Cloudflare TV

Cooking With Cloudflare

Presented by Chaat Butsunturn, Andrew Quellmalz
Originally aired on 

The Internet has never been this tasty! Join us for adventures combining cooking with discussions of the tech that makes the web tick.


Transcript (Beta)

It is 5 30 in California. My name is Chaat Butsunturn and this is Cooking with Cloudflare.

My guest today, Andrew. Hi Andrew. Hey Chaat, how's it going? Good, good.

I don't know how to pronounce your last name. It's okay, nobody does. Okay, we're in the same boat.

We'll just go by Chaat and Andrew. All right, that sounds good with me.

All right, great. So Andrew, I appreciate you're joining me today. And just a little background.

One of the reasons why I invited Andrew is I heard he worked in the food industry and at some great restaurants in San Francisco.

So what's your foodie connection here?

Well, actually not San Francisco, down in Orange County.

So prior to moving back up here and finishing up school, I was working at the St.

Regis in Dana Point, which is south Orange County. Did banquet cooking there.

So it was pretty interesting. We'd like cater weddings, corporate events or parties for like upwards of 500 people.

So you get really good at doing the same thing over and over again.

Right. Very skilled at chopping an onion after that experience.

Skills, right? Yeah. And like from there, again, the game of skills and the know how to kind of start applying it towards some other restaurants.

So I applied to work for the Mina group.

And Michael Mina has like his flagship restaurant here in San Francisco.

So he had another one down in Dana Point at the time.

And that's kind of where I gained a lot of my culinary skills, like really honed them in.

Like pretty shortly after that, it's a lot of a grind. Fine dining is definitely not easy.

Should always cater to waiters. I started a little catering company and I was working for several families down there.

We're doing kind of dinners like we're going to do tonight.

That is great. I'm very excited. What is on the menu?

So we're going to do chicken parmesan, fried panko breadcrumbs, and then an arugula heirloom tomato salad.

Great. All right. Excellent. Well, you've asked me to preheat the oven at four, what?

Four. Four fifty. Four. Four fifty. Okay.

So my, my, my oven is, is, is, is pre-warming. And also on the menu, I understand besides the chicken parm, we've got.

Oh, heirloom tomato, burrata salad. I love that stuff.

Oh, and asparagus. Can't forget the asparagus. Asparagus. Oh, that is a nice, well-rounded meal.

Yeah. And you know what I totally forgot to put on my shopping list is pasta.

We talked about putting, yeah. Did you? I have something in my bag.

I'm going to, I'm going to check in here and see, I know we need flowers.

I have to get that anyway. Right. Let me see. I got, here's my flower. Get that out.

And I do have some pasta. I don't know if I have a noodle pasta, but I like the idea of putting.

Yeah. The thin spaghetti. Let me see what I got here. I'm a, I'm too short to reach the top.

So let's see what I got. I have long noodle pasta.

I have lasagna. I have lasagna noodles. I don't have any long noodle pastas.

Oh, well I might just serve it with garlic bread or something. All right.

So we've got an hour to do all this. So let's get cracking. What's first? Right.

Absolutely. So first things first, we're going to take the chicken out. We're chicken.

All right. So got mine right here. Let me see if I can readjust the camera view.

What are you feeding tonight? Oh, my lucky roommates, whoever's home. Right.

I got enough to feed at least four. So, you know, they're just going to have to make do with rations.

Yeah. I got, I have a lot of chicken here. I don't know how much, how much of this way here?

I got three pounds of chicken. Oh, wow. That is a lot.

I think I got a little over a pound and a half. So that still should be good. So do you, you mentioned we're going to be, we're going to do some pounding, huh?


So, you know, you said that you have your knuckles, so that's good. You know, you can use your knuckles.

I'm going to take a pot like with just a flat bottom.

That's what I'm going to use is like a tenderizer. But first, if you try to fry it right now, it would take forever to cook.

So we're going to cut it in half and try to cut down that cooking time.

Andrew, do you cut before you pound or you pound first?

You cut before you pound. Okay. So let's see how we do that. Yeah. So let me see.

Yes. Without getting chicken juice on my computer here. Right now.

All right. All right. So what you're going to want to do is hold the chicken breast like flat with the palm of your hand like this and then slice like right, right down the side of it.

Wow. Okay. All right. This one here. It's okay. It doesn't have to be even.

It just kind of has to like a half in size. Okay. Got it. Move things over here so y'all can see.

Work the blade. Right. I'll flip over this way so you can see what I'm doing.


All right. So it just kind of folds open on itself like that. Let me see here. That should be good.

Okay. How did I do? You see this here? Look at this. That's perfect, Chad.

Yeah. That's exactly what you want. Okay. All right.

I'll have to have a sharp knife, huh?

Yeah, absolutely. So when you were in doing the cooking thing, did you have your own knife or is that what you're expected to do is bring your own?

Yeah. So one of the things that's pretty funny about like chefs when you get in the industry is they're very protective about their knives.

So everyone has like their own setup, their own bag, and they like sharpen them accordingly.

It's your tool chest, essentially. Sure. So I'm gonna go ahead.

I'm gonna wash my hands. Get some of this chicken juice off here. Yeah. Not a bad idea.

We're gonna have leftovers tonight.

I just said four chicken breasts.

So, you know, these are massive breasts here. Yeah.

Those look really big. All right. It'll be great to have that much though. I'm sure this will make really good leftovers.

There we go.

Okay. I don't even know if they need pounded yet. They're already cut now.


They should be like probably I want to say like an eighth to a quarter of an inch thick.

So if you don't need to pound them out, then that's perfect. Yeah. I mean, I might just do it just to make it even, right?

Yeah. Just try it out. Never know you might like it.

I'm just gonna spread out my chicken on here. Yeah.

You know, one of the nice things about getting married was getting kitchenwares, right?

And yeah, that was we got really good knives, pots and pans. And, you know, there I suppose there's some people who get the stuff and they don't use it.

But we're we're a cooking family, which is nice. You know, I'm hoping that my son when he grows up, he remembers fondly these meals.

So our son, you remember when I made you the chicken farm?

And if he doesn't, I'll just say, well, I got in the archives.

Check this out off our TV. So sure. Yeah, that's like that's one of the things that's been good about one of the blessings is everyone's cooking more at home, you know, just like trying to do things out.

Yeah. I'm doing my washing my hands, too, here.

We do a fair amount of cooking. And something I'll put on top of here, and I am gonna gonna beat this up a little bit.

I'll wait for you.

It's gonna be loud. Okay, ready? All right. Three, two, one. All right.

Yeah, that's pretty good. All right.

I'll do. I'll do. All right. Nice and flat. Nice and flat. Yeah, it's good.

All right. Next step for us is gonna be two eggs into a shallow bowl or a shallow dish.

And then we're gonna beat them.

So that's gonna be the liquid that's gonna hold the flour onto the chicken before we drop it in the frying pan.

Oh, but first a little wine. Yeah, I may have a little wine.

What do I have open here? Vino Verde. Awesome Portuguese wine.

Is that right? Yeah. Oh, you're familiar. All right. I actually am a big fan.

I love that. All right. Well, cheers. Here's to you. Cheers. I'll get myself a glass as well.

I can't let you drink alone here, Chad. Yeah, I appreciate that.

Oven's up to 450 now. What was the next thing I need? You said bowl of eggs? Yeah, so two eggs.

And then we're just gonna beat them in a shallow bowl or really whatever bowl you have available.

So I've got a little Cab Sav here from Sonoma.

All right. It's a Louis Martini. Great.

Cheers. That one's yours, Chad. Okay, so I get a shallow bowl for the eggs.

I'm gonna do two, but you might want to do three considering that you have like double the amount of meat that I do.

Oh, yeah. What does the recipe say? It says to do two, but just to be on the safe side.

Yeah, it's interesting because, you know, four breasts could be, you know, who knows how big that's going to be.

Yeah, who knows? Some of these super chickens, you know.

It would show the action of that. Yeah, absolutely. I'll show you the one -handed crock trick.

Okay, I'm watching. Okay, how about, how's this?

Hey, there you go, Chad. That was perfect. I've seen a lot worse.

And, you know, I am going to do that third egg because I have a lot of chicken, so.

I think that's smart. Yeah. I spoke too soon. I have a little piece of eggshell.

Oh, got it out. Oh, no. It's an occupational hazard, you know. So I'm just going to take like a regular fork and just, you know, scramble these like you make scrambled eggs.

Break the yolks up and then just, you know, turn it into a homogenous mixture.

All right, so my eggs are beaten.

Did you, I can't remember, did you get panko, Chad? I did.

Awesome. Okay, so we're going to do similar to what I did with this flour. So I put some flour in a shallow bowl and I'm going to put the panko in another bowl as well.

All right. Okay, so shallow bowls. Or, you know, a plate will work just as fine.

You might just need to pour a little bit more. These are about good, right? Those are perfect.

So one for the flour and one for the panko breadcrumbs. It's time.

I'm breaking it out. I keep wanting to wipe stuff on myself and this just makes it easier and I don't need a napkin.

Oh, yeah, definitely. I have an apron somewhere, but I need to just track it down.

I should have done that for this afternoon.

How much flour do I need? Pardon? How much flour do I need? I put about a little over a cup.

A little over a cup. We're just going to dredge the chicken in it.

So before we put it in the eggs, we're going to give it a lightly coated coat of flour.

I could always add more if I need, I guess.

Yeah, that looks good. And the panko, put that in another one, right?

Yeah, I put a little bit heavy on the panko just because you never really use it.

True. It's not really something that you would save and use time and time again.

Yeah, because by the time you use it again, it's stale.

Yeah, exactly. That's what I found. It's good to get into the panko industry.

That's why I ended up buying another one of these. Yeah. Because it was stale.

Right. Panko. There you go. I think I have a... Now, panko is what they use for tempura, right?

Yeah, exactly. So it's like a Japanese bread crumb.

I believe it's a base. Like it's a rice flour. Hmm. Who knew? Which makes it fryable and crispier.

Okay. So are you ready for the dipping? Okay. But when we dip after that, where does it go?

Okay. So I'll run you through it. So the first thing we're going to do is we're going to take the chicken breast and we're going to dredge it through the flour.

Okay. And then the next step is we're going to dip it in the egg.

So it's going to get a little bit of an egg wash on it. Okay. And then we're going to, like, roll it around in the panko so it has an even, like, crust of panko bread crumbing on it.

Okay. And then what? And then we're going to just set those aside on a tray and we're going to heat up some oil in a frying pan.

And we're going to just fry them on each side for about two minutes.

Got it. All right.

So I know where to put this stuff after I do this. That's a very good idea, actually, Jack.

I'm going to do the same. Not my first rodeo. All right. Let's see how this works here.

I feel like my space is, like, kitchen space is always a tricky thing.

Here we go. All right. All right. So I got my chicken over here. I need, like, a side table.

All right. All right. I'm going to move my workstation a little bit here.

It looks like you've got a lot of countertop to work with over there, Chad.

It's really great. When we remodeled the kitchen, we added this island here, which has this nice bamboo grain, right?

So you could, in theory, use it as a chopping board, but then you'd mess it all up, right?

All right.

So now, can everyone see? Here we go. All right. So I'm going to take a chicken.

I'm going to start doing it, huh? You said? Yeah, yeah. You go egg, then flour.

Egg. Wait. Is it flour, egg, panko, or egg, flour? Flour, egg, panko.

Sorry. Thank you for correcting me there. Okay. Very important here.

Okay. So flour. Okay. Here's flour, right? Just lightly coat it in flour. And then?

And then dip it in the egg so it gets a nice, even coating there. Okay. And then into the panko.

And then you just kind of roll it around so it has a pretty even crust.

And it should stick pretty nicely on there. Yeah. Okay.

Cool. At this point, it should look pretty similar to like a chicken nugget. Oh, I love them.

Yeah, but these are like homemade chicken nuggets. Oh, yeah. Much better, right?

Okay. There we go. Now we're rocking. Now we're cooking with Cloudflare.

Yes. Yes, now we're cooking with Cloudflare. Hey, bub. I'm making chicken parm.

Cool. All right. Hi, hon.

So my family just got home. Hi, Claire. Hi. Hey, guys. I'm going to try this.

And this. Oh, good.

All right.

Definitely not the cleanest recipe, but delicious nonetheless. Yeah. Yeah, there's going to be some clean up tonight.

How are you on the ingredients there, Chad?

Did you pour enough out? Yeah, I think so.

So far, so good. I mean, I probably have more flour than I need. And it looks like I have enough.

I might need another egg. We'll see. Because those are big chicken, right?

I wish I could give you some of my eggs. I'm going to have some extra over here.

Oh, really? You know what I need? Is some basil. Oh, that's right.

Okay, I'll help you. I got it. Can you help out, Lou? All right. How much do you need?

How much basil do we need, Andrew? I'd say like four or five sprigs of it.

Like just, you know, a handful of leaves. Okay.

Are you a big fan of basil? Maybe like four or five sprigs. Okay. So with a bunch of leaves.

So I don't know. Maybe just like a handful of leaves. Right. I should never describe how many.

You know, I find myself.

Wash my hands. I know my hands are getting all gummy with this stuff.

Is yours like this? Yeah, it's fun. Here.

Let's see here. So we, during one of our projects during this whole.

COVID thing was. A planner box.

So we did a planner box. One of my favorite things is, is, is what do you call it?

Pesto. Pesto. And so we. Planted a bunch of basil. And we got basil. I have time.

What's nice about time is that. With time, you know, a lot of recipes call for like two sprigs of time and like, you know, you always have to buy it by the bunch.

So it's nice when you have your own plan. You can just snip, snip. What you want.

You know, it's like a little more economical.

I feel like you're not wasting as much. Right.

This over here. Okay.

And your surface. Oh, great.

Hey, check it out. Here's our basil. Oh, beautiful. Good. Yeah, it looks great.

Why. Yeah. I'm guilty of the grocery store right now. What's that again?

I'm guilty of just getting it from the grocery store right now. You know, it's great, but it's, you know, it's.

Usually a little bit brown. It's not as fresh.

So how does, how does this stuff keep as leftovers?

Like I'm, I'm debating. Should I, is it easier to just do it all at once and then make leftover.

And then have leftovers or.

What I want to repeat this process, like, you know, Well, you know, if you have more chicken, like the chicken will stay fine.

Just because you cut it, doesn't mean it's going to go bad anytime soon.

So you could like use that for another dinner later this week.

If you feel like you have too much. And like the. The breaded the breasts themselves right now.

You could potentially. Like freeze those maybe, or like, you know, just toss them in your refrigerator and take them out tomorrow and just reheat them in the oven and cook them like, you know, for.

20 or 30 minutes.

Probably make some very delicious chicken nuggets. You just might want to add some salt.

That would be my one piece of advice. Okay. So, but right now in this part of the recipe, we don't need to salt it.

No. So the next part we're going to do is we're going to put them in a baking sheet or baking tray.


Pyrex dish. And we're going to put a bunch of cheese on it. So depending on how sensitive you are to salt.

I want to salt them, but the. Parmesan cheese and the mozzarella and the Provolone is going to have, have a lot of that flavor in there.

Let's see.

Okay. So this is probably, I think what I'm going to do is, cause I have a lot of chicken here.

I'm going to make this and I'm going to set aside this, this chicken.

Okay. All right.

So I've got my, got my parm or, I mean, I've got my, my chicken patties. Now what are we doing?

Right. So the next step. We're going to get. Forget.

It'll work.

So we're going to get like a little Pyrex dish like this. Okay. It doesn't have to be this big.

This is the only size I have. And.

We're going to.

We're actually, you know, I'm sorry, chat.

We have to, we're going to fry them before we bake them in the oven.

So the next step is to get some olive oil in a pan, get it really hot.

And Tom's. Okay. I've got a lot of chicken here, so I'm going to do it in two pans.

Just to make it more efficient. Gotcha. And you can also do it in batches, but I, yeah, that's a good idea.

Let's see. So do you heat the pan first?

You put the oil in first. What do you mean? I like to put the oil in first. Well, My previous episodes, right.

Are all handy. Right. I'm still so jealous of that.

That's so convenient. It's one of those things from our kitchen. How much oil am I putting in here?

You want to coat the bottom. So. Let's say like a quarter cup.

Oh, wow. Kind of a lot, but since we're not frying it entirely there, I think it's a little bit healthier, but.

I'm no nutritionist. So don't quote me on that.

So this is fun. This is like the, one of the benefits of living in an old house in San Francisco is.

You don't have to do anything. You just, you have to light your.

So with the barbecue lighter. It looks like I'm going to need more olive oil.

I got to put it on our shopping list here.


I'm going to put these on here.


So I got the heat. I'm like, what? Medium high. Perfect. Yeah. All right. I only have two settings on mine.

Okay. So I'm going to put them in the oven. It's either high, low, or off.

Just kind of wing it on the eye. Okay. They're going to finish cooking in the oven.

So really like ideally, this step. Of the recipe, this. Stage is like, just like brown them, get them like a little bit crispy before we put them in the oven and cover them in sauce in a monster.

Okay. Okay. So now I've got the.

These things are heating up. And we should. What's up. So next step, we're going to take.

Each breast and just lay them down flat. So. I think the oil is probably hot enough to put them in, but I'm going to do a little test.

And then we're going to do like two minutes on each side.

Okay. Great. We might not have time for all of our stuff.

You know, Might have to skip the arrow and tomato and just do the asparagus.

Cause it's faster. Yeah, no, I'm right there with you, Chad.

We'll see how we are on time. All right. So how do you, I guess this is feeling hot.

Turn the fan on. Yeah. So you just, you know, kind of gauge, gauge the temperature.

And then. Just going to take them and like lay it, lay it down in the oil.

Okay, here we go. So. I'll show you. I've got. Two on here right now.

Not frying.


Maybe you want to crank the heat up. Okay. They should look like this. Hmm. There should be like, you should hear like a little little bit of a sizzle when you laid them in there.

Yeah, there's not. Let my heat up more before I do that. Okay. Do you use non-sticks or no.

Yourself personally. I use both. I'm a really, I'm a big fan of the cast iron skillet.

So I try and use that as much as I can. I have some of these great non-stick pans that one of my roommates last year.

There you go.

Now we're starting to see a little bit of. Bubble action. Right. Okay.

That's what we're talking about there. Okay. There you go. You starting to hear him sizzle.

Yeah. Awesome. Amazing. Hey.

Okay. Let's check the bottom of them.

See where they're at. That's going in for a couple more minutes.

So. How long is it going to be in the oven for.

They're going to be in the oven for 15 minutes.

Okay. Yeah. That's a. Next step. Take them, put them in the tray and we'll, we'll cover them in the cheese and the marinara sauce.

Put them in the oven for 15 minutes.

They can all, they should be evenly coats. Ready to go. So one trick.

He likes to do. Bring it over here.

I'll at least aim into my, my sink. Is that. Whenever he. What do you like to do?

I like to use a parchment paper. Oh, okay. Less sticky. For sure. And.

A lot of baking. Cookies. Bacon. I'm actually a fan of that myself.

Yeah. All right. So I just flipped my, my chicken breasts.

Show you what they look like. Yeah. Oh, great. Should be a little crispy and golden on the top.

Thanks. All right. Oh, you know what?

Some of the Panko. Might come off on my, on my. Ones. Use a spatula.

I'm using tongs right now. You could, I guess you could use a spatula. Yeah.

So I guess they're a little bit more gentle. I'm going to turn my feet down.

Medium. I'm getting ready to flip. I'll show everybody the action here.

Oh, yeah. Oh, perfect.

That's what you want to see. Oh, wow.

All right.


Mine are pretty much done. For my first batch. I still have more to do, but. Wow.

These ones are. I've got two batches going right. And current batches. And you'll see that one of them is a little bit more.

Brown. Oh, beautiful. Perfect. All right.

Here's my parchment paper.

I'm going to show you what I'm talking about. Thanks. Now parchment paper.

It's not wax paper. And this one here. I think. No. So.

Well, these guys are frying. I'm going to get my tray ready as well. My tray is ready.

And. The three cheeses that we have. So. Yeah, what do we got to do with the cheeses?

So we're going to, I've got some, a brick of mozzarella. Farmer's on here that I'm going to grade.

And then I have some provolone and mozzarella. So. Essentially.

We're going to pour some salt. We're going to do like a layer. So. Let me adjust my camera here.

So it's a little bit more viewable. So. Once I have the other batch in here, we're going to do a layer of the.

Pasta sauce. Over the top. And then we're going to do some cheese and then some basil, and then probably a little, another drizzle of a sauce on top.

Okay. My chickens are probably good, right?

They just need the ground. Oh yeah, definitely. You don't want them to burn, but you want them to be crispy.

Okay. All right.


They're my chickens. You've definitely got your camera angles down to a science here.

Yeah, it's my fifth episode. I got figured out by now. Right. Absolutely.

Okay. So now I need to get my cheeses, right? Right. So which cheese do I start with?

I'd start with the mozzarella. Okay. Okay. There's my mozzarella.

And do I hand nip it? Do I shred it? Do I, what do I pull? Well, I got some, I got some shredded, but what you're going to want to do probably is just break it apart with your hands.

Whatever is easiest for you. If you have a cheese grater and like, it's got some big holes on there.

You can do that as well. I can just do by hand.

This is fine. So how much am I putting on? Can you show me? Yeah, I'll show you.

So let me get you guys in the tray. Like this, they put a layer on that.

Yeah, that's perfect. Yeah, that's exactly what you want to see.

And then you said, are we doing provolone also? So we're going to do three, three kinds of cheese.

So we're gonna start with the mozzarella cause it's like, it's pretty creamy.

So I'm going to do a layer on top. I kind of cheated because I bought it a pre-shredded.

No, that's actually, you know, I call it smart.

I mean, look at me. I'm making a mess here.

Oh yeah. I'm sure it's a lot better though. Oh yeah. It's true. It's like, you know, I grew up getting Parmesan in the green container from craft.

Right. And now I'll only do a brick and I'll, I'll shred it.

Right. Yeah. It's much better that way.

Like, you know, definitely quality over quantity for sure. So let me know when you have that.

Yeah, I'm good.

Okay. So this is like kind of the part where we're, we're going to wing it here.

There's kind of like, you know, recipe on clear user, user, user judgment.

I was thinking maybe we could do some basil on top of this layer. And then we'll do another layer of cheese on top of that.

And then hit it with. I'm almost done with my part.

So I'm going to save some for that other chicken. Okay. I guess the other cheese is I'll be fine.

Right. Yeah. So here's my basil. Perfect. I'm just doing like one breath, one, a leaf for each breast, like right in the middle.


I'll hand down in a second. What do you guys. What that looks like. Okay. So. Perfect chat.


Next step.

It's good to. Okay.

Take a little, the Parmesan and a graded on top. Okay.

A little quieter in here without some chicken frying, you know? Right. So here's.

I'll leave it there. So here I love this chicken. This, this parm grater. Check this out.

And I can just. With that on now. Do I do, are we putting sauce on top of this first or no?

Oh, we're going to put the sauce after this step. And then we're going to put a provolone cheese on top of that.

Oh my goodness. Okay. Cause like my, my parm is sliding off of the.

The basil. Oh, that's that's all right. It'll sit like underneath.

It'll get nice and crispy. Wherever it is, it's just going to melt, you know, like.

Encompass the whole chicken, like some, you know, crusty parmesan goodness.

It sounds great to me. That's that's a great shredder right there.

I need to get one of those. Yeah. That's the kind, when you go to the restaurant, the guy says, say, why didn't you just never say why?

And he's just there making a pile.

Right. And it saves your knuckles too. Oh yeah, for sure. I'm getting my.

Okay. Load it. Boom. There you go. This stuff. So that's why. You know, I didn't want to salt, salt the breast before we fry them because like the parmesan is pretty salty and.

A little bit over encompassing, you know, there's a lot of flavors going on here.

Okay. And I can see where my chicken's probably reasonably cooked.

Yeah, exactly. So that's why we're going to only put it in the oven for like 15 minutes.

We basically just want to melt the cheese and finish the cooking process. Got it.

So. So I've got my provolone here, but. Right. The first step I need to do is get my sauce out.

Yeah. So I've got, got my, just classic, regular. Tomato sauce. I'm probably going to get a spoon.

Cause there'll be a little bit messier than just pouring it on top.

This is a tomato sauce there. I have previously used. I'm going to use a little ladle here.

Yeah, exactly.

Is that homemade sauce? This is, I can't remember. We did do a homemade sauce once, but I don't know if this is from that.

It may be. Actually, I think it has it on the.

Wife wrote it. It says Raul's pasta sock. Raul. R-O-E-L-S. Not really sure what that is, but.

Yes. Oh my goodness. Wow.

All right. How much sauce are we putting on here?

Drenching it or just covering it a little bit or.

It's like, use your judgment. That's probably good.

Yeah. You're just like, I just want to cover it. No judgment.

Mine. Mine looks a little bit like this at this point. The stage right now.

Oh yeah. Okay. Cool. Yeah. All right. Let's, let's get the last step. Let's cover it.

I've got some slices of. Just regular provolone cheese here. So slicer or shred.

You can, I would recommend shredding it. I couldn't find a brick of it.

So I got slices. So I'm just going to probably. Okay, here we go.

All right.

So what does the. What's the idea you think behind the, the different cheeses?

Is it texture? Is it flavor? Is it. It's definitely a texture and flavor. So.

Like mozzarella is really creamy. Whereas like Parmesan is really sharp. So they kind of just balance the two out and then.

The pro.

A little bit sharp. It just kind of gives you like a different flavor. That's why, like when you order a cheese pizza, usually there's like.

Two or three different kinds of cheese on there.

I'm a big fan of Osceola. Actually my pesto recipe.

A couple of different parms. There's a Parmigiano Reggiano. And Parmesan.

I think Reggiano. Maybe I'll do. I think Reggiano. The classic Italian one, you know, Maybe it's Osceola.

Oh, right. Right. Oh yeah. There's going to definitely be some crusty cheese.

All around this. Yeah. So I'm going to take, I love basil.

So I'm going to just like tear a little bit of basil and put it on top of mine.

Totally up to you. Okay. Also, I just think it looks nice. More green on there.

No. I'm going to maybe put my basil on afterwards because I want my cheese. To kind of bubble and crust up.

Oh, that's a, that's a good idea. I might retract my statement there.

There you go. Let's get crazy with it. There you go. Right. Wow. This is looking good.

It's all coming together. It's like. You're there for either chicken and you're like, how the heck is this?

We got. To throw it in the oven and see how it turns out.

Let's get it. Okay. I'm putting in the oven. And in those 15 minutes.

I'm going to make a judgment call and say, let's do asparagus. Cause the, the, I think the, the, the, the burrata.

Well, when we already have all this cheese, we can just save the burrata for tomorrow's meal or whatever.

Right. Yeah.

The asparagus is just going to be a little bit more, more quick. I like the executive.

I'm getting good at this. I know. Yeah, it's tricky. This is just snuck up on me so quick.

So you mentioned that you were going to grill the asparagus earlier today.

Yeah. Still a game plan. That is still the plan. So first thing I'm going to do is I'm going to turn on my grill.

I'm gonna start warming it up. I'll walk outside of my grill.

Right. Also, I, uh, Be able to show you the, uh, So here's my grill.

Weber. Yeah. The Weber grill is great. Cause like I had a, Another brand before and the thing just.

Just broke on me. And then I tried getting replacement parts and.

Oh, yeah. Yeah. Thanks forever. 15 years. And it's still going strong. And then.

Oh, Check this out here. Wow. So that was your COVID project. You built that.

The COVID project, right? Yeah. So we have here some basil. I've got some time.

I decimated it. Cause I, I, we already, I use it for a chicken dish. Parsley.

It's mostly basil. We had some arugula, but we've pretty much harvested. Harvesting that thing.

Yeah. Part of my COVID project. I built this, uh, uh, Cover on it.

Which. And that's pretty cool. Yeah. But the mesh screen that I put on it.

Turns out is kind of a. It keeps the pollinators out. Unfortunately. I would, I would in the future, if I were to do it again.

Use a wider. Like chicken wire or something like that.

Right. So, yeah, yeah, definitely. So what I like to do with the asparagus.

Is. It's super easy. Yeah. You're asparagus, right. And. I'm just gonna.

Cut the ends off.


Yeah. Let's see here. I need to get my, uh, Workstation I'll set up again.

All right. What's that.

The biggest fairies to smiter. Cutie. Oh, you got like one of the pencil.

Yeah. Yeah, that's. I don't know what the difference is other if they harvest them earlier or what, but yeah.

So. I just noticed this. Today. Or yesterday when I went bottom, they were actually labeled asparagus tips instead of asparagus.

I think there might be a difference there. Yeah. So there's my purpose.

What I typically do is just drizzle some olive oil on there. Right. Okay.

So I drizzled some.

Yeah. Well, my experience. Brush.

So you don't need to do it like this, but. Oh, Oh, fancy. I just do a quick brushing just because like, when you drizzle it on with a stream, it's just like you end up using too much or it just gets it in spots.

And I get more olive oil on the tips part.

Cause it's kind of like the head of a broccoli, you know, it's where all the.

Yeah. Then. A little salt and pepper. Nice. Right. I'll take a peek.

Ooh, that's looking good. All right. All right. I'm going to set it, go ahead and set a timer here for.

Let's see. Set it for, we've got to take it out before the end of this session.

So right. Seven minutes. Sounds good. It's about how long it takes.

Asparagus to cook on the grill. So I'm going to take you outside again.

Could you mind getting that door for me? Thank you. All right. 10 minutes.

This is great. We're going to be coming closer chat. We are. We're doing it.

We're doing it. Okay. So. Real. Oh, you can see, but I'll put it on and I'll show you.

Oh, yeah.

Let's see here. Okay. Question from our audience. Andrew looks like an incredible chef.

Hey, it's from Mary Kate. Hey, I wonder if there's a relationship there.

We don't know because we haven't discussed her last names. That's right. Okay.

Look at this. Thank you, Mary. Mary Kate. So here's our asparagus. I'm going to cover it.

I have it on high heat, but I'm going to turn it down a little bit. I don't want to cook it too much.

So then I'll, I'll just turn it once at one point. So Mary Kate chimed in about 38 minutes ago.

Sorry. I hadn't recognized it sooner. We're so busy trying to stay on schedule.

It was a tough recipe to try to fit an hour.

I think to do that, plus this, the, the tomato was a little bit aggressive. Right.

But, but not that that's cool. I guess now I have a moment to like, enjoy another glass of wine here.

Right. Absolutely. While you do that. Toss my asparagus in.

Oh, is that the. Oh, Boda box. Nice. Okay. Does that fit in the, the same place?

It sure does. It sure does fit in the same place, but I. But it's also this box serves as my.

That's my, my stand for my computer. Oh, perfect. The perfect height for, for that.

Right. Yeah. This is my, my makeshift standing, standing desk. Situation going on over here.

There you go. That's how we do it. Yeah. So. I'm going to just do my asparagus in the sauté pan.

So super simple. Our part is getting the burner with it.

And I'm just going to do pretty much the same thing, except in reverse.

Like olive oil, salt and pepper. So I'll heat those up.

Get my pepper cracker out. Okay. That's good. Looking good.

Looking real good. All right. Clean up the workstation. My goodness. I have a friend who did a cooking show and.

I don't know how he does it, but kitchen looks immaculate even while he's cooking.

And I like mine by the time it looks like, you know, I fed an army.

I know it's so hard to clean. Like. That's like one of the things that they've always been on me on my case.

When I was like working in a kitchen and you're supposed to like clean while you work.

You'd be like, so inundated with trying to put dishes together.

You wouldn't have time. And then of course the chef would come over and yell at you.

Oh, you work like a pig. Blah, blah, blah.

Are there any good. Cooking shows that you like and my cooking shows, I should say stuff like, I don't know if you've ever seen, is it chef's table on.

I love chef's table. I love chef's table. One of my favorite shows. I essentially grew up watching Anthony Bourdain, like in his, his shows.

And. That's like really what like introduced me to like, you know, all these ethnic cuisines.

You go all over the world to like remote places in Thailand and like. And you can just like sit down with these different indigenous cultures and like eat food with them.

He had it. It was really cool to watch these like professional chefs bring that like interesting style cuisine, like into the, like Western culture.

I'm dining Michelin atmosphere. Yeah. Yeah. I love that. I haven't seen. There's another one that's out there that I want to see.

What is it like salt? Sugar.

I'm blanking on the woman's name.

She has a book. It's salt, salt, acid, salt, fat, acid, heat.

I think it is. There you go. That's what it is. That's what I'm talking about.

Yeah. Yeah. So. Looking pretty good. And I'm wondering when we take it out of the oven.

Let me show you what I got here. All right.

It's looking good. Yeah. I almost wonder, like, should I put on the broiler?

To just crisp up the top and like. Yeah, that couldn't work. My concern is, I guess you could just pop it back in the oven.

If you're going to do it for aesthetic purposes, you might want to just cut it.

Into it and make sure the chicken's cooked all the way through.

Yeah. Yeah. Yeah. Yeah. It's not going to cook it evenly.

You know? So there's nothing worse than like chicken. That's not cooked all the way.

Like you could. You're pretty much any other meat medium rare.

But not chicken. Okay. Here's our asparagus. You see, I just. Oh, look at that.

Right. So I'm going to, I'm going to take off my asparagus here. Okay. Almost ready.

A little bit of salt. We might actually be able to.

Share a bite of our food together. This is great. Hold my breath though.

So, because we are. Running on time and my laptop battery is also low.

How about that? But I got. Okay. I think four minutes. Asparagus ready here.

I'm going to put it on a plate serving plate. Immediately too large for the amount of asparagus that I cut.

That's okay. All right.

That's fine. All right. So now I'm going to take, I'm going to take the chicken out.

Yeah. Okay. I'm going to, I'm going to follow your lead here. Look at that.

Everyone. Let's take a look.

Ooh, my goodness. Let me see if I can complete that. Okay.

Oh, yeah, that looks great. Okay. I should.

Give you guys the joy of watching me plate this here. It looks like coming out of the oven.

Ooh, nice. Not too bad. Right. Okay. We got some asparagus here.

Oh, my goodness. Perfect. Right. Now. Okay. Asparagus. Okay.

Now we had talked about like putting this on a bed of. Angel hair, pasta or Capelini or skinny spaghetti or whatever.

And that would be delish or. Cause usually I like to balance things out with some kind of a, a starch.

Right. We're out of time.

I also didn't have pasta, but that's something that we could do. We could also easily make garlic bread or even just buttered toast.

Right. So I think this would go great on a baguette.

Like, or if you just were able to like to use your leftovers for like a chicken Parmesan sandwich or something like that.

It's a great idea.

Yeah. So we got two minutes. So let's, let's, let's, let's have a bite. I'm going to have dinner with the family, but first I'm gonna have a bite with my co -chef and co-host Andrew.

Let me see if I can get this. You go. I know this is kind of a hard one.

So here it goes. I'm going to bite into this. Ooh, look at that. Perfect.

I'm going to, I'm going to do it.

Here it goes. All right. We know what you think. It's great.

I've always wanted to make chicken parm. I really have. So I suppose you could kind of do the same thing with eggplant.

Yeah. So you definitely, you just follow the same steps.

Except if, you know, when you put it in the oven, you would just take it out when you're ready for your cheese.

Like you have the desired crispiness or whatever.

Cause you don't have to worry. Yeah. The cooking time really.

Right. The thing about eggplant is I know you generally want to sweat it too. Right.

You put some salt on it before you do anything. Cut it. Also the. A lot. Well, listen, it's six 29.

We're going to be off the air here in a minute. I just want to thank you so much for showing us chicken parm.

Yeah, absolutely. That was awesome.

So I guess we can just hang out and eat. And then when, when they take us off the air, we could like.

You know, continue hanging out and having our meal together.

Yeah, absolutely. Bring it with the family. I bring in the family. I clean up the kitchen.

This is chat with. Cooking with Cloudflare. My cohost, Andrew. Thank you so much for joining everyone.

Absolutely. Yeah.

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