0:10

Welcome to Recipe Club,

0:12

the podcast where we debate the best way

0:14

to cook the things you want to eat.

0:17

And my name is

0:20

Chris Ying. Dave and

0:22

I can barely contain ourselves. Dave Chang is my

0:25

co-host on the show, but none of that matters because we are

0:27

joined today for the first time

0:29

in the history of this podcast,

0:32

live in studio with

0:34

the literary doyen. I've never

0:37

had to call you that in person. Rachel

0:39

Kong. How

0:40

are you feeling, Rachel? I'm excited.

0:42

My first time. I'm a

0:47

little nervous. Is

0:48

that everything you thought it would be? I mean, it's

0:51

everything and more. We have kombucha.

0:54

Cheers. Two kombuchas and a bean

0:56

water guy. Pink lemonade kombucha

0:59

drinkers. I think

1:01

the audience wants to know what happened to the paper

1:03

mache owl. Did you burn it in effigy?

1:06

Oh, I forgot. No, it's in the garage. Yeah. Can

1:08

we burn it? No, it's

1:10

art. That thing was always going to

1:12

survive. Did Anthony Min ever get back to us

1:15

when we were making fun of him? Have we heard? No.

1:17

How can you hear? I haven't heard personally. Oh, no.

1:19

Again, this has to go on for at least

1:21

20 minutes.

1:28

This is a deep inside joke

1:30

reference to the inside joke. Five people that are

1:32

in on

1:36

this joke. I mean, we talked about this

1:38

briefly in the lobby, but the reason why we have Rachel

1:40

in studio now is that you live, you're

1:42

our neighbor. You're here in Los Angeles.

1:45

As of two weeks ago. And it's hot.

1:47

It's very hot. And

1:50

did you leave the Bay Area

1:52

because you found it to be intolerable as well?

1:55

This guy, this guy. Go ahead.

1:57

Just go ahead and tell everybody.

1:58

I love Sanford. this go,

2:00

but I'm excited to have my first real

2:02

summer here. Well played, well played,

2:04

you didn't fall for it. Like Chris did.

2:08

This is my first time I'm very short in

2:10

like 10 years. I know,

2:12

do that again, Chris, that's great.

2:14

So

2:17

what you lost in temperate

2:20

weather, Yes. You have, I

2:22

think, you tell me, gained in

2:24

some new dining options. You've been eating anything good

2:26

here, you've been exploring, you texted me,

2:29

you got a new market already.

2:31

What's the eating life like since you've come down

2:33

here? Well, I guess

2:36

I'm near, well so today

2:38

I just came from eating cold noodles in K-town.

2:42

Which one? I think it's

2:44

called Corner. Corner Place. You

2:47

should see. Wait, did you stumble

2:49

into it? No, no, no, I was invited there by a time. Yeah,

2:51

classic, classic. Where was our invite? I

2:53

know, I mean. Well, I've heard. You

2:56

got the kung kusu or the dong

2:58

jimmy kus. Was it tart

3:00

or was it milky broth? It

3:03

was clear. So the dong jimmy kusu.

3:05

It was delicious with a slice

3:07

of

3:07

hot house tomato. Really good kimchi. It's

3:10

a fantastic place. But the aunties

3:13

are very stern. Oh yes. Yes.

3:16

As they should be. Zero Fs there. As

3:18

they should be. There's no Fs. So

3:20

you've, okay, so you've already stumbled into a classic.

3:22

And then eating a lot of lavash,

3:25

because I'm sort of in that neighborhood. Large

3:28

swaths of lavash.

3:29

You're very close to my neighborhood, the lavash

3:32

belt. We are in the, we are in the lavash

3:34

belt. Which is like, which is cool.

3:36

Actually, I went to my local Ralph's

3:39

and there's like a whole section

3:42

of Armenian baked goods. And

3:44

I'm like, oh. I love it. I'm pretty cool.

3:46

I was gonna say that if you were in that area, it'd be a really good

3:48

place to be on a keto diet.

3:50

Oh my God, yeah. Just nothing

3:52

but meat on swords. Well, the meat, yeah. But also

3:55

all the meze

3:57

stuff. The salads. The salads.

3:59

the hummus, the baba ghanoush,

4:02

all of that is delicious. All of it is

4:05

keto 30, whatever. Except

4:08

that, yes, that is true, Dave. Technically

4:10

it's true.

4:11

But, I

4:14

mean, that juice-soaked piece of bread

4:16

at the bottom and then just like. Or the rice.

4:18

And then the rice, the rice in the bread

4:21

with the meat. I'm gonna not eat that.

4:23

I'm just gonna eat the meat. That

4:25

is a torture worse than anything

4:27

else. This

4:32

episode is brought to you by Volvo Cars.

4:34

Distractions happen. That's why the fully

4:36

electric Volvo EX90 comes with

4:38

a two-camera driver understanding system

4:41

designed to prevent distractions and help you

4:43

stay focused. With seven comfortable

4:45

seats, a powerful electric range of up

4:47

to 300 miles, and cutting-edge vision

4:49

tech that can help prevent accidents, experience

4:52

a new era of safety at Volvo Cars.

4:54

Pre-order your Volvo EX90 today. Visit

4:57

volvocars.com slash US

4:59

to learn more.

5:00

This episode is brought to you by

5:03

Vital Farms. Isn't it bull

5:05

to have to question where your food comes from? At

5:07

Vital Farms, you can trace your pasture-raised

5:09

eggs all the way back to the source, the pasture.

5:12

On the side of each pasture-raised carton of eggs, you'll

5:14

find the name of the farm where your eggs were laid. And

5:17

when you look the farm up on their website, you'll get

5:19

a peek at all the sunshine, fresh air, and open

5:21

space the hens enjoy. Learn more and

5:23

find out where to buy them at vitalfarms.com.

5:27

Vital Farms, keeping it bull-free.

5:30

Well, we are very, very excited to have you here.

5:33

This episode, I'm gonna declare right now, this

5:37

should be the last time you have to cook your recipe at

5:39

home. You should come into

5:41

our studio home, cook with us, hang

5:44

with us, see us all the time. Before

5:46

we jumped on here, we were already talking. She doesn't seem that excited

5:48

about that. I know, she doesn't. She's like, we mentioned

5:51

that in the lobby, and I don't think she was

5:53

very excited about

5:53

that either. I think she would like the seclusion. I'm a little scared. It's

5:56

pretty scary. You can cook by yourself. Dave

6:00

and I will just be watching on a close circuit

6:02

camera. No big deal. Welcome.

6:07

Welcome to, God, I'm just really, I'm really happy

6:09

we're doing these in-person club meetings now.

6:12

We have like a, we're here together finally

6:14

and doing this, like this is... No

6:17

one seems overjoyed though. I, you

6:19

know, it's crazy because... Has,

6:20

who else has come into the studio?

6:23

Well, we had a special Bricia Lopez

6:25

episode. It might be a new wedgie. She,

6:29

she caught on to the competitive spirit real quick.

6:32

We have to pass around

6:34

her resume, see what you guys think. We'll

6:37

be able to put up for a club vote.

6:38

She'll do like a cooking, in my writing group you have

6:40

to do a writing sample, so like a cooking

6:42

sample. Sure, and here at Respico there's a one-in-one-out

6:45

policy. So we'll have some votes. Is

6:48

Chris Union this writing club?

6:49

No. How do I join this? Can I have to

6:51

send a writing sample? I need

6:54

to start a new one. This is the fourth

6:56

show. Chat GPT's got to write this up for me. We're

6:58

just going to cross this out. Because I need help writing

7:00

the writing sample for Rachel's writing club. No,

7:04

I mean, last thing I'll say about this. This

7:07

whole podcast was born in the deepest throws

7:09

of the pandemic. I think, you know, whether we

7:11

admit it or not, it was like, it was a nice

7:14

way of like, some kind of connection, right? It

7:16

was a little, it was like Dave was cooking the same thing that

7:18

I was on the other side of the country, the same time that Priya was

7:20

or you were or whatever. And it was a nice thing

7:22

and now being able to do this in person is

7:26

a great boon. We're here to talk about Duck.

7:29

Because Rachel Kong, of course,

7:32

as could be predicted by anybody,

7:34

landed and got Duck during the draft episode.

7:37

This was pretty high up in your choices or

7:39

this is one of the last ones? I think this is my final

7:41

pick. Like nobody else, I think

7:44

this was the one where you guys were like,

7:46

you have to pick Duck. Well,

7:49

Because nobody else who was, you know,

7:51

nobody else wanted Duck. And I actually like

7:54

Duck. What do you, okay, so

7:56

you like it, but you didn't pick it? Yeah. Were

7:59

you, do you not pick it? because you don't like to cook it? Yeah.

8:02

Okay.

8:03

Yeah. Do you think

8:05

that's a general thing? Well, I feel that you need

8:07

to cook duck many times in order to get

8:09

good at it. And

8:12

a lot of people are not prepared for it because it

8:14

is literally a sponge of

8:16

fat and delicious fat,

8:19

but it's not a

8:21

home cooked kind of thing.

8:23

It's just unwieldy. You know, like a chicken

8:25

is pretty manageable and tiny and

8:28

then a turkey you do once a year, you

8:30

know, like it's like an event. You know what?

8:32

You know what? Because it's a literary reference and you guys are

8:34

literary people and we have one doyen of

8:37

literary goodness, godness. You

8:40

know what a duck is like versus a chicken?

8:43

Okay. A chicken. Because

8:46

when you look at a duck, you're like, yeah, it's like

8:48

a chicken or a turkey. I can do that. Where

8:52

is this going? I don't know where is this going. Somewhere in the place.

8:54

It's going. You don't appreciate this.

8:57

For those that are literary nerds out there,

8:59

what we're trying to talk about in comparison of the difficulty

9:01

of a duck versus a chicken is,

9:04

the chicken is the equivalent of

9:06

the crying of Lot 49. Okay.

9:10

Versus Mason Dixon

9:13

or Gravity Street Bar, anything else, or every

9:15

other book that Thomas

9:17

Pynchon has ever wrote, which is much more difficult, but

9:20

looks very simple, but it is

9:22

not. Okay.

9:23

Is that a good one? I'm

9:26

trying to parse this. A

9:29

chicken is clearly. Chicken, duck,

9:32

chicken, duck and turkey, Rachel.

9:34

The chicken is the short Pynchon

9:37

novella, the crying of Lot 49. The

9:40

duck is Mason Dixon.

9:42

Yeah. A novel written in the dialect

9:44

of a- And then a turkey is gravity. No, a turkey

9:47

is inherent vice, I think. Yeah, the movie.

9:52

That's actually, that checks out, yeah. Okay,

9:55

well, so for the last three

9:57

remaining listeners, this podcast.

10:00

We didn't predict that though. Yes, and

10:02

the fact that it's all

10:04

interesting to me, the fact that it did fall

10:06

to your lap in a very late round of the draft,

10:08

even though you like to eat duck. Yeah, I love it,

10:11

yeah. Also, I didn't notice at this time,

10:13

it must be also like Priya, Brian, John, didn't

10:15

want to tackle the duck. If

10:18

it was me choosing, duck would have been my first

10:20

choice. First choice. First choice.

10:22

Right? It's like Peyton Manning, I draft Peyton

10:24

Manning. I had to choose crab. I had to choose crab. OK,

10:28

so when it comes to duck

10:30

cookery and its challenges, is

10:33

it primarily just fat management

10:35

and rendering all that? Is

10:38

that the main obstacle? I think it's about the preparation,

10:40

because you can't just plop it in the oven.

10:43

And the second thing about that is you

10:46

do have to prepare it, and it's about

10:48

temperature. It's a lot about temperature

10:51

and the right temperature to get the kinds

10:53

of duck doneness you

10:55

want in terms of the skin crispiness. Yeah,

10:59

and so case in point, I think

11:01

we all agree, the apex,

11:03

the acme, the peak, the pinnacle

11:06

of duck cooking is the peeking duck, maybe

11:08

the pinnacle of all foods. Yeah,

11:10

and people mistaken the peeking

11:13

duck for a roast duck, which

11:15

is also fantastic and delicious. But a peeking duck is

11:17

a very specific thing that most people

11:20

have never really had. They've had

11:23

roast duck with pancakes. You've had roast

11:25

duck with pancakes. And so I mean,

11:27

we've talked about it on the DC show a lot, but

11:29

just to illustrate the point you're talking about in terms

11:32

of temperature and fat management and

11:34

getting a crispy skin and still rendering the fat

11:36

and having the right thing,

11:38

can

11:39

you talk to the general process of

11:42

making a legit peeking

11:44

duck? Yeah, without getting

11:46

into technical science of what you're trying to

11:48

do on a cellular level to get

11:50

the fat in the skin to

11:52

react a certain way and

11:55

we're also talking about specific peeking

11:58

style ducks that have a lot of fat. of

12:00

fat, very different than wild

12:02

ducks. This would not work. Um, so

12:06

you boil it, you first separate the skin

12:08

from the, through the meat itself, the,

12:10

the fat and the skin, and then you would

12:14

pour boiling water over it. Then

12:16

you would, um, let

12:18

it dry and then you would give it a maltose bath.

12:21

Maltose is a very, very particular

12:24

substance. That's sticky

12:27

in a way that

12:28

it's, it's almost like a pit

12:31

sand, like a, like a, like a, like a, what's

12:33

a pit sand? That doesn't mean it's a quick sand.

12:36

It's very difficult to work with. Anyway, you, you

12:38

are trying to manipulate

12:40

the skin so when it is cooked at a certain

12:42

temperature over high heat and low

12:44

heat, it's going to render out the fat

12:46

and then the skin becomes basically

12:49

glass. You want it to be like

12:52

a, like glass that will shatter

12:56

and there's nothing like it. Um,

12:59

the difficulty about doing that is a lot of

13:01

times you will cook the duck and by the time you get

13:03

the skin to the desired crispiness, the meat

13:05

will be overdone, which is why in

13:07

China,

13:08

the, the, this is again, going

13:10

to go straight to where you can't talk about things. The

13:13

ass end of the duck oftentimes

13:15

is obliterated and he

13:19

was just a giant open cavity.

13:25

I guess we could talk about it another. Let's

13:27

talk about it. So when you obliterate the ass, sure.

13:31

In order to properly prepare a peeking duck, you

13:34

got to obliterate that ass. Most

13:37

of the innards of the duck get

13:38

ripped out and that's what I mean. Like

13:41

literally literally. Yes. Okay. I'm sorry. I'm

13:43

sorry. It is actually a defining characteristic

13:46

of the peeking duck is they pull all the

13:48

innards out by obliterating its ass

13:51

through its ass. I should say, right?

13:54

Okay. They evacuate

13:56

the innards through the ass. They take the whole thing.

13:58

So it's a giant cavity. And that's

14:01

actually how most ducks are processed. And that's there's

14:03

nothing wrong with it. That's actually how you want most ducks

14:05

to be.

14:06

But I'm not

14:08

the peeking duck expert, although we filmed

14:11

a TV show about it at that place. On

14:15

the left side, and I don't know if this is true

14:18

completely, but the places that

14:20

we spoke to, they make a small triangular

14:22

incision under the left wing. And

14:24

then they, like a mummy, they assume all

14:26

the stuff inside. So

14:29

it's a much more delicate process than.

14:32

You say instead of

14:34

the asshole, a small, perfect incision.

14:37

They give it a new little asshole instead

14:39

of the asshole. So by doing so, the

14:41

meat will steam from the inside,

14:44

then just roasting everything out of the duck.

14:46

And that's what makes it a very different

14:48

thing altogether. It takes a lot of work to do

14:50

that and something that we rarely ever see here, although

14:53

I think there's a couple of restaurants that are trying to do it. God,

14:55

it is such a, you know, you talk about

14:57

this all the time on the other podcast too, but one of

14:59

those foods, we were joking around chocolate,

15:01

we talk about this all the time, Rachel, where

15:04

how did humans arrive

15:06

at this point where they saw this alien looking pod,

15:08

this cacao bean, and then said, let me

15:11

get the seeds out of that thing.

15:14

And then

15:14

let's ferment them and then roast them and dry them

15:16

and then pound them and mix them. Let's

15:18

make them into a little kiss shape. Make them into

15:20

a little poop emoji and

15:23

then sell them. The same thing with peeking duck, I'm just like

15:25

all of that process of separating

15:27

the skin, like a lot of it is logical, but like,

15:30

God, the refinement and technique and

15:32

then the service of it too. I'm gonna say this,

15:34

well, now that I've set it out loud, I'm

15:36

gonna have to say it out loud to put it in the ether.

15:39

I think the creation of the peeking duck is the greatest

15:42

culinary achievement in the history of...

15:43

All right, I say

15:45

a lot of ridiculous hyperbolic things, but this is fucking

15:48

like something I'll stand by because it is. It

15:51

is singularly the greatest culinary

15:53

achievement in the history of mankind.

15:56

Yeah, I can't think of anything else.

15:58

It is the... of

16:00

technique, deliciousness, style,

16:04

service, everything. Again. Obliteration

16:06

of assholes, nothing else. Obliteration of assholes

16:08

so well. If there's

16:11

an intelligent life

16:12

force outside in UFOs, that

16:14

might be the dish

16:16

that gives us faster than light technology. Because they

16:18

do those things, right? We can't.

16:21

Oh, shit, give us that technology.

16:23

Give us that BKF technology. We got

16:25

these crazy ducks on our planet.

16:27

Their assholes are intact. We've

16:31

talked about assholes, well, you have to talk about poop,

16:33

so good job. Yeah, we did a great job.

16:35

What else do I have here? Peeking duck, not to be

16:37

confused with peeking duck, the most

16:39

common breed. I don't think

16:42

you

16:42

ever. They're made out of. They are

16:44

also made out of peeking ducks, I think. Because that's like

16:46

the most common breed. The average, I think,

16:49

consumer is like, I've never

16:51

run into a non-peeking

16:53

duck at a grocery store, though. Never. Right,

16:56

never. Never. Do you work with? No,

16:59

we used to sell a whole

17:01

lotta duck at the original

17:03

song bar, because we had the rotisserie duck. God,

17:05

that was good. And you take the duck meat. I mean,

17:09

I could do two hours on why I love ducks,

17:11

so I'm just gonna shut up. That duck

17:13

dish is very good, though. I really legitimately

17:15

have conversations with myself. Yeah,

17:18

that's about how much you love ducks. No, but

17:21

what is truly the most magical mystical animal?

17:23

Is it the pig or the duck? And

17:26

these are two,

17:27

this is like Godzilla versus King Kong, and

17:29

I just don't know who wins. It's really

17:32

difficult. I mean, everything about the pig

17:34

is delicious. Everything about the duck,

17:36

amazing.

17:38

What duck preparation is not

17:40

fucking amazing. Deep into the night, Dave's like,

17:43

duck or pig? It makes me believe there might

17:45

be an actual god. That

17:48

wants us to be happy. It's

17:52

true, the fat, delicious, the skin, delicious, the

17:54

meat, delicious. I mean, I almost

17:56

have to take everything bad I've ever said about the French

17:58

because of duck confit.

17:59

So good. According to Poultry

18:02

Med, which I assume is a website that

18:04

you know found somewhere, France

18:08

is the king of duck consumption

18:11

at 4 and 1,500 kilograms per person,

18:14

I assume, per year. Malaysia,

18:17

number two. What is Malaysia? Is that just like

18:19

a lot of Chinese roast duck

18:21

in Malaysia? Well, that's not

18:24

possible. This statistic

18:26

cannot include all

18:27

of China. Yeah, what about China? Well, that's what I'm saying. Like

18:30

sixth is China under Taiwan.

18:33

This is a whack stat. Did

18:36

that come from Newsmax? What

18:39

are the pig statistics? This cannot be

18:41

true whatsoever. I

18:44

don't I'm not supporting. I'm

18:46

not supporting Poultry Med anymore. That's from the Poultry

18:48

website? Hungry in Bulgaria,

18:51

according to Poultry Med, out eat

18:53

Taiwan and China per person. I take

18:55

offense to that. Well, here's the thing.

18:57

Per person, though. There'd

19:00

be a lot of persons in China. You

19:02

got to divide that down. Don't give me this math

19:04

shit.

19:08

Last question generally on duck.

19:12

For you, Rachel, as a

19:14

diner, do

19:16

you find yourself drawn to duck on a menu?

19:18

And then I want to ask the reverse from you, Dave, in terms

19:21

of chef putting it on the menu. If

19:25

you were like, oh, there's duck today. Are you more

19:27

inclined to go, oh, duck. Yes.

19:30

Duck breast or like

19:32

a confit duck preparation? Yeah,

19:35

confit. I mean, that's

19:37

the thing about why a duck is such an amazing

19:40

thing. It makes the breast meat amazing,

19:42

too. I can't say the same about fucking

19:44

crying a lot, 49. Also

19:48

known as the chicken, the American chicken.

19:50

The chicken is so much

19:52

more basic than the flat 49. Anyway,

19:54

yeah. The duck is, god.

19:57

I love it. it

20:00

so much. It gives me so much joy.

20:02

And I remember like, whenever

20:05

you recipe test duck recipes when you're doing

20:07

it, your cholesterol shoots through

20:09

the root. I also remember when Rich

20:11

Theresa, he was doing Dirty French and he

20:13

was like, because he was fucking around with our root

20:15

history because they put a root history in and

20:17

they're like sick. Because here's the thing, when you're cooking

20:19

duck every day, it's one of those things that you taste every

20:22

day.

20:22

And then when you taste, you get tired of other

20:25

foods, but you don't get tired of

20:27

eating a slice of duck, like

20:29

every time. When you think

20:31

about it per day, you might have had like 16

20:35

slices of duck ends. That

20:38

is an ungodly amount of cholesterol

20:40

and fat. That is like a whole duck's worth

20:42

of breasts, basically. But also like the most juicy,

20:44

crispy, as for us. And it

20:47

is a, in everything in moderation.

20:49

That's how good a duck is. It's not something you

20:51

can eat in moderation. It's

20:54

the most ecstatic I've ever been. We brought

20:57

like a heroin addict on here to just talk about

21:00

with a pile of heroin. You literally

21:02

have to tell your doctor that, hey,

21:04

around this period, it's like an actor that's

21:07

gaining weight for a movie. Like, you

21:09

know, hey, I got this role coming up just so you know,

21:12

it's gonna have some fluctuation.

21:16

It's like, hey, doctor, just

21:18

so you know, these are duck numbers, the next four to

21:20

five months, my numbers will be

21:22

off the charts bad, but then it will go back to normal,

21:25

I promise you. So that's just what you have to do.

21:27

Is it good fat? Is

21:29

like, oh, like healthy? Yeah, like an avocado. I

21:32

don't think so. I mean, you

21:34

can tell yourself that, but I don't think so. I don't

21:36

think so. Is

21:41

duck a halibut type of thing you put

21:43

on the menu, you know, you're gonna get an audience? Always.

21:46

Duck is always gonna draw people in. Always.

21:50

Is the floor

21:52

for duck pretty low though? Can you get really bad

21:55

duck preparations? Oh yeah. Yeah.

21:58

That's a no question. That's literally a

21:59

no rain or you can get some really

22:02

bad day but the thing

22:05

is duck confit is harder to screw up

22:08

but you can definitely still

22:10

screw it up but man

22:12

I'm just thinking about this too like a properly cooked duck

22:14

confit that's been crisped up. Whoo

22:18

man my my heart is racing.

22:20

Your heart is racing but also slowing down. Yeah exactly

22:23

from all of that. Well

22:26

Chris how do you feel? About duck?

22:29

Yeah. I am

22:31

I had never tasted any duck preparation

22:33

that wasn't Chinese roast duck

22:35

or peeking duck until I got to college

22:38

and you know started experimenting with

22:40

other things you know. I had in

22:42

between pad thai. But when I

22:45

had the duck curry at the

22:47

thai restaurant no it actually was it actually

22:51

was probably closer to like medium

22:53

rare duck breast with raspberry coulis. It

22:56

was definitely probably closer to the original thing.

23:00

So my

23:03

sort of preference is actually for the sort of slow

23:06

cooked fully well done duck

23:08

than it is for the I appreciate

23:11

a

23:12

mid rare duck breast but I'm always drawn

23:14

to the super tender

23:16

duck but I love it. Unfortunately

23:20

there's no there

23:23

was no peeking duck on our submissions

23:27

and if you are a long time recipe cub listener

23:30

you know how this works. We gather recipes

23:32

from you none of the oh I didn't do

23:34

the Google thing how many recipes oh 363 million

23:37

results if you Google duck recipes a

23:39

lot of them for roast ducks that

23:42

if you look at these pictures man they truly look

23:44

totally and

23:45

hammered and asses

23:48

obliterated here. But

23:51

we use we use none of those recipes we use

23:53

recipes that you the listener send into us as

23:56

a reminder you can still send in recipes

23:58

for the remaining ingredients this season, including

24:01

ube, watermelon, lemons, chicken wings,

24:04

flavored vodka, and a few others by

24:06

sending them into the fixer at majordomomedia.com.

24:10

We got a good number of duck submissions

24:13

and Rachel examined

24:15

all of them. She got duck pho

24:17

from Eric Badaroo, seared

24:19

duck with raspberry cardamom glaze, aka

24:23

raspberry coulis with duck breast from Catherine

24:25

Cunningham, who I've noticed,

24:27

Catherine Cunningham, you sent

24:29

in a recipe, I think, for basically every ingredient

24:31

this season. Mushu duck

24:34

by Daniel Kranenberg,

24:36

duck choi la by Abba Niraula,

24:39

and grandma Wong slash mama

24:42

Cho's braised duck by Natalie

24:44

Cho. What

24:46

did you pick and why'd you pick it, Rachel?

24:49

I chose the braised duck,

24:52

the grandma's braised duck. Now, do

24:54

you see it as a grandma Wong or a mama

24:56

Cho braised duck? A

24:59

grandma came first. Hi,

25:02

this is Natalie Cho and this

25:04

is my recipe for mama

25:07

Cho slash grandma Wong's

25:09

braised duck. My family

25:12

is originally from Hong Kong. My mom didn't

25:14

come up with the idea completely out of the blue.

25:16

It is a familiar recipe. I just have

25:18

strong memories of seeing her really carefully

25:21

carving it and then drizzling the extra sauce

25:23

on it. It's this beautiful platter

25:26

and this lovingly cooked meal when

25:28

our family would get together. We usually have it

25:30

as part of a really big

25:31

meal, but certainly serving it with some

25:33

white rice to soak up all the

25:35

good juices is a pro tip.

25:38

Candidly, I'm a little afraid because Dave

25:40

Chang did rally against doing this recipe

25:43

because there's no crispy duck skin. Chris came

25:45

up with the idea of, oh, budget duck

25:47

is a chicken. If he wanted to just do

25:49

duck breasts, it's still duck and duck

25:51

is delicious. It's just not the whole bird. There's

25:54

pros and cons of both. The recipe itself is

25:56

really straightforward. So I'm really curious to see

25:58

what Rachel does.

25:59

I'm especially excited that Rachel picked my recipe.

26:02

She's my favorite. So

26:04

she sent in a very, very funny letter.

26:08

And I think that when we discussed this on your last

26:10

episode, Chang was dismayed

26:12

right off the bat that this recipe would not include

26:15

a crispy skin. But I will read just a little

26:17

bit of her head

26:19

note, as it were, right

26:21

now. Hello, Chris, Dave, and wedgies.

26:24

Close your eyes and picture a

26:26

plump, juicy, succulent,

26:29

whole duck turning slowly on a rotating

26:32

spit, mesmerizing you with a sheen

26:34

of glossy liquid gold fat dripping

26:36

off, crackling skin so crisp

26:39

you can feel it shattering between your teeth.

26:42

This is not that recipe.

26:45

This is basically, so this is

26:47

a, obviously, as you've gleaned from the name, this

26:50

is a family recipe

26:52

that gets prepared for all of the big holidays,

26:54

Thanksgiving and Chinese New Year here.

26:57

It's a braised duck. And

26:59

evidently, it kept her grandma alive

27:01

until she was 97 and grandpa

27:04

till 104. So maybe that fat is?

27:06

Healthy fat, yeah. Maybe that is a healthy fat, Rachel.

27:09

Here's the basic premise behind this recipe.

27:12

You take a whole duck.

27:14

Now, when she says Long Island is preferred. That's the same

27:16

thing. Same thing, right?

27:19

And you basically clean it out, take the

27:21

innards out. You marinate it in salt,

27:23

sugar, garlic powder, light and dark soy

27:26

sauce, Shaoxing wine. And then

27:28

you take it out of the marinade

27:30

after a few hours or a day. You

27:33

toss the duck into a cast iron Dutch

27:35

oven and then add that marinade

27:37

in there,

27:38

cover it up and just braise it until

27:40

it's done, flip it once or twice and just

27:42

cook it all the way until it's

27:46

a braised duck falling off of its own carcass.

27:48

And then she advises that you use the

27:51

broth and the carcass for

27:53

congee.

27:56

That is the original way of making

27:59

mama chow. So we took a spin on

28:01

the Wheel of Death, which is

28:03

the god we all worship and gives us our constraints

28:07

for how we were supposed to individually

28:09

prepare this dish. Dave spun the wheel and

28:11

got one pot, so he had to make his braised duck in one pot, taxing

28:16

his considerable abilities. But

28:18

I am really curious if you got crispy skin. I'm

28:21

not sure. I'm not sure. I'm not sure.

28:24

I'm not sure. I'm not sure. I'm

28:26

not sure.

28:27

I'm not sure. I'm not sure. You

28:29

got crispy skin. No. No.

28:32

You did? I mean, I

28:34

did, but I'll talk about it. This whole recipe made me

28:36

sad. Rachel

28:38

hit Lux for the second time running,

28:40

meaning she had to spend 150 bucks and basically luxify

28:45

this thing, make it fancy. And by the way,

28:47

we recently finally got to see a photo of your last

28:49

Lux effort, your Lux crab cake, and that looks dope

28:51

as hell. So nice work there.

28:54

I think she just photoshopped something from Yannick

28:56

Alaino's cookbook. Whoa.

28:59

She just took a photo. It looked very much

29:02

like something that was out of the plaza out there. Took

29:04

a photo from the cookbook, then put some

29:06

watercress on top, then took another photo. And

29:10

I drew budget, meaning I had to make my

29:12

version of Grandma Wong Mama Cho's

29:14

braised duck for less than $20. So

29:18

we're going to discuss right now how each of us fared with

29:20

our various tasks. I

29:22

would like Dave to go first because I think yours is

29:25

closest to the original, and I want to

29:27

hear some of your alterations.

29:29

When I said this recipe

29:31

made me sad, it's not because it's a bad recipe and

29:33

I don't mean to, you know, bespurge

29:36

the recipe author or the

29:38

family of it, because it tastes great. Shockingly

29:42

at work, but also when I think about it, it turns

29:44

into almost all the praises that I

29:46

make. I mean, you

29:48

cook your soy with some aromatics and

29:50

you cook the shit out of it. Basically

29:53

that's almost every Asian brace. Without,

29:55

yeah,

29:57

this one was star anise. The

30:00

reason it made me sad is I love,

30:04

if you're gonna do this, something like you wanna break down

30:06

a duck, render it out, you wanna get, there's

30:09

so much versatility in the duck and

30:11

you could do so many different things. And

30:13

had I had luxe or something like

30:15

that, I probably would have made a sauce from

30:17

the wings, the carcass, I would have broken

30:20

off the breast meat

30:21

and the legs and trimmed

30:24

off as much fat as I could, I would have rendered out

30:26

the fat or what I wish I

30:28

did was just take the fat off the duck

30:31

completely and then

30:34

score, I would take, I would sheet

30:36

it out and all the other odd ends and bits, I

30:38

would add that to the braise because you do

30:40

need some fat flavor into it and I would have just braised

30:42

the duck naked. And

30:45

I would have made, then I would have rendered out the

30:47

duck skin had that as something and

30:50

I regret not doing that but that's something that you

30:52

could have done. So

30:54

this one was one pot, I did it in a

30:57

sort of a casserole, like crusade

30:59

top pot.

31:03

I think there's a

31:05

lot of things, I

31:07

think you should cook duck at a medium, medium low

31:09

heat, if you do it too high, the duck

31:11

meat will cook too fast before the fat gets rendered

31:13

out of the duck, that's not, it's the complete

31:16

opposite if you're cooking wild ducks, wild ducks you

31:18

wanna cook it ripping hot

31:21

because there's just not enough fat on it and it's very,

31:23

very lean. So this one

31:25

was like, all right,

31:26

I looked at the recipe and I could still do it in one

31:28

pot, so I added, I

31:31

did some different things. What I wanted to do

31:33

was make a sauce,

31:36

I break down the backbone, I broke

31:38

down the duck and started roasting

31:40

that off and instead of garlic power, I added

31:43

real garlic and then I just added half an

31:45

onion because we had that on hand and I

31:47

just eyed the seasonings of it and it tasted

31:49

again, like if you make a lot of Asian braises, it's

31:51

pretty normal and I only

31:53

added one star anise to start and I tasted

31:56

it and it just didn't come through, so I did add the eight,

31:58

when you read it, it's like eight, that's a lot.

32:00

And I always want to be judicious

32:03

with star anise. And

32:05

the recipe is super, super simple. You'll

32:07

see with everyone else talking about it. And

32:09

I thought what I could do, if I had

32:12

the equipment ability to do it, I would

32:14

have

32:15

taken all the contents

32:17

out, strained the sauce, I would have roasted

32:19

it off the duck in different pans. I

32:21

would have probably have, you know,

32:23

braised the duck legs on

32:25

the bottom end, but

32:28

I would have crisped the skin. So I would have just

32:30

braised the bottom. So it would have been more like a braised chicken where

32:32

you still have crispy poultry skin. And

32:34

the duck breast, I would have just

32:36

really rendered out slowly and

32:39

then crisped up. So I would

32:41

have just braised the meat itself, preserving

32:43

the skin had I not taken it off. I

32:46

thought a lot about this, every which way, but there

32:48

was no way for me to do it since it wasn't one pot.

32:50

So I just threw all the shit in there. But

32:54

before I-

32:54

The way the recipe says. Yeah, basically.

32:57

And I took out the carcass

33:01

and then I tried to then roast out

33:03

the breast meat. And then

33:06

I added the aromatics. Ultimately,

33:08

I took out the carcass, Chris

33:10

Kim over there, taste it.

33:13

Yeah, delicious. I have a question though.

33:15

One really nice, I mean, this

33:17

will come up later with my version of

33:19

it, but I thought a nice thing that

33:21

you had going with yours was

33:24

like your sauce was so nicely emulsified

33:26

and just rich looking and uniform. Did

33:29

you skim any fat off it or did

33:31

you just

33:32

do it high? Like how did you get your sauce so glossy

33:34

and- So part of that is again, it's somewhat

33:36

of an emulsification, but you

33:38

need to like get it at the right

33:40

consistency. And then it does become sheeny. It's

33:42

almost like when you add gelatin to a sauce, not that anybody

33:45

listening other than a professional cook might know.

33:48

So yeah, that's what it was. But a

33:51

lot of it is like the fat, the sugar

33:53

and everything, it just becomes this like

33:55

sauce. It's almost

33:58

like a

33:59

like a salme sauce, like the

34:01

French blood sauce, it almost has that consistency.

34:04

It was, it was, it was, I'm thinking culinary

34:06

terms. It was thickened, it was delicious. I

34:08

want to try to draw this analogy, like just trying to

34:11

summarize your feelings about this. Like there's

34:13

so many possibilities of what you could do with the duck.

34:16

There's so many uses, break it down, do all these different

34:18

parts. To me, it makes me think of like,

34:21

the first time someone gets to fly first

34:24

class internationally and there's like so

34:26

many bells and whistles you could take advantage of, and

34:29

instead you just sleep the whole goddamn way through

34:31

and you're like, that was still really nice. What's

34:33

that like Chris? But I don't even start with

34:35

me taking, do not try to paint me into this

34:38

corner, do not even try it. What's that like? You

34:40

know, it's just like, oh, I should walk, you know, that's not me, I'm

34:42

just like over the water. With all these actors

34:44

striking Hollywood, they should add

34:46

a picture of Chris Ying next to all the executives

34:49

of all the studios. Yeah, all that, all that studio

34:51

money,

34:51

it's right in my pockets guys. I'm just

34:53

saying, you don't take advantage of any of this stuff.

34:56

I will say this on behalf of the One Pot

34:58

thing, even though you were disappointed to have to do the One

35:00

Pot thing. I was really sad. I will say this though,

35:03

we already established early on that a lot of people are intimidated

35:05

by duck cookery. I

35:07

think this is a really good entry point. No, I don't

35:09

think this should be this way. If you throw a duck in a pot,

35:12

you'll do it. Why? Don't, I don't

35:14

know, there's other ways, they should make, you

35:17

could do this with chicken.

35:19

Yeah, but you can do a duck too. Yeah, but you can make

35:21

the duck more exquisite. Okay.

35:23

They can't, that's the point. You're basically

35:26

putting like, you know, you're taking your like Ferrari

35:29

off-roading. You don't do this. I

35:31

may be flying one flight internationally, but

35:33

this guy's taking his Ferrari off-roading. It's

35:36

not even like to sit in the Ferrari. It should

35:38

not even move. No, I,

35:41

again, I am torn. I understand this is a family

35:43

recipe. It is a delicious recipe. I just,

35:46

I think that if I was able to cook this in a way

35:48

that

35:49

I could use more pots and pans, it would have come

35:52

out better for me. Well,

35:54

we're gonna find out how that turned out for Rachel,

35:57

but do you want to go, should we give it to Rachel? Or should

35:59

I just do a quick?

36:00

budget one. Yours was pretty similar. Yours

36:02

was actually, you know what, really impressed

36:04

with Chris this one. This

36:09

episode is brought to you by Topo Chico

36:11

Hard Seltzer. Break out of the mold, gather

36:13

your real ones, and get ready to do summer

36:15

diferente this year. Kick

36:18

off the heat with Topo Chico Hard Seltzer for crisp

36:20

refreshment in flavors as unique as you

36:22

are. So I got a whole assortment

36:25

of Topo Chico Hard Seltzers, and

36:27

when they say they are as unique as you are, this

36:29

buys directly into a philosophy I

36:32

have, which is that the flavor of

36:34

drink you choose, Topo Chico Hard

36:36

Seltzer, is a direct reflection of who

36:38

you are or who you want to be. So I got

36:40

crisp passion fruit mango, ripe watermelon,

36:43

hibiscus lime. I did this over the Fourth

36:45

of July. I drank, I think, all of these,

36:47

to be totally honest with you. And while I thought

36:50

deep down in my heart I wanted to be an exotic

36:52

pineapple, you know what guys? I am

36:54

a hibiscus lime. I am a juicy hibiscus

36:57

lime. That is who I am. It is getting super hot.

36:59

This is my first full summer in Los Angeles. Literally

37:02

I walk around with a bucket of this stuff all around the house. Sip

37:05

summer different day with Topo Chico Hard

37:07

Seltzer. Go to topochicohardseltzerusa.com

37:11

slash recipe to find where you can get

37:13

yours today. That's topochicohardseltzerusa.com

37:17

slash recipe. TC Hard Seltzer

37:19

Company, Milwaukee, Wisconsin, flavored beer, copyright 2023,

37:22

the Coca-Cola Company. Coca-Cola

37:24

is a trademark of the Coca-Cola Company.

37:27

This episode is brought to you by

37:29

Vital Farms. Isn't it bullshit

37:31

to have to question where your food comes from? At

37:33

Vital Farms, you can trace your pasture-raised

37:35

eggs all the way back to the source, the pasture.

37:38

On the side of each pasture-raised carton of eggs, you'll

37:40

find the name of the farm where your eggs were laid. And

37:43

when you look the farm up on their website, you'll get

37:45

a peek at all the sunshine, fresh air and open

37:47

space the hens enjoy. Learn more and

37:50

find out where to buy them at vitalfarms.com.

37:53

Vital Farms, keeping it bullshit free.

37:55

This episode is brought to you by Volvo Cars.

37:58

Distractions happen. That's why.

37:59

fully electric Volvo EX90 comes

38:02

with a two-camera driver understanding

38:04

system designed to prevent distractions and

38:06

help you stay focused. With seven

38:09

comfortable seats, a powerful electric range

38:11

of up to 300 miles and cutting edge

38:13

vision tech that can help prevent accidents. Experience

38:16

a new era of safety at Volvo Cars.

38:18

Pre-order your Volvo EX90 today. Visit

38:21

volvocars.com slash US

38:23

to learn more.

38:25

So I had, I had the task of budget,

38:27

uh, meaning I had to spend $20

38:29

or less and the

38:33

meaning I would just write off the bat. I can't buy a whole duck. There's

38:35

no, there's no way for me to buy this. I wasn't going

38:37

to go hunt a duck at the park.

38:40

I wasn't going to go barter

38:42

a duck, but because

38:44

there's an amazing rift in

38:46

the price merchandise

38:49

continuum of the universe,

38:51

you can buy a Chinese

38:54

roast duck from a Chinese

38:56

barbecue restaurant for basically cheaper

38:58

than a whole duck. So a whole

39:01

Chinese roast duck at CBS,

39:03

like

39:03

Costco rotisserie chicken. Exactly. Exactly.

39:06

A whole roast duck, I think it was like $32.

39:09

Something like that. Um, a

39:11

half roast duck was 14.

39:13

So I bought

39:16

a half roast Chinese duck,

39:19

uh, Chinese roast duck.

39:21

And I know the recipe called for a full

39:23

one, but I thought, okay, what is the actual real

39:25

mindset of, of any

39:27

recipe that's trying to stretch

39:30

the limited amount of meat? Let me use

39:32

the meat to flavor fillers.

39:35

So we had some Daikon in the fridge

39:37

already. I snapped off a few

39:39

inches from a piece. I know Dave was saving.

39:42

So I stole a little bit of Daikon, uh,

39:45

and a few old carrots in there. And then

39:47

everything else, basically as it was, I

39:50

just

39:51

braised this duck in everything

39:54

that was that it called for. And

39:56

I will say the one alteration, the thing

39:58

that's like always been a mystery to me.

39:59

about these Chinese braises, because my uncle

40:03

does a very, very similar

40:05

braise duck. And they're

40:07

always just like, you just put sugar and soy

40:09

sauce

40:11

and that's it. And I'm always just

40:13

like, it's so salty. Can

40:15

you put so much soy sauce in here? What

40:18

fucking magic is happening? And then when

40:20

you watch them, I'm like, what was that cup of water

40:22

you just had?

40:23

You just don't count water as an ingredient.

40:26

So I will say I did basically

40:28

the amounts they had in here, but I padded it out with

40:30

water, especially because my duck

40:32

was already seasoned and roasted. But

40:35

that was it. I braised already roast duck

40:38

that was 14 bucks. I added some filler

40:41

to it

40:41

and it was really, really good. Like

40:44

I didn't get Dave's beautifully

40:47

glossy sauce because I didn't have a lot of fat

40:49

in my duck. It had already been rendered off through the roasting. Did

40:53

you take the skin off and stuff? No, I left the skin in

40:55

there and it came out just like it

40:58

would have, you know, the meat was sort of fall apart.

41:01

It tasted, tasted, how

41:03

should I say? Good

41:06

for something that was wildly overcooked. Something

41:10

that you didn't have to cook twice. I

41:12

cooked it twice. Twice cooked. But

41:14

it would have worked with, I would say this, I would rather put,

41:17

if I had bought a whole duck for myself, which I am known to

41:19

do, and I had half left, rather than if

41:21

I had eaten my fill of roast duck, I would not mind

41:24

like doing this with a roast duck. You know how Chris likes to eat

41:26

whole poultry? Please don't, please don't.

41:28

Oh, we've talked about this so many times now, just

41:30

like Anthony Meehan. Please don't, please don't.

41:32

This is the same way as the pee on the tire.

41:35

We've talked about this so many times, I love

41:37

it. The

41:39

piece of feedback I did get from Dave, he did give

41:42

it. Can I tell you about the time when like the part of the chicken

41:44

skin fell into his belly button? It

41:49

didn't fall into my belly button! It didn't

41:51

fall into my belly button! That might taste

41:53

good. It's like my little oven.

41:56

And Dave did

41:59

give me. my flowers for this, but

42:01

the thing that he actually said, because we

42:03

tasted them side by side. Dave and I have been cooking them basically

42:05

back to back in like two separate kitchens.

42:08

How many kitchens are here? We have 700

42:10

kitchens. No, we have two kitchens in our studio.

42:13

Dave tasted mine. I was like,

42:16

yours tastes more Chinese than mine. Like, really?

42:21

It's

42:21

the flavors of his hands. One tasted

42:24

like your ancestors. Mine

42:27

tasted like some

42:29

YouTube influencer made it.

42:35

I don't know what happened, but it was definitely more Chinese-y.

42:38

So you commune with Confucius. We're

42:41

like,

42:41

you know, grandma Wong was on

42:43

your side. I felt it. I

42:45

handed him a shovel. I looked

42:47

over and looked up there. I was like, how did you coax that?

42:50

I had a flavor. I was like,

42:52

no, dude. It was really unbelievable.

42:55

I was like, I'm going to say it tasted good,

42:57

but it was like a power punch of flavor.

43:00

I was like, what the fuck? And literally I was

43:03

like, okay. And I'm chewing through the crazy overcookedness

43:06

of the time. Excuse me. It was

43:08

tender. It was tender. It was very,

43:10

very flavor packed. And

43:13

then we, and then last note, we merged

43:15

them all into one any day so I could take them home and feed

43:17

my family. I didn't have time. You know what it must've been

43:19

like in that scene in Harry

43:20

Potter where all of the friends and loved

43:23

ones and dead ones in his life are trying

43:26

to come out of the walls and they're like, Chris,

43:30

let go. You've got this. You'll

43:32

make

43:32

it be, it'll be really Chinese. We can

43:35

only hold this for a minute. Honestly,

43:37

there's no other explanation for the Chinese

43:39

flavor that was imbued in this thing.

43:42

Cause it was shocking. So

43:44

Chinese. And so

43:45

you mixed, you mixed both of

43:48

your recipes microbial terroir. Yeah.

43:52

Exactly. Uh, but you mix them. I will

43:54

see. Yeah. So we mixed them together. I took them home. I honestly don't know.

43:56

Yours was like. It

44:00

was like your duck grew up eating

44:03

versions of this and it was like a acorn

44:06

fed Iberical pig that was just like

44:08

loaded with this thing. I just don't understand.

44:10

Well the duck grew up eating Sorry,

44:13

you know what it tasted like too when you go to your like,

44:16

you know, grandma or great uncle's house

44:18

And it smells like Chinese medicine. That's

44:20

what it tasted like It

44:23

was some of just my own unglint and my ointments

44:26

coming off my hand to the pot

44:28

I was like what the

44:31

fuck? Did you get jujube

44:33

too? I was like what the fuck? Where did this come from?

44:35

I'm not

44:37

even joking. I was very shocked. Wow, Chris

44:40

your essence. I took it home

44:44

Because I didn't have time to cook dinner that night so I actually took

44:46

it home and I just

44:48

Took both of our braises and served them with noodles And

44:50

I was like, oh, you know Dave made a duck I

44:53

made duck and I combined it in here and Ruby

44:55

was like

44:56

Which piece of meat is Dave's and which piece of meat is yours?

44:58

I want to compare the two. Oh my gosh.

45:01

I love it Right. It's just

45:03

be like this sort of this one. She's like, hmm. Which

45:05

one did you like better? Hmm. What

45:07

did she say?

45:09

She never gave it to you. She just kept Maybe

45:11

that's cuz she liked Dave's better possibly

45:14

but you're feeling it's true. It's it's possible.

45:16

I've seen her hurt Chris's feelings. Oh She's

45:19

not afraid of that So

45:21

anyway, that was a they and they and my family

45:23

all really enjoyed it and and that was the the

45:26

one you eat it with rice Over noodles you

45:28

I mixed it with me But I mean you actually

45:30

had the reason I'm asking this I heard you that you eat it at noodles

45:33

I'm a little disturbed that you didn't double starch it

45:35

I didn't have any rice on hand, but there was leftover

45:37

sauce that my mom was like, oh that'll be good on rice Okay,

45:44

so that's the one pot version of mama

45:46

Cho grandma Wong's Braised

45:49

duck that's the budget version

45:51

now now we play our game

45:54

now now we turn to Rachel

45:56

Kong Who is once

45:58

again trying to bankrupt this?

45:59

podcast from the inside by

46:02

spending ungodly sums of money and

46:05

luxifying her duck. What'd you do, Rachel? Well,

46:10

I did just move. So I cooked

46:13

this last week in a pretty,

46:17

yeah. Anyway, whatever. Let me go back.

46:19

OK, so I thought duck, that's a pretty

46:21

luxe ingredient already. I

46:24

ordered my duck

46:25

special from Liberty Ducks

46:28

based in Sonoma, County. Everybody

46:31

uses it. Just like Fox Hollow Peaches.

46:33

Exactly. I mean, it's just, I

46:35

was reading on their website, it's

46:37

a strain of pecan duck

46:40

that was maybe

46:42

cultivated in Denmark

46:44

or something. Like what is in these days?

46:46

So the price went up 30%. My sourdough starter phone

46:49

from Denmark. Then it was brought to

46:51

Sonoma where it gets to great, you

46:53

know, the ducks get to graze on grains

46:55

and corn and stuff. There's

46:56

another 30%. So the duck was $40

46:59

plus $16 shipping. That's

47:02

very reasonable. Got shipped to me in

47:06

a cooler in a hot day in Los Angeles. I

47:08

was very worried about

47:10

it. Then I thought,

47:13

you know,

47:14

these sauces are so cheap.

47:17

Like they're so, soy sauce, dark

47:20

soy sauce, shaoxing wine. Just

47:24

like you struggle to find a bottle

47:27

of shaoxing wine that is more than $2.49 basically.

47:30

But I found one. We're

47:33

going to spend money on shaoxing wine. It's true.

47:35

If you can buy the real, real, real legit stuff, what

47:37

did you spend on shaoxing wine? I spent $15. It

47:40

wasn't. Yeah, I don't know where

47:42

do you get that? I don't know either, but I have one

47:44

in my house that's a very expensive bottle. Wow.

47:47

OK. So mine was $15. It's

47:50

from China. It's from Mala Market, which

47:52

I like to buy from sometimes. They have really good stuff. So

47:55

shaoxing rice wine. I

47:57

got zongba handcrafted.

47:59

soy sauce, naturally brewed,

48:02

fermented for one year, and apparently

48:05

it's like

48:07

fermented in these earthenware

48:10

pots, hand stirred

48:12

once a day.

48:13

Well, we have established that Chinese

48:15

hands do make these days more Chinese. Yes,

48:17

yes they do. And so it's stirred

48:20

every day for one year. This was $40. And

48:23

also-

48:24

How are they doing it? Sands

48:26

gloves or just straight? Straight? I don't

48:28

think there's gloves involved. National Lampoon's vacation

48:31

or the Kool-Aid?

48:31

I might have seen some kind of stirring

48:34

implement, but there's definitely, yeah,

48:36

very Chinese people stirring these vats.

48:40

And apparently it's also fermented with a mouth

48:42

mushroom, which is some kind of mushroom that

48:45

imparts

48:47

more of an umami flavor into the soy

48:49

sauce. A mouth? It's

48:51

called mouth mushroom. You can

48:54

Google it. Let's not look it up. Let's not

48:56

look it up. Okay, keep going. That seems

48:58

hard to look up actually. You know,

49:00

a Boston translation perhaps. So

49:03

that was $40.

49:04

It might take you to some real chat. Oh

49:06

no. Do not Google mouth mushroom. Do not Google

49:09

mouth mushroom. Do not

49:11

Google mouth mushroom. He's now on 4chan.

49:15

I cannot see this last of a shit going

49:18

on over

49:18

here. Oh no, okay. So

49:21

yeah, and then dark soy sauce, the most expensive

49:23

one I could find was $9. So I got that. So

49:26

that was a total of, well, then shipping

49:28

was $13 to me. So that was $77.

49:32

I had some star anise already on hand.

49:34

It was like a burlap and barrel smoked star

49:37

anise from Vietnam. It was very good, very smoky.

49:39

I know where you got that. From Andrea Nguyen.

49:42

Yes. Um, and

49:44

so I was still, yeah,

49:46

so I was still under, um, did you all

49:49

use it? Well, that's

49:51

courtesy of Andrea Nguyen. Exactly.

49:54

It's an amazing, um, and budget. Amazingly. Um,

49:57

so I think, yeah, then I was still

49:59

short.

49:59

of 150 and

50:02

I thought you know this is a Chinese

50:04

recipe what do Chinese people think

50:07

of as lux so you just bought

50:09

like a bunch of lottery tickets to go with money

50:11

you just

50:13

put it in a giant red envelope

50:15

I put a jade

50:17

bracelet on

50:20

the duck on top of the duck I got abalone

50:22

oh

50:22

shit

50:25

and

50:41

actually

50:46

I brought you guys

50:50

gifts this

50:53

Monterey abalone whoa

50:55

I know it's from the Korean store but

50:58

this was 35 94 for six

51:01

little abalone guys

51:02

and serve it in a bird's nest yeah

51:06

I got some swallows I made them spit

51:09

in a circular formation this

51:11

is a genius combination move this

51:13

is a classic bearing yeah that's that's

51:16

the way you just made milk and cookies together

51:18

you know what this is like I mean I don't know I want

51:20

to hear the cooking process but this really feels like an

51:23

eighth or ninth inning like home run because

51:25

I was like she's bought a bunch of expensive versions

51:27

of the normal stuff and then this came out very

51:31

smart very smart now let me ask

51:33

how did you tenderize wall baloney so

51:35

you know you beat the hell out of it

51:37

I didn't do that so let me just say the total

51:39

was 168 94 and

51:42

in the tradition of my previous recipe I

51:44

also used some very old scallions

51:47

in my fridge that I had brought from San Francisco

51:49

which might be the most Chinese part

51:51

of this whole okay so yeah so so you

51:54

know

51:55

in the

51:57

recipe I don't think

51:59

Chris mentioned this

51:59

you're supposed to like prop it up

52:02

on a steamer or something, right? You're supposed to like

52:04

put it on chopsticks or something at

52:07

the bottom of the, of

52:09

the big

52:11

pot. Um, and so

52:13

I just like put abalone

52:15

on the bottom as this, as the steamer

52:18

basically. And I had marinated them in the

52:20

sauce before. So.

52:21

Did you take the abalone out and no, they were

52:23

in, they were in the shell, but they were actually face up.

52:26

So they were like, I'm going to cut you some slack. You're

52:28

not a professional chef. No, I'm not.

52:31

I'm not a professional writer. This is the equivalent of me writing a paper.

52:34

But listen that, okay. So then, but

52:36

I'm kind of just trying to figure out like the actual analogy.

52:38

If you were trying to write a paper, you just be like, then

52:41

I just cut a bunch of words out of it. Can

52:43

I put a phone? I didn't even spell check

52:45

it. Did you edit it? Yeah. I spell checked

52:47

it.

52:49

Okay. I,

52:51

so I laid them down and like, you know, the flesh

52:54

side up or whatever, like touching the duck, didn't

52:56

do the steamer stuff. Just like use these like shells

52:59

as the steamer. Basically.

53:00

I like that part a lot. It's small enough that they

53:02

were going to be tender regardless. Yeah. Well,

53:04

and so, um, you

53:07

know, did everything basically, I think according

53:09

to the recipe,

53:11

um, and

53:15

I, I slice the scallions

53:17

and like put them in ice water so they would get all curly

53:19

and be fancy Lux. Um,

53:23

when I

53:25

guess, I don't know when it was done, it was the

53:27

abalone, honestly was the best part. It

53:30

like sucked up all the sauce. The sauce

53:32

was really good. The duck was good,

53:34

but I, you know, I'm not a professional chef

53:37

and I don't cook duck that often. I think

53:39

the last time I had cooked it was years ago, honestly.

53:41

And so I didn't know, like I didn't, it wasn't like as good as

53:43

a peeking duck, obviously. And I was like, that's

53:46

not as good as the king duck, but the

53:48

sauce is delicious. And the leftovers

53:50

the next day actually were really good. You know, there's

53:52

sort of like cold duck, like seeped in

53:54

juices. Um, and the

53:56

abalone

53:57

was like amazing and it was really tender and it was

53:59

like full. Did you slice

54:01

it out of the shell or did you just eat it?

54:03

So basically just like yeah, like popped right out of the shell and

54:05

then you yeah, I bet you that was

54:07

very good It was very good. I didn't man

54:09

that I was you know, if I was a judge

54:12

I was I was like, well man, it looks like Chris

54:14

and his ancestors won this one Thousand

54:17

generations of Chris Union despite a

54:19

duck Man, like Rachel

54:21

came strong with her Malaysian. It was

54:24

a ninth inning Power

54:26

I mean she conjured some powerful

54:27

I

54:31

know and you know and like I was I was I was thinking

54:33

the same thing Dave I was like if

54:35

I were a if I were my Chinese

54:37

mom and I was like I just pull this

54:40

fancy stuff in here This is just too expensive

54:42

like waste of money and then but then if the plate

54:44

came out with abalone on it She would be

54:47

like what? I

54:52

Wasn't expecting that I was assured

54:55

I definitely thought yin was gonna run away

54:58

with this Somebody else

55:00

has powerful ancestors That

55:03

is a very very sick move I

55:05

will say like yeah I did I

55:08

Do struggle with duck? It's like so

55:10

big and afterward, you know, you're like, I have this

55:12

fucking huge body And

55:15

you have to kind of like get all the meat off and then like I

55:17

think that's

55:17

literally a phrase I say to myself every morning

55:22

No, but you know, like it's just like it's it's

55:26

It was like a turkey No It's not but it was just

55:28

like in between enough that it was like a little

55:30

hard to find the right thing to marinate It in

55:32

even you know, I guess just the one pot

55:34

but like can

55:36

I suggest by the way with the marinade? Yeah

55:39

Possibly unnecessary totally. Yeah,

55:42

I mean I didn't really do it You're

55:44

like cook it in a bunch of soy sauce Like

55:47

what flavor is it gonna not get but

55:49

mine wasn't like was yours like

55:52

I guess yours was because it was just half A duck but mine

55:54

was like

55:55

kind of like splotchy. Also, like it wasn't

55:57

like uniformly brown because like my

55:59

pot

55:59

I don't know, it just wasn't sitting in the pot,

56:02

right?

56:02

I think then it was like propped up on abalone

56:04

too. I'm sure that led to something.

56:07

Well, the abalone- And it wasn't that vigilant about basting,

56:10

honestly. Abalone, very dope, splotchy

56:12

duck. Slightly less so,

56:15

but very cool.

56:17

So that is the duck three ways. And

56:19

we have revised, I don't know if, Rachel, you've been around for this.

56:22

No. We've revised

56:24

the scoring system.

56:25

Based on criticism? We

56:27

do not negotiate with

56:30

critics. We do not stop

56:32

the kicking back this podcast.

56:34

Oh my God. With Princess Abalone

56:36

Leia. That is beautiful. With Abalone Princess

56:38

Leia looking at me over here. This is so beautiful. We've

56:41

revised it to be a, we've

56:43

taken the power out of our hands and given it back to the

56:45

people in the production booth over there, which

56:47

today looks like it is Veronica and Gabby.

56:50

Is there, who else is in there? Victoria.

56:53

Victoria and Gabby, just the two of them. They

56:57

are going to issue a first, second or third place.

56:59

We've adjusted all of the scores from the season to reflect

57:01

that. So lucky you,

57:04

your goose egg disappeared. You

57:06

no longer have a zero.

57:07

As these guys continue

57:10

to make their decisions,

57:12

I'm going to do a little update

57:15

here in real time. Currently the standings

57:17

are... It doesn't matter. I've lost John in

57:19

the very first

57:20

place. But Dave, you look so cute. Dave in second,

57:23

Priya in third,

57:25

tied with Brian Ford, and you and

57:27

I are in last place, Rachel. Amazing.

57:30

With 8.75. And

57:33

now we are going

57:35

to turn to Victoria and Gabby

57:37

in the booth

57:39

to

57:40

speak the results into...

57:42

My ancestors just didn't have

57:44

enough time making duck

57:46

to channel that power because

57:49

your ancestors really took over. You don't know.

57:51

Where was Korea on the list? We don't know Korea...

57:53

Of duck eating per individual. According

57:55

to the false list of duck consumption

57:58

here, I don't know. Not even on

58:00

there. Um,

58:02

we don't know how these these judges read

58:04

things you may you may perform better than you think so

58:07

Gabby

58:08

Son hajang, that's Korean deck

58:10

place cake down. Oh, we

58:13

should go. Yeah, it's so good Gabby

58:17

how is it? What's it's a they

58:19

take frozen slices of duck and

58:22

then it's like a stack of it

58:25

And then there's a giant cauldron in front

58:27

of you and then you grill it with spring onions

58:30

And then you eat it on a bed of like a salad

58:32

and then once enough and

58:35

they plug the hole with

58:36

Kimchi, oh my god.

58:39

It just pools all the fat

58:41

and they have this whole thing on the menu Duck

58:44

fat is healthy for you.

58:45

Yes Korean

58:47

people have like real k trickery

58:49

right all the things that every other culture

58:51

says is bad for you. It's good Yeah,

58:54

grilled meat for them They

59:00

look at how much duck fat is in the thing and then

59:03

they may or may not take some out Remove

59:05

the kimchi plug but then usually they

59:07

don't and it's an ungodly amount of Duck

59:10

fat and all the crispy bits and

59:13

all the punch on that's near you all the this

59:15

the kimchi and other

59:17

Delicious things they throw all the leftover

59:19

stuff when you're done eating all the grilled duck And

59:22

they start stir frying it in the in the duck

59:24

fat and then they

59:27

add the rice Oh, wow, and

59:29

then they then then you basically have

59:31

this you've had this exquisite

59:33

duck Barbecue, this is the

59:35

most times that exquisite has been used on

59:38

a rescue Really enjoying

59:40

this description and I'm sure the listeners are as well.

59:43

I cannot believe how well you are balancing

59:45

this abalone Making

59:47

me Just like

59:50

natural there. What are you talking about? It looks like beats

59:52

by Draves Marine Edition. It's

59:54

like David's had practice Outrages.

59:57

All right, Gabby. Give us the results

1:00:00

of this week's

1:00:01

recipe club scoring.

1:00:03

All right, this was a tough one this week,

1:00:06

but we think that Rachel really ran away

1:00:08

with it, so we're gonna go ahead and give her first place.

1:00:12

Of course, of course. And she gave us

1:00:14

the opportunity for prop work, which I really appreciate.

1:00:18

And then it was a little bit tougher for second

1:00:20

and third, but we think that Dave

1:00:22

had a little bit of a harder challenge.

1:00:24

Wow. Dave had a hard

1:00:26

challenge brazing something in a pot. Dave

1:00:32

had a challenge brazing something in a pot.

1:00:34

I think your ancestors have disavowed

1:00:37

you. This

1:00:39

is fucking insane. You have failed them. Dave

1:00:42

had a harder challenge brazing something in a pot. When's the last time

1:00:44

you pay respect to your elders? I

1:00:46

guess I didn't burn the fucking incense this morning

1:00:48

or something. Okay.

1:00:49

I think that Dave's challenge was

1:00:51

technical and yours was a bit more shopping

1:00:54

oriented.

1:00:55

Gabby, how do you braze something? I

1:00:58

don't know, I'm not sure. I don't know how to braze something.

1:01:01

I will say that again, when I

1:01:04

tasted it, it was like a thousand generations

1:01:06

of yings punched in that duck.

1:01:09

So you're kind of voting for Chris. I would. I

1:01:13

personally would have voted for Chris, even though I don't want

1:01:15

to. Yeah. But I have to

1:01:17

say, for me, I would definitely put me last place, even

1:01:19

though I did everything and tasted great.

1:01:21

But your abalone- But for style right now. And thank you.

1:01:23

Your abalone move was like, that's

1:01:26

like a Trump card that was like, I

1:01:28

don't even understand what the comp would be because

1:01:30

it's such a, you know? It was,

1:01:33

I'll tell you exactly what it is. Also,

1:01:35

screw you guys. You know what

1:01:37

Rachel's geek, science sci-fi

1:01:39

geek it is? It's like in Lord of the Rings,

1:01:42

when

1:01:43

Sauron thinks that he has the

1:01:45

upper hand, but he doesn't because all

1:01:47

of the horse people are coming.

1:01:50

They're right here. They're right here. Oh my

1:01:53

God. That's what happened. So the abalone

1:01:55

move was like they're a hero. On the fifth day, look

1:01:57

to these. Oh my God.

1:01:59

That's my dungeon master, actually. Chris' dungeon

1:02:02

master. I was gonna say it was this. It

1:02:04

was the princess bride when he's like, wow,

1:02:06

you are an incredible swordsman. I'm

1:02:09

not a left hand either. That

1:02:11

was her move. Very good, very good.

1:02:13

Gabi, we are gonna have to talk

1:02:15

about this. You... Oh!

1:02:18

Oh, that's correct. That's so mad. It's Victoria.

1:02:20

We might have to do this since... Redo

1:02:23

the grading here for a second because Gabi

1:02:26

doesn't know about brains. Gabi

1:02:31

doesn't know about raising Victoria as a vegetarian. What

1:02:33

is the dress you're doing here? Victoria,

1:02:36

what say you? Victoria, mine

1:02:38

was the only one with vegetables in it.

1:02:40

Chris, I will let you

1:02:42

know that I did go for

1:02:44

second, but we had to

1:02:46

make an executive decision. You were second in

1:02:48

my book, but we had to later.

1:02:52

I suggested that Chris

1:02:54

go find a duck several times and he didn't

1:02:56

do it. Whoa. She

1:02:59

was like, why don't you go to the park? I can't,

1:03:01

I can't. You might have killed a duck in the park,

1:03:03

people. Can I tell you something about a duck?

1:03:06

I've actually... You have killed a duck in a

1:03:08

park. I've shot a bunch of ducks. But in the sky. Yes.

1:03:11

Not in the park. Yes. No, that

1:03:14

would be only... Not in the grocery store. I thought about it. Because

1:03:17

I like eating wild ducks. But

1:03:19

funny story, talk about catching a duck. So

1:03:22

I think this was like 11 years ago. We just

1:03:24

found, we had the

1:03:26

owners of this real con in

1:03:28

Kanazawa come and they were with our friend Julia.

1:03:33

And I haven't seen them in years. The last time we were there, we were with

1:03:35

Tony Bourdain. He actually did it on no reservations,

1:03:38

all of these chefs. And everyone had to find

1:03:40

some ingredient to make this. You

1:03:42

were

1:03:44

partnered with a potter.

1:03:45

Like a, so they made you a specific plate for

1:03:47

the dinner. Oh, cool.

1:03:49

And we actually had to find some ingredient

1:03:52

that was local of Kanazawa. I got rotten,

1:03:56

really rotten birdie,

1:03:58

adult himachi. Oh, and

1:04:01

it's you basically cure it let

1:04:03

it ferment in rice these

1:04:06

sake lees is very That

1:04:09

was mine. I was a great. I always get this

1:04:12

the most impossible stuff But I was happy that

1:04:14

I didn't get the most impossible tasks that

1:04:16

belong to Sean Brock Because

1:04:19

you know how they catch ducks in

1:04:21

Kanazawa, which is like with

1:04:23

your hands No It's

1:04:26

very hard. Can you give me a guess how they

1:04:28

catch ducks? With a hunting

1:04:30

duck with a rope with a haiku that might work better

1:04:32

haiku might work better, too Should

1:04:35

you not you can google this I'm sure it's on YouTube

1:04:38

You launch you Can't

1:04:40

make a net. Yeah, you throw net

1:04:43

like but it's not a net it looks like a volleyball

1:04:46

net Whoa wooden

1:04:48

strings and then like you like

1:04:50

somehow like launch it up and your high And

1:04:53

it's a successful method of catching ducks Beautiful

1:04:56

for us that also sounds like if

1:04:59

we were because we like to play this game, too How did

1:05:01

the first person catch a duck if it were

1:05:03

up to me?

1:05:04

And I was the first person to ever consider catching a duck

1:05:07

that might be the first idea. I came up with yeah

1:05:09

We're fine. I'm sleeping So

1:05:12

when they came back and they're like I didn't

1:05:15

even have to ask were you successful I was like You

1:05:18

know there was like no way. Oh he had to

1:05:20

go and do do it Wow oh He

1:05:23

couldn't just get a net cut duck. I think you can find footage

1:05:26

of it You just like throw a fucking net in there

1:05:28

like you're casting a net in

1:05:31

the water But you're not even doing that you don't

1:05:33

even have that surface area You're literally throwing like a

1:05:35

volleyball net

1:05:35

is it like over a tree or like

1:05:38

what are you? I don't even know how it's

1:05:40

just like That's like I'm gonna catch this

1:05:42

fish by throwing a rock into the water and hoping

1:05:44

it hit knocks one out So

1:05:49

when you're talking about catching a duck in the

1:05:51

park you could have using that Maybe

1:05:54

that's what Gabby's pay.

1:05:54

We're gonna go with chicken honestly because we had talked

1:05:56

about budget duck being a chicken listen This

1:05:59

is not about anything

1:05:59

other than some kind of personal beef cap

1:06:02

he has with me clearly. And I want

1:06:04

recipe club listeners to write in and revolt

1:06:06

about this. But that just, uh, what that

1:06:08

does to the score is leaves me down

1:06:10

in the dumps and, uh, bumps Rachel

1:06:12

up into a three way tie for third place.

1:06:16

Um, reversal of fortune. God,

1:06:18

if this, this one in, one out, relegation promotion

1:06:20

model sticks, I'm out of here. I'm

1:06:23

getting bumped from this podcast. Uh, which

1:06:25

incense did you burn, Rachel? Jesus Christ.

1:06:27

I do burn a lot of incense. Uh,

1:06:32

next time you're on the podcast, Rachel,

1:06:34

and hopefully you'll be doing this, uh, with us, um,

1:06:38

your theme ingredient will

1:06:40

be lemon and your

1:06:42

choices are, I don't know if you've had a chance to review

1:06:44

these. Okay. So you're going to have to do this

1:06:46

in real time. There's

1:06:47

lemon love notes, AKA a lemon

1:06:50

bar by Nicole Aaron,

1:06:52

lemon, dirty ice cream party by

1:06:54

Jeffrey lit. Is that actual

1:06:56

making ice cream? That's not happening. Uh,

1:06:58

easy peasy lemonade by Meredith best.

1:07:02

I'm liking that. You have to make

1:07:04

ice cream from scratch with ice cream. Let me look. How would

1:07:06

you do that? Lux lemon, dirty ice cream

1:07:08

party by Jeffrey

1:07:11

lit

1:07:12

lemon. Daugherty is basically sangria

1:07:14

margarita. There's

1:07:17

no ice cream, but there's no ice cream. No, the

1:07:19

ice cream part uses an ice cream

1:07:21

maker. It's basil, lemon zest,

1:07:24

vanilla half and half.

1:07:24

We can't do that. Egg yolks. Unless

1:07:27

recipe club is paying for my new ice cream

1:07:29

maker. Well, we actually, we actually

1:07:31

do. I think we have one coming

1:07:34

because you have some ice cream stuff you've been wanting to play with.

1:07:36

Yeah. We also have Christian's ice cream

1:07:38

maker. Oh yeah. I would say that or

1:07:40

I could

1:07:40

throw two sacks of ice bags

1:07:43

back and forth. Oh

1:07:45

yeah. You make your own.

1:07:48

Let's not do that. Maybe. Okay. So

1:07:50

this is, this is her call. Uh,

1:07:52

I've got a menu, which I think is like the lemon soup

1:07:54

for it was like, um, it

1:07:57

was popular on our tiktok a little while ago. Yeah

1:08:00

from Katarina Screw

1:08:03

you guys Ustambas see Ustambas

1:08:06

Cetus excuse you Glazed

1:08:09

lemon poundcake by Raymond T. I thought

1:08:12

that said Instagram, but it says Ingram Those

1:08:16

be your choices

1:08:17

can you tell me more about the easy peasy lemonade

1:08:20

god? I hope this is just fucking Tell

1:08:24

me more I need information easy

1:08:27

peasy lemonade sorry is Six

1:08:30

large lemons ten cups of sugar Process

1:08:33

the this is not easy peasy process the

1:08:35

rinds in a food processor until quarter-sized

1:08:38

pieces add to sugar One and

1:08:40

a half tablespoons. This is a joke

1:08:42

easy peasy one and a half tablespoons food

1:08:44

grade Epsom salts I

1:08:46

I have a lemon tree now, which is very exciting. I

1:08:49

which one uses the most lemons And

1:08:52

then I also need to learn about all the new categories

1:08:55

I think that um I

1:08:58

Mean that one used a lot of lemons, but I don't want to eat that either

1:09:00

So the Avgo limeno the the sort of the Greek

1:09:02

soup is only one lemon and

1:09:04

a small chicken I don't think that's very lemony no

1:09:08

the

1:09:09

Lemon bars the lemon to

1:09:11

make this ice cream Lemon

1:09:15

love notes is cute. It's a handwritten recipe card recipe

1:09:18

But is a tattooed on anybody

1:09:21

it is just a crust of butter

1:09:24

powder sugar flour and then lemon

1:09:27

filling of two tablespoons of lemon juice

1:09:29

grade mind of one lemon And

1:09:33

then the the lemon dart

1:09:35

ice cream shardie

1:09:36

Is a uh Yeah,

1:09:39

you make this margarita sangria basically

1:09:43

um Then you make How

1:09:46

many like you make some like version of ice

1:09:48

cream ish stuff? Yeah This

1:09:51

is very complicated um

1:09:58

I don't know you're making some kind of crazy So you're making some

1:10:00

kind of crazy, oh, it's

1:10:04

like a game. They

1:10:07

want you to drink this lemon dartie

1:10:09

as you're making this ice cream, basically. Ooh,

1:10:12

this might be interesting.

1:10:13

Oh, so the ice cream is optional. Especially if

1:10:15

we- The ice cream is the recipe and the lemon dartie

1:10:17

is what you have to be drinking as you're making it. Especially

1:10:20

if we have to make this together. This could be

1:10:22

very fun.

1:10:23

I think we do have to do lemon dartie. So

1:10:26

that's my choice. Okay, we are gonna be

1:10:28

making next time. I

1:10:31

think we actually have to do this all together.

1:10:33

It's gonna be a lemon dartie ice cream party by

1:10:35

Jeffrey Lit. That's the

1:10:38

recipe we'll be making next time. It does sound fun, guys.

1:10:41

I wanna see people making this at home, but Rachel, you're

1:10:43

gonna take your first,

1:10:45

this is every, other than Dave and

1:10:47

I are the only ones who have gotten to spin this wheel. Wow.

1:10:51

And now you're gonna spin it for yourself. Oh my gosh.

1:10:53

So take a spin on the wheel of death and find

1:10:56

out how your, the restrictions are

1:10:58

your lemon dartie ice cream party.

1:10:59

My ancestors don't know about this wheel, so

1:11:02

it's not helpful. Ha ha ha.

1:11:04

Ha ha ha. Ha ha ha. Fusion.

1:11:10

Okay. So what happens when she lands on fusion? She

1:11:12

can decide where she wants to fusion. Okay. Yeah.

1:11:15

How do you wanna, what do you wanna add to this?

1:11:16

You can make it a layup. Can I just,

1:11:19

can I just say Asia? Sure.

1:11:22

For now. You know? If that's how you

1:11:24

view Asia. And she's wondering all the same things.

1:11:26

I'm a modernized group of people. I guess that's

1:11:29

fine. I guess it could be India. You look the same as me. That's

1:11:31

fine. We're all the same. Like are food, are flavors

1:11:33

the same? I can't tell us apart. This

1:11:37

is the benefit of being Asian. At least, at least.

1:11:40

That we get to be racist against ourselves.

1:11:42

Do it, do it. Let's, let's not,

1:11:44

let's not give other people license to that. Be

1:11:46

slightly more specific with Asia. Okay.

1:11:51

Well, maybe I'll go Malaysia. Okay.

1:11:54

Yeah. Asia, now it's a Malaysian

1:11:56

lemon, dirty ice cream party. So

1:11:59

is it for, it's just for. Just for you. Yeah, okay. You're gonna

1:12:01

be making that. Okay. Let me I'm gonna take a our chain

1:12:03

You're sitting right there do a spin for your own

1:12:14

Chef

1:12:26

thing you know how to do right here's no no, but here's

1:12:28

what I want to say Just thinking about that that Jell-O

1:12:30

one and just

1:12:33

in general Like do whatever you

1:12:35

want Chang, but I for

1:12:37

one am not expecting ice cream

1:12:39

to be made in 20 minutes

1:12:41

I think that like maintaining the spirit of

1:12:43

it and doing something cool I'm doing something cool

1:12:45

in 20 minutes. Well, they're they're thinking

1:12:47

differently in all kinds of ways I'm gonna have to get

1:12:50

liquid nitrogen. It's gonna suck. Yeah,

1:12:52

it's gonna rule. It's gonna rule. All right. I'm gonna take a spin

1:12:56

I'm trying to order food for my family

1:13:00

Oh Wait

1:13:04

wait, no, it's definitely there. Okay,

1:13:08

you can choose if I do it and the price. Oh

1:13:11

But there's you gotta do Wait,

1:13:14

okay. I go way back right? I know no, I think

1:13:18

Okay, so what is what are the alcohols in it tequila

1:13:22

wine a Lot

1:13:24

of dairy a lot of dairy. Oh, yeah

1:13:26

the cream and stuff. Yeah I Okay,

1:13:33

I'm gonna say We're

1:13:36

gonna be all together. I'm gonna say

1:13:38

Lux and your budget

1:13:40

is gonna be I love

1:13:42

this At $200

1:13:45

okay dollars what

1:13:48

she's bankrupting us. I I

1:13:53

Honestly, I was thinking myself like oh, I don't want

1:13:55

I don't want budget, but then I was like it's hard

1:13:58

budget I would rather dream

1:13:59

some super cheap hooch. Like

1:14:03

really try to make it lux, especially in front of you guys,

1:14:05

but that's gonna make for good viewing.

1:14:08

So, okay, next time we are all

1:14:10

together, it's gonna be Rachel

1:14:13

doing a Malaysian take on the

1:14:15

classic lemon dart party. Dave

1:14:18

Chang making a lemon dartie ice

1:14:21

cream party in

1:14:23

less than 20 minutes. A weekday

1:14:26

lemon dartie ice cream party. And

1:14:28

I will be-

1:14:28

Does he have to make the cocktail in under 20 or just the

1:14:30

ice cream? This is confusing. He's gotta do

1:14:32

both.

1:14:33

The cocktail is just mixing a bottle of

1:14:35

wine and a cup of davitski. Okay. And

1:14:38

juices. But he has to drink all

1:14:40

of that in 20 minutes as well. And

1:14:44

I will be making a luxified

1:14:46

lemon dartie ice cream party. It is

1:14:48

gonna be

1:14:51

Jeffrey Lit.

1:14:54

Great. That is the episode.

1:14:57

We all have to go. Dave's gotta feed his family. I

1:14:59

need to go have some words with Gabby about what braising

1:15:02

means. And Rachel's gotta go

1:15:04

continue unpacking. Thank you all

1:15:06

for listening to recipe club. Thank you, Rachel,

1:15:08

for joining us in person. I'm

1:15:11

a fucking disappointment to my ancestors. You

1:15:14

are second place currently just behind JDB. If

1:15:17

you're not first, you're worst. Second

1:15:19

the best? No. That's what Lucy was saying.

1:15:22

Third is the one with the hairy chest.

1:15:24

I'm very glad. Third

1:15:25

the golden turd. Third is

1:15:27

the golden turd? First is the worst,

1:15:30

second is the best, third is the golden turd?

1:15:32

Yeah. Well, thanks

1:15:34

to all of our listeners. Thanks to everybody. Please

1:15:36

give us five stars and we'll talk to you all very

1:15:39

soon.

1:15:39

Bye. Bye. you