01x24 - Episode 24

[bunniefuu]

Another Dinner Time Live.

We have two of the funniest people around,

comedians Jo Koy
and Gabriel Iglesias aka Fluffy.

And, uh, this menu is gonna be
a mash-up of...

uh...

-What are we gonna call it again? Oh.
-It's called "menu mash-up."

-Original name.
-Who would've thunk?

Um, Jo is Filipino,

and it's like, a mash-up already
of Chinese, America, Spanish,

a little bit all over the place.

Fluffy, born in San Diego,
grew up throughout California,

and, uh, I'm gonna unnecessarily merge
Filipino and Mexican food together,

and do hopefully something
that's delicious and fun.

Yeah, find some connections
people didn't expect, I think.

Let's have a good service. Let's do this.

[theme music playing]

All right, welcome to another episode
of Dinner Time Live.

I'm your host Dave Chang.
We have Chris Ying.

And I'm looking at two
of the funniest people I know,

and I've been watching you guys
for a long time,

Jo Koy and Gabriel Iglesias aka Fluffy.

And, uh, I'm excited to cook...

-We're calling it a mash-up menu, right?
-[Chris] Yeah.

-Really, it's sort of just a normal menu.
-Mm-hmm.

Uh, I'm trying to weave together
the Southern California things

and Mexican-American things
that you grew up eating.

And the Philippines have
a rich culinary history

that's a mix of what? Chinese...

Spanish, American,
hundreds of indigenous...

-Yeah, we got everything.
-The original fusion.

And, uh, I'm gonna try to make you
some things I've never made before,

even if it was just Filipino,

and, uh, thread the needle
so it makes sense

'cause it's like, uh, one of those
cartoon drawings, portraits of people

where I'm trying to merge the two
of you guys together in one meal.

-I love it.
-Sounds like our management.

-Through food.
-Through food.

[Joy] Yeah, yeah, yeah.

So we'll see if I'm successful or not.
All I hope is that it's super delicious.

And right now...

um...

I have for you...

These are inspired by Mariscos Jalisco.
I don't know if you've been to...

Had their tacos.

This is a version of my interpretation
of their tacos de camaron.

And, uh... But it's got
some Asian elements in there as well.

Uh, and this is a dipping sauce
of vinegar and ginger and soy.

They're a little temperature hot,
but, also, uh,

-I'm cooking them this way as well...
-[Joy] I don't care how hot it is.

The hotter, the better.

-And ask Gabe. Gabe knows.
-[Dave] Really?

-I'll send it back. Yeah.
-If it's not...?

-I don't believe in lukewarm soup.
-It has to be on fire.

Like, I don't understand that.
That's a drink.

-I'm happy you're here.
-Give it to me hot.

I wanna burn my fingertip.
I want my tongue to, like, feel heat.

Don't make it feel
like you just warmed this sh*t up.

Or put it in the air fryer.

Everyone looks at me like a crazy person.
Earning the right to eat something tasty.

I know the food's good
when the cook goes like this. "Ah, f*ck."

Give me what he just got.
Give me that blister.

I'm being serious too. He knows.

When the soup comes to the table
and I don't have to blow on it,

I can't eat this.

-[Gabe] I've seen him send food back.
-I just want it hot.

-Make it hot.
-I'm sorry I'm interrupting you,

but I just want
to make this clear to everyone.

Like, I appreciate
the chef making the food.

Right? Maybe it sat
under the lamp a little too long.

I'm not offended.

I don't want the chef to be mad at me.
You can stick it in the microwave.

I'm serious. I'm not offending the chef.

I just want the sh*t hot.

Listen, I have no problem if, today,

when I make your food
and it's not hot enough,

no offense if you you're like,
"Put it in the microwave."

[Joy] Good. This is hot. This is hot.

[Chris] I think, Chang, you can show him
the true meaning of "hot."

Well, you know, again,
I am in the same camp.

I like to eat things...

I like to almost...

-Burning my mouth is okay, right?
-[Joy] Yeah.

'Cause I feel like I'm...

-My mouth is burning right now.
-[laughter]

I'm the kind of guy that blows
on my food while it's in my mouth.

And that's when I'm blowing, feels like
a heater's coming out of my mouth.

This is a first.

Usually, when I'm making food for guests,

I have to warn them it's hot,

but I have to taste it
while it's ripping hot

-because I gotta know if it's good.
-[Gabe] I still appreciate the warning.

I already know
that someone here is part X-Men.

-Like, seriously... These are hot.
-[Dave] Yeah.

-[Gabe] These are hot.
-Yeah, they're amazing.

[Chris] Jo, can you demonstrate
blowing on it while it's in your mouth?

No, you just go like...
Well, now this is kind of cooled down.

This is what I do right here,
and I'm not even joking.

-Go ahead.
-[muffled] I go like this.

[Chris] Yeah, that's the move.
That's the move!

-That's the move. Exactly.
-[Joy] All right.

I love it, man.
That's how you're supposed to eat.

[Chris] So you were gonna explain

why you're starting
this fusion menu with this.

Because when I have...

If you haven't been to Mariscos Jalisco,
you should have the real thing.

But when I tasted it the first time,

it reminded me of, like,
a Cantonese dim sum, right?

A shrimp farce.

So this has minced shrimp, uh,
some potato starch, some cilantro,

a couple other things,

and, you know, I wanted to do something
that was, again, a merger of you guys.

And if I just served it like this,

and if I had square or rectangle wrappers,

I could have made it
maybe like a lumpia, right?

So this is my first dish for you guys.

-Thank you.
-So far, so good. I like the combo.

-You don't have to eat all of these.
-Well, I don't wanna offend you.

[laughter]

So let's just see how hot this is.

Don't show off. You see that?

As if all his fingertips
are made out of callus.

He just grabbed it, like you're
a Cirque du Soleil character.

-"Try this."
-It's hot.

-[Dave] This is my mutant powers.
-It is.

-[Chris] It's hot as hell, though.
-Yeah, you can see it.

Look at that. See that?

See the oil bubbling?

And then look
at my f*cking fingertips. See that?

This a*s went like this:

"Try it."

-"Try it. Try it now."
-I can't let Jo show me up.

-Um, the second course...
-[Joy] Can I ask you a question?

-Oui, chef.
-[Joy] Okay.

I always wanted to ask this.

Is oil and salt considered
to be a spice as well?

I mean, spice as in,
is it a flavor for you?

When you're cooking,
you're like, "This oil right here."

-"This salt."
-Hundred percent.

-Really?
-Yes.

Okay, so that ends an argument

with everybody
I've had this argument with.

-[Dave] But you agree?
-Oh, I f*cking say it all the time.

Oil is a spice.

-Fat is flavor, number one. Oil is a fat.
-Yes!

[Gabe] Can you say that again?

[laughter]

-Go ahead.
-Fat is flavor.

-And you taste good.
-Yeah!

-And you taste... [munching] good!
-Get some good stuff here.

[Dave] It really is.

And it's a great vehicle
for different things, and oil is fat,

and there's different kinds of oil, right?

And, uh, peanut oil tastes different.

We're cooking
with some grapeseed oil today, olive oil.

-You can go on.
-[Joy] Thank you.

Anybody that says fat or oil
doesn't have flavor, they're dumb.

Yeah, but can you also
confirm salt for me, please?

This will end a debate.

So let me give you the logic on this. Uh...

Most people that are adults understand
beers and wines and beverages

taste different around the world
because of the locale and terroir.

-Same thing happens with salts, right?
-[Joy] Yeah.

You have different mineral compositions
around the world,

so salt will taste different
wherever you are.

So to say that salt doesn't have...

Or is, like, the same flavor
around the world, they're wrong as well.

We don't...

This guy...

Is this my camera?

-I'm so happy that you guys are like...
-f*ck you. I'm right.

-Who are you speaking to?
-They know who they are.

[Dave] Name one person. Name one person.

-If I do, then they get camera time.
-[laughter]

And you got to earn this spot.

Took me 35 years to say "f*ck you" live.

No, but it is a debate.
I'm pretty sure you've had it.

-No or yes?
-[Dave] Uh...

-Not really?
-Not really.

No one's ever asked you
if salt was a spice?

I'm the first one to ever say this?

I don't know if it's a spice, but it has
different properties and flavors.

-Yeah.
-Okay.

You big on Himalayan rock salt?

Himalayan rock salt is nice.
It definitely looks pretty.

It does look pretty.

But I mean, you know, for me,
I like the flaky...

-I don't like the iodized.
-[Dave] No, no, that's garbage.

I don't like to say garbage,
but I don't wanna taste that.

Kosher salt, clearly,
there's different kinds of kosher salt.

But, uh, Maldon is something
that people use a lot.

There's all kinds of salt. We...

We're gonna ruin everyone's day
if we just talked about salt all day.

Can I just draw attention
to one of the most Filipino things

I've ever seen happen,
Jo just took it upon himself

to make himself
a little vinegar dipping sauce.

-Just went for it.
-Yeah, vinegar and soy sauce, classic.

Can you explain why vinegar's
so important in Filipino culture?

I think vinegar is very important
because, uh, one,

it keeps the meats longer
when you're broke, you know what I mean?

If you're in a broke country, uh,

you do what's best
with what you guys have, right?

So I think vinegar is something
that they use

to, like, also keep the meat longer.

But I think it's just the best flavor.

Like, adobo is amazing to me.

And, uh, bistek is amazing to me.

But you can go to any culture,
whenever you see someone that's...

um...

I don't wanna...
You know, like, kind of oppressed,

they have to do what's best
with what they got, you know?

You go to Hawaii.
"Why are you eating SPAM?"

Let's go back in history, we'll see why.

You're a SPAM fan, right?

-Huge fan.
-Don't understand if people don't like it.

You're in and out of my life
if you don't like it.

[Joy] SPAM's amazing.

The reason why is
because they read the package.

-Um, that's basically...
-[laughter]

You're robbing yourself
of a great opportunity

to enjoy some flavor,
something that's... I grew up on it.

Some are not about it.
It's next-level baloney.

I get it. I understand.
But it's salty, it's savory.

You can enjoy it with anything.

I like, uh, SPAM with fried rice.
That's my favorite.

-Yeah. You know what?
-SPAM fried rice.

This generation...
I'm gonna speak to this generation now.

You have the luxury of the SPAM
with the Coke can thing.

When we were kids, we fight for the key.

Yeah.

They gave you a makeshift key, roll it,
and if you misrolled it,

you were basically
not eating any more SPAM.

You were digging it.

Yeah, you were getting... Yeah.

-The truest thing that's ever been said.
-Yeah.

They have a bone to pick
with somebody at home.

But, Dave, what is happening?
You were starting the second course.

I feel so nervous.

Whenever I make Filipino-inspired food
for people from the Philippines,

-I'm really nervous.
-[Joy] Why?

-I've never made this before.
-We have the most delicious food.

-Yeah.
-We do.

I know, and I wanna do it right.

And this is a mixture
of one of my favorite Mexican soups,

which is pollo al caldo, but we're keeping
everything seafood-oriented today.

And this is, uh, sinigang,
my version of it, which is a...

I don't know the Filipino word
for the seafood version,

-but we're gonna have it with...
-[Joy] Seafood, they got two kinds.

They got, uh, sinigang na bangus,

and then they also have hipon,
which means shrimp.

-So that's what I always have.
-[Dave] We're making some shrimp.

I'm gonna put some scallops in there.

Uh, this has some daikon,
eggplant, taro, okra.

Corn and carrots and things
that are not normally in there

-because that's a...
-Mm-hmm. None of that's in there.

-No.
-Yeah, none of that.

-Do whatever you want.
-That's the thing,

is like I think
the flavor of this to me is, uh...

I've learned that there's other kinds
of acidity in sinigang.

Sometimes it's calamansi,
most part, it's tamarind.

-[Joy] Yes.
-Um...

I was thinking,
"Okay, you know what else is tamarind?"

There's tamarind in Mexican food,
in chamoy when you get a michelada.

So I took
our good friend Bricia Lopez' chamoy

and I made a sinigang paste with that.

So we're merging some cultures here
and we learned that it's not crazy, right?

[Chris] This is wild.

So chamoy or tamarind in Mexican food
actually arrived in Mexico

on the Manila galleons
via the Philippines.

So chamoy is in Mexico, and then,
in the Philippines, it's tsampoy.

-[Joy] Yeah, tsampoy.
-Yeah.

-[Chris] It's all Chinese to start with.
-Yes, it's true.

And then it goes to Hawaii and you see it
inspired there with Li hing mui.

[Chris] The little sour powder.

It's cool when you see food actually
tell the story of someone's past

and, like, how closely connected
we are through food.

-And he threw it all in one f*cking pot.
-[laughter]

I did.

He just took f*cking 300 years
of struggle and poverty and oppression

-and stuck it in a pot.
-[Dave] I did.

[Joy] Awesome.

-[Chris] A struggle pot.
-He added salt.

And he added his favorite seasoning, salt.

Where are you taking that? Hey, hey.

So here what I did too is,
I added some dried shrimp.

-[Joy] Yes.
-Uh, I...

The shrimp that's gonna go in here,
I roasted the shells and I pulverized that

and I added it to the paste as well,
so, um...

My concern is, I don't know
how acidic I should make it for you.

'Cause every time I think
I should make it highly acidic,

it's never enough
for somebody from the Philippines.

[Joy] I'm speaking generally,
I'm not saying all Filipinos.

But in my family,
we love to say maasim, maasim.

Which just means, "Sour, sour."

-So really sour?
-We love it sour.

So it's like extra tamarind,
put some calamansi in there.

My son's mommy likes to add lemon now.
So it's just like...

-Never seen vinegar in it. Yeah.
-[laughter]

-[Dave] It was there.
-[Chris] You're like, "Why is he nervous?"

-You asked me one question.
-I know.

-Just put it everything.
-I just changed the whole thing.

"I made you a peanut butter
and jelly sandwich." "Where's my vinegar?"

[Dave] I should have put lime in there.
I have lime.

No, this looks good. It's gonna be good.
Your food is amazing, so...

So Dave is saying he's nervous
to serve Filipino food, sinigang,

to an expert and now we see why.

What dish would raise your eyebrows
if Dave was serving it to you?

You'd be like, "Are you gonna try
to serve that to me?"

Sinigang is the... That's the staple.

That's our signature.
That's what every mom makes, so...

[Chris] This is not helping. [laughs]

-[Joy] So...
-[Dave] Going against the flow.

-You f*cked up this time.
-[Dave] I really did.

It... Everyone told me,
"Do not make this dish."

You were giving me sh*t for SPAM.
Look at that.

[Joy] No. Actually,
it looks really good from here.

-It really does.
-I hope that it's good enough.

-It tastes pretty f*cking good.
-It's... Yeah.

Say that again and louder.

-Tastes pretty f*cking good.
-[Joy] That's what I'm talking about.

I'm trying to curse less on this show.

-Don't! It's live.
-I know.

-I know.
-Be real, man.

You already stuck
f*cking peanut butter in there.

[laughter]

He's like,
"I made a homemade peanut butter.

Hope you like it, Jo Koy."

-[Dave] Did you ever work in...? It is.
-I bet that's amazing.

-Is that like bagoóng? Shrimp paste.
-I don't know that it is.

It tastes like shrimp paste.

Is that what it is, though?

Mmm. There's dried shrimp in there.

-Yeah.
-Yeah.

-[Joy] Let me get some.
-[Chris] Gabe, what is the dish...?

What is the dish that you would be like,
"Dave, you're gonna serve this to me?"

Um... I don't know yet.
So far I'm impressed with his creativity.

That is a magical bowl of wonder
right there.

I have no idea what's in it,
but I'm gonna enjoy it.

[Joy] Mm-hmm.

[Chris] 'Cause there was a moment
when we did a pre-interview with you

that intimidated us about cooking for you.

Dave, I don't know if you remember.
We were saying...

We ask ahead of time
what their spice tolerance is.

On a scale of one to ten,
how much heat can you take?

And you said...

-[Dave] Very specific answer.
-...Mexican, eight or nine.

Thai, seven.

-Which Dave and I were like, "Whoa."
-Thai, seven? Thai...?

What? That's like,
"Let me dance on the devil's d*ck."

Thai, seven? That is beyond hot.

Every culture has their different levels.

For example, Indian cuisine, you know,
they say, "How hot do you want it?"

I'm like... That's why I tell them,
"I want a Mexican, seven or eight."

Uh... You know, or...

I'm sorry, a Mexican, eight or nine,
or an Indian, six.

-Oh, yeah. Yeah, that's hot.
-Indian six is still on fire.

I do an Indian two.

And I'm not even joking.
Indian spice to me is just...

-I can't. It is.
-Next level.

Korean spice, I can do a Korean 40.

[laughter]

I don't know what that is.
Spicy ketchup? Like...

Jo. Jo, I take offense to this now.

-Are you Korean?
-f*ck, yeah.

-I'm so sorry.
-Although they'd rather me not be Korean.

I grew up with all Koreans.
All my best friends were Korean.

One of my best friends' mom
owned a restaurant.

And we're talking like '81, '82, '83.

This is before anyone had access
to Costco.

So when I would go into their house,
you would see these giant bins

of everything from Costco.

I just like, "What is this?"
Then I open the fridge...

This is before they had, uh,
kimchi refrigerators.

And all you new generation,
you got kimchi refrigerators?

Back in the day,
they would take like two shelves out

and stick a kimchi pot in the fridge.

And what happens is everything that
was delicious also tastes like kimchi.

-[Dave] Ice.
-Ice.

-[Joy] Can I say it?
-Yes.

So they would buy
a 50-pack of Fudgesicles.

-Remember?
-[Dave] Of course.

You were like,
"Oh, my God, can I get a Fudgesicle?"

And you eat the Fudgesicle...
And we're eating the Fudgesicle.

I'm like, "This tastes like kimchi."
And then I, swear to God...

Can I get this camera?

My best friend would go,
"Wait till you suck the middle."

[laughter]

When you got to the middle, it was fudge.

But you had to get through a layer
of frozen kimchi to get to it.

You're stoking all this nostalgia for me.
Because this is how I grew up.

That's how I grew up.
Jjamppong. Jjajangmyeon.

-My God. Who knew?
-Yeah. Jjajangmyeon.

That was my... Jjamppong was my favorite.

-[Dave] Jjamppong?
-You got to go to a Chinese restaurant

that's owned by Koreans
that make jjamppong.

You don't know
that it's not even on the menu.

You got to look at the owner
and go like this, "Jjamppong."

And then they go, "Jjamppong."
And then they make it.

And that's a true story.
That's the generation from the '80s.

Korean people watching this are like,
"We had no idea that Jo was one of us."

Yes. Okay, I know I'm walking
on everybody right now.

I wanna clear one thing up.

I do a bit on my special in Hawaii
where I talk about Korean, uh, accent.

And that accent is actually
my best friend's, uh, dad.

He hated it when I stayed there.

'Cause they would keep the restaurant
open from 9 a.m. till 2 in the morning.

And the last thing they wanted was,
like, kids at the house.

He would literally curse me in Korean.

-So that...
-[Chris laughs]

That's where that accent came from.

-So you have a hall pass.
-I do have a hall pass, man.

-Did you grow up eating Korean food?
-[Joy] All day. Oh.

[Gabe] Uh, no, I didn't start
experiencing Korean food

until I was older and I could,
you know, afford, uh...

-Basically, afford it.
-[Joy] Afford a Korean restaurant.

He can buy the whole restaurant now.

That's the truth.

-What was the word, chamoy?
-No. Uh...

-Tsampoy is, uh, the little...
-Tsampoy.

What is it?
The Chinese have it too, right?

[Chris] Like preserved, salted,
dried plums and fruit.

Yeah.

-I don't know. I've never had that.
-Really?

[Gabe] Ooh.

[Joy] This is gonna be amazing.

[Chris] Gabe, has Jo taken you
for Filipino food?

[Gabe] No. Uh, you know what?
We've gone out to eat many times.

-Putting this out there.
-Yeah, yeah, yeah.

-We go to dinner all the time.
-Yeah, yeah, yeah.

-Yeah, it's so true.
-He loves Mexican.

Yeah.

I don't think...
Can I just brag about Fluffy?

He goes to restaurants and they have
like a locker with his name on it.

-[Chris] That's right.
-It's like, "Oh, Fluffy, welcome."

That's like next-level fat.
Like, you got your own locker.

He's got Tapatío with his face on it.
Have you seen it?

-We tried to get some.
-Ah!

But all we had were
some packets of Tapatío.

[Gabe] These are the greatest thing.
They're on the go. I love Tapatío.

They, uh...

[Chris] But Fluffy has
a dish named after him.

You have actual dishes
at restaurants named for you.

[Gabe] That's when you know
you've gone too much.

[laughter]

-"He's here all the time."
-How'd I do?

-Seriously, am I part of the tribe now?
-[Joy] Wow.

Did I make it?

Bro, round of applause. No, give me a hug.

That's amazing.

-I'm not joking. This is beautiful.
-Good. I'm so relieved.

I want to do it right.

And just 'cause I'm mixing
some things together...

If you do it right,
you can be very respectful.

[Joy] You picked some great stuff.
Like, of course, the fish is beautiful.

The okra, that's my mom's favorite.

-This is daikon, right?
-It is daikon.

This is seriously Asian menudo.
I see scallops, I see corn.

-[Dave] It's almost like jjamppong too.
-[Joy] It is like jjamppong, yeah.

Find noodles in there.

If you get really drunk,
just go get jjamppong the next day.

-It's healing.
-Looks like it'd cure a hangover.

[Dave] How does Jo know
all the secrets of Korean food?

[Joy] Oh, man, I grew up Korean, man.

[Dave] No idea.

[Joy] You talk about
Filipinos doing karaoke.

Wait till you get
a Korean family in your life.

-[Chris] Nobody tops...
-That's the truth.

-Filipinos like karaoke.
-He triggered a part of the room.

Koreans really love karaoke.

-Would you want it more acidic?
-Uh...

No, this is beautiful. This is perfect.

This is crazy that you added vinegar too.
That's like...

That's a trip because we don't
put vinegar in sinigang.

We just don't. But this is perfect.

The reason why I do
these things is because...

You know, it's acid. That's all it is.

You can add different notes.

Just like salt has different properties,
acid has different properties and flavors.

There's enough kinds of acidity in there

where I felt confident
that I just need to elevate a bit.

That's why the rice wine vinegar
was gonna work.

What's crazy is,
I saw you add the shrimp paste

and you just used your eyes.

And that's a scary move.

Because if you put too much,
it'll k*ll it.

[Dave] I was so nervous.
I was trying to look cool.

-[Joy] Yeah, okay.
-[laughter]

It's crazy how you were accurate
with how much you put in.

Another thing that we use is patis,
which is a fish sauce.

This is the dipping sauce.

-[Joy] You put some here?
-Fish sauce with chili.

[Joy] Where'd that come from?
I didn't see anyone put that there.

-I magically put it in.
-You did? What the...?

So is this patis?

I don't know what that is,
but I was told you need...

by our good, uh, friend Noel,
who's Filipino,

that you need a vinegary,
chili fish sauce, dipping sauce.

-[Joy] That's it, right there.
-[Dave] I never even had one.

[Gabe] That's why I have Tapatío,
'cause that's part of my...

I had mine. I want some more.

This is almost like
an Asian gumbo with the rice.

Yes. We were talking about that
the other day.

[Chris] Did you go Tapatío in there?
Did you Tapatío...?

-How's that going?
-[Gabe grunts]

-[Joy] That's so dope.
-[Gabe] Mexican eight.

-I'm telling you.
-[Chris] It's a Mexican eight.

Hey, this is amazing.

This is, like, really, really...
This is phenomenal.

-[Dave] Wow.
-I'm not even joking.

I mean, you know this soup really well.

This is what every kid grows up on
right here.

If you got a Filipino mom,
this is a staple right here.

[Dave] All right, I am honored.

[Chris] Uh, what's next, Mr. Chang?

[Joy] Oh, the very, uh, traditional
Mexican-Filipino dish, french fries.

-So...
-I feel like that's the bridge.

-That's like the glue right there.
-Yeah, yeah. Yes, yes.

Fluffy was born in San Diego,
and my brother used to live in San Diego.

I was perplexed because one
of the most delicious things

I ever had in San Diego
was carne asada fries.

I grew up in Northern Virginia.
You just don't eat stuff like that.

How are you putting
these two things together?

Then it dawned on me, like, anything
on french fries will be delicious.

So in the spirit of us sort of merging

the two of your cultures together,
the fusion,

I thought, why don't we take
some of the elements from China,

Cantonese food. I made XO sauce.
This has no pork in it.

And I was gonna make XO fries.

And then instead of putting carne asada
or any other meat,

I was going to fry some seafood

inspired by one
of my favorite restaurants in Markham,

outside of Toronto.

Never remember the name right.
Lobster Fishman Clubhouse restaurant.

I... Lobster Fishman Clubhouse.
You got it. First try.

-Nice.
-I did it.

I always add another,
like, letter in there.

-[Chris] We got it wrong.
-I f*cked it up.

-[Chris] Fishman Lobster Clubhouse.
-[laughter]

And they have this lobster
or king crab tower.

So I merged this together.

This is inspired by the two of you.
I have some king crab, some lobster.

Uh, we'll deep-fry, and we'll sauté it.

Then we'll put it all on french fries.

[Gabe] This will be a first for me.
I've had a lot of things with fries,

but never, like, seafood on top of it.

-[Dave] You definitely...
-Been to Canada, had some poutine.

I had the carne asada fries,
chili cheese fries.

I would be surprised
if you had a dish like this before.

-Fries with seafood on it.
-[Joy] This is so good.

-[Gabe] That's my first.
-[Joy] I'm not even joking.

Put this on the menu, man.

-I'm so honored.
-[Chris chuckles]

-[Joy] Isn't it good, Gabe?
-[Gabe] It's delicious.

[Chris] Have you guys had XO sauce before,
what Dave's talking about?

[Joy] Uh, I don't eat XO sauce.

That's a... Yeah, I never order it.
I don't know why.

-I just go to my favorites.
-[Chris] Mm-hmm.

You know what I mean? I don't know.

Well, this is...

XO sauce, to me...

You wanna tell the story
of XO sauce, Chris?

Once upon a time,
in a little city called Hong Kong...

Uh, no, it's a sauce that has
not been around that long.

-It was invented, I think, in the '80s.
-[Joy] Mm-hmm.

It's called XO,
even though it has no cognac in it.

It's called that because cognac has
that designation, XO, extra old,

meaning it's super fancy and luxe
and, uh, for discerning diners.

So they just called this sauce XO sauce.
It's super expensive ingredients.

It's all dried scallops,
dried shrimp, chilies,

and all of these, uh,
aromatics and chili oil.

That's what Dave's got in front of him.

You like to make yours
in a mortar and pestle.

I just did that 'cause I was lazy, really.

[Chris] He's motivated by either
being lazy or trying to be cool.

I was being lazy.

I thought it looked good too, but...

[Gabe] Where would you go to find
something like this around L.A.?

-Man... Nowhere.
-I feel like this is very custom.

-No, you won't find sinigang like this.
-Want some more broth?

Yeah, how'd you know? I'm a broth guy.

I'm a soup guy too. I think you can tell
a lot about a restaurant by their soup.

'Cause if this was Willy Wonka,
you got the golden ticket.

-This is amazing.
-See how big that bowl is?

-Yeah.
-Yeah.

Keep going, bro.

-[Joy] This is amazing.
-You want some more?

[Gabe] I'm almost at the bottom.
I will take more broth, please.

All right.

[Joy] What kind of fish did you use?
Is that salmon?

-Branzino.
-[Joy] Wow!

-Branzino's good.
-I didn't even wear a suit for branzino.

Pulled out all the stops for you guys.

-Hold still, let me rip off this Band-Aid.
-No!

It was already hanging off, dude.

Yum! Mmm! This meal's so good.
They're sh**ting the back of your head,

and then you can see
the Band-Aid flailing in the wind.

Like a busted sail
on a freaking little sailboat.

[Dave] Jo, you want to explain?

[Chris] You know what is
a true sign of friendship?

Yeah, yeah, yeah.

He has no problem showing
your bloodied Band-Aid or holding it.

-[Joy] I love you so much.
-He is both willing to touch it...

-Ah!
-It's stuck to me!

[laughter]

-Branzino.
-That's the branzino right there.

-Can I put it in the shrimp tail bowl?
-Throw it in there.

-Throw it in. There you go.
-[Dave] Thank God we're not a restaurant.

The Health Department would be here
in two seconds.

First show with a bloody Band-Aid
featured so prominently.

-[Gabe] Yeah, no.
-I was trying to shave my head.

Just give me some salt.
I'll rub that in there.

Yeah, I peeled my head
today in the shower.

That's what happened.
Whole layer of skin inside the blades.

It was disgusting. That's what happened.

[Chris] You're saying
you're usually very good at it.

Yeah, I'm a pro.

When I was a kid, the most blades
they had on a razor was two.

Now there's five.

They want you to shave
the inside of your scalp now.

-They just came and sanitized me.
-How many f*cking blades?

They just sanitized me
for touching your Band-Aid.

-Oh, did they?
-She came over. She's like...

-[Dave] Thanks, Mandy.
-Don't touch that.

[laughter]

So far.

He's like, "Gabe, and for Mexicans,
I made fries."

[laughter]

"All right, Jo, back to the acidity
in the Philippines."

"I hear you're from San Diego, Gabe.
Here's some french fries."

"Do you want some catsup with a C?"

Excuse me, he is making a lobster mountain
with these french fries.

It is not just a french-fry dish.

I will say this about San Diego.

That's the first time I had a burrito
with french fries in it.

-That comes from San Diego. Right?
-That comes from weed, dude.

Okay, all right.

We'll be right back after these messages.
Is there any commercials?

I could have sworn San Diego was
the first one to have that burrito.

I think that's pretty much anywhere.

-Oh, sh*t. I'm sorry, Gabe.
-It's all good, dude.

No, I think that is actually
a San Diego-style burrito, right?

[Joy] It is. I could have sworn.

California burrito hails
from San Diego, yes.

[Joy] Thank you.

[Chris] Incredible french-fry
innovation center, San Diego.

Incredible.

[Dave] The food knowledge
from the two of you guys,

I'm now saying as a duo, I think
you guys just cracked number one.

-[Joy] Really?
-Yeah.

[Dave] Between the two of you,
collectively,

I don't think there's been a duo
that knows more about food.

-We travel and eat a lot.
-Yeah.

We've had a lot of people
that travel and eat a lot.

I'm not trying to blow smoke up your a*s.

-If I have a Band-Aid, Gabe will pull it.
-Yes.

-[laughter]
-That's how close we are.

[Dave] Well, though, I, uh... We had,

I don't know, like two 4-and-a-half-
to five-pound lobsters.

Collectively, that's like...

People are gonna get mad at
how potentially old these lobsters were,

but they're delicious. Uh...

If this was not a live show,
I would have cooked everything live,

uh, but in terms of the time frame,
I needed to shave off time,

so I parboiled the lobsters.

It's important if you're gonna do that,
to take the tails, the knuckles,

-and the claws off separately.
-[Joy] Yeah.

And, uh, I cooked that
for maybe two, three minutes,

so I could pull the meat out.

Then I'm gonna sauté it in here
with some XO sauce,

and then I'm going to fry the rest,
with the king crab with the shell.

Some of the shell is still on there.
It'll give it integrity structurally.

And I like it that way.

I don't know if you've had
deep-fried seafood this way.

-[Gabe] Yes, I love it.
-But there's something about the oils

that when you eat it like it's barbecue,
it's just tremendous.

-[Joy] Wanna tell them?
-Uh, yeah.

We go to a restaurant,
and this is what he always does.

I order a lobster tail
and I ask him to tempura it.

I said, "I want this lobster tail
to come out like fish and chips."

And they look at me crazy.

Then it comes to the table,
everybody's like, "What's that?"

I'm like, "Heaven is what that is."
It's not on the menu.

[Joy] I gave him the same look,
then was like, "Can I dip that?"

That's the restaurant
with my name on the locker.

Yeah, yeah, yeah.

-[Dave] Well...
-It's a great idea, by the way.

[Dave] Now I'm nervous.

[Gabe] A tempura lobster tail,
it's amazing.

[Dave] Now you have expectations.
I have to overdeliver now.

[Gabe] I've been in relationships.
I have no expectations.

[laughter]

Bro, I am not joking. This is the best.

-Wow! I'm so happy.
-You know what it is too?

-Nah, never mind.
-Please continue.

-I love these compliments. [laughs]
-I love... I love... I love...

I love Filipino food.
I grew up with Filipino food.

I was raised by my mom,
you know, single mom,

and she made what she had.
You know what I mean?

And it's when you have kids

and you gotta make
the most for a lot of kids,

and these things, you can make a lot of.
You know what I mean?

So sinigang was that thing
that sat on the stove for days.

They didn't put it in the fridge.
It just kept sitting on the stove.

They were like, "Just heat it up.
It'll k*ll whatever's inside."

I'm happy
that your family did the same thing.

My grandmother and my mother would
never put any soup or stew in the fridge.

-Ever.
-[Joy] Ever.

They'd bring it back to a boil
and be like, "It's all good."

-[Joy] Whatever was in there is dead.
-Keep it going.

My mom said that all the time.
"It's dead. Heat it up. It's good."

So my mom, uh...

I'm telling you, man,
this is like gourmet here.

-This is... I can't stop eating it.
-[Gabe] Mm-hmm.

Seriously.

Do you put the...?
How you made it up online?

[Dave] Yeah, yeah.

I will say that I did put
a little bit of a cheat code in there

'cause I was afraid of not being able
to get the acidity to the level, right?

You were a bit perplexed to the vinegar,

but there's something else I put,
if you wanna taste.

Just put a bit on your tongue.
A little bit.

Careful.

-[Dave] That is pure Colombian...
-I saw this on Narcos.

That's cocaine.

[laughter]

I know cocaine when I...

-Can I party too?
-So I'm not really liking this stew soup.

-May I?
-Yeah!

I wanna clean this kitchen
when we're done.

-You gotta do it right.
-Yeah, yeah, yeah.

No, it's good. What is that?

-It's pure, uncut citric acid.
-Cocaine!

-No, no, pure, uncut... I'm sorry.
-[Dave] Citric acid.

-Like salt and lime.
-It's what you get... Exactly.

It's what you get
on a sour gummy or something.

It's like a Mexican candy
where you have the little lemons.

[Joy] So this is your secret.

[Chris] That's... Citric acid is
in those sinigang packets you can buy.

[indistinct chatter]

-[Dave] The reason I did that is...
-I'm dead.

The reason I did that is...
I didn't wanna use the packet.

-Nothing wrong with using a packet.
-[Joy] No.

But I was like, "Huh.
If everybody, it seems,

-when I asked, they just used a packet."
-Wow. Bro.

I was like,
"Where are they getting the acidity from?"

And on the packet, citric acid,
I was like, "I'll use that."

-You are... I'll throw this at you.
-[Chris laughs]

You're a genius.

-So that's what it is?
-Yeah.

-There's lime juice in there too.
-Oh, my God.

My... My mind is blown
because all I know is that packet.

So it's funny is, like, if you just heard
and you're watching,

and you're like,
"Well, that's not authentic."

But people are actually
using citric acid all the time.

-[Joy] Yeah.
-[Chris] You guys, this is...

-I'm gonna put this here.
-[Chris] I thought the Band-Aid was only

the beginning of your closeness.
This is remarkable.

Fluffy just traded you a corn
for a shrimp.

-Yeah.
-[Chris] This is friendship.

He used a tong and I used my fingers.

[laughter]

[Dave] So I made,
basically, a beer batter.

So this is basically
a tempura batter. Almost.

I leavened it a bit.

What I mean, I put some baking powder
and baking soda in,

so it'll puff up a bit.
So it's not tempura.

And, uh, I use beer.

And the reason you would use
a beer batter isn't because it's beer.

It's because it's effervescent, right?
It's carbonation.

And when you have carbonation,
it helps make it crispy.

What you're trying to do
with those bubbles is to

get rid of the water
as quickly as possible.

And that's what makes it crispy.

-Who are you?
-[laughter]

Who the f*ck is this?

-Are you David Chang or David Blaine?
-Nice.

Who is this guy?

-[Chris] This is ChangGPT.
-Yeah, he is.

Okay, so, what is the inspiration here
other than lobster meat?

Literally lobster.

That doesn't feel Filipino
or Mexican right there.

Lobster mountain.

I mean, that was it.

It was literally, you know,
doing some homework on Fluffy.

It's like, "Oh, San Diego,
how do I...? How do I...

do something that's an homage

to a town that has, like,
the best weather in the world,

but maybe people may not realize
some of the culinary things there.

So, clearly, french fries.

But, uh, I wanted to...

When thinking about the french fries,
I don't know how or why,

maybe too much pot,
I went straight to Markham

-and that's how the lobster mountain came.
-[Joy] Yeah.

-Thank you.
-Okay.

That's amazing, man.

-What is that? What are you putting in?
-[Dave] XO sauce. You should try it.

-You know what? Okay.
-Okay.

Yeah, yeah, do it.

What, dip in or just...?

[Dave] Listen, we're all friends here.
We can double dip, triple dip.

I was gonna say, I saw you scratch
your ear and then touch the salt.

[laughter]

You know what? f*ck you
and your sauce. I'll dip it in there.

-[Chris] Ear-scratching, bloody Band-A*DS.
-Yeah, I saw him go like this:

-"You know, try that."
-[laughter]

Once you took the bloody Band-Aid
off the back of your head,

I was like, "It's all good."

[muffled]

-That's amazing. You've gotta try this.
-Not now.

[laughter]

Yeah, I'll put it on the side.
On the bowl, with the rice?

-[Gabe] Put it on my rice.
-Okay.

There, try that. It's f*cking amazing.

I gotta stop cursing. I'm sorry.

-But when things are good, you gotta...
-[Dave] Let me ask you a question.

You have an adult son, for the most part,

did you curse when he was growing up?

-Who? When I...?
-You. In front of your kids?

Did I curse in front of my kids? Always.
And my son curses in front of me.

That's really good. That's really good.

That's one of the best things.
XO won, right?

XO, it's honestly one
of the greatest culinary contributions

that any culture has done to food,
is XO sauce.

-Really?
-It's so good.

Where does the sweetness come from?

Sugar.

[laughter]

Really?

-g*dd*mn it.
-[Dave] Want some more rice?

While he's reflecting,
can I have more rice?

[Dave] You guys are amazing.

[Chris] These guys might be on the top
of the heap for eaters of this show.

-This is wild.
-[Joy] Amazing. You're making good food.

You probably made sh*t for
the other people, which I doubt highly.

They just don't have
a nice tongue or a palate.

-[Chris] Dave, you have, uh...
-We appreciate flavors.

You do have another choose-
your-own-adventure menu tomorrow.

[Dave] Oh, right.

Maybe holding on
to some of that XO would be...

-[Joy] Oh, I already contaminated it.
-Yeah.

[Chris] Tomorrow's guests eat
your leftovers.

-There's no other way.
-[Joy] Really?

What day is it today?
Whose are we eating from yesterday?

[laughter]

That's all there is.

Google.

This is amazing. Thank you so much.

[Dave] Thank you, guys.

[Joy] I purposely didn't eat today
for this.

Honestly, this dish doesn't even
have to exist.

I could just serve you
XO sauce over rice or this.

-[Joy] Yeah.
-But, you know, I was trying...

-Can you get me more?
-That's a great idea, XO sauce over rice.

That's what I'm doing. Look.

-[Chris] They're hosting their own show.
-Can I get more juice?

[Dave] I... I don't even know
how to feel right now

because this is the first time
we're gonna run out of rice.

[Chris] That is a proud moment.

That is... Nobody's ever ate
this hard here.

-That's some Hall of Fame...
-Are you serious?

How can you even be surprised?
You got a Mexican and a Filipino.

-"I ran out of rice." Duh.
-[laughter]

This has never happened.

I was looking in there and were like,
"We got to 86 rice, 86 rice."

I'd much rather you say,
"We ran out of forks and spoons,"

than, "I ran out of rice."

You're not supposed to run out of rice.

[Chris] He cooked a shitload of rice
and you guys ate a lot.

Two bowls?!

[laughter]

-A sh*t ton of rice for who?
-[Chris] For a person.

All right, so counting
all of the shellfish here, Dave,

I believe lobster mountain
is two 4-pound lobsters.

-[Joy] Yeah.
-Maybe pound and a half of king crab.

I'm also gonna throw this, uh...

I won't say the name of the producer,
but this fryer is...

-[Joy] What?
-...not helping me out.

Uh...

Because I put the seafood in,
the temperature dropped.

If this was a restaurant
and if I was bringing...

-We're not in a restaurant?
-[Dave laughs]

I would get in a lot of trouble
because when you're frying foods

at a lower temperature,
it absorbs the oil.

Tempura, what makes it so awesome,
is that it's super dry.

It almost feels like it's healthy,
even though it's deep fried.

-Yeah.
-This is still gonna be good,

but I wanna be honest
about what I'm doing here.

So this is a bit not so good.
But it's still good.

Can I make...? Not a suggestion.
You probably already do this.

But would you make an XO-sauce fried rice?

-[Dave] Yeah. Yes.
-[Joy] That would be a hit, right?

But I have to say,
it's been done many times.

-[Joy] Oh, it has?
-Yeah, yeah.

Damn. 'Cause this is amazing, right?

-Add fries.
-Oh, yeah, add fries.

Is there an XO-sauce fries?

I have never seen XO-sauce fries.
That's why we wanted to give it a shot.

-[Gabe] Yeah. Mmm.
-[Joy] Thank you.

[Chris] Fries sound crispy.

[Dave] Fries are crispy. Um...

That's another thing.
I can't stand soft fries.

I think I'm just going to have
to pull this out of the fryer.

As much as I'd like...

-[Joy] The best fry?
-[Gabe] Fast-food fry. Who has the best?

I hate giving this a plug
because it's such... It's so not good.

But I'm still a McDonald's guy.

-[Dave] It's so good.
-[Joy] It is, man.

-And it's made out of Play-Doh.
-[Gabe] It's the salt.

McDonald's french fries...
I think they have the best fries.

[Joy] It's so good, I go to In-N-Out,

then I drive across the street
to buy McDonald's fries.

That's the truth.

I really do that.

[Chris] Fluffy, you concur? McDonald's?

I like In-N-Out fries more, but only
because I order them animal style.

It's fries, but it's covered in cheese
and Thousand Island dressing.

-Yeah.
-It's kind of...

-[Chris] These are like animal fries.
-[Dave] Listen, no.

We got to make a distinction here.

Animal fries are delicious,
but they f*ck you in the drive-through

or you're waiting
because they reserve it.

-It takes forever to get that done.
-[Joy] Yeah.

Which is why it takes too long,
which is why it's out of my book. Sorry.

[Gabe] Where do you go?

I like your move
of buying fries across the street.

[Joy] I do it all the time.

I'd rather get McDonald's fries
with this burger.

[Chris] Ooh!

-[Joy] Is that good?
-[Dave] Really good.

It's my first time
seeing a grown man stick

all five fingers in his mouth
when trying something.

I've never seen a grown man go like this.

[laughter]

Fries are crispy.

Yum, yum, yum.

Food flying out of his mouth.

I'll eat it, Dave.
Whatever comes out of your mouth.

-[Gabe] Wow.
-[Chris] Oh, my God.

-[Joy] I just throw this on the floor?
-[Chris] Throw it on the floor.

[Joy] It came out of my mouth.

-Dude. Lobster fries.
-Oh, my God.

That's insane.

-You had to add that, huh?
-[Dave] Of course.

-[laughter]
-[Gabe] Here, for guilt.

[Joy] Oh, my God.

This is the XO sauce?

[Dave] This is XO sauce with shallots
and garlic and scallions and ginger.

So you created this
in your head last night?

-Or it took you a week to figure this out?
-Well...

[Gabe] Oh, my God. Yes.

I was watching
both of your comedy shows on Netflix.

I was like, "I need inspiration."
This is what came out.

That's crazy.

And you came here and put this together?

-[Dave] Yeah.
-That's amazing.

Look at this.

It's the same way when you come up
with a joke on the fly.

Yeah. But I mean, you got flavors
and seasoning... You know what I mean?

-The taste.
-I'm sorry. I got to...

-Balance.
-Before this gets torn up.

-'Cause it will.
-Let me get my finger in there.

[Gabe] Nice. [laughs]

[Joy] That's amazing.

-[Gabe] Thanks, bro.
-[Joy] Yeah, yeah, yeah.

-That looks good.
-[laughter]

[Chris] Great pick, man. Great pick.

There you go, man.

-XO sauce.
-That's XO.

Man, you're amazing.

-[Chris] That is a mountain, Chang.
-[Joy] Yeah.

[Dave] It's more of a plateau,
but we'll take it.

-[Gabe] Beautiful.
-[Joy] A lobster mesa.

[Dave] Yeah, lobster mesa, indeed.

-There you go. I got you.
-Because Gabe's here.

-We wanted to...
-[Joy] This is Gabe's favorite right here.

-That's Gabe's favorite.
-Thank you.

-The deep-fried lobster.
-Deep-fried lobster.

There's king crab in there too.

-Oh, is there?
-Yeah.

-[Joy] How do we eat this?
-[Dave] You don't. It's for decor.

Although...

The fact that you answered makes me laugh.

-[Dave] Although...
-You don't eat the head.

To me, as delicious as it is,

everything in the lobster head is
the most delicious thing.

[Joy] Yeah, I mean, that has something
to do with us being Asian.

-It's like closer to the head, correct?
-[Dave] Yeah.

Like the yellowtail collar is
so delicious.

-[Dave] Oh, my God.
-[Chris] This guy, man.

Listen, we just filmed some segments today
about who are the best eaters.

And recency bias or not,
you guys are tops.

-[Chris] They're crushing it. Pretty good.
-I love this.

[applause]

-[Joy] And my head's bleeding.
-[laughter]

[Chris] He ate through an injury.

This is amazing. This is so damn good.

[Dave] I mean, it's a lot of food in here.
There's some king crab.

[Joy] Mmm.

I really cannot believe
what I'm eating right now.

-[Dave] Get you something.
-[silverware clatters]

[Joy] Now, with this show, do you...?

Do you, uh, throw some of this stuff
on your menu, your personal menu now?

Or you just forget about it?

We haven't yet,
but we actually just compiled...

Can we bring out the menu
of all the things we've done?

And every week, it's been a new...
This is our 25th, 24th episode.

We usually do like four to five courses,
and we've never repeated a single course.

So I was a bit shocked
as to the amount of dishes we've done.

-[Joy] Can I just say something?
-[Dave] Please.

Can you do a thing where you rate
the best meals out of all your shows?

I guarantee this will win.

This is definitely...
I've never had anything like this.

[Joy] This is unreal.
Originality, flavors...

-I think this is, uh, definitely up there.
-[Joy] Mm-hmm.

I think... Sorry...
I mean, listen, a lot of guests come in

who are like, "We didn't get the caviar.
We want the caviar pizza."

Yeah.

That's what Seth Rogen
and Ike Barinholtz got.

But to me,
this is equally or more special.

[Joy] Yeah.

[Chris] That's a list of everything
we've ever served on the show.

So if there's something
that looks good in there,

Dave can spend
the next 30 seconds making it.

[laughter]

That's so funny.
But you know what I love about this?

-It's all three of us is inspired in this.
-[Dave] Yeah.

That's kind of cool.
That's really, really cool.

-I wasn't joking when...
-[Gabe] That's the show.

...I was saying, you get that, like,
cartoonish portrait at the amusement park.

[Joy] Yeah.

Like, instead of paper,
I'm doing this with food.

I never said that out loud
'cause I sound so ridiculous.

Damn, dude, this is ridiculous.

[Chris] Internet's wondering
about dessert. Oh, you're ahead of them.

-Oh, hello.
-[Dave] So another thing that we do here,

I've never followed a recipe.

Never. It's always just like
figuring it out, no measurements.

I intended to make
a Portuguese egg tart today.

-That's a nice merger of...
-[Gabe] A Portuguese egg tart?

[Dave] Even though it's not Spanish,
I'm not sure...

-You got the leche flan going.
-Exactly. There's flan. There's...

So this was a nice compromise
on the Venn diagram.

[Joy] Mm-hmm.

When I'm making this, I was like,
"I'm gonna add more cream."

I think that's why
this turned into something different.

-Yeah.
-[laughter]

It's not necessarily
what I wanted to make.

[Joy] This is like something
your kid goes, "I made dessert, Daddy."

Yes, yes!

It doesn't look particularly...
But it's f*cking delicious.

[Joy] Oh, I can imagine.

Man, you're amazing.

-How you doing?
-That was a compliment.

[Dave] Thank you, thank you.

You're doing great. Yeah.

-Did you grow up taking compliments well?
-I didn't receive that many.

-So I overgive them.
-Really?

I'm serious. I overgive them,
and I say I love you to everybody.

That's what happens
when you don't hear it that much.

Or you don't get that many,
so I say it a lot.

-He'll tell you.
-[Dave] How about you?

-How many times do I say I love you?
-Yes. A lot.

A thousand times.

That's why I took
that Band-Aid off your head, bro.

-I show it. I don't say it.
-I tell him all the time, "I love you."

Sometimes you got to hear it.
We live in such a negative time now.

Everyone enjoys feeding off of negativity.

It's okay to say I love you.

It doesn't mean,
"I want to make love to you, David."

-[Dave] I sort of want to.
-But I love you.

[Chris] It doesn't mean you don't.

But this food, it's loving. It's your way
of indirectly giving me a nice hug.

I love you for that.

I wanted to make sure
that you guys enjoy this.

It means a lot that you guys came.

And, uh, yeah, I'm really happy
that you guys are enjoying this.

-Oh, man.
-[Dave] You take compliments well?

-Oh, yeah, yeah.
-He's a liar!

-You liar!
-[laughter]

You know how long it took him
to say I love you back to me?

I'm like, "Love you, Gabe."
He's like, "All right, man. Tomorrow."

What the f*ck? What do you mean, tomorrow?

"I mean, mañana." I'm like, "What?"
I don't need you to translate it.

Say I love you back.
And then... Now he says it all the time.

But is "I love you" a compliment
or more of how I feel about you?

Compliment is, "This meal is excellent.
You have incredible kitchen skills."

"I like the way you're dressed."
Compliment.

We've talked about this on the show.
It's my own neuroses.

After you guys do a show
and you think it wasn't that awesome,

but someone says,
"That was the best thing I've seen,"

how do you take that? "Thanks," or...?

I'm like,
"I know that I could have done better,"

but I don't say that out loud. I'm like,
"Ahem. Not my best, but thank you."

Because they only saw that one.
I know 1000 versions of this.

And I know that it can be better.

But, uh, I do appreciate it.

-I just don't take compliments well.
-Really?

-Yeah, I never got a compliment.
-[Gabe] Wait, look.

Do it. "Thanks, dude."
Next time, bro. Come on.

Thank you,
and I will try harder next time.

Now... Now... Now I'm alive.

You make too much!

That's funny.
Do you think that's a cultural thing?

-For sure.
-Your parents, right?

-They never said, "I love you."
-[Joy] Ever.

They never said, "Good job."

It was always like...
I played a lot of competitive golf.

If I won, my dad would be like,
"You could have won by more shots."

[Joy] Mmm.

But he didn't know any better.
That's his way.

-[Joy] Your dad's an as*h*le.
-[Chris] This is also true!

Hey, Mr. Chang.

You're an as*h*le.

My mom was the same thing.
It was never good enough.

-But they expressed it through food.
-[Joy] Mm-hmm.

Food was the non-negotiable way
of how we communed together.

-Food was also the way they apologized.
-[Dave] Yes!

My mom would rip me an a*s for hours,
then just be like, "Hungry?"

[laughter]

What the f*ck?
I just cried my a*s off for six hours.

-And so, yeah, it's our culture, man.
-It is.

That's why I'm over the top
with the I love you's.

I didn't hear it that much.

-You know? So I love you.
-I love you.

-I love you.
-Mañana, mañana.

-Mañana.
-Mañana.

Uh, well, here's your dessert, guys.

I wish we could stay here all night
and just talk shop.

We can do this after the show ends.
But thank you, guys, for joining us today.

That was amazing. Wait, we got to try it.
All three of us get a bite.

Hold on. Let me get this one.
You try this.

I want to touch your food. You touch mine.

-Cheers.
-Cheers.

-Yeah.
-[laughter]

-Hey, mañana.
-[Joy] Mañana.

-Oh, my God. That's amazing.
-[Dave] It's good.

That's amazing. That's amazing.

[applause]

-Wow.
-It's really good.

That's amazing.

[inaudible dialogue]

[theme music playing]