Ube Challenge! 2 Chefs Make Dinner and Dessert With Purple Yams | Mystery Menu | NYT Cooking

[CLANGING] “Oh, yeah.” “There’s water.” “Is it flying all
over the place?” “(LAUGHING) Yeah.” [UPBEAT MUSIC] “Hi, I’m Sohla.” “And I’m Ham.” “And this is another
episode of ‘Mystery Menu.’” “We get a secret ingredient
in a brown paper bag.” “And we get one hour to
make dinner and start.” [EASYGOING MUSIC] [BAG CRINKLES] “O.K. Not super heavy.” “You know, it
feels really hard.” “It’s hard.” “Like rocks.” “Yeah, like yucca. But it’s a little cold.” “Could it be those little
containers of ice cream? Not the pints,
the smaller ones.” “Oh, like those ones
with the wooden spoon –” “Single serving.” “– that you –” “Uh-huh.”
“Could be.” “It could be those.” “I’m trying to think of the
freezer aisle and what is In that shape. And I can’t really –” “Hot Pockets?” “– think of anything. (LAUGHING) Again? That would be funny if it
was just Hot Pockets again.” “Out of the box.

Oh! O.K.” “Oh, ube. Cool.” “Nice. I’ve eaten a lot of ube, but
I’ve never actually cooked It.” “Yeah, no, me neither.” “Really good in desserts. Really good in halo-halo. I don’t think, have
you had it savory?” “Yeah, I feel like in
curries and stuff.” “I think it would
be to go Filipino.” “Can you explain what ube is,
for people who don’t know what That ingredient –” “Oh, well, it’s a
purple sweet potato, Purple yam that
they — it’s very, Very common in
the Philippines. You’ll see it a
lot in halo-halo.” “Sweet potato kind of
goes like squash vibes, But ube is more potato vibes.” “Yeah, or even like –” “Taro.” “yucca territory. Like, really, really starchy
and dense but delicious.” [BABY FUSSING] “Could you pick her up? Maybe she needs to –” “I can pick her up?” “Yeah, yeah, go for it. She needs to be in
the arms of Vaughn.” – [CHUCKLES]: “She needs to feel those
biceps against her sides.” “I don’t know that much
about Filipino food.”

“Stay true to its roots. Ube adobo? Do you think that would work?” “Yeah.” “Maybe an ube and tofu adobo?” “Ooh.” “Is that too –” “Should there be
meat in there?” “At least keep the meat.” “Maybe we need
to keep the meat. I want to say pork belly,
but there’s no time. Maybe it should be chicken.” “Mm-hmm. With like some garlic rice?” “Yeah, I mean, I’m also
really into it just being ube And stock.” “What do you mean?” “’This ube tastes
like chicken.’” “Oh, not just serving
ube and stock.” “Oh, no.” “Ube instead of
chicken in the adobo.” “Yeah.” “I think that sounds good. And you get the ‘chickeny’
flavor from the stock.” “And then we’ll get it really
glazed and caramelized.” “That sounds good. I think that’s cooler.” “O.K. Can you fry
it into chips? I don’t know, some
kind of ube salad.” “Probably. I don’t see why not. I feel like most
starchy things fry well, But depending on
the sugar content, You just need to fry at a
lower temp and for a longer

Time.” “Well, you were talking about
that Bolivian yam meat thing, Which does sound really cool.” “The asadito, which is like
grated yucca mixed with ground Beef, and then you like
griddle it on a cast iron Griddle. And it gets really
crunchy on the outside.” “Can you make sugar cane
skewers and put the meat On there, and then
we like grill it?” “Oh, that sounds good.” “For an app?” “And maybe we can serve
that with a peanut sauce, Like a spicy peanut sauce?” “Uh-huh.” “I like that.” “There’s no vegetable.” “Ube is the vegetable.” “I guess.” “That’s — the main
thing is a vegetable.” “O.K., O.K., I just
want a green vegetable.” “Because you don’t want,
you don’t have greens in it. I feel like adobo is just
like the meat, the meatiness, Some vinegar, some
soy, and garlic. I think it like, turns
it into something else Once you start
throwing greens in it. Time wise, I feel there’s a
lot that you can do with ube For a dessert. We’ve already done halo-halo.” “Well, O.K., since
it is starchy, What if we use the
starch to go for a cake?” “O.K.” “What’s tough is, the
ube needs to steam, So we’re not going to have ube
to use until like 30 minutes In.”

“That’s the problem
is the time. Like what dessert can
happen in 30 minutes? Not just that,
made with hot ube. Because it’s going to be hot
right out of the steamer. Can we microwave it?” “I feel like that would work.” “Yeah, that will really
cut down on the time.” “But I’m kind of into
the carrot cake idea. What if we use the steamed
ube for a ube cream cheese Frosting?” “That sounds awesome.” “And we’ll do grated
for a carrot cake.” “I’m sold on that. That sounds so good. That sounds really good. I think it’ll look really
pretty with flecks of purple.” “And I kind of want
some fruit in there. So, I mean, it’s
typically pineapple. I feel like pineapple
still works. My mom puts pineapple in it.” “I’ve never had a carrot
cake with pineapple in it.” “She does a can.” “That’s why I was so confused. I’m like, What dessert
are you talking about?” “Yes.” “Wait, there’s pineapple
in carrot cake?” “No, she does a can of the
crushed pineapple in syrup, So you also get the syrup, so
it like makes it super moist Because it’s like you’re
adding an invert sugar.” “Is there a way to incorporate
coconut milk in this world?” “Oh!” “That’s what I want. I want some coconut. If we’re doing pineapple,
then I want pineapple, ube,

Coconut milk.” “That sounds good.” “Those are the flavors.” “Yeah! Oh, this should
be a real dessert. I’m going to write
this one down.” [CLAP] “Or I’ll just put
it on my Substack. So coconut milk in the batter. Maybe some shredded coconut?” “Ooh, yeah. Or maybe the
shredded coconut –” “– on top.” “Yeah.” “Is there a way to do the
cream cheese icing with Coconut?” “Whip it with some coconut. Like coconut cream?” “There’s a coconut
condensed milk.” “Oh, then that would work.” “What if we do coconut
condensed milk with cream Cheese and ube?” “Instead of cream cheese,
would it work with Cocojune?” “What’s that?” “That coconut yogurt. It’s really thick. And if –” “Oh, yeah!” “And if you’re getting the
sweetness from the coconut Condensed milk, I feel like
— and ube, steamed ube, You’re getting
starch from that. Should be stable
enough if you whip it.” “I think that’ll work. And then, if it’s not, I’ll
just add powdered sugar.”

“Yeah, and that’ll
bring it together.” “Is there time to
get fresh coconut? I’m so good at breaking
open coconuts.” “Oh, we’ll have to –” “I just want to off.” “Amelia, to the store!” “Immediately, to the store
to find some fresh coconut. When you get the
coconut, though, Get more than you need,
because 75 percent of them are Rotten.” “I was worried about dessert,
but now I’m the most excited For it.” “It’s the main component
I want to eat.” “You want to do a roll? It’ll bake really fast.” “Yeah, that sounds
even better. And it’ll look really nice.” “It’ll look really pretty. We’ll do, like,
old school piping. We did it.” “To the drawing board.” [EASYGOING MUSIC] “Men-ube?” “Mm-hmm.” “(LAUGHING) O.K.” [UPBEAT JAZZ] “We did it. So it’s a meat
on a sugar cane.” “Probably pork.” “Pork, in honor of the
Filipino heritage.” “A peanut sauce?” “Like a spicy peanut. Do you think that
needs like an herb, Like cilantro or something,
or is it good there?

I feel like, to keep
it real, no greenery.” “We don’t — no scallion?” “No scallion.” “No scallion.” “We’ll just brush it in lard.” “Ube adobo. ‘Ub-adobo.’” [BABY COOS] “I know, you’re a baby. Those are chunks of ube and
they’re in an adobo sauce. And that’s like a
chunk of garlic. Well, we got sauce. There’s garlic. Does that look like –” “Rice?” “Rice?” “Yeah.” “[LAUGHS]: And then dessert.” “Make it like a
dramatic cake roll.” “It’ll have the ube cream
cheese swirl, right? Inside, or the coconut yogurt. Ube in there too. And then there’s shredded –” “But the steamed ube, right?” “Steamed ube and then
shredded in the cake. Icing on top. Fresh, shredded coconut.” “That’s going to be
really, really fun.” “Sparkler? Do we have sparklers?” “Well, we can get sparklers.” “Can we get sparklers?” “And I’m excited for you to
crack open a fresh coconut On camera.”

“It’s been a few years,
but I was an expert. Every dessert I made as a
pastry chef, for every menu, Had a fresh coconut thing,
just because I like to show Off.” “I think we did it. I think this looks good. This is going to
be a good meal.” “Yeah, this will be good. Like, really heavy. A lot of starch, a lot
of fat, a lot of sugar. It feels very Filipino.” “Mm-hmm.” [EASYGOING MUSIC] “This, I think we’re splitting
right along savory pastry Lines.” “I’m making a roll cake, so
the cake has to bake and fully Cool before I can –” “Yeah, frost it.” “Frost it.” “So the odds of that
happening are low. [LAUGHS]:” “Do you have a game plan? Are you planning on rolling
it in a towel and throwing it In the fridge?” “Yeah, yeah, so I adapted
Ham’s blender carrot cake Recipe — Coming soon.” “That’s a good plan.” “And then after
that, I’m going to — I said I was really good
at cracking coconuts. I actually technically
only need one, But I want to do more than
one, just because I love — Like, maybe I’ll
get into a groove. Because I loved
cracking coconuts.”

“It was your favorite
flexing trick.” “I could get it like one hit
before, and perfect split. So we’ll see.” “At the ready? Here we go.” “Yep.” “On 3, 2, 1, begin.” “Why I didn’t start
with this on my station? I don’t know.” “Haven’t worked
with this before, So I don’t know how
this is going to — This kind of feels
cooked already.” “I know.” “Like soft? I don’t know what’s
going to happen.” “There’s also ube extract.” [UPTEMPO MUSIC] [MICROWAVE BEEPS] “Wow, this looks like dye.” “What is it?” “Ube extract.” “Bump it up.” [BLENDER GROWLS] “I’m already a little behind.” “How long does it bake for?” “I don’t know [LAUGHS]:
because this recipe is For a sheet cake, so
we’re going to guess. Uh-huh.” [TAPPING] “I’m rinsing my Jasmine
rice for the garlic rice. I’m going to just
let that soak.” [CLANGING] “We’ll start off
with some garlic. This is going to
be the adobo base.”

[TINKLING] “Some peppercorns, a
bunch of Bay leaves. I’m just frying
up some garlic. It gets a little toasty. I’m going to go in with
the Bay leaves and black Peppercorns. There’s a certain smell
with the toasting garlic And, as soon as the
peppercorns and Bay leaves hit That fat, and then
you smell all of that, You already know
adobo is happening.” [SIZZLING] “And now I’m going to go in. I don’t usually use
stock in my adobo. I’m just using it here. Since we’re making
it with ube, I want to still get some rich,
‘chickeny’ flavor in there. And I’m going to just reduce
the bone broth with these Aromatics. And then when it’s
reduced enough, I’m going to go in with
the soy, and the vinegar, And everything else. There, I’ve got
my ground pork.” [GRATING] “Huh, weird. This is not what I was
expecting to happen. Huh. All right, let’s see.
(CHUCKLING) I’m just going To keep going. We’ll see what happens. I tried to grate the ube.” “Yeah?” “And it just
disintegrated in my hands. Like –” “That’s what I
thought would happen.”

“Yeah.” “How do you feel like the
ube is going to affect that Flavor?” “I know the bases
are going to be good, Because these are things
that I’ve made before. But I haven’t worked
with ube before, So I’m not sure how it’s going
to react in this environment.” [CLANGING] “Wow, I’ve really
lost the touch. I would have
cracked it by now.” [SMACKING] “You’re so close.” “Wow, these are dry. There’s not much water. Huh, interesting.” “Wow. Oh, wow.” “Oh, there we go.” “There you go. Wow.” “Once you have good
juice, strain it. Keep it somewhere safe. I’ve had it happen where I
cracked like eight beautiful Coconuts, and then
there’s a terrible one. And then it’s all that water
gets poured into that good Stuff and you lose
the whole thing. Sometimes you get
a rotten coconut. Ooh, that’s a good coconut. We’re going to make
cocktails with this. Coconut ube cocktails in the
coconut shell? (WHISPERS) Oh, Yeah.” “Ooh, O.K.” “It’s going to be good.” “So I got my
garlic rice going.

I’m just parching the
rice in that butter. And we’ve got three different
kinds of fried garlic to top It with. So we’re going nuts. So my water is in.” “What does cooking it
before you put water do?” “It coats all the
grains in fat. It also kind of
starts cooking it. And you end up with grains
that are separate after Cooked, so you don’t
get clumpy rice. So now this is up to a simmer. I’m going to give
this a final stir, Make sure there’s no
rice stuck to the bottom Of the pot. Then I’m just going
to add some cilantro, Some Thai chilies, and some
shallots to my pork mix. We’re going to hit it
with some Maggi seasoning. Think about fish sauce, but
instead of fish, it’s chicken. And we’re also going to
add some white pepper, Some dark soy.” [SIZZLING] “40 minutes. How are you doing, Ham?” “I’m O.K. How are you doing?” “The ube has ube’d.” “Ube is ube?” “Cake’s almost cake.” “Wow, you’re just
crushing it.” “O.K., I did my dangerous
thing and I didn’t die. O.K., also, fresh coconut
water goes bad really fast, So make sure you put it
in the fridge right away. If there’s room! I’m going to just pop it in
the oven real quick to help Pull some the flesh out.

I haven’t really worked
with this before, So I just want to see. It’s just very starchy. I’m going to blend it up with
some sweetened condensed milk For my icing. I’m just really surprised. I think that the ube I’ve had
before, it’s been ube extract, Because it’s not as
flavorful as I was expecting. Cake. O.K., that looks good. Really tender. It feels fluffy.” “How’s it taste?” “Really soft. I think I could have gone a
little bit harder on the ube Extract, but flavor’s nice. The texture is really
nice, really tender.” [GENTLE PERCUSSION MUSIC] “Wow.” “Cake? Could have put more
extract in, right?” “Well, but still, the
texture is really nice.” “Texture’s good.” “Wow.” “[GASPS]: Uh-oh.” [CHUCKLES] “Whoops, guys,
hold on, hold on. This happens. I broke the cake. I don’t think it
wants to be rolled. So we will have sheet cake. Wait, wait. I can fix it. I need —

I need the largest
round cutter you have. Let’s see, we’re just
going to make it round. Do you have a
tiny cake stand?” “I don’t think so.” “O.K. This is going
to be better, guys. It’s going to be O.K. It’s
going to be like a tall cake. It was so exciting
for a second. Should we make it sky high?” “Yes.” “And get that chilled.” “So I’m just working this
mixture together so it’s all Homogeneous, kind of
kneading it like bread dough. That gives it like a
nice springy texture, Which is what I’m looking for
this, almost sausage-like. You see it start to
stick together instead Of just like falling
apart and crumbling. That’s what I’m looking for. That tells me that when I
put it on the sugar cane, It’s going to stick
together and not fall apart. O.K. Next, I am going to
break down the sugar cane For my skewers.” [SLAMMING] “I feel like we’re just like,
butchering our cleaver.” “It’s O.K., it’s like $20.” “We will Venmo you $20.” “O.K., this is reduced enough,
so I’m going to go in with The soy and with the vinegar. Going in with
the coconut milk. Mm-hmm. Do you have the ube extract?” “Yeah, be careful. It really comes out fast.” “Oh!”

“Oh, God” “I think I’m going
to pop this in. They seem really
kind of delicate. So we’re going to keep
them big and meaty. Then we’re going to cover that
up and just let that cook. Rice looks like it
is almost there. And then let that rest. I’m just to clean up a
bit before I continue with The next step. So I have my adobo
cooking, my rice resting, And now I just need to
form my pork skewers.” “Whoa, this is thick. O.K., I haven’t
used this before. Coconut condensed milk. It’s like thick. I think that’s going to be
very good for this icing. It’s like, already
icing out of here, so.” “How’s it taste?” “That’s really good. Oh, God!” – [GASPS]: “Well, that’s going to
taste like ube for sure. [LAUGHS]:” “(LAUGHING) Yeah, it is.” [BLENDER WHIRRING] “O.K., we’ve put the
blender through a lot. Very ‘ube-y.’” [UPBEAT MUSIC] “Huh. I thought that the powdered
sugar would make it stiffer, But it made it less stiff. It turned it into a glaze.” “That’s interesting.”

“[CHUCKLES]: Big twist. What can I do to
thicken this up? We don’t have any
tempered butter, do we?” “Uh-uh. The adobe, can you taste the
adobo when you get a chance? It tastes – something’s out
of balance and I don’t know What.” “Whoa. That looks weird.” “Right? The coconut milk like,
was like, broken.” “Should we do it uncovered? Let it reduce.” “Yeah, do it.” [CLANG] “[SLURPS]: Ooh, that’s
too much vinegar.” “I’m going to add some sugar?” “Definitely needs sugar. Can I take some of
this liquid out?” “Yeah, take some out.” “O.K. Uh-oh. Whoops, guys. Are we doing a
really bad job here? Yeah.” “I feel like it.” “It’s incredibly weird.” “It’s so weird and
I don’t know why.” “I don’t know why
there’s so much water. I thought this
would be so easy.” “I thought so too.” “Did the water come
out of the ube?” “I think it did,
because it wasn’t — It was like a lot thicker
with the coconut milk.” “I tried to do an
eggplant adobo.

It’s really hard to do
it without the meat, Because so much the meat is
what mellows out all the –” “But I would think that
the reduced bone broth, There’s a lot of reduced
bone broth in there.” “Yeah no I –” “I thought, but, like,
it’s just vinegar.” “You want to try this?” “It’s better, yeah.” “It’s better. I think it just
needs to cook down.” “Yeah, just let it cook down.” “Did you just add sugar?” “And pepper.” “And pepper. Maybe a little more pepper?” “O.K. No, I’m tasting
the garlic now.” [GRINDING] [WHIRRING] “It’s like
thickening, at least. I’m going to chill it and
then try and whip it more.” [SIZZLING] “So I’m cooking off
my skewers in lard.” “What does the lard do
like over butter or oil.” “Well, lard doesn’t burn and
also, since we’re doing pork, It’s a nice added flavor. The skewers look awesome. At least we got that.” [GRUNTING] “I just need one, really. Do you guys have any
umbrellas for the cocktail?” “I think so, yeah.” “(EXCITEDLY) Yeah? O.K.” [UPTEMPO MUSIC]

“Oh, god. Oh, god.” “12 minutes.” “12 minutes. I’m having such a bad day that
I can’t even get the umbrellas Open. That’s better, right?” “10 minutes.” “10 minutes?” [SLURPS] “Huh? Huh? [LIGHT CHUCKLE]: I’m sorry. It needed it.” “So now my garlic
rice has been rested.” [SCRAPING] “So these are all different. It’s all different texture
of garlic, fried garlic. The chips are light and crisp. The cubes are
dense and crunchy. And this is almost
like feathery.” [UPBEAT MUSIC] “This is just going
to go into the oven. I want to make sure
it’s cooked through.” [SIZZLING] [GENTLE PIANO ACCOMPANIMENT] “Smoosh. Smoosh.” “For the pork skewers, peanut
butter, just some lime juice, Some dark soy.” “It looks like adobo.” “Yeah, adobo
really needs meat.” “It looks like hunks of meat.” “It does.

That’s what I was hoping for.” “Whoa! Whoops.” “One minute.” “Wait, there’s what?” “There’s streamers
for the cake.” “What? Ah, the cake. The cake, give me, give me. Wait.” “8, 7, 6, 5, 4,
3, 2, 1, zero.” “Mine was a complete
disaster, start to finish. I kind of just gave up.” “It doesn’t look
like you gave up. You’ve made a layer cake! Wow. Frozen ube is [BLEEP]: weird. [CHUCKLES]:” “Yeah.” “It’s a weird texture. It reacts weird. It was like, it just,
it was just weird. We microwaved it. It turned into a powder. I grated it. It exploded in my hand.” – [LAUGHS]: “I put it in reduced bone
broth, and soy, and vinegar, And it turned it into broth.” “It makes sense because
you don’t freeze potato.” “Yeah.” “Unless it’s like processed
into a tot or whatever.” “So this is the ube that we
‘steamed’ in the microwave, Just to see that it’s like
the texture of dry cake.

It’s like fully –” “Why did I even make cake?” “Yeah, like it could
have just been this. Usually, I feel
like we figure a lot Of things out along the way. I’m stumped. I’m like, fully stumped.” “But we have
umbrellas, sparklers.” “Festive.” “Festive.” “Tell me about the drink.” “It’s all the liquid that
seeped out of the ube.” “As it was thawing?” “With coconut water, the cane
syrup that the sugar cane was Packed in, lime, rum.” “Oh, rum.” “Well, while you’re
drinking that, I do want to say that we
do have a surprise guest As well.” “No!” “Oh, god.” “This is so bad!” “I’m going to go
grab them right now.” “I’m going to make
another drink.” “Is it like the
Filipino ambassador?” “That we’re going
to embarrass? Genevieve! Hi. How’s it going?” “Hello! How are you guys?” “I’m really sorry that
you’re here for the worst –” “What?” “– Mystery Menu yet.”

“Yeah.”
“I’m not sorry at all.” “Maybe the all-time.” “I’m not sorry at all.” “It really is.” “Yeah, please don’t –” “But we’re starting
with an umbrella.” “All right, cheers.” “Cheers.”
“All right, cheers.” “Thanks for coming.” “Thank you for having me.” “Sorry that it’s –” “You guys, stop apologizing!” “– freakish failure.” “I’m so excited. I’m excited.” “I’m going to just
drink my drink.” “Oh!” “Until you forget the day.” “It’s rum, the liquid that
leached out of the thawing Ube.” “Coconut water, the lime,
and some sugar cane. So it was challenge ube. Garlic rice.” “Yum.” “And then this was an
attempt at ube adobo.” “Ah.” “Adobo, but ube.” “Look at how perfectly
cooked your rice is already.” “Well, that’s as good as it
gets, Genevieve, so let’s –” “Let’s focus on the rice.” “We’re going to
stay positive.” “So the skewer is pork, grated
ube, Thai chilis, Maggi, Shallots, and then it’s
topped with chicharrones And cilantro.

And then there’s a peanut
sauce on the side with just Some lime juice and some more
Maggi and some fish sauce. It was a challenge. At the end of this, I still
don’t think I know how to use It.” “We tried microwaving it,
and it got turned into this.” “Oh, interesting. Oh, my God.” “And Ham tried to grate it.” “Can I tough it?” “[LAUGHS]: Weird, right?” “Weird! Yeah. I don’t want to — That is so crazy.” “Let’s dig in.” “Let’s get in here.” “Yeah.” “I feel like this is — the
adobo is going to be the most Ube-ish. I’ll start with the adobo.” “The rice is so good. The rice is really good.” “Yeah.” “Mm-hmm.” “I started with the –” “The ube.” “The ube. Your adobo sauce
is delicious.” “I’m not sure about the
texture of the ube.” “It got weird.” “It got so strange.” “It’s so interesting how so
much of, we’re always talking About flavor, right?

We’re talking about flavor,
but texture contributes To that so much. It’s such a
fascinating texture. I can’t get over it.” “The ube simmered in the
adobo the entire time, And somehow it’s
still powdery and dry. Like, how is that possible? What happened? Like when you simmer like
potatoes, sweet potatoes, Like they kind of soak up
some of that liquid that it’s Cooking in, like a sponge. But this, it rejected. It’s like, No! I want to stay dry.” “But it’s also really grainy.” “It’s so weird! Like, what is happening?” “Yeah, the skewers
are really good. I don’t know if I
taste any ube in it.” “They seared
beautifully in the lard. And now, I think
the ube actually Did play a part in that. Seeing how dry it is, that’s
probably why it seared So nicely. It has a beautiful color on
it, as soon as I fried it.” “Yeah, maybe this is a place
where the texture really Works, because you don’t
really taste it, per se, But there’s a really
nice texture.” “Should we light up the cake?” “Let’s light up the cake.” “The cake looks amazing. I most often see
ube in dessert.” “I originally wanted to
do a roll cake, but –” “What can you do?”

“This is just like
a muffin method.” “Oh, O.K.” “So, it didn’t roll. In fact, it broke.” “And it’s that thick.” “But this is like
the beauty of baking. You can always fix it. Am I supposed to
try to blow these?” “Yeah, blow these out.” “Oh, O.K. Here I go.” “It’s your ube u-birthday.” “U-Birthday?” “U-Birthday.” “(LAUGHING) U-Birthday.” “It’s purple.” “It’s purple all
the way through.” “The crumb looks lovely. It looks really good.” “The cake is really good.” “Like, 100 percent, this
little thing that you just put Out, you could have sold that
for, how much do you think Nowadays? $25.” – [LAUGHS]: “And whoever bought it would
have been super happy.” “I’ll just say, that
was the goal all along, Tiny little layer cake.” “Mm-hmm.” – [LAUGHS]: “Thanks for watching.” “Thank you for having me. I’m going to keep eating.” “Let’s go hold a baby.” “Yes!”

“Yes! Forget it. I don’t want to eat anymore. I just want to hold the baby.” [GENTLE MUSIC]