Brad and Claire Make Doughnuts Part 2: The Disaster

[laughing]

Saw ya coming, bud.

You gotta get a little slicker.

You gotta get a little slicker 'en that, cheech!

[jazzy music]

[Narrator] Previously on Brad

and Claire Make Sourdoughnuts.

Brad, what are you doing?!

[all laughing]

I don't know!

[beeping] Say brioche.

Brioche.

Uh-huh.

You know, man, they're sellin' your DNA

to the Illuminati and.

Oh my god, Brad.

[laughing]

[jazzy music]

What else do we need?

[popping]

Oh, I know what we need, we need Claire.

[jazzy music]

Pretty sure call time was nine o'clock and I got here, bud.

I wanna thank this episode to Peggy

because I wouldn't of got here without you.

Thanks, babe.

[bright music]

Let's go, ready to rock n' roll, we gotta make doughnuts.

Like, remember them ol' commercials, Dunkin' Donuts.

Anyway, Duncan, I guess it was, yeah, definitely,

he woke up and he was like, [yawns] big yawn,

time to make the doughnuts.

Well, it's time to make the doughnuts, Claire!

Time to make the doughnuts,

and he'd go in, flick the lights in on the doughnut,

on the Dunkin' Donuts.

I have a story for you about Dunkin' Donuts but um...

[popping]

I don't know if it's a good idea to tell it.

Ready!

Can we just start without her?

[bleep] it.

It's not gonna get me in any trouble.

We'll give her, it's 9:32.

But um, ah, what the hell.

[button clicking]

We'll give her 'til 9:45.

I was renovatin' a Dunkin' Donuts one time,

in a previous life.

And then I'm 'ona start rolling doughnuts.

You guys deserve, you guys deserve,

nah, we'll wait for Claire.

[sighing]

They're a franchise, so I blame the individual owner,

not the franchise, I wanna make that clear.

I got a lotta energy right now, Claire,

I'm ready to go.

We pulled out the big racks that hold all the doughnuts

and behind it, behind the rack,

and this is a rack this big

and I'm 6'4, okay?

And behind it, say this is the ground,

was a structure made of fallen doughnuts.

Like this [trills], right, a big mound.

It's cool, I just hope everything's okay.

Hope nothing happened to her,

hope she didn't trip on the sidewalk.

My mom tripped on the sidewalk.

And there was a little hole in it,

like a little doorway, okay?

Fell and she jacked her hand.

Poor lady, poor Misch.

And inside it was this big petrified rat, like this.

[thunder cracking]

And he was dead inside a castle of doughnuts,

we called him the doughnut king.

And he probably died from overdose,

he was probably just eating doughnuts.

Let's just wait for Claire, everyone.

But that was the rat king of Dunkin' Donuts.

That's the whole story.

[sighing]

That's what happens when you get 12 million views, I guess.

Oh, let me get a resting rack.

Look at me, I'm like a crazy person,

just talking to myself in here.

It's fine, only had to dump my two kids and my poor wife.

I gotta steal from Morocco.

[shushing]

Catch a train, catch a boat, walk a couple blocks.

And I was early.

That's the kinda guy I am, all right?

[clapping]

Punctuality means something to me, it always has.

I guess I owe that to my dad.

You show up on time, you know?

[clapping]

Used to have jobs where, on time, you're late, man,

15 minutes early.

[clanging]

Oh, I can wait on that.

We're gonna wait on that.

We're only gonna fry 'em in one.

[clock ticking]

That's it, fire her.

Get her outta here.

Yeah, right.

They'll fire me for the idea.

I'm bored, look at all this [bleep].

That's a [clicks] grounder to first.

[laughing]

I'm like a shark, I gotta keep moving

or else I'm gonna sink to the bottom and freakin' die.

Hey, Priya, what do you got on this [laughs].

No one even here yet!

But it's Friday, we're gonna make doughnuts, great.

[clicking]

[glass shattering] [cat meowing]

I wanna go to the battin' cages.

Been up there in a while, man.

Back in the day, before TV, we used to spin dowels.

Go to the battin' cages and the drivin' range,

that's a good day.

Get outta there, get yourself a bucket of cold ones.

[laughing]

Oh, Jesus Christmas.

Come on!

Gettin' a little cocky, Brad.

Slow it down, let's get your technique back.

Oh, [bleep] the sugar.

I have never done this before.

Gonna need the [bleep]in' sugar!

Yeah, that's a tricky one.

[sighs] I feel like I'm in school again.

I'm bored!

[laughing]

Can we go outside?

Jesse, you wanna make doughnuts?

[laughing]

I betcha, it actually is kind of a lot of fun.

I betcha some folks, probably not me,

get real good at this, get this thing spinnin' for,

I wonder what the world record is.

I'm goin' for the Guinness.

Jesse's gonna join us.

Jesse, thank you,

you look great today. Any time.

Thank you, thank you for having me.

And we're makin' some sourdoughnuts.

Right, how cool would that be?

Longest wooden dowel spin.

[laughing]

I wonder if it's a thing.

It's about to be.

Now, we're gonna roll it out,

cut it with the little biscuit cookie cutter things.

[clock ticking]

30 second [laughs].

Well, I tell ya what, you're gonna get a doughnut.

We're gonna deliver it to your desk

'cause you showed up today. Wow.

Maybe a little lower.

It's a bad dowel, man.

Oh, this isn't regulation.

Watch, Claire comes, [trills] thing spins like a top.

That wasn't bad.

That was a good one.

Which Oculus is she in?

Oculus!

Yeah, I think Ocu-full-of-[bleep].

More like [bleep] A train.

Yeah, the Oculus.

Yeah, I'm in the Oculus.

Oh, I'm at that building on the Upper East Side

that was designed by the same guy.

Got everything set up.

We got everything but money, huh?

But Dunkin' Donuts, if you're listening,

we're now accepting sponsorships.

Big, money ones.

Like, eight figures.

[cash register chiming]

Let's cut before I say something stupid.

[men laughing]

[beeping]

Oh, there she is!

[triumphant horns blowing]

Claire, I am exhausted.

Why?

I've been dancing in front of this camera for 45 minutes.

45 minutes?!

There was a nine 'clock call time, Claire.

Wait, I thought it was 9:30.

Oh, yeah, oh.

It's cool, it's cool. I'm still 15 minutes late

if it were 9:30.

Sorry. It's fine,

it's cool, it's cool, I was really

I'm in a great mood. on time yesterday.

That's good for yesterday, Claire.

We got doughnuts to make.

But I got your something.

I hate chapstick but I'll smell it.

You love cherry chapstick!

[Brad groaning]

You bought this? We just talked about it.

Yeah, just now. Oh, thank you, Claire.

I'm gonna eat it.

Ew, Brad! What?!

I just licked it.

Ew, I was gonna use it. How can you not?

Oh, you wanted this back?

[beeping]

All right, let's do this. Anyway, Claire.

Yeah, so, oh,

we gotta have to really start this episode now, okay.

[surf music]

We put it in the fridge around six,

so it went about six hours,

bulk fermentation and now it's cold

and we're ready to roll it and cut.

You got the cutters?

Yeah, oh, I got everything set up.

[Claire] All right.

I'll go get the dough. Okay.

Great, it's all coming together.

[Claire] Oh, and I feel really bad.

Time to make the doughnuts.

[Claire] I really thought it was 9:30, sorry.

[Man] No, it's okay.

[Claire] Mostly 'cause Hunzi told me it was 9:30.

I'm here, I've been here for an hour.

The dough, right now, is really solid

'cause the butter is cold, so it's firm.

[Brad] Jesus Christ.

When the doughnuts sit out

at room temperature and proof...

Are you all right, there?

Yeah, they're gonna be fine.

I don't think I remember using that.

All right.

All right.

Anyway, when the dough sits out at room temperature

and it proofs, the doughnuts soften quite a bit

and get super light and it becomes difficult

to handle them.

So, in order to get them into the oil,

I like to proof them on little squares of parchment

and then, all you have to do is slip the little piece

of parchment into the oil and peel it right off.

This is a lot of fun, huh.

Yeah, looks great.

Boy, this is a lot of fun.

Cooking's fun when you do it with people.

Well, let me see that cutter again so I know

if I have the right size. The cuttah!

[Claire] Oh, yeah, we're good.

And will you be rolling and cutting scraps?

No, remember, we're not gonna do that this time either.

We're gonna make Yeah, they don't really

turn out as well. my doughnut loaf.

Oh, yeah, I forgot.

[Brad yelping]

[Claire laughing]

And then, great. I was flippin' 'em.

Oh, I see. So, a nice lift,

there's already a little flour on the bottom.

I have a better idea.

Why don't I punch out the doughnut hole on the parchment?

I think I'll get better--

Great, let's do that.

Okay and you can just hand me the--

[Brad] Do you wanna get some shots cleanin' this?

[Claire] You can just hand it to me when you're done.

[Brad] Will do.

[Claire] Like, each one.

[Brad] Yeah.

[Claire] Like one at a time.

I know, he was getting the shot.

[laughs] Oh.

[Brad] It's cutting beautifully, it's so satisfying.

[Claire] Yeah, it's a great dough.

[Brad] One of the great doughs.

We've been saying, it's basically brioche,

I love making brioche.

We're gonna make doughnut brioche right after this.

[jazzy music]

So, now, we have all these leftover dough scraps

and they don't work out as well

as doughnuts when you re-roll them,

so I'm gonna just roll this all up

and we're gonna bake it off separately.

[Brad] They're gettin' harder to cut.

[Claire] Here, flour the cutter a little bit.

Ooh!

Yeah.

You wanna, real quick, grab me a loaf pan

and butter it a little bit?

[Brad] Yeah, I'm gonna put a little plastic over these.

Can we do that first? Right,

yeah, yeah, let's talk about that.

[Brad] Or could you cover 'em with a towel?

[Claire] Yeah, you could.

[Brad] Lemme get a buncha towels, I like that.

They won't get weighed down or anything,

they'll be fine.

You're goin' into the doughnut shop, what are you getting?

What's your order?

Oh, jeez.

Wait, Brad, do you wanna tell the story of the rat king

of New Jersey? Oh, Claire,

if you were on time, you woulda caught the story again

because, boy, did I tell it!

That's one of my favorite

Brad stories. It's the best.

It's really gross.

He lives forever,

petrified in sugar He's embalmed.

and doughnut and cholesterol.

[laughing]

I can't ever say that word correctly.

Cholesterol?

Cholesterol.

Oh, there ya go. Close enough.

So, what's your doughnut order?

I don't really order doughnuts.

But at the best doughnut shop in the world or wherever.

On the tip of Lake Superior. Yeah.

The old fashioned.

But I also like the yeasted,

they had a yeasted one with chocolate on it.

I know, you're really, let's do a little chocolate glaze.

I already got it out.

Oh, amazing.

Ooh!

Right? Wait, Brad,

I like where your head's at.

The citrus, we got a little Tannex.

But maybe a vanilla bean.

A vanilla bean?

Yeah, let's do...

Oh, you're gonna put that in the,

Yeah, yeah, yeah, ooh.

let's do bean instead of extract.

[Brad] I don't know the vanilla bean situation anymore.

[70's prog music]

We'll ask Gabi when she comes in.

Ah, she's got a whole bag of 'em.

Let's smell this.

20 of 'em in a bag smells so good.

I've been making my own extract at home.

Smell that.

Oh, wow.

Meow. Yeah.

[cat meowing]

Whew!

So, while these doughnuts are proofing,

their final proof before we fry 'em,

I like 'em plain, just kinda nothing,

nothing on top, I kinda get into that.

Really? Yeah, I do.

But I also, I can get into some toppings.

I pulled out a little maple syrup.

Maybe brush some of that on it

while it's still hot. Ooh.

It sounds so good.

You could do the same thing with honey.

That's a fun idea. I got honey.

So, I got some cinnamon.

In the cinnamon sugar mixture,

I was doing some cocoa rouge!

We don't do this now.

Should we do this now? Might as well.

[jazzy music]

So, I got a little cinnamon.

And we're just eyeballing stuff here, you know?

I'm not a huge measuring guy.

You can put anything on it.

I really get into some of the ideas

of doing a savory doughnut, too.

I was thinking black pepper and sumac or something but...

For a savory?

Yeah!

I think that's a great idea.

Right?

I'm not really gonna measure for this.

I'm just gonna eyeball it. No, no, no, no,

Claire, we're cookin'.

You just eyeball for consistency.

Yeah, we're just cookin' here, Claire.

[metal clinking]

Morocco, how you doin' this morning?

I'm good.

Are you guys making doughnuts?

Yeah, buddy.

I feel like I'm seeing frosting motifs,

that very dramatic.

You want me to write your name or something?

Although I think, technically, that's like fondant.

Toby, he would be, oh, with chocolate?

[harp tinkling]

Oh, good god.

Hey, forget the chocolate, look at that little guy.

[Brad laughing]

Aw, he was the cutest dog ever.

Who?

Toby Goofy.

Farmer Jimmy had a little puppy

and it was this big.

Really?

Maybe a little bigger but he was tiny, he was crawlin',

he was just followin' us,

he just wanted to be a part of the pack

so bad. Oh my god, so sweet.

So, you're just adding a little milk?

Yeah. So, what is that,

like, two tablespoons?

Yeah but I don't know how much sugar I started with,

so it doesn't matter.

[gasps] Oh my god,

so little, oh my god.

He kinda looks like an alien dog.

Hey, Morocco, you have any good loose honey?

[Claire] What is loose honey?

What's up, bud?

Hey. Sharp, you know what?

I've always liked that about you, the handkerchief.

I'm just trying to get into the walk-in.

I'm just gonna go.

[Cameraman] Claire, I'm right behind you.

[laughs] Thank you.

I know, I got scared yesterday.

[yelping]

[laughing]

[Brad] Sourdoughnuts.

Ooh!

[Claire] Are you a yeast doughnut or a cake doughnut?

Yeah, I'm a yeast doughnut.

Yeah, right? Cool.

It's the better doughnut.

We don't need to be judgy.

I've said before, I'll say again.

I think the only cake doughnut

Old fashioned.

worth eating is one that is extremely fresh.

Special. The cake doughnuts

that Chris did, amazing.

Yes, his were excellent. So good.

I mean, I will eat

a day-old Dunkin' Donuts glazed doughnut.

They keep their life longer.

Yeah, but even like a really lovingly

handmade apple cider doughnut, the next day, [bleep] it.

Can we put a little rainbow sprinkle

on a chocolate one, just for visual effect?

For yours, we can do that on yours.

[laughs] Okay, fine.

So, we'll do the chocolate ganache just before

'cause we want it to stay liquid,

otherwise it'll set out.

Right, yep. Other than that, we're good.

I'm gonna get the oil just a little warm,

just so when it's go time, it's go time.

I'm gonna try to hold it around 200.

I was fryin' 'em at 350?

Yeah, 350 was a sweet spot.

That was the sweet spot.

[Claire] So, you think, come back in maybe an hour?

I'm gonna just keep an eye on 'em

because we found, remember, the last time,

it was around about an hour,

hour and a half. Yeah.

[jazzy music]

Oh, there's our guy, huh?

What a good boy!

Wonder what he's up to now.

Probably laying on the deck, livin' the dream.

All right, best of luck bud.

See ya, Tobe.

[beeping]

You can see, they're definitely puffed around the edges.

Yeah.

Yeah, but they need more time.

There's not enough air yet.

So, this is the poke test, it's not ready,

but the poke test is you stick your finger,

you make a little imprint in the side

and it should spring back but leave an indentation

and right now, it's basically springing back the whole way.

[Brad] I say we fry a tester, though.

Even though we know they're not ready.

Well, yeah. All right,

okay, fine, why not?

We have plenty.

'Cause I think it's a good comparison, too.

But will you find some sprinkles?

Ooh, I don't think we have any.

I think you just don't wanna put any.

I don't like sprinkles.

They don't taste good but I love the way they look.

I mean, yeah, we can put some sprinkles on yours.

Okay.

Will you find 'em?

Jesus!

Oh, Christ, we have so many.

Nope, all out.

[Claire] No, we're not!

Oh my god,

Saddest box ever.

we have the fanciest, these are the best.

Complete opposite reactions.

[laughs] These are the Rolls-Royce of sprinkles.

Yay.

This is 11.99.

Ooh, dark chocolate?

I think we should make a little custom blend.

Yeah, there you go, get excited.

I am.

12 bucks, whoa, I know, I know!

I'm telling you, these are fancy.

they are so expensive.

White chocolatey!

Oh, Brad.

[Brad] All right, Hunzi, tester number one.

[Claire] So that's why the parchment's so useful

'cause you can really handle the doughnuts so easily.

[Brad] Right.

Yeah, definitely not proofed enough.

It even stuck to the bottom for a second.

[Claire] Yeah, so there's not enough gas.

It's too heavy.

Looks like a sad bagel.

This one, I mean--

Wait, Brad, this um... What?

It broke.

You can't really use chocolate that dark for ganache.

You have to use a 64 percent.

[Brad] 'Cause we used too much?

No, this happens when you try to make ganache

with chocolate that's over 70%, is it'll break.

So, this broke.

Don't show this part, cut this part out.

[Brad] Oh, here, we can talk about this failure over here.

[Claire laughing]

[Claire] Don't talk about my failure,

talk about your failure.

So, right off the bat, we could tell.

Our assumptions were right by the poke test,

that this dough was not ready.

We meant to fail.

We did mean to fail on this one.

Yeah, we'll do another poke test in a half an hour.

We'll let Claire make another ganache, too.

Just cut this whole part out and pretend like...

[Brad] Yeah, good luck with that.

[jazzy music]

Nah, it needs more time.

Sorry.

What are ya gon' do? We'll come back later.

What I wanna do is eat lunch.

Is our lunch here?

[jazzy music]

[doorknob clicking]

Don't worry, I'm here! [triumphant horn blowing]

How are we lookin'?

Ready. I've been waiting

for 35 minutes. Hours.

Yeah, how's it feel, huh?

What goes around comes around, half sour.

[laughing]

[Hunzi] You missed that we broke Claire

while you were gone.

Oh, yeah, how's, yes?

You missed utter chaos. Shit got wild?

Oh my god, whoa, whoa, whoa.

Everyone back to your stations.

Oh my god!

[laughs] Wait a minute!

Molly!

What?!

[laughing]

Please stop.

[laughing]

[beeping]

Are you in a good spot,

are you in a good mental spot right now?

No, not at all! Great!

I should've known this was not gonna be a good day.

Claire, this is a great day, stop.

It's gonna be fine.

[laughing]

I just did a test, they're not ready.

Really?

Oh, boy.

[laughing]

They're underproofed still.

Let's troubleshoot what we think happened.

I think they just need to go longer.

It's just time? Yeah.

But then, how come I never had to do that

when I was testing?

I don't know.

Did nothing different

except the towels versus the plastic.

Do you wanna try one from this tray?

'Cause we've only been doing test from that tray.

Let's try one from this tray.

All right, Hunzi, we're gonna do another tester

[sad music]

and then if that falls through, we'll address plan B.

If that falls through...

No, we're done for the day with this.

[laughs] Yeah, if that falls through,

can we go get a drink?

I will be drinking tonight. Yeah.

If this doesn't work out, we'll address our backup plan.

Our backup plan is to do it again

and pretend like it never failed the first time.

No, no, no.

[jazzy music]

I love, you make it perfect three times

in a row as practice.

I made this yesterday.

And they were gorgeous doughnuts.

Chris was, like, oh, they're heavenly,

he broke out an English accent.

And now, we can't even make one.

'Cause they were almost drooping.

I put Hunzi through the ringer

Good, keep him in check. on mission Starburst.

Ready? Yeah.

Oh, sorry, you weren't talking to me.

Just let it, ooh!

[laughs] Brad! Just [bleep]in'

call it a day.

Oh, bad. Bad, bad, bad.

[Claire] Bad news.

That should not happen.

So, these are failed tests.

These are not good doughnuts.

You see how here, we got that dark ring?

That's from it sittin' in the oil and not--

[Claire] It's being double fried.

[Brad] It's being double fried.

Chris is going to murder us.

No one wants a doughnut more than Chris.

[sad music]

I'm so upset.

This is not my day.

Everything sucks.

What's your thing?

Everything sucks!

Oh, should we dissect the failed one?

[Claire] Yeah.

I'll tell you what though, Brad,

it smells pretty good. Hey,

don't bite it!

[Claire] I'm just smelling it.

[Brad] We're gonna do a little dissect job,

see what the inside looks like.

Wow, Brad, weird things happening.

That is not supposed to happen.

Look at the, [stutters] cut it the other way, hold on.

Yeah, [stuttering] cut, cut, [stuttering]

cut, nope, like, there.

Whoa, that looks strange.

Okay, now I think it really is a disaster.

They'll be fine.

Now I think it really is a disaster.

[sad music]

There's like a rig.

[doughnut banging]

[laughing]

It's like a tunnel.

It's making, like a tunnel.

[doughnut banging]

A disaster, Claire!

[laughing]

We'll try again, I'll make another dough.

Look, it's like, you see what I'm saying?

It's a tunnel.

It's [bleep]ed.

What do you mean, a tunnel?

It's like it has nowhere to go and it's just going crazy?

It's a tunnel, I can't stop saying that.

No, this works, this is the most frustrating part.

It's worked.

I've been so stoked and, like,

we're gonna go in and make [bleep]ing dynamite doughnuts,

this thing is on point.

Like I said, I think this is part

of the journey of cooking,

especially when you're dealing with fermentation.

If this worked perfectly, someone was gonna go home

and this is gonna happen to 'em.

At some point, something happens, things happen.

You're putting a real jar 2/3 full spin on it.

That's the kinda guy I am, Claire.

I appreciate it.

And that's the kinda gal you are, starting today, okay?

It's a lifestyle.

Starting Monday. Who's that guy?

So, yeah, things are taking quite some time to proof.

[laughing]

Claire's overproofed. Yeah.

All right, let me just break it down.

I've been developing and cooking through these doughnuts

and they've been working great.

I did 'em yesterday, the day before today,

and [laughs] they worked great.

[all laughing]

They worked absolutely fantastic,

I have a beautiful picture of 'em I could show you.

Yeah, you want me to?

Can I see?

Yeah.

Look at that ring, show the camera.

So, it's been working great.

The only difference that we've done in this--

I'm gonna go now, you just keep going.

You okay.

The only difference that we've done today

is we covered it, when they were proofing,

with towels instead of plastic.

I dunno, this is how it goes sometimes,

things go wrong and that's the beauty of cooking, I guess.

In the meantime, we'll wait another half an hour.

I don't think it's gonna happen.

Although, they are startin'--

[Claire] I think it'll be okay.

What, today?

Yeah, it's still only 3:45.

All right. What time you leave?

5:15.

I think it'll be okay.

All right, all right, Claire!

Positive attitude.

Jar is gettin' 2/3 full,

that's what I'm talking about!

[laughs] The jar.

All right, let's set the positive energy, okay, Claire?

We're gonna moisten the proofed doughnuts a little,

or the proofing doughnuts and then we'll do another fry.

If that one doesn't work-- I think,

yeah, if the 4:30 doesn't work--

Well, how does that work for you?

[jazzy music]

[gasping]

Okay.

Why, you gotta go?

When is your flight out, now?

[jazzy music]

It's almost four. Oh, Hunzi, go now!

JFK?

[jazzy music]

Well, it's better than JFK but you should leave.

How are you with Starbursts?

[horror music]

Well, I mean as far as.

What was I gonna say?

Oh.

You remember her?

Yeah, she text you a lot?

Sometimes.

[laughs] Uh-huh.

[Brad clearing throat]

Oh, really?

Oh, she's my [bleep]dammit.

[Claire laughing]

Cut, we're caught.

[laughing]

This days [bleep]ed.

Anyway, so, the doughnuts didn't proof in time,

[stutters] [laughs] the doughnuts didn't proof in time.

I'm gonna make another dough.

Claire's a busy gal.

She's having a good time, though, I'm glad.

And we're gonna try this again.

We're gonna pick this up at the same spot.

But we weren't gonna lie to ya,

it didn't work perfectly.

But that's part of the journey, Claire.

We're gonna get there together, okay?

Okay, I'm here Monday, Tuesday next week.

Great, but Hunzi's not.

Where are you going?

[country music]

Oh, all right. I don't think

we're gonna be able to do this again.

[Claire laughing]

[dramatic music]

All right, so we're back in the test kitchen,

about two and a half weeks later.

Oh, look, that comes out so good.

Oh my god,

That looks so cute. it's so perfect and cute!

Oh, doughnut shop's open!

[cash register chiming]

Son of a [bleep], this is working out.

[Claire laughing]

[Brad whistling]

You brushed it with butter, yeah?

The top of the loaf, Brad?

[whistles] What?

'Chu got it, man.

[gasps] Ow!

If you haven't learned anything from me, what do you need?

Wetsuit, water purification system.

And drive stick shift.

Drive a five-speed.

What is this five-speed?

There's five.

Stick shift, manual.

[imitating car engine]

Manual, same thing.

Could be six gears, no matter, could be 12, Claire.

I don't really even know what a clutch is.

We'll get there, Claire, baby steps.

[bossa nova music]

[beeping]