Brad Makes Garlic Ginger Paste at Home

And oh, maybe it should be that way.

Yeah, and then I just keep it in the fridge.

[upbeat music]

All right, and we're live.

[beeping]

Action.

Hey guys, It's Alive.

We're here in my lovely kitchen.

We're not shooting at the test kitchen right now.

But we're being in touch, we're Zoom communicationing,

and doing all these different...

Technology, man, people love to hate on it.

[light music]

But what I was getting at is it's really nice

that we have this technology now

to be able to talk and keep in touch,

which leads us to we're being able

to try to shoot some It's Alive stuff in my kitchen.

I got Hunzi on the computer looking at me.

It's just like, it's just like we were there,

except we're here, and it's my home.

And I love my home.

I love cooking here.

I'm here all the time.

I got all my stuff set up for me, very efficient.

I don't even have to move.

I just gotta pivot on my foot and I can just frickin'--

[doorbell ringing]

Doorbell.

Gonna have to get that, babe.

[Peggy] Can you pivot some muffins over here?

Huh?

Oh, oh, oh, oh.

And take two.

Camera speed, sound speed, okay.

Where were we?

Oh yeah, so it leads us to here.

We're shooting in the test kitchen.

Oh no, sorry.

So we got some really cool projects.

We're gonna start off with a real simple fermentation one

that I use all the time.

Some garlic, ginger, two of my favorite thing.

We're gonna ferment it into a paste

and it becomes this condiment.

It's wonderful.

You can use it on almost anything.

I'll eat it right out of the freaking jar when it's done.

It's that good, okay?

It's one of the best things you can have in your fridge

at any time, and now's a great time to do it.

So let's make it together.

Hunzi, you ready or what, bub?

[upbeat music]

[beeping]

You go and get some ginger, okay?

And eh, and oh, we can weight it,

we're gonna, I'm not gonna, we're gonna weigh it, okay.

You don't always have to peel ginger.

Do whatever you want.

With the little nibbins when you do

they're a pain to peel.

So, oh,

we get a little bowl.

Okay, that'll be the little nibbin bowl.

And I'll crush those and I'll steep 'em

in some hot water and make some tea, boom, zero waste.

And then these are super easy to peel

when they're just nice blocky knobs.

It's a great idea, Brad.

You stick with me, bud.

And you can mix this up with anything.

I'm just doing it pure.

I'm going ginger, garlic, salt.

I have definitely done it with turmeric,

with Fresnos, you can add all kinds of stuff to this.

This is just a nice, fun, blank, blank canvas of flavor.

Okay, great.

And then we're gonna peel it, uuhhh.

A lot of people, I feel like we've done this,

maybe with ginger beer.

Use a spoon and some people swear,

oh you know what, that's the absolute best,

that's the only way to do it, yada yada yada.

I've been doing it for 75 years.

[child squeaking] Is that a dog?

I don't have a dog.

Talk to me, Keith. I'm thinkin'.

Do you have a dog?

I do.

No I don't, what the hell did I say that for?

Well get a dog, 'cause you have a dog bowl.

[moans and groans] [laughing]

Hear that?

That's one of my kids barking.

Give me one second.

[light music]

We're back.

Okay, spoon or not to spoon?

Depends who you ask.

But it does work well,

especially without the nubbins.

Oh yeah, it's good.

Depending on how old it is or how fresh it is,

I guess that's kinda the same thing, right?

Depending on how old it is or how,

how, oh god.

See, this is baa, I had those kids.

They're a little too young to be efficient yet.

But I get 'em workin' for me soon,

great job for the kids.

You're sittin' there with the family.

Oh we're bored, I wanna do somethin' buh buh buh buh buh.

I know somethin' you could do there.

Samantha, go peel all the ginger for me.

And I don't want any waste.

I be like, oh, hey, hey, Chris, come here.

Peel this.

Make sure you don't miss any spots, okay?

That's freaking brilliant.

And then I'll use it.

Give 'em, we'll call it an activity.

Never thought I'd say peeling garlic sounds better.

[glass shattering]

Be right back. [kids screeching]

[intense music]

[kids screeching]

Callen, boy. [intense music]

Will it make the sheep go away?

Yeah, we have animals in our house now.

[sheep baaing]

I guess it's a little weird

talking to yourself in your kitchen.

Looking at, looking at my phone.

Actually, I kinda like it, I don't care.

It's not that bad.

You're home.

You know what, this shirt's itchy.

It was a bad idea today to wear this shirt.

You know, hold on one sec, let me go change my shirt.

I can't do that at the kitchen.

Actually I do have a couple shirts stowed away,

just in case.

Just gotta.

Something could happen.

I might even have an extra pair of pants.

You know, 'cause what if like, boom,

I'm in the test kitchen and I'm like, oh Hunzi,

oh I'm making, we made fermented tater tots.

Oh let me get 'em out of the oven, bwop,

and there goes my pants and then my ass is hanging out.

Oh wait, hold on, don't worry about it,

ha ha ha ha.

I go, I got an extra pair of pants.

My big ass is gonna blow out one day.

[light music]

Okay, we're back with,

we're back, oh hey, and we're back.

How would you say that?

Hey, oh hey we're back.

[voice muffled]

Whatever, it's plowing ahead here.

We'll work on that.

Oh hey, we're back.

Okay, you know what the problem is with shooting at home?

It's too easy to just get weird.

There's no social...

I just go, there's no.

It's like a ball being thrown in outer space.

You can go anywhere.

Or actually, is that true?

Because if something is thrown in space

wouldn't it have like a trajectory?

And it would just maintain that.

[intense music]

Okay, so I got the ginger.

214 grams.

Not one more, not one less.

That's not true, do whatever you want.

And then we're gonna do the same thing with garlic.

And no, I'm not doing the freaking,

I don't wanna hear nothin' about the bowl thing.

I'm not banging it around in a bowl.

I don't care if it's five times faster.

Just don't wanna do it.

And you wanna look for a little,

you don't want any bad ones here.

Same with the ginger.

You get some boo boo garlic that's already

starting to frickin' do it's own...

What the hell happened here?

Searching this Mac, who's doing that?

Hunzi, you hackin' my computer?

Someone's in.

It's probably Carrie, it's probably Frank.

[intense music]

Frank, I'm just kidding.

Okay, garlic, yeah.

So you wanna look for bad ones.

If you find ones that have that green germ going...

What is it?

It's April now almost.

You go ahead, if you got an outdoors,

or if you got a bucket with a little planter,

just pop those in with the little green germ facing up,

before you know it, you've got spring garlic

shootin' up all over the place.

Peeling garlic, uuuh.

This is like the fourth time I felt like

I wanted to reference making my children do labor.

It's not, no that's just called family bonding

and teaching your kids skills.

It's cooking together, man.

As a family.

Get the job done.

That's what Grif's always saying.

To work together we get the job done.

I said yes son.

I think he learned it on a cartoon show.

Hunzi, let's make a kids show.

That seems nice.

[gentle music]

It's a mess. [intense music]

So I like to, oh I'm gonna get in on the close.

Hey, so I like to nip the little wooden nubs.

The little, that part off.

And then you know what else I'll do?

No, that's it.

We'll see, what was it?

A hundred and--

214. 214?

Whatever this weighs, that's what we're gonna do.

What I'm looking for is about a 50/50 split.

I'm doing the scale just for,

so we can tell how much it was.

See how accurate my guessing is.

But I'm going for volume, really.

A nice 50/50 split.

Let's see how close my garlic guessing is.

My garla, my garlic,

never mind, Jesus Christmas. [Christmas music]

Oh yeah, and then we're weighing it for total weight

so that we can get our percentage of salt ratio.

We're gonna do a 2% salt.

And while you're at it you should just do more garlic

and then get some honey and then make

some more fermented garlic on oo la la.

We're almost there.

We're gonna...

Oh I should be using the Big Boy.

The new common Big Boy.

Oh, stay tuned folks.

We got the walnut handle.

Me and the Lamson folks, we teamed up.

I know they're sellin' 'em already,

but the new ones, I get it, the signature series, babe.

First thing I ever signed in my life.

Except for a paycheck, boom.

Look at that.

Dirty, fingerprints, garlic all over it, as it should be.

That's it baby.

Uh, what I knife, I tell you what.

69.99, you can't beat that.

I tell you what, buy two, buy three.

Billy Mays here.

You can use it for anything,

chop, crush, cut, clean your car.

Whatever, it's 69.99, buy 20.

Nah, I'm just kiddin'.

All right, back to this.

165 grams of garlic.

Okay, so there's more ginger,

but I'm done, I'm not peeling no more.

Let me clean up real quick.

[light music]

All right, Grif, ready?

Uh-huh.

What are we about to do?

Action. [bell dinging]

All right, beat it sound boy.

[Grif laughing] [beeping]

So we have our garlic.

It's already all crushed up nice.

I'm gonna, I feel like I'm gonna give a quick little chop.

We're gonna turn it into a paste after,

but I'm thinkin' that just kinda helps

kickstart the fermentation process.

And then the ginger.

Give it a nice little crush and a chop.

Aww, the garlic, the garlic.

The ginger smasher, oh Jesus Christ.

[organ music]

I gotta get outta this house. [organ music]

332 grams total.

So, we're gonna do 2%.

Oh I don't have my phone.

[intense music]

Okay, I should actually be able to figure this out.

330, what's 2%?

[Hunzi] What's 1%?

Would be 3.2, no?

I guess 3.3.2, 3.32.

So 2% would be 6.64.

[upbeat music]

Ohhhh, he's learning.

So what'd we say?

I'm just gonna do six grams.

And then from there we're just gonna mix it up.

Real nice.

You know what I'm gonna do, you know what I'm gonna do?

I'm gonna add a little bit of honey.

This is a first.

I've never done this before.

So we'll say about a teaspoon, maybe not even.

Half of a teaspoon heavy.

Maybe that'll help fermentation a little bit kickstart.

So I got my little vac bags, okay?

I like to do a nice double, triple seal.

One or the other, but I always do two.

Little safety.

And then we're gonna just take these.

We're gonna add it to the bag, suck all the air out,

and then we're gonna let it ferment,

and we're gonna call the lovely Sohla.

We're gonna have Sohla do this with us,

except she's gonna do it in a jar.

Why not?

And I haven't seen Sohla in a while.

I like Sohla.

I ain't seen here.

So we're gonna give her a call,

and she said she'd do this little project with me,

so you know, it'll be fun.

Just like the kitchen.

Hey, Sohla, what do you think?

Hey, Sohla, how do you temper chocolate?

Oh, just Zoom her.

She ain't doin' nothin'.

She's got that cute dog, though.

[barking]

[barking]

All right, right into the bag, all right?

Doggo.

Hey doggo.

Hey baggo.

I got a crazy idea.

I like this.

I like cooking at home.

I can just, we can go rogue so easy.

I got a bay leaf.

I'm just gonna bruise it up a little, keep it whole,

just to give off some aromatics.

I like it so much.

And then lets vacuum seal it up.

[clapping] [cymbal crashing]

Okay, we got a triple seal.

Look at that.

I'm gonna do a closeup.

That's the stuff.

Look at that, nice little package.

If you don't have a vac bag you can do it in a jar,

and that's what Sohla's gonna do.

I like to, why I like the bac bags, too,

is you can show how much gas it's giving off.

And it's so pretty, too.

Look how pretty that is.

All right, ready.

[radio beeping]

Oh, Sohla. [laughing]

We did it.

There's our gal.

So Sohla, yeah, what do you got?

You got your garlic and your ginger?

Okay, so I have 150 grams of each,

because I stopped peeling.

[laughing] Perfect, so nice,

so you got 300 grams, correctamundo?

Yeah, all day, yeah.

Okay, so crush 'em up.

Wait, just smoosh it?

Smoosh it, yeah, use whatever you want.

You're a very, very clever one.

Okay, I have something that's designed

just to smoosh things.

That's cool.

So how you hangin' in there, Sohla?

You havin' fun?

No, man, I'm not hangin' in there.

Are you hangin' in there? Do you feel okay?

Yeah, yeah.

I only hurt on the inside.

Oh Jesus, here we go.

Well have a shot of whiskey, okay?

All right I have my smoosher.

Yeah, just smoosh it up and then add it all to a bowl.

Don't go making too much of a mess though.

Okay. [banging]

That's great.

Oh, all right, you don't need to

turn it into paste quite yet.

It's okay if you did, but you just don't have to kill it.

I mean, if you wanna let out some tension,

get a little, just smash it, do whatever.

[banging]

Yeah, perfect, that's actually, well all right, yep.

We're gonna mix 'em

together, right? Don't smash all

the juice out of it.

You just wanna open it up.

Okay, okay.

Holy...

[light music]

And then what, so you had 300 grams?

So add six grams of salt, right?

That would be 2%?

Right, I think.

[bell dinging]

Go a little less in case 2%'s too much.

Why don't you do four and a half grams.

Four and a half grams. This'll be

a great experiment.

I like this.

This is a first.

Hold on, I'm gonna get closer.

That's it, just salt?

That's it, no this is less is more.

We're not trying to make this big frickin' thing.

No, nothing else.

Oh, I added one bay leaf for a little aromatic.

Okay.

But you don't have to do that.

You could throw a Fresno in there.

You could throw a dried chili in there.

You could do whatever.

This is what's great about this,

is we could do whatever we want, Sohla.

Are you using tweezers?

Yeah, my cabinets are really high.

What about, I have these cinnamon tree leaves

that I've never used before.

Yeah, yeah, throw one in there.

Why not?

Oh you know what I did,

I added a little bit of honey, too.

Like a teaspoon. Oh, okay.

All right, throw this bad boy in a jar,

put a lid on it.

If you have a two-way valve that works, too.

A one-way valve I mean.

If not, just keep an eye on it.

You might need to burp it or it might blow up

into a glass shrapnel grenade.

Oh, she's standing on a stool.

Oh my god, be careful, Sohla.

Griffin watch, look it's Sohla.

Look, it's Sohla, she's going up into the cabinet.

Here, let's watch Sohla.

Don't do this at home.

Kids.

Probably shouldn't-- Look at you

jumpin' around like freakin' tree frog up there.

Look at Sohla.

Hey Sohla, meet Grif.

Hey, how's it goin'?

He's good. [laughing]

So I need to make a fermentation station

now, right? [train choo chooing]

Yeah, get it going.

I chopped it with a knife after I smooshed it.

Oh, well. But you don't have to Sohla,

you don't have to.

This is a great experiment.

[Hunzi] Sohla, do you wanna chop it for the second jar?

Do one jar not chopped, second jar chopped?

Whoa, wild, why not?

Why the hell not?

Yeah, that's a good idea, Hunzi, good thinkin'.

You know, this is great.

We're all really workin' together.

[laughing]

Working together while apart.

Yeah, it's the future.

All right, Brad, so I covered these up.

Perfect, you throw 'em on the counter,

that's what's nice.

You forget about it.

We'll keep in touch.

Hey, let me know how those go,

and then I'll call you again.

I'm gonna make shrimp.

You don't have to, but I'm gonna make shrimp.

I'm gonna make something.

All right, stay healthy and we'll talk to you soon.

[upbeat music]

I roused him from his nap just for you.

[Grif] Puppy, puppy, puppy.

Oh can you see it?

Yeah, it's a puppy. Yeah, look at the pup.

[laughing]

Beebee, hi puppy.

Oh god. [glass shattering]

Yeah, this is Vito.

He is four years old.

Oh Clementine.

Is a little smooshed, but hey.

[Brad] Look at that, Peg, look at that dog.

[Peggy] Oh my god.

[light music]

All right folks, so we're back.

It's been [rock music],

it's been one week [rock music].

Right?

Hunzi, fact check.

[Hunzi] It's been...

♪ It's been... ♪

Those guys, huh?

What are they doin' now?

[rock music]

Anyway, so it's been about a week or so, I'd say.

About a week.

Has it been one week?

[light music]

It's been one week.

All right, and look, we got a little air buildup.

No big puffing or nothing.

But the first couple days I noticed there were some bubbles.

A little booba.

Okay?

That's fermentation, that's nice.

What we're gonna do,

for my next trick is I'm gonna open this up,

remove the bay leaves, dump it into the food processor,

and we're gonna brrrrrrrrr,

turn it into a real nice fine paste.

And it just becomes a beautiful little cookin' wabam

into the wok, into the skillet,

into the marinade, into the braise.

You get a dollop, you get a dollop.

Oh yeah, woooooo.

Smells like, smells like,

smells pretty good actually.

A little sweet, maybe a little tiny bit boozy.

The garlic smells delightful.

I would even like to ferment this longer.

Go another week.

This was one week, go another.

Let it get real weird and sweet.

But let's try this out.

[food processor whirring]

So right now it looks like when you,

if you were to get one of those jars

at Costco or your supermarket,

it's like the minced garlic.

I'm gonna try to bring it even a little further.

Mmhmm.

What the hell was that?

Oh.

All right, here we go.

[food processor whirring]

I'm gonna add a little bit of olive oil.

You can use any oil you want.

I like olive oil.

I want this smooth.

Like smooth like applesauce.

And the olive oil's getting emulsified in there

and it's turning it into a nice paleness.

Wooo.

There we go, Tae Bo baby, Tae Bo.

Ope.

Now cool down period, cool down period.

Yeah, I do a little home workouts now, you know?

I got a heavy bag.

I'm throwin' the, throwin' some punches, you know?

[banging and crashing]

Jesus Christ, who put that there?

Let me show you guys this.

This is cool.

All right, and we're mobile,

and we're mobile.

Hunziker.

All right, this is what we got.

This is the paste.

This is the consistency I like.

Nice.

You see that looks pretty good though.

Now I'm just gonna put it in that jar like that,

and then I keep it in the fridge, okay?

Then I keep it in the fridge.

And oh, maybe it should be that way.

And then I just keep it in the fridge

for at least a week or two,

putting in all type of stuff.

We're gonna do it in this nice little wok I got.

Little garlic ginger fermented paste.

Home run derby.

I'm gonna go put this back on Stiff Steve,

and I'll make you guys a little lunch.

I love a little lunch.

Sorry, Hunzi, none for you.

Back to Stiff Steve here.

All right, Steve, you good?

Hunzi, you good?

Action. [whistle blowing]

All right, preheating my wok.

And I'm just gonna put this nice little jam

really in my jar here.

Wonder what Sohla's gonna be doing.

Actually, I already know.

And it's gonna be delicious.

It's a very good idea.

Ah, the lovely Sohla.

Hook shot.

[exploding]

Okay, I'm gonna add my mushrooms.

I'm gonna get the shrimp,

I got some good shrimp.

Oh, got some good guys for you here.

I'm gonna cut 'em.

You know, I don't know.

I don't know.

I was thinking of cutting 'em into pieces

with the shell on, maybe split 'em down the back.

Yeah, let me get some snips.

That's a good idea.

That's a good idea Brad.

Gonna snip 'em right down.

We'll throw the frickin' heads in there, too.

This is gonna be beautiful, Hunzi.

So I'm cuttin' 'em into thirds,

leaving some meat on the head.

And then we're gonna take the Joyce Chens

and just snip the back shell a little bit.

A little peel and eat in the shell.

Sauted with a little veg and some garlic ginger,

fermentation.

Wallah.

Oh, one more.

What are you gonna do, Brad?

You gonna save one shrimp?

Asshole.

Does that?

[voices shouting]

Quiet boys.

I'm gonna grab the camera.

We're gonna go check this out,

'cause things are lookin' cool.

We got our garlic ginger.

Here we go.

Lookin' good.

All right, we got our shrimpos

with the mushrooms.

This is kinda hard to do.

Make sure I get the shot.

So I'm gonna hit it with a little bit of butter,

garlic ginger, toss toss toss.

Boom.

Let's go back to Stiff Steve.

Back to you Stiff Steve.

[intense music]

Thanks a lot Stiff Steve.

Good to have you back.

Oh, there we go baby.

Nice.

Little tossy toss.

Know what I got actually?

A little mirin.

I think I'm gonna add a little bit of mirin.

Just a little bit.

Lookin' and smellin' real nice.

I'm gonna add the peas.

Like so.

A little spoonage.

Look at that, big old dwollop of it.

Wabam.

I'd say that was about two tablespoons, easy.

We're going for a third.

I don't care.

And then my dollop of butter.

Now we're cooking baby, wooooo.

[glass shattering] Now I'm feelin' good.

I might even have a glass of wine.

Now we're wammin' and jammin'.

Get this thing outta here.

Get it outta here.

I might have to get the camera from Stiff Steve

and get a couple closeups of this.

Oh Christ, we got a jackhammer.

Oh the freaking jackhammer in the road now.

All right, well we'll wrap that up.

All right, we got a real tasty snack

on our hands here folks.

I'm gonna throw it on this plate.

We're gonna get a couple beauts,

and we're gonna call up Sohla.

Ah, the lovely Sohla.

[jackhammer whirring]

Look at that plate job.

Someone clean that up.

Going in for the closeups.

The [beeping] jackhammer.

Look, I got some breads going, some doughs.

Got Hunzi, got a little sauerkraut.

But look, we got our garlic.

Dun dun dun dun, boo doo doo doo.

We got our, look at that.

Back to you Steve.

[upbeat music] Gonna put the lid on these.

I'm gonna pop the paste in the old fridge.

And I use it, I'll use it within a week.

But I would imagine you can go two.

Oh these look good.

Mmmmm.

Sweet, garlicky, gingery, but not in like an aggressive

big bite way.

It's pretty loud here.

[upbeat music]

Sound speeds, jackhammer speeds, all that, take four.

All right, I'm super happy with the way this turned out.

Look, I mean she's a beaut.

Happy, fun little side of white rice.

Let's call up Sohla.

Let's get Sohla.

Let's get the lovely Sohla on the phone.

[upbeat music]

Hello.

[Brad] Sohla, what are you doing?

Hold on. You gotta shoot landscape.

Hold on [laughing].

Okay, hi.

Oh Sohla, let me pull up my reflection,

fermentation reflection chair.

Hey, look at both the camera and the phone at the same time.

I wish I can independently use my eyes.

Sohla what are you doing?

What is that?

Hold on, hold on, I'm having a--

There's no time to steam your laundry.

Are you talking to,

did you make fake people that you're talking to?

No it's you, Brad, this is you.

Oh Sohla's lost it.

She's gone.

No man.

Wait, the hat's falling off.

Everything's falling apart.

Is that supposed to be me, Sohla?

This is you, Brad.

You got a knife and everything

Oh my god, this poor woman.

Callen, come here my son.

You'd be so proud of what the lovely Sohla has done.

I was just gonna have you hang out here.

Sohla, action. Yes.

Sohla, that's not a real person.

Oh boy, ladies and gentlemen we lost her.

She's gone full, she's gone full Wilson on us.

[Sohla] I had a whole plan.

Come on iPad.

The iPad's malfunctioning.

iBrad is malfunctioning.

Look at this kid.

He was eating a mango

and now he's got mango all over his face.

Like a lion.

Absolutely disgusting. Everything's unraveled.

Sohla, what are you doing, Sohla?

Okay, okay.

Houston, we have a problem.

I think this is better, right?

Oh my god, look at me. That's better.

This is better.

I've got the pen behind the ear.

I think it's pretty good.

I think it looks just like you.

It does.

You nailed it man.

You got an A plus for creativity, Sohla.

Thank you.

This is what I did all weekend.

Hunzi, are you recording this?

Can I go back to Stiff Steve?

Yeah, you can go back.

All right, back to you,

back to you Stiff Steve.

[upbeat music] Thanks Brad.

Sohla, you wanna see mine?

Yeah.

[laughing] [voices muffled]

Oh yeah. This is so confusing.

Oh okay, where did you get shrimp with head on right now?

Oh ho.

What do I do now?

What do I do with my garlic and ginger?

I add 'em to, I add it all to a food processor.

Okay.

Oh Jesus Christ she's got the original Robot Coupe.

I mean, it works-- Look at that beast.

It works well.

How you hangin' in there, Sohla?

I mean, great.

I'm bringing my friends to me

in a safe and responsible way.

So the one that's more finely chopped,

it just feels like a lot more moisture came out of it

and maybe it's like a little softer.

The one that's like bigger chunks,

it's just still a little bit hard

and not as much liquid has come out of it.

Yeah, that makes sense.

I'm not gonna blend this one.

I think I'm just gonna let it keep going.

And I'll just blend this guy.

Yeah, turn that into a nice mushata paste.

And I start to add some olive oil.

Like I add up to like a quarter cup.

Oh, okay.

Look at the arm movin'.

Okay, I'm gonna do a little of the paste

and then a little black vinegar.

You like black vinegar? What's that, soy sauce?

Oh black vinegar.

I think it's one of my favorite vinegars.

So underrated in North America.

A little tamari.

Good for you.

Look at this knucklehead.

Okay. Here's what

I gotta deal with.

I swear to God he did this on his own.

Hi dude. Hey dude.

Sohla's making dumplings, boys.

Hi Sohla.

Hey, how's it goin'?

All right, dumplings.

Action.

I'm getting a little funky,

funky, salty, tangy thing.

But I mean, you could put that on anything.

You can put it on anything, yeah.

And I think a lot of dishy dishes like the base for it

you start with a garlic ginger paste,

and I think it'd be cool to use this instead,

'cause it adds a little bit more funk and acidity.

What did you think of the fermentation experiment?

That was a fun little recipe, right?

Super easy.

It's like having a really easy pet.

'Cause you gotta remember to burp it.

We did the hard work for you, folks.

Sohla, thank you very much.

I'm really glad you got to do this project with me.

Maybe we'll do another one some time.

Miss you very much, stay healthy, take care of your dogs.

Wash your hands, drink some whiskey, have some fun.

Bon appetit, right?

And bon appetit. Bon appetit.

All right, cut, Matt?

This is Vito.

Hi buddy.

This is Clementine.

I know, she's so interested.

Okay. Yeah, look at the puppy,

rooroorooroo. lLook at her.

Is it getting to a paste yet?

Your screen keeps falling asleep,

and I really,

really upset.

Sohla, let Wilson go.

No. [kids yelling]

[Brad] Okay, I believe you.

But you can't be barking like dogs.

Oh god, oh ow.

[Griffin] No more making noise in there.

[Brad] No more making noise in there?

I'm sorry, Griffin.

[kids mumbling] Just trying to heat

the house you live in, okay son?

[upbeat music]