Recreating Snoop Dogg's Lobster Thermidor From Taste | Bon Appétit

Hi guys, I'm Karla. I'm here in the Bone Appetit test kitchen today to have a secret conversation about Chris. Morocco once again. Let's put Chris's super

taste

r abilities to the test. This is Snoop Dogg's Lobster Thermidor. We're challenging Chris to recreate it. this exact dish with each ingredient in two days you will be allowed to

taste

it smell it touch it but at no point in this process will you be allowed to look at this dish at the end of the second day. I'll go back to Test Your Final Creation and be the judge. Did it happen to smell like

lobster

?

I feel like there are a lot of parts and a lot of thin parts happening all over the place. I feel a crushing claw on a fairly large object. Damn

lobster

I don't know how to do this without making a total mess. I'm just separating the clamps. I'm trying not to disturb everything that's happening. Here is a section of the tail, so the lobster appears to have been split in half. there is no sauce in this dish, it looks like they took the meat out and put it back in the shell and then covered it with some type of breadcrumbs II for example, some garlic flavor in the breadcrumbs, they are a very sauce creamy, a flavor like there is. a béchamel that has been made into a Mornay sauce with the addition of parm.

I don't feel any heat or anything really obvious. I feel like there's another flavor with that breadcrumbs. It is a very soft breadcrumb, it is not very hard. textural I don't know if it's softening a little due to the steam action of the type of humidity underneath or our friend mr. brioche, okay, I have something in there that feels like very large chives or chives, it just has that parmesan like umami and a very concentrated, intense aroma. This is very rich. I definitely want to further explore whether we are talking about milk or cream. or a combination here in my mind like that is the kind of thing I would put in like a pinch of cayenne and not so much to heat it up but just to wake up the flavor a little bit, but is there ever a scenario where another lobster has been cooked to that you can fill this double with meat.

I'm really surprised by this like the onion, you know, like the chives or whatever, what will be in the claw, what is in the club, and we have the right. - up lobster meat there I feel like I'm good here I don't know if I like to overthink it overthinking it there's no really noticeable acidity I didn't feel a lemon or anything in the dish, which I would like I was expecting it and couldn't really make out any element other than sauce, meat, garlic, breadcrumbs, I want to say it's chives, but that's it, the only thing I can think of is lobster Thermidor, it's like beef Wellington, it's like Oh beef Wellington, yeah.

Of course, but who had it and who still serves it? You know, apart from Gordon, I love you, Gordon, there's nothing very modern-looking about it, it's definitely not Guy Fieri, it's probably not Montigue, no idea, no idea at all, I'm silent on this one. the shopping list I mean it was like 2 pounds we have lobster sauce butter flour milk and/or cream and then I'm getting parm I leave that aside the question of is there any amount of pepper any amount of cayenne a certain amount of paprika anything in that world I'm going to call that chives I wasn't really thinking about how the breadcrumbs were made are we toasting that butter?

Throwing a little garlic in there, what are we doing there, let's call it? garlic butter question mark I need some bread options this is all I have this is a pretty alarmingly short list definitely makes me wonder if I've missed something if I have it it's not very obvious at least I'd say let's go shopping. I'm going to get some chives. I really think I ate chives, but safety chives. I'm just going to get some garlic and then I think we're done in this section. I think the garlic is in the breadcrumbs and not in the sauce itself.

One year old farm, they don't sell lobsters here, the rest of the team is getting a couple of lobsters for me, never forget that, so what's that over there? I bought dairy, no, come on, you don't need to see this, you just want to. to make sure you get some tight shots of me making mistakes and not appreciating it. I put some heavy cream in the basket. We have milk in the kitchen, so no problem, butter. Okay, someone has a problem with that butter. I didn't try anything but farm. Is it possible that there is something other than parm there?

I don't want to go fishing in the cheese department looking for the right Swiss cheese, you know something alpine, the last thing I tried. I'm really thinking about the bread, the breadcrumbs were very soft, it's not too open, it's not too hard or crunchy, it tastes like it has a little bit of richness, maybe a little bit of butter, maybe egg, whatever you do , it will probably be a little off, but first and foremost I need to make sure I get the flavor right. I'm going to check that we're back from the market and the first thing I'm going to do is cook the lobster so it's a bigger lobster, you know? you want to make sure your lobsters are alive, you don't want to cook and eat a lobster that's already dead, I'm wrong to give them a very quick, you know, hopefully painless death before I put them in water, so that's my that It is my opinion and it is generally done.

I cook my lobsters, but we have a nice pot of boiling water ready to go. I don't want it to be fully cooked, but you need to cook the meat inside for it to be good. I will exit the program after seven minutes. I'll put it in an ice bath for a minute just to cool it down. I want to be able to pick this meat right away, so we have one minute left, nice red colors. is trying to think of the quantity, well maybe there is a second lobster, how is a Pisces strategy is to cut it in half without naming it completely, the meat is opaque, it is firm but it hasn't turned rubbery or anything yet. the style.

It will separate beautifully from the overall shell. I'm happy with the time we cooked it. I've never actually done this before. It's not a good time to bring that up, so I just want to clean up these halves. I guess the question is like how many things like this, just one to go and then here's the tail meat that will turn out really well? What I ate this morning was a claw attached to the knuckles attached to the body of the lobster and then with our spicy lobster situation in there with the breadcrumbs on top and then I guess it was baked for a while.

I'm just going to cut this into small pieces, it's not a lot of meat here, it's not like what I was tasting was full of lobster. There was actually quite a bit of sauce in there. The next thing we need to do, maybe even before the sauce, is we need to talk. Red crab breadcrumbs are infinitely variable. All I got from them flavor-wise was maybe butter, garlic, and salt. I'm making white bread side by side and then brioche. I'm probably thinking too much about this that it feels wrong like all that, like powdered brioche straw. I find it extremely annoying, so this is pulsing the white bread again like it's kind of fracturing into nothingness.

What if we just toast it and then bomb it? I don't know. I'm going to toast some of these things side by side in the oven to dry them out and in the meantime we'll work on our sauce don't worry you got nervous so let's get on with the sauce the plan is to start with a roux, turn it into bechamel, add a little cheese, which makes it a mornay, do you guys know about the parm blender? If you have a very powerful blender like a Vitamix, instead of grating the cheese with a grater, simply cut up chunks of parm, throw it into the blender, and blend until it reaches a smooth, pebble-like consistency.

Wondered why parm and why now it has so much flavor it has so much Amami has that kind of really strong nutty flavor I just don't know what other cheese would give me that my brain tells me parm here my heart tells me parm blender parm ready I'm going to start with a couple of tablespoons of butter for our roux a roux is a mixture of fat it doesn't have to be butter and flour when you add liquid to your roof the starch in the flour is activated by heat I applied it and that will melt all the butter before put our flowers in, so I'm going to make three tablespoons of butter with two tablespoons of flour.

I'm 83% sure this is the right direction to go with that sauce, this is one cup. of milk I'm going to make a cup of cream. I can always add a little more starch at this stage if I feel I need the sauce to be thicker, as you can see, although it looks quite runny in the pot. It's going to be a little tight here, so let's throw a pinch of salt on the back of my head. I'm still thinking if maybe I just don't know, I just want it to be there, I don't know. that I tried it there a pinch of cayenne like I think it's strange putting parmesan on the lobster like I absolutely don't like this feeling amazing right now it's going to give it a little bit of a soggy taste listen to all that fat from the cream it really needs a little bit of others flavors to stand out from that, so I don't want to overwhelm it, but all these years you still don't know how to put things in the oven and completely forget about it. development these are a little dark but you know there is sugar in this bread so it will turn dark what are you going to do?

I think I'm getting close. I still feel like maybe I'm missing out on something I would have loved there. It's been something obvious like a lemon or something on the original plate. I really want to be conscious of not projecting my own culinary background onto it, so to speak. I'm going to try this. I like the color. a little better, the breadcrumbs are something I'll really pay attention to during the second tasting today, so I'll just stay out of this little nonsense. I mean, this is a way that people make breadcrumbs, so I'm going to heat up some butter in that pan so that the breadcrumbs get crispy and I'm also going to put in some garlic so that the breadcrumbs that I felt like I could taste, you know, in my mind be like it's that size.

I didn't try chunks of garlic, but I did try garlic, so I'm just making a whole crushed clove that I can fish out later, so they'll get a little hotter in the oven, but I'd imagine most of the color. If I'm ever going to wear them, it'll be something like here the texture feels a little firm. I don't know about these. I'm just going to dry this out a little bit. There is another piece of brioche bun. Did I mention my favorite movie? Top Gun, this is brioche for this version. What I'm going to do is just cut it into a few pieces and then from that point I can break it down further.

Do we just agree that at that point I'll move on? they're going to start happening a lot quicker from this point, we're just doing a little bit of butter, we're going to toast them and make them crispy, a pinch of salt, let's go with our garlic, we should start to see some color pretty soon and then Basically, I'm going to put some lobster in some sauce on a lobster carcass, maybe I'll use about half of this lobster, it goes into the sauce, it feels like it wants to be very covered, there was a lot of sauce in there, but no now I know it all seems crazy to me, the technique is to put the lobster in the sauce in this shell, it looks a little crazy at the moment.

I wonder if the breadcrumbs continue now or if the breadcrumbs could continue as after I think it would probably continue now just because of how soft and everything it was I really don't love either breadcrumb to be totally honest I'm going to put this in in the oven. I suppose you could stick with the lobster in the sauce sprinkle with breadcrumbs and chives, but there was something about the interplay between the breadcrumbs and the spicy flavor of the lobster that made me feel like everything had been reheated together, I mean definitely larger breadcrumbs. wait a little better overall I mean I've seen crazier things yeah I'll just go into this for the gram okay anyway it definitely looks sketchy to me some chives don't take care of that you could have a great problem. here I'm going all in on chives for the moment because that's mainly what I perceived last time.

I almost fell into a dark hole to charge at Pocalypse. I'm leaning towards this just because it held up a lot more firmly, yeah, I'm done, this is it. This is the dish This is my first attempt looking at it I still have that fault I just don't feel completely complete in my eyes I have left unresolved the question of whether there was a small bloom of paprika pepper something may be going on there are cooked lobsters, in They're not really overcooked at that point, I felt like I was putting a lot of sauce on our little friend here, I don't know, it doesn't seem like a lot of sauce, possibly good garlic in the breadcrumbs. starting with the firmest bread knowing it will then soften in the oven when this reheats, that might be the way to go.

I'm getting the butter, getting the garlic, the parmesan on the lobster is a little annoying, but it's a little delicious too I'm fine with the Pullman I'm going to reconsider you know the workflow on the bread that Klaus cooked I would say I'm on the same page 78 percent of the ingredients I craveThere's something lurking somewhere that I don't have. I'm going to go down to 72 percent on technique because I feel like someone is steaming something or maybe they're not reheating everything in the oven very vigorously. withoutappearance, some of it still feels a little incomplete, but I would say 75% from a visual standpoint, it's a two-pound lobster, you know, split in half, stuffed with, you know, some kind of lobster meat Mornay, breadcrumbs, chive flavor, I'm actually giving myself an 85 here I feel good about the parmesan.

I feel pretty good about breadcrumbs. I feel good about the fact that it's a lobster and that has to count for something. Guys, they come in a little good at 77%, but this first tasting always leaves a lot of uncertainty and I'm definitely looking forward to trying the original dish again right now. See you in a few oh god I don't have spoons wait cut the action I need spoons thanks so I guess so. chives after all, thanks for the heads up guys, I haven't picked any lemons yet, there's something in that breadcrumbs, although I'll call it black pepper.

I have chives, I have breadcrumbs, okay, okay, parsley. I wonder if that was put in the breadcrumbs or if it's an additional garnish besides the scallion. Wow, it has cheese. I think this has cheese in it the same way mine does. Maybe I need to raise the parm. I definitely need to incorporate parsley somehow. the possibility of cayenne is really what I'm getting from the sauce, not spicy but there is a heat that I don't know if the garlic has just disappeared or if I made it with the breadcrumbs I made with the brioche. maybe I feel a little closer to being correct, it's not as far off as maybe I thought my brain was, maybe there's some kind of alcohol in there, you wouldn't really add white wine to your Roux unless you were adding a large amount . us otherwise the roux could harden and become lumpy so I don't know if I still feel good about parmesan if I'm wrong I'm wrong but I still feel good about parm some things to think about this night I'll always play this for Carla mid-afternoon tomorrow, so the clock is ticking to figure out what some of the things are.

You know, yesterday I felt pretty good about the equal split between whole milk and cream, I think. I'm going to continue with that. I could see how it adjusted the sauce at the end, just a small hint of something like makan yak or Wood came to mind, it's kind of nutty, not very bright, it could be white wine, but then the question is when are you putting it in? , so if you put it on top of the roux, the Roos will thicken immediately and could be very lumpy. I'm going to break up the sauce. Do some tests there.

Yesterday I made my roux. I used half. milk and half cream I'm going to do the same again. I'd rather spend a little time playing with alcohol. I broke it in two with the goal of putting two tablespoons in a pot of white wine so that by the time the cream in the milk is about to boil, the wine is there so that it has the greatest possible chance of burning the alcohol, doing that makes me feel very uncomfortable, so this is what I do. We'll break it down more after adding the cheese, try maybe a little bit of Madeira and one with a little bit of cognac and the other just as a final element, so just trying a little bit of cayenne and each one sticking to the cheese felt good. knew well.

I'm just seasoning this with salt. Here, turn up the flavor a little. It's amazing how boring and flat it tastes without the salt. It could be there, so that's parm in this sauce. I just want to try. the sauce first without wine and then I want to see what makes sense in terms of an addition of alcohol to this one so this is the sauce that doesn't have wine or any type of alcohol yet so I'm just pouring a little bit in each of these, you know this is going raw and it's not really cooking in this bowl we have our mornay sauce with cognac and in this bowl soon we will have our mornay sauce without white wine with a little bit of Madeira Madeira is a very light fortified wine that is oxidizes, so it has a very nutty quality.

I feel like it's the closest thing to a sherry that hasn't really added any acidity at all and that the nutty quality of the wood adds this kind of almost like a floor reality it's a little annoying this is our rip off yakin it just doesn't let's talk about it I'm not going to tell you anything about it just try that 19th century France that kind of drunken ending I don't really want it in any of my meals, it tastes better and more balanced than any of the other alcohols but I'm just going to reveal that this is with white wine, it feels like it's on top of Brian Harman, there's parmesan in there and, but then there's more on top I don't think so no, I don't think so new program idea what is alcohol as well as a people like to put a glass of something in front of you you have to figure it out no You're worried that it's going to be me in Delaney oh yeah, okay, thanks for coming, right.

I feel like white wine is the answer, it has just a touch of acidity and a touch of balancing effect in the sauce when it comes to the bread. I'm going to try some of this AB bag. The bread I tried yesterday seemed to have a somewhat high proportion of crust. There are clearly some very thick irregular chunks. Here we're going to mix this up. They will look better in the second one. testing yesterday I wasn't picking a ton of garlic, this smells like sourdough. I was just going to add a little bit of, you know, stickiness and funky flavor, but I don't really want in this, let's go for the texture and the overall look and feel very nice sounds, yeah, this is very nice, you know how certain things sound and then the tone starts to change as they get a little sharper and darker.

I mean, I think this is it for me. I don't know how I'm not sure I'm not going to sit here making breadcrumbs all day confidently I'd say I'm at 84 right now feeling good I'm going to start my sauce in the meantime there's something There's a family meal of chicken and waffles there, but I have no intention of ruining it yesterday. I felt like I tasted black pepper for a second. There's something about those breadcrumbs. Oh, I'll call it black pepper. It's not super French. put black pepper in a creamy white sauce. I just haven't decided what I want to do yet.

Okay, a little known fact in the kitchen. The faster you go, the less chance you have, the less time you have, frankly, to make mistakes. I'll put it in an ice bath just to stop the cooking in my roux. I'm going to add a cup of milk, a cup of heavy cream, we're going to stick with a quarter cup of white wine, that's all going to come together. Wow. the sourdough surrounds me we're going to have to redo that for the one I make later for Carlo you're only wearing shorts as it's heating up the alcohol is starting to come out of it it feels a little bad not to independently reduce the white wine, Let's lower the heat to a simmer, let's calm the fire.

I'll leave it at that for a couple of minutes, let's deal with our lobster here. I think it's probably safe to take off the rubber bands at this point, so yeah, we're just there. a little further down here, most of the tail is perfectly fine, we're just taking out the parts and bobs that we don't need here. Now I've made a larger cavity which is potentially going to work against me, given that I haven't cooked any extra lobster. This is moderately clean. I'm just trying to hollow out the cavity to get rid of those gills. I'm a little worried that removing that might result in a little more lobster. let's season our sauce with a pinch of cayenne, a third of a cup of parm, season it, I felt like I tasted black pepper yesterday.

I'm going to place my bets on making these just bite-sized chunks of lobster, it's just not much of a game, it seems a little sparse now. I'm wondering if I shouldn't have removed the gills from the lobster just so as not to open up extra space and I'm also wondering if I need to cook some more. smaller lobster on the side. I've got some leaks here, which is something I was afraid of, you know, messing with the inside of the body, so we're making our breadcrumbs and at 375, just for that breadcrumbs, there's hot toasted lobsters, okay before.

You see, just know that I feel like I already addressed the fact that we had a lobster escape, it only got worse, so it won't look like your passport to Flavortown or anything by cutting out the inside of the lobster. slightly separate things in general, like looking at this one in particular, it's not that bad, the parsley is what I was maybe responding to and thinking maybe there was something like lemon zest in it, yeah, it just threw me off a little bit now. I'm just making rounds of chives, the shell doesn't seem full enough so I'm not going to fluff it up next time so this is version two, this is what I'm going to do with these breadcrumbs which are definitely crunchier that At the end of yesterday I think I feel happy with the sauce.

I think the white wine is working. The black pepper is something imperceptible. I'm getting like a mouthful of that chive. It was like he was God. I felt so abrupt, you know, but he's good to me, he's cooked. I think I'm going to go back to a less hollowed out lobster body, without using sourdough. I feel good about my decision to put the black pepper only in the breadcrumbs, I think. White wine was the right move here. I don't think I'm missing anything in the sauce, there can always be a sneaky hint of this hint of that, you know, but if you can't taste it, what's the point, okay? ingredients 83% technique 78 here appearance 85 that's like my spiritual number is a solid B you showed up you did your job you didn't make a complete idiot tastes 90 total score averages an 84 which I'm still calling B.

I'm about to do the last one version, the one I need to serve to Carla. I have to make this one count, so I'm going to do it. I refuse to use that sourdough bag yet, so I have to use our old, stale bag space that's pretty old and pretty sad, let's make it work and then it starts going into this thing because, like, it needs a baguette and they were willing to go out and buy me one instead of I only have one because that's what they're using in the back to make the original dish, what does that say?

Are they just playing it like a really long game? You know, it's like trying not to let me have any kind of idea of ​​what's going on. I'm sure we'll get you a baguette and we have to go out, go down the street, you know, 20 minutes each way uphill, you know, but I'm sure that's what you want, you know, I'm Sam, okay, I have a stop. Oh, as for flavor. This is going to be better than sourdough. I don't know, like the breadcrumbs were always there. Yeah, spoil me right now. I felt like I really wanted to bare my soul about it.

A minute ago, the black pepper only goes into the breadcrumbs, not inside. the sauce next I'm going to make this sauce or three tablespoons of butter, I had my dairy there and then white wine, a quarter cup still feels a little bad, I'm not going to deviate and start doing something else, okay, sauce, oh, sorry. like an 83, I'm ordering a second lobster so I can lift it up a bit, so this is a pretty good size lobster. Wow, it's mobile, that guy is a little weird, so I'm going to fit this guy in here. Was not. as the kids' biggest lobster fan, so lobster one is the one we're basically cooking.

It's a good thing this is blaster number two because its claw just came off, so I'm going to cut this lobster in half. I do not do it. I'm going to remove the gills and everything. How is it so complicated? Can you imagine cooking like 2000 of these in one day? Now they are breaking down lobster number two, you will get them. I do not know what happened. to that claw, but it's like it has a strange fluffy situation happening cayenne pepper, which is parmesan, with salt, nothing else goes in here, okay, here we go, sauce, it's about half of our sauce, here we go down so much that It seems like there's too much, but it's, it's, it's, it's a month, it seems moderately longer to me, I mean, it doesn't seem crazy or anything, it's what you came here for is to then make some sauce to cover the a little bit. eyeball, you know what I'm saying. like everything is fine now I feel like the breadcrumbs were probably never toasted, they were probably thrown in there, but great, I feel good for those ten minutes, oh the suspense, there were no leaks, the saw stayed in place, the bread Grated it is crispy and looks nice. golden I think these claws are certainly going to cook, but I just wanted to make sure everything was heated up for Carla Dinah, by the way, I know who made this Diane, other than Monte, have I ever come close?

It's probably not right. Oh, Guy Fieri, okay, maybe. I'm Jacques pépin, that would be my hell Mary, what did we say about the direction of the claws? Guys, I have in my head, okay, not a lot of chives, parsley rain. I present to you Jacques pépin Lobster Thermidor or something like that or something like that from someone. otherwise or maybe not even Lobster Thermidor. I'm going to call this 84, that's where I felt I was last time. This one feels simple in a way that some of the other dishes didn't seem to me to have.

I have to place some bets, but overall, you know, I feel pretty good about this. I certainly don't hate it. I'm not having a crisis about it or whatever I did right or wrong, this is the dish I have to present to Carla. I think she's on her way here, so we'll see how much pain is behind these eyes right now. Sorry, okay, moment of truth, we have two silver tits here, yeah, that's good, we have the plate, do you have it? I guess whose recipe is it? My name was JacquesPepin, ha, Lobster Thermidor. The second part is good, yeah, yeah, okay, okay, mm-hmm, Cranston.

I want to introduce you to Snoop Dogg, not stubborn and not stopped, oh my goodness, they look pretty identical. Mine smells like weed even though it's a cracker or something, isn't it a Ritz cracker? it's a cookie it's a cookie oh yeah, that really stumps me. I think you would have guessed it once. Snoop Dogg likes even if you had days just make lists and less days Karla yeah we have months and even I don't think I would have had them they look incredibly similar yeah it's really okay so I'm just going to take a review of the cuts, yes. it's funny what Thermidor is it even translates as good very cheesy very cheesy very cheesy I'm going to try yours yours is much sweeter this one is much sharper much easier cheesy foreshadowing what we're going on here nothing man tell me tell me okay in the morning there a little bit of garlic and shallot in the butter before the flower goes it's okay first try yesterday I had garlic and that's why I put it in the breadcrumbs and then you also have a little bit of black pepper in your crumb and there's black pepper this morning I put cayenne in the morning because you often see a little bit of cayenne in the L fashion, kind of a base sauce and you were picking up and I was picking up this like that little spicy J. what a friend, she put black pepper and white sauce, never, ever, literal member, but Snoop Dogg is not French, that's what he wants.

You missed a whole cheddar, no you have a cold run, now you have it, it's equal parts parm and grier, which is also shocking, but I think it also explains some of the texture, the sharpness, there's a little bit of mustard too dry in the morning, cookie crumbs, breadcrumbs, were you going a little crazy with the texture? I was a little, but this to me reads like a toasted baguette crust and it tasted like butter, so I put butter on it, so there's white wine in this, there's white wine in this, that's a lobster, yeah, I It seemed a little skimpy, so you used extra lobster meat.

I appreciate it, yes. It's okay, thank you, it's bad, but I like it, this is going to hurt more than it does. your ingredients you got the lobster, you nailed the lobster and that's a main ingredient. I feel like we have to wait a little bit for these ingredients to scramble, there are 15 greens, yes there are 15 ingredients, right, you missed four of them completely, you missed the Greer, you missed the garlic and the shallot and you missed the cayenne, but In general most of it was there. I'll give it an 80 on ingredient technique. I mean, with the exception of overstuffing the lobster and spending too much time on the crumbs, snoo goes to the step of rinsing the lobster shell.

I've thought about it, at what point are you rinsing out the flavor now that you've introduced water today, so great for technique well 95 Wow, I really appreciated that extra lobster as far as appearance, almost identical, the most important thing I think is the crouton, yeah , I feel good right now at 80 again, okay, wow, that's not a number I was expecting if you thought it was going to go any lower. no, I was thinking louder, frankly, you're doing it right, okay, try, the flavor of the Gray air is so prominent that its absence creates a huge difference in flavor even though it only represents one, let's say 80 again, it's OK, it's OK. back I'm back in my place, so 80 80 90 580 that gives us 84 84 it's like it's not there anymore - I can live with that, you know this, I think there are some things that could have gone my way or touched on my way Yeah, the white wine definitely went my way, yeah, damage, you know, the presence of a good amount of damage, it wasn't like it wasn't permanent, but like the Greer, you know, tasting certain cheeses blind, just yeah , on their own, I know it's very difficult, yes.

I think you did a great job you know it's funny crackers and cheese the stuff you left out you could have made a cheese board yeah exactly you don't know what you're doing now do you have a higher opinion of

snoop

or lower or just? stay the same higher higher higher because where your face goes in yeah he just left this part out of the song it's like you got your Rollie on the grass important shot dodged you're eating lobster

thermidor

that would have really helped me but that's okay like on some things like the B side that I just haven't gotten into yeah, great job, okay, thanks.

I don't know if I would have ever had cracker, that's where I think I'm kicking myself, it's just complicated. but overall, I mean no, I'm not going to hate myself for this, you know, guessing the dish, getting most of the ingredients right, getting the overall look right, that's huge, I feel like it's always going to be something always wrong. . to cook platinum recipes from the boss dog's kitchen oh yeah I'm sorry the food stylist used more than one lobster come on so we had ordered regular room service but then the chef told me something I should try with lobster

thermidor

and I'm like, okay, take it out.

I'm telling you, nephew, she's a good niece, is that a thing?