Alton Brown Cooks Food | Episode 21: Babish!
Alton Brown
0:00 Holy sh Oh.
0:02 And I mean that's an impressive AMOUNT OF MAYONNAISE.
0:06 OH MY GOD.
0:07 WHAT?
0:07 Oh my god.
0:10 Babish.
0:13 Alton Brown here.
0:14 Um, another episode of Alton Brown Cooks Food.
0:16 Alton Brown cooks food with Babish.
0:19 Obviously, we're at Sha Babish, which I can't say where this is.
0:22 Um, I have for a long time wanted to engage Mr.
0:25 Babashir in a favorite pastime of mine that is
0:28 kind of like Russian roulette only nobody has to die.
0:30 It's not like you know deer hunt or anything.
0:31 Um it's something that um my wife Elizabeth and I came up with um during the uh
0:36 the co times which I now refer to as the good old days um simply because
0:40 you didn't have to say the the co days I actually
0:43 think were better than the days [music] um we have now.
0:45 And we played this game, culinary game, [snorts]
0:48 um called um leave one, take one, trade one.
0:51 Uh where we would make baskets up for each other.
0:53 And the from the first basket, you [music] have to take everything but one item.
0:58 The second one, you can only take one item.
1:01 And then the third is you must trade
1:02 something you have for whatever is that last item.
1:05 That's dastardly.
1:06 Okay.
1:06 So, the the the whole thing is is that you
1:08 and I are going to choose as as a team together.
1:11 We will choose the same ingredients and then Babish is going to go off and cook
1:15 whatever he wants to cook with his and we'll be right
1:17 here and and I'll cook something and it's not a competition.
1:20 It's an it's an exploration
1:22 of each other
1:22 of styles a personal of men getting to know men.
1:27 Yeah.
1:27 In only a way that men can.
1:28 [music]
1:29 Male softness
1:30 is never been a problem for me.
1:34 But I hear it happens to everyone [clears throat] eventually.
1:38 It's perfectly normal.
1:39 Well, I can only hope that there's something super floppy
1:43 in one of these baskets so you'll feel you'll feel at home.
1:47 Anyway, so this is our We must use everything in this basket except one thing.
1:52 Are you ready?
1:54 Ready.
1:55 [snorts] Let's see.
1:56 Oh, there is something floppy.
1:57 There's bacon.
1:58 So, something.
1:59 So, what we have here?
2:00 Shall we Should we get it all out and decide pork belly?
2:03 Oh, no.
2:04 It isn't.
2:04 You're right.
2:04 It's pork belly.
2:05 You'd think that I would know how to identify things.
2:07 We've got some logger.
2:09 Blueoint, no less.
2:10 I like Bluepoint.
2:10 Do you?
2:11 Yeah.
2:11 Long Island Brewery.
2:12 Uh we've got a couple of oranges.
2:15 Beautiful oranges.
2:15 [music] Minnola.
2:16 Fried uh fried red onion.
2:18 Oh, always delicious, especially on green bean casserole.
2:20 Two onions.
2:21 Oh, you guys are going easy on us.
2:23 Some uh some uh kavatapi here.
2:26 Uh we've got some u some tofu.
2:30 Okay.
2:30 Soon tofu.
2:30 What is soon tofu?
2:32 I [music] I've never seen tofu in a don't know in a tube.
2:36 a very familiar sort of soft but firm kind of package.
2:41 By golly, um I'm just I don't know that I'm interested in that.
2:44 Um and we've got green beans.
2:46 I mean, pretty easy to figure out which one we're going to leave, right?
2:49 Well, yeah, but would that be daring ourselves?
2:51 I mean, think about it because we have to use everything we take.
2:58 [snorts and clears throat]
2:59 I thought you said we're not Okay.
3:02 Well, is that what we were exploring?
3:04 Is this what you do?
3:05 You kind of rub the shoulder like I want to I want to lose this.
3:09 We We're leaving tofu.
3:10 Tofu goes.
3:13 Peace.
3:11 The tofu is out.
3:13 Okay.
3:14 Now we left one.
3:15 We only get to take one thing from here.
3:17 Okay.
3:17 Are you ready?
3:19 Yes.
3:19 For those of you at home, we've got dark brown sugar.
3:23 I'm going to take these things separate.
3:24 We got dark brown sugar.
3:25 We've got um a very small piddling amount of allpurpose flour.
3:29 We can use more.
3:30 [laughter]
3:31 I was thinking that would be part of the challenge.
3:33 Oh, you were thinking it would be part of the challenge.
3:35 Well, so we can thicken one symbol of sauce.
3:38 We got soy sauce, vinegar,
3:40 apple cider vinegar, cumin, my personal favorite spice.
3:43 Don't know how you feel.
3:44 Better than bullion,
3:45 which we pretty much live on at my house because you can do anything.
3:48 One of the best stock alternatives, like instant stock alternatives.
3:51 Not great at reduction because it gets so salty.
3:53 A tremendous amount of beef tallow.
3:54 [clears throat] We've got a bunch of beef tallow, uh, dark brown sugar,
3:58 fennel, whole, coriander, ground, and [music] again, mean on the amounts.
4:04 So, I think you're going to have to take
4:06 Oh, so this is this is on me now.
4:08 Yeah, I think so.
4:09 We're going to take one of these things.
4:11 I mean, I'm seeing fennel and orange.
4:13 That could be interesting.
4:14 Fennel.
4:15 Okay.
4:15 So, I'm definitely not going to take the fennel.
4:16 Definitely don't do that.
4:17 No, that because we don't want anything interesting.
4:19 And the fennel it is.
4:20 No, [laughter] because I definitely want to see the interesting
4:23 No, no, Don't do it.
4:24 Don't do it.
4:25 Don't do it.
4:25 All of these wonderful opportunities have now
4:28 just gone pissing off by the wayside.
4:30 [laughter] Whatever it is, it sounds metal.
4:35 Sounds rigid.
4:40 I mean, sick, honestly.
4:42 Dope.
4:43 Into that.
4:44 Um, with bird's eye.
4:46 These just bird's eyes, right?
4:47 Tai or Thai.
4:48 Thai chilies.
4:49 Okay.
4:49 So, mega spicy chilies.
4:51 I'll tell you one thing.
4:51 We're both making pork belly, green bean, orange, [music] spicy pasta.
4:57 That's interesting.
4:57 It does define the dish though, doesn't it?
5:01 No, but it traps us into making the same thing pretty much.
5:04 Well, it traps us into making a pasta dish.
5:06 I mean,
5:06 which would then [music] go that that but we're
5:08 also trapped into making pork belly dishes.
5:13 Interesting.
5:14 And wild man.
5:18 Wild man.
5:19 Who's got a timer?
5:20 Somebody talked to their phone.
5:21 Yeah, give us an hour.
5:22 All right.
5:23 And now we're supposed to run around like chickens with their heads cut off.
5:26 And see, now you're already committed.
5:28 You You have committed by the fabrication of of that of that product.
5:32 Okay.
5:32 That's how I do.
5:33 That's how you roll.
5:34 I commit.
5:35 I never know what I'm doing.
5:36 I don't know what I'm doing right now.
5:37 I actually don't know what I'm going to do.
5:38 Do you want
5:39 So, I'm going to cut an onion while I try to figure out what the heck I'm doing.
5:42 Wish I had more onions.
5:43 I don't have them.
5:44 But, see, I have something you don't have.
5:47 I got a ton of oranges.
5:50 He's right about that.
5:51 Well, you got one orange.
5:53 But it is it's not this the amount of oranges the size of your
6:00 it's nothing to do with num with with quantity.
6:05 It's all about girth of orange.
6:10 So I have clearly made vast advances.
6:14 How many how many of these beans can I
6:16 is that seem like a fair division of beans?
6:18 Yeah.
6:19 I'm not even going to use it.
6:20 I'm kidding.
6:21 You have to You have to use them.
6:23 I get it.
6:24 Would you like any of this toasted?
6:26 I'm happy to do that.
6:27 Yeah.
6:27 Thanks.
6:27 Thanks.
6:28 You trust me?
6:29 Toast at all.
6:30 No, I don't trust out and burn taught me how to cook.
6:33 No, a lot of people have made the mistake of trusting me.
6:36 [laughter]
6:37 I'm really not that much of an
6:38 No, no, no, no.
6:39 Just Just for What are you going to do next?
6:41 Uh, I don't know, actually.
6:43 Uh, I guess I'll pre-prep some chilies.
6:44 Do you want some sliced chilies?
6:46 How would you want them sliced?
6:48 I'll take them however you want to slice them.
6:49 Shall I string your beans?
6:51 Oh, thank you.
6:52 I don't even know where to put them.
6:53 Let's see what's so funny about that.
6:57 I wish we' gotten the vinegar.
7:00 Yeah, I'm really wanting that.
7:01 What did we take instead?
7:02 We took the
7:03 um We took a fennel here.
7:05 You know what?
7:05 Why don't we just sneak them in a little
7:07 vinegar and we sneak me a little mayonnaise.
7:10 Do you want to do that?
7:13 Yeah.
7:12 Okay.
7:12 Uh but um that's not in the game play.
7:15 That costs us five minutes.
7:17 You know what?
7:18 I don't need the vinegar.
7:19 Yes, he does.
7:20 [laughter]
7:20 Yes, he does.
7:21 I don't need it.
7:21 It's fine.
7:22 He needs it.
7:22 I was thinking about something, but now I don't.
7:25 We're I'm retconing.
7:26 What's important is that I know he wants mayonnaise, and that means something.
7:30 I know that he wants mayonnaise.
7:33 Well, somebody's got to snap some beans.
7:35 So, that's what I'm going to do next while I try
7:37 to figure out what you were going to do with the mayo.
7:39 All right.
7:39 I guess some kind of plan needs to come together here.
7:44 I would have a plan if you just let me get my
7:48 and his vinegar because that's part of the deal.
7:51 Is this enough uh sliced chilies for you?
7:53 Yeah, it's great.
7:55 That sound sarcastic.
7:56 No, it's wonderful.
7:57 Thank you.
7:57 I appreciate you doing it.
7:58 Well, once you start cutting with a babish knife, it's hard to stop.
8:02 I mean, I just want to cut up all the live long day.
8:07 That's the new catch for tagline for the for the cook for the cookware.
8:11 Somebody needs attention.
8:14 I'm a YouTuber.
8:15 Is that news to you?
8:16 How much time we got?
8:18 37 minutes.
8:18 The I haven't done anything.
8:21 You know what?
8:22 I had a really good idea.
8:23 I did.
8:23 I had a really really good idea up until
8:26 I didn't get the the vinegar that I need.
8:29 Just take the vinegar.
8:30 I want the egg.
8:31 No, I want to have I want to leave
8:32 here with at least a little bit of selfrespect.
8:34 I [laughter] just I just want to survive, man.
8:39 You cut your your belly up.
8:42 I guess I in the gym every morning.
8:44 You know what I'm trying to say?
8:45 Are you really in the gym every morning?
8:48 No.
8:48 Look at the way this babbish blade goes through.
8:52 It's not first time I've seen that today.
8:54 Um thought you said you had a hard Sorry.
8:59 Sorry.
8:59 It was on the subway.
9:00 I was [laughter] You know, I'm not going to even take
9:04 the seeds out of my peppers cuz I'm just lazy.
9:08 No, we need spice.
9:09 We need heat.
9:10 Uh, let's see.
9:12 Salt.
9:14 There's some fennel.
9:17 Yeah, I'm putting the fentel on.
9:18 Fennel.
9:19 Put a little bit of the finnel on there.
9:22 Fennel.
9:24 Finel.
9:23 And squeezing on.
9:25 Is there like a a reamer?
9:27 I can't imagine there wouldn't be.
9:29 Actually, I don't I don't think we have a reamer.
9:30 Not even for your bar setup.
9:32 Where's the badish citrus reamer?
9:35 Feel [laughter] like I found the reamer cuz I'm getting reamemed.
9:41 We We'll be right back.
9:48 I'm sorry.
9:51 It's hard to cut it.
9:52 You've never like juiced an orange or a lemon here?
9:55 Yes,
9:55 you have.
9:58 Yes.
9:56 Have I done enough to do now that for this?
10:07 Whatever.
10:09 Don't need it.
10:09 I mean, of any kitchen tool that I would
10:11 want to have for recreational purposes, it'd be a reamer.
10:14 [snorts] I don't understand why we go so dark so quick.
10:18 [laughter] I'm not I'm not like this
10:20 game recognized.
10:21 I'm not.
10:22 Could you back off so I can go down here?
10:24 Thank you.
10:24 I wasn't enjoying that at all.
10:28 I'm learning very strange things about you two.
10:34 I want to buy another ingredient.
10:36 Can he have his egg if I get another ingredient?
10:39 Yes.
10:39 Yes.
10:39 Yes, you can.
10:41 What?
10:42 What do you want to buy, please?
10:44 Do you really want that egg?
10:45 Yes.
10:46 So bad.
10:46 So bad.
10:47 I'm good.
10:49 [laughter]
10:52 Is this a Babish baking stone?
10:54 Because if it's not, I want the Babbish.
10:56 No, the Babish baking stone's there.
10:59 [laughter] It's not in the oven.
11:05 But is this like a truth?
11:06 Give me the egg.
11:06 I mean, this is Viking.
11:07 I want the egg.
11:08 Oh.
11:08 Oh, he just gets the egg.
11:10 You said take the egg 50 times.
11:12 I thought I was giving you room to show
11:14 that you were manly enough to not need the egg, but now you got the egg.
11:17 Um, so what do I get it?
11:20 What do I get?
11:21 Can I use some Can I use ice?
11:22 Does I ice water?
11:24 I'm using ice.
11:26 What is that?
11:26 A babbish stick?
11:27 Yeah.
11:27 No, no, it's all clap.
11:29 No, it's too big.
11:30 Um, I'd love some ice.
11:31 Can I have a bowl of ice, please?
11:35 I would have put my name on that big ice.
11:38 Uh, we don't.
11:38 We just have little guys.
11:39 This is what passes for ice around here.
11:42 This is really what you have.
11:44 We have these ones which are a little bigger, which is in the bottom.
11:48 What's wrong?
11:49 Why didn't there ice?
11:50 Why didn't you freeze this ice?
11:51 Okay.
11:51 So, what I want is Jin.
11:54 Mhm.
11:54 Okay.
11:54 Oh.
11:55 Uh, so I get Jin because he got he can't have any of it.
11:59 Nope.
11:58 Why not?
11:59 Oh.
11:59 Oh, I thought you meant to drink.
12:01 I thought you meant to drink.
12:02 Okay.
12:02 I also have some
12:03 What do you think I'm going to do with it?
12:05 My food's in the oven, man.
12:07 [laughter]
12:07 Oh, this
12:08 I'm just I'll make it interesting.
12:13 Can I have a a a couple of your chili pieces?
12:15 Yeah.
12:15 Do you mind?
12:16 I think I'm done.
12:16 So, those are Oh, interesting.
12:20 A chili martini.
12:27 All I wanted was some oranges.
12:28 You do?
12:29 I I I like your black pegboard.
12:30 I'm going to be honest that that I'm complimenting you on something that I find.
12:34 Thank you very much.
12:35 I wanted to go for a goth Julia, you know.
12:37 Yeah.
12:38 Babish is going to make mayonnaise now.
12:42 You're going to make that's kind of my tie if I'm just going there.
12:46 This is a chili fennel orange gin thing which I'm naming the badish.
12:54 Is it good?
12:55 I don't know.
12:56 Can I drop a piece of that pork belly in there?
12:58 Raw pork belly?
13:00 Yeah.
13:00 [music]
13:02 Oh, that's interesting.
13:03 I'll give it back to you now.
13:06 Kind of hits the spot.
13:08 Can I Can I try it?
13:09 No.
13:09 No.
13:09 I got the I got the gin.
13:11 You got the egg.
13:11 He's right.
13:12 He's right.
13:12 [laughter] He's right.
13:12 He's right.
13:13 He's right.
13:13 He's right.
13:14 I don't got to have some order.
13:16 I know.
13:16 I'm sorry.
13:17 God.
13:17 Fine.
13:18 Time.
13:19 [laughter] Uh 21 minutes.
13:22 Holy.
13:22 21 minutes.
13:23 Where does it go?
13:24 Where's the oil?
13:24 Where's the big thing?
13:25 Oh, here.
13:25 Right here it is, sir.
13:26 Thank you.
13:26 Thank you.
13:27 Thank you.
13:27 Thank you.
13:28 Okay.
13:28 [laughter] Can I step away?
13:30 Cuz what?
13:31 What?
13:31 What could possibly go wrong here?
13:32 It's just filled to the rim.
13:34 10 10 bucks says I don't spill a drop.
13:35 Here we go.
13:40 Little more up and down action.
13:42 I wouldn't know why that is or how to do that even.
13:46 Did you salt this water?
13:47 What are you doing with your finger?
13:49 You didn't.
13:50 It's boiling water.
13:51 I don't think I can.
13:52 I just wonder if you Hush.
13:53 Now, what are you going to do with that in in how much time?
13:56 I'm going to do something.
13:56 That's for darn tune.
13:58 So, I just want to review.
13:59 You've got highly chilled uh pork belly that you're
14:03 going to cook in 21 minutes, 20 minutes.
14:05 [music] Uh you've uh shot um as you
14:07 should of course down your your beans and you've
14:10 made a luscious [music] looking mayonnaise with orange instead
14:13 of lemon which I think was a wild play.
14:15 Very very Did you put chili in that?
14:18 Your chili is only here.
14:19 No no chili's only in the pork.
14:20 Your fennel went
14:22 not yet.
14:23 The finel that you were like OH MY GOD LET'S GET THAT FENNEL TIME.
14:28 13 minutes 16 seconds.
14:30 How long is that?
14:31 Or you you're brazing that?
14:32 Yeah.
14:33 Okay.
14:33 that temperature, I don't know what I'm doing.
14:36 Brazing, of course, would would imply
14:37 a lower temperature because what we're usually
14:40 doing with a brace is breaking
14:40 [music] down collagen and other connected tissues,
14:43 of which there are plenty um in that pork.
14:46 But most people would have um browned it, you know,
14:49 to get a little extra color at least on the onions.
14:52 It's on the beef as well.
14:52 But once I realized that nothing here that really
14:55 mattered except for me getting this cocktail in there,
14:57 I just kind of shoved that in the oven and called it a day.
15:01 And now poor Babish, who's got nothing to prove because his name
15:04 is literally on every goddamn thing in the room,
15:07 is running around like crazy when he could just coast to victory.
15:09 But he doesn't know that because he's acting like I have real honor here.
15:14 This doesn't say babbish on it.
15:18 That's [snorts] what was happening.
15:20 I'm just going to go around the kitchen
15:22 and gather up things that don't say babbish.
15:24 Good luck.
15:26 I know what you don't have.
15:27 There's no babbish reamer,
15:29 which is why it's the first thing I'm coming out with.
15:31 Ladies and gentlemen, mark my words.
15:34 There will be an Alton Brown reamer on the market available.
15:38 How much did I charge for them?
15:39 $69.
15:40 Obviously, the [music] knives are 28.
15:41 Knives are 28.
15:42 $32 uh for my arteasonal Americanmade reamer.
15:48 This show is going to be three minutes long.
15:50 [laughter] Three goddamn minutes long.
15:54 It's going to literally be hi today on and oh here's
15:57 the food [laughter] and the rest of it's going to be watching
16:00 and nothing else was said or
16:04 mayonnaise and I mean that's an impressive amount of mayonnaise.
16:07 It's perfectly average mayonnaise.
16:11 Babish maze.
16:12 Try my mayonnaise.
16:13 Is there I want to make up a package of Babish maze.
16:15 I made it myself with my hands.
16:19 Yo, I like made this to go with my insy beansy beans.
16:22 Mother Tom.
16:24 [snorts] I just point out, are you serving ceviche?
16:27 Because I think that
16:28 Yeah.
16:29 [clears throat] No, I'm doing pork ceviche.
16:30 You just dipped it in your cocktail.
16:33 Um, so I'm going to I'm going to make
16:34 you a cocktail now because I think you dessert.
16:36 Will you But will you drink it?
16:39 Yeah.
16:39 You sure?
16:41 Yes.
16:40 I'll hold your hair while you vomit.
16:42 I've drank before 10:00 a.m.
16:43 with you twice this week.
16:44 I'm not done.
16:45 I'm not an alcoholic.
16:47 I'm an enthusiast.
16:48 Where the cars GO BY?
16:50 90 SECONDS.
16:50 OH MY GOD.
16:51 WHAT?
16:51 OH MYING.
16:54 90 SECONDS BETTERISH.
16:55 OH MY GOD.
16:57 This is hot.
16:59 I think your forkins are done.
17:04 So I want to present my dish.
17:07 And I call this utterly inedible.
17:11 I have no idea what it is.
17:12 [laughter] I just shoved everything in that pan.
17:15 Babish pan.
17:16 [music] And I want you to note how evenly my inedible
17:20 food is cooked because of the quality of the Babish casserole.
17:23 Oh, I was making you a [music] cocktail,
17:24 but you're going to we're going to have to drink out of the same.
17:28 You know what?
17:28 I'll switch to a wine glass.
17:29 Actually, real quick, you got to put fried onions [music] on your thing.
17:32 Those are disqualified.
17:33 Thank you.
17:33 What time?
17:34 10 seconds.
17:35 Are you going to use some?
17:36 Eight.
17:37 Yeah.
17:38 Seven.
17:38 Yeah.
17:38 Save me [music] just a little bit for garnish, please.
17:41 Can we plate it up?
17:42 We're not We get to PLAY IT UP.
17:43 TIME OUT.
17:43 DONE.
17:45 SHUT UP.
17:46 NO.
17:46 NO.
17:47 GIVE IT TIME.
17:48 GIVE IT TIME.
17:48 GIVE IT A TON.
17:51 NO.
17:51 NO.
17:51 NO.
17:51 NO.
17:52 Are you serious?
17:53 Yes.
17:54 [laughter] Hell.
17:56 YOU CAN DO THAT.
17:57 NO.
17:57 WHAT ARE THESE?
17:58 HOLD ON.
17:58 NO.
17:58 I was just curious what they taste like.
18:06 This week on Babish Cheats.
18:15 [snorts] Thank you for the [laughter] cocktail.
18:17 Oh god, I aerosolized those chilies a little bit.
18:21 Ooh, a little spice to that.
18:23 Yes.
18:23 Love that.
18:25 Orange, fennel, gin, [music] chili.
18:28 It's really dangerous in a wine glass cuz I feel like,
18:30 you know, this is as simple as a glass of wine.
18:33 [music] Fennel works in there a little bit.
18:35 It does work almost as well as it would have worked
18:37 in my green bean salad if I were allowed to mix it.
18:40 You know, he had I toasted it for you.
18:47 I shouldn't have even mixed it.
18:48 Looks horrible.
18:51 [laughter]
18:58 Oh, hey.
18:57 [laughter] I wanted to taste that.
19:02 [laughter] together we made something that is there now [music]
19:08 because this is a perfect uh mixing of of your efforts and mine.
19:11 So this is basically our child.
19:14 Yes.
19:14 And I [clears throat] definitely used all the ingredients.
19:16 I just realized
19:17 if you what?
19:18 [music]
19:19 I definitely used all the ingredients.
19:20 I just realized I used all of them.
19:21 You did use all of them.
19:22 Okay.
19:24 Oh, no.
19:25 No, no, no, no.
19:26 Okay.
19:26 All right.
19:27 Thank you.
19:27 I just want to babbish.
19:30 Yeah.
19:30 It really gets me going if you whisper.
19:32 Babish.
19:32 Babish bad.
19:35 BAB, it's there.
19:41 You drank like a quarter of it.
19:42 I just spat all over the place.
19:44 You just You just made me spit take like we're [music] even now.
19:50 Oh, my nose.
19:56 Wow.
19:57 I have to do drinking for you.
19:59 Swear to God.
19:59 I tried to save your food by mixing it with mine.
20:02 Thanks, man.
20:04 I didn't actually kind of feel good about mine.
20:07 It needs salt.
20:09 Oh, it sure [music] does, Al.
20:11 You know what?
20:12 I could really use that pepper that we didn't get.
20:14 Oh, there's the heat, though.
20:16 Here it comes.
20:19 Delightful.
20:19 No, but that is edible.
20:23 I don't know about the stuff.
20:24 That's the name of my new YouTube show.
20:26 That's edible.
20:26 That's edible.
20:27 [laughter] Does it eat Does it eat Okay, you know it's edible.
20:31 The logo has to be like this.
20:34 I I've never had edible.
20:35 [laughter]
20:36 I've never had um [music] pork belly that was completely lacking in all flavor.
20:42 Yeah, nothing matters.
20:42 And when I realized that nothing [music] matters,
20:43 I started making these drinks cuz I
20:44 want to make sure that nothing matters painlessly.
20:47 Well, realizing that nothing [music] matters is true freedom.
20:51 Anyway, thank you so much for joining us here on Outland's channel.
20:53 It's not your goddamn show.
20:54 [laughter] and cut.
21:01 [applause] That was awesome.
21:02 Oh my god, you're my best friend.
21:04 No, no.
21:04 Same.
21:04 Same.
21:05 [laughter]