“What’s the name of that
spice that you always bite Into in rice and
it ruins your day. Cardamom.” [LAUGHING] “Sometimes that’s
the baby brain. Sometimes you just forget
the names of basic things.” [MUSIC PLAYING] “Hi, I’m Sohla.” “And I’m Ham.” “And here’s another
episode of Mystery Menu.” “There’s a brown paper bag
with a secret ingredient, And we have an hour to
make dinner and dessert.” [MUSIC PLAYING] “Beans?” “Oh, yeah. Feels like beans. Dried beans in an hour?” “Maybe they’re pie weights.” “Make dinner with pie weights. Are you doing it?” “No.” “Oh, my god.” “Chickpeas and dry beans?” “Not just dried beans,
they’re chickpeas.” “The hardest bean
to cook from dry.” “Chickpeas notoriously
take forever to cook.” “They don’t have to
be dry chickpeas.” “Oh, they don’t have
to be dried chickpeas.” “Because if they are
dry chickpeas –” “Because this is impossible.” “It’ll just be an hour of
us watching us undercook Chickpeas because you can’t
even cook them in an hour. I think we should,
instead of canned, We should cook
these right now.”
“So we have them ready by the
time we actually need them To cook, or at the very
least, get them soaking. Can we use chickpea flour?” “Let me, um, let me just
hand you this card first.” “Clarify.” “Oh, O.K.” “Oh no.” “There’s a challenge.” “You know what’s really
funny, that you pull it out Of a shirt pocket.” “That should be on camera.” “Oh, fun.” “We have one hour at
Whole Foods to gather all Of our grocery items. Every minute over will be
one minute deducted from Your cooking time.” “Huh? O.K. This is fun. Big fan of this. I mean, I see this and I
want to go Middle Eastern. It’s like the obvious.” “We keep it really chill
and we make perfect hummus. And I just stand there and
clean chickpeas for an hour.” “But that’s not
even the problem.” “I just have to get tahini.” “The problem is that
the chickpeas won’t get To the peeling
stage in an hour.” “Oh, but we can
start with cooked.” “Canned. We’ll use canned.” “Oh, no. If we’re making
perfect chickpea, It has to be cooked.” “It has to be.
It has to be.” “We’ll get the chickpeas
on the stove right now. And –” “We’ll pressure cook
them and then come back. A little baking
soda in there.” “Uh huh.” “You know what I mean?” “Are we just going to
have a hummus party?” “Yeah, we can do some pickles. Make some bread.” “Yeah.” “Or get some bread.” “O.K., we’re going to
make a giant bowl.” “We can do lamb shawarma.” “Whoa. Yeah. You now what’s funny.” “What?” “I think in this episode, you
should say hummus properly. And I’ll say hummus
like a white person, And then everyone will
feel represented.” “Everyone will —
everyone feels heard.” “Falafel sounds really good. Then maybe we should do a
veggie topping one with.” “Oh, you’re thinking —
you’re thinking multiple.” “So you think we should
make one hummus?” “One giant one.” “O.K.” “Yeah. And then we still
have, falafel and like, All of these.” “That’s going to
taste better.” “Yeah. Yeah.
And I think it’ll
look really dramatic. How often do you
see a giant bowl?” “Yeah, with the lamb and like,
pickles, herbs, all of that.” “We can make like some tahini,
some different pickles, Radish, and cucumber and –” “Little crudités.” “Little crudité.” “So you can hummus
your own way.” “You can hummus your own way,
and you can have extra herbs To fit into –” “Large format hummus.” “Large format hummus.” “O.K., so we have our entree. “Yeah. Yeah. I feel like that’s solid.” “We can get everything
from Whole Foods.” “Easily. I would really like to make
these things with the dried Chickpeas just because it is
so much better than canned.” “O.K., so with those
flavors, maybe like a hummus, Maybe not a hummus halawa,
but maybe a hummus halva.” “Ooh, O.K. I’m into that.” “Like to make chickpea halawa,
you toast chickpea flour In ghee, and then
you add sugar syrup, And it just kind of turns
into, like, a fudge. So to make halva, you
just take the tahini, And then you add
a sugar syrup. And there’s one kind where you
just stir in the sugar syrup, Another kind
where you pull it. But then there’s
this other thing. Oh my God. I’m getting lost. Wait, there’s also
that one Indian sweet,
I can’t remember the name,
where you mix the chickpea Ghee paste with
the pulled sugar.” “Oh, both. Do you actually pull it?” “You actually pull it
and you get thread. I’ve never made that before.” “Now’s the time.” “It’s like dragon’s
breath, but chickpea.” “That sounds amazing.” “I’ve never made it before. It might not work.” “But it’s worth trying.” “We can put whatever comes
out of that on ice cream.” “Yeah, and we’ll
get the ice cream.” “Yeah, we’ll get
the ice cream.” “We’ll get some ice cream.” “So then I can just
focus on that.” “That sounds awesome. I think we got somewhere
fun with chickpeas.” “Yeah, and I’ll look
for chickpea flour, But if they don’t have it,
I’ll make it with a paste.” “I love it. I think that
sounds really cool. All right, we’ve got a plan.” “Wow, took a while.” [MUSIC PLAYING] “What does a chickpea
look like it? It has –” “It kind of looks like a butt. Yeah.” “O.K., so –” “Big bowl. Big Bowl of hummus. I was thinking of getting
a lamb shoulder just sliced
Thinly.” “O.K., so it’s got to
be like ribbons of lamb. That’s going to
be like seared. Parsley.” “Parsley. Some like, thinly
sliced onions. And like, traditionally, you’d
have some pine nuts on there, But we don’t want to kill
you today, so we’ll do, like, Slivered almonds.” “Cool. Do you want to make
the list, too?” “Yeah, let me do this.” “That’s it.” “I think the pickled red onion
should actually go as like –” “As –” “One of the sides.” “Yeah. Maybe even the parsley, too. We should just have
some nice picked herbs, Like a mix on the side with
some dill and mint and parsley And then use that to build.” “And then pickled onion. Do you want to do,
like the sumac one?” “Yeah.” “And then that’s what’s
sitting on top of the hummus. So here’s our hummus. More pickles.” “Yeah.” “Like the cauliflower pickle?” “I also think
let’s do maybe — Let’s see if they have
interesting produce. Maybe they have something fun
that we can pickle that we Haven’t really thought of. Like if they have those really
nice, like, Japanese turnips.”
“Assorted pickles.” “Yeah.” “Should we even
do crudité then? I feel like I’d rather
just have a bunch of quick Pickles.” “I think I’d want just
like some raw cucumbers And radishes, too. Yeah.” “Cucumber and radish, pita. I’m making them triangles, but
I know they’re not going to be Chips. I mean, maybe garlic
sauce, but I don’t know. Should we just
buy garlic sauce.” “Oh, like toum?” “Yeah, they have it.” “Why not? They do have it. Why not? Toum goes great
with everything. You know what I
want with this? Maybe we can get
some frozen fries.” “Whoa, yeah.” “Right because there’s nothing
better — like, I love, like, Shawarmas and stuff that
have fries in them.” “I’m trying crinkle cuts, but
they don’t have to be crinkle Cut.” “I think — I was
thinking crinkle cuts.” “Yeah, O.K. It’s just like,
it’s nicer than a straight Line. Yeah. This, wow, this is
going to be cool. And I bet you, we’re going to
see people doing large format Hummuses after this.” “It’s going to be the
new butter board.”
“O.K., I don’t know what we’re
calling this hummus desert Thing. Chickpea fluff?” “Chickpea fluff.” “I’m afraid of saying fluff
because it might not be Fluffy.” “What if it’s
chickpea fluff, TBD? The fluff may
change by the end.” “And then we’ll rename it.” “Yeah and then
we’ll rename it. We’ll come back to the drawing
board, correct it, and then — And then move on. Oh, weren’t we going
to do falafel?” “Oh, yeah. I’ll put it right here. All right, cool.” “All right.” “List is done.” “Well, I feel
like we should — It makes sense to
just divide it. Protein, produce, dry
goods, miscellaneous, And then we can meet
at the dairy aisle.” “Meet at dairy. That sounds like a plan. O.K., so you’re going to
just probably have to go meat And then produce.” “Meat and then
right to produce.” “Timer’s started.” “O.K., cool.” “O.K., cool.” [MUSIC PLAYING] “Oh, hey. Ooh, do they have low sodium? Do you know what?
We’ll make it work.” “I was wondering if you could
slice the lamb shoulder roast For me, just as
thin as you can. And I’ll be back
to pick it up. Thank you.” “Do I have any condiments? Wait. Olive oil, fajita, tahini. Are we doing
drizzle or sizzle? Should we do both? Would vinegar be here? Oh, I didn’t even check to
see how much time I have. I’ve never tried this. It’s manuka honey. Apple cider vinegar. I’m only getting it. It’s twice the price
of the other one, But I’m not paying for
it, so I want to try it.” [MUSIC PLAYING] “Did you get that? Getting some parsley. This is a gigantic
bunch of cilantro. That’s wild.” “Organic crinkle cut fries
are not as good as Ore-Ida. And they don’t
have Ore-Ida here.” [MUSIC PLAYING] “Cauliflower right here. Red cabbage. And do some turnip pickle. A couple of turnips
and a beet.” “I know that they have to — Wow. So much bread, but no pita.” “So I got my —
I got my chilies, I got my
cauliflower, I got my turnip, Got my cucumber. I just need to
get some alliums. So I need to get some
red onions, some garlic. I’m doing a quick loop to see
if there’s some dill anywhere. Oh dill, we did it. We found it. It’s no big dill. Huh?” “Chickpea flour. I’m gonna get
two just in case. Let’s do some ground cardamom,
allspice, cumin, coriander.” “I’m gonna get 12 pita. All right. And now I’m going to
meet up with Sohla. Hey, how’s it going? Is this me?” “That’s yours.” “Thank you so much.” “Have a good day.” “Awesome. This was a plan. But if we get no reception,
there’s a big problem In the plan. I’ve got like two bars.” [MUSIC PLAYING] “Hey.” “I’ve been trying to call you. I don’t have enough reception. I have everything.” “Oh, good. I don’t.” “I also picked up the pita
because I was by there.” “I was looking for pita.”
“Yeah.” “O.K.” “O.K., where are you at? Talk to me.” “I’m looking for saffron.” “Oh, here.” “Saffron. O.K.” “What do you want
to split up now?” “Let’s just go together. Maybe we change it up.” “O.K., so butter.” “We should go for the
good stuff, right? That one or that one?” “The –” “Or that one? Woah, they have
a lot of butter. Oh, that one.” “Go for that one. Yeah.” [MUSIC PLAYING] “We just got back
from Whole Foods.” “You got some snacks.” “I got some snacks.” “So we had an hour to do it,
and I think we got it done In half the time,
including snack shopping. So since we had a taco fiesta,
I was thinking this is going To be our [ARABIC], which
is hummus party in Arabic.” “O.K., yeah.” “Couldn’t find all
the herbs I wanted, But they did have
Jimmy Nardellos.” “That’s so random.” “Which is so random. I didn’t know it’s got —
it was this mainstream.
Really happy that they had
this za’atar available.” “I’m eating.” “Oh. So I guess we found
everything we need.” [MUSIC PLAYING] “I’m a little nervous
for this one.” “Because you’re
making everything, And I’m going to just
play with sugar.” “But you’re like,
pulling sugar. You’re making — you’re trying
to make something you’ve never Made before with sugar,
which is pretty hard Because the margin for
error, I feel like, Is as tight as it can get.” “It’s going to take a long
time for the syrup to cook And then it’s going to take
a long time for the syrup To cool. So then I have very little
time to actually pull it.” “Yeah.” “As long as there’s
hummus and –” “Bread, which we have
because we bought. And we have ice cream.” “We have ice cream. – So like –” “At the very least, we’ll have
some kind of hummus with bread And ice cream.” “3, 2, 1, begin.” “O.K. I’m going to first get
my sugar syrup on, and I’m Kind of guessing the ratio. I’m going to guess almost 50
percent sugar and 50 percent Roux. So let’s see, how
much sugar do I have. I have 307g of sugar. That feels like
more than I want. Let’s do 275.
Yeah, that feels good. And I want to get this
to hard crack stage. So that’s — I’m
aiming for like 250. The thermometer is
running six degrees low, So I’m going to pull
it off at like 246.” “And you don’t really
measure your water. You just need enough water to
get it to start dissolving. It won’t get to temp until
that water cooks off. So how much water you
use doesn’t matter. It just helps get it going. I like to cover it. So that the steam will roll
down the sides of the pan, Wash away any crystals. Now, while that happens, I’m
going to get the roux on. Since I have about
275 grams of sugar — Will you take notes
in case this is good?” “Yeah.” – [LAUGHS]: “130 butter. Let’s try 130 chickpea flour. Let’s see how that looks.” “So to have silky
smooth hummus, You need really
hammered chickpeas. That’s how you get
it silky and smooth. So I pop these with a
little bit of baking soda Just to help soften
them even more. So this here is a tami,
and it’s a fine sieve that Captures any kind
of lumpy bits. You want to pass your
chickpeas while they’re still Hot to get your best result.
And if you’re wondering, Is this really fricking hot. Yes, it is. But, you know, you have
to suffer for your hummus. That’s how you make it good.”
“I think I have more of the
chickpea roux than I need, But that’s O.K.
We’ll make it work. How’s it going, Ham? How are you feeling?” “I don’t know.” “Can I do something for you?” “Nothing. I’m just — I just need to get
this passed through this tiny Tami with these weird tools.” “We have a really
big tami at home, So I guess we take
it for granted. Actually, I think that’s good. It’s — the bottom is
browning more than the top. So I feel like once
I stir it together, It’ll all kind of even out. Yeah, we got a
nice toasty color. I’ve pulled it off the heat. I’m going to add the saffron. Wow, that’s a lot
of saffron, guys. Hopefully this is good. In the meantime, I’m going
to do my crispy chickpeas. I think I just put $20
of saffron in there.” “10 minutes.” “10 minutes.” [MUSIC PLAYING] “Is your arm tired? Oh my God.” “My soul is tired.” [MUSIC PLAYING] “All right, we’re
almost there. Some tahini.” [MUSIC PLAYING] “Ice is for the hummus.” [MUSIC PLAYING]
“What does the ice do?” “It helps make the hummus
really light and fluffy.” [MUSIC PLAYING] “Let’s get, our sugar temp. Oh, gosh. There’s crystals on here. No, we’re going for hard
ball, not hard crack stage. So it’s this — This line right here. So that’s going to be hard
enough that it’ll hold strands But not so hard that they’re
going to, the strands will be Brittle and break. Here, I just want to make
some crunchy chickpeas.” “Oh [BLEEP]:. That can’t be right. Oh my God. Whoa, hold on, hold on. No, that’s not the
right temperature.” “Here’s another one.” “I think it’s too hot, but
I’m going to just do it. I’m going to do it and we’re
going to just see what we Make. O.K. So that has to cool. And in the meantime, I’m just
going to work on veg garnish.” “Needs a little more
lemon, a little more salt, More tahini.” “Yeah, so I think this
definitely — it’s crazy. It went from not hot at
all to completely over. The idea is once it cools,
I’m going to try and pull it. And with dragon’s
breath, when you pull it, You keep the strands separate
by being coated in a lot Of cornstarch. So here, that roux is going
to be the thing that coats it. So we’ll see how it turns out.
There’s a lot of
saffron in there. There’s a lot of butter. I feel like whatever happens,
it’ll probably taste good.” [MUSIC PLAYING] “Oh my God. It’s set. Yeah.” “Problem?” “It’s too — I went too hard, and it
just like, set already. I’m just going to
try and pull it.” “You’re going to what?” “Where are the gloves?” “You’re going to start over?” “I’m just going to start and
pull it, see what happens, Because it’s like
really hard.” “It’s because the
sugar was too hot?” “Yeah, definitely. It was definitely too hot. And I should have
started over. And instead I just was like — O.K., let’s do it. Let’s do it again. Maybe I can use the roux. Yeah, there’s — I think I can use the roux. The roux is fine. This is too hard. You know, let’s try again. Let’s see what happens. We have plenty of roux. Guys, this is the first,
like, absolute fail. I made a centerpiece, Ham.” “You made a centerpiece?”
“Yeah, look.” “Oh, that’s cool.” “Huh. Wow. We’ll just put
this and hummus. I broke it.” [MUSIC PLAYING] “So next, we’re going
to make some falafel. So usually or ideally, you do
not food process your falafel. You make it in a meat grinder. You get a better
texture that way. But we don’t have
a meat grinder. Baking soda. We’re going to go in
with some garlic powder, Some onion powder, cumin,
coriander and some hot Paprika. We’re going to add
some cilantro.” [MUSIC PLAYING] “So that’s the falafel mix. How are you doing?” “I’m cooking the sugar again. Oh, I think I know why the
sugar temp jumped so high. Because I added
that extra sugar That made the syrup
more concentrated. So it just went — it
just shot up in temp. They’re looking good. I think coating them in
chickpea flour is cool. I was going to put this
in the dessert, Ham, But maybe it should
be a hummus garnish.” “Oh, yeah.” “They’re like coated in
olive oil and chickpea flour, So they’re kind of –” “Oh, that sounds awesome.” “This is the
spontaneous decision,
The crispy chickpeas. I think adding them
to dessert is gross.” “The chickpeas?” “Yeah. It was really cold
and, like, sweet.” “That was your initial plan?” “Yeah, but I think it’s
better as a hummus finish.” “Yeah, that sounds good.” “Ew. Double thermometer. Oh, my god. Let’s just stop. Let’s just stop. That’s probably going
to be under, guys, If we’re being
honest right now. But at least if it’s under,
I can make it into, like, A fudge.” [MUSIC PLAYING] “Let’s see how this –” [MUSIC PLAYING] “Right now, I’m going to
marinate my sliced lamb. So this is a lamb shoulder
that’s been sliced. I’m just seasoning
it like shawarma. It’s not really shawarma
because it needs to be On a spit, but I’m going
to season it similarly. Some allspice, garlic
powder, cinnamon, clove And a little bit of cardamom. Just stir that around. And then hit it on this cast
iron so it gets like charred On the outside.” [MUSIC PLAYING] “It crystallized. So I guess a little
grain of sugar Probably got into the syrup.
So the whole thing
crystallized. I think it was when I put the
dirty thermometer in there, Which, like I knew in
my heart I shouldn’t do. I think that doing stuff with
sugar on this show is kind Of like the same as
trying to make ice cream, Like we just shouldn’t do it.” “You’re adding sugar to the
list of things not to do.” “Yeah.” “That’s fair.” “Look at what happened.” “Oh, wow What did happen?” “It crystallized. Maybe it’ll be something
tasty that’d go on top of ice Cream.” “Yeah.” “Let’s see how this tastes. There’s a lot of
saffron in there.” [MUSIC PLAYING] “I’m going to put it in
the oven and just see what Happens. 35 minutes and all I have is
crispy chickpeas and crudité. I think going into it,
though, I did say — I did say this was
not going to work.” “Oh, that smells good. Really nice, char. That’s what we
are looking for. While the things sear,
I’m just plating some Of the sides, so it looks like
we have some things ready. There’s going to be
food at the end of this. There’s going to be something. There was a moment
in the beginning, In the first 10 minutes
of me tammying chickpeas, Where I thought we
might not have any food. But now I believe again.
Falafel’s ready. I can char the Jimmy
Nardellos if — I have a cast
iron ready for it, Unless you have
something ready for it.” “I don’t.” “You don’t. O.K.” “No, I don’t.” “Salt.” “Yeah, take it.” “You know you have a giant
bowl of salt in front of you.” “I know.” “I just wanted to make sure.” “So in this ripping pan — And we’re just going to cook
these off until they blister.” “What’s the plan
for the tomatoes?” “I’m blistering them
and putting them on top Of the labneh with za’atar. How are you doing? Are you O.K.?” “Yeah, I gave up
on the candy.” “You did? I didn’t know that.” “Yeah, yeah.” “Oh, no.” “It’s in the oven and
whatever it will become, Will become a sundae.” “Whatever will be, will be.” “Whatever will be, will be.” “We went into this
thinking, like, man, This is going to be so chill. We’re making hummus. We’re making just like
some pulled sugar. Man.
So I’m just going to let that
rest before I slice it thinly. And I’m going to transfer my
Jimmy Nardellos to this lamb Fat so it roasts in here. And I’m just going to
blister these tomatoes, Hit both of these
with some salt.” [MUSIC PLAYING] “Hi, baby.” [MUSIC PLAYING] “I’m going to
make a tea syrup. It was going to
be tea, mint tea, But now it’s going
to be tea cocktail. It tastes saffrony
and chickpea-y. I’m just going to sprinkle
this on my ice cream. Kind of like a
peanut butter vibe.” “A little sumac fries.” [MUSIC PLAYING] “And now I’m just
going to chop it up. Want a little lamb snack?” “Yeah.” [MUSIC PLAYING] “I’m just chopping
up these herbs.” [MUSIC PLAYING] “Oh my God. It’s so frozen. O.K., that’s going to
need a moment to chill. Would you put the sugar
sculpture on that platter, The blue platter?” “Blue platter.” “Artfully arranged, please.” “Like, break it?” “Whatever feels
good to your heart. What’s going on it, though?” “Nothing. Oh, it’s just this.”
“It’s the centerpiece. Yeah, that’s my contribution. I’m muddling some mint
with that tea syrup, Because I want to make,
like, a tea cocktail. We need lemon and booze. A little bourbon. Yeah!” “I’m going to make a
sumac and red onion salad. Lemon juice. Sumac.” [MUSIC PLAYING] “I should have pulled this
at the beginning of the hour. It’s the hardest ice
cream in the world. I just need one ball.” [MUSIC PLAYING] “10, 9, 8, 7, 6,
5, 4, 3, 2, 1. Time.” “O.K. O.K., guys.” [MUSIC PLAYING] “How do you feel?” “Looks good.” “Looks good. It’s a full spread. For a party, this
is like a combo Of things we bought and
put on a plate and things That we prepared simply. Crudité, some charred
Jimmy Nardello, just some Shaved cabbage, sumac
and red onion salad With parsley, sumac fries,
some roasted cauliflower, Olives, toum, which is
like a garlic sauce, Pickled green beans, falafel. And this is labneh topped
with blistered tomatoes And za’atar. And of course, bread to
have with all of it.”
“Cocktails first.” “Cocktails first. Tell me about the cocktail.” “I just made a simple syrup
with a lot of tea in it And then muddled some mint
with the syrup and then added Bourbon and lemon.” “It smells really good.” “So it kind of tastes
like iced tea.” “It does. I love iced tea.” “But –” “Is there a lot of
bourbon in here?” “A lot of bourbon.” “Oh, you can’t tell.” “But it’s good, right.” “Mm hmm.” “I boiled the syrup.” “So good.” “With a lot of tea. So it actually pulled out
a lot of the astringency.” “Of all the mystery menus,
I think this is my favorite Cocktail that
you’ve made yet.” “There’s no chickpeas in it.” [LAUGHING] “I really wanted to do this
justice because I feel like Hummus does not get the
respect it deserves. The chocolate in it. You throw it on top of
everything, but it’s like — It takes a lot of work. It’s a labor of love.” “Whenever we have people
over, it’s kind of like this And there’s a lot
of plates of food. And I feel like depending
on who’s coming over, Some people get really freaked
out by this many plates
Of food.” “Because you don’t know where
to start or what to do.” “I don’t think you
need to overthink it. You just have a bunch
of food on your plate And then you pick. It’s all stuff you
eat with bread.” “Exactly. Like some bites can have
multiple components together. Some bites can just
have one thing. It’s like completely
choose your own adventure.” “What is different
than we typically make For your friends?” “Nothing. I would have charred
the cauliflower more.” “Yeah, that’s — more time. I would have paid more
attention to some things.” “Yeah.” “But other than —
this is pretty –” “We might have made the pita.” “We definitely would
have made the pita.” “Yeah.” “We would have pickled
our own green beans.” “If the weather’s good, we
would have done a lot of this Outside.” “All right. You going in?” “Hummus? Yeah, it’s really good.” “We did it. Hummus is all about
the perfect balance Of that velvety chickpea
puree with enough olive oil, Enough lemon to keep it
bright, a garlic note And enough tahini. It’s just as complex as
any, like, fancy sauce.
You’re balancing a lot
of different flavors.” “I want to take some of
this home for dinner. The hummus is really good.” “Lamb came out
really good, too.” “I’m going to make a pita,
a little hit of everything, A little labneh. Or no?” “Try the falafel. Let me know what you think.” “Oh, yeah. I’m going do toum some lamb. I do like fries in there. You guys are just going
to watch us eat now.” “It’s still crisp
on the outside.” “Whoa, this came
out really crisp.” “Oh, Falafel came out great. I feel happy. The first 10 minutes
of this challenge, I think was the worst
I’ve felt in any mystery.” “No, I could tell.” “Because I’m like, I’m —
there was a point where I Thought that you would
have said 10 minutes left. And I would have still been
there tammying chickpeas.” “You saw what happened. The sugar –” “I didn’t. I was too busy in like
chickpea purgatory.” “So the first time, the
syrup was looking good. And then at the last
second, I was like, I wanted a little more syrup. So I put some sugar in there.” “You added sugar to
the already syrup.” “So then it made the
syrup really concentrated, So it went up to temp,
above temp really fast.
And that’s what I got.” “And then that’s
what happened here.” “And then the second
time, the syrup was good, The temp was correct. And then I put the dirty
thermometer in it.” “Did it crystallize?” “I would normally
never do that at home, But I was just rushing. So I just like
mixed it into it, Put it in the oven to
toast it a little bit more Because the flavor
is really good. And I just rolled
the ice cream in it. And that ice cream
was so hard because I Wanted to do several
balls in the bowl And make it look dramatic
all coated in it. But the ice cream was so
freaking hard that it’s still Not melted.” “It’s still a ball. We’ve been standing here under
lights for like a while now.” “But let’s try it. Oh my God.” “Oh, it turned into
like, a shell.” “Oh, that’s cool.” “That is so cool.” “Whoa, O.K.” [MUSIC PLAYING] “That’s awesome. That is so, so good.” “Not what I wanted at all.” “But maybe better. It’s almost like an ice cream
pie inverted because the crust Is on the outside and the
ice cream is underneath.” “It tastes good.” “It’s still really crunchy.
This is really good.” “It’s very tasty,
this whole episode.” “Tasty. Really tasty meal.” “Really tasty. And I think this
is one that I think Anyone can pull this off. This episode is going to come
out in, like, 10 to 15 years. So in the meantime, I’m going
to practice how to make this. And then I’ll do a video of
making it the right way when This comes out.” “It’s a good plan.” “Yeah, I got a
decade to practice.” [MUSIC PLAYING]
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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