01x27 - The Multi-Layered Menu

[bunniefuu]

All right.

We're back with the last episode
of the season.

Season finale.

We did it.

Uh, let's celebrate with two great guests.

One of my favorite players, Blake Griffin,

his good friend, comedian Ben Schwartz.

And I don't know how I came
with this idea.

I made it very difficult for myself.

Uh, tiered, layered menu items.

And we're going to start
off with a ceviche,

roll into a smash-up seven-layer dip
meets buffalo wings meets baked potato.

-I don't know what's going on there.
-That makes all the sense in the world.

Uh, the only thing that truly
is a layered dish, in my opinion,

like platonic ideal, is lasagna.

And then we're going to go
into a chicken parm that was a sandwich.

I don't even know what's going on.
It's just going to be good.

And then we have a dessert that's going
to tie into the first episode we did.

And I think we have
a little secret announcement later.

Yeah, we got a big announcement.
You got to keep it under wraps.

We'll see. We'll see if I can do that.

Let's have a good service.

[theme music playing]

All right, guys, we are back
for the season finale.

-[Chris] Whoo!
-[Ben] Wow.

-Dinner Time Live.
-[all cheering and applauding]

Twenty-seven episodes later,
and we saved the best for last.

We have two amazing guests, Blake and Ben.

It is a real pleasure to have you guys.

We wanted to get you on earlier,
and we finally have you.

And I don't know how we came up with
the menu idea of tiered or layered.

-I couldn't tell you how.
-Great.

Love that.

-Two multi-layered talents here.
-Yeah, multi-faceted, multi-hyphenate.

-And uh...
-[Blake] That was nice.

That was too nice.

Saving this stuff for the season finale.
I could feel it.

-Yeah.
-But, like, you know what?

We wanted to make foods
that were layered and delicious.

And the first thing I'm going to do
is make you ceviche.

But I wanted to put it in a martini glass,
which I normally don't like.

I have a lasagna here
that you're going to get in a little bit.

And then we are going to make...

Again, we had to change the menu
a little bit

to make this merger
of like a Buffalo chicken dip

-meets a seven-layer dip meets a...
-[Ben] Oh, my God.

Like a baked potato sides.

-[Ben] At what cost?
-First time ever.

First time ever. My sanity.

Okay. Yeah, yeah, yeah.

And then, um... a chicken parm.

-Oh, amazing.
-Chicken parm sandwich, but...

[splutters] If we get to the story
of how we got to a chicken parm...

-We'll explain that in a second.
-[Chris] It was circuitous.

It was circuitous how we got there.

And act like I didn't play basketball,
and I know what that means.

-Less big words today, guys.
-[Chris] Circle-y.

-Circle-y.
-Ah.

-Circle-y is like a circle.
-Okay.

-[Chris laughs]
-Like a hoop.

Like a hoop. If you can do anything
in basketball terms, you can crush it.

-Time is a flat circle.
-That's great.

-There you go.
-That didn't help.

It didn't help at all. Uh...

Um...

Do you guys like ceviche?

-[Blake] Love it.
-Sure.

-I know you guys like sushi, right?
-Love sushi.

But we had a little bit of a malfunction

trying to make a dish
that I wanted, but we pivoted to this.

And I am a big fan of ceviche.

So this is lime juice,
and I've already added some fish sauce,

some salt, and some other seasonings.

How spicy do you like your food?

Not very spicy, but maybe...

I can go pretty spicy
if we can customize it.

Would you call ceviche
sushi's dirty cousin?

[Dave] Uh...

-[Blake] Hmm.
-[laughter]

Think about it, I want a real answer.

-I'm gonna abstain.
-Okay.

-Why dirty?
-Because look how filthy this is.

No way.

[laughter]

[Ben] You see it?

[Blake] He's just dousing it
with dirty juice.

-[Ben] You see that dirty juice?
-[Dave] It's lime juice.

Ceviche is one of my favorite things.

It's very refreshing, and the acidity
actually cooks the fish.

So it's gonna take about 10 to 15 minutes.

And I'm gonna work into the lasagna,

but I wanted to get
your spice tolerance first, so...

Is that jalapeno?

[Dave] We have jalapeno, we have serrano,
and we have habanero.

-[Ben] My goodness.
-[Blake] Yeah.

And I just didn't know how
spicy to make it for you guys.

I can do mild.
You could probably go crazy.

-There's a reason why...
-Should I just make it spicy for him?

-Yeah, I mean, why not?
-Yeah, you might as well.

-No, just...
-[Ben] Don't make me hurt.

Why am I here if not to hurt?
You know what I mean?

It's the season finale.

For the social media,
we need David to slap that lasagna

-to see it shake one more time.
-[Dave] Well...

You did say someone's got to cry tonight.
I might make you cry with...

-[Ben] Okay.
-[Blake] I like that.

-All right.
-I like that.

-Okay.
-Make him cry.

How much serrano
do you think I should do, Chris?

I will explode.

Just save some for Blake and
then leave poor Ben alone here?

-I don't think so.
-Okay.

-[Ben] This is a mistake.
-Ben, I tried, man. I tried.

This is literally a mistake.

Listen, I'm gonna leave the habanero out.

-That is the spiciest.
-[Ben] Give it to Blake.

-You want that?
-Yeah, no. I guess I'll just sit here.

-[Dave] I'm gonna...
-[laughter]

Give him habanero.

If there was one thing I said
in the pre-production meeting,

-it's I want habanero.
-Give him habanero.

Just don't put it in mine.

-Don't worry. I'm gonna make him hot.
-[Blake] You said, "Do you like ceviche?"

I said, no, but I love habanero.

-Yeah.
-You didn't give me habanero.

Thank you for the assist, for I almost...

[Ben] I didn't want you to get hurt.

Right off the bat, right off the bat.

So this one, when I think about a tiered
or layered item,

this is what always comes to mind.

-A lasagna.
-Yeah.

And this is a lasagna Bolognese.

[Ben] Blake said it before. I agree.

I've never seen lasagna
look like this before.

Yeah.

I thought it was just noodles.

-[Chris] You mean in this giant rectangle?
-[Ben] Yeah.

Because it looks like French toast.

[Ben] Yeah, we are eating...

It'd be weird if it tasted
like French toast. Um...

Would you say that lasagna
is French toast's dirty f*cking cousin?

[laughter]

-Would you say it?
-Dirty French toast.

You see how dirty that is?

-It's just a little DFT.
-Just a little DFT.

The first time I saw lasagna like
this was by the great Mark Ladner.

Uh, great chef, good friend, and he would
do like a hundred-layer lasagna.

This is like a 23-layer lasagna.

-Whoa.
-Wow.

What's inside? Or is it a surprise for us?

Uh, not a surprise.
Bechamel, uh, a little nutmeg...

-Nutmeg.
-Veal, pork, beef, and soffrito,

which is mirepoix of
celery, onions, red onion.

Is this cold? Is it cold right now?

-It is cold.
-You eat it cold?

You could, but I'm going to heat it up.

Yeah, I feel like cold lasagna is a thing.

-It is a thing.
-That's a cold lasagna.

It definitely is a thing.

Ben, is there a dirty cousin
in your life that you're thinking about

when you're referring to this cousin
over and over?

I don't want to say out loud.
There may be.

I don't want to say out loud.

I mean, there must be. There has to be.

And do you want to get
tinier pans, or that's fine?

Well, I couldn't...

See this is, we were
talking earlier, this is the things that...

These are the things I have to calibrate

because I don't have a pan that
can fit both of these in one,

-so I have to separate them.
-I feel like we could probably find one.

This is true.

You own a series of restaurants,
you know that, right?

So you only get...
But this is a real question.

Hold on, this is the...
Yes, I have a big pan.

But the problem is,
this is stainless steel.

And for me to make this nonstick
in terms of the properties of nonstick,

I need to make it very, very, very hot.

So the heat helps prevent it to not stick.

But if I have it too hot,
it's gonna burn this,

which is why I need a nonstick.

I don't have a nonstick
that's the size of this.

Cut to 50 minutes later.

-David.
-[Dave] Yeah?

-How hot are we talking?
-Oh, man, how hot are we talking?

Tell me how hot we're talking, David.

-And, by the way, don't spare any words.
-Yeah, yeah, yeah.

-Uh, very hot.
-[Blake] Mm.

-Very, very hot.
-[Blake] Sounds dirty.

Sounds real dirty.

[Ben] Do you eat with us?
Or you just have a little taste?

If I make something sometimes
that's really good, I will eat it as well.

[Ben] We can look back at old episodes
and see what you've eaten.

-And that's the stuff you really like.
-For sure.

Sometimes I forget that I'm even doing
a show because I'm eating something.

I have to remind myself.

-You need to get on that next course.
-Oh, sh*t.

This is crazy how much
stuff you have to do.

Chris, do you want to explain
how the hell we got here with this dish?

Uh, this is Dave's

seven-layer buffalo chicken dip.
So seven-layer dip.

-Are you a fan of seven-layer dip?
-Sure.

How many of the layers do you
think you can name, Blake?

-Of the seven?
-[Chris] Yeah.

-Uh... Probably... I'd start with buffalo.
-Right.

-[Chris] Okay.
-It's gotta be one.

It's gotta be some kind of...

Okay, so the traditional seven-layer dip
is pretty undefeated.

Beans, sour cream, guacamole,
cheese, scallions, olives.

-You're saying it after him.
-Something else in there.

Dave was this close to
making a standard dip.

[Ben] Not my man, Dave.

-Not my man, Dave. Never standard.
-I was like, we got Blake and Ben.

We need to take it up a notch.

-Everything's layered today.
-[Chris] And someone said buffalo chicken.

-And I said something about potato.
-[Dave] I gotta say,

this is as ugly delicious as you can get.

-This does not look good.
-Oh, let's call back old shows of ours.

-Let's call back old shows.
-NBA on TNT here.

[laughter]

It's technically not your show.
Technically, not your show.

You're a featured player on it.

Yeah. You know, the writers
kind of wrote me out.

-[laughter]
-I'm supposed to retire.

I'm just afraid that Blake
is so on fire now

that by a minute 55,
we're gonna be out of gas.

[laughter]

[Dave] Well...

-[Ben] Wait, so what do we got there?
-So this is a...

chicken thigh that I minced up
and I sautéed in a whole lot of butter,

and I added hot sauce and Wacky sauce.

Our good friend Jackson,
who works at Netflix, gave us this sauce.

-And then this is ranch dressing...
-Great.

...that I made a little bit thicker
by adding cream cheese,

because I wanted the layers to be
from heavy to light.

Um, and ranch dressing is really
just a vehicle for MSG.

I feel like we said that
quite a bit on this show.

-Fantastic.
-That's great.

Pipe that in.

-[Blake] So, heavy to light.
-Heavy to light.

And I got to say, I tasted this earlier,

because we've never made this before
until today.

That's so crazy.

This is in the top five most
delicious things we've made on the show.

[Ben] Really? I'll see if you take
a bite out of it.

Yeah. This is also...

We're all watching.

-This is also like very stoner food.
-Okay. All right.

Is there a meal or a dish
that's incredibly hard to make

that all chefs kind of stay away from?

-Or no?
-At home, lasagna. Basic lasagna.

-It's just too much work.
-Right.

When you go home tonight,
are you making yourself dinner?

No. I mean, for my kids, I will.

I'll make something.

Oh, that's exciting. After all this?

-What do they like?
-Yeah.

My kids like mac and cheese from the box.

-Oh, heaven.
-They like...

-Uh, pancakes from the box.
-Heaven.

-Yeah.
-Heaven.

They don't like anything I make
right now. So it's a little defeating.

[Ben] What do we dip in?
We have, uh, hollowed-out potato skins?

-[Dave] Correct.
-Okay.

[Dave] And we have the classic

celery, carrots, which is the only way
I eat vegetables,

is dipping it in something delicious.

-Okay, this is fantastic.
-Holy moly.

It looks incredible.

-Uh-huh.
-How confident are you feeling right now?

-I feel pretty good.
-[Ben] Okay.

This is...

If you guys don't like this,
I'm going to literally walk out.

-I give you a guarantee.
-[Dave] And what's your biggest secret?

[Dave chuckles]

-What's the biggest secret you've kept?
-[Blake] Something you're holding on.

It's the season finale.

What's the darkest secret you've ever had?

It is the season finale, right?

Have you ever done anything ill*gal?

Just let's get this out in the air.

Let's get it in the air.
Have you done something ill*gal?

[Chris] The real Dave Chang
has been dead for months.

This is just a random guy we found.

-[Dave] I'm his twin brother.
-[Blake] AI Dave Chang.

Oh, my goodness.

-All right, so this...
-I miss the real Dave Chang.

[Blake] I do, too, man.

These are potatoes that we just
hollowed out, fried, and then baked.

You have your carrots and celery.

-And you have your seven-layer dip.
-[Ben] Gorgeous. Thank you.

-Very kind of you.
-So you have some utensils on the side.

So you can either eat that like a parfait...

-It's a spoon thing?
-Yeah, a spoon thing.

I... I... I, earlier today, put
some of that into there, took a bite.

You can do however you want.

-Oh, you'd spoon and fill it up?
-You can do that.

-You can literally take it...
-I missed it.

-I'm going to show you.
-Hey, it's happening. It's happening.

It's happening. It's happening.

-It's happening.
-[Chris] Right out of your bowl.

[Ben] You just go straight dip,
nothing else.

Well, I...

That's really good.

-It's real...
-[Blake] I love that.

It's really good.

And in terms of my lactose intolerance,
is this going to be okay?

[Dave] I crushed lactate in there for you.

-Don't worry about it.
-[Blake] Wow.

-Oh, my God.
-[Dave] Right?

Wow.

-You're not acting. This is good.
-No.

-I don't even act.
-That's amazing.

It doesn't make sense why it's so good.

You can taste the cream cheese.

-This is incredible.
-Unbelievable.

[Blake] I usually do Fritos.

[Ben] In your dip or just normally?

-[Blake] With the bean dip.
-[Ben] Oh, yeah.

[Blake] The... Whatever.

-Seven-layer...
-[Ben] Seven-layer dip. Delicious.

[Blake] This is insane.

I've never gone to straight spoon, though.

No.

That seems crazy to just take
a spoon and eat all that.

[Blake] Yeah, only a crazy man.

Only evil Dave Chang would
do something like that.

[Blake] Dirty Dave.

[laughter]

My dirty cousin?

-Dirty Dave Chang.
-DDC?

-Dirty Dave Chang?
-Oh, yeah.

-Oh, my God.
-DDC.

So we really like to rank
our guests on this show.

Well, I feel like this is a little early.

I'm just letting you know early in
the show that this is happening.

No, it's not about ranking.
We're always judging our guests.

-[Ben] Judging.
-We're judging.

The audience is not only judging,
but we are judging.

Judging them and then putting
them in numerical order.

Okay. Seems like ranking.

We've had some terrific guests recently
that were serious eaters.

[Ben] Mm-hm.

You guys talk a big game.
Let's see what happens.

It's my duty to actually
make delicious food.

What's, like, the criteria?
Just how much you can eat?

[Dave] There's no criteria.
It's just a general...

How cool you are?
How you both wear blue shirts?

No. By being a good eater,
you are already cool.

-[Blake] Okay.
-Yeah.

Blake is specifically competing
in the former NBA players division

-with Reggie Miller and Mark Jackson.
-That is true.

I have a feeling
he's gonna run away with this.

Just from the beginning?

Just from the beginning.

-Listen, Reggie and Mark...
-[Ben] How are we ranking?

...they ate,

but we had to make a menu
that was more aligned

with the things they eat.
You eat everything.

-For the most part.
-I eat everything.

Those two were great guests,
but we made it non...

-Should we guess what they had?
-What they ate or didn't want to eat?

I don't even remember what we served them.

Wait, how are we ranking?
What's the rank so far?

Well, you have super foodie cred.

-[Ben] Oh, okay.
-Because we spoke...

Do you want to tell Dave about how you
choose the cities in which you go on tour?

I do an improv tour, David Chang.

One of the things I do is I pick cities
that have restaurants that I want to try.

Some of the places that I pick to perform

are cities that have
a great restaurant scene.

And then I eat at each restaurant,
and I rank them,

and I have a whole Google Doc.

I take out my team anywhere we go.
It's me and three people.

And so I visited a lot of restaurants,
and I've had the best time doing it.

-It's something we look forward to.
-Favorite restaurant?

Or best city, actually, for food.

Chicago's a great food city.
-It's a great one.

Um, Austin has great food.

Austin has great food.

I'm from New York,
so I have to say New York.

And that's where a lot
of your restaurants are.

-[Chris] Ben has a spreadsheet, Dave.
-[Ben] I do have a spreadsheet.

Oh, my God, we went to Portland
and went to Kann the other day.

-Was that good?
-Oh, my God.

Do you hate talking about
other restaurants being good?

Well, I hate when we're talking
about anything else other than me.

-Yeah.
-[laughter]

Let me tell you basketball players
I like more than you or no?

-Yeah, please do.
-Okay, great.

-All the Knicks.
-[Ben] That's correct. That's correct.

Every single Knick ever.

That's correct. All the Knicks.

-Uh...
-Jamal Mashburn, I guess.

[Dave laughing] Jamal Mashburn.

Yeah, I guess a lot...

Just give me the most random
NBA player you can think of.

Right now? Dolph Schayes.

[chuckles] Dolph Schayes is one of two
Jewish NBA basketball players.

-You can tell that...
-Danny Schayes is his son.

[laughter]

-[Blake] Danny?
-I think his name was Danny.

Did I mess up? Maybe it's just Dolph.

-[Chris] Actually...
-I find out I'm not Jewish.

I actually have a question
related to this.

Okay.

Friend of the show and your former
colleague Alan Yang is asking...

[Ben] I love Alan Yang.

Alan Yang is writing in to ask.

-He says you used to play ball together.
-Sure.

He wants to know which NBA player
your game most closely resembles.

Oh, I think I asked you one time.

Blake was kind enough
and brought me to the practice facility

and I got to sh**t around.

And I think there's a game we play
for improvisers.

I mean, nerdy game where you try to figure
out what basketball equivalent you are.

Mm-hm.

I forget which... I don't know which...
I don't know what... Do you have one for me?

Blake has performed improv.

[Chris] Blake, what game... Which player's
game do you think Ben...?

Um...

I think we go, oh, physical
appearance, I think Kirk Heinrich.

That's smart. That's smart.
Right off the bat, that's smart.

Actual game.
I don't know. What would you...?

I haven't seen you play pickup.
I've only seen you sh**t.

Oh, you're talking about
basketball, not comedy.

-Oh, oh. Oh, what comedian do you...
-Oh, that's true.

Basketball would be tough.

It would be like someone coming off
the bench and hitting mid-range jumpers.

-I'm just elbow jumpers all day.
-Okay.

-So that's a lost art in the NBA today.
-Yes.

-Bill Cartwright.
-Great.

[Ben] I would take it.
He used to be a Knick.

-Kind of look alike too.
-Him and I look very similar. Yeah.

[Blake] Can we get a graphic...
Oh, it's live.

-We can't get...
-[Ben] We can get it. Graphic team.

-[Chris] Let me just clear this.
-Thank you so much.

-Ask Ted if we can throw it.
-Can you get Bill on the phone?

-[Chris] Sure. Here we go.
-Thanks. I appreciate it.

Was that really Yang?

-[Chris] That was really Yang.
-Bullshit.

True Alan Yang cameo.

-We got to pay him for it.
-Wow.

So many cameras,
you don't know which one you're live to.

Chang, give us an update
on what you're up to.

I'm hoping that
I'm not burning the lasagna.

Um...

But this has been about
10 minutes or so, 15 minutes.

And that, to me, is the kind of marination
that I like, where it's not too much.

It's still a little raw.

But the citric acid in the lime juice
is what's actually cooking this.

Can you overcook in citric acid?

-It'll cook through, for sure.
-[Ben] Wow.

-And then it just gets a little too mushy?
-No, it's still delicious.

But I like it where it's sort of
in the in-between phase.

[Ben] Okay. I like that.

-When's the last time you had ceviche?
-[Blake] Uh... I don't know.

-[Ben] Is this your first time?
-[Blake] No, I've had it before.

-Sounds like your first time.
-You put me on the spot.

-You were about to throw up.
-Me? Ceviche? Yeah.

Sounds like you've never had it.
What is ceviche? Go.

-Without looking. Yeah, go.
-So it's actually fish.

You actually let the acidity
from the dirty juice...

-Right, okay.
-[laughter]

-Let the dirty juice cook it a little bit.
-Right.

And then you can put habanero in it,
or not.

-[Dave] Right. Correct.
-And you want more habanero all the time.

-Yeah.
-Yeah, yeah, yeah.

So we have hamachi,
we have otoro, chutoro.

That I don't know if I cut properly,
but it's delicious nonetheless.

I have some shrimp
and some diver scallops.

Ooh. Have you ever done one of these
shows... Is it like if I have a bad show,

and I'm like,
"I didn't cook that the way I wanted to"?

-[Dave] All the time.
-You do?

-You do that with basketball as well?
-Yeah.

-A lot of them.
-Yeah. We always judge ourselves.

When you didn't cut it correctly,
how are you supposed to cut it?

I couldn't tell where the...

the lines are, basically,

because I didn't break down the fish,

so it was a little bit difficult
to determine...

Who did, if you want to
throw them under the bus?

Oh, yeah, anybody wants to sh*t on,
now's the time to do it, I think.

-Oh, no!
-[Ben] Oh, my goodness.

Oh, my goodness. Are we getting this?

Oh, my goodness.

Blackened lasagna.

And who's he gonna
give the blackened one to?

This is a huge moment.

[Chris] When we get to that point,
we'll know who is ranking higher.

Let me tell you what, guys.
Someone has to eat that.

-Of course.
-I'll take it.

[Ben] No, no, I got it.

[Chris] There's no backup.

Do you think he's going to
give the good one to an NBA all-star,

or to someone who does improv?

Can I be honest? This will be delicious.

-[Blake] I think so.
-[Dave] It's a little bit brûléed.

-[Ben] We wanna split...
-[Dave] But it's on me.

[Ben] We want to split both of them.
But I have a question.

-Maybe the burner was on a bit more?
-The burner was on.

So this one was a little bit too low,
and then I raised a little too much,

and I was talking to you guys,
and I forgot about it.

[Chris] A little bit like
he's blaming you guys for that.

-Yeah, I get it. I get it.
-Too many questions up top.

Probably when he was talking about
the other restaurants he liked.

[Ben laughs]

[Blake] Just kind of turn it up.

Yeah, can we...
Should we acknowledge that this was...

Someone was very kind
and brought me Lactaid.

[Chris] Just looking out for
our lactose-intolerant brothers.

I'm getting on a red-eye right after,
and I know it will be tough.

I know it's going to be tough
in that plane.

I already know. I'm going to
curse your name in that plane.

And you booked that flight
to just go try a different restaurant?

Yeah, yeah, yeah.

[Chris] That looks remarkable. Crazy.

[Ben] That looks gorgeous.
It looks beautiful.

So we have some tajin on the rim.

-Ah.
-Oh.

-Would you...
-With some pickled red onions.

Would I put my tongue on that?

You could. You could drink a little bit.

I can tell you what.

I forgot the avocado. This never happened.

-Oh, my God.
-I didn't want avocado anyway.

-Yeah. See, I knew it.
-And this is enough.

We're like teammates.
I don't have to know where you are.

I'm gonna pass you the ball.
We're simpatico.

-Thanks again for the basketball thing.
-Do we break this or we do this?

-What do you think?
-Here's a jalapeño.

-My man.
-A little bit for you too.

No.

[Dave] So tostada, again, I'm not familiar
with the entirety of ceviche area,

but I do know where...
When I go to Mexico in the Yucatan area,

tostada is sort of a vehicle of choice
to eat the ceviche with.

Chris Ying, am I wrong?

Uh, no, in Mexico, it is mostly
the tostadas or corn chips.

In Peru, it's sort of boiled potatoes
and giant pieces of corn.

[Dave] So, you know, put a little bit,
break off a little bit.

put it on, bite it,
and you're ready to go.

[Chris] And the martini glass
is your favorite to plate in.

I don't know why this is my
idiosyncratic behavior on plating.

I hate the martini glass.

It was a big thing
in the aughts, early '90s,

to serve things
in a c*ck or a martini glass.

And I don't even know why I did it,
but I wanted to show the layers.

It's gorgeous.

It's all about layers today. My man.

This is phenomenal.

Is there a favorite decade
of cooking for you?

You've now cooked in three decades?

Yeah, almost three.
I think the early aughts...

[Chris] Good question.

The early aughts
were probably the most exciting.

And for Blake and I, early aughts means...

I only know early aughts
from a Simpsons reference

of Mr. Burns talking about...
What is early aughts?

Like, 2000 to 2010, I would say.

That, you think, is the...
That's your favorite time?

Mainly because that was when
people started talking to each other

and things weren't in such secrecy
in terms of...

And it was the first time where we
started to learn why food was delicious.

And I think the idea of molecular
gastronomy gets thrown around a lot.

It's where people think it's foam.
We eat foam all the time,

like bread, ice cream, stuff like that.

But that was the first time where
we could make food more delicious.

Almost like the beginning
of analytics in basketball.

Oh, thank you. Thank you.

This whole time, I've just
been sitting there like, "What?"

-Are they even talking?
-Stay with me. I got you.

Are they even talking?

[laughter]

-[Chris] What is he talking about?
-[Blake] You say people started talking.

Is it, like, the age of information
and like you eat your...

Holy sh*t. We may be the best guests ever.

You're emailing, and now with
social media, you're seeing things...

That too, but it was also the first time
where on a large scale,

cooks and chefs started to ask
why is something good.

-What's the science behind it?
-Oh, wow.

So, you know, that led into fermentation,
that led into understanding

why we cook things a certain way.

It wasn't just by, like, this looks cool.
You know, I'm cooking over fire.

There's, like, understanding
of why we do things.

-Right.
-And that's how I view modern gastronomy,

and I think it took the most advancement
from 2000 to 2010.

A lot of restaurants, do you feel like,

you have a restaurant
that does a particular thing,

that you have to "reinvent yourself"
with another,

or people won't want to go there?

What pressure do you put yourself on
when you start a restaurant?

Um, I think when I was younger,
everything had to be new and different.

And now I just want people...
And also, had to be super cool.

Now I just want people
to have a good time.

-You can cry. Keep going.
-You are super cool.

-You are super cool.
-You are. You did it.

I can't cry on cue.
Can you... If you can cry on cue...

-I have to think about stuff.
-Don't even push it to me then.

-I have to think the worst things.
-Season finale, if you don't cry...

Now he's not asking me to cry.

Oh. Oh. Oh.

[laughter]

[Ben] Oh, my God.

-[Dave] I think it's the habanero.
-[Chris] It's the habanero.

[Dave] Can we replay?

I think Blake put some
habanero in his eye.

This is unbelievable.

-It's just that...
-[Ben] Oh, okay. No, no. You got this.

You're okay.

Why did they wait
to ask us to do the season finale?

[Ben] I know.
They could have asked us any other time.

-We've been available.
-[Ben] We have been.

Literally.
We're tech avail for the past two years.

-And scene.
-Nice. Thank you for coming.

-Thank you.
-Wow.

-Very good.
-[crew cheering and applauding]

-That was unreal.
-No tears, but, you know...

[laughter]

You faked us all out.
We thought you were crying.

[Blake] Thank you. Thank you.

Is there a favorite decade
of basketball, Blake?

Oh! Oh, man. I mean, that's so...

For me... There's a time in every kid's life
who plays sports,

you fall in love with basketball.

And I fell in love
watching Michael Jordan.

So the '90s were awesome to me.

Now there's been
these debates recently, like,

"Oh, this guy couldn't play in this era."

And I think it's one of the dumbest
arguments you could possibly have.

There's a thing called evolution.

The evolution of sports is
the same thing as evolution.

We get better at things.
More information is shared.

Analytics come in.

So to say that guys from today couldn't
play back then is categorically false.

To say guys from back then
couldn't play today is false.

If they were given the tools we're given,
they'd be the same as we are today.

-Right.
-We would just play differently back then.

Would you fit in a different deck,
play the '90s?

I think I'd dominate them all. Yeah.

[laughter]

No, I don't know.

That one, for some reason,
really bothers me just because it's just...

-Everybody could play at every time.
-I love that.

Like, Steph Curry. Sure,
he wouldn't have the same style of play.

-But he'd still be phenomenal.
-[Ben] Right, right.

-He's incredible.
-Just like Reggie Miller.

Didn't sh**t as many threes as Steph did.
He'd still play today.

-I think Reggie Miller said...
-[Blake] Oh, I forgot. Friend of the show.

-Yeah. Yeah.
-[Blake] Friend of the show.

He was like,
"Blake couldn't keep up. No way."

[Ben] Oh, my God.

-That's a chicken parm? No.
-It is.

-And I got to be honest.
-What?

Um, when I plated this earlier today,
it looked way better.

[laughter]

And, um, you know what I just learned,

since I've never really done
table-side parm in a restaurant?

-This is what happens.
-[Ben] That's so much cheese.

-You cover it.
-[Ben] So you can't see it.

-You can't see it.
-All right, now I'll have the Lactaid.

I'll go for it.

[laughter]

[Chris] Who got the brûlée?
We'll never know. You covered it up.

[Dave] No, no, no. Ben got the brûlée.

Because the acting job here
was just too good.

-It was too good. It's true.
-[Blake] Thank you. Appreciate it.

I remember, Blake, um...

I feel like in basketball, you were,

in terms of taking care of your body
and yourself,

you were very vigilant
and stuff like that.

But also, the thing that blew my mind is
when Blake was playing a season,

I could say, like, a month,
and he could tell me,

without looking at anything,
all the teams he was playing,

where it was.
Like, you had it... It blew my mind.

He had a photographic memory
of the calendar

and how to prepare himself for the games.

I never thought of that in terms of
basketball players, how they prepare.

That was a skill set you had.

I don't know what it was.
It made me organized and feel better

about the chaos of flying
from place to place by knowing.

Always knowing.

It gives you control of something.

So I would always look at the schedule.

I wouldn't get it down right away,
but over time I would have it all down.

Were you looking at the schedule and being
like, "Man, we gotta play in that city?"

Is that sort of it?
You were excited to go to a certain city?

Oh, for sure. You're definitely excited.

There are some... Everybody always asks,
"What's the best NBA city?"

If you get rid of L.A., New York,
all the big cities,

there's some really cool places to play
that I don't think people would really...

Minnesota's kind of a cool city.

-[Ben] Minnesota's fun.
-[Blake] Yeah.

-Audiences are great.
-[Blake] Toronto's awesome.

-I guess people wouldn't know that.
-[Ben] Toronto's great.

Great food. Matty Matheson.
Don't talk about other chefs. Shut up.

Oh, Matty's a friend. What's up, Matty?

[Ben] Love Matty. Is he watching?

-[Dave] Excuse me?
-[Ben] Gotta be watching. Matty?

-Matty?
-[Blake] Come on, Matty.

I'm gonna say something
controversial about Matt.

I think that he's an amazing chef,
but he may be a better actor.

[Ben] Wow.

He might be the best
chef actor of all time.

Wow. Who else has been
an actual actor who's a chef?

That's it.

[Chris] It's Matty,
and then it's Dave Chang.

-[Dave] Yeah.
-Short list.

You were amazing.

You had a three-episode arc
on Billions that was amazing.

You crushed on Billions.

[Dave laughs]

Um, so this chicken parm that I made,

originally, I wanted to
make it like a sandwich.

Remember that sandwich
that was on Kentucky Fried Chicken,

where it was the Double Down?

-[Ben] Oh, yeah.
-[Blake] Oh, yeah.

I don't know why I was going
to try to make you my version of that.

Just didn't work out.

He tried to stack...
He wanted to make the chicken as the bun.

Then he wanted to make a triple-decker.

He wanted to triple down.
And then he baked it.

And he was like,
"This just looks like chicken parm.

-No reason to make it."
-Incredible.

We haven't been able to talk.
This is amazing. I love this.

-[Blake] Can I get some of that brûlée?
-[Ben] Yeah.

Yeah. You're going to like it.
It gives a crunch.

I think it's delicious.
This is a very nice lasagna that we made.

-Very excited that we did.
-It's actually really nice.

I'm telling you, low crunch. Really nice.

-[Dave] Uh...
-You did something there.

It was your nickname in college.

-Low Crunch?
-Yeah, Low Crunch.

[laughter]

How about you? When's the best
period of comedy, in your opinion?

-[Blake] Ooh.
-[Ben] Wow, what a great question.

It's very much what Blake said.
If I'm answering honestly, it's...

If I'm watching as a viewer,
the '90s are incredible for comedy.

Also, we don't make fricking
comedic movies anymore.

Jim Carrey had a movie all the time.
All these people had movies.

They don't really
make comedy films anymore,

and there's not as many
sitcom stuff like that,

so I'd say '90s for me.

And as a performer,
right at the beginning was the most fun.

I've been so fortunate and sold out,
Radio City Music Hall and all this stuff,

but the very beginning,
when we didn't have...

-[Dave] What a small, humble brag.
-Don't let him slip over that. Come on.

Yeah. I just domesticated the pig.
No big deal.

But at the beginning,
when we were performing to nobody,

I remember me and my friends
Adam Pally and Gil Ozeri,

incredible improvisers and performers,

we would beg the manager
to just let us on the stage.

I was an intern there,
so I did the garbage.

I begged them to let us on the stage
to perform in front of nobody.

And we'd have the most fun.
The beginning is the most fun.

We had the best time.
And I miss that nobody knows who you are.

You're trying to make anybody laugh
and care about you,

anybody cast you in anything.

That is the most exciting.

What about when you were doing sketches?

How fun was that to just have
zero notes from anybody?

It's the most fun. Yes.

Now when you sell something,
so many people give you notes.

When you're done,
it's different than how you thought it.

-That's the best.
-Yeah.

Here's a question.
Do you still like watching comedy?

-Do you still like watching basketball?
-Great question.

Because I don't love going out
to restaurants that much.

-You know what I mean?
-Season finale!

-You're really overdue.
-I can do this.

-You don't go to restaurants.
-I don't go like I used to.

Because it's too much pressure...
People look at how you're eating...

No... I used to travel to go eat somewhere.

Now, maybe because I have kids,
I'm just like, ugh.

-[Blake] Yeah.
-[Ben] Yeah.

It's not that I don't love dining,
but I don't read cookbooks like I used to,

-I don't go out to dine like I used to.
-[Ben] Wow.

Do you ever think about going to a chef
that you're not super friendly with?

-Which is everyone.
-[laughter]

Just go to his restaurant,
order everything, and be like, "Mm-mm."

-Just sh*t on everybody?
-"Not for me."

Everybody's looking at you like,
"Oh, that's David."

Now he pushed away another one.

No, I mean, it's not like I don't want to
eat great food all the time. I do.

It's just, I don't have it in me
like I used to.

I used to keep tabs on everything.

What dishes the chef is working on,
where they're at in their career.

-Just constantly keeping tabs.
-Yeah.

And I just don't.

I want to enjoy it
without thinking about it.

[Ben] It's a great question.

Is that time spent just in the industry
or is that just life too,

like kids and this and other restaurants?

There's a lot to that. You know,
when I started to run a restaurant,

I didn't have kids.
I never thought I'd be married.

So I would say in your 20s...

And who knew this was gonna be
a life advice?

This is the finale, man.

No, is to be extremely selfish
in your 20s,

so you don't have to be later.

And I just wanted to know everything.
And I don't have that time anymore.

-That's another one.
-Same with comedy.

It has to be the same with basketball too.

Yeah, I mean, like, well...
I retired this past year.

-It was probably the least...
-[Ben] Okay. Okay.

[all cheering and applauding]

Okay. Okay.

So I guess we're all experiencing...

-[Ben] Cheers.
-[Dave] Cheers.

-Cheers.
-Cheers.

[Chris] Uh, well, actually,
speaking of cheers...

-while you have a second while this...
-[Ben] Did you see this transition?

Did you guys just see this transition?

I, uh, I feel like now is as good a time
as any, Dave, to do our little special...

Is it that special? Is that that special?

-[Chris] Come on.
-What is it?

Announcement.

[speaking indistinctly]

So, you know, when we started this show,

if you go
and watch the first few episodes,

I think that we had the idea we're only
getting six episodes, and that was it.

And we built this studio to do this show,
in a lot of ways, and...

The idea of doing live cooking.
We've changed some of the things

to make it smoother
and more enjoyable for an audience.

-We never thought we'd have 27 episodes.
-[Ben] Crazy.

And big shout-out to the entire team
here, to Netflix, to Uncle Ted.

One more time.

-Brandon, Sahara, Irene, the entire crew.
-[crew cheering and applauding]

I mean, listen,
it's Dave Chang Dinner Time,

but there's like a hundred people here
making this show happen.

And, uh, very grateful

-that we have season two on the way.
-[Chris] Whoo!

-Holiday editions.
-Thank you very much.

Oh, wow. That's gonna be sweet.

If you guys are good,
maybe you guys can come back.

[Ben] Whoa, return? Yeah, we'll really...

[Chris] October 8th,

season two, Dinner Time Live.

-That soon?
-Oh, wow, that quickly?

-You're not taking any time off?
-Holiday edition. We...

-My man, take a month or something.
-[laughter]

-We built this whole new house over here.
-[Dave] We gotta work.

-Cheers, guys.
-Cheers, congratulations.

-Congratulations, that's awesome.
-Thank you.

[crew cheering and applauding]

Thank you to everyone watching.

-[Blake] Twenty-seven episodes.
-Twenty-seven episodes.

That's more than a regular season of any
television show that's out right now.

Literally.

That's 10 times...
It's three times the amount.

-That's crazy.
-I don't think any of us working here

thought we would be doing it
for as long as we have,

so we're grateful for the opportunity.

Are you excited to keep going?
Now's the time to stop if you want.

Listen, every week,
it's like opening a new restaurant.

-It really is.
-Thank you very much.

And you saw,
when I got to speak to you briefly,

I was a basket case,

because this whole structure,
how we're cooking, and this menu,

was like, this is the hardest, most
amount of meals we've ever done.

May not look like it.

And like, you know, I burned something.

-That happens. That's real life.
-It's great.

You know, but it wasn't bad burned.

[Ben] Nobody's sh1tting on the burn.

[Chris] What was the verdict?
Blake, you tried both.

-[Ben] It was good.
-[Blake] It was actually...

-It added a nice little crunch.
-Little crunch.

Little man, little crunch.

Ooh, that looks amazing.

-Um...
-Phenomenal.

-Congratulations.
-Thank you, guys.

-[Blake] Very special.
-[Ben] You're gonna do 27 more?

You don't know how many
you're gonna do yet.

[Dave] It depends on the audience.
It depends on you.

-Get Ted on the phone.
-You, you, you.

-Uncle Ted!
-[Ben] Get Uncle Ted on the phone.

-[Chris] See if we can call him in.
-Yeah, get him on the phone.

See what he has to say.

I have my... I could log on and watch,
like, go live right now and watch.

I mean, we could call Uncle Ted right now.
We could FaceTime Uncle Ted.

[Chris] Dave, that's on you, buddy.
You wanna do it?

Yes, I could. I do have Ted's number.

-I don't think you should do it.
-I don't think I should do it.

-[Chris] Text him.
-No, no, no.

-I think you should.
-[Chris] Text him.

If you get him on the phone,
Blake and I have a Magic Mike-type show.

I don't wanna be responsible for the
share price of Netflix going down

because I called Ted.

I'm sorry. Our VP is messaging me
right now, and just the only word is "no."

[laughter]

This is crazy. I'm getting a call
right now from Ted. This is insane.

[Blake] Or you could just throw us
in a group text.

[laughter]

-[Dave] So let me ask you guys.
-[Ben] Ooh, that looks great, Dave.

I gave a poll earlier today.

Should I do a double stack of the chicken
parm, or should I do a single stack?

And everyone said just do a single

because it was too big for you guys.
I think...

[Chris] This is leading the witness
so badly.

Can I...?
I'm going to put this down for a second.

That big pan?

No, it's important to know this.

That everyone here didn't
believe in you guys, except for me.

We said you're too small
for two pieces of chicken parm.

[Dave] Not only that,
you know what Chris Ying said?

He goes like this:
"These guys are too small."

-Are you serious?
-Too small.

-[Chris] Too small for a double stack.
-Give me six f*cking chickens.

Bring out the rest
of that block of lasagna.

Yeah, pop it on.

No joke, they're like,
"You should only do a single stack."

I'm like,
"You guys don't believe in them."

I will literally never forget this moment
for the rest of my life.

-Everybody was so nice earlier.
-Yes. So kind to us.

-T? Where's T?
-[Chris] Just laughing at you guys.

T's back there. T also said, "Uh-uh."

You know what, get Ted on the phone.

I wanna chat this out with Ted,
because he would be disappointed...

Oh, that's way too much.

[laughter]

The... The... The gif of us
trying to make a dent in one bite of this

-is worth a season finale.
-[Blake] Do you think you can finish that?

I don't think I can finish it. I don't
even know if I can get a whole bite in.

You think you can get every
ingredient in your mouth?

[Chris] Way too big.
Look at that thing, man.

[Blake] No, I like this. This is good.

-[Ben] We like double cheeseburgers.
-[Dave] Don't be wimps, guys.

[Ben] We're not gonna be wimps.
This is gonna be great.

[Chris] Triple stack.

Do you ever name the animals
before you eat them?

Like this chicken?
Did this chicken have a name once?

-[Dave] Yeah, we named it Blake.
-[Ben] Oh, no.

Wait, what's the meat on top?
Is it "prujoot"?

It's "prujoot."

And I can say "prujoot"
because I watch The Sopranos.

-"Prujoot."
-"Prujoot."

-"Prujoot."
-Yeah.

Oh, my gosh. Look at that "prujoot."

This is... This is... This is amazing.

[Dave] Should I cut this in half?
Do you want me to cut it?

[Ben] Do you want a bite?

Do you little guys need this cut in half?

For the finale,
do you want all three of us

to eat the same sandwich at the same time?

[Chris] Oh, my God, look at that thing.
[laughing]

I don't know if I...
I'll cut one in half, just in case.

I guarantee it's mine.

[laughter]

He's already given me...
He can't take it back.

-Did you win Rookie of the Year?
-I sure did.

-You won a dunk championship? Yeah, okay.
-I sure did.

And you're an all-star seven, eight?

Yeah, but I've never sold out
Radio City Music Improv Hall.

-[crew whooping and applauding]
-Thank you. Because I needed that.

-It looks great.
-You know what?

I'm gonna cut this in half.
It is a bit much.

-[Blake] Again? Oh.
-For you.

[Blake] All right.

-I'm not questioning you can't.
-Just quarter it.

-[Ben] Want some habanero on that, or no?
-I'll take some.

I'm very excited for this bite.
I'm gonna wait for both of you.

Do you want a quarter
so you can eat with us?

-I will have half as well.
-Okay.

Taking Ben's half, or my half,
or what's going on?

[Ben] Definitely my half,
you don't have to ask.

Whoa! [gasps]

-[Chris] Little unwieldy, huh, Dave?
-Little unwieldy.

These guys aren't too small.

-Dude, I'm excited.
-It's a little hot. It's a little hot.

-All three of us at the same time.
-Cheers, guys.

-To Season 2.
-Thanks for having us.

[crew cheering and applauding]

Look, there's melted cheese on Blake's
finger, and he's not complaining.

I don't care.

Oh, man.

-Oh.
-Oh, my God.

Oh, my God.

Oh!

-Oh, my God.
-That is the best thing.

That is unbelievable.

Holy sh*t.

-That's pretty good.
-This is good.

[Chris] It's so big. It's so big.

-[Dave] Pretty, pretty good.
-That's really, really yummy.

Um... Yeah.

Oh, that bite was unbelievable.

-You okay?
-Did you take a bite?

[laughter]

-[Blake] You just had the bread?
-[Dave] I think he crossed the line.

The Hawaiian roll was amazing.

So originally,

when I wanted to make this
to have the chicken as the bun,

I used this thing
called transglutaminase, RM,

which is otherwise known, commonly known
in the food industry as meat glue.

-[splutters] Who?
-Meat glue.

-Beautiful.
-Meat glue.

It's a naturally occurring enzyme.
Don't worry about it.

And it actually helps,
like, shape meat together.

So I wanted it as the bun.

Uh, and today we made the pivot
to turn it into an actual chicken parm.

-[Ben] This is unbelievable.
-[Blake] Incredible.

And you're right.
It feels like when I was in college,

and we'd get those chicken parm
sandwiches, or stuff like that.

Your college experience was different

because you were
so good at basketball, but...

[Dave laughs]

I do.

-Yeah.
-Halftime.

That's right.

-That's right.
-I can't talk.

-You don't need to.
-[Dave] Wow.

I gotta say, I'm glad
that we made the change to this,

because this is really good.

I'm also glad that I believed in you guys
as eaters, as funny people, as athletes.

I believed in your humanity,
and this guy didn't.

-This guy over there.
-[Chris] True. I think you're too small.

-I can see you not believing.
-Yeah.

-I can see that.
-[Dave] Well...

It's ominous over there.
He's screaming at us.

I'm just jealous. I'm just jealous.

Come here. Take a bite. Take a bite.

I'm gonna give him one.

-Come here.
-Come here, buddy.

You can have one that hasn't been touched,
or have one that Dave...

-No, I want to eat Dave's.
-I want to see you eat Dave's.

I ate it.

I can't, I can't... Look at this thing.
I can't even pick this thing up.

-Oh, my God.
-Get in there.

Oh.

-How good?
-Hey, you need a plate, my man.

-How good?
-Here, use this. Use this.

-I got Mandy over here.
-[Dave] Oh.

-[Chris] That's pretty good.
-Unbelievable.

Appropriate size.

-[Dave] You're not... You're too small.
-I'm too small.

-Is this a top five on the show?
-[Chris] I was too small all along.

I still think the seven-layer dip
was more delicious, but that's me.

It's very good. That was an unbelievable...

[Dave] And this is...

This tastes like a chicken parm sandwich
should be.

And I can imagine Rich Torrisi
and Mario Carbone being like,

"This guy always makes fun
of Italian food,

and that's all he makes,
Italian-American food." It's true.

But I... As delicious as that is,

I personally am really happy
with the seven-layer dip.

-I think that's...
-Fantastic.

You know, that's got, like,
"football weekend" written all over it.

-Or basketball.
-I have a question for you.

If you have a five-course meal,
and you're making it for someone,

and you have one dish that you
know isn't as good as the other,

what number do you put it
in between one and...?

I know five would probably be dessert,
but what number would you put it in?

-[Chris] Where do you bury the bad dish?
-[Ben] Yeah.

You bury the bad dish...
It doesn't matter, actually.

-It doesn't matter.
-I guess I'll just go f*ck myself.

No, no, no.

What I mean by that is...

you want... At the end,
when you start to think about it,

you want it to be unmemorable.
And it's gonna be unmemorable anyway.

-To the diner. Yeah.
-Oh, that's interesting.

And oftentimes when I do events,

I'm always trying to make
the most unmemorable dish.

Amazing.

Because it's harder to make an
intentionally unmemorable dish.

Wouldn't it be harder to, like,
try to just score 10 points,

-and, like, five rebounds and two assists?
-Yeah, I never did that.

[laughter]

I was always so much better than that.

So... Honestly, 10 and 5 seems pretty good.

[laughter]

Um, well, to give it some symmetry
to the first episode...

-[Ben] Is it almost over?
-I know.

-I told you, it goes by so fast.
-Oh, man.

We had Rashida Jones, we had Steve Yeun,

and I made a dessert that I think
is the best dessert in the world.

And wrestling with this idea
of tiered and layered foods,

I don't know how,
but I came up with this idea.

You wanted to make a "kouign-amann."

-[Dave] I call it "kouga-namann."
-[Ben] "Kouga-namann."

Listen, your Breton French
is better than mine.

[Dave] It's onomatopoeia.

But it's a laminated pastry
of red dough, butter, and sugar,

and he's made his version here.

-[Ben] Ooh.
-[Blake] Laminated.

But we were kind of hoping you guys
would play a little game with us.

I don't know if you've seen
the first episode. Hopefully you haven't.

We're going to find out.

-[Dave] Yeah, if you did your homework.
-[Ben] I didn't make it this far.

[Dave laughs]

[Ben] Where they guess the thing?

Well, you're gonna guess the secret
ingredient in this kouign-amann.

Here is the "kouga-namann."

Gorgeous.

It seems to be a bread.

-It is a bread.
-[Ben] It is a bread.

-[Blake] Secret ingredient?
-[Ben] Is bread in it?

Butter?

-[Chris] You guys can taste it first.
-[Blake] Oh.

-[Chris] You don't have to.
-[Ben] I don't think Blake has to.

[Blake] I just go off looks.

It kind of looks like a
noodle kugel in the middle.

-Ehh...
-[Chris laughs]

Yeah, you're right. I should stop.

-I should stop.
-Stick to comedy.

Yeah, of course.

[laughter]

-It's not a muffin?
-It's something my family can make.

-What did you say? A noodle kugel?
-It's a Jewish thing.

-Kugel's delicious.
-Yeah, thanks. I needed that.

-Thank you.
-It is.

Oh, can I do it with hands,
or is it inappropriate?

-You can use hands.
-Okay.

Okay, so we're trying to guess
what the secret ingredient is.

-Yeah.
-Is this gonna affect the guest ratings?

[Chris] Yeah, for sure.
This is your final.

-Again, no judging, but we're judging.
-But we don't know what else is in there.

Like, I don't know...
So give me the stuff that's not secret.

-[Ben] Sugar. Sugar.
-[Dave] Sugar.

There's butter. And there's flour.

-[Ben] None of that meat glue?
-[Dave] No meat glue.

-Shout-out Wylie. Love you, Wylie.
-Shout-out Wylie.

I intentionally didn't reheat it,
because I wanted you to get the full...

-[Blake] Holy moly.
-This is unbelievable.

This is unbelievable.

[Chris] Thoughts?

[Dave] It is sort of laminated.

Sort of. Laminated means...

-I don't even know how to describe it.
-Layered with fat in between.

[Ben] It almost tastes like, it has like...
I don't know what the ingredient is,

-but when you get like a funnel cake or...
-Yes. Yes.

A funnel cake or like a churro vibe.
Does that mean it's cinnamon or something?

-Not wrong, but there's no cinnamon.
-[Chris] No cinnamon.

That was his guess.

[Chris] Okay, so that's Ben's guess.
Sorry, too late.

-Blake, you got a guess?
-[Blake] Ooh, yeah. [clears throat]

-Cinnamon? What was I thinking?
-[laughter]

-Give me a g*dd*mn second, okay?
-[Daver] Ben, like, you were, again,

right around here before you uttered those
words, and now you're around here.

Give me a second. We're all having fun.
We're spitballing.

[Chris] Cinnamon, Ben.

People are logging off Netflix
right now because you said that.

Oh, God.
Check out my special while you're on it.

The first thing I would say,
besides the ones you said...

And clearly it's not cinnamon,
because that would be stupid.

[laughter]

Can you imagine putting
cinnamon in a "flammadom"?

-What is this?
-"Flammadom," my man.

"Kouga-namann." Kouign-amann.

[Chris] Kouign-amann.

Yeah, can you imagine putting
cinnamon in a kouign-amann?

I can't. I'm in disbelief
that those words were uttered.

If Blake gets this wrong, I'm gonna
close out and pop one of these on you.

I'm gonna do it with one second left,

and Ted Sarandos is gonna call me
and give me my own show.

I feel like it's got
a nice little gooeyness to it...

[Ben] You have no idea.

-I'm stalling.
-[Chris] Now we're stalling. Come on.

-Oh, sorry. Uh...
-[Chris] Let's get it.

[clears throat]

Marshmallow paste.

[laughter]

Callback from the very beginning.

-[Chris] Let's show... We're gonna show you...
-[Dave] Marshmallow paste. I'm just...

I thought maybe you
made your own marshmallow paste.

-I'm not saying you bought it.
-Is it a Peep?

-Peeps? Is it a Peep?
-What's it called?

[Chris] It's not a Peep,
but that's closer than you think.

-[Blake] Can we each get one more?
-One more, one more, one more.

[Blake] Jelly beans.

[laughter]

They're getting worse.
All right, let's show them how you did it.

-Jelly beans.
-Well, no, he was...

-A Krispy Kreme donut.
-I can taste it now.

You're an absolute genius.
You're an absolute genius.

[Chris] So that is a tortilla press
that he is squishing donuts into.

-Oh, are those Krispy Kremes?
-[Dave] And then I took butter.

They are, right?

[Dave] Powdered sugar, brown sugar,

and used that
to help sort of pseudo-laminate these...

[Chris] This is a three-ingredient recipe.
It's like California cuisine, man.

Wow.

It tastes very different hot.

I recommend also eating it hot, but again...

This was amazing.

I would have gotten it if it was hot.

First episode, we just pan-fried it
with some ice cream.

You could turn this into something
layered and very, very delicious.

And you don't have any
idea that it's a donut.

-No.
-[Dave] Right?

It's amazing.

But the secret ingredient
really was Peeps. You were right.

[laughter]

[Chris] It was cinnamon and Peeps.
That was it.

Krispy Kreme
doesn't have any marshmallow, huh?

-I don't think so.
-[Ben] Let's roll back the tape.

-I just wanted to...
-Call up Shaq. Call up Shaq.

Doesn't he own like 12 of them?

The Internet is loving your chemistry.
I was gonna ask you guys,

are we gonna see...?
You guys have done improv together.

Are we gonna see a little more of
that now that Blake is retired?

Blake has done
three or four of my improv shows.

And something
more impressive than that is,

one time people bailed
and I didn't have anybody,

and we did a three-person show together
for an hour on stage,

for someone
who doesn't have improv training.

And he was so incred... He's the...
In my head, like, um...

For someone who doesn't have
proper improv training,

he's one of the best improvisers
I've ever performed with. He's incredible.

-But... Yeah, yeah, yeah.
-Thank you.

[crew applauding]

I mean, you guys are on fire today.

Question, what do you do when you're
improv-ing and it's going south?

-How do you recover? How do you...?
-[Ben] That's a great question.

Um... It's funny, you...

Because I need some tips,
because it's happening right now.

You commit harder to the bit, I think.

I think that kind of is, like, part of it.

Like, if things are going south,
you find that... You keep...

You trust
that you're gonna find something.

That's the biggest thing. If there's
a moment where there's no laughter,

you trust that you're gonna find
laughter soon, and you don't freak out.

If you freak out and start making jokes
that make no sense...

But if you take your time and
believe we'll find something together,

you always find something.

Wow. I think that's a fitting way
of ending season one.

-[fake sobbing]
-[laughter]

Beautiful. That was like a haiku.
God bless you.

[crew whooping and applauding]

-Hey.
-Thank you.

-You guys are awesome.
-Appreciate it, man.

-[Chris] Oh, wait!
-Thank you so much.

I've got this to do.
Hold on, I've got this.

[all cheering]

Stay tuned for Broadmire.

No, what's the, what's the...? Lilyhammer.

Stay tuned for Lilyhammer on Netflix.

-You had one job, you forgot about it.
-[Chris laughing]

I was too into the crying, man.

The crying was great.

That was great, man.

[theme music playing]