Simply Ming

MING: Hey, Ming Tsai here.

I have my best chef friend in the kitchen right now.

Ken Oringer, I've known him for over two-and-a-half decades.

He's one of the best chefs this country has.

Seven restaurants, not only here in Boston.

He's got New York, he's got Dubai, he has them everywhere.

And this guy can cook, and what is he going to do today for us?

Nachos.

Not your average nachos, king crab nachos.

You could have, like, a fancy dinner party and serve this.

And I don't care what you serve, this will be more popular than caviar, than anything.

MING: And then I'm going to do my own version of a Chinese beef nachos.

Shiso, yogurt, and meat-- oh, man.

MING: That's what's going on, we are cooking nachos right here, right now, on Simply Ming.

MING: Kenny O.

Mingy.

MING: Good to have you here.

What's up, buddy?

MING: Awesome, so, as tradition has it, as you know, we're going to have a nice little cocktail.

This actually a Oaxacan old fashioned.

I have some big cubes in the back, can you grab those for me?

You got it, buddy.

MING: And I will start.

Classic cocktails, you basically, I use ice twice.

Oh, you're getting fancy!

Look at these big cubes now... MING: Yeah!

Come on.

So.

I love it.

MING: This primarily tequila based.

You can use plata like here, or reposado, but I use mezcal, 'cause it's, you, you know how smoky it is.

I use it more for flavor.

So, it's really three parts of tequila to one part mezcal.

All right.

Julio would be psyched.

MING: Yeah, Julio.

He taught you everything you know about tequila.

MING: He absolutely has.

Some bitters, just a couple dashes of bitters.

One, two, boom.

And then... So, old fashioned, you have to have these, right?

MING: ...of course.

And a little big of agave syrup here guys, right?

Just two teaspoons of agave syrup, all right.

Then, we stir it.

And you can stir it, I don't know, 32, 64?

Some people have a whole bunch of different theories.

But make sure you're always going clockwise, right?

MING: Uh, I'm going counterclockwise.

Well, but I, you know, I spent a lot of time in Australia, so.

(both laughing) And I love the combination... MING: So, here you go.

...of mezcal and tequila, because a lot of people think it's kind of the same thing, but they're so different.

MING: They're so different, right?

All right, oh yeah.

Man, you are not going with the light, aperitif-style drinks for me, man.

MING: Oh no, you're Ken Oringer, dude, come on.

Oh my God, this is going to... MING: Literally, one of the best chefs.

You used to have a restaurant, Clio, that was the top ten chef in the country, right?

Or top ten restaurant in the county?

Dude, love you.

Chin-chin.

Wow.

MING: Not bad?

Oh.

That is amazing.

MING: Cool.

Never had one.

MING: There you go.

I've never had your king crab nachos.

Let's cook.

MING: Nacho time, come on.

All right, Kenny O, what's your dish?

All right, Ming, so we're going to make king crab nachos with nduja queso fresca.

MING: Awesome, what can I do?

All right, you start frying some tortillas for nachos.

MING: Okay, which, if you're going to make nachos as home, fry your tortillas.

Yeah.

MING: It's like one of the simplest techniques ever.

So we're going to start by slicing some onion and dicing it.

MING: So, do... is this something you make for your kids?

I wish my kids ate nachos, but it's my wife... MING: Your kids don't eat nachos?

It's my wife's favorite food, but my kids... MING: Celine eats nachos?

Oh my God, it's her favorite.

MING: Interesting.

Okay, so you fry those.

MING: Yup.

You want to turn some heat on for me, buddy?

MING: Yup.

So we're going to saut some onions and some garlic to start.

And it doesn't even have to be finely minced, just kind of small dice is good, but not too fine.

MING: All right.

Little garlic.

Some espelette pepper, Ming, also, which I love.

MING: So, explain, explain the flavor of espelette-- I love it.

So, espelette is from Basque country, from, you know, France and Spain.

And they basically take these beautiful red peppers that they dry on the rooftops... MING: Right.

...in Basque country, and it's very... it's not, like, bland like a red bell pepper, but it has that intense, kind of, color... MING: Right.

... to it, and it's like, sweet.

MING: It's got that sweetness.

Just spicy enough, yeah.

MING: It's much less spicy.

And that last one was cayenne, right?

Yeah.

MING: So cayenne is much spicier, cayenne is just... We have cayenne for the heat, we have espelette for the flavor.

Sweat that down, we're going to add a little bit of salt also.

MING: Okay.

Any-any black pepper or not?

Yeah, for it.

MING: A little bit?

Yeah, I love seeing you grind pepper.

(Ming laughing) Let those muscles... MING: Yeah.

..come out on camera.

MING: Exactly.

Okay.

And, again, with this, we don't want too much oil in the sweating, because we're going to be adding a lot of cheese and we're also going to be adding the nduja, which has a lot of fat in it.

MING: Yeah, look how much fat.

So how do you, you add that just by pieces?

Nah, we're just going to squeeze it right out.

So, nduja is a fermented sausage from Calabria.

MING: Right.

And basically, so they put it in a casing, you can see here.

They put it in a casing and they just kind of, uh, let it ferment, where it has this nice kind of sourness.

Okay, so, we'll just pop that in too.

MING: You want these to get crispy, you want them getting a little darker?

Let's go, there's a saying we say "GB and D," have you ever heard that?

MING: GB and D, yes!

(both laughing) It means, "thermometer falls out."

No, it means "golden brown and delicious."

Yup.

MING: Yes, I have heard of that.

All right.

MING: Thank you very much.

I know you love saying that.

I think you and I are probably the only people that say that too.

MING: Probably.

(both laughing) Well, that's okay.

Okay, so, the nduja, we're just going to kind of break it up a little bit.

All right, Ming, you can see now the fat starting to come out.

MING: Yeah, it's starting to smell great.

Oh yeah, I mean it's so aromatic, the nduja.

Okay so now, as with any cheese sauce... MING: Right.

You know, you need, uh, liquids.

MING: Okay.

So we're going to add a combination of milk and cream.

MING: Okay.

Why a combo?

So if you want to stir that while I pour this in.

So, we want the cream for the body, obviously.

MING: Yep.

And then we want the milk just to go give it a little bit more, so it's not too heavy, okay?

MING: Okay.

So, okay, so we'll add our milk.

MING: Okay.

Okay.

So now what're going to do is we're going to bring this up, not to a boil, because then it'll be too hot.

MING: Right.

It'll kind of scorch the cheese.

But we want to get it kind of warmish to hot.

MING: So, small bubbles, not even?

Yeah, small bubbles.

MING: Okay.

And then what we're going to do is take our cheeses and... MING: So, what kind of cheeses do you have here?

So we have cheddar.

MING: Yup.

We have Velveeta, and we have, um... MING: So, cheddar here.

Oaxaca cheese.

MING: Nice.

And I know, you with your mezcal, you love Oaxaca.

So, I figured we could use some of that.

MING: That's perfect.

And, you know, it's kind of like making a fondue.

Like, you've spent time in France.

MING: Yeah.

Like, when you're in Switzerland, in the Alps, or in France.

Sometimes you'll use gruyere, comt, you know, emmental, You'll use a lot of different types of kinds of cheeses.

Here... MING: Correct.

Each one bring a different quality to it.

So, some have flavor... MING: What is that, cornstarch?

This is cornstarch.

MING: So, why cornstarch?

So, cornstarch will give us the stability that we were just talking about.

MING: Right.

So we're going to coat the cheese with the cornstarch.

And as it melts, each kind of grain of cheese, since it's been grated, will be lubricated, that it'll be able to thicken the sauce without it turning into a pile of grease on top, which can sometimes happen.

MING: This is the secret, of a cheese sauce or fondue, right?

You have to-- because in fondue they use flour quite often.

Awesome.

All right, so, we're going to wait for that to come to a simmer.

We're going to add some cheese, make it, make that.

Oh, you've got tomatillo here, right?

Yeah, tomatillo, we're going to make a salsa verde, because, you know me, I can't make a dish too simple.

So we're going to add, like, nine other garnishes to the the nachos.

MING (laughing): We're going to take a quick break while we wait for this to come out, we're going to add some cheese and make some tomatillo.

Don't go away, nachos with king crab.

All right, so what, three minutes to come to simmer?

Yeah, about three, three-and-a-half minutes.

MING: Okay.

Okay, so, now let's add a little bit, maybe a half a time, Ming.

MING: Okay.

And we're just going to kind of whisk it in.

Again, we have that cornstarch, which is going to lubricate it.

MING: Nice.

And then... MING: That is so smart, right?

Like, it really does help to... help bind it.

And with cornstarch, as you know, we have to bring this kind of to a boil.

MING: Right.

To activate it.

So even though we have a lot of cheese, we want to make sure that we're still going to heat it up enough where it's not going to taste raw... like raw cornstarch.

Keep going.

MING: It's so important, if you dumped all of this in at once, it's just... If you dumped it all in, it would be... MING: It would break.

It would get.... MING: Right.

A little nasty.

MING: It's just too much... all right.

Yeah.

MING: That's great, I love that trick with the cornstarch.

Look how nice it's come together.

So now, I'll just come back, and I'll stir this in a little bit.

MING: Okay.

Let it to come to a nice, hard simmer.

And then if you could make the tomatillo salsa.

MING: Talk to me about tomatillos.

You have... So tomatillos, they're like, they're so amazing, there's nothing really like them because they're acidic... MING: Right.

...but they also have the body, you know, of a tomato.

So, so with a salsa like this, sometimes salsas can be, like, really watery, you know?

MING: Yup.

And especially when you're eating it on chips, you don't want that.

MING: Right.

So this will give us the pectin, the thickness that we want, the body.

And then we're going to go, a little bit of avocado, little bit of serrano chili.

MING: You want these too, Kenny, or is that enough?

Uh, I think that's enough, Ming.

MING: Okay; so, avocado in it?

Yeah.

MING: That's nice, so that gives it a nice richness.

Yeah, so that will give it the creaminess.

MING: Right.

And, I know you like spicy foods, so we'll throw a whole serrano in there also... MING: Yes, beautiful.

...because the tomatillos don't have a ton of flavor, okay?

MING: Yeah, they really don't, but they're tart as a lime.

Oh, yeah.

MING: They really are tart.

Oh, completely.

Mexican oregano, one of my favorite...

I don't like many dry spices.

MING: Right.

But Mexican oregano, there's nothing like it.

MING: Yeah, it's... It's, it's like much different that Italian oregano.

MING: It's hard to explain.

I mean, I don't know, more country, more terroir?

I don't know, it's an earthy... Yeah, yeah.

MING: It's an earthy oregano.

Definitely, it tastes almost like tarragon meets oregano.

MING: Right, love it.

Okay, a little agave nectar.

I know you and Julio love your agave.

MING: Say when.

That's good.

MING: Again, tomatillos are incredibly tart, right?

So that's, hence the agave?

Yeah.

And salt?

Salt, yup, a good amount.

And then some cilantro also, buddy.

All right, and then, let's put in cilantro.

MING: Oh, yes.

So let's go just the stems and a little bit of leaves, 'cause we'll save some of the leaves for a garnish.

MING: Okay.

And the stems actually have more flavor than the leaves.

A lot of people throw out the stems, which... MING: No, but that's, that's very Indonesian curry paste-ish, right?

We always use only stems for the curry paste.

Yup.

MING: They, we like that flavor better.

All right, we'll give this a good buzz.

(machine whirring) Chef?

Tiny bit more salt, buddy.

MING: I knew it, I knew you were going to say that, I just knew it.

Mmm, that is really good, though.

MING: Looks awesome, I love, I love the texture you got, just out the door.

And this salsa will hold for, like, three, four days.

So you can make this, keep it in your fridge.

(Ming laughing) Perfect.

MING: Wow.

All right.

MING: All right.

So our cheese sauce looks ready.

MING: Okay.

All right, so let's get a spoon and try this.

MING: Oh, yeah.

And then we can start heating up our king crab.

MING: All right.

Oh my God, dude, that is so good.

So complex!

Mm-hmm.

MING: Right?

Spice in the background, just that little bit of the sausage.

Oh my God, it's so good.

Mmm, all right, let me grab some king crab-- that is so good.

You taste all the cheeses, you can taste the spice... Oh, that nduja.

MING: ...has a little bit of sweetness.

Oh, man.

MING: Ah, dude, that was awesome.

All right, here's some king crab.

Okay.

MING: I prepped some, but I figured leave you one to show.

Okay, Ming, so if you can put a little bit of butter and some water in that, um... MING: Okay.

...saut pan.

So, the king crab, again, it's already fully cooked.

Which they steam these on the boats.

So we basically, all you want to do is take some scissors.

MING: Right.

And just cut the shell open.

And then you can just kind of crack the crab right out.

Okay.

MING: Is that enough butter there?

Perfect.

MING: I wonder if that pan's hot.

All right, you want to throw this in there, buddy?

MING: Yup, okay.

So again, you got to make sure, there's that little flange, I don't know what the technical term.

Yup, that little piece of cartilage.

MING: Cartilage, it's hard.

Okay, and then we just go with some nice chunks.

You know, again, I know you spare no expense in your show, so we'll go definitely a lot of king crab.

MING: 100%.

Which is a fantastic seafood, one of my favorites.

Ah, it is the sweetest, most delicious... MING: So a substitute if you can't get king crab?

You can go crab, you can go lobster, you can even go, we've don't this before with... mahi-mahi is really great.

MING: Right.

And remember, so this is already cooked.

MING: Right.

So we don't have to necessarily cook it again, so all we want to to is warm it up.

MING: Okay.

And we'll just kind of give it a little poke.

And then we're ready to go.

So if you want to start cutting, Ming, we're going to need some radishes.

MING: Check.

And some sliced pickled jalapeos.

MING: Check.

And some chopped scallions.

MING: All right.

Okay.

MING: Got it.

Just thin slices?

Yeah, just thin slices.

And I'll start layering the tortilla chips on here.

MING: All right.

This is going to be so good, I love radishes.

I love having having you as my commis, man.

Like, you do all the chopping, and I just kind of get all the credit for everything.

MING: Just for the record, that's a French term for a second cook, right?

I just want to make sure people know that.

So now we're going to spread these out.

And I know you love nachos, so.

MING: Just needs...

So talk to me about these, you pickled these yourself, right?

Yeah.

MING: Vinegar?

So those are just vinegar, you can use just white wine vinegar, salt, sugar, that's all you need... MING: Seeds, do you like seeds and all, right?

...simple pickle-- yeah.

MING: Love it.

All the heat's in the seeds, we know that, right, Kenny?

Oh yeah, but we like it spicy.

MING: Oh yeah, 100%.

Okay.

All right.

MING: We got cilantro, we got radishes.

All right, so, what do you think?

Should I start plating it up a bit?

MING: 100%!

Okay.

MING: Let's go to town.

All right, so the crab... MING: Green or white part of the scallions, Kenny O?

...crab is hot.

We can go either, I like them both.

A little crunch, a little, uh... MING: A little oniony?

All right, So Ming, look at this.

MING: Oh!

Awesome.

This is like 7-Eleven but different, you know?

Look at that.

MING: So, Kenny's been nominated, already, so many times for, not just Best Chef New England or Northeast-- he won that a long time ago-- best chef in the country.

And he's making us nachos.

(Ken laughing) MING (laughing): Love it.

Hey Ming, I pull out all the stops when I'm cooking for you.

MING: It's the hardest thing in the world to do something good, like a good cheeseburger?

You know, it's not easy.

No, not at all.

MING: If it was that easy, everyone would be doing it.

Although, almost everyone is doing it.

(Ken laughing) Ah, look at that.

Okay, we got our king crab.

(Ming laughing) MING: This is decadent.

And this is surf and turf too, don't forget.

We have the nduja in there... MING: Right.

...so, I mean, this is, like, hardcore.

So you could make the... you could have, like, a fancy dinner party and serve this, and I don't care what you serve, this will be more popular than caviar... MING: Yeah.

...than anything.

MING: A5 Wagyu, anything.

Yeah.

MING: Oh my God, that looks so... my mouth is literally watering.

Okay.

MING: Oh my God, look at that, oh, rogue piece.

Oh my God, all right.

All right, so then let's just-- this is nachos, buddy.

So let's just garnish it.

MING: Right.

Get a little jalapeos.

MING: Oh God, that crab is so good.

Okay.

MING: Okay.

All right, so then we have our salsa verde that you made.

MING: God, that looks so good.

All right, and then we're going to put a little bit of lime crema, Ming.

So that's some sour cream, if you want to squeeze a tiny bit of lime... MING: Okay.

...into that.

And then we'll garnish with a little bit of that.

MING: Just to have one more garnish?

Yeah, 'cause this isn't decadent enough.

I mean... MING: No.

...you got, you got to have sour cream on-on nachos.

MING: All right and a sour cream crema.

All right.

MING: Dollop or... how?

Eh, whatever you like, man.

You're the Matisse here.

MING: Okay, boom.

Boom, boom.

Boom.

Ah, dude.

Wow!

That's some nachos, dude!

That is some nachos.

MING: Yeah, we would be remiss if we don't try a piece right now, right?

I mean, you have to.

Here, make sure you get some crab on there too.

MING: Oh, I'm not going to not get crab.

All right.

MING: And a radish.

Cheers.

Cheers, buddy.

MING: To your health.

Mmm.

MING: Wow!

I'm not going to make my dish, I don't need to.

Dude, this is the best nachos ever.

Rock on.

All right, I've got to make a quick "beef" rice crispy nacho.

Stick around.

Dude, that was so good.

Literally, best nachos ever.

Thanks, buddy.

MING: So this is going to be the second-best nachos today.

Ah, the best.

MING: So I'm doing, I'm using actually beef substitute, which is primarily pea protein and the fat is coconut fat, which I love.

So really tasty.

MING: So, we're going to do that, but act like it's beef or lamb.

I'm making a tzatziki, a shiso tzatziki.

Mmm.

MING: Can I have you please mince the onions and bell peppers.

You got it.

MING: We're going to get those caramelized.

But I'm going to first go ahead, like any beef or lamb, you want to just cook it off, right?

All right, cool.

MING: In a pan.

So with that fat, do you have to add extra fat, Ming?

MING: Yeah, I'm going to add just a touch.

More to make sure it doesn't stick.

But I probably wouldn't have to.

I'm going to add just a little bit of canola oil.

Just go ahead and add this.

And like any ground product, I'm just want to break it up.

And Kenny, you know these rice cakes we have over here.

This is rice that's been cooked, and then dehydrated and pressed into these little squares.

If you've ever had sizzling rice soup, that's the base of it.

And check this out-- you take these rice cakes... this is 375-degree oil.

You drop them in.

Whoa.

MING: And the you'll see that once they start floating, they're going to cook on both sides, they're going to float up, and they're going to double in size.

How's the cutting going on over there?

All right?

It's going great but I want to watch... MING: Yeah.

... this sizzling rice.

I am obsessed with that stuff.

MING: You, it's the best snack.

When-when David, my eldest son, used to have all these food allergies, this was his go-to snack.

And you can serve... MING: It's literally rice and water.

...you can serve anything on those things too.

Like tuna tartare.

MING: Yep, 100%.

Ah, I love that.

MING: So, I do like to flip them, because once they start floating.

Want me to come over with the onions, Ming?

MING: Say again?

Should I bring the onions over?

MING: You can bring them over.

Okay, let's see.

MING: You can throw them, you can just throw them right in here.

You know, I'm going to cook the beef, I'm going to cook the beef a little bit more.

Just keep in on the side, but check out our rice cakes.

So, these rice cakes are done.

They literally double in size.

Here's some of that.

MING: Thank you.

MING: So there are my tortilla chips, right?

So, this is a non-tortilla-chip nachos, hence, Chinese nachos.

So we'll do one more round here.

A couple more in there.

Perfect.

We have this beef cooking, I mean, it's, it cooks like beef, it's unbelievable.

It just breaks up.

So good for you too.

MING: It is.

Oh, I'm so psyched!

All right, I'm going to do some chilies as well.

Okay.

MING: These are serrano and jalapeo.

We want it spicy, right?

So, seeds and all.

This is all going to get mixed together.

And then my crema, I didn't, I'm not making a cheese sauce.

My crema is just going to be that shiso tzatziki.

I love how you're adding shiso in that, too, instead of mint.

MING: It's just such a fragrant flavor.

The most classic use of it that I've had, was with umeboshi, which is the Japanese pickled plum... Ah.

MING: ...in a, in a maki sushi roll, pickled plum and shiso.

It's a cross between basil meets mint, meets...

I don't know.

All right.

So, to make the crema, a little raw garlic, about a teaspoon; shiso, and the juice of a lime.

So this, we're going to put dollops and dollops on top of our nachos.

All right.

Beautiful.

MING: I'm going to flip my rice cakes over here.

They're looking good.

Okay.

MING: Oh, yeah.

Ready for the peppers and onions?

MING: I am.

Okay, coming over.

MING: Oh yeah, we're looking good here.

Okay, we got, we got our base now, our rice cakes.

So these I'm going to just... Should I add these in and give it a stir, buddy?

MING: Uh, yeah, go ahead, dump it in.

All right.

MING: Dump all that in.

Nice.

Fantastic.

So, again, I just wanted to get a little sweat on the beef.

Now, all this liquid's going to exude out of all this veg, a little bit of S and P. But all the chilies and whatnot, we're going to keep raw and hot and put on top.

Do you want me to mix the shiso into here?

MING: Yeah, please, go ahead and mix that together.

All right guys, we're going to let this come together, we're going to keep mixing.

It's probably going to take about eight minutes for it to just meld together.

Okay.

MING: And we're going to plate up some Chinese beef nachos.

"Beef."

All right, Kenny, about seven minutes.

Let's give it a try.

Try it.

Mmm.

MING: It's fully seasoned like that, right?

Mmm.

MING: All right.

Let's plate!

Let's do it.

MING: Lay me out right here.

Okay.

MING: Just lay those out, like you know how.

You want them flat, Ming, or you want them kind of shingled?

MING: No, everywhere.

Okay.

No, no, don't make them... this is not UNI, this is... (Oringer laughing) Blue Dragon, come on.

Come on.

Perfect.

Awesome.

I want one little taste here too.

MING: Okay, hot, be careful.

(laughing): That's one thing us chefs have, we have asbestos mouths, right?

Mmm.

MING: I mean, it could be sizzling, and then we'd still eat it.

All right, you get to do... give me some dabs.

So, this is a shiso tzatziki, right?

Minced garlic, shiso, Greek yogurt-- I love Greek yogurt.

Oh yeah, right?

MING: Oh, yeah.

Shiso, yogurt, and meat-- oh, man.

MING: Look at that.

What a combo.

MING: Fantastic.

Keep going, keep going.

Tell you, I like that crispy rice more than tortilla chips, and that's, like, hard to do.

All right.

We got our jalapeos.

MING: Now we get, these are jalapeos and serranos, guys.

This is where we're kicking it up.

Man.

MING: Just... You like it spicy, dude.

MING: Oh yeah, come on.

Should I garnish with a little shiso?

MING: Yeah, we got some shiso, chef.

All right!

(Oringer laughing) MING: Nachos 2.0.

A little squeeze of lime?

MING: God, he really knows everything.

Oh, man.

(Oringer laughing) MING: Come on.

Double nacho time, here we go.

MING: All right Kenny, a little nacho time.

This is some cidre sauvage, as they say in France.

Ooh-la-la!

MING: So, kind of country, it's unfiltered.

Sant!

MING: Made in upper-state New York.

So, beer and nachos, of course.

But cider and nachos, right?

That is really good, actually.

MING: All right, I'm going straight in.

I don't need... All right.

MING: I don't use chopsticks.

Actually, I'm not going to even use the chopsticks.

Make sure you get some crab.

Hold on a second.

MING: Oh my God.

You have it on there?

MING: Oh yeah.

All right.

MING: I was not born yesterday.

Mmm.

MING: Dude, this is so good.

Just so good.

The cheese sauce is unbelievable.

And there's some Italians are like, "Never cheese with seafood," right, but they...

There's that asterisk, except for nachos.

Ah.

Or shellfish.

MING: I love the balance of your cheese, the three cheeses.

But then the acid of the tomatillo and the little bit of sweetness.

Yeah, the tomatillo, the sweetness of the crab, and then you get that little spiciness of the nduja.

MING: Please.

Oh man, this is what I'm psyched for.

MING: Try this too, myself.

Okay, here we go.

Rice cake.

Ming.

This crispy rice cake is brilliant.

MING: Yeah, they're so different.

Same technique.

Mmm.

MING: Different toppings, different base.

Um, and meaty!

Really meaty.

Like, you would never in a million years know that this was not meat.

This is... MING: Yeah.

MING: Still the best nachos today, but definitely it's... definitely a second.

Definitely second place.

That's an asterisk, because it's not "really" nachos, but... MING: No, it's not.

But that is so darn tasty.

MING: So everything is good, you keep building, you have you seven restaurants.

You go, go, go.

Just enjoying life, Ming.

MING: Yup.

You ever going to do a book?

You never know.

MING: I know.

No.

(both laughing) MING: Cheers to you, dude.

I'll leave that to you.

MING: Kenny O, you're the best.

Thank you.

Thanks, buddy.

MING: And you know what, the one thing we did great, is we married well.

Oh.

MING: Something we did really well.

It's the only thing we did well.

MING: Yeah, probably.

To you all out there, as always, thanks for watching.

Peace and good eating.

Cheers.