01x15 - Steak and Sensibility

[bunniefuu]

All right, guys. Another Dinner Time Live.

We have two great guests,
Hannah Gadsby and Natasha Leggero.

Never cooked for them before.

We get information
about what their likes and dislikes

in planning the menu, and, uh...

we felt beef was the only suitable choice.

And we went to Regency era, Jane Austen...

era, novel food.

Anyway, uh, I was not that excited...
about making it.

I felt it was the only way
of cooking something they might both like.

Not excited at all.

And then we get a text.

Hannah was not into a boring British meal

and said they really
prefer Southeast Asian food.

Fish sauce, exciting flavors...

So, very exciting for me to pivot to that.

But one, I don't make
Vietnamese food too much.

And two, our ingredients were basically
British ingredients.

So we've made a leap of faith

and we'll see what happens, all right?

[theme music playing]

[Dave laughs]

-Ready?
-[Chris] We're live.

We're live? Oh, wow.

-[Hannah] Smooth.
-It's a new intro.

-Welcome, guys.
-[Hannah] Thank you.

Um...

So when I found out,
again, about this menu,

I wanted to do something,
I have to say, basic.

-I thought it was beef-oriented.
-Sorry.

Why basic?

[Dave] Because...

-'Cause we're basic.
-[Dave] No, no, no.

-Each of you have some...
-Basic?

...individual dietary restrictions,
which are fine.

But together, if it was a Venn diagram,

the only thing that overlapped was beef.

[Hannah stammers] Are you fussy?

No, I just don't eat pork.

Classic. I think mine was mushrooms.

Mushrooms and pulse. I didn't even know
what pulse family was.

-Oh, right.
-The pulse family?

-I hate the pulse family.
-See?

You scared him with your restrictions.
He didn't even know what to cook.

And then some shellfish
and all these things.

-[Hannah] I'm fussy, aren't I? Sorry.
-You're not fussy.

-Who's more fussy?
-[Chris laughs]

-Who fussy better?
-[Dave] I think...

Individually, no fuss.

Together...

-And I sort of thought, "You know what?"
-[Hannah] Do we blame Casting?

[Dave] This is Friday.
People don't understand.

When we start cooking, we start
to plan the menu, like, Wednesday,

try to test it out Thursday.

And then we do... not many dry runs.

I've never made this before.

-Cheers. Anyway...
-[skillet sizzling]

I thought it was gonna be easier

when I got the e-mail...
Text from Chris on Friday,

saying, "Hey, by the way,
Hannah doesn't like Sunday roasts."

[Hannah] I didn't say that!

-[Chris] You said that directly to me!
-Come on.

-[Chris] What?!
-We had ordered all the stuff...

I said not necessarily on a Sunday.

-I don't like it either.
-[Dave] You don't?

That's all that matters.

-[Chris] Right.
-[Hannah] Only pork roast?

[Natasha] I don't like roast in general.

It's too much of something.

-I like little bits.
-You don't have to eat it all.

[Chris] How about seven courses of beef?

[Dave] You're gonna have
a lot of the same.

Anyway, I thought
it was gonna be a blessing

that you got the text and you're like,
no, you actually like Southeast Asia.

So I said we'd go to Vietnam.

-[Hannah] I do like Southeast Asia.
-[Dave] Who doesn't?

Asian food is the best food.
Let's just admit it.

Let's have it tonight.

We don't want some British roast.
Give me a break.

[Dave] I mean, as I like to say,

I have to think
I'm not a culinary historian,

but that period, the Regency era,

it's got some of the worst food ever.

-It looks good.
-So you chose that one.

I wanted to make that because it's simple.

-You've gone, "I wanna go bland..."
-[laughter]

-This is not bland.
-Then, like, you two are hard.

-Vietnam...
-Don't forget "basic."

-Basic.
-[Dave] Basic.

-[Hannah] And now what was this last one?
-I know.

[Chris] Inoffensive.

We were trying to be...

-[Dave] Just simple cooked beef.
-...down the middle.

And I made it more difficult
by going to Vietnam,

'cause I thought it was easier.
It's proved to be way more difficult.

-Have you learned something?
-I've learned a lot.

I don't know how to roll summer rolls
or imperial rolls.

[Hannah] Cool.

-Excellent. Well, thank you.
-Yeah. Yeah.

Thank you for your... enthusiasm.

Doesn't sound like I was trying
to make it wonderful for them.

-But I was.
-[Chris] Give an example.

What does it look like
to do a Vietnamese food

in the style of Regency era?

[Dave] So, again,

one of the things that they ate
in Jane Austen era was consommé...

-[Natasha] The Victorian age?
-Yeah, Victorian.

Which we were going to just make
versions of tasty tea sandwiches

the whole night.

And then when I heard about Vietnam,

I was like, "Okay, consommé,
I can go straight to pho." Right?

Tea sandwiches,
I can try to make a banh mi.

And that's sort of the basis of what I...

The genesis of this menu today.

[Hannah] So...

this is what they call "Asian fusion"?

[Chris] Ooh.

[Dave] I don't know
if "Asian fusion" as "just confusing."

-[Chris laughs]
-Yeah.

-[Hannah] Yeah? All right.
-Yeah.

[Hannah] I'm excited.

[Dave] Um...

But do you think, like,
if we had a house in Newport

and we were rich Victorian people,

would we have someone do a Vietnamese...?

-No, absolutely not.
-That would never happen?

-No.
-This is your thing?

-I was taking some...
-[laughter]

Some...

historical liberties here.

[Hannah] Well, yeah.

So I think tea sandwiches are,
for the most part, not delicious.

[Hannah] Thank you again.
This is really going well.

-Do you like anything?
-[Dave] No, I do.

But because I feel like
the banh mi is, to me,

arguably the best sandwich,

and tea sandwiches...

I just can't get
behind a cucumber sandwich

or a coronation chicken sand...

Great name.

Terrible, terrible dish.

-[Natasha] I like them.
-You do?

I like the curried chicken.
I like when anything's soft.

I like it when someone cuts
the crusts off.

Oh, yes.

I feel like all I've done
is antagonize our guests.

[Chris] We mischaracterized.

[Hannah] I just want you
to be happier, mate.

I'm happy.

Tell your face.

-He's happy.
-So, what you've put...

What you've done is put this down

and said, "I don't like it."

[Dave] No, no, no.
I don't like the traditional fillings.

-[Hannah] Okay.
-So this is a banh mi.

So you have the herbs,

you have the pickled carrots
and daikon cucumber.

You even have some chicken liver.

And instead of pork,

we have some pastrami, of all things.

-[Natasha] Love!
-Yeah.

-"Of all things"?
-Of all things.

'Cause you would not normally
find pastrami in that,

but it tastes pretty good.

The two of you have
had tea sandwiches, I presume.

[Hannah] Yeah.

Give me a rating
on the strictness of the cuts

of these particular tea sandwiches.

Are they presented
as a nice tea sandwich would be?

You've got a bit of...

I don't know
which camera you look at this,

but there's a bit of a crust butt
down there.

-[Chris] She found the crust butt.
-[laughter]

[Dave] I've been hav... So last...

When I made a dry run,
I thought it was more delicious.

And I don't know why, but I couldn't cut
this g*dd*mn sandwich properly today.

-So...
-You are so hard on yourself.

[Dave] Yeah, of course I am.

-That's why your food is so good.
-Blame my parents.

[Hannah] Where are they?
They on speed dial?

No, no, no.

If I have a child and I tell her
everything she does is amazing,

-she'll never...
-Grow up to be an as*h*le.

[Dave] That's right.

-That's a...
-[Dave] True.

It's so hard.

Just schedule days.

[laughs] Where I'm like,
"Listen, this sucks."

And then the next day,
you're like, "Actually, you're all right."

So I mixed, uh, chicken liver.

I don't know why I chose
to do chicken liver today,

'cause it's usually in a banh mi, but...

-It is or it isn't?
-It is.

-Okay.
-Not always.

Uh, and I mixed that with the mayonnaise.

-[Hannah] It's always in a chicken banh.
-So it...

I think it tastes like a banh mi.

-Have you...?
-Yeah.

I'll have one with the crust butt.

-Crust butt?
-Yeah, look at that.

Damn it! It is a crust butt.

Good cleavage, man.

[Chris] They're gonna eat
the evidence now.

Natasha's having a reaction
of a positive one, I believe.

-So good.
-[Dave] Yes.

-I love it. I love the flavors.
-See?

What I've been trying to do is undersell.

[Natasha] And it's easier...

It's easier to eat than the stupid banh mi
and the French baguette,

where I feel like
my teeth are gonna fall out.

-You got to take that back. People get...
-[Chris] Do not go that far.

This is live. Can you cut that out?

-I don't think they can.
-[laughter]

This is the moment.

This is the hill you are gonna die on.

This is good, right?

This is good, but I also like a baguette.

[Dave] Don't worry,
you'll get a baguette later.

-[Chris] Mm-hmm.
-That sounds terrible.

Also, I want less cheese in my life,

and I feel like
this style of cooking has...

It's cleaner.

How you going without cheese?
You want less cheese?

This is delicious and fulfilling...

-[Dave] Light.
-...but not a bunch of... Light.

How much is cheese crowding you?

-It does...
-Are they mostly your decisions,

or is it, like,
your friends just have a lot of cheese?

[Natasha] I have to... I'm Italian.

We naturally have a lot of cheese
in the fridge.

-[Hannah] Naturally.
-I have to cook for a child,

so that's easy to cook, you just slice it.

-[Chris chuckles]
-[Dave] So, um...

I looked right at the television
'cause no one said anything.

This... Truly, though, David,
this is, like, the best banh mi.

[Dave] I've been hard on myself

because it didn't taste
where I want it to be.

You tasted it the first time,
like, "This blows my mind."

Then you did the exact same thing,
tasted it again...

[Chris] That's what happened!

[Dave] Also possible, but today...

Last time I made it on last week,
I didn't add chicken liver.

Today I did. That changed the dynamic.

And the chicken liver is just a paste?

Yeah. So I cooked it with garlic,
a little sherry wine vinegar,

and then I pureed it so it was smooth,

then I mixed it in
with some mayonnaise, and, uh...

slathered it on.

Well done. It's really good.
You know what I like?

When you take a bite, the bread sticks
to the roof of your mouth.

[Dave] Good or bad?

Well, it's just a classic
tea-sandwich situation.

So congratulations.

-Is that...? So I nailed it? I nailed it?
-Yeah.

Look, I don't know if you can nail
something you make up yourself.

-[laughter]
-Like, this is...

I have to say, I don't know
that this could pass as a tea sandwich,

'cause I don't know
this would taste good with tea,

because it's so much better than...

You know, it's like such a s...

Tea sandwiches, I think,
are bland on purpose, you know.

[stammers] Do you agree?

Yeah, the English are bland
on purpose as a rule.

That's... That's their job.

That's their...

So the other thing I found out
that we have all in common...

You're the only person
that lives in Australia,

but we both lived in Australia, and...

-[Natasha] Not together.
-Not together, no.

[laughter]

-You were trying to make it seem...
-What a scoop.

Um...

I... I have a hard time explaining
what Australian food is,

but I was asked by a national publication
a few years back to write,

on Australia Day,
what I thought Australian food is.

And I said it was everything
that was not Anglo-Saxon today,

'cause it's Greek, it's Italian,
it's Southeast Asian, it's Korean.

And then you have the Sunday roasts,
chips, and pies, but that's it.

-Pies are different.
-Different.

Don't forget the flavored milk.

-Yeah. Big M. Big M.
-Meat pies.

Really great junk food
and really great candy.

-[Hannah] Thank you.
-But...

-[Natasha] I remember a lot of lamb chops.
-A lot of lamb.

Everything tasted better.

And, also, I just got
into this great shape

from eating lamb chops
and mashed potatoes.

I feel like the food there
just doesn't have the same...

At least when I was there 20 years ago,
it just felt like everything was not...

-Just live.
-You need words. What do you...?

Let's see if we can work this out.
What are you trying to explain?

Listen, I'm very traumatized
from Australia.

I was abducted by a con artist,
and I lived there for...

-Sorry, hang on. What? Go back.
-...eight months.

-That escalated quickly.
-I was very young.

-Okay.
-He'd steal... He was like a petty thief.

I had to slowly figure that out, like...

Wait, have you...?
This should be a Netflix docuseries.

-He would like...
-Stop, stop. I have to ask a question.

-Stop, hang on. How old were you?
-I was 23.

-And you got abducted by a con artist?
-I was not quite abducted.

Like, I went with, you know,
my own free will,

but when I got there, he told me.

-He was like, "Oh, I work for the..."
-[Hannah] Was he Australian?

He was Australian.

He was like, "I'm making a documentary
on the information superhighway."

-That was... That was how old I was.
-[laughter]

He's like, "I do book reviews
for the Australian Financial Review."

-What a lovely publication.
-"I've got a degree in tort law."

-He had these things, he made it sound...
-[Hannah] He's got a degree in?

He was like a lawyer,
so like tort... Oh, um...

I don't remember what kind...
Tort law? I don't know.

Anyway, the point is, I got to his house,

and it was so depressing.

-'Cause I traveled there...
-[Hannah] That's a long way too.

I gave up
my rent-stabilized apartment in New York,

I said goodbye to my family,

and I got to the airport,

and he looked much older.

He was 43 at the time.

I was very young.

Are we supposed to be eating?
Why am I telling this?

-[Dave] Good question.
-[laughs]

You know what? Tell the story
while trying to make summer rolls.

-Okay.
-And...

-Hannah said she knows how to do this.
-I know, which is crazy.

But this device, I've never used.
This is courtesy of Chris Ying.

[Chris] That is from my house.

-[Hannah] Can we make it on this?
-[Dave] We'll put it on some plates.

[Chris] Uh, we have plates.

Oh, you got that. Um...

It almost sounds like you got catfished.

I... That is a better word
than "abducted," for sure.

But, yes, catfished.

-But then I kind of fell in love with him.
-Okay.

[laughter]

And then I got all this money
from my mom to give him, and...

Then people would come up to us,
we'd be in Sydney,

and some woman came up to us and was like:
"Alex, I met your child the other day."

-Was that his name?
-Yeah.

-Good.
-I hope you don't know who he is. Anyway...

No, it's just like, it'd be a shock
if you didn't know his name.

-Oh, yes. Like it was a different name?
-Yeah.

They'd be like,
"I saw your child, looking for you."

I didn't know he had kids.
Like, a lot of random things.

-Just in the mall?
-Like, just hanging out, but...

[Hannah] Oh, right. I thought you meant
the kid was running around the mall.

[Natasha] No.

"I just saw your kid."

But he would shoplift,
and then I'd see him.

Then he'd want to like dine and ditch.
Like, I was just like not...

Like, I saw him put a potato
in his pocket once.

At the grocery store. And I was like...

-Have you ever told this to anybody?
-[Hannah] No, no.

All the other stuff is weird and strange,

but putting potatoes
in your pocket is not.

-That's a thing we do.
-He was an amazing cook!

And he cooked me all these great meals
that I am so mad I did not write down.

-[Dave] Wow.
-He'd make things like...

He would put, like, bacon in cream
with potatoes and slice it all up,

and, like, have this weird, like,
stew that was vegetables.

That is a weird stew.

He made lamb stew.
He made us lamb, you know...

-[Chris] Everything with potatoes?
-Potato. A lot of potatoes.

-Was he Irish?
-I don't know.

-[Dave] Did he make summer rolls?
-Sounds Irish.

-He did not know how to make...
-[Chris] Dave will demo a summer roll.

Is that what's gonna happen,
or is Hannah gonna do it?

-[Hannah] Here we go.
-Can you demo?

I'll do it. I've gotta do something.
Gotta pull my weight.

-How do you know how to do that?
-[Chris] Soften the rice paper.

I don't know.
I'm making it up. How hard can...?

You're such a...

So how long does it take?

-[Chris] I think you're good.
-Really?

[Dave] Speaking of catfishing...

[Chris] Dave has a whole other theory
about catfishing.

[Hannah] Are you still with him?

[Natasha laughs]

Now we have a child.

And he likes cheese.

Ying,
this is the dumbest invention of all time.

[Chris] I think it's pretty smart.

And my dad, who invented it...
I'm just kidding.

[Dave] It's a great idea
to try it out live for the first time.

[Natasha] Why do you think it's dumb?
You think you should be...

It's way easier
to do it like here, like this:

-What will you do? A fork, you reckon?
-[Natasha] I see.

-I like the compact nature of this.
-[Dave] Yes.

[Hannah] It looks like a buzz-saw cover.

[Chris] It does.

Thanks for responding to that.

Summer rolls are never fried
or they are fried?

They're a different name if they're fried,
and that's what these are.

And I took some of the oxtail
that I made for the pho you'll have

or I should've given to you already,
and picked it, and that's in this.

I'll give that to you in a second.

Is that a...? What's that?

sh*t, sorry.

[Chris] So, Chang,
talk us through your method here.

[Natasha] Or I'll keep talking about
all my failed relationships.

What happened? How'd you get out of it?

He left me for a woman in Brooklyn
with an inheritance.

It was really sad. I wanted...

'Cause I took all my money
and moved back to America with him,

and we lived
in different waitress friends' apartments.

-I got...
-[Hannah] That sentence makes no sense.

-[Natasha] I was a waitress then.
-Okay.

So we would just, like,
crash at other people's houses

until he finally left me
and put me out of my misery.

-[Dave] So...
-[Hannah] That fizzled out, didn't it?

-[Natasha] I mean...
-[Hannah] Is it like...?

-[Natasha] I don't...
-[Hannah] What was the moment you...?

How long after you broke up
were you like, "This was all bad"?

-[Chris] It looks good.
-You nailed that.

-Look at that.
-I know. I'm shocked. [laughs]

-[Chris] It didn't look good in rehearsal.
-[Dave] It did not. Um...

[Natasha] A man came to our house,
beat him up, and said:

"My girlfriend wants the ab*rtion money,"
and that was...

[audience laughs nervously]

-I don't know what's happening.
-He had got someone pregnant.

-Oh, yeah, no. Okay.
-[Chris] So...

-[Dave] On that segue...
-[laughter]

-[Chris] Speaking of catfishing...
-[Natasha] Oh, yes, catfishing.

-We're doing a great job.
-Dave has a, I would say,

less sad theory of culinary catfishing.

-[Natasha] Oh, yes, tell us.
-I feel that it's not just British food,

but the U.K. has the most amount
of great names for food,

like, amazing names,

but when you taste it,
it's not that amazing.

-[Hannah] Yeah. Like spotted d*ck.
-Spotted d*ck.

But that doesn't sound amazing.

-But it sounds funny, you know.
-Yeah, but...

-Pheasant under glass.
-Is that a dish?

-[Natasha] Mm-hmm.
-[Hannah] What?

-What?
-It's, like, on old-fashioned menus.

-Cherries jubilee.
-[Dave] Again, sounds really good.

-[Natasha] Not.
-[Hannah] No, it sounds like two words.

[Dave] What are some other ones?

-[Chris] Mincemeat pie sounds delightful.
-[Dave] Sounds awesome, but it's not.

-[Hannah] It's a trick.
-[Dave] It is.

-[Chris] It's sad.
-Not mincemeat at all.

[Chris] No mincemeat in there.

You know what we expect?

A sausage roll
when you hear mincemeat pie.

-Something savory, something delicious.
-[Chris] That's a disaster.

-Like toad-in-the-hole.
-Ooh! Good point.

What is that? It's like a mess.

[Dave] It's just an egg in a toast.

There you go. I did not know that,
but I did put a cigar in it.

[Chris] Stargazy pie.
Do you know what stargazy pie is?

-Very good name.
-[Hannah] What is it?

A pie of sardines, eggs, and potatoes,
where the fish are leaping out of the pie.

-Sounds like what Alex cooked. Just...
-[laughter]

She's not listening.

-[Chris] Natasha's lost in her memories.
-These are fried imperial rolls.

-I'm over it.
-Is that what the English did to this?

-[laughter]
-Is that what's happening?

[Dave] I wanna see
how many people got that joke.

[Chris] How are our results here?
Can we see what you made?

-Mine's solid.
-I'm not proud.

[Dave] You can have this one.

[Chris] Okay!

-[Hannah] That's what this is for. Oh.
-[Natasha] I made this.

-Oh, wait, what is this?
-It's the structure.

-[Chris] That's the structure, yeah.
-Oh, I forgot that.

[Dave] But it's nice, 'cause there's
a restaurant called Brodard...

[Natasha] With structure, without.

-What's the restaurant?
-[Dave] Brodard.

It's in Garden Grove.

-[Chris] There's a couple of them.
-Yeah. Anyway, dip it in this sauce.

-[Hannah] This one?
-Yeah.

I should?
And then I assume we eat it. All right.

-We're finished?
-[Dave] We're done.

Done. We finished the episode.

Well...

[Chris] Dave also made some fried ones,
just in case this went awry.

-[Hannah] Ah.
-[audience giggles]

Delicious.

-[Dave laughs]
-That was my fault.

-What's it called if it's fried?
-[Chris] Oh, God.

We made a decision that we were gonna try
not to butcher Vietnamese names,

even though both of us
have been told thousands of times.

So imperial rolls...

Okay, do you think it's better...?

You traveled through Vietnam, Hannah.

Is it better to try your best
and butcher it,

or not try at all when you're trying
to pronounce a name?

Oh, I was so silent.

-Just silence?
-Mm!

-I think they thought I was very simple.
-[Chris] You didn't speak in Vietnam?

-Pardon?
-You didn't speak at all?

-No, it's a difficult language.
-Yeah.

And I'm lazy.

[Chris] Which is why neither Dave
nor I will attempt to pronounce

the Vietnamese, uh, word.

It's not the easiest language to pronounce
from an English point of view.

[Hannah] Yeah.

I feel bad because my Korean's terrible.
So why am I gonna...?

Your accent is all about
when you're young,

which part of the tongue muscle...

Korean was the only language I spoke
when I was a kid.

-[Hannah] Korean? Sorry. Yeah.
-Korean.

-First language I learned.
-[Hannah] I didn't say much at all.

So I've got a really late, like...
As a muscle, it's not great.

[Dave] Hey, you sound...

Thank you. I've worked very hard.
I lift weights. No. But like...

'Cause I don't have...

You know,
I didn't talk much when I was a kid.

-[Dave] This is the pho.
-Doing it again.

The consommé.
But I put the oxtail in there as well

because I thought
it might be interesting to eat.

-Now I think it was a bad idea.
-[Hannah] Thank you.

-Oh, no, no.
-[Chris] Why do you think it was bad?

[Dave] It's messy and that's why
the finger towels are gone.

And now I remember why we had those.

[Hannah] Um, look, okay, I like the cup.
That's regent.

-[Dave] Yeah. Yeah.
-[Hannah] Well done.

I like these.

-[Dave] Nice with the crunch.
-Yeah.

-I don't trust myself to eat it very well.
-Why?

Just...

-Oh, that's part of the game.
-[Hannah] All right.

[Natasha] The soup spoon,
we don't bring this to our mouth?

Yeah, there's one here. Oh, I don't know.

Gee, I've never sounded more Australian.
There's one here.

Um, so I'm gonna get started on that...

-[skillet sizzling]
-The last course.

Which is shaking beef.

[Natasha] Oh, my God!

This broth is so good.

It's like the best broth I've ever had.

[Chris] Whoo!

-[Natasha] What?
-All right. I'm done.

-We're done.
-[Hannah] Better than Alex's?

Alex didn't make broth. He made lamb stew.

-And, uh, everything else.
-Chaos.

There was another soup
he was always making. I don't remember.

-Good.
-But this is...

What is like the sweet...?
How do you get the sweetness?

Rock sugar. I put a little too much sugar.

-[Hannah] Okay. Here it comes.
-Yeah.

-[Dave] No.
-Nothing's ever quite right.

You know, this is TV.

-[Dave] What?
-This is TV.

-I know.
-[Hannah] No one will know.

-[Dave] I know!
-[Natasha] It's the sugar and the mint.

The mint makes it feel like it's almost...

-Is that not amazing?
-Obviously... Yes.

Sorry, yes. Yes, it was.
I forgot to dial that moment, didn't I?

I just ate it.

I think, for most chefs, they're never...

-They're never happy.
-[Hannah] A little too much sugar.

I'm never happy.
Do you feel that way about comedy?

-Oh, too much sugar?
-No.

Just in general,
like everything I make, I'm...

Even when it goes out,
even when I know it tastes good,

I hate it or it can be done better.

Do you feel that way about jokes
or a set that you guys have done?

I wanna quit every day.

I tried to quit once.

-It didn't work.
-[Dave] What do you mean?

You tried to quit.

You can't quit cooking
'cause you have to eat every six hours.

[Dave] No, but I...

The only reason I'm here is 'cause I quit.

-Really?
-Yeah.

-How many times have you quit comedy?
-That's how I...

-I did a show where...
-You publicly quit?

I publicly quit and it will not stop.

-She's back, baby.
-I never left.

They're back, baby.

I feel like I've been abducted...

-and comedy is Alex.
-[Natasha laughs]

[Natasha] That's good, though.

-You want... You wanna be...
-You still like him.

No! Stop.

[Chris] Oh, my God.

That's good for it to want you back.

[Dave] I still love spotted d*ck.

[Hannah] I never liked it.

It's really hard to eat this...

The oxtail.

-How would you suggest the oxtail?
-Is this like...?

-That's why I thought it'd be interesting.
-[Hannah] A finger?

Excuse me.
You can use it with a finger, but I also...

-It's very like...
-I like eating it...

It's very hot.

...like it's a rib.

[Chris] Oh, my God. That came straight
out of the boiling soup.

-Very hot.
-No kidding!

-[Natasha] Are you gonna post these...?
-You could have used context clues.

Are you gonna post the recipes so people
can know what consommé tastes like?

Where are we posting this recipe?

So all I did was, um...

You don't have to use oxtail.
You can use any cut.

But I tend to think
that oxtail is the best cut.

And we roasted it off in an oven
until it was nice and golden brown.

Covered it with water.

Cooked it in a pressure cooker.
But you don't have to.

And I added black cardamom, cinnamon,
star anise, garlic, burnt some onions.

[Natasha] There's a lot
of sweetness in it.

Naturally, yeah.
But today I used rock sugar.

Actual chunks of sugar.

And I never measure anything out.

-That's why it's a little bit sweet.
-[Natasha] Did you do anything different

to make it for Victorians to eat?

Well, if it was Victorian
and that's what I debated,

should I make it as a proper consommé,
which is a wrap and you take some meat,

some tomatoes, some...

You don't have to do it this way,
some egg whites,

and you make a raft and it clarifies it.

-[Hannah] What are we making, a raft?
-That's how you make consommé.

-It's a raft.
-What is a raft?

Raft is that meat, that mixture,
that clarifies the impurities in the soup.

But I thought about that
and if I did that,

it was gonna take away
from the flavor of like a pho.

So I chose not to clarify it.

Good choice.

I, uh, applaud.

Our food restrictions have
brought you to this beautiful soup.

-[Dave] This is true.
-[skillet sizzling]

[Hannah] You're welcome.

So this is the spine, isn't it?
The vertebrae?

-Is it the vertebrae?
-Tail. Tail.

-Right by the butt.
-Still part of the vertebrae, isn't it?

Yeah.

Do you eat the vertebrae?

[Dave] Do I?

-Do we?
-Do we?

I think we do
when we make certain primal cuts

and then we cut it down,
but I don't know if we eat the spine.

Uh, let me find out
what the Internet says.

-[Hannah] I regret asking that.
-"Do we eat cow spine?"

I mean, dark, right?

[Dave] Um...

[Natasha] Seven more beef courses.

Yeah, you have a couple more beef courses.

Um...

But going back to this idea of pivoting,
that's what I had to do here.

And I really had an idea of what this menu
was gonna be, and now it's this.

I think it's all gonna be tasty,
but that's just...

You guys have to feel the same way.

I mean, you did.
You hate everything too, to a degree.

What are you talking about?

-What's going on? You hate...?
-Not hate everything.

I'm just saying, you feel like your sets
or the jokes that you make...

-Oh, comedy.
-Yeah.

We hate comedy, yeah.

It's an honor and a privilege
to work for the public.

[Natasha] Mmm.

-That's true.
-Yeah.

And it is, you know, um...

I feel like I'm one of those people who,
when people laugh,

I always think it wasn't as strong
as other people have said it was,

and there's an opposite.

-There's people who think they k*lled.
-[Hannah] Oh, yeah.

And you heard it, and you're like, "No!"
But they just...

I don't know if it's how you were raised
or how your parents loved you,

but they definitely have ears
that hear more applause than...

I just have the opposite, I know,
where I never think it's good enough.

-It sucks.
-[Dave] Very similar.

And it would be very, uh, relaxing
to not be like that.

To take things at face value, I guess.

Yes, I'm just too g*dd*mn neurotic
to not be a cook. [stammers]

Do you find, like, when you k*ll,
are you like, "Destruction"?

-[Hannah] I...
-[laughter]

I already know that's the answer.

-Destruction.
-Who am I destroying?

-Like, what is this?
-It is such an...

Like, maybe in America,
like, the male comedy ego,

like, even the words are always like,
"Slaughter, destroy."

Yes. "Smashed it. Nailed it."

More than that, it's like,
"You obliterated, you're k*lling,"

-you're like...
-[Hannah] I ate its spine.

[laughter]

Am I doing it right?

I know this,
and I don't hear not applause.

-[Dave] You don't hear enough applause?
-No, I hear enough. Too much.

Sometimes, uh,
I have a really nice audience,

and they get excited when they see me,

and I have to tell them to calm down.

'Cause I feel uncomfortable.
Like, it's just...

You just got to reset and pretend.

There's a risk
I'm not gonna fulfill your needs.

Oh, because you're saying that...

-You said... [stammers]
-Your fame from Netflix.

People are just in a state of, like...

-Yeah.
-I haven't gotten there yet.

-Most artists, like, capitalize on that.
-Of course.

You know, start their own private cult.

But I'm just like, "Watch yourselves.
I'm probably an as*h*le."

Do you wanna hear an interesting fact?
I've studied the Victorian age.

I've read Emily Post's books
about manners,

and one of the things she said
that was always very strange is that,

it's polite when you're having your soup
to have the soup spoon go away from you

-when you take your... Your...
-That's not polite.

-It's hard to do.
-I'll tell you what it is.

It's smart.

You wouldn't get this,
'cause you don't care about

sticking hot things in your mouth.

You're like, "Oh, boiling water."
[makes eating noises]

This is true.

But if you do it that way,
it gets hot on the rim of the spoon.

-Oh, and not on your spoon.
-Not on the lip side.

-See? That's what manners are all about.
-No, they're not.

Most manners are dumb
and don't make any sense.

[Natasha] Making rich people feel
even more comfortable.

That idea that Dave's talking about
with the pivot applied to comedy,

could you go into a venue
and decide at the last second:

"I'm gonna change my set"?

Sometimes I don't think about it.
Like, I disassociate.

-While you're performing?
-No. Sometimes, yeah.

But, um, no, going in.

Something about my brain is like:

"No, you will not look directly
at this problem."

And...

So you view the task
as a problem to be solved.

You got to choose your set.

You've got to work out the audience
and stuff like that.

And then my brain's sort of, like,
"Don't think about it. Look at that rock."

What about when you tell a joke

and the audience finds it way funnier
than you think it actually is?

Sometimes I say something
which is just bridging two ideas together

and the audience laughs at that. I'm like:

But I keep it in.

My specials have a few like that,

where I'm just, like,
not entirely sure why they're laughing.

I also think, when I was starting comedy,
people gave me advice...

Did you start in Australia? Were you
a comedian in Australia with Alex?

Stop saying his name. I'm getting nervous.

Sorry. That wasn't his real name,
though, was it? Ugh.

Dave, you poured some juices in there.
Update us on what you're doing.

-[Natasha] You don't wanna hear my...?
-[Dave] Let's hear the story.

Um, well, people would say:

"Keep track of what people
are laughing at just in conversation.

Sometimes
it's not exactly what you think."

You think this is gonna be funny,
or you think you're funny in this way,

but maybe you're funny in a way

-you're not aware of.
-[Hannah] You're just an idiot.

-People are laughing at you.
-It's just what?

You're just an idiot
and people are laughing at you.

Nothing to do with what you say.

I noticed whenever I would say
something a little snotty or classist,

people would always laugh more,

so I was like,
"Oh, I should do more of that."

When I did that, it would lead me to...

You let other people shape your identity.
That's what I'm hearing.

You know,
maybe up until this point in my life,

and maybe now is gonna be the time
where I shape my identity.

-[Hannah] What are you gonna start with?
-I don't know yet. I'm thinking about it.

I'll give you no ideas.

[Chris] Maybe you could become
an Australian grifter.

[Natasha] No, no, no.

Um, something creative. Something...

[Hannah] You can still be a comedian.

[laughter]

You're very good.

Uh, but, yes, comedy is kind of easier
in the way that, like,

it's easy for us to shift gears
because we don't have...

Easier than a band to shift gears.
It's just us.

You know? We're on stage by ourselves
with a microphone.

How often have you ever just gone on stage

and then you deviated from your set
and improvised the whole thing?

[Hannah] Not the whole thing.

Improvisation is a fool's game.

Um... All in a positive sense.

I can't improvise.

You can't?

-You can't?
-I can't.

-Uh...
-I don't believe that.

Oh, I don't know what to say.

-So you never do crowd work?
-Sometimes.

But my inability to do it
is what is funny.

-I'm not as gifted as Matt Rife.
-[Natasha laughs]

-[Natasha] None of us are, darling.
-[Hannah] No.

[Natasha] But you do have his,
um, symmetry in your face.

You have perfect facial symmetry.

[Hannah] I didn't even have to pay for it.

[Chris] Mr. Chang,
what is this giant hunk of meat you're...?

This primal cut of beef
you're chopping into here?

Um, this is a pot roast, chuck roast.

You know we also both like chicken?
[laughs] Just kidding.

No, it's okay. It's okay. It's okay.

I lost a lot of blood one time, and...

-So this is a pot roast?
-This is a pot roast.

-Why didn't we do chicken?
-[Chris] Well...

-[Hannah] We had some liver.
-[Dave] We did.

[Hannah] That was good. Classic.

[Natasha] I'll never forget
that tea sandwich or this consommé.

-Honestly, it's amazing.
-[Dave] I think you're gonna like this.

Uh, apologies for the repetition of beef.

Originally, this was gonna be
the celebration of the beef seven ways,

which is a very famous way
of eating beef in Vietnam.

[Hannah] Yeah, yeah, yeah.

-How many have we had?
-This is gonna be like four or five.

-Not seven.
-[Hannah] Cool.

But you've had, what? Consommé.

You've had, uh, the skewers, the consommé,

the sandwiches, the rolls, the...

I think we're gonna get
to six or seven, actually.

-[Natasha] Amazing.
-You really...

That is a lovely baguette there.

Yeah, I'm not giving you the baguette
that I was told looked unique.

[Natasha] No, give us your baguette!

-No, this is...
-This one looks like a hedgehog.

-We love your baguette.
-This is from a professional baker.

This is Chad Robertson from Tartine.

-[Hannah] Looks like a hedgehog.
-This is made two hours ago.

This looks like, um, you know...

If it was longer,
this would be Gandalf's stick.

You were... Don't sell yourself short.
Break into that and see how it is.

You were proud.

-I made it in two hours.
-Don't get embarrassed.

-[Natasha] Should we do a taste test?
-No. This is gonna taste better.

This one seems good.
You handled it all, too, which I like.

But this one does look like a hedgehog.

I'm gonna keep saying it
until someone listens.

[Dave] Um...

-I feel... It does.
-Thank you. Thank you.

Thank you. Look at that. What a host.

-Um... I'll try to pronounce this. Bò kho?
-Can I get a to-go thing?

-Huh? What?
-[Dave] Bò kho is the name?

-Bò kho?
-I'm... I'm...

Forgive my pronunciation
as I butcher that.

But this was going to be something

that was gonna be
at the centerpiece of a more...

[Hannah] I wish
we'd have gone to that show.

[Dave] Now?

[Hannah] You had a lot of ideas.
You just need to sell us what you've done.

Not what you didn't do.

[Chris laughs]

I don't go on stage
and go, "I had this better joke."

We're so proud of you.

The food's been 100% delicious.
I'm just worried about your self-esteem.

[Chris laughs]

No, but this is how...
So you had parents who told you...

Did they tell you you have to be the best?

Not only the parents, but this is just,
like, uh, I worked for a chef.

And to do well in the kitchen,
praise was the absence of criticism.

[Natasha] Mmm. Ugh!

-[Dave] Right?
-[Natasha] Oh, my God.

And you played a lot of golf.

I played a lot of competitive golf,
but I never had...

-Competitive? Oh, wow.
-I played competitive golf as a kid.

-Um...
-What's your handicap?

I'm terrible now. I can't play anymore.

No, no, no, back in the day.

-Competitive golf as a kid?
-[Chris] Come on.

[Dave] It was low. It was low. It was low.

But I...

[Hannah] I mean, now it's a mystery.

I was being polite before.
Now I'm intrigued.

I've just always grown up in a setting

where it's never good
when you're doing it well.

[Hannah] Oh, yeah, yeah, yeah.

-You know?
-Yeah.

They're saying you have to go above...

Yeah, if I won a tournament,
it's like, "You didn't win by ten..."

You could've won by more strokes.

That is the opposite
of how I'm raising my child.

Yeah, yeah, me too.

-You have a kid?
-Yes, two.

So how do you deal with that?

Well, I try not to think

about raising any child that way,
you know?

But look what it made!

You got a live Netflix show
where we get to eat your food.

-He's having no fun.
-[laughter]

The fun... [stammers]

-Listen, the fun to me is that...
-Hindsight.

It's like trying
to defuse a b*mb every week, right?

Coming up with a menu
and trying to execute this

while, you know, figuring it all out.

This is the strangeness of doing live TV.

And how will your children have greatness?

I just want them to be happy, right?

So our kids can just live
in the guest house, right?

They don't need to, like, create anything.

That's what I'm trying to tell myself.
Like, how not to be me.

Look, honestly, I think people our age
have no f*cking idea

what kids are gonna have to navigate now.

-You're so right.
-I also have no kids, don't listen to me.

No, but you're so right. We're like,
"How are they gonna pay for college?"

I mean, the world definitely has probably
two to three years left. [laughs]

No one's going to college.
Just have fun, right?

I've never been the most cheerful person
in a situation ever.

-You've met your matches.
-[Chris] It is a real race to the bottom.

-[Hannah] I see how miserable I am.
-[Dave] You think you're unhappy...

[Hannah] I'm pretending.

-[Chris] "I'm pretending."
-[Natasha] This is gorgeous.

[Dave] So again,
although you didn't wanna hear it,

this is going to be the pot roast
that was gonna be the centerpiece

before we made the pivot,
and I turned this into a beef stew,

and I wanted to give you
another beef course,

the shaking beef,
and I'll follow that up in a second.

Oh, so there's this one
and another shaking one?

-Yeah.
-This is the pot roast.

And this is gonna be...
Basically, Vietnamese beef stew.

-Should eat that with the bread.
-"Should."

You have two both. You got
the Tartine and you got my loaf

-that, okay, I'm happy with.
-Be proud of that loaf.

Well, no, I literally started it at 2:00.

-[Hannah] Is this your loaf?
-It is.

-I recognize it.
-I have some bad memories.

-The man I was talking about...
-I'm not allowed to say his name anymore.

-He actually would slice the bread...
-[Dave] We did our research.

[Chris] Let's bring him out here!
He's backstage.

-Can I dip it in here?
-[Dave] Yes, please.

[Natasha] Or is that improper? Okay.

It's not very regent, but I don't think...

[Natasha] It almost has an Indian flavor.
It's delicious.

-[Hannah] That's a pivot.
-[Dave] Yeah, that is a pivot.

By the way, this bread is...
Where is this from?

That's the one I made.

-This is the one you made?
-Where'd you get it from?

Yeah, I made that.
Suck it, Chad Robertson.

[laughter]

-[Hannah] Nice kick to that.
-Yeah.

[Natasha] You mixed up the breads.

No, I put mine over here, and this one...

[Hannah] Now you've touched them all.

[Natasha] This is so good.

-Also, that boiled chicken you served...
-I'm gonna be honest.

I'm starting to feel overwhelmed.
Like, this is a lot of... meat.

[Dave] It's a lot of meat. I know.

-That's a...
-I know.

You don't have to eat everything.
Don't worry. All of this food gets eaten.

But, um, I wanted to really try
to do beef seven ways.

It was, uh, introduced to me
by a great chef, Tien h*.

But, um, I haven't really had it since.

And I thought
because it was a celebration...

When I think about this menu,
I'm always trying to find

a memory that you guys
would be able to relate to.

I'm trying to sort of recreate that.

-Our memory?
-Not memory but a celebration.

Like a food... Yeah.

-If I wasn't talking so much.
-No.

I don't know why I said "no" then.

Yes.

-You want some?
-Yes, I do!

I should, actually. I've just got bread.
I don't know how stuff works.

-Should someone be talking?
-[Chris] It smells outrageous.

Smells so good.

-[Natasha] It's our job, but...
-[Dave] It's a lot of beef.

[Natasha] Do you like when people,
um, praise you?

[laughter]

I don't... I'm learning,
like most people, I'm assuming.

[Hannah] You're like Teflon?

-I don't take compliments that well.
-Good.

I think, um...

I think high self-esteem is overrated
and it's the rot of the world.

Oh!

-You can do anything...
-Hannah is spouting wisdom today.

The idea that you can do anything you want
is just overwhelming for a start.

-Not that it's impossible.
-[Natasha] Mm-hmm.

[Hannah] That's a sound, isn't it?

[Dave] So I'm friends with this musician.

He's... I'm not gonna name him
'cause he'll be mad.

-[Hannah] Alex.
-Alex.

[laughter]

And he does not like when,
after a show, everyone compliments him.

'Cause he's always thinking about
all the things that went wrong.

I had not heard anyone else
that felt that way.

Does he prefer if someone goes,
"Eh, you weren't very tight tonight?"

I think he'd rather...
This is how screwed up I am.

Does he like any...?
Do you like any interaction?

For people that I know
are telling the truth.

And I think that compliments oftentimes
are thrown around as platitudes

or not necessarily honest.

-They're just being nice.
-[Natasha] Mmm.

And I would rather try to find
something critical to make it better.

Right? So I know I'm not the only one
that feels this way.

I feel like a lot of cooks
would rather get...

Not that I want criticism or...

I know it's honesty
when they say they hate the food

-or it could be better.
-[Natasha] You prefer if we hated it?

No. That's the weird contradiction
of myself.

I want you to like it,
but at the same time, like, I don't know.

And the only way I've ever known
if somebody likes the food...

Hannah's like,
"What is wrong with this guy?"

[laughter]

I know. I know.

-The only way you've ever known...
-Body language.

I'm sure when you are doing comedy,

like, that guttural laughter, you're like,
"Yeah, you're not bullshitting me."

And when someone's eating and it's true
and they're talking to a friend,

I've talked about this many times,
and they're not talking anymore,

and there's silence 'cause they're like,
"What the hell is happening?"

That's the high. I'm an addict.
And that's what I'm always after.

Why do you invite comedians on
if you want silence?

[laughter]

Feed the librarians.

Feed librarians.

[Hannah]
They'll be a great audience for you.

[Dave] You think so? [laughs]

[Natasha] You like to laugh. You prefer...
I prefer to be around comedians.

I mean,
it's hell to not be around a comedian.

[Dave] Well, it's true.

Once you get used
to being around comedians,

it's very hard to be around normal people.

And I am friends
with a bunch of comedians,

but, also, you guys are comfortable
being yourselves on camera.

-Maybe not everybody is.
-[Hannah] I'm not.

-[laughs] You're special.
-Thank you.

This is not comfortable.

-I'm being watched.
-[laughter]

Hannah got here, they're like,
"Here's the camera, here's the camera."

Mmm. But it's fine.

But this is a strange show, right?

It's live, I'm cooking,
and I'm also trying to host.

-[Hannah] Sad. Yep.
-I'm sad.

[laughter]

[Chris] Dave, the Internet has questions.
The Internet is wondering,

if you could cook another meal centered
around an ingredient that is not beef,

what would you want
to center a menu around?

-Um...
-[Hannah] Great question, Internet.

[Dave] I don't know.

I wanted to honestly make
a beef Wellington, but I couldn't do that.

-[Hannah] Why not?
-You don't eat mushrooms.

Did you hear about the beef Wellington
in Australia with mushrooms?

-[Dave] No, what happened?
-A few people died.

-Really?
-Yeah.

-Are you kidding?
-[Chris] Seriously?

Oh, my God.
In Leongatha, that's a town.

You're so deadpan.
I can't tell when you're honest or not.

I'm always honest.

I'm literally Googling if people died
in Australia from beef Wellington.

-[Hannah] Beef Wellington.
-From beef-Wellington mushrooms?

-A lady served some beef Wellington...
-[Chris] Oh, my God, they're not kidding.

-[Hannah] One almost died.
-[Natasha] From mushrooms?

There was something about an air fryer
at the rubbish tip. I don't know.

So you don't like mushrooms
because of that?

No, but it's a good backup, isn't it?

[Chris] Oh, but this was a m*rder.

[laughter]

-It was a m*rder.
-[Hannah] Yeah, it's a m*rder. Yeah.

-Not an accident, this was a m*rder.
-Yeah, I left that out.

[Chris] He wasn't gonna try to m*rder you.

It's a true crime podcast.

Spoiled the ending. But, yeah, yeah.

But she'd done it before, apparently.

-Yes, intentional Wellington m*rder.
-Three people died, I think.

I'm murdering this story, gosh.
And it's meta.

But, okay, it's not beef. Um...

-[Chris] It comes from cows, though.
-[Dave] Yes, it does.

Yeah. Is it the spine?
I've lost interest in that story.

Well, I thought I could make
a beef Wellington from scratch

and then cook the whole thing,
so that's what I wanted to do.

So this meal is different because
some of it's cooked beforehand.

I'm trying to always cook things in
my head where it's done within the hour.

But with some of these cuts of meat,
we were not able to.

-Yeah, let's do this.
-Am I not supposed to be eating this?

No, no, no, go in there.
So this is shaking beef.

I've seen it on menus,
and I didn't really know what it meant.

-[Hannah] I don't want to be a person...
-[Natasha] Am I doing something wrong?

[Hannah] Can I get a fresh plate?

You... I just...

Are you guys okay with it?
Is it too spicy? Is it...?

-I love it.
-[Natasha] It's so good.

I'm just waiting for the... Thank you.

But shaking beef, what makes it shaking?

[Dave sighs]

It's traditionally cooked in the wok
with butter

and the shaking of the beef
is the shaking.

I started off in butter as well.
Actually, that's a lie.

-I forgot to do that.
-[Dave and Chris laugh]

-[Hannah] Oh, no.
-[Chris] What's happening here?

Um, we... I have some doughnuts.

-[Hannah] Thank you.
-[Natasha] I got you.

And I was gonna try to make a play
on Vietnamese coffee and...

Whoa! I love this idea.

-He didn't make it.
-[laughter]

He never makes it.

There's a pattern.

He's pivoted. We don't know what this is.
He's never made it before.

Except before and it was better.

-[laughter]
-[Natasha speaks indistinctly]

Thank you.

[Chris] That's not true.

Your sandwich on the first attempt
was your favorite sandwich attempt.

[Hannah] Then he made it again.

And, David, you should really
take this baguette seriously.

Because it is so good, and I have to say...

Look at him turning his back
on compliments.

He's not listening at all.

It doesn't taste like a baguette,
but whatever it is...

Ah! You just turned a compliment
into a profound insult.

-You should take a bite of this.
-I've taken a bite.

No, you ate the different one.

-[Dave] No, she ate the...
-[Hannah] It's okay. It's live. Thank you.

[Natasha laughs]

Um, well, I'm glad you guys enjoy it.
It has been a lot of beef.

That was the one thing
that I was hoping wouldn't be an issue.

[Hannah] Wrong again.

No. I love it.
I don't want to make you feel bad. Um...

Do you feel like you can't go that...?
When I go to an Asian restaurant, like,

when we go to, um, what's it called? Um...

-I don't know.
-What's the spicy one? The Szechuan.

I always feel like
they make it a little less spicy.

Because we're, like, a table full
of white people. Is that what they do?

You wouldn't be wrong. [laughs]

[Hannah] How does that make you feel?

'Cause I wanna say, "Can I have it spicy,
like how you would make for yourself?"

But I don't.

Well, the older I get,
the less spicy I actually want things.

I just think, for me,
I used to want things burning hot.

And I wanted to be in,
no surprise, extreme pain.

Yeah. But now it's...
A gentle heat is plenty good.

[Hannah] Like, straight out
of the boiling pot.

Well, I want to finish this off
with this simple doughnut.

Powdered sugar, vanilla ice cream,
and some Cometeer coffee.

-Condensed milk.
-[Hannah] Some what?

[Dave] It's just a coffee extract.

So it's more of, like, an espresso,
and, uh...

-[Hannah] This is really good.
-I love this. I love them both.

Equally.

[Dave] If you had to choose,
which one would you have?

-[Hannah] This one.
-It's more Asian feeling.

-[Dave] Really?
-Too much regency in that one.

[laughter]

But my favorite was the tea sandwich.
And the consommé.

Consommé.
Well, thank you guys. Natasha, Hannah.

-[Hannah] Is this it?
-That's it!

We don't get
to taste your dessert on camera?

[Chris] Let's see
if you can taste the dessert.

[Natasha] And I need to know
if your parents are proud of you.

[laughter]

Um, you know, I had
a complicated relationship with my dad.

-[Natasha] Okay.
-I think many people might or do.

-[Natasha] Of course.
-I feel like they never wanted me to cook.

They thought it was going
to be something that would pass.

'Cause I was a horrible student.
They wanted me to be a pro golfer. Um...

-Classic.
-Classic is right.

-I'm just gonna pick your ball.
-What was that?

I was gonna say, "I'm just gonna pick
your ba*ls up." And I self-censored.

[laughing] Did you hear
what she just said?

I'm self-censoring.

Anyway...

[theme music playing]