JOEL: Today, it's all homemade.

When you cut a bell pepper, there's a million ways.

This is the way.

(audience says "ooh") Yeah?

Comedian Tom Papa joins us in the kitchen.

So you can go in with that, Tom.

- (chuckles) JOEL: Yeah, we're going all in, babe.

- You can pour that in, you comedian.

(laughter) JOEL: We talk about everything from stand-up to sourdough.

Does this kind of feel like stand-up-ish?

- Uh, yeah, it does because you feel the audience, you can feel when they're getting bored.

JOEL: Yes.

- This guy is just staring at me blankly.

(laughter) JOEL: Plus I'm showing you a weeknight dinner that you can have ready in minutes.

You stuff that right here and you are a very happy camper.

It's all coming up right now on Homemade Live!

So get in there with your fingers.

- For real?

JOEL: Yes.

Go gentle, gentle.

- Oh, that's amazing.

JOEL: There you go.

There... (laughter) Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

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(cheers and applause) JOEL: I am in the mood today.

I'm in the mood today!

Today is a very cool episode because it is all about weeknight dinners.

We're talking Monday through Friday.

When you come home, you don't feel like cooking, that is the last place you want to be.

Are we all with me so far?

(audience agreeing) So today I'm going to show you guys for our first bite, this is a dish we love to make in our house.

This is our Thai lamb lettuce wrap.

Let's go to it.

(cheers and applause) All right, so we've got some ground lamb on the stove already.

Can you guys smell that?

No salt, no pepper, no oil.

Like, this is just beautiful local lamb.

So we've got this just crisping off, crisping away.

Into the lamb, I've got some onions, I've got some garlic, I've got a little bit of ginger.

And then this thing has a sweet, sour, funky vibe going to it.

So, what makes it sweet is we add a little bit of brown sugar.

Sweet with lamb works.

Like lamb with mint and jelly, that's like an old school thing, right?

Then we've got the funk, fish sauce.

When you mix fish sauce with other ingredients, it just kind of brings out the best of them-- it's unctuous and beautiful.

And then a little bit of lime, which just gives it a pop.

We're just letting that kind of cook away, it's almost like a little wok, right?

That's just kind of happening.

So I've got some carrot that we shredded up.

We're going to use this bell pepper.

I'm going to show you guys a rad trick.

Um, When you cut a bell pepper, there's a million ways.

This is the way.

Top off, bottom off.

Sneak your knife here, roll.

(audience says "ooh") Yeah?

(cheers and applause) And, what you're left with is all the yummy bits and a nice sheet.

So I'm just going to cut this guy in half and just kind of cut just a couple of strips.

And again, this is how fast it has to be, because at this point, my kid is asking me to play Guess Who?, the other one needs help in the bathroom.

You know, my wife is screaming at me about something, but it's usually something really honest and nice and helpful.

Yeah?

(laughter) Um...

So I'm just mixing that all in there (chuckles) and just going to let that cook.

And before I get to the sauce, my wife Angiolina is in the house.

(cheers and applause) No one has to deal with me on a weeknight as much as you do.

- Yeah.

JOEL: We don't meal plan in our household.

Do you guys meal plan?

- We've tried, it doesn't work.

JOEL: Okay, we've tried.

We, we're not meal planners.

- Yeah.

JOEL: And I call her around noon and it's always like, I'm eating lunch and she's like, "Please stop eating, I can't understand you."

I'm like, "Okay."

I take it out of my mouth.

And then I'm always like, "What do we have?"

- What do we have?

What do we have in the freezer?

JOEL: We just piece it together... - Yes.

JOEL: And then we talk about what are the kids going to eat?

And it's like a ten-minute conversation, and it's like a business conversation.

It's like, "Okay, bye."

- Yes.

JOEL: When we don't have that conversation, and I come home and you just cook, you say that I get a little judgy.

- Yeah, I don't get it.

JOEL: I don't get it.

I don't feel like I'm judgy.

- I think it's great.

It might not be larb, but it's good.

JOEL: No, you're an amazing cook.

She comes from a big line of Italian home cooks and they're incredible.

So, I love you and thanks for always dealing with me on a weeknight because I am a little picky.

- Yeah.

JOEL: I'm a little picky.

(cheers and applause) This is just easy-peasy.

It's like everything in the pool, you just let it kind of stir-fry up.

And then, I want to make like a little peanut sauce to go with it.

And have you ever had this situation at home?

- Oh, yeah.

JOEL: It's the end of the peanut butter.

Is there anything worse than that?

Anything?

Nothing.

And you're like, what do you do with this?

So you can kind of take the dregs and just load it up, put your favorite hot sauce in there.

I've got some sambal.

A little bit more brown sugar.

And this is kind of echoing what's in the pan.

I've got a little bit of fish sauce, some sesame oil.

You can put some garlic.

It's honestly the same stuff.

And then, you just kind of put it in here and shake it.

And it gets, cleans the ends of all the peanut butter and you make like a beautiful little peanut sauce.

This can be a marinade, this can be a dressing.

Give it up for the peanut sauce trick.

It's a good one.

(cheers and applause) So this is how fast this kind of comes together.

You just grab this kind of beautiful larb, and again, it's a little bit bright from the limes, it's sweet from that brown sugar.

It's got that funk.

It's just got everything going on.

And you kind of put it in here.

The way that we build these is, you grab some lettuce, you grab a little bit of lamb mixture, you put it inside the lettuce.

And then, for a little texture, I don't know about you guys, I always have leftover rice on a weeknight.

You can sprinkle it in your air fryer.

And listen to this, I don't know if you guys can hear this.

It's like Rice Krispies.

It takes about ten minutes.

So you can sprinkle that on top and it gives you this really beautiful crunch.

Then you can just tear up some fresh herbs.

We have mint coming out of our ears at our house right now.

We've got some peanuts if you want it.

You don't need any of this.

If you just wrap up the lamb in this lettuce, you will love it.

Here's our peanut sauce and you stuff that right here, and you are a very happy camper.

(cheers and applause) I'll give this to you, will you eat it?

- Oh, thank you... JOEL: Yeah.

So that is how I do a little weeknight dinner, but we've been checking in on you guys at home.

So here's a little clip on how you guys do it.

- Hi, this is Declan Chapin, a recipe developer at Premier Catch.

And today I'm going to show you how to make the easiest sheet pan halibut tacos.

Let's get started.

For this recipe, I'm starting with three eight ounce portions of wild Pacific halibut, which I'm chopping into thin strips.

I'm going to add these to a sheet pan lined with parchment paper.

And then, I'm going to drizzle olive oil over all of the halibut and add a spice mix, which is made up of cumin paprika, chili powder, and salt.

I'm going to rub the spice mix and the olive oil until each piece of halibut is well and evenly coated.

Then pop them in the oven at 400 degrees for about to ten to 12 minutes, or until the fish starts to flake apart.

While that cooks, I'm going to prepare my cabbage, my onion salsa, and my homemade taco sauce.

Then the fun part is assembling the tacos starting with toasted tortillas, taco sauce, the halibut, some chopped cabbage, fresh onion salsa, and a little avocado, and they're ready to go.

It's so easy and so delicious.

You have to try this recipe.

(cheers and applause) JOEL: All right!

All right.

Today we are still sticking with the weeknight dinner theme.

We brought in an amazing dude, one of my favorite comedians, also the host of the podcast Breaking Bread, Tom Papa!

- Hello.

(cheers and applause) JOEL: I'm a hugger.

I'm a hugger.

- (laughs) A little sugar.

(Joel laughs) JOEL: A little sugar.

- Hello, everybody.

Hi.

(cheers and applause) JOEL: Dude, I freaking love you.

- I love me too.

(laughter) JOEL: You are, you're unbelievable.

- Thank you.

JOEL: And it's rare that, I mean, you're a comedian.

How long have you been a comedian?

- Yeah, 30 years.

My whole adult life.

JOEL: Jeez.

- Yeah.

(cheers and applause) JOEL: You're a comedian, but you're also kind of like... you're also a baker at this point.

Like, people are recognizing you for your bread-making.

- I know.

I started baking bread about ten years ago.

Before COVID.

JOEL: Oh yeah.

(laughter) - And I got really into it and it's kind of taken off, and people started to know me about my bread.

And I think a lot of people out there don't know I'm a comedian.

JOEL: No way.

(laughter) I do want to know, what does it do for you?

Like, what... does it relax you?

Like what is the... what do you get from it?

- Yeah, it is pretty profound.

I just got into doing...

I always cooked, you know, my grandparents and stuff taught me to cook, but bread was like this...

I could never bake, I was always like... bread's in between.

JOEL: Yeah, it is.

- It kind of... it allows you to fail and it's very humbling-- it's a lot like comedy.

JOEL: Yeah.

- It's like you can get really good at it for a long time, but in any day you can fall on your face and be humbled.

And there's always a lot to learn, it's always just, it's very meditative.

JOEL: It is.

- I just love it.

I love everything about it.

JOEL: I love that.

Give it up for that.

(cheers and applause) I don't know if you guys follow him on Instagram, which the world does, he's got a huge following.

You come down...

I feel like it's getting more seductive each time.

Like, you started off in a suit and now you're like in a robe.

- Yeah, I would shape bread and just put it on Instagram.

But a lot of times the timing of this, it's very early morning.

JOEL: Yes.

- And I was in a robe and I'm like, do I have to get dressed to do it?

I'm like, I'm just going to do it in the robe.

JOEL: Yes!

- And I've got to say, people are finding it a little sexier than I planned.

JOEL: Whoo!

(laughter, cheers and applause) All right, so how do we do this, this classic Tom Papa shape?

- So shaping is a beautiful, beautiful thing.

JOEL: Yeah.

- I don't really put a lot of flour out on the thing, because you want it to grip.

JOEL: You have this very soothing way about you.

And I think it's interesting because you just don't think of a stand-up comedian as soothing, you have to be the showman.

- Yeah.

JOEL: But there's this the side of you that's just like chill and relaxed, and I love it.

- Well, thank you.

Uh, I don't think you have to be a mean person.

(laughter) Um, what I like to do is, this is, this is for one for one loaf.

JOEL: Yeah.

- Your bench scraper is your best friend.

This is so bizarre, like, I really...

When I go on the road, I...

I look for wooden spoons, bench scrapers.

Like, a lot of comedians go to strip clubs.

(laughter) I go to bakeries.

(laughter) A bench scraper is definitely your friend.

And now you want to do the first shaping of it.

JOEL: Now that looks so good.

- And that's pretty much it.

I mean, there's a lot of people like really flour the table and stuff, but... JOEL: There's something a little bit magic about that.

- Yeah, now sometimes you'll do it in two stages if it's really loose, if it's hydrated, which means there's a lot of water in it.

It'll be loose and you have to pre-shape it.

JOEL: Yeah.

- You'll do this, cover it, come back in 20 minutes and then do another, another fold.

JOEL: I love it.

- And there's different ways to do it for different shapes, but for TV and for now, this is really, this is beautiful.

JOEL: You love it?

- Yeah.

(cheers and applause) JOEL: And then you got a little... Yeah.

- And then you just throw a little towel over it.

Yeah.

So do that, put it in the refrigerator, and that's always a really important step.

JOEL: I love it.

- Put it in the fridge and let it proof.

JOEL: You can start learning how to make your own sourdough.

We made, this is Tom's, look how it comes out guys.

- Oh my gosh, wow.

JOEL: Isn't that beautiful?

- That is lovely.

(cheers and applause) JOEL: Do you do the tapping?

- Yeah.

JOEL: Oh yeah.

Oh yeah.

(inhales) It smells so good.

- Yeah.

JOEL: So inevitably you're going to have some leftover, and if it's a weeknight, you can turn this into a weeknight dinner, right?

- Well this is what I love, because I make a lot of bread in my house... JOEL: Yeah.

- And there's, I can't eat all of it.

And I pass it out to neighbors and they're starting to get creeped out.

(laughter) So, there's often that time where it's like, okay... JOEL: Yeah, what do we do with it?

- I don't want to throw it away.

What do I do with it?

JOEL: I love it, yeah.

So for our next bite, we're going to make a sourdough strata.

Check this out.

- Strata.

(cheers and applause) JOEL: All right, so we've got some onions that we're just caramelizing here, slow and slow.

Does anybody here know what a strata is?

Do you know what a strata is?

- I think I do.

JOEL: Okay, tell me.

- It is a mixture of cream... JOEL: Yeah.

- Eggs and whatever-- JOEL: Yes.

You're just looking at the table, Tom.

- And, whatever... (laughter) And, uh... JOEL: Exactly.

And thyme, yeah, yeah, yeah.

- Onions... and television cameras.

(Joel laughs) No, but it's kind of like a casserole.

JOEL: Yeah, yeah, yeah, it is.

It's like a savory bread pudding.

So, we've got some eggs here and then I'm going to take these caramelized onions.

And then Tom, do you mind giving these just a quick whisk, these eggs?

- Sure.

I can whisk it.

JOEL: So I want to know, I mean, you've been doing comedy for 30 years.

What are the similarities between comedy and cooking in your mind?

- I think the ultimate thing, I mean you can get into the techniques and you can get into the process, but ultimately it's about sharing it with people and making them happy.

JOEL: Yes.

(cheers and applause) - I mean, you feel really great if you can accomplish a recipe.

But, when you watch everybody just devour it and you feel like, oh, you've nailed it, like, you don't have to talk them into liking it and you make them happy, that's such a great thing.

JOEL: Is that the same feeling when you just crush it on stage?

- It is.

You know, it really is.

JOEL: Yeah.

Well, I know you started, I mean this is kind of a tie to your food, but you started doing comedy in restaurants?

- Uh, well... (laughter) It wasn't a plan.

(laughter) There... you don't get a lot of gigs when you're starting out.

JOEL: Yeah, yeah.

- And you have to perform anywhere that has a stage.

and anywhere that will have comedy night.

JOEL: Yeah.

Yes.

- A lot of times people think, "We'll add comedy, that's a great idea."

And it's not.

JOEL: Yeah.

(laughter) But I started in New York City and like Jim Gaffigan and I would be in these basements, like of a restaurant, there'd be one little stage and we'd run down there.

The hard part about doing it in restaurants is they would always... you'd be like, "Oh, and we can eat there too."

And then when you're a young comedian, they're like, "No, you can have from this side of the menu."

JOEL: Yeah, yeah.

(laughter) - You can't have what the grown-ups have.

JOEL: You can get the kid's menu, just like grilled cheese?

- That peanut butter thing, by the way.

JOEL: You love that?

- Holy cow.

JOEL: He's ready to drink it.

- Yeah, that is really good.

JOEL: I love it.

All right, so back to the recipe.

We've got the eggs in here, we added some smoked paprika, some thyme.

We added the caramelized onions, a little bit of mustard.

And then we have a good amount of, you can use cream or milk, but we're using cream, so you can go in with that, Tom.

- Right.

(chuckles) JOEL: Yeah, we're going all in babe.

- You can pour that in you comedian.

(laughter) JOEL: Dance!

And then, we mix that together.

And then in a little casserole dish, you can butter it up.

Um, you grab your leftover bread and you just kind of load this puppy up.

- Oh yeah.

JOEL: And then whatever you have left over in the fridge, and I know your wife is in the house, yes?

- I think she's next to your wife.

- Yes.

(cheers and applause) JOEL: We both very much married up.

- Yeah.

I know these two roly-poly dudes.

JOEL (laughs): Totally.

(laughter) All right, so we have the bread in here, we've got some kale.

- Okay.

JOEL: And then, you take some cheese.

When you're doing cheese in any baking or any cooking, you want to have a pull cheese, and you want to have a flavor cheese.

Does that make sense to you?

- Oh, yes it does.

JOEL: Like, a pull cheese is like a mozz.

- Okay.

JOEL: It gives you that thing.

- Uh-huh.

JOEL: Right?

And then the flavor is like a parm or gruyere.

So we're going to add half this mixture now.

And then Tom, you can pour over the custard over the top.

- Okay.

This is a custard?

JOEL: Yeah, it's a custard.

You act like this is the first time in the kitchen.

Like, "This is salt."

Yeah.

(laughter) It's like I see you there in your robe every day, bro.

Yeah, like, you're not fooling anyone.

- Yeah, I know, but you use different terms.

(Joel laughs) JOEL: This looks awesome.

And doesn't it already look better?

Like, that looks kind of amazing.

- It does look better.

JOEL: And then, you top this with a little bit more and by a little bit, I mean like go hog wild, right?

- Yeah, go nuts.

(cheers and applause) JOEL: All right, so I'm going to place this in the oven.

This goes in for about 45 minutes at 350.

And I got to show you guys what this looks like.

- That's amazing.

JOEL: And I think when you make a casserole like this... And Cynthia, which is Tom's wife, I don't know if you guys ever casserole it up, but it is the way to go.

- Oh, that is so perfect, JOEL: Look at this.

- That is gorgeous.

Holy cow.

(audience says "ooh") (cheers and applause) Wow.

JOEL: Yeah.

(cheers and applause) That looks good, right?

- (laughs) That's so good.

JOEL: You're into that?

- I'm so into that, that's so great.

JOEL: I love it.

- Can I ask you a strata question?

JOEL: Yes.

- This can last days?

JOEL: This can last days.

Like three to four days.

Most things in cooking, three to four days.

- And will strata be better the next day than it is that night?

JOEL: Yeah, dude, great question.

It's like a bruise.

It's always better the next day.

- Yeah.

(laughs) JOEL: So you want to let that sit.

Now I have a question for you.

- Yes, sir.

JOEL: This is kind of new for me, we're in season two here at Homemade Live!

I kind of feel like I'm doing my own stand-up deal.

Does this kind of feel like stand-up-ish?

- Uh, yeah, it does.

JOEL: It's a hard no.

- You're feeling the audience?

JOEL: Yeah, yeah, yeah, yeah.

(laughter) He's like, "You have no idea, bro!"

- No.

(laughs) No, it is.

Because you feel the audience, you want to keep them entertained.

You can feel when they're getting bored.

JOEL: Yes.

- This guy is just staring at me blankly.

(laughter) You're sensing it, this is very stand-up-ish.

JOEL: I mean, on that note, have you ever just completely bombed, ever?

- Never.

(laughter) - Of course, of course.

Years of it.

JOEL: Tell me, tell me.

Give me one good bombing.

- I bombed my friend recently.

JOEL: Really?

- Yeah, I had to do this private show and there was only like 25 people there.

So, I went in there and they were having a birthday party and they didn't want comedy.

And they're like, and now here's comedy.

And it didn't go well.

(laughter) JOEL: They just wanted cake.

- It was not nice.

They're like, yeah, we just want to celebrate the birthday.

JOEL: I, yeah... - Why is this man telling us stories... (laughter) about his travel problems?

(laughter) That is the weird thing about being a comedian.

You're pretty much just an inappropriate grown-up... (laughter) who shows up and says things that no one else is saying.

JOEL: I love it.

I love it.

All right.

I got to hold this up, Tom.

Look at this, guys.

- Wow.

(audience says "ooh") (cheers and applause) JOEL: Don't go, don't go, we don't want to... (cheers and applause) - Oh, that's gorgeous.

All right, so I'm going to cut myself a piece.

This should be messy, if it's not messy... - That is gorgeous.

JOEL: You don't do it right.

And you kind of just want it to be crispy on top.

And then, we're big on just like a quick salad.

- Uh-huh.

JOEL: You know?

Do you know how to dress a salad properly?

- Yes.

JOEL: Okay.

- I add lemon to everything.

JOEL: I do, it's my favorite ingredient.

- It's so insane.

JOEL: It's actually my number one.

- Grilled vegetables, roasted vegetables.

Salads.

JOEL: Have you ever grilled a lemon?

Like put that face down on the grill?

- That's not a thing.

(laughter) Dressed.

JOEL: No!

See, this is where you are already... You're, he's giving me one of these.

These are what you got to use.

- Oh really?

JOEL: Yes.

When you're in the kitchen, you don't-- if you use this, it bruises the greens.

So get in there with your fingers.

- For real?

JOEL: Yes.

Go gentle, gentle.

- Oh, that's amazing.

JOEL: Handle it gently, baby.

There you go, there... (laughter) I didn't say you have to pet it.

Yeah, yeah, yeah, you don't have to pet it.

Yeah, yeah.

That's good.

(laughs) That's good.

Okay, it's been dressed.

(laughter) It's been dressed.

I love it.

I love it.

So then, I just take the strata, grab this beautiful salad and you just kind of like tuck it into bed.

- Oh, that's amazing.

JOEL: Right?

And I don't know, for a weeknight meal, it's not that hard to use a lot of leftovers.

And you can give a little bite there, my man.

- Oh.

Now, and that you're using quality bread is going to make this much better.

JOEL: Huge.

And I like to do a little bit of both.

- Oh my God.

JOEL: You're into that?

(cheers and applause) That's good, right?

- So good.

JOEL: So, I want to ask you about your podcast... - Okay.

JOEL: Breaking Bread, which is unbelievable.

You've been doing it for how long now?

- Mmm, I don't know.

Five years, something like that.

JOEL: Yeah.

And you're having comedians on and you guys are, what are you guys chatting about?

- I'm always hosting at my house.

JOEL: Yeah.

- I'm always cooking for people, baking for people.

And, it's such a great way to start conversations.

If you can talk to somebody and ask them, when you were growing up, who cooked for you?

JOEL: Totally.

- When you were sick, what did they make for you?

JOEL: Yes.

- And it just opens up this great conversation.

JOEL: Yeah.

- You know?

I would ask that guy, but I don't think he... (laughter) would tell us.

JOEL: I love it, guys.

Tom Papa, this is his bread.

(cheers and applause) Guys, here's another weeknight dinner coming at you.

- Hi Joel, I'm Micah from Nosh with Micah.

And today, we are going to be making my favorite go-to dinner, garlicky chickpeas with a shortcut Romesco sauce.

You're going to love it.

We add a good glug of olive oil.

Don't be shy.

Four cloves of garlic, a quarter teaspoon of red chili flakes.

I'm going to add a can of chickpeas.

While these are cooking, we are going to make a Romesco sauce using canned red peppers for the shortcut.

This couldn't be easier.

A jar of roasted red peppers, a handful of cherry tomatoes.

If you're feeling fancy, add roasted tomatoes.

Three cloves of garlic, a teaspoon of sherry vinegar, A cup of nuts, I'm using almonds and hazelnuts.

And your parsley stems.

Season it with salt and pepper, and of course, your olive oil.

There's just something so comforting about a Romesco sauce and it's a great way to use up vegetables that are past their prime.

Cover your ears.

(blender whirring) It smells good.

I'm going to add more salt, about a teaspoon of smoked paprika, and some lemon juice.

Mmm, perfect.

♪ ♪ Oh, I wish you could smell this.

A spoonful or two in a bowl.

♪ ♪ A sprinkle of salt.

And, voila.

Under ten minutes, garlicky chickpeas with the shortcut Romesco sauce of your dreams.

♪ ♪ Mmm, they have a lot of kick.

You are going to love this recipe.

Thanks, Joel.

(cheers and applause) JOEL: We are back.

We are back.

It is all weeknight dinner stuff with the hysterical, making me cry, fall to my knees Tom Papa.

(cheers and applause) I think a lot of us kind of turn to the wine and then you have wine left over.

A really good tip is to freeze that wine into ice cubes.

- Oh... And so we're going to use this to make a little slushie.

We're calling it a dozen rosés.

- Oh.

(cheers and applause) JOEL: Are you into that?

- Yeah, totally.

We tried it, my wife and I tried freezing grapes last summer, someone said freeze grapes.

and put that in.

JOEL: That's good.

That's good.

- It was gross.

JOEL: No, it's not gross.

(laughter) - I think they melted too fast and it got a weird jellyfish in there.

(laughter) This is a good idea.

JOEL: Yeah, so what we do with this, whenever you blend anything at home, it's good to start with the liquids first.

It helps the mixer or the blender kind of do its thing.

So, you want to go with an ounce of your favorite vodka.

So here's a little ounce right here.

I've got a simple syrup, which for those of you guys at home, that's just one part water, one part sugar, right?

So, I'm going to put in that.

You're going to go in with that shot, Tom.

There you go.

- This is for how many?

I'm sorry... JOEL: Just for, just for us.

I think... - For two?

JOEL: Yeah, just for two.

- One ounce?

JOEL: Yeah.

(laughter) And then we've got some strawberries, but you can obviously use any fruit, so dump those in.

And again, we wanted something sippable, refreshing, something that you can whip up and kind of feel like, really good about.

And then the frozen rosé.

But again, this could be frozen white wine.

- All of it?

JOEL: All of it.

- Wow, look at you.

JOEL: So now you're not judging, now you like it.

(laughter) - Oh, yeah, I see what you're doing.

You're like, no, we want to go light on the vodka.

(Joel laughs) You just kind of blitz that up.

- That looks good.

Ooh, that looks really good.

Jeez Louise.

JOEL: Just pop this, pop this puppy up.

You don't have to garnish the cup like this, but if you want to, go for it.

And then, we could drink this, or we could kind of... - (chuckles) JOEL: Pass one down to our beautiful wives.

- Yeah, I think that's probably the way to go.

- Yeah.

(Joel laughs) - That's very nice.

(cheers and applause) JOEL: And one for you guys.

- Angiolina?

- Cheers.

- Cheers.

JOEL: Thanks for dealing with us.

Uh, I just want to say thank you to Tom.

- Thank you.

JOEL: Any weeknight laughing, having great food is a good one.

We need to emulate that, and you embody that.

So thank you to you for stopping by.

- Right back to you.

(cheers and applause) JOEL: Thank you to all of you, and thank you to you at home.

We'll see you next time on Homemade Live!

Peace out.

(cheers and applause) ♪ ♪ ♪ ♪ JOEL: To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me, live in real time.

I'll see you in the kitchen.

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