1 00:00:05,422 --> 00:00:07,048 - Well, it's nice out today, isn't it? 2 00:00:07,132 --> 00:00:08,508 - I could get a tan. 3 00:00:08,591 --> 00:00:10,593 - Okay, Sel, I'm gonna record you doing this. 4 00:00:10,677 --> 00:00:11,678 Okay, go. - All right, all right. 5 00:00:11,761 --> 00:00:12,804 Here I go, here I go. 6 00:00:12,887 --> 00:00:14,139 - This is behind the scenes. 7 00:00:14,222 --> 00:00:15,348 - She's gonna get it in the hole. 8 00:00:15,432 --> 00:00:16,725 Three pointer. 9 00:00:18,476 --> 00:00:20,270 - Show me what's up. 10 00:00:20,353 --> 00:00:22,313 [all scream] 11 00:00:22,397 --> 00:00:24,315 - That never happens to me. 12 00:00:24,399 --> 00:00:26,109 - Literally, it's because I took out the camera. 13 00:00:26,192 --> 00:00:27,235 You get it in. - Oh, stop. 14 00:00:27,318 --> 00:00:28,945 - She's a performer, people. 15 00:00:29,028 --> 00:00:30,864 She's a performer. 16 00:00:30,947 --> 00:00:33,408 - Summer should be filled with sunshine, 17 00:00:33,491 --> 00:00:35,869 fun, family, friends, and food. 18 00:00:35,952 --> 00:00:37,245 Okay. This year, 19 00:00:37,328 --> 00:00:39,247 I'm spending my summer vacation 20 00:00:39,330 --> 00:00:41,040 learning all I can about cooking 21 00:00:41,124 --> 00:00:44,085 from the world's best chefs. 22 00:00:44,169 --> 00:00:46,463 - Hello? - Hi. 23 00:00:46,546 --> 00:00:49,257 - Because you can cook a great meal together 24 00:00:49,340 --> 00:00:50,425 even if you're apart. 25 00:00:50,508 --> 00:00:52,260 - Gorgeous. - Oh, my gosh. 26 00:00:52,343 --> 00:00:53,720 That's so nice. 27 00:00:53,803 --> 00:00:56,055 Let's create some art out of bananas, shall we? 28 00:00:56,139 --> 00:00:58,725 Go ahead and grab a springform pan 29 00:00:58,808 --> 00:01:01,811 and then preheat to 350. DeVonn. 30 00:01:01,895 --> 00:01:03,772 - Ooh. - Ooh. 31 00:01:03,855 --> 00:01:06,649 - Really quick, I want to show you the okey dokey jar. 32 00:01:06,733 --> 00:01:08,109 - [groans] 33 00:01:08,193 --> 00:01:10,111 - Also, you owe me a dollar from the other day. 34 00:01:10,195 --> 00:01:11,988 I didn't forget. - Fine. 35 00:01:12,071 --> 00:01:14,324 Okay, springform pan. 36 00:01:14,407 --> 00:01:15,909 - Oh, this is it, guys. A springform pan. 37 00:01:15,992 --> 00:01:16,868 I've seen this. 38 00:01:16,951 --> 00:01:18,244 - [gasps] Wait. 39 00:01:18,328 --> 00:01:19,579 - It looks like a spring on the little end. 40 00:01:19,662 --> 00:01:21,998 Season four, still Googling pans. 41 00:01:22,081 --> 00:01:24,584 - Okay. - And preheat to 350. 42 00:01:24,667 --> 00:01:27,170 - Okay. - Oh, my gosh, is this aloe? 43 00:01:27,253 --> 00:01:29,172 - Uh, I don't think that's aloe. 44 00:01:29,255 --> 00:01:30,965 - I think it's aloe. - No. 45 00:01:31,049 --> 00:01:32,050 - Well, we'll find out. 46 00:01:32,133 --> 00:01:35,345 - "Selena + DeVonn", take one. 47 00:01:35,428 --> 00:01:37,847 Ready to call him? Let's do it. 48 00:01:37,931 --> 00:01:40,266 - ♪ Oh, I'm trying, I'm trying, I'm trying ♪ 49 00:01:40,350 --> 00:01:41,851 ♪ I'm trying, I'm try ♪ 50 00:01:41,935 --> 00:01:44,395 ♪ Oh, trying, I'm trying, I'm trying ♪ 51 00:01:44,479 --> 00:01:46,940 ♪ I'm feeling so fire ♪ 52 00:01:47,649 --> 00:01:50,735 - Okay. Hello? 53 00:01:50,819 --> 00:01:52,695 [gasps] Hi. 54 00:01:52,779 --> 00:01:54,155 - What's up? How are you? 55 00:01:54,239 --> 00:01:56,074 - I'm so good. How are you? 56 00:01:56,157 --> 00:01:58,701 - I'm so excited to be cooking with you today. 57 00:01:58,785 --> 00:02:01,329 - Today I'm cooking with DeVonn Francis. 58 00:02:01,412 --> 00:02:04,374 He's a first-generation Jamaican American artist, 59 00:02:04,457 --> 00:02:07,460 activist, video host, and chef that created 60 00:02:07,544 --> 00:02:11,256 his own ethically minded food, media, and events company, 61 00:02:11,339 --> 00:02:15,927 Yardy, NYC, when he was just 24 years old. 62 00:02:16,010 --> 00:02:18,096 I'm so happy to be cooking with you. 63 00:02:18,179 --> 00:02:19,848 This is my best friend, Raquelle. 64 00:02:19,931 --> 00:02:21,891 - Hi. - And Kelsey. 65 00:02:21,975 --> 00:02:23,184 - Hi. 66 00:02:23,268 --> 00:02:25,728 - All of us are not great in the kitchen. 67 00:02:25,812 --> 00:02:28,731 - As long as you have passion and you're a good listener, 68 00:02:28,815 --> 00:02:29,816 we can get through this together. 69 00:02:29,899 --> 00:02:31,693 - Oh, Raquelle. 70 00:02:33,570 --> 00:02:36,072 I'm just kidding. [laughter] 71 00:02:36,155 --> 00:02:38,783 Oh, wait. I also have to thank you for my flowers. 72 00:02:38,867 --> 00:02:40,076 They're beautiful. 73 00:02:40,159 --> 00:02:41,578 - Oh, my God, you got the flowers. 74 00:02:41,661 --> 00:02:44,414 - Yes, thank you. - Also, you look great. 75 00:02:44,497 --> 00:02:46,416 This outfit is incredible. - I love it. 76 00:02:46,499 --> 00:02:47,667 - It's fire. - Who, me? 77 00:02:47,750 --> 00:02:48,918 - It's so good. - Yeah, you. 78 00:02:49,002 --> 00:02:50,587 - Oh, my gosh. - Thank you. 79 00:02:50,670 --> 00:02:52,630 Okay, so should we talk about what we're making today? 80 00:02:52,714 --> 00:02:53,923 - Yes, please. 81 00:02:54,007 --> 00:02:55,508 - Today, I'm gonna show you my version 82 00:02:55,592 --> 00:02:57,760 of a Jamaican meal using the banana. 83 00:02:57,844 --> 00:02:59,971 We have a torched banana cake 84 00:03:00,054 --> 00:03:01,723 developed from working with my mom. 85 00:03:01,806 --> 00:03:03,016 She would always make 86 00:03:03,099 --> 00:03:04,392 a pineapple upside down cake. 87 00:03:04,475 --> 00:03:06,144 I was like, how do we elevate 88 00:03:06,227 --> 00:03:07,770 the pandemic banana bread 89 00:03:07,854 --> 00:03:08,730 to new heights? 90 00:03:08,813 --> 00:03:10,106 And then we're doing 91 00:03:10,189 --> 00:03:11,816 roasted snapper in banana leaves, 92 00:03:11,900 --> 00:03:14,110 so the banana appears that way too. 93 00:03:14,193 --> 00:03:15,278 - Yeah. - Oh, wow. 94 00:03:15,361 --> 00:03:16,779 - I've a question for you. 95 00:03:16,863 --> 00:03:18,781 Are these the banana leaves? 96 00:03:18,865 --> 00:03:20,074 - Yes. - No. 97 00:03:20,158 --> 00:03:21,451 - Those are indeed the banana leaves. 98 00:03:21,534 --> 00:03:23,119 - I thought it was aloe vera, 99 00:03:23,202 --> 00:03:25,038 and Selena said no, it's not. 100 00:03:25,121 --> 00:03:27,624 - Aloe is for the next episode, but I got you. 101 00:03:27,707 --> 00:03:29,542 Don't worry. [laughter] 102 00:03:29,626 --> 00:03:32,462 Are you ready for banana cake? - Uh, definitely. 103 00:03:32,545 --> 00:03:33,922 - Fab, fab. 104 00:03:34,005 --> 00:03:36,925 This one starts with us making a dry caramel, 105 00:03:37,008 --> 00:03:39,344 and then we're gonna go into making the cake batter itself. 106 00:03:39,427 --> 00:03:40,511 - Yeah, okay. 107 00:03:40,595 --> 00:03:42,305 I am a terrible baker, but yes. 108 00:03:42,388 --> 00:03:43,848 - I got you, don't worry. We're gonna get through this. 109 00:03:43,932 --> 00:03:45,099 - Okay. 110 00:03:45,183 --> 00:03:46,559 - All right, here's your list. 111 00:03:46,643 --> 00:03:49,562 Unsalted butter, granulated sugar, 112 00:03:49,646 --> 00:03:53,024 you're gonna need--oh. 113 00:03:53,107 --> 00:03:56,194 - Oh, grab it? [laughter] 114 00:03:56,277 --> 00:03:58,863 - You're gonna need salt. - Got it. 115 00:03:58,947 --> 00:04:01,157 - Vanilla, all-purpose flour. 116 00:04:01,240 --> 00:04:04,953 You're gonna need almond meal or almond flour. 117 00:04:05,036 --> 00:04:07,163 Then you need baking powder. - Got it. 118 00:04:07,246 --> 00:04:08,665 - You have a scale, too, right? 119 00:04:08,748 --> 00:04:10,500 I like to measure in grams. - Got it. 120 00:04:10,583 --> 00:04:12,043 - She doesn't walk, she runs. - She'll be back. 121 00:04:12,126 --> 00:04:15,672 - So we also have two eggs, coconut milk. 122 00:04:15,755 --> 00:04:17,257 - Why do I feel like you're doing this-- 123 00:04:17,340 --> 00:04:18,925 you're on a game show. - You're on the clock. 124 00:04:19,008 --> 00:04:20,718 You've got 30 seconds left to grab groceries. 125 00:04:20,802 --> 00:04:22,845 - Is that not coconut milk? - Oh, yeah, it is. 126 00:04:22,929 --> 00:04:25,014 - Yeah. - Coconut milk, four bananas. 127 00:04:25,098 --> 00:04:26,474 - Okay. 128 00:04:26,557 --> 00:04:29,936 - And then grab grape seed oil. - Grape seed oil. 129 00:04:32,438 --> 00:04:34,399 - Cool. Good? - Yes. 130 00:04:34,482 --> 00:04:38,027 - Also, grab a pot like this just to make your caramel. 131 00:04:38,111 --> 00:04:39,570 - Okay. 132 00:04:39,654 --> 00:04:42,490 - Make sure that we have about a quarter cup of sugar. 133 00:04:43,449 --> 00:04:44,659 - Okay, we're good. 134 00:04:44,742 --> 00:04:46,202 - Did you already measure out your butter? 135 00:04:46,286 --> 00:04:48,287 - Butter, butter, butter, butter, butter, yes. 136 00:04:48,371 --> 00:04:49,706 - Cut it up into cubes, 137 00:04:49,789 --> 00:04:51,332 and you can just set that in a separate bowl. 138 00:04:51,416 --> 00:04:52,834 And you're gonna dump all 139 00:04:52,917 --> 00:04:54,919 of your granulated sugar into that saucepan. 140 00:04:55,003 --> 00:04:58,381 - Now, do I need it on a medium to high heat? 141 00:04:58,464 --> 00:05:00,717 - You're gonna want it to be medium to low, 142 00:05:00,800 --> 00:05:02,260 so it doesn't cook too quickly, all right? 143 00:05:02,343 --> 00:05:03,928 - Yes. - And this is the type 144 00:05:04,012 --> 00:05:05,722 of thing where you want to kind of sit and watch it 145 00:05:05,805 --> 00:05:07,306 because it'll burn super quickly. 146 00:05:07,390 --> 00:05:10,643 - I feel like I'm getting good at making caramel. 147 00:05:10,727 --> 00:05:12,562 - Yeah, I think so. 148 00:05:12,645 --> 00:05:14,272 - Don't forget to stir that pan. 149 00:05:14,355 --> 00:05:17,608 [laughter] - Got you. 150 00:05:17,692 --> 00:05:19,569 When did you start cooking, DeVonn? 151 00:05:19,652 --> 00:05:21,946 - I've always been in the kitchen with my family, 152 00:05:22,030 --> 00:05:23,865 cooking with my mom and my aunties. 153 00:05:23,948 --> 00:05:26,075 And then my dad decided to open a restaurant 154 00:05:26,159 --> 00:05:27,827 with no cooking skills whatsoever. 155 00:05:27,910 --> 00:05:29,412 He just wanted to have a fab place 156 00:05:29,495 --> 00:05:30,955 for people to come and hang out. 157 00:05:31,039 --> 00:05:32,498 And so I was cooking at his restaurant 158 00:05:32,582 --> 00:05:34,000 and also just cooking at home. 159 00:05:34,083 --> 00:05:35,626 - So basically, your whole life. 160 00:05:35,710 --> 00:05:36,794 - Oh, 100%. 161 00:05:36,878 --> 00:05:38,546 - Okay. - Uh-huh. 162 00:05:38,629 --> 00:05:40,298 - You're gonna add your butter to it, give it a good stir. 163 00:05:40,381 --> 00:05:41,924 It's gonna bubble up. 164 00:05:42,008 --> 00:05:43,176 - I don't know if it's supposed to be making that noise. 165 00:05:43,259 --> 00:05:44,635 - No, that's perfect. 166 00:05:44,719 --> 00:05:46,220 That is exactly the noise you want to hear. 167 00:05:46,304 --> 00:05:48,264 - Okay, great. - It should be singing to you. 168 00:05:48,347 --> 00:05:50,099 Talking to you like, "I'm ready." 169 00:05:50,183 --> 00:05:51,601 - [laughs] - Okay. 170 00:05:51,684 --> 00:05:53,603 - You smell it, guys? I do. 171 00:05:53,686 --> 00:05:55,146 - Oh, it smells so good. 172 00:05:55,229 --> 00:05:57,106 - Do you have that springform pan? 173 00:05:57,190 --> 00:05:58,399 - Yes, I do. 174 00:05:58,483 --> 00:06:00,109 - Once all your sugar is dissolved, 175 00:06:00,193 --> 00:06:02,528 you're gonna pour your caramel at the bottom of the pan. 176 00:06:02,612 --> 00:06:04,072 - All righty. 177 00:06:04,155 --> 00:06:05,823 - Your caramel looks better than mine does. 178 00:06:05,907 --> 00:06:09,577 - Oh, shucks. [laughter] 179 00:06:09,660 --> 00:06:11,788 - And to make sure that you just keep, you know, 180 00:06:11,871 --> 00:06:14,540 your oven safe, put it into a sheet tray like this, 181 00:06:14,624 --> 00:06:17,543 so nothing, like, spills out and doesn't goes everywhere. 182 00:06:17,627 --> 00:06:19,420 - It's so pretty. - Okay, cool. 183 00:06:19,504 --> 00:06:21,839 We're gonna do two separate bowls, right? 184 00:06:21,923 --> 00:06:23,549 We're gonna do one bowl for dry ingredients 185 00:06:23,633 --> 00:06:26,094 and we're gonna do another bowl for wet ingredients. 186 00:06:26,177 --> 00:06:27,470 - All righty. 187 00:06:27,553 --> 00:06:29,680 - So with your bowl on the scale, 188 00:06:29,764 --> 00:06:33,976 measure 195 grams of all-purpose flour. 189 00:06:34,060 --> 00:06:37,605 - Okay. Whoa, that's 636. 190 00:06:37,688 --> 00:06:39,190 - Don't forget to tare your scale. 191 00:06:39,273 --> 00:06:40,233 - What does that mean? - Huh? 192 00:06:40,316 --> 00:06:41,651 - Use a smaller bowl. 193 00:06:41,734 --> 00:06:43,152 Now, put that bowl on the scale. 194 00:06:43,236 --> 00:06:44,654 Don't turn it on yet, though. - Okay. 195 00:06:44,737 --> 00:06:46,781 - Exactly. Now, turn it on. 196 00:06:46,864 --> 00:06:47,824 [beeps] 197 00:06:47,907 --> 00:06:49,325 - Oh. - Is it-- 198 00:06:49,408 --> 00:06:50,952 - What did it do? - See what I mean? 199 00:06:51,035 --> 00:06:53,121 - Yeah, you're so good. You're so good, DeVonn. 200 00:06:53,204 --> 00:06:54,831 - Tare your scale. We're still learning. 201 00:06:54,914 --> 00:06:57,625 You're still learning. - Whoa, 210. That's not good. 202 00:06:57,708 --> 00:06:59,293 - Wow, so if she didn't tare the scale, 203 00:06:59,377 --> 00:07:00,795 we would've ruined the whole dessert. 204 00:07:00,878 --> 00:07:02,839 - It would've been way off. - Oh, yeah. 205 00:07:02,922 --> 00:07:04,340 - Getting messy. 206 00:07:04,423 --> 00:07:06,676 - Perfect. Oh, my God, it's 195. 207 00:07:06,759 --> 00:07:08,094 - Yes. [laughter] 208 00:07:08,177 --> 00:07:09,345 - Yes. - Professional. 209 00:07:09,428 --> 00:07:11,430 - Okay. Okay, next step. 210 00:07:11,514 --> 00:07:14,433 35 grams of almond meal into the bowl. 211 00:07:14,517 --> 00:07:16,144 - All right. - Yes. 212 00:07:16,227 --> 00:07:19,021 - She started to tap. She's like, boop, boop. 213 00:07:19,105 --> 00:07:20,815 Oh, my God, you're too into the scale now. 214 00:07:20,898 --> 00:07:22,275 - Got it. 215 00:07:22,358 --> 00:07:25,611 - And then we're gonna do 14 grams of baking powder. 216 00:07:25,695 --> 00:07:26,863 - Got it. 217 00:07:26,946 --> 00:07:28,698 - And then you're gonna add 4 grams 218 00:07:28,781 --> 00:07:30,741 of kosher salt to this as well. 219 00:07:30,825 --> 00:07:32,160 - There we go. Oh, four. 220 00:07:32,243 --> 00:07:34,120 [laughter] This is so fun. 221 00:07:34,203 --> 00:07:36,455 - Just give that a stir. - Fun. 222 00:07:36,539 --> 00:07:39,625 - What city are you based in? - I'm in Brooklyn right now. 223 00:07:39,709 --> 00:07:42,211 - Oh, cool. - Oh, I love New York so much. 224 00:07:42,295 --> 00:07:43,713 - Are you ever on the East Coast? 225 00:07:43,796 --> 00:07:47,300 - Yeah, so I shoot my TV show in New York, 226 00:07:47,383 --> 00:07:49,510 and it's one of my favorite places in the world. 227 00:07:49,594 --> 00:07:51,053 - Oh, my God, we're gonna have to have you out 228 00:07:51,137 --> 00:07:52,597 for a dinner party. Everyone's invited. 229 00:07:52,680 --> 00:07:55,391 - I'll be back, so I'll hit you up for sure. 230 00:07:55,474 --> 00:07:58,227 - Hell yeah. - Take me out. 231 00:07:58,311 --> 00:08:00,897 [laughter] - A night on the town, yeah. 232 00:08:00,980 --> 00:08:02,398 Grab your other bowl. 233 00:08:02,481 --> 00:08:06,736 Measure in 225 grams of granulated sugar. 234 00:08:06,819 --> 00:08:09,697 It's very, very on the sugar-heavy side. 235 00:08:09,780 --> 00:08:10,990 - What? - Love it. 236 00:08:11,073 --> 00:08:13,284 - Next step is your coconut milk. 237 00:08:13,367 --> 00:08:15,536 - This guy. - Thank you. 238 00:08:15,620 --> 00:08:19,707 How do I open up a can? - A can-- 239 00:08:19,790 --> 00:08:21,584 - Is it this? - No, no. 240 00:08:21,667 --> 00:08:24,170 No, no, that's a wine opener. - Yeah. 241 00:08:24,253 --> 00:08:26,964 [laughter] 242 00:08:27,048 --> 00:08:28,799 - Well, okay. 243 00:08:28,883 --> 00:08:30,343 - There's another method to opening up, 244 00:08:30,426 --> 00:08:31,886 but it's maybe dangerous. - Wait, what do you-- 245 00:08:31,969 --> 00:08:34,388 - Okay, but can I just see what that is? 246 00:08:34,472 --> 00:08:36,057 - Do you have, like, a small paring knife? 247 00:08:36,140 --> 00:08:37,516 Like, a tiny one? - Yeah. 248 00:08:37,600 --> 00:08:39,060 - Yes, that should work. 249 00:08:39,143 --> 00:08:41,312 Okay. Oh-- 250 00:08:41,395 --> 00:08:43,064 [laughs] - We found it. 251 00:08:43,147 --> 00:08:44,315 We found it, Selena. - We found it. 252 00:08:44,398 --> 00:08:45,483 - We found it. We found it. 253 00:08:45,566 --> 00:08:46,943 Thank God. Right on time. 254 00:08:47,026 --> 00:08:49,487 - You can put the knife down, Selena. 255 00:08:49,570 --> 00:08:51,906 Put the knife down. [laughter] 256 00:08:51,989 --> 00:08:54,450 - Oh, that would be scary. - Okay. 257 00:08:54,533 --> 00:08:56,827 - Never mind, we can revisit that some other time. 258 00:08:56,911 --> 00:08:58,287 - Okay. - And that's gonna be 259 00:08:58,371 --> 00:09:00,456 about 230 grams of coconut milk. 260 00:09:00,539 --> 00:09:01,791 - Okay. 261 00:09:01,874 --> 00:09:06,295 - Pour in about 100 grams of grape seed oil. 262 00:09:06,379 --> 00:09:07,880 - Done. Okay. 263 00:09:07,964 --> 00:09:09,507 - We're gonna take one whole egg, 264 00:09:09,590 --> 00:09:11,133 but then you're gonna want to put in 265 00:09:11,217 --> 00:09:13,719 just the egg yolk from the other egg. 266 00:09:13,803 --> 00:09:16,264 - Oh, yeah. - And the last step is gonna be 267 00:09:16,347 --> 00:09:19,433 two teaspoons of vanilla extract. 268 00:09:19,517 --> 00:09:20,643 - Two, got it. 269 00:09:20,726 --> 00:09:22,395 - And then just give it a whisk. 270 00:09:22,478 --> 00:09:24,855 - I can tell this is gonna be so delicious. 271 00:09:24,939 --> 00:09:27,984 - This is--okay, okay, okay. 272 00:09:28,067 --> 00:09:29,986 - So you want to make sure it's nice and even 273 00:09:30,069 --> 00:09:32,488 and homogenous. It should be sort of silky. 274 00:09:32,572 --> 00:09:34,240 - Oh, I've never seen that move before. 275 00:09:34,323 --> 00:09:35,283 - What is that? 276 00:09:35,366 --> 00:09:36,409 - That is a technique. 277 00:09:36,492 --> 00:09:37,910 That is definitely a technique. 278 00:09:37,994 --> 00:09:40,371 - He's like, I don't know if that's a technique. 279 00:09:40,454 --> 00:09:41,414 - [laughs] 280 00:09:41,497 --> 00:09:42,665 Now, what we're gonna do is-- 281 00:09:42,748 --> 00:09:43,749 we're gonna work on our bananas. 282 00:09:43,833 --> 00:09:45,543 - Great. - Take a banana, 283 00:09:45,626 --> 00:09:48,045 lob off both ends. 284 00:09:48,129 --> 00:09:52,466 Now, you'll see that there's a line right here on the inside. 285 00:09:52,550 --> 00:09:54,093 - Yeah. - Take your knife, 286 00:09:54,176 --> 00:09:57,638 follow the line like this until you have two bananas. 287 00:09:57,722 --> 00:09:58,764 - Okay. 288 00:10:02,018 --> 00:10:03,728 Voilà. - Perfect. 289 00:10:03,811 --> 00:10:08,065 Slip your finger under, so that it all comes out in one piece. 290 00:10:08,149 --> 00:10:09,608 Yup. - Okay. 291 00:10:09,692 --> 00:10:10,901 - And then you're gonna repeat that 292 00:10:10,985 --> 00:10:12,528 with your other four bananas. 293 00:10:12,611 --> 00:10:14,196 - All right. Girls, want to do one? 294 00:10:14,280 --> 00:10:16,407 - Sure. - Grab a knife. 295 00:10:16,490 --> 00:10:18,743 Are you following the line, ladies? 296 00:10:18,826 --> 00:10:22,788 - Mm, not really. - Stay inside the lines. 297 00:10:22,872 --> 00:10:24,498 - Okay. [gasps] 298 00:10:24,582 --> 00:10:27,335 - Oh, no, I messed this up. - Oh, first cut of the season. 299 00:10:27,418 --> 00:10:28,502 - Oh. - [gasps] 300 00:10:28,586 --> 00:10:30,296 - Oh, no. - Already? 301 00:10:31,464 --> 00:10:33,257 - The sad part about it, DeVonn, 302 00:10:33,341 --> 00:10:35,676 is that it wasn't even when I was doing that. 303 00:10:35,760 --> 00:10:37,803 It was when I was putting it to the side. 304 00:10:37,887 --> 00:10:39,055 - Oh, got it. 305 00:10:39,138 --> 00:10:40,389 - That's even more embarrassing, 306 00:10:40,473 --> 00:10:42,808 but I'm gonna put on a Band-Aid, 307 00:10:42,892 --> 00:10:45,811 and we will be good to go. 308 00:10:45,895 --> 00:10:47,563 Done. - Okay, amazing. 309 00:10:47,646 --> 00:10:49,732 So we're gonna do is that same method except without the skin. 310 00:10:49,815 --> 00:10:52,693 So you're just gonna take off, like, the width of a quarter. 311 00:10:52,777 --> 00:10:54,236 Just take that top part off 312 00:10:54,320 --> 00:10:56,447 so that you have a flat edge to work on top of. 313 00:10:56,530 --> 00:10:58,449 - Okay. - That's making me nervous. 314 00:10:58,532 --> 00:11:00,076 - Be careful, be careful, be careful, be careful. 315 00:11:00,159 --> 00:11:02,244 This is, like, this close to your skin. 316 00:11:02,328 --> 00:11:04,121 This is terrifying. - It is so stressful. 317 00:11:04,205 --> 00:11:05,956 - Surgical precision. - Oh, God. 318 00:11:06,040 --> 00:11:08,542 - Nobody freak out. - [sighs] 319 00:11:08,626 --> 00:11:10,503 - Oh, am I getting a little cocky? 320 00:11:10,586 --> 00:11:13,255 - This is stressing me out. - Showing off for your friends. 321 00:11:13,339 --> 00:11:15,549 - Future baby daddies out there. 322 00:11:15,633 --> 00:11:17,093 Okay. [laughter] 323 00:11:17,176 --> 00:11:19,970 - Will she stick the landing? - We're good. 324 00:11:20,054 --> 00:11:21,222 - ♪ Can't keep my hands ♪ - Perf. 325 00:11:21,305 --> 00:11:22,640 - Yes. - She did it. 326 00:11:22,723 --> 00:11:23,974 - Yay. 327 00:11:24,058 --> 00:11:25,601 - Banana queen. - Okay? 328 00:11:25,684 --> 00:11:26,936 - I don't know if you can see my setup, 329 00:11:27,019 --> 00:11:28,354 but essentially what I've done is 330 00:11:28,437 --> 00:11:29,939 I've laid the bananas into the caramel. 331 00:11:30,022 --> 00:11:31,565 - Let me see. Oh, okay. 332 00:11:31,649 --> 00:11:33,109 - And you're gonna want to make sure they look 333 00:11:33,192 --> 00:11:34,610 like they're spooning, essentially. 334 00:11:34,693 --> 00:11:35,861 Like, it's a beautiful 335 00:11:35,945 --> 00:11:37,988 polyamorous banana moment. 336 00:11:38,072 --> 00:11:40,282 - Cute. Okay. - Very progressive bananas. 337 00:11:40,366 --> 00:11:42,076 - Love that. - ♪ My hands to myself ♪ 338 00:11:42,159 --> 00:11:44,245 - Take your whisk and then slowly whisk 339 00:11:44,328 --> 00:11:46,747 the dry into the wet ingredients. 340 00:11:46,831 --> 00:11:48,249 - You want to whisk it? - I'll whisk, you pour. 341 00:11:48,332 --> 00:11:50,251 - Yeah. 342 00:11:50,334 --> 00:11:52,044 - Teamwork makes the dream work. 343 00:11:52,128 --> 00:11:55,131 - Do you not know how to whisk? That's stirring. 344 00:11:55,214 --> 00:11:56,966 That's--like this. 345 00:11:57,049 --> 00:11:58,634 - Okay, so why don't I pour and you whisk? 346 00:11:58,717 --> 00:12:00,970 - Okay. - There you go. 347 00:12:01,053 --> 00:12:02,847 - I don't know how to whisk apparently. 348 00:12:02,930 --> 00:12:05,641 - Sorry. - But I know how to tap. 349 00:12:05,724 --> 00:12:07,810 - Yeah, you do. - It looks great. 350 00:12:07,893 --> 00:12:10,062 - Yeah. - All right. 351 00:12:10,146 --> 00:12:12,440 Thanks, R-money. - Welcome. 352 00:12:12,523 --> 00:12:14,191 Okey doke. Oh. 353 00:12:14,275 --> 00:12:17,278 - Oh. - Unbelievable. 354 00:12:17,361 --> 00:12:19,655 - Dollar in the jar. - Dollar in the jar. 355 00:12:19,738 --> 00:12:21,824 - Sorry, I have to put a dollar in the jar 356 00:12:21,907 --> 00:12:24,368 every time I say "okey dokey" because it's lame. 357 00:12:24,452 --> 00:12:26,203 - Oh, no. - She has a problem 358 00:12:26,287 --> 00:12:28,622 where she keeps saying "okey dokey" in the kitchen. 359 00:12:28,706 --> 00:12:30,166 - You just have to, like, manifest 360 00:12:30,249 --> 00:12:32,084 a new, fab phrase for yourself. 361 00:12:32,168 --> 00:12:34,628 - Yeah, from, like, this century. 362 00:12:34,712 --> 00:12:37,590 [laughter] - Exactly. 363 00:12:37,673 --> 00:12:40,050 How's that batter? - It's incredible. 364 00:12:40,134 --> 00:12:41,552 - Pour that over the banana. 365 00:12:41,635 --> 00:12:42,678 - [gasps] Yum. 366 00:12:42,761 --> 00:12:46,515 - Ooh. - It is set. 367 00:12:46,599 --> 00:12:47,850 Mm, okay. 368 00:12:47,933 --> 00:12:51,020 - Pop that into the oven for 40 minutes. 369 00:12:51,103 --> 00:12:54,231 - This is gonna be good. - Fantastic. 370 00:12:54,315 --> 00:12:56,484 We got it. - Yay. 371 00:12:56,567 --> 00:12:58,152 - I'm gonna set a little timer for myself 372 00:12:58,235 --> 00:13:00,404 just because I am the most forgetful chef 373 00:13:00,488 --> 00:13:02,031 that you'll probably ever meet. 374 00:13:02,114 --> 00:13:05,451 - Well, any excuse to Raquelle getting her phone out, 375 00:13:05,534 --> 00:13:07,203 so put a timer on it, babe. - [laughs] 376 00:13:07,286 --> 00:13:09,246 - This is my moment. - It's my moment. 377 00:13:09,330 --> 00:13:12,041 Were we meant to put the pan on a sheet tray? 378 00:13:12,124 --> 00:13:13,375 - Oh, yeah. 379 00:13:13,459 --> 00:13:15,294 - Just so that it catches any sort of drips. 380 00:13:15,377 --> 00:13:16,378 - We didn't do that. - Okay, okay. 381 00:13:16,462 --> 00:13:17,630 We got it. We got it. 382 00:13:17,713 --> 00:13:18,964 It's okay, it's okay, it's okay. 383 00:13:19,048 --> 00:13:20,424 - You got the mitts? 384 00:13:20,508 --> 00:13:22,009 - No worries. - Oh, careful, it's hot, babe. 385 00:13:22,092 --> 00:13:23,636 What the hell are you doing? 386 00:13:23,719 --> 00:13:25,846 - I don't know, I didn't think it'd be that hot. 387 00:13:25,930 --> 00:13:27,139 - What do you mean--this is really unsafe. 388 00:13:27,223 --> 00:13:28,390 Really unsafe. 389 00:13:28,474 --> 00:13:30,017 - It's so hot. Oh, my God. 390 00:13:30,100 --> 00:13:32,019 - I know it is. - Okay, all right. 391 00:13:32,102 --> 00:13:34,563 You did it. - [sighs] 392 00:13:34,647 --> 00:13:37,608 - [laughs] 393 00:13:37,691 --> 00:13:42,029 - One time a cute guy texted me because he saw the show 394 00:13:42,112 --> 00:13:43,572 and then he never took me out on a date. 395 00:13:43,656 --> 00:13:44,615 - Huh. - No way. 396 00:13:44,698 --> 00:13:45,991 - What? - I was like, 397 00:13:46,075 --> 00:13:47,368 is that a good thing or a bad thing? 398 00:13:47,451 --> 00:13:49,328 - Sounds like they're intimidated. 399 00:13:49,411 --> 00:13:50,496 - Yeah. - You know what? 400 00:13:50,579 --> 00:13:51,747 I receive that. Thank you. 401 00:13:51,830 --> 00:13:53,749 - You need someone who's gonna 402 00:13:53,832 --> 00:13:55,084 meet you where you are, you know? 403 00:13:55,167 --> 00:13:56,210 - Yeah. - True that. 404 00:13:56,293 --> 00:13:57,419 - Okay. 405 00:13:57,503 --> 00:14:00,297 - Shall we move on to our snapper? 406 00:14:00,381 --> 00:14:03,467 all: Ooh. - Snapper time. 407 00:14:03,551 --> 00:14:06,720 - So what I like to do is. I'll lay my snapper out 408 00:14:06,804 --> 00:14:09,431 on maybe paper towel on a sheet tray 409 00:14:09,515 --> 00:14:11,767 to absorb some of that excess moisture. 410 00:14:11,850 --> 00:14:14,436 - Hello, babies. [laughter] 411 00:14:14,520 --> 00:14:16,063 - Oh, those look great. 412 00:14:16,146 --> 00:14:18,607 The one thing I'll say about California 413 00:14:18,691 --> 00:14:20,609 is that the produce is so much better than New York. 414 00:14:20,693 --> 00:14:21,902 - Really? 415 00:14:21,986 --> 00:14:23,028 - I was gonna say ours looks different. 416 00:14:23,112 --> 00:14:24,113 - Yeah, it does. 417 00:14:24,196 --> 00:14:25,698 - And then you're gonna salt 418 00:14:25,781 --> 00:14:28,659 both on the flesh side and also on the skin side. 419 00:14:28,742 --> 00:14:30,828 If you don't have skin, it kind of falls apart as it cooks, 420 00:14:30,911 --> 00:14:32,371 so it kind of acts 421 00:14:32,454 --> 00:14:34,123 as this protective barrier for the meat. 422 00:14:34,206 --> 00:14:35,124 - Okay. 423 00:14:35,207 --> 00:14:36,709 - And so what I'm gonna do now 424 00:14:36,792 --> 00:14:38,586 is--we're gonna grab our ginger. 425 00:14:38,669 --> 00:14:40,254 You can use a spoon or you can use a peeler. 426 00:14:40,337 --> 00:14:42,339 I'm just gonna use a spoon to get all that skin off. 427 00:14:42,423 --> 00:14:44,967 - You're getting really good at the ginger. 428 00:14:45,050 --> 00:14:49,263 It's also so interesting me how much we use ginger in dishes. 429 00:14:49,346 --> 00:14:50,806 - Yeah, it's true. - Would you agree? 430 00:14:50,889 --> 00:14:53,642 - It's also so good for you for inflammation. 431 00:14:53,726 --> 00:14:56,478 If you're, like, got bad knees like I do 432 00:14:56,562 --> 00:14:58,939 somehow at the age of 29. 433 00:14:59,023 --> 00:15:00,524 - Yeah. - Sel's 29. 434 00:15:00,608 --> 00:15:02,985 I'm 30. Kelsey's a little younger. 435 00:15:03,068 --> 00:15:05,821 But we had a chiropractor come last night 436 00:15:05,904 --> 00:15:07,698 and we, you know, we're all out of whack. 437 00:15:07,781 --> 00:15:09,575 It's crazy 'cause we're so young, but... 438 00:15:09,658 --> 00:15:11,952 - Anything to talk about last night. 439 00:15:12,036 --> 00:15:14,997 - [laughs] - What happened last night? 440 00:15:15,080 --> 00:15:16,957 - She had a spiritual awakening 441 00:15:17,041 --> 00:15:20,210 during this whole chiropractic visit. 442 00:15:20,294 --> 00:15:22,004 - Well, it ties in 'cause his name is banana hands. 443 00:15:22,087 --> 00:15:24,673 - Wait, the chiropractor's name was banana hands? 444 00:15:24,757 --> 00:15:26,175 - We call him banana hands, yes. 445 00:15:26,258 --> 00:15:30,179 - He has big hands. - Hell yeah. 446 00:15:30,262 --> 00:15:33,807 I'm jealous. [laughter] 447 00:15:33,891 --> 00:15:36,935 I actually had a chiropractor appointment for the first time 448 00:15:37,019 --> 00:15:40,689 a week ago, and she told me that my hips were misaligned 449 00:15:40,773 --> 00:15:43,025 and I asked her, is it because of twerking too much? 450 00:15:43,108 --> 00:15:45,361 [laughter] - Hey. 451 00:15:45,444 --> 00:15:48,197 - She said there's no clinical studies that prove that yet, 452 00:15:48,280 --> 00:15:50,282 however I should reduce 453 00:15:50,366 --> 00:15:52,993 the amount of backing my ass up. 454 00:15:53,077 --> 00:15:55,037 - No, you can never reduce the amount. 455 00:15:55,120 --> 00:15:57,081 - I don't think I agree with that. 456 00:15:57,164 --> 00:15:58,707 - [laughs] [bell dings] 457 00:15:58,791 --> 00:16:00,042 And guess what? 458 00:16:00,125 --> 00:16:01,377 It's time to check banana cake. 459 00:16:01,460 --> 00:16:04,046 - Oh, forgot about that. - Whoo. 460 00:16:04,129 --> 00:16:06,131 - Oh, wow. It looks perfect. 461 00:16:06,215 --> 00:16:07,216 - Oh, my God, yours is super brown. 462 00:16:07,299 --> 00:16:08,884 - That is gorg. 463 00:16:08,967 --> 00:16:10,928 - Just test it with a little toothpick in the center. 464 00:16:11,011 --> 00:16:13,639 If it comes out clean, then you know it's done. 465 00:16:13,722 --> 00:16:15,182 - Nothing. - Yes. 466 00:16:15,265 --> 00:16:17,226 - You did it perfect. - Hell, yeah. 467 00:16:17,309 --> 00:16:19,103 - I didn't know you were a baker. 468 00:16:19,186 --> 00:16:20,229 - I'm not. 469 00:16:20,312 --> 00:16:21,438 - You are now, thanks to DeVonn. 470 00:16:21,522 --> 00:16:22,856 - That's right. - Okay. 471 00:16:22,940 --> 00:16:23,899 We're gonna grate ginger 472 00:16:23,982 --> 00:16:25,567 into one of the bowls. 473 00:16:25,651 --> 00:16:27,736 And essentially what this is-- it's gonna become the base 474 00:16:27,820 --> 00:16:29,988 for this pickled vegetables that we're gonna do. 475 00:16:30,072 --> 00:16:31,824 - Okay. - Next kind of phase 476 00:16:31,907 --> 00:16:34,159 is gonna move on to our mandoline moment. 477 00:16:34,243 --> 00:16:36,161 - Love me a mandoline moment. 478 00:16:36,245 --> 00:16:37,871 - So we have our yellow pepper 479 00:16:37,955 --> 00:16:40,833 that we're just going to slice on the butt side. 480 00:16:40,916 --> 00:16:43,711 - We don't cut it or anything. We just go straight for it. 481 00:16:43,794 --> 00:16:45,462 - Exactly. - Okay. 482 00:16:49,758 --> 00:16:54,805 Hate that noise though. [laughter] 483 00:16:54,888 --> 00:16:57,474 - You want to do it just until you get to the seeds 484 00:16:57,558 --> 00:17:00,310 and then that can go into your bowl with the ginger. 485 00:17:00,394 --> 00:17:02,938 - Everyone be careful when they use this. 486 00:17:03,021 --> 00:17:04,940 - And then you'll move onto the green one next. 487 00:17:05,023 --> 00:17:06,483 Your poblano. - Okay. 488 00:17:06,567 --> 00:17:09,319 - Also, I forgot to mention, but if someone could help 489 00:17:09,403 --> 00:17:11,989 by preheating your oven to 425, that'd be amazing. 490 00:17:12,072 --> 00:17:13,073 - Got it? - Got it. 491 00:17:13,157 --> 00:17:14,283 - Thanks, babe. 492 00:17:14,366 --> 00:17:16,201 - And so once you're graduated 493 00:17:16,285 --> 00:17:17,578 from your poblano, 494 00:17:17,661 --> 00:17:19,788 you can go on to your shallot. - Okay. 495 00:17:19,872 --> 00:17:21,623 - Take the skin off and then same thing. 496 00:17:21,707 --> 00:17:24,668 Just make little onion rings, and just one shallot is fine. 497 00:17:24,752 --> 00:17:27,171 - I'm starting to cry. - No, don't cry. 498 00:17:27,254 --> 00:17:28,797 - Ooh. Okay. 499 00:17:28,881 --> 00:17:33,051 - And then what we're gonna do is move on to our coconut. 500 00:17:33,135 --> 00:17:34,428 - I'm excited for this. 501 00:17:34,511 --> 00:17:36,013 - Have you opened a coconut before? 502 00:17:36,096 --> 00:17:39,141 - I actually have, and I'm not very good at it. 503 00:17:39,224 --> 00:17:40,434 - [laughs] - So where you gonna do it? 504 00:17:40,517 --> 00:17:41,810 - Right here. - On the ground? 505 00:17:41,894 --> 00:17:45,147 - Be careful of your fingers. Go. 506 00:17:45,230 --> 00:17:46,482 - Oh. [laughs] 507 00:17:46,565 --> 00:17:47,775 Here. - All right. 508 00:17:47,858 --> 00:17:49,818 - She smashed it. - Good girl. 509 00:17:49,902 --> 00:17:51,695 - Well, the good thing about this is it's not about 510 00:17:51,779 --> 00:17:53,530 technique, it's just about passion. 511 00:17:53,614 --> 00:17:55,115 - Okay. - The cool thing 512 00:17:55,199 --> 00:17:56,867 about brown coconuts is, all you got to do 513 00:17:56,950 --> 00:17:59,578 is, like, whack them a ton of times to get to the meat. 514 00:17:59,661 --> 00:18:01,705 And so grab, like, a heavy-- 515 00:18:01,789 --> 00:18:04,041 like, a knife or something. - What about that? 516 00:18:04,124 --> 00:18:05,292 - Do we use this? 517 00:18:05,375 --> 00:18:07,169 - Oh, you can use a mallet. Sure. 518 00:18:07,252 --> 00:18:08,629 - Ooh. - Whoa. 519 00:18:08,712 --> 00:18:11,131 - I'm excited for this. 520 00:18:11,215 --> 00:18:14,343 - Oh, I'm standing way clear of that. 521 00:18:14,426 --> 00:18:15,761 - [laughs] - Ready? 522 00:18:15,844 --> 00:18:17,471 - Well, first of all, you should do it 523 00:18:17,554 --> 00:18:19,681 over the sink, so it doesn't go everywhere. 524 00:18:19,765 --> 00:18:20,724 - [sighs] Okay. 525 00:18:20,808 --> 00:18:22,184 - Using the back of my knife 526 00:18:22,267 --> 00:18:24,520 or what your mallet is gonna do, just gonna-- 527 00:18:25,896 --> 00:18:28,023 Kind of rotate it as you hit it. 528 00:18:28,106 --> 00:18:29,733 - It'd be terrifying with a knife. 529 00:18:32,444 --> 00:18:35,656 - Yeah. All right. - You got it. 530 00:18:37,074 --> 00:18:38,242 Yeah. 531 00:18:38,325 --> 00:18:41,203 Get it, get it, get it. - Hey, hey, hey. 532 00:18:41,286 --> 00:18:43,205 - Maybe I should twerk to your coconut opening. 533 00:18:43,288 --> 00:18:44,623 - Yes, I think that'll help. 534 00:18:44,706 --> 00:18:46,166 - It is, like, a really good beat. 535 00:18:46,250 --> 00:18:47,835 It's like-- - ♪ Well, woman ♪ 536 00:18:47,918 --> 00:18:50,254 ♪ The way the time ♪ - Oh, he's twerking. 537 00:18:50,337 --> 00:18:52,047 - Hey. - ♪ I got the right ♪ 538 00:18:52,130 --> 00:18:54,883 ♪ Temperature fi shelter you from the storm ♪ 539 00:18:54,967 --> 00:18:57,094 ♪ Oh, Lord ♪ - Yeah. 540 00:18:57,177 --> 00:18:59,721 - ♪ Things to turn you on ♪ - Break that coconut. 541 00:18:59,805 --> 00:19:01,181 - I can't. Kelsey, you try. 542 00:19:01,265 --> 00:19:03,225 - Okay. - [laughs] 543 00:19:03,308 --> 00:19:04,434 - Wait, so what do I do? 544 00:19:04,518 --> 00:19:06,019 - No, not with me. Your own hand. 545 00:19:06,103 --> 00:19:08,647 - Oh. - [laughs] 546 00:19:08,730 --> 00:19:13,110 - Twerk, twerk, twerk, twerk, twerk, twerk, twerk, twerk. 547 00:19:13,193 --> 00:19:15,404 [all scream] - You got it. 548 00:19:15,487 --> 00:19:18,407 - Yes. - Oh, my God, Kelsey. 549 00:19:18,490 --> 00:19:21,410 - So keep hitting it until it breaks into two pieces. 550 00:19:21,493 --> 00:19:23,412 - Okay. - Oh, my God, it's beautiful. 551 00:19:23,495 --> 00:19:25,330 - [sighs] - Oh, yes. 552 00:19:25,414 --> 00:19:27,916 Perfect. You killed it. 553 00:19:28,000 --> 00:19:30,127 - No. Ew. - [laughs] 554 00:19:30,210 --> 00:19:32,254 - I mean, listen, you should be tasting as you go. 555 00:19:32,337 --> 00:19:33,589 - Okay. 556 00:19:33,672 --> 00:19:35,549 - And then scoop a little bit of the meat out 557 00:19:35,632 --> 00:19:37,426 and put it into your bowl with all your vegetables. 558 00:19:37,509 --> 00:19:39,344 - Oh, dear. I knew this was gonna be hard. 559 00:19:39,428 --> 00:19:40,679 - I know. I felt it. 560 00:19:40,762 --> 00:19:42,639 - It should be, like, paper-thin slices. 561 00:19:42,723 --> 00:19:44,057 You don't have to go deep at all. 562 00:19:44,141 --> 00:19:45,475 - Oh, that's perfect. 563 00:19:45,559 --> 00:19:47,853 - Ooh, Sel, be careful with the knife. 564 00:19:47,936 --> 00:19:50,731 - She knows what she's doing. - That's a good amount. 565 00:19:50,814 --> 00:19:52,107 - You think? - Yeah. 566 00:19:52,190 --> 00:19:54,568 - Okay. - So what we're gonna do now 567 00:19:54,651 --> 00:19:57,696 is make a very quick pickle. - Okay. 568 00:19:57,779 --> 00:20:00,866 - Salt pulls water out of, basically, anything 569 00:20:00,949 --> 00:20:03,994 that it touches, so what we're gonna do is sprinkle 570 00:20:04,077 --> 00:20:06,622 a generous bit of salt into our vegetable mixture... 571 00:20:06,705 --> 00:20:08,206 - Okay. 572 00:20:08,290 --> 00:20:11,460 - With two teaspoons of the seasoned rice wine vinegar. 573 00:20:11,543 --> 00:20:13,253 - Oh, look at you. 574 00:20:13,337 --> 00:20:15,213 - And then we're just gonna mix that together in the bowl. 575 00:20:15,297 --> 00:20:16,506 What's gonna happen is, 576 00:20:16,590 --> 00:20:18,216 the more acid and salt you put in, 577 00:20:18,300 --> 00:20:20,802 the more it's gonna leach that water from the vegetables. 578 00:20:20,886 --> 00:20:22,804 And essentially the vegetables are gonna, like, soften 579 00:20:22,888 --> 00:20:24,598 in their own brine, essentially. 580 00:20:24,681 --> 00:20:27,142 - That looks so good. - Mm-hmm. 581 00:20:27,225 --> 00:20:28,977 - And that's gonna be our little condiment 582 00:20:29,061 --> 00:20:32,064 that goes on top of our snapper once it's roasted. 583 00:20:32,147 --> 00:20:34,441 - Great. - And so now what I'm gonna do 584 00:20:34,524 --> 00:20:37,402 is--I'm gonna grab a clean sheet tray, like so, 585 00:20:37,486 --> 00:20:39,154 and then we're gonna grab our banana leaves. 586 00:20:39,237 --> 00:20:41,823 - Yay. - This is so cool. 587 00:20:41,907 --> 00:20:43,825 - So you can open up two leaves 588 00:20:43,909 --> 00:20:45,702 and just lie them on top of each other. 589 00:20:45,786 --> 00:20:47,579 - It's like a Hula-Hoop skirt. 590 00:20:47,663 --> 00:20:49,456 - So the thing that I love about banana leaves 591 00:20:49,539 --> 00:20:51,083 is that traditionally in Jamaica, 592 00:20:51,166 --> 00:20:53,251 they might use the banana leaves 593 00:20:53,335 --> 00:20:56,129 to actually bury food underground and cook it. 594 00:20:56,213 --> 00:21:00,175 And the enslaved people, they would actually 595 00:21:00,259 --> 00:21:02,135 run and, like, hide and conceal their food. 596 00:21:02,219 --> 00:21:04,346 And they didn't want smoke to show up, 597 00:21:04,429 --> 00:21:06,098 and so they would bury their food underground 598 00:21:06,181 --> 00:21:07,599 to conceal their smoke, 599 00:21:07,683 --> 00:21:09,476 so people wouldn't know where their location was. 600 00:21:09,559 --> 00:21:11,269 - Oh, wow. - And so the cool thing 601 00:21:11,353 --> 00:21:14,064 about that technique is, you get this really beautiful 602 00:21:14,147 --> 00:21:15,691 and, like, earthy flavor 603 00:21:15,774 --> 00:21:17,192 that's imparted into anything you cook. 604 00:21:17,275 --> 00:21:19,695 - I love that. - That's amazing. 605 00:21:19,778 --> 00:21:23,156 - So I want you to grab this beautiful jar 606 00:21:23,240 --> 00:21:27,744 of the Yardy World Madre Mezcal chili salts. 607 00:21:27,828 --> 00:21:28,829 - Got it. 608 00:21:28,912 --> 00:21:31,331 - Which I happen to design myself. 609 00:21:31,415 --> 00:21:33,417 - What? - Oh, my gosh. 610 00:21:33,500 --> 00:21:35,168 - Wow, wow, wow. - That's so cool. 611 00:21:35,252 --> 00:21:38,046 - This was designed with cocktails in mind. 612 00:21:38,130 --> 00:21:40,674 However, it's great for seafood specifically. 613 00:21:40,757 --> 00:21:42,718 If you want a little bit of chili or heat added, 614 00:21:42,801 --> 00:21:44,720 it's already got, like, good amount of salt in it. 615 00:21:44,803 --> 00:21:46,388 - Okay. - And we're just gonna add 616 00:21:46,471 --> 00:21:49,558 a little bit onto the fish skin and the flesh again. 617 00:21:49,641 --> 00:21:50,767 And then we're gonna add 618 00:21:50,851 --> 00:21:52,561 a generous shake of our coriander. 619 00:21:52,644 --> 00:21:54,229 - Okay. - Transfer 620 00:21:54,312 --> 00:21:58,400 both of those pieces of snapper onto your banana leaf bed, 621 00:21:58,483 --> 00:22:00,110 and you can put them skin side down. 622 00:22:00,193 --> 00:22:02,738 - This look beautiful. - Looks gorg. 623 00:22:02,821 --> 00:22:04,531 - Take a little bit of olive oil 624 00:22:04,614 --> 00:22:07,200 and drizzle it all over the snapper. 625 00:22:07,284 --> 00:22:09,369 That looks good. And so, what you're gonna try to do 626 00:22:09,453 --> 00:22:13,373 is create a little, like, baby blanket. 627 00:22:13,457 --> 00:22:14,666 - Huh? 628 00:22:14,750 --> 00:22:16,251 - I'll take one side. 629 00:22:16,334 --> 00:22:19,171 I'll fold it over kind of like I'm wrapping a present. 630 00:22:19,254 --> 00:22:20,964 - Oh. - Fold it over. 631 00:22:21,048 --> 00:22:22,883 And then I'll add a little bit more to the top, 632 00:22:22,966 --> 00:22:25,761 just to make sure there aren't any air holes, essentially. 633 00:22:25,844 --> 00:22:28,305 - Okay, I don't think we can really do that with this. 634 00:22:28,388 --> 00:22:30,098 - Cut some of this and put it on top 635 00:22:30,182 --> 00:22:33,810 on the places that are open. - Yeah, you have plenty. 636 00:22:33,894 --> 00:22:37,439 - Oh, okay. [laughter] 637 00:22:37,522 --> 00:22:39,107 - Perfect. - Okay, cool. 638 00:22:39,191 --> 00:22:42,194 Your pieces of snapper are a bit bigger than mine are, 639 00:22:42,277 --> 00:22:44,654 so you're gonna need a bit more cook time. 640 00:22:44,738 --> 00:22:46,740 Say 15 minutes to see how it goes, 641 00:22:46,823 --> 00:22:48,158 and we'll check it. 642 00:22:48,241 --> 00:22:49,576 - Wait, will you take a picture of these? 643 00:22:49,659 --> 00:22:51,620 - Yes, I will take a photo of you. 644 00:22:51,703 --> 00:22:54,748 - 'Cause it's so pretty. - You look so proud. 645 00:22:54,831 --> 00:22:57,542 - Definitely. - Killed it. 646 00:22:57,626 --> 00:22:59,169 - Looks good. Okay, cool. 647 00:22:59,252 --> 00:23:00,754 - Okay. - All right. 648 00:23:00,837 --> 00:23:03,632 So this is the part we've all been waiting for. 649 00:23:03,715 --> 00:23:06,468 I'm so excited to torch something with you. 650 00:23:06,551 --> 00:23:09,137 both: Ooh. - That face. 651 00:23:09,221 --> 00:23:11,932 - Let's grab that banana cake 652 00:23:12,015 --> 00:23:14,559 and a sheet tray or a plate. - Okay. 653 00:23:14,643 --> 00:23:16,228 - What we're gonna do is, actually, if you grab 654 00:23:16,311 --> 00:23:18,688 a little offset spatula or-- - Like this? 655 00:23:18,772 --> 00:23:20,482 - Okay, cool. So first, 656 00:23:20,565 --> 00:23:24,402 we're gonna go around the side and so that just releases 657 00:23:24,486 --> 00:23:25,946 the cake from the sides, if it is touching. 658 00:23:26,029 --> 00:23:27,489 - Okay. - And so what we're gonna do 659 00:23:27,572 --> 00:23:30,742 is--we're just gonna unlock our springform. 660 00:23:30,826 --> 00:23:32,828 Yeah. - So cool. 661 00:23:32,911 --> 00:23:34,621 - You can give it, like, a little jiggle. 662 00:23:34,704 --> 00:23:35,956 - Okay. 663 00:23:36,039 --> 00:23:38,166 - Take the plate. Put it on top of the cake. 664 00:23:38,250 --> 00:23:39,668 You're gonna hold it like a burger 665 00:23:39,751 --> 00:23:42,796 and then flip it. Yeah. 666 00:23:42,879 --> 00:23:44,506 - Awesome, Sel. - Exactly. 667 00:23:44,589 --> 00:23:46,758 Using your offset spatula again, 668 00:23:46,842 --> 00:23:48,635 you're just gonna take the top off. 669 00:23:48,718 --> 00:23:50,512 So it's kind of like you're picking a lock. 670 00:23:50,595 --> 00:23:53,223 And you're just gonna press against the top 671 00:23:53,306 --> 00:23:55,684 and you can kind of feel it release as you kind of 672 00:23:55,767 --> 00:23:58,937 make a little divider between that and the cake. 673 00:23:59,020 --> 00:24:00,814 - You got it, you got it, you got it. 674 00:24:00,897 --> 00:24:03,483 Ooh. - Good job. 675 00:24:03,567 --> 00:24:05,360 - She a baker. 676 00:24:05,443 --> 00:24:07,946 - It doesn't look bad. - It looks so good. 677 00:24:08,029 --> 00:24:10,699 - That looks so good. - I'm so happy. 678 00:24:10,782 --> 00:24:12,576 - You made that - Really nice. 679 00:24:12,659 --> 00:24:14,911 - Okay, perfectionist, pushing it into the center. 680 00:24:14,995 --> 00:24:17,164 I see you over there. - I'm trying. 681 00:24:17,247 --> 00:24:19,624 - Grab another bowl, fill it with, like, 682 00:24:19,708 --> 00:24:22,377 a quarter cup of that granulated sugar. 683 00:24:22,460 --> 00:24:23,628 - Okay. 684 00:24:23,712 --> 00:24:25,672 - Shake an even layer of the sugar. 685 00:24:25,755 --> 00:24:27,424 - We love some sugar. - Mm-hmm. 686 00:24:27,507 --> 00:24:28,675 - Because your caramel's still wet, 687 00:24:28,758 --> 00:24:30,260 it's gonna start to dissolve. 688 00:24:30,343 --> 00:24:32,762 You want to see a little bit of sugar on the top. 689 00:24:32,846 --> 00:24:34,389 That's how you know you have enough. 690 00:24:34,472 --> 00:24:36,224 - How's that? - That looks good, yeah. 691 00:24:36,308 --> 00:24:39,227 And you can always add more, but let's start there. 692 00:24:39,311 --> 00:24:42,898 [laughter] Oh. 693 00:24:42,981 --> 00:24:44,816 That's okay. Just take your spatula 694 00:24:44,900 --> 00:24:46,234 and just smooth it out. 695 00:24:46,318 --> 00:24:48,028 - You can never have too much sugar. 696 00:24:48,111 --> 00:24:50,488 - And so grab that trusty torch. 697 00:24:50,572 --> 00:24:52,741 - Oh, my gosh. - This is some-- 698 00:24:52,824 --> 00:24:54,743 - Wow. - So you turn this. 699 00:24:54,826 --> 00:24:56,411 - Here. - Light it up. 700 00:24:56,494 --> 00:24:57,829 - Grab. - Whoa. 701 00:24:57,913 --> 00:25:00,582 - I have way too much hairspray in my hair 702 00:25:00,665 --> 00:25:02,667 to stand close to that. - Oh, no. 703 00:25:02,751 --> 00:25:04,169 When I'm torching, first and foremost, 704 00:25:04,252 --> 00:25:06,421 I'm always torching at a 45-degree angle. 705 00:25:06,504 --> 00:25:09,299 You want the sugar to melt, but you don't want it to burn. 706 00:25:09,382 --> 00:25:11,968 So it should start to look like amber sweat. 707 00:25:12,052 --> 00:25:13,553 - Hey, hey, hey. 708 00:25:13,637 --> 00:25:16,431 - This is, like, advanced level, but if you can have 709 00:25:16,514 --> 00:25:19,226 the sugar in your hands and the torch in the other, 710 00:25:19,309 --> 00:25:22,812 you can add more sugar on top of that first layer. 711 00:25:22,896 --> 00:25:25,315 - Sel, why are you holding the flame over there 712 00:25:25,398 --> 00:25:28,443 while you're sprinkling sugar? - Oh, [bleep]. 713 00:25:28,526 --> 00:25:29,778 - [laughs] 714 00:25:29,861 --> 00:25:31,446 - I'm just kind of going with the flow. 715 00:25:31,529 --> 00:25:33,073 - That looks so good. 716 00:25:33,156 --> 00:25:35,116 So when you're done with that layer of sugar, 717 00:25:35,200 --> 00:25:36,618 you're gonna want to immediately 718 00:25:36,701 --> 00:25:38,245 sprinkle flaky salt on it. 719 00:25:38,328 --> 00:25:40,622 - Flaky salt. - A little flaky moment. 720 00:25:40,705 --> 00:25:42,415 - Nice work. - Oh. 721 00:25:42,499 --> 00:25:45,585 I think I did a good job. 722 00:25:45,669 --> 00:25:48,129 - And then you have your torched banana cake. 723 00:25:48,213 --> 00:25:50,507 - I feel like Betty Crocker. - You did it. 724 00:25:50,590 --> 00:25:52,717 [laughter] I'm so proud of you. 725 00:25:52,801 --> 00:25:54,052 - All right, so is it time 726 00:25:54,135 --> 00:25:55,470 to check on our snapper in the oven? 727 00:25:55,553 --> 00:25:56,554 - Oh, my God, I forgot about the timer. 728 00:25:56,638 --> 00:25:58,139 - Oh, my God, I forgot. 729 00:25:58,223 --> 00:26:01,184 - I'm gonna check on mine. - Oh, it might be done. 730 00:26:01,268 --> 00:26:02,435 - It looks like crispy paper, right? 731 00:26:02,519 --> 00:26:03,812 - Yeah. 732 00:26:03,895 --> 00:26:05,188 - Are we ready for the big reveal? 733 00:26:05,272 --> 00:26:07,482 - I am. - Ooh, mine looks so good. 734 00:26:07,565 --> 00:26:09,776 - Looks pretty perfect. - Wow. 735 00:26:09,859 --> 00:26:11,778 Wow, wow, wow. - Wow. 736 00:26:11,861 --> 00:26:14,114 - That smile. - This is so cool. 737 00:26:14,197 --> 00:26:15,657 - You can actually transfer this 738 00:26:15,740 --> 00:26:18,326 to, like, a really beautiful share plate 739 00:26:18,410 --> 00:26:20,120 'cause we're gonna start dressing it. 740 00:26:20,203 --> 00:26:22,372 - Okey doke-- 741 00:26:22,455 --> 00:26:26,167 - Oh, my God. - Get the jar. 742 00:26:26,251 --> 00:26:28,253 - Oh, no, that's a dollar. 743 00:26:28,336 --> 00:26:30,046 - Call these the okey dokey dollars. 744 00:26:30,130 --> 00:26:34,050 I'm getting the big bucks. - Okay, whatever. 745 00:26:34,134 --> 00:26:36,177 [laughter] 746 00:26:36,261 --> 00:26:38,596 So do I put the whole leaf on for decoration? 747 00:26:38,680 --> 00:26:40,348 I like to keep it all together 748 00:26:40,432 --> 00:26:42,392 so that you're getting the whole island fantasy. 749 00:26:42,475 --> 00:26:44,853 - Love that. - You should lean in 750 00:26:44,936 --> 00:26:49,190 and hear, like, Bob Marley singing "One Love." 751 00:26:49,274 --> 00:26:51,943 - Wait, wait, let me get in. 752 00:26:52,027 --> 00:26:53,194 [laughter] - Jeez. 753 00:26:53,278 --> 00:26:55,322 - Wait, we should've-- [laughter] 754 00:26:55,405 --> 00:26:57,198 - You got it. - No, no, no, no. 755 00:26:57,282 --> 00:26:58,700 Wait. - She don't got it. 756 00:26:58,783 --> 00:27:00,076 - Okay, this is-- - Be careful with your hands 757 00:27:00,160 --> 00:27:02,412 because the pan is very hot still. 758 00:27:02,495 --> 00:27:03,913 - Nope. - Oh, no. 759 00:27:03,997 --> 00:27:05,415 - You know what? It's gonna be covered 760 00:27:05,498 --> 00:27:07,584 with vegetables anyway, so we're Gucci. 761 00:27:07,667 --> 00:27:10,628 - Okay, it's beautiful. 762 00:27:10,712 --> 00:27:12,547 - Shut up. This idiot. - [laughs] 763 00:27:12,630 --> 00:27:15,550 - Okay, we're gonna dress the snapper 764 00:27:15,633 --> 00:27:16,968 with the pickled vegetables now. 765 00:27:17,052 --> 00:27:19,220 - Oh, my gosh, it looks delicious. 766 00:27:19,304 --> 00:27:21,639 - And so I'm gonna take one lime, 767 00:27:21,723 --> 00:27:23,058 and I'm just gonna make little wedges 768 00:27:23,141 --> 00:27:26,144 so that you can squeeze it at your leisure. 769 00:27:26,227 --> 00:27:28,021 - Okay. [laughter] 770 00:27:28,104 --> 00:27:30,065 - And then the little wedges go onto the plate. 771 00:27:30,148 --> 00:27:32,734 - Stunning. - It looks so good. 772 00:27:32,817 --> 00:27:34,903 - Then take a little bit of olive oil 773 00:27:34,986 --> 00:27:37,072 and just sprinkle that on too. 774 00:27:37,155 --> 00:27:39,240 - Oh, my God. - She is chef. 775 00:27:39,324 --> 00:27:41,409 - Oh, my gosh. - It looks so good. 776 00:27:41,493 --> 00:27:43,953 - I did it. - So the last step, 777 00:27:44,037 --> 00:27:46,081 you have some cilantro and parsley, I think. 778 00:27:46,164 --> 00:27:47,540 - Yes. 779 00:27:47,624 --> 00:27:50,960 - That just gets sprinkled all over your fish. 780 00:27:51,044 --> 00:27:53,421 - Yum. - Nice. 781 00:27:53,505 --> 00:27:55,256 - Yeah, and there we have it. 782 00:27:55,340 --> 00:27:56,549 - Okay. 783 00:27:56,633 --> 00:27:57,967 Guys, do you want to get a few forks... 784 00:27:58,051 --> 00:27:59,260 - Yeah. - Yeah. 785 00:27:59,344 --> 00:28:00,804 - So we can try a few of these things? 786 00:28:00,887 --> 00:28:01,930 Just a little bite. 787 00:28:02,764 --> 00:28:05,016 - Oh, my God. - Is it good? 788 00:28:05,100 --> 00:28:08,603 - The seasoning on it is incredible. 789 00:28:08,686 --> 00:28:11,272 - You did it. - Oh, my gosh. 790 00:28:11,356 --> 00:28:14,401 Did you change my life today? - I hope so. 791 00:28:14,484 --> 00:28:16,361 I like to think I'm a changer of lives. 792 00:28:16,444 --> 00:28:18,905 - That's incredible. Thank you so much. 793 00:28:18,988 --> 00:28:20,573 - [chuckles] No worries, no worries. 794 00:28:20,657 --> 00:28:22,784 - DeVonn, do you mind telling us about the charity 795 00:28:22,867 --> 00:28:25,036 that we are going to be donating to? 796 00:28:25,120 --> 00:28:26,579 - Absolutely. I'd love to. 797 00:28:26,663 --> 00:28:28,373 The Trans Justice Funding Project 798 00:28:28,456 --> 00:28:30,125 is a community-led organization 799 00:28:30,208 --> 00:28:32,210 that distributes funds to other 800 00:28:32,293 --> 00:28:34,462 trans-led organizations around the nation. 801 00:28:34,546 --> 00:28:36,881 There's a lot of anti-trans legislation happening, 802 00:28:36,965 --> 00:28:40,510 and we need to just be great allies 803 00:28:40,593 --> 00:28:43,930 and great stewards of community by funding these things. 804 00:28:44,013 --> 00:28:46,766 - I couldn't agree more, and I am beyond honored 805 00:28:46,850 --> 00:28:49,561 that we could contribute in any way possible 806 00:28:49,644 --> 00:28:50,770 and get the word out. 807 00:28:50,854 --> 00:28:52,188 - Yeah, absolutely. 808 00:28:52,272 --> 00:28:53,982 Thank you for supporting the cause. 809 00:28:54,065 --> 00:28:57,444 - And I'm so thrilled that we're about to enjoy this meal. 810 00:28:57,527 --> 00:28:59,654 - We're gonna go twerk our way outside. 811 00:28:59,737 --> 00:29:01,072 - Yes. - Hey. 812 00:29:01,156 --> 00:29:03,491 - Dinner time. [laughter] 813 00:29:03,575 --> 00:29:05,952 - Thank you for everything. Take care. 814 00:29:06,035 --> 00:29:06,995 - Yeah. - Bye. 815 00:29:07,078 --> 00:29:08,121 - Take care. - Bye. 816 00:29:08,204 --> 00:29:09,539 Thank you. - Enjoy the meal. 817 00:29:09,622 --> 00:29:10,707 Bye. 818 00:29:10,790 --> 00:29:16,087 ♪ ♪ 819 00:29:16,171 --> 00:29:17,380 - Whoo. - Aw. 820 00:29:17,464 --> 00:29:19,132 - Look how pretty it is. - It's beautiful. 821 00:29:19,215 --> 00:29:21,676 - It's so good. - Oh, my gosh. 822 00:29:21,759 --> 00:29:23,428 - Yum. - There you go. 823 00:29:23,511 --> 00:29:26,055 - Thank you. [laughter] 824 00:29:26,139 --> 00:29:27,682 - This fish is so good. 825 00:29:27,765 --> 00:29:29,517 How would you rate my cooking skills? 826 00:29:29,601 --> 00:29:32,020 One through five. - Six. 827 00:29:32,103 --> 00:29:34,564 - Oh, my God. - I really like it. 828 00:29:34,647 --> 00:29:37,025 - This is, like, a 3.9. - Oh. 829 00:29:37,108 --> 00:29:38,651 - Thank you for the honesty. I need it. 830 00:29:38,735 --> 00:29:40,195 - But we haven't gotten to the cake yet. 831 00:29:40,278 --> 00:29:43,823 - Okay, I'm gonna try a piece of cake. 832 00:29:43,907 --> 00:29:45,283 - Oh. [laughs] 833 00:29:45,366 --> 00:29:48,703 - Is it good? - Oh, it just went-- 834 00:29:48,786 --> 00:29:53,208 It just went up five beyond. I'm tearing up. 835 00:29:53,291 --> 00:29:54,417 - [laughs] 836 00:29:54,501 --> 00:29:55,668 - I don't know if you can see it. 837 00:29:55,752 --> 00:29:57,086 I have actual tears forming. 838 00:29:57,170 --> 00:30:00,006 - Wait, this just literally made me so happy. 839 00:30:00,089 --> 00:30:03,551 - Oh, my God. - [laughs] 840 00:30:03,635 --> 00:30:05,553 Let's do a little cheers. 841 00:30:05,637 --> 00:30:07,138 - Bananas for life. - Yeah. 842 00:30:07,222 --> 00:30:08,765 [laughter] 843 00:30:08,848 --> 00:30:15,939 ♪ ♪ 844 00:30:20,693 --> 00:30:22,445 - All right, take it from the top. 845 00:30:22,529 --> 00:30:24,489 ♪ ♪ 846 00:30:24,572 --> 00:30:27,659 [laughter] 847 00:30:27,742 --> 00:30:30,245 - Mm, mm, mm. 848 00:30:30,328 --> 00:30:32,997 - [laughs] 849 00:30:33,081 --> 00:30:34,666 - [laughs] 850 00:30:34,749 --> 00:30:36,668 - A day in the life of Sel.