01x16 - Classic Comforts

[bunniefuu]

All right, pre-shift meeting.
What's the title of today's episode?

"Classic Comforts."

"Classic Comforts."

So we're cooking for Mark Jackson,
Reggie Miller. Two NBA legends.

I got this rolling pin
'cause we're gonna make some pasta.

Chicken. Salmon. Chocolate.

Things that everyone likes to eat.

Things I like to cook and eat.

We got the Larry O'Brien Trophy.
It's on tour.

This is the last stop
before the NBA Finals.

Let's have a good service.

-Ready?
-Looks good.

Let's do it.

[theme music playing]

All right. Welcome to Dinner Time Live.

I'm Dave Chang. That's Chris Ying.

We're joined with Mark and Reggie.
Really honored to have you.

-Excited to cook for you.
-Thanks for having us.

-[Dave] And we got this trophy.
-Hey, Larry.

[Dave] Larry O'Brien trophy behind us.

Been looking for him for a long time.
I'm still looking for him.

[laughter]

Reggie, you're staring down Larry
right there a little bit, man.

He and I were supposed
to have a partnership.

[laughter]

And he dissed me.

-He dissed us.
-Yeah.

Twenty-four years ago?

-Oh, man.
-Oh, man.

Well, hopefully,
this meal can soothe you guys.

Make you feel a little better.

-[Mark] Not because of Larry. No.
-[laughter]

Uh, you know, we did some homework,
trying to figure out...

I never wanna make something
where people are like:

"I don't wanna eat that."

You guys were pretty clear on your likes,
and we studied your social media.

-[Chris] Game tape.
-[Dave] Watched their game tape.

I thought I would do a recreation
of the St. Elmo Steak House in Indiana,

-but I was like... Mmm...
-[Reggie] Nice!

-Too easy.
-Too easy.

-Too easy.
-Too easy.

And then I didn't know that a human being
could eat so much salmon and pasta.

-Mark Jackson, like... Jeez.
-Shots fired.

[Reggie] What are you doing
on social media?

I made a dish for myself.
I was proud of it.

We're... Listen, Mark...
Reggie, you post no food at all.

You have no food on your social,
but Mark posts a decent amount.

I would say, Mark, 98% of it
is salmon with creamy pasta.

[laughter]

[Chris] It's true.

Uh, but you like what you like,
and we're here to please you guys

and cook delicious foods.

So this is a, uh...

What is it, "Comfort Classics"?
"Classic Comforts"?

Classic...
They sound like underwear brands.

"Comfort Classics," I think.

The foods that everyone likes to eat,
and I like to cook.

Um, so you have a Caesar salad,
that's pretty classic.

And I added chicken,
and I think it's in the top three salads.

You got the Cobb salad.
You got wedge salad.

[Chris] Then the classic Caesar.

-Then the Caesar.
-Caesar.

-Outstanding too.
-Thank you, sir.

With the protein of chicken, right?
Who doesn't love chicken?

Do you guys agree with that top three?

Cobb, wedge, Caesar?

-I only mess with one of them.
-[laughter]

-[Chris] One of one. Caesar.
-[Mark] Caesar.

[Reggie] Caesar is probably...

The meal choice
for most athletes is Caesar.

-[Chris] Got it.
-Yes.

[Dave] Guaranteed,
everyone's getting Caesar?

[Reggie] Everyone gets it.

Most NBA ballers,

'cause that's all we can really speak to,

when we go out to dinner, Caesar salad.

Just to start.

But there's the thing. I order Caesar too.
Everybody orders Caesar.

-It's delicious.
-[Reggie] Yes.

[Dave] So we started you guys off
with that.

Uh, right now, I am gonna...

[Reggie] By the way, I'm destroying
my salad here. It is delicious.

-[Chris] Did you go for a bike ride today?
-I did. I told you.

I was coming prepared.

-I got a good 35 miles in.
-[Chris] What?!

-Thirty-five miles?
-Plenty of room.

With intervals, by the way.

-[Dave] We got plenty of food for you.
-All right.

You both mentioned
that your favorite soups, individually,

was New England clam chowder.

That's what I'm gonna make.

I'm starting with the roux,
which is butter, flour.

And I, uh...

When we started the show, I told myself
I'm gonna do everything in the moment,

and we realized
that doesn't always work so well.

So I also didn't need
to show you guys microwaving this.

So I microwaved some potatoes,
onions and garlic, uh, celery.

And I'm gonna...

It just basically steamed
so I can cook this more quickly.

And then I'm gonna add, uh,
the littleneck clams that we pre-cooked.

Then we're gonna get
into fettuccine Alfredo.

Maybe you guys are gonna help me
roll out some noodles.

-[Reggie] Yes!
-[Dave] We'll see.

It's like sh**ting free throws, I think.

-The whole idea...
-I was 90%.

-So if we're talking Mr. 75% here...
-No, no. Don't cheat me.

-Seventy-eight and change.
-[Chris] Seventy-eight. Come on!

-Reggie, get it right. Come on.
-[Dave] Um...

Then we're gonna get into...
We have some Ōra King salmon, um...

with green beans.

This is debatable.

We were thinking about what vegetables
would be sort of amenable for both of you.

You see his face
on green beans right here?

Now, the only reason
why I went with green beans...

'cause of the kids,
the kids love green beans,

and I wanted them to see
Daddy does actually eat green beans,

which I really don't.

-But I wanted to show them.
-[Dave] Hey, kids...

We don't have to cook green beans.

No one here likes green beans.
Myself included.

-[Reggie] We're doing green beans.
-All right.

-We're doing green beans.
-[Dave] Okay, I got you.

-It's on the menu.
-[Dave] Um...

And we're gonna make a potato rosti,
which is... You love potatoes.

I thought about doing mashed potatoes,
but we'll do something different.

And it's basically
just like a big hash brown.

-[Reggie] Okay.
-With, uh, caper butter sauce.

-How tough is the clam chowder to make?
-[Dave] It's actually pretty simple.

It's all about organizing and the timing

and the sort of layering
of the ingredients

because, uh, everything cooks
at different times.

So one of the things
that I think you should do

is cook this ahead of time.

Um...

And the reality is,
it's a pretty forgiving dish.

-Meaning it's hard to screw it up.
-Yes.

[Dave] Know what I just did?
I screwed it up.

[laughter]

-[Reggie] Thank you.
-I don't know why I added clams.

Those are the things I never add
to the very end because they get rubbery,

and, unfortunately,
I'm now gonna offer you guys...

It'll still be delicious,
but you just said...

I'm very honest here.

-You're making him nervous, Mark!
-No, no, that's not me.

We can't let him off the hook.
He just screwed up.

-[Dave] I just screwed up.
-He just screwed up.

On live TV.

We've been raving about him,
giving him props...

Here's the deal.
I screw up at least half a dozen times.

-[Mark] It's the first quarter.
-I know.

We're still gonna win the game, Mark.
I promise you.

[Reggie] There's four quarters.
We know that.

He can bounce back.

But there is a sub. Is there
a button in here where we can sub?

Where's the horn?

-Where's the horn?
-Choking. Choke. Choke.

Chris Bianco's down the street.
He's a much better chef.

Let's let him work through this.
Let's see how the young guy deals with it.

So I added the clams,
which I shouldn't have.

But what I wanted to do
was add the clam broth.

And I steamed clams earlier,
and I strained it.

This is what I should have added
instead of the clams, but it'll be okay.

The other thing that I'm adding is...

I already added it.
I don't like canned clams. Um...

But I don't actually like the clam itself,
but I love the broth that it sits in,

so I strained that out.
We'll use that for something else.

And I added that. This is the roux.

Potatoes, onions, celery
that I microwaved in the Anyday,

and then some bacon,

and then added that to the roux.

We added both of the broths
from the clams.

I should not have added the clams,
but now that's there.

[laughter]

See, if I didn't tell the truth,
no one would know.

-[Mark] We would know.
-[Reggie] No, we wouldn't.

I see you're not varying your temperature

-because you've added that earlier.
-[Dave] Correct.

Could you go down in temperature
to make things cook slower?

Why is this dude acting like he's a chef?

I'm just asking.

"The temperature."
Like, what are you doing?

He's keeping it the same temperature,
and he added something earlier, right?

So does that make you wanna slow down
the temperature a little bit or no?

Could you?

I don't even know what you're asking.

Could you slow...?
The temperature is up high now, right?

[Chris] I believe he's asking,
if you turn down the heat,

-will it cook slower?
-[Dave] Yes.

The laws of thermodynamics
are still the same here in this kitchen.

I just wanted to make sure.

So the reason why
I can actually cook this quicker...

More quickly, is because I cooked off
the vegetables that no one's gonna care,

'cause when you eat
New England Clam Chowder,

you're not distinguishing... Yeah.

All that matters is,
it's gonna be tasty, and that's what...

Fingers crossed,
that's where we're at. Add milk.

I'm gonna season this.

-[Mark] You guys...
-[Reggie] He's lactose intolerant.

-[Mark] No, no, no.
-I forgot.

-[Chris] Reggie...
-Bathroom's right there

If you need to go.

[laughter]

-You guys both...
-I forgot it in our pre-interview.

You both like the Boston, the New England,
the creamy version of this.

Do you ever mess
with the other clam chowders?

-Manhattan's?
-[Chris] The Manhattan.

-No.
-No.

-Garbage.
-This is... No.

-[Dave] Manhattan's...
-No.

I know you're from New York.
I spent 25 years in New York.

Manhattan Clam Chowder is garbage.
It's straight garbage.

No one's gonna get mad.
I think the entire world agrees.

I'm definitely not gonna get mad when
you say everything in New York is garbage.

-All right? Oh, sorry. Sorry, New Yorkers.
-Whoa, I did not say that.

-Huh?
-One of your guys is a New Yorker.

No... Yeah. But I converted you
a long time ago.

-I converted you a long time ago.
-Wow.

So we have a famous Knick
and a famous "Knick k*ller."

[Reggie] No, he's a Pacer now.

-[Chris] "A former famous Knick."
-Former.

-Do you identify as a Knick or a Pacer?
-[Mark] Whoa, I...

[laughter]

-[Chris] Let's get this on the record now.
-No.

I've had great success with both,
so I value and treasure my experience

with both franchises.

-[Dave] Mark Jackson running for office.
-Yeah, right?

Mark, if you're in New York with Reggie,
are you trying not to be...?

-[Mark] They hate him, so they hate me.
-[Chris] So it rubs off on you.

Just because I'm with him, then, yeah.

Did you see him go back
and do a playoff game?

-[Chris] We did see that.
-I did. I watched you.

-[Reggie] It was lovely.
-[Mark] Trash-talked and trolled.

[Chris chuckles]

Why are you starting stuff up now?

He's texting and calling me.
"Did you see that?"

[laughter]

[Reggie] Why are you starting up things?

All these years later,
he's still looking for a amen.

[laughter]

So when you visit New York,
do people give you a hard time still?

It's only bad when I'm at the Garden.

Most of the time, when you're out
and about, you hear this all the time.

"I hated you.
I hate you, but I respect you."

[Dave] Well, you know what?

It just dawned on me, maybe our audience
may not be familiar with the history.

Can you give a brief summary of why
the Garden and you don't get along?

They got along in '94...

when the Pacers lost
to the Knicks in the playoffs.

-In '93.
-In '93, in a great playoff series.

All of a sudden, the Pacers decided
they needed a better point guard,

-a upgraded point guard.
-[laughter]

And made a trade.

-[Chris] Who'd they go and get for that?
-A guy that loves salmon and pasta.

[laughter]

And green beans.

So take it from there.
Then all of a sudden...

Look, I've had a love-hate relationship
with New York only for the simple fact

is New York and New Yorkers think
they're better than everyone else.

-Better than all 49 other states.
-[Dave] True.

-Right? Right?
-It's true.

-No debate.
-[Reggie] But they're not!

And that's what I wanted to highlight.

I do love New York. I love visiting.
I love going to Times Square.

I love the shows there.

His problem is, he's a elite,
all-time great trash-talker.

So he doesn't know
how to let it end with, "We won."

He's busting open the back
of the bus windows,

talking trash on Fifth Avenue.

They're throwing stuff at us at our buses!

You want us just to sit there and take it?

This is not the '50s and '60s, my friend.

All right? We do have a voice.

[laughter]

Stand up.

-We shall rise.
-Throwing choke signs to Spike Lee.

Trash-talking 20,000 New Yorkers
in Madison Square Garden.

Was I the only one trash-talking
in that game?

-No, you influenced me to...
-I influenced you?

-...join the party.
-What are you, a puppet?

[Chris] What do you guys miss more?

The competition, the rivalry,
or the camaraderie with your teammates?

[Reggie] Ooh, great question.

[Chris] Sounds like the competition to me.

No, the competition will always be there
because we've been competing...

I've been competing against him
since high school, maybe even before that.

So the competitive nature
will always stay with you.

Um, I'm sure if there was
another chef that came in here...

-True.
-...you would be looking at him like...

-I look at everything as a competition.
-[Reggie] Right. Everything is.

[Mark] The other chef wouldn't have
a turnover already in the first quarter.

[laughter]

-Why are you making him feel bad?
-[Dave] Hey, no. I appreciate it.

Oh, my God.

-Keeping it real.
-But to answer that, though,

I think the answer is both.

You miss the competition, but you truly
miss the camaraderie, you know?

We'd grab breakfast every morning
and order the same thing.

I'd order the same thing for me,
and he'd order the same thing for him.

And we'd just sit there
and, uh, just talk about today's topics,

whether it be anything.

And, you know, iron sharpens iron.

You miss those days and those
opportunities and those relationships.

The bus rides, the plane rides.

[Mark] Yeah.

People ask me
what I miss most about the NBA.

Uh, two things, I miss the playoffs.

I don't miss the regular season,
the grind,

'cause you're from city to city, um,
and it kind of wears on you.

I miss the playoffs, 'cause the playoffs
you get to lock in on one team

and prepare, and it's high stakes.

You miss the playoffs.

[Mark] Speaking of high stakes,
the card games that he never paid up.

[laughter]

-What are you talking about?
-Just saying. "I got you next game."

"Next game?"

Yes, the card games, the flights.

-See, that's where you build chemistry.
-Yep.

[Dave] So can I ask...?

A lot of times when I see a cook
that I used to work with,

'cause you work every day, 12 hours a day,

you develop a bond that's hard
to describe to other people,

because I may not see one for years,
and it's like we never separated.

Is that the same when you see each other
or with players that you're friends with?

Certainly with him.
He and I had a unique chemistry.

Obviously, he's the point guard,
the leader of our team.

He runs...

He's an extension
of the coach on the floor.

And being his backcourt mate, he and I
had to, you know, form that bond early on.

Again, we've known each other
since high school. Um...

So there was always that competitive
nature of going against one another.

High school,
he went to St. John's University.

-Obviously, UCLA, the better school.
-[laughter]

-So competing against one another...
-[Mark] We didn't compete in college.

-[Reggie] We're 1-1.
-[Mark] No, no.

You were suspended.

-Did we win or not?
-You were suspended.

-What did he do to get suspended?
-[Mark] Great question.

I have to give you a turnover now.

I'll allow him to answer.

-No, no, no.
-We're 1-1.

-Yeah, we're 1-1.
-We're 1-1.

[Dave] Okay. We'll have to look that up.

-[Reggie] I was really suspended?
-[Mark] Yes.

[Reggie] I don't think so.

-Was I?
-Remember what you did?

I... There's so many things I've done in...

-Yes, he was suspended.
-I must have been suspended.

-[Dave] Well...
-[Reggie] Are you taking any croutons?

-I'm putting croutons in mine.
-I've got oyster crackers. And I...

Clean up your plate here a little bit.

How important is presentation?

-Great question.
-[Dave] It is...

-It depends on the situation, right?
-[Reggie] Mm-hmm.

Um, I...

It matters.

Something could look sloppy
but intentionally so, and that's good.

-Right?
-[Reggie] Right.

[Dave] But presentation is...

-People eat with their eyes. Do it right.
-[Reggie] Right.

But this is still a bowl of soup.

-[Reggie] It's a soup.
-[Dave] It's a soup.

-Chowder.
-[Chris] Can you talk...?

People are asking what's in the pan.

Well, this is something, again,

where in theory I would have wanted
to shave the potatoes ahead of time

so it doesn't turn brown,
it oxidizes a little bit.

If someone's like,
"Why is it discolored a little bit?"

It's fine. It's just...
We did this at 3:30.

Um, it oxidized a little bit.

I have just packed this
with a little potato starch,

mixed it in, added salt,
and an ungodly amount of butter.

Usually you'd do this with clarified
butter, but I don't think you need to.

Um, but this dish is gonna have
a lot of butter, for sure.

[Reggie] We love butter.

Now, what is clarified butter?

Clarified butter is like ghee.

It's basically, you take the milk solids,
you melt down butter,

and you separate the milk solids.

What's left over has a really
high temperature of a smoke point,

so it doesn't burn that quickly.

Whereas if you don't,

the milk solids,
what is normally in butter,

will burn before the oil does.

[Mark] Soup is good.

Now, what were you worried about
with the clams going in early?

-'Cause they taste delicious.
-[Dave] Right.

I was worried
because I put them in too early.

I wanted to add them at the last second

because I think they could still be
a little bit better.

Because when you over...
How should I say this?

When you have shellfish,
mussels, or clams,

or really anything seafood-oriented,

-when it's overcooked, it becomes rubbery.
-[Reggie] Mm-hmm.

And I'm just being a stickler here. Yeah.

I respect that. I respect that.

-This guy...
-Are you taking the turnover away?

I'm... Yeah, take the turnover.

All right. All right.
It's off the stat sheet.

-We overturned it.
-[Chris] We overturned it.

-[Reggie] Get back in the game now?
-[Mark] Get back in.

-[Reggie] Okay.
-Get Reggie, matter of fact.

[Chris] Now, Mark,
you guys had breakfast every morning,

order the same things.

Do you remember Reggie's order?

Oh, yeah. I know his.

Scrambled eggs with cheese.

Pancakes.

Bacon.

How do I like the bacon?

Crispy.

-Got to have crispy bacon, man.
-[Dave] Of course.

But some people don't like it.

[Dave] My wife does not like crispy bacon.

[Reggie] Oh, my God. What...? Divorce her.

[laughter]

-Divorce her.
-No, no, no!

-You benched his wife?
-Yes.

[Dave] Grace, I love you,
but he's not wrong!

I'm sending her down to the G League.

I think about it all the time
when I see her eating bacon.

How do you not like crispy bacon?

-I agree.
-[Chris] Damn.

-[Reggie] Are you kidding me?
-I agree.

[Reggie] She's gone.

[Chris] No potatoes on this plate?
No potatoes on this breakfast plate?

-No.
-Well... no.

Because we're getting our pancakes...

'Cause you need to carbo-load
before the game.

-[Chris] Got it.
-So getting your protein with the eggs.

-Then pork. You can never go wrong with...
-[Chris] Right.

Bacon is... Ham, sausage...
Breakfast meats are good.

[Chris] He get it right?
That the order? Full order?

[Reggie] That's the full order.

What was Mark's order now?

-[Reggie] The exact same...
-[laughter]

Maybe he'll change pancakes
for a French toast.

-[Chris] Wow.
-Occasionally.

[Reggie] We'd pretty much order
the same thing.

Again, every morning for...

How many years have we played together?

I don't even know. A lot.

-[Chris] A lot.
-We were The Breakfast Club.

[Dave] How many years
have you known each other?

Did you play AAU games and all those...?
Basketball camps?

-[Reggie] Yes.
-So, what...?

Before AAU was, like, big now,

they had a thing called Slam-N-Jam, and...

Uh, what was the big...?

I never attended it,
but you were one of the top players.

Don't do that. Don't do that.

-No, the thing in Philadelphia.
-Oh, uh...

-Five-Star.
-Five-Star.

-Five-Star.
-He was a Five-Star.

-I was a three-star.
-No, he's lying.

No. In high school, I was.

Coming out in the draft,

the Indiana Pacers came and watched me
play in a workout in New York City.

-So they had the 11th pick?
-[Reggie] Yes.

Eleventh pick in the draft, 1987.

And Donnie Walsh, who was the president
and the shot-caller for the Pacers,

watched me work out.

But my dad is present
and I'm putting on a clinic.

He sits there and he says,
"You're on the board. You're our guy."

Now, fast-forward a month later
to the draft,

the 11th pick, I'm on the board,

and I'm sitting there swagged out,
and they take Reggie Miller.

[laughter]

What the heck?

So my dad was upset with them
for so many years

until I got traded to the Pacers.

Reggie Miller was our franchise superstar.

And after putting on a clinic
in Madison Square Garden,

my dad pulls me aside and says,
"I understand what Donnie did."

[laughter]

[Reggie] But mind you,
that rookie year he's talking about,

who was rookie of the year?

[Dave] Whoa.

Who was rookie of the year
in New York City?

-[Chris] This man. This man.
-[applause]

-[Reggie] Right?
-[Dave] Okay.

[Reggie] Right?

[Chris] But the competition
that really matters,

which one of you two is a better cook?

He's making salmon.
I don't know how to make salmon, so...

What do you make?

-Cereal.
-[laughter]

-[Chris] What I'm getting at...
-[Reggie] Mean eggs, scrambled eggs.

[Dave] Hold on.
What was your pregame meal?

Because I got to say,

I saw your pregame meal.
It's got to be better already.

The fascinating thing about me,
and it's the truth, absolute truth...

Mine's that bad?

Go ahead. What's yours?

-Go. Go.
-He's really offended!

My first 18 years of my life,
I never had chicken or spaghetti.

I convinced myself I didn't like it.

So my first 18 years of my life,

all I pretty much had
was cereal and toast.

So my first...

-For, like, every meal?
-Every meal.

I would be playing in the park,
I'd get home, dinner's cold,

so I would get cereal and toast.

And, uh, on the road,
I would eat cereal and toast.

Eight small boxes of cornflakes,
four slices of white toast with butter.

At home, it would be basically
a double cheeseburger with fries.

If I tell you the dessert...

He feels in heaven in front of you, chef.

Yeah. So I'm not the best example.

What caused the change to be like,
"Okay, I got to change my diet up"?

[Mark] I was forced.

When I went to college,
we went on a trip overseas

and pretty much, my mom told the coach
what I eat, what I like to eat,

and it wasn't available.

So I tried spaghetti for the first time

and chicken country-style
for the first time.

And I realized it was good.

So it changed me right then and there.

Well, thanks for sharing.
Now, I'm glad that we're making pasta.

I didn't know we had cereal fans here.

We could have made it a lot easier.
Just open some boxes of cereal.

I'm done. I retired. I retire from cereal.

-Haven't had a bowl of cereal in years.
-Cereal is so good.

-Come on, now. Lucky Charms? Cheerios?
-[Dave] Whew! Whew!

-Fruit Loops?
-Are you a cereal k*ller?

-[Chris] Wow. Wow.
-When you got kids, 10, 8, and 3...

-Look at that. Don't clap at...
-[laughter]

Don't feed the animals.
Do not feed the animals.

The reason I was asking was
because I wanted to send one of you,

whoever's the better cook...

Dave's doing a big job back here.

You think one could maybe
lend a hand there?

-It's up to them.
-Cereal dude. Go ahead, man.

-Come on, man. I'm gonna try it.
-[applause]

This way?

This way. All right.

I'll... I'll try anything.

[Mark] I'm gonna be honest.
I'm rooting against him.

[Chris] You're in
the commentary seat now, Mark.

What would you like, chef?

[Dave] Let me get it flattened out
so then we can try to cut it.

-Um...
-[Reggie hoots]

I like this.
If it doesn't turn out, not my fault.

That is true. All on me.

I wanna make sure it gets done right.

So you know what?

Look how...

[Mark] I can't believe you're coaching
a guy that told you to divorce your wife.

[laughter]

We're gonna edit that out tomorrow.
Don't worry.

No. Um...

Just...

Yeah. You got it.

Like sh**ting a three-pointer.
It's so easy!

-It's all in the wrist.
-[Mark] That is awful. Awful.

-[Reggie] No, it's not. All in the wrist.
-[Dave] Good job!

[Chris] He says, "Like sh**ting
a three-pointer. It's so easy!"

[Reggie] Why are you hating?
Look how I come over here.

Why are you hating, Mark?

You just sprinkle that on, chef. Sprinkle.

You sure are putting it on awfully thick.

[Chris] Honest assessment, Mark.
How do you think he's doing?

-[Mark] Awful.
-[Dave] I think he's doing great.

-[Mark] No, no. I think he's doing fine.
-[Reggie] Thank you, chef.

-[Mark] I think he's doing fine.
-[Dave] All right.

[crew member whoops]

That's all I need you to do.

[Mark] Dude is breathing hard. He's tired.

-You need anything else?
-No.

You're good?

[Mark] Is that it?

I got it. See?

That was good enough!

[Dave] Maybe you want to come over here
and cut it once I turn it over.

-[Reggie] Yeah!
-[Chris] Let's go!

-[Dave] Give me a sec.
-[Reggie] Come on, Mr. Jackson.

-Get on over there.
-[Chris] Get back there, Mark.

-[Mark] He said give him a sec.
-Give me one minute.

-I got a question for you, though.
-Yep.

Uh, people ask us all the time,

and they try to convince us
that there's a player in prison

or in the streets somewhere
that's better than Michael Jordan,

which is asinine.

Makes no sense.

It's not possible.

I question you, is there a chef
or a cook somewhere,

somebody's mama or grandmama,

somebody somewhere that may claim,

potentially, to be the best
in the business

that hasn't been found?

You know what? I bet that there's somebody
that has the natural skills

to potentially be better than anybody,

but they haven't been
in an organized structure

to, like, nurture any of that.

That I believe in, same as in cooking.

I don't think there's a genius that
you're just born and know how to do it.

You gotta put the work in. Um...

The thing about working
in a professional kitchen,

it gives you all the coaching
on all the structure that you learn

when you were playing, you know,
as a little kid to the pros.

That's the difference.

It's like you have more knowledge
about the industry, the ins and outs

versus somebody that does it
as a recreational weekend thing, so...

Could you make a...?

You being, like,
at the top of your profession,

could you go into any Waffle House
or Denny's, and a line cook,

could you make them
a top-notch chef if you had to?

You know, say they gave you a month.

The better question is,
could I cook at Waffle House?

-The answer is no. 'Cause...
-[laughter]

I don't think they get enough credit
for being masters of what they do.

[Reggie] Right.

If you don't know Waffle House...
There's people on the West Coast

that have no idea
what we're talking about.

But Waffle House is, it's...

You're taking things into your life
if you go into Waffle House,

-especially at 2 or 3:00 in the morning.
-[Dave] This is true.

Remember when we went
at 2, 3 in the morning in Atlanta?

We ate the same thing,
and in the morning, we had practice,

I'm like, "Where's Reg?" Reg is not...

What were you guys doing in Atlanta
at 2 to 3 in the morning?

[Reggie] Waffle House.
We're at the Waffle House.

We got hungry late at night.

[Chris] They were working out late.

Way to call them out!

-[Mark] Delete that with the divorce.
-[laughter]

All right. Mark, you wanna come over here?

-Let's cut these.
-[Reggie] Yeah, Mark. Come on now.

Give it all, Mr. Jackson.

[Dave] We'll do one more fold
to make it easier.

-[Reggie] We'll see how good he was.
-[Dave] Left-handed or right-handed?

Right-handed.
Shot one left-handed shot in 18 years,

17 years of playing basketball.
That was off of a dare of a coach.

So you don't have to make it perfect.

There's no way he'll be able to cut
like what you did, I'll tell you that.

Oh, wait a minute.

-Look at that, look at that.
-[applause]

Look at that!

[Dave] I gotta say, maybe you chose
the wrong profession.

That's what I'm talking about.
I'll see how it goes.

[Chris] Look at the consistency.
The consistent slice is amazing.

-[Reggie] Wow.
-[Dave] But just for the audience to note,

this is more of a fettuccine shape,
and he's making pappardelle.

-Which is good, it's all good.
-[Chris] Okay, okay, okay.

[laughter]

That's what we're doing now?
That's what we're doing?

I showed you love.

-Sorry, man.
-Shots fired, that's fine.

-That looks good.
-It will be something else.

-I promise you, it's gonna be tasty.
-[applause]

-Thank you, Mark.
-[Reggie] Outstanding.

Teamwork.

All right.

[Chris] Uh, we have a question
from the Internet...

for our two guests here.

Friend of the show Bill Simmons
is watching and texted in...

-[Reggie] You worked with Bill.
-I did. Bill's legendary.

-[Chris] Bill is asking...
-[Dave] Hi, Bill.

Bill, a big Celtics fan, is wondering
how Larry Bird is as a coach.

-Any good Larry stories?
-[Mark] Great question, Bill.

-Wanna answer first?
-I'll let you start.

I will say this.

Larry Bird was great as a coach.

Obviously,
we played against him as a player.

Tremendous respect
as an all-time great basketball player.

Uh, and the thing I loved about him,
as genius as he was as a player,

he didn't act like
he knew everything as a coach.

He allowed us to be ourselves.

He respected that we were veterans,
somewhat set in our own ways.

Uh, and he was a tremendous leader,
tremendous coach.

He trusted his assistant coaches,
Rick Carlisle and d*ck Carter.

I really enjoyed my time
playing for the great Larry Bird.

I will say this.

It was so much pressure
to play underneath him.

And I'll give you a great case.

Do you remember
our very first exhibition game?

-It was in, like, Dayton, Ohio.
-[Mark clears throat]

His first coach...
That he was gonna be coaching.

They televised it live
and had a camera just set on Larry Bird.

Not the game, just on Larry Bird.

That's how much pressure
and hype came with him.

And every time we had to go back
to the Garden and play,

we had to win those games.

He didn't care about it.

Well, he cared, but those games
for us to go back to the Garden...

I believe we were 10-1
during his three or four years with us.

That's how much pressure it was

to perform and play
under Coach Bird in the Garden.

[Mark] How about
our first meeting with him?

He grabbed us both and he says:

"I want you guys
to get to the NBA Finals."

He said, "You guys deserve it."

It's a totally different level
getting to the NBA Finals.

We got there in 2000 in Kobe
and Shaq's first Finals. Thank you.

And, uh, he didn't lie.

It's a different ball game,

level of media coverage
and, uh, the stage that you're on.

Can I ask? I have so many questions
about Larry Bird and you guys,

but the question that pops in my mind
first and foremost is:

-"Who was the better trash-talker?"
-[Reggie] Ooh. Larry was the...

Are you being respectful
and deferential 'cause he's coach?

-Let's be honest here.
-[Reggie] No, Larry...

-Reggie Miller trash-talker?
-Larry was ruthless.

-[Dave] Mark, what do you think?
-It's close.

-It's close? There you go.
-Very ruthless.

They're both
on the Mt. Rushmore of trash-talking.

-Let's put it that way.
-Very ruthless.

And he had that, like,
Southern Indiana drawl to him too.

And you didn't expect this from a 6'9",
6'10", white kid basically to...

[Mark] But they expect it from a 6'7",
100-pound Black kid?

-[Reggie] That's right. That's right.
-[laughter]

He was ruthless as a trash-talker.

He was.
He'd tell you what he was gonna do,

when he was gonna do it,
how he was gonna do it.

Think about it,
he played a NBA game in Portland

and scored 40 points with his left hand.

And he's a right-handed sh**ter.
That's how great he was.

He told them,
the reporter asked him after the game,

like, "Why are you left-handed?"

"I'm saving my right hand for the Lakers."

[laughter]

"I'm saving my right hand
for the Lakers this Sunday."

That's what I'm talking about.
That's ruthless.

-You were ruthless too, though. Seriously.
-Stop it.

-You're trying to dumb it down.
-[Reggie] I'm not, I'm just saying.

I patterned...
And I've told people this many times,

I patterned my game,
how I wanted to play...

Which was very difficult
growing up in Riverside, California,

everyone out here is a Magic Johnson,
especially during the mid-'80s.

Everyone loved the Lakers, and I did too.

But I patterned my game after Larry Bird.

That's who I wanted to emulate
if I was to ever get to that next level

and have a chance to play against him.

Then, oh, my God, he's our coach?

[Mark] When did you start trash-talking?

When you're getting your shot blocked
by your sister in the third grade...

[laughter]

What are you talking about?
You know the story.

What are you talking about?

For those that don't know,
Cheryl, his sister,

-is arguably the greatest female...
-[Reggie] There you go.

-We can take "arguably" out.
-Greatest basketball player.

There you go.

-Greatest player of all time.
-[Mark] Female.

-Yes, she is. Absolutely.
-[Reggie] Yes. Yes.

-[Dave] Um, can I ask you...?
-[Mark] She was the best Miller.

[laughter]

[Reggie] Well, not as good as...
[speaks indistinctly]

[Chris] Dave, before you ask,
give us a little update...

[Dave] So these noodles,
we cooked it in a lot of salted water,

-and I'll make fettuccine.
-[Reggie] Are those the ones he cut?

And you rolled out.

I was gonna say,
the cut on that is phenomenal.

-[Chris] The roll... Eh.
-So I added butter. I'm gonna make...

So we'll do fettuccine,

and the classic way to make fettuccine
is not to add any cream.

But I'm gonna taste it,
see if it's delicious or not,

'cause usually, you use the pasta water,
and butter, and some Parmesan.

I have some cream as backup.

It's gonna make people that are, you know,
sticklers for authenticity upset,

but hopefully, we don't have to go down.

[Reggie] I'm glad you brought that up.

How do you deal with that

because as a player,
we weren't part of the social-media age,

but we were a part
of the social-media craze

when we became broadcasters,

and people would always,
on Twitter or whatever, make comments.

And even today, you know, everyone's
their own Bill Simmons at home

in their parents' basement,
you know, making comments.

So how do you as a chef,
when you're saying all this

and there's other chefs watching this now,
saying, "What is he doing?"

I think most people will say:

"I don't read the comments,
it doesn't bother me."

-[Reggie] We read the comments.
-It bothers me.

[Reggie] We all read the comments.

It's always the negative things
you remember

and never the positive things.

Ever felt like you were doing a good job
and you was part of history,

and you got fired?

-I hope that...
-[laughter]

[Reggie] Let it go, Mark!

Let it go!

-[Mark] I'm sorry, I'm sorry. I'm sorry.
-[Reggie] Wow!

-Let it go, man!
-I'm sorry, guys. I'm sorry. I'm sorry.

We gotta get this guy a job.

[Dave] I gotta get you
these noodles, fast.

[Reggie] Please, let it go.

-My fault.
-Too soon. Too soon.

-Not really. It's been a year, right?
-You don't have to remind me.

[laughter]

[Reggie] Don't worry. I think we're headed
to unemployment too.

[laughter]

We'll be podcast buddies together,
I guess, you and I.

We'll be begging them for another episode.
Dinner Time, they won't leave.

Speaking of all the sort of,
you know, uh, armchair critics,

Dave and I talk about how
a lot of the great chefs, and cooks,

and food of the world
gets overlooked by people.

They don't really know what they should
be looking for, they're not "chef" chefs.

Are there NBA players right now
that are sort of:

"If you're a true hooper,
that's who you watch"?

It's not necessarily the ones
that everybody is watching?

Who are the real hoopers
that you guys are excited to be watching?

I'll start 'cause
I just covered his series,

and I think he's...

I wouldn't say he's taking
the NBA by storm,

but you can tell kind of
how the streets are talking.

-Anthony Edwards in Minnesota.
-I love him so much.

I mean, his rawness,
his enthusiasm for the game...

Um...

He's very unfiltered if you've seen
some of the post-game chatter with him.

Uh, and he keeps it real.

And I think with the absence
of Ja Morant this past year,

lost to most of the season,
he was like the people's champ, Ja was.

I think Anthony Edwards
has taken a little bit from him,

of him being like the people's champ.

The real NBA hoopers, I think,
now are starting to follow Ant-Man.

-[Chris] Yeah.
-My answer would be probably...

Uh, the obvious choice
when you look at Boston,

you could say Derrick White
and Jrue Holiday,

and what they do
to put them in position to win,

but I'll go different.

I'll go to a guy that was superior talent
and then sacrifice,

and changed and matured in Kyrie Irving.

Real ballers understand
the adjustment that he has made,

the willingness
and the sacrifice he's made

to be a second fiddle
and a Robin to Luka's Batman,

is appreciated, and is acknowledged,

and it puts his team in position
to play for all the marbles,

which is the NBA championship,
which is refreshing and a joy to watch.

That's a rarity. To see somebody
to be willing to make that shift?

It is. Especially if you put a lot
a lie-detector test on Kyrie Irving,

I'm sure he thinks
he's the best player in the series.

And it's not crazy
if he came out of it as the MVP,

but it shows you what winning is all about
when you're willing to sacrifice,

willing to wait for your time
to take over the game,

'cause he has the ability
to take it over in the first quarter,

but he waits and, uh, reads the game,
takes the challenge defensively,

and is a joy to watch
and to see his growth and maturity.

[Reggie] And think about
the circumstances he left

and what everyone was saying about him
on his exodus from Brooklyn.

Goodbye. Good riddance. We don't need you.
The league doesn't need you.

He almost had a foot out the door
because of everything.

Some of it of his own doing,
but some of it manufactured as well.

Going to Dallas, a breath of fresh air.

You're playing with a generational talent
in Luka Dončić.

And now they're four games away
from hoisting one of those things.

That looks outstanding, chef.

[Mark] I thought
you were talking about Larry.

[Chris] The few pieces of pasta you tasted
didn't go unnoticed by the Internet.

-What were you tasting for?
-I was tasting for seasoning, um...

and if it was overcooked...

and if I needed to add cream.

Um... But, again,
these noodles I just sort of eyed.

Today, we didn't use
any measurement whatsoever.

It was just 00 flour
and some eggs, and that was it.

And this is just butter,
the pasta water, and Parmesan.

Get your fork, dummy!

[laughter]

Get ready!

There you go. Enjoy.

-[Reggie] Thank you, chef.
-[Mark] Thank you.

[Dave] I'll get started on the salmon.
Hopefully I have enough time.

[Reggie] Okay, hey, question, chef.

-What's the proper thing with...?
-You're from the suburbs.

Do people need to do that
or can we just go ghetto style?

-[Dave] Just get in there.
-What do you mean, ghetto style?

-You're from the suburbs.
-[laughter]

-No.
-You know exactly.

-I'm from...
-This is you right now.

-Please, no.
-[Chris] Some suburbs are more rough.

Don't do that.

Here we go, see, I'm a Air Force brat.
We're used to the base.

We're not used...
We don't know what any of this is.

Did you find out
what you're supposed to do?

-He said go for it.
-[Dave] Go for it.

-What you've been doing your whole life.
-I know!

But this is live TV. I'm trying to...
There's kids watching.

I don't want him going:

"Hey, Mommy, Daddy,
why is Mr. Miller not using the spoon?"

[Mark] Good point.

Are you supposed to,
etiquette-wise, use a spoon?

I think it's sort of just
to make it easier to do the twirl.

Have you ever used a spoon
when you're having pasta?

-No, I bring my own chopsticks.
-[laughter]

Chopstick style.

I've got another Internet question.

This is one for Dave
and one for our guests.

Best game-winning shot of all time.

Dave, best dish,
restaurant creation of all time.

Best restaurant creation?

Um...

On the fine-dining level,

I think about Pascal Barbot's
foie mushroom tart at L'Astrance.

When I think about the best dish
of all time, it's Peking duck.

Real Peking duck from China.
To me, that's the greatest dish.

Do you have a favorite game-winning shot,
NBA, all-time?

I'm looking at this guy right now.

The most memorable shot to me,
I remember watching, being like:

"I can't believe
the Knicks lost the game."

That's got to be right up there.
It was one of the most memorable shots.

Or several shots, right?

I wonder who set me up for those passes.

The messed-up thing is,
the New York Knick guard,

I believe it was Chris Childs in the game,
the ball is relayed to me.

He has a opportunity to either stay
and guard Reggie Miller

or rotate to me.

I can't blame him, even though people say
he made the wrong decision.

He rotates to me,
leaving Reggie Miller wide open.

I deliver an on-point pass to Reg,
the rest is history.

Chris Childs made the right decision.

-Oh, my God.
-I think he did.

He must have saw us in practice
when I used to beat you

in shootouts every day in practice.

Can't blame him.

You were too young
to remember watching that, right?

I've seen it. I've seen it many times.

It's amazing
to be able to tell that story.

Chef, are we okay?
Hey, let it go. Are we okay?

-[Dave] Yeah!
-Let it go. Let it go, chef.

-[Dave] I'm not a Knicks fan.
-[Reggie] His whole demeanor changed.

There's only two weeks in my life
I was a Knicks fan.

That's when Jerry Mullen was
the best player of all time to me.

For two weeks. That was it.
I've never really rooted for the Knicks.

I grew up with the b*ll*ts,
so it's a sad...

[Mark] Rest in peace.

-You want me to give you a hug?
-Yeah.

Are you okay?

I'm praying for Coulibaly,
that's all I got.

[Mark] You know they're no longer
the b*ll*ts, right?

[Dave] It's the Wizards. I can't stand it.

-Can't let it go, huh?
-Can't let it go.

-[Mark] Was it '76? You wasn't born then.
-[Dave] Wes Unseld, though.

That's what it was.
The following year, the Trailblazers won.

[Mark] That has nothing to do
with the Wizards or the b*ll*ts.

[Dave] Move forward.
I don't wanna talk about the b*ll*ts.

[laughter]

[Mark] He's trying
to get us off of his track.

Okay, if you're a Wizards fan, okay,
God rest his soul, Mr. Unseld, right?

Fast-forward, because we played
against the Wizards,

and they had a few teams when we played.

Gilbert Arenas was...

-Yeah. Agent Zero.
-You know...

Gilbert's gonna talk about this
on his podcast.

[laughter]

-Um...
-[Reggie speaks indistinctly]

To me, the lost season,
and I'm sure Netflix is like:

"Why are you guys talking about
the b*ll*ts right now? Nobody cares."

[laughter]

It's not the b*ll*ts! The Wizards!

No, no. I think when we had Webber
and we traded everybody for Mitch Richman,

and we had... Yeah, it was tough.

[Chris] I've got Netflix notes
to get this back on the track

with the salmon here.

So this is king salmon,
uh, from New Zealand.

This is one of the probably few
farm-raised fish that I can endorse,

I like quite a bit.

And it's a massive fish.

I got 14 minutes left, and I'm wondering,
will I have time to cook this?

-[Reggie] Uh-oh.
-[Chris] Uh...

The Internet is asking if you can
sort of give us a ranking of the salmon.

This is Ōra King.

Where does sockeye rank?
What's worth eating? What's garbage?

I mean,
salmon, in general, is a tough subject

because most people eat farm-raised,
which is... Some of it is questionable.

A lot of it's a marketing lie

'cause there's no farm-raised,
uh, wild Atlantic salmon.

Um, but I think that the king salmon,
it's a seasonal salmon.

Uh, it's only available,
uh, a few months of the year.

This is clearly farm-raised,
but king salmon is the best.

It's also known as Chinook.

Everything else is, you know,
not what I want to eat.

-[Chris] Not what you want to eat.
-I'm not watching those games.

Did you just say
there's no such thing as farm-raised?

[Dave] No, no, no, there are.

Most salmon is farm-raised,

but it's hard because you can't always
verify how it was raised. Right.

Are you sweating
because of us or the...? I mean...

[stammers] It's hot back here.

[Mark] I don't mean
to put pressure on you, man.

-It's hot back here.
-[pan sizzling]

Um, no, but to me, like,
chum salmon sounds not good.

Also, I don't think it's good.
Things like that.

-There's a ton of varieties of salmon.
-[Reggie] People would actually eat chum?

[Dave] It can be good. It can be good.

I feel like, uh,
nobody wants to listen to us now.

We just talked about the b*ll*ts
and then salmon.

People asked about the salmon.
The salmon is a legit request.

-Nobody was asking about the b*ll*ts.
-[laughter]

[Reggie] The Wizards, people, the Wizards!

[Chris] The Wizards.
Nobody is asking about the Wizards.

You're gonna have Adam Silver calling us,
like, "It's the Washington Wizards."

-Not us. We said it.
-[Chris laughs]

[Mark] Can't believe
they taunting us with Larry.

-[Reggie] I know.
-Unbelievable.

-It's almost like we can reach out...
-Yeah, we were there.

And almost touch it.

It's k*lling... This is...
This is like t*rture.

I think you guys did this on purpose.
To bring that trophy to taunt us.

We were so close.

-Shaq fouls out in the fourth quarter.
-Oh, God.

The late, great Kobe Bryant looks at Shaq
and says, "I got it."

Thank you.

And we're thinking we got it.
And he got it. He put on a clinic.

Game four, he's talking about game four.
Series was 2-1.

Lakers had won the first two.
We won game three.

Game four was the big swing.
We win that and tie it up, 2-2.

Anyone can win it. Shaq fouled.

First of all, we had no answer for Shaq.
Shaq was... We fouled him 30 times.

He shot 30 free throws against us.
There was nothing we could do.

-Averaged 39 and 17 in the series.
-[Reggie] So we knew that.

But once Shaq went out,
I was like, "We got this!"

And then that damn...
What number was he then? Eight?

-Uh, yeah.
-Twenty-four?

-What was Kobe's first? Eight, right?
-Eight.

How about he caught fire and I'm like,
"Let me get him for one possession.

I'm gonna hammer him.
I'm gonna hammer him.

I'm gonna put him down and send a message,
like, 'We gonna win this thing.'"

He made a move on me so fast,
I couldn't get nowhere near him.

Knocked down a jump shot.
I look at Reg and said, "You got him."

[laughter]

"You got him. I'm done. I'm done."

It is occurring to me that it's rude
to put that trophy in front of you guys.

Well, I mean, I had so many terrible jokes
about this trophy that I won't say today.

-[Reggie] No, you can go ahead.
-[Mark] We're used to them.

I was gonna say that this is the one thing
that we have all in common.

[laughter]

-[Mark] That's pretty good.
-[Reggie] That is true. Yes.

[Dave] First time we've ever met,
but we can share something.

[Mark] No, you got one thing over us.

-Your head is bigger than that basket.
-[Dave] That's true.

[laughter]

-[Dave] Thank you.
-[Chris] Can we get a side-by-side?

-How close are we?
-[Reggie] Wow.

Oh, my God. You're right. You are right!

[Mark] Larry and Barry.

[laughter]

[Mark] That is hilarious.

When I played football,
they had to make a special helmet

-'cause my head was too big.
-[Mark] Are you being serious?

-No, I'm dead serious.
-We believe you.

[laughter]

You got him sweating, man.

No, I think the salmon has him sweating.

[Mark] No, he's carrying a lot.

[Chris] Are you happy with that rosti?
That looks beautiful.

[Dave] No, I'm not.
It's so big. It's never gonna cook.

-[Chris] The rosti looks good.
-The rosti looks good.

And, uh, everyone's favorite, green beans.

Ready to go.

I tell you, the food has been outstanding.

[Dave] I appreciate it, guys.

Is that how your salmon looks
when you grill it?

-No. No.
-When you cook it? No?

[Mark] I'm going to be better though.

We're all going to be better
after this, chef.

-Thank you.
-You're welcome.

[Reggie] We appreciate
the opportunity here.

Guys, I'm so happy.

I've had a lot of comedians, actors.

I finally have people
that I watch on a regular basis.

I watch you guys.

Not like that.
What I mean is... Not like that.

Like, I grew up watching.

I watch you guys my entire life,
for the most part.

[Mark] You watch us lose.

-[laughter]
-[Dave] That too!

[Reggie] Why are you rubbing this in?

[Chris] You guys have
favorite NBA eating cities to visit?

What do you look forward to on the road?

[pan sizzling]

-Chicago is always good.
-[Chris] Chicago.

-Chicago's food is... Miami.
-New York.

[Reggie] New York definitely top five.

Can I ask...? I'm friends
with some of the NBA players out there.

They always tell me that the restaurant
they always want to eat at is Mr. Chow's.

Is that true, wherever it is in America?

Like, visiting teams in New York or Miami?

-[Mark] I would say no.
-No?

-No.
-[Dave] All right. Thanks.

[laughter]

-[Chris] Been lied to.
-Sorry, Mr. Chow. [laughs]

I will say most NBA ballers,
when they're on the road,

-they try to find the best steakhouse.
-Right.

-[Chris] Okay.
-Yeah, it's steak and potatoes.

And are athletes or NBA players,

they're looking at the food
as just energy, nutrition,

or they're like, let me just figure out
how to order things I've never had.

It depends on who you are
and what year you are in the league.

-What's the agenda?
-Yeah.

Early on in your career, it doesn't matter
'cause your metabolism...

You could, like, walk to the bathroom
and, you know, you're hungry again.

[laughter]

[Reggie] The older you get,
it kind of sticks with you in your gut

and you gotta be a bit more selective
in what you're gonna put in your body.

And they do a better job today
than when we played

where the team would rent out
a big-time restaurant

and we'd plan a dinner around it.

We were just searching restaurants
on our own

and paying our own bills.

So it's a different time in today's league
than it was when we played.

And every team now,
and in every sports league,

they have their own nutritionist,
they have their own chef.

Um, guys are getting meals
coming in for breakfast.

After our practice,
there's a meal prepared.

[Dave] Can you be a great player

without following that routine
of everything monitored?

-[Mark] I believe so.
-Yeah?

[Mark] I believe so. I mean, I didn't...
I'm not saying take my avenue,

but I didn't eat.

He had cereal all day. Come on, now.

I didn't stretch, I didn't lift weights.
And I played 17 years.

So you're telling me
if I had followed your regimen,

I would have played 18 years?
Like, come on.

-Point taken.
-[Chris] Could've got one more year.

-[Mark] Yeah.
-You guys like the salmon skin or no skin?

-No skin is fine. It doesn't matter.
-[Chris] No skin.

-[Mark] Looks great.
-[Reggie] That looks outstanding.

-[Dave] Whew.
-Oh, man.

-I, um...
-[Mark] Now this is a question...

I don't mean to interrupt,
but it may be a stupid question.

[Dave] No stupid questions here.

If I was at home, I would be wondering,
do you ever wear gloves?

[Dave] No.

-[Mark] Is that a stupid question?
-[Chris] No, no, no.

Um...

Because I actually want to feel the food.
I want...

If I wear gloves at home,
I would never do that.

In restaurants, you have to a lot of times
'cause of the Health Department.

But I need to feel the heat
and the texture of things,

and the glove, I think, takes that away.

So, um, you know,
the tool of choice really to me is

more of a spoon or spatula,
less about tongs.

Uh, but at home I use tongs all the time.

-[Chris] No gloves.
-[Mark] That makes sense.

Were you worried about him
just using his hands on your food?

No, no, it's just a question... Well, yeah,
but it's a question that you would ask.

[Reggie] I don't care that much
about hygiene.

Obviously, my friend here works
for the Health Department.

[Dave] I've been washing my hands.

I believe you.
You don't have to explain it, man.

I've played with him for years.
I know he doesn't care about hygiene.

[laughter]

All right, guys.

[Reggie hoots]

[Dave] This might be a little medium rare.
Do you guys like it?

-[Reggie] No, this is good.
-[Mark] I like it cooked more.

[Dave] This is gonna be
cooked more right here.

-[Mark] That's what we'll go with it.
-[Dave] Yeah, yeah.

-Okay. We good. We good. Yeah.
-[Reggie] Is it cooked?

And the other thing that I got is...
you both love chocolate.

[Reggie] Yes. What is that?

I am not a baker,

but I wanted to keep you guys happy
with your chocolate love,

and I made a chocolate tart
with, you know, to be honest, we used...

-I wanted to make a chocolate tart.
-[Mark] Would you be a little neater?

[Reggie] I'm trying to get it.

Thank you, chef.

[Mark] What is a chocolate tart?
I never had one in my life.

[Dave] Um, I actually took
Halloween candy,

and I wanted to see
if I could turn it into a chocolate tart.

So I melted it down,
added some eggs, some cream,

uh, made a tart shell
that nobody should ever follow the recipe

because I didn't take any measurements.

So you're saying this is Halloween candy?

-[Chris] Not from Halloween, the fun size.
-[Dave] Yeah, the fun size.

[Chris] Yeah.
Not from this past Halloween.

-[Dave] From craft service. No.
-[laughter]

[Mark] Speaking of Halloween...

[Chris] Reggie's like,
"Wait, I do care about hygiene a little."

[Mark] It was Halloween.
I was playing for the Pacers.

[Reggie] Oh, goodness.

[Mark] I get this doorbell ring.
I think it's the kids coming for candy.

It's a grown man
dressed in a Michael Jackson outfit,

glove and glitter and hat
and all of that, and the sock.

-And he's doing, "Hee-hee."
-[laughter]

And it's Reggie Miller. This guy's
at my door dressed as Michael Jackson.

-[Chris] It's Reggie Miller?
-It's Reggie Miller. At my door.

Why would you do this
before social media existed?

What's the point? We can't see this.

-No one will ever see the tapes.
-[Chris] Come on!

-Or the pictures.
-[Chris] That's frustrating.

-[Reggie] I am a big Michael Jackson fan.
-[Chris] That is frustrating.

[Reggie] And I had to show my good friend
that there was two thrillers.

-[Dave] Can you moonwalk?
-[Mark] Yes, he can.

-[Dave] Can we see a moonwalk?
-Oh, no, he's not. No, he's not.

-[Dave] This is live TV.
-[Chris] Come on! Come on!

[shouting over each other]

-You're lying, man. You're lying!
-I don't know how! I don't know how!

-You would have broke the Internet, man.
-I don't know how!

Well, I know you guys are still eating.
I wanted to drop this dessert.

Thank you guys for joining us.

-[Reggie] Chef, thank you.
-[Dave] Real honor.

I got to say, I'm super, super stoked
that you guys were here.

Big fans of you guys.

-Thank you.
-Thank you.

Really happy that the food came out,
even though I had one turnover.

No, we erased it.

-[Chris] It was corrected in the stats.
-You made it to the fourth, actually.

-He did make it to the fourth.
-He did. Made it to the fourth.

-All right. Thank you, guys.
-[Reggie] Great.

[cheers and applause]

[theme music playing]