Do you think if we let it defrost it’ll come back to life? Today we’re making a crab ravioli with a shellfish phone. I’ve seen people make passive. They put flour everywhere, right? Did we spray this table before we I done it. I sprayed it earlier. Don’t like the way you’re doing this. One. This is exactly how they do it though. I’m certain. Attempt free because this didn’t work. Mix lip twist. We need lip twist. me. When the hell did the sunglasses come off? All right, listen. People think that we’re beginners. Do we put olive oil in there? Yeah. Yeah. I’m even scared to hold it, bro. Bro, why has it got a beard? That is mental f. Let’s make this filling. Sometimes you got to treat your shelots like you treat your women, which means be delicate. Oh, I thought you going to say like women make you cry or something. This is what Gordon Ramsey told me specifically. Oh, yeah. Perfect grinding technique. Ooh, zesty. In the bowl, we’ve got lemon zest. Boom. Boom. Chives. Boom. Crab meat. One tablespoon creme fresh. What is creme fresh, bro? Quagulate. What the hell does that mean? That is the filling. Should we have a taste test? We should have a taste test. We should. It’s good, bro. Let’s make the bis. Oh, go ahead. Garlic. Boom. Lobster. Do you want to name him before it goes in? Add some apple juice. All right. You know what time it is? Clobering time. What the? Pasta time. Pasta time. Pasta time. How big do you think it got? Gee, it’s exactly the same size. Oh my god. Nice sheet right there. Easy. Delicate. Now delicate. Delicate. Slowly. Slowly. I’m telling you now. That is far too much. Look how much we have. Look how much I put in here. Let’s get some more in these ones. This is where the true artistry comes in. Brush the edges. Not going to bust open. Wow. Have you ever seen a ravioli this big? Give me first thoughts. It looks like crocodiles. Ravioli looking done. Yeah. Lobster bis looking done. Stunning. That right there is liquid gold. We’re going to make a foam using this, right? Yeah. That doesn’t look like it’s foaming to me. Let me just take that. This looks [ __ ] [ __ ] Why does it look like pancakes, bro? Honestly, it’s not about how it looks. It’s about how it looks. It’s about how it tastes. And just like that, we’ve made a crab ravioli with a lobster bis and a chili garnish. Why is it tough? Bisk involved. And m that’s looking pretty good. Ah, bro. Before we leave, what would you rate it out of 10? Flavor alone, I might give it 8.5. Off of flavor, it’s a nine. Offer how it looks, like a tea. Let us know what you want. It’s spicy, bro. Let us know what you want to cook next. Dinner cooking is us. Oh yeah. Let us know what you want us to cook next. We’ll see you in the next one. Love.
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cook fillet mignon next