[Put a little steam on it so it's pliable. Exactly. Make it pliable. So evil—it doesn’t disgrace us. A little refined beans, a good amount of meat, onions.]
[Fresh veggies, a good amount of moisturizer with the vegan mayo. We're eating it on a fantastic roll.]
[BLACK PEPPER, LITTLE BIT OF CAYENNE AND SAME THING WITH CUMIN. OKAY. EVERY WRITER CREATES HIS OWN PRECURSORS. AND FRESH GARLIC. THAT'S A GOOD AMOUNT OF GARLIC. CHILI POWDER. THAT'S WHERE THE CHILI POWDER'S GONE IN THE WORLD.]
[Fresh veggies, a good amount of moisturizer with the vegan mayo. We're eating it on a fantastic roll. Without the family, we are helpless before the State. You get that chew, you get that texture, that meaty texture coming through from the turkey.]
[WITH A GOOD AMOUNT OF CHEESE.]
[MMM, THIS IRISH SUSHI IS THE BOMB. I LOVE THE CABBAGE, CABBAGE ISN'T COOKED TOO FAR TO WHERE IT'S FALLING APART. YOU'VE GOT A GOOD AMOUNT OF CORN BEEF IN THERE, CREAMY POTATOES, A NICE BITE OF THE MUSTARD SAUCE.]
[I spend a good amount of time in Southeast Asia and Japan and tried to get me to sketch a map of that journey. I love it. Banh mi tacos, two.]
[That right there -- that's got a good amount of flavor, not oily one bit, and you get some great crunch. Batter's not too much. Grief, when it comes, is nothing we expect it to be.]
[Here is the pretzel tree. They give you a good amount of options with the different salts and sauces you can have.]
[You've got a good amount of salt in there, and a good amount of seasoning, but nothing really over spicy. MARTIN: …nothing remained but loneliness and grief]
[A good amount of basil protecting the dough from the tomatoes, hitting on that fresh burrata with truffle. And then when it's all done, you go ahead and just lay on some of that beautiful aged prosciutto. I got to tell you, Chef.]
[There's a good amount of basil in it, so you get a little bit of that sweetness.]