Original subtitles

- Selena and Kelis, take one.

Hey, guys. It's Selena.

And I finally feel like

I'm getting the hang of cooking at home,

but that doesn't mean I still don't need help.

I've been doing the mic thing for a while now.

Ow! [doorbell rings]

Luckily, some of the best chefs in the country

have agreed to teach me my way around my own kitchen.

- What?

- They smell like there's wax on them.

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

and we're gonna make a meal together, apart.

This is so weird sometimes.

♪ Oh, I'm trying, I'm trying, I'm trying ♪

♪ I'm trying, I'm trying ♪

♪ Oh, trying, I'm trying, I'm trying ♪

♪ My feelings on fire ♪

Hi, Kelis. - Hey.

♪ My milkshake brings all the boys to the yard ♪

- Today, I am joined by Chef Kelis.

- ♪ Damn right, it's better than yours ♪

- She is not only a successful singer/songwriter,

but also a cookbook author

and a classically trained chef.

She lives on a sustainable farm

and sells her own line of sauces.

I can't wait to see what we're gonna be making.

- ♪ I can teach you, but I have to charge ♪

- How are you? - Good. How are you?

- I'm doing wonderful.

I have some of my quarantine buddies with me.

Theresa, Paige, and Raquelle.

- Hi.

all: Hi.

- How are you guys? - Nice to meet you.

- They're gonna be my little helpers today.

- All right, awesome. Let's do this.

Are you ready? - Yeah

Definitely got-- we got groceries.

We got all the things we need.

- We're excited. - Okay, good.

So we are going to cook an oxtail yuca poutine.

Have you ever had any of those things I just said?

[laughs] - I've had poutine before.

Okay, cool. So this is kind of like a--

it takes poutine and flips it kind of on its head, right?

So we're not gonna do fries.

We're gonna do fried yuca instead.

I grew up eating oxtail

and yuca lots of different ways.

It's, like, super Caribbean and Asian vibes.

- Yum. - It's really good.

And then we're gonna do

a rosemary apple cranberry buckle,

and a buckle's kinda like a lazy girl cobbler.

It's just, like, a lot less work,

but just as delicious. - Love that.

- So you've got your pressure cooker, right?

- I have my crockpot.

- Oh, I see it. The pressure cooker.

I see it over there. - Right there.

- Yeah, we need the pressure cooker.

Crockpot means we'll be here for, like, nine hours.

[laughter]

- You want me to get it? - I think I got it.

[laughter] - Oh!

- Yeah, it's like a big baby. Okay.

So where is my oxtail, is the question.

[laughter] I'm like, I know I have some.

- Should you check if we have some in the fridge, Sel?

- Yeah. I mean...

- What if neither of us had oxtail?

- That would be really, really troublesome.

- I think we got it. - Yay! We have it.

- Oh, good.

- Oh. It's in the freezer.

So oxtail's one of those things

that, like, we cook in the Caribbean,

and, like, I know, like, a lot of Asian countries eat it too.

- I've been kind of nervous about the oxtail

solely because of the name.

- It is exactly what it sounds like.

It's the tail of the ox.

It's one of those, like, throwaway cuts,

people used to call 'em.

Like, they were cheaper and nobody really wanted them,

so people had to find creative ways to make them,

and it ended up being one of the most decadent,

one of the most delicious things,

and now when you try to buy oxtail,

it's not cheap at all.

- I am excited to try. I'm curious.

- So good. Super easy. Here's what we're gonna do.

Just put your oxtail in there.

- I'm excited. - I know.

- So yeah, you can see the whole tail.

It's like, you got the base

and then, like, all the way down to the bottom.

- Oh. [laughter]

- I heard you love chopping,

so grab two onions.

[laughter]

- She loves it.

- We can do this together,

and it's gonna be really easy.

- You're a pro onion cutter. - [scoffs]

- Watch your fingers.

- Yeah, knife skills...nope. - It's okay.

In culinary school, there's, like, weeks on knife skills.

Okay. So now just peel it.

- Okay. Do you guys mind helping?

- [laughs]

- My speed in the kitchen is not great.

- It's okay. We'll get there.

- Are you based in LA? - I'm in Temecula actually.

I'm not in LA. - Oh, amazing.

- I'm on a farm. I bought a farm last year.

So I moved out--I'm actually, like, on the farm.

- You've thought about doing that, Sel.

- I have. - Farm life.

- Yeah. - It's the best. I love it.

- Okay. What's next?

- Just throw them in your pot. - Okay.

- Next, you're gonna do garlic. You have your garlic clove?

- Yes, I do.

- Like, six to eight.

- Okay. - What made you do this?

- Well, when the pandemic happened,

I pretty much was terrified,

and then as time went by,

I wanted to do something fun, and I love cooking,

and then along with that,

being able to donate to charities

and hopefully just make people laugh,

and I ended up having so much fun.

- That's dope. I love that. We love hearing that.

Oh, yeah, so with your garlic, I smash mine.

You don't have to. Yours are already peeled.

You can if you'd like,

and you can put them in the pot.

- When did you start cooking?

- Oh, man.

My mom was a chef when I was growing up.

And so, like, I started cooking with her.

And then, like, I signed my deal.

Like, I was 17 and I started singing and all that stuff.

And then I was in

just, like, this crazy transition period in my life

and it felt like, you know, the world was crazy.

Like, it was, like, a financial crisis

and everyone was confused and stressed out,

a lot like right now.

- Yeah. - Yeah. Of course.

- And, you know, like, just nuts,

and it makes you do stuff,

so I decided to go to culinary school.

- That's really awesome.

- And it was, like, one of the best things I've ever done.

I didn't wanna leave it there.

Like, I wanted to make it part

of my everyday, like, life, you know?

- It's looking good.

- Okay, so now we're gonna go to our seasonings, right?

So you've got some coarse salt.

- Got it. - We're not gonna measure.

We're gonna take, like-- put it in your palm.

- Oh, my gosh.

- Whoa. - Oh, yeah.

- That? - Yep, you're good.

There we go.

You've got some smoked paprika? - Yes, I do.

- You're gonna put, like,

a silver dollar amount.

- Silver dollar amount.

- The reason I cook like this with people

is 'cause I feel like recipes are stressful,

and it's like, once you have the recipe,

it's, like, a really good guideline,

but then it becomes part of your soul

and part of your life and then you can kinda--

you gotta, like, feel it out, right?

- Yeah.

- So dump that in there. - Kay.

- Okay, so we're gonna do thyme and oregano

and your rosemary also.

I like to just go for it. So this is the thyme.

- Thyme. - The one in the--next to it.

Yeah, that one. - You see that?

- Yeah. - So toss that in there.

Grab your oregano, and we're gonna put in--

it's, like, five. - Kay.

- And then now we are gonna go to our rosemary.

All of the oils of these herbs usually are in the stem,

so that's why we're throwing the whole thing in there.

And obviously, when it's done, like, we'll fish them out

and stuff, 'cause you don't wanna serve it,

but, like, it has the best flavor.

So we're gonna take, like, three of these rosemary sprigs.

You've got cinnamon right there.

- Yes.

- Think, like, the size of, like, a quarter.

Dump that in.

And then I've got some already ground black pepper.

Just, like, get in there.

- Oh, I love that she doesn't use measuring cups and stuff.

- I know. - This is, like, love food.

So it's kinda like, go for it.

- Love that. - That's so nice.

- Let's see. We've got balsamic vinegar.

- Yes. - This is adding to your gravy.

Like, this is gonna be that dark, really rich...

- Selena always uses her teeth to open things.

[laughter] - Sorry.

- We're just gonna pour, give or take, 1/2 cup.

Maybe 3/4 of a cup. - I think that's good. Yeah.

- Got all that, right? - Yes.

- Now this pot comes out, okay? - Okay.

- We're gonna bring it to the sink,

and you're gonna fill your pot 3/4 of the way

to where the meat is.

- Got it.

- Just make sure that everything is touching liquid

and kind of all, like, nice and mixed up.

Now we're going to seal it.

And the thing about this is, the pressure,

it literally-- like, it's steaming,

so you're braising and steaming

all at the same time.

That meat's gonna, like, fall apart.

It's gonna make everything all, like, warm

and delicious and perfect.

I'm gonna bring it over here to plug it up.

[laughter]

- Like, put it there, and then twist it.

[quirky music]

- Sorry.

- Okay, so yeah, it's gonna click, right?

So... - See? It's not just me.

- Turn it a little bit more to your--hmm.

- [laughs]

- Let me try. - Oh, my God.

- It's gonna click and snap.

- Supposed to go over there.

Like... - [laughs]

- This is ridiculous.

- So you see where the handles are?

[laughing] Hold on. Let me help you.

- How many of us does it take-- - This is embarrassing.

- To close the lid? - So embarrassed.

- Look at where my handles are lined up.

Do you see this? Put it down.

There's, like, little teeth in there almost.

And then turn it.

[pressure cooker chimes] - Oh, my God.

all: Oh!

- Now--yes, but no. No "yes" yet.

Hold on. Now turn it so it locks.

To your right. [cooker chimes]

Yes! - Yay!

- Thank you. - Victory. Okay.

Lovely. - She said, "No 'yes' yet."

- No victory dance yet. I was like, "Hold it, ladies."

[laughs] Okay.

We're gonna go to--click at the bottom, "pressure cook."

- Kay, I think mine's on.

- Let's give it an hour and 15,

and that'll give us time to do all our other stuff.

- We are not killin' it today, guys.

- This is so, like... - It's okay, guys.

I just had a baby, so I feel-- I'm, like--every day, I'm foggy

and, like, I'm tired, I'm not sleeping.

She's only six weeks old

and she stays up all night, so--

- Oh, my goodness. - I'm in no rush.

It's totally fine. - Congratulations.

- That's so sweet. - Thank you.

- I'm sorry that we're putting you through this.

- No. Please. It's totally fine.

I'm just saying, I'm not moving

at my optimum right now, so don't worry.

Totally fi--I love this. This is fun.

- We got it.

- Since we've got such fabulous teamwork going,

we're gonna start to peel our yuca.

It's not an easy job, so that's why I'm like--

I'm gonna commission your friends,

'cause we need some help here.

And we're gonna get everybody

kinda working at this together.

- Okay.

- It's really dense.

Like, they're really hard.

- Oh, wow. Theresa, you wanna do this?

- [laughs] - Whoa.

I think this peeler sucks. - Well, that's what I said.

My peeler is trash, but, like-- - Yeah.

- It's easier once you, like, get into it.

- Yeah, you gotta get started.

- How many of these do you want us to peel?

- Maybe do three of them. - Okay.

- You know what?

Can someone else get a pot like this?

And you're gonna fill it about halfway with water,

and we're just gonna put it on the stove to boil.

- Okay. - All right, so high heat.

Throw a little salt in your water.

This is gonna be the test here,

knowing when this is boiled properly.

I've literally had events

where I was doing this with chefs of mine

and gotten into full-on, like, "It's not finished!"

- [laughs]

- And they're fighting with me 'cause they're like,

"Aren't you a singer?"

I'm like, first of all... [laughter]

I'm telling you it's wrong, okay?

- So how do you know?

- You have to boil it all the way through

so that it almost looks transparent,

and then you just fry, and it's just magical.

Okay, so now you're gonna take

a really good, like, chef knife.

Like, a big one.

So you're gonna cut them in half.

Cut it in the middle the short way.

- No. - Yeah, you're gonna

have to put your back into it for sure.

You might need some assistance there.

- Yeah, I think Theresa should do this.

both: Okay. - ♪ I'm so dainty ♪

- I was literally just gonna say,

you guys make me feel like I'm, like, Muscle Woman.

- [laughs] Muscle Woman is good, though.

I'm like, come on. She's a winner.

- You're strong.

Do you eat spinach? - Oh, my gosh.

[laughter] I hate you.

- I cut 'em into thick medallions.

About an inch or so.

And then you're gonna cut them in, like, a quarter like that.

- Ugh! - Oh, my gosh.

- I'm sweating. - [laughs]

I am, too, actually.

- Do you grow a lot of your veggies and stuff on the farm?

- I do. I don't grow yuca.

But I do grow lettuces and, like, peppers, tomatoes,

and I have, like, a lot of fruit trees and stuff.

- That's awesome.

- Looks like we're boiling. - Okay, good.

Put them in there. Just straight in.

And then can someone else get another pot?

And you're gonna put cooking oil in it.

- How much do we put in there? - Do, like, halfway.

You want it to be on, like, medium-low.

- Okay. - What's the oil for?

- Because after our yuca is finally soft,

then we're gonna fry it.

- Oh.

- Now let's get our apples chopped up.

So this is gonna be for the buckle.

- How many apples? - Do six.

You need a pan, 'cause we're gonna sauté them.

- Mm. - We got this.

- That's good.

♪ ♪

We're gonna cut our apples.

We want kind of little bite-size slices.

- Okay.

These look so pretty. - [laughs]

- Can you preheat your ovens to--your oven--to 350?

Like, "Ladies, start your ovens."

[laughter]

You guys chopped all your apples already?

both: Yep. - See?

Don't let anyone ever tell you you're not fast.

Also, can I see the dishes you have to bake in?

I just wanna make sure we're on the same page here.

- Oh, these. These, these.

- Oh, yes. - Cuties.

- Oh, my God. So cute. - Oh, nice.

- They're so cute, right? I love them.

Okay. Get a mixing bowl.

I'm gonna double your recipe for you,

'cause there's more of you guys.

You're gonna put 2 cups of flour.

[upbeat music]

- Thank you. - Mm-hmm.

- And now you're gonna get 2 cups of raw sugar.

- One cup.

both: Two cups. - Two cup.

[laughter]

- You're gonna add 2 teaspoons of your baking powder.

[measuring cups clinking]

- I feel like you're walking around with a bell.

- I know. - Like Christmas.

- You're getting all the cows together.

- I'm the same--I don't know why I refuse to separate them.

I'm just like-- - [laughs]

- I could so easily just take it off,

but I just let 'em clank around.

Like, it's a mess. Whatever.

- You guys have a lot of similarities, you two.

- Yeah. [laughter]

- All right, now you're gonna take--I've got rosemary.

Either one large one or two medium-size ones,

but we're gonna just take off the leaves here

into our dry mixture.

- He loves me. He loves me not.

- And then we're gonna take 2 tablespoons of butter.

You're gonna put it in your sauté pan on the stove.

- Love butter.

- You're gonna turn that on low.

- Oh. Oh.

["Waltz of the Flowers"]

[screaming] - Selena, oh, my God.

- Guys, don't blow it! - There's a fire.

- Turn it off! - What is happening?

What happened?

- It's off.

- What is that?

- What is this? Help! - Oh, my God.

- How'd that happen?

- Oh, my God. Oh, my God.

- What is happening?

- Is there a fire extinguisher?

- What is going on?

Papa! - Don't blow.

- What just lit on fire?

- The butter. The pan. The sauce pan.

- You wanna cover it.

- Is this gonna fit?

[classical music swells]

- Holy moly. - That was nuts.

- Wait, were we supposed to have it on high?

- No, it should be on low.

- I'm the one that put it on high.

There must have been oil or something,

'cause I've never seen a fire like that from butter.

- That was a huge flame. - That was a massive fire!

- Oh! - The pan's done now.

- Yeah, let's not use that pan. Let's use a different one.

- Just put it there and we'll put it on low.

- I'm a bit nervous now.

- Well, that got my adrenaline going.

- Oh, it's okay.

- So now that we're situated,

I have a new pan, and I put it on low.

- Fabulous. All right.

So you're gonna put 2 tablespoons of butter.

- Redo.

- You're gonna get a cup of brown sugar.

You're actually gonna get 2 cups,

'cause we did double the recipe, right?

- We want 2 cups 'cause we're doubling.

- As soon as your butter is melted,

you add your apples to the pan.

And then you're gonna put the sugar in there.

- This is going to be yummy.

- To your dry mixture, 2 teaspoons of salt,

and a teaspoon of salt to your apples as well.

- Okay.

- 2 teaspoons of cinnamon.

Now let's mix it all up,

make sure everything's all evenly dispersed.

You're going to add a cup of dried cranberries

to your apples.

And then you're gonna give it a nice mix-up again.

[upbeat music]

Now that you've got everything in there,

you can turn up your heat a little.

[laughs] Just a little.

- Just a little.

So our--oh, what's it called? Tuca, taca...

- Yuca? - Thank you.

It's almost like the water's evaporated.

- It looks like you need more water.

- The side of the pan is burning.

- You don't want any burning. - Yeah.

- We learned that twice today.

- Is the yuca burnt itself? - No.

- As long as it's not burnt, you're okay.

- Okay, Sel, I'm coming with the pink pot.

'Cause we gotta boil the water before we move them.

- Yes, please.

Good times. - Really good times.

- It gives it character. It's totally fine.

- [mimicking horns] Wah, wah.

- Never a dull moment in the kitchen.

- And then basically, with your apples,

you want them to be soft, not, like, mushy.

Like, think pie.

- All the flavors, all the sauce,

everything, amazing.

- Smells so good, right? - Yep.

- With a hint of fire.

- [laughs] They're flambé.

- Aww. - Yeah.

- Now we've got our dry mixture.

Let's get back to that.

2 cups of milk. - Kay.

- 2 teaspoons of vanilla extract.

And grab a whisk.

Just get all that together.

It should kinda look like pancake batter almost.

Looks good. - Great.

- Those cute little skillets you have?

- Mm-hmm. - Grab those guys.

You're gonna add a tablespoon of butter.

- On each? - Yep.

So we're gonna stick these in there...

- Quelle, watch your leg.

- For, like, a minute. Not even.

Just to let them heat up so they can melt.

- I want the one that's buttery.

- This is definitely not a low-fat meal.

- For sure. [laughs]

- All right, let those melt.

How's our water going? Are we boiling yet?

- I'm transitioning from the burnt pot

into the new pot.

- Okay, great. - Has it been a minute?

- Yep. Let's take 'em out.

This is the fun part.

Take your batter,

and you're just gonna ladle it

into the center of your skillets.

- Yum.

- Place your apple mixture and all the juices and stuff

in the center of your skillet,

and when we bake it, the crust is gonna, like, rise over it.

- This smells like heaven. - It smells so good.

- Into the oven, guys.

Probably about 15 minutes,

when it's golden brown at the top.

- Those are beautiful.

I need to take a picture. Wait.

Cute!

Yum!

- Literally a stage mom.

- Did you say you're a stage mom?

[laughter] - Yeah, I'm so that person.

- That's so funny. [laughter]

Okay, so now we're really just waiting on our yuca.

- What time is it? - Like 4:40, I think.

- It's 5:00 somewhere, right?

- Yes, it is. - Sure is.

- I'm like, "I want a glass of rosé."

- Yeah! - Do it.

- Now while we wait, can you tell me a little bit

about the charity organization that you work with?

- There is a charity called Summaeverythang.

They're getting produce and they're making sure

that all of the underserved areas

are getting all this really fresh, wonderful stuff.

It started during COVID,

and I think lots of things started during COVID

that have actually been positive,

which is really cool.

- Well, that sounds very powerful,

and it's something that I fully support.

I get really encouraged when I see

people wanting to do things, especially right now.

It's really nice to see.

- Everybody should be able to eat

the same way, I think. - I agree.

- We know that that's not happening.

- So we're donating $10,000 to Summaeverythang.

- Thank you, guys.

- Are you still making music? - I am, actually.

I've been recording and, like, working on a new album.

- That's awesome. - I was on tour, actually,

when this whole, like, COVID thing hit.

It was my 20-year anniversary for my first album.

both: Wow.

- I was out there for two weeks,

and then, like, the world started to shut down.

- Yeah.

- Just mentally, I just paused

and was kinda like, "I don't even know

what to write about right now, 'cause it's all insane."

- Yeah, well, you already have enough on your plate.

- I do. This is true.

- Literally. No pun intended. - What about you?

- Yeah, I'm working on Spanish stuff right now.

- Dope. I love that.

- I used to be fluent when I was younger,

but I've been able to kind of devote some time.

Even in here, I have, like, a makeshift studio.

It looks very college-boyish right now.

- Oh, I get it. We've all--listen.

Some of the best stuff comes

from those, like, setups though.

- I think so too. I think so too.

- You should come out here when quarantine

and all this nonsense is over.

Like, we could do, like, a whole dinner in person.

- I would, yes. - That would be fun.

- I was waiting for the invite.

[laughter] - Yeah.

- Let's check our yuca.

Let's see what's happening here.

- Uh, yeah. T, will you see?

- You act like I'm the yucca professional.

- You're the yucca professional.

- I feel like they're done.

- So let's get our strainer.

- Got it.

- Make sure all the water is out,

'cause that will cause unnecessary popping.

And then you can just start to spoon your yuca

into your oil gently, so it doesn't pop.

- Okay.

- Literally, you're gonna fry this just until crispy.

- I can't get over how good it smells.

Oh.

- It's on low.

- Is it coming over the side?

- Oh, my heart!

- You don't want it to come over.

- Should we dump out some of the oil?

- No. Just give it a second. - Okay.

- Because the yuca is wet, it's just doing this reaction.

It's fine. Just give it a second.

- I'm like, "That's a real fire waiting to happen."

- I'm watching it.

- She's so calm with the fire.

- I know, she's been chill with fire today.

- I was like, "Turn the stove off!"

She was like, "It's already off."

- You need to be calm in the kitchen.

Like, I remember I had one of my first pop-ups

and we had a grease fire,

and I was just like, "Oh, my God!"

[laughter] It was one of those things.

Like, we had so many orders,

and then all of a sudden, I look over

and I'm like, "What's that?"

And within seconds, it was like--

it went from, like, little, tiny,

not dangerous or scary at all

to, like, "Everybody out of the kitchen!"

both: Oh, my gosh. - You know what?

While we're waiting, let's grate some of our cheese.

- Ooh, we love cheese.

- We love cheese. - Oh, yeah.

- So you've got your cheddar and your Gruyère, right?

both: Yes.

♪ ♪

- Yum!

- My yuca is very close. How about you?

- I feel it getting soft, you guys, and it's frying!

Whoo! - Oh, yeah.

That looks good. - Yeah.

- I would start to put it on your paper towel.

- Okay.

- And then check your buckle too.

Yeah. These look good to me.

- Oh. They do look good.

- Oh, yeah. They look good.

- Anything fried smells good. - I know.

- Salt it the way you would do fries.

Like, just regular. Sprinkle on top.

- Mmm.

- Okay, guys, I'm gonna check my pressure cooker first

just 'cause I wanna make sure that nothing scary happens.

- Be careful. - She's got it.

You don't have to tell her anything.

- They scare me. [steam hissing]

- So I just released the valve to let all the steam out

so that we don't burn ourselves when we open it up.

- Okay.

- Oh, yeah. - I feel like I can smell hers.

- Mmm. - I know.

- I can't wait till we open ours.

- Yeah, this is good.

So now you've just got this yummy, yummy meat.

- Yum.

- Release your valve now

on your pressure cooker.

[steam hisses] - Ooh!

- I think you turn it.

- I know, but--you do it.

- [laughs] - You're scaring me.

What do I do? It says--

- No, just turn it.

[steam hisses] - Oh, my lord.

- If you turn it-- yeah, that's the whole point,

so that you don't get burned.

- Ooh. [steam hissing]

- There we go.

- Oh! - Whoo!

- Oh! It's lit! - [laughs]

- I feel like you're about to perform, Sel.

- Oh, my gosh.

- [laughs] This is our pyro!

- ♪ I'm so rare ♪

[laughter]

- You should be able to open it now.

If it's not okay, it will still lock

and it won't let you.

[tense music]

- Theresa, will you help?

- Hold on. Watch out. Let me do it.

- Selena's never gonna use a pressure cooker again.

It's official. - [laughs]

[cooker chimes] - Oh, yay, it's open!

- Whoo! - Yay!

- Thank goodness. - God is good.

- All right, now get some tongs.

Oh, that looks good. Okay. - Wow, it just falls off.

- Yeah, no. It should just fall off.

And then you don't need the bones,

so you can toss them out.

Now grab a ladle so you can get your juices in there.

You don't want it to be super soupy.

You just want it to be wet enough

so that when you cover your yuca,

it's nice and saucy.

Perfect. - Kay.

So... - Yep.

Now put it on your stove.

You're gonna put it at, like, medium.

- How's it looking? - Good.

- Is it thickening up? - Yeah.

- Okay, good.

We're gonna take our yuca

and get the plate you wanna plate it on.

So now I've got my tongs, and I'm gonna--

just like this.

- Ooh, that looks so good.

- You want the juices all over.

Okay, now take your Gruyère and your cheddar

and while your meat is nice and piping hot,

go for it.

- Yum. - My gosh, it looks so good.

- Oh, good lord. - And I'm really excited.

- So yummy, and I'm just gonna throw

a little bit more gravy there just so my cheese does

what I want it to do.

- Oh, yeah.

- Yes, and then for the buckle,

grab some vanilla ice cream if you've got it.

- You're my girl.

- What? [laughter]

- And I would just take a nice, hearty scoop or two.

- Oh, wow. I'm so hungry.

- And then remember those apples

with all that caramel good juiciness?

I'm just gonna pour it...

- Oh, yum. - On top like that.

- Oh, it looks beautiful.

- Ah, that looks exquisite. - Yay.

- There you go. All done, guys.

We made it in the end. [laughs]

Now we eat.

- Yay! - Whoo!

- Wow, guys.

- Let's try it.

Here we go. - Dig in.

- Mmm. - Oh, my gosh.

- No way. - Oh, my gosh, it's so good.

- Mmm. - Oh, my gosh.

- I'm an oxtail fan.

- Yay! I love that.

- It's so good. - Oh, my God.

So the pressure cooker shows that you can cheat

and get a great result.

- You totally can.

- Not a good motto for life...

- Yeah. - But for cooking, great.

[laughter] - You know what?

Everything doesn't have to be so hard.

- True. - Yeah.

- Sometimes, it can just be easy

and you can relax and enjoy it

and it's good, and that's enough.

- Sorry, guys, but I'm already on my dessert.

- Also, we always rate our food.

- Oh.

- This is a five out of five for me.

- Definitely.

- As far as taste, the poutine, five.

- I'm so glad you guys like the poutine.

That's exciting. How'd your buckle come out?

- It's good, and it looks really, like, fancy,

so I feel like I could impress a lot of people.

- And it really-- once you get the hang of it,

this is, like, a 15-minute-- like, it takes no time.

- Mm. - But it tastes phenomenal.

- Mm. - It's so good.

- This has been the best day with you.

Thank you so much for joining us.

- Thank you.

- Being with us and taking the time,

honestly, to do this, it means a lot.

- Thanks, ladies.

- Thank you so much.

Goodbye, Kelis. - Adios.

Bye, guys. all: Bye.

- Bye. - See you at the farm.

- Yes! - [laughs]

- Good job, Sel.

Good job. - Killed it.

- ♪ Saw us getting older ♪

♪ Burning toast in the toaster ♪

♪ My ambitions were too high ♪

♪ Too high ♪

♪ Waiting for you upstairs ♪

♪ Why you act like I'm not there? ♪

♪ Baby, right now, it feels like ♪

♪ It feels like you don't care ♪

♪ Why don't you recognize ♪

♪ I'm so rare? ♪

♪ Ah, rare ♪