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[Molly] My dad's in town
for the Super Bowl.
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00:00:02,200 --> 00:00:05,200
-One team
is so excited right now.
-Touchdown.
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00:00:05,200 --> 00:00:08,700
So I'm throwing a sports party
with an Asian-inspired menu.
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00:00:08,700 --> 00:00:10,000
We kind of care
about the game,
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but we care way more
about the food.
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With my fluffy
steamed pigs in a blanket.
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00:00:14,467 --> 00:00:15,500
Hello!
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00:00:15,500 --> 00:00:18,467
Saucy and slurpable
veggie pan fried noodles.
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00:00:18,467 --> 00:00:20,867
These bring it
in the flavor department.
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00:00:20,867 --> 00:00:23,767
A peanut chicken
seven-ish layer dip
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00:00:23,767 --> 00:00:26,033
with flaky sesame pancakes
for dunking.
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00:00:27,266 --> 00:00:29,367
And for dessert, my sachima,
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puffy honey bars that are
chewy and sticky sweet.
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They'll make you
feel like a champion,
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00:00:34,266 --> 00:00:36,066
no matter what the score.
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Touchdown, Yeh.
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Look at these beauties.
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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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My dad's in town,
and it's Super Bowl weekend.
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Sounds like a great excuse
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to cook a bunch of
Asian food to me.
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For dessert,
I am making my sachima,
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which are chewy sweet bars
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made of strands
of deep fried dough
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that are glued together
with a sugar syrup.
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I think of sachima
as a Chinese version
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of a crispy rice square.
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And I'll start with my dough.
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It all just comes together
in the food processor.
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I've got one and a half cups
of bread flour in here
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for a little more oomph
than all-purpose flour.
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And I'll sweeten it with
two tablespoons of sugar.
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And a teaspoon
of baking powder.
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So this is kind of like
a slightly sweet noodle dough,
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but the difference being
the baking powder,
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which allows these to puff up
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and almost become like skinny
little donuts when they fry.
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And a half teaspoon
of kosher salt.
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Then I'll pulse this
to combine.
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And then I'll bring this
together with two whole eggs,
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plus an extra egg yolk.
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That added richness.
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I love the yellow color
of this dough.
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So as the egg incorporates,
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the dough turns into
little clumps
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and then the clumps
get a little bigger.
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Then ultimately it should
all stick together.
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Let's find out.
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So it might seem a little bit
disjointed at first,
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but if you press it together
in your hand,
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it'll hold into
a nice stiff dough.
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I'll grab some plastic wrap,
ball it up,
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press it into a disc.
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I'll wrap this up and
let it rest in the fridge
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for 30 minutes.
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My dough is rested and now
I'm ready to roll it out
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and slice into noods.
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I'm gonna work
with just a quarter of
the dough at a time.
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So I'll divide it
into four pieces.
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I'll keep them covered
when I'm not working with them
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so that they don't dry out.
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And then I'm gonna roll this
out into a long skinny strip,
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about three inches wide
and an eighth of an inch thin.
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So it'll be
a super-thin strip.
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And just get at it
with my rolling pin.
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This is all rolled out.
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I'll slice it now into
quarter inch thick strips.
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These are such a great
Super Bowl dessert
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because they're not
overly heavy.
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Typically,
sachima are pretty big,
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but because they're so airy,
you can eat them all easily.
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Okay.
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I'll transfer these
to my baking sheet.
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It's just lined
with parchment paper
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so they don't all stick.
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I wanna kind of separate them.
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Okay, I'll keep on
rolling and cutting.
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Okay, I'm ready to fry.
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I've got a couple of inches
of neutral oil here
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heating to 360 degrees,
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and I'll fry these
in two batches
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so I don't overcrowd the pot.
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I'll put some on my spider.
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And I'll kind of loosen them
with my fingers
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as I make the transfer
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to make sure that they're
not all stuck together.
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And they puff up
and float immediately.
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They look so cool.
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They're such cute squiggles.
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I'm kind of
gently stirring them,
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just to ensure that they get
evenly cooked on all sides.
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00:04:04,700 --> 00:04:06,700
I'm so excited
that my dad's in town
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for Super Bowl weekend
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00:04:07,800 --> 00:04:12,567
because he and I have an
equal level of sports fandom,
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which is that we kind of care
about the game,
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but we care way more
about the food.
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These look gorgeous
and golden.
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I'll transfer them
to a wire rack now
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so that any excess oil
can drip off.
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I'll fry up the rest
of my noodles
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and then get going
on my sugar syrup.
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I've got my small
saucepan here
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and to it,
I'll add one cup of sugar
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with half a cup of honey.
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Traditionally, they're made
with maltose syrup, not honey,
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but honey is so much easier
to find around here.
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And it's a similar
sort of sticky quality.
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A couple of pinches
of kosher salt
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to balance out the sweetness
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and then three tablespoons
of water.
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It'll just help
the syrup get going.
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I've got my candy thermometer
clipped on,
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and I'll heat this
to 245 degrees,
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which will give me
the texture that I want
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in order to glue
all the noodles together,
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but it won't be too hard
that I'll break a tooth.
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Once it starts bubbling,
I don't wanna touch it
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because that could cause
the sugar to crystallize.
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Oh, yeah, it's there.
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I'll remove it from the heat.
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My noodles are all here
in a heat-safe bowl.
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I'll drizzle the syrup
all over them.
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And you wanna work quickly
before the syrup stiffens up.
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So once I get this
all drizzled over,
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I'll toss the noodles
thoroughly
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to ensure that
they're completely coated
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and sprinkle on
some sesame seeds
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for just added flavor
and texture,
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and they look cute.
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They're like tiny footballs.
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They all look shiny and coated
and party-ready.
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I'll get them
into my pan here.
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This is an
eight by eight inch pan
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that I've lined on the bottom
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and all four of the sides
with parchment paper
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so that they don't stick.
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And now this next step
is really important
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so that they stick.
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This step is called the smash.
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You actually wanna
break the noodles
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so that they form into
this square shape.
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So pack them firmly.
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That looks great.
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I'll finish with a few
more sesame seeds
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and some flaky salt
will be tasty.
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A sea of golden noodles.
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I'll let these cool in the pan
and then cut into squares.
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[sound effect] Touchdown!
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Oh, yeah, that looks good.
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Mmm.
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Mmm-mmm-mmm.
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It's sweet and chewy
and shinier than a
Super Bowl ring.
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Coming up, pigs in a blanket
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like you've never
steamed before.
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For one of the coolest party
apps to ever touch down
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on a table, I am making
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my steamed pigs in a blanket.
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They are puffy,
fluffy clouds of dough
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wrapped around sweet
and salty Chinese sausage
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steamed to perfection and
dunked in Chinese mustard.
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We are all winners
when we eat these wieners.
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I just thought of that.
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Okay, to make my fun dough,
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I am using the
go-to dough that I use
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whenever I make steamed buns.
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And it uses a combination
of cake flour
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and all-purpose flour,
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which yields
the fluffiest dough.
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So one cup of cake flour.
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If you didn't have
cake flour though,
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you could sub all-purpose.
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Your buns won't be as fluffy,
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but they'll still be
really good.
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And then two cups
of all-purpose flour.
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Six tablespoons
of granulated sugar.
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Sweetness is a hallmark
of steamed bun dough.
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And then two and a quarter
teaspoons of instant yeast
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will help these rise
and get fluffy.
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And three quarters of
a teaspoon of kosher salt.
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I'll whisk this to combine.
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And I use this dough when
I'm making steamed pork buns
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or veggie buns.
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It's very versatile and
really easy to come together.
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For my wet ingredients,
just water and a little oil.
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This water is warmed
to about 105, 110 degrees.
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That helps the yeast activate.
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You don't want it
to be too warm
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because it will
kill the yeast.
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And two tablespoons
of neutral oil
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will add nice softness
to the dough.
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And lastly,
I don't always add this
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to my steamed bun dough,
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but it'll be really pretty
and festive
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for our Super Bowl party.
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I'm adding some
sliced scallions.
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I'll mix this around
into a shaggy dough
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before I get it onto
my stand mixer to knead.
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Every year, Nick and I throw
a Super Bowl party,
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and, honestly,
it really is just an excuse
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for me to make and eat
a lot of pigs in blankets.
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I've made so many different
variations on them
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with puff pastry
or crescent dough,
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but this steamed bun dough
takes the cake.
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I'll get this onto
my stand mixer
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and knead it with a dough hook
for about 10 to 12 minutes
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until the dough is smooth,
but still slightly sticky.
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You can knead this by hand too
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if you want to get an arm
workout in before the party.
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The scallions smell good.
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At this point, the dough
should be just cleaning
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00:09:17,867 --> 00:09:19,100
the sides of the bowl.
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If it does seem too sticky,
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you can dust it with
a little bit more flour.
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Okay.
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00:09:26,200 --> 00:09:29,333
This looks super smooth,
and if I poke it,
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it's still a little tacky.
Boop.
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I'll stretch it into
a smooth ball
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00:09:35,400 --> 00:09:38,100
and then place it face down
into my bowl,
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00:09:38,100 --> 00:09:41,000
smush it around so that
it gets coated in oil,
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00:09:41,000 --> 00:09:43,500
then turn it back over,
and then I'll cover this up
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and allow it to rise
until it's doubled in size.
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My dough is puffy and ready
to get even more delicious
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with the help of lap cheong.
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Lap cheong is a hard pork
Chinese sausage
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that is sweet and salty
and so fatty.
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And when the fat
from the sausage
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seeps out into the bun,
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00:10:04,266 --> 00:10:08,367
it is like
mind-blown amazingness.
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00:10:08,367 --> 00:10:11,333
To shape, I'll get my dough
out onto my counter.
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00:10:12,600 --> 00:10:14,467
And I'll keep it covered
when I'm not working with it
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00:10:14,467 --> 00:10:16,100
so it doesn't dry out.
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00:10:16,100 --> 00:10:18,533
And then I'll just lop off
a piece of it.
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00:10:19,600 --> 00:10:22,266
And the most secure way
to wrap a pigs in a blanket
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is to roll your dough
into a snake
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00:10:24,700 --> 00:10:27,700
and then coil it
around the sausage.
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00:10:27,700 --> 00:10:30,967
Wrap it with a little bit
less dough than you think
you're gonna need
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00:10:30,967 --> 00:10:33,867
because it does rise
quite a bit.
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00:10:33,867 --> 00:10:37,200
And you wanna give it
a tight wrapping.
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00:10:37,200 --> 00:10:38,734
Okay, keep on goin'.
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My dad and I always used to
go into Chinatown
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00:10:42,467 --> 00:10:44,467
in Chicago
when I was growing up
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00:10:44,467 --> 00:10:47,367
and we would eat
so many steamed buns.
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00:10:47,367 --> 00:10:50,667
I would always remove
whatever barbecued pork
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or veggies or meat
were in the filling
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and give him the filling.
250
00:10:54,667 --> 00:10:57,767
And then I would eat
just the fluffy bun dough.
251
00:10:57,767 --> 00:11:00,066
If they had been wrapped
around hot dogs
252
00:11:00,066 --> 00:11:02,100
or lap cheong, I would have
eaten them though.
253
00:11:02,100 --> 00:11:04,100
Okay, I've got
a bamboo steamer
254
00:11:04,100 --> 00:11:05,767
that I've lined with parchment
255
00:11:05,767 --> 00:11:07,100
that I've poked some
holes into
256
00:11:07,100 --> 00:11:08,867
so that the
steam can come through.
257
00:11:08,867 --> 00:11:11,367
I'll space these out evenly.
258
00:11:11,367 --> 00:11:13,400
And these do get quite puffy
so I wanna make sure
259
00:11:13,400 --> 00:11:15,467
to give them some space
in between.
260
00:11:15,467 --> 00:11:17,567
And I'll sprinkle
with some black sesame seeds
261
00:11:17,567 --> 00:11:19,567
'cause that'll look
really pretty.
262
00:11:19,567 --> 00:11:20,800
I'll keep on rolling.
263
00:11:20,800 --> 00:11:22,767
These have gotta rise
for another 30 minutes
264
00:11:22,767 --> 00:11:25,500
before I steam over
a pot of boiling water.
265
00:11:25,500 --> 00:11:27,800
And then
they'll steam for 20,
266
00:11:27,800 --> 00:11:29,166
rest for 10,
267
00:11:29,166 --> 00:11:31,200
and then I'll devour.
268
00:11:35,467 --> 00:11:38,700
[sound effect] He's got it!
Oh, what a kitty-catch!
269
00:11:38,700 --> 00:11:41,300
The anticipation is real.
270
00:11:42,467 --> 00:11:44,266
Hello!
271
00:11:44,266 --> 00:11:47,934
They look so good
and puffy.
272
00:11:48,567 --> 00:11:50,567
They're just begging
to be eaten.
273
00:11:50,567 --> 00:11:54,767
I've got the necessary hot
Chinese mustard accompaniment
274
00:11:54,767 --> 00:11:57,400
for that extra little
sparkly zing.
275
00:12:01,000 --> 00:12:02,767
Oh, my God, that's so good.
276
00:12:02,767 --> 00:12:04,367
Mmm!
277
00:12:04,367 --> 00:12:06,367
That sausage is so snappy
278
00:12:06,367 --> 00:12:09,100
and the bun
is perfectly sweet.
279
00:12:09,100 --> 00:12:10,700
This is my happy place.
280
00:12:11,266 --> 00:12:13,734
Touchdown, Yeh.
281
00:12:20,767 --> 00:12:24,867
Next, the secret to long life
and lasting flavor.
282
00:12:24,867 --> 00:12:26,500
Noodles are involved.
283
00:12:37,100 --> 00:12:38,467
Every sports party needs
284
00:12:38,467 --> 00:12:40,000
a gigantic mountain
285
00:12:40,000 --> 00:12:41,467
of carbohydrates.
286
00:12:41,467 --> 00:12:43,367
But today's extra special.
287
00:12:43,367 --> 00:12:45,800
I am making
my pan fried veggie noodles,
288
00:12:45,800 --> 00:12:49,367
which are chewy and saucy
and greasy
289
00:12:49,367 --> 00:12:52,467
and exactly the way
you want them to be.
290
00:12:52,467 --> 00:12:53,867
And they're so easy.
291
00:12:53,867 --> 00:12:56,867
They just all come together
in one big skillet.
292
00:12:56,867 --> 00:12:58,500
I'll start by making my sauce.
293
00:12:58,500 --> 00:13:01,133
I'll combine
two tablespoons of soy sauce
294
00:13:01,867 --> 00:13:04,400
with two tablespoons
of dark soy sauce,
295
00:13:04,400 --> 00:13:07,700
which is sweeter and thicker
than standard soy sauce
296
00:13:07,700 --> 00:13:09,300
and it coats the noodles
297
00:13:09,300 --> 00:13:12,767
and it gives them that
characteristic dark color.
298
00:13:12,767 --> 00:13:15,367
A couple of tablespoons
of Shaoxing wine,
299
00:13:15,367 --> 00:13:17,500
which contributes acidity
and depth
300
00:13:17,500 --> 00:13:19,600
and caramelized flavor.
301
00:13:19,600 --> 00:13:22,767
If you don't have this, you
can substitute sherry wine.
302
00:13:22,767 --> 00:13:25,200
Two teaspoons of sugar
will help caramelize the sauce
303
00:13:25,200 --> 00:13:27,800
so it gets thick
and coats the noodles.
304
00:13:27,800 --> 00:13:31,200
This sweet salty combo gets me
goin' back for more.
305
00:13:31,200 --> 00:13:33,567
And then a teaspoon
of toasted sesame oil
306
00:13:33,567 --> 00:13:36,934
for that gorgeous nuttiness
and a boost of richness.
307
00:13:37,967 --> 00:13:40,767
A quick little whisk
and then I'll set this aside.
308
00:13:40,767 --> 00:13:43,700
I've got this
mountain range of produce,
309
00:13:43,700 --> 00:13:45,400
which makes me feel
not that bad
310
00:13:45,400 --> 00:13:47,900
for shoveling all
these noodles into my mouth.
311
00:13:48,600 --> 00:13:49,600
Balance.
312
00:13:49,600 --> 00:13:52,100
And I'll heat up
some neutral oil.
313
00:13:52,100 --> 00:13:54,066
And then
I'll cook these in stages,
314
00:13:54,066 --> 00:13:56,967
starting with the veggies that
take the most time to cook.
315
00:13:56,967 --> 00:13:59,000
So I've got a small
head of broccoli
316
00:13:59,000 --> 00:14:00,367
that's broken into florets
317
00:14:00,367 --> 00:14:02,100
and some snap peas.
318
00:14:02,100 --> 00:14:03,367
And I'll let these go
319
00:14:03,367 --> 00:14:05,467
until they've
developed some great color.
320
00:14:05,467 --> 00:14:12,367
This is like my ideal version
of those greasy
Chinese takeout noodles.
321
00:14:12,367 --> 00:14:13,800
I just love
making it from scratch
322
00:14:13,800 --> 00:14:16,367
because our closest
Chinese takeout restaurant
323
00:14:16,367 --> 00:14:18,900
is all the way on
the other side of town.
324
00:14:18,900 --> 00:14:20,400
So, by the time
we get them home,
325
00:14:20,400 --> 00:14:22,967
they're just not as hot,
326
00:14:22,967 --> 00:14:25,200
not as vibrant.
327
00:14:25,200 --> 00:14:27,667
This way, I can eat them fresh
right out of the pan.
328
00:14:27,667 --> 00:14:29,166
And I know my dad is
not gonna mind
329
00:14:29,166 --> 00:14:31,500
because that's
something he would do.
330
00:14:32,166 --> 00:14:34,033
That's a John Yeh move
right there.
331
00:14:34,900 --> 00:14:36,767
I'm seeing some beautiful
brown splotches.
332
00:14:36,767 --> 00:14:38,700
I'm ready for
the next round of veggies.
333
00:14:38,700 --> 00:14:40,400
I have some carrots
334
00:14:41,066 --> 00:14:43,467
and shredded cabbage.
335
00:14:43,467 --> 00:14:45,300
I'm cooking these
for another few minutes
336
00:14:45,300 --> 00:14:47,467
until the wilt down
and soften.
337
00:14:47,467 --> 00:14:51,900
Cabbage is my favorite
vegetable to add with noodles
338
00:14:51,900 --> 00:14:53,900
because it melts down.
339
00:14:53,900 --> 00:14:56,200
It almost becomes invisible.
340
00:14:57,100 --> 00:14:59,533
That's one way I sneak
some veggies into my kids.
341
00:15:01,367 --> 00:15:04,000
Okay, I'm gonna create
a space in the center.
342
00:15:05,266 --> 00:15:06,700
Add a touch more oil.
343
00:15:06,700 --> 00:15:08,600
And then I'll plop in
my aromatics
344
00:15:08,600 --> 00:15:09,900
and allow those to sizzle.
345
00:15:09,900 --> 00:15:12,567
I've got
some sliced scallions.
346
00:15:12,567 --> 00:15:15,767
I'll just add in
the white parts at this point.
347
00:15:15,767 --> 00:15:19,100
And then some garlic
and some fresh ginger.
348
00:15:19,100 --> 00:15:20,800
I'll zest in a tablespoon.
349
00:15:20,800 --> 00:15:23,567
The scallions, the ginger
and the garlic
350
00:15:23,567 --> 00:15:26,367
bring it
in the flavor department.
351
00:15:26,367 --> 00:15:29,567
You wanna let these sizzle for
just about a minute or two
352
00:15:29,567 --> 00:15:31,166
until you can
really start to smell them.
353
00:15:31,166 --> 00:15:32,967
And once
they smell really good,
354
00:15:32,967 --> 00:15:35,667
that's how I know it's time
to pile in the noodles.
355
00:15:35,667 --> 00:15:38,000
'Cause doing so is actually
gonna prevent the garlic
356
00:15:38,000 --> 00:15:40,667
and the ginger from burning
and getting overcooked.
357
00:15:40,667 --> 00:15:43,266
So I've got a pound
of lo mein noodles here,
358
00:15:43,266 --> 00:15:47,900
which are so chewy.
They are the best texture.
359
00:15:47,900 --> 00:15:51,266
And I've just boiled these
according to
the package directions.
360
00:15:51,266 --> 00:15:52,767
And before I add the sauce,
361
00:15:52,767 --> 00:15:55,700
I wanna cook them in
some of this oil
that's in the pan
362
00:15:55,700 --> 00:15:58,600
and give them some of
that great color as well.
363
00:15:58,600 --> 00:16:02,467
That way, you get some kind of
crispy edges of the noodles
364
00:16:02,467 --> 00:16:04,700
and they get lightly fried.
365
00:16:05,100 --> 00:16:06,700
This is my dream.
366
00:16:06,700 --> 00:16:09,100
Okay, I'm ready for the sauce.
367
00:16:09,100 --> 00:16:11,000
I'll drizzle it right in.
368
00:16:11,900 --> 00:16:14,367
So I'll just kind of allow
the sauce to simmer for a bit
369
00:16:14,367 --> 00:16:18,867
and thicken and encourage
everything to meld together
370
00:16:18,867 --> 00:16:23,500
and become the perfect
shovelable food.
371
00:16:23,500 --> 00:16:25,266
One of the greatest things
about these noodles
372
00:16:25,266 --> 00:16:28,000
is that they're delicious
at any temperature,
373
00:16:28,000 --> 00:16:30,667
hot right out of the pan,
at room temperature
374
00:16:30,667 --> 00:16:32,266
when they've been sitting
on the party table
375
00:16:32,266 --> 00:16:34,467
for a couple of hours,
376
00:16:34,467 --> 00:16:37,667
cold out of the fridge
when it's like late at night.
377
00:16:37,667 --> 00:16:41,100
My dad's favorite food group
is leftovers.
378
00:16:41,100 --> 00:16:42,734
He'll have to fight me
for these though.
379
00:16:44,367 --> 00:16:45,834
I'll get my serving bowl.
380
00:16:46,967 --> 00:16:48,734
Pile these in.
381
00:16:51,567 --> 00:16:53,867
I'll finish with
my scallion greens.
382
00:16:53,867 --> 00:16:56,100
And I have to make sure
that they're okay for my dad.
383
00:16:56,100 --> 00:16:57,800
Let's do one tester bite.
384
00:16:57,800 --> 00:16:59,033
Just one.
385
00:17:00,100 --> 00:17:01,233
Mmm.
386
00:17:03,300 --> 00:17:04,667
Mmm.
387
00:17:04,667 --> 00:17:08,400
They're so chewy
and perfectly salty.
388
00:17:08,400 --> 00:17:10,600
[sighs] Who doesn't want
a big platter
389
00:17:10,600 --> 00:17:12,800
of saucy noodles on game day?
390
00:17:15,567 --> 00:17:18,000
Still to come,
I'm diving seven layers deep
391
00:17:18,000 --> 00:17:19,767
into the dip of my dreams.
392
00:17:19,767 --> 00:17:21,300
Oh, yeah, baby.
393
00:17:28,800 --> 00:17:30,400
-[announcer] Touchdown!
-[mouthing]
394
00:17:32,367 --> 00:17:34,467
For our football party's
final nosh,
395
00:17:34,467 --> 00:17:38,567
I am making my peanut chicken
seven-ish layer dip,
396
00:17:38,567 --> 00:17:42,400
which is creamy and salty
and fresh and crunchy
397
00:17:42,400 --> 00:17:45,100
all in one beautiful bite.
398
00:17:45,100 --> 00:17:48,266
It's just as pretty to look at
as it is to eat.
399
00:17:48,266 --> 00:17:49,467
I'll start
with my first layer,
400
00:17:49,467 --> 00:17:52,367
which is a thick
typical peanut sauce.
401
00:17:52,367 --> 00:17:54,567
I've got my creamy
peanut butter here,
402
00:17:54,567 --> 00:17:57,367
three quarters of a cup
just popped into my bowl.
403
00:17:57,367 --> 00:17:59,166
Two tablespoons
of soy sauce,
404
00:17:59,166 --> 00:18:00,800
which I'm using here
to achieve
405
00:18:00,800 --> 00:18:04,000
that smooth
typical consistency.
406
00:18:04,567 --> 00:18:06,266
And then
a tablespoon of honey.
407
00:18:06,266 --> 00:18:07,667
A little bit of sweetness
408
00:18:07,667 --> 00:18:10,467
is what makes this layer
so addictive.
409
00:18:10,467 --> 00:18:12,467
A tablespoon of sambal oelek.
410
00:18:12,467 --> 00:18:13,767
That was a little bit more
than a tablespoon,
411
00:18:13,767 --> 00:18:14,900
but that's okay.
412
00:18:14,900 --> 00:18:16,767
My dad can handle spicy.
413
00:18:16,767 --> 00:18:20,367
And a couple of teaspoons
of toasted sesame oil.
414
00:18:20,367 --> 00:18:22,000
And then the juice of
half a lime
415
00:18:22,000 --> 00:18:24,367
for that beautiful
fruity brightness.
416
00:18:24,367 --> 00:18:26,300
And I'll stir this around
until it's smooth.
417
00:18:27,700 --> 00:18:29,667
Seven-layer dip
is big around here.
418
00:18:29,667 --> 00:18:32,100
I like it because it's
basically a meal in a dip.
419
00:18:32,100 --> 00:18:34,867
And this version is
basically a chicken satay,
420
00:18:34,867 --> 00:18:36,066
which I love
421
00:18:36,066 --> 00:18:39,367
because chicken
and peanut sauce together
are delightful.
422
00:18:39,367 --> 00:18:40,900
So I'm gonna combine
all the layers
423
00:18:40,900 --> 00:18:42,100
right on my serving plate.
424
00:18:42,100 --> 00:18:45,667
Typically, 7-layer dips
are done in
like a casserole dish
425
00:18:45,667 --> 00:18:46,967
or a bowl.
426
00:18:46,967 --> 00:18:49,667
I love plating them sometimes
on a big flat platter
like this
427
00:18:49,667 --> 00:18:52,700
so you can see all the layers
from a bird's-eye view.
428
00:18:54,100 --> 00:18:55,400
Mmm. Mmm.
429
00:18:55,400 --> 00:18:58,567
That was the perfect combo
for sweet and salty.
430
00:18:58,567 --> 00:18:59,800
I'll get my chicken.
431
00:18:59,800 --> 00:19:02,567
So it's just a shredded
rotisserie chicken.
432
00:19:02,567 --> 00:19:04,300
I'll scatter this about.
433
00:19:06,667 --> 00:19:08,800
And then some pickles here
that I've made
434
00:19:08,800 --> 00:19:10,900
with thinly-sliced
Persian cucumbers
435
00:19:10,900 --> 00:19:13,800
tossed with some rice vinegar,
sugar, soy sauce,
436
00:19:13,800 --> 00:19:16,467
toasted sesame seeds
and toasted sesame oil.
437
00:19:16,467 --> 00:19:18,367
Toss, toss, toss.
Quick pickle.
438
00:19:18,367 --> 00:19:20,300
The refreshing crunch
that these provide
439
00:19:20,300 --> 00:19:23,567
rounds out all of these
flavors and textures.
440
00:19:23,567 --> 00:19:25,300
The fourth layer is
really fun.
441
00:19:25,300 --> 00:19:27,100
It's crunchy ramen noodles.
442
00:19:27,100 --> 00:19:32,767
This is just a packet
that I broke up and toasted,
350 for a few minutes.
443
00:19:32,767 --> 00:19:34,166
My mom always used to
make a salad
444
00:19:34,166 --> 00:19:36,867
with crunchy toasted
ramen noodles on top of it.
445
00:19:36,867 --> 00:19:39,300
This is the crunch that
every 7-layer dip needs.
446
00:19:39,300 --> 00:19:41,600
Number 5, mayo.
447
00:19:41,600 --> 00:19:43,300
I don't need mayo...
448
00:19:43,300 --> 00:19:45,900
said no version of me ever.
449
00:19:46,500 --> 00:19:48,867
Some chili crisps
for more heat.
450
00:19:48,867 --> 00:19:50,700
I'll splatter this on.
451
00:19:51,100 --> 00:19:52,867
Some scallions.
452
00:19:52,867 --> 00:19:54,667
We've reached seven layers.
453
00:19:54,667 --> 00:19:56,166
This next one is a bonus.
454
00:19:56,166 --> 00:19:58,767
But I love to add peanuts
455
00:19:58,767 --> 00:20:00,800
anytime I'm
using peanut butter,
456
00:20:00,800 --> 00:20:03,100
so that you can see
that there's peanuts in it.
457
00:20:03,100 --> 00:20:04,900
You get more texture.
458
00:20:06,000 --> 00:20:08,000
I'll nestle in my lime wedges,
459
00:20:08,000 --> 00:20:11,000
which we're gonna consider
a ninth layer today.
460
00:20:11,000 --> 00:20:13,467
So we can have a touchdown
plus a field goal,
461
00:20:13,467 --> 00:20:15,266
makes nine. Boom.
462
00:20:15,266 --> 00:20:16,600
Time to eat.
463
00:20:17,600 --> 00:20:19,767
[John] Wow,
this looks amazing.
464
00:20:19,767 --> 00:20:21,567
[Molly]
Thank you for giving me
a good excuse
465
00:20:21,567 --> 00:20:22,667
to make all this food.
466
00:20:22,667 --> 00:20:24,500
Thanks for making
all this food.
467
00:20:24,500 --> 00:20:26,033
-Cheers.
-Cheers.
468
00:20:27,100 --> 00:20:28,100
Mmm-mmm-mmm.
469
00:20:28,100 --> 00:20:29,367
[John] Mmm.
470
00:20:29,367 --> 00:20:31,667
This is what they should
have at football games.
471
00:20:31,667 --> 00:20:34,367
Chinese sausage
pig in a blanket.
472
00:20:34,367 --> 00:20:35,367
Mmm-hmm.
473
00:20:35,367 --> 00:20:36,266
Mmm.
474
00:20:36,266 --> 00:20:37,600
[football commentator on TV]
Touchdown!
475
00:20:37,600 --> 00:20:39,734
-Is that a touchdown?
-Something happened.
476
00:20:40,667 --> 00:20:43,000
-One team
is so excited right now.
-Touchdown.
477
00:20:43,000 --> 00:20:43,967
[laughing]
478
00:20:43,967 --> 00:20:45,066
[Molly] You know these, right?
479
00:20:45,066 --> 00:20:46,900
-[John] These are like--
-It's sachima. Fried noodles.
480
00:20:46,900 --> 00:20:48,767
...crispy-- Oh, wow.
481
00:20:48,767 --> 00:20:51,500
-Mmm. Mmm.
-Mmm.
482
00:20:51,500 --> 00:20:52,500
Delicious.
483
00:20:52,500 --> 00:20:54,166
Hmm, this is
a really long game.
484
00:20:54,166 --> 00:20:56,367
It's a good thing
we got more food.
485
00:20:56,367 --> 00:20:58,467
-[laughs] Yes, we do.
-[laughing]