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So the very traditional way to do this is,
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you take green papaya and then you shave it.
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So growing up,
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we'd always make fun of my mom when she did this.
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Because, the way you say how I,
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how I pronounce this is fuck.
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So obviously it's really close to the,
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the to the other word.
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But, we always be
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like mom what are you
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doing fucking the papaya.
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Hi my name is Soulayphet Schwader,
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I'm the chef owner at Khe-Yo.
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Khe-Yo is the way you say green in my country,
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it's layosha was very similar to Thai and
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Vietnamese sticky rice being a major component
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to every meal but we use a lot of variety of
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different herbs, lettuces in the cuisine.
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Some of the menu items are crunchy coconut rice
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with sausage, our pork curry noodles, makati,
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which is pork curry broth made with curry noodles,
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curry sauce, leaves served with a bunch
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of bean sprouts, banana blossom, and
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cilantro, culantro, very kind of interactive.
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Khe-Yo got started because,
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I was tired of working for other people.
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Living and working in Manhattan, knowing that,
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you know, it takes a lot just to be able to
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open a restaurant, I've been very lucky
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in my life working with really great chefs.
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I was able to find a spot here and.
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New York to open my own place.
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So, I'm making Papaya Salad.
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To start out with chillis,
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depending how spicy you want it.
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Before I opened this restaurant,
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I asked my Mom,
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what's super traditional Layocean dishes?
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She's like lap.
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Papaya salad.
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Some people really associate these
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things with Thai.
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We're basically like cousins
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when you really think about it,
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cuz we almost have the same language.
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So, if you're on the border of Thailand and
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Laos in this town called Lanka, they'll ask you
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if you wanna Thai style or Laos style.
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Basically it's saying, do you want the funk?
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What do you know? I'm Funk.
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So, the Funk is like grown up every
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traditional layocean household, has a little
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classic container of fermented fish.
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You add fish sauce, some aromatics, lemon grass,
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put philline leaves and
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you just let it ferment and build the flavors.
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It's basically
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a super-concentrated anchovy paste.
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Basically, I got started going to college,
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Lawrence, Kansas, and
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ended up in a Brie, one of my first kitchen jobs.
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Was good at it, the chefs really liked me,
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they saw potential.
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Went to Culinary School.
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My first job here in the city was with
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Patricia Yeo.
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At AZ, and It was really one of those great
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experiences of first real kitchen job in the city.
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I, we just realized, you know,
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it's gonna take a lot more than just Culinary
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school, and I ended up working with Marc and
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Laurent Tourondel at BLT.
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We started the BLT little empire in the mid 2000s.
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I worked in Brooklyn open up a Thai-Filipino
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spot Umino with my friend King and
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then just realizing that, you know, it was time for
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me to open my own spot, so we got lucky.
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He found this space in Tribeca,
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and we've been open about a year and a half now.
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Let's do it.
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All right.
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Shots, and then let's get the way outta here.
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Nick, don't get too fucked up.
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Going out with the guys last night,
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it was Mark Fugione, my friend, Cassie, and
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Nick, my business partner, and
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front of the house manager at Khe-Yo.
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First we had some shots, got in the van, and
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we headed to Motorino.
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Motorino is a pizza shop that was opened up by
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my friend Mathieu Palombino.
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I'm actually pissed that Mathieu's not
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gonna be there.
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I do the brussels spouts on the pizzas,
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because they don't know.
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They don't know what they want, so I,
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I tell them what they want.
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I mean.
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And they're talking loudly.
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It doesn't matter.
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I charge fort, $14.
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He's Belgium, he's not Italian,
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but he's just a really good cook.
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Doing really good pizza's in the spot in
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the east village.
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Chill. Jesus.
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It's New York.
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Yep.
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You have frosty mugs?
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I don't.
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I could just stick it outside.
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Cheers.
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At Motorino, appetizer wise,
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we had the Roasted Mortadella and
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the Burrata with the roasted peppers.
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Really simple, but just really good.
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Pizza for me is a nice wood fire oven,
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really good dough, thin, crispy, light.
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And the flavors were great.
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We had the brussels sprout pie,
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and the white clam pie.
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Super delicious.
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Why is that so loud?
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You don't know about sneezing?
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What about the sneezing?
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You should never hold back a sneeze.
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It's the second closest thing you can come to in
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enjoyment, other than an orgasm.
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All right guys.
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You guys ready to go to the next stop?
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You cheating me?
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Jesus. From there,
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we walked around the corner.
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To Jeepney.
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Mark, I wanna come here on Tuesday.
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They do like Stiggy Tuesday.
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Not today?
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No. Jeepney is Wednesday.
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Hey, how's it going?
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How are you?
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Jeepney is a Filipino Gastro pub
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in the East Village.
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I've been there a couple of times, but
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this one was just a great Kamayan feast, and
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it's really all about eating with your hands.
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As far as snapper, and
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just really an assortment of all secret traditional
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Fillipino cuisine.
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Yeah. Holy shit.
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You're not fucking around, are you?
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Oh my god. Picture.
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Worse idea ever I should.
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Look at this cold feast for you.
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Over here, sweet sausage, man.
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The centerpiece is the red snapper.
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2.2 pounds.
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Deep fried extra crispy perfection finished off
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with eskeveche, sweet and sour sauce.
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And of course over here,
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banana ketch up rib that's out of this world,
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man, one of my other favorites.
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So everything is my favorite.
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How many favorites you've got?
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You've only got to have one favorite.
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All menu is my favorite,
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because it's just too good.
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Hey, you know, what? Let's get spiritual.
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Let's get spiritual.
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Thank you so much for this food, great spirit.
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Please give us the strength to be able to
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finish it all, and if we don't Cassie will take it
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home and eat it tomorrow for breakfast.
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So, just tell you how we usually do it.
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There's a technique.
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We take the rice, and make it into a ball.
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You put a little meat, but
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the technique is you push it forward.
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Into your, into your mouth.
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Okay.
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Got it.
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Boom! Awesome.
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Super.
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Awesome.
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Cheers to not having utensils.
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The Kamayan
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feast was a little overwhelming but great.
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I have the Lapu Lapu volcano bowl right.
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Basically tried all their tiki
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cocktails they do there.
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We had the Volcano,
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the Zombie, all the, all the traditional kinda
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Polynesian festive type drinks.
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That's good.
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You know, this might sound weird, but
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I've always wanted to.
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I actually feeled out
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here months break doubt it.
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Well I did too, cuz it's so cheesy.
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It's so cheesy it's insane.
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It looks like the menu.
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It's usually like turkey drum sticks.
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Is there oysters there?
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Yeah. No can't do it.
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I don't like the smell.
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So, let me get this straight.
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You mind the smell of the funk?
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Absolutely not.
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But, the smell of the horses freaks you out.
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Yeah.
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It disgusts me.
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It disgusts me.
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The highlight of, I guess my friend Mark's night
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was eating the balyt for the first time.
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All right guys, I hope we're feeling brave.
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Yeah, balut.
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Oh no! No!
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Son of a bitch.
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We get these locally from Long Island.
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Nice.
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And they're 11 to 14 days from hatching.
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You're going to tap it and crack it.
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There's gonna be a little membrane in there,
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you're gonna break that membrane, and
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you're gonna drink the soup that's in it.
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A little rich broth.
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It's actually really good.
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See, it's not bad, huh?
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No, it's good.
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Okay, now peel all around, you know, so
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you can expose the yolk and you can
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expose the embryo which is the best part of it.
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Now, it's an aphrodisiac.
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I'm gonna sprinkle it with a little bit of
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salt, a little vinegar.
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Cheers.
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Cheers. To good health.
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it's delicious.
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Yeah, we do this in Laotian culture.
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Really? We'll put like
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a little bit of soy, but
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also like a sweet carrot sauce on the top of it.
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All right. It doesn't happen too
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often, I go out and I get to
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eat something that I've never had before.
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That was also legitimately delicious.
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Thanks.
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It was nice to get that little demo on,
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on how to eat the balut.
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And really, it was just a nice little treat.
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Ready for the next round?
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Resheet.
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Sounds like a good idea.
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Bless you.
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Bless you.
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Let it out, yeah.
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Beat street, here we come.
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Yo, where's my jacket dude?
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I don't know. At Jetneey,
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at some point while we were leaving,
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Mark lost his sweater.
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He was cursing up a storm.
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The producer of vice managed to find it
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for us.
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All right.
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This is how you make dramatic moments.
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Trying to jack my shit you.
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Organize a surprise at the next establishment.