[And then we're going to put a filter on and we're gonna put cold water back and we're gonna cool the curd down to about 84 degrees. And, at that point, the cold water's]
[♪♪ Now you reach and you pull and you reach and change your dress and wash your hands and face and... That's true. Now, what does the cold water do?]
[You want to start with cold water. Yep.]
[LIKE A BROWN GRAVY MAD SCIENTIST. WHEN THE TOMATOES COOK SOMEWHAT, COLD WATER TO COVER. POP IT BACK IN THERE. SO IS IT READY TO STRAIN NOW? YEAH. OH, YOU GOT THIS? YOU MIGHT WANT TO HOLD IT, YEAH.]
[And to that, we got our bay leaves, peppercorns, cold water. And all this is is the veal jus. What if I’ve forgotten the most important thing. And this is gonna go on for 24 hours.]
[And this is the house sauce we're putting on the rib tips? We must, we must, we must increase our bust. Apple juice concentrate, apple cider vinegar, our house-made barbecue, cold water.]