WEBVTT 00:00:00.064 --> 00:00:01.492 - Oh, [ _ ]! Why is it smoking? 00:00:01.795 --> 00:00:02.181 - Huh? 00:00:03.214 --> 00:00:03.936 Oh my god! 00:00:03.961 --> 00:00:04.547 (screams) 00:00:05.260 --> 00:00:06.775 - In this episode, we are doing things 00:00:06.800 --> 00:00:07.997 a little differently. 00:00:08.022 --> 00:00:10.450 We will be cooking a beautiful dinner 00:00:10.450 --> 00:00:12.768 for all our hard working producers here 00:00:12.768 --> 00:00:15.088 at The Fat Kid Inside Studios and FEATR Media 00:00:15.088 --> 00:00:18.437 and hopefully inspire you all in the type of dishes and food 00:00:18.437 --> 00:00:20.275 that you can cook for your family and friends 00:00:20.275 --> 00:00:21.442 during this holidays. 00:00:21.442 --> 00:00:22.706 So from us to you— 00:00:22.706 --> 00:00:25.035 - [Everyone] Happy Holidays! 00:00:38.359 --> 00:00:40.860 - So it's been a logistical nightmare, apparently, 00:00:40.860 --> 00:00:44.141 all these tired, beautiful, happy faces. 00:00:44.245 --> 00:00:47.348 We did a lot of the preps, you guys did the preps yesterday. 00:00:47.373 --> 00:00:48.197 - Yes. 00:00:48.222 --> 00:00:49.896 - So they prepped in the studio yesterday. 00:00:50.071 --> 00:00:52.505 I was coming from a shoot so I had to prep at home 00:00:52.505 --> 00:00:53.505 last night. 00:00:53.957 --> 00:00:56.740 This is the first time we're actually properly cooking 00:00:56.740 --> 00:00:57.503 for each other. 00:00:57.503 --> 00:00:59.732 I feel like we cook in a studio format 00:00:59.732 --> 00:01:02.013 so when we do taste our foods and each other's foods 00:01:02.013 --> 00:01:03.862 is really kind of just like standing, 00:01:03.862 --> 00:01:05.355 you know, two bites, and then kind of go 00:01:05.355 --> 00:01:07.022 to the next thing, there's always something happening. 00:01:07.022 --> 00:01:08.046 So this is the first time we're actually 00:01:08.046 --> 00:01:11.881 all sitting down together as a big dysfunctional family 00:01:11.883 --> 00:01:13.375 and feeding each other. 00:01:13.375 --> 00:01:16.311 So I'm personally very excited to try Trish's food tonight. 00:01:17.679 --> 00:01:19.477 I've heard magnificent things. 00:01:19.877 --> 00:01:21.351 Trish, how are you feeling? 00:01:21.581 --> 00:01:23.171 - I'm feeling good. Thanks. 00:01:23.386 --> 00:01:24.478 Thank you for asking. 00:01:24.785 --> 00:01:27.667 - Seth is our showboater so I feel like 00:01:27.667 --> 00:01:30.165 he's been really excited to kind of showcase, like, 00:01:30.165 --> 00:01:31.879 his true talent and kind of break out. 00:01:31.879 --> 00:01:32.634 - There he is! 00:01:32.634 --> 00:01:33.169 - Yeah? 00:01:33.169 --> 00:01:33.821 (laughs) 00:01:33.821 --> 00:01:35.314 - Break free, baby! That's what I'm going to... 00:01:35.320 --> 00:01:37.341 - Nica, what are you making, dessert? 00:01:37.341 --> 00:01:38.235 - I'm making a cake. 00:01:38.235 --> 00:01:38.670 - Okay. 00:01:38.670 --> 00:01:40.276 Ynna, Sam, how are you guys feeling? 00:01:40.280 --> 00:01:41.143 - I'm excited. 00:01:41.169 --> 00:01:44.062 - And then, Martin, feeling like death as usual? 00:01:44.076 --> 00:01:44.901 - Yeah. 00:01:44.922 --> 00:01:46.368 (laughs) 00:01:46.789 --> 00:01:48.402 - All right. So we're going to be doing 00:01:48.402 --> 00:01:51.117 last minute preps here, getting the food ready 00:01:51.117 --> 00:01:52.319 for everyone, and then you're going 00:01:52.319 --> 00:01:54.405 to basically come with each pair, 00:01:54.405 --> 00:01:56.563 except I'm the solo one, and we're going to explain 00:01:56.579 --> 00:01:58.941 kind of the food that we did, the preps that we did, 00:01:58.941 --> 00:02:00.518 and eventually have everyone taste it 00:02:00.518 --> 00:02:02.806 and be really honest about each other's food. 00:02:06.048 --> 00:02:08.627 - Hi! I'm Sam and I'm a food content creator 00:02:08.627 --> 00:02:09.800 for TFKI. 00:02:09.895 --> 00:02:12.891 - Hi! I'm Ynna and a junior food editor. 00:02:12.896 --> 00:02:15.039 We are in charge of the appetizers. 00:02:15.401 --> 00:02:15.772 - Yeah. 00:02:15.772 --> 00:02:17.168 - And what we will be making today? 00:02:17.335 --> 00:02:18.455 - Deviled eggs. 00:02:18.596 --> 00:02:21.186 So normally when we talk about deviled eggs, 00:02:21.186 --> 00:02:24.389 it's just simple— egg yolks mixed 00:02:24.389 --> 00:02:27.007 with mayonnaise with the egg white on top. 00:02:27.007 --> 00:02:30.007 But today, I'm going to be making it something special. 00:02:30.089 --> 00:02:31.496 How about you, what are you going to be making? 00:02:31.496 --> 00:02:34.163 - Okay. So for appetizer, I will be making 00:02:34.163 --> 00:02:37.603 a tropical crunch ceviche, because first thing, 00:02:37.603 --> 00:02:39.916 when you eat, you need to open up the palate 00:02:39.916 --> 00:02:42.690 so I opt to making something fresh, 00:02:42.690 --> 00:02:43.754 something light. 00:02:43.777 --> 00:02:47.612 So I really love ceviche, I love kinilaw, 00:02:48.101 --> 00:02:50.108 and that's what I thought of making. 00:02:50.108 --> 00:02:52.749 So I'm using pomelo for my ceviche 00:02:52.749 --> 00:02:56.274 because personally, I love all the tropical fruits. 00:02:56.551 --> 00:02:57.928 - Okay. So while Ynna is doing that, 00:02:57.928 --> 00:03:00.729 I'm actually making my egg yolk cream mixture. 00:03:00.971 --> 00:03:03.979 So I'm just using Hellman's Real Mayonnaise, 00:03:04.581 --> 00:03:05.870 cream cheese, 00:03:06.875 --> 00:03:07.726 mustard, 00:03:08.075 --> 00:03:10.586 and then we're going to put some spices over here. 00:03:10.631 --> 00:03:13.219 And then, while this is going, I'm going to check 00:03:13.219 --> 00:03:16.772 on my roasted bell peppers that I roasted off-cam. 00:03:16.785 --> 00:03:19.076 I'm going to return these back 'cause what we're looking for 00:03:19.076 --> 00:03:20.794 is this black coloring. 00:03:20.815 --> 00:03:23.018 When you achieve this, it's easier to peel. 00:03:23.858 --> 00:03:26.485 Around 15 minutes, and then we're going 00:03:26.485 --> 00:03:27.687 to be mixing it. 00:03:27.872 --> 00:03:29.725 We are going to put the egg yolks here, 00:03:29.725 --> 00:03:31.743 and then egg whites, we're going to separate them. 00:03:32.443 --> 00:03:35.966 We're going to fry them à la minute, 00:03:35.966 --> 00:03:37.298 which means we'll do it on-site. 00:03:37.298 --> 00:03:40.086 So we're just dunking the eggs in ice cold water 00:03:40.086 --> 00:03:42.198 to shock the eggs, to stop the cooking process 00:03:42.198 --> 00:03:46.880 and for you to be able to crack it without getting burned. 00:03:47.496 --> 00:03:50.747 So with the whites, I am just going to make a brine. 00:03:51.287 --> 00:03:55.425 Brining is actually for extra flavor, but not only that, 00:03:55.425 --> 00:03:57.477 it also acts as a preservative. 00:03:57.477 --> 00:03:59.711 - I'm getting frustrated with this pomelo. 00:03:59.931 --> 00:04:02.238 - You want to switch preps? 00:04:02.838 --> 00:04:04.254 - Really, you want to? 00:04:04.275 --> 00:04:04.979 - Yes. 00:04:04.979 --> 00:04:05.938 - What do you want me to do? 00:04:06.674 --> 00:04:07.650 - I'm already done. 00:04:07.650 --> 00:04:08.392 - Huh? 00:04:08.392 --> 00:04:10.219 - You'll be left here. - No! 00:04:10.503 --> 00:04:12.400 - Okay. So we're going to cut the eggs now. 00:04:14.390 --> 00:04:15.377 Separate. 00:04:16.531 --> 00:04:18.124 The yolks are going to go here. 00:04:19.054 --> 00:04:22.194 Just be careful on dunking them 'cause sometimes 00:04:22.194 --> 00:04:23.570 the egg whites break. 00:04:23.985 --> 00:04:27.222 I started cooking when I was a first year college, 00:04:27.222 --> 00:04:30.007 that was 10 years ago. 00:04:30.565 --> 00:04:32.974 But started cooking professionally 00:04:32.974 --> 00:04:37.931 in 2019 when I was in Australia for a fine dining restaurant 00:04:37.931 --> 00:04:40.654 which was specializing in Filipino food still. 00:04:41.196 --> 00:04:46.945 It was there that I actually had a passion for Filipino food, 00:04:46.945 --> 00:04:48.702 is because of that restaurant. 00:04:49.436 --> 00:04:53.284 Fast forward 2020, I came back to the Philippines 00:04:53.284 --> 00:04:57.331 because of the pandemic, then I put up my restaurant 00:04:57.331 --> 00:04:58.372 in Dumaguete. 00:04:59.169 --> 00:05:01.886 Then, my restaurant failed because I was so clueless. 00:05:02.498 --> 00:05:03.452 (chuckles) 00:05:03.531 --> 00:05:04.518 - What happened? 00:05:04.534 --> 00:05:08.755 - Then, I did content creation, and Papa E (Erwan) was hiring. 00:05:09.162 --> 00:05:11.604 I don't know, I brought some food here, 00:05:11.604 --> 00:05:13.394 and maybe that's why they hired me. 00:05:13.471 --> 00:05:16.146 - Yes, the food he brought were amazing. 00:05:16.172 --> 00:05:18.520 - I'd rather have it thick than loose 00:05:18.898 --> 00:05:21.139 because if it's too loose, then I'm going to need 00:05:21.139 --> 00:05:22.123 more yolks. 00:05:22.770 --> 00:05:25.346 - Oh, guys. I'm done with my pomelo. 00:05:25.836 --> 00:05:28.919 First prep done. Let's go with mangoes. 00:05:28.919 --> 00:05:30.325 Oh my god, there's so much! 00:05:30.503 --> 00:05:32.757 I'm just going to get all of the cheeks out. 00:05:33.342 --> 00:05:37.106 So I started cooking when I was grade 2 or 3. 00:05:37.846 --> 00:05:39.432 I was just watching my mom. 00:05:39.482 --> 00:05:41.502 It looked like she was having so much fun, 00:05:41.502 --> 00:05:42.638 and I wanted to do it too. 00:05:42.755 --> 00:05:46.464 And then, my interest in cooking developed further 00:05:46.478 --> 00:05:48.515 when I started watching cooking shows— 00:05:48.557 --> 00:05:54.243 like MasterChef, Food Network, Asian Food Channel. 00:05:54.255 --> 00:05:57.708 Those were my go-to channels growing up. 00:05:57.713 --> 00:06:00.690 - All right. So this is our Nuoc Cham buffalo glaze. 00:06:01.980 --> 00:06:04.097 It looks runny now but when it thickens 00:06:04.097 --> 00:06:05.713 due to the sugar content... 00:06:05.779 --> 00:06:08.057 When it's heating up, it's going to be really, 00:06:08.057 --> 00:06:09.106 really tasty. 00:06:09.186 --> 00:06:10.979 We're going to put a lot of cayenne 00:06:10.979 --> 00:06:15.525 'cause I want the guest to actually enjoy the spice, 00:06:15.525 --> 00:06:19.245 to the point where it tingles in your mouth. 00:06:19.449 --> 00:06:22.325 When it comes to the main course, you'll eat a lot. 00:06:23.269 --> 00:06:25.722 - Oh my god, guys. I'm done with the mangoes. 00:06:25.892 --> 00:06:29.325 I have here mango that I cut into like 00:06:29.325 --> 00:06:30.665 really small cubes. 00:06:31.241 --> 00:06:35.764 Now, I'll just do juicing of the lemons first. 00:06:36.533 --> 00:06:38.271 - Again, still prepping egg whites. 00:06:38.993 --> 00:06:41.060 God. Why did I pick this recipe? 00:06:41.536 --> 00:06:42.331 (grunts) 00:06:42.876 --> 00:06:44.741 - Is this right? Or like this? 00:06:44.769 --> 00:06:45.743 - Okay. Let's trade. 00:06:46.243 --> 00:06:48.071 The eggs should be smooth. 00:06:49.104 --> 00:06:51.557 - You really need muscles for this. 00:06:53.135 --> 00:06:54.548 What am I going to do? 00:06:55.530 --> 00:06:57.126 - Just deshell everything. 00:06:57.498 --> 00:06:59.681 This is almost everything that we can do here. 00:06:59.681 --> 00:07:01.923 We want to keep it fresh on-site also. 00:07:01.939 --> 00:07:04.214 So we will see you guys there. 00:07:04.484 --> 00:07:07.114 And for the meantime, the main course 00:07:07.119 --> 00:07:08.578 will be prepped here. 00:07:08.591 --> 00:07:10.251 - Yup. Let's go. 00:07:13.044 --> 00:07:14.564 - What is up, guys? My name is Seth. 00:07:14.564 --> 00:07:15.453 - And I'm Trish. 00:07:15.453 --> 00:07:17.449 - And we are food content creators of— 00:07:17.749 --> 00:07:19.196 - FEATR Media. 00:07:19.196 --> 00:07:20.772 - And The Fat Kid Inside Studios. 00:07:20.772 --> 00:07:22.175 And today, we are assigned with— 00:07:22.175 --> 00:07:23.946 - The main dish! 00:07:23.946 --> 00:07:25.437 - All right. Let's get on with it. 00:07:25.451 --> 00:07:28.539 For me, I'm making a Thai-flavored, 00:07:28.539 --> 00:07:30.354 inspired-ish pork belly. 00:07:30.354 --> 00:07:33.628 So it's going to be crispy skin, roasted, enough to feed 00:07:33.628 --> 00:07:34.822 the whole family. 00:07:34.822 --> 00:07:35.549 And you? 00:07:35.549 --> 00:07:37.880 - Yes. So we took inspiration from Thai flavors, 00:07:37.880 --> 00:07:40.271 so he's making the pork belly and I'm going to be working 00:07:40.271 --> 00:07:43.171 on the salad and the rice pilaf. 00:07:43.193 --> 00:07:45.366 The rice pilaf is going to be Mojo Verde. 00:07:45.366 --> 00:07:46.660 Oh, fancy, right? Fabulous. 00:07:46.660 --> 00:07:47.428 - Fabulous. 00:07:47.495 --> 00:07:49.371 With that, we wanted to go something different, 00:07:49.371 --> 00:07:51.539 we want to be a little more fun with it. 00:07:51.555 --> 00:07:53.058 So we're going to go ahead and start. 00:07:53.058 --> 00:07:54.923 As you can see, I have two pieces of pork belly. 00:07:54.923 --> 00:07:56.071 Oh, shocks. 00:07:56.432 --> 00:07:58.667 And if you can see, these have dimples, 00:07:59.112 --> 00:08:01.213 it's because I already punctured it 00:08:01.213 --> 00:08:02.046 with my knife. 00:08:02.046 --> 00:08:04.998 So I wanted to make holes in it and I wanted to help 00:08:04.998 --> 00:08:06.811 that dry as much as possible. 00:08:07.178 --> 00:08:08.803 - I just want to say this is so exciting 00:08:08.803 --> 00:08:10.419 because Seth and I have known each other 00:08:10.419 --> 00:08:12.160 for quite some time now but it's our first time 00:08:12.160 --> 00:08:14.052 to work together on a dish. 00:08:14.921 --> 00:08:16.798 - So what I'm going to be doing is I'm going 00:08:16.798 --> 00:08:18.785 to be cutting this pork belly in half. 00:08:18.798 --> 00:08:22.518 I do want it to have more or less an even cooking time 00:08:22.518 --> 00:08:28.083 and I want also to have it more surface for it to dry. 00:08:28.083 --> 00:08:29.933 I'm just going to do a light score at the bottom 00:08:30.739 --> 00:08:34.090 to make sure that the flavors go in later. 00:08:34.360 --> 00:08:38.234 So we're just going to do something really, really shallow 00:08:38.239 --> 00:08:42.042 just to ensure that a lot of flavor gets into our pork. 00:08:42.302 --> 00:08:44.232 How about you, how's your salad going along? 00:08:44.245 --> 00:08:45.278 - It's still mango. 00:08:45.278 --> 00:08:46.158 (chuckles) 00:08:46.158 --> 00:08:47.500 So I'm still prepping the mangoes. 00:08:47.500 --> 00:08:49.237 I'm just going to blend this and make a simple 00:08:49.237 --> 00:08:50.373 mango vinaigrette. 00:08:50.373 --> 00:08:53.190 - So first, we want to make sure that we make 00:08:53.190 --> 00:08:54.471 our marinade for the pork. 00:08:54.771 --> 00:08:57.385 The faster we marinade, the longer time it has 00:08:57.385 --> 00:08:59.116 to actually have the ingredients come in. 00:08:59.116 --> 00:08:59.982 - I'll help you with that. 00:09:00.027 --> 00:09:02.291 - So I'm just going to do a rough chop on these. 00:09:02.294 --> 00:09:03.642 So I want you to just quarter them 00:09:03.642 --> 00:09:05.805 'cause we're going to put them in a food processor later. 00:09:05.965 --> 00:09:09.040 Put it on the pork and before cooking, 00:09:09.040 --> 00:09:10.137 we're going to scrape it out. 00:09:10.153 --> 00:09:11.744 - Okay. I'm the sous chef here, guys. 00:09:11.744 --> 00:09:14.201 - You can also do a rough chop on this ginger. 00:09:14.201 --> 00:09:14.771 - Okay. 00:09:14.771 --> 00:09:17.270 - And I'm going to do just a little quickie smash 00:09:17.270 --> 00:09:18.352 on this garlic. 00:09:20.419 --> 00:09:21.471 - Strong. 00:09:23.697 --> 00:09:24.731 - If you want to peel your garlic, 00:09:24.731 --> 00:09:26.289 a nice quick little way, 00:09:26.289 --> 00:09:28.604 so just put them around, between your hands 00:09:28.604 --> 00:09:29.526 and then just... 00:09:30.712 --> 00:09:31.712 And it comes right out. 00:09:32.837 --> 00:09:34.953 Okay. So I'm going to teach you how to devein... 00:09:35.690 --> 00:09:39.070 "devein" or destem the kaffir lime, 00:09:39.070 --> 00:09:41.952 'cause we're going to blend this and I don't want that 00:09:41.952 --> 00:09:44.053 tough stem in the center to ruin it. 00:09:44.053 --> 00:09:46.259 So what you want to do is just pull back. 00:09:48.101 --> 00:09:49.045 - Okay. I can do that. 00:09:49.045 --> 00:09:50.106 - And then, keep... 00:09:50.859 --> 00:09:52.349 - Is this the same one they use for curries? 00:09:52.997 --> 00:09:54.277 - Yeah. This is actually the same one they use 00:09:54.277 --> 00:09:54.907 for curries. 00:09:55.827 --> 00:09:57.896 - The quick chop of the lemongrass 00:09:57.898 --> 00:10:02.811 to really give this pork belly a fragrant aroma. 00:10:02.811 --> 00:10:04.074 - You like lemongrass, Seth? 00:10:04.074 --> 00:10:05.001 - I love lemongrass. 00:10:05.001 --> 00:10:06.988 - Okay. 'Cause I know it's kind of an acquired taste, right? 00:10:06.988 --> 00:10:08.967 Not everyone really likes lemongrass on their food. 00:10:09.407 --> 00:10:10.206 - That's true. 00:10:12.863 --> 00:10:13.854 Kaffir lime. 00:10:16.222 --> 00:10:17.344 Our lemongrass. 00:10:17.997 --> 00:10:19.606 I'm going to add a little bit of salt to this. 00:10:20.046 --> 00:10:21.755 - Okay. So while he's already working on that, 00:10:21.755 --> 00:10:24.339 I'll go back to my dressing, so all I have to do 00:10:24.339 --> 00:10:27.723 is just cut the acid or the citric fruit. 00:10:27.723 --> 00:10:29.360 I'm using lime in this case. 00:10:30.016 --> 00:10:31.203 I'm just going to slice it in half 00:10:31.203 --> 00:10:32.965 so later I can easily juice it out. 00:10:33.349 --> 00:10:37.264 - So I'm going to grind our paste that we're going to... 00:10:37.989 --> 00:10:39.223 that we're going to rub later. 00:10:39.285 --> 00:10:40.652 Give it a few pulses. 00:10:41.907 --> 00:10:43.260 - How about you plug it in first? 00:10:43.260 --> 00:10:44.971 - I knew that. I knew that. 00:10:44.982 --> 00:10:46.335 - That’s just how it is when you’re flustered. 00:10:46.335 --> 00:10:47.463 - Don't show them! 00:10:47.698 --> 00:10:48.337 (giggles) 00:10:48.337 --> 00:10:50.937 Let me just plug this in 'cause I knew that 00:10:50.937 --> 00:10:52.454 it was unplugged. 00:10:52.454 --> 00:10:53.766 - Of course, he knew that. 00:10:56.855 --> 00:10:57.749 Oh, oh. 00:10:57.779 --> 00:10:59.270 Is the extension cord plugged in? 00:10:59.287 --> 00:11:00.091 - Yeah. 00:11:03.103 --> 00:11:03.964 Here we are. 00:11:04.239 --> 00:11:05.519 - All right. Take three. 00:11:05.534 --> 00:11:06.303 - Take three. 00:11:06.303 --> 00:11:07.216 - Press it! 00:11:07.844 --> 00:11:08.877 (screams in shock) 00:11:12.997 --> 00:11:14.699 I can already imagine it with the pork belly. 00:11:16.562 --> 00:11:17.841 - I don't want to beat them up too much. 00:11:18.109 --> 00:11:19.216 - It smells so good. 00:11:19.229 --> 00:11:20.620 Wait. There's a leaf here. 00:11:20.620 --> 00:11:22.009 - Oh, [ _ ]! Why is it smoking? 00:11:22.324 --> 00:11:22.839 - Huh? 00:11:23.876 --> 00:11:24.587 Oh my god! 00:11:24.587 --> 00:11:25.412 (screams) 00:11:25.829 --> 00:11:26.627 - Unplug it. 00:11:27.618 --> 00:11:29.234 - Why is it smoking? 00:11:30.497 --> 00:11:32.127 - 'Cause that's 110V. 00:11:33.095 --> 00:11:34.436 - Smelled like fire. 00:11:34.458 --> 00:11:35.389 (chuckles) 00:11:35.648 --> 00:11:37.696 - It’s hazardous when we’re together. 00:11:38.126 --> 00:11:38.952 Okay. 00:11:39.047 --> 00:11:40.936 I'm just going to blend my mangoes. 00:11:41.253 --> 00:11:43.233 Put a little bit of some acid. 00:11:43.249 --> 00:11:45.220 I'll put a little bit of olive oil 00:11:46.176 --> 00:11:47.346 and some honey. 00:11:47.440 --> 00:11:50.453 You might be thinking I'm making a fruit juice, but no, 00:11:50.453 --> 00:11:51.393 not even close. 00:11:54.603 --> 00:11:55.372 Okay. 00:11:55.376 --> 00:11:58.201 - I'm going to start seasoning my pork belly with some salt 00:11:58.201 --> 00:11:59.428 to get it started. 00:11:59.428 --> 00:12:01.705 This will help it have more flavor. 00:12:01.705 --> 00:12:03.005 Hey, I want to try. I want to try. 00:12:03.005 --> 00:12:03.861 Put some over here. 00:12:03.861 --> 00:12:04.467 - Where? 00:12:04.467 --> 00:12:05.656 - Here on my wrist. 00:12:07.426 --> 00:12:08.627 - What do you think does it lack? 00:12:09.942 --> 00:12:10.462 - Hey! 00:12:10.462 --> 00:12:12.562 - Just kidding. It's delicious. 00:12:13.356 --> 00:12:14.524 (chuckles) 00:12:14.524 --> 00:12:17.238 - So after I blend this actually, I might cook it 00:12:17.238 --> 00:12:20.897 over low heat just because we work with pork 00:12:20.897 --> 00:12:22.614 right beside it, just for sanitary 00:12:22.614 --> 00:12:24.033 and hygienic purposes. 00:12:24.248 --> 00:12:26.484 - So what I'm doing here, I'm really working 00:12:26.484 --> 00:12:29.963 the salt into those scores that I made. 00:12:30.269 --> 00:12:31.957 This will help ensure a flavorful meat. 00:12:32.189 --> 00:12:39.278 And I'm going to rub in our blended herb vegetable 00:12:39.278 --> 00:12:40.296 spice mix. 00:12:41.031 --> 00:12:43.224 So come join me, Trish. We're going to boat this. 00:12:43.918 --> 00:12:44.958 - Oh, I thought we were done. 00:12:45.456 --> 00:12:46.279 - No, we're going to boat them. 00:12:46.279 --> 00:12:49.340 So I'm going to be covering this with foil at the bottom 00:12:49.340 --> 00:12:51.065 but leaving the skin exposed. 00:12:52.362 --> 00:12:55.155 I'm just going to set this aside and we can set up 00:12:55.155 --> 00:12:56.897 whatever else you have to do. 00:12:56.965 --> 00:12:59.248 - Yeah. I'm just going to clean up the kitchen counters 00:12:59.260 --> 00:13:01.344 so we won't contaminate any food. 00:13:01.357 --> 00:13:04.913 All right. So I realized that the Mojo Verde is best done 00:13:04.913 --> 00:13:08.930 when it's fresh to avoid the herbs from browning, 00:13:08.930 --> 00:13:10.757 so I'll just do that tomorrow. 00:13:10.992 --> 00:13:12.355 And then right now, I'm just going to make 00:13:12.355 --> 00:13:14.188 the simmer, and then you can make your sauce 00:13:14.188 --> 00:13:15.221 and we'll call it a day. 00:13:15.498 --> 00:13:16.075 - Yeah. 00:13:16.594 --> 00:13:21.722 I am making a nice, like, spicy, garlicky Thai sauce 00:13:21.722 --> 00:13:24.518 to top off with our pork later. 00:13:24.523 --> 00:13:27.610 So I'm going to be just mincing some red onions. 00:13:28.167 --> 00:13:30.281 - This is actually really, really simple. 00:13:30.300 --> 00:13:32.076 All we have to do is just wait for it to simmer 00:13:32.076 --> 00:13:35.147 just so we can kill any bacteria or any germs, 00:13:35.147 --> 00:13:37.194 and then we can turn off the fire and let it cool. 00:13:37.344 --> 00:13:39.983 It's already simmering, I'm just going to turn it off 00:13:39.989 --> 00:13:41.801 and set this aside to cool down. 00:13:41.921 --> 00:13:45.086 - So guys, what I'm putting here, just garlic, onion, 00:13:45.408 --> 00:13:48.821 I'm going to add some fish sauce, sugar, 00:13:49.158 --> 00:13:50.952 lime or lemon to taste, 00:13:51.308 --> 00:13:53.657 you can add chilis if you want it spicy, 00:13:53.993 --> 00:13:56.494 but it's also very, very important 00:13:57.051 --> 00:14:00.459 to do this maybe a day before 'cause you want those flavors 00:14:00.459 --> 00:14:02.722 to really, you know, get to know each other. 00:14:03.240 --> 00:14:05.233 I think we just got to keep this in the fridge, 00:14:05.233 --> 00:14:07.714 cover it so it doesn't stink up the whole place 00:14:07.714 --> 00:14:08.903 'cause it is fish sauce. 00:14:09.645 --> 00:14:11.260 - We just have to clean up and we're done. 00:14:11.640 --> 00:14:13.506 - Get ready for tomorrow, right? 00:14:13.511 --> 00:14:14.334 - Let's go. 00:14:16.993 --> 00:14:20.687 - I'm going to completely break the treatment of this video, 00:14:20.687 --> 00:14:23.333 and I am so sorry about that. 00:14:23.340 --> 00:14:26.011 I had an absolutely crazy day. 00:14:26.411 --> 00:14:28.694 I just came from a shoot with Dahlia 00:14:28.694 --> 00:14:30.978 and which I'm super grateful for. 00:14:30.993 --> 00:14:33.399 Like, this video is all about being thankful. 00:14:34.094 --> 00:14:36.870 And that was such a great shoot, and it's just great 00:14:36.870 --> 00:14:38.854 at this age—you know, I've been doing this 00:14:38.854 --> 00:14:41.490 for a long time— to kind of still do these projects. 00:14:42.121 --> 00:14:42.898 It's really great. 00:14:43.538 --> 00:14:47.521 But now, as you can see, it is 9:30 p.m., 00:14:47.521 --> 00:14:49.418 I am absolutely exhausted. 00:14:49.436 --> 00:14:52.847 And tomorrow is when we'll be cooking for everyone. 00:14:52.847 --> 00:14:57.613 And I feel this dinner that we're doing is really special, 00:14:57.613 --> 00:14:59.632 and that's why I'm putting in the extra hours 00:14:59.632 --> 00:15:01.909 and the extra effort to serve good food. 00:15:02.969 --> 00:15:04.801 By now you know what I'm making, so I'm going to go ahead 00:15:04.801 --> 00:15:06.013 and start the prep. 00:15:06.033 --> 00:15:08.986 So really important tonight is to cook the beef cheeks down 00:15:08.986 --> 00:15:10.186 for about 12 hours. 00:15:10.726 --> 00:15:12.726 And then after that, I'm going to start 00:15:12.731 --> 00:15:15.004 my lobster stock, and then figure out 00:15:15.004 --> 00:15:17.057 how to bring those two sauces together. 00:15:17.224 --> 00:15:19.885 The dish is really inspired by a mechado, 00:15:19.885 --> 00:15:21.708 very loosely in terms of flavors, 00:15:21.708 --> 00:15:24.534 and just kind of cleaning that up and thinking of ways 00:15:24.534 --> 00:15:27.409 how would I serve it in a very special 00:15:27.409 --> 00:15:29.497 but still kind of very homey way. 00:15:29.613 --> 00:15:31.454 And I really hope that people like it. 00:15:31.770 --> 00:15:34.086 It's in my head now. I haven't executed it. 00:15:35.425 --> 00:15:37.165 But hopefully, it turns out pretty good. 00:15:38.209 --> 00:15:40.834 So the idea here is to play with the classic flavors 00:15:40.839 --> 00:15:44.133 of what makes a beef mechado and kind of like turn it 00:15:44.446 --> 00:15:45.660 on top of its head. 00:15:46.488 --> 00:15:49.198 And I'm going to be making the beef cheeks 00:15:49.212 --> 00:15:50.731 with your aromatics. 00:15:51.031 --> 00:15:52.867 But I'm not going to be using those aromatics, 00:15:52.867 --> 00:15:54.412 I'm going to be discarding them later. 00:15:55.095 --> 00:15:56.149 But I'm going to cook everything together 00:15:56.149 --> 00:15:58.542 for about 12 hours in the oven, and that's just going 00:15:58.542 --> 00:16:00.122 to give it so much great flavor, 00:16:00.140 --> 00:16:01.328 and then I'm going to put it in the fridge 00:16:01.328 --> 00:16:02.756 and then I'm going to sear them again 00:16:02.756 --> 00:16:05.138 to retain that sauce, and then just clean it up, 00:16:05.138 --> 00:16:07.982 sieve it, mix that with the lobster broth 00:16:07.982 --> 00:16:09.290 that we're making, and that's just going 00:16:09.290 --> 00:16:11.516 to make a really thick, kind of like almost 00:16:11.516 --> 00:16:16.464 au jus like demi-glace sauce which will carry all the flavor 00:16:16.464 --> 00:16:18.285 from all the elements that we're adding there. 00:16:18.285 --> 00:16:19.745 And then, I have to work on a few other things. 00:16:19.745 --> 00:16:22.482 Like, tomorrow, I'll be making an onion 00:16:22.482 --> 00:16:24.667 and ube soubise, so it's just kind of like a... 00:16:24.787 --> 00:16:28.713 Imagine a mashed potato blended with caramelized onions. 00:16:28.720 --> 00:16:30.483 It's beautiful. I've done that before. 00:16:30.603 --> 00:16:32.950 And I think that's it. 00:16:33.315 --> 00:16:35.750 Okay. New day, new apron. 00:16:35.977 --> 00:16:37.557 Feeling slightly rested. 00:16:37.564 --> 00:16:39.205 Got about five hours of sleep. 00:16:39.655 --> 00:16:41.463 Let's check on our prep. 00:16:42.272 --> 00:16:47.718 So here is our lobster stock that's reduced 00:16:47.718 --> 00:16:49.118 for about three hours. 00:16:49.532 --> 00:16:52.679 This thing was full till here so we really reduced it down, 00:16:53.181 --> 00:16:56.559 and it is so intense and beautiful. 00:16:57.825 --> 00:16:58.400 Yum. 00:17:00.079 --> 00:17:01.269 While that's going, we're basically going 00:17:01.269 --> 00:17:03.827 to take our lobster tails right here 00:17:03.827 --> 00:17:06.673 and I'm going to poach that in some butter, 00:17:06.673 --> 00:17:08.867 but I'm going to basically do it in a water bath 00:17:08.867 --> 00:17:10.117 so the temperature is controlled. 00:17:10.117 --> 00:17:12.865 I think I'm going to go for about 54°C 00:17:12.865 --> 00:17:14.701 for about 20 minutes, so this should get 00:17:14.701 --> 00:17:17.617 nice and tender but not like breakaway tender 00:17:17.617 --> 00:17:20.231 and that's just going to infuse all the butter 00:17:20.231 --> 00:17:23.686 into the lobster tails which would be fantastic. 00:17:27.156 --> 00:17:28.922 - We are both assigned to the dessert, 00:17:28.922 --> 00:17:30.603 so we’re in charge of the finale. 00:17:30.603 --> 00:17:34.166 We have to finish... what exactly? 00:17:34.852 --> 00:17:37.927 - I actually am planning to make a carrot cake, 00:17:37.927 --> 00:17:41.315 but then I've watched something on TikTok, Chef, 00:17:41.315 --> 00:17:43.365 wherein he put the whole cheesecake 00:17:43.365 --> 00:17:46.597 in between two layers of carrot cake. 00:17:46.609 --> 00:17:49.143 So I was like, ooh, that's cool. 00:17:49.155 --> 00:17:50.976 Okay. Perfect. I'm going to do that 00:17:50.976 --> 00:17:53.096 but I'm going to make it five layers 00:17:53.096 --> 00:17:55.391 so that'd be around roughly this height, 00:17:56.099 --> 00:17:57.837 so it'll really be the centerpiece. 00:17:57.837 --> 00:17:59.597 - So when you see it, you won’t know 00:17:59.597 --> 00:18:02.970 if there's a wedding or a birthday— 00:18:02.970 --> 00:18:04.278 no clue at all. 00:18:04.671 --> 00:18:05.849 What's the frosting going to be? 00:18:06.134 --> 00:18:08.423 - The frosting is going to be cream cheese as well. 00:18:09.726 --> 00:18:11.689 But it's a light cream cheese frosting, 00:18:12.021 --> 00:18:14.269 so not too overwhelm the cream cheese 00:18:14.269 --> 00:18:15.812 and the cheesecake on the center. 00:18:15.823 --> 00:18:18.803 And then, I'm planning to have a sauce 00:18:18.803 --> 00:18:20.374 that would go with it. 00:18:20.572 --> 00:18:22.122 And then, maybe like individual... 00:18:22.122 --> 00:18:23.111 - Sweet and sour? 00:18:23.111 --> 00:18:24.275 (laughs) 00:18:24.355 --> 00:18:26.911 - Or barbeque, teriyaki. - Adobo. Humba. 00:18:26.911 --> 00:18:29.508 - A spiced butterscotch sauce. 00:18:30.321 --> 00:18:32.086 - My only request is there'd be no raisins. 00:18:32.590 --> 00:18:34.612 - No, it's okay. I don't like raisins either. 00:18:35.382 --> 00:18:36.751 - That's why we're a pair. 00:18:36.773 --> 00:18:37.857 So for me... 00:18:38.460 --> 00:18:41.149 She's going to be making the centerpiece—carrot cake. 00:18:41.149 --> 00:18:42.735 She's going to make it beautiful for sure. 00:18:42.742 --> 00:18:43.693 For mine... 00:18:44.363 --> 00:18:45.431 I don't know if I'm going to say it right. 00:18:45.431 --> 00:18:47.850 I'm sure I'm saying it wrong, so Erwan can just 00:18:47.850 --> 00:18:50.265 correct me tomorrow. 00:18:50.285 --> 00:18:52.491 It's called Vacherin Au Citron. 00:18:52.523 --> 00:18:53.291 So basically it's a... 00:18:53.291 --> 00:18:54.047 - Fancy. 00:18:54.047 --> 00:18:54.723 - Fancy. 00:18:54.723 --> 00:18:55.359 - Fancy. 00:18:55.359 --> 00:18:57.174 - That's why it's very... 00:18:57.174 --> 00:18:59.178 It looks complicated but it's only complicated 00:18:59.178 --> 00:19:01.929 because there are multiple components to it. 00:19:01.929 --> 00:19:04.353 So I'm going to be making lemon sorbet, 00:19:04.353 --> 00:19:08.467 lemon curd, meringue, and some lemon syrup. 00:19:08.479 --> 00:19:10.182 So it's all going to go together. 00:19:10.193 --> 00:19:11.467 - I love how fresh it is. 00:19:11.472 --> 00:19:12.075 - Right? 00:19:12.075 --> 00:19:14.222 So some are fresh and some are not fresh. 00:19:14.222 --> 00:19:15.017 (laughs) 00:19:15.587 --> 00:19:20.943 - Okay. So the beauty of this recipe that we'll do 00:19:20.949 --> 00:19:23.949 is that you can actually make this ahead of time. 00:19:23.949 --> 00:19:28.064 So this is sour cream, just for added acidity. 00:19:28.064 --> 00:19:30.139 You can use heavy cream if it's not available. 00:19:30.139 --> 00:19:31.545 - How do they add the acidity? 00:19:31.556 --> 00:19:35.623 - If you only have cream, you can actually add, like, 00:19:35.623 --> 00:19:40.876 for a cup of cream, a tablespoon of your acid, 00:19:40.876 --> 00:19:42.383 so lemon or vinegar. 00:19:42.383 --> 00:19:46.260 And then, I have here three blocks of cream cheese 00:19:46.261 --> 00:19:49.088 and some white sugar. 00:19:49.088 --> 00:19:51.410 And then, vanilla, it depends on what you want, 00:19:51.410 --> 00:19:53.149 you can also use lemon extract. 00:19:53.564 --> 00:19:55.428 And then, two eggs. 00:19:55.428 --> 00:19:56.161 - All right. Cool. 00:19:56.161 --> 00:19:57.608 - And then, just cream everything together, 00:19:57.608 --> 00:19:59.242 and then that's it. 00:19:59.248 --> 00:20:02.943 - So the first thing I can do is actually the lemon curd. 00:20:02.943 --> 00:20:08.344 It's not the easiest. The easiest is the lemon syrup. 00:20:09.314 --> 00:20:11.506 And so for this one, I need a lot of sugar. 00:20:11.709 --> 00:20:12.649 It would be enough. 00:20:14.526 --> 00:20:17.523 And it’s like making pastry cream 00:20:17.523 --> 00:20:21.491 but with more of that sour tingling style. 00:20:21.615 --> 00:20:24.285 Plus the lemon juice we squeezed earlier. 00:20:24.440 --> 00:20:26.236 - So I'm just adding my sour cream, Chef, 00:20:26.244 --> 00:20:27.022 to this one. 00:20:27.738 --> 00:20:30.716 And then, we're going to whip this again 00:20:30.726 --> 00:20:33.013 while I prepare the eggs. 00:20:33.285 --> 00:20:33.978 - I love it. 00:20:34.154 --> 00:20:35.349 So while you're preparing the eggs... 00:20:35.728 --> 00:20:37.805 So this process, it's called tempering. 00:20:37.813 --> 00:20:40.233 It's usually not done for lemon curd. 00:20:40.241 --> 00:20:42.601 Usually, for lemon curd, it’s all in one go. 00:20:42.601 --> 00:20:44.737 Just one pot, mix everything together 00:20:44.737 --> 00:20:49.954 until they form the thickness or consistency you prefer. 00:20:49.960 --> 00:20:53.877 Then, slowly, so tempering cooks your eggs 00:20:53.890 --> 00:20:57.082 without coagulating everything, making the temperature equal 00:20:57.082 --> 00:20:58.397 for both liquids. 00:20:58.397 --> 00:21:00.621 And then from there, put it back. 00:21:03.461 --> 00:21:05.957 Right. So the texture that I want isn't there yet 00:21:05.961 --> 00:21:11.660 but at this moment, I'll add half a cup of butter. 00:21:12.608 --> 00:21:16.401 So yeah, lemon curd is full of sugar and fat, 00:21:16.412 --> 00:21:20.125 but you don't eat a lot of it when it's put 00:21:20.125 --> 00:21:21.552 into the pastry. 00:21:21.567 --> 00:21:24.598 Usually, just dot it or a tablespoon. 00:21:24.955 --> 00:21:26.893 - So one egg at a time. 00:21:27.753 --> 00:21:30.235 Then, I'm going to add our vanilla flavor. 00:21:33.364 --> 00:21:36.236 - So my consistency, I don't want it to be like 00:21:36.236 --> 00:21:38.836 the spread curd. 00:21:38.854 --> 00:21:41.058 So I just want it to be sauce consistency 00:21:41.058 --> 00:21:42.355 which is this. 00:21:44.083 --> 00:21:45.867 I'll finish it up with some zest. 00:21:46.759 --> 00:21:49.568 All right. So that's it. This is my first component. 00:21:49.882 --> 00:21:54.560 For this one, my batter is done. 00:21:56.017 --> 00:21:57.930 - Okay. We'll make the lemon sorbet. 00:21:57.940 --> 00:22:00.018 So equal parts of lemon and water. 00:22:00.218 --> 00:22:01.332 Lemon juice. 00:22:02.091 --> 00:22:05.565 So noisy. What is that? So annoying. 00:22:06.851 --> 00:22:11.439 - So I'm going to do a bain-marie for my cheesecake. 00:22:11.557 --> 00:22:14.508 If there's no bain-marie, it's going to rise quickly 00:22:14.508 --> 00:22:17.895 and that's going to crack, and then it's going to burn. 00:22:17.895 --> 00:22:18.856 - Who is Marie? 00:22:19.286 --> 00:22:21.436 So ice cream, obviously it comes from... 00:22:21.928 --> 00:22:24.426 It has to have a base called crème anglaise. 00:22:24.426 --> 00:22:28.368 Crème anglaise is milk-based, sometimes cream, 00:22:28.368 --> 00:22:30.350 and you usually thicken it with egg yolk 00:22:30.350 --> 00:22:32.599 and sweetened with sugar, flavored with vanilla beans, 00:22:32.599 --> 00:22:35.055 or whatever flavor you might prefer. 00:22:35.055 --> 00:22:39.026 Now, sorbet is more of just the juice. 00:22:40.228 --> 00:22:43.342 So let's say lemon sorbet— lemon juice, water, sugar. 00:22:43.366 --> 00:22:46.601 So the thing is, it doesn't freeze like ice cream. 00:22:46.618 --> 00:22:48.731 With sorbet, it's like you're making ice. 00:22:48.731 --> 00:22:51.988 It’s like making ice candy, but fancier. 00:22:52.984 --> 00:22:55.171 People usually say, "There's so much sugar." 00:22:55.180 --> 00:22:56.894 You're not going to eat the whole cake, right? 00:22:58.990 --> 00:22:59.943 I'm not mad. 00:23:00.228 --> 00:23:00.942 Because! 00:23:00.942 --> 00:23:02.079 (laughs) 00:23:02.847 --> 00:23:04.865 What I like about this machine thing, 00:23:04.882 --> 00:23:07.089 it's really just like you're making ice candy 00:23:07.089 --> 00:23:08.195 and it'll handle it. 00:23:08.216 --> 00:23:10.101 Cover this, put it in the freezer, 00:23:10.112 --> 00:23:11.340 and hopefully, it solidifies. 00:23:11.622 --> 00:23:13.812 So next, we're going to make meringue. 00:23:14.019 --> 00:23:14.721 - Meringue. 00:23:14.721 --> 00:23:17.498 - And I just wanted it to provide the texture 00:23:17.498 --> 00:23:18.631 on our whole dessert. 00:23:19.319 --> 00:23:21.173 Just helps stabilize the egg whites. 00:23:28.343 --> 00:23:31.693 Add a pinch of salt and we'll mix it on medium. 00:23:33.101 --> 00:23:36.392 Now that I have microbubbles, I'll gradually add my sugar. 00:23:36.824 --> 00:23:39.338 We don't dump it in all in one go, 00:23:39.338 --> 00:23:41.809 that's because you're going to destroy all the bubbles 00:23:41.809 --> 00:23:42.695 that you've made. 00:23:42.720 --> 00:23:43.871 So just do it slowly. 00:23:45.408 --> 00:23:48.954 All right. So this is the right consistency 00:23:48.954 --> 00:23:50.073 I'm looking for. 00:23:51.216 --> 00:23:53.342 - Wow! - It's stiff but soft. 00:24:02.549 --> 00:24:05.035 - So now, it's time for frosting. 00:24:05.043 --> 00:24:06.046 Cream cheese. 00:24:06.313 --> 00:24:08.499 I'm going to cream this first. 00:24:08.639 --> 00:24:09.927 Oh, shoot. Wait. 00:24:12.044 --> 00:24:13.237 I'll check my cake first. 00:24:13.237 --> 00:24:14.238 - I'll take care of this. 00:24:17.538 --> 00:24:18.401 - I'm back. 00:24:18.638 --> 00:24:20.154 - And better than ever. 00:24:20.349 --> 00:24:22.389 - Time to add the butter. 00:24:22.627 --> 00:24:25.211 This is softened, so I prefer the butter 00:24:25.211 --> 00:24:27.303 to be softened rather than the cream cheese 00:24:27.303 --> 00:24:30.215 because we need the cream cheese to be more stable 00:24:30.215 --> 00:24:31.208 than the butter. 00:24:31.216 --> 00:24:33.699 We're just going to cream both together. 00:24:34.380 --> 00:24:38.294 So we're going to add our vanilla for flavor. 00:24:38.782 --> 00:24:39.500 Okay. 00:24:40.189 --> 00:24:41.779 This looks better now. 00:24:41.783 --> 00:24:43.923 It's now time to assemble our cake. 00:24:44.373 --> 00:24:50.184 So I love to add glucose at the base 00:24:51.133 --> 00:24:56.541 so this acts as a glue later on to our cake. 00:24:56.575 --> 00:24:59.607 So this is now the first layer. 00:24:59.849 --> 00:25:00.965 Thank you, Chef. 00:25:01.290 --> 00:25:02.529 So just that. 00:25:10.275 --> 00:25:11.813 Second layer in. 00:25:14.654 --> 00:25:16.823 Then, it's time for the cheesecake. 00:25:24.693 --> 00:25:26.851 See, it's so tall already. 00:25:27.422 --> 00:25:29.940 Is this already centerpiece-worthy, Chef? 00:25:29.948 --> 00:25:30.784 - Attraction. 00:25:34.254 --> 00:25:39.066 - One tip that I like for the top layers to not fall, 00:25:39.066 --> 00:25:41.688 especially since the carrot cake is heavy, 00:25:41.693 --> 00:25:43.161 is to use dowels. 00:25:43.161 --> 00:25:47.579 So my favorite type of dowel for this type of cake 00:25:47.579 --> 00:25:48.971 is boba straws. 00:25:49.359 --> 00:25:50.395 Two dowels. 00:25:53.021 --> 00:25:55.515 Push it using the excess dowel. 00:25:55.659 --> 00:25:58.057 Another one. Push it. 00:25:58.439 --> 00:26:00.470 Then, we're going to crumb coat our cake 00:26:00.470 --> 00:26:03.043 with the rest of our frosting. 00:26:03.166 --> 00:26:05.675 Experts, like my mom, she doesn't do crumb coat, 00:26:05.675 --> 00:26:06.568 just that. 00:26:06.599 --> 00:26:09.211 - So after this, just the crumb coat and... 00:26:09.211 --> 00:26:10.792 - A light crumb coat, and then I'm going 00:26:10.792 --> 00:26:14.416 to finish everything tomorrow, and then that's it. 00:26:32.393 --> 00:26:34.429 - Close the door, please. Is this how you are at home? 00:26:34.429 --> 00:26:35.043 - I'm sorry. 00:26:35.092 --> 00:26:36.044 (chuckles) 00:27:05.984 --> 00:27:07.192 - That should come right off. 00:27:07.201 --> 00:27:07.830 Aw! 00:27:09.667 --> 00:27:10.787 - You thought I was mad. 00:27:11.405 --> 00:27:12.632 (sobs) 00:27:13.548 --> 00:27:14.660 - It's delicious. 00:27:28.685 --> 00:27:30.191 (laughs) 00:27:34.869 --> 00:27:37.405 - Okay. So to start and to awaken the palate, 00:27:37.417 --> 00:27:40.090 I present you my tropical crunch ceviche. 00:27:41.674 --> 00:27:44.661 It features lapu-lapu and shrimp for seafood 00:27:44.667 --> 00:27:47.780 and it's marinated in a mixture of citrus mix 00:27:47.780 --> 00:27:49.579 which is calamansi and lemon. 00:27:49.579 --> 00:27:53.322 And it's then tossed in a vibrant mix of pomelo, 00:27:53.322 --> 00:27:57.466 mangoes, cucumbers, tomatoes, and red onions. 00:27:57.564 --> 00:28:03.453 Then for the crunch, I made some crispy wanton chips. 00:28:03.459 --> 00:28:05.764 You can either dip it or crumble it, 00:28:05.764 --> 00:28:07.028 however you like. So, enjoy. 00:28:07.028 --> 00:28:08.656 (applauds) 00:28:09.396 --> 00:28:13.242 I'm really thankful for the guidance, support, 00:28:13.242 --> 00:28:15.020 and your brilliant creativity. 00:28:15.027 --> 00:28:17.137 Being around such talented people 00:28:17.137 --> 00:28:20.011 makes me feel inspired everyday, and I just can't wait 00:28:20.011 --> 00:28:21.441 to learn more from you all. 00:28:21.607 --> 00:28:22.375 Thank you. 00:28:22.643 --> 00:28:23.603 Thank you so much. 00:28:23.614 --> 00:28:24.655 (applauds) 00:28:24.655 --> 00:28:27.950 - As a fan of retro cooking, this is a 70s inspired 00:28:27.950 --> 00:28:28.722 deviled eggs. 00:28:28.722 --> 00:28:30.670 So pan-cooked fried egg whites at the bottom. 00:28:31.360 --> 00:28:34.176 You have a roasted bell pepper cream mixture on top, 00:28:34.182 --> 00:28:37.770 followed by a Nuoc Cham buffalo glaze that's kind 00:28:37.770 --> 00:28:40.996 of like a fusion between Thai and American cuisine. 00:28:41.326 --> 00:28:43.757 Then, it's finished off with tarragon and chives. 00:28:43.757 --> 00:28:44.837 (applauds) 00:28:44.837 --> 00:28:46.631 I am really thankful for... 00:28:47.374 --> 00:28:52.473 maybe the opportunity that I am able to work 00:28:52.473 --> 00:28:57.006 with a team that is driven with a vision to promote 00:28:57.006 --> 00:29:00.359 Filipino cuisine/heritage in general. 00:29:00.359 --> 00:29:01.716 (applauds) 00:29:02.431 --> 00:29:04.039 - Oh my gosh. 00:29:09.707 --> 00:29:10.459 - Oh, yeah. 00:29:10.475 --> 00:29:11.614 Try my pork belly. - Yummy? 00:29:11.614 --> 00:29:12.319 Not too much? 00:29:13.529 --> 00:29:14.714 - It needs the fish sauce. 00:29:16.283 --> 00:29:17.414 Juicy, tender? 00:29:19.027 --> 00:29:19.726 - That's good. 00:29:22.156 --> 00:29:22.994 - Whoa! 00:29:22.994 --> 00:29:24.553 - Wow. 00:29:25.786 --> 00:29:29.878 - So here I have a whole roast pork belly 00:29:29.878 --> 00:29:31.286 with Thai-inspired flavors. 00:29:31.304 --> 00:29:33.049 So I flavored it with a kaffir lime, 00:29:33.049 --> 00:29:36.343 lemongrass, ginger, garlic, and season it with salt, 00:29:36.343 --> 00:29:40.615 dried it for about two days, and cooked it really nice 00:29:40.615 --> 00:29:41.373 and slow. 00:29:41.373 --> 00:29:43.560 On the side, you have Thai fish sauce. 00:29:43.998 --> 00:29:46.878 I'm really thankful for your patience 00:29:46.878 --> 00:29:49.759 and your motivation, and just your spirit of work 00:29:49.759 --> 00:29:52.682 really inspired us to just become better 00:29:52.682 --> 00:29:58.971 at our jobs and just try to deliver what you guys 00:29:58.971 --> 00:29:59.738 see in us. 00:29:59.908 --> 00:30:02.835 And we believe, and I believe that you see greatness 00:30:02.835 --> 00:30:04.154 in each and every one of us. 00:30:04.160 --> 00:30:05.901 So I'm very, very thankful for that. 00:30:05.901 --> 00:30:06.567 - Amen. 00:30:06.567 --> 00:30:07.968 (applauds) 00:30:09.126 --> 00:30:11.704 - So I've made a Mojo Verde rice pilaf, 00:30:11.704 --> 00:30:14.959 so it's basically herbs that were blended together 00:30:14.959 --> 00:30:16.559 and we cooked the rice in it. 00:30:16.879 --> 00:30:18.744 And then, we also have a side salad to go with it, 00:30:18.744 --> 00:30:20.960 so you have your vegetables for the day. 00:30:20.960 --> 00:30:23.236 And it's topped with the mango dressing. Yes. 00:30:23.236 --> 00:30:25.430 For that Thai-inspired flavor. 00:30:25.639 --> 00:30:28.363 So 2024 was a different year for me, 00:30:28.363 --> 00:30:29.974 probably one of the beat years of my life, 00:30:29.974 --> 00:30:32.405 and it started off very differently, 00:30:32.405 --> 00:30:34.177 I didn't think I would be here today. 00:30:34.177 --> 00:30:36.062 And I'm thankful for each and every one of you— 00:30:36.062 --> 00:30:40.595 producers, videographers, editors, everybody, 00:30:40.595 --> 00:30:43.202 including those who work on and off camera, 00:30:43.202 --> 00:30:45.105 I'm so, so, so grateful because of your patience. 00:30:45.105 --> 00:30:47.774 And 2024 is full of big milestones for me 00:30:47.774 --> 00:30:50.150 and you guys are definitely one for the books. 00:30:50.150 --> 00:30:52.852 So thank you and I hope we continue to work together. 00:30:53.062 --> 00:30:54.702 (applauds) 00:30:58.820 --> 00:30:59.914 - Oh, wow. 00:31:00.269 --> 00:31:02.217 (laughs) 00:31:02.368 --> 00:31:03.493 - That's Jennifer Coolidge. 00:31:05.225 --> 00:31:06.257 - Only in the bedroom. 00:31:08.393 --> 00:31:09.085 That's good. 00:31:09.085 --> 00:31:09.939 - Whoo! 00:31:10.250 --> 00:31:11.197 (applauds) 00:31:11.197 --> 00:31:13.140 - That's the go signal, guys. Let's eat! 00:31:15.561 --> 00:31:17.134 - Yeah. The pork's next level, Seth. 00:31:19.348 --> 00:31:20.949 - That is so good. 00:31:21.069 --> 00:31:21.711 Wow. 00:31:24.517 --> 00:31:25.740 - So my dad knew him. 00:31:26.002 --> 00:31:27.604 So we would go on his boat. 00:31:29.194 --> 00:31:30.387 - So, guys, what do you think? 00:31:31.364 --> 00:31:33.578 - Woah, so confident. 00:31:35.704 --> 00:31:36.638 - You were crying. 00:31:39.321 --> 00:31:39.995 - Hey! 00:31:41.088 --> 00:31:42.481 (laughs) 00:31:42.525 --> 00:31:44.694 - You know that rice cake in front of the... 00:31:44.694 --> 00:31:47.758 - So obviously my favorite is the kinilaw, or ceviche. 00:31:48.138 --> 00:31:51.025 I finished one entire bowl. 00:31:52.768 --> 00:31:53.391 - Wow. 00:31:53.495 --> 00:31:54.506 (laughs) 00:31:54.625 --> 00:31:57.723 - But everything's so good. As in. Seth, the sauce 00:31:57.726 --> 00:31:59.239 is super gamechanger. 00:31:59.449 --> 00:32:01.550 Super delicious. Promise. No joke. 00:32:02.107 --> 00:32:03.715 I'm thankful for the growth. 00:32:03.715 --> 00:32:06.311 I'm just super lucky to be surrounded by people 00:32:06.311 --> 00:32:08.308 who are very passionate in what they do, 00:32:08.308 --> 00:32:11.020 and it's always another learning experience 00:32:11.020 --> 00:32:12.648 everyday with the team. 00:32:15.948 --> 00:32:17.090 - Don't hurt yourself. 00:32:22.534 --> 00:32:25.043 - So the dish that we made today, 00:32:25.620 --> 00:32:28.158 the idea was how can you put together 00:32:28.158 --> 00:32:29.973 two dishes that I grew up with that I really 00:32:29.979 --> 00:32:32.430 have strong memories with which is a beef mechado 00:32:33.911 --> 00:32:36.109 and the only dish my dad ever taught me 00:32:36.109 --> 00:32:39.511 which was Homard à l'Armoricaine which is the only dish 00:32:39.515 --> 00:32:42.014 he ever taught me how to make but it's absolutely delicious. 00:32:42.014 --> 00:32:45.324 And I found those flavors to be very kind of synonymous 00:32:45.329 --> 00:32:46.782 so that's what I kind of played with. 00:32:46.782 --> 00:32:50.452 So you have veal cheeks, I added 'Nduja. 00:32:50.651 --> 00:32:55.062 And then, Homard à l'Armoricaine is a tomato-based stew, 00:32:55.073 --> 00:32:56.880 a lobster stew from France as well. 00:32:56.880 --> 00:32:59.192 Both of those stocks came together, 00:32:59.192 --> 00:33:01.176 and then cooked down into really thick, 00:33:01.176 --> 00:33:02.343 kind of like fatty sauce. 00:33:02.343 --> 00:33:03.255 That's why I didn't put too much of it 00:33:03.255 --> 00:33:04.180 'cause it's quite intense. 00:33:04.909 --> 00:33:07.026 And then, I sous vided and poached... 00:33:07.033 --> 00:33:09.978 butter poached the lobsters, and I really cooked down 00:33:09.978 --> 00:33:11.338 the veal very nice and tender. 00:33:11.338 --> 00:33:12.870 And that's served with betel nut. 00:33:12.895 --> 00:33:14.654 Betel nut is what they use when they make nganga 00:33:14.654 --> 00:33:17.192 in like Visayas and stuff, and they chew tobacco. 00:33:17.192 --> 00:33:18.986 So that's the leave I used to kind of deep fry. 00:33:18.986 --> 00:33:20.695 So that's another Filipino element on the plate. 00:33:22.515 --> 00:33:23.802 And yeah. So the idea was to kind of present 00:33:23.805 --> 00:33:25.197 those two cultures in one dish. 00:33:25.494 --> 00:33:28.972 And then, we have soubise. Soubise is a French sauce 00:33:28.978 --> 00:33:31.433 of caramelized onions that's kind of blended 00:33:31.433 --> 00:33:35.155 at a high speed with cream and milk 00:33:35.155 --> 00:33:36.234 which is really nice. 00:33:36.242 --> 00:33:38.823 And then, I added natural ube to it; 00:33:38.823 --> 00:33:40.163 there's no coloring there. 00:33:40.171 --> 00:33:41.737 So it's kind of like a mashed... 00:33:42.212 --> 00:33:43.928 It looks like ube halaya but it's not, 00:33:43.928 --> 00:33:45.006 it's a savory version. 00:33:45.028 --> 00:33:47.792 So it's soubise mixed with an ube mash. 00:33:47.952 --> 00:33:49.785 So those two things come together nicely. 00:33:49.794 --> 00:33:50.901 - So what are you grateful for? 00:33:51.041 --> 00:33:52.497 (laughs) 00:33:52.867 --> 00:33:54.326 - Whoo! 00:33:55.724 --> 00:33:58.224 - In my life, I've never really believed so much 00:33:58.224 --> 00:34:01.787 in something that I was doing, and that belief 00:34:01.787 --> 00:34:03.921 would not be possible with the team 00:34:03.921 --> 00:34:05.560 that we've built over the years. 00:34:05.700 --> 00:34:08.626 Yes, that team has grown, has changed, 00:34:08.639 --> 00:34:10.703 the dynamics are always more complicated 00:34:10.703 --> 00:34:12.737 the more the number of people that you bring 00:34:12.737 --> 00:34:14.906 into a team, but I really do think that 00:34:14.906 --> 00:34:17.704 the instinct, the flexibility, and everything 00:34:17.704 --> 00:34:21.451 that we started with is still very much at the core 00:34:21.451 --> 00:34:22.541 of what we do. 00:34:23.123 --> 00:34:24.885 I really believe in kind of all the work 00:34:24.885 --> 00:34:25.717 that we're doing. 00:34:25.746 --> 00:34:27.511 I think it's fantastic. I think we're doing something 00:34:27.511 --> 00:34:29.668 that's never been done in the Philippines. 00:34:29.694 --> 00:34:32.745 And you know, I've always hated when people said, 00:34:32.745 --> 00:34:34.927 you know, "Ah, it's good enough for the Philippines." 00:34:34.927 --> 00:34:37.667 Like, that was always something I kind of nod at, 00:34:37.667 --> 00:34:39.472 that pissed me off, and I think we're proving 00:34:39.472 --> 00:34:41.795 that quote wrong in general. 00:34:41.905 --> 00:34:43.675 And that's something that wouldn't be possible 00:34:43.675 --> 00:34:44.389 with anyone... 00:34:44.389 --> 00:34:46.908 everyone at this table and everyone that's not 00:34:46.922 --> 00:34:48.837 on this table, that couldn't join us today. 00:34:49.137 --> 00:34:51.630 So thank you very much for kind of believing 00:34:51.630 --> 00:34:53.638 in this journey with me as well. 00:34:54.206 --> 00:34:56.507 I know we operate at a very high pace 00:34:56.519 --> 00:34:58.291 and at a high speed, but I think it's something 00:34:58.291 --> 00:35:02.206 that we can all agree that, you know, we're very lucky 00:35:02.206 --> 00:35:04.674 to be put in this position as well, to do things 00:35:04.674 --> 00:35:05.833 that we're passionate about. 00:35:06.563 --> 00:35:07.446 So thank you all. 00:35:07.468 --> 00:35:08.775 (cheers and applauds) 00:35:09.855 --> 00:35:10.582 - Delicious. 00:35:13.856 --> 00:35:16.856 - I can eat the ube, like, by itself. 00:35:19.438 --> 00:35:23.649 - So I super love this dish 'cause I can taste the flavors 00:35:23.659 --> 00:35:26.709 of Filipino and French. 00:35:27.001 --> 00:35:28.571 I can eat it as is. 00:35:28.726 --> 00:35:31.823 First, I'm grateful for the kitchen team 00:35:31.823 --> 00:35:36.244 for working so hard and preparing everything 00:35:36.244 --> 00:35:37.682 that's on the table right now. 00:35:37.822 --> 00:35:39.424 Everything was so good. 00:35:39.835 --> 00:35:44.011 I'm also grateful for the whole TFKI team 00:35:44.011 --> 00:35:46.697 'cause everyone is so passionate and it's actually 00:35:46.697 --> 00:35:49.585 super inspiring, and it pushes me 00:35:49.585 --> 00:35:51.601 to become better each day. 00:35:51.601 --> 00:35:52.963 - Yeah! 00:35:54.830 --> 00:35:59.726 - I’ve been in the industry for over 10 years, 00:35:59.726 --> 00:36:02.543 and out of all the shoots I’ve been to— 00:36:02.543 --> 00:36:07.091 so many shoots— this is the only production 00:36:07.102 --> 00:36:09.291 that I’ve truly taken great care of. 00:36:09.461 --> 00:36:11.362 (applauds) 00:36:11.377 --> 00:36:12.794 (cheers) 00:36:15.506 --> 00:36:20.201 So looking forward to more years to come. 00:36:20.214 --> 00:36:22.392 (cheers and applauds) 00:36:23.776 --> 00:36:27.465 - All right. So we are team dessert— Nica and Marts. 00:36:28.420 --> 00:36:30.093 So the first one in front of you, 00:36:30.093 --> 00:36:32.483 it's Vacherin Au Citron. Is it correct? 00:36:33.124 --> 00:36:33.691 - Vacherin. 00:36:33.691 --> 00:36:35.285 - Vacherin Au Citron. 00:36:35.529 --> 00:36:37.825 Basically, it's like an ice cream cake 00:36:37.825 --> 00:36:39.417 but with all lemon. 00:36:39.436 --> 00:36:42.481 So it's meringue, it's lemon curd, 00:36:42.481 --> 00:36:45.756 lemon sorbet, and mint and basil syrup. 00:36:45.756 --> 00:36:48.625 All house-made, all sour but sweet. 00:36:48.838 --> 00:36:52.404 And whenever I make dishes for people, 00:36:52.404 --> 00:36:53.728 it always comes from... 00:36:53.778 --> 00:36:54.413 Sorry, Seth. 00:36:54.413 --> 00:36:57.209 It always comes from memory and experience. 00:36:57.582 --> 00:37:00.460 So this was the last recipe I developed 00:37:00.460 --> 00:37:02.389 with a good friend of mine before he passed away. 00:37:04.423 --> 00:37:06.938 And things like that, I love serving to people 00:37:06.938 --> 00:37:08.023 I really like. 00:37:08.050 --> 00:37:11.071 So this one's for everyone here. I hope you guys like it. 00:37:12.031 --> 00:37:13.095 - What are you grateful for? 00:37:13.095 --> 00:37:16.168 - I am thankful for each and every one of you here. 00:37:17.740 --> 00:37:19.506 You guys are very patient with each other, 00:37:19.506 --> 00:37:23.367 you always listen to, you know, instructions, 00:37:23.367 --> 00:37:26.281 criticisms, or even affirmations which is great. 00:37:26.287 --> 00:37:27.661 - Thank you, Chef! 00:37:27.707 --> 00:37:29.010 (applauds) 00:37:29.111 --> 00:37:30.196 - The centerpiece. 00:37:30.488 --> 00:37:36.574 - Okay. So after a refreshing dessert from Chef, 00:37:36.574 --> 00:37:41.575 so we want to close and end this wonderful 00:37:41.575 --> 00:37:45.019 Thanksgiving dinner on a warm and sweet note, 00:37:45.019 --> 00:37:48.735 so that's why I chose a merry cheesecake stuffed 00:37:48.735 --> 00:37:49.725 carrot cake. 00:37:49.746 --> 00:37:52.144 So in the middle of our carrot cake, 00:37:52.144 --> 00:37:55.898 there's a whole cheesecake. It's frosted with 00:37:55.898 --> 00:37:59.660 a very nice and light cream cheese frosting. 00:37:59.663 --> 00:38:02.337 Just to have it all come together, 00:38:02.337 --> 00:38:04.946 there's a spiced butterscotch sauce 00:38:04.946 --> 00:38:07.269 that you can drizzle on top. 00:38:07.269 --> 00:38:09.643 So I'm very grateful for the entire team 00:38:09.643 --> 00:38:13.520 because you believed in me even if I had doubts 00:38:13.520 --> 00:38:14.555 with myself. 00:38:14.555 --> 00:38:17.691 And I'm just very thankful for each and every one of you. 00:38:17.781 --> 00:38:20.739 And hopefully, it's going to be a fruitful 2025. 00:38:20.755 --> 00:38:22.085 (cheers) 00:38:37.053 --> 00:38:38.255 - What I'm grateful for... 00:38:38.621 --> 00:38:46.312 Someone once asked me, “Your family is amazing,” 00:38:46.312 --> 00:38:47.310 they said. 00:38:50.185 --> 00:38:54.113 My answer to that was, it all boils down 00:38:54.113 --> 00:38:55.390 to where you came from. 00:38:55.699 --> 00:38:59.383 Of course, before you built that family, you had work, 00:38:59.383 --> 00:39:03.651 and through that work, you fought for your family. 00:39:03.655 --> 00:39:07.087 That’s what people see now, right? 00:39:07.355 --> 00:39:10.335 What people see now goes back to where I came from, 00:39:10.335 --> 00:39:11.996 and I’m grateful for myself. 00:39:12.227 --> 00:39:14.038 Like, Hans, I’m grateful for myself. 00:39:14.042 --> 00:39:15.154 You know why? 00:39:15.154 --> 00:39:19.138 Because I arrived an hour and a half early 00:39:19.138 --> 00:39:20.957 to shoot BTS for Erwan. 00:39:21.480 --> 00:39:24.537 That one and a half hours— when the camera operator 00:39:24.537 --> 00:39:28.919 was late, the DOP said to me, 00:39:28.926 --> 00:39:32.186 “Monn, can you handle this camera?” 00:39:32.203 --> 00:39:35.834 And from that day on, I’ve been grateful for myself 00:39:35.834 --> 00:39:38.719 because that’s the day I met E. 00:39:38.740 --> 00:39:41.881 And on that day, he asked if I had a passport. 00:39:42.658 --> 00:39:48.258 That same day, I locked in my flight to Taiwan 00:39:48.258 --> 00:39:51.900 for my first job with Erwan. 00:39:52.735 --> 00:39:59.308 Because I showed up so early, I got that opportunity, 00:39:59.308 --> 00:40:01.597 and that’s the reason I’m here today. 00:40:02.037 --> 00:40:05.953 So the lesson for everyone is, whatever opportunity 00:40:05.953 --> 00:40:08.526 comes your way, be grateful. 00:40:08.534 --> 00:40:11.804 And I’m grateful because we’ve grown so much. 00:40:11.817 --> 00:40:15.286 When I walk into the office, I’m greeted warmly— 00:40:15.286 --> 00:40:16.562 everyone is welcoming. 00:40:16.942 --> 00:40:21.980 There’s no one in a bad mood, no one complaining 00:40:21.991 --> 00:40:24.376 about their life, because we’re all putting out 00:40:24.376 --> 00:40:26.875 the same positive energy for each other. 00:40:27.301 --> 00:40:30.934 And I’m grateful because we all lift each other up— 00:40:30.942 --> 00:40:33.791 not drag each other down, but help each other rise. 00:40:34.124 --> 00:40:39.142 Thank you, Erwan, because wherever this attitude 00:40:39.142 --> 00:40:44.428 comes from, for sure, it’s because of our boss. 00:40:44.936 --> 00:40:47.843 If he were a jerk, we’d all be jerks, right? 00:40:47.843 --> 00:40:52.089 For sure. E, thank you. Love you, man. Thank you. 00:40:52.101 --> 00:40:54.754 And we’re going to grow even more, for sure. 00:40:54.759 --> 00:40:55.924 Thank you, thank you, thank you. 00:40:56.164 --> 00:40:57.579 (applauds) 00:40:58.634 --> 00:41:01.883 - You gave me the chance to fulfill my dreams. 00:41:02.601 --> 00:41:03.248 Oh, sorry. 00:41:03.248 --> 00:41:04.876 (laughs)