Original subtitles

- All right. First camera.

Hey, guys. It's Selena.

As most of you probably know, I'm not the best cook.

[doorbell chimes]

So I'm back in my kitchen

to get schooled by some of the best chefs.

- Ooh. - What the hell?

Can you pick it up? Is it alive?

- They're at home and I'm at home.

Guys, look at this. - It looks like a porcupine.

- And we're going to make a meal together apart.

It smells good.

If I were to guess what this is,

I would say that it is some kind of fruit.

However, I also feel like

there's an alien or a dinosaur in it.

- [chuckles] Yeah.

- Something's about to come out.

Selena and Jordan, take one.

Let's do this.

- ♪ I'm tryin', I'm tryin', I'm tryin' ♪

♪ Oh, tryin', I'm tryin', I'm tryin' ♪

♪ My feelings on fire ♪

Oh! Hey, Jordan!

[no audible dialogue]

- Oh, I can't hear you. I'm so sorry.

But you look great.

- [inaudible] - I can't hear you.

Oh, my gosh. I love him.

- I don't care. I love his energy already.

- Hi. Can you hear me?

- Oh, I can hear you. Hi, Jordan.

- [laughing] Hi, what's up?

- Today, I am joined

by New York City chef, Jordan Andino.

He grew up working in professional kitchens

with his dad and has continued to pursue that passion

as an adult.

He is a TV host and judge

whose passion is to create dishes

that mix his Filipino heritage with French technique

in fun and unexpected ways.

- How's it goin'? - It's going good, yeah.

I'm so excited.

- I'm definitely used to people, like,

all different ranges of being good and bad.

So where would you fit, just so I know how to, like,

describe things to you?

- I would like to say... medium.

- Medium I can work with.

Actually, I can work with anything, but medium's good.

- Okay. - Okay, so

we're making my grandmother's, or Lola's--

so Lola is the same as grandmother in Tagalog

in the Philippines.

So Lola's chicken adobo with a side of rice

'cause Filipino's love their rice.

And then for dessert, we're making turon.

And it's like a fried pastry

with jackfruit and plantain tossed in sugar.

It's like a Asian bananas Foster.

- That sounds so good.

I'm so excited. - Great.

We're gonna get our chicken going first

because the chicken takes the longest

and you want it to be nice and tender and braised.

- Okay. Should I get that first?

- Yeah, chicken, vinegar, and mushroom soy sauce.

- Kay. - Great, yes.

I see you get the chicken. Perfect.

- What the hell is this? I'm sorry.

- [laughs] Okay, okay.

So jackfruit, it's like a Southeastern Asian fig.

But obviously because of the tropical climate

and everything, a fig that grew insanely too large.

And so you're gonna break that entire thing down.

It's gonna be super fun.

- With, like, an axe or something?

Like? - [laughs]

Do you happen to have a broadsword in that house?

Because that's what you're gonna need.

- I don't know, actually.

I have a few things in here. - I'm joking.

- But let me get the things you asked for first.

What else?

- Mushroom soy sauce.

That's the one. Get the oyster sauce

with the red lid right next to it.

Perfect. And then vinegar.

So this, the Datu Puti vinegar.

- Yeah, vinegar. There it is.

- Yeah, that one, that one.

And then we're gonna need garlic,

pepper, and bay leaves.

Now what you need is, like, a pot.

That pink pot in the back works.

Put it on medium low.

I'm gonna do mine as well.

Okay, perfect.

- I have a few of my friends here.

They're gonna help out.

- Yeah, please. Let's do it.

- You guys wanna come in and help?

Now we're getting into the groove of things.

- We'd love to. - Yeah, please.

Hi, friends. - Hi!

Hello. - Hey, ladies.

- So this is Raquelle, Paige. - Hi, nice to meet you.

- Theresa. - Hello.

- Beautiful chicken breasts. These are so nice.

[laughter]

- Okay, so those ones are chicken thighs,

just so you know.

So that's the dark meat. [laughter]

- Okay, beautiful thighs.

- Okay, have you ever had Filipino food

or do you know anything about it?

- I never have.

This is my first time. - Me, neither.

- Really? - Yeah.

- Filipino food in its soul is, like,

three different countries: the U.S., Spain, and China

all, like, mushed into

one unique flavor-- Filipino--profile.

So this is gonna be fun. Great.

So get four garlic cloves.

After watching some of the other stuff you've done,

has anyone taught you how to hold a knife properly?

- [laughs] - Um...

- People have tried. - People have tried to tell me.

Um, they--um, is that-- see, like, for example,

is this even the right knife?

- Okay, so that's a steak knife

for when you're eating sitting down.

So what you want is a chef's knife.

So it looks like this.

Boom. Now we're talking.

- Wow. - Yeah.

- Okay, you're gonna smash the garlic

but not with a knife.

I'm using a knife. Do not use it.

So, um, actually you know what?

Take the oyster sauce. - Oh.

- And you're gonna just lightly crush it

so that it, like, kind of breaks apart.

There you go. Yeah, crush it.

Like, feel free to, like, have fun with it there.

- This is a new way I've never tried.

- I don't want anyone cutting themselves,

so that's why we're gonna be a little bit more cautious here.

- I appreciate that. Thank you.

- I got you. Listen, I got you.

Okay, so we have the garlic cloves ready to rock.

With my two fingers

an inch and a half from the tip of the blade

and with my right hand,

I'm just gonna go up and down like this.

[quirky classical music]

Okay, there you go. Perfect.

And I'm noticing how your left thumb is all tucked in.

That's perfect. Yes.

We're gonna move you from medium to expert.

So eventually you want to be able

to use both sides of the blade and chop like this.

♪ ♪

- Whoa!

♪ ♪

[laughter] - Expert.

- She's loving this a little too much.

- Whoo! - That's good, that's good.

You did it. That's actually pretty good.

Okay.

Hold on, sorry.

My dog may have been eating some garlic

and dogs can't eat garlic.

Hey--oh, yeah, he is.

Hold on. Give me one second.

- Oh, no worries. Oh, no! [laughter]

- You wanna meet my doggie? - Yeah, I would love to.

- His name is Gnocchi.

He's half Corgi, half Australian shepherd.

- Oh, Gnocchi. - Gnocchi, come here.

- Hi there. - Aww.

- Gnocchi, Gnocchi. - He's so cute.

- I'm, like, a little bit of, like,

an obsessed dog dad right now so that's why.

- You should be. I am--

I got a new one this year, so.

- I know. Aren't they the best?

Okay, so now we can turn our stove to,

like, let's call it medium-high heat, roughly.

We're gonna really work with high heat.

And this mushroom soy sauce does not play around.

- Should I wear an apron? - Maybe for just this part.

- Should we stay clear?

Should we go to the living room?

Are we gonna get-- - No, no, you're good.

No, no, no, no. You're chill, you're good.

- Things have gotten a little crazy.

So I am very quick at making a bolt to the living room.

[laughter] - No, okay, no.

You're good. You're completely good.

- Okay, here we go.

- Let's put the oil in.

Three capfuls right in.

- Yes, sir. - Perfect.

- Three. - Yeah, okay.

So actually, here's where one of you can help.

So one of you grab the chicken.

You're gonna throw the garlic in

and then you're gonna stir, okay?

Let's do it.

[garlic sizzling] - Ooh.

- You got it. - Stir, stir, stir.

- Stirring.

- Now throw in the chicken. - Ooh.

- Skin side down first.

- Face side down? - Skin side down.

- Oh, skin side down.

- Sorry. Here, go.

- [chuckles] Whoo!

- So just stir it

and your garlic should be getting dark golden-brown.

And make sure that your chicken is getting cooked all around.

- Smells good. - Yeah.

- If you wouldn't mind, let me see the skin

and I wanna see how cooked it is

because that'll tell us where we are in the cooking process.

Ooh, yeah. Great. Time to flip.

You're doing great, by the way.

Now what's gonna happen is

you're gonna add the oyster sauce.

So you're just gonna turn it upside-down

and, like, hit the back of it a couple of times.

There you go. Hit the back, hit the back.

Okay, keep going. I'm just gonna tell you.

Keep going. I see the inside.

Keep going. - [laughs]

- Keep going, keep going.

All right, that's good. Okay.

Now stir it and, like,

coat the chicken with everything in the pot.

Okay, now it's time to add your pepper.

Season all of the four pieces. - Okay.

- We're gonna go and throw in our mushroom soy sauce.

A quarter cup. Pour that in.

And then half a cup of the vinegar.

And then if someone else can help her

just throw in three bay leaves.

Just throw that right into the pot.

Okay, great.

So what you're gonna do is stir everything around.

- Okay. Yeah, they're very sticky.

- That's good. Sticky's good.

So what you're doing right now

with the chicken-- it's braising it, all right?

And what that means is you're gonna slow-cook this chicken

and you're gonna infuse all that flavor

from the soy and the vinegar and the garlic

while keeping it tender and moist.

- Oh, wow. - Perfect.

Nice. Yes.

Oh, my God, that looks amazing.

Yes! [laughter]

Oh, my God, this is great. - So good.

- Now what I want you to do is do me a favor.

Pour, like, just a little bit of--let's call it a bloop.

It's not a real measurement.

Take some of the vinegar

and you're just gonna go like this: bloop.

And just pour a little bit more.

[laughter]

And if you want, you can say it.

Bloop. - Okay, ready?

Bloop. [laughter]

- Bloop. - Bloop.

- Bloop. - Bloop.

- Bloop.

[laughter] - Oh, it's cute.

- He jumped. - All right, that's good.

Put the lid on.

Reduce the heat down to low and you're done.

And we're gonna stir this

every, maybe, five, six minutes.

We'll just give it a nice, little stir.

- Okay, every five minutes.

- And ladies, what time is it there in LA right now?

- It's, uh, 1:00 p.m. - Okay.

Are you okay to have a glass of wine or a drink with me?

'Cause I have a whiskey that-- - Oh.

- I was waiting for you to ask.

- Sure, we'll do it. [laughter]

- If we're gonna be hanging out cooking,

I say we drink and have some fun,

you know what I'm saying? - Agreed.

- Can we just say cheers to a good meal,

good friends, good times.

Cheers, guys.

- Cheers. - Cheers.

- Eye contact. - Oh.

- Eyes. You gotta do it. The eyes.

There's no one here to-- yeah, there you go.

[laughter] - We did.

- We do know what that means, right?

If you don't do the eyes?

- No. - Yeah.

- Bad sex. Right? - Seven years.

- Seven years of bad sex. - Oh.

- Selena said no.

- Seven years. [laughter]

- I was gonna go somewhere that I'm not gonna go.

- [chuckles] Okay.

- Can you tell us a little bit

about your restaurant experience?

We saw that you were at Spago, French Laundry--

so many amazing restaurants.

- Yeah, well, I was born in Toronto.

I moved here to New York

and just kind of got connected 'cause my dad's a chef.

So the only time that you can really hang out with a chef

who's a dad is during kitchen hours.

So I would just cook.

And I developed an affinity for it.

In fact, the first time I put out a dish

to a paying customer, I was ten years old.

all: Wow.

- Yeah, so I've been cooking for a while.

And so I got a job here at a restaurant.

And then that took me to Spago

and then that job got me into the French Laundry.

- Wow.

- And then there's a whole bunch of other stuff, but yeah.

- I love it.

- So I guess, um, we should move on to the next bit.

Making rice. Very easy.

- All right.

- Okay, so now, grab a medium-small stock pot

that looks like this, like, with a lid.

Yeah, perfect. That's exactly it.

You have two pounds of rice right there.

So what you're gonna do is

you're gonna pour a little less than half.

Just eyeball it--it's not a big deal either way.

- Okay.

- So now, we're gonna do is we're gonna rinse it once.

The reason why you rinse it:

one, you wanna wash away excess starch

so that it doesn't become too sticky.

Two is because rice isn't necessarily the cleanest.

You wanna be a little bit more, like, hygienic.

So you're gonna rinse it.

What you're gonna do is run cold water.

So I'm gonna do it as well.

I'm kinda just stirring it with my hand,

mixing it all up.

You're just gonna use your hand

to just pour it out slowly.

- Okay, okay.

- Basically, when the grains start hitting your hand,

then you know you're done.

Do you know the rice trick with your finger?

- Yes.

- You're gonna stick your finger into the pot

and then pour the water

to come to your first knuckle like this.

So it should go, like, straight down.

Bing.

Perfect, okay.

- You basically have to get it to your first knuckle.

- First knuckle. Correct.

The top of my finger will be touching the rice.

So this is the rice.

Right here is where the water's gonna go.

Make sense?

- So the rice comes up to there.

- What I notice is you dug your hand all the way in.

Now I'm just gonna touch the top of it.

The water should fill it up all the way

till you hit the first line on my finger.

- Okay, so now I need to pour water till it gets there.

- But okay, hold on.

But Selena, your finger shouldn't be touching

the bottom of the pan.

- Okay. The very top of the rice.

- It should be touching just the very top of the rice.

- Okay, okay. Go ahead. - There, yeah.

Just like that. Perfect.

So now fill up-- yeah, there you go.

- Yeah, that's good.

- Can one of you go stir the chicken a little bit?

- Yeah, I would love to. - Give it a nice, little stir.

- Perfect. I got it right.

- Okay, so now what we're gonna do is put the lid on,

put it onto the back burner,

and we're gonna cook it until it boils.

The second it boils,

we're gonna bring it down to the lowest immediate setting.

That chicken looks good. Oh, my goodness.

- This is the most beautiful chicken I've ever seen.

- [chuckles] - Wow!

Oh, my God. It tastes--

- It's raw chicken that you're still eating, you know?

- No, I'm not eating-- the sauce!

[laughter]

- Okay, so while we're doing all this,

could you tell me a little bit about your organization

that you help with?

- Yeah, so it's a group that I've worked with in the past,

wck.org, so World Central Kitchen.

They have done so much disaster relief

during the pandemic.

And just also José Andrés himself is just

a beacon of hope in the food world.

I remember he was giving away food during the pandemic

like in the onset.

And, like, I gave away, like, 300 meals.

And at one point, I think he was at, like,

three million meals distributed.

- Oh, wow.

- And I was like, "I'm trying." [laughter]

- Every meal matters. - So it's inspiring

and that's why I'm giving it to 'em.

- That's really great. Thank you so much.

We actually have heard about this before

and we agree, we think it's a really cool organization.

- Uh, Selena, is your rice boiling?

- Yes, it actually is.

- That's the most important part.

- Okay, so now immediately turn it down

to the lowest possible setting.

Be careful not to burn yourself.

- Okay, yeah. No, it's good.

Yep. - Great.

So now, we're gonna get

everything ready for the turon.

So you're gonna use

the jackfruit.

- That fruit is so intimidating.

- It's really cool, though. - Isn't it?

It's massive.

But I'm not gonna make you actually break that down.

There's a canned one. - Thank God.

- I know. I was very scared.

- So now what we're gonna do is get your plantain.

Get the blackest one you have.

Like, it needs to be literally as black as possible.

No hints of yellow. - Perfect.

- Sugar, brown or white works,

spring roll wrappers, and then butter as well.

You're gonna need two sticks of that.

So the rice pot that you use--

do you have one of similar size?

That works.

You're gonna need an egg and a bowl.

We're gonna make an egg wash.

Just a little bit of water,

crack your egg in,

and then we're just gonna whisk it

so that the yolk and the whites are all one.

[upbeat music]

Like, how often do you cook, like,

for your friends like this

or are you cooking in that kitchen a lot?

- I have to say, honestly,

I've been working way too much and it's a beautiful thing.

I'm very grateful.

But, um, I haven't had as much time.

- A few years ago, we lived together.

She definitely would cook for us.

- And I'm learning, so I learn more and more.

- Yeah. - Yeah, absolutely.

Next up, you're going to open the can of jackfruit

and strain out the natural juices

that are coming in the can.

- Oh, my God, lookit. - The can opener broke.

- Yeah, no, you're doing good-- oh.

- Sorry, we're having some difficulties.

Now we got it.

Do you want me to drain the water?

- Yes, please drain that water out.

You don't want that.

- Theresa broke the can opener. - Oh.

- It's in pieces. - It all came unscrewed.

[laughter]

- Oh, it's fully broken. [laughs]

- Well, at least we got it before that happened.

- Ladies, I kind of want to see you guys try canned jackfruit.

It's gonna taste kind of, like, a little bland.

Maybe a little sweet.

- Oh, I love this. - I'm not sure I wanna try.

- Stringy, right? - Oh.

- It reminds me of, like, weird pickles.

- I like the taste a lot. - Great, okay.

So you only need three of these pieces.

Put the rest aside.

And let's pretend you're making pulled pork.

You're just gonna just shred it.

- Kay.

- So I'm just gonna take it like this, shred it.

If it's a little bit chunky here and there, that's fine.

Yeah, that looks good. Perfect.

Now let's open our plantain.

So with the plantain,

the reason why you want the darker one

is because it's super ripe,

it has naturally so much sugar in it,

and it'll accent with the jackfruit as well.

So let's cut this open.

You're just gonna cut off with a knife both ends.

And then you're just gonna peel it like a banana.

And what you're gonna do is

first, you're gonna cut them long ways like this.

♪ ♪

Okay?

And then from here, cut it again.

So you're cutting into long quarters.

And then once in half as even as you can be.

So you should have, like-- it should look like this.

Yeah, just like that. There you go.

One cut.

- This is fun. - I know. I'm so excited.

- So now, what we're gonna do is we're gonna take our butter,

put it in that pan, and put it on medium-low.

And now, we're gonna start rolling.

So your cutting board should be as dry as possible.

- Yep.

- We have the wontons right here.

What I'm gonna do is peel it off like this slowly.

- Oh, it's very delicate.

- If you have, like, a face mask that you're peeling off,

it's kind of like that.

- Yeah, that's what it reminds me of.

- Now I'm gonna turn this diagonally.

So I'm gonna take my plantain.

And I think it looks like three might be the magic number.

And I'm gonna put it not directly in the center,

but center down towards the bottom triangle.

Then I'm gonna take some of the jackfruit.

And just a little bit, like, four pieces.

Put it at the top. Love it, love it.

So I'm just gonna sprinkle some brown sugar on the inside.

Not a lot. Just a little bit.

- Okay.

- Then I'm going to take one corner,

bring it up, and then tuck it back like so

so it's as tight as possible.

Right there. Done.

Now you're gonna do your egg wash.

And you're just gonna lightly hit

this top triangle piece like so

so that when it cooks, it sticks and seals together

so that it doesn't unwrap.

Killin' it, love it, yes.

Then take one corner, fold it over.

The next corner, fold it over.

♪ ♪

Yep. Right on top. Yes, just like that.

- Selena, have you done this before?

- No, I've never done this.

- So a small little detail here.

Notice how this is kind of going out like this?

So I'm gonna bring these in a little bit more

so it goes in.

So fold that in a little bit.

Yeah.

- She's very concentrated.

- Okay. Then now, you're gonna roll.

And then you're gonna see as I roll it,

it should look like that.

- Awesome.

♪ ♪

Wow. - There, yes, yes, yes, yes!

[cheers]

- That was so good. - Yes!

- I'm shocked. - Yeah.

- Cheers to that roll. - Cheers to that.

Cheers to that. - You know what?

I'll cheers the jackfruit. [laughter]

- Love it. Cheers to the jackfruit.

So let's just, uh, yeah. Bust 'em out.

So same thing as you did before.

- ♪ Can't keep my hands to myself ♪

♪ ♪

- You're killin' it. This is it.

- ♪ Hands to myself ♪

♪ ♪

♪ Can't keep my hands to myself ♪

- This is so fun. - I know.

I'm having a good time.

♪ Hands to myself ♪

- Oh, my God, that's actually perfect.

- Yay. - All right.

So now, what we're gonna do

is you're gonna take the same pastry brush

and you're just gonna lightly paint the turon.

Yeah, just like that. Both sides. Perfect.

Then you're gonna dust them with sugar.

So when I say dust, liberally dust.

So look at kind of what I do here.

- Oh.

♪ ♪

- And then I'm just gonna roll it around

so that it's, like, coated.

- I thought I would never be able

to make something like this before.

- Well, you're crushing it, so.

- I was really impressed by your rolling.

So I wasn't expecting you to be that good.

- Yeah, I'm not gonna lie. I didn't expect that either.

That's legitimately perfect. - Okay.

- All right, and then let me look at your butter.

- Okay, good, your butter's perfect.

I hear it sizzling.

That's exactly where it needs to be.

So turn up your heat to medium. Put the turon right in.

- You ready, guys? - Big moment.

- Here, I'll hold it. - [imitates dramatic music]

- Boom.

- Oh, my gosh, they look so good.

- While that cooks, can you have a look at your chicken?

It should be steamy.

Oh, yeah, that's it. - Oh, my God.

- Oh, yeah. - Oh!

- Yes.

Put the lid on and just take it off the heat.

You're good to go.

Now here's the moment of truth with the rice.

Let's just open it and make sure

it's fluffy and delicious and great.

- So intimidating.

- [gasps] - How is it?

- Oh, yeah. - Ooh, nice.

It looks good.

- Your turon should be done.

I think it's time to flip it. - Okay.

♪ Hey, oh ♪

- I'm gonna cheers to that one.

- Cheers! - Cheers.

- Cheers. - Cheers.

- All right, how's your turon going?

- They're ready. - It's going good,

but I burnt a little, so.

- A little bit of burnt is okay.

- Ooh, look at those.

- We're done, so let's just get ready to plate and eat.

- Oh, my God, yay! - Perfect.

- Okay, so I'm also gonna teach you how Filipinos eat.

- Oh. - So you don't need a knife.

You're gonna need a fork and a spoon.

- Okay. - Oh.

- Let's plate the chicken adobo first.

You want to give it a nice bed of rice on the base.

- Okay.

- So Selena, what you just made

is the national dish of the Philippines,

so I'm really proud 'cause

Filipino food has never been given this kind of light.

So this is pretty dope, not gonna lie.

- Love this.

- Kay, so now you're gonna take the chicken,

you're gonna put the chicken right on top.

- Nice.

- Then you're gonna take half of the big spoon

and you're gonna pour it directly on top.

And then voilà, like that. - Yum.

- Let's see it happen, let's see it happen.

Yes, yes, yes, yes. Love it, perfect.

Looking good. ♪ We have some, ahh! ♪

- Whoo.

- We need to do the turon next.

You're just gonna put a little dollop

of whipped cream here.

♪ ♪

You're gonna put the turon right on top of it.

And then that's gonna act like the glue to the plate

And then you're just gonna do one mound on top.

- Oh. - My grandmother's gonna come

on and critique our adobo.

[laughter]

- Oh, my God, she's gonna be so proud.

I'm so excited.

- This is an unbelievable meal.

- Lola, lola. - Yeah, yes?

- So you're on TV right now. - I'm on TV right now?

- Right now. [laughter]

Okay, so here, look. I want you to meet Selena.

- Hi. - So Selena, this is my Lola.

So I don't know if you can see. - Hi, Lola.

- Hi. How are you?

- I am so good.

I got to learn amazing things from you

and your beautiful grandson.

How do you think it looks?

- Yeah, Lola, I want you to critique both of ours.

Okay, ready? Okay, Lola.

So there's the adobo and the turon.

How does it look?

- It's okay. [laughter]

- "It's okay." - "It's okay."

[laughter]

- Just a little soy sauce.

- It's a little too dark? - A little.

Not much, but it can pass.

- She said it will pass, so I think we're good.

- We got your approval. Thank you.

- Okay, Lola. Love you.

- Oh, love you. Okay.

- All right, bye. - Bye.

- She's so cute.

I wish I could meet all of your friends and family.

You seem like a blast, I'm gonna just say.

- Yeah. - [laughs]

- Well, thank you.

And yes, I do love just having the best of times,

but, let's eat. Should we eat?

- I'm kind of nervous about this fork-spoon situation.

- I'm gonna show you.

So fork left hand, spoon right hand.

Then you're gonna hold in place the chicken with your fork.

- Okay. - And you're pulling

with your spoon away from it

to shred the chicken.

- [gasps] - Wow.

- Yum. - This is epic.

- Guys, try it on yours.

- And then what you do is,

I'm gonna push onto the spoon with my fork.

- Whoops. - Selena, other way.

Other way. Do that-- okay, it doesn't matter.

- Jordan... - Oh, my God.

- I love you.

- [laughs] - Wow.

- Jordan, you're the best teacher/chef.

You got it going on.

- Mmm! - You got it going on.

- Filipinos for the win.

- Whoo! - Let's go!

The best part is, I know you guys are hungry,

but can we try the dessert?

- Mm. Mm-hmm. - Yes.

- Okay, here we go.

- Mmm.

Oh, my gosh. - Mmm. Wow.

- Wow! - It's so good.

- Hold on, I need to celebrate this moment.

It's the little wins right now.

- Whoo! - You go for it. Whoo!

[laughter]

Perfect! - For some reason,

the song "Pony" by Ginuwine

is coming in my head right now. - Mm-hmm!

- And that's what I'm dancing to as I--

♪ If you want it, let's do it ♪

Like, it-- - ♪ My pony ♪

- ♪ My pony ♪ [laughs]

It's just so good.

- I cannot believe I made this.

- Yo, you did so great!

That was incredible. - Wow.

- I know, I guess this is our part

where we say goodbye, but we don't wanna say bye to you.

- I know. - Thank you so, so much

for having me. I'm so blessed,

and I really appreciate it.

- Are you kidding me? We're so lucky.

Thank you so much for letting us in your kitchen

and literally introducing us

to the most incredible recipe.

- And ladies, it was all nice meeting you.

Thank you so much for helping too.

- Nice meeting you. - Thank you so much.

- Thank you. - All right, guys, take care.

Have a good night. all: Bye!

- Bye.

- ♪ Ride it, my pony ♪

♪ My saddle's waiting ♪

♪ Come and jump on it ♪

♪ Jump on it, let's do it ♪

♪ Ride it, my pony ♪

♪ My saddle's waiting ♪

♪ Come and jump on it ♪

♪ Jump on it, let's do it ♪

♪ Ride it, my pony ♪