Simply Ming

>> MING: Hey, Ming Tsai here with Simply Ming.

Today, I have a very special guest: Avi Shemtov.

What does he do?

He's actually been known for making a global impact with his Israeli cuisine.

And his newest joint is called Simcha, which focuses on Israeli, and actually some Turkish influence because apparently his father is from Turkey.

And curiously enough you didn't use any oil.

>> Nope, no oil.

>> MING: Avi is going to make a fantastic egg dish called shakshuka with goat cheese, garlic, onions, and 'nduja, which is a very red, paprika-infused, cured meat.

>> You know, not exactly traditional, but it's what I like.

>> MING: I'm gonna be making my own egg dish, which is kind of a fried egg omelet on a rice gruel called shi fan.

Very savory, this rice porridge, love it.

Ate this growing up almost every day.

We're cooking eggs from around the world, coming up right now, here on Simply Ming.

>> MING: Avi, welcome to the kitchen, man.

>> Thanks for having me, chef.

>> MING: So nice to have you in my house.

>> Appreciate it.

>> MING: So as tradition has it, I'm going to start with a cocktail, because that's how... the best way to cook, right?

>> Of course, obviously.

>> MING: So I'm gonna make you a Jasmine.

If you could do me a favor, just dump that.

I'm just chilling the glasses down with a little club soda.

What I'm gonna make is a gin-based drink.

I don't know if you like gin or not, chef.

>> I love gin.

>> MING: So we use some dry gin.

Three ounces.

Just a good gin, right?

There's... there's great gins from around the world.

>> Sure.

>> MING: About three ounces of gin.

It's going to have a little bit of lemon juice.

Also one and a half ounces of lemon juice.

This is for two cocktails, by the way.

Right, then we're going to do a half an ounce-- you probably know this-- a little liqueur.

>> Yeah.

>> MING: And then we have an orange, um... liqueur.

I don't know if you've had this before.

>> Beautiful.

I have.

>> MING: And do me a favor, you make me two twist of lemon?

Do an ounce and a half of that.

So that's the whole cocktail.

(ice rattling) And we get to start... the cooking well.

So you're born in Boston, right?

>> I was, I was born in Boston.

>> MING: But you've been to Israel how many times?

>> Um... more than 15.

>> MING: More than 15?

>> Yeah.

>> MING: It's like New Jersey.

>> I've been to Jersey more than 15, my wife's from Jersey.

>> MING: There we go.

(sniffs) Aw, this smells good.

Awesome.

All right, so this has got...

It's a nice, pretty cocktail.

Obviously very ginny.

Um, kind of matches your shirt, chef.

I kind of knew you're gonna be wearing pink, so.

>> I'm a big fan of that color.

(Ming laughs) >> MING: You gotta put that in your bio.

>> Yes.

>> MING: Big fan of pink drinks.

All right, my friend.

There you go.

Throw those twists in for me.

There we go.

Beautiful.

>> Cheers.

>> MING: Cheers.

What's the... what's your toast in your homeland?

>> L'chaim.

>> MING: L'chaim, I knew that.

>> To life, yeah.

>> MING: I knew that.

To life, l'chaim.

And chag sameach too.

>> Oh, it's good.

>> MING: It's gonna work?

>> Yeah, it's delicious.

>> MING: Ready to cook some eggs?

>> I'm ready.

>> MING: Let's go.

All right, chef, tell me your dish.

>> We're gonna make shakshuka this morning.

>> MING: Nice.

>> Yeah.

>> MING: How many times you made it?

>> Um... 250,000.

>> MING: That's about right.

>> Exactly, actually.

>> MING: That sounds like how many spring rolls I've made.

>> This is gonna be 250,001.

>> MING: All right, cool, all right what can I do?

I can prep something for you?

>> Yeah, actually, if you want to get the onions julienned, I'll turn the pan on.

>> MING: Okay.

(pilot light clicking) >> We'll get some extra-virgin olive oil in here.

>> MING: Is that good?

Thinner?

>> That's perfect.

>> MING: Okay.

So origin of this dish?

>> So shakshuka is technically Tunisian.

For me, the origin is my family came from Turkey to Israel.

So this is, like, what...

I mean, not... they were dirt, dirt poor in Israel, and they're eating protein that they can get cheap.

So they're eating a lot of eggs, a lot of stuff like that.

They're not vegans, and vegetarians, and a lot of tofu going on in my family's house.

So I grew up eating this as, like, a traditional celebration, like brunch breakfast.

But they're eating it just to kind of get by.

>> MING: I mean, people eat this at night all the time, right?

It's not just breakfast.

>> Well, so I think I mean, in Israeli culture, you're really only eating it for breakfast or brunch, but here in the U.S., you know, it gets... >> MING: You want these onions or you're going to wait?

>> Yeah, let's go right in with the onions, actually.

>> MING: All right.

Give you a bunch here.

Coming in.

It's a good amount of garlic, chef, love it.

>> I, I love garlic.

There's never enough garlic for me.

>> MING: Yeah, I'm with you there.

>> I actually cut down on it because I was, like, I didn't know how you felt about garlic, but... >> MING: Dude, I'm Chinese.

I think, I think we invented garlic.

(both laugh) Probably, probably.

>> There's a joke there somewhere.

>> MING: We did not invent Israel, I don't think, we're not that good.

>> No, but I think there's a joke about what did the Jews do for, like, the thousand years before we had Chinese food?

>> MING: Yeah, you starved, you starved.

There is...

I'm all like I don't know how you existed, honestly.

Especially on, especially on Christmas Eve.

>> Especially on Christmas Eve.

>> MING: Especially Christmas Eve.

How about these chilies?

>> So if you could just kind of rough chop, like, just slice those up for me.

>> MING: Slice-- seeds and all, right?

>> Yup, seeds and all, please.

We want this to be spicy.

And I add my seasoning just right on top of my onions.

>> MING: That's paprika, I presume.

>> Yup, paprika and, and cumin.

We'll just let that sweat.

>> MING: Nice.

I love building flavor on flavor on flavor.

Can you make a traditional shakshuka without tomatoes?

>> You cannot, not a traditional shakshuka.

Nowadays they'll play with...

Anything could be called shakshuka, so you see... >> MING: Anything with fried eggs on...

They're like, "Oh, shakshuka, Jamaican shakshuka."

>> Exactly, but... but no, where I'm from, they're-- or where my father is from-- if it doesn't have tomatoes, it's not shakshuka.

>> MING: And your father's from?

>> Israel.

>> MING: Okay.

And your mom?

>> My mom is from right outside of Buffalo, New York.

>> MING: Okay, right next to Israel.

>> Yeah, not a lot of shakshuka in Buffalo, New York.

So we could just add those right to the pan.

>> MING: Got some good heat there.

That's going to be pretty... pretty spicy.

And I like the seeds and all because that's where all the spice is.

>> Yup.

So... so making it very spicy is something that's particularly Turkish.

Which is cool, I think.

And then we'll go ahead and add these tomatoes.

I guess we'll rough chop them.

>> MING: Yeah, we just crush them?

>> Yeah, we could probably even just... Yeah, we could probably crush them in the pan, honestly.

>> MING: I'll get my hands dirty, they're clean.

>> Cool.

>> MING: That's why we have sinks and soap.

(Avi chuckles) And you're gonna cook the daylights out of this, right?

>> Yeah, we're gonna bring all the way down.

>> MING: Is that good, chef?

>> That's great.

It's perfect.

>> MING: Good to go.

(sizzling) We're gonna sort of use... >> MING: It already smells so good, chef, right?

>> I mean garlic and olive oil-- it's hard not to make the kitchen smell good, right?

>> MING: It's how... everyone says, "How do you get your kids to eat broccoli, cauliflower, and, you know, bok choy?"

I say, "You start with garlic and ginger."

They come running down.

They're like, "Yes, Brussels sprouts," right?

>> Right.

>> MING: Because it smells good.

Boiled Brussels sprouts, boiled broccoli...

I mean, you know, boiled broccoli, who wants that?

No one.

>> Not me.

>> MING: So how long do you cook this for?

>> So it'll be about six to eight minutes.

And then right before we let this just kind of sweat out, we're going to add my specific ingredient, which is 'nduja, which is a Calabrese cured pork and paprika processed meat.

>> MING: And it's very staining on hands, right?

>> Yeah, we're gonna put a glove on this just so that my hands aren't red.

>> MING: I know it's not going to ruin the board, but your board's gonna be red.

>> Yes.

>> MING: So put a board on top.

And that's smart to use a glove because you'll have red hands.

>> Exactly.

>> MING: So garlic, spices... >> It's basically shakshuka as a cured pork.

Like essentially from a flavor standpoint.

We'll just take the skin off of that because we just want this to sort of become part of our sauce.

>> MING: You can see how much flavor is in this, right?

>> This is... this is a game changer for shakshuka.

>> MING: You need one more slice or that's it?

>> This is perfect.

>> MING: Okay, awesome.

So now we're going to let that cook six, eight minutes until it's perfect... >> Yeah, about six to eight minutes it'll become a sauce, and then we'll just poach our eggs right in it.

>> MING: Awesome.

All right, stick around, eight minutes.

Shakshuka time!

That looks good, dude.

>> Yeah, so it's been about-- thank you-- it's been about seven, eight minutes.

>> MING: Yep.

>> Our sauce is exactly where we want it to be.

And now, if you just could chop some parsley stems and all for me.

>> MING: Stem and all?

All right, got it.

>> I'm gonna add some goat cheese.

This is something that... so, it's funny, I grew up with my dad making shakshuka all the time.

My dad's from Israel, he's a chef, and I wouldn't eat it.

And then as an adult, I went to Israel, and I went to like a chain restaurant.

>> MING: Right.

>> And they were making shakshuka with all kinds of funky stuff in it, and I tried it, and I was like, this is gonna be what I'm gonna make the rest of my life.

And so goat cheese and 'nduja, you know, not exactly traditional, but it's what I like.

>> MING: What-- is there traditional dairy in shakshuka?

>> No, so, exactly... so, right, in Israel like they're avoiding dairy a lot of times.

>> MING: Dairy, meat, the whole thing.

>> And then we'll go right into it with eggs.

And the trick here is like to get like, a little space there... to dip... >> MING: Ah...

I like that.

>> So your egg sits exactly where you want it to be.

>> MING: I can do that.

I had real faith that you'd be able to do that.

>> MING: All right.

>> And usually I just do two eggs per person.

So if you add a fourth.

>> MING: Okay.

>> Then we'll put some parsley over the top here.

And we'll put a cover on and just kind of let this become shakshuka.

>> MING: And that takes-- what-- five minutes?

>> Depends on how you like your eggs.

For me, it's probably two or three.

>> MING: Two to three it is.

>> Perfect.

So it's been about two to three minutes here.

>> MING: All right, let's see it, chef.

>> Our eggs should be ready and... ...there's shakshuka.

(Ming chuckling) >> MING: Look at that!

>> Yeah.

You know what this needs, though?

This is gonna need my house bread.

Do we have enough time real quick to make that?

>> MING: Absolutely, chef.

I got your steel in the oven.

Let's put this here.

Let's cover this up, right, so we'll eat this... And I will get you the steel.

I have it ready.

It looks like you already have some activated yeast here, chef.

>> Yep.

>> MING: So you use dry yeast, here's some honey.

And here is... you want whole wheat flour, right?

>> Whole wheat flour is beautiful.

>> MING: Okay.

>> Cool.

So yeah, so we just fed... we fed the yeast honey so it makes it a little quicker, a little healthier.

>> MING: So explain that, explain to the people that sugar feeds, right?

>> Right, so you have to feed yeast sugar of some kind.

And honey just happens to be easier for yeast to break down, like... actually like the human body.

So from here, so now we've got the, the warm water-- it's important also.

The honey and the yeast will go right into there with flour.

>> MING: And whole wheat.

You don't you don't do 50/50, you like the earthiness?

>> At my restaurant we do 50/50.

>> MING: Oh, you do?

Okay.

>> Today we're going to do whole wheat because I'm feeling a little bit healthy.

>> MING: Nice.

>> Yeah.

We'll add a little salt-- always add your salt with your flour.

So don't-- yeast likes sugar, it doesn't like salt.

God only knows why.

>> MING: Oh, I... have you ever had bread that they forgot to add the salt?

>> I have.

>> MING: It's not very good.

>> No.

>> MING: You're like, "Oh, do I have to eat this?"

All right, so you don't need a... you don't need a... >> No, worst case scenario I'm gonna add a little bit more water.

>> MING: You don't need a... Hand's better, right, for this?

>> Hand's perfect.

>> MING: And normally do you let it rest for a while?

>> No, the beautiful thing about our bread is that it doesn't rest.

>> MING: Okay.

>> It's gonna be ready to roll right away.

>> MING: Awesome.

Let me make sure this is hot enough.

You want it as hot as it can go, right?

>> As hot as we can possibly get it at at.

At Simcha we're at like 950 on the deck.

>> MING: Okay, chef, I don't have 950, I'm not gonna lie.

(both laughing) >> You didn't have time to build me a brick oven real quick?

>> MING (laughing): No, I didn't, although we used to build great walls... (Avi laughs) >> I've heard.

I've actually, I've never been, I've heard about it... Yeah, I've heard about the walls.

>> MING: They work pretty well.

>> Yeah.

If only we had been able to build better walls.

Things might have worked out differently for us.

So there we go.

>> MING: So that's interesting.

You had the one then you just coated it?

>> Yeah, just so it's easier for me to work, quite honestly.

And then we'll just... >> MING: I love it.

So simple.

And, and you can't really eat shakshuka without a starch, right?

You need to have some type of bread.

>> Gotta have some good bread.

Here's where I might use a rolling pin sometimes, but I think we're gonna be okay without one.

All right.

And do we think this is hot enough yet?

>> MING: Uh...

I don't... (laughing) It's decent.

It's like 572.

>> Nice, it's a very well calibrated hand.

(Ming laughing) >> MING: We'll get two going here.

>> I'm watching it anxiously.

I'm like, "Let's see what happens here if it's hot enough."

>> MING: You know what, we will get it going, it's going to what-- two, three minutes a side?

>> Yeah, I would say.

At about this temperature.

Obviously, at 950 it's about two minutes total.

>> MING: And curiously enough you didn't use any oil?

>> Nope, no oil.

>> MING: All right.

Cool, so two, three minutes, boom, then you flip it?

>> Yup, we'll flip it, we'll give it that time on the other side, we'll be cool.

>> MING: Boom.

House-made bread, like that, Avi.

Chef, that dish looks so good.

I cannot wait to eat that.

And the bread-- (snaps fingers)-- like that.

Quickest bread in the world.

Literally.

>> It is, pita happens very fast, yeah.

>> MING: Awesome.

So I'm gonna make my own version of an egg dish.

It's gonna be a kind of a fried egg omelet on a traditional Chinese porridge.

In my country, in my house, called shi fan.

In Cantonese called jook.

In English it's called rice porridge.

Which is literally using leftover rice-- or fresh rice-- but you actually cook it with a lot of stocks and it comes down.

It's almost like a wet risotto.

It's what we eat every day in China, or in Taiwan-- I used to live in the summers-- and we would eat and we eat leftover Chinese food.

But on top, we're going to do some charred bell peppers.

So if I may... >> Of course.

>> MING: ...give you those, you can just peel those up for me.

And just dice them-- seeds out and dice.

>> 100%.

It's your dish that I'm really excited for.

The-- believe it or not-- the very, very first like real awesome restaurant experience I ever had was at Blue Ginger.

>> Oh, really?

>> Somebody was having a bar mitzvah there.

And so I was invited as a guest.

>> MING: We love bar mitzvahs, by the way, every restaurateur loves bar mitzvahs.

>> Of course, no, it was beautiful.

and it was, it was an awesome experience.

>> MING: Aw, dude, thank you, respect, I like that.

How old were you then?

>> Uh... 20?

>> MING: Oh, God.

That was last year.

>> Yeah, it was like... it was like six months ago.

>> MING: So here's a secret on rice, guys.

Here we have brown rice, all right?

I make house rice, which is 50/50.

This rice has been soaking for one hour in just tap water.

Why do I do that?

Brown rice takes more water to cook, as you know, chef, but I like to cook it together.

So I'm making this rice catch up by just soaking it for an hour, then I combine the rice.

So here we have just regular white rice that has...

I just put it in water, it has not been soaking.

So what I'm gonna do now is combine both rices.

Because I like rice when you cook the rice together I just think it's a much better look, and I did this with my kids.

They didn't want to eat straight brown rice.

It's a little bit too nutty.

>> Yeah.

I was about to say, it must create like a very cool textural experience, right?

>> MING: Yeah, it does, but the idea of soaking the brown rice is it combines so it cooks together.

>> Let it catch up a little bit.

>> MING: So here-- see how cloudy that is?

I know you know this, chef.

You gotta pour that out and you gotta change the water, I don't know, three, four, sometimes five times.

You're not gonna get it perfectly clear because it's rice.

And one of my buddies, Susur Lee-- my Chinese chef friend from Canada-- he's like, "I don't, I don't go to clear "because the first couple rinses "takes out the dirt and stuff you don't want, but then the next couple rinses takes out the flavor."

So I don't go all the way super clean anymore.

All right, so that's all I'm going to go.

You can see how it's kind of homogeneous.

And what we're gonna do... And this is one of best things ever invented-- a rice cooker.

Why?

Because you push a button and the rice is done, right?

So we'll put this rice in here.

Now, this is a technique I call "Mount Fuji."

>> Okay.

>> MING: Because I never measure how much water I put with rice.

What I do is if you can get your hand in, once the water hits your middle knuckle, that's Mt.

Fuji.

But this is a little bit too small.

So the other thing is just to the first digit.

If you have a smaller finger, you displace less water, it doesn't matter.

So you gotta touch the top of the rice and the water needs to come right to there.

Doesn't matter how big it is.

You just need to make sure the rice comes to that digit.

>> I learned something new today.

And that's gonna help me a lot, because believe it or not, rice is like, probably, like, one of the things I stress the most about.

>> MING: I hear you.

All right, so there you go.

Boom.

Push a button.

Gone, stop.

So 40 minutes you get perfect rice like that.

Right?

So, again, this dish-- see how homogeneous that is?

>> Yup.

Beautiful.

>> MING: This just traditionally using leftover rice, right?

But since you're a V.I.P.

I made fresh rice for you.

>> (chuckling): Thank you.

>> MING: So, to start... the shi fan or the porridge, I'm going to add a little bit of just canola oil because I want to flavor this rice.

So we're going to have garlic and ginger... Tablespoon of minced garlic.

(garlic sizzles) Tablespoon of minced ginger.

(ginger sizzles) All right, get those going.

(sizzling) Nice and fragrant.

We're going to add 50-50 veg stock and chicken stock.

(sizzling) If you want to... if you want to keep it vegetarian, just use veg stock all the way.

I love the flavor of chicken stock.

So 50-50... (sizzles) Then you actually take your rice... and to repeat-- traditionally this is leftover rice from your fridge, right?

And you actually add the rice to this.

Normally this takes three to four hours.

We always have a pot of leftover rice just simmering.

Right, so... You're like, "Oh, my God, it's gonna be all wet."

Well, it's supposed to be all wet.

So now we bring this to a simmer, and I'm gonna probably have to add just a little more stock, chef, because I'm looking for a porridge.

So I'm just going to want... comes to a boil, and in about two hours, keep adding a little bit of stock.

You get this awesome porridge, right?

So we're gonna come back, we're gonna show you what this looks like in two hours.

All right, Avi, great bell peppers, thank you.

If you don't mind, thin slice, but give me like that much we're gonna cook.

That's gonna be kind of the garnish on top.

So, check out this shi fan, this rice.

Look how creamy it gets, rice?

So we're gonna add just a little bit of soy sauce for flavor.

Keep in mind, guys, there's garlic and ginger that's already been cooked in this.

Very savory, this rice porridge, love it.

Ate this growing up almost every day.

So that's good to go.

So we'll take this rice porridge off.

Screeching hot.

And then, chef, you're gonna give me, um...

I'll take those scallions, please, and we'll saut some of those up.

>> Absolutely.

>> MING: Add a little bit of oil.

Nice, chef.

>> There you go.

>> MING: Thank you.

>> No problem.

>> MING: So this is gonna be kind of a little bit of garnish.

And I'm going to add my version of heat.

You had those Serranos.

This is sambal.

This is a good spicy chili paste called la jiao in Chinese and sambal in Indonesia.

>> Okay.

>> MING: So I'm gonna let that sweat down a little bit.

A little bit of black pepper.

>> So this is gonna be spicy.

>> MING: This is gonna be spicy.

Chef, crack me two eggs, please, in each one of those things.

We're gonna do this... fried egg omelet.

Which I played around at home, dinner for my kids.

They're like, "Dad, you should do that on your show."

I'm like, "Okay, great."

>> Anything for the kids.

>> MING: Yeah, anything for the kids.

But what you need-- screeching hot... and actually good amount of oil.

But I got to get it really hot.

Right, so gonna just give it a couple seconds.

Chef, give me your bell peppers there, sir, please.

So now I'm gonna add these bell peppers in here.

All right.

Perfect.

As soon as it has some good heat.

I'm literally waiting for it to almost smoke.

I want it super hot.

All right, so I'm gonna season the eggs here 'cause I find out it's good to cook the seasoning in the egg.

All right.

Add the egg.

(eggs sizzle) And I kind of tilt it.

Then kind of fry egg when it's tilted on itself.

So it becomes like a fried egg omelet.

So I'm letting the pan form its shape.

So it looks like a... kind of an omelet when I flip it.

>> Not gonna lie to you, I was wondering what you meant when you said it'd never been done before, but this is very cool.

>> MING: Yeah, fried egg omelet.

Right.

So give it the shape, give it a turn.

Like that.

All right, there we go.

That's looking good Chef, do me a favor.

>> Yes, sir?

>> MING: Plate up in those two bowls there a little bit of rice porridge.

(dishware clattering) Just about a, you know, quarter-inch layer or so.

Perfect.

Nice.

That's perfect.

Yeah, like that.

All right, so then we take our fried egg omelet.

(sizzling) Boom.

Like that.

Try not to break the yolk.

All right.

Let's do it one more time for you, chef, because you need to eat, I need to eat.

>> Absolutely.

>> MING: All right, give this a little more.

We're almost there, chef.

One more fried egg omelet.

Like that.

You know Jose Andres, right?

>> Yeah.

>> MING: He... he loves frying eggs.

And he'll use... he uses a ton of oil.

And so I was watching him do it, I'm like, "Well, why can't you... why can't you do an omelet shape that's fried eggs?"

>> Yeah, it's a very cool idea.

I also was wondering why, if you were gonna go with an omelet, you had me split them twice, now I understand it all.

>> MING: Yeah, exactly.

So, anyway...

This is why nonstick pans are paramount.

>> Super helpful.

>> MING: Right, really helpful.

All right, let's give this a little flip.

Like that.

Keep the eggs runny, as we know.

Like that.

Boom.

Oh, don't stick on the side.

Oh, that one broke, dude.

That'll be mine, chef.

>> I was gonna crack it anyway.

>> MING: You were gonna crack it.

All right, then we have... this super spicy... scallion and roasted bell pepper sambal topping.

I think we are good to go, chef.

We get to eat four eggs each.

>> Breakfast of champions.

>> MING: Let's go eat, come on.

Egg time.

All right, chef, here's a little bit of Riesling from Australia.

Wasn't quite sure what to match with a bunch of eggs, but cheers to you.

>> I think you picked well.

Cheers.

>> MING: I think it should work.

Because there's some spice going on, right?

>> Mm-hmm.

>> MING: Sorry, cheers to you out there.

All right, chef, I'm gonna reveal... Oh God, look at that.

>> I love that moment.

>> MING: Will you please serve me?

>> Of course.

Happy to.

>> MING: It looks so good, dude.

>> Make sure you get the egg in there.

>> MING: Oh, my God... >> A little extra sauce.

>> MING: Chef, that looks spectacular.

Grab me a pita.

Very nice.

Awesome.

Please, bon appetit.

Asbestos mouths as chefs have, apparently.

Oh, my God.

>> This is awesome.

>> MING: Mm!

>> Just spicy enough.

The runny egg is...

I think your...

I think your omelet, I think it's onto something.

>> MING: The fried egg omelet?

>> Yeah.

>> MING: Chef, the depth of flavor, you taste the chili, you taste the tomatoes that fondre, that melted...

The onions... the paprika, the 'nduja is like, that makes it, right?

>> Thank you.

>> MING: And this pita...

Literally the quickest bread I've ever seen anyone make.

And so perfect, right?

I mean, for dipping, for the egg yolk.

My God, unbelievable.

All right, this come out all right?

How'd we do here?

Ah!

Not bad.

I think I like his more.

>> I think that's a stretch.

>> MING: So, chef, what else you working on?

>> We're writing the Simcha cookbook.

>> MING: Nice.

Cookbooks are tough, man.

>> You staying busy?

>> MING (laughing): Yeah, I'm staying busy, yeah.

I'm staying out of trouble and staying busy.

Listen, I can't wait to enjoy all your food.

>> Thank you.

>> MING: I just did today, such good, and well done, dude.

It's great.

Isn't great to cook to your culture?

(glasses clink) >> It really is, appreciate it.

>> MING: Yeah.

Cheers.

And cheers to you all.

Get to Simcha right now when you're in Boston.

Cheers, and as always, peace and good eating.