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[Molly] I'm hosting
a baseball tailgate
on the farm
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with tons
of Asian-inspired treats.
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-[cheers]
-Home run!
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[Molly] Like my creamy
peanut noodles with bok choy
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that are oh-so slurpable.
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If you need me,
I'll be on the bench
eating these.
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[Molly] Thick and juicy
lion's head meatball burgers
topped with fried eggs.
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-Mmm.
-[lion roars]
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[Molly] Crunchy Asian coleslaw
on the side.
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And for dessert,
my ooey gooey mochi
chocolate chip cookies
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are a home run.
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These knock it
out of the park.
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Look at these beauties.
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[Molly] Hey, this is me,
Molly Yeh.
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This is my husband, Nick.
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This is our growing family.
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And this is our farm
on the North Dakota-Minnesota
border,
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the place where I eat, sleep
and breathe food.
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Nick and I are hosting
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a baseball tailgate
on the farm,
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complete with
Asian-inspired tasties
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and a semi-outdoor
batting practice,
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because in Minnesota
there is snow
getting you down.
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For a handheld dessert,
I'm making my mochi-stuffed
chocolate chip cookies
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which are a classic
gooey chocolate chip cookie
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with chewy surprises
of mochi in the centers.
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A cookie with a curveball.
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See? I know sports.
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For my mochi,
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I'm starting with half a cup
of glutenous rice flour
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which is the key ingredient
in mochi.
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If you can envision
a gummy bear
that's a little bit softer,
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that's what mochi is.
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And it's common
in Asian desserts.
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Oftentimes,
you'll see it in little bits
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sprinkled over ice cream
or frozen yogurt or shave ice.
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Or sometimes you'll see it
wrapped around balls
of ice cream.
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That's the best.
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I'll combine it
with three tablespoons
of sugar.
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For a hint of sweetness.
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A pinch of salt.
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Give it a mix.
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And then bring it together
with half a cup of water.
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I'll cook this
over medium-low heat
for a few minutes
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while I stir and scrape
the bottom of the pot
continuously,
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until it forms
a very sticky dough.
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A while ago, I was doing
all these chocolate chip
cookie experiments,
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because I wanted
to incorporate
glutenous rice flour in
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with my standard
cookie dough
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to create
a slightly chewy texture.
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I must have gone through
20 different variations
of recipes.
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I could never
quite find that balance.
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But I started seeing
all of these cookies where,
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rather than mixing the mochi
in with the dough,
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they incorporated it
inside of it,
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like a dumpling, [chuckles]
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so you bite into it
and you get the cookie
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and then you get
a piece of mochi
in the center.
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And I thought,
that's a brilliant way
to get the texture of mochi
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with the flavor
of a chocolate chip cookie.
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When it pulls away
from the sides
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and it kind of balls up
into a dough,
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that's how I know
it's done.
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I'll remove it from the heat
and then let it cool
into a pancake,
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and it will get chewier
as it cools.
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but because it's so sticky,
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I'll first dust my counter
with potato starch.
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You can use corn starch,
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but I find that potato starch
gives a slightly more pleasant
mouth feel.
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I'll dust the top
with more potato starch.
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If you're a textures person,
mochi is for you.
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I'll gently pat this out,
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just so that
it can cool quickly.
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I'll set this aside
and make my chocolate chip
cookie dough now.
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I start with half a cup
of melted unsalted butter.
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And I like melted butter
in a chocolate chip cookie
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because it yields a denser,
chewier texture.
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I'll combine it
with three quarters
of a cup each
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of brown sugar
and granulated sugar,
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and I like the combination
of white sugar
and brown sugar.
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You get some molasses flavor,
but it's not overpowering.
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I'll whisk this
to combine.
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Smell good.
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And then crack in two eggs.
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We'll add them one
at a time to ensure that
they're fully incorporated.
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I feel like
no summer is complete
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without going to
at least one baseball game.
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I used to be spoiled,
growing up in Chicago,
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we had not one,
but two major teams.
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And so, we went
to baseball games
frequently,
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usually with my sister
and my dad.
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And these days, though,
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we're five hours away
from the nearest
professional baseball team.
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But we still do make it
down there
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around once a summer
and it's awesome.
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And when the stars align,
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my sister-in-law
and brother-in-law
are there too
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and it's so much fun.
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So, they're
coming over today
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because they're also
baseball fans.
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And my niece and nephew,
Cliff and Betty,
are coming too.
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I think Cliff is gonna be
on a baseball team this summer
for the first time.
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He's four, so right around
the same age as Bernie,
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and the cousins have
so much fun
when they all get together.
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This is super smooth.
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Splash in two teaspoons
of vanilla.
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I like a vanilla-heavy
chocolate chip cookie.
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For my dry ingredients,
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I'll get two
and a quarter cups
of all-purpose flour.
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This is slightly more flour
than I typically use
in my chocolate chip cookies.
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So it'll create
a cakey texture
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and then also lend
a bit more structure
to hold in the mochi.
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And I'm combining
the dry ingredients
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right on top
of the wet ingredients.
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I love
a one-bowl cookie dough.
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One teaspoon of baking soda.
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This will react
with the acidity
in the brown sugar,
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to help these cookies
rise in the oven
and get puffy.
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And then ultimately
they'll collapse
and get craggily.
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And then a teaspoon
of kosher salt.
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Before incorporating
all the dry ingredients
with the wet ingredients,
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I'll give them
a rough little mix.
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Okay, when the dough
gets too thick, I'll switch
to a rubber spatula.
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And now that the flour
is mostly combined,
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I'll dump in
my chocolate chunks,
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so that it can
incorporate the chocolate
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as I'm finishing up
mixing the dough.
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It prevents overmixing
that way.
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And this is six ounces
of chopped dark chocolate.
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I prefer getting the bars
and chopping them,
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so that
you can get a variation
of different sizes.
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You get the shards
of chocolate,
you get some bigger bits,
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you get pools of chocolate.
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It's more texturally exciting
that way.
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I'll fold this in,
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and I'm reserving
some chocolate
to sprinkle on top,
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so that you can really
see the chocolate.
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Now that I can no longer see
any dry bits of flour,
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I'm gonna stop mixing,
you don't wanna overmix.
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I've got two sheet trays
lined with parchment.
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I'm making nine big,
baseball-shaped cookies.
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I'll divide my mochi
into nine.
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One for each inning.
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I always love
to form my cookies
using a scoop
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so that they're
uniformly sized.
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And this is a third
of a cup scoop.
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I'll make a cookie bowl
in my hands.
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I'll just stick a piece
of mochi in the center.
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And then I'll seal the edges,
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pinching well,
roll it up.
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Get it on to my pan,
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and then stick
some more chocolate on top.
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That's purely
an aesthetic thing.
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And then a pinch
of flaky salt
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so it'll add a sparkle
of flavor on top.
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Just like that.
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I'll keep on rolling,
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and then I'll bake these
at 350 degrees
for 13 to 15 minutes
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until the edges
are lightly golden
and the centers are puffed.
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I'm excited.
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I smell a home run
in the oven.
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[oven door opens]
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Look at these beauties.
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[oven door closes]
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They've baked up gorgeously.
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Look at those pools
of chocolate on top.
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I'm going for this.
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[excitedly] Uh, yeah,
look at that mochi. Hi.
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Mmm. [chuckles]
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It's chocolaty,
it's sweet, it's chewy,
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and then it's chewy again.
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These knock it out
of the park.
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[baseball game music playing]
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[Molly] Coming up...
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What's better
than a bag of nuts
at a ball game?
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Noodles with nuts.
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That's what.
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For a tailgate side
that features
a baseball snack staple,
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I am making
my bok choy peanut noodles.
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They're saucy
and salty and sweet.
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They are a home run
of slurpability.
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And who doesn't love bok choy
as a baseball snack?
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I'm just kidding,
I'm talking about peanuts.
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[chuckles] For my sauce,
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I'll start with a third
of a cup
of creamy peanut butter.
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All the best peanut noodles
have a lot of sauce.
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And I love peanut noodles
because they're great
at any temperature.
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They're perfect
when they're still warm
and freshly made.
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They're great
after they've been sitting out
for a while
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and that they're
at room temperature.
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And then they're even better
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when they've been
in the refrigerator
for leftovers
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and it's the middle
of the night and you're hungry
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and you just wanna stand
in front of the refrigerator
eating things.
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Not that I do that. [chuckles]
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Quarter cup of soy sauce.
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Other than the peanut element,
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the best part
about peanut noodles is
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that they're both salty
and sweet.
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Two tablespoons of honey.
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Two tablespoons
of toasted sesame oil.
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Adds beautiful richness
and those toasty notes.
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The juice of half a lime
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will balance this sauce out
with acidity.
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I'll use my fine zester
to grate in
two cloves of garlic.
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And this is a great sauce,
you don't have to put it
on noodles.
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You could do it on veggies.
I really like it
on brussels sprouts.
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And then
I'll whisk this together.
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The third best part
about going to a baseball game
is eating peanuts.
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when it's the eighth inning,
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you've already eaten
your hot dog,
the first best part.
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00:09:37,867 --> 00:09:39,767
The curly fries,
the second best part.
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And now you need something
to do with your hands, so,
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you just sit there,
peeling peanuts...
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00:09:44,500 --> 00:09:45,700
[whisking]
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00:09:45,700 --> 00:09:48,166
...waiting for one
of the teams
to finally win. [chuckles]
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00:09:48,166 --> 00:09:50,166
Baseball games are so long.
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This is looking smooth
and combined.
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I'll set it aside
and get my bok choy.
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I love bok choy
with these noodles,
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because the texture blends in
nicely with the chewy noodles.
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And also the flavor is mild.
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So it's not overpowering
the real star of the show,
which is the peanut sauce.
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And the way
that I like to chop it is,
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first, cut off the ends,
which separates the leaves.
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And then,
I like to slice the bok choy
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into long,
skinny little lines,
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almost like noodle shape.
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And when they're small,
skinny lines like this,
they also cook really quickly.
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There's also so much nutrients
in bok choy.
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I feel less bad
hoovering up these noodles.
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Okay, I'll set this
aside for a sec
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while I get
my noodles cooking.
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I have a big pot
of salted boiling water
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and fresh ramen noodles.
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They're treated
with an alkaline solution
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which makes them have
this natural yellow color.
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00:10:47,767 --> 00:10:51,533
Since they're fresh,
they only take about
a minute or two to cook.
239
00:10:53,700 --> 00:10:56,100
I'll give these a stir
so they don't all
stick together.
240
00:10:56,100 --> 00:10:58,000
I'm gonna toss in
the bok choy now
241
00:10:58,000 --> 00:11:01,667
so that the bok choy
can essentially get blanched
right in the noodle water.
242
00:11:01,667 --> 00:11:03,500
And this will soften
the veggies
243
00:11:03,500 --> 00:11:05,533
and also make them
bright green.
244
00:11:06,667 --> 00:11:09,433
This just takes
about 30 seconds.
245
00:11:11,066 --> 00:11:12,767
Got my sauce
right next to the pot
246
00:11:12,767 --> 00:11:16,000
so that I can transfer
directly from the noodle water
247
00:11:16,000 --> 00:11:17,567
into the sauce.
248
00:11:17,567 --> 00:11:18,900
I love the bright
yellow noodles
249
00:11:18,900 --> 00:11:20,767
with the bright green
bok choy.
250
00:11:20,767 --> 00:11:24,066
I am completely powerless
against these noodles.
251
00:11:25,600 --> 00:11:27,767
Mmm! Smells good.
252
00:11:27,767 --> 00:11:30,467
I'll toss this all together
to get everything coated
253
00:11:30,467 --> 00:11:32,266
in that peanut sauce.
254
00:11:32,266 --> 00:11:34,967
Mmm, getting
a peanut butter facial.
255
00:11:36,266 --> 00:11:38,367
I could demolish
this entire bowl.
256
00:11:38,367 --> 00:11:39,967
I'll get a serving plate.
257
00:11:41,467 --> 00:11:44,033
What is happier
than a pile of noodles?
258
00:11:45,467 --> 00:11:48,133
I'll finish with some
splatters of sriracha.
259
00:11:49,567 --> 00:11:50,634
Some peanuts for crunch.
260
00:11:51,767 --> 00:11:54,066
I like a lot of peanuts.
261
00:11:54,066 --> 00:11:56,166
And then, I'll nestle in
some lime wedges
262
00:11:56,166 --> 00:11:58,300
in case anybody needs
added acidity.
263
00:11:58,300 --> 00:11:59,767
[whoops]
264
00:11:59,767 --> 00:12:01,834
I better taste them
to make sure they're okay
for the cousins.
265
00:12:07,367 --> 00:12:08,166
Mmm!
266
00:12:11,667 --> 00:12:13,200
Those are extra saucy.
267
00:12:13,200 --> 00:12:16,700
And the perfect amount
of sweet and the siracha
on top.
268
00:12:16,700 --> 00:12:20,033
Okay, if you need me,
I'll be on the bench
eating these.
269
00:12:24,667 --> 00:12:28,467
Next, a slammin' slaw
that's super easy to make.
270
00:12:28,467 --> 00:12:32,634
Plus, a grillable version
of one of my favorite
Chinese dishes.
271
00:12:39,567 --> 00:12:41,767
For a quick and easy side
that's a total catch,
272
00:12:41,767 --> 00:12:44,467
I am making
my crunchy Asian slaw
273
00:12:44,467 --> 00:12:46,967
which is mayo-y and fresh,
274
00:12:46,967 --> 00:12:49,066
and it's everything you want
with the burgers
275
00:12:49,066 --> 00:12:51,200
that we'll be grilling
at the tailgate.
276
00:12:51,200 --> 00:12:53,867
I'll build it all in one bowl,
starting with my dressing.
277
00:12:53,867 --> 00:12:55,667
I'm using Japanese mayo
278
00:12:55,667 --> 00:12:58,500
because it's a little richer
and sweeter.
279
00:12:58,500 --> 00:13:00,367
I'm just obsessed
with it. [chuckles]
280
00:13:01,166 --> 00:13:02,834
The zest and juice of a lime.
281
00:13:04,800 --> 00:13:07,000
You don't wanna go too deep
when you're zesting,
282
00:13:07,000 --> 00:13:09,734
otherwise, you could
get a bitter flavor
that you don't want.
283
00:13:11,767 --> 00:13:14,900
I love this dressing
because it's creamy and rich,
284
00:13:14,900 --> 00:13:16,066
but also bright.
285
00:13:17,166 --> 00:13:20,700
And then some fresh ginger,
it's punchy and zingy.
286
00:13:20,700 --> 00:13:23,500
And grating it in like this
just allows it to incorporate
287
00:13:23,500 --> 00:13:24,734
in the dressing smoothly.
288
00:13:25,667 --> 00:13:26,767
Some kosher salt.
289
00:13:28,200 --> 00:13:29,233
Honey.
290
00:13:30,500 --> 00:13:33,667
I like a little hint
of sweetness in my slaws.
291
00:13:33,667 --> 00:13:36,100
Some rice vinegar
for more acidity.
292
00:13:36,100 --> 00:13:39,266
A combination of the lime
and the rice vinegar
293
00:13:39,266 --> 00:13:41,266
gives a good quality
of brightness.
294
00:13:41,266 --> 00:13:43,567
Soy sauce for saltiness
and flavor.
295
00:13:44,367 --> 00:13:47,266
Some sesame oil
for richness.
296
00:13:47,266 --> 00:13:50,400
And a bit of siracha for heat
297
00:13:50,400 --> 00:13:53,100
that's nice,
but not overpowering.
298
00:13:53,100 --> 00:13:54,734
And I'll whisk this together.
299
00:13:55,767 --> 00:13:58,400
Nick was super into
baseball growing up,
300
00:13:58,400 --> 00:14:00,667
so much so that his dad
built him a batting cage
301
00:14:00,667 --> 00:14:01,567
right here on the farm.
302
00:14:01,567 --> 00:14:03,700
And at some point,
they took it down.
303
00:14:03,700 --> 00:14:06,100
So we're recreating
that today,
304
00:14:06,100 --> 00:14:08,367
and, you know,
I might take a swing,
305
00:14:08,367 --> 00:14:10,600
but I'm really just showing up
for the food
306
00:14:10,600 --> 00:14:12,300
and to hang out
with the in-laws.
307
00:14:12,300 --> 00:14:14,166
This is looking
smooth and combined.
308
00:14:14,166 --> 00:14:16,467
That's it for my dressing,
I'll get my veggies.
309
00:14:17,667 --> 00:14:19,800
I've got a big old
rainbow of veggies here.
310
00:14:19,800 --> 00:14:21,767
I'll toss them all
into my dressing.
311
00:14:22,767 --> 00:14:24,166
Some shredded carrots.
312
00:14:25,367 --> 00:14:26,467
Shredded cabbage.
313
00:14:29,200 --> 00:14:32,867
And sliced bell pepper
for great sweetness
and crunch.
314
00:14:32,867 --> 00:14:34,867
Some sliced scallions.
315
00:14:34,867 --> 00:14:36,867
Some fresh cilantro.
316
00:14:36,867 --> 00:14:38,700
I love cilantro,
317
00:14:38,700 --> 00:14:41,667
especially with the lime
and the mayo.
318
00:14:41,667 --> 00:14:44,934
There are so many beautiful
fresh things going on
in this slaw.
319
00:14:46,867 --> 00:14:50,033
And then some toasted sesames
for added crunch and flavor.
320
00:14:50,867 --> 00:14:52,667
I'll toss this to get
all the veggies
321
00:14:52,667 --> 00:14:54,867
evenly coated in the dressing.
322
00:14:54,867 --> 00:14:57,266
The closest I ever came
to playing baseball
323
00:14:57,266 --> 00:14:59,266
was when I was
probably about five,
324
00:14:59,266 --> 00:15:01,567
and I played tee-ball
for one season.
325
00:15:02,467 --> 00:15:03,834
My mom thought I was good.
326
00:15:04,867 --> 00:15:06,867
Okay, I'll stick this
in the fridge
327
00:15:06,867 --> 00:15:09,834
to allow all these flavors
to huddle together
before serving.
328
00:15:13,767 --> 00:15:16,000
For the grand slam
of our baseball tailgate,
329
00:15:16,000 --> 00:15:18,900
I am making my lion's head
meatball burgers
330
00:15:18,900 --> 00:15:21,367
which are so juicy
and flavorful.
331
00:15:21,367 --> 00:15:25,367
They're a grillable version
of one of my favorite
Chinese dishes.
332
00:15:25,367 --> 00:15:27,667
I'll form my patties
and then get them
out to the grill.
333
00:15:27,667 --> 00:15:30,467
And then top them
with some eggs
and pickled cabbage.
334
00:15:30,467 --> 00:15:32,967
I'm starting with
two and half pounds
of ground pork,
335
00:15:32,967 --> 00:15:36,066
and I'll season it
with two teaspoons
of kosher salt
336
00:15:36,066 --> 00:15:38,967
and then two teaspoons
of Chinese five-spice powder,
337
00:15:38,967 --> 00:15:42,100
which is a defining flavor
of lion's head meatballs.
338
00:15:42,100 --> 00:15:46,000
It's anise, cloves, cinnamon,
Sichuan peppercorns
and fennel.
339
00:15:46,000 --> 00:15:50,300
It's warm, and for me,
it's really nostalgic.
340
00:15:50,300 --> 00:15:53,900
A quarter cup
of corn starch will help
bind the burgers together.
341
00:15:53,900 --> 00:15:57,634
Two tablespoons each
of sambal oelek
for a bit of heat.
342
00:15:58,300 --> 00:15:59,667
Soy sauce
343
00:15:59,667 --> 00:16:01,000
and hoisin sauce.
344
00:16:01,000 --> 00:16:05,667
It's sweet, it's sticky,
and it's dark and caramelly.
345
00:16:05,667 --> 00:16:07,300
I love this stuff.
346
00:16:07,300 --> 00:16:09,600
There's so much flavor
in these burgers.
347
00:16:09,600 --> 00:16:12,667
A tablespoon
of toasted sesame oil.
348
00:16:12,667 --> 00:16:16,266
A tablespoon of rice vinegar
for brightness and acidity.
349
00:16:16,266 --> 00:16:19,166
And then some fresh ginger,
garlic and scallions,
350
00:16:19,166 --> 00:16:21,233
a trifecta of flavor.
351
00:16:27,100 --> 00:16:29,467
I'll get in here with my hands
and mix it up quickly.
352
00:16:29,467 --> 00:16:31,667
I wanna be careful
not to overmix it.
353
00:16:31,667 --> 00:16:35,567
Lion's head meatballs
are named for the way
that they're cooked.
354
00:16:35,567 --> 00:16:38,066
So typically, you would
braise the meatballs
355
00:16:38,066 --> 00:16:40,166
with some vegetables
around them
356
00:16:40,166 --> 00:16:42,700
that sort of look like
lion's manes.
357
00:16:42,700 --> 00:16:46,600
I figured this delicious
meatball would make
a great burger.
358
00:16:46,600 --> 00:16:49,767
And so, even though
we're not braising it
with vegetables,
359
00:16:49,767 --> 00:16:52,000
I'm still gonna be adding
the cabbage
360
00:16:52,000 --> 00:16:54,166
as a pickle on top.
361
00:16:54,166 --> 00:16:56,767
I'll divide this
into six parts now
362
00:16:56,767 --> 00:16:57,834
and smoosh into patties.
363
00:16:59,700 --> 00:17:02,767
I think the cousins
are really gonna dig
the burgers.
364
00:17:02,767 --> 00:17:04,700
These will shrink up
a bit on the grill
365
00:17:04,700 --> 00:17:06,367
since they're so fatty.
366
00:17:06,367 --> 00:17:11,100
So press them out
until they're wider
than my burger buns.
367
00:17:11,100 --> 00:17:13,667
These already smell so great.
368
00:17:13,667 --> 00:17:16,166
Burgers and batting practice,
here I come.
369
00:17:16,567 --> 00:17:17,667
Still to come,
370
00:17:17,667 --> 00:17:21,433
the secret to making
a burger explode with flavor.
371
00:17:29,600 --> 00:17:35,266
-[Nick] Three, two, one, boom!
-[Anna whooping]
372
00:17:35,266 --> 00:17:38,367
-[Nick] Here we go.
Boom, baby!
-[Anna] Oh, you got it!
373
00:17:39,367 --> 00:17:40,667
The fam is here.
374
00:17:40,667 --> 00:17:42,667
They've gotten started
on batting practice already.
375
00:17:42,667 --> 00:17:44,567
And now, I'm gonna
finish up our meal
376
00:17:44,567 --> 00:17:47,000
by grilling our lion's head
meatball burgers.
377
00:17:47,000 --> 00:17:48,166
-[grunts]
-Oh!
378
00:17:48,166 --> 00:17:50,367
-Oh!
-Watch out!
379
00:17:50,367 --> 00:17:53,567
[Molly] The patties are made,
I'll season the outside
with some salt.
380
00:17:55,467 --> 00:17:57,367
I'll get them on to my grill
381
00:17:57,367 --> 00:17:59,667
and then I'll cook these
over medium-high heat
382
00:17:59,667 --> 00:18:01,600
for five to six minutes
per side,
383
00:18:01,600 --> 00:18:03,266
until they're fully
cooked through.
384
00:18:03,266 --> 00:18:04,734
I'll make sure
to salt the other side.
385
00:18:05,266 --> 00:18:06,467
These look so good.
386
00:18:08,467 --> 00:18:11,600
While the burgers cook,
I'll fry up some eggs
to go on top.
387
00:18:11,600 --> 00:18:14,700
I've got my griddle
pre-heating over medium-high.
388
00:18:14,700 --> 00:18:16,467
I love an egg on a burger.
389
00:18:16,467 --> 00:18:19,000
Because then the yolk
is almost like another sauce.
390
00:18:19,000 --> 00:18:20,300
And when burgers
are concerned,
391
00:18:20,300 --> 00:18:21,567
the more sauce, the better.
392
00:18:22,567 --> 00:18:24,000
I'll let these cook.
393
00:18:24,000 --> 00:18:26,834
I would like mine
where the egg white is set,
but the yolk is still runny.
394
00:18:27,767 --> 00:18:29,367
The burgers
are smelling so good.
395
00:18:29,367 --> 00:18:31,367
I'm smelling that five-spice.
396
00:18:31,367 --> 00:18:33,166
Oh, those are some
pretty char marks.
397
00:18:35,100 --> 00:18:37,000
I'll let the burgers
cook on the other side
398
00:18:37,000 --> 00:18:39,000
and allow the eggs
to finish up cooking.
399
00:18:39,000 --> 00:18:40,567
I'll prepare the burger buns.
400
00:18:40,567 --> 00:18:41,800
I'm going with challah,
401
00:18:41,800 --> 00:18:44,066
because then it's a little bit
Asian and a little bit Jewish.
402
00:18:44,066 --> 00:18:46,700
I'll spread the bottoms
with hoisin.
403
00:18:46,700 --> 00:18:49,100
And hoisin can be really salty
if you have too much of it.
404
00:18:49,100 --> 00:18:51,533
So I'm just doing a little bit
all on the bottom.
405
00:18:53,667 --> 00:18:55,233
Mayo on both sides.
406
00:18:56,667 --> 00:18:58,867
Oh! Go, Anna.
407
00:19:01,567 --> 00:19:03,000
[Nick] Yeah!
408
00:19:03,000 --> 00:19:04,533
[Molly] I'll season the eggs.
409
00:19:06,300 --> 00:19:08,600
I'll do one
over hard for Cliff.
410
00:19:08,600 --> 00:19:09,667
[Nick] Here we go.
411
00:19:09,667 --> 00:19:10,900
-[Anna laughs]
-[Nick] Yeah!
412
00:19:10,900 --> 00:19:12,834
[Molly] I'll get the eggs
on to the burgers.
413
00:19:15,767 --> 00:19:17,667
And then get the burgers
on to the buns.
414
00:19:19,667 --> 00:19:20,634
He-he.
415
00:19:22,100 --> 00:19:23,934
I love the way these stack up.
416
00:19:25,900 --> 00:19:27,967
Okay, and then, I think
that the siracha
417
00:19:27,967 --> 00:19:29,934
looks the prettiest
on top of the egg.
418
00:19:37,567 --> 00:19:39,567
And then, for something
pickle-y and crunchy,
419
00:19:39,567 --> 00:19:42,000
I've pickled some cabbage
with rice vinegar,
420
00:19:42,000 --> 00:19:44,567
salt, sugar, garlic
and scallions.
421
00:19:44,567 --> 00:19:46,000
And this will taste
really good.
422
00:19:46,000 --> 00:19:48,767
And then it also checks
the box of representing
that cabbage
423
00:19:48,767 --> 00:19:52,367
that you would typically find
with a lion's head meatball.
424
00:19:52,367 --> 00:19:53,533
I'll sandwich these up.
425
00:19:55,300 --> 00:19:56,634
Don't wanna break
the egg yolks yet.
426
00:19:59,266 --> 00:20:01,600
Hey, batter, batter,
want some burgers?
427
00:20:01,600 --> 00:20:03,967
-Boom, baby!
-[Anna laughs] Whoo!
428
00:20:03,967 --> 00:20:06,100
-Did you see that?
-Hey, you deserve a burger.
429
00:20:06,100 --> 00:20:07,166
-Did I earn it?
-[Molly] Yeah.
430
00:20:07,166 --> 00:20:08,967
-[Nick] Here we go.
-[Molly] Come eat.
431
00:20:08,967 --> 00:20:11,367
-[man] Yeah!
-[Nick] Can I dish
you up, my friend?
432
00:20:13,000 --> 00:20:14,066
Want some nudes?
433
00:20:16,166 --> 00:20:17,266
[Anna] Oh, that's so nice.
434
00:20:17,266 --> 00:20:19,367
-[man] That is
a massive burger.
-[Nick] Wow.
435
00:20:19,367 --> 00:20:21,467
You looked pretty good
out there. I mean, like, okay.
436
00:20:21,467 --> 00:20:23,066
-Like, you're fine.
-I mean, I was a little rusty,
437
00:20:23,066 --> 00:20:24,467
-but it was fun.
-Yeah. Cool.
438
00:20:24,467 --> 00:20:26,900
-I can't wait to get out there
and show you my skills.
-Yeah. Yeah.
439
00:20:26,900 --> 00:20:29,967
-I look forward to it.
-Because I've been
practicing, too.
440
00:20:33,567 --> 00:20:35,634
Oh, oh, mine's oozing already.
441
00:20:38,166 --> 00:20:39,734
Mmm.
442
00:20:42,567 --> 00:20:43,867
How are the cookies, Betty?
443
00:20:45,367 --> 00:20:46,300
[laughs]
444
00:20:46,300 --> 00:20:48,734
-My kinda girl.
-You wanna play some baseball?
445
00:20:49,800 --> 00:20:50,634
Okay.
446
00:20:51,100 --> 00:20:51,900
[Nick] Okay, here we go.
447
00:20:51,900 --> 00:20:53,266
[Anna] You got it, Mol!
448
00:20:53,266 --> 00:20:54,533
Here she comes.
449
00:20:55,266 --> 00:20:57,066
[all exclaiming and cheering]
450
00:20:57,066 --> 00:20:58,500
Home run!
451
00:20:58,500 --> 00:20:59,867
Whoo-hoo!