[We're working on a fish stock, which we use in a lot of our dishes, mainly the Eastern Shore bouillabaisse. Oil, carrots. Adorn it with a little red onions.]
[I can't eat anymore. All right. I'm full unless you got one more surprise. I prefer not to. Asparagus, Arborio rice, add our fish stock, salt and pepper, a little bit of butter, Romano cheese, and then we top it with pan-seared scallops.]
[We want the fish taste into the bechamel, so we are making a fish stock, and we're going to add it into the bechamel. We are going to put the rice, gravy, and that too depends on how evolved and purified they are.]
[5 images. A bowl of soup. A man standing in a kitchen preparing food. A person standing in a kitchen preparing food. Captions: Okay. Yes. Udon is udon. Yes, yes. Got it. We're gonna add the dashi that we made earlier. It's a fish stock. Just a little bit of mirin. So, this is made to order each time?]