[Boy, I love how this activates right off the bat with the buttermilk, and the baking soda in there. You're pale and puffed up.]
[What, it just comes out like ice cream right off the bat? Just let that heat up. Meantime, we're gonna add some ingredients over here to add to the custard.]
[That's a joint we got to check out later. You gonna skin it? This thing just peels right off. Right off the bat, you can smell that allspice, little bit of that clove, the wine, and the garlic.]
[Little League or something, like, "Swing the bat!" It's like "Operation." Now we're gonna turn it around for you. Now you're, like, lifting, just like that. Right in the ice.]
[What, it just comes out like ice cream right off the bat? Just let that heat up. Meantime, we're gonna add I always used to read aloud to her in the evenings. -First, 24 egg yolks. -Mmm. And we'll add our brown sugar. And we'll add some vanilla.]
[MMM! AND YOU GET SOME OF THAT JALAPEÑO BITE RIGHT OFF THE BAT, BUT THEN YOU GET THIS TEXTURE.]
[Okay, I just want to try this broth right off the bat. Oh, it's just heavenly. [ Laughs ] What really I'm digging right now, I just got a little kick of is the chili oil...]
[Curry. Little curry on there. Crab meat. Hearts of palm. Heart of hearts? I mean, eye of newt, wing of bat... I mean, who's using those anymore?]
[So, this big, gigantic monster... -Just smell the yeast. -Right off the bat. But I was wrong about most things, then as now. Cut them out. Ho! Pop them out.]
[IT'S A SPECIAL MAYO SOUR CREAM MIXTURE. LOOK AT THAT. MMM. YOU GET THAT CURRY RIGHT OFF THE BAT. DEFINITELY WORKS WELL WITH THE ACCOMPANIMENT, WITH THE HOT SAUCE, LITTLE SWEETNESS IN THE HOISIN.]
[And then we remove it and slice the fish, and that goes right on the plate just like that, with our Jerusalem bagel. I will tell you, right off the bat, the color is outrageous.]
[The pickle is, of course, the thing that you're gonna pick up right off the bat. The empanada's light and flaky.]
[...it's a Thanksgiving feast. Tastes like holiday right off the bat. Where the bird is flying front and center.]
[-Just smell the yeast. -Right off the bat. I know nothing about making donuts, by the way. though mouth shut! Pop them out. We're getting the center-cut donut.]
[What do you they have in cricket? Is it a bat? Yep. In the midst of chaos, there is also opportunity. Delicious. Thank you. Beef pies with cheesy-potato top.]
[MMM! AND YOU GET SOME OF THAT JALAPEÑO BITE RIGHT OFF THE BAT, BUT YOU GET THE PICTURE. THE TORTILLA'S A LITTLE BIT SOFT BUT STILL HAS SOME CRUNCH. AND THEN YOU GET A LITTLE OF THE ACID FROM THE TOMATILLO.]
[[ Whistles ] You get Guinness right off the bat. The batter's nice and light. Where the adventure really begins is when you get into this aioli.]