How to Make Asian Hot Pots with Andrew Zimmern

World traveler, TV host and F&W contributing editor Andrew Zimmern shares some of his favorite recipes for Asian hot pots.

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[NOISE] [BLANK_AUDIO] Let's talk about hot pot for a second. Historically you travelled with wood or you dried animal feces into small little blocks and used them as fuel in the ancient world. In many parts of the world, deserts, central plains of Asia, wood was at a premium. Certain places in China, the respect for the forest, or in Japan the idea of Shinto that every single thing on Earth had the same or equal value be it a blade of grass or a human being, meant that to feed a human being, to take something from Mother Nature, created a natural imbalance. So you didn't just cut down a tree in [UNKNOWN] and build a giant fire and let it die down to nothing to make your hot pot. Used as little fuel as possible. Community was more valued than it was today, right? So the idea of dining communally and sharing food was something that was much more likely to be seen 1,000 years ago than it is today. We are now returning to a time where restaurants are serving Whole chickens family style where they are doing Mediterranean meals with lots of mets, small little courses and one big hunk of roasted meat in the middle fo the table for you to enjoy. We are now in a new, romantic era of food where we are attached to it in a different way and we're looking back in history And pulling out different elements of it to enjoy. And I think hot-pot cookery is one of those things that people go out and love it in restaurants, but it's actually not a restaurant thing. It's actually a homestyle thing. So let's get busy and deal with that. We're gonna build two things simultaneously. Japanese on this side, Szechuan China over here on this side. I'm making a very, very, very simple dashi. I have recipes on my website at AndrewZimmer.com You can look them up. You can make your own dashi. You can make your own remiage, which is just a fancy french word in stock making, where you make a second weaker dashi for soups and broth. But right now, I'm just gonna let that sit there into my Shabu Shabu Community pot. Would you, Amy, fill up another, I dont know, two of three cups of boiling water and just throw it in there. And make sure that's on. We are going to let that cook for about ten minutes while we prepare the ingredients that we will dip in there. Shabu Shabu, is a water. Think of it as a water fondu. Water fondue. Before we get to that, I need to make my chili sauce to season my pork, shrimp, and chicken stock. Recipes are on the food and wine website, they're on my website. Boiling pork shanks, chicken bones, and dried shrimp Creates an aromatic stock that is very familiar to anyone who eats Chinese food. Most recently you've all eaten it in Roman restaurants, and wondered what is that savory complexity in that broth that's driving me crazy. Traditional Tokyo style Roman uses pork and chicken. All the other roman broths use a little bit of dried fish, or dried shrimp to give it that umame. Got a lot of glutamates in it. GIve it a lot more deeper flavor. So, this broth right here alone for this recipe. I just wanna drink it right now. Little bit of ginger, little bit of green scallion in there. But I have this pot. All ready to go, and somewhere in here, sure I'll use a little sesame oil there. Why not? Fermented dried black beans, whole garlic cloves, a whole mess of herbs from cumin To licorice, to star anise, to ginger, are going to go in there and get toasted and dried. This sound really crazy, this is where we get nuts, whole pieces of yellow rock sugar. If you are in a Chinese market or an Asian market, grab a big box of rock sugar. It's super cheap. It's sort of a cross between brown sugar and white sugar in terms of flavor. But when you throw it into a wok, when you're creating aromatics, as it begins to melt, it will toast and carmelize, and actually scorch. And I want everything in this pan to scorch right now. I'm gonna take, [INAUDIBLE] Half of these dried red arbol chilis. Arbol chilis are most available in the United States. They perfectly replicate the flavor profile of sin sin chilis, which are my favorite Chinese chili to work with. If you're lucky enough to go into Sichuan, China to any of the towns there, and go to a market Buy as many dried and fresh chilis as you can and smuggle them home to the United States. That's actually what I do and it's a lot of fun. A couple tablespoons of Toban Djan. Think of this as you would, wine. In the sense that there are a thousand different varieties, all have different levels of quality. When you're cooking like this, you do not need to buy the $300 clay bottle in some Asian supermarket in San Fransisco and yes, they do have them there. I have about seven different versions of this in my house. It is my go to seasoning for almost everything. It is fermented bean paste with garlic and chilis. And you can put this on anything. As passionate as David Chang is about serracha, i'm as passionate about chomonjohn. To me it has the depth of flavor and the complexity that reminds me of every great bit of Chinese food I've ever eaten and I smear this, I smear this on a burger bun before I eat a hamburger. I've got the heat turned up in my wok. [BLANK_AUDIO] And I'm going to, oh my god, [COUGH] [LAUGH] Here's where they, you ever dive into the deep end of the pool a little too early in the morning. It just that it looked so good and you just dove right in and I smelled that, and I was like that smell is so fantastic and I only smell this, thank you, once a year. And the reason is is I make a big batch of this once a year and I keep it in my refrigerator. It keeps for years. There's so much [LAUGH] bacterial fighting ingredients in here, nothing bad can live. [LAUGH] So [LAUGH] But don't fall in love with that so much that you decide to smell it. Work from the side with this one- [LAUGH] For just a little while. I think you can see here, you guys see in this beautiful mirror? I'm sure the first couple of rows are starting to smell this as this scorches. I'm just gonna turn this down a bit. [BLANK_AUDIO] Oh, there we go. [COUGH] Thank you, Amy. Delicious. All right, next thing we're gonna do, we're gonna make our dipping sauce. For the dipping sauce, I have a little salt, I have a little tobanjan, little black pepper. Some sugar, a whole lot of crushed ground sesame seed. We had some sesame oil. To that. Remember, the heat, garlic, chili component is going to be in the broth when we dip our vegetables and meats into this Chengdu style hot pot. And now that this is scorched, [BLANK_AUDIO] Now, there's a little oil, well, that'll help us out. Now that this is scorched. A little bit of white wine, sorry rice wine. This is Chinese rice wine. You can use sake. Sake works really really well. Don't use scotch. [LAUGH] [LAUGH] [BLANK_AUDIO] Well, there's a cup in there. It's not like I'm just dumping the whole thing in or drinking it. [LAUGH] All right, so we're gonna let that cook down to a paste Thank you. These other chilis I'm going to chop and put them into [BLANK_AUDIO] our dipping sauce, because I do want some heat. I'm chopping this into big pieces so it flavors the dipping sauce, if you want to make the dipping sauce really, really hot, keep chopping and turn it into a paste. But this way, it flavors it if people want to get a little piece of something on there They can. So we have this wonderful dipping sauce then the last thing that I'm going to add into there is a little bit of grated garlic. Do we have a microplane on here somewhere? Is there one? Or just thank you, chef. There is nothing, no tool I use more in my kitchen than a microplane. [SOUND] As you can see, it just has all the, [SOUND] ginger right there in a perfect paste. [SOUND] [COUGH] [BLANK_AUDIO] Garlic, [BLANK_AUDIO] [SOUND] [LAUGH] [SOUND] This knife that I'm using I'm actually really proud of I developed this in chef's catalogue is selling it for me. But it's a 12 inch chef's knife, right? And it has the nose cut off, but it has a round bottom so American cooks can use it. [LAUGH] Because then tend to not like flat bottom cleavers. But it has the weight of a cleaver behind it. Put that smashed garlic in there. You know what? [SOUND] Always keep a bowl of spoons. [SOUND] Handy. All right. [SOUND] Little more sesame oil. [SOUND] All right. Do you have a little band-aid? I've nicked my thumb on the microplane. [BLANK_AUDIO] We'll just put this little dipping sauce out there. [BLANK_AUDIO] Pour a little bit more water. This stock, the cambu, and the cotswol. The benita flacks will keep cooking in there, and flavor that stock. But what i'm trying to do is get the water level up to a certain point. So, all my ingredients for the shambu shambu Work. Alright. Next thing that we want to do. Oh, this is sailing along beautifully. Once this mixture evaporates a little bit more, we're going to put it with our stock. Matter of fact, we can do the stock now, and Destiny if you wouldn't mind getting a flame underneath here. This stock pot is a Chengdu style pot. It has two sides. Has a metal barrier in between, I love it. So if you have someone in the family that doesn't like spicy food, you can just put the plain broth on one side or just season two different strengths. [NOISE] I came around the wrong side and I screwed you, didn't I? [LAUGH] Hate to do that to camera ops. All right. So we've got this wonderful, you can the rock sugar is kinda breaking down. [BLANK_AUDIO] This thing is just getting more and more aromatic. [BLANK_AUDIO] Time to make our dipping sauce for the Shabu Shabu. Lemon juice, two to one ratio to soy sauce. [BLANK_AUDIO] Thank you. Do you want a glove? No. Which one? Two parts- Two parts soy to one part lemon juice. [BLANK_AUDIO] Toasted sesame seed. Togarashi, which is Japanese hot chili flake. [BLANK_AUDIO] We're going to add some scallion to this. Let's split the bottoms [BLANK_AUDIO] here. [BLANK_AUDIO] I don't mind the thin, green part of the scallion being whole. Most of them are hollow and have less of that acidity that we associate with onion. But, the whites tend to be a little more aggressive, so, we'll put that aside and then This beautiful head, or piece of diakon Japanese radish. Japanese radish, soy, lemon, does something magical. I like these holes. I don't know what they're called. Somewhere along the line, [UNKNOWN] co-defied French sauces Why didn't anyone codify and name the shapes on a box grater? [LAUGH] It's a constant source of irritation for me. [LAUGH] Second only to what you call the three different pieces of a chicken wing. There's the drummy. What are the other two? [BLANK_AUDIO] Think about that. [LAUGH] There's the middle one. What do we call that? Then there's the flapper. What do we really call that? It's puzzling to me. [BLANK_AUDIO] Daikon is so beloved in Japan that they even use it to talk about the most highly prized sexiest part of a woman's leg, her calf. If a woman has a beautiful calf in Japan. It's referred to diconnichi. Dicon shaped, coming down to a very small point at the angle. And I always thought that was really beautiful. Anytime there is something in food that describes a body part as being sexy. I think that's really awesome. [LAUGH] Maybe that's just me. [LAUGH] All right. [BLANK_AUDIO] Wonderful. Daikon goes over here. Thank you. That goes there. Let's use the back of this to stir. This becomes our dipping sauce for the shabu shabu. [BLANK_AUDIO] Now, i'm gonna do what none of you do at home. Taste my food. Please taste more of your food. Your guest will appreciate it. [LAUGH] Well Sometimes things just aren't right. Hey, Aang or Destiny? Could you put a couple of cups of cold water just on the other side just to keep it from scorching? Thanks. All right. This has been cooking for long enough. [SOUND] Time to have our fun and get our hot-pot going. [BLANK_AUDIO] [SOUND] All right. [BLANK_AUDIO] [LAUGH] [LAUGH] [SOUND] Seems like I spend my whole life trying to make camera men happy. [LAUGH] All right so all of my cinnamon, my chiles, my garlic, my ginger, my licorice, my star anise. All of that Well, almost all of that goes in there. You know what? Let's dump that in there. I wanna pass this around. This same mixture can be ground up in a food processor [BLANK_AUDIO] If you like. [INAUDIBLE] Oh, okay. It can be ground up in a food processor, and you can use it to season anything. It becomes like a hot chili oil paste. When you smell it it will be very familiar to you. If will not hurt you to smell it now because the chili has already given off. All of those gases, but it's gonna be very aromatic. You're gonna love it. [BLANK_AUDIO] You folks can start sniffing. So then, what do you do to make shabu-shabu. Well, the first thing that you wanna do, you wanna serve a little rice. [BLANK_AUDIO] Everyone should get a bowl of rice, [BLANK_AUDIO] To eat over. [BLANK_AUDIO] Would you put that on the table? That way I'm not gonna upset him. [BLANK_AUDIO] Would you be so kind? Thank you. Alright, I put a platter like this down on the table. And I take big, whole stems of cilantro, and I put them on the table. I take, we got some beautiful little enoki mushrooms. We've got some small, [BLANK_AUDIO] some small little fantastic things. [LAUGH] Brown clamshell mushrooms. Got some great mushrooms here. Cabbage. [BLANK_AUDIO] Goes in before my guests come to the table because it takes the longest to cook. I'll put a couple squares of tofu in there if I have them. But this will cook very slowly in there. [BLANK_AUDIO] Carrots. I've washed, these are gorgeous carrots. I've washed them, I still want the peels on them, the skin. But I wanna get rid of the ends. I want to cook or cut everything so it cooks in just a couple minutes. So we're gonna cut sections of carrots about I don't know, what is that a quarter of an inch thick? [SOUND] Now usually the way I serve this at home, is I let everybody sort of put their own pieces in. They have a rice bowl in front of them, and you can watch your food and pluck it out when it's ready. For the purposes of This demonstration. [BLANK_AUDIO] I'm gonna load up this pot. [BLANK_AUDIO] Put a corner for snap peas. Put another corner for your snow peas, perhaps. Put my carrots In a different corner. [BLANK_AUDIO] And you are basically simmering in dashi all these different elements. Let's put the mushrooms all in one area. I love the mushrooms with it. And as you eat this, you will eat combination mushroom cabbage chicken Shrimp, pea pod scallion, put some whole scallions in there to wither, in the broth, load up some more mushrooms, in there. Now you can imagine and then a clump of cilantro in the middle. So you could imagine what this is going to be like as it simmers and you're cooking for a half an hour with your friends at your table and it reduces, reduces, reduces reduces. Because the most beautiful soup and then you can pour that, with the leftover sauce for the Shabu Shabu [SOUND] Into your bowl. But the most cool thing, where's the, would you hand me the flat shaved beef round? Thank you. Of course, the beautiful part is that in everyone's table, sometimes communally, if you've got four people, you don't use, need a lot of side plates. If you have eight people and one pot sometimes I'll divide beef up onto three or four little plates around folks, but the beauty of this is that thinly sliced beef cooks on the top of this in just moments. We just loaded a lot of cold vegetables into a simmering Pot, so it's gonna take a little bit for it to come up to temperature. But this is such a beautiful way to eat, and dare I say it, I'm just gonna say it, it's super super healthy. And not in healthy in that **** way that a lot of people sit there and say like This fried chicken, I took the skin off so it's really healthy for you. [LAUGH] But I mean really, really, really healthy for you. If you notice, you have just a little bit of meat and a lot of vegetables, and put cubes of tofu in there. I'm gonna scoot around you right here. Or some other goodies. And I usually put slices of chicken, take beautiful whole shrimp and put them in there. And as these ingredients get finished in the broth my suggestion for you. I insist on it actually. As you plunk it out at the moment of readiness. When the shrimp or red in there curl up they're perfect. When the beef starts to just loose it's redness, and it's translucent red grey. It's ready. Pull it out. When the vegetables are tender, pull them out and begin to eat combinations of things together over rice with your dipping sauce, and you will find yourself cooking in a way in your home that will absolutely change your life. We do this at our house Probably about twice a month. It's the easiest communal meal in the whole thing. Dinner's ready in a flash and people absolutely love it. Szechuan hot pot. [BLANK_AUDIO] Szechuan hot pot is much different. For Szechuan hot pot, let's put some different noodles In here. Let's put some beautiful. Let's put some ramen noodles in the plain water there. Let's put some rice noodles here. You can go online to andrewschimmer.com. If you wanna make fishballs, Go for it. [LAUGH] The beautiful part of this is kind of like frozen peas. Asian markets that are everywhere, they have really cheap ones. The $69 for the five pound bag of fishballs, I'm just telling you it may not be that high quality. [LAUGH] The 16 of them for like five bucks in the really nice package is the one you should get. There's like ten brands that are all good, even in Asia, people are no longer making this themselves. But there are some company out there doing the naturally really high quality. I will usually make a pork ball or a shrimp ball and serve it. Just a force meat like kind of thing it fill a dumpling and you roll it together in your hands, you add a little bit of cornstarch or gluttonous rice flower and it works. The easiest thing in the whole world to make but the nice thing is there are other companies that make them for you. So I have some fishballs. Some shrimp balls. You can do them in the Cuisinart in about six seconds. Put some pork balls in there. [BLANK_AUDIO] And this is fantastic. We'll put a couple shrimp in there. Now, when you eat this in a restaurant, I'm gonna put some squid tentacles in there. Now, same thing is happening, by the way. Oh, this is beautiful young, so I'm gonna put the whole bodies in there. That's beautiful, look at that gorgeous young squid. By the way, you should be buying squid this size, all right? For this kinds of things, much bigger squid. Grill it, do other things with it, make squidballs. But you wanna eat squid, beautiful, young, Loligo squid like that is where you wanna be. The other fun thing that you can do while those are cooking. It's a beautiful piece of pork belly with a lot of nice meat on it. I'm gonna go with the fat side. Take a slice, give it a little tap of the knife. Take a slice, [SOUND] Give it a little tap of the knife. And the reason that I do that is to breakdown that piece of fat that's there. [SOUND] I just like it a little thinner than the meat, it helps it cook too. We'll put a couple of those into our hot pot. Did you guys get the bowls to pass around, of that aromatic mix? I mean, if that doesn't give you a food [UNKNOWN], there's something [LAUGH] there's something wrong, I think with you I'm hosing you again, and I'm coming over the wrong side, but I'm gonna come over here and pretend like I arrived over here. So I don't know if you can see this but the beef is starting to cook. This is starting to come up to temperature, I may just turn that up and notch. One person at the table has to be responsible for the pot. How many people here are married? How many people, hands stay up.>> [LAUGH] Lower them if you have no house plants. Okay, so those with hands up, one spouse is in charge of watering. It's the same thing with hot pot cookery. One person needs to be in charge of monitoring sort of what's going on. I'm gonna put a couple of mushrooms in here. We've got some beautiful crests. I'm gonna put the crest in with the noodles. So, when the noodles are done cooking. They're really, really pretty. And I'm gonna use my chopsticks, here, because I think, oh yeah, my ramen is almost done. The rice stick noodles don't take very long. When you're cooking noodles, plain, in the water side of the dual pot, throw some green in there. Look at how much prettier that looks than plain noodles. Don't eat the pork raw. Please, also don't get into analysis paralysis that there's like, there's raw meat in the Hot Pot. It cooks. It cooks. Okay? As it boils, any Foodborne pathogens in there are not gonna transfer themselves to another vegetable or piece of green, okay, in the boiling hot pot. Biology does not work that way. I've turned this up a little bit and you can see the shrimp is starting to cook. This is beautiful. We're almost ready to eat each of these. You can see, here How this beef. I will eat the beef, when it's like that, sort of half and half. But I'm a medium-rare guy. We put the cabbage in first. Wow, it's cooking at the same time, it's ready at the same time as the beef is. Mushrooms take a little bit longer, those carrots are starting to get really yummy. The pea pods, everything in the corners, is looking beautiful. The shrimp is starting to cook. In another two minutes we would dive into this at my house. Right now with the Chengdu Szechuan style hot pot I would divide these noodles up into bowls for my guests, and then as they're ready, people would be able to pull stuff out. The difference between these two dishes. Do we have another? Can you hand me the black spoon over there? Thanks. Is that this broth, this aromatic chili broth that we're poaching everything in you enjoy with the meal as supposed to the Shabu-shabu broth that you pour over the end of your rice and sauce, right? At the final moment of the meal. Got the cinnamon in there, it's just [NOISE] that's ridiculous. [LAUGH] I need a token Asian person, sir would you come up here? [LAUGH] Would you come up here for a second? [LAUGH] The no come right up. [LAUGH] Come on all the way around. All the way around. [LAUGH] As an old white man. [LAUGH] I only eat in Asian restaurants where there's lots of Asian people. This is a joke. [LAUGH] But my friend, Huge, who I've worked with for years, knows a nice hot-pot broth when he tastes it. No English. [LAUGH] Delicious. But it's not too hot. The heat comes on at the end. We put 50 chilis in that recipe, but the way you do it is going to dictate how it works. Right? Wonderful. [LAUGH] [APPLAUSE] [APPLAUSE] Nobody cooks Szechuan Hot Pot like old Jewish guys from New York. [LAUGH] This kind of eating has really been my obsession. It's familial, it brings people together. The biggest food trend in America right now is the cuisine of the southeastern United States. And the reason that we love that is not because it's filled with fatback or because it pings some kind of social consciousness inside of. In fact, most of us live in states that know nothing about what pot liquor is or why collard greens are different than other. Greens, but we just love eating the food of the south. And the reason is, is that it comes in large volumes. It's presented family style, and there's an unending giant big massive peck, a suck a load, of real hospitality that you feel at the table when you eat at the south. It's part of how they eat. It's the same thing here. This is family comfort food. Sucioki is another hot pot meal, right? Chunkunobi with rice, that the sumo wrestlers get fat on. Another great hot pot meal. These hot pot meals exist all over the world in, what I call, soup culture. We are not a soup culture. It doesn't mean that we don't like soup. But we're not a soup culture. We're like a casserole culture, right? [LAUGH] Farmers, people, you know in the midwest, we come in the farm and there's a big casserole or hot dish waiting for us, right? In the East Coast, there's a big giant hoagie sandwich that you take to work with you or a truck pulls up and sells them. That was about 100 years ago, right? This kind of thing is not in our culture. But bringing other culture into ours, I think has tremendous benefit. I've predicated my career on the fact that in a world where we talk about too much about the things that divide us. We have different skin color, and different language. And different taste in music, and religion, and sexuality. That maybe it's about time to start talking and appreciating the things about some other cultures that we love. And we all love food. As Americans, as Americans, we inhale another culture first by eating it. That's what we do. We eat another culture first, then we get excited about their music and their fashion and their dance, and Hopefully they're people because that's most important of all. We struggle with that here in America but I think if we start to eat the food of these other parts of the world, magical things happen. Ma'am, hey come here. Yeah you. Come here. [BLANK_AUDIO] Someone has to be an avatar for these folks out here. I always ask this question, cuz once in a demo, I cooked a whole beef heart, a giant ox heart blood rare, and I gave it to someone to taste. They were like, no thank you, no thank you, and I forced them to do it. And she started crying and she was a vegetarian. [LAUGH] I'm not proud of that, but it happened. [LAUGH] Are you a vegetarian? No. Oh, thank god. [LAUGH] And it's, but what? There was your out. Yeah, that was your out. ALl I'm going to do, I've got a little bit of cabbage, mushroom, and a little piece of beef. And I'm just gonna drizzle, this is not necessarily how you would eat this. At home, but somebody needs to tell everyone how delicious this is as he's stirring it around. Yeah, I think you're all, well, a little more sauce. [LAUGH] Do you use chopsticks? Not very well. Not very, no problem. Well, I don't want to make you unhappy. Well, I have a lot of food issues. Do you? Oh, yeah. I do. Like you don't like a lot of foods? You're picky? Yes. Oh, fantastic. All the better. [LAUGH] You want me to make a list? No, that's fantastic. We can do that later over email. [LAUGH] [LAUGH] But eat these in combination with each other. A mushroom, and a piece of beef? Tell me what to do. Yeah, just jam as much stuff on that fork as you can. [LAUGH] And put it in your mouth. Well, look at this. Okay. [LAUGH] It's nice to start with the beef. [INAUDIBLE] Yeah, you could do it spaghetti style if you wanted, just kind of bite out, or use your fingers, whatever you want. It's very lightly seasoned, cuz I don't know how you like it seasoned, but you're dipping sauce bowl is in front of you. But what do you think about that? [INAUDIBLE] [BLANK_AUDIO] [LAUGH] Is it good? It's very good. It's very good. Like- [LAUGH] Here's- I thought- What's your name? Joan. Joan. How do I express this, TV people have huge egos. [LAUGH] [LAUGH] [APPLAUSE] And sadly no self esteem at all. [LAUGH] So even more so then than chefs in restaurants we need to hear that you love it no matter what. I do? Oh fantastic. [INAUDIBLE] [INAUDIBLE] [LAUGH] [APPLAUSE] I thought it was gonna be so spicy. It's not though right? No it is not. And the Soy and the lemon is beautiful with the view it's a very clean Food. It's excellent. If you wanna try something spicy we can do the. Now, see I don't think that's gonna be my thing. Oh, it's not gonna be your thing. [LAUGH] Well, at least Hugh vouched for it. Thank you very much. Tell you what. What? Give me a taste of the spicy for him. He likes spicy stuff? Yeah. Oh, fantastic. Fantastic, well we can do that all day long. Give you a little bit of noodle in here sir. [BLANK_AUDIO] Some mushroom, we'll give you a shrimp ball. Trying to avoid getting too many of the aromatics in there. For you, and a fork. Oh he could use. Oh, he's a. You know something, I'm not going to embarrass him. I'm not going to fall for that. You're setting him up. There you go sir. Thank you, chef. Enjoy that. Thank you. Thank you, kindly. You're very, very welcome, Joan. Could we get a hug? Thank you. I love it. Can I get, I kiss you? Ow, I love that. Thank you. [APPLAUSE] Say, that must have been good job. Shabu Shabu. [LAUGH] We just have time for a question or two, but I will take questions on even unrelated topics to this. Since I'm such a strange, messed up person people usually have all kinds of bizarre questions for me. Yes, ma'am. [INAUDIBLE] Oh, No. No, no,no. The tray. I just stopped. We had this tray of vegetables with the Szechuan hot pot, but I just, I only loaded the mushrooms and the meat in there. The Szechuan hot pot. When you go to a hot pot restaurant in Chengdu, there's probably 200 items you choose from and they're all on skewers, even leaves of bok choy. Or heads of bok choy are on skewers. And that's how they know how to charge you. You load up what you want in these communal bowls that are always boiling. In fact, the people before you have dipped their food into your hot pot mixture here, which is actually good because you want their foods' seasoning in it all Night long so real hot pot aficionados go at like one in the morning when it's like 20 people have chowed down on your pot. But yeah, you load up all kinds of vegetables in there, anything you want. As a matter of fact, the more the merrier. So yes, and you can do it all with vegetables if you so desired. Yes, first hand over there. That's you. Stand and deliver. [UNKNOWN] Excuse me? You said you put a liquid in there, on the sauce. Yes. [UNKNOWN] No I meant licorice. [INAUDIBLE] No, not black licorice. Strawberry Twizzlers. [LAUGH] No ma'am, licorice is a root, you can get it, licorice it a root, you can get it at any store. It's an aromatic. [LAUGH] And it's what they make liqruish from. [LAUGH] That was a good question and I do not want you to take my slight jokey manner with this as anything other than an attempt to entertain everyone else but not at your expense. [LAUGH] [LAUGH] Yes sir with the two fingers up. [INAUDIBLE] You said that America is not a soup culture. Does that go back to our European roots, are [INAUDIBLE] no Cultures in Europe? No, we get, there are no soup cultures in Europe. And it does go back to our European roots. But it also speaks more to our history here in this country. Populations here worked hard. That Puritan ethic. That began this country when the pilgrims came over. I mean, it sounds overly simplistic, but they worked their **** off, they did nothing for fun, and they gathered at midday for a big meal with like this giant thing in the center of the table and a lot of bread. And that's how things were for quite a while until our cities grew and immigrant populations came over And the Industrial Revolution started to grow in the country, and all of a sudden up sprang everything from the sandwich to the hamburger to the pizza. People would take their meals to work with them until going into the 1870s 1880s, right? So it was just then in our big cities that you started to see the changeover. We are not a soup culture. Right? Bolivia is a soup culture. China, Japan, Korea, all the Asian countries are soup cultures. Meals and bowls with broths very, very prominent. South America, actually, has the most divine soup cultures on Earth. It's the least appreciated form, so restaurants from Central and South America up here in America will have one or two soups on the menu. Down in Ecuador or Peru, there will be a section of soups and meals in a bowl with broth, that would stagger your mind, that are really quite phenomenal. Very insightful question. [BLANK_AUDIO] Yes ma'am.>> [INAUDIBLE] [LAUGH] [APPLAUSE] Thank you. I appreciate that. I'm done. [LAUGH] [APPLAUSE] What, yes ma'am. You're pumping your arm back there, I just have to assume. I have an urgent cooking question. So I am a dreaded piscatarian, but I used to live in Japan, and my friends were kind enough to not order the meat, like Nabe or Shabu, Shabu, but they would. Put fish in it. What is a good white fish? Monk fish, super firm. Monk fish, tilapia, right? Even some of the larger, now that we're in summer stripe bass and stuff like that is really good. Obviously clams and things. If you have a mixed household One of the great things about Shabu Shabu is you can get two smaller ones, or you can use Chinese style divided pot and actually be cooking different mixtures on either side. Does that make sense? I have some vegetarian friends of mine who I just say look, I'm dipping my meat in that broth and you may get some residual meat there But- Get over it. Get over it. [LAUGH] Unless it's for medical reasons and they can't have like three microns of beef stock in their body, and [SOUND] I'm not gonna make you eat the beef, but we're gonna share the same liquid to poach our food in. Thank you so much. Thank you to everyone at the Aston Plaza. You are fantastic. Thank you. Thank you.
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