02x01 - Pumpkin Spice

[bunniefuu]

Welcome
to Dinner Time Live Holiday Edition.

Today, we will be exploring
the world of pumpkin spice.

The unofficial start
of the holiday season.

I love the warm spices of clove,
cinnamon, allspice, ginger, nutmeg.

I absolutely hate
the pumpkin spice is so sweet,

and cloying and overly
marketed.

There are so many savory, delicious dishes
around the world that use these spices.

Unfortunately, we've lost
the battle to the marketing campaign

that sells all
of this gimmicky sweet stuff.

Unless one of those companies wants
to sponsor our show.

This is true.

If that is the case,
I love pumpkin spice.

Let’s do this, let's get on with the show.

Welcome to Dinner Time Live
Holiday Edition.

I am your host David Chang.

We are joined by the voice
of the Internet himself, Chris Ying.

- Hello, hello.
- Hi.

Two fantastic guests, thanks guys.

Ilana, Jesse.

Uh, very happy
that you guys could be here.

You guys are dining
on a little soup right now.

I've already forgotten
what we're cooking today.

What is the topic, Chris Ying?

Oh, it was going so well.

It was going so well.
What was that that fell?

Oh, it's a pumpkin spice, Dave. Mmm.

Well done, well done.
As you can see, since we've been on hiatus

we're back with new
and improved special effects.

Uncle Ted has given high budget--

Same people who do
the Marvel movies, guys, same guy.

We don't need a green screen,

- we just do it the real way.
- That's incredible.

I’m not even wearing the scarf.

This is sort of like
a dinner show/hard comedy.

Absolutely.

Can we take it again--
oh we are live.

Um, but, I was telling you guys earlier,

I’m not the biggest fan
of pumpkin spice or pumpkin itself.

- I consider it the gourd family.
- Mmm-hmm

Butternut squash, I will eat.
I don’t love pumpkin, but--

It's not that I don't I p--
I don’t love the sweetness,

the whole marketing scheme of--

It is lame to you.

-Not lame, just everywhere--
-It's a little… Ah! Oh, oh, oh.

I think you are trying to--
you went to a therapist, right?

-Let's get to the bottom of this.
-He doesn't like it--

It doesn't give him
some sort of tension I was looking for.

But I wanted to share with people,
because trying to figure out this menu

it dawned on me
there are so many flavors

from around the world you actually use.

Nutmeg, clove, cinnamon,
allspice, ginger.

And, uh, it just doesn’t have
to be sweet all the time.

So, um, one of the dishes
I wanted to make for you

is, uh, roasted scallops,
pan roasted scallops

in a little bit
of a caper-raisin emulsion.

Popularized by, uh,
chefs like Gordon Ramsay

and Jean-Georges Vongerichten.

Who are they? Who are they?--

They're not here,
they don’t matter.

-They're not here.
-We are talking to David Chang, baby.

Sometime now, all day… okay.

But… I think in this dish--

The first person to get mad
because I know them well--

Is maybe Alain Passard was
the first person at Arpege to make it.

It has a little bit
of a curry flavor to it.

And curry-- I mean, garam masala,

to some degree has
a lot of these warm spices.

I thought this might be
a good demonstration

-of the versatility
-Oh, salt!

of things that are pumpkin spice flavored.

Did you say
what they're eating currently?

I've already forgotten.

Yeah, you've got to tell me--
this is really impressive.

- We made a, um, a pumpkin soup--
- It's really nice.

And, uh, it's got a little bit of butter,
maybe a lot of butter.

A little bit of cream.
A little bit of mascarpone.

A little bit of chicken stock.

Mmm!

And we put a cappuccino foam
on there as well.

That was super naughty,
super intersectional.

As my friend would say,
"That was a slutty bowl of soup."

-Oh!
-Yes!

- Naughty!
- Wow!

That's why he was savoring it
until night time.

What makes it a libertine soup?

What makes it so slutty, a soup?

Is it okay we are saying that word,
we're taking back--

-we're reclaiming the word.
-Oh, yeah!

Uh, first of all, this sl*t likes it--

Yes! Two sluts like it.

-Two sluts like it--
-Three sluts like it.

- I mean I thought it was--
- Don’t sl*t shame me.

I thought it was because of the foam.

-The foam makes it slutty.
-The foam and all the butter.

It's like a naughty… it's naughty.

- Foam is pretty slutty.
- Yes, that is true.

It's just the truth.

It's just the truth,
it is what it is.

- Mmm.
- Have you had this dish before?

-Exactly that dish-- no.
-No, no.

It is a crazy combination
and I have a hard time

believing somebody came up
with this dish--

It's one of those things where like,
how did somebody put caper

and raisin, like garam masala,
or something like that together?

So, it is truly one of the best dishes
in the world of flavors.

-Excited that you guys are gonna get it.

What is-- masala?
I’m thinking Guillermo Del Toro--

but that's not it, right?

I’ve heard Guillermo Del Toro is
a good cook himself.

-Really?
-Love him.

Chris, do you wanna help me out here?

Garam masala is
a south Asian spice blend--

The seasons change--
since you walked over.

- Hold on, where's my hat?
- You're in the forest now.

-Oh, there you are.
-Nice. There you go.

Now the look is complete, okay.

Where's your scarf? Come on.

I know you're going to sweat--

It's so hot.
It's not fall in here.

Uh, garam masala is a spice blend.

The pumpkin spice blend
that Dave is talking about

cooking with today
is basically mixed spice,

which is also like a British spice blend.

When you get it at the coffee shop,
there is so much sugar in it, basically.

British.

- Are these also warming spices?--
-These are warm spices.

- What's that? You know stuff--
- I know things.

Pumpkin spice has, uh,
has those warm flavors.

Nutmeg, cloves, cinnamon, allspice.

They do taste warm.

I think it is the unofficial holiday

because even though it's being pushed
forward into the summer, now,

I think August 20th
is now the official date of pumpkin spice.

- Global warming--
- Global warming.

Um, I think it primes everybody
for colder weather, soup and stews…

It's like the first holiday,
preholiday thing

for all of the marketing gibberish
that is about to happen.

-Yeah
-It's just capitalism.

Oh you sort of-- your mind went
to a few different places

when you started tasting
this pumpkin spice blend

without the sugar, right?

Yeah, I mean…

I've actually never made
pumpkin spice myself, like the blend.

When I tasted it, I was like,
"Oh, without sugar,

it tastes like
so many different cuisines."

It almost tastes like the islands to me,

like going to Southeast Asia sometimes,
or India, or jerk chicken.

You know, if you make it spicy.
If you make it saltier.

These flavors are omnipresent,

which is why I’m going to make,
not everything that have these notes,

but I’m going to make you
the scallop dish.

Then I’m going to roll into--
um, there is a northern Italian dish

that is like ravioli
with amaretti cookies,

- which is an almond cookie.
- Mmm.

But those notes of pumpkin filling…

I was like why don’t we do a play on
pumpkin spice with the cookie,

but instead of it being
the traditional Italian cookie,

we're gonna to do these sugar,
ginger, pumpkin spice snaps.

And, uh, we put that into the farce,

farce being the filling.

And then… um,

we made a massaman curry,

which I believe it comes
from Muslim traders from India.

And that is the red curry
that you might get in northern--

No it's southern Thailand.

Uh, usually with peanuts
and I replaced the peanuts with pepitas.

And it's pumpkin curry
with some shredded duck confit.

-Woah!
-Wow!

-With shredded what?
-Duck confit. Duck cooked in duck fat.

-Wow!
-And, um…

What I also did was, uh, I cured
the duck in jerk spice.

Not my jerk spice,
this was Paul Carmichael's,

a good friend who made it for us.

Another thing,
you taste pumpkin spice,

and you're like, if this were spicy,

- it would be jerk seasoning.
- Uh-huh.

Are you saying the sugar
covers up the richness?

Yeah, it makes it one note, monotone.

And listen, I guess it is good in coffee.

I can't-- I don’t want
to make people feel bad.

Because clearly
most people like pumpkin spice.

I mean, it's one of the few things
that unites our country.

Like we can’t sh*t on it too bad,
because we don’t have much left.

We have nothing left.

It's something we all have in common.

While Dave is searing
the scallops for the first course,

we do have a game tonight

if you’re up for playing
a little game with us.

All right, if we must, we will.
We're guests.

We spent all this money

on all of this pumpkin spice stuff

and Netflix was like
you cannot waste all of that junk.

You have to eat it.

So, in order to help us determine
which of us can eat

all of this pumpkin spice garbage,

I want to introduce you
to the wheel of death.

Wheel of death!

Oh gosh.

That's a really good prop,
honestly I love that.

I know. Between this and the leaves,we're
doing a great job right now.

Did it fall off yet?

The rules are very simple.

If the wheel lands on you,
you have to eat it.

I’m gonna warn you,
the pumpkin spice products

are gonna get
a little gnarlier as we continue.

It is giving fear factor.

And a little surprise
that Dave may or may not have

-behind him in that pumpkin.
-Oh, what was that?

- So, I added caper and raisins--
- Ah!

Golden raisins, sorry.
I soaked and pureed them with capers.

And this is the solids
and I made a sauce from it.

-Now you can…
-Let's play.

What are you doing now?
What are you doing now?

You cannot delay the game.
You cannot delay death.

So, death by pumpkin spice,
our first item up for auction

is this pumpkin spice Twinkie

with a little shot
of pumpkin spice creamer on the side.

Gotta be honest, I'm not that bad.

We are going to get right
into this with this wheel.

I kinda hope it lands on me.

And it is going to land-- Oh my God.

All of us?

- What happened?--
-Disappointing to say the least.

It is not supposed
to go like that, dude.

So we are all going to get
our own individual Twinkies.

I think Dave and I are getting--
What is this?

- Pepto-bismol colored one--
- Like a queen.

Oh, this is pumpkin--

I don’t have to share my Twinkie.

Madame.

Dave, you and I are getting
the poor shots.

Oh, great.

Which should help your plating over there.

That looks slutty.

This is so slutty.

So, to buy you some time--
Oh that doesn’t look good--

Um.

- You don’t think this looks good, or that?
- This--

Why are our drinks
different colours?

'cause we have basically Bailey’s,

something like Bailey’s
with pumpkin spice in it.

Before we taste this terrible thing,

Um, I have the emulsion sauce right there.

- In the brown butter,
-Oh my God.

I added some of the solids
before I passed it, I saved the solids,

which is something
you might want to taste.

Forks and spoons
and knives are somewhere on the side.

I also…

This also is traditionally
served with some kind of cauliflower.

Oh, my!

Right? Isn’t it crazy--
it is a crazy combination.

-That is wild--
-That's just the solids from the sauce?

-Correct.
-Wow.

The capers are like the most prominent.

But the fact it is undercut
with sweetness is very palatable.

See, I’m not getting any of that.

- What are you getting?
- You have to close your eyes.

-Wow.
-Now I’m getting it.

There it is. There it is.

We are just delaying
from eating this Twinkie.

- Yeah, I'm like--
- Me too.

This is a terrible--
Why don’t you go first, Chris?

- I'll go first, gladly.
- It can’t be that bad.

- Whoa.
- Whoa.

- Someone likes it--
- It is so good--

- Can we just all do it together--
- I'll join you guys in a second.

- It is not bad.
- It's not bad.

I haven’t allowed myself to eat a
Twinkie--

-since I realized--
-the booze is warm, Dave.

-But, it's incredibly delicious--
-Yeah. It is, it's so good.

Oh God. Twinkie? Twinkie!
Oh, I’m dying. This is so good.

You actually enjoy it, right?--
When was the last time you had a Twinkie?

Um, I’m 37, about 30 years ago.

-So, I took some of the--
-Oh, yeah, baby.

little cauliflower stems.

Shake, as I like to say it.

I pickled those with some
of the cauliflower stems.

Ew, this is bad.

That's like eggnog.

See, this is great--

this new gig where I serve you something
terrible

-to make the food I’m making delicious.
-Yes! That's smart.

Oh. It makes sense to have alcohol in it.

- Okay.
- Mmm.

Ilana, I like to think that is how
you remember your age in reverse--

"I had a Twinkie when I was 7
and I'm like 37 now."

I got married--

23 post Twinkie years.

Okay, I'll finish that.

But-- don’t take it away.

Mmm. Oh my gosh.

I like to say that I invented
this dish. But I definitely did not.

-Oh my God, that is so good.
-So good.

That's crazy. That's so good.
Oh my goodness.

Come on, Dave,
it is your turn, buddy.

I feel like scallops
is one of those things that…

it's so easy to make it rubbery.
Why is everybody laughing behind me?

Dave is taking his warm shot.

Hot, creamy become pumpkin liquor.

He's going nuts on that Twinkie.

That is not good.

- You ate the whole thing?
- I did.

-You did not have to.
-I know.

I was committed.

It really feels like
Joe Rogan was aware his shoulder.

- That is not good.
- It's really not good.

This is so wild.

This is a crazy thing to invent.

You're right, it does seem like
the person was blazed out of their minds.

And the wierd thing is
that there is pumpkin spice in the sauce.

You wouldn't know there is pumpkin spice,
but there is pumpkin spice.

Because there is just
a little bit of curry powder.

We don’t like to say the thing,
but on the recipes they use

-is curry powder--
-What don’t we like to say?

- It's more garam masala.
- Mmm-hmm

Guillermo Del Toro--

A lot of friends
screaming at the TV basically.

Um. Oh yeah-- I’ve got to get
moving on the next dish.

I don’t know
how you're cooking and talking so fast.

Everything would be a disaster
if I was you right now.

Well, you have not seen anything yet.

Wow. Yummy, yummy.

Would you ever have thought
pumpkin spice was in that dish,

- just tasting it?
- No.

I don’t know-- it is so rich.
It's not--

It makes sense when you say it,
but I couldn't have guessed it.

Like the savoriness
makes it really surprising.

Wait, I don't think we even asked.

Where do you stand on the pumpkin spice?

Do you celebrate the season?

Can we judge?

Can we actually predict

who might be pro and who's anti?

Well.

I think they’re both… not anti,

they just choose not to order
pumpkin spice.

I think that they are--
they have the pallet,

they appreciate it every once in a while.

But they don’t go
to a coffee shop and be like,

"Let me have a pumpkin spice latte."

Who are you, Tyler Henry?

I’m seeing a p-- p slice over here.

Wow! Spot on!

That is spot on.
And I didn't know I had that in common.

I can do it, too.

That was bizarrely accurate.

I’m not offended by it.

-But I’m not going to order it--
-Yeah.

But if someone gave it to you,

if you are at someone’s house,
you'd be like thank you.

That is literally what is
happening to me right now.

But, Jesse, you spent some time
working at a certain

- mermaid-themed coffee establishment.
- That's correct. Yeah, yeah.

-Did you work at Starbucks when they--
-I worked at Starbacks… No.

- You worked at Starbacks.
- I worked at Starbucks.

Was the pumpkin spice latte a thing?

I don't-- you know what?
It must have been.

Yeah, the holidays were always rough
because those new flavors would come in

and you would have to relearn
how to make all of the drinks.

And I worked at the Starbucks
in New York city on 79th and Broadway.

Shout out to all of the baristas there.

Oh, I can picture it.

If it would snow in New York,

everything shuts down
in New York if it's a heavy snow day.

Except what? Starbucks.

Because everyone would be going there
like, "Yay, we have a day off."

They would be going to the park
and before they stopped at the park,

they all stop at our Starbucks.

And it was a nightmare.

You would have to make
all of these seasonal drinks,

which took a little bit more effort.

It's like people who work
at another certain restaurant

with a hamburger that looks like a face,

um, with the big double arch

where they say
their ice cream machine is broken.

It's always broken,
the soft-serve machine.

The blizzard machine is always broken.

- Convenient.
- Very conveniently broken.

My frappuccino machine was often broken.

Just so much work.

We have, Jesee and I, not together,
but we each have small children.

And I’m thinking about--

Tell them the truth--

Tell them the truth,
come on Ilana.

- Dinner Time Live, live exclusive.
- We're back together.

But you know how Elmo kind of arrived
late in 1994 to Sesame Street,

and they campaigned
like he’s always been here?

That is kind of like
pumpkin spice at Starbucks.

You don’t remember if you are pre or post
pumpkin spice, but in your memory,

the messaging has always been
it has been there all along.

What are your thoughts
on not being able to order something

-small, medium, large?--
-I do say small, medium, large.

-Sorry, dog.
-Yeah.

And when they pick up
the cups you are like that one--

- Yeah, yeah.
- You guys are bad.

- Naughty.
- We are uncultured.

Dave, you've been quiet over there.
Can you update us on what's happening?

I’m quiet because I’m really trying not
to screw this up.

I’m rolling out some pasta.

Uh, we are going to make agnolotti.

And we are going to fill it
with pumpkin first--

I’m cleaning my plate here.

-It is good, right?
-Really good.

I should mention we definitely judge
our guests as eaters.

One hundred percent.

I’m sort of a labrador retriever.
I already won this round.

Currently Llana is in the front,
I’ve got to say.

Who is eating the best?

Because we judge here.

Llana is eating better than I am.

I’m eating like my son.

"I’m full!…
My tummy is telling me enough."

How you doing there, Chang?

I want to tuck into the ones
I made beforehand.

But it would not make it live television.

I was about to ask when this airs.
I keep forgetting we're live.

We're live. We're live!
We'll do it live! Sorry.

Does anyone want to try to make it,
or do you want to watch me make it?

What do you want us to do?

I mean, I’m kind of comfortable.

That is true.

-Do you want to try?
-Yeah.

Let’s come out.

- All I’m going to have you do--
- Oh here?

No, no, no. Come on back here--

Want an apron or something?

Let’s give her an apron
before she pipes--

Can we just talk about
how cute her outfit is?

That's why
she has to have an apron.

Adorable!

Can we say this is may be
the best outfit in our 28 episodes.

- Oh!
- Right?

- It's not yours--
- I was going to say, my hat.

All right.

It's pretty simple.
We’re just going to do one of these guys--

You push from back here. Don’t worry
if it doesn’t come out all right.

Uneven.

We are going to make it right.

This doesn’t usually happen, I swear.

-Never happened before.
-Mucho grande-- okay, thank you.

Is that it?

If you want to help roll.
We will try and do this.

- He’s like finish your mess.
- Spraying it. I’m loving it.

Let’s bring this over.

So. Um, we're going to make yours work.
Don’t worry.

What does that mean?

That is what I say after
every take I work on TV.

We will make it work.

That was pretty good
for the first time.

- It was great for the first time.
- No, it was fine.

This is what we are going to do.

Can you come over here
and pinch them like this?

- Is it that easy?
- Yeah.

- I have to see.
- Look at me sitting over here.

"Is that easy?"

Jerk.

Yeah, Ferguson--

This pose is the isn’t
that look easy pose?

Oh cute!

I'm gonna gome back
and give it another pinch for you.

All of my work.
That means it wasn’t so good.

Okay.

Come on Dave, take the training
wheels off, let her do it.

She’s doing great.
You want to just continue down--

Yes, I will never do this again,
I have never done it before.

Wow! Look at that. Oh my gosh.

Also it is reminding me of play doh,
is pretend doh.

I know that sounds ridiculous,
but it just dawned on me

I did not know what play doh was.

Same here. Okay cool.

We're not done yet.
We're gonna go like this.

- Down the middle.
- Loving it. I'm loving it.

I would never order this in a restaurant,
to be honest.

Why?

Because whenever I want pasta,
I want savory.

Um, but since I’m pretty much making
this all by myself--

I’m pretty sure
it is going to taste really good, so…

You are doing great.

This is just--

It is a skill to know when you need help,
is what I say.

We can use--

What's our yield here, Dave?

I might be above my pay grade, so…

-I’m going to go sit.
-Okay.

-Thank you.

It takes a lot of courage to do this live.

And not having been able to practice
any of this.

- So thank you so much.
- That was very impressive.

- You just hear the front door close.
- Yeah.

She said she's out of here.

Know when to leave.

While Dave continues the dish.

It is time to revisit the wheel of death.

I'm gonna do something
I’ve never done on Dinner Time Live.

You’re going to dip into yours--

That good, huh?

Oh, that's gorgeous.
That's better, that's better.

It is all good.

That was fun.

The next item on the death
by pumpkin spice wheel

over here that we have an offer,

is something, in full disclosure, Dave and
I have both tasted before.

This is pumpkin spice hummus--

- What did you say?
- Pumpkin spice hummus.

I thought you said tongues.

Let me tell you, it is not one
of the most delicious things I’ve tasted.

I can only imagine it's not.

With these pumpkin spice chips.

Let’s take another spin on the wheel.

Please be Chris-- yes!

Loser! Loser!

I really hate this game.

Make a big mound of hummus.

- Bigger.
- Yes, bigger.

The chip can't sustain
more hummus than this.

I can’t eat this.

The color is great.
The color is fantastic.

It is like a liver pate.

No, liver pate is wonderful.

It looks like it though, the color.

What have you got?
What's wrong?

Explain to us what's happening.

Hey, that is not cool.

There are some people
that love hummus pumpkin spice, right?

I don’t know--

I've got to be honest,
it is actually pretty revolting.

I’m so happy you guys
did not have to taste that whatsoever.

- Is it sweet?
- It is sweet.

It is super-- it's super sweet,

and then you've got all
that artifical flavoring that hits you

and you don’t know what is going on.

If you have pumpkin spice,
sugar, it might be okay.

Well the reason why
I didn't think it was that crazy.

'cause sometimes,
when you have hummus.

there might be a little dusting of cumin
or za'atar, or some spice.

But again, this is where the sweet element
of pumpkin spice goes too far.

If they did not have the sweet,
it would be normal.

It taste like chickpeas at the end.

- We're sorry, Chris.
- I hate this game.

Poor guy.

How is the pasta going?

The pasta's not going great
because I turned off the water.

Everything is going wonderful.

We will see how it goes.

Greater shows under an hour.

People don’t care at 51 minutes, sadly.

The state of our nation, guys.

Do you make pasta at home?

I have, yeah.

- Do you?
- No.

- Ever, never?
- I never have.

Neither do I.

That is why you use
the reserves, you know?

I know-- I just wanted to make sure
you had something delicious.

It is not just a TV show.
As much as I care about the audience,

I don't really f*cking care, I want you
guys to have a wonderful meal.

This dish is very--

It is not just Dave making you crumble
cookies into pasta.

This is a very traditional Italian--

This version is not traditional,
not something nonnas would recommend.

But it's usually with an almond cookie.

I have made this before for a chef.

And people love it for whatever reason.

-You crush amaretto cookie on top of it.
-Wait. This-- Oh.

On top of this?

Yes, for texture.
For a truly a pumpkin ravioli?

It is usually butternut squash
or something like gourd with stuffing.

Right, okay.

With sage butter,
which we will add in a second.

And then, um, that almond cookie.

When you asked about pasta,
you meant fresh pasta?

- Excuse me?
- You meant fresh pasta at home?

-Correct.
-Yeah.

-Like I make spaghetti from a box.
-Macaroni and cheese.

I will make fresh pasta
with my kids on a Sunday

just so there is something
to do on a weekend.

And it comes out nice
and they love doing it.

Then they are like,
"We want boxed mac and cheese."

What about you guys?

I've done it-- my husband gave me
a pasta maker one Christmas.

You just put all the ingredients--
this is probably sacrilege,

but you just put the ingredients in
and then it mixes it for you.

and it shoots it out like
a play doh machine.

And then that's all you do,
it's pretty easy.

My husband also likes to eat paleo a lot.

So it's really annoying
that he got me this gift I can never use

to make meals for the family.

He's like, "I'm not gonna have any."

-You were paleo too?
-I have gone in and out of it

because he has.
but now it is like life is too short.

-I gotta have my carbs.
-It feels good. I've done paleo too.

It feels good to have more energy
and everything moving good. But it's true.

I did not know we were
on the Joe Rogan Show.

Just so healthy and vital
and disease-free.

Protein shakes--

Just like the blood.

That is funny, okay.

We brought Joe Rogan up twice now.

-The second time you have brought him up.
-Joe Rogan? Did I bring it up twice?

You do it so many times--

I’ve already left this planet tasting
all of this pumpkin spice.

So because I messed up when I turned off
all of the water earlier,

I’m trying to take a
shortcut and finish cooking this

as quickly as possible
with the water in this pan.

Which should be working out.

-Can I take this out?
-Yes.

-This is so cool, like tweezers.
-Forceps.

So many things are like medical tools

or traditional hardware tools
in a kitchen.

You want me to get it?
It is hanging right there.

That is my favorite tool.

But now everyone uses it for grating.

What do you mean?

This was for getting calluses off
of feet.

Do you ever have pedicures
like pull out kitchen equipment

and start grading your foot?

That is when you know
it has been too long.

I remember the first time you had
a grater was like box graters.

In 2000, a chef brought this in
and this became the norm.

Yeah, yeah, yeah.

Is that foot thing real?

It said kitchen aid on it,
and it was on the bottom of my foot.

-No way!
-I’m not even kidding you.

It is like Williams-Sonoma or something.

That is crazy.

So happy to be associated with that.

Whatever cells microplanes, man.

If it works, it works.

The box grater is very '90s in my mind.

A big block
of orange cheddar cheese.

I grew up in new Mexico,
so we do a lot of enchiladas,

so it is orange.
But you would grate it and fill it up

and you'd take the box right off

and it would still maintain
the shape of the grater.

I love it.

If you grew up in new Mexico, you are all
about the green chili, the hatch chili.

Wrong episode.

We could have had something like that.

But there is no-- I guess
I could have made a chilli,

a pumpkin spice chili, but that
would have been too bad.

Wow. Have you been eating pumpkin
all week preparing for this?

We have been eating a ton of pumpkin.

So again. This is-- hold on,

I’ve got to crush this up.

Oh my gosh. That is exciting.

This pumpkin spice cookie.

I feel like I wish you hadn’t done that.

-I also wish I hadn’t done that--
-I thought it was regular almond cookie

Very hot.

But I have to say all of the
dishes we made this week--

This one tastes surprisingly good.

I love this.

I would actually get this in a restaurant.
Not just because I made it.

-It is a little sweet.
-It is very sweet.

Very sweet as and you are going to
give me a bad review?

-No.
-It's what you expect it to be.

It tastes like fall to me.

Is like a sweetcorn, elote.

Sweetcorn--

We don’t have that song,
we don’t have the rights.

Did you see our leave thing,
we can barely afford that stuff.

-Sorry. Your problem, not mine.

-It is really good.
-It's great.

-Apologies if--
-Let me tell you what, though.

The color is disconcerting.

I mean that looks like…

I know.

A little nuclear.

It is like velveeta cheese,
it does not need to be refrigerated.

It is so good, though.

I don’t care what anyone says,
that makes good mac and cheese stuff.

I was thinking the same today.

If you puree pumpkin,
it turns into nuclear orange.

Because when you whip air into it,
it turns into a different shade.

And that is what you get.
It looks like nacho cheese a little bit.

Which is always disconcerting.

Can you rank the gourds for us?

People think that I don’t like pumpkin.

I really don’t like pumpkin.

I think I can do squash is
number one, butternut squash,

number two, spaghetti squash I like.

I think it is the friend
that is different.

Are people anti?

I think people don’t like
spaghetti squash that much.

I like it. I know this guy doesn't like it

-I want pasta or spaghetti squash--
-I want pasta.

-You're a fool.
-I know, it's so sad,

when you get that fake spaghetti
in your mouth.

I love what you just said, you are a fool.

How do you eat it if not as a
spaghetti substitute?

Bake it, fork it with--
you take out the strands and fold in

some butter, olive oil,
parmesan cheese.

I’m not eating it
because it is a dietary substitute.

I actually think it's nice, texturally a
substitute.

That's like a better--
I just did it as a subsitute,

with tomato sauce and my daughter was
like, "No, are you kidding?"

-Oh you gave it to your daughter?
-And she was like, "You're kidding me."

My husband and I really liked it.

But the olive oil and parmesan is
the more appropriate way to go.

So this next dish.

When thinking of pumpkin spice,
I went to Southeast Asia.

A green curry or a massaman
curry, which has tamarind

and those flavors--

This doesn’t have cardamom.

And those curries typically have cardamom

I didn't add that.

I sort of mixed the
Caribbean with some coconut curry.

And I cured the duck legs in a jerk spice.

We confit it, cooking around 250 degrees
for a few hours in an oven.

I took the bones out

and made basically a duck confit pancake.

So it is meant to be
super crispy on the bottom.

One of my favorite things
to cook and also to eat.

We made this earlier.

Usually this is with peanuts,
so I added pumpkin seeds.

This has pumpkin in it as well.

And I made some coconut rice.

I took some of the duck confit
and added it to this.

That is incredible.

Oh, that's gorgeous. Thank you.

This being our season two
holiday Dinner Time Live premier,

other than this holiest of holidays,
pumpkin spice day or whatever--

Which holidays are your favorites
for the two of you?

Or is it pumpkin spice day?
I don’t know.

It's not. It's not.

For me, I do love Christmas.

Just some good memories.

No, I just love it because--
it reminds me of my family.

I've been creating new traditions
with my kids and that is really special.

As far as culinary wise, I don’t know.

I mean, I hate turkey.

It is too much!

We're simpatico here.

Pumpkin spice you are not
a big fan of, turkey.

-Do you like pumpkin pie?
-I do love pumpkin pie.

We can’t be friends now.

Pumpkin cheesecake? Yummy?

I’m backing away now.

From pumpkin cheesecake.
I can’t. Explain it.

It's pumpkin flavored cheesecake.

I don’t know.
It gives you warm feelings

and makes you feel like nice
and full and fat at the end.

-And like you need to go poop?
-Yes.

-Like I’m tired.
-I like it.

Holidays. I really like Passover

because I like that there is an agenda.

Read a thing, story, you do the stuff.
It just feels good.

It is also my birthday month.

I have good, um, I like the spring.

I like new beginnings.
And I like the food.

Like what other holiday--

I like the Fourth of July
because we are grilling and barbecuing.

I love the Fourth of July.
It is like taking off--

everybody is slow and lazy
around it in a way, too, before,

the week of, the week after,
I kinda like that.

David, you always admired Passover

and holidays where you eat things
for a reason.

As opposed to eating turkey
because it sucks--

That brings words to something
I have never been able to capture before.

I think there is something
amazing about a holiday

that when you celebrate it with food,

you are celebrating
all of these people have done

for millennia plus, right?

In a special way that no one
else can sort of celebrate.

I think that's cool.

The kind of food
that is only eaten on that day.

It's probably the only good part
of some holidays, the food.

Yeah, for sure.

Why-- Were you one
of those families

that did turkey at Christmas too,
or during the holidays,

you said you celebrated Passover,
so probably not Christmas.

A lot of Jews
do celebrate Christmas, anyway.

We didn't.
We wouldn't eat turkey.

We would make it at Thanksgiving,
but it was like obligatory.

I’m now kind of like,
"Let’s just make chicken." So much better.

You guys are the best guests
we have ever had.

-Season two, baby--
-Baby, coming strong.

I do green chili chicken enchiladas
for Christmas.

My husband will be
at your house on Christmas.

That's my jam.

I was going to confirm,
the Internet is loving our guest combo.

Seed and flour, I love this guest combo.

Are they mad I said the thing
about not celebrating Christmas?

I thought you honored
Christmas by saying it was the best.

I did, but I was down on Christmas.

I took that to mean it meant
so much that you were emotional.

Maybe that wasn’t it.

But I see the best in you,
Jesse Tyler Ferguson.

-We need some utensils below.
-This is gorgeous.

One of my favorite things again,
a nice crunchy bit of duck confit.

I don’t eat duck a lot.
So I’m scared and excited.

It is truly-- people say
the pig is a magical, mystical animal.

But I do think it is the duck.

Talk us through
the pumpkin spice part of this.

Jerk spice has a lot of those warm spices.

Actually-- a big part of jerk is allspice.

Which if I had to rank the five,
and sometimes mace is in pumpkin spice

allspice to me is number one,
by far and away

I added some green chili
to Paul’s jerk mix.

That's where the heat comes from.
There's a little bit of um,

-What else is in there?
-Pumpkin chunks.

Pumpkin chunks.

-Look at that. It's a pumpkin chunk.
-The crisp on the duck is crazy.

Sometimes you might get a duck curry.

But what I like about duck
is the crispness of the skin.

While I'll eat it when it is super
saturated in the sauce.

I like it for the crispness as well.

So, that's why I wanted to cook it
separate.

Yum, dude.

-This is so good. It is crazy.
-Oh my God.

In the words of Kathryn Hahn, "David!"

"Oh David!"

I said Kathryn Hahn
but I meant Catherine O’Hara.

Did anybody catch that?

I didn't know the reference either way.

-But you all laughed.
-Yeah, but we did.

-You know why?--
-Thank you everyone--

It wasn’t like a light or a fake.
It was because we like you, genuinely.

Thank you, thank you. That means a lot.

-When does Catherine O’Hara say that?
-It's from Schitt’s Creek.

"Oh David!"

"Oh David!"

I love the stew situation.

-Is that what we are calling it?
-The duck is crazy, man.

Stew curry?

The name Dave wrote on the menu is

"spicy pumpkin spice duck confit
with pumpkin spice pumpkin curry."

That's right.

I can see how…

You took cashews normally?

No, peanuts.

-I can see how that would be nice.
-That is an underrated element in food.

I’m sure people are like,
"What the hell are you talking about?"

When you cook with nuts
and it swells up a little bit,

I think they are very underrated.

-You use them a lot, I feel like.
-I do.

That is a thing you do.

You don’t have to eat everything, please.

I’m starting to get full,
like I better chill out.

You were going to eat the whole Twinkie.

I, I--
The reason we brought up Joe Rogan

was because we were
talking about Fear Factor.

I felt like we were on a competition show.
I don’t know.

But it is a lot more relaxed than that.

But this stew is so good.
It is crazy good.

I did eat a Twinkie, but there are
Twinkies in this tiramisu as well.

I did not want to make a pumpkin pie.

Not because you don’t like it,
I just could not do it.

-You're withholding.
-Yeah, ooh.

And there had to be
another dessert that was somewhat easy

for the audience to potentially make.

Anyway, we took cookies
that are like Milano Cookies--

in style of Milano Cookies
that are pumpkin spiced.

We took this pumpkin spice Twinkie,

we soaked them some Cometeer coffee.

We have mascarpone with pumpkin spice.

We made a sabayon
with the egg yolks and sugar.

We dusted it with cocoa powder
and pumpkin spice as well.

And…

I’m going to give you a little bit.

-So this--
-I love tiramisu so much.

Oh my God. Whoa.

This is not your traditional tiramisu.

But I do think it tastes good.

And again, monster portions.

Oh, my gosh.
This is so good.

You don’t have to--

Leave this there.
Stop, stop, stop!

I did come in here wildly hungry.

And another sort of dish,
drink that I like.

I could have made a chai,
but I did not want to do

too much of the coffee shop thing.

I am a big fan of horchata.
And horchata has cinnamon.

I was like you know what I would like?

How about horchata
with some pumpkin spice?

That's what we made here.

I'll get you guys a glass.

Ah, so good.

-So good.
-This is salty.

-It is supposed to be salty.
-Yeah, love it!

So… Again, I don’t know the history
on this exactly,

but when you confit something,
you cook it in fat,

one reason was it was done
pre-refrigeration.

So salt helps keep
the microbial activity down.

If you seal it in fat,
it was one way of storing foods

for a long period
without refrigerating it.

I’m also giving you an excuse
because it is salty.

We just accepted it likely
accepted your reference earlier.

Wow, this is so yummy.

I’m like doing tummy math
to see how much--

It is a lot of food
in a short period of time.

It is a lot of food, David, but I--

We'll start crying.

I hate to say it,
but the Internet is angrily demanding

we spin the wheel one more time.
'Cause you got one more thing.

It seems like you guys
have been avoiding that wheel.

All right, let’s go.

You got the last thing to reveal,
my friend. That is on you.

-What happened? Oh sh*t--
-You got the last challenge.

-I forgot.
-Oh, my god.

I know.

All of the culinary work
that has been done here.

I’m so happy that I forgot about this.

Because I have to say, my entire career--

This is may be the best idea
I've ever had in my life.

This, before you reveal it.

-For this final round of death--
-Anyone have an idea of what it is?

I have a good idea.

-Oh, my gosh. What? I have no idea.
-Pumpkin--

What is in this is the recipe

that has shocked and thrilled--

Arguably the most searched,

most beloved recipe that concerns
pumpkin spice on the inter-webs.

It is the f*cking president
of the United States in there.

It is pumpkin spice ranch dressing.

No!

Ew!

-No, no, no, no!
-Ew!

No!

-There it is.
-Oh, that's cute.

-Ew.
-I'm gonna spin the wheel.

Oh, that is vile.

-Dang.
-People love pumpkin spice ranch.

Oh, thank god!

Woa, woa, woa!

Put it back, I did not touch it--

That is bullshit--
I saw you--

Play the tape. I didn't touch it--

Play the tape, David.
Just play the tape.

-Give us a taste.
-Oh.

That is not good.

Like you are literally holding
a spit bucket.

Oh, my god.

I’m glad that I did that
and you didn’t have to.

-It is so sad because this is so good.
-This is so good!

Yeah. And that just looks so bad.

That's so bad.

And then you confirmed it was.