16:22,019 --> 00:16:24,049
You wanna break apart
all the little rings
512
00:16:24,070 --> 00:16:25,159
so they're individual
little rings.
513
00:16:25,179 --> 00:16:26,220
- Okay.
514
00:16:27,000 --> 00:16:28,120
- Like red onion
hoop earrings.
515
00:16:28,139 --> 00:16:30,159
Now we'll take our olive oil,
516
00:16:30,179 --> 00:16:33,200
and we're just gonna kind of
drizzle it all around.
517
00:16:33,220 --> 00:16:36,009
Toss the olive oil
and onions together
518
00:16:36,029 --> 00:16:38,120
because you want that
to just kind of coat it
519
00:16:38,139 --> 00:16:40,000
so that when we season
with salt and pepper
520
00:16:40,019 --> 00:16:41,210
and other things,
it's gonna stick to it.
521
00:16:42,000 --> 00:16:44,049
So now I will hit it
with the pepper.
522
00:16:44,070 --> 00:16:45,210
Salt, you always
wanna make it rain
523
00:16:45,230 --> 00:16:47,039
so that it's even.
524
00:16:47,059 --> 00:16:48,210
And now I'm gonna use
a little bit
525
00:16:48,230 --> 00:16:51,049
of apple cider vinegar,
like, two capfuls,
526
00:16:51,070 --> 00:16:53,080
and then just set that aside.
527
00:16:53,100 --> 00:16:54,129
- Okay.
528
00:16:54,149 --> 00:16:56,179
- Mayonnaise over there.
- Yup.
529
00:16:56,200 --> 00:16:59,019
- You're gonna just
open that guy up.
530
00:16:59,039 --> 00:17:01,149
I just put two spoonfuls,
so, like, that much.
531
00:17:02,149 --> 00:17:04,130
And now I'm gonna look
at my garlic.
532
00:17:04,150 --> 00:17:06,009
Is yours turning
nice and brown yet?
533
00:17:06,029 --> 00:17:07,099
[garlic sizzling]
534
00:17:07,119 --> 00:17:08,200
- Yeah.
They're black.
535
00:17:08,220 --> 00:17:11,089
- Ooh.
[laughter]
536
00:17:11,109 --> 00:17:14,000
What happened to your culinary
assistants in the back?
537
00:17:14,019 --> 00:17:16,109
- Well...
- Yeah, that's on us.
538
00:17:16,130 --> 00:17:18,089
- We should've been
on garlic duty.
539
00:17:18,109 --> 00:17:20,059
- What do we do?
- Go check--okay, hang on.
540
00:17:20,079 --> 00:17:21,160
- What do you mean it's black?
- It's burning.
541
00:17:21,180 --> 00:17:22,160
One second, one second.
542
00:17:22,180 --> 00:17:23,180
- Yeah, no worries.
543
00:17:23,200 --> 00:17:24,190
Here's the fun thing
544
00:17:24,210 --> 00:17:25,210
is that we have more garlic
545
00:17:25,230 --> 00:17:27,019
and we have more oil.
546
00:17:27,039 --> 00:17:28,130
So we can do this 100 times.
547
00:17:28,150 --> 00:17:30,099
- Ooh, the smoke!
548
00:17:30,119 --> 00:17:32,059
[laughter]
549
00:17:32,079 --> 00:17:33,140
[oil sizzles, pops]
550
00:17:33,160 --> 00:17:35,000
- Oh!
- Oh!
551
00:17:35,019 --> 00:17:39,059
- Oh, my heavens.
552
00:17:39,079 --> 00:17:40,230
- What--you okay?
- Oh, my--
553
00:17:41,009 --> 00:17:43,000
- Oh!
- Sorry.
554
00:17:43,019 --> 00:17:45,099
[laughter]
555
00:17:45,119 --> 00:17:46,220
- That sounded like an animal.
556
00:17:47,000 --> 00:17:48,230
- What--I think the kitch--
I think the sink--
557
00:17:49,009 --> 00:17:50,180
- Did you pour water
into the pot?
558
00:17:50,200 --> 00:17:52,059
- Yeah, and I know
that's a rule
559
00:17:52,079 --> 00:17:54,099
that you never should put
oil in water.
560
00:17:54,119 --> 00:17:55,210
- But the pot is bubbling up.
561
00:17:55,230 --> 00:17:58,059
- Oh, no.
Graham took his glasses off.
562
00:17:58,079 --> 00:18:00,160
[laughter]
- Yeah.
563
00:18:00,180 --> 00:18:02,079
- We're fine.
I made a mistake.
564
00:18:02,099 --> 00:18:03,210
- Hey, I'm just making sure
you're all right.
565
00:18:03,230 --> 00:18:06,069
That's--we learn
in different ways, Selena.
566
00:18:06,089 --> 00:18:07,180
- Thank you.
I appreciate that.
567
00:18:07,200 --> 00:18:08,220
- You're learning
the hard way.
568
00:18:09,000 --> 00:18:10,119
So take, like, you know,
569
00:18:10,140 --> 00:18:12,049
again, six or ten cloves.
570
00:18:12,069 --> 00:18:14,069
Put it in the pan at cold.
571
00:18:14,089 --> 00:18:17,009
And then cover it with oil,
and then turn the heat up.
572
00:18:17,029 --> 00:18:18,150
- Hey, we made a mistake,
573
00:18:18,170 --> 00:18:19,160
and now we're fixing it.
574
00:18:19,180 --> 00:18:20,190
- That's what it's all about.
575
00:18:20,210 --> 00:18:22,059
I wouldn't expect you
576
00:18:22,079 --> 00:18:24,000
to nail this the first time.
577
00:18:24,019 --> 00:18:25,069
We're still moving along.
578
00:18:25,089 --> 00:18:26,150
We have now got the pan
579
00:18:26,170 --> 00:18:28,079
with the garlic in it
580
00:18:28,099 --> 00:18:30,029
with the olive oil,
and that's gonna be on low.
581
00:18:30,049 --> 00:18:31,039
- Yes.
582
00:18:31,059 --> 00:18:33,069
- So I've got a grill pan on.
583
00:18:33,089 --> 00:18:34,190
- Yes, we have one of those.
584
00:18:34,210 --> 00:18:36,079
- And I'm turning it on, like,
medium-high.
585
00:18:36,099 --> 00:18:37,210
So now we're gonna put
the onions on.
586
00:18:37,230 --> 00:18:39,019
- Okay.
- But instead of just dumping
587
00:18:39,039 --> 00:18:40,089
the bowl of onions on there,
588
00:18:40,109 --> 00:18:42,099
I try to, like,
put 'em on nicely.
589
00:18:42,119 --> 00:18:44,180
So yeah,
have 'em look good.
590
00:18:44,200 --> 00:18:45,230
They'll cook more even.
591
00:18:46,009 --> 00:18:47,210
- They're totally sizzling
already.
592
00:18:47,230 --> 00:18:49,210
- That's what mine look like.
How are yours looking?
593
00:18:49,230 --> 00:18:51,230
- Yours look obviously
a lot neater.
594
00:18:52,009 --> 00:18:53,160
- Yeah.
- That's okay.
595
00:18:53,180 --> 00:18:55,039
Let 'em do their thing.
596
00:18:55,059 --> 00:18:56,200
Just let 'em cook
on that side
597
00:18:56,220 --> 00:18:58,200
for, like, another minute,
90 seconds,
598
00:18:58,220 --> 00:19:00,089
and then try to flip 'em over
599
00:19:00,109 --> 00:19:01,230
and let 'em cook
on the other side.
600
00:19:02,009 --> 00:19:03,109
And then we're done.
- Okay.
601
00:19:03,130 --> 00:19:05,049
- The garlic's, like,
almost finished.
602
00:19:05,069 --> 00:19:06,160
- Okay, turn it off
603
00:19:06,180 --> 00:19:07,200
and chop it up
as fine as you can
604
00:19:07,220 --> 00:19:09,000
and fold it into that mayo.
605
00:19:09,019 --> 00:19:10,130
[knife tapping]
606
00:19:10,150 --> 00:19:13,190
- This garlic
smells really good.
607
00:19:13,210 --> 00:19:15,049
- So just take some of that.
608
00:19:15,069 --> 00:19:16,089
Kind of mash it all up
609
00:19:16,109 --> 00:19:18,119
and then fold it
into the mayo.
610
00:19:18,140 --> 00:19:20,180
And then when you put it
into the bowl, the mayo,
611
00:19:20,200 --> 00:19:22,089
you'll just use your spoon
612
00:19:22,109 --> 00:19:23,200
and just kind of
mix it all up.
613
00:19:23,220 --> 00:19:24,200
- Perfect.
614
00:19:24,220 --> 00:19:26,220
- Oh, the onions look delish.
615
00:19:27,000 --> 00:19:28,140
- All right,
so those onions are done.
616
00:19:28,160 --> 00:19:30,089
They're not too hard.
They're not too soft.
617
00:19:30,109 --> 00:19:32,210
They're like baby bear, right?
Right in the middle.
618
00:19:32,230 --> 00:19:36,029
For my burgers, I'm gonna use
a cast iron pan.
619
00:19:36,049 --> 00:19:38,190
And I'm gonna get
another pan warm
620
00:19:38,210 --> 00:19:41,119
so that I can toast off
my burger bun.
621
00:19:41,140 --> 00:19:44,009
- All right, so I'm gonna
put that on what heat?
622
00:19:44,029 --> 00:19:45,200
- Just, like, low to medium.
623
00:19:45,220 --> 00:19:47,220
And so you're gonna get
that serrated knife
624
00:19:48,000 --> 00:19:50,029
and cut the pretzel bun.
625
00:19:51,079 --> 00:19:52,160
- Oh, yeah.
626
00:19:52,180 --> 00:19:54,130
That's a good slice
right there, baby!
627
00:19:54,150 --> 00:19:56,059
- Mm.
Mm-hmm, mm-hmm.
628
00:19:56,079 --> 00:19:57,190
- Now what?
629
00:19:57,210 --> 00:19:59,049
- Just like you're doing
the brioche Twinkies again.
630
00:19:59,069 --> 00:20:00,130
- Okay.
- So throw in some butter.
631
00:20:00,150 --> 00:20:01,230
Just let it cook.
632
00:20:02,009 --> 00:20:03,170
Throw in the bread.
Let it toast.
633
00:20:03,190 --> 00:20:05,039
So I guess what we can do
634
00:20:05,059 --> 00:20:06,180
is, we can get
another bowl out.
635
00:20:06,200 --> 00:20:08,089
And then we can mix
636
00:20:08,109 --> 00:20:11,099
our meat mixture
637
00:20:11,119 --> 00:20:13,000
for our burger patties.
638
00:20:13,019 --> 00:20:14,069
- I'm getting all the meat out
639
00:20:14,089 --> 00:20:15,170
and putting it into a bowl,
correct?
640
00:20:15,190 --> 00:20:18,009
- Yup; I've got
almost equal parts,
641
00:20:18,029 --> 00:20:19,200
like, one package of the beef
642
00:20:19,220 --> 00:20:21,220
and 75% of that pork.
643
00:20:22,000 --> 00:20:23,069
That's kind of what I did.
644
00:20:23,089 --> 00:20:24,180
It's almost, like,
half-and-half.
645
00:20:24,200 --> 00:20:26,049
- Okay.
- We're just gonna take that
646
00:20:26,069 --> 00:20:27,099
and we're gonna kind of
mix it all up
647
00:20:27,119 --> 00:20:28,160
and incorporate it.
648
00:20:28,180 --> 00:20:31,069
- Ah.
This feels good.
649
00:20:31,089 --> 00:20:32,079
- [laughs]
650
00:20:32,099 --> 00:20:33,089
- The proteins and stuff
651
00:20:33,109 --> 00:20:34,150
kind of all turn into one.
652
00:20:34,170 --> 00:20:35,220
And that's gonna help
653
00:20:36,000 --> 00:20:37,150
hold it together
when we cook it
654
00:20:37,170 --> 00:20:40,059
instead of letting it
fall apart and get too crumbly.
655
00:20:40,079 --> 00:20:41,079
- All right.
656
00:20:41,099 --> 00:20:43,019
So now we just make a patty.
657
00:20:43,039 --> 00:20:44,170
- That's right.
- Slap it down.
658
00:20:44,190 --> 00:20:46,019
- And this is, again,
one of those, like,
659
00:20:46,039 --> 00:20:47,099
your preference, right?
660
00:20:47,119 --> 00:20:49,059
You like it nice
and thin and flat?
661
00:20:49,079 --> 00:20:50,130
Go ahead and do that.
662
00:20:50,150 --> 00:20:51,140
All right, so I'm gonna put
663
00:20:51,160 --> 00:20:52,190
my oil in the pan now.
664
00:20:52,210 --> 00:20:54,009
- Okay, I'm gonna put
665
00:20:54,029 --> 00:20:55,059
how much oil in it?
666
00:20:55,079 --> 00:20:56,130
- Like, uh, two capfuls.
667
00:20:56,150 --> 00:20:57,140
So now let's go ahead
668
00:20:57,160 --> 00:20:58,230
and lay 'em in there.
669
00:20:59,009 --> 00:21:01,000
[rock music]
670
00:21:01,019 --> 00:21:02,220
[patties sizzling]
671
00:21:03,000 --> 00:21:04,230
You want it
to get nice and seared
672
00:21:05,009 --> 00:21:07,000
and making that noise.
673
00:21:07,019 --> 00:21:08,069
And at the same time now,
674
00:21:08,089 --> 00:21:10,109
we can kind of go back
and take our bun
675
00:21:10,130 --> 00:21:12,180
and hit both sides
676
00:21:12,200 --> 00:21:14,109
with some of the aioli.
677
00:21:14,130 --> 00:21:17,059
- So I'm just gonna put
a little bit of this on here?
678
00:21:17,079 --> 00:21:19,019
- Yup, so I just did that.
- Yum.
679
00:21:19,039 --> 00:21:20,180
- Yeah, that much, and I'm
using the back of my spoon
680
00:21:20,200 --> 00:21:23,000
to kind of paint it.
681
00:21:23,019 --> 00:21:26,009
All right,
I just flipped my burger.
682
00:21:26,029 --> 00:21:27,059
- Oh!
- Careful.
683
00:21:27,079 --> 00:21:28,170
That might be hot.
684
00:21:28,190 --> 00:21:30,190
- You can tear off
some of the watercress.
685
00:21:30,210 --> 00:21:32,069
And what I do is--you can see
686
00:21:32,089 --> 00:21:33,230
I just tore off a little bit,
687
00:21:34,009 --> 00:21:35,130
and then I kind of lay it out
688
00:21:35,150 --> 00:21:39,000
so I know it's, again,
almost the same diameter
689
00:21:39,019 --> 00:21:40,180
as the bun and the patty.
690
00:21:40,200 --> 00:21:43,009
So that's my patty.
Is yours out?
691
00:21:43,029 --> 00:21:45,089
- Not yet.
One more second.
692
00:21:45,109 --> 00:21:47,019
- It smells good.
693
00:21:47,039 --> 00:21:48,109
It smells like meat.
694
00:21:48,130 --> 00:21:49,130
- Okay.
It's done.
695
00:21:49,150 --> 00:21:50,210
- Awesome.
696
00:21:50,230 --> 00:21:52,230
Now transfer that
over to your board
697
00:21:53,009 --> 00:21:54,049
and take out your Brie.
698
00:21:54,069 --> 00:21:55,160
- My--
- Oh, Brie cheese?
699
00:21:55,180 --> 00:21:56,220
- Brie cheese.
- Yes.
700
00:21:57,000 --> 00:21:58,220
- Ooh, we're having Brie?
- How fun!
701
00:21:59,000 --> 00:22:01,160
- So now we're gonna
go back and cut
702
00:22:01,180 --> 00:22:04,200
literally just, like,
slices maybe that thick.
703
00:22:04,220 --> 00:22:08,019
Just, like, this way.
- Okay.
704
00:22:08,039 --> 00:22:10,160
- So they're gonna look like--
almost like bacon strips.
705
00:22:10,180 --> 00:22:12,000
- Just cut right there.
- You know?
706
00:22:12,019 --> 00:22:14,079
Like, I'm literally slicing
707
00:22:14,099 --> 00:22:17,109
and just laying
the Brie across...
708
00:22:17,130 --> 00:22:19,089
- This is gonna be so yum.
709
00:22:19,109 --> 00:22:20,119
- Okay, I got that.
710
00:22:20,140 --> 00:22:21,140
- Awesome.
711
00:22:21,160 --> 00:22:24,079
Now put your burger
712
00:22:24,099 --> 00:22:25,130
on top with the cheese
713
00:22:25,150 --> 00:22:28,089
and then some of the red onions
714
00:22:28,109 --> 00:22:29,220
on top of that.
715
00:22:30,000 --> 00:22:31,059
Lettuce.
716
00:22:31,079 --> 00:22:34,049
- This looks so good.
I'm really excited.
717
00:22:34,069 --> 00:22:35,079
- Aw, what a beauty.
718
00:22:35,099 --> 00:22:37,130
- Beautiful! Art!
- Wow.
719
00:22:37,150 --> 00:22:38,210
- Here is mine.
720
00:22:38,230 --> 00:22:40,119
- Wow.
- Wow!
721
00:22:40,140 --> 00:22:42,059
- Beautiful.
- It is so good.
722
00:22:42,079 --> 00:22:45,009
- You and I now
can finish the Caesar.
723
00:22:45,029 --> 00:22:46,130
- Okay.
724
00:22:46,150 --> 00:22:47,220
- And then your friends
can cook the next burgers.
725
00:22:48,000 --> 00:22:49,109
- Okay.
- So we have--
726
00:22:49,130 --> 00:22:50,180
we need to make two
for Nana and Papa as well.
727
00:22:50,200 --> 00:22:52,109
So we've got five total.
728
00:22:52,130 --> 00:22:53,230
- We're gonna get
our romaine out.
729
00:22:54,009 --> 00:22:55,170
Let's go ahead and wash 'em.
- Okay.
730
00:22:55,190 --> 00:22:57,079
- So I'm just gonna peel off
731
00:22:57,099 --> 00:22:59,109
the outside, like,
larger leaves.
732
00:22:59,130 --> 00:23:00,180
How many croutons
did you make?
733
00:23:00,200 --> 00:23:02,190
- I made four.
734
00:23:02,210 --> 00:23:04,099
- So let's do four heads,
735
00:23:04,119 --> 00:23:06,029
'cause we're gonna keep
those heads together.
736
00:23:06,049 --> 00:23:08,119
That's kind of what mine
end up looking like.
737
00:23:08,140 --> 00:23:11,019
- Great.
- Take the head of romaine
738
00:23:11,039 --> 00:23:14,059
and snip off that tiny little
brown piece at the bottom
739
00:23:14,079 --> 00:23:16,019
so that it still
stays connected
740
00:23:16,039 --> 00:23:17,089
as a whole head.
741
00:23:17,109 --> 00:23:18,220
- Got it.
742
00:23:19,000 --> 00:23:21,180
- And just kind of, like,
squaring them off a little.
743
00:23:21,200 --> 00:23:24,140
So I just took it
and went like that.
744
00:23:24,160 --> 00:23:25,230
- Okay.
745
00:23:26,009 --> 00:23:27,039
- And that's what
you're gonna keep.
746
00:23:27,059 --> 00:23:28,109
- This is, like, so fun.
747
00:23:28,130 --> 00:23:29,180
- Yeah, no, definitely.
748
00:23:29,200 --> 00:23:31,230
- So now you've got
your dressing.
749
00:23:32,009 --> 00:23:34,190
- Yeah.
- And I've got a paintbrush.
750
00:23:34,210 --> 00:23:36,190
You can use the back
of a spoon also
751
00:23:36,210 --> 00:23:39,000
if you don't have
a paintbrush, but...
752
00:23:39,019 --> 00:23:40,210
- How about this?
- Sure.
753
00:23:40,230 --> 00:23:42,200
So I'm just holding
my lettuce.
754
00:23:42,220 --> 00:23:44,180
I'm brushing it
with the dressing.
755
00:23:44,200 --> 00:23:47,109
Not too much but evenly coated.
756
00:23:47,130 --> 00:23:49,000
- This is fun.
757
00:23:49,019 --> 00:23:51,160
Painting.
- Yeah, exactly.
758
00:23:51,180 --> 00:23:54,019
Now we're gonna grate
with a microplane
759
00:23:54,039 --> 00:23:56,150
some of the Parmesan.
760
00:23:56,170 --> 00:23:58,079
Yup, just let it lay
on the plate,
761
00:23:58,099 --> 00:23:59,160
get nice and fluffy.
762
00:23:59,180 --> 00:24:01,130
So now we hold the bottom
of that romaine,
763
00:24:01,150 --> 00:24:04,049
like, the little knob end
at the bottom.
764
00:24:04,069 --> 00:24:06,099
Hold it over the cheese, and
then take some of the cheese
765
00:24:06,119 --> 00:24:08,190
and just drop
that Parmesan fluff
766
00:24:08,210 --> 00:24:11,079
all over the lettuce.
- Oh, wow.
767
00:24:11,099 --> 00:24:13,029
- That cheese
should be sticking
768
00:24:13,049 --> 00:24:15,200
to the paint dressing
that we did.
769
00:24:15,220 --> 00:24:17,029
- Oh, yums.
770
00:24:17,049 --> 00:24:19,069
- Yummy, yum, yum.
771
00:24:19,089 --> 00:24:20,109
- Take your brioche croutons.
772
00:24:20,130 --> 00:24:21,119
Throw 'em in the microwave
773
00:24:21,140 --> 00:24:23,039
for, like, 15 seconds.
774
00:24:23,059 --> 00:24:24,160
We're just
melting up the middle again
775
00:24:24,180 --> 00:24:26,009
just so they're not cold.
776
00:24:26,029 --> 00:24:27,119
In the meantime,
I'm taking the dressing
777
00:24:27,140 --> 00:24:28,200
and the paintbrush
778
00:24:28,220 --> 00:24:30,160
and I'm just gonna kind of
do some painting,
779
00:24:30,180 --> 00:24:32,079
pretend I'm an artist.
780
00:24:32,099 --> 00:24:33,230
- Oh, my God,
that looks so pretty.
781
00:24:34,009 --> 00:24:35,140
Look at the green.
782
00:24:35,160 --> 00:24:37,079
[whimsical classical music]
783
00:24:37,099 --> 00:24:38,200
- Perfect.
784
00:24:38,220 --> 00:24:41,039
- And you can put
the brioche crouton down
785
00:24:41,059 --> 00:24:42,130
and then the lettuce
on that, yeah.
786
00:24:42,150 --> 00:24:43,180
You feeling good?
You like it?
787
00:24:43,200 --> 00:24:45,069
- Yeah.
It looks great.
788
00:24:45,089 --> 00:24:46,079
- Awesome.
- Very pretty.
789
00:24:46,099 --> 00:24:48,019
- Oh, it looks so pretty.
790
00:24:48,039 --> 00:24:49,119
- Nana, Papa!
791
00:24:49,140 --> 00:24:51,000
- Like a fork-and-knife
Caesar.
792
00:24:51,019 --> 00:24:52,160
So you cut it up
and get a little bit
793
00:24:52,180 --> 00:24:54,180
of the crouton
and the lettuce together.
794
00:24:54,200 --> 00:24:57,039
- Can I try the burger first?
- Do whatever you like.
795
00:24:57,059 --> 00:24:59,029
- Yeah, this episode
is all about how you feel.
796
00:24:59,049 --> 00:25:01,019
- Oh, it's so good.
797
00:25:01,039 --> 00:25:03,009
- Mmm.
798
00:25:03,029 --> 00:25:04,140
Come on, Papa.
799
00:25:04,160 --> 00:25:06,009
- Oh, my Lord.
800
00:25:06,029 --> 00:25:08,029
- I want you to taste
some of this.
801
00:25:08,049 --> 00:25:09,170
This is my Papa, by the way.
802
00:25:09,190 --> 00:25:10,180
- Hey.
How are you, sir?
803
00:25:10,200 --> 00:25:12,059
- How are you doing?
804
00:25:13,099 --> 00:25:15,049
- That's a Caesar salad.
805
00:25:15,069 --> 00:25:16,089
- Mmm.
806
00:25:16,109 --> 00:25:18,130
- How good is that?
- That is great.
807
00:25:18,150 --> 00:25:19,140
- How is everything?
808
00:25:19,160 --> 00:25:20,180
- Amazing!
- So good!
809
00:25:20,200 --> 00:25:21,230
- Yay.
810
00:25:22,009 --> 00:25:23,190
I get to keep my job
for another day.
811
00:25:23,210 --> 00:25:25,039
- Best Caesar salad
I've ever had.
812
00:25:25,059 --> 00:25:27,039
- Honestly.
- It is good.
813
00:25:27,059 --> 00:25:29,059
- Good.
814
00:25:29,079 --> 00:25:31,049
- Oh, my goodness.
- Isn't that delicious?
815
00:25:31,069 --> 00:25:33,079
Theresa?
- Five out of five.
816
00:25:33,099 --> 00:25:34,210
- Paige?
- Five out of five.
817
00:25:34,230 --> 00:25:36,039
- Raquelle?
- Five out of five.
818
00:25:36,059 --> 00:25:37,190
- Nana?
- Five out of five.
819
00:25:37,210 --> 00:25:39,049
- Papa?
- Same.
820
00:25:39,069 --> 00:25:40,220
- Whoo!
- That's good.
821
00:25:41,000 --> 00:25:42,140
- Wow.
Across the board.
822
00:25:42,160 --> 00:25:43,200
- It's absolutely incredible.
823
00:25:43,220 --> 00:25:45,079
- Honored to cook
with you guys.
824
00:25:45,099 --> 00:25:46,150
- Before we go,
could you tell us
825
00:25:46,170 --> 00:25:48,009
a little bit
about your charity?
826
00:25:48,029 --> 00:25:50,130
- Yeah, so Smile Train
is a charity
827
00:25:50,150 --> 00:25:52,099
I've been working with
for close to a decade.
828
00:25:52,119 --> 00:25:55,099
My son Conrad was born
with a bilateral cleft.
829
00:25:55,119 --> 00:25:57,210
And this is a organization
830
00:25:57,230 --> 00:25:59,200
that goes to different cities
around the world
831
00:25:59,220 --> 00:26:03,009
and actually sets up
a clinic and infrastructure
832
00:26:03,029 --> 00:26:05,099
to do surgeries
for cleft lips and palates.
833
00:26:05,119 --> 00:26:06,220
- Wow.
834
00:26:07,000 --> 00:26:08,180
- So we've been able to go
to China, Mexico,
835
00:26:08,200 --> 00:26:10,170
you know, different places,
and work with them.
836
00:26:10,190 --> 00:26:12,130
And it's really,
really an amazing,
837
00:26:12,150 --> 00:26:14,009
eye-opening experience.
838
00:26:14,029 --> 00:26:16,049
So thank you for what
you're doing with them.
839
00:26:16,069 --> 00:26:17,180
- No, I'm actually
very honored.
840
00:26:17,200 --> 00:26:19,069
We are very happy
841
00:26:19,089 --> 00:26:21,089
to donate $10,000.
842
00:26:21,109 --> 00:26:23,140
So thank you so much
for introducing us.
843
00:26:23,160 --> 00:26:24,210
- Thank you guys.
Have fun. Happy eating.
844
00:26:25,000 --> 00:26:26,019
all: Bye.
- Thank you!
845
00:26:26,039 --> 00:26:27,069
- Bye.
- Thank you.
846
00:26:27,089 --> 00:26:28,170
- Bye.
847
00:26:28,190 --> 00:26:31,029
- Now we are going to get
to enjoy all of this.
848
00:26:31,049 --> 00:26:32,150
And we'll clean up,
849
00:26:32,170 --> 00:26:35,069
and we'll get to celebrate
the end of season two.
850
00:26:35,089 --> 00:26:37,200
[cheers and applause]
851
00:26:37,220 --> 00:26:39,039
- That'll be fun.
- Thanks, Papa.
852
00:26:39,059 --> 00:26:40,170
- Love you.
- So let's do this.
853
00:26:40,190 --> 00:26:42,210
♪ She knows
she'll find love ♪
854
00:26:42,230 --> 00:26:44,099
- That was so good.
855
00:26:44,119 --> 00:26:45,170
- That was so fun.
856
00:26:45,190 --> 00:26:47,220
- I literally ate
the whole burger.
857
00:26:48,000 --> 00:26:49,210
♪ ♪
858
00:26:49,230 --> 00:26:51,190
- Daisy's having a field day
down there.
859
00:26:51,210 --> 00:26:53,200
- Sele, let me get
a picture of this.
860
00:26:53,220 --> 00:26:55,109
- Season two, baby.
861
00:26:55,130 --> 00:26:57,019
[camera shutter clicks]
♪ Look at her now ♪
862
00:26:57,039 --> 00:26:59,069
- And the party begins.
863
00:26:59,089 --> 00:27:01,140
- All right.
It's celebration time.
864
00:27:01,160 --> 00:27:03,150
[cheers and applause]
865
00:27:03,170 --> 00:27:06,109
- Oh, my.
- Another successful season.
866
00:27:06,130 --> 00:27:07,170
- I know.
- Yup.
867
00:27:07,190 --> 00:27:09,140
[cork pops]
[cheers]
868
00:27:09,160 --> 00:27:11,069
- We did it.
- [laughs]
869
00:27:11,089 --> 00:27:13,160
- I was definitely surprised
by how good everything was.
870
00:27:13,180 --> 00:27:17,009
- I still have a little moment
here that there that I mess up,
871
00:27:17,029 --> 00:27:19,140
but this season, I felt
more confident in general.
872
00:27:19,160 --> 00:27:21,119
And...
- You done real good, I think.
873
00:27:21,140 --> 00:27:23,029
- It's awesome to be able
to learn something
874
00:27:23,049 --> 00:27:24,130
and be good at it.
875
00:27:24,150 --> 00:27:25,160
- She's learning a lot.
876
00:27:25,180 --> 00:27:27,039
- Thank you so much for being
877
00:27:27,059 --> 00:27:28,170
a part of all of this with me.
878
00:27:28,190 --> 00:27:30,069
- Oh, we love it.
- It's been so much fun.
879
00:27:30,089 --> 00:27:32,089
Your turn.
It's "Papa + Chef."
880
00:27:32,109 --> 00:27:33,200
[laughter]
- Okay.
881
00:27:33,220 --> 00:27:36,160
- That would be so good.
- Spin-off.
882
00:27:36,180 --> 00:27:38,170
- It would be a disaster.
883
00:27:38,190 --> 00:27:40,130
- I think you're better
in the toolshed, Papa.
884
00:27:40,150 --> 00:27:41,150
- Okay.
885
00:27:41,170 --> 00:27:44,019
- We wanna do a toast
to Selena.
886
00:27:44,039 --> 00:27:46,089
You are now a chef.
- Am I?
887
00:27:46,109 --> 00:27:47,160
both: Yes, you are.
888
00:27:47,180 --> 00:27:48,210
- Thanks, guys.
889
00:27:49,000 --> 00:27:50,009
- Two seasons in,
you're a chef.
890
00:27:50,029 --> 00:27:51,150
[glasses clink]
[cheers]
891
00:27:51,170 --> 00:27:53,140
- Thank you.
892
00:27:53,160 --> 00:27:55,160
All right, everybody,
that's a wrap.
893
00:27:55,180 --> 00:27:59,039
[cheers and applause]
894
00:27:59,059 --> 00:28:02,029
♪ Diamonds on my wrist,
so he call me ice cream ♪
895
00:28:02,049 --> 00:28:05,029
♪ You could double-dip
'cause I know you like me ♪
896
00:28:05,049 --> 00:28:08,059
♪ Ice cream chillin',
chillin', ice cream chillin' ♪
897
00:28:08,079 --> 00:28:11,170
♪ Ice cream chillin',
chillin', ice cream chillin' ♪
898
00:28:11,190 --> 00:28:18,230
♪ ♪
59144
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