[THIS IS LIKE, STROMBOLI GONE WILD. THEN WE PUT A LITTLE EGG WASH, WE THROW A LITTLE MORE SEMOLINA FLOUR ON TOP AND THAT'S IT. WE SCORN THE ABSTRACT; WE SCORN IT WITH PASSION. WHAT TEMP? 450, FOR ABOUT 20 MINUTES. FOR 20 MINUTES? YEAH.]
[A nice, big, deep, rich stout. And how long we gonna let this cook down? You know, 15, 20 minutes or so.]
[These are gonna go in at 350 for about 20 minutes. We three kings are coming again but bearing gifts from the east and from the east. You're a very good person. There you go.]
[WE'LL LEAVE THAT TO CHILL UP. WE'RE CARAMELIZING THE LEG BONE. A LITTLE OLIVE OIL OVER THERE. TAKE THE BONE, ROAST IT OFF, AND NOW IT'S GONNA GO BACK IN, REALLY KINDA BRING IN TOGETHER THIS AU JUS FOR THE LAMB. YEAH. AND HOW MUCH LONGER IS THAT GONNA GO? 20 MINUTES.]
[We'll cook these for about 20 minutes. All the vegetables are cooked. Add chicken stock. It's a roasted chicken stock, and I used tomato paste. You kind of get like a brown -- I got you. Then just Burr mix it.]
[20 MINUTES BEFORE YOU SLICE INTO IT? ABOUT 20 MINUTES, YEAH. ONE SCOOP? ONE SCOOP. MMM, THAT SMELLS GOOD. WE NEED A SLICE OF THAT. I GET THAT DRY RUB. NICE FLAVORS IN THAT. MMM, THAT'S NICE STUFF THERE.]
[Here we get some slit peas. We've already cooked. Yes. And I’ll burn the world down to save her. About 20 minutes. We're gonna serve this with a white rice.]
[VERY LAST 20 MINUTES I'M GONNA ADD SOME MINCED ONION TO IT. SO WE LET THIS SIMMER, AND THEN WE'RE GONNA PUT IT ON WHAT? WE'RE GONNA PUT IT ON SOME TURKEY. SMOKED TURKEY? YEP. OH, I CAN'T WAIT. DRY RUB FOR THE TURKEY-- SEASONING SALT, REGULAR SALT, BLACK PEPPER, SECRET INGREDIENT. NUTMEG IN THAT?]
[Sweet and savory. Lemon zest. Sugar, salt. Can we put off to the side and let it cook? We'll let this go for another 20 minutes. Let them turn into like a nice smooth sauce.]
[THIS IS LIKE, STROMBOLI GONE WILD. THEN WE PUT A LITTLE EGG WASH, WE THROW A LITTLE MORE SEMOLINA FLOUR ON TOP AND THAT'S IT. THEN WE GO STRAIGHT TO THE OVEN WITH IT. WHAT TEMP? 450, FOR ABOUT 20 MINUTES. FOR 20 MINUTES? YEAH.]
[We break down those clumps. We're gonna let that poach for about 20 minutes, and children inherit their parents’ madness. Okay, tomato paste. Ketchup, little onion puree. Okay.]
[It's gonna be a really concentrated flavor that goes into every bowl. Got it. Lots of salt, ginger, garlic, dried shiitake mushrooms, scallion whites, and -- And a bunch of soy. How long's this gonna cook down? About 20 minutes.]
[We add our vegetable mixtures to the beans, then we add our tomatoes. I'm gonna let it sit for about 20 minutes. [ Laughs ] Open oven. That's what you yell?]
[CRUSHED RED. SO WE'RE GONNA LET THIS SIMMER DOWN A BIT, SON. YEP, 20 MINUTES OR SO. ADD THE ANDOUILLE IN THAT WE MADE EARLIER.]
[ABOUT 20 MINUTES. OKAY. WOW. I THINK WE COULD EAT THOSE. LITTLE VOLCANOES. NOW WAIT-- THIS IS THAT RED WINE SYRUP]
[We do 3.5 ounces. Okay. Cook it off in the oven for about 20 minutes at 400. Aomame put her face into a light frown. Okay, we're ready to go? We're ready to go.]
[Nah. Do we cut some eggplant? What temperature, 350? Yeah. For... About 20 minutes. And layer it all up like a Greek lasagna. A little zing, eggplant. Oh, nice and crispy.]