02x02 - Oktoberfest

[bunniefuu]

[clears throat] Hello!

[laughter]

Dude, really?

It's Oktoberfest!

Yeah, clearly. [laughs]

I hope it's Oktoberfest.

What are you cooking today?

I-- this, uh-- this is ridiculous,
but I love it.

I'm glad I don't have to
get dressed up like this.

Clearly Oktoberfest.

I have never been,
but I've long studied it.

We have flavors that are sort of
omnipresent during this festive month.

We have pork, chicken,

onions, potatoes, cabbage,
and of course, lots and lots of beer.

And, uh, it's gonna be
a fun menu, for sure.

And we have two ideal guests.

-Eric Wareheim, your friend.
-[both laughing]

Half German.
People know him from Master of None.

-World-class eater and drinker.
-Wareheim, great gourmand.

[laughs] Stop. I-- I gotta--

I can't even look at you.

Great gourmand, great eater,
and knows a lot about wine and beer,

and, uh, this is gonna be good.

And Chelsea Lazkani, from Selling Sunset,

who also says, very into pork,
very into beer,

gonna go full German spirit today.

All right. Excited to do this.

Ready? Let's do this.

[upbeat rock music]

Welcome back, guys, to another episode
of Dinner Time Live: Holiday Edition.

[cheering, applause]

I am your host, David Chang.

We are joined with the voice of
the internet himself.

-[laughter]
-I can't take you seriously, Chris Ying.

[laughter]

Chelsea, Eric,
thank you for joining us today.

Very excited to cook for you guys.
I am intimidated, because you guys

quite know a lot about
German food and Germany,

and the language, and I know nothing.

I've never had a man cook for me before.

-[David] What?
-Yeah! I've never had--

-Never?
-Never.

-Why are you so surprised?
-Wow. I'm just-- [sighs]

-It just blew my-- It'll be fun.
-It's 'cause I'm so beautiful.

-Yeah. That should be a given.
-[Eric] Why don't men cook for you?

You've been dating the wrong guys.

You know what,
you're the first man to cook for me,

so please don't disappoint me,
otherwise I'm switching to the other side

-and dating women.
-[laughter]

Well, Chris, uh, what--
what are we cooking tonight?

[lively German dance music playing]

-[laughter]
-[crew clapping along]

Uh, Oktoberfest food, Dave.

It's Oktoberfest.

Oh!

[Chris] The beer is--
the beer is real, man.

I really can't even look at you.
I really--

What is it?
Are you drinking German beer already?

This is a-- a pale lager. Is that a thing?

-[Eric] From Deutschland?
-It's a-- You drink lager.

-What are you supposed to drink?
-Yeah, I mean, is it a German brew?

[Chris] Sure.

[Chelsea] You know what? I don't know--

If that's Corona, I'm walking off the set.

-I don't know--
-I was told this is traditional.

I don't know about Germany, but,
like, it's kind of rude to be drinking

and not offer your guests
anything to drink.

This is true.
That's coming up in one second.

-Dave--
-It's also rude to have lederhosen,

and we're-- we didn't get offered
no lederhosen.

-Absolutely.
-[Chris] Yeah!

-I will switch with you right now, Eric.
-This isn't going well.

I will switch with you right now,
my friend.

-[David] Well, since this--
-You don't like that feeling?

This is a food show. Come on,
let me explain what the hell I'm doing.

Sorry, I'm getting angry here.

So we have--

I'm gonna get into some sausages,
three different types,

but I've gotta get this in the oven,
'cause it's gonna take some time.

And this is basically a play
on poulet en croûte,

or beggar's chicken from China,

which is in clay,
and the French version is in pastry.

This is gonna be in pretzel dough.

-Wow.
-So it's going to steam in this.

It's gonna take about 20 minutes,
and I just sprayed lye solution on it,

and that's gonna raise the pH.

It's gonna give it all the wonderful
pretzel-y flavors,

and hopefully we're gonna be able
to integrate this into the dish.

Is that a whole chicken
you stuffed in there?

-It's a poussin baby chicken. Yes.
-It's a baby chicken?

-It is.
-Oh, like a hen, like a--

what's it called, hen, like a--
what's that hen named?

-Guinea?
-Yeah.

-Like, not a guinea hen.
-Cornish?

-Cornish hen.
-[David] Yeah.

-Have you seasoned it?
-I have.

-All right, thank God.
-[David] Yeah.

And what is it-- Can I ask, is it a--
is it a young chicken,

or is it a breed that's just cheap?

Well, for the audience, we're gonna say
it's a full-grown chicken that is small.

-[Eric] Gotcha.
-[Chris] It lived a really nice life.

-A really long life.
-It died naturally.

-It just stopped walking.
-[Chris] Yeah.

How long you gotta cook it for?

About 20 minutes.
I'm gonna cook it at 375.

-I'm gonna give it a nice egg wash.
-[Chelsea] Oh, that's lovely.

Again, I sprayed lye solution on it,

which wouldn't be a pretzel
if it didn't have the lye.

[Chelsea] And it's got bones in it, right?

-It does.
-[Eric] What's the lye?

What's-- That's the mineral?

It is a mineral, and it's, um--
I'll show you.

-Voice of the internet?
-[Chris laughs]

Lye is sodium hydroxide.
It's a super strong alkaline.

People use it to make soap,

but it also helps with browning
and the Maillard reaction.

That's why they use it
for bagels and pretzels.

They also use it to make nixtamal.

And then in alkaline noodles,
and things like that, you can--

-Yeah, I know, I know.
-[laughter]

-[Chris] Sorry!
-Yeah, yeah, yeah. Yeah.

[Chris] Uh, but now that Dave's
working on sausages

and he's got his pretzel-wrapped
chicken in the oven,

-Chelsea--
-[Eric] Those are--

You rightly pointed out
we were being very rude.

We did not offer you any beer--

It's fine.
I'm gonna get myself my own beer.

-Is this okay?
-Which one are you gonna take?

-You're gonna take that one?
-[Chelsea] Yeah.

-[Eric] Chelsea, bring me the--
-That's yours.

That's real beer. Go for it.

Dave, which is gonna be
your glass of choice tonight?

-Mmm!
-I'll take the cup of a carpenter.

-Oh, that's good.
-I'll take Das Boot, please.

-[Chelsea] What is this? Yeah.
-[Chris] Is that good?

-This is an authentic German lager.
-Wow.

You have your own keg next to you,
right here, as does Eric.

He's got his own keg.

-Eric?
-Oh, we can-- we can do refills?

Step up, and choose your-- your goblet.

-I mean, this is the one.
-[Chris] Dave.

-The boot for you, my friend.
-This just feels the right size.

-Yes!
-Very-- yeah, very thick.

-Oh, yeah.
-[crew exclaiming]

-[Eric] There it is.
-How do you say--

-[Chris] Oh, it's-- Here.
-[Eric] How do you say cheers?

-This is a great question, Chelsea.
-Prost!

-[David] Prost!
-[Eric] I know-- I know that!

Prost! Prost!

-Oh!
-I know that.

Before we do that, I do have somebody

who can really properly introduce
our-- our Oktoberfest,

because Dave and I, we've not been.

He says it's prost,
but I actually have somebody here

who can be our captain
of Oktoberfest, our…

"keep us in line," make sure
we're an authentic show here.

This is actor, comedian,
authentic, real-life German,

-Flula Borg!
-[cheering, applause]

Yeah, yeah. Yes.

-Uh, Flula.
-Yes?

-Grab yourself a brew real quick there.
-Absolutely.

-Have you grabbed one yourself?
-I drank mine already.

-Here's another one for you, big boy.
-Okay.

-Okay.
-[laughter]

-I will take this one.
-This was not what I intended.

Delicious. Oops!

Should not have invited me.

[laughter]

Can you show Dave and I, how do
we kick this off properly, my friend?

Normally, yes, it's prost,
but let's go with a little bit of energy.

When I say "Zicke Zacke! Zicke Zacke!"
You say, "Hoi! Hoi! Hoi!"

-Are we ready?
-[Chelsea] We're ready.

-Zicke Zacke! Zicke Zacke!
-[all] Hoi! Hoi! Hoi!

Zicke Zacke! Zicke Zacke!

[all] Hoi! Hoi! Hoi!

Zicke Zacke! Zicke Zacke!

-[all] Hoi! Hoi! Hoi!
-There's 15 more of those.

-Just kidding. Drink.
-[laughter]

Oh, very well, drink,
yes, of course, and also--

We have stared at the eyeballs, David.

Yes, Eric, yes.

-Hello?
-No, I messed it up.

Stop! Get over it!
Get over yourself and look.

-Very well.
-[laughter]

[Eric] There's just so much happening.

-I just-- I just love--
-[Chelsea] I know.

-[Eric] It's intense.
-[Chris] Okay.

-[crew exclaiming]
-[Flula] Yes, keep going.

Dave, yes!

[Eric] This is--

-Shut up!
-Hey!

-[laughter]
-You have to cook.

-You have to cook.
-You're right.

-You're right.
-[Eric] Okay.

David, that's a size six shoe,
you can do it.

[Eric] Hell no. I mean--

Flula, I'm sorry I let you down.
I let the country of Deutschland down.

-[Chelsea] $100.
-[Flula] It's fine.

Second chances, third chances.

[Chelsea] $100 for Eric
if he can down this.

No, I-- [laughs]

$500. $500.

-[Flula] 500?
-500--

I will Zelle you $500 right now…

[David] Okay, I gotta--
I gotta take a time-out.

-I gotta cook.
-[Chelsea] …if you down this.

-I will Zelle you--
-It's gonna-- How--

-It's gonna take me a while.
-You-- In one go.

-[David] Oh!
-Here we go. Ah--

I'm just gonna do really slow sips.
Here we go.

[David] Down that!
I just drank more than him.

Hold up! There's a bet happening here.
Let's let this happen.

You didn't wait for me to bet you, David!

-$500.
-Deal.

-Goes to charity, goes to charity.
-Go, man, go.

Goes to charity, go for it.

The Christian Youth Foundation.

[laughter]

[Eric mumbling]

See, that's what happens when you're rich.

-Because I would've downed it.
-[Chris] That's pathetic.

-[laughter]
-I was doing circular breathing.

-Now you interrupted me.
-Okay.

So Flula's gonna stick around
to make sure we're staying in line

-for a proper Oktoberfest.
-[Eric speaking German]

[both speaking German]

-Of course. Me too, me too, yeah.
-[Chelsea] I'm feeling very left out.

-Say hi to Chelsea!
-[Flula speaking German]

[Chris] Hey! Ni hao.

-[laughter]
-Uh-oh.

Don't be jealous!

-You know how--
-[Chris] All right, well, Flula--

Just because I can speak German to Flula.

You have a-- I believe you have a whistle.

This is called a whistle.

What is the whistle for?
Next thing? The whistle is for?

Oh, sorry, I thought you were
asking what this item was.

-And you didn't know.
-[Eric] Yes. Yes.

Every 281 seconds,
as per the Oktoberfest rules,

I will blow this bad boy,
and you will have a little bit of sippies.

And Eric, I noticed what you did.
That wasn't a real sippy.

That was like a whirlpool in your mouth.
What was that?

Listen, that's a Hollywood sip.

-[Flula] A Hollywood sip.
-It's a special thing we do.

[Flula] A Hollywood sip. Okay.

-A Rancho Cucamonga swirl.
-[Eric] Yeah.

[laughter]

-Okay.
-[Eric] Wow.

-[David] Um--
-[Chris] Flula's gonna hang out.

Chang, you're eating.

[David laughs] Yes.

[Chris] I've caught you.
What are you serving?

Um…

We have some Knockwurst.
We have some Weisswurst.

And we have some…

-Bratwurst.
-Brat.

Yes!

Um, and, uh, you're gonna
eat this with toothpicks.

And you quite often eat this
with pretzels and sauerkraut.

[Eric] Yum!

{Devid] And we have some spicy mustard.

But this is where I feel like Germany
and Korea are connected.

Sauerkraut and kimchi are very similar.

-[Eric] Yeah.
-They're fermented in the exact same way.

Different flavors, clearly.
One's usually spicy, one's not.

But it's the same lacto-basilic
fermentation that happens in both.

And I wanted to show you both of those,

and how similar both countries are.

With a lot of pork, a lot of pickled
products, a lot of beer.

So that's--

there's gonna be some
of those elements today.

[Eric] And what is-- what's this one?

This Weisswurst, Bratwurst, and…

-[David] Knockwurst.
-[Eric] Knock. What's knockwurst?

[David] It's-- it's, uh…

-Cheers. Cheers.
-[David] It's very nice.

[laughter]

-Flula?
-[Flula] Yes?

-Do you mind if I just--
-[David] Yeah, come inspect it.

[Chelsea] Cheers. Cheers.

-[Flula] Just a little--
-Oh, our meat inspector's diving in here.

-Mm!
-Also, cheers! Auf Wiedersehen.

-That means bye-bye.
-Wait a second!

-Oh, why did I say tschüss?
-We're still--

-He made the knockwurst.
-That's goodbye.

-Isn't that good?
-Yeah, we made the--

-Yeah, we made the knockwurst.
-Sorry.

-Can I double dip?
-Knackwurst, David. K-nack.

-K-nack?
-K-nack.

[laughs] What is-- what is the dance?

I was trying to catch your attention.

It means nothing with Oktoberfest.
Bye-bye.

-[laughter]
-Oh, my God.

-These are pretzels we made.
-Mmm!

-Pretty good.
-These are spicier than this mustard.

What's the spiciest mustard you have?

-[David] Well--
-[Chris] Well…

the spiciest mustard we have
is not German in origin.

I believe you have to go to Asia
to find the spiciest one.

I would love to try the spiciest
mustard you have.

[Chris] Just give it to her, man.
Will you just let her have it?

Why are you scared?
You think I can't handle it?

-[Chris] It was gonna-- Frankly…
-I'm African.

[Chris] …we had a whole bit
where it was gonna be a dare.

We didn't think anybody was gonna ask
for it, but you've just asked for it.

-[Chris] So it's all yours.
-Oh, no, I love spicy food.

-$500 if you can do the whole tube.
-$500?

-The whole thing.
-You'll Zelle it to me.

And I'm gonna Zelle it to
the charity of your choice.

-Absolutely.
-Let's shake on it.

-Charity is the--
-No, no, no, no, no.

Uh, Chelsea, no, no, no, no, no.
I'll pay for you.

I don't want you to suffer like this.
He's being mean and cruel.

-[Eric] You're not gonna--
-[Chelsea] No, no, no, no, no.

-Not--
-What do I have to do?

I just have to say, my charity is
the Eric Wareheim Foundation,

-so it does come back to me.
-[laughter]

-Other than your--
-It's like a loophole.

Other than your own charity, 'cause
that's a little bit greedy, you know?

-Yeah.
-It's a recession out here.

I have another one called Little Angels,
and it's--

It's-- The money just comes back
to me anyway.

-[laughter]
-You can't eat that thing.

-It's too-- it's too--
-Don't they, like--

[Chelsea] No, wait, wait, wait.
No, no, no, no, no!

Because now you're telling me not to
do it, now I'm definitely going to do it.

-So $500. Shake, and charity--
-For the whole tube?

Charity of my choice.

-Not the whole tube.
-[Eric] The whole tube.

Not the whole tube! Don't be--

-I like a big-- a big portion.
-Uh, I'm sorry.

We can go back to the tape, Chelsea.

He did say the whole tube,
and you said yes.

-[Eric] Thank you.
-You said the whole tube?

It is true. Let's-- Yeah.

I'm gonna be dipping this in
everything I eat today.

Don't do it, don't do it. Don't do it.

-Oh, my gosh.
-Don't do it. It's really spicy.

Okay, how much do I get for a little bit?

-It's really spicy?
-Yeah.

-[Chelsea] Oh.
-[Eric] Stick with this one.

This-- I grew up with this one.

[Chelsea] All right,
let's see how spicy this is,

Mr. "It's really spicy."

[David] Um…

I'm not a fan of mustard.

-I gotta be honest, guys. I'm sorry.
-[Flula & Chris] What?

-Is that too much? David, is--
-[David] Flula, I'm sorry.

-[Chris] Blow that whistle, Flula.
-[David] Flula, I didn't--

-[whistle blares]
-Let me take that back.

No disrespect.

-Oh, but here comes some disrespect!
-[David] Yes.

[laughter]

I'm not the biggest fan of mustard.

-It's great in a vinaigrette…
-[Flula] Okay.

-…in a sauce for a hamburger of sorts…
-[Flula] Yes.

…but I'm-- I'm not…

The combination of delicious wurst
and delicious senf,

the German word for mustard,
does not excite you?

-Now I-- now I'm scared.
-[laughter]

[laughter]

David, just let it happen.

[David] Okay, okay, I'll try it.

-I'll try mustard.
-There we go. Yes!

[Chelsea] Is this too much?
Is this too much?

I think that's-- I think that's too spicy.

-That's too spicy?
-Pull it back.

[Flula] I will join you.
I will stab, stab and dance.

Can you join me and
have some of the spicy mustard?

-Is this a really-- How painful is it?
-Yeah. I don't know.

-Let's find out.
-All right.

-Oh, no, no, no, no.
-I know, let's really get off. Screw it.

-No-- Yeah, yeah.
-Hands, baby.

-No, no, no! Come on, you didn't get it.
-[Flula] What?

[Flula] You want more of this?
I'm a delicate flower.

So me. Me too.

-Cheers.
-Are we ready?

-Cheers.
-Not the little baby dab, Eric.

-No, go, go, go, go.
-Don't--

-Just a dab.
-All right, let's do it.

[Flula] And-- eyeballs, yes.

[David] It's-- Mustard's fine.
I just, it's not…

You know what? I've taken my--

It is now my favorite thing
in the whole world.

You have changed condiment favorites.

Do you have-- do you have butter in here?

-Like, salted butter?
-[David] Yeah. Here.

'Cause that's-- that's a real
German thing. They put butter on this.

-[David] I forgot. Here you go.
-[Eric] Danke.

-[David] This is some cultured butter.
-[Chelsea laughs] Wait, David.

-This is meant to be spicy?
-[David] Are you laughing?

-I feel like…
-[Chris] She's laughing in the face

-of our spicy mustard. Oh, man.
-Wow.

[laughing] This is meant to be spicy?

[laughter]

I'm just grabbing a pretzel for the road.

-[David] Okay. How'd we do?
-I actually have a lot over there.

-Did we do the justice to the pretzels?
-Wait, wait, wait, wait, wait.

-Very good.
-Wait, wait, wait, wait, wait. Go back.

-You were supposed to be about--
-[Chelsea] No, no, no, guys, guys, guys.

-What am I doing?
-You're an officer of the law.

-We gotta go back. We gotta go back.
-What happened?

-He said if I finish the whole thing…
-[David] No, no, no, no!

[all exclaiming]

I just realized it's not spicy.
I'm putting this on everything.

You said the whole thing, yeah?
All right, cool.

-[crew exclaiming]
-[David] Wow.

[David] Oh, my God.

[Chris] So while that's happening,
Eric, can you--

-All right. That's the whole thing.
-I don't know if everybody saw, Eric,

-the move that you pulled, though.
-[Eric] Yeah.

A little cultured salted butter
on your pretzel?

Yes. That's something I learned
in Deutschland that they do.

First of all, these need
to be warmed up a little bit.

I don't wanna come in here
and start criticizing people.

[crew exclaims]

But this is one of
my favorite guys, and chefs.

I think we need to get Eric
his own little whistle too.

-No!
-Oh, no.

-[Chris] He needs his own.
-What happened to you?

-We lost one.
-[laughter]

-Now she's dying.
-[Chris] Oh, now it's so--

[mocking] "No, that's--
You call that spicy? You call that spicy?"

How am I-- how…

Can I ask the Deutschlanders here?

-[Flula] Yeah.
-How does one reheat a pretzel?

You can put it on top of the toaster.

You don't put it in the toaster,
on top of the toaster

so the heat comes up and bakes it,
and then you flip it.

-What about pan fried in butter?
-Oh!

-Ohh!
-[laughing]

-[David] Yeah?
-Okay!

-[David] Okay, okay, okay.
-Like pizza.

Like, you can put it in a pan,
do a little sprinkle of water on there.

-[Flula] You can do this as well.
-You know?

I like that move, though.
On top of the toaster.

-Yes, on top of Old Smoky.
-Not in the toaster.

That's a strong move, too.

Oh, Dave is taking a side detour here
to hot pretzel land.

I see so many meats.
I wanna go hard on this, but I'm, like…

I wanted all that.

-What do you recommend?
-You know, Eric, if we weren't friends…

-[Eric chuckles]
-…I don't know if I could look at you

in the face right now.

He just called us out!

The first time in all these episodes,
somebody's called us out.

-Big time. Wow.
-[Eric] I mean, listen.

It's fine. I'm just trying to help…

-…The community.
-I mean, I know who's been

giving me three-star Yelp reviews.

[laughter]

[Chris] Uh… so you're taking
a little hot pretzel detour right now?

Well, I can't then be called out.

No, he's right, though.

[Chris] I'm just trying
to keep an eye on that--

-[laughing]
-I'm just--

Who wants to eat a cold pretzel?

[Eric] We are professionals.

-They are delicious, though.
-They are.

We just-- we have
a high level of quality needs.

You know, Food Critic 1, Food Critic 2,
Food Connoisseur.

What else do we do, babe?

-[whistle blares]
-What we do is synchronize outfits.

-Oh, that's the whistle, guys.
-[Chelsea] Synchronize outfits.

A tiny toot for
a little bit of schlup-schlup.

-[David laughs] A tiny toot!
-[laughter]

-[Flula] You know what I mean.
-Prost!

[Flula] Ja, prost!

-[Chris] I haven't had any in a while.
-Cheers.

Yes, listen.
Get ready to schlup all the schlup.

[Eric grunts]

-[Eric grunts]
-Oh.

-Wow.
-Um…

Kimchi.

My dad taught me how to steal
one of these when I was a child.

-In Bavaria.
-[Flula] What did you do?

He taught-- Like, first of all,
when you're a kid,

you can drink in Germany if you--

If it's half, like, orange sprudel.

-[Flula] Ja, radler.
-[Eric] Sprudel and half beer.

And I'm like-- I think I was, like, 11.

I was like, "All right."

[David] That's what, orange soda and beer?

-[Eric] Orange soda and beer. Yeah.
-[Flula] Yeah, there's two options.

One's called a radler,
which is German for "bicycle rider,"

which is 50% beer and 50% of
the German equivalent of Sprite.

But, you know, my dad was like--

You know the-- you know the moment
you think-- you know your dad's--

-or you look at your dad as a human, not--
-I know that-- "that moment when…"

So he was like, "Do this." And he takes--

He has a collection of these
'cause he was in the army there,

and he puts it under his jacket
and he just kind of walks out.

-[Flula] Yeah.
-So he lets me do it.

And I stole it, and I was like,

"This is the coolest thing
I've ever done."

Was it empty or filled with liquids?

Nein. It was-- it was empty.

-It was empty. It was empty.
-Yeah.

Okay, okay. Dave, pretzels… pretzelin'.

What else did you
just put in the other pan?

Um… I'm sorry. I've had too much beer.

-[laughter]
-I have no idea what's happening.

-[Chris] Honestly, this is problematic.
-So I'm trying to work on the next course.

I got a little detoured
'cause I'm trying to, you know,

get some redemption here
with this hot pretzel

because we've been
called out for our lack of--

Not everyone needs to have
a hot pretzel. It's, you know,

-a little regional difference.
-No, but we wanna be the best.

-[Flula] Okay.
-Okay? And if we're gonna be the best,

can you serve a room-temp pretzel?

-[Flula] Yes.
-You can?

Yes. Pizza--
Pretzels to me are like pizza.

You can serve them cold, eight years old.

They can be sitting on
the subway seat for ten days

and someone will munch it up and love it.

Well, if the judge is saying that,

then I'm not gonna worry
about the pretzel anymore.

-[Flula] Okay.
-Thank you.

What's the next course?
Get us back into the food here, Dave.

You were making a potato pancake.

So we cured some pork knuckle,

uh, and we put some baking soda,

and we changed the pH to make it crunchy.

Which is traditionally
how you guys cook it.

-When I say "you guys," I'm talking to…
-[laughter]

-…Flula!
-[Chris] "You people"!

-[Flula] Okay.
-[Chris] "So you people--"

-Should I be offended? Yes!
-[David] No, no, no!

-Um…
-Wait, how do you change the pH?

-We added baking soda to make--
-[Chelsea] Can I help you?

-Yes! Yes.
-[Chelsea] Yeah? I would love to help.

You can make, um…

Make sure the food's warm still.

[laughter]

-[Chris] Wow.
-[David] If you wanna put…

-this in here.
-[Chelsea] All right, do you have anything

for me to put on? Like, I don't wanna…

I believe we have an apron somewhere.

[Eric] Mandy to the rescue.

Do we just have a matching apron for you?

-We just had this for you?
-So I'm gonna leave this on here

-'cause it's hot, and I'm gonna--
-Okay. Let me quickly wash my hands.

Excuse me, are those actual authentic
beers in the background, or are those, uh…

I'm sorry. I have to just check.

[Chris] Uh, don't-- I--

Oh, we're gonna be
cited for this one, guys.

We're being cited for
these beers in the background.

Dave burned the pretzel.

-[Eric laughs]
-Stop it! Did you really?

-It smells good.
-I did.

[Flula spits]

[laughter]

-[David] All right.
-Flula, get back here. Those are not real.

[Flula] These are not real beers,
everyone. So.

-[laughter]
-They tasted like an an*s.

-[Chris] Real cooking!
-I know. Like, "Uh!"

-[laughter]
-This is what they--

this is what they do,
this is what they do when you're having--

What's that very--
that famous culinary Japan experience?

No, I just had a flashback, guys, of, uh,
"This is how we burned down the set."

[laughter]

This is how it's all gonna happen.

-I'm a home chef. I'm not scared.
-Remember Dave's studio? It was--

Um, all right.
I'm gonna put a little butter in here.

-Okay.
-And most of the times

you'd probably be using
clarified butter or a different fat,

but I do like cooking with the milk solid.

So all you're gonna do here
is put a ladle of that.

-[Chelsea] Okay.
-And you're just gonna make a pancake.

-Okay, fantastic.
-And I'll explain why we did what we did.

So, this is a dish that I know
that Mr. Wareheim has had

at one of my restaurants quite a bit,
at Momofuku,

-which is a version of bossam.
-[Eric] Mm-hmm.

We do it with pork shoulder.
It's traditionally done with pork belly.

So when I saw pork knuckle,
which is another great part of the pig,

and it's roasted,
and you serve it with, you know,

sauerkraut and potatoes
and all these things,

I was like, there's a lot of things
happening that are similar to a bossam.

So we cooked it a very traditional way,

but we made a potato pancake,
like a crepe,

and we shredded some potatoes in there

with a little caraway, nutmeg,

and then we're gonna serve it with…

-fresh cabbage leaves.
-Cabbage!

Napa cabbage.

But we took sauerkraut juice,

and we're just gonna spritz it

so you have the acidity,
because you do need that acidity

to cut through a lot of the fat
that you're gonna have.

-Can I try one?
-Yeah, of course.

[Flula] David, can I borrow
that to water my cacti?

Yes!

[laughter]

-That is…
-That's pretty good.

Okay. And…

we have a lot of food coming here.

And I just…

So Dave, do you know how to do the--
do you know how to flip this?

-Yes.
-Like, the professional way,

when it goes "pow!"

-But we need to get it a little bit brown.
-We've gotta put a bit more heat on it.

Wow, look at that thing.

-Wow.
-Wow. That's awesome.

That's a pork shoulder.

[Chris] So, Dave,
when you started doing this menu,

you were like,
"I've never cooked German food at all."

But, like,
pretty quickly you started seeing

-these kind of similarities and parallels…
-[David] Yeah.

[Chris] …and drawing these comparisons.

[David] I mean…

[skin crunching]

…pork is something
that Koreans eat quite a bit,

and it's clearly one of the meats
of choice in Germany.

[Flula] Absolutely correct.
I can confirm this.

[laughter]

-[Chris] Thank you for the confirmation.
-[Flula] Absolutely. Yes, yes.

By the way, the crispity crunchy
right there is outrageous on that skin.

-[Eric] It's unbelievable.
-[Chris] It sounds insane.

[David] So, um…

we have potato pancakes that
you can make as a little wrap, some,

with some kimchi puree, which is, again,
very, very, very much like sauerkraut.

A little spicy.

And another thing we made is,
um, fermented plums.

These are pluots from the Santa Monica
Farmer's Market that we salted,

we fermented, and then
we turned it into a sauce,

like a plum sauce.

And you have oftentimes in Germany

a fruit sauce that pairs
a lot with the fatty meats.

-[Flula] Absolutely. Pfelmenmus!
-Yes, there it is.

-I wanted you to pronounce it.
-[Flula] I did.

[Chris] Chelsea, has he just completely
left you to your own devices

-over here on the pancakes?
-[Chelsea] No, no, no. I'm gonna flip it.

-Are you gonna flip it?
-[Chris] Let her flip it. Let her do it.

Do you wanna do it?

Let me just see
if it's ready on the other side.

It needs a little bit more.

-Yeah, a little bit more.
-It needs a little bit more.

She-- No, you-- [sighs]

-Can I sit down? You wanna cook for us?
-Yeah, please. Take a seat.

I'm used to cooking for men.
Go and sit down.

-[Chris] Oh, it's going. It's happening.
-It's going, it's going.

[Chelsea] Yeah, but no, it needs a little
bit more. It's still a little bit jiggly.

[Chris] But you're gonna one-hand flip it?
Is that what I'm seeing here?

-[Chelsea] I'm gonna try.
-[Chris] Okay. Okay.

-Wow.
-So you're serving this, like, ssam-style.

If you encountered this at, like,

-a beer hall, this dish…
-Yes.

…is it just you tear pieces
and you're going to town?

[Flula] Have you seen WrestleMania?

-[laughter]
-Oh, my God, that is so good.

-Yes. Yes, yes, yes.
-[Chelsea] Stop!

[Flula] Pretend you are
Bret "The Hitman" Hart.

You dive on top of it,
you throw it against the wall,

-and you catch it in your mouth.
-Flula, come and try this.

-[Flula] Okay.
-It's so good.

[laughter]

-Show's out of control.
-We've lost-- we've lost control.

-[Chris] Show's out of control, man!
-The ASMR on that food would be insane.

-The what?
-The ASMR.

-What's that?
-Like, that crunch.

-a*s-- Okay.
-ASMR.

[laughter]

Wow.

[Eric] Wow. That looks so good.

David Chang, what is in this pan?
I blacked out for a second.

-[laughter]
-[David] All right.

-[Chris] Chelsea's gonna flip it.
-Okay. Stand back.

-Stand back.
-Okay.

[Chris] She's gonna flip it, and then
she's gonna return to her seat.

Okay, let's smack it up.

Because you guys derailed
my friend Dave here, and he needs to…

-Okay.
-[Chris] Oh, my God!

[cheering]

Holy sh*t! Holy sh*t!

-My job here is done.
-Yes.

-Oh, my God.
-[David] Listen, folks, this is live--

this is live TV.

-[Chris] Holy sh*t!
-No practice.

No practice. No practice.

-Wow.
-Wow.

-[Eric] That was amazing.
-Wow. Wow.

[Chris] Holy sh*t.
That was amazing, sorry.

[David] Okay. All right.

Dave, take control of your show. Please.

-Back to you, man.
-What? What am I supposed to do?

[Chris] Make a bite.
Show them how to do it.

Oh.

You're gonna want it like this.

You need this
for some structural integrity.

I'm gonna go like this.

[Eric] It's amazing.

-[David] Uh.
-[Eric] Wow.

And a little plum sauce for me

and I'm gonna go like this.

[Eric] Is this an either/or
sauce scenario?

I-- I'm not gonna mix spicy.
I want this to be clean.

-[Chelsea] Oh.
-[Chris] Oh. Crunchy.

-[Chelsea] Oh.
-[Eric] Wow. Okay.

-So good.
-[David] Flula, here.

So good.
Do you want me to make yours for you?

-Yes, please.
-Okay. Fantastic.

[Eric sighing]

[Chelsea] What? Oh, wow.

Oh, my gosh. This set is insane.

Oh, wow. The sensation that
I'm feeling not in my tongue is crazy.

-Okay. Hold on.
-Um, question for--

-I don't know who asked this.
-[Chelsea] What's the-- what's the order?

We put some knuckle on right here.

Do you mind if I use my hands?
I just washed them.

-No, go ahead.
-Do you want the crunchy part?

Knuckle on the cabbage
and then wrap it up.

The cabbage first, right?

[David] Knuckle on the cabbage
and then you wrap it up.

Knuckle on the cabbage
and then you wrap it up.

[David] And I just give a--
applause to you guys.

This is by far the craziest show
we've ever had already.

-[laughter]
-This is, like, our almost 30th episode.

We've never had one go off the rails
like we've done right now.

-So thank you, guys.
-It's out of control.

[Chelsea] Wait,
do you want some plum sauce?

[Chris] I think Flula and I wrote
a nice song, though, for Eric, though.

♪ A knuckle on the cabbage
And you wrap it up ♪

♪ I said the knuckle on the cabbage
And you wrap it up ♪

♪ I say the knuckle on the cabbage ♪

[applause]

-What is happening?
-[Chris] I don't know, man.

But we are behind schedule.

-Let's go. Let's go.
-Thank you so much.

-[Chelsea] You're welcome.
-All right.

[exhaling] I'm gonna get onto
the next course while you guys eat.

-[Chelsea] It's good, right?
-Let me get that out of the way.

-It's really good.
-[Chelsea] I just can't-- Okay.

How did you get this-- this crispy?
What did you do?

What did you put it in?
You didn't bloody air fry it, did you?

No, we roasted for
about three hours at 3-- 400 degrees.

-In a normal oven? To get it that crispy?
-Yeah. In this oven right here.

I'm gonna be working on the next course.

This is gonna take me some time.

I'm gonna let this rest, and…

[Chelsea] What do you--
what do you glaze it with?

How do you get the crispiness of it?

You gotta dry out the skin.
You gotta change the pH.

We add a little vinegar
and then we added some baking soda.

We dried it out and then
we roasted it very, very slowly.

-Wow.
-We saved the gravy underneath.

And I'm gonna make this--

use this for some two sauces
for your next courses.

[Chelsea] Ooh, like an au jus.

A little bit. A little bit.

-[Chris] Eric?
-Yes, sir?

[Chris] We touted you as
a world-class gourmand.

Give us your read on this wrap.

Um, I-- On the rap?

-Or-- Oh, this wrap?
-[Chris] No, not this wrap.

-[Chris] Yes, yes, yes. No "W."
-Wrap was, like, a "C."

[laughter]

-C…
-Wow.

C. I'll keep it-- It was C-,
but the beers are kicking in.

[Chris] China and Germany
do not know what's happening. Okay.

The wrap's amazing. I mean,
first of all, like, growing up with, like,

apple cider vinegar on, like, dressings,
like, Germans really do use that acid,

which is, like, so interesting
with the sauerkraut and how…

-When I'm eating, like, yeah.
-[David] But here's the thing.

This is why I really do believe
everyone sort of eats the same thing.

You just have to have
an open mind to it all.

You know, again,
kimchi and sauerkraut, it's--

When I say it's the same thing,
it's because the salt level

is what changes the ability
for lactobacillus to ferment.

So while they taste very different,
the fermentation is exactly the same.

And I just find it funny that people
think that they're different.

Yes, they taste different, but
they're inherently, structurally the same.

And eating this way,
while the ingredients look different

in terms of the setup,
the flavors are all German.

-Right?
-I know. It's so true.

-It's amazing. It's awesome.
-Wow.

That's why Germany, Korea,
we complete each other.

-We do.
-And David, if you-- could you please--

What's the name of that crispy
pork knuckle dish you just served?

-This pork knuckle?
-[Chris] Yeah, in German.

-What is it called?
-This guy. This--

-[Chris] What's it called again?
-I can't pronounce anything.

So I've been saying it "sha-sha…"
[mumbles, trails off]

[laughter]

I have to say,
that was the perfect pronunciation.

You see? And the reason why I go down

is 'cause you don't know if
I'm actually mispronouncing it.

-It's mysterious.
-Exactly. Thank you, thank you.

Well, that brings us--
that bring us to the game of the night,

because this episode
definitely needs more crazy sh*t.

Uh, I wanna welcome
Chelsea and Eric to the first annual

Dinner Time Live
Pronunciation Bee Oktoberfest.

[applause, cheering]

This is a very simple game
Dave and I made up on our podcast.

It's just like a spelling bee, except for
you don't even have to spell the words.

All you gotta do is
read the word in the card.

That's all you have to do.
Does that make sense?

Is there any mustard I could eat to not
play this game and just stay over here?

-No. So--
-[Chelsea] Mind you, he's German.

-So if he gets it, he really--
-Well, we'll see what happens.

-If he didn't get it, he really messes up.
-That's what I was saying.

This game, all the phrases today
are the menu items that David is serving.

So there will be this next course,
the one he just served.

And of course
my German's too good for this,

so my twin brother Flula here
will be our judge today.

Yes,
I am Danny DeVito in this situation, yes.

-Okay.
-[laughter]

So the first word is going to be
the dish that David served last.

The crispy pork knuckle
with potato pancakes.

And Dave, if you could show us
how the game is played.

Look right into this camera here
and read the phrase.

This is, again,
crispy pork knuckle with potato pancakes.

[speaking gibberish]

[laughter]

-You got that, Flula?
-Wow.

-[David] Yes!
-Yes, okay.

-Wow.
-I did it. I did it, right?

You understand the game now, Chelsea?

-[Chelsea] I understand.
-You'll step up here on our stage.

Mandy will give your pronunciation bee--

There's no way I can pronounce
that the same way again.

We'll give you
your pronunciation-bee thing.

You'll face our camera right over here.

And the same term:

crispy pork knuckle with potato pancakes.

"Schweinshaxe und…

[man laughs]

-[David] Not so easy, is it?
-[Chris chuckling]

[David] You were laughing at me.

-[Chris] What's now?
-It's called karma. It's called karma.

"Kartoffelpufeer"

[Chris] Oh, okay. Very good.

Very good. Okay, okay.

[Flula] Okay. Okay. Yes, yes.

[Chris] Now, now, Eric, I believe

the cat's out of the bag
a little bit here.

You got some German language skills.

If you'll step up and take
Chelsea's place here,

we've also got a name tag for you.

These have your middle schools on them,
I should note.

[speaking German]

[speaking German]

This is kidding.

-You're no cooperation with the judge.
-Excuse me,

you're gonna be disqualified if you don't

just read the words on the card,
my friend.

-No cooperation with the judge.
-[speaking German]

"Schweinshaxe und kartoffelpufeer"

Okay, okay. Eric Wareheim.

Eric Wareheim.

Flula, the winner of round one, please.
Who said it best?

I have to say, that's a combination
of accuracy, style, and energy.

-I'm going to have to go with David Chang.
-Yes!

-No!
-Suck it, Wareheim!

Okay. Okay.

Thank you, Flula. I'll pay you later.

-Absolutely.
-Everybody be cool.

-It's not over yet.
-Yes, I have…

And I should say,
this is not just for fun.

We are playing for this one-of-a-kind…

[Chelsea] Oh!

Not engraved…

-[Eric] Not special.

…but bedecked,
Dinner Time live holiday edition,

pronunciation bee cup.

This is what we're playing for.

So for round two, the points will double.

-But before we get to that…
-[Eric] Round two, okay.

Mr. Chang, you wanna give us an update
on what's happening in the kitchen

-before we reveal you completely?
-Yes, um,

I am cooking some spring onions.

I actually put them in the microwave
with a little butter and some, uh,

little sugar.

And I'm gonna serve this
as a side dish with some of those

same salted plums sliced
for some texture and some acidity.

I took this baby chicken, and I--

Again, took this off.
We're gonna use this a little bit later.

And we're going to take the breasts out,

and then I'm gonna make
a sauce out of this.

I made some of these German dumplings
that I can't pronounce.

Knuser.

[laughs]

Uh, I made a gravy out of the drippings
that came from the pork knuckle.

-The schweinshaxe.
-[Flula] Absolutely.

-[Chris] Perfect.
-And we're gonna put it all together. See?

Uh, and then, David,
before we get back to the game,

what is the sort of benefit
of wrapping that

in a pretzel and cooking it that way?

-[David] It steams it, right?
-[Chris] Mm-hmm.

And that may not seem like
a fun way of eating,

but when you bring it table side,
and you do something like this, you know,

-this to me is super cool.
-[Eric] It's very cool.

-[David] You can see how juicy it is.
-[Chelsea] Mm-hmm.

[Eric] I think this is a good time. Um, I…

Thank you so much for the beer,
but I did bring some… some wine.

Can I take that home?

[Chris] You can bring it home, but… wait,
Eric, what the hell's happening right now?

I just… I mean,
I had so many of these beers,

I think it's nuts…

So, let's get some white wine going here.

-[Chris] What?
-I brought some.

-Flula, what's going on here?
-[Flula] Eric.

-Yeah?
-Is that a Riesling?

Nein, it's-- this is my wine from,
um, US of A.

-Who?
-[Eric] Chardonnoir. Chardonnoir.

-Charlie Noir?
-Leiber riesling, after Moses.

Keller-- Keller G-G-G-Max?

Kenny G? No!

Oh, my God, our German audience
is gonna be loving this.

What the hell's happening?
You brought your own--

You brought your own beverages?
I don't have glasses.

This is not a promotional thing.

I just-- My wine is insanely good
and I just wanted to share with people.

-I brought--
-Oh, this is your own wine?

Yeah. I brought a root vine
and a vice vine.

And, um, I brought nice glasses,
'cause I didn't know what this joint had.

[laughter]

I brought my own stems.
I brought a special one--

[Chris] Wareheim. Wareheim.

I'm both honored,
and also, like, come on, dude.

-We're supposed to drink beer.
-David, let me get--

-can I get an opener?
-We could do both.

-David, can I step in your kitchen again?
-Okay.

Germany has world renowned wine
and not everyone knows about it, like--

But Flula did say something.

-He said, "Is it a Riesling?"
-Well, you said it's from where,

San-- San Bernardino. Where is this wine?

It's a vineyard in Rancho Cucamonga
in the parking lot.

This is the Cucamonga parking lot?

No, this is from a special
organic vineyard.

I don't know where the wine opener is.
Mandy, can you help me out?

Okay.

-Um, I will say this.
-Thank you.

-You want some wine?
-Yes, please.

Eric is one of the great,
sort of, gourmand eaters

and knowledgeable
about a lot of things about food.

But he's also truly been
a long time wine connoisseur

and I'm not just blowing him up.

-Thank you.
-[David] This is very exciting.

-[Chelsea] Oh, you brought one.
-I brought-- what?

-A wine opener.
-I brought-- and I brought you a glass.

So I'm slicing these plums.

I'm gonna tuck these
into these roasted spring onions.

[Eric] Or do you want red?

What are we doing on time?

Uh, as you're doing this, I'm gonna
conclude our pronunciation bee game here.

-Oh, exciting.
-We're gonna fini--

the epic conclusion
everyone's been waiting for.

-Yes. Riveting.
-Yes, yes.

"Who will win?" Yes, yes, yes.
Ten rounds.

The final word that's gonna win this cup--

I'll take some of that.

-Das Boot?
-I guess so.

I don't have a glass.

-[Chelsea] That looks so good.
-Glass. I'll get back to you.

-[Chelsea] What is this?
-Spring onions with plums.

-[Chelsea] Okay.
-[Flula] Here's a glass, Eric.

I, um…

And what is this, David?

That is a…

a German dumpling
stuffed with some bacon.

And I made a beer gravy.

-[Chelsea] From the pork shoulder.
-[David] Correct.

And I made it with some athletic beer
and a little flour

and the drippings from the pork shoulder.

Ooh. Okay.
Do you mind if I get some cutlery?

-It's--
-Right here.

Oh, there's more here.
Sorry. Yeah. You did say that. My bad.

[Eric] So, before you guys
can eat this dish…

-Yeah.

…I'm afraid you're gonna
have to pronounce it.

Yes!

So, the winner--
So whoever pronounces this dish best--

[Chelsea] Before I take this bite.

You can eat that bite. Eat that bite.

Let's see you eat that bite first.

Well, I got-- Wow, this is
beautiful presentation, by the way.

[Chris] I wouldn't know.

You're looking at me like I would know.
I have no idea what it tastes like.

[David] How is that?

Is it dumpknödel?

-[Flula] Dump-nool is close.
-Yeah.

-[Flula] And a lieberknödel.
-Lieberknödel, yeah.

[Flula] But dumpknödel
is also very delicious.

How do you say "fantastic" in German?

-Cheating. Fantastisch.
-[Chelsea] Fantastisch.

-[Flula] Yeah, yeah.
-This is the sauce from--

-I say that's f*cking amazing.
-[David] No, this is the sauce.

[speaking German]

-[Eric] Dude, this is--
-[Flula speaking German]

[laughter]

I mean, that's a--
that's a dump licker for sure.

I made that with, so with the dumpling,
I made that with potatoes.

I riced those. I added some potato starch.

And in a lot of ways I folded it lightly

with the bench scraper
like you would gnocchi,

'cause you don't wanna develop,
you know, the starch and make it gummy.

So you wanna mix it very lightly.

A little egg yolk, egg white as well.
And, um…

Put a little bacon in there,
put a little nutmeg and cooked them off.

The little bacon
is a little surprise in the center.

-Exactly. Exactly.
-[Chelsea] How did--

how did you make the--
how did you make the gravy?

Other than the stock
from the pork shoulder,

what did you add to it?

'Cause obviously
it's a little bit thicker.

Um, I used a roux.

-[Chelsea] Okay.
-So, that's butter.

-[Chelsea] Flour.
-Flour.

-I used a--
-Any additional seasonings?

I used this beer right here,
and I used the seasoning--

I used the fat and the drippings

and some of the sauce from the pork
that had carrots and onions in it as well.

This is f*cking amazing. This is so good.

-[David] Thank you.
-I feel like you could bottle up

this sauce right here and sell it,
that's how delicious it is.

-Well…
-[Chelsea] It's really good.

[Eric] I'd buy it.

I want this on my Thanksgiving
and Christmas table.

I'm glad. Well, hopefully
you'll like this dish as well.

[Chris] What the hell's going on
with, that, uh… Potato ricer, Dave?

[sizzling]

[David] I don't really know. So…

[Chris] What's happening?

[Eric] Huh.

Um, I'm gonna make--

This potato masher,
I'm gonna mash this little chicken

and get
the rest of the drippings out of it.

Reduce this down, make a little sauce.

And in some way,
it's, like, a play on the French

old-school classic sauce salmis,
which is basically the drippings of the--

Basically, the entire bird
pressed out and with blood and all,

when you nappe, you sort of coat
the bird with the sauce.

So, this is a merger
of a lot of different things.

But all that matters
is it's gonna be delicious.

I feel like we've ever had a guest
on this show who will know this dish,

-it's Eric Wareheim.
-[Eric] I mean,

versions of this, but…

But you don't need
a fancy duck press, you know?

-Yeah.
-Ooh, are we flambéing it?

-A little bit.
-[Eric] Ooh.

[Chris] But traditionally,
I'm sure you've had it, Eric.

The duck press is like this big
t*rture device for compression.

[Eric] Of course.
Yeah, I thought you meant--

[David] That's one way to flambé it.

-[Chris] Poured straight on to the flame.
-[laughter]

Come on. Come on, David.
Don't you have a torch light?

No, what I did is I screwed up.

I should have flambéed it first,
but I was talking,

-and I forgot what I was doing.
-f*ck!

So, now this is gonna be
an extra boozy sauce.

[David] Yeah.

So, this is what happens
when you do live TV.

I literally was like, I know what to do.

You guys know what to do,

but I didn't even do
what I was supposed to do.

It's okay,
it's still gonna be delicious.

I'm gonna put some shallots in there.

We're gonna strain out the sauce.

A little cream.

-Yum.
-Wow, should we taste the salad?

[whistle blares]

[Eric] Oh, my word.

Let's focus, everyone, please.

Very important.

What's with this salad?
Did you already describe the thing?

That's just a spring onion.
That was to accompany…

the chicken.

[Chris] So, I don't think we have time
for our second round, but Flula--

Yes.

-[Chelsea] No, no, no. I need to win.
-Oh.

-Uh-uh.
-Oh, sh*t, okay.

Where's my name tag?

I guess we have room for the second round.
Here we go.

The second-- Oh, sh*t.
All right, here we go.

The second and final phrase is--

If he decides he doesn't wanna play,
that means I win by default.

You are really competitive.

Uh, pretzel-wrapped roast chicken, please.

In German, if you will.

Eric is just watching so intently.

[Flula] Go with your instincts.

-In-f*cking-stincts here?
-[Flula] Yes. In and out.

Brat-hun…
[laughter]

[Chris] You got it. That was great.

-Brathun…
-[Chelsea] Im…

-brezenmantel.
-Ooh.

[applause]

All right, just pass me the glass now.

Well, celebration dances are part of it.

Eric… I'm gonna say this.

[Chelsea] You can plead the fifth
and not play, just so I can win.

-I pass.
-[Chris] FCC regulations

prevent David Chang
from winning his own pronunciation bee.

Oh, I didn't know this.

So, it's gonna come down
to one of these two.

So, Eric, if you will take us home here.

[Chelsea] Eric, I thought
you said you were gonna pass.

-[Chris] No, he's not gonna pass.
-I have an idea.

-[whispers] I have an idea.
-[laughter]

-Just stand by.
-[whispers] Okay.

-Wish me luck.
-Good luck.

[Chris] We definitely need
more ideas for this show.

Oh, my God, I'm really scared.

I don't want him to get it right.
I really wanna win.

-[Chris] The same phrase.
-Yeah.

A pretzel-wrapped roast chicken,
please. Action.

[Southern accent]
Bratrun im brezenmantel.

[laughter]

Yes.

[applause]

[Chelsea laughing]

[Flula] Wonderful.

-I wonder who won.
-[Flula] Absolutely atrocious.

Well, guys,
let's bring it back to the food, please.

[Flula] Yes.

-[Chelsea] Wow.
-I made the sauce.

I, uh, so I pressed the chicken.

So, all the juices in there
with a little cream, a little cognac,

pepper, salt,
a little bit of drippings from the pork.

And I, again, napped it over
basically what is steamed chicken breast.

So, it's a little bite.
You've already had a lot to eat.

And I find that when you do an en croute

or a beggar's chicken,
you never get to eat the outside.

So, this is something I wanted to do
as a play on Oktoberfest,

something that I find to be delicious.
So enjoy.

This looks delightful.

Hey, uh, Chang, um, can we open up
a restaurant called Changheim?

-[David] I've been waiting.
-German food.

I'm the maître d'.

You do everything else.

-[David laughing]
-Um, and we eat this.

-Come on. We need that.
-[Flula] Count me in.

[Chris] I'm the customer.

You do all the cooking
and we just hang out.

Well, I created the name.
Come on. Changheim.

You know, I love your plating skills.

-This is beautiful.
-Did you go to culinary school?

-I did.
-What culinary school did you go to?

I went to the French Culinary Institute.

And that's the sauce,

-if you wanna dip some more.
-Mmm. The salt on the--

[Chris] I'm sorry,
the French Culinary Institute?

-Not the German?
-[David] Excuse me, excuse me.

I went to
the Deutschland Culinary Institute.

-[Flula] Wow, that was close.
-Yes, I'm sorry.

-Flula, don't punish me.
-It's fine.

But you served, I'm sorry,
you served the pretzel with it, right?

-It looks-- it looks amazing.
-Yeah, I did.

[Chris] Looks awesome.

As they're tucking in here,
Flula, let's wrap this up.

Who's the winner? Who said it best?

Who won the pronunciation bee?

[Flula] Well, without question…

-[softly] Chelsea.
-Chelsea.

[crew cheering]

You nailed it.

Thank you, I've been practicing.

[Flula] I should say that
bratrun im brezenmantel

literally means a roast chicken
inside a jacket of pretzels.

-Yes.
-[Eric] Delicious.

-[David] Thank you.
-[Chelsea] This is really good.

-[Eric] Delightful.
-[Chelsea] Now, this reminds me

of like, um,
of like a Yorkshire pudding.

It's British.
It's like a Yorkshire pudding.

-[Flula] Like the dog, but pudding?
-So, in the UK-- Oh, my gosh.

You know what? I came prepared today.
Let me get rid of this.

Uncle Ted, Uncle Ted,
we need to step up our stemware.

-Yeah, that's a nice glass.
-Netflix…

-That's a nice glass, Eric.
-Eric only rolls this way.

I had to give Dave.

Oh, we got the bread as well.
Reminds me of a toad in a hole.

That's what we call it
in the UK, a toad in a hole.

It's like a Yorkshire pudding
with like a sausage.

Obviously it's not sausage,
it's chicken, but--

Oh.

-A toad in a-- a hole.
-[David] Let me serve you guys dessert.

-Hold on. I got--
-Oh, is this strudel?

-I made a strudel for you guys.
-Oh, my gosh.

-[Eric] You made a strudel?
-[David] I did.

I actually hand-rolled
the dough this morning.

Um, actually,
I did spend time in the region,

and this is the one dish that
a German grandma taught me how to make.

[Flula] You are certain
she was a grandmother?

[laughter]

-I actually don't know. She was a--
-[Flula] Okay. Yep.

I made the assumption.
You're right, Flula.

-Thank you for correcting me.
-Absolutely.

-She could have simply been elderly.
-[David] Yes.

-She was definitely elderly.
-[Flula] Okay.

[laughter]

This is one-- this is one
of my favorite words in Deutsch.

-[Chelsea] What?
-Schlagsahne.

-[Flula] Schlagsahne, baby.
-Schlag, it's like the best.

[Chelsea] You know
my favorite word in German?

Danke.
[speaking German]

Mm-mm.

-Taschenrechner.
-[Flula] Taschenrechner.

-Taschenrechner
-[Flula] Yes, yes, yes.

-What does that mean?
-[Chelsea] It's a sharpener.

It's a pocket calculator.

-Oh, it's not a sharpener?
-[Flula] No.

[Chris] It's your favorite word
and you don't even know--

[Flula] Who cares what it means?
You like the sound.

-Come on, now!
-[Flula] That's like a song,

I don't know the lyrics,
but it sounds good.

[Chelsea] I changed it,
it's wienerschnitzel.

-[Flula] Wienerschnitzel, yeah.
-There we go, it's my second favorite.

[Chris] Mr. Chang, a little strudel
for our friend Flula, please.

-[Chelsea] Wow. Okay.
-Oh, wow.

[Eric] Oma would be proud.

-Any oma.
-Yeah, may I approach the bench, yes?

[Chelsea] Oh, my gosh, this is--

-this looks delicious.
-Wow.

That's really good.

[Flula] Oh, you have to
photograph it immediately.

-I'm a millennial.
-[Flula] Have you eaten it yet?

I'm a millennial.

[Eric] The camera eats first.
Don't you know anything, Flula?

[Flula] The camera does?

-Oopsie.
-[Chelsea] Wow.

[David] This came out really nice.

-[Chelsea] Thank you, David.
-[Eric] It's really good.

[Chris] God damn, that looks good, man.

It's like, oh, my God,
it's texturally like fantastic.

-Juicy. Pint-sized.
-Well guys--

-How'd everybody do on your beer?
-We went, um…

-Hey! What are you--
-[Chris] Where's the whistle, man?

-What are you doing?
-[Chris] Eating, not whistling.

You gave me an apple strudel!

-Less eating, more whistling.
-[David] You had one job!

Less eat-y, more whistle.

-[whistle blares]
-[laughter]

Hey, look at me. Everyone, look.
We have a very important contact.

Communication, love.
Okay, that's good enough.

-Look what I did.
-[crew cheering]

-Oh, he finished it.
-Oh!

[Chris] Dave, I feel like you're hurtling
toward the end of this show.

-[David] Ooh!
-But…

I don't think that it's appropriate
for either you or I

to be the one to take us out of
an Oktoberfest celebration.

I think our captain of Oktoberfest.

It's a lieutenant, lieutenant.

-Our lieutenant of Oktoberfest.
-[David] Give it up for Flula.

-Thank you, man.
-Oh, thank you.

How do we get out of Oktoberfest, Flula?

There are usually six exits
around the tent,

-but also…
-[laughter]

there's also a song
that they play very frequently

and we can use this
as our alternative ending.

Oh, what is that song?

-["Chicken Dance" playing]
-Yes, you know it. Come join me!

You know this?

Bab, bab.
It's about roosters. Poultry.

[Flula vocalizing]

Come on, guys.

Come on, Eric. Stand up.

Clap, clap, clap, clap.

Da-da-da-da-da-da,
dee-dee-dee-dee-dee-dee,

do-do-do-do-do-do,

dance, dance, dance, dance!

-[music speeds up]
-[Flula vocalizing]

David Chang, is David Chang doing it?

Yes! Stop smiling!

[music speeds up]

You guys don't really do this.

-This really happens?
-[Flula] Yes!

-[David] Come on.
-[Flula] I'm making all of this up.

[clapping along]

-[music speeds up]
-[Flula] Yes.