Homemade Live!

JOEL: Today, it's all homemade.

We're celebrating those that dare to be different, both in and out of the kitchen.

YouTube sensation Josh Scherer stops by.

- You got to spot me, though.

Like, you know how to spot somebody on a bench... JOEL: Yeah, yeah, yeah.

JOEL: This is the worst spot.

- You got me, you got me, chef.

JOEL: Like, I'm just going to singe my hand.

Yeah, I got you.

Yeah!

- There we go!

JOEL: He teaches us a mash-up meal that you have to see to believe.

Orange Chicken Parm.

- Let's take Chinese American, Italian American recipes and smash them together.

JOEL: I mean... - Come on.

JOEL: ...that looks so good.

- Come on.

(cheers and applause) JOEL: Plus, we meet a rancher that is changing the future of farming.

- Sheep production and solar grazing creates a win-win solution.

We are helping in that giant carbon capture cycle.

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

You're a tattoo guy.

- Well, I have a brand-new one, it's really fresh.

Do you want to see it?

Do you want to see the fresh one?

I got to pull it out, it's on the right side.

JOEL: Oh, my God!

- Can you see that?

Yeah?

(audience laughs) JOEL: This is so awkward.

- (laughs) Yeah.

JOEL: Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live!

Each week we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and recreate them on the spot.

Welcome to Homemade Live!

- Funding for Homemade Live!

is made possible by: - Designed to go from farm to freezer, Dorot Gardens pre-portioned garlic and herbs are available in the frozen vegetable aisle.

(cheers and applause) JOEL: Thank you!

(cheers and applause) I'm so stoked, I'm so stoked about today's show.

I'm really excited about it.

I think, uh, you know, everyone here is different and to celebrate our differences is such a joy.

And to do that in the kitchen is exactly the same, you know.

Today's episode is all about dare to be different, all right?

(cheers and applause) What do I mean by that?

In cooking, sometimes you get knocked for doing something different.

I mean, when you try and kind of fuse two cultures together, I don't know, the first time I had a sushi burrito, I was like, "What is this?"

You know what I mean?

(audience laughs) But that's what cooking is all about.

We'd be eating medieval times meals if we hadn't evolved.

And so I know it might not be the most traditional.

I know it might not be something that you're used to, but to go out and do something different in cooking is so great-- same as life.

So we are celebrating the people that take a chance and whether they win on the other side or lose on the other side, they dared to be different, which is awesome.

(cheers and applause) And no one represents that more than our next guest.

He's a New York Times bestselling author.

You might know him from Rhett & Link's Mythical Kitchen, Last Meals.

He has billions of views.

Give it up for Josh Scherer.

(cheers and applause) - Look at all these people.

JOEL: You like this?

- I... JOEL: By the way, you were the first guest we've ever had that almost knocked me down.

You are Adonis.

You are Adonis.

- Thank you so much.

Yeah, yeah.

- But you got that low center... JOEL: Look at this vein.

- You got that low center of gravity, you know.

JOEL: I know, I get low, I get low.

Yeah, I get... - Can we wrassle?

(both laughing) JOEL: Uh, we could not be more excited to have you here.

Wha-- so you know what the theme is.

- Yes.

JOEL: I just want to know, like off the top.

- Mm-hmm.

JOEL: What does it mean when you, like, when you hear dare to be different, what does that mean to you?

- Dare to be different to me, it's about not following rules.

There's so many rules that we live by... JOEL: Yes.

Yes.

- ...every single day.

To me, getting in the kitchen is a place where you can, you know, be respectful to those that came before you.

JOEL: Yes.

- But also, really throw a lot of those rules out of the window and try and make something unique and that's the beauty of it.

JOEL: It's true.

It's like, I don't know, did anyone play with Legos when they were growing up?

(laughter) Okay, like the rule is just like you get the Legos and then you like open the instructions, you make what's on the box.

- Yeah, yeah.

JOEL: I always loved taking those pieces and making something completely different.

And I think that cooking is like that.

You can make the recipe or you can take what's in the recipe and kind of make it your own.

And I think it's people like you, Josh, that empower us at home to do that type of thing.

Which I love, I absolutely love.

- Yeah.

Yeah, that means the world.

Thank you.

JOEL: Yeah.

I absolutely love it.

Um... - Thank you.

Can, can I take all of you home with me?

JOEL: Yes, yes.

Yes!

Yes!

- I want this when I'm cooking dinner on a Tuesday.

JOEL: Yes, yeah, exactly.

- This is incredible.

Come to L.A., it's worse than Seattle but you'll have a nice time.

JOEL: (laughs) It's like, "I'm making an omelet.

Yeah!"

- Whoo!

JOEL: I love it.

I love it.

Well, you are just, you're like a mad scientist in the kitchen - Thank you.

JOEL: And you are, the, the reason why we thought you were perfect for this is because you put flavors together unlike any other.

- So for this first dish, we're making an orange chicken parm.

(cheers and applause) - We have to get into a little bit of food theory here, right?

JOEL: Okay, okay.

- So if you look at orange chicken, it's like a Chinese American staple.

It was invented in 1987 in Hawaii by Andy Kao.

JOEL: Mmm.

- It's really not that old of a dish.

Uh, and then chicken parmesan is like the Italian American kind of version of that.

JOEL: Mmm.

- It's fried, it's to an American palate.

JOEL: Yeah.

- A lot of Italians would say it's not authentic.

JOEL: Yeah.

- But my favorite fact to blow their minds is that chicken parmesan predates carbonara by about 25 years, JOEL: Mmm.

- Which I think is hilarious.

So I was like, let's take these, you know, non-authentic Chinese American, Italian American recipes and smash them together.

And we came up with orange chicken parmesan.

JOEL: See, I hate the word non-authentic.

I love the word smash.

- (laughs) JOEL: Like just put those things together.

You know what I mean, like I... - Yeah.

JOEL: I love it.

All right, what is first step here?

All right, so first step.

So we have some boneless, skinless chicken breast.

Right here, you can also with chicken thigh.

JOEL: Yeah.

- I think chicken thigh is generally a little bit tastier in every regard.

JOEL: Yeah.

- However, significantly more protein in chicken breast.

JOEL: Love.

- And I see you're working out, man.

JOEL: You see me-- you feel it?

Don't hurt yourself.

- I see, I got... JOEL: Don't hurt yourself.

Yeah, yeah.

- Ow.

JOEL: (laughs) Yeah, yeah, yeah.

- All right, so were going to take a little bit of white pepper.

We're going to dump that in there.

I like to get a good little like wet marinade in here.

JOEL: This is interesting-- yes, see, I don't do this.

So before I bread chicken, I would never flavor chicken.

Like, that's different.

You usually just go through the breading and then salt at the end.

- Mmm.

Yeah.

Yeah.

JOEL: Is this a different type of technique or... - It is.

So you actually see this technique in both Chinese and Japanese recipes.

If you're making like karaage, which is one of my favorite dishes... JOEL: Mmm.

- You will make a sort of wet marinade in there.

Now we can just go in with our bare hands.

JOEL: Yeah, baby, let's do it.

- Let's do it.

Get, get a little sensual with the chicken.

JOEL: Yeah, yeah.

Okay, wow, okay, all right.

- Massage in there.

So, you don't got to get the hips in it, but it helps, you know what I mean?

JOEL: Let me try.

Like this?

- You got to get it in here a little bit.

JOEL: I feel like it's riding a horse.

- (laughs) JOEL: Okay, I love it.

- We're going to get that in there and then we're going to take the pieces... JOEL: Smells great.

- ...and we're going to toss them into the flour right here, into the egg wash, into the panko, get that into the air fryer.

JOEL: Okay, and let me just tell you guys at home, you can start doing that-- but as Josh starts... - (laughs) What are you going to do?

JOEL: Yeah, I know...

I'm fine... - What's up?

That's fine.

You want me to sweep the floors after?

JOEL: I was going to help you.

I was going to help you.

So, so how did you even get into cooking?

Like, did your parents cook... - (laughs) JOEL: ...or is this just like, what, what sparked it for you?

- So I think you have two types of cooks.

You have people who are inspired by their parents making very good food.

JOEL: Yes, totally.

- And then people who are inspired by their parents making very bad food.

And I happen to be the latter.

JOEL: Really?

- So truly, truly.

JOEL: They were not, they were not making good food?

- They were not.

I mean... JOEL: (laughs) They were not.

Yeah.

- Uh, but no, just the most burnt dad pancakes you can imagine.

JOEL: I mean...

I like a... - Don't weep for me.

I turned out fine.

JOEL: Yeah.

(laughter) Yeah.

- But no, so actually I ended up living with just my dad and my brother, and my dad would try and cook for us every night, but he wasn't very good and so I took an interest.

Um, you know, cooking shows like yours honestly inspired me to cook, which is really incredible.

And so my dad, when I was 11 years old, he was like, "Hey, I'll do every chore of yours in the house-- "I'll clean the toilets, I'll do the laundry-- "as long as you go shopping and cook every single meal for us."

JOEL: Really?

- Yeah, so I'm 11 years old... JOEL: Oh my God.

And he gave me a grocery budget and so I'm like... JOEL: No!

No, I love it.

- ...walk with my little tote bag to the grocery store and be like, "Excuse me, if I have this coupon, JOEL: Yeah, exactly.

- ...can I get transferred too?"

And so I was kind of like keeping a little home when I was 11 years old and... JOEL: I love it.

And I think it's so important, I really do believe this, like I know it kind of happened out of necessity for you guys, but like starting kids that early... - Yeah.

JOEL: ...and giving them a little responsibility.

Like, "Hey, breakfast is on you today.

There's toast, there's eggs, like make your thing."

Even if they totally screw it up, which they will, and I did... - (laughs) JOEL: ...they start to love food.

This is how you get... - Yeah.

JOEL: ...an amazing Josh Scherer at the end of the day.

- Thank you.

JOEL: So give it up for Josh, I love it.

- Thank you.

JOEL: All right.

(cheers and applause) - I will say, you will have to suffer through some terrible dishes.

JOEL: Yes.

- Because the first dish that I ever made, I remember it was a Giada De Laurentiis recipe.

It was gnocchi in gorgonzola cream sauce.

JOEL: Yum.

- Not a good beginner recipe.

JOEL: Oh, yeah, yeah.

- Uh, the gnocchi were so dense that the water would not physically penetrate it while boiling.

JOEL: What?

- And then it was just this just gummy chewing gum gnocchi with just a broken blue cheese sauce, and my dad eating it just going like, "It'll, it'll get better from here, right?

(Joel laughs) It'll get better."

And I'm like, "Yeah."

(laughs) JOEL: It only goes up, it only goes up.

All right, I love it.

So we've tossed this chicken in flour... - Yes.

JOEL: ...eggs, and breadcrumb, and you can see they're coming out right here.

All right, we're going to wash up our hands.

And while we do that-- you want to go first?

So we take this chicken and we're going to put it in the air fryer.

Now the air fryer, this takes about what?

Like, I don't know, Josh, eight minutes, ten?

Eight, ten.

JOEL: Yeah.

- Depending on the humidity, depending on the altitude.

JOEL: Oh my God, this is the mad scientist man.

- Cook it till it's done, come on.

JOEL: But take a look at this, look at that.

Is that insane?

(audience applauds) - Beautiful.

JOEL: I love it.

All right, I'll move this out, I'll wash. (cheers and applause) Now tell everyone what is our next step.

- Okay, so the next step is to make the orange chicken parmesan sauce.

So my thought here is that you see like General Tso's chicken... JOEL: Yes.

- ...you see orange chicken, you see lemon chicken.

And they're all kind of varieties of the same dish.

I stole your towel, Joel, it's on your shoulder.

You got it.

JOEL: Oh, I love it, love it.

- You got to reach back there like a sloth.

Uh, but I was like, what if we made a kind of orange chicken sauce using tomatoes?

Tomatoes are a fruit, they're sweet, they're acidic, they're like a little bit salty and saline.

And so, we're going to add some Italian and Chinese aromatics to this sweet and sour tomato sauce and then garnish it.

JOEL: I-- so, so basically it's orange chicken, but you replace the orange with tomato.

- You get it.

(laughs) JOEL: You are a genius.

You are a genius.

- It's really cool, I'm so proud of this.

JOEL: All right, so how do we start?

- Okay, we need to get a little bit of oil in there.

If you could oil me up a little bit.

JOEL: Okay, yeah.

Yeah, oil you up, sure.

- And then we're going to get some of our spices toasting.

Anytime you're cooking with fresh spices, if it's cumin, coriander, whatever.

We got some fennel seed in here.

JOEL: Yes.

- A little bit of dry basil.

Get that sort of... JOEL: You got to wake it up, right?

- We all need a little waking up, you know?

JOEL: It's called blooming, you just got to have it happen.

- Can you smell this?

You're in closest to the waft... JOEL: Dude, it smells so good.

- I'm going to bring it over, JOEL: Yeah, get it over there.

- This is very safe.

JOEL: It smells so good, all right.

- It's all just kind of licorice-y a little bit.

It's nice, right?

JOEL: All right So those are happening, then what's next?

- That's in there.

Then we're going to get our garlic and our ginger in there.

Garlic can burn in oil.

JOEL: Yeah.

And so you want to like... JOEL: Just keep it moving.

Yeah, and ginger.

- Keep it quick.

Ginger, very big you know, in a lot of Chinese American wok cooking, so that's going to be great in there.

JOEL: I can't follow, like, are we in China?

Are we in Italy?

Like, I-- this is what I love about this.

Speaking of mixing up cultures.

- Yes.

JOEL: I know that you... New married man.

- New, yeah.

(chuckles) JOEL: Sorry to break the news.

New married man, newlywed, right?

- Yes, sir.

JOEL: How long?

- Uh, four months, we got married on New Year's Eve.

JOEL: Whoo!

- New Year's Eve.

Thank you so much.

Thank you so much.

(cheers and applause) I've only lost my wedding ring down the garbage disposal twice, so far.

JOEL: I know, the wedding ring is a new muscle.

- How do you cook?

JOEL: I heard you had kind of a crazy wedding.

- Wedding food, it's hit or miss, you know what I mean?

JOEL: Always.

- I mean, I've eaten a lot of dry chicken breasts at weddings.

JOEL: Is this going in next by the way?

- Chuck it in, this is the tomato juice.

JOEL: Yup.

- So not the pulp, just the juice... JOEL: Okay.

Cool.

- ...because we want to get some of that sweetness.

We decided to rent out our favorite restaurant in the city.

It's like a Middle Eastern... and so we had our ceremony you know, out on their beautiful patio.

JOEL: Ooh, at the restaurant?

Cool.

- At the restaurant.

And then we walk into the restaurant and there's 30 whole lamb necks just hanging over an open fire.

JOEL: Nothing says love like lamb necks.

- Slow roasting.

... (kisses) Mwah!

Especially for us.

JOEL: Nothing.

(audience laughs) - The whole dance floor reeked of hummus and pine nuts.

JOEL: That's hot.

- And it was awesome and it was on New Year's Eve and we had a bottle of Malrt floating around the dance floor.

JOEL: Oh, my God.

- Does anyone drink Malrt?

JOEL: Wait, what is Malrt?

I don't know what that is.

- Malrt?

Can you describe Malrt?

Because you had strong... - Gas fuel.

JOEL: Gas fuel, - Yeah, yeah, yeah, yeah.

Uh-huh.

It was... JOEL: Okay.

- Gas and... - It's a, it's a, it's a liqueur from Chicago.

JOEL: Lamb necks and gas fuel.

- Uh-huh.

JOEL: So your wife must have been thrilled.

- Yeah, yeah, yeah, 100%.

JOEL: Yeah, yeah, yeah.

- But it was everything we ever wanted.

JOEL: Aww, dude.

- It was beautiful, it was romantic.

And most importantly it was very us, which is what we wanted.

JOEL: And, and I think it's like you could have gone to a wedding venue, you could have done the traditional thing.

- Yeah, yeah, yeah.

JOEL: But instead you, again, went different, kind of true to yourself.

- Truly.

JOEL: And I'm sure it was just so memorable and special.

So again, you're living what you preach, which I love.

- Absolutely, absolutely.

JOEL: All right.

- Thanks, thanks a lot.

JOEL: So tomato juice is in, what else is next?

- Okay, so we have a little bit of rice wine vinegar.

JOEL: Okay.

- This is just to sort of wake it up, get some acid in there.

JOEL: Punch it up, yeah.

A little bit of punchiness.

- We have some honey.

because we do want... JOEL: It smells so good.

- ...a fair amount of sweetness.

There is a lot of sugar in a lot of Chinese American dishes, specifically like General Tso's chicken and orange chicken.

JOEL: Mmm.

- So we're going to add some honey in there.

JOEL: Yes.

- That's also going to add a little bit of viscosity and body to it... JOEL: Yes.

- ...when this reduces, you know what I mean?

JOEL: I almost, in every recipe when I see sugar, I replace it with honey, almost every single time.

- The same.

JOEL: Yeah.

It's, it's, I think it has more complexity.

I agree, entirely.

JOEL: Yeah, yeah, yeah.

- I'm never not going to want the honey in there.

JOEL: I know.

- And then, a little bit of sriracha.

JOEL: Oh!

- Just to give some spice.

JOEL: Excuse me!

Okay.

- You guys like sriracha?

Do you like spicy?

Should we add more?

JOEL: I didn't know-- yes!

- Because we're feeding all these beautiful people, right?

JOEL: Yes, of course.

- I mean, that's the only reason you came here.

Why else... JOEL: I love-- yeah, exactly.

So we mix those two things together at this point?

- Absolutely.

JOEL: And we just kind of cook it down, is that right?

- Yeah, that's correct.

Yeah.

Cornstarch, I, I love a slurry, man.

I love... JOEL: I know.

- I'm casually slurrying all the time at home.

JOEL: Oh my gosh.

- A little weeknight slurry action... (audience laughs) JOEL: Are you a slurry fiend?

- I'm a slurry fried.

JOEL: (laughs) A little weeknight slurry.

- (laughs) I really am though.

JOEL: Oh my gosh.

- I think it's very underutilized.

JOEL: Now, let me just say billions of people have watched and billions of views have been accumulated of watching you on YouTube.

- Yeah, a crazy thing to think about.

JOEL: It's crazy, right?

JOEL: And you met Rhett and Link-- can you just, for anyone who doesn't know who Rhett and Link are, like, who are they?

How did you meet them?

- Sure, so Rhett and Link are-- I call them my, my two internet dads.

JOEL: Oh, okay.

- I love them both equally, I love them both equally.

But no, they founded a company called Mythical Entertainment and a show called Good Mythical Morning, jeez, almost 15 years ago, which is incredible.

And back then nobody really knew what YouTube was or what the power of it was.

JOEL: Totally.

- And so they did a daily variety comedy show, but food was a big part of that.

So they had a series called Will It, where they asked the question... JOEL: Hmm.

- ..."Will It Taco?"

JOEL: Yes.

- And they're like, "Well, you know, broccoli, will it taco?"

They put broccoli inside of a taco shell, etcetera.

And they were like, "We need someone to kind of punch this up a notch."

And they called me, they actually called my boss, I was working at a magazine and they said, and I quote, "Do you know anyone that does weird stuff with food?"

(Joel laughs) And she's like, "Well, I got a guy."

JOEL: I love it.

- And I was the guy.

And so I came in and I've been with them for about seven years now.

And five years ago they decided that, uh, they should give me the keys to my own channel uh, to actually show how to make all this food and it's blossomed from there.

JOEL: Dude.

- I'm just incredibly grateful.

JOEL: We're all grateful.

You're amazing.

- Thank you.

JOEL: Give it up for that story.

I love that.

- Thank you.

JOEL: I love that.

(cheers and applause) All right, so this, we can pretend that this is cooked down.

It should start to look kind of syrupy like this, right?

- 100%, definitely kind of syrupy.

JOEL: This is right.

- Should we toss in the little chicken bits?

JOEL: Yeah, so tell me how this works.

- Okay, so right now you want to like finish it.

Typically you might be doing this in a wok, but you want to like add the chicken to the sauce.

JOEL: Mmm.

- And just give it a nice little like, a little like flippy dippy.

JOEL: A little flippy dippy.

A little old flippy dippy.

JOEL: Okay.

That's the culinary term?

JOEL: Yeah, flippy dippy, yeah.

JOEL: I love it.

So they all go in just to kind of get dredged.

- They all go in.

We want to make sure we have a little bit of extra... sort of sauce on there.

You don't want it to be too, too, too dry.

JOEL: Yeah.

- So you can leave some like snacking nuggies.

JOEL: Yeah.

- You know?

JOEL: Yeah, I'll try a snacking nuggie.

Yeah.

- You got to fuel yourself through the cooking process.

That's important, all right?

JOEL: That's good.

- Flippy dippy?

JOEL: Flippy dippy.

You ready?

(audience says "whoo") - There it goes.

(cheers and applause) JOEL: You flippy dippy.

You flippy dippy.

- (indistinct) I'm going to add a couple more.

I'm going to add a couple more.

JOEL: You want to add more.

- You got to spot me though.

Like, you know how to spot somebody on a bench...?

JOEL: Yeah, yeah.

I'll get underneath.

Let's go.

- You kind of want to... JOEL: Yeah.

Yeah.

Here we go.

JOEL: This is the worst spot.

- You got me, you got me, chef.

JOEL: Like, I'm just going to singe my hand.

- You got me, chef.

You got me, chef.

JOEL: Yeah, I got you.

Yeah!

- There we go!

(cheers and applause) JOEL: Oh, that looks awesome.

- This is perfect.

JOEL: Look how good-- that looks like orange chicken.

- It really does, right?

JOEL: It really does look like Orange Chicken.

- This is exactly what we want.

JOEL: Mmm.

- Now we're going to take this.

We have an oven-safe plate right here, right?

JOEL: This is getting gnarly.

Okay, yeah, so look at this, by the way.

- Wait, what are you doing with the spoon?

Dump it, dump it.

JOEL: Just dump it?

Okay?

Excuse me.

- Come on.

JOEL: Excuse me, all right.

- What does this, a black-tie dinner?

(audience laughs) No, we're dumping it all.

(Joel laughs) JOEL: All right, so everyone out.

- I think we're just fully done.

JOEL: Dude, that right there is done to me.

- That.. (laughs) JOEL: I'm like, that looks so great.

You're going to get to the next level.

- It could be done here, it could be done here.

JOEL: Look how stunning that looks.

But kind of even it out a little bit.

JOEL: Okay.

- I see why you went with the spoon in retrospect.

JOEL: (laughs) Yeah.

- I'm sorry, but... we have that here.

JOEL: Yup.

- And now we're going to take (laughs) some mozzarella cheese.

JOEL: Yup.

- And we're going to blanket this all on top.

And this is inspired... (Joel sighs) And this is inspired... JOEL: Can someone tuck me into a blanket of mozzarella cheese?

(laughter) - See, we have the same dream.

JOEL: (laughs) Exactly, exactly.

- And my sleep paralysis demon is just a blanket of cheese.

(audience laughs) JOEL: Now, a little bit of cherry tomato?

- Little bit of cherry tomato.

And we're going to broil these right on top... JOEL: Look how gorgeous this is.

...and then garnish with a little bit of fresh basil.

JOEL: So basil goes on after the... - Basil goes on after.

JOEL: Okay.

- It should be like nice and fresh.

JOEL: Can I just show the before picture?

I mean, look at how beautiful that looks.

- That's lovely.

JOEL: Chicken parm orange... - Look at that.

JOEL: All right.

- (laughs) JOEL: Into the broiler.

Now, while this is broiling... - Uh-huh.

JOEL: I'm like, I'm already thinking this could be a last meal for me, but you have this... - (laughs) I hope not.

JOEL: I, I know, it could be, it could be.

- Don't jinx it!

JOEL: You have this series called the Last Meal series.

- Yes, sir.

JOEL: Walk us through this series because it's mind-blowing.

- (laughs) It's, it's the coolest thing we do.

So I you know have a celebrity guest on and they tell us what they would want for their last meal.

And sometimes it'll be a mom's pot roast recipe from 1976.

JOEL: Yeah, is there like a thread, like a common thing that everyone says or no?

- Well, so you'll have some people who they want their things from childhood.

I remember Kathryn Hahn, who is one of my favorite actors of all time.

JOEL: Mmm, she's amazing.

- Um, Step Brothers, come on.

JOEL: Yes.

- Uh, Agatha.

But she wanted something her mom made her called the Bunker Special.

Doesn't even know where the name comes from.

But it is white bread with peanut butter and then brown sugar on top, and it's like broiled.

So the brown sugar gets crispy.

JOEL: Sounds good.

- It's one of the coolest things I've ever had.

JOEL: Yeah.

- So there's like the nostalgic part and then some people like, "I can have anything I want?"

I go, "Yeah," and they're like, "A5 Wagyu, three dishes from Nobu."

(laughter) JOEL: Oh, really?

- Yeah, yeah, yeah.

- Which is totally fair game.

It's your last meal... JOEL: Yeah.

Yeah.

- ...and that's what makes it so, so cool.

JOEL: Can we just talk for a second?

You're shredded.

- Stop it.

Stop it.

JOEL: You are shredded.

I want to know... - I was at, I was at Dick's Drive-In at midnight last night.

JOEL: Okay, fine, fine.

- We don't exactly keep it clean.

JOEL: Yeah, yeah.

But when you can, you knock out this puppy.

- Come on!

Come on!

(cheers and applause) Look at that.

(applause) JOEL: I mean, that looks insane.

- That looks so awesome.

JOEL: All right, I'm going to put it right here.

- All right.

JOEL: Show me how we kind of top it off with some basil.

- You know, I feel like I want you to do it.

JOEL: You want me to do it?

- I want you to like turn into... JOEL: Can I go big?

- You can.

JOEL: Can I go big?

JOEL: Okay.

- Go big, go big.

Go rustic.

JOEL: I just want to kind of, I don't even want to like... - Scatter it.

That's awesome.

JOEL: Yes.

Yes.

- That's awesome.

JOEL: I mean, that looks so good.

- Come on!

Come on!

Look at that.

JOEL: Can we try?

(cheers and applause) - We got to try, yeah, yeah, yeah.

JOEL: All right.

- This is going to be molten hot.

JOEL: I mean, hey, let's go with it.

I mean, molten hot.

So, chick-- orange chicken parm.

Who here is like totally intrigued by that?

(audience says, "yes") I think, I've never thought of it.

Here, that's for you, buddy.

- Oh, this is mine?

JOEL: Yeah, yeah.

All right, let's just cut into it.

- Yes.

JOEL: Okay, it's tender.

We got that little cheese pull.

- Come on.

Show the love!

JOEL: Dude.

Oh, my God.

- Show the love.

How fun is that?

(cheers and applause) JOEL: No.

That's not fun.

That is genius.

I'm dipping it in the raw sauce.

JOEL: That is... (laughs) - Oh, it's so hot.

It's so hot.

JOEL: This is so... (audience laughs) This is so good.

Now, I do want to call out one thing.

- Mmm.

JOEL: I saw the tattoo.

- Yes.

JOEL: You're a tattoo guy.

I'm not one of those chefs with tattoos.

- Yeah.

JOEL: You have other tattoos?

- I have a couple, so I actually have a couple tattoos on my lower back.

I have one of another chef named, uh, Andrew Rea from Binging With Babish.

JOEL: Oh, you have Babish on your back?

Well, actually...

I have Babish in my back, but I also have... Well, I have a brand-new one.

It's really fresh.

JOEL: Like, how fresh?

- So, I don't know if, I don't even know if people should... Do you want to see it?

Do you want to see the fresh one?

JOEL: Wait, hold on.

Is this PBS friendly?

- This is, uh, yeah, PBS adjacent friendly JOEL: (laughs) Okay, okay, okay, okay.

- Hold on, hold on, hold on.

JOEL: Yeah.

(audience laughs) - Got to pull it out.

It's on the right side.

JOEL: Oh, my God!

- Can you see that?

Yeah?

(audience laughs, cheers and applause) It looks good.

You look good next to him.

JOEL: Oh, my gosh!

- You look good next to him.

JOEL: For those who can't tell, it is a tattoo of me on his lower back.

- Look at that, look at that, shayne punim.

JOEL: I cannot I am, like, melting.

(audience laughs) Wait, I got to see it again.

- Yeah, yeah.

(Joel groans) - (laughs) (audience laughs) JOEL: I've never looked so uncomfortable.

- (laughs) JOEL: This is so awkward.

Are you melting off my back... JOEL: This is so awkward.

But also where it is is really, really hitting home.

- (laughs) JOEL: I love it.

- Hey.

JOEL: Oh, my God.

- Well, you guys are so awesome.

(cheers and applause) JOEL: Speaking of daring to be different, we caught up with a rancher who's doing things completely game-changing as it relates to lamb farming.

So, check this out.

- It is not lost on me that I might be the fifth generation, but I got here because of the hard work of the generations before me and the hard work of those people that have worked with us over the years.

My personal belief is to take care of my employees, livestock, and land.

and through them we can take care of our ecosystem, our communities, and our planet and it's working together, striving for these goals uh, that really gives me passion into the work that I do every day.

Agrivoltaics is the idea of producing food and power in the same landscape.

Without sheep on solar sites you would see a fleet of mowers and herbicide applications utilized to manage that vegetation.

Just like we mow your lawn, we really need to keep these solar sites groomed to maintain the integrity of the equipment and the high functionality that it needs to produce power.

Sheep production and solar grazing creates a win-win solution for everyone.

We are producing power, we are producing protein, we are reducing fuel usage, we are reducing pesticides, we are helping in that giant carbon capture cycle.

That brings me great joy.

(sheep bleating) I have deep passion about being stewards of the landscape.

If I sustain it, then there's a great opportunity that it will provide a sustainable future for the sixth or seventh or eighth generation that may choose to be engaged in livestock production of the future.

It's about being a good steward.

(cheers and applause) - (kisses) Mwah!

JOEL: Guys, we are daring to be different today.

We're with Josh Scherer and we are being very different.

- So different.

JOEL: I feel like we're being very different.

- We're being incredibly different.

We're being so different that... (Joel laughs) We're being so different (cheers and applause) that I've never made this at all.

JOEL: No, neither of us... - I have no idea what we're doing.

JOEL: No, we're trying something new, but you're going to kind of lead me through it.

- Absolutely.

JOEL: So we're going to make a... what is this?

- (laughs) This is a lychee Enzoni.

Has anybody heard of the cocktail, the Enzoni?

JOEL: No.

- No, yeah.

JOEL: What is that?

- Okay, great.

Me neither, because we're making it for first time today.

No, no, no.

So I, I love Campari.

I was trying to think of an Italian, Chinese, but also uniquely American cocktail.

JOEL: Mmm.

And so Campari-- when I say Campari, you think of?

JOEL: Italy.

- Italy, and the drink is called?

JOEL: Negroni.

- And we would be an incredible Pictionary team, I think.

JOEL: (laughs) Yeah, yeah, yeah.

- Playing charades.

But the Negroni-- but also Campari was like, this is really heavy drink.

We want somebody to make something lighter.

And so there's a bartender at a place called Milk & Honey in New York, 2003, I believe, named Vincenzo Errico who invented the Enzoni.

JOEL: Ooh, Errico.

- So what you do, can you put some of that lychee... JOEL: Yeah.

- ...in the bottom of that cocktail?

JOEL: Can we just talk about what a lychee is?

Because a lot of people don't know.

You find this at like your Asian supermarket in town.

They're becoming more popular.

I think they kind of have this rosy...

I don't know.

- Yeah, it's very kind of floral.

JOEL: Floral.

- But almost like a bit of a peeled grape.

JOEL: Yeah, you got to peel it.

- Mm-hmm.

JOEL: Oh my God, oh my gosh.

They're so good.

You used to eat these as a little guy, right?

We would bring a sack of fresh lychee to the beach, and you just get covered in lychee stickiness.

And we'd be like reaching with sandy hands into the bag, eating as much sand as lychee.

JOEL: They're so good.

Do you want them all in here?

- Dump it all in there.

JOEL: Yeah.

- We're going to figure this out as we go.

JOEL: We're going to figure this out as we go, okay.

- (laughs) - So typically the Enzoni would be made with green grapes.

But this we're going to do with lychee, giving it a little bit... JOEL: That makes sense.

- ...of a Chinese twist to it.

JOEL: Yeah.

- I'm going to take that.

JOEL: Muddle it.

- Just muddle it down, trying to release a lot of that fresh juice in there.

JOEL: Yes, this actually looks like it's going to work.

- It's getting a little bit creamy.

JOEL: No, I actually think this is going to absolutely work.

This is something where I love this idea that it's usually made with grapes.

- Yeah.

JOEL: But you thought lee-- lychee, and, and is it "lee-chee" or "lie-chee?"

- I say "lie-chee."

JOEL: What did I just say?

"Lee-chee?"

- Does anybody, does anybody more of an expert than we are on the pronunciation of lychee?

JOEL: We're doing this live, people, we want to know.

- "Lie-chee, lie-chee, lie-chee."

Okay, we're all on the "lie-chee" game.

Yeah.

(indistinct) JOEL: We're all on the "lie-chee."

JOEL: Okay.

- So we're going to add, uh, uh, we're going to add some gin in here.

JOEL: Okay.

Beautiful.

- And then we're going to add simple syrup.

JOEL: I'm so into this.

Yeah?

- And then we're going to add some lemon juice.

JOEL: Yum.

What's going to be nice with the lychee.

- Nice and bright in there.

And then we're going to add the Campari in there.

And you're adding it with all the fresh muddled lychee.

JOEL: Look at that color.

- And then we are going to drop our ice in there.

You're going to give it a nice... JOEL: I think I want to see you give it a shake.

I want to see the... - Give it a nice little shake, all right.

JOEL: You got the arms for it.

(laughs) - I need a little... (grunts) (cheers and applause) You got to... no, you got to do the bodybuilding poses.

You got to, you got to hit them with that one.

There it is, there it is.

(audience laughs) JOEL: Yeah.

(cheers and applause) All right, let's see.

So you just give it a good shake.

- Pop this on here.

Is this on tight?

JOEL: Yeah, well we're going to hope it is.

Yeah.

- There we go, there we go, there we go.

JOEL: Yeah, baby!

- Give it up, come on.

(cheers and applause) JOEL: I, I got no beat.

I got no beat.

All right, that's beautiful.

Look at that color by the way.

- And then we're just going to strain this... JOEL: It's stunning.

- ...right into our glasses here.

JOEL: That looks beautiful.

- Look at that.

JOEL: And then we could take one of these little lychees and just give it a little skewer.

- Beautiful, beautiful.

JOEL: Kind of float it... - You're in the splash zone.

Did you get splashed?

JOEL: Yeah, yeah, yeah.

Look at these, these look awesome.

- Perfect.

And here we have it, this is our lychee Enzoni.

JOEL: First time ever, I love it.

(cheers and applause) You know, first and foremost, Josh, uh, A, the way that you compose yourself in the kitchen, it allows us, the rest of us, feel like we can go in the kitchen and anything is possible.

And that is what today is all about.

Being different means that anything is possible.

You don't need to color within the lines.

You absolutely empower us to do this at home.

So, thank you, Josh.

- Of course.

JOEL: You are amazing.

Thank you guys at home.

Thank you here in the studio.

Dare to be different.

Everything tastes so much better that way.

Take care.

- Cheers.

Thank you, all.

(cheers and applause) Thank you all.

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.

- Funding for Homemade Live!

is made possible by: - Designed to go from farm to freezer, Dorot Gardens pre-portioned garlic and herbs are available in the frozen vegetable aisle.