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Oh, no.
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>> The best part about being a girl is making
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sure I don't have to do any of this.
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[LAUGH] I can't even watch that.
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>> It's about the community,
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you can't have them walk by.
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>> Fat Pasha, Toronto, Canada,.
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>> My name is Anthony Rose, and
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I own Rose and Son's Big Grill and
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Fat Pasha, all on Two Point Street in Toronto.
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Fat Pasha is like a combination of
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Middle Eastern, Israeli and Jewish food.
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It's just happened really well and
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just came together quickly,
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which is perfect.
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It is that kinda Eastern European influence with
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the old school Israeli, as well, and
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that's what we've created here but in a very
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simple kinda back country cottage-y type of feel.
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>> Hands please.
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>> Right now I'm gonna put
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together a salad team platter.
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>> We have a little it of carraway cabbage slaw.
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We have a spicy Moroccan style carrot salad.
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We got some dilled cucumbers,
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some beet roots and labane,
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topped with a little bit of dried oregano.
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We got some heavily charred eggplant mixed up
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with some tahina.
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Some garlic burst tomatoes and what not.
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Some rahini tabouli.
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So then we finish this because you've got to
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put olive oil everywhere.
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See that?
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It's super healthy.
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Most of it's raw.
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Like, if it's cooked at all,
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it's cooked in vinegar.
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You know, it's just a beautiful,
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fresh way to start your meal.
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[SOUND].
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>> The first time I met Anthony was at
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the Drake Hotel, and he kind of opened my eyes to
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things should just be good, you know?
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And it was the first chef I'd ever worked for
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that had really showed me that food can be good.
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We were working with the best products.
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The same products we worked with at
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every restaurant,
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every good restaurant in the city but we didn't
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have to make them fussy and fruffy and whatever.
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It was just good,
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bold food on a fucking plate, right?
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[MUSIC]
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We're gonna do a whole head of
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roasted cauliflower.
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We give them a parboil,
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then we cut them open, just so we can
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get the heat inside a little bit better.
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We pre-roast them.
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So we just give a little extra oil, kind of
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get that sterilization going a little bit more.
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>> I kind of thought Anthony was a bit insane,
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when he came to me and like,
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we were hashing out the original menu together.
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It's like oh, we're going to do a whole head of
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cauliflower and I was like,
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I'm gonna come in here tomorrow with like 15
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ideas of how we can serve cauliflower.
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So I did and it took about five,
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six, seven, eight, I don't know,
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25 tries to actually nail that dish down.
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So now that we've pulled it out, we've go
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a good amount of that carmelization on there,
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which is tasty and also through the magic of
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television slipped some halloumi cheese in there.
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>> Start it out with some of our tahina dressing,
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some of our schkug.
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Schkug's like an herby hot sauce.
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A little bit of pomegranate, some of
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that sweetness, tartness, a little extra crunch and
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now we finish it off with some pine nuts.
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The cauliflower is like absolutely our
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signature dish.
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Everybody orders it.
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That's our roasted cauliflower dish.
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It's a cool dish and it's gorgeous at
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the table because it comes whole and
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it's got a knife in it and you can share it.
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Originally, when we opened up,
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we were just serving a whole cauliflower but
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people weren't eating the whole thing, so
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now we serve a half cauliflower, as well.
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>> I go through like three cases of
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cauliflower a day.
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It's like, 36 eggs.
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Doesn't even make sense.
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>> Kev's a smart guy.
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I know Kev for years.
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He worked for me as a cook and
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a sous chef at the Drake Hotel.
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You know, he's such a great leader and
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he's created such amazing community there.
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Yeah, so it's fantastic.
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[MUSIC]
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>> So we're gonna do our chopped liver dish.
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It's loosely, loosely based on a restaurant in
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New York called Sammy's Romanian.
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>> Sammy's is old school Romanian steak house,
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lower east side.
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We asked him, like, can we do this in Toronto?
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Absolutely.
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>> So we have the chopped chicken liver.
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We have some grated radish.
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We have some hard boiled egg,
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some caramelized onion, and
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a whole shit ton of gribenes, which is like,
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crispy chicken skins.
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>> Nice.
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>> And the dressing,
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of course, we got the schmaltz.
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A bunch of chicken fat.
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Oh. It comes a bit of
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that grilled challah bread.
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Eat here every day and you will live forever.
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I'm pretty sure it's a thing.
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Yeah, the guy in the Globe Mail had
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a borderline sexual experience with it
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the other week, so.
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Here you go, guys.
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Put that in the middle for you.
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Help yourselves.
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You got a little bit of
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beetroot horseradish on the side, right?
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So a little acidity, a little spice is gonna cut
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right through all that fatty goodness for you.
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It's fatty, it's rich, it's kinda a little bit
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opposite of everything else that we
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do because it is so animal fatty and rich.
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I mean we have both ends of the spectrum in the
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restaurant, we have like vegetables and fresh, and
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this then, we have this chopped liver dish.
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>> And that's where a lot of the food comes from
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and some of the feeling that we're trying to get.
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Not only at Fat Pasha but in all the restaurants.
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>> This is where we are and
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hopefully, this is where we keep going.
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Just forward and better, and more veggie and yeah,
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just take over the Dupont first, and then the city.
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[MUSIC]
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[MUSIC]
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After we were done making dinner for everybody, we
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finally got a chance to all go out together which
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is something we haven't had the chance to do yet.
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All right, have a good night guys.
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I'll see you later at the big grill.
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Whew, we're going to Rose and Sons.
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We gotta pick up Chris Sandy Sanders,
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he's like the the funniest guy on
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the face of the planet and he's my boss.
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He's the father of Rose and Sons.
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You know, he's my daddy.
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All right.
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>> This is going to be really good.
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>> We're going to
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Rodney's Oyster House right now.
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It's down on King Street.
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Rodney's is one of my
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favorite restaurants in town,
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[MUSIC]
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They got an amazing selection of oysters,
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gorgeous lobster, crab.
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Love oysters but I also love that oyster house
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feeling, it's good food, it's fantastic people
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with a very cool kinda East Coast vibe.
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[MUSIC]
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Rodney is like a legend in the city, and
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his kids now run the joint.
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>> My name is Aemon Clark
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from Rodney's Oyster House.
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Thirty years ago, my father came to Toronto.
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What happened is his father would send him
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oysters on the back of a potato truck from
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PEI where he's from and he would then give
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these oysters out to people around the city.
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Eventually, he started up Rodney's Oyster House.
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To see them shuck oysters and to see them kind of,
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like that old school mentality,
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of even the food,
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like they're not trying to reinvent the wheel.
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They're just making good food.
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>> It's the oyster first,
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then it's the customer and
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then we worry about everything else after,
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you know?
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All right, guys, a couple dozen oysters here.
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So we did a little selection of
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East Coast oysters.
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That's Onset Bay, Buzzards Bay,
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Massachusetts, tray raised oysters, pretty
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typical kind of oyster that comes out of there.
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Three and a half inches long.
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Queen is our middle grade.
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Prince, queen, and kings, small, medium and large.
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>> Oh, look at the crab.
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>> So a nice crab, two and a half pound.
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Squeeze his belly but
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don't squeeze it too hard.
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Don't pull his tail out.
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[LAUGH] >> Don't wanna hurt him.
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>> [CROSSTALK].
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>> Guys, good health, to Rodney's.
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To Rodney's, to the holy trinity.
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It has Maine tartar sauce and
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just a little panko crust.
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>> Oh.
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>> So fucking good, man.
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>> Oh. Oh. >> Isn't that good?
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>> They're not too salty either.
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>> The mussels were so good and Sandy showed us
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that thing with the other mussel shell.
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>> If it extends with a tongue,
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you have to eat it.
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So you go in.
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You pick up your mussel, and you eat it.
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You gotta stack the mussel shells like so.
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Keep it fucking super neat.
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>> I've never seen that before.
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>> Growing up, actually, my parents would carry
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a whole purse of these with them just for
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me because I would get so dirty all the time.
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>> [CROSSTALK] [LAUGH] A little bit of
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this action.
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[CROSSTALK].
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>> I've been coming forever and ever and
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ever, and I fucking love it.
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[MUSIC]
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[LAUGH] [COUGH] [LAUGH].
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>> It went right down my throat.
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>> That's disgusting.
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[NOISE] [LAUGH] Did somebody just fart?
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>> Yeah. >> Jesus christ.
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>> Actually at one point, I farted.
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So that was very, very, very awkward.
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Now let's talk about it.
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It was very involuntary.
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I didn't even feel it coming.
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You can ask my wife.
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It's a phenomenon.
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>> You know, I came out here expecting a very,
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very refined type of eating.
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Cardigan search.
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>> [LAUGH]. >> I love Rodney's.
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We'll always
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go there.
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[MUSIC]
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>> Sounds good.
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>> Yeah. >> [LAUGH].
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>> Hello there.
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>> Oh, yeah.
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Hello there.
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All right, where are we going?
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Did you say Northwood?
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>> This is my local.
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It's just like a bar in my hood