So I'm here with my beautiful partner Jacqueline, and we have finished a very long couple of days of shooting for Full and Buzzed.

So we are throwing a cast party outside.

So I'm going to make a little dip that we make at Dumplin and it's a whipped tofu.

So it has this similar texture to a hummus.

I'm seeing that brick of tofu.

And I'm thinking that that is horrifying because I usually I can't stand tofu.

However, over the years you have introduced all these really amazing ways to eat tofu, and this is one of my favorites.

I love tofu, so it's one of my favorite things.

So I have some extra firm tofu, and I'm just going to break that up into this blender.

So where would I find that when I go when I go to shop for tofu, I never know.

Supermarkets have it.

So they have soft firm, extra firm.

I like the extra firm because I'm looking for a really thick texture to give it like a hummus consistency.

I don't need for you to say a brand, but what I look for a brand, is there like something better?

I mean, supermarket or are they all kind of the same?

I would love to tell you the name of a brand.

I don't even know the name of a brand.

I just look on the thing and see firm tofu.

Okay, so.

And especially now, because you're flavoring it up so much, it wouldn't matter, right?

It doesn't matter the brand.

I'm going to get you a little white wine to get you ready for this afternoon or get you ready, I don't know.

What else are you making?

Boy, are we going to have fun today.

So I'm going to put this tofu in here.

Wait, do a toast with me so that I can drink while you're making this.

Cheers to you.

Cheer's to you.

I have the tofu in.

I'm going to put some lemon juice in.

Oh, that's a lot.

So nice and tart.

Yep.

I have a lot of chopped garlic.

This is probably 20 cloves.

That's good.

We've all been eating a lot of garlic.

So we're all in the garlic breath club.

And then tahini which is basically just sesame paste, Sesame seed paste.

This is what kind of gives it that hummusy flavor.

I don't know if hummusy is a right word.

But what is what is tahini?

Tahini is ground sesame seeds.

All right I'm going to put some water in.

And you really need a plunger when you're making this.

Oh, I just forgot the most important one of the most.

A little bit of salt.

Well, a touch of salt, actually.

A lot of salt, because this really eats salt.

And so when you're making hummus, the key to using, like, canned garbanzo beans or chickpeas is you heat them up in water, strain them off, and then put them in your blender to make hummus.

And that's what helps it get super smooth.

So I need a touch more water because I can hear my blender is starting to struggle a little bit.

So I'm just working it to help the blender because it's so thick.

But it's really like the consistency I'm looking for.

So I can see it's close.

I'd like it a little smoother, touch my water.

Like what?

Like frosting.

Like sour cream.

Sour cream, hummus.

Like the consistency of hummus?

I don't know, I thought that was pretty self-explanatory.

I don't know, I'm going to add a little splash of olive oil.

I think we're there.

You know, workout like that.

You know, you can't eat too much hummus or you'll falafel.

Sorry.

30 years.

I never get tired of those.

I can tell you that we're done with the blending portion of our show.

It feels weird not to.

Be.

Help you move around and wash dishes and stuff.

You're doing great though I love this.

Thank you.

I love this for you.

I love this for me.

So we'll go ahead and just put our tofu in here.

I mean, it really got super smooth, which is what I'm looking for.

That's lovely.

Is there any trick to getting the good stuff from the bottom of the blender?

No, but if someone would invent a blender that has the bottom pop off so you could really get everything out of it.

I concur.

We in the restaurants would love that because we waste so much.

How long will this hold up in the fridge?

So be good in the fridge for like two weeks.

Just like hummus.

I mean, once you kind of, you know, expose it to the air, but if you wrap it in like a container that's kind of airtight, it should last.

At the farmer's market I tried beat hummus, and when I told you that it was amazing, you said we could make that.

What I would do is take garbanzo beans or chickpeas, bring them to a boil, boil off beets, red beats, and then do like 5050 cooked red beets to the garbanzo beans with garlic and olive oil.

And then what we you know, as we in the restaurant at Dumplin, we serve it with some just simple roasted hatch green chilies to give it a little kick.

I'm going to put a nice big pinch of that mold on crisp crunchy salt on top.

And I think we're ready to build our platter.

And then I took from I didn't make the I didn't make these.

But we do make these these are our gnocco fritto chips that we make with togorashi on them, which is like a Japanese pepper spice.

I've been calling the chips togorashi I didn't realize it was the spice.

It's the spice that's dribbled on them.

So it's.

So do you want to spread these out so that everyone.

Theyre just dumpling skins?

And then, of course, I brought some tortilla chips as well.

I grabbed some edible flowers, camomile and nasturtium and fennel.

And the fennel is really great because we've been talking all day.

And you can just chew the flowers and you get that nice little okay.

The chips are a little spicy, but.

So spicy.

So good.

So good.

Really spicy.

Really spicy.

You didn't hear her here.

What is the heat in here or in here?

The heat is the, The raw garlic has a ton of heat.

And then the chilies.

That's good.

Well we've got to we've got to get the, we've got to get the crew going and they're going to need to get a little kick in it.

So the cool thing is, my mouth can be on fire.

Your mouth can be on fire because we have Kakigori later So we have to make a little bit of butterscotch for the gory.

Okay.

And this I think, should get everybody really going.

Oh my gosh, that's so spicy.

It's so garlicky.

All right, so we've got to make a little butterscotch for the Kakigori Do you want to tell them what kakigori is?

Kakagori is a Korean shaved ice.

It's.

Doesn't it literally mean snow.

Yeah.

I thought it was Japanese.

Oh, I'm sure you're probably right.

I'm getting it all wrong.

It's fine.

This is the way.

This is the way.

We know this.

There's a machine that you crank the side of it, and it shaves the ice.

Really like snowflakes.

So it's super fine, and it melts in your mouth, and it's so refreshing in weather as hot, as it's been lately.

So for the butterscotch, all you do is melt some butter.

Why is it called butterscotch?

Is this a Scottish thing by origins?

You know my know.

So it's funny because I for so long, I always thought when I made butterscotch, I had to put scotch in it.

But there's no scotch in a butterscotch recipe.

Okay, so scotch means to either one theory is that scotch is what they.

When they make sugar candy and they cut it.

That's scotching the candy.

Or people think that it's butter and scorched.

Scorched butter.

Scorched sugar, scorched sugar.

But it probably didn't sound as good as saying butter scorch.

Yeah.

So they went to butterscotch.

So my butter is nice and melted.

It's starting to like simmer a little bit.

So I'm going to add my brown sugar.

I know what this tastes like.

It's so good.

But our butterscotch is like the best thing ever on ice cream.

So it's so great on Kakigori So I'm just looking for this to bubble and like start to cook a little bit to get really liquidy.

And you can see if you look in here, you can see on the sides it's starting to dissolve.

So it's not like making caramel with brown sugar.

It's a little bit different because brown sugar is so soft and it just kind of melts.

So it won't really get hard when it cools.

That's the great thing about using brown sugar to make caramel, sometimes a little bit of a cheat, but it has a little distinct flavor to it.

And that's like a low flame.

Yeah, no, I have this pretty high.

I'm going pretty high on this.

So when you're making caramel, a good trick is because usually when you have your sugar right at that right temperature and you're making caramel, and then you add your heavy cream to it, it really seizes up.

So one way to avoid that and have it be a little more cohesive.

That's heavy cream.

This is heavy cream.

If you get the heavy cream warm it won't seize up as much.

So now I can see my.

When you say seize up, you mean like curdle?

Kind of.

Well, you have like 320 degree sugar and then you're adding something cold to it.

It seizes and becomes a solid mess, and then you have to cook it down until it all dissolves because you've changed the temperature of it when you add the cold liquid to it.

And now I can see, like you're seeing it start to bubble and maybe even change color a little bit.

So that's what we're looking for.

So this sugar is probably somewhere like around 240 degrees.

Looks calmly.

Yeah super dark.

And you can see it's changing colors.

And I just want to get it to where it's really all bubbling and cooking.

So do you ever take a temperature for something like this?

Mostly I don't, but most.

So what are you looking for?

What are your visual cues that this is done?

when I see it changing color and all kind of becoming this color on the outside and cooking and starting to.

Maybe those big bubbles in the middle.

Yes.

So I'm going to turn down a little bit.

And now you can see it's all bubbling.

My cream is is just slightly warm.

Now you can see the steam coming off of it.

So I'm going to add that in.

You had a little bit at a time.

So it doesn't.

If you pour it all in there's a chance it'll always overflow.

So you want to try and add a little bit at a time.

And just be super careful because this is will burn really badly.

And then I'm going to turn the heat down a little bit more and see, because I used the warm cream, it didn't seize right up.

Yeah.

And I want to.

Bring it.

That's funny.

It looks really runny to me and it feels like it should have been thick.

Because it's hot.

So as it cools I'm going to now that I've got it all incorporated, I'm going to kind of bring it up to a boil again, and I'm going to cook it for about 4 or 5 minutes, and you'll see the steam from the from the cream coming off of it.

You want to kind of keep stirring it so it doesn't boil over.

Take a turn.

I think it might be too hot for you to stir, because the heat coming off of it is really intense.

Like, I'm pretty good with heating on my hands, but this is.

And you want to just keep adjusting the heat because now that it's boiling.

Oh thats like candy boil, that looks like candy to me.

Yeah, and that's what I'm looking for.

You.

You're just kind of alternate putting it over the heat so that it doesn't boil over, and I'll stir it until it comes down, but I'm evaporating all the like the water, the whey that's in the in the heavy cream.

It's coming out of it.

And we're going to be just, just left with the like milk solids from the heavy cream.

And just remember I put a lot of butter in there.

So butter when it's cold thickens up.

So we've melted butter.

And then when you chill butter again it gets firm.

So that will thicken up as it cools.

Put it back over the stove.

Let it come back up to a boil.

Was that just to give it a moment so it doesn't boil over.

Yeah.

I'm just because you do not want to clean I don't want to clean this off.

And I know you certainly don't want to clean the stove with hardened sugar on it.

but we could ask Joe to do it.

Joe has been a champ He has been a champ.

Joe, stop cleaning, okay?

It's like having a third child in the house.

No comments on that, Joe.

No comments.

So you can see it is even though it's really, really hot, it's starting to get pretty thick.

So I'll just give it one more big boil here.

And I think we're ready.

I'm just we're gonna have to cool it.

I'll put it in the fridge for about ten minutes, and it should cool down pretty quickly.

And then I like to add a good pinch of the Maldon sea salt.

And I'm adding.

This Maldon for this, because wouldn't it melt in there.

It's just it will melt in there.

And then we'll put a little pinch of it on top when we make it honestly, because it's sitting right here.

That's legit.

But oh, you're the one that taught me a little.

I've always been a little light on salt when I'm baking, and one thing that I definitely learned from you was salt is I said it all week, but salt is key.

Even in baking, it's really important.

And now, like just that little pinch of salt, I feel like it's the modern family thing when he's having his cocoa with a pinch of sea salt.

It was.

Delicious, Manny.

So yeah, I think we're I think we're there.

I mean, it's it's obviously really hot, but it will thicken to about twice this viscosity.

And we want something that will spoon pretty easily.

So I'd love to just dip my finger in there.

And taste I mean this is the key because you're eating water.

Yeah.

But really you're eating butterscotch.

So yeah I think we're done.

I think we can get this chilling and get the rest of the outside set up.

Oh.

Vanilla extract.

That's a crime.

You almost forgot that.

Anything you had cold to it.

You can see it bubbles back up.

Is that from Jack the vanilla?

Jack in the beanstalk?

Jack!

Was that.

Is that Jack?

Yes.

That is our neighbor's vanilla that he made.

All right.

All right.

I think we're ready to get get this party started.

Woo!

Thank you.

Thank you.

Joey, I have a question for you.

What was your favorite part of filming this week?

Having the additional meal that Frank made every single time after we, after we shot it, we all the whole crew could take a couple of bites.

I don't think I had caviar before this week, to be honest with you.

Instead of like having sandwiches for lunch every day, we get pasta with scallops and caviar.

It was really fun to watch.

Watch how production was set up and help out on as much as I could.

I mean, I feel like I could, I wish I could have helped more, honestly if I could have done anything, but I thought it was just really fun to like.

I get nervous because he gets nervous and I feel nervous for him, but he's gonna do it very well.

He's gonna do a very good job.

So I, I end up, I feel like I stress myself out about it a little bit more than I should.

Oh wow, you got the first bite.

That feels like I was robbed.

I love this.

So good.

And butterscotch is definitely the best flavor.

I know people will tell you Tiger's blood.

No, this is so good.

All right, well, thank you.

That was like.

That was fun.

That was fun.

That was so fun.

I can't stop eating this.

This was so weird shooting this week, right?

Because I did do different things that I normally don't do in the restaurant.

I think one of my favorite dishes was the the hamachi crudo with the seaweed and the brown butter.

I think that was a dish that I made, that I wasn't sure how it was going to turn out and turned out really good, and probably will be something we'll put on the menu that that was one for me.

I mean, it's just always so nerve wracking to make things for the first time, especially in front of all this.

Yeah, but you had really great people who were supportive and interested and loved it.

Yes.

There's no question about this is I've done TV before.

This is one of the best crews we've ever had.

Yeah.

So it was just so much fun to work.

And it's so much fun to have those interactions with people that necessarily.

I didn't really know that well, other than you and Paige.

Well, obviously, Michael, I know really well, but Richard was so fun to talk to.

Tori, you know, Cindy and Kerry.

Cindy and Carrie.

And that was a beautiful dish.

Yes.

That that was really good.

That's but that's an old staple.

I've made that carrot broth a million times.

Right.

You know, and the mayor was just Michael and Keenan were outstanding.

Like I just such a different perspective and so weird because I never really talked to him.

I feel like you haven't eaten in a week.

Why don't you eat some of the food?

Because we're all eating it.

I don't know why I don't eat my own food sometimes.

Unless it's like a simple pasta.

We're making it home.

I don't I think that's just a chef thing.

I don't know that we love to eat our food like, I like to taste it, and I like to imagine what it tastes like.

But sitting down and eating the whole plate after you've made it, maybe I'm so nervous about.

Were you nervous?

You don't look nervous.

Oh my God, so nervous.

And maybe that's part of it.

It's like you're nervous for making something and you want to get other people's reaction.

I think that's why we cook.

And it's like, because I'm probably too critical of it.

Like, I would be so critical of it.

Like, oh, it needs back to the chef thing.

It needs salt.

It needs acid.

No.

And I think sometimes when you just make something without overthinking it and doing it on camera makes it so much more fun and stressful.

You look like you were having fun.

Were you really having fun?

I truly had a great time doing this.

Yeah.

I'm not going to quit my day job, but I did have a great time doing it.

I'm looking forward to another season of it, and I can't wait to see what guests will have next season.

Yeah, same.