[AND WE'RE GONNA ADD A LITTLE WATER, LET IT SOAK FOR A LITTLE. WE'RE JUST GONNA MAKE IT MUSH.]
[SOME GROUND ONIONS. WE'RE NOT EVEN GONNA CALL THOSE CHOPPED. THEY'RE JUST GONNA DISINTEGRATE. FLAVOR, THAT'S ALL. SO THE BACON'S NOT CRISPY, BUT WE STARTED TO RENDER DOWN THE FAT? YES.]
[PULL THOSE WINGS OUT AND YOU TOSS IT RIGHT IN THERE. WE'RE GONNA THROW IN OUR FRIED GARLIC. WOW, YOU CAN SEE THAT CANDY RIGHT ON THERE. WE'RE JUST GONNA DO A LITTLE TRICK HERE. SPRITZ A LITTLE, JUST THE TOUCH OF WATER, PULLS THE STUFF OFF THE SIDE OF THE PAN.]
[YOU NEED A LITTLE SALT AND PEPPER? YEAH, YOU WANT TO HOOK ME UP? ABSOLUTELY. READY? THANK YOU. YES. I'M JUST GONNA GET IN HERE AND MIX THIS UP. THE SAME THING ON THE MEATBALL THEORY--]
[WE WANT TO KEEP IT NOSTALGIC WITHOUT GOING OVERBOARD WITH THE CLICHé KIND OF THINGS. WE'RE JUST GONNA TAKE EVERYTHING THAT WE'VE CREATED AND MAKE IT BETTER. ...MAKE IT WORK LIKE CLOCKWORK AND KEEP IT SOMETHING WE'RE PROUD OF.]
[SCRAPE OFF ALL THE DILL. THAT DILL SMELLS AWESOME. WE'RE JUST GONNA CUT SOME PRETTY THIN SLICES HERE. LOOK AT THAT. GRAVLAX MADE FRESH--]
[FEEDING THE PASTA RIGHT THROUGH. JUST GONNA HIT THE LEVER, AND GREGORI POINTED OUT. NO WAY. IT'S ABOUT FOUR TO A SECOND.]
[EXACTLY. WE ADD A LITTLE BIT OF WATER. OKAY. AND THEN WE ADD JUST A LITTLE SALT. OKAY. WE HAVE TO ADD THE EPAZOTE. I KNOW EPAZOTE. YOU CAN'T FIND THAT VERY OFTEN. YOU'RE JUST GONNA LET THAT STEEP IN THERE... EXACTLY.]
[WE'RE JUST GONNA SPOON EVERYTHING FROM TAIL TO HEAD. ALL GOOD STUFF IN IT. WHAT WE'LL DO IS PRESS EVERYTHING THROUGH.]
[A LITTLE BAY LEAF? YEP. TURKISH OR CALIFORNIAN? THAT'S CALIFORNIAN. AND GLASS OF CALIFORNIA WINE. SO WE'RE JUST GONNA MAKE A STANDARD ROUX. THERE WE GO. YEAH, COME TO PAPA.]
[(normal voice) I'M GETTING ONE OF THESE. LORI'S JUST GONNA HAVE TO DEAL WITH IT IN THE HOUSE. ONCE IT SMOKES, THEN WE TAKE IT IN THE WALK-IN COOLER. IT COOLS... YEP, OVERNIGHT, AND THEN IT'S READY TO EAT. AWESOME. I EAT THE WHOLE FISH? YOU CAN EAT THE WHOLE FISH.]
[YES. SO YOU'RE JUST GONNA PUT A LITTLE BIT OF HEAT ON THIS AND JUST LET THESE MUSHROOMS TAKE ON SOME OF THAT FLAVOR OF THE ONIONS AND GARLIC? CORRECT.]
[AND THEN... WE'RE JUST GONNA DUST IT WITH SOME COARSE PEPPER. OKAY. BACK IN THE SMOKER? BUT RIGHT, THIS WAS NO TIME FOR JOKES. OH, THIS ISN'T RIGHT. WHERE'S THE CHARCOAL COME FROM? THIS IS THE OUTDOOR FIRE STATION.]
[THAT'S JUST GONNA BLEND ALL THROUGHOUT THAT PORK. THE PORK HAS BEEN CHILLED FOR ABOUT AN HOUR. SO NOW IT'S GOT A UNIFORM DISTRIBUTION THOUGH NO LONGER TELL IF HE WAS UPSET BY BEING SO FAR. NOW WE'LL GRIND IT A SECOND TIME. THIS IS LIKE PRO PORK SAUSAGE MAKING. GOOD FAT-TO-MEAT RATIO. THAT'S JUST PRIME TIME.]
[KEEP THAT GARLIC FROM BURNING AND NOW YOU WANT TO GO MEAT? MEAT WILL BE GOOD. NOW YOU'RE JUST GONNA PUT A BROWN ON IT. THOUGH TUMED MY GAZE ASIDEI I NO LONGER DARED LOOK ANYONE IN THE FACE. DEEP BASE, CARROTS, TURNIPS. WE'RE GONNA DO THE POTATOES ON TOP.]
[NO. AND THEN FINALLY WE'RE GONNA ADD THE FRUIT. JUST GONNA BE A REAL LIGHT FINAL MIX? YEAH, JUST TO GET THE CREAM IN THERE AND THE KING STOOD IN A POOL OF BLUE LIGHT, UNMOORED. THAT'S IT. NOW WE'RE READY TO FORM OUR DOUGH. SPRINKLE SOME FLOUR ON THE BENCH.]
[WE'RE JUST GONNA HEAT IT UP WITH A LITTLE STOCK... PORK STOCK. THAT'S LIKE MY GATORADE.]