0:01

Welcome to Recipe Club,

0:03

the podcast where we debate the best

0:06

way to

0:09

cook the things

0:10

you

0:16

want to eat. My name is Chris Ying.

0:18

Today, the role of David Chang

0:20

will be played by none other than Rachel

0:22

Kong. Ooh, I'm Dave. I hate

0:26

everything. Wow, is that

0:29

actually Dave? I couldn't tell. It's like

0:31

being in the same room.

0:34

Also joining us is

0:37

America's favorite wedgie,

0:39

John DeBerry. Hi, John. Hi.

0:42

Oh, I forgot to read our new tagline. We have a new tagline.

0:45

This is Recipe Club, the only show where you,

0:47

the listener, submits a recipe so that

0:49

three of America's most ethnically diverse

0:52

cooks can test it out and mess it

0:54

up. So the way this works on

0:56

Recipe Club, if this is your first episode, we

0:59

have a theme ingredient and we put out the call

1:01

to you, our listeners, our fans,

1:04

our loyal friends, to send in your recipes

1:06

that we then cook and then push into

1:09

three crazy different directions. This

1:11

week,

1:12

John DeBerry chose the theme ingredient, which

1:14

was watermelon. Before

1:16

we start talking about our featured ingredient,

1:19

we were talking a little bit just before we

1:21

started recording here. Rachel

1:24

at the astrology desk has something

1:27

to report. I'm

1:29

not at the astrology desk,

1:31

but we were having technical difficulties. That's

1:33

why Chris has one

1:36

ear open so he can hear me.

1:38

I can't hear Rachel who's sitting next

1:40

to me through the headphones. So I

1:42

was blaming,

1:44

as you do, I was blaming mercury

1:46

and retrograde, which just began recently.

1:49

Who

1:50

among us can explain

1:53

what that means?

1:56

John. John. Because of the way that

1:58

the orbits work. that there's a

2:01

point in the orbits where it looks like

2:03

mercury is going backwards. And

2:06

it's just that. Like it's just basically because

2:08

our mercury and earth are rotating

2:10

at, or are orbiting at different speeds and different

2:13

distances, obviously. There's a point in

2:15

our orbits where it looks like

2:17

kind of mercury like backs up and then it goes back

2:20

around.

2:21

So that's it. And

2:23

mercury. It's like always in retrograde and every time

2:25

anybody has anything going wrong with them and they're like, Oh, it's mercury

2:27

retrograde. And it's like, maybe

2:29

look at your own life. His

2:34

life is to blame here. Okay.

2:38

So it sounds like, I mean, just take

2:40

a look at your own life. It's not the star's

2:43

fault. What else has been happening, John?

2:45

We all noticed that this week,

2:48

last week you hosted a nineties

2:50

and two thousands trivia night somewhere.

2:53

Well, actually

2:54

you're correct, but I hosted

2:56

one a nineties trivia night with

2:59

my very good friend, Young Me Mayor back

3:01

in

3:02

June. That

3:04

was a book promo thing for Saved by the Bellini. And

3:07

then we were

3:10

asked back by the owners of the bar

3:12

and Parkside Lounge in New York City to

3:14

do another one. And we thought that would be cute to do the next

3:17

decade. So actually, I don't know when this episode's

3:19

coming out, but probably by the

3:22

episode coming out,

3:23

this will already have happened, but we're doing a

3:25

two thousands trivia night next

3:27

week. So hit us with some.

3:30

Yeah. What do you got? Give us, give us a couple

3:32

of questions. Rachel trivia junkies.

3:35

Oh gosh. Let me pull up the

3:37

Google doc. As you pull up your Google

3:40

doc with your questions, uh, young

3:43

Gabby Marler, our producer who

3:45

I don't think was born in

3:47

the

3:49

nineties or the two. Have you been born

3:51

yet, Gabby? Are you a 2000 baby?

3:53

She said she's

3:56

a 2000 baby. She, she produced

3:59

a question for us. What 1990s

4:01

fashion trend involved wearing one's

4:04

clothes backwards? What?

4:11

Anybody? There's a word

4:13

that I want to say, but I'm not going to say it. It

4:17

says here cross colors

4:20

of Ks. Why did

4:23

I let somebody who was born in 2000 write the 90s trivia

4:25

question? This

4:28

is insane. This is my fault.

4:31

This episode is brought to you by

4:33

Vital Farms. Isn't it bullshit

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Vital Farms. Keeping it bullshit free.

5:00

John, do you have some trivia for us ready? What

5:03

is Lady Gaga's real name? Oh.

5:08

I feel like I know this. It's like... Her

5:13

name? It's like something like Artemisia.

5:16

It's not that. It is Artemisia. P.

5:21

Do you know what I'm talking about? It's like she has, yeah. She's

5:23

like Italian. She's

5:25

like Gianluigi Venizio. That's

5:28

actually it. Again, that's a total. Final

5:30

answer, Gianluigi Venizio. Oh,

5:33

Stefani or something? Yes.

5:36

Stephanie Germanata. Close

5:38

to Artemisia Giamo. You

5:41

were there. You were basically there. I

5:43

think Gianluigi Venizio was pretty close. Rachel,

5:47

how you been doing? How's month one of L.A. life? You

5:51

brought

5:51

a literal hurricane with you. I'm

5:54

so sorry. To Southern California. And

5:56

an earthquake. And an earthquake. It's been

5:58

good. My persimmons are... and

6:01

largening. There's

6:03

this one squirrel. So we have two avocado

6:05

trees, not to brag, but we do. And,

6:13

but we have this like super aggressive squirrel

6:16

that I think knows,

6:20

it knows exactly what it's doing. Every day it leaves

6:23

us an avocado like on our

6:25

stoop with like nibble marks in it. And

6:27

it's like slightly larger each day. It's

6:30

like just intercepting all the avocados before

6:32

we can harvest like a real, I mean, they're not of

6:34

size

6:34

yet. But it's just eating a little bite and sending

6:36

you a message. Yeah, sending me a message. It's just like pissing

6:39

on your doorstep. But also we're

6:41

watching alone for the first time. So recently I broached

6:43

the idea that we might snare a squirrel.

6:46

Oh, I'm gonna do a little snare trapping.

6:49

Okay, I think that might be illegal. It

6:51

might be illegal. Also, I don't want to handle

6:54

the body. Yeah,

6:57

that's a problem for a lot of us. But there's

6:59

avocados, it's a dilemma.

7:03

That's horrible. That's

7:05

what you've engaged in a turf war with a squirrel.

7:08

You never want to engage in one of those. You'll lose

7:10

that every time. How about

7:12

you, Chris? How am I doing? Yeah.

7:14

I feel okay. I've been pretty busy.

7:17

I haven't been appearing on the Dave Chang Show quite

7:20

as much because they've locked me in a

7:22

tower where I just churn out

7:24

creative materials or where you book

7:26

the internet. Some sort of human AI, basically.

7:30

Oh, so okay, I'll give you a little update.

7:33

A cooking update since we're a recipe

7:35

show and we haven't talked about anything related to food yet. Avocados

7:38

and squirrels are both food. Excuse

7:40

me, yes, we have been talking about squirrels. Next

7:43

season, squirrel will be a theme ingredient. I

7:46

did make a dream come true for myself

7:49

yesterday. So we have this show.

7:51

By the way, I should mention

7:53

right at the top of this that we have started putting

7:55

up the videos from this season on

7:57

our YouTube channel. The first one

7:59

was... I guess whenever this comes out a

8:02

couple weeks ago with John DeBari, we

8:04

did the cocktail weenies and barbecue sauce

8:06

and That's all on YouTube now You

8:08

can also if you have an LG TV watch

8:10

all of these things on channel 101 of your smart

8:12

LG TV anyway

8:16

I've been shooting this show called

8:18

yin cooks the internet where I just

8:21

cook things that My

8:24

Gen Z producer Gabby sends me from tick-tock

8:27

John has appeared on this show We

8:29

made a Borg together yeah

8:32

to a blackout rage gallon It's

8:34

a blackout rage gallon. It's I guess what

8:36

the kids are drinking a

8:38

Gallon yeah, John you want

8:40

to describe it? Yeah so basically you take like

8:42

a like one of those like gallon jugs of

8:44

like Poland spring or crystal

8:47

geyser or whatever and you empty out some

8:49

of it you like drink half of it and you pour

8:51

like

8:52

drink mix like Like

8:55

those like water enhancer powders and

8:58

like liquid things and then you add like I think

9:00

do we do vodka or do we do rum? I think we did both

9:02

we did vodka. Yeah, we had vodka.

9:04

Okay. Yeah, I remember that basically, you

9:07

have this like portable jug of

9:09

like a gallon of

9:12

I guess it's technically a cocktail And

9:15

it's apparently all the rage on

9:17

on college campuses But when I actually

9:19

did the math like it really isn't that

9:22

strong So like it's almost kind of

9:24

genius because if you're like, let's say like tailgating

9:26

or you're like doing some college activity in your day

9:28

Drinking you could kind of sip on it all day

9:31

and you probably would be like, okay Instead

9:33

of like doing shots or like drinking like a full-blown

9:36

cocktail. The idea is like you are simultaneously

9:39

drinking half a bottle of Vodka

9:41

while you're hydrating. Oh,

9:43

it is like for for

9:45

health It's a health. It's

9:48

a health crease. It's the new yes, but

9:50

anyway, that was yesterday We're

9:52

gonna move on we're deep in this podcast.

9:55

I have not talked about watermelon at all

9:58

The dream that I made come true for myself I have

10:00

for many years wanted to make this thing, but there

10:02

was no reason to until internet

10:05

meme culture,

10:06

TikTok became a thing. I've always

10:08

thought to myself, what would be

10:11

the best possible topping for

10:13

a pizza? And you would think, okay,

10:15

well, what are people's favorite foods? Like those,

10:17

that would make the best topping. So I think this is

10:19

the general logic. People love pepperoni

10:22

and sausage, onions and watermelon, whatever,

10:25

whatever. This is how you get things like tandoori

10:27

chicken pizza, which has been around for a while,

10:30

I love that. But when you really think

10:32

about it, the thing that people in

10:34

this world love to eat the most,

10:38

it is pizza.

10:39

Fried chicken, oh. Pizza,

10:42

pizza is the favorite food of humans.

10:44

I wanted to make a pizza topped pizza. And this is a

10:46

thing that some people have done in some iteration, but

10:49

they always look ugly because it just looks like pizza

10:51

on pizza and it's not that impressive.

10:53

We're a double layer pizza.

10:55

I took a pizza crust.

10:56

Pizza's all the way down. Pizza's

11:00

all the way down. Sauce,

11:02

cheese, and then to

11:04

replicate the appearance of little

11:07

circular pepperonis all over my pizza, little

11:09

bagel bite pizzas as my

11:11

topping for a pizza. So that

11:15

was a huge success in my

11:17

cooking life recently. So

11:20

that's what I've been up to, that's what I've been doing.

11:22

I like that, but I feel like, and

11:24

you thought it was good. It just tastes like pizza.

11:27

The thing is, when you have a Big Mac,

11:30

I don't like that middle piece of bread. So

11:32

I feel like that's a similar.

11:34

We're getting here is the contrast

11:36

of bagel with pizza

11:38

crust. No, it's all just pizza. It's

11:40

all just pizza, but I'm not done playing with

11:42

this thing. So anyway, we have not gathered

11:45

the recipe club today to discuss Mercury's

11:48

retrograde or crisscross colors

11:52

or Gianluigi Venizio's

11:55

musical career. We're here to talk about

11:58

watermelon.

11:59

for watermelon recipes

12:02

on Google

12:03

or Bing or whoever wants to sponsor us, you get 191

12:05

million results, which

12:08

I think is actually quite a few results for something

12:10

that I think most people don't really cook with

12:12

or like prepare in any other way than just gobbling

12:15

it up on a stoop. China

12:19

is the number one producer of watermelon in the world.

12:22

And I have a note here that says there are 300 different varieties

12:25

of watermelon in the United States.

12:28

John, you chose watermelon.

12:30

Yes. Are you familiar with these 300 different varieties?

12:33

No, actually I'm not. I mean, I know there's a bit, there's

12:35

a whole different kinds. There's like the yellow and it's

12:37

like it was, I've seen the original like, you

12:39

know, kind of

12:40

ancestral heirloom version of it that had all the swirlies

12:43

in it and all the seeds. But I feel like

12:45

these days, like in New York City, you just like get,

12:47

there's just like one watermelon and that's just

12:50

like it. Although picking,

12:52

I've still, I don't know how to pick watermelon. I'm

12:54

still bad at it. I still think I have some sort

12:56

of like, oh, it's if it's like oblong

12:59

or I know the contrast, if you have like a

13:01

light spot, then it's like in dark skin and that's

13:03

like good. But like, I just feel like it's just

13:05

a gamble. And that's kind of part of why I like

13:07

it. It's like that sort of like inconsistent reward

13:09

is like, it's always like a little bit of like uncertainty.

13:12

And it's like, well, so when it's good, it's really good.

13:14

And then you just keep chasing that high. If

13:16

you don't get, you don't get the good one. I love watermelon

13:18

so much. I've memorized like the PLU number

13:21

for it. One number in a grocery store for

13:23

watermelon. It's four zero. What is

13:25

it? Oh my God.

13:28

Oh my God. That's my, that's my pant

13:30

size. Everybody. I was,

13:32

I was, I was like, I was at a wedding and upstate

13:35

and like my friends and I all went to the grocery store to get

13:37

like food for our house and like the watermelon

13:39

that we got like, didn't have a sticker on it. And

13:41

people with everyone was like, oh man,

13:44

we gotta find this thing. And I'm like, no, actually your moment.

13:46

It was like the culmination. Wow. It

13:49

was a triumph. Wow. Forget

13:51

that moment. I forget that moment. I

13:53

love this. Yeah. You're just, you're on a plane. Somebody

13:55

collapsed. The flight attendants walked down. We're

13:57

like, does anybody know the PLU number for

13:59

a watermelon?

13:59

watermelon. That's my that's my

14:02

dream. That's my pizza. Pizza, big old pizza.

14:04

Wow. Rachel, it

14:06

sounded like you were a little surprised that John

14:08

characterized himself as not good at picking

14:10

a watermelon. How do you fancy yourself as a watermelon

14:12

picker?

14:12

Well, I'm also not good, but it's not my

14:15

favorite food. True.

14:17

So you're saying, you're saying if you are John

14:19

DeBarry and you were out there declaring that watermelon

14:22

was your favorite food, you sure as hell would be good

14:24

at picking one. Well, it's not that I'm bad at picking them. It's

14:26

just that like, I think that all the conventional

14:28

rules for what makes a good watermelon are actually

14:30

wrong and they don't actually hold up.

14:33

So it's like very superstitious. So

14:35

it's really just about the thrill

14:37

of the gamble.

14:38

Yeah, that makes me feel better that I don't know how to pick a watermelon

14:40

because if even the

14:42

man who loves watermelon the most

14:44

out of every man

14:47

on earth, you

14:49

know, then then I'm fine. I'm off the hook.

14:53

I think that I am an exceptionally

14:56

good watermelon. I

14:58

keep on saying watermelon picker. I don't I'm not picking watermelon.

15:00

I'm choosing a watermelon. I'm good at choosing

15:02

a nice, ripe, crispity,

15:05

crunchy, not mealy.

15:07

I think that the floor for watermelons kind of low.

15:09

I think when you get like a bland mealy

15:13

one, it's actually horrible.

15:15

And it's like white inside. Yeah. It's

15:18

horrible.

15:19

I subscribe to a few of the

15:22

beliefs. I gave up on the whole like

15:25

tap, tap, tap, hollow sound thing. I mean,

15:27

that seems totally useless. It's like finding a stud.

15:29

Yeah, exactly. Knocking on the wall, hoping

15:31

to find the stud. It's not it's not doesn't

15:33

work for me. I do think there is

15:35

something to whether it's like a contrast

15:38

in color or like a very blonde

15:41

spot on the watermelon, I think indicates

15:43

that it just sat out

15:44

on the ground for a long time ripening.

15:47

Yeah. Somebody once said like if it's got like those kind

15:49

of like little scratches on it and like scars,

15:51

it looks it means that like, you know, bugs

15:53

tried to eat it because it had a high sugar content.

15:55

Whatever. I don't know. But I do think

15:58

that if it feels heavy.

17:59

Oh yeah, on the couch. I guess I could just swallow

18:02

them. What ... I do eat a fish with bones.

18:04

When they get that boneless fish though, that's

18:06

what I know you really are made of. That's

18:09

a good sign. All right. Do you

18:11

guys ... If you're

18:12

buying a watermelon at home,

18:15

what is your slicing

18:17

or procedure? How do you typically consume

18:19

it? Are you cube the thing and just

18:22

eat it in squares? Are you doing slices

18:25

and eating the little triangular

18:27

crescents? What are you guys doing?

18:29

Yeah, I'm a crescent person. Yeah, I cut it

18:31

in half. So with the rind, you're hand pulling

18:33

the rind. Like a pizza. Yeah.

18:38

Like a pizza. And then I ... Because I

18:40

don't know, I eat as much of the rind

18:43

as I can. Yeah, me too. I leave only the

18:45

barest sliver of ... Yeah. Yeah, I love

18:47

that. And then you put it on the doorstep of your squirrel.

18:50

Yeah, as a warning. Just to be a look at this motherfucker. Like,

18:52

this could happen to you. You're

18:54

next. Don't fuck with me. You

19:00

took the barest rind. I think it's the most fun

19:03

to eat it in pizza form. I think eating a watermelon

19:05

in pizza form feels the most natural.

19:08

But I have been known to ... If

19:10

the watermelon is of manageable size, meaning

19:13

I think like 10 inches or less

19:15

in diameter, I will just slice

19:17

that

19:18

bad boy in half and then sit there with a spoon.

19:21

Wow. And just go. And

19:23

then you loosen all of the juice. It's good for the juice.

19:26

Wow. I don't love the

19:28

juice. You don't love the juice. I don't love the

19:30

juice. Watermelon's all juice. That's relevant.

19:32

I like the crunch. I like the wet

19:34

texture,

19:35

like the snap of it. If

19:37

you go to restaurants in Asia, watermelon

19:40

juice is on the menu more than anywhere

19:42

in America obviously. And

19:44

I just remember drinking cold watermelon juice on

19:47

hot Asian days and that

19:49

being a

19:49

seminal for me. Let's play a game, guys.

19:52

A different game than recipe club. We

19:54

were trying to find some pop culture

19:57

references to watermelon of which there are

19:59

not Not that many, at least

20:01

not that many that aren't just insanely racist and

20:04

terrible. There's Gallagher, the watermelon

20:06

smashing racist comedian.

20:09

There's I think Letterman dropping watermelons off of

20:11

the roof. There are a few movie references

20:14

to watermelon that I didn't know. But the only one we

20:16

could really come up with as relevant

20:18

to modern day society is Harry

20:21

Styles hit song, Watermelon Sugar. This

20:26

is, wow, the Beyonce airway shirt because

20:28

this is a watermelon reference in Drunk in Love.

20:30

Excuse me. Yes, there is a watermelon reference

20:33

in Drunk in Love, but

20:36

I don't have that prepped in front of me. What

20:38

I do have here are some, what

20:40

I do have are some lyrics to Harry

20:43

Styles hit song, Watermelon

20:45

Sugar. And what I would like to play with you two

20:48

is a little game of complete the

20:50

lyric. No way. I can't do this. Do

20:52

not look. If you don't know the lyric,

20:55

I need you to do your very best to fill

20:57

in the blank with something that is poetic and meaningful.

21:01

Who's going to go first? John, how well do you know the song? Do

21:03

you think you're going to do well? I've heard it a few times. Yeah. Rachel

21:06

sounds like you're not thinking you're going to do very well. No.

21:09

Okay. Are we ready? I try to avoid

21:11

Harry Styles. Here's the first look. I have three

21:13

of these. I want more berries.

21:15

This is for, let's

21:17

go with John DeBerry. I want more

21:20

berries and that summer feeling.

21:23

It's so blank. Appealing.

21:30

Oh, that's good. Right? It's

21:33

a, it's not right. I want

21:35

more berries and that summer feeling.

21:37

It's so wonderful and warm.

21:40

Okay. Rachel. I

21:42

prefer John. Strawberries. Yeah. On

21:45

a summer evening. Baby, your

21:49

blank. Strawberries

21:59

on a summer evening. Baby, you're...

22:03

Juicy. Baby,

22:06

you're juicy. Strawberries

22:08

on a summer you've been, baby, you're the end

22:10

of June. It's...

22:12

that was close. You're

22:14

pretty close. June and Juicy. I think that

22:16

both of us are better. I

22:21

know. Harry, call us. We

22:23

could write better songs. I get it. I want

22:25

you guys to collaborate

22:27

on this last one. I want your

22:29

belly

22:30

and that summer feeling

22:32

getting blank, blank, blank, blank. Blank,

22:35

blank, blank. One, two, three, four.

22:37

Yeah. I want your belly and

22:40

that summer feeling

22:41

getting blank, blank, blank, blank. Inside

22:45

my tummy. That's

22:47

good. So

22:50

the way that one goes would be, I want your

22:52

belly and that summer feeling getting

22:55

inside of my tummy.

22:58

Is this a song to watermelon? I'm

23:01

not even going to read the correct one because I think that's better

23:03

than anything that Harry Styles is going to come up with. The

23:07

new lyrics for watermelon sugar are, I want

23:09

your belly and that summer feeling getting

23:12

inside of your tummy. Okay.

23:14

We got quite a few submissions this week

23:17

from you, our listeners, for different recipes

23:20

involving watermelon. We

23:22

had

23:23

Lazy Watermelon Margarita from Jazz

23:25

Sykes, Planet Melon from Mitch

23:27

Hawkins, Watermelon Pickles by

23:30

David Spekka, courtesy of his great

23:32

aunt Gertrude Risher, Abhishek

23:35

Gupta, who sent us a recipe from last

23:37

week, sent in a recipe for Mohabbat Ka

23:39

Sharbat, and a Watermelon

23:42

BLT by Eric Zimmerman.

23:45

JDB, which one did you choose

23:47

and why did you choose it? I picked

23:49

the Mohabbat Ka Sharbat

23:51

because it's

23:53

a drink that I hadn't heard of, so that's something

23:57

that's kind of rare.

23:59

The rue, the rue's off-road

24:02

syrup

24:03

was what really kind of sold me on it.

24:05

Cause I had no idea what that was either. So it just looked really

24:07

cool and interesting. And, uh, like

24:09

the milk and watermelon, like it was just, it

24:11

was kind of a no brainer for me and nothing else really

24:14

popped out at me. And I actually like,

24:16

I think this is my favorite recipe on

24:18

like every level so far

24:20

of this entire show. Okay.

24:23

Uh, well foreshadowing there, that's, that's narrative

24:26

tension. Hi, my name is Abhishek

24:28

and this is my recipe for

24:30

Muhammad Kasha. But a

24:32

lot of places where I've lived, uh,

24:34

including Delhi and Bangalore, uh,

24:36

both have a significant, uh, Muslim

24:39

population and, uh, Ramadan is a

24:41

very, uh, uh, significant

24:43

month in,

24:44

uh, the Muslim

24:46

religion. And, uh, during

24:49

that month, uh, since a lot

24:51

of the time it also coincides with

24:53

a peak summers or, uh,

24:55

very hot weather in India post,

24:58

uh, breaking your Ramadan fast, you go, um,

25:00

and you eat stuff, you bring

25:02

stuff. Uh, this is a recipe

25:05

that

25:05

provides like a lot of relief from that. The

25:08

more common thing to use in this

25:10

instead of a simple road syrup

25:12

is also roe of sir, which is

25:14

for 90% of it, it's a road syrup,

25:17

but it also has a lot of

25:18

other ingredients that it has its own

25:20

history.

25:21

Uh, so a lot of the ingredients that are sort

25:23

of supposed to be horrible, uh,

25:26

um, measures to counter

25:28

the heat, uh, plus, uh,

25:30

watermelon, which is again, like a very

25:33

popular and very common fruit, uh, that

25:35

you can get, uh,

25:36

in the fourth,

25:38

uh, summer months, but I believe

25:40

the origin of this is from, uh,

25:43

a similar market in our Delhi,

25:45

uh,

25:45

around the Jama Masjid, which is the

25:48

major mosque in Delhi, and,

25:50

uh, that's where you're going to get it. And now it's become

25:53

a sort of common thing

25:55

across all the

25:56

evening markets during that other month.

26:00

But I'm very, very excited to see what JDB

26:02

does with his version, given

26:04

his sort of interests and all as well.

26:07

I am super excited to see what they've done. It's

26:10

colloquially called Mohabbat Kar Shabbat.

26:13

I'm really sorry

26:14

for my pronunciation. Which translates,

26:17

this is the best, which translates

26:19

to sherbet of love. Basically, it

26:21

is a very floral, sweet drink

26:23

that involves mixing

26:26

together chilled whole milk, granulated

26:28

sugar, Ruafsa, which is a rose

26:31

syrup, fresh watermelon juice, cubed

26:33

watermelon. You pour that all over ice,

26:35

you garnish with some beautiful fresh rose

26:37

petals, and that is the drink. It

26:40

is, like I said, floral, sweet, refreshing.

26:44

You know, got

26:44

a little bit of, a little tiny bit of richness from

26:47

that milk, but it's a little sherbet of love.

26:49

John's got his whole pitcher in front of him. So

26:53

that is the original version, and I do

26:55

highly encourage you all to make that. You can

26:58

find it on our Discord channel or I don't

27:00

know, somewhere else where we put these things. But

27:03

as is always the case on Recipe Club, we are never

27:05

satisfied just to do things by the book.

27:09

So we all take a spin on this thing,

27:11

The Wheel of Death, which has a number

27:13

of different

27:14

constraints and restrictions under

27:17

which each of us would have to make this

27:19

recipe. When we spun it a couple of

27:21

weeks ago, John landed on Lux,

27:24

meaning he had to take this recipe

27:27

that Abhishek sent in and Lux

27:29

it up, spend between $100 and $300 on the ingredients and

27:34

try to, you know, elevate this or

27:37

sophisticated or complicated. I

27:39

landed on the double taxation

27:42

square of this pie, meaning that

27:44

John

27:44

and Dave assigned me two constraints.

27:47

I had to make one

27:49

of the ingredients by hand from scratch.

27:53

And I also had to fuse this recipe

27:55

with the cuisine and culture of

27:58

just the cuisine, not the culture. Mexico.

28:01

I did not use I did not involve the culture of Mexico.

28:03

I did not invoke that and when Dave

28:06

took his spin

28:07

which we have passed over to Rachel

28:09

here he landed on under 20 minutes

28:11

so his assignment was just to make this fresh

28:14

watermelon drink in under 20 minutes.

28:19

Let's talk about how this went for everybody Rachel since

28:21

I think yours was probably or is

28:23

the most directly in line with the original

28:26

why don't you talk about your process first.

28:28

Yeah I mean I don't think there's much to say it was

28:31

under 20 minutes we set the timer conveniently

28:35

Gabby had laid out all the ingredients for me

28:37

so should I have not said

28:40

that? No it's fine just I mean Gabby

28:42

doesn't do that for me. So

28:45

that helped and I used

28:48

just there's bottled watermelon

28:51

juice at the grocery store I guess so this was like simply

28:53

watermelon but it was not simply watermelon

28:55

it was watermelon and lemon juice

28:59

and I think one other juice that I'm

29:01

forgetting like small amounts of that.

29:02

It was extremely not simply

29:05

watermelon. It was not simply watermelon. It was also

29:07

like yeah there's cherry juice yes lemon juice. Maybe

29:09

for color yeah and it was really thin

29:12

it was almost like a lemonade which you don't really

29:14

expect from like a simply watermelon

29:17

and

29:18

it smelled weird. It

29:20

smelled cheesy. It's not kind

29:22

of. Today's episode is brought to you by simply watermelon

29:25

cheese. If you're looking for that cheesy summer

29:27

flavor look no further

29:28

than simply watermelon's unique blend of

29:31

Gouda, watermelon and lime. It

29:34

smelled a little bit like a like a sort

29:37

of like an armpit a little bit but

29:40

I just followed the recipe almost I

29:42

mean just pretty much exactly it took

29:44

me seven minutes. I

29:47

used lactose free milk just to

29:49

spare myself gastrointestinal

29:52

distress although I did

29:55

then try Chris's version which had

29:57

lactose in it. I'm fine. I'm fine

29:59

guys.

29:59

But yeah, I thought it was delicious.

30:02

Even with that bottled

30:05

watermelon juice, it was... It

30:08

weirdly, it just tasted like candy, honestly.

30:10

It looked like Pepto-Bismol, it tasted like candy.

30:14

It sort of, in drink form, it

30:16

took away the strong flavor of

30:19

rose and watermelon both,

30:21

and it kind of just like, they melded into this

30:24

vague candy flavor, which yeah,

30:26

I thought was really good.

30:29

I actually hadn't made the original before

30:31

I tasted yours. I will make it for the videos,

30:33

but then we gave

30:36

you some of fresh squeezed watermelon juice,

30:38

and this is super delightful. Yeah. I

30:40

mean, especially if you use fresh squeezed and not

30:44

a bottled version. The

30:46

bottled version. It was like, it's like when you make a margarita

30:48

with bottled stuff. It's

30:50

just not... It's fine,

30:52

but it's not that good. I'm sure if John

30:54

had written this recipe, there's some streamlining to do

30:57

in the process here. The

30:59

units are crazy. It's 500 milliliters of chilled milk

31:02

and then a quarter cup of sugar. But that's

31:03

also... Whatever. It's

31:05

like margarita sangria. It's margarita sangria all over again. But

31:08

I was thinking, there's water

31:11

you add for dilution,

31:13

and there's a few different things here.

31:16

I think this being super cold is really

31:18

important. This is a drink that has to be

31:20

super chilly. John,

31:23

what would you think of,

31:25

rather than using ice cubes at all and just tossing

31:27

in those little watermelon chunks? Could you

31:29

just freeze little chunks of watermelon and use that

31:31

for your floaty coldness?

31:33

Or do you think that would be... Yeah, you could. It's

31:36

just the thing with water is that it's really good at conducting

31:38

the heat away from whatever it's

31:40

next to. So the

31:42

solid watermelon might chill more

31:46

slowly than the ice. But

31:49

I also think that this is a drink that needs the dilution.

31:51

So I think it's cutting out the water. I

31:54

don't think it'll make it better. You could

31:56

just add more watermelon juice maybe, or more

31:58

milk if that's your thing. Or

32:00

you could make like watermelon ice with

32:02

just like dyeing the water

32:04

with little watermelon juice just to make

32:07

it

32:07

Or freeze or freeze the rose petals into

32:10

the rose petals. Yeah,

32:12

man this guy Freezing rose

32:14

petals into the ice god

32:16

damn that sounds really good All right I'm gonna

32:18

save John for last because I think you know John

32:20

is gonna have all sorts of things mine is like a pretty

32:22

simple Adjustment to the original recipe. This

32:24

was the chillest double taxation of all time Yeah,

32:27

because there was like a very clear ingredient

32:29

for me to make by hand I wasn't going to make

32:32

granulated sugar watermelon I wasn't a

32:34

grow a watermelon and I wasn't gonna like

32:36

I wasn't you know I wasn't gonna milk my cow

32:38

for you guys. I do that every morning anyway

32:41

just for my own milk Hey, what is what

32:43

do you think your milk limit is

32:44

uh like? Like a

32:46

flat white. Oh flat white is your limit.

32:48

Yeah, okay. I can do a flat white

32:51

I chose the rose syrup to

32:54

be my handmade component Which

32:56

was convenient for me this this I

32:58

actually really liked this double taxation because

33:01

it took this in a direction That wasn't forced.

33:03

It wasn't anything kooky or insane. I'm

33:06

not a huge fan of rose flavor anyway

33:08

Mm-hmm. I just I just don't like

33:10

it. I think that especially like when

33:12

it's super unnatural tasting It's just very

33:14

perfume II and I can't really deal with it so

33:17

I combined the fact that I was gonna make the handmade

33:20

syrup

33:20

with my

33:24

Constraint to make this you know Mexican

33:27

flavor so instead of making a rose syrup I

33:29

made a hibiscus syrup a Mexican

33:31

hamika syrup basically so

33:34

in like a quarter water. I steeped

33:36

two big fat handfuls

33:38

of

33:39

Dried hibiscus flowers. I'd

33:41

never Made this before I never

33:43

worked with hamika But

33:46

I wanted to make sure I wasn't being timid about

33:48

it I feel like I've been timid with these types of

33:50

things before and I just wanted to go for it

33:52

It took no time at all

33:54

For this water to become

33:57

just

33:58

deep deep deep to

34:00

pink and incredibly

34:03

tart. Like that is the sort of

34:05

signature of Hamica is like it's

34:08

very very very tart which gave

34:10

me pause for half a second until I remembered

34:12

oh this has to become an insanely sweet syrup. So

34:16

I strained all those flowers out right away.

34:19

It was a very tart

34:21

beautiful colored thing and

34:23

then I added just

34:25

I don't know equal parts sugar to

34:28

water just a ton of ton of sugar just every

34:30

time I kept adding it would dissolve and I would taste

34:32

it and it could take a little bit more it could take a little bit more.

34:35

So lots and lots and lots of sugar. This

34:37

was a

34:39

really really really nice Hamica

34:41

syrup I have to say it was beautiful and

34:44

fragrant and tart and I

34:46

liked it a lot more. I tasted the Ruafsa.

34:49

I liked this syrup a lot more. The

34:51

one thing I did just for shits and giggles

34:53

was I noticed that the syrup is like very viscous

34:56

you know it's almost like a maple syrup or something

34:58

so I did blend in a

35:01

little bit of xanthin gum just because I thought like

35:03

oh let's make the syrup look like the syrup. So

35:05

it came out it was a nice like very

35:07

uh a nice replacement.

35:10

So I was happy with that.

35:12

I made the recipe exactly as

35:14

directed and here's

35:17

where I ran into my first round of trouble. Uh

35:22

the pictures of this dish are of

35:24

like a kind of beautiful kind

35:26

of like pastel pink. I would say the color

35:28

is between like the rose syrup and the watermelon juice and

35:30

the milk.

35:32

I mixed in my hibiscus

35:34

syrup and my watermelon

35:36

juice and my milk and

35:38

it looked like I had

35:40

pureed a pokemon. It was just

35:43

like the most weird

35:46

purple like it was like uh it

35:49

was like the part of Grimace's body that

35:51

are covered with clothes and don't get

35:54

any syrup.

35:57

It was like Grimace's untanned baby

35:59

body.

35:59

It was just like a weird light purple

36:02

color that was like, it was like nardo

36:04

purple. It was like the color of an Audi. I

36:07

did not, I was like not super stoked

36:10

on this color.

36:12

I did forego using that

36:15

simply watermelon juice because I had seen all those

36:17

different juice additives in there. And

36:20

so I

36:20

made a super quick just like blended

36:23

together watermelon and then strained it through a colander, cheesecloth.

36:27

I didn't use cheesecloth yesterday, I did it today.

36:31

So that was like the first one and I was like, you

36:33

know, this tastes okay. It

36:35

needed a lot more of the hibiscus

36:37

syrup than the rose syrup I think just because like

36:39

rose a little goes a long way.

36:42

So I made that version

36:44

and the other thing that started

36:46

to happen is

36:48

that because that hamica

36:52

syrup is so acidic, adding

36:55

it to milk sort of like instantly

36:58

curdled this thing into just like

37:01

chunk town. It was like funky chunky.

37:03

It's like

37:03

you blended the Pokemon, not with like

37:05

a Vitamix but with like a vintage

37:08

with like an oaster blender. I

37:10

oaster blended a, what's

37:13

the correct Pokemon, Gabby? What's

37:15

the purple Pokemon that does whatever?

37:17

She doesn't know. I made it

37:20

again with, I think I made another

37:22

adjustment. I think I used a little less milk and it was still

37:24

like the curdle problem. Eventually

37:26

I just gave up the ghost on the

37:29

milk because it was not gonna

37:32

work with this thing. I thought, oh, maybe if he's like a nut milk or

37:34

something, it'd be fine but like. What about condensed milk? Condensed

37:36

milk might've probably would've worked a little bit better

37:38

but this was like really sweet too.

37:41

So where I finally landed

37:44

was basically just the watermelon,

37:47

the watermelon juice and

37:49

the hamica syrup

37:50

and none of the milk. And it

37:53

was, I think incredibly

37:55

refreshing and delicious. It was like somewhere

37:57

between this Mohobak

37:59

Kashyama.

37:59

and an agua fresca. It

38:02

was really, really delicious. It

38:04

was a little tart, I think, just

38:06

finding the right balance between, you know, like not letting

38:08

that habica overpower the watermelon was a little

38:11

tricky, but I thought it was really, really good. I made one

38:13

for Rachel today. I think it turned out pretty well.

38:15

It was really good. So that was it. That

38:17

was my fusion, handmade version of

38:19

the cocktail. I

38:22

will say when I drank one last night,

38:24

I was like,

38:26

let me use a little tequila, it would make this pretty

38:27

good too. That would make it more Mexican.

38:30

Yeah, it might make it a little tastier.

38:33

So that's it. That's my version. That's

38:36

two of our three variations. JDB,

38:38

again, I think you had the tallest order here,

38:41

elevating this thing, but at the same time, could

38:44

this be any more in your wheelhouse? No.

38:47

No, it was kind of like perfectly, it was

38:49

a perfect start. So

38:53

when I got this, when we got

38:55

the Wheel of Death, landed

38:57

on Lux, we were thinking about the watermelon because

38:59

there's those really expensive square Japanese watermelons.

39:02

And so I spent a lot of time looking for, to see

39:04

if you could get them and you actually, you could barely get

39:06

them in Japan. They're just like, they're basically

39:08

ornamental and they're not for consumption. And

39:10

so I basically would have need to have to go to Japan

39:12

and get one and smuggle it back. Probably

39:15

got it in trouble with like

39:17

Department of Agriculture or something. If people

39:19

don't know these square watermelons, basically they

39:22

grow them in a box to constrict

39:25

the growth so that the watermelon has to form this perfect

39:27

square shape. They're totally bizarre looking. Like a bonsai

39:29

kitten. Do you guys feel,

39:32

I know that watermelon are not sentient beings.

39:34

It feels cruel. Kind of bad. I feel cruel

39:36

to the watermelon. No, actually you don't want to know what would

39:39

make you feel worse about this actually, is that the

39:41

reason why people buy them, this is according to some

39:43

websites, I don't

39:45

know how totally legit this is, but apparently it's

39:47

like, when it's super hot out, offices

39:50

will buy them so that the people in the

39:53

office will feel like, oh, there's like a watermelon

39:56

in the office and it's like more refreshing. So it motivates

39:58

people to work harder.

39:59

the heat of like the scalding,

40:02

humid Japanese summer. It's like

40:04

a seasonal effective disorder, like

40:07

watermelon. It's like an emotional support watermelon.

40:09

The shape is so that it sits on a desk.

40:11

Yes. So it can sit on like a reception desk

40:13

without rolling off. That's like a computer.

40:16

That's like the most Japanese

40:17

thing I've ever seen. Wait, but actually, I remember like in

40:19

America, they used to do shaped watermelons

40:22

into the shapes of like faces. You can find

40:24

watermelons that are like grown into like human

40:27

faces. This was maybe like a mid-century thing.

40:28

That's the grossest thing I've ever heard. But they're pretty.

40:31

That's heebie-jeebies style. Yeah, we should

40:33

find some pictures because they're

40:35

good. Face fruit. So anyway,

40:38

I couldn't find fancy watermelon. So

40:40

I gave up on the watermelon. So the next stop

40:42

was to find ways to

40:44

make this roux-afra syrup

40:47

way more complicated than it needed to be. So

40:49

went to Calisthenes, got the syrup, tasted it. And

40:53

when I first tasted it, it kind of tasted like a little

40:55

bit like blue cheese. But there's this sort of like interesting

40:58

like kind of stiltiny flavor. And I

41:00

realized that that's actually, if you look at their ingredients

41:02

list, there's something called a screw pine.

41:05

And that'll

41:07

come into play later. So I basically was like, OK, I'm

41:09

going to make a really, really expensive version

41:11

of this syrup. So I went back to Calisthenes.

41:14

I looked at all the, there were a couple of links that

41:16

we had that were like how to make your own rose syrup.

41:19

And it basically just was like rose petals and sugar.

41:21

But there were also like some additional

41:24

ingredients listed. So

41:26

I was like, well, let's just throw

41:28

all these ingredients in there. So I got borage,

41:31

rose, coriander, hibiscus, orange flower,

41:33

petals, spinach powder, rosemary, grape

41:36

skins, black cherry powder, sour cherry powder,

41:38

lily flower, grape sugar, saffron,

41:41

the screw pine, otherwise known as cura water,

41:43

and vetiver, which is another

41:46

kind of like apostolic kind of churchy

41:48

thing.

41:49

Put all those together into a pot to get

41:51

them like steep and just really

41:54

to soak in and make this syrup. I

41:56

let that kind of like,

41:58

I don't know, like. in the

42:00

refrigerator for a while, and then

42:02

I added pineapple juice, orange juice. Ton. So much

42:04

sugar. I found grape sugar, cost like $10 for

42:08

a pound, so made that more expensive. Fresh

42:11

blackberries, freshstormberries, fresh

42:13

strawberries, and then some carrots. And then

42:15

I let, let all that macerate in. I let

42:17

all the fruit like the whole fruit, like macerate,

42:20

let that sort of reduce down.

42:22

Immersion blender it, and then pass it through like

42:24

an array of like four coffee filters. You

42:26

know, the gold coffee filters overnight. Cause

42:29

it just took so long. It was so thick. So

42:31

I ended up making a Ruaso

42:34

syrup that cost $124 and two cents.

42:39

Oh my God. But also what

42:41

did, what did that taste like? It tastes so

42:43

good. That sounds nuts. It's so delicious.

42:47

It's like really, really, really tasty. And

42:50

so the yield on that was about 1700, 1800 grams. So

42:54

there's like about like points about seven

42:56

cents per gram on the yield.

42:59

And then I thought another way of

43:01

making this drink really expensive is to buy really

43:04

expensive water. So

43:06

there's this website. There's

43:08

this website called aquamistro.com

43:11

that I found out about because my dad's

43:14

wife is Romanian and she has this like amazing,

43:17

like Romanian sparkling water that

43:19

is like so hard to find. It's so delicious. It's

43:21

like comes in this 1.5 liter bottles. And so I had to find

43:24

it and I found this like boutique, water

43:27

supplier called Aqua Maestro. I just like sort my price

43:29

and found Canadian

43:32

iceberg water. That was like $25

43:34

a bottle.

43:36

Oh my gosh. Like wait, so water

43:38

that has been harvested from a Canadian

43:41

iceberg. Yes. That's so sad.

43:43

Did it melt naturally? I hope. Like climate

43:45

change water. I know that's fucked up if they

43:47

melted it. Rachel only eats beef

43:49

that is died of natural causes. She

43:51

only drinks water that has been melted of natural

43:54

climate change.

43:56

Yeah. Very

44:00

expensive water. Very expensive water. Syrup.

44:03

Hey, wait really quick. That process that you just talked about though,

44:05

of just sort of like finding all these kind of botanicals

44:07

and aromatics and mixing them all together. Like this,

44:10

like I imagine harkens back

44:13

to like the early days of proto, right? Is the

44:15

early days of proto, but also this is what I did

44:17

for Momofuku forever because I would have

44:19

to basically before we had this like massive software

44:21

system that did all the costing for us, I had all

44:24

these spreadsheets of like

44:26

how much is per bottle and how much is per ounce

44:28

and how much is in the recipe and then just costing everything

44:30

out. So I actually have next to me on my computer is like

44:32

this huge spreadsheet of like the

44:35

yields and the price per ounce and the, you

44:37

know, how much is in the recipe and then the extended cost

44:39

and I'll add it up. So it's like this huge thing

44:41

I can just play around with it. And if it's like, oh, I'm going

44:43

to add more saffron and just like adds more to the recipe.

44:48

Wow. So I made $4 ice cubes

44:50

that were $4 each. Cause

44:54

I needed these like the, I

44:56

had this like big ice cube tray, like they're double size. So

44:59

rather than 20 to 25 ice cubes I used, I used,

45:02

I used 12. And

45:04

then I ended up using about actually,

45:06

yeah, I used more

45:08

than 12. Yeah, it was about, so the actual

45:11

drink itself, I know that the cost on the, on the

45:13

receipt had to be more than a hundred and less than three

45:15

hundreds, but I was trying to get like this

45:17

to be somewhere in the hundreds. I didn't get up to that

45:19

point, but I got $8,

45:21

$8.4 of the Ruofsa syrup, $45.24 of the ice, $19.44

45:26

of water, um, 250 in roses, 150 of watermelon, and then $2

45:29

and 38 cents of like

45:34

fancy gentrified milk that I found at the

45:36

farmer's market for 79 45.

45:41

And it's the most delicious thing I've ever drank in

45:43

my entire life. So

45:46

what is the, what is the, what

45:49

are we right now? What, who are we

45:51

in history and culture? This, this group

45:54

of people who are drinking $45 ice.

45:57

This is like some Hunger Games capital shit.

46:01

I know it is. This is some of the other games' crap capital

46:03

shit, right? That's who we are. Just like

46:05

the people in area 12 are

46:07

just like scraping together squirrel

46:10

meat, you know, fighting their squirrels for avocados.

46:13

And meanwhile, we're sipping on $45 ice cubes.

46:18

John, how much does that drink,

46:19

how much does one glass of that go for if you serve

46:21

it at the restaurants? I'll only do some

46:23

mouthfuls. I

46:29

love this so much. It was $40. Damn.

46:32

Burnt glass. No alcohol. That's

46:35

a $4 non-alcoholic

46:38

summer chiller. Did

46:43

you, okay, so last thing though, did you find a really nice watermelon?

46:45

Did you get a good watermelon? I got a good, I got a nice watermelon, but it

46:47

was from Peter Joseph. It wasn't super expensive. Okay. And

46:50

did you juice the watermelon or what did you do for the juice? I juiced

46:52

the watermelon. Yeah. And then

46:54

I made little cubes.

46:55

And then just like weighed them and then just like

46:57

did the yield. Wow. All

46:59

right. That's a $45 glass of

47:03

summer. Wow. Some Spotify

47:05

executives decided to tune into this episode

47:07

just like, what the hell are these

47:09

guys doing with our money?

47:11

I mean, if it's an executive, they're probably like, I'll

47:13

have what he's having. I

47:15

don't want to give money to writers.

47:20

I think that's a very different

47:23

variations on the original

47:26

recipe from Abhishek Mohabbat, Karsharabbat. I

47:30

highly encourage you to make any

47:32

of these. I think that the takeaway for me is

47:34

that Rachel, you basically made this

47:37

by the book.

47:38

I think you could have made the watermelon juice

47:41

and still been way under 20 minutes. Yeah. For

47:43

sure. This is easy, easy,

47:44

easy, easy, easy, easy. It's just easy. Yeah. I

47:47

didn't have an apron. She didn't have an apron. Gabby.

47:50

I think that like I'm super happy this

47:52

gave me an opportunity to play around with Hamika. I

47:55

really think this like little slight tartness

47:58

to that fusion version was really nice.

47:59

And obviously I think John's

48:02

here sounds so insane. Without

48:04

the ice cubes though, like that drink is not $45, right? Like

48:08

making that syrup, probably you can do a lot

48:10

with that. If I was using this ingredient as

48:14

a cocktail ingredient in a restaurant, like the fact

48:16

that it's point, that

48:17

it's like seven cents per gram, isn't that

48:19

bad? Cause

48:22

I put like- But it's so many things. That's

48:24

why like monks did it back then.

48:27

Right. Yeah. I would

48:29

probably streamline it a little bit, just for the sake

48:31

of whoever's prepping it. What would you

48:33

call it? What do you call it? Your essence, your

48:35

new essence? I don't know. I mean, I

48:38

feel like, so for me when I tasted the Ruafsa,

48:40

like from the bottle, like the screw pine, it was

48:42

basically like screw pine and rose. And

48:45

so I wanted to be able to like

48:47

accurately, kind of reflect

48:49

that flavor and also just the fact

48:51

that it's super, super sweet. So I don't know

48:53

if I would call it

48:54

Ruafsa myself. I feel like

48:56

it's fairly faithful to what all the,

48:59

sort of like the sort of interpolation

49:01

of all the ingredients of all the recipes that

49:03

I saw online for it. So

49:05

I don't know. I like saying

49:08

screw pine. So maybe I'd call it some screw

49:10

pine syrup. And then people would order

49:12

it cause they want to be able to say screw pine. So they'd pay $40 for it.

49:15

Those are the three variations. Our

49:18

producers in the booth today are

49:20

Gabby, Corey and Victoria. They

49:22

are going to deliberate in coming up with

49:24

a first, second and third place medals

49:28

for today's three different efforts. While

49:31

they are deliberating, let me give you all a quick update

49:33

on the scores. Right now there's a

49:35

three-way tie, JDB, since the last time

49:38

you're on here.

49:39

Two of your competitors have climbed

49:41

up to Nipperture Heels. In

49:44

a three-way tie for first place are you, Priya

49:47

Krishna and Brian Ford with 9.25 points.

49:51

Holding sole possession of fourth place now

49:53

is David Chang with 9.07. How

49:56

he dropped. He did. He's been

49:59

a real good sport about it.

49:59

And we changed the rules. Rachel.

50:02

Yeah, Rachel. He's

50:05

at nine point zero seven. Rachel is in fifth

50:07

place with nine point zero

50:09

zero. And I am in last

50:11

place with eight point seven five.

50:15

Gabby,

50:16

what do you got for this week's first, second,

50:18

third place? Well,

50:22

I think everyone did a really good job this week. Rachel,

50:27

we're going to give you.

50:29

Third place. You did really good.

50:32

You did the whole recipe

50:34

properly. That's what

50:36

I get. You did

50:38

it. Chris

50:41

is in second place this week for

50:44

going outside of his comfort zone. And

50:47

J.D.B. J.D.B., you're in

50:49

first.

50:51

I think all things being

50:55

I think all things considered. That

50:58

feels probably correct. Yeah, right. Except

51:00

for that you're drink curdled and mine

51:02

didn't. My first attempt

51:04

at it curdled and then I continued to refine,

51:07

refine, refine to perfection,

51:10

to beverage perfection. OK,

51:14

so updated scores.

51:16

John DeBari

51:19

was only in a tie with these scumbags

51:22

for one week. He has since

51:24

leapt back out in front with a nine

51:26

point four, which basically means

51:28

you've won almost every episode you've

51:31

appeared on now in its second place. Ty

51:33

Pria and Brian with nine point two five. Dave

51:36

with nine point seven. Rachel and I remain

51:39

in fifth and sixth place.

51:40

But I'm creepin'

51:42

up on you. I'm creepin' by

51:45

my score went up by point zero one.

51:49

Nothing can get me. I'm

51:53

just somebody needs to throw me a rope. This sucks down here.

51:58

So next time we have John.

51:59

on the show, unless we

52:02

pull John into another episode to

52:05

stand in for Dave. Please. Your last

52:07

featured ingredient of the season is

52:10

going to be coffee. Coffee.

52:13

So next time it's your turn to pick, next time it's time to play

52:15

with JDB, he's gonna be choosing

52:17

one of these coffee recipes. You've

52:20

got tiramisu

52:21

two ways from

52:23

Sarah Elsie, short ribs

52:26

with chili and coffee by Jill Spenak,

52:28

savory coffee from Juan Pacheco,

52:32

coffee lover's dream, coffee

52:34

loaf cake from Mary Bennett, and

52:36

night before no bake, biscuit

52:38

cake, and no churn ice cream from

52:41

Claire.

52:44

What is savory coffee? Savory coffee,

52:46

I have the same question. Well, it's in the instructions,

52:49

it says like, it's like inspired by my

52:51

family's favorite mole, and then it says at the

52:53

end,

52:55

serve it with chicken, side of rice tortilla. So it looks

52:57

like it's a mole. It looks really good. I'm

53:00

interested in, that

53:03

seems interesting. I'm

53:05

leaning toward the more savory ones.

53:08

I have open in my tabs,

53:10

I have the savory coffee mole and

53:12

the tiramisu. So I'm kind of a little bit torn.

53:15

I think I'm gonna do the mole actually, because the tiramisu,

53:17

it's like a high-low thing again, and

53:20

I feel like I've done that. So let's

53:23

do like a mole recipe, and then we can just like cook

53:25

it on, put it on something.

53:28

That'll be the next one. I think that, oh,

53:31

we're not gonna have you for that though. That's gonna be a

53:33

Dave Chang thing. I'm just, I'm so

53:35

fond of this little configuration. It's

53:37

a nice dynamic, I like it.

53:39

Now I'll come in a closet. So

53:41

what we're gonna fire at.

53:43

Someone just lock him in a closet by accident.

53:46

Just lock him in a closet. So

53:49

Rachel, why don't you give the wheel a spin

53:51

for Dave to find his restriction.

53:59

Round and round.

53:59

Go handmade.

54:01

OK, so, John,

54:05

you've got the recipe in front of you. You

54:07

are the episode winner.

54:08

What do you want him that what

54:10

do you want Dave to make from

54:13

scratch by hand in this recipe? Some

54:15

of the stuff I honestly don't know what it is. Yeah.

54:19

How about can I have him roast the coffee beans? Yeah,

54:22

let's have him make the coffee himself. Yes. Yes.

54:24

Great. Fantastic. I'm going to spin for you,

54:26

John.

54:33

Oh, that

54:35

is double taxation. I won

54:37

the episode. So I get to pick.

54:39

You did win the episode. So you've got to choose

54:42

two restrictions to play with here.

54:44

What? While you're thinking about that,

54:46

I'm going to give my wheel spin so you can

54:49

deliberate for a second. OK.

54:56

Oh, slow cooker. I'll do this in a slow cooker.

54:58

Sure. That's OK, right? Slow cooker. All

55:01

right, what are your two restrictions? Let's

55:03

do Lux and

55:07

where she fuse it with Rachel.

55:09

Jamaican. It's like a mole. Yeah, Jamaican.

55:11

OK, I'll do that. I can do it. A Jamaican

55:13

fusion Lux coffee

55:16

mole. Holy crap. Lux and Jamaican is kind

55:18

of. That sounds really good. That's going to be amazing.

55:20

I think that's going to be very cool to see. Dave

55:22

Chang will be roasting his own coffee beans

55:25

for this coffee mole. John DeBarre

55:27

will be making a fusion Jamaican

55:30

Lux version of the coffee mole. And

55:32

I'll be making a slow cooker version.

55:34

I'm going to do the slow cooker. And I'm going

55:36

to add a little something to

55:39

it to make it a little bit more than just making

55:41

this in a slow cooker. But

55:43

that's it. That is something to look forward to.

55:46

Thank you to Rachel for playing the role

55:48

of Dave Chang today. Thank you to John DeBarre,

55:50

as always, for making

55:53

the most expensive ice cubes a

55:55

human could ever imagine. Thank

55:58

you, the listeners, for sending in your.

55:59

recipes continue to do so. We still have a

56:02

few more episodes this season. I think

56:04

we're still looking for Ube recipes.

56:06

I think we're still looking for one or two other things. And

56:09

if you're like, I could do a better job than these

56:11

bozos, well then why don't you play

56:13

along on the Discord and show us?

56:16

Big guy. Thank

56:19

you all for listening. Please give us five

56:21

stars and we'll talk to you all very soon.