JOEL: Today, it's all homemade.

- You can cut it into wedges and... (trills tongue) put it through the thing, and make your life easy.

JOEL: What's the noise it makes?

- (trills tongue) JOEL: Okay.

(laughter) Brad Leone stops by.

He reveals how to kick my homemade hot dogs up a couple notches.

- You really just want to get that salt in there.

JOEL: Why do you make cabbage sexy to me, like I don't know why, you're just like... - Because it is.

JOEL: I want to make this now!

Plus a delicious dip that you can take to any occasion.

And you just drag this.

And that is life right there.

Isn't that insane?

(cheers and applause) It's all coming up right now on Homemade Live!

This a East versus West, Seattle meets Jersey lamb sausage.

Look at this.

(cheers and applause) Hey, I'm Joel, a dad, a 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 we create them on the spot.

Welcome to Homemade Live!

- Funding for Homemade Live!

is made possible by... ♪ ♪ ♪ ♪ - Espresso designed to fit your life, whatever your life looks like.

The Espresso Collection by KitchenAid.

- KitchenAid is a proud sponsor of Homemade Live!

- Salmon from Norway for everyday meals or special occasions.

Raw, seared, grilled or smoked-- no matter how you choose to eat.

Salmon from Norway.

♪ ♪ - Victoria moves in so many ways.

The Pacific pulls us in to roam its hidden alleyways.

A shift in perspective helps savor every moment.

Let yourself be moved.

(cheers and applause) Thank you!

Thank you!

(cheers and applause) I feel like, hold on, I feel an athlete.

I was just like, "I'm getting goosebumps."

Thank you.

Um, I said to feel like an athlete.

I do, and that's fitting because, today, it is all about the ultimate tailgate.

I love tailgating.

Any other tailgate lovers here?

(cheers and applause) Food tastes better with a beer, some buddies, a game on the line, like it just does.

And, uh, here in Seattle, we do tailgating a little differently.

At U-Dub, University of Washington, we actually tailgate on boats.

They back boats up into the stadium, and there's all this amazing food coming off the back of those boats, and that's Seattle.

And that's what's cool about tailgating.

Tailgating is kind of a regional thing.

So, sticking with that theme for our First Bite, we're gonna do it Seattle style and make our very own beautiful crab dip.

(cheers and applause) Yeah.

Beautiful.

All right, so one just note on this crab dip is so does not have to be for a game day.

This is like if you're going for a potluck, if you're going for a picnic, if you're gonna a church thing, it does not matter, make this.

You can make it up to three days ahead of time.

It is a win.

It is such a win.

So, in the bowl, I'm just kind of whipping together we've got all the cheeses.

This is a lactose-intolerant's nightmare right now.

We've got sour cream.

We've got mozzarella for the pull, We've got parmesan for the salt.

And it's just this beautiful song of cheese, kind of creaminess happening.

And whipping it kind of keeps it light.

At this point, you can mix in crab, call it a day, but I think when you give it a little bit of love, a little bit of that, like, I don't know, there's something about alfresco that just works for it.

So, lemon zest, big fans with crab.

By the way, here in the Pacific Northwest, we have Dungeness crabs.

So, I mean, I see a lot of people closing their eyes.

You know.

You know.

There's something about the Dungeness.

They're just so sweet.

And if anyone knows anything about Dungeness crabs, it's this lady sitting right to my right.

Carlee, of Pure Food Fish.

(cheers and applause) All right.

How long have you been in business?

- Uh, my great-grandpa started it in 1911, when he immigrated here to the United States.

My grandpa took it over and retired at the age of 90.

And then my cousin and I stepped in.

And we're just carrying on our family legacy.

(cheers and applause) JOEL: Thank you, Carlee.

And we'll get back to you.

We have all the stuff you need.

You have basil, spinach, a little bit of garlic, the lemon zest we talked about, and you just buzz it up.

Right?

Really, really simple.

And you just kind of break it down.

And then what we do is just want to always, whenever you're kind of going from, like, a little mini chop like this, just want to take out the blade, just kind of fold those in.

And you can just smell, I mean, smell that, that's crazy.

- Yeah, that smells really good.

JOEL: Give that a smell.

It smells so vibrant and bright, yeah?

Get in there.

I mean, I will just bathe in that.

That is everything.

So, this goes in, and for as much as we like the hand blender, we got to kind of change tools at this point.

We got to go straight spatula because we're gonna bring in the crab.

And the crab is so delicate.

- Mm-hmm.

JOEL: You know, Dungeness crab, it's literally like candy.

And so you just want to kind of put this in.

And when crab is lump like this, and you can see the big lumps, and it's not all just shredded, that's quality.

And that's what, honestly, I feel like separates this crab dip from just, like, dumping it from a can and just mixing it all together into one big mush.

So, you kind of just take your spatula and just kind of lightly fold it all together.

Doesn't that already look insane?

(applause) This can be so simple for any occasion.

Put it in the fridge, cover with plastic wrap.

Or if you want to bake it, it's about 425 for about 25 minutes, and it comes out, I mean... (audience says "ooh") - Ooh, yeah.

JOEL: I mean, I won't face plant into that because it will burn, but I would.

I would.

Unbelievable, right?

And then it's where you can mess up the whole dish.

If it's not the right vessel to go to your punim, your mouth, punim means mouth, um, it messes up the whole thing.

These tucked through, and you just kind of take one, and you just kind of drag this.

And that just is life right there.

Isn't that insane?

All right... - Oh, yeah.

(cheers and applause) JOEL: The lemon zest.

Amazing.

Well, one thing I want to say is we know that not all tailgating, it doesn't always happen at, like, a professional ball game.

Sometimes it just happens at, like, a Little League across the street.

I caught up with my buddy, Amy, and she lives here in Seattle.

She has a very scrappy take on tailgating, so watch this.

Hey, Joel, Amy from Seattle.

And I know a thing or two about tailgating.

Between Little League and travel ball, I am a busy mom, always eating dinner on the go or on the bleachers.

I'm gonna show you what "tailgating" looks like in my family.

Portable, it's gonna fit in a jar.

Kid-friendly pasta, packed with protein.

Chicken, salami, lots of flavors, lots of different ingredients.

It's gonna be coming from what's in my fridge available at the time.

Okay, here comes the fun part.

So, we're gonna throw in our salami, the grilled chicken.

There is no way to make it wrong.

Someone doesn't like arugula, you take it out.

If someone doesn't like broccoli, well, you chop it up and you still throw it in because they need the vitamins.

I have a thermos, I've got a jar.

Guess what fits perfectly inside of a wine bag?

It's the perfect tote.

♪ ♪ (indistinct chatter in background) (cheers and applause) Our guest today is a New York Times bestselling author You might know him from the Bon Appétit Test Kitchen.

He has not one but two hit shows on YouTube.

Give it up for Brad Leone.

(cheers and applause) JOEL: Yeah!

- (chuckling) JOEL: Yeah?

- Right on.

- JOEL: Oh.

- Strong hug, Joel.

JOEL: I-- no, no, no.

Only bear hugs.

- Good for you.

Only bear hugs.

- I like that.

I like that.

JOEL: I know.

We have a Jersey boy in the house, guys.

- Yeah.

JOEL: I love it.

(cheers and applause) Did you play sports growing up or no?

- A little bit, until high school.

I feel like you have the physique for sports.

- Yeah, I got you fooled.

I mean, I like a little... (laughter) I like a little basketball, a little baseball.

But, like, once I hit high school, kind of just, for better or worse, just kind of... JOEL: Yeah, you traded football for fermentation, which is your big thing.

- (laughing): Not in high school, though.

JOEL: Yeah, that would not have landed well with the ladies.

For our next bite, we're doing something that we feel like is very tailgate, Brad's sauerkraut.

(cheers and applause) I have to say, even as a chef, I've probably fermented two things in my life.

Give us just... - Probably on accident.

JOEL: Definitely on accident.

100% on accident.

- Yeah, so we're just doing... JOEL: Give us 101 on what fermentation is.

- Yeah, so with this type of fermentation we're doing, it's just a, a, like a lacto-fermentation.

So, we're using just natural, uh, enzymes and microorganisms and yeasts that are already present on everything, your hands, your face, the gar-- everything's got it on it.

JOEL: Yeah.

- And we're just gonna basically do like a controlled rot.

JOEL: You know, that just makes me hungry.

- Yum!

JOEL: Controlled rot.

When you say controlled rot, I want to eat.

- But it is.

I mean, you'd be surprised.

JOEL: Take me through it.

- Yeah, cool.

So, we just got a little green cabbage.

You can use red, you can use whatever.

Uh, some people like to cut the core out, you can.

And you just want to slice it thin.

JOEL: Slice it thin.

- Yeah, I do it just kind of by the knife; you can use a mandolin.

You can cut it into wedges and... (trills tongue) put it through the thing and make your life easy.

JOEL: What's the noise it makes?

- (trills tongue) JOEL: Okay... (laughter) - (trills tongue) JOEL: It's very technical.

Yeah, very technical.

- No, it is very technical.

I learned that at MIT, but... And you can slice it as thin as you want or as thick as you want.

Uh, this is actually perfect.

JOEL: Okay, cool.

- And then, that right there, you just want to weigh it.

Get a 2% salt by weight.

JOEL: Okay, that's pretty easy.

- Easy-peasy.

JOEL: And you can ferment anything-- beets, carrots.

This is just it: it's salt, the thing.

- Vegetables.

I would stay away from meat until you get a little better at it.

Like that might get a little weird.

JOEL: Yeah, controlled rot on meat is not... - Vegetable.

JOEL: ...not a thing.

- Yeah, you'd be surprised, man.

And then from there, once you have your 2%, you can really, the most crucial part from there is just massaging it.

Get your hands in there.

JOEL: Okay, but do you want, like, a Swedish or like a deep tissue?

Like what's...?

- Oh, no, yeah.

Do the Swedish.

JOEL: Like, how, the Swedish.

- Yeah, nothing too crazy.

JOEL: You don't break it.

Okay, yeah, yeah.

- You don't want to go, like, you know, breaking it up.

JOEL: I am a massage guy where, like, I need you to break me for this to work.

- Well, you're doing a little too much.

JOEL: See, that's what I'm saying.

- A little too, like, tear, I like-- it's not doing anything wrong.

JOEL: Yeah, yeah, yeah.

- But essentially, you just want to kind of work... JOEL: Squish it in.

- ...the salt into it.

JOEL: And you, it's these spices in there, too?

- I like to do this first.

JOEL: Okay.

- You do it in a couple stages.

And, uh, you really just want to get that salt in there.

It's gonna break up, um, some of this, so you can already see it starting to get a little moist.

JOEL: Yeah, it's starting to break down.

Here's a little towel if you need it.

- And in, like, 15 minutes, it'll be, you'll have a... JOEL: It'll look like this.

- Yeah, exactly.

JOEL: Really, really simple.

- And there'll probably even be a decent amount of brine in there.

JOEL: Oh, yeah.

- And, like, do you see, so it'll all just kind of come out of there.

JOEL: That happened in 15 minutes?

(cheers and applause) - Yeah.

And that's rushing it.

Oh, thank you.

(Joel laughing) JOEL: Yeah, have you ever been clapped for by water?

- Yeah!

JOEL: "Water coming out of cabbage!"

- "Salt water!"

JOEL: Um, I love it.

Okay.

- But yeah, basically, and then you do that two or three times until you get a nice solution in there.

JOEL: Okay.

- Then I like to add, I like pink peppercorn.

JOEL: Yep.

Whole's fine, broken up is fine.

I like to do a little bit of both.

JOEL: It tastes rosy to me, pink peppercorn.

- Oh, it's like, it's a fruit, it's a little more berry-ish.

JOEL: It's fruity, yes!

- It's my favorite.

- And then it's oily.

And it really just comes through as more of like a cherry, berry than it does... JOEL: So good.

All this garlic?

Some.

- That's a lot, but you know what, it's medicinal grade, it's, we're talking about... JOEL: Yeah, we'll go, we'll go.

And then caraway?

- You can add anything.

If you don't like caraway, I mean... JOEL: Yeah.

- At that point, just the salt and the cabbage, you can do whatever you want.

JOEL: Yeah.

And you can play with it, I like to add a little... JOEL: You just put it in a jar at this point?

- Pack it into a jar.

JOEL: And how long does that have to sit?

- It's really a personal preference.

The bubbles will start happening.

You want to fill this all the way and just push them down, and you want that liquid to come up.

And that'll cover, that's a nice little security blanket.

Keep all the bad things out, and let all the good microorganisms bubble away.

Do their good things.

Give you all those health benefits.

All the, you know, the good... JOEL: Why do you make cabbage sexy to me, like, I don't know why.

- Yeah, 'cause it is!

JOEL: But I want to make this now!

Yeah, yeah, yeah.

- Well, you should be.

It's been around... JOEL: It's awesome.

- ...forever, man.

It's nothing new.

JOEL: I love it.

All right, so we have your sauerkraut.

We did it about a couple of weeks ahead of time.

- Thank you.

JOEL: We tried it.

It was delicious.

I felt like we needed somewhere for the kraut to go.

- You don't want to just eat it?

JOEL: Do you just eat kraut?

- Sometimes.

JOEL: A romcom and some kraut?

- I eat it on... JOEL: Like, I don't... - I eat it on everything.

It's, like, such a great little condiment.

JOEL: Okay.

So besides a hot dog, where are you eating your kraut?

- Throw it on anything.

It's tangy.

JOEL: Grilled cheese?

- It's crunchy.

It's salty.

You can kind of... JOEL: And it's good for you.

- Man, it's good for you.

JOEL: I love it.

Well, we're gonna make something that's not as good for you.

- No, that's not true.

JOEL: We're gonna make a hot dog!

From scratch.

- That's not true at all.

JOEL: Yeah, yeah.

Well, that... - Depends what kind of hot dog you got.

JOEL: Brad... - Don't go knocking on the hot dog.

JOEL: Brad nailed it.

It depends on what kind of hot dog.

I feel like hot dogs now-- go look on the back of a package-- you can't pronounce half the things on that label.

- Yeah, that's true.

JOEL: And if you can make it from scratch, especially, we're making a lamb hot dog, which I love lamb dogs.

- Well, maybe, a lamb dog, the size is hot doggy, but I think we're just making a sausage from looking at it.

(audience laughs) JOEL (chuckles): So.

This is the food grinder, right?

- Yeah, great.

JOEL: Everyone thinks it's great for meat, and it is.

But it's actually really good to grind other things.

Like, you can grind chickpeas and make falafel.

You can grind tons of vegetables.

Do you want to tamp it, Brad?

- Yeah, heck, yeah, I'd love to.

JOEL: So, we're grinding lamb shoulder that we marinated in just some basic spices.

And you can see it just comes out.

Really, really simple.

- It's so simple, and it's something to do great with kids, too, like whenever... JOEL: Yes, I do it with mine.

- Even doing, like, burgers or something, like, I know it's easy to buy the package.

JOEL: Yes.

- But it is a really nice thing to kind of... JOEL: It's the best.

And also, you just don't know what comes in these hot dogs nowadays.

- No.

JOEL: So, just to know that there's meat and spices... - Make your own sausage.

JOEL: Not a ton of sugar, the whole thing, it's great.

- That looks great, man.

This is all lamb?

What kind of spices did you put on?

JOEL: Yeah.

So, I'll just kind of show this to everyone.

Really simple.

Yeah, this is lamb shoulder, which I think is just the right hit of fat, it's not too gamey, it's beautiful... - Lamb's the best.

It's one of my favorite meats.

JOEL: I love it.

So, then we've got this next thing.

You can kind of just go, boop.

This is an extruder, and I think this is intimidating to people.

And I think making sausage is intimidating to people.

But I think sauerkraut is intimidating.

It's intimidating in general.

- Way easier.

JOEL: I don't know.

I'm just saying.

(laughter) I'm just saying.

- Trust me, way easier.

JOEL: Yes.

Well... - The sausages is, I mean, it's one of those things, easy to do, but there's a lot of, like, knicks and knacks that make the whole experience, uh... JOEL: 100%.

- It's an art, man.

JOEL: It's an art.

But it's doable, and what we did is you buy these lamb casings.

You can buy these on anywhere, any platform nowadays.

So, I'm gonna go in with the ground lamb now.

And we're gonna turn this on, and Brad's gonna handle the sausages.

- Yeah, I'll do that.

JOEL: So, you just want to not overly tamp.

Yeah, yeah, there you go, and just kind of... - Well, it's all about the resistance, too.

JOEL: Look at that.

Keep going, buddy.

All right, look at this.

- Yeah, we're getting places now.

JOEL: Oh, yeah.

(cheers and applause) - Nice.

JOEL You know it, baby.

- Blow out, Joel.

JOEL: Yeah, that's okay.

It's good enough.

We got there.

All right, so... - Well, these look great, man.

JOEL: Yeah.

These are ones we did ahead of time.

Now, do you go straight on the grill or do you poach first?

- Well, it looks like you guys-- what's nice about this, and a little, quick little talking point on sausage-- is, like, after you... 'cause that casing is wet, and you want to keep it wet when you're stuffing.

JOEL: Yep.

- But when you, if you could hang 'em, or let 'em, put 'em on a rack.

JOEL: Yes.

- And let the cold air... JOEL: Dry them out a little bit.

- ...kind of circulate on 'em.

- And that's when you get that nice little, like, matte, dry, you're gonna get a way crispier skin and just a better sausage product.

JOEL: It's all about that snap, man.

Give it up for that tip.

- You gotta let it snap.

JOEL: That's what it's all about.

(cheers and applause) JOEL: Here in Seattle, we all know this, late night, you go see a concert, you go to a club-- by the way, I'm 39 with two kids-- these are not things in my life.

- Me, too.

JOEL: Yeah, these are not things in my life.

- Wow!

JOEL (chuckling): Um.

A late night here in Seattle, you smell caramelized onions in the air, and if you know Seattle, it's the Seattle dog.

And I know we're kind of making a sausage here, but it comes with caramelized onions and cream cheese.

- Okay.

JOEL: How does that sit with you?

- I mean, it's new.

Um... (laughter) - But I can't see it being bad.

JOEL: No.

It's not gonna be bad.

- I mean, how, maybe just a little, what do you do with the cream cheese?

JOEL: Yeah, so then... - Do you smear it on the bread?

JOEL: You just open one of these up, I'll kind of build them.

So you just grab a little cream cheese.

And you want to go heavy.

- Oh, I like that roll.

JOEL: You want to go heavy.

- Oh.

JOEL: All right, yeah?

(audience chuckles) Is that too heavy?

I feel judged right now.

- Yeah, a little heavy there, Joel.

JOEL: I mean, I like my cream cheese.

Okay, so then I go there.

- Go light on that one.

JOEL: You want to go a little light?

- A light smear.

JOEL: Okay, light smear.

All right, all right.

- Plenty.

JOEL: I'm just kind of getting these ready for our sausages.

These are sitting here.

I do want to call out real quick.

I know for you, and I'm the same way, cooking, and I've heard you say this publicly, it's kind of like therapy for you.

For me, I mean, I started cooking in high school, and I had massive anxiety attacks in high school.

Just crazy, I don't know...

It's the girls, it's the pressure, it's the this.

And I started cooking, and it just calmed me down.

- Yeah.

JOEL: It just kind of mellowed me out.

And cooking has always done that for me.

Even right now, in front of all these people and cameras, you just kind of feel at ease.

- Yeah.

JOEL: And so, I don't know, for anyone at home who's looking for just an outlet, a place to kind of put it... - I couldn't agree more, Joel.

And you know what it is, really?

(applause) JOEL: Yeah.

- Yeah.

I mean... (applause) to piggyback on that a little bit, I mean, I always compare food to, it's like a universal language, like music, you know?

JOEL: Yeah.

- You can go anywhere in the world.

And that's kind of what I do with the YouTube too, man, where it's just like you can go anywhere in the world, and, uh, turns out people kind of have a lot in common.

JOEL: Yes, yes.

- And everyone's cooking and wanting to feed people.

JOEL: I know.

I know.

- You know, and, like, I dig it.

So, I'm with you.

It's always really helped me.

That and gardening.

JOEL: Oh, yeah, I'm just getting into that.

- Oh, it's radical.

JOEL: I love it.

- It's great for you.

JOEL: All right.

We got a little mark on this.

You can go as high as you want.

These are nice and tight and, well, should we go a little more?

- You can even put a little weight on there.

And then you'll get contact surface area where you're getting that Maillard reaction and that caramelization happening from the contact with the heat.

JOEL: You know what?

We're gonna do a hybrid.

- To each their own.

JOEL: There we go.

(laughter) There we go, that will weigh it down.

That will weigh it.

So, we'll wait for these to go.

I do want to say, you mentioned it real quickly, your YouTube shows.

- Yeah.

JOEL: Guys, these shows are blowing up.

Has anyone caught one of Brad's YouTube shows?

(cheers and applause) - Oh, well, thank you.

Yeah, so there's two shows, um, based around food and just, uh, and storytelling, and long format, you know, we're doing about 30, 30-minute, 40-minute episodes.

And, um, one of them is Local Legends.

And that's where we go around and, uh, you know, just kind of get into people's worlds, whether it's... we were down in Mexico, we did a coffee farm.

JOEL: That's awesome.

- Just, you know, kind of demystifying things that people take for granted and really highlighting the people and the generations, and the, and the, you know, the cultures that go into things that we consume all over the world, like coffee.

Outside of just food, I could make an hour episode about someone who makes garlic.

And what I love about it is, like, I don't like crushing a cooking segment into the end of it.

JOEL: Yes.

- I just want to give that full legs of the person and the character.

And then the second show is Making It, where we'll take the garlic from that farm and be like, "Tune in next week... JOEL: Yes.

- "...to Making It, where I'll show you how to we use it and like to cook with it and utilize it."

JOEL: So, Local Legends, you get it; Making It, you make it.

- Yeah.

They're not always tied one and two like that... JOEL: Yeah.

- ...but I like the ability to.

Because... JOEL: Guys, check it out.

- Yeah, thank you.

JOEL: The show's insane.

(cheers and applause) Take this one, man.

- Yeah, buddy.

JOEL: All right, let's load her up.

We're gonna load her up.

- Which one you want?

JOEL: I want, I want the big one.

- Yeah, that's a nice one.

JOEL: Yeah, oh, show them little color there to the camera.

- Oh, you got it.

Nice.

JOEL: There we go.

Show that big one right here.

- That's what we're looking for.

JOEL: Yes.

Load me up, bud.

- You got it.

You got it.

JOEL: Beautiful.

I always feel like a hot dog needs to stick out like this.

- Sure does.

JOEL: Like, I love that.

And, also, you'll notice this is not red like a hot dog.

So many of that is nitrates, it's food coloring, this is, I mean, I know you call it a sausage... - Well, it is.

JOEL: Um, but... - I'm going two on there.

JOEL: You're going double!

- Yeah, buddy.

JOEL: Ooh, big moves.

All right.

- What are we doing?

JOEL: Now we're going caramelized onions.

- I like that.

JOEL: You go heavy caramelized onions?

- Um, that's good.

JOEL: Okay.

- I like that.

JOEL: I feel like I'm a, I'm a big dipper for you.

- And a little kraut?

I was gonna say it needs a little something.

JOEL: Big kraut, baby.

I'm going big on the kraut.

Here you go: Brad's kraut.

- That-- Now we're talking.

JOEL: This is a East versus West.

Seattle meets Jersey, Brad's kraut meets Joel's... - This is universally good.

JOEL: ... Joel's lamb sausage.

Look at this.

(cheers and applause) - Going in?

JOEL: We're going big in.

- Careful.

JOEL: Oh, I'm on it.

(cheers and applause) I could have used a little more cream cheese.

(laughter) JOEL: But really?

- I like it on there.

It's good.

JOEL: I have to say, the cream cheese is amazing.

I have to say, this is... it's delicious as is.

The kraut makes it pop.

- Well, yeah, exactly.

JOEL: Like, it really is what finishes it, and it's a crunchy, not, like, overly soggy kraut, it's beautiful.

- Well, you know what the sandwich was missing without-- I guess it's not a sandwich.

What it was, what it was... (audience gasps) JOEL: Whoa!

(laughter) - What it was missing was a little bit of acid, right?

JOEL: Yes, yes.

- That's what I love about adding sauerkraut to anything because it has that saltiness, that brightness.

It's great at putting a balance to a dish that is kind of just has, like, a good cream cheese, fatty, lamb, fatty.

JOEL: I love it, man.

- So, having a little bit of brightness, a little balance, a little yin and yang.

JOEL: Yeah, speaking of, uh, balance, I was tr... - This is good.

JOEL: It's so good.

- I'm going back.

JOEL: I was just trying to find my balance back in the day.

You guys aren't gonna believe this.

Our next clip I'm gonna show you is the first time I was ever on food TV.

You want to see me off balance?

Watch this.

My name is Joel Gamoran, and welcome to My Favorite Kitchen at College.

Now, I grew up understanding that cooking has tons of rules.

But what I've come to realize is that's not completely true.

Now, I traveled to Italy this past summer, and it wasn't just the recipes or the talented chefs that really caught my attention.

A lot of the times, it was the small street vendors that really inspired me.

My favorite snack was the spaghetti fritter, lightly fried with that perfect crunch.

Now I'm gonna take a little, uh, twist on that spaghetti fritter.

And I'm outside in the Northeast during the fall season.

So I'm gonna make a spaghetti squash fritter prepared in a sage beer batter and dusted with sweet paprika.

(cheers and applause) JOEL: By the way...

I just want to say, we're back with Brad Leone.

Are we new best friends?

- Oh, we're buddies, man.

We're basically... JOEL: We're buddies at this point.

- We're basically brothers now.

JOEL: I love it.

I love it.

Uh, staying with the theme of tailgate, we end every episode with a little bit of a toast, a little something.

- Yeah.

JOEL: We're making a lagerita.

Have you ever heard of that?

- Twist my arm, Joel.

(Joel laughs) I have not.

JOEL: No?

Anyone else heard a lagerita?

No?

It's... (one person cheers and claps) - Whoa!

JOEL: One person!

I love it, I love it!

Okay, it's if a beer met a margarita and had a baby, all right?

- I'm curious.

JOEL: Get ready for this!

Get ready for this.

- Refreshing, hot day.

JOEL: Yes, dude.

Yes.

- Just ate a nice fatty lamb sausage.

JOEL: He's painting the picture.

- Wash it down with this.

JOEL: You're painting the picture.

- Whoo!

JOEL: All right, so first is we have tajin.

You know tajin?

- Sure do.

JOEL: Oh, this stuff is dried chili lime.

You can find it anywhere nowadays.

It's unbelievable.

Brad, I'm gonna have you... - Yeah, put me to work.

JOEL: Just, yeah.

Take these glasses, and then you're gonna rim these with just a little bit of lime juice.

- Yeah, I will.

JOEL: And then give them a little dunkaroo.

- You got it.

JOEL: And then into a shaker, I'm doing an ounce each of tequila.

So, I'm gonna go with just an ounce each.

And I don't know, cocktails at tailgate doesn't really happen.

I think it kind of feels elevated.

- It does if you're hanging with me, bud.

JOEL: Whoa!

I love it.

- Yeah.

I don't know, if you bring a shaker to a tailgate, I feel like you just hit a new level.

All right.

- Yeah.

JOEL: But it's got to be an easy cocktail, it's got to be something really simple, those look great.

All right, so I've got two, er, two ounces in there for each one of us.

I've got a little OJ and a little bit of lime.

- Ooh, like that.

JOEL: That's going in.

- A little sweetness from the OJ.

JOEL: Yes.

And then you want to give it a whole shake, my man?

- I'll do it.

JOEL: Do it.

Let's see the Brad Leone shake.

- Oh, jeez.

Put me on the spot.

JOEL: Give me the real one.

Oh!

Ooh!

(cheers and applause) (cheers and applause) Give me some!

Yeah, yeah, yeah, yeah!

No one doesn't look cool shaking a cocktail.

- That's not true.

JOEL: Everyone, everyone.

- That's true.

JOEL: All right.

So, I'm gonna throw some ice now.

The, you know, the big thing with making cocktails, guys, is you want to shake it with some ice but pour it over fresh ice because that ice is diluted.

- That's right.

JOEL: So you want to pour it over the fresh stuff.

Give me a little pour, just kind of halfsies each one.

Ooh, look at a color on that.

- I like that.

(audience says "ooh") JOEL: It's got that kind of milky... - You can't beat...

I love a shaken drink, right?

JOEL: Right?

- Gets like a little frothy, a little milky.

JOEL: Yeah.

And then here comes a little beer, a little light beer.

- Never hurt nobody.

JOEL: Right?

So, this in its own great little marg.

Then it has... - Love a marg.

JOEL: ... the baby.

The little floater of beer.

Look at that.

- Meow.

JOEL: Meow.

(cheers and applause) That's it, babe.

- Maybe give you... JOEL: Maybe a little stir?

- ...give you a little stir.

JOEL: Give me a little stir.

- Ooh, I like that little... JOEL: Uh, before we, before we sip this, I want to say, um, buddy, you're such a, uh, a breath of fresh air.

I could imagine... - Oh, keep talking.

JOEL: ...1,000%, unfortunately, going to a Giants game and enjoying myself if I'm hanging out with you.

- Can we do that sometime?

JOEL: Yes, I would love to do that!

- Let's bring this show on the road.

JOEL: Let's bring this show on the road.

I love it.

Uh, thank you for being here.

Thank you all for being here and being incredible.

You guys are amazing, and thank you at home.

Get out and tailgate this season.

It's worth every bite.

- Yeah.

JOEL: Cheers.

- And ferment some food.

(Joel laughs) (cheers and applause) (cheers and applause) ♪ ♪ 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.

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Salmon from Norway.

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The Pacific pulls us in to roam its hidden alleyways.

A shift in perspective helps savor every moment.

Let yourself be moved.

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