- A single ingredient tells a story.

(upbeat music) Smells incredible!

About a person.

- I started cooking because my mom.

- [Host] A place.

- [Baker] Voila!

Moist Jamaican fruit cake.

- [Host] A culture.

- [Chef] This is the matzah.

- [Host] I'm Chef Yia Vang.

- [Chef] Boom.

- Ah, guys.

(group laughing) I'm doing it.

Step into the kitchen- - Ooh, nice.

- [Yia] with local chefs, What's the proper way of eating dumplings?

- Just go for it.

- [Yia] As we relish the cuisines and cultures of our neighbors.

(pan sizzling) (lively beat) On this episode, traditional Passover recipes with a twist.

We dig into the secrets of a delicious Mexican torta.

But first, if you've been to any Chinese restaurant, you've probably had these.

They're a popular dish in China, and a key part in Chinese New Year.

- That's all true Yia, but what's up with the snack.

This is how we eat dumplings.

- [Yia] Bring it on.

(mellow music) Okay, Peter, today we're doing dumplings in the Linney Studio at Lynhall.

Pretty easy concept.

You know, you have your dough, stuffed with meat, or some kind of vegetable.

I'm really familiar with it, because growing up, ate a lot of my mom's steam bun.

But Chinese dumplings, they're whole thing.

- Dumplings in China are probably the most popular food.

You can find them everywhere in China.

- Are they hard to make?

- High level, it's super simple.

You make the dough, make the fillings, make your wrappers, wrap them up, boil 'em and then we eat.

It definitely takes a little bit of skill in the beginning, but I think anybody can learn.

- Let's break this down.

The word "dumplings" is a broad term.

It doesn't just mean one specific food.

There are two main types or shapes of dumplings, a Crescent shape, Gao, and a more pouch shape, Bao.

Dumplings are very regional.

Shanghai is famous for its soup dumpling called Xiao Long Bao.

Har Gows are filled with shrimp.

The skin is mostly transparent and folded like clam.

My favorite is Shumai, which is open on the top.

The crescent shaped dumplings Peter makes are called Jiaozi.

They're served boiled, steamed or fried.

What kind of dumplings are we making today?

- A pork, Napa cabbage, and shrimp dumpling.

I am gonna have you chop some Napa cabbage.

- Okay.

- I'm gonna start working on the scallions and the ginger.

You know, dumplings originally were used to stretch meat.

So we would use whatever vegetables was available to us, to kind of stretch out the protein that was more expensive.

Napa was more widely available, and that's kind of what we used.

- [Yia] Where, originally, was your family from?

- I was born Tianjin, China.

It's a city outside of Beijing.

Both my parents were from Tianjin as well, but Tianjin is really known for their dumplings.

There's a restaurant in Tianjin called Bai Jiao Yuan, and that translates into "a hundred fillings of dumplings."

- Oh wow.

Okay.

- And that was kind of one of my favorite restaurants to go to as a kid.

(lively music) We have some dark soy, ground pork.

- Then we have light soy, and you're adding a little water there.

- Yeah, So it thins it out a little bit more, again, like the stretching of the meat.

You know?

You're using less meat then, per dumpling.

It also kind of emulsifies the meat.

The mouthfeel gets a little bit better.

We'll go in with some seasoning, some salt, some sugar, and a little MSG.

- [Yia] The good stuff.

- [Peter] Let's get that shrimp in there.

Add the vegetables, - [Yia] Okay.

- [Peter] and bring this all together.

- We could totally "Ghost" this.

(both laugh) - Please, no.

I think we're ready to make some wrappers.

- So we have this beautiful dough here.

Most people will just buy the wrappers, and then just go at it.

But not you.

- Not me.

Yeah, we do it the traditional way.

It takes a little bit longer, but the product comes out a little bit better, I think.

- So water, flour- - Little salt.

- Little salt - and time.

- And then time.

And a lot of elbow grease.

I mean- - A lot of elbow grease.

- This is the kneading process.

- Absolutely.

Absolutely.

- Okay.

- So first we're gonna cut it out into long strips.

Roll these strips into a cylinder.

- I feel like I'm back doing Play-Doh.

(Yia chuckles) - Feels kind of like that.

And now we'll pinch little dough balls.

- Okay.

- So... - This is the part where I get a little weary about.

- Hold it in between my thumb, and my index finger in my left hand, and then you'll just pinch it real fast.

- Oh.

- Yeah.

It's one swift kind of a movement.

- Okay.

See, yours is a lot prettier than mine.

How did you pick that up?

- At home, growing up, it was a lot of learning from sight.

Just following my parents.

When you screw up, your mom kind of tells you what to do.

- It's every Asian mom.

(both laugh) Right away, we can see, yours are like in a ball shape, while mine looks, like, (Peter giggles) smashed up already.

- [Peter] So from this step, we're gonna dust it evenly with flour.

- Okay.

- And we're gonna roll it, lightly on the bench.

And then this, it makes little circular shapes.

- Some of them resemble some circular... - Yeah, this one's good.

- Yeah.

- Look at this guy.

- It's like one out 15.

- Yeah, yeah.

- That's not bad.

- I don't know what this is.

Yeah.

Like a chicken nugget.

- Look, we are loved no matter what shape in size we are.

Okay?

(Peter laughs) - So after you get to this step, - Mm-hm.

- We're just gonna use the base of our palm, and flatten these out into little disks.

The more circular you have these shapes, the rounder your end wrapper is going to be.

- [Yia] Yeah.

Yours all look the same, while mine looks like a kindergarten Play-Doh project over here.

- Hey, at the end of the day, we're just gonna fill them with meat.

So... - Yes, yes.

It's about what's on the inside.

- Hey, exactly.

Yeah.

- The more you know.

- Dumplings metaphor for life.

All right.

Let's start wrapping.

- [Yia] Okay.

- I'm gonna give you a little rolling pin here.

For each one of these, we're going to sprinkle a little bit of flour, push it down a little bit with your off hand, and then from the outside, going into the center, we're going to push and then twist it 90 degrees, push again, and then keep doing that until you get a little dumpling wrapper like that.

- Oh my gosh, dude.

This isn't easy.

- (giggles) No, it's not.

It's definitely not easy.

- I appreciate you.

That's what I'm trying to say.

(Peter giggles) I appreciate you.

- In a traditional dumpling wrapper, the outside edges are going to be thinner than the inside, - [Yia] Okay.

- so that when you press it together, it's the same thickness throughout the dumpling.

- That's the same way with mom's steam bun.

- Yeah.

- 'Cause when she rolls 'em out, she has the inside a little thicker.

- Yep.

- So then when she, you put all the meat in- - Everything kind of stretches - Yeah.

- and wraps.

- Talk to me a little bit more about memories of going out for dumplings, making dumplings.

- Dumplings were always made at our house for a happy family event, or something that we're celebrating.

The biggest holiday where you would eat dumplings is Chinese New Year.

- Chinese New Year is an annual festival, celebrated by Chinese people all over the world.

It begins with the new moon that occurs in late January or February, and ends with the following full moon.

Celebration focuses on ushering out the old year, and bringing luck and prosperity in the new one.

Chinese New Year is a time to visit family, and to feast.

And at the center of feasting?

You guessed it, dumplings!

- And then once we have a good pile like this, I think we can start wrapping.

Wow.

- So what I notice, is yours looks like the planet Earth, the circular.

- Uh-huh.

- I have a few ones- - You got a little - that look like south- - Yeah, you got a couple of asteroids in there.

- Yeah.

There's like a South America.

There's a Africa.

There's definitely an Australia.

- I would say for, what is this your first time?

Second time?

- First time, dude.

- I mean, this is great.

Yeah.

I mean, we could work with these.

Time to wrap, take a little bit of filling, maybe a tablespoon and dot it right in the middle.

And then from here, we'll fold it in half, and pinch the top, almost like a little cannoli.

- Mm-hm.

- Right?

And then, this is how I learned it from my mom.

We'll push it in with one hand, and that'll form the first pleat.

And then push it in again from the other side, - Okay.

- and then pinch it tight.

- Oh, I see what you did.

(Peter laughs) You know?

I feel like I'm, I feel like I'm... (Peter laughs) (Yia grunts) Viola!

- That'll boil fine.

You wanna set it off to the side?

- Yeah, okay.

This is, "Can you put it in the special pile?"

Yeah.

- We'll do a Yia pile, we'll do a Peter pile.

- Whoa.

- You might wanna try just a little less filling.

- Little less?

That's what I was saying.

- Get your filling, like, in the middle.

- I feel like a child, right now.

- As in the middle.

Hey we all, this is how you grow, right?

- Hey, this one's a lot better.

- Hey.

Yeah.

(lively music) - This is awesome, man.

- All right.

- So Peter, we're coming to the exciting part.

- This is the most traditional way that Chinese people eat dumplings.

It's certainly the way that my family eats dumplings.

We boil them three times.

Right?

- Okay.

- So we'll stir the pot up, so nothing sticks on the bottom.

Kind of get a little cyclone going there.

We'll drop these dumplings.

We'll just drop 'em all at the same time.

And then we're gonna wait until it gets back to a boil.

Once it gets back to a boil, we're going to pour in some cold water to kind of shock that water, and we'll bring it up to a boil again.

Pour in cold water again.

Bring it up to a boil one last time.

- Third boil.

- Third boil.

- [Both] Finally.

- Finally, scoop these up and they'll be ready to eat.

(cheerful music) - Okay.

Peter.

Now most of the time, dumplings are on the apps menu when you go to Chinese restaurant, - Yeah.

- but obviously not here.

- No.

Dumplings are the star of the show.

Usually before we have dumplings, we'll have a couple of beers, snacks, some like salads that open up our appetites for the main course.

We kind of have this overflowing bowl of dumplings accompanied by just a quick dumpling sauce.

That's kind of traditional in my family.

- Awesome.

I like how I put mine in here with yours.

So you can't- - I can't tell a difference.

Can you?

(Yia laughs) - Remember?

We said it's all about what's on the inside.

So, okay, what's the proper way of eating a dumpling?

'Cause I just go one whole.

- I mean, if you can stand the heat right out of the boiling water, then by all means, go for it.

- Yeah.

- I like doing that too.

- That's so, so delicious.

- I could eat about a hundred of those.

- The wrapper is so different from any wrapper that you buy at the store.

- It's chewy.

It doesn't fall apart on you.

It has some substance to it.

- Absolutely.

I can see why doing it by hand is so much better.

- A little elbow grease, and some time, it pays off in the end.

- What does it mean to be able to share your mom's food, and just your culture and tradition with people here in the community?

- It means everything.

The fact that I got to grow up with this kind of food, to take kind of part of my tradition, and my mom's cooking, and share it with more people.

That just brings so much happiness to me.

- It's so cool to be able, today, to stand with you, and just kind of, start rolling dumplings too.

- Yeah, yeah.

Anytime you want, (Yia chuckles) come by the kitchen.

- See you there.

(both laugh) You can make all the dishes featured on Relish.

Check them out on our website.

tptoriginals.org/relish (pan sizzling) Chef Imani is serving up a Seder.

- With the Blewish twist.

(lively music) "Passover Seder" essentially means a Passover meal.

- And the Passover we're gonna be working on is a little different, right?

- Yeah.

We're doing vegan style today.

- Awesome.

Passover, called Pesach in Hebrew, marks the liberation of ancient Jews from Egyptian slavery.

It's the most celebrated holiday for Jewish families.

The Passover Seder is a ceremonial dinner held on the first night, and sometimes the second night, of Passover.

The Seder plate, which contains six symbolic foods, is central to the ceremony.

(lively music) - Growing up, normally for Passover, we'd have brisket.

As I'm turning more into this holistic and healthy lifestyle, I'm turning more into vegan plant-based food.

So I was like, "What can I do to supplement that delicious brisket?"

We could do slow roasted jackfruit, and all those other good things.

But I was like, we could also do the stuffed acorn squash, and we're gonna fill it with a nice little herby base blend, and stuff that squash right there.

- [Yia] I am super interested in your background.

- Yeah, so I'm a black Jew.

I grew up with mostly my white side.

I grew up a very independent kid.

I grew up in a single parent household.

I was the baby of three.

So having to cook was really no option, I needed to eat.

So I learned to love it.

So it's amazing that I can create my own Blewish meal, and share it with everybody.

- [Yia] (chuckles) Blewish.

I love that.

How do you balance your Black roots, and your Jewish roots?

- Growing up was really just both feet, and two different doors, trying to figure out how to stay in my lane.

So it brought a lot of identity questions, truly just an identity journey.

It's important that we go back to our roots, and our ancestors, and understand where we came from, so we know where we're going.

And a lot of that is being able to preserve our identity, no matter who we are.

This is kosher margarine.

Just toss in all of this deliciousness.

- [Yia] I mean, I'm excited about this, 'cause it's gonna be so flavorful.

- Yeah.

So here, we'll kind of get those sauteing for a little bit there.

We'll add the rest of our ingredients, with the kale and the mushrooms.

As we know, that kale's gonna cook down very small.

So... - [Yia] Yep.

- [Imani] There we go.

Perfect.

(Yia chuckles) Here's our mixture.

Very colorful.

Very beautiful.

- [Yia] So we're gonna put this all in that acorn, and then we're gonna bake it off.

- [Imani] Yep.

Exactly.

- [ Yia] Yep.

And we're gonna add the protein.

- [Yia] Okay.

- [Imani] Yeah.

Quinoa is protein, just in case - Sure.

- you didn't know.

- Sure.

Okay.

(Imani laughs) So you mix it all up.

- Yeah, just mix it all up.

So really just, you want to grab it, - [Yia] Yeah.

- [Imani] and stuff it.

You're good to go.

- Now with the acorn squash, is it pre-roasted?

- [Imani] I did pre-roast it.

- [Yia] Okay.

- [Imani] Yeah.

- [Yia] So it just makes the process a little faster?

- [Imani] Yeah.

For me, I'm like a super over-stuffer.

- Yeah, absolutely.

I wanna see that squash grow.

- Yeah.

There we go.

- [Imani] Is that Yia approved?

- I mean, little brisket in there.

(Imani laughs) - Next time.

- Yeah.

- All right.

That's amazing.

We'll just throw that right in the oven.

And next we'll do the matzah balls.

This is the matzah, and this is the key significant food, and everything to Passover.

- Yeah.

- So without this, we don't have Passover.

- [Yia] Matzah is an unleavened flatbread.

It's made from just flour and water, and is baked before it has a chance to rise.

Matzah is an integral part of the Passover Seder.

Three pieces of matzah are placed in the center of the table, and are used at different times during the ceremony.

- So during Passover, we aren't allowed to have breads.

So it's like a week full of matzah, pretty much.

And then this is my most favorite form of matzah, is the matzah ball.

It's very similar to a dumpling.

Like, it is mushy goodness.

- [Yia] Yeah.

- You don't wanna matzah ball too hard.

And where dumplings are, you know, can kind of chew on it.

- [Yia] Yeah, yeah.

- Where this will just, kind of, slowly disintegrate in your mouth.

- What's so cool is like, it absorbs all that flavor in that broth.

- Oh my gosh.

Yep.

- And that's why it's very important to flavor your broth really well.

- Yes.

- Then you can get it crushed, right?

- Yep.

- So, yeah.

- So a food processor, will literally just do this really quick and easy.

We'll crack four eggs.

You can just whisk them up, and then we'll slowly add it to our mix here.

We're also gonna add four tablespoons of oil.

This is more of a Ashkenazi version of Passover food.

- [Yia] What is Ashkenazi?

- It's a term that originated once a lot of the Jews fled - Yeah.

- Poland and Germany, and all those little areas.

My side of the family are actually Polish Jews, - Okay.

- and they were Zimarowskis when they were in Poland, and then they were able to escape here to America, and they became Zimmerman.

The ingredient, secret ingredient, to making them so big and fluffy...

Some people say club soda, that might work for another Bubbe.

But for my Bubbe, it was baking powder.

- Oh, okay, cool.

- So we'll tells a little baking powder in that mix.

- So we got a little baking powder in there.

- And then we're gonna go, you're slowly gonna add that to this - Okay, I'm adding this?

- I'm just gonna keep- Yep.

- Okay.

- I'm just gonna work it with my fingers.

We don't wanna over manipulate it.

- Okay.

- So just kind of work it.

- Keep going?

- Yep.

We're gonna use all those eggs.

Eggs do have to go in matzah ball soup.

That's, like, the original way.

Apple sauce or garbanzo bean juice would be a replacement for the egg.

- If you wanna go, like, full vegan?

- Full blown vegan.

So here we've got this this thick bind, and we will let it sit, and then it will get hard.

- Yep.

- So it'll be a lot easier to form that ball.

- [Yia] 30 minutes later.

(relaxing music) (upbeat music) - Okay, it was kind of, like, goopy a little bit.

- Yeah, yeah.

- But now it's, like, come together.

So it's more of like a Play-Doh texture.

- Yeah, and we're able to now really ball it up a lot easier.

(upbeat music) So we'll come over here.

We've got our broth ready.

We'll let it sit for 20 minutes while it cooks, and we'll be good.

- Boom.

(mellow, cheerful music) - Everything looks so delicious.

Walk me through what we have here.

- We have got matzah ball soup, we've got our stuffed acorn squash here, we have the charoset, we have the Seder plate over here, and then we've got the tzimmes over here.

All right.

Let's dig in.

- Yeah, I know.

I've been eyeballing this matzah ball soup.

Man, you are so right.

Like, what- The moment I put my spoon in there, it's like a cloud.

- Yeah.

Yeah.

- Like this soft cloud.

- This, like, fluffy goodness.

So simple, right?

Like you said, but just, like, hits the spot every time.

- What I love about that is, like, right away, you're thinking, "Oh, it's like a dense dough ball."

But it's not, it's like a fluffy cloud of flavor.

With this quinoa, you can really smell that rosemary and garlic.

- [Imani] Mm-hm.

- [Yia] That mushroom comes out, and it's so meaty.

That's just incredible stuffing, there.

Talk me through a little bit about the Seder plate.

- [Imani] This is a modified vegan Seder plate.

Every single piece on this Seder plate can symbolize every single chapter that we were able to overcome.

It's really important that we're able to look at this, and notice that, not just in Judaism, as well as a lot of different cultures, we have foods that represent the adversity we face, and the triumphs we are able to overcome.

- I've never seen a Seder plate before.

- [Imani] Yeah, yeah.

- So to be able to put it on a plate, and have a different symbol represent different things, and then being able to use that to tell stories is so incredible.

- Let this be our common ground, and let food change the world.

(groovy music) (popping) - [Yia] From Morocco to Mexico, Relish travels the world.

Check out all the episodes at tbtoriginal.org/relish.

Is there anything more satisfying than a really good sandwich?

This beauty here is a Mexican torta, and we're learning about it from a guy who's got his name on it.

(upbeat music) Manny, I love your tortas.

- Tortas are one of the foods that is really original from Mexico.

They're as famous as tacos, but they don't know that much about tortas in the United States.

- Tortas is a popular word, when it comes to food.

In South America and much of Europe, it's a cake or a pie.

In parts of the Philippines, it's a type of omelet.

In Spain, torta is a flatbread.

And of course, in Mexico it's a sandwich.

Manny, what's your secret with your tortas?

- What make a tortas is the Mexican ingredients.

Tortas start with the bread, and then avocado, tomato, onions, jalapeños, chipotle mayonnaise.

Oh, and beans!

Don't forget the beans.

That's what make a Mexican real torta different than different kind of sandwiches.

- Tortas date back to the 1800s.

Many say it was the French occupation of Mexico that sparked the creation.

When Mexican bakers took inspiration from the French baguette to create their own breads.

To this day, many Mexican tortas are still made on those classic breads.

The soft, flat telera, and the crunchy bolillo, which is similar to a baguette, but shorter.

- We gonna make, today, the Manny special.

And this is the kind of torta that I make for myself, because that's like two ingredients that I love.

That's beef and pork.

- So Manny, what do we need to get ready to make the sandwich?

- Let's start for the sauce.

I'm gonna make the Chipotle mayonnaise.

First, the chipotle.

(blender whirring) Chipotle is a Mexican pepper and adobo sauce.

- [Yia] What I really love about chipotle is their smokiness.

- It's a smoky.

Yeah.

All right, so this is one of the elements for the torta.

So the next thing, you know, how about the beans?

To do the beans, we're gonna throw in a pot, put water on it, and let it cook for about two hours.

- [Yia] So what kind of beans are, these?

- [Manny] These are pinto beans.

- [Yia] Pinto beans.

- [Manny] I always use pinto beans.

- [Yia] Okay.

- [Manny] The other ingredient I have to do, I have to saute some onions.

- [Yia] And we let that cook down?

- [Manny] And we let it cook down, and then we just gonna throw it in there, and we's gonna smash the beans.

- Okay.

So you don't want the beans whole, we kinda- we'll smash it, to making it a kind of a paste?

- [Manny] Yes.

Yep.

- [Yia] Okay.

I see.

- [Manny] Yeah, and you know, that remind me, you know, I start cooking because my mom, you know, in the kitchen, I always see him doing this, and I help her in the kitchen, - Yeah.

since I was a kid.

So... - I mean, Manny, you're really working it there.

You know?

- I know.

Yeah.

This is my gym.

- [Yia] Yeah.

(chuckles) - But it seems like this is kind of done.

All right.

So you take your bread, and put some butter, then put it on the grill or in a pan.

And in this side, the top side, we gonna spread the beans.

- Okay.

You put the beans right on.

- Yeah.

- [Yia] Okay.

- We spread the love.

So we let it toast it, okay?

Make sure it's nice and toast.

- So the bean goes right on.

- Right there.

- Oh, wow.

- Yeah.

- I didn't know that.

Okay.

Are tortas always warm?

- Yes.

Supposed to be warm.

You can eat it cold too, but warm is the best way to eat it.

- Tortas can be filled with almost anything.

Each region in Mexico gives this dish its own spin.

One of the most widely known comes from Guadalajara.

The Torta Ahogada, which is dunked and smothered in salsa.

The bread on a Pambazo is also dunked in salsa, but the whole torta gets fried before serving.

This version, often stuffed with potato and chorizo, is popular in Mexico city.

Also popular there, the Torta de Tamal, which is stuffed with a tamale.

- [Manny] Okay.

So you see, it get nice and toasty.

- [Yia] Yeah.

That's really cool, because it was- it's like soggy when you put it on, - Yeah.

- But now- - Now it's a crust.

- [Yia ] That's great.

- [Manny] Okay, so we gonna cook, now, the vegetables.

Put a little oil, some tomatoes, onion, jalapeno peppers, and mushroom.

- The first thing I'm thinking about, while you're doing this, is I'm thinking to myself, "Wow, that's already so much ingredients.

It's like, how are we gonna put more in there?"

You know?

- Well, we, yeah, we still need to put the meat.

So... - This is an exciting part for me.

- Yeah.

Jamón.

Ham.

- I wish people can smell this right now.

This is so incredible.

- Yeah.

Isn't that good?

- This is very important, right?

The structure.

- Very important, the structure, yeah.

- [Yia] So you lay the ham down, almost like a sheet.

- It's like a bed.

Yeah.

(Yia cackles) Like a bed like that, yeah.

- Sometimes that's kind of how I wanna do my bed.

- There you go.

- Lay some ham down on my bed.

- And then we just gonna put some cheese.

- Yeah.

- Now, I take this part of the bread, and then we just gonna put some avocados in there.

And then my signature.

Now this is the tricky part... - This, like, ham magic carpet ride right here.

- Right there.

And then just put it here.

- Oh!

- And like that.

(lively music) - [Yia] Look at that.

That cross section just tells a whole story.

- [Manny] Yeah.

- [Yia] It looks so delicious.

Let's eat!

(mellow, cheerful music) - [Manny] Oh, I'm so excited to eat the Manny special.

- I am so excited to eat your special.

- We have to have a drink.

And that remind me when I was a kid, I used to eat this with a Coca-Cola.

- You're saying this isn't just like any Coca-Cola, right?

- Oh no, no.

This a Mexican Coca-Cola.

So are you ready?

- Yes.

- Yeah?

- How do I attack this thing?

- Okay, so first you have to peel the paper.

- Sometimes I get super hungry, and I'll eat the paper.

- Cheers.

- Cheers, brother.

- Salud.

- Manny, one of the things that I love about your tortas, especially the Manny special, is every time you go in for a bite, you get a different flavor, because of the perfect combination of all the ingredients that you have in there, you know?

- Yeah.

Just simple meal that is so full of a lot of delicious ingredients.

You know?

And yeah, it bring me memories.

When I used to go to school, my mom used to make me tortas for school.

- What did she put in it?

- Usually ham.

Ham torta, turkey, steak.

But she didn't put the chipotle mayonnaise, she just put the chipotle pepper.

- Oh, wow.

- Yeah.

Just like, it was more hot.

Yeah.

I'm so glad that I made this.

You know, people can try it, and see the real Mexican torta.

So now, how to live la vida torta.

- Yes.

(chuckles) (cheerful music continues) (metal scrapping) - You know who remind me of, right now?

Like a Benihana cook.

- (chuckles) Yeah.

- Yeah.

- Teppanyaki?

- Yeah, teppanyaki Benihana.

I'm waiting for you to flip it, and put it right in your hat.

(Manny laughs) (metal clinking) - Hey!

And then, throw it in my pocket.

(Manny laughs) - I still get kicked outta my mom's kitchen for Hanukkah.

- [Yia] Yeah.

Oh, I get kicked outta my mom's kitchen all the time.

Yeah.

She's like, "What are you doing?

Get outta here, child."

- I was like, "You know, just makin' sure you ain't gonna burn yourself, Mama."

- And then that's the part where you look at 'em, and you're like, "I'm a professional."

- Yeah.

(laughs) - "I do this for a living."

(cheerful music) (calming chime)