01x18 - Fish on the Menu

[bunniefuu]

All right, we're back.
Another great episode.

Lily Collins, Ashley Park,

stars of Emily in Paris,
my favorite show, your favorite show.

Season 4's coming out soon.

[Chris speaks in French]

Wow. Please don't do that today.

Uh, usually it's difficult
to come up with a menu,

but today, with Lily being a pescatarian
and Ashley being Korean American,

I felt that we could do Korean hwe,
which is going to be raw fish.

We're gonna do that two ways.

We're gonna bring in special ingredients

from our friend
Corey Lee in San Francisco,

then we're gonna go to Copenhagen.

-Lily's a big fan of Copenhagen.
-Big fan.

We're also gonna cook marbled flounder

and do a couple dishes that way.

And maybe, if we have the time,
we'll make a flottante.

In honor of Paris.

-[Dave] Mm-hmm.
-[laughing]

[Dave grunts]

[theme music playing]

Welcome to another episode
of Dinner Time Live.

-I'm Dave Chang, this is Chris Ying.
-[Ashley laughs]

I'm joined with Lily and Ashley
of our favorite show Emily in Paris.

We're already giggling.
These are the topics we've covered.

-Reindeer. Um...
-From "Scandinavia."

Testicles. Uh...

-[Dave] Rocky Mountain oysters.
-Yes, that gives more context.

So if you're watching, we're wondering,

there are some things
that maybe I'll serve one day.

But today, I am serving something
that I'm excited

because you guys have made
my job pretty easy.

-Really?
-Uh, we're gonna serve fish.

These are things that you guys can eat.
Hopefully you're gonna enjoy.

Uh, I started you guys off
on a little uni course with some chickpea.

Then I'm gonna get into hwe,
which is, like, Korean raw fish,

but it's different
than the Japanese versions.

So I'm gonna do this as a hwe ssam, so...

-Oh, ssam? Yay.
-Yeah.

You know what this is.

-So you're gonna wrap this in...
-Oh, my God.

-I just sliced...
-Interactive food.

I dare you to eat one of these.

-Is that really spicy?
-Don't do it.

-It's not that spicy.
-Okay.

Koreans dip the chili in the chili paste.

[Lily] Oh.

-[Dave] This...
-[Lily] What are we supposed to do?

-So you can make a little wrap like this.
-Okay.

-[Ashley] Ssam.
-Ssam.

She's been to Korea, I have not.

-I have been to Korea.
-I haven't been to Korea in a while.

-You just do it like this, and this is...
-Okay.

-[Ashley] Gochujang! Oh.
-[Dave] This is not gochujang.

This is a jang. It looks like jang.
Can you help me out, Chris?

[Lily] What's the difference?

We called in some favors

from one of the best chefs,
Corey Lee, in San Francisco.

He gave us some of his jangs
he makes himself.

I'll give you some of my jangs.

His kimchi's from San h* Won, and, uh...

This is white kimchi,
your normal baechu kimchi,

and this is a vegetarian kimchi.

This is his tomato ssamjang,

which is tomatoes mixed in
with six-year-old ssamjang.

So everything's super special.

-[Ashley] Is kimchi not all vegetarian?
-No.

-Halmoni!
-[laughter]

Okay.

[stammers] So there's a lot of seafood
in Korea, right?

'Cause it's a peninsula.

There are a lot of kimchi
that is vegetarian.

So this is definitely vegetarian.

But a lot of kimchi has shellfish in it.

[Ashley] Oh, okay, okay, okay.

Is the cucumber just to be eaten after?

-Or you put it in?
-[Dave] You can dip it.

I would just keep it like that.

You have shiso, perilla.

This is the kkaennip.
It's a more intense flavor than the shiso.

Oh, my halmoni,
she grows these in the garden.

-Wait, are these the same, here and here?
-[Dave] Mm-mm.

-Shiso, kkaennip.
-Oh, okay. I'm gonna put them both in.

[Lily] Mm-mm-mm.

-[Dave] So... Um...
-[Lily] Mm-hmm. Mm-hmm.

Oh, my God.

-We got this marbled flounder.
-[Chris] Mm-hmm.

So literally right before we aired,
I sliced that for you guys.

-[Lily] Mm-hmm.
-I'm gonna take this,

and I'm gonna serve it to you
in hwedupbap.

So this is what I think is gonna be
all very popular in the coming years

as people expand their palates.

This is, I think, not as well-known,

eating Korean food this way.

Usually people think it's Korean barbecue.

But you can do it with fish, and I'm gonna
serve this with rice called hwedupbap.

-Then we're gonna go to Copenhagen.
-[Lily] Ooh!

-I know you love Copenhagen so much.
-What's that?

-What?
-What's that?

So, uh, we're gonna take
this marbled flounder,

and we're gonna make a soup out of it,
we're gonna roast it.

What else are we gonna do with it?

[Chris] Uh, you're gonna make a broth,
the roast.

You're doing this two raw courses.
This is a dry-aged flounder.

And we're gonna give you a course that...

One of my favorite courses from Noma
was a langoustine and an oyster emulsion

that I'm pretty sure
you have not had before.

-So we bothered our good friend Redzepi.
-[Lily] What?

I didn't understand, like,
four of the things you just said.

[Chris] All season long,
Dave has been saying:

"I'm saving that
for the Lily and Ashley episode."

[Dave] Don't say that.
Now every other guest is like...

-[Chris] I just have to out you for this.
-[Ashley] Sorry.

He's been waiting,
so he pulled out all the stops.

That kimchi is from San h* Won.

-[Ashley] Which one?
-This company Jongga made it.

This is incredible.

[Chris] He texted Corey Lee, who was like:

"I have new kimchi."
Dave was like, "Send us some."

So that is specifically for you
from Korea.

This is so good.

I really enjoyed...

I went to Chef Jeong Kwan's temple.

Uh, you know, she does temple food,
obviously, in Korea, in Gwangju.

-Yeah.
-And I went,

and I was able to go, uh, cook with her.

By cooking, I mean I watched,
probably, as I'm watching you,

'cause I wouldn't know what I was doing.

But I really enjoyed
the interactive eating.

Well, you brought up, uh...

She has
her own Chef's Table episode, right?

-[Lily] Oh, she told us.
-[laughter]

We... We spoke in, uh...

Korean?

No, because she didn't speak English,
but she did know Chef's Table in English.

So the only English words
that we were able to understand

were "Chef's Table."

But it was the most incredible experience

of being in Korea,
eating temple food like this,

and having an interactive experience.
It was beautiful.

-Super clean, very light.
-Yeah. Mm-hmm.

And it wasn't...

I wasn't very aware
of Korean food before that,

so being able to kind of, like,
de-myth-ify Korean food...

Love that. "De-myth-ify." Nice, Lily.

[laughter]

I haven't heard that one.

I love when she gives you
words of affirmation.

I'm like, "Nice!" No.

No, but it really, like,
opened my mind to Korean food

in a way that I was not aware.

Like you said, Korean barbecue,
it's what I knew the most.

Most people do.

That's why I'm excited to serve you this.

Most people might think it looks Japanese.

Yeah, it does,
but it tastes totally different.

-Completely different kinds of cuisine.
-[Lily] Mm-hmm.

And I'm a betting man,
I think in the next five, ten years,

-you're gonna see a lot more of this.
-[Lily] Yeah.

I'm excited for that.

[Chris] What are some
of those distinctions?

If people just think
of raw seafood as Japanese,

-what defines sort of Korean raw seafood?
-[Ashley] Yeah.

-[Dave] Well, there's...
-[Ashley] Yeah!

-[Lily] That sounded so aggressive.
-[Ashley] Yeah!

[Chris] Yeah! Yeah! Tell us!

You know why?
I was asking that in my head,

and I didn't articulate it
well enough to say out loud.

And you, you just did it.

-So I'm gonna give you a "yeah."
-[Dave stammers]

I'll give you a basic primer

'cause I'm sure there's people in Korea
being like, "What are you doing?

Why are you explaining Korean food?"

[Chris] They're doing that right now.

One of my favorite things
when you're in Korea,

again, it's a peninsula,
there's a lot of live seafood.

So you can have, uh, fish that's,
like, literally freshly k*lled,

and there's a distinct texture
to having something, like, cut fresh.

And you have stuff that's aged,

which is more traditionally Japanese.
That's what we're doing.

This is aged fish.

That doesn't sound good, but it is.

This is very, very, very, uh...

Aged?
So, like, the fish are old when you...?

Or it's been...? Or it's...?

I was trying really hard
not to say "aged fish," but God, I did.

-[Chris] Amazing question.
-It's been less time that it's...

It's been longer that it's been dead,

-so the protein itself is, like, aged.
-It's not just like a wiser fish?

-Isn't that true?
-You're right.

[Lily] If you k*ll a fish right away,

and then you slice it right there,

like, the meat is just freshly...

Can I sit down and do you want
to explain to everybody?

-[Chris] You have your own Netflix show.
-Yeah.

I'll just eat what I'm given.

[Dave] Emily in Paris clearly
went to cooking school.

-Watch out, Gabriel, we're coming.
-[Chris] They're coming for our show.

Would that be a correct way
of thinking of it?

You're absolutely correct. And aged fish...

A fish has a lot of misunderstandings
that it has to be fresh.

In fact, most of seafood
is about marketing.

And a lot of meat,
like a steak, you wanna dry-age.

No different than something
that is freshly caught.

As long as you handle it properly.

Today is not the day to go into it,
but you're absolutely spot-on.

'Cause a lot of restaurants,
obviously, ship from,

or receive fish from out of the country.

And so one would imagine
if you're receiving fish

from somewhere else, then you would need...

It would have to stay fresh, but
it's already aged 'cause it was k*lled.

-Why do you know so much?
-I'm just thinking of it logically.

-It's just like...
-No. And I also...

I also love fish, so you know...

-[Dave] No, you're right.
-It makes sense.

So this style,
instead of serving with, say, uh...

Koreans have kimbap,
so it's very similar to, say, a maki roll.

But this would be analogous
to, say, a chirashi bowl.

But instead of wasabi
and other traditional Japanese,

again, this is a different,
independent food culture

that I think is arguably the best.

Um, we'll serve it with ssamjang
and some gochujang,

and some beautiful jangs.

Jangs means fermented in Korean.

It's all from our good friend Corey Lee,
who is one of the best chefs in the world.

I don't wanna say that.

-It's true. Love you, Corey.
-[Ashley] We're live.

Can't take it back. Can't take it back.

-What did you say this was?
-So that's a 6-year-old ssamjang.

-[Lily] Mm-hmm.
-That's mixed with tomato.

Yeah, Campari tomato, marmalade,
garlic, and a 6-year aged doenjang.

[Ashley] What?

-Tastes like gochujang, no?
-[Chris] Yeah, it's kind of similar.

You could imagine it almost like
as a jam on a toast too, or on a cr*cker.

-It's very sweet.
-Yeah.

-Sweet and savory. Great balance.
-Has a nice kick to it.

Now, how spicy? Like, is this gonna ruin
my palate for the rest of the event?

[Ashley] I don't think so.

I used to do this with the cucumber.

Cucumber is one thing.
This is like a pepper?

-It's very mild.
-Okay, I'm gonna hold you to that.

-Otherwise, get some milk ready.
-[Dave] Okay.

-Now I feel b...
-It's in my mouth.

Remember the other day
when I was like, "Do I need a mic?"

And you're like, "Don't do that again."

-This is Lily just now. My view:
-I'm happy that you're trying everything.

Oh, no, this is fine.

I love the separate little dipping thing
'cause I can double-dip.

I'm like a big criminal
with double dipping, so...

And I like to be...
I'm called "the sauce boss" on occasion.

[Dave] Sauce boss?

Because whenever I go
to a restaurant with a sauce,

like a salad dressing or something,
I get extras to go.

And my fridge is filled with sauces,
and no one knows what it is, but I know.

My whole fridge is the little sauces...
I think I have some from Rome too.

"This balsamic is great from the hotel."

-So you brought it?
-Yeah, you better believe it.

It is under 3 fluid ounces.

Oh, my God.

Can I ask? How often do you eat together?

It seems like you guys
have had a lot of meals.

[both] Mmm.

[laughter]

Thank you. I would say that
most of them are on camera with set food.

Actually... No, we eat together.

We go out.

Wait, you're telling me that the food
on Emily in Paris is not...?

[Ashley] Sumptuous?

-It's not this interactive.
-I wouldn't say it's this experience.

Uh, no, we...

-[Ashley] We enjoy food together.
-[Lily] We definitely do.

I would say that
when we're in Paris, it's less

because our schedules are so busy

that we have less time
to go out for an actual meal.

But the only times we do are...

I think, we don't remember the food
'cause it's just about like:

"Okay, let's just be able
to talk with each other."

[Lily] It's more about the conversation
and less about the food.

This is more about the food
and less about the conversations.

The whole premise
of David Chang Live is that,

-it's the conversation and food.
-The perfect mix.

-I don't know how he multitasks. Like, I...
-Trust me, I'm not.

-I don't think he's listening.
-Are you...?

Tell us what we just said.
David Chang, tell us.

-You're talking about eating on set.
-[Ashley] Yes, yes.

Um...

Can you let the audience know that...?
Are you really eating?

When actors are eating on film,
are they really eating?

Yeah, I learned a good lesson from you
because I didn't...

I was newer to on-screen work,
and I remember

one of our first scenes together
was us at a coffee shop.

I was like, "Oh, great croissant.
I'm gonna take a big bite of it."

She goes, "You're gonna have
to do that 21 times."

-Yeah
-I was like, "Okay."

First thing in the morning
and you were hungry.

[Ashley] So we're smart about it now.

We're like, "What do I feel
like eating a lot of today?"

But it's also knowing
that you're then gonna have dialogue.

So this season, there was a scene

where I was supposed to be eating
and having this conversation.

Every time I put something in my mouth,
it happened when my monologue was.

You're trying to chew
at the same time as talk,

and that's not attractive
and very difficult to do.

-[Ashley] I forget what it...
-[Lily] We have spit buckets.

-[Ashley] Yeah, yeah.
-[Dave] What?

-[Ashley] Have you...?
-[Dave] I need a spit bucket.

'Cause you get so tired
of tasting the same thing.

-[Lily] Of course.
-[Ashley] Yeah, yeah.

It's difficult. You can't use
a spit bucket in the middle of a scene.

Right. We want to be good to our hair
and makeup, our scene partners.

Like, it's not great
when I have to say a line to you.

-And you're spitting in a bucket.
-Yeah.

[Chris] Speaking of spit buckets,
what are you doing, Dave?

[Dave] So glad we're talking
about spit buckets.

'Cause this is a hwedupbap, right?
A version of it.

-Different versions of it.
-[Ashley] Wait, so is hwe...?

-[Dave] Raw.
-[Ashley] Wait, hwe is hwedupbap?

-Don't ask me. Don't look at me.
-Hwe. Hwe.

So hwe is what fish?

-'Cause I've had hwedupbap.
-Hwe means just raw, right?

-So...
-[Ashley] Oh!

Yookhwe is you would get steak tartare,
like the Korean steak tartare.

-[Ashley] Got it.
-Yeah.

-[Ashley] 'Cause I was asking before.
-[Lily] Thank you.

-[Dave] Forgot.
-[Lily grunts]

-[Ashley] All about the aesthetic.
-Aesthetic.

-[Ashley] Love that. How do you get the...?
-Oh, my gosh.

The gim, like, this thin?

-'Cause it looks fancier.
-[Dave] You just slice it very thinly.

Ah.

So this is the gochujang sauce.

That is a little spicy,
it's a little sweet, a little tangy.

You can put as much or as little.
Mix it up however you'd like.

[Lily] I'm gonna try a bit.

[Dave] 'Cause other than that, it's plain.

We should give him his gift.
Okay, keep going.

One of the distinguishing factors
with sort of the rice

between Japanese and Korean,

is that Japanese rice with raw fish
usually is sugar, mirin, um...

-And this is just sesame oil.
-Oh.

-Yeah.
-Love sesame oil. I use that more.

You know when they specify
"sushi rice" as being very specific,

is that because it has to be stickier
to maintain its shape?

Yes. There's a lot of...

marketing mumbo jumbo
when it comes to sushi rice.

Sushi-grade quality, like...

-Okay.
-It's...

'Cause I just never know,
if I wanna try making sushi...

-[Dave] I don't think anyone knows.
-[Lily] Okay. That's a good answer.

I've never tried making sushi,
but I have thought about it.

But then, you go to the rice section...

You know what intimidates me?
The fish. I'm like, "What? Do I...?"

I tried to make sushi once
with, like, smoked salmon.

-I was like, "That's not right."
-[Lily] I'll never forget that.

The smoked salmon of it all.

-Didn't you put it in a microwave?
-[Dave] Did you guys do this?

-I feel like I need to work with you.
-[Lily] Yes, you do!

[Dave] This is an intervention.
Do you even know this?

-In Paris, there's no cooked salmon.
-[Dave] Dinner Time Live Intervention.

If you buy a salmon salad,
it'll be raw salmon.

-So I was like, "Let me just like..."
-Wanted to reheat it in the microwave.

-Smoked salmon.
-It didn't work.

-But you live and learn.
-Didn't work.

Did not work. I think we need
to get her over on a Sunday and like...

Or we could just change topics.
Try to forget this happened.

[Chris] Speaking of fish, so which part
of the flounder did you slice raw?

I gave... So I wish we had, like,
a diagram of this.

So, like, this was a whole fish and...

[Lily] That tuna is so good.

This was the marble flounder,
now it's just the broth.

-[Chris] The fins and skin?
-Fins and skin.

And this is the... Sort of the...

-[Chris] The back loin.
-Back loin.

That I cured in some salt, sugar,
and some seaweed.

Pop it in a 400-degree oven.

-So you made a broth?
-Yes.

-Okay. Mm-hmm.
-I have a question.

-Loin. What exactly...?
-[Dave] Mm-hmm.

-What part of a fish is its loin?
-It's the...

'Cause a loin in beef is different.

-It's sort of similar in the same range.
-[Lily] Okay.

[Chris] It's like... It's the thing
that runs down the length of the...

-[Dave] Yeah.
-[Lily] I've never thought of the word...

[Dave] The belly, or the...

So there's a leaner section,
and that's what I'm cooking.

-[Lily] Yeah. This is amazing.
-I served you guys, on this side,

would be more of the fattier section
of the flounder.

-[Lily] Mm-hmm.
-Um, and on that...

I served you all kinds of tuna.

You had akami, which is lean. Um...

Blue fin.

You had buri, so it's...

Booty?

[Dave] ...larger, yellowtail.

It's Japanese. I don't know
what the name in Korean is.

-[Ashley] Not spelled...? Not the "booty"?
-[laughter]

I was like,
"I'm eating the booty of a fish."

-It's in my mouth.
-Butt cheeks?

-No. Mmm.
-[Dave] And you had some chutoro.

You got some cabbage, carrots,
daikon, cucumber.

And in that dressing is...

-[Lily] This is very good.
-[Ashley] I know.

[Dave] Cory's jang...

The gochujang with rice wine vinegar
and a bit of sugar and sesame oil.

It's great, the amount of spice,
'cause I'm not a...

[Dave] Not too spicy.

-It's like sweet spice.
-Yeah.

Do you guys want a bite? I feel so bad.

-It's so good.
-[Lily] Give him his gift.

Oh!

I thought I'm only getting it
if I've done a good job.

-[Lily] So far, it's been great.
-So far.

-[Ashley] Really great.
-You can open it. And if you like it...

This is a good time
before having your hands in the weeds.

Yeah, yeah.

I'm so honored.

-Oh, my Lord.
-[Chris] I have no idea what this is.

What?

-Oh, my Lord.
-[Lily] Chris might have to wear it.

-[Ashley speaks indistinctly]
-[Chris laughs]

[laughter]

[Lily] I mean...

-Yes!
-[Ashley] Yay!

-Thank you.
-It looks great.

[Chris] I assume this is something
you made and didn't find at a shop.

-[Lily] We did not find it.
-No, I, um...

I had one made for my boyfriend to wear...

-[Chris] Don't do it.
-[Lily] No, no, no. Keep it on.

Is the microphone gonna...? Are we...?

-[Chris] Yeah, the microphone's...
-[Lily] Your microphone's fine.

I think we can sacrifice the microphone.

I got one
with my boyfriend Paul's face all over it.

-I have one for Charlie.
-I made one of Charlie.

[Lily] Now, this is the third one
that exists in the world.

-[Dave] So honored. Thank you.
-Shout-out to Nikki for making it.

-Nikki, thank you.
-[Ashley] Yeah.

I'm that guy that's wearing me on me.

It's the best publicity you can never buy.

[Ashley] This is amazing. You can give it
to your wife to wear, but you know.

-I'm so sorry, Grace.
-[Lily] Grace!

Grace, we can wear them together!
It's perfect!

-Um...
-[laughter]

-Let me explain what's happening.
-It's fashion. It's fashion.

[Dave] Um...

-So, again, I made a broth from the bones.
-[Lily] Oh, wow.

[Dave] And this is the rest of the fish.

I turned off the heat.

-[Ashley] When did that happen?
-Happened two minutes ago.

-Ah, yeah, yeah, yeah.
-You were busy getting the gift.

[Ashley] As I was telling you, Lily,
it happened two minutes ago.

[laughter]

Broth is something
I've always been interested by,

but could never understand
what makes a good broth a good broth.

Sometimes it has to sit for so long,
and sometimes it can be...

[Dave] A lot of people feel that.

I think, even to cooks,

that it's all about the bones
and bone broth.

It's not... I think
you need actual meat and protein

and all these other aromatics, so...

This is really simple.
This is just the fish and some seaweed.

-Oh, my God.
-When you say aromatics, you...

[Dave] I'm sorry. I...

-[Chris] It's too hot!
-[Dave] Too hot!

I'm gonna put this here.

[Chris] I'm texting with the producers.
"Do we keep the shirt on? Shirt off?

-What's going on with this shirt?"
-[laughter]

Well, I'm honored. Thank you, guys.

Well...

Uh, so we've done our sort of Korea bit.

We're gonna go back to that
when we get this soup done.

-Now we're going to Copenhagen.
-Mmm. We're going to Copenhagen.

René Redzepi is probably watching.
It's 2 in the morning.

-He's like, "Oh, no."
-[laughter]

But this is a real flex dish
because, Lily, you've been to Noma.

[Lily] Yes.

Dave knows that, but Dave was like:

"Yeah, but she hasn't had
the early stuff."

I... No, it's true. I haven't. I have...

I've seen all the photos that exist,
got the cookbook,

and there's these infamous,
mythological dishes that, you know,

they don't get revamped.

-They stay part of history.
-[Chris] Yeah.

And this is one.

[Lily] People talk about it all the time.

-So I'm very, very excited.
-[Dave] So...

-[Lily] Also terrifying.
-[Ashley] He knows what he's doing.

-[Lily] I was like, "Wow."
-[Ashley] Are you okay?

I'm okay. This was one
of my favorite dishes, early on at Noma.

[Ashley] Oyster? Rocky Mountain oyster?

[Dave] We... Be careful what you wish for.

I mean, don't even tempt her.

I... Honestly, I can't do
a Rocky Mountain oyster.

-It's a little much, but...
-I don't even know...

For public safety, do you recommend
this style of opening oysters, Dave?

-[Dave] Do not open this way.
-Bare-handed?

[Lily] Why smell them?

Because even if this was
straight out of the ocean,

I would probably say, one out of 20
might be potentially not alive.

-We'll be needing a spit bucket.
-[Dave] Yeah.

Are they all dead?

[Dave] No, no, these are alive.

-[Ashley] Aw.
-[laughter]

What do you mean?

These are... This is a debate,
if they're sentient or not, right?

Wait, so when I have oysters
at a restaurant, they're...?

-But they're dead. They're...
-[Chris] They're dead now.

They're alive
until the moment he does this, but...

-They're not...
-[Chris] They have to be.

Are oysters the one with the pearls?
Are they the one with the pearls?

-[Lily] Yeah.
-These...

Not all oysters produce pearls.

But some oysters might look like
they're alive, but they might be dead.

So you want to smell.
If it smells like low tide...

[Ashley] Low tide?

Sounds like a new cologne.

"Smells like low tide."

Like Tide, the laundry thing?

-[Dave] No, no, no, like the ocean.
-No, Ash...

What is low-tide smell?

Low tide! Is that crazy?

No, it's not. It's not crazy.

-What's low-tide smell like?
-The tide changes throughout the day.

-And so... This one.
-Okay, for example, this one.

[Ashley] Let me smell low tide.

Yeah. Let's smell low tide.

Oh.

-[Dave] It doesn't smell good.
-Smells like the beach, no?

[Dave] Like the beach.

I've had oysters that smell like that.

Is that not good?

Not good. You don't want that.

And, like,
I'm sure that it's fine to serve,

but I'm not gonna serve that.

You don't want it to smell like that,
but you're checking

to make sure they are alive
until the moment you do that,

because if they're dead already,
then that's not a good oyster?

-[Ashley] High tide?
-I am not liking that one either.

Oh, wow.

Guys, you are special guests to me.

I know! This is fascinating.

Why did you say
the PSA of "Don't do it like this"?

This is not how you're supposed
to open oysters.

[Chris] Getting stabbed in the hand
with an oyster knife is painful.

And you have a nice watch on, like...

Can you tell us what this dish is
and your memories of this?

Back in 2004, 2005, when I was...

Uh, one of the first times I ate at Noma,

they brought out this giant stone.

Right? Like, literally, giant stone,

and there were dollops of green
and a beautiful langoustine.

And you were supposed
to eat with your hands,

to bring the langoustine
through the green dollops.

It was a very sensual,
physical way of eating,

which seems pretty commonplace today,

but back then,
I thought it was very cutting-edge,

super delicious,

and, uh, probably one
of my favorite dishes they ever made.

-Where's your stone? Where's our stone?
-[Dave] We have one.

We have a stone. What is a langoustine,
for those who don't know?

What is the difference between a lobster,
langoustine, and shrimp?

[Dave] Langoustine...

-Chris, you gotta help me out here.
-It's a Norway...

It's somewhere
between a lobster and a big prawn.

Looks like a tiny lobster
or a giant shrimp.

-[Ashley] So do they have claws or no?
-They do.

And the ones in Scandinavia
are, of course,

the most beautiful and ridiculously sweet.

It's... We could get langoustines,

but oftentimes if they're frozen,
even if they're alive,

they're not the same quality
you might get in Europe or Scotland.

-[Lily] Mmm.
-Um...

Scotland's great.

We were just there, and I did not know
langoustine was a thing there.

-[Dave] Really nice, beautiful.
-Yeah.

So we're getting some lobsters, and we're
going to cook them really quickly

in, um, some lobster-shell butter.

So we took the shells, melted some butter,

and we reduced it down,
and we're gonna cook it up.

[Lily] That's blended shell?

-No, no, no.
-That's lobster-shell butter?

[Dave] Yeah.

We didn't blend it. We just cooked butter
and the shells together.

-[Lily] That's why it's so orange?
-Yes.

[Ashley] Wow. Whoa!

That's, like, the taste that you want
when you put the melted butter

on the lobster in the restaurant.

-It's lobster butter.
-[Ashley] Wait, you made this?

-We did.
-[both] Whoa!

[Lily] But I don't...

[Dave] Who knew this was gonna be...?

Sorry, Corey Lee. Sorry, René Redzepi.

[Chris] He's like,
"I got this kimchi from Korea.

-I got this fermented..."
-[Ashley] You got lobster butter?

Lobster butter?
That would have a jelly bean, that flavor.

-[Dave] Um...
-That's really good.

I say this time and time again,
it's interesting you bring this up...

I'm putting some white pepper on here.

...I think that shellfish, in general,
lobster, shrimp,

it's the shells, it's the head
from the shrimp or lobster

that make the flavor.

I almost love it more
than the lobster meat itself.

[Ashley] Whoa.

All right. I'm not familiar
with the broth and what you were saying

including bits of bone and shell,

like how much flavor
there is trapped in that,

so it's so interesting.

-Eat them, don't throw away the shells.
-[Dave] Don't throw away your shells.

[Lily] Mmm.

[Ashley] I don't think I'd be able
to soak it the way he does it.

I don't know what I would do with that.

I would just be waiting for it to simmer.

Wait, I do have a question about
the raw fish thing from earlier. Um...

You know how, traditionally,
when you buy a fish at the market,

they're like, "This fish has gone bad."

-Fish goes bad fast?
-[Dave] Yes.

What's the difference
between fish you can use in hwedupbap

or something like that,
and how it, the aged, whatever?

Like, how it sustains?

The difference really is,
you have to know where it came from.

You have to know who handled it,
who did the butchering,

the flaying, and the aging process.

So it could be from anywhere.
We got this from The Joint here in L.A.

But, in general,
it doesn't have to be something fancy.

-You could catch it yourself and do it.
-Can I?

-Could I?
-[Dave] Yes.

[blender whirring]

[speaking indistinctly]

-Sorry!
-[Ashley] We're like little dogs.

[Chris] We're trying
to make a TV show, Dave.

-[Ashley] Is that pesto?
-It looks like pesto.

-[Dave] Lot of noise.
-[Chris] What are you doing?

I took the oysters,
and I pureed it with some parsley,

and I'm hoping,
according to Renés recipe...

There's oil, I need to put oil in here,

that he says,
to make it with a little love.

Is that what he said? A good touch?

Dave did not believe that this emulsion

of oysters and parsley
was physically possible.

[Dave] Well, I made this dish.

We cooked a collab dinner at Ko
many years ago,

and I don't remember it just being
oysters and parsley. That's just me.

[Chris] But I asked René, I said:

"Did you add
any sort of emulsifiers, stabilizers?"

And he insists
it's nothing but oysters, parsley, oil,

and the touch.

-[Dave] We'll see.
-We'll blow it a kiss. Ready?

[blender whirring]

-[Ashley] There's so much love in that.
-[Chris] They blew a kiss. It's perfect.

-We kissed the b*llet.
-[Ashley] Kissed the b*llet?

[Dave] The magic b*llet. Full of love.

Ay-yi-yi. I don't know
if this is looking like a lot of love.

-[Chris] Uh...
-[Ashley] That's very green.

I think it looks very lovingly.

I love green.

[Chris] Lily and Ashley,
can I ask you guys...?

-I love green.
-I love green. Yes?

For the people who are watching,

because they saw you're our guest
and have no idea who we are,

can you give them a little love
for Season 4 of Emily in Paris coming up?

What are you looking forward
to people seeing?

Thought you'd say, "Can you give
background of who you are?"

[laughter]

Love Momofuku! Love...

-[Chris] Could you promote our show?
-Yeah, no, I'm so...

I think this season is interesting
because we got to do fall/winter,

so we've only ever done
three years of summer.

So to showcase the city
in a different way was fun,

and, also, to just exist
in that environment

in a more, I don't know,
cozy way was really fun.

And we got to travel to the mountains,
and do, like, skiing.

I like to say
it was more of a falling episode

because I wouldn't say
that I am the best skier.

And then we got to go to Rome,
so that was really fun

'cause you're also able to experience
lots of different cuisines as well,

which a lot of us were excited
to go to Rome

'cause we were like,
"Pasta, bread, everything."

And then like day two,
everyone's like, "I'm full!"

I think it also reflected
what the characters were going through,

in terms of, you know,
my first time in Paris was Season 1,

-so I'd never been there...
-She was Emily.

I felt more comfortable this season,
and the characters feel that way too.

Yeah. They've become
more comfortable in Paris,

so that going to Rome was also another way

-of feeling like a fish out of water...
-I love Rome.

Rome was amazing.

-Have you been...?
-[Dave] I have. I love Rome.

It's so... Like, you're walking
and touching things,

going like, "Julius Caesar died here."

-Whoa.
-Ah...

I mean, maybe not that dark
all the time, but...

-You know what I mean?
-[Dave] Hooray!

-[Ashley] Where are we...? Where?
-You're like touching things

and you're going, "This is so old."

Remember that lady
who threw the water on us?

We were sh**ting one day at night,

and, yeah, someone didn't want us there

because they were annoyed
that their, like, apartment building

-was surrounded by our crew.
-Completely understandable.

-And she decided to...
-As we were walking down this little path,

like over and over,
we thought she was watering plants,

but she was trying to pour water onto us.

-So we got wet in the scene.
-It was fun.

-Spraying us with water.
-Yeah.

Otherwise,
I feel like we were wanted there.

-[Ashley] Are you listening?
-No. [stammers]

You're talking about water. I'm listening!

Can I tell you what went through my head?

I was like, "Redzepi is watching this,
and be like, 'What are you doing?'"

-That looks like...
-[Chris] Update us on the emulsion.

[Dave] 'Cause it doesn't look like this.

Originally, it was some dollops of it
with rye crumble,

but I think the way that was played
was really 2005, and I...

-[Lily] Oh!
-Oh, it's a...

-That was a little 2005!
-[Chris] You're blaming...?

Yeah, I'm blaming, I'm blaming!

-He's now dusting à la 2024.
-Wait, what happened in 2005?

But I didn't make it better.
I made it worse, trust me.

Wait, I've been at your house
when you cooked for René.

-[Chris] This is true.
-How does that...? Like that...

I walked into that dinner, being like: Oh.

Like, is that fun
'cause you're cooking for an old friend?

Or is that, like, also like...?

It's just so interesting because
when I'm acting with another actor,

-you want to like...
-My name is Ashley.

[laughter]

Oh, okay. When I'm acting with Ashley,

I want to show up
in the best way that I can.

-And you do.
-No, but like you want to be

the best version of yourself
for that person to play off of,

and you'd expect the same
from the other person.

So I'm wondering
as one chef to another chef,

if you're not doing a collab

but you're working for someone,
cooking for someone,

is that extra, how do you go about that?

-Great question.
-Do you plan the menu

according to what you want
to share with that person, or...?

It's so interesting to me.

When cooking for other chefs,
it's never fun.

-[Lily] Mm-hmm.
-But it depends on what kind of chef,

and I think René and I have
known each other for so long.

We're each other's closest friends.
Our wives are very close.

When they're coming over,
it's more about, like,

as cliché as it sounds,
"I want to give you love."

It's not about trying to be cool.

A lot of chefs, when we get together,

we're not trying to go
to the fanciest restaurants.

Like, let's just go to a place
where we know that

everything's going to be copacetic
and normal, you know.

You also deal with enough drama
when it comes to...

Well, I deal with enough drama
in my head that when I want to relax,

-I don't wanna go somewhere dramatic.
-[Dave] Right.

So I mean, part of it is,
I've cooked for him a bunch

and, you know, I'm playing it cool.

Clearly, I was nervous. No, no.

No, it's not something I'm thinking about.

No, that's very interesting.

When you're good friends and you respect
each other's craft and work,

it really is love going into it.

I'm sure, like, Season 1,
I was very nervous in front of you.

-I didn't even see it.
-I'm still nervous.

Now it's like, "This is the safe place.

Now I get to go do a scene with Lily

and I feel very safe when we got
each other, that kind of thing.

It's a nice feeling to be surrounded
by people who inspire you.

And so I feel like this is a dish
inspired by a dish that you had at Noma.

-[Dave] Yes.
-[Lily] It's heavy.

-Quite heavy.
-[Lily] It's a big stone.

Oh, my God, this looks amazing. Thank you.

There's not enough time to finish these.

Oh, my God.

[Chris] Lily, did you think
he was trying to pull out the stops?

-You think he was trying to...?
-[Lily] I stayed out of the kitchen.

Actually, not true, because I love
the way you serve dinner,

because it's like it's cooked,
then you just get it from the pan.

It's just about the food,
which is so amazing.

-You eat around the food.
-[Dave] Keep it simple.

-It's so nice.
-[Dave] It's actually sort of like this.

It actually kind of is. It actually is.

And then afterwards, it's doing the...

Everyone does the dishes
and helps each other out.

Is that nice, when you have a dinner party
and everyone helps clean up?

Or are you like,
I want it where I need it?

I think it's nice.

I like it when people can just hang
and have conversation.

And honestly, having people over like that
was the genesis of the show where...

There's a lot of talk shows
and cooking shows.

Can we have something where
people are eating something delicious

and having interesting conversation?

Food can be the great icebreaker
and make it normal.

-[Lily] Yeah!
-[Ashley] Totally.

-Is this supposed to be eaten hot?
-It's not. Again, I have to...

-I can hold hot things. Let me see.
-[Lily] I like to hold hot things.

-It's hot.
-[Lily] I was more...

[Ashley] They said you'll do that.

They were like, "There might be
steam coming out of his mouth."

-So maybe take a second.
-[Dave] Yeah.

-[Ashley] What is this...?
-Rye crumble?

-[Dave] It's rye crumble.
-Rye bread.

[Dave] So, you know,
I would say in another minute, just...

-[Lily] Sensually drape...
-...sensually drape the langoustine.

[Ashley] Is this the thing
we smear across the stone,

or that was just your experience?

That's the sauce.
It's a very different plate.

And, also, it's actually not...
This is not the stone boulder.

[Chris] It's supposed to be a warm
basalt stone plucked from a local field.

Ah! A local field in L.A.
Let's go find one.

[laughter]

-Let's go find one.
-Ye old concrete city.

[Dave] Although it didn't look
the way I wanted to,

-I think it will taste good.
-[Lily] I'm excited.

So is the plan when it's not too hot,
you just take it and you dip it?

I could also expedite the cooling process
by cutting it in half.

-[Ashley] This is the langoustine loin?
-[Dave] This is lobster. Small lobsters.

[Lily] It's a different version.
It's inspired by.

-Inspired by the langoustine.
-Yeah.

I like lobster.

-[Dave] Is that too hot?
-No. It's not too hot to handle.

-Nice. Is that...?
-Another Netflix show.

-Oh, yeah. Nice, nice, nice.
-We're each other's perfect match.

Cheers.

[Chris] What was that bottle,
people were asking about,

that you put the cap back on?

I put a little of the reduced dashi.
This is another thing from René.

-[Lily] Yes!
-Uh, Noma Labs.

I love this one too.

[Dave] The rose vinegar is delicious.
Just dip it through.

-Oh, I just had it by itself.
-[Dave] Like that, like that.

Wait. I just had a bite of it
without any of that.

-What...? How did you cook this?
-Oh, my God.

-[Dave] In the lobster butter.
-Oh, it's the lobster butter.

-I was like...
-[Dave] You guys are the best.

This is just sesame oil? It tastes like...

-That is so good.
-Oh, no, I got rye thing in my butter.

That's okay.

More taste. This is so good.

Wait, what made it green?

-[Dave] The parsley.
-Parsley, yeah.

-[Ashley gasps]
-[Lily] Mm-hmm. Mm-hmm.

Wait, I like parsley now.

[laughter]

There's a lot of oyster in there.

There's some of the dashi reduction.

[Ashley] It does taste like oyster.

-Okay, that's interesting.
-[Lily] That's so good.

-[Ashley] I double-dipped.
-It's our stone. We can eat how we want.

Yeah. It's our stone from the field.

What if you were like,
you can only come on this show

if you bring a flat stone from a field.

Next guest, they better bring
a flat stone from a field.

That is so good.

-How's our flounder in the oven there?
-Oh, sh*t. I forgot.

[Lily] The loin is cooking.

-Oh, that's... Where are you going?
-I was just looking.

I have no idea what time I put this in.

-I have no idea the temp.
-[Lily] I wish I was that kind of person.

Mise en place is
like having all your tools ready.

So if I was a cook in a kitchen,

I'd be getting in a lot of trouble
because I'm not prepared.

-I don't even know what temp is in here.
-But you're calm, so you can do it.

I have to do all that preparation,
or else I'm like...

-So, yes, I put a chopstick in.
-Why is there a chopstick going in?

-A cake tester is the best way to...
-Okay. Is that like the wooden...?

[Chris] It's metal,
so you can feel if it's hot.

A wooden chopstick is a distant second
in terms of checking.

I noticed that he did it
and touched his face with it.

You're supposed to touch this,

but, um, I'm just being honest
with my shortcomings today.

[Ashley] Is it about temperature?
Why'd you do that?

'Cause what you want to see
is if it's hot or if it's cold

and somewhere in between.

I'm trying to judge
because I have no idea.

I think I put it in 20 minutes ago.

Um, it's a bigger cut of meat
and there's cooking on the bone.

So it will take more time.

I'm trying to judge, with all the talking.
This is the third thing.

It's not just cooking, it's hosting.
It's also keeping time.

If the carry-over cooking time on that
is gonna be appropriate when I serve this.

-Got it.
-This dish, if that makes sense.

Why does it take longer on the bone?

There's more mass
for the heat to penetrate.

[Lily] Right. That makes sense.

I did not know how little I knew
about food until I got here.

How much time with it on the bone?
And the temperature on the...?

That's what I thought. Me too.

[Chris] Ashley, you've been
asking good questions.

Before we went live, you asked
if reindeer are real. That was a...

That was a relevant question
for Dinner Time Live with David Chang.

If reindeer are real.

Saying that I had tried
reindeer p*nis at Noma,

and, you know, it came
from that conversation, to which point...

[Dave] Who hasn't tried reindeer p*nis?

-[Lily] I mean...
-[Ashley] Wait, I can't... We have to go.

It was reindeer brain and reindeer p*nis.

We didn't know what it was
until after eating.

What tasted better,
the brain or the p*nis?

I mean, it's both.

[Chris] Both the same thing,
you know what I mean?

[Ashley] Your team loved that.
I could hear the laughing.

[Lily] It was so good.

[Ashley] Isn't that the big question
of dating? Brain or p*nis?

[laughter]

-[Dave] And, uh, we did it, folks.
-[laughter]

-We solved the hardest question.
-[Ashley] We solved the mystery.

Sprinkle a little gochujang
and you can't tell the difference.

[Chris] Oh, my God.
Dave, what's your favorite fish?

-Do you have a favorite fish to cook with?
-Any fish brand.

-[Lily] This is so good.
-No, this is one of the best fish.

I mean, flatfish, in general,
I think are underrated.

But I really believe
that there's a lot of gelatin in flatfish

in a flounder,

and it produces a really unctuous,
beautiful, clean broth.

That's why I'll serve this right now.

[Ashley] "Unctuous." I was looking
for that word the other day.

I've never heard that word.

-Really?
-Nope.

-What does that mean?
-[Chris] What were you gonna use it for?

I just remembered that it was a word,
and I couldn't remember it.

-Unctuous.
-Unctuous.

I kept on trying to say Umbria,
which is, I think, a city.

-[Dave] It's a region in Italy.
-One thousand percent.

It's not unctuous, though.

[laughter]

-[Lily] This is supposed to be hot.
-It's hot.

-This looks like a facial in a bowl.
-Um...

This is probably my favorite...

I think we've cooked
some really nice things today.

-Dinner and a facial at David Chang's.
-Here, spoon.

Thank you.

I made this with a mixture
of some of the stuff from Corey

and some of the stuff from René.

So this is some of the fish sauce,
a mixture of things, right?

[Chris] Mm-hmm. Mm-hmm.

It's super clean.
Hopefully, it doesn't taste fishy.

I hate that idea that it's too fishy.

But all I did was gently simmer this
in water and some seaweed.

[Lily] Oh, my God.

Wait, that's fricking lovely.

-Damn.
-That's really good. Is there...? Wait.

-My job here is finished. I'm done.
-[Lily] Oh, my God.

The Internet is following up,
what parts of the fish for the broth?

-Like, what's best?
-The head, um, tails...

[stammers]

I never know the name of this bit,
but it's really gelatinous.

[Ashley] Really lovely.

So basically everything I put in here.
Skin, everything.

-[Lily] It would cure you being sick.
-[Ashley] That's what I was gonna say.

Like when you're starting
to come down with something.

-Wow.
-Ooh!

Ooh!

-This is very yummy.
-[gasps] Oh, so sorry.

-What?
-I got scared.

[laughter]

-[Chris] False alarm.
-Fun fact about Ashley.

I was like, who's coming up on Lily?

She definitely makes loud noises,
um, out of the blue.

I got scared.

And when she gets scared.
So no scary movies.

I don't watch scary movies.

Basically, no living and breathing
around Ashley

-because you can get scared easily.
-Mm-hmm.

-How's that langoustine treating you?
-Oh, good.

Oh, my God, this is so good.

Mm-mm-mm.

What would happen if one of your kids

said to you one day
that they wanted to be a chef?

I think about that all the time.

-[Lily] I mean, you're always...
-Love this question.

But it's like, in any industry
that a parent knows a lot about,

when the child then says,
"Ooh, I want to pursue that," like...

How old are your kids?

[Dave] Five and 2.

[Ashley] Sorry, I put you on the spot.
[laughs] I mean... Five and two.

[Lily] Yeah, obviously so young still,
but the idea that...

-So hot.
-Yeah, I'm...

And, also, I need to let this come
to temp, but I don't have time.

-So I'm just cooking this improperly.
-[Lily] Wow.

[Ashley] It's okay.
We wouldn't know the difference.

No, I wouldn't. [laughs]

Um, but I would probably say,
my dad worked in the restaurant business,

and he worked to make sure
I'd never work in the restaurant business.

[Lily] Ah, interesting.

So they do see me cook a lot.
You've seen that.

They see me cook all the time.
So I don't know.

And they cook all the time
when they're at school, in preschool.

-They cook all the time.
-Your kids cook at preschool?

Yeah, they play in the sand,
but they're always cooking.

I thought you meant in a kitchen.

I was like, we got to talk about
your preschool, dude. I was like, uh...

-So I have some mixed feelings about that.
-[Ashley] Mmm.

[Lily] Mm-hmm.

Wow, this is so good.

[Ashley] How could they phrase it
to make you excited?

Like, if they're like,
"My passion is to..." You know?

I don't know.
Cooking is such a hard job. But also...

If this is what they want to do,
you know...

I mean, did your parents want you
to follow in their footsteps?

Was that a rhetorical question?
Or was it real?

-No, more like...
-[Ashley] Yes, audience.

Did your parents want you
to follow in their footsteps?

-Why don't you think about that?
-[laughter]

We were both like, mmm...

Yeah. I... Yeah. No, that makes sense.

I think when you know
the pros and cons of anything,

you're gonna want to share that,

but, also,
if it's something that inspires them,

then there's always that thing of, like,
well, experience it for yourself.

'Cause then you don't want them to say,
"But you didn't let me do that,"

-then hold it against you.
-I think it's with the right intention.

If they have a passion for it,

and the right kind of passion
to encourage that.

We have very supportive parents, so...

As long as he's happy,
as long as they're happy,

I know that seems like a platitude, but...

-[Lily] But it's true.
-As long as he's good at it.

-[Dave] That's also true.
-[laughter]

-[Ashley] Does he deserve a T-shirt?
-[Lily] Yeah.

What did you add on this? The dashi?

The dashi reduction. From Noma Labs.

Wow. If we could have this meal...
This is our dream meal.

[Lily] I know. So are you available
if we get to go to a Season 5

to come help us out?

-Uh, this is my casting...
-[Chris] Crossover episode.

I'm trying to be
in Emily in Paris Season 5 as...

I think Dinner Time Live show exists
in the Emily in Paris universe.

-This show exists in that universe.
-[Lily] The best crossover ever.

[Chris] I know.

What do you think people are gonna say
about this upcoming season?

-Are they gonna be shocked, surprised?
-I think it ends on a nice cliffhanger.

Huh? She's like,
"What happens in this season?"

[laughter]

No, let's see. [whispering indistinctly]

-[Dave] Oh, Lord.
-[Chris] Whoa! Whispering?

Yeah, but like, you know,
just where we go.

-Yeah.
-There's a lot that happens this season.

Yeah, yeah, yeah. No, I just feel like...

Are we revealing things
we're not supposed to?

-[Ashley] The very last moment.
-Ashley doesn't know how it ends.

-I don't know how it ends.
-[Chris laughs]

No, I think that, honestly, you know,

what our writers
and what Darren does so brilliantly is

they know how to end a season in a way
that feels like a real cliffhanger,

but also like you've been able
to enjoy a season as its own universe.

You don't have to know exactly
what happened before

to appreciate what happens this season.

But I do think
that a lot of the questions go answered,

and a lot of things continue
to be dramatic

and leave you on a cliffhanger
for this year. Thank you.

So I mean,
I hope we get to do more of these.

Mmm.

Yeah, 'cause I want to know what happens.

-[Ashley] I can't wait to watch it.
-Darren Starr, me. No, please don't.

-Uh...
-[Lily] We need more dashi.

My Korean brother from another mother.

-I think we created a storyline here.
-That's fine.

[Chris] They're writing you
into the season.

[Dave] Their fans are so pissed right now.

[Chris] The Internet saw the white stuff
you were doing over there.

Can you explain what's going on?

I was trying to move quickly
before people saw how poorly...

-The Internet caught it.
-[Ashley] The white stuff?

Um, I was going to make a flottante.

So someone said, "Hey,
you should make a French dessert

for the two of you guys today."

[both] We're over it.

We're fine. We don't need French dessert.

We're okay. We'll take
the sushi rice frozen. We're fine.

So I was like,

you know, one of my favorite desserts
is this thing called a flottante.

-Who made it again? I can't remember.
-It's a tale as old as time.

-It's from the 17th century.
-[Ashley] "Kale as old as time"?

It's a kale as old as time.
Ben Franklin loved it, evidently.

That's how old it is.

So, really, it's an anglaise sauce,

which is basically the ice cream
before it's frozen.

And, uh, a meringue
that's been poached in milk.

-Meringue poached in milk. Okay. Wow.
-Yeah.

But I put green tea into the anglaise,
and I put some yuzu into the meringue.

Whoa.

And, uh, hopefully it's gonna come out.

-Whoa. I just tried this. What the F?
-I know. It's really good.

It's really good fish.

-That's the flounder?
-[Dave] That's the same flounder.

-It's the loin.
-Ah, the loin!

-The fruits of the loin.
-[Ashley] It's the loin!

-Finally had a piece of the loin.
-[Dave] It needed to rest a bit longer.

-Um...
-A well-rested loin.

-[Dave] Yes, a rested loin.
-A rested loin goes a long way.

That's our next show,
A Rested Loin. [chuckles]

But I think it came out okay.

[Lily] It's amazing.

How do you decide, um,
which kimchi to pair with certain dishes?

-[Ashley] Mmm.
-One of these was spicier than the others.

So I never knew if you're supposed to...

I don't want the spice
to overpower a dish,

so I never know if there's a pairing that
you're supposed to do so that you don't...

-Mm-hmm.
-[Dave] That's not good.

[Chris] What are we looking at here?

I boiled my meringues.

[Chris] So how much of the island
is left now?

It's sunk.

Island's sunk. Um...
That's why it's live, folks.

No, but going back to the kimchi question,

I want to do three
because not everybody wants spicy,

so it was really
"choose your own adventure."

-Kimchi's a good side dish that brings...
-[blender whirs]

[louder] That brings... Okay.

That brings out the flavors
of what you're eating

because the radish
and the spice kind of complement it.

That's bullshit. I don't know.
That's what I feel like.

-That's a good food comment.
-Thank you so much.

-She's had a good... This is good.
-[Chris] A good food comment.

I did, out of fear
that I was gonna do that,

I sandbagged some meringue.

[Ashley] What happened? I didn't see...
What happened? What sandbagged?

[Lily] It evaporated into these.

-[Dave] Yes. It was reincarnation.
-It transferred itself underneath.

[Ashley] Wait, meringue is boiled?

No, not traditionally.
Usually you see it as a baked item.

-[Ashley] Mmm.
-Um...

[Lily] But David likes
to boil his meringues.

But flottante is traditionally, um,
not even done this way.

[Ashley] I'm the slowest eater,
but I like to eat everything. Sorry.

I just said sorry to my cup.

-[Chris] What are we sprinkling there?
-Yeah, what is that?

-Some caramel that's not really working.
-[Lily] Ooh.

I also love these... I like these bowls.
The way in which you've served them.

-Wait, are we on dessert?
-Yeah.

I want to stay here forever.

-It's a fast show. You got to eat fast.
-Okay. Sorry.

-[Dave] Cheers, guys.
-Cheers!

-It's so much food and so much talking.
-It really is, though.

I feel bad you had to, like,
do that the whole time.

Maybe we should invite her
to dinner sometime.

[Dave] Yes!

-[Ashley] I won't help there either.
-I'm gonna put this back on.

At this point,
you'll know reindeer are real.

[Dave] Rocky Mountain Oysters are a thing.

-Are you serious, still?
-Her mind is blown.

Are you really joking, or are you...?

-[Lily] Sometimes I don't know.
-I don't know.

-I'm dead serious with the reindeer thing.
-Reindeers are real.

-[laughter]
-Reindeers are legitimately real.

[Chris] You thought
they were just a Santa thing?

[Ashley] Yes!
I thought they were fantastical.

-Rudolph.
-He is a reindeer.

That is fiction.

-Aren't reindeer just deer?
-[Dave] Reindeers are...

[Ashley] Why are they different
from a deer?

-'Cause they...
-Exist in different origins.

[Chris] What?!
It's just a different animal.

It is a different animal.

-Can we talk about it later?
-Yeah, later.

[laughter]

[Dave] Oh, boy.

All right. Ladies, I'm sorry.

I'm not the sweet expert
that I proclaimed myself to be.

No, come on. The flottante?

[Lily] We got to go. We got to go.
Eat the flottante.

This is like ice cream that has not
been fully made into ice cream yet?

[Ashley] It's got the green tea.

[Chris] It's what they served
before they had freezers.

-[Dave] Yes.
-[Ashley] Whoa.

[Dave] Anyway, guys,
we're almost out of time.

No. No!
Netflix, give us two hours. Come on!

[Chris] Ashley's staging a sit-in.
We're not leaving.

-We didn't even get to get in the kitchen.
-Yeah! Boo-hoo!

We would have been so helpful.

No, we really would have been
way more distracting, if that's possible.

[theme music playing]

[inaudible dialogue]

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