>> MING: Hey, Ming Tsai here with Simply Ming.

I have one of my favorite people in the world in the house, Southern queen Carla Hall.

She's going to be cooking Southern style, 'cause that's what she knows best.

It's gonna be a Southern fried fish, with a hot sauce kind of vinaigrette, and a black-eyed pea salad.

>> I think what people think of soul food they think of something that's heavy, and fattening, and, and fried chicken.

And, you know... but it's vegetable forward.

>> MING: I'm going to use the same oil and from my own fish in a beer batter.

Gonna have some Thai bird chilies in it for some heat.

We're gonna make a fermented black bean, basil, tomato sauce.

>> I love how that sauce, the, the texture of the sauce, the viscosity sticks to the fish so we're gonna have that beautiful bite.

>> MING: We're frying up fish.

It's coming up right here, right now, on Simply Ming.

♪ ♪ >> MING: We got Carla Hall in the house.

Hello.

>> Hello, Ming Tsai.

>> MING: It's so great to have you back.

You're the best, you look awesome.

>> Thank you, I feel good.

>> MING: We're going to start with a cocktail.

I'm gonna make two-- one with rum, one without.

This is called a Tropical Storm.

Developed actually a riff off of the Hurricane from Pat O'Brien's in New Orleans, which I'm sure you've been to.

>> Mm-hmm.

All right, if you could, I'm gonna take some ice first, and if you could fill those with fresh ice.

Classic cocktail.

You always make it with ice, shake it, then, of course, you then put new ice it, keeps it super cold, right?

>> Super cold.

>> MING: So this, this we call a Dragon Bull cordial.

This is orange juice, passion fruit puree... and a little bit of house made orgeat.

Orgeat is usually made from almond.

Since Blue Dragon is almond-free, nut-free, we make an almond-free orgeat, which is the most classic cordial used for almost every tiki drink, right?

Some fresh lime juice-- one ounce.

We have to use freshly squeezed lime juice.

>> That smells amazing.

>> MING: Right?

Just a little bit of grenadine for some color >> And some personality.

>> MING: There, that's it.

Super easy.

Give it a good shake, right?

Because you got to shake it, right?

Faster, faster, faster.

Okay, good, very good.

You always do that so well, girl.

Awesome.

>> I'm loving this.

It smells so citrusy and bright.

>> MING: Yeah, and gotta love that tropical passion fruit in it.

>> Yes.

>> MING: And then we top it with a little bit of ginger beer.

Because ginger beer is just so delicious.

>> Did you want more ice?

>> MING: You could put a little bit more.

>> The reason I didn't is because, you know, sometimes you pay for a drink and get all ice?

>> MING: Yeah, that's a good point.

That's perfect.

>> Yeah.

You want more ice in yours?

>> MING: I'll take a little bit.

>> Or you wanna put rum?

>> MING: Just a little bit, just for flavor.

Because...

I don't know, I think this type of drink just...

I don't need it that boozy I just want a little top like that.

>> Just a little something something for you.

>> MING: That's it.

Mademoiselle.

>> Ah, merci.

>> MING: Santé.

>> Ooh!

>> MING: Good?

>> This is my new favorite drink now.

>> MING: Will this be enough to fry fish?

(Carla inhales) >> Yeah.

>> MING: Let's go fry fish.

Carla Hall.

Fish fry?

>> Yes.

>> MING: My favorite.

>> It's all about the fish fry.

So I'm doing a cornmeal-crusted fish.

>> MING: Nice.

>> And a black-eyed pea salad with a hot sauce vinaigrette.

>> MING: Cool.

>> And the reason that I'm doing this is because when you think about fried fish, what do you put on it-- hot sauce.

What do you eat with it on the bread if you're making a sandwich?

Yellow mustard.

So let's start with the black-eyed pea salad.

>> MING: Okay, what do we have, what are all these ingredients?

>> So we have... we're gonna make the hot sauce vinaigrette.

It's hot sauce, and whatever hot sauce you have, I like a vinegary one.

>> MING: Okay.

>> Honey, apple cider vinegar.

>> MING: Right.

>> We have garlic in there and yellow mustard.

And then just a neutral oil.

>> MING: Okay.

>> That's going to be the vinaigrette, which we're going to throw together.

Then you have black-eyed peas.

Canned black-eyed peas are great.

>> MING: Right.

>> Just rinse them.

Tomatoes, cucumbers, dill, and a sweet onion.

>> MING: Awesome.

And then do you want that minced or sliced?

>> Minced.

>> MING: Mince.

>> I like it...

I like it really small.

>> MING: Awesome, and then what goes in your... this is for your fish.

>> So this is for the fish.

And so, for the batter, we have some of the same ingredients here-- the garlic powder, the mustard powder, and cayenne.

So a dry form.

>> MING: It matches... matches the same thing here.

>> Exactly.

>> MING: Interesting.

>> And then I use a little bit of baking powder, which my grandmother didn't use.

but it gives you that fluff.

>> MING: Yeah, a little extra air.

>> That little extra kick, and then cornmeal and flour, and then salt and pepper, of course.

>> MING: Okay.

How about I start chopping?

So, what... you want these, Carla, just...?

>> Yeah, just quarter and... >> MING: Quarter, okay, quarter-inch cut, all right.

>> ...and cut.

I'd like them to be kind of chunky just because you want that, that texture and taste.

So I'm going to go ahead and start with the dressing.

>> MING: Awesome.

So this is something you literally grew up eating?

>> I did.

I did.

I grew up having this every... almost... every week.

But everybody has their... everybody has their version of it.

>> MING: Right.

>> Interestingly enough, because I wasn't cooking when I was growing up, I had no idea how to make it.

>> MING: You didn't know?

How old were you when you started cooking?

>> 20-something.

>> MING: Really?!

(Carla laughs) >> No, really, I was.

>> MING: Wow.

>> I know!

>> MING: You're a fast learner, girl!

I've been cooking since I was six.

>> You're slow learner, boy.

(both laughing) >> MING: God, the truth really hurts.

(both laughing) You could have said so many other things besides that.

>> I know, right?

>> MING: "You're so experienced, chef."

"Oh, that's great, what's your pedigree?"

>> Oh, okay, "You're so experienced, chef."

>> MING: I'm a slow learner.

You know what?

My dad... my dad, when I told him, and it's my junior year at Yale, I'm studying mechanical engineering, true story.

And... but I was cooking in Paris, right, so... >> Right.

>> MING: And they knew I wanted to be a chef and all that and I had to sit my parents... My dad actually is a rocket scientist, right?

He was designing the B1 bomber right past an air force base, literally a genius.

Sit him down, said, "Look, guys, I don't wanna be an engineer," >> Yeah.

>> MING: I'm three years into my degree.

I want to be a chef, and my mom gives me a big hug.

You've seen her on my show right?

>> Yes, yes.

>> MING: Big, ebullient hug.

"Honey, you're so lucky at your age to know your passion.

"Promise you'll give 110%, wholly support you."

I look at my Dad, he says nothing.

Goes, "Son... "You weren't gonna be a very good engineer anyway.

Go cook."

(laughing): I'm like, "Ow, God."

>> Oh... >> MING: Just like what you said.

Oh that hurt, but he was right.

>> I know.

>> MING: How can you be good at anything if you don't love it, right?

>> That's it, you can't be.

>> MING: So, well anyway, you want these quartered?

>> I want them quartered because I really want the...

It seems like that the black-eyed peas are kind of supporting.

>> MING: Right.

>> But the beautiful thing is all the other vegetables make this salad so fresh.

So you really can put whatever you want to in there.

But I love the... the tomatoes and the cucumbers.

>> MING: So traditionally, in the Styrofoam box growing up, there what... was there a salad this unctuous?

>> No, no, there wasn't.

>> MING: Coleslaw, anything like that?

>> Well, you would have coleslaw.

>> MING: Right.

>> You might have some kind of black-eyed pea...

I mean, you have some kind of baked beans or something with it, right?

>> MING: Right.

>> Mm!

>> MING: Good, huh?

>> Ooh, that's so tasty.

>> MING: I've always asked, what do you say if you're doing a cooking segment and it doesn't taste good?

>> I know.

I might add a little more hot sauce.

>> MING: You want more hot sauce?

>> But you... you can...

I kind of do.

>> MING: Okay, or should we have it on the side?

>> Yeah, you can have it on the side.

>> MING: Awesome.

>> So... here, let me... >> MING: Tomatoes, good?

>> Yup, yup.

>> MING: I haven't done the onion yet.

Okay, you can grate the garlic, I'll do this onion for you.

>> I love dill.

Again, you want that freshness.

So, you know, in my cookbook, Carla Hall's Soul Food: Everyday and Celebration, I am giving you celebration and everyday.

>> MING: I love that.

>> So, um, I think when people think of soul food, they think of something that's heavy, and fattening, and fried chicken.

And, you know, but, um... you're... it's vegetable forward, which is what I love.

>> MING: You want both halves of these onions?

>> No, just, just half I think.

>> MING: Perfect.

>> Especially if it's a sweet onion, you just need just that little bit of something, something.

>> MING: I'm gonna grab you your fish, all right?

>> Yeah.

>> MING: I can't wait to be eating this!

All right.

(door closes) Can I cut this up for you?

>> Yeah.

>> MING: How would you like it?

>> So I'm thinking I want it because you would normally use flounder or whiting or, um... or catfish.

>> MING: Right.

>> Sort of cut it on the bias so it's thinner.

It's really all about that crust.

And while you do that I'm gonna... >> MING: So like this?

>> Yes.

And like that?

>> Yes, yup.

Yup, perfect.

That's perfect.

So I'm gonna put all of these ingredients together here.

>> MING: Awesome.

So what is your favorite fish-- black... besides catfish?

>> I like...

I do like...

I do like cod.

I love cod.

I like, um...

I like non-fishy fish... fish.

>> MING: Right, so white fish, right?

>> Yeah, I do, I like white fish.

>> MING: So striped bass, maybe, things like that?

>> I love...

I love bass.

>> MING: Halibut's good.

I mean, when you're frying fish, every fish is good.

>> MING: Halibut, you won't overcook it, right?

You don't have to have a fatty fish.

>> But, you know, I do... You know, I do like bluefish, which is really fatty.

I know, and, sometimes... >> MING: I love bluefish-- fresh bluefish.

>> Fre... right.

>> MING: It turns in like 12 hours.

It goes from delicious to... oh, God... >> And if you keep that vein in, that skin like right around... it's, it's a mess, hot mess.

>> MING: No, that blood line is brutal.

Black-eyed peas in?

>> Yes, black-eyed peas in.

And then we're gonna put some salt and pepper, and I'm gonna put some salt here.

Pepper.

>> MING: Cool.

A little more vertical.

We like gravity.

>> Oh right, thank you, gravity.

>> MING: You're welcome.

All right.

>> Okay.

>> MING: How we looking?

>> We're looking good.

>> MING: May I dress this for you?

>> Yes.

>> MING: So a third of it for now?

>> About a third for now.

And you can always put more.

>> MING: Yup, can't take out.

>> The... so I call this a sitting salad.

This is a perfect salad to dress, put in the refrigerator, it gets better as it sits, and you don't have to worry about anything wilting.

So this is the per-- I think you're gonna need more dressing.

>> MING: Okay.

I was gonna just give you a taste, but okay, chef.

>> Yeah, I can see it.

>> MING: You can see it.

You could feel it.

>> I can feel it.

>> MING: You ever cook with...

I have a dish at Blue Ginger, when we had it, I had my cooks cook with their eyes closed the calamari.

All right, seasoning, good?

Perfect?

>> Yummy.

>> MING: It's yummy, okay.

Yummy's good.

Boom-- fish in here?

>> Fish in here, yeah.

>> MING: All right.

Love it.

>> So then it's a quick little toss.

>> MING: Fantastic.

Fryer here.

So 350 is good?

>> 350 is good.

>> MING: You go to 370... oh, this is pretty thin, right?

>> It's pretty thin.

You know, it's gonna cook quickly.

>> MING: It's such a simple, easy dish.

>> I know, I mean, honestly, we're cooking in real-time.

Are you... oh, let me just get the plate ready.

>> MING: I could take a couple.

>> Okay.

>> MING: Okay, here we go.

Oh, yeah, baby.

Could put four or five in here, probably.

>> Yeah.

And these are the perfect size, too.

>> MING: All right.

I don't know... six minutes, maybe?

>> Six minutes sounds good, we're gonna check it.

>> MING: Six to eight, okay.

So we're gonna let this fish crisp up, and then we're going to get that salad.

It keeps marinating.

And you're gonna, what, slice some raw onions, right?

>> Yeah.

>> MING: Awesome.

Six minutes, fish fry, stick around.

Carla Hall!

All right, let's see how we did, Carla Hall.

>> Yup.

>> MING: Oh, I like that... >> And so you see how it's just lightly breaded?

>> MING: I love the light coating, right?

>> You're gonna get the crunch of the... >> MING: Cornmeal?

>> Of the cornmeal, yeah.

>> MING: Here you go, chef, for you.

>> All right, thank you.

So right at the end, when you fry something, just gonna put a little bit of salt on it.

>> MING: While it's hot otherwise it doesn't stick.

>> While it's hot, it doesn't stick.

So then what you do here, you just put the bread on.

>> MING: I love the bread.

>> You're gonna go here with... And we may not even need that third...

So just... We don't really need that one.

>> MING: Yeah, well, keep gluten down.

>> Yeah.

And then you take some onions, and then when we serve it, we're... you're gonna have the hot sauce on the side, and then you have your pickles.

>> MING: Awesome.

>> And this is Southern at its best.

>> MING: So I... my roommate at Andover, Rufus Jones, was from Memphis.

>> Yeah.

>> MING: First time we did a road trip, parents were so nice, had Kentucky Fried Chicken, right?

And white bread.

And Mr. Jones was like, "Ming, I'm gonna show you how we eat fried chicken," and took the chicken and put it in the bread.

He goes, "This is how you keep your fingers clean."

I'm like, "Genius!"

>> Yeah, that's how you keep your fingers clean, and if something is spicy you go for the bread.

>> MING: It was so good.

And then this you just serve on the side.

>> You serve on the side, yeah, easy peasy.

>> MING: Oh, my God, I can't wait.

So you want to help me with my fish fry?

>> I would love to, let's do it.

>> MING: All right, fish fry part two, don't go away.

♪ ♪ I can't wait to eat that fish fry, girl.

That looks so good!

>> Well, I can't wait to see your fish.

>> MING: Okay, so we're doing cod.

>> Mm-hmm.

>> MING: We're gonna also, with the beer batter tempura, do some maitake mushrooms-- have you had these before?

>> Yes!

>> MING: These are my favorite.

They're the healthiest mushroom.

Out of 12,000 species of mushroom, it's the healthiest.

They kind of taste very meaty-- love 'em.

Some asparagus.

Fish, asparagus, and maitakes we're gonna make a fermented black bean sauce.

It has garlic, ginger, a little bit of fermented black beans, and the beer batter is cornstarch and all-purpose flour, with baking powder and baking soda, with a little bit of beer, right?

Let me get you your cod.

>> Okay.

>> MING: And we'll start prepping all this.

Some beautiful cod.

So if you don't mind, maybe just cut it in half and give me like long fingers.

>> Sounds good.

I love the finger deal.

>> MING: Fingers are good.

All right, so I'm gonna get my sauce going first.

(pilot light clicking) So this is a kind of a play off of, um... a black beans and clam dish you would have in Chinatown, Chinese restaurant.

>> Uh-huh.

>> MING: Fermented black beans is the awesome flavor in that.

And I'm gonna first just start with a little bit of garlic... and ginger... ...like that.

And fermented black beans-- you probably know this, Carla-- it's really strong, right?

These are really salty and strong.

>> Really, really strong.

I think it's one of those ingredients that people think, "Oh, you know, I hear about it," and then when they use it, they're like, "Ah!"

>> MING: Yeah, so sometimes people want to rinse it, but when you rinse it you rinse all the salt, and I think flavor off, right?

And by the way, you want to look at it, make sure there's no rocks.

>> Oh right!

>> MING: Sometimes there's rocks and you... what you want to do is just them break up a little bit smaller because if you eat one of these whole it's like a big bite, right?

So garlic and ginger... gonna put fermented black beans.

All right, so here... gonna sauté this.

We just add a little bit more... using extra-virgin olive oil here.

And if you don't mind just, yeah, dice up the tomato.

That's gonna go in my sauce.

And then we can go ahead and get... this beer batter going... which... Two flours-- cornstarch.

>> Mm-hmm.

>> Will make it nice and crispy.

>> MING: And all-purpose flour.

Baking powder, baking soda, two to one ratio.

All right.

Then, any beer, your favorite beer.

>> So you can't go too strong on your beer?

If you did an ale, a dark beer?

>> MING: I've done IPA.

I don't know if I'd go with a doubt-- a dark stout.

>> Right, a stout.

>> MING: I'm not sure I'd do that.

But any good beer, and if it's cold, that's good.

I have ice there.

If my beer was warm I would put a little ice in it because you want to keep, keep the glutens chilled.

But here, I don't think I need it.

And the consistency you're looking for is kind of a light pancake batter.

You've all made pancakes, right?

So you need it something like that that can sort of coat.. >> Hold onto the fish and... >> MING: Hold onto the fish.

You can always just do a test.

You can grab like an asparagus to see.

All right, that looks pretty good to me.

All right, so we have that.

All right, I will take... let me take these tomatoes from you.

Boom.

(sizzling) All right, look at those.

Beautiful, perfect dice.

All right, got that going.

>> Okay, and what do you want to do with the chilies?

>> MING: Just, yeah, mince those two, just give me two chilies we're gonna throw into the batter.

I'm gonna take some of these asparagus... and, you know, they're not tough, you can peel... you can peel the... the ends like that, right, the backside.

>> Okay.

Just a little bit more tender, right?

Which I like to do.

It's a very French thing.

You know how they determine where you're supposed to break an asparagus in France?

Right you just break it, and wear it breaks that's the tough part, that's the not tough part.

Being Chinese, I'm like, "Wait, you're gonna throw away that quarter of an asparagus?"

So I have a hard time, because I'm... always be Chinese, so.

>> So this is gonna be spicy.

>> MING: It's gonna be very spicy.

Straight in.

All right, I think we're good.

And these maitakes, we're just gonna hand-break these.

>> Yes.

So beautiful.

>> MING: All right.

>> MING: Just break them like that.

Awesome.

There we go.

All right, this sauce is coming down.

Let's go ahead and put the fish in first.

All right, put some fish here.

Maybe do... four pieces, maybe five pieces.

We're hungry.

Take some of our peeled asparagus.

>> Oh, the jury's still out on this little thing.

>> MING: Yeah, I know, the asparagus peeler?

That's all right.

We'll see.

So, all right, here we go.

So now we're gonna take our fish.

(sizzling) That's a hot oil.

So we're going to get more stuff in here quickly to turn the... get the oil down cooler.

It's okay to... get it in, just make sure be careful, right?

That's as far as you want to go there.

You don't want to go any farther.

All right, so we're gonna let this fish get G.B.

and D. We're gonna then cook up some asparagus and maitakes, and our sauce is gonna have some chicken stock.

I'm going to reduce it down.

We'll get to plate this up.

Three minutes.

Come back.

Fish fry, Asian style.

All right, Carla, check out this.

Here's the maitakes.

Look at those.

>> Those look amazing.

>> MING: Here's our asparagus.

Oh yeah.

Here's our fish.

Oh, they got nice and dark.

Oh, I like they're breaking apart.

That's good, good sign for cod.

All right, there we go.

That's our fish.

Fantastic.

And like you did-- got to get that salt.

Salt on top.

>> Yeah, let it stick.

>> MING: Like that, perfect.

Yeah, will you do a little... yeah, just little fine ribbons on the Thai basil.

So, here, guys.

I put I did put a cup of chicken stock in here then I reduced it down.

This is called fondre, so I melted it.

So now this is melted... um... tomatoes.

And I'm going to now just take just the juice... like that when you take the halves off the lemon, right, so no seeds, right?

>> Yes.

It's such a simple thing and people don't really think to do it.

Yes.

>> MING: Boom, thank you.

So a little lemon juice, little Thai basil, and just a little butter.

Not a ton, but I don't know-- one piece... two piece... three pieces.

>> Just to bring it together little lacto... lactate love.

>> MING: Exactly.

But now it makes a sauce, right?

>> Yes.

If you don't mind, pile that plate high with all this?

>> Okay, yes.

>> MING: Careful, it's hot.

That fish is a little delicate.

This looks good, let's try this.

Oh, yeah... Oh, yeah.

We are gonna be eating well.

Look at you, Picasso.

Very nice.

That looks awesome.

>> I mean, seriously?

>> MING: It's just a fish fry.

>> Yeah, just a fish fry.

>> MING: Just a fish fry.

>> With sauce...

But I love how that sauce, the, the texture of the sauce, the viscosity sticks to the fish.

So you're gonna have that beautiful bite.

Oh, there's one that's left for me.

>> MING: There we go.

>> Oh, thank you.

>> MING: Good?

That sounds crunchy.

Let's go eat some fried fish.

Shall we?

>> Yes!

>> MING: Come on.

We get to eat fried fish!

>> I know.

>> MING: Can I serve you?

>> Yes.

Now this is a fried fish meal that I don't think that my mother would be expecting, which is so exciting.

>> MING: Okay, I give you this piece of fish and you have the maitake mushroom.

All right.

>> Yes, beautiful.

>> MING: Bon appétit.

Please, can I have some of your black-eyed pea... salad?

>> Black-eyed pea salad.

>> MING: We were talking earlier... black-eyed peas are one of the healthiest of all, right?

The adzuki bean, the chickpeas, black-eyed peas.

>> Excuse my hands.

>> MING: No, please.

Awesome.

>> And then some extra hot sauce for you.

>> MING: Put it on top.

I love my hot sauce.

>> Boom.

>> MING: So I have a... just a fun little drink for you here, Miss Carla Hall, we're gonna just give you a sparkling cider here.

>> I love it.

>> MING: With a little touch... because you don't like it too sweet, right, like me?

>> Correct, I don't like it too sweet.

Just a little bit of apple juice on top like that.

I'm gonna do kind of the same.

But it's already bottled, and it's actually cider that has a little bit of booze in it.

Because why not?

>> Because that's how you roll.

>> MING: That's how I roll.

>> But it's... still, it's really good.

>> MING: We have two cider drinks.

To you.

>> Cheers.

>> MING: Cheers.

Cheers.

Oh, you.

(Carla chuckling) >> MING: Exactly, them.

All right, let's try this.

>> Mm...

Okay, I'm getting right in here.

>> MING: Oh yeah... >> Mm... >> MING: I love the lightness of that crust.

It's just lightly coated, protects the fish, so super moist, crunchy.

Oh!

Black-eyed pea salad is unbelievable.

>> The difference is, I mean, you have this crunchy, really light batter, which is so good, and it's real... and the sauce!

You would think fried with that little butter sauce would be heavy, but because the fry... the batter is so light, you kind of get that beautiful richness from the tomato sauce.

>> MING: Try the maitake mushroom.

>> Oh, I'm just... (crunching) You hear that?

(crunching) >> MING: I love how the batter stays so crunchy.

And the actual beer, that's what keeps it because a little bit of sugar in beer.

If... if you don't like to drink beer or don't have beer, you can actually just take soda water with a little bit of honey.

It'll give you the same effect, right?

Wow.

>> Wow.

>> MING: I think...

I think I may like the mushroom more than the fish.

(laughs) I mean I like fish, but... >> Well, it's a great way for vegetarians to have something that, um... still feels the same, the texture.

Wow.

>> MING: I think we did okay.

>> I think we did amazingly well.

>> MING: Maybe we should do this again some time.

>> Okay, Let's do it.

>> MING: What's your next thing, you're on... you're on... >> I'm on Strahan and Sara as a food contributor.

>> MING: That's awesome.

>> It's been really fun.

I'm doing Halloween Baking Championship again, which I love dressing up.

>> MING: Nice.

>> And then I did a lot of Beat Bobby Flays.

It's all in the name-- Beat Bobby Flay-- but nobody beats him.

Oh, you beat him?

I wish I was... >> MING: Just once.

I didn't say that.

I mean, it was in Iron Chef.

I'm 1-0, and he wanted a rematch, my agent's like, "No.

(laughing): We're gonna stay 1-0."

The only thing you can do is lose, right?

2-0, you're still undefeated, so we'll stay at 1-0.

>> I like it.

>> MING: And you've beaten Bobby Flay?

>> I haven't-- no, I've only...

I've only judged.

>> MING: Aw, 'cause he's scared of you.

>> Is that what it is?

>> MING: You would crush him.

No offense, Bobby, but Carla Hall.

>> No, you go in with your... with your dish that you've been making all your life, and then he wins, and you're like, "I'm never making that dish again."

And then it ruins... you're ruining the whole family.

>> MING (laughing): Yeah.

>> Right?

>> MING: You're a disgrace to your entire legacy.

>> They're like, "What?

"You've been making... you had 300 years of experience "on your side, he has five minutes, and then he wins."

>> MING: He won't beat you, don't worry.

>> Okay.

>> MING: You're Carla Hall.

I love you.

>> I love you too.

>> MING: Thank you, as always.

And love you out there.

As always, peace and good eating.

Cheers.

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