Hey, I have a question,
how many of you like to cook? >> [APPLAUSE]
>> I cannot cook, every time I try to cook,
my house fills up with so much smoke it looks like
the inside of Snoop's tour bus. >> [LAUGH]
>> I really appreciate people who can cook, because it is not easy, and
it's even more complicated nowadays, there's always some new
technique that's coming out. And have you heard of this new molecular
gastronomy, have you heard about that? It rolls right off
the tongue is what it does. >> [LAUGH]
>> Anyway, what they do is they use all of these crazy cooking methods, like liquid
nitrogen, which is minus 350 degrees, so instead of heating the food,
it freezes it instantly. You know, because we needed another
way to lose a finger in the kitchen. >> [LAUGH]
>> So I guess the idea is to play with the texture and the look of food, which
can make it completely unrecognizable. And I went to one of these restaurants one
day and I accidentally ate two candles and a napkin. >> [LAUGH]
>> Because it's crazy complicated, and you know what? I just want cooking to be simple, and by
simple, I mean done for me, so I thought I would bring someone here to cook for
me right now, please welcome Curtis Stone. >> [APPLAUSE]
>> Yeah. >> [APPLAUSE]
>> So. >> [APPLAUSE]
>> So. >> [APPLAUSE]
>> Something has either gone terribly wrong,
did you want it to do that? >> Something's happening here, see this is why you want to be in front
of your food when you’re cooking it. >> Yeah. >> But this is good, this is good. >> Okay, so
you have a new restaurant called Maude. >> Right. >> And it’s in Beverly Hills. >> Yes. >> And I want to go, I haven't been yet,
but I hear great things, I want to, and you have like a different,
you feature a different food, right? >> Right. >> And today it is? >> Cucumbers, so
what we do is we take one ingredient and then we do like a ten course tasting
menu out of that one ingredient. So, as a part of our creative process,
we try and figure out all of the different things
we can do with that one ingredient. >> Uh-huh. >> So I thought I would show
you a few of our methods. >> Cuz I love cucumbers, so
this is really working out for me. >> Very good. >> What's happening? >> So over here, well, what we've done, first of all,
is we've just made a lemonade. So I'm gonna show you, and then I've taken
the juice of cucumber, and turned it into these beautiful little bubbles, all right,
so this is how a soup would come out. But if you want something more simple,
you literally just pour yourself some cucumber lemonade and then sort
of those cucumber bubbles on top, and it can be a nice garnish for a-
>> The bubbles just stay, they don't ever go away? >> Well they'll slowly dissipate,
but they'll stay for long enough for you to taste it. >> Okay, let me taste this. That's refreshing. >> [LAUGH]
>> That with vodka would be amazing. >> [LAUGH]
>> [LAUGH] >> [APPLAUSE] >> Well, it's just so happens that if you want a little. >> Great! >> [APPLAUSE]
>> [LAUGH] >> [APPLAUSE] >> A chaser, I like that, cucumber chaser. >> Yeah, [LAUGH]. >> [LAUGH]
>> All right, that's delicious though. >> So one thing we do at
the start of the month, is we say, what are all the different
forms that we can get it in? So this is actually a micro version of
cucumber, so taste this little guy. >> What do you mean, a micro? This doesn't look
anything like a cucumber. >> This is cucumber, believe it or not. >> I don't believe you. >> Really subtle, but you get the flavor? >> Yes, but how is this a cucumber? >> So you just start growing them,
that's how they begin. >> And. >> So, it's a micro version. >> Wow. >> So we're going to do a salad,
but the star of this ingredient, the star of this salad, because I've
got onions, a little vegan cheese, some olives, some shovel of parsley,
a quick dressing. So you make a really quick simple salad,
but then to bring it to life, what I'm going to do is smoke some
cucumber, so I've taken cucumbers and just cut them in half. >> That's legal now in California, right? >> [LAUGH]
>> This is how you're going to, now, and I have a little [LAUGH]
a little smoke gun here. So we just light this little smoke gun up,
and then we cover this with cling film. Okay, and you let that smoke gun
sort of fill the bowl, and look, you can smoke anything, of course. >> [LAUGH]
>> Fruit. >> [LAUGH]
>> Protein. >> [LAUGH]
>> Okay, so that goes off, and then you capture all that smoke, and you wouldn't believe the flavor of how
smoky that cucumber actually becomes. I'm gonna cut you just a little piece,
just so you can see. >> Okay. >> How smoky it can become,
hope it's not too hot. >> Not too hot, it's delicious. >> So that would be the garnish
of the salad on the cucumber. >> Mm-hm. >> Okay so, I'm gonna show you how
to do a stir fry with cucumber, which is a little out of the box,
and I brought a little toy along. >> Mm-hm. >> This is the spiralizer. >> Mm. >> Right, so what you do,
is you just gently sort of use. >> Can I do that? >> Yeah, come on. >> Okay, and you have kids, right? >> I do, two boys. >> And do they cook? >> They do, and see,
look how long it gets. >> So it looks, yes,
instead of noodles, right? >> Right. >> Healthier. >> Perfect. >> Okay. >> Good job. >> Thank you. >> So to do the stir fry, we start with
a little oil that I can't see, but let’s just go with garlic,
onion and chili. >> Do you need oil? >> Yes, good job, thank you. >> I don't know what this is, but
it looks like it might be oil. >> Just a little. Okay, grab the cucumbers and
toss them in there. >> All right. >> So we're making kind of a pad thai, so the cucumber is going to actually
act as your noodle in this dish. >> That's what I said. >> [LAUGH]
>> You don't have to cook it very much, mince some more of that micro cucumber and
some basil. >> This looks delicious. >> And then a little of the sauce. >> What is the sauce? >> Chili, brown sugar, a little soy,
and you toss that together. >> Look at that, do we have
an overhead shot like a cooking show, because it really looks, look at that. >> Yeah. >> [LAUGH] [APPLAUSE]
>> Your people are good. >> Yeah. >> Okay, so that gets tossed together, and then you finish it with some peanuts,
okay. >> And what's the lime for? >> The lime you can just squeeze
over the top, just a few drops, you don't want too much, and then you
just serve it like that, and you've got- >> Man, that was so quick. >> Stir fry in seconds. >> That was amazing how quick that was. >> And then dessert,
I've done a little granita, which is, have you all heard of a granita before? So this is like a refreshing little. >> She has. >> [LAUGH]
>> Yeah there you go, one person, that's good. >> So it's cucumber ice. >> It's a cucumber ice, but you sweeten
it up, you add a little sugar and you bring it to the boil. >> With vodka, this would be great. >> [LAUGH]
>> [LAUGH] [APPLAUSE] >> And the idea is you freeze it and then you just run a fork over it so
you continue to make that ice, so. >> That is delicious. >> Thank you. >> Wow, all of this is delicious, and so
all of this is at Maude in Beverly Hills. >> That's right. >> And everyone is gonna go there later,
I can't pay for it, but you should go. >> [LAUGH]
>> I saw what I just said and I saw all of you were like. >> [LAUGH]
>> A big mistake. >> Thank you, Ellen,
isn't that generous of her? >> [APPLAUSE]
>> It's on you. >> [LAUGH]
>> Can I tell you a funny story? >> Yes, please. >> I was, my wife told me, never try and
be funny with a comedian because it really backfires, but I was driving past your
studio when Hudson was about nine months old, maybe a year, so he's just
getting a few words out like, Dada. And we drive by your studio, and
there's a big photo of you, and we actually have a very
similar dress sense. >> Yes, we do. >> Right? >> Not right now, but we do. >> So a sweater over the top of
a collared shirt, and anyway, we drove by and he looked up, and
he saw you, and he went, Dada. >> [LAUGH]
>> I thought that was pretty funny. >> There's something I've
been meaning to tell you. >> [LAUGH]
>> That's adorable. No, I know, the last time you were here,
I actually thought that, I thought that we have a similar style. >> No, we do. >> And your wife is gonna be
in a show that I'm producing. >> Yes. >> It's very exciting. >> Very exciting. >> You'll hear about it soon,
but that's really exciting. Go to our website to learn more about
Curtis' restaurant called Maude that you'll all go to on your own dime. >> [LAUGH] >> [LAUGH]
>> And we'll be back.
