- Can you see that, okay.
- [Christina] You see my beautiful slate.
- Slate?
- Test Kitchen Talks.
- Intro video.
[upbeat music]
- Take.
- One.
- Ready.
- Wait, is it still take one?
- Do I have to do the clap?
- Um.
- Snap, take one.
- What do you want this intro to be like?
- Do you want me to get Tuna?
- We're gonna be doing a
little test kitchen talk today.
- And we're going to make some content.
- Sorry, I'm having a fruit fly issue.
It's very real.
- Tuna just woke up from a nap
so she's a little sleepy, but here she is.
Say hi, Toons.
- Things are a little different
underneath the quarantine.
I don't know if I can say the Q word.
We saying the Q word?
- Delaney here, coming
from my childhood home
in southern New Jersey right
outside of Philadelphia.
That's a little weird.
None of my stuff is here,
so feel kind of at home,
but not at home at all.
- I am not in New York either.
I'm at my parent's house in Dallas.
- Hi.
- And we're all very
excited to be spending
this isolated time together.
- I decided what better place
to social distance from than in the middle
of the desert in Joshua Tree?
I was on a vacation out here
when everything went haywire.
- I am in sunny Mazatlan,
which is in the
northwestern part of Mexico.
I've been driving around
for the last six months,
working on my cookbook.
- I've been out in Long
Island for a week now
and I am very lucky to be
in this lovely kitchen.
- Well here we are, right?
This is my home kitchen in Brooklyn,
all eight feet of it.
- This is my home kitchen.
I live on the Upper West Side.
I share it with my
fiance and it's actually
was his apartment and I moved in.
Maybe it's not the most
editorial looking kitchen,
like you're not gonna see it in the pages
of "Architectural Digest."
[shutter clicking]
But it's a very functional kitchen
and it works really well.
- Saying hello to you from
my home kitchen in Brooklyn.
This is the place in my house
where I probably spend the most time.
- I'm actually at Gaby's kitchen.
- This is the most people
who've ever been here.
Welcome.
[laughing]
- I got a nice little set up.
I'm comfortable with it.
I don't care, talk to a camera.
You know, maybe I'll give
the camera a name now.
It's on a tripod, it's just my cell phone.
Maybe I'll call it Janet
or no, maybe Steve.
Stiff Steve!
Yeah, he's a Stiff Steve.
So.
[laughing]
[upbeat music]
- How has this transition been for me?
I live upstate and I'm
here most of the time
and kind of only come to
the kitchen to shoot videos,
so it definitely feels kind
of bizarre having a tripod
set up in my kitchen
and talking to the team
through a Zoom meeting.
- Yesterday I spent 12 hours
organizing my whole kitchen
in anticipation of these videos, so.
- It's weird how much I miss everybody.
It's like when you see them again
you realize how much you
miss seeing them everyday.
- The three band goes
into the first mic hole.
[laughing]
- The two [laughs] yeah, yeah.
[overlapping audio]
[laughing]
- Where are you, Rick?
- In Mexico!
- I'm in Mexico!
- Oh, right.
- Wait, Ben.
It's very bizarre with all
these kind of zoom meetings and.
- You guys got other stuff going on?
I mean, this is fun.
- Amiel and I Zoomed
for two hours yesterday.
Something I have started doing
is whenever I'm in a Zoom,
pick someone in the meeting who I think
is going to break and I
try to make them laugh,
on camera, the easiest person
to do that with is Andy.
[laughs]
- I hate not seeing my friends,
my coworkers, every day.
It's definitely very isolating.
- I wanna say hi to Rhoda's kids.
[overlapping audio]
- Say hi, Felix.
Hi.
[laughing]
- Part of why I'm really excited
about shooting these videos
is just to reconnect with all my friends
and coworkers that I'm
used to seeing more often
and I don't get to see anymore.
- I just will say, [laughs]
I feel like I'm uniquely
suited to self-isolate
because I like to spend
time alone at home, but I
have missed the test kitchen
crew so much and in particular
the crew of "Gourmet Makes."
So, we have everyone
right below my iPhone,
which I'm shooting on, I have my laptop.
I have the whole crew
here on a Zoom meeting
and it's so much fun.
- What a video world.
[children babbling]
[laughing]
- [Carla] Hey kiddies.
[imitating monster growling]
[laughing]
- [Chris] Yeah.
- All right, beat it.
[laughing]
The technology's fantastic.
We're gonna get through this.
What was the question Dan?
What the [bleep]?
- I feel like there's a learning curve
with working from home
and it's going like this.
I feel like I'm learning how
to [laughs] work from home.
- This is obviously new
for us, shooting from home,
but I'm kinda of excited.
I put on a fresh pair of clean sweatpants
for everyone and I took a shower today,
earlier than I ever have in
the last [laughs] 10 days.
It was like noon.
- I don't feel too stir crazy yet.
- I have a little backyard.
Kick a freaking soccer
ball around or something,
I got two kids.
- Just been remembering to get outside
and move my body around
and study like that
and put on pants and brush your teeth.
[upbeat music]
- We are all still working.
Whoever is cross testing at home
has the ingredients, so
I have to put orders.
- Normally, I do a lot
of recipe development
and cross testing, all out
of the BA test kitchen.
I don't have multiple pie pans,
so I'm kind of just doing
one thing at a time,
so it's really slowed me down.
- It's just different, but I mean,
no complaints, we just
have to kinda make it work.
- My typical week would be a mix of days
that I go into the BA test kitchen
and the other days of the week,
I had this really great life
where I had the house to myself
and I was developing recipes
for my next cookbook and now
my husband's working from home.
Fred!
Fred!
He's on a call, should I drink his coffee?
[laughing]
The kids are doing online classroom,
so this kinda of home
oasis is now a school,
a gym [laughs], and a mobile office.
Cool.
- And we cook, I've been
doing a lot of cooking.
[metal clanging]
What was the question?
- Like my home kitchen
is still in my home,
so it's not like I can walk out
of work and come home.
It's like, I'm literally
just at home [laughs].
- Compared to my kitchen in New York,
this kitchen is like eight times bigger.
My kitchen in New York, I have
to move cutting boards around
and put them on bookshelves
to create more counter space
and that kinda thing.
- This kitchen is palatial compared
to my kitchen in New York.
There is infinitely more
ingredients and tools
at my disposal.
- The only bad thing was that
most furnished apartments
really don't have a lot of well stocked
kitchens or utensils.
When I got here actually,
this was everything.
It took me a couple of
days to get everything.
I literally filled up my
entire trunk of a car.
- I've been really struggling
with recipe development alone.
- Recipe development is
definitely challenging.
- [laughs] I wish I could
just have Chris taste my pie
and tell me if it's okay.
[laughing]
[upbeat music]
- Because nobody's really going out
to restaurants right now, I
think there's a really important
sense of how important it is for people
to be cooking at home,
taking care of themselves,
taking care of their
families, friends, loved ones.
You labor to produce this thing
and all of a sudden your kids are like,
I'm not eating that.
You kinda have to be a little bit crafty,
like ooh, daddy made a special
burger and look I melted
this cheese on it so you can't
see the green bits in there.
And they're just like, mm-hmm.
- You would think that having a kid
that works in the food industry.
I wrote a cookbook with my mom,
should would let me do
some of the cooking,
but I haven't really been
allowed to do a lot of cooking.
- Well you know, I'm just
trying to give you a break.
- I'm cooking for two people.
So it's me and Ben, my husband,
in this household right now.
I'm not cooking for a
family of four or five.
- My mom makes dinner
sometimes, which is nice.
- I miss having eaters.
- We're not able to
taste each other's food.
- I miss having a full house
to eat all the stuff.
I'm sharing some food with neighbors,
but what do I do with 300
pounds of chicken parm,
which is what's in my fridge right now?
- My little sister, my
dog, my mom, and my dad
have become my crew.
- We leave her alone.
We pretend during today
that she's in an office.
[laughing]
- And then at five o'clock,
she busts out the cocktails.
- I would say, if there's
30 days in a month
and I'm home, I maybe will get
four, five days of takeout.
So I'm used to cooking, I like it.
I don't mind.
- I actually don't wanna eat out.
I wanna eat here.
I wanna cook food for myself
and take care of myself.
I'm gonna feel better
about what I'm putting in my body.
- The first few days,
I tried to eat as many
fresh fruits and vegetables I had handy
and I started plan.
Like, basically know what is in my pantry,
what's in my fridge.
Tried to marry things,
tried to make a meal plan
and stick to it.
- I've been cooking a lot more.
I think that's partly to do
with the fact that I'm home
and there's frankly just very little else
to do right now and so
cooking is something
that helps bide the time.
It's like, I'm still going through a day,
I'm still hungry three times a day.
More than three times a day.
A con of being at home
is doing your own dishes.
It's a very extreme privilege
we have in the BA test kitchen.
- The dishes, it's just endless.
- It is challenging just to
stay on top of the dishes.
- I realize yesterday the
important of clean as you go
because I cooked until late last night
and then when I realized,
my sink was full of dishes.
- And it really makes you
think about how many pieces
of equipment you're asking
somebody to use at home
because we're at home and
we're doing this multiple
times a day and you really
start to think about, yeah,
I don't wanna have an extra bowl,
I don't wanna use two pieces of equipment,
just cause the cleanup is brutal.
- Even people without kids can appreciate
the fact that you cook one thing,
engage in an activity, and
then before you know it,
the entire apartment looks
like it's just been destroyed.
There's like Pokemon cards
in very strange places, okay?
There's Lego figures
in very strange places.
Chill, you can stand right there.
[child whining]
No, you're not having a second banana.
[upbeat music]
We're gonna do our best to
still be bringing you guys
video content as best we're able.
We're still gonna be trying
to continue our mission
of teaching everybody how to cook at home
a little bit better, feel
a little more comfortable.
- The website has been, we've
been doing lots of stories
about how to help restaurants and bars
and the drinks industry, coffee industry.
- Lot of what I'm doing
right now is just writing
and reporting about
what's happening within
the restaurant industry.
- Hopefully, you know I'm a real
3/4 glass half full kind of guy.
That makes no sense, Jesus Christ.
- After working from home for a week,
one thing that I have
found to be very helpful
is taking comfort in the fact
that I can still listen to my records,
I can still make a pour over coffee,
I can still make a cocktail.
The stuff that made me
happy still makes me happy.
- I butchered it.
3/4 full.
- I feel like everybody is
starting to get to the point
where they're like all
right, I cooked a couple
of things and now I'm like over it.
- And I'm gonna show you how to make
one of my favorite pantry pastas.
- I am making a perfect cup of coffee.
- And I'm gonna show
you guys in the fridge
and in the freezer here.
- I get tagged in so many social messages
on Instagram and Facebook.
People cooking food,
things that they had always
wanted to make but they never had time.
Now everybody has time.
- What would I used to say?
I stole it from something.
- Maybe you guys will see a new side of us
as cooks or just people, so.
- We're not gonna do "Gourmet Makes"
from this kitchen unfortunately.
I don't have room for a dehydrator.
I don't have any of that equipment.
- Anyway, we'll skip that part.
- I'm trying to make
lemonade with the lemons.
So I think this is the lemonade.
[laughs]
- We're gonna move on.
I'm staying positive, staying healthy,
washing my hands, eating good food.
- Little pantry past, all right?
- We've always been solution-oriented
as recipe developers and editors
and usually the solutions
are we don't have a lot
of time, weeknight cooking,
that kind of thing,
and now it's sort of a
different set of problems,
but we're still here to solve
problems for home cooks.
- I'm very excited to keep cooking,
keep making videos,
keep developing recipes,
and staying in touch with you guys
throughout this all.
- I can't wait to start
cooking with you guys.
- It might look a little different,
it might feel a little different,
but it's still your crew.
- And they're gonna
have a few more guests.
[laughing]
[upbeat music]
- [Gaby] The best part of being at home.
- Smile a little bit.
Just remember that there's still a lot
of good things going on, a lot of people
working together to get through this.
It's pretty powerful.
- We're just really excited
to share these with you.
So thanks for watching.
- And the show goes on.
So [slams] let's make some videos.
I know I'm gonna start cooking outside.
I might set up a little
fermentation dungeon in my basement.
What, what's the matter?
Who said something?
- We're all dealing with this
pile of [bleep] together.
Even though everything sucks,
I am happy to do these videos.
This is like the shining
light in my day [laughs].
So I'm hoping that makes
you feel like less alone
and we can deal with washing
all these dishes together.
Was that good?
[laughing]
- I mean, I'm comfortable
here and I really don't care.
Let's shoot anywhere.
I'll shoot on freaking,
no I don't wanna go
to space really, unless
we're coming the frig back.
I wouldn't mind going up
and then just like [imitates
slamming] kissing down,
but I want seasoned pilot with technology,
tried and true.
You know, I ain't trying to be
the first freaking 25 people
to take that trip, you know.
No thanks!
Next question.
