Reggie's Hobbies: Cooking

♪ ♪ ♪ ♪ ♪ ♪ ♪ >> James: WELCOME BACK. NOW, WE DO A THING ON THE SHOW CALLED HONEST HEADLINES. WE'RE GOING TO MIX IT UP A BUILT. WE'RE GOING TO TAKE A LOOK AT THE HEADLINES THAT WERE FOR TODAY AND THINK ABOUT HOW THEY SHOULD BE -- >> Reggie: JAMES I LOVE THIS BIT. >> James: THANKS SO DO I YES. THAT'S WHY I'M DOING IT NOW. SO TOMORROW'S HEADLINES. >> Reggie: SORRY, I'M JUST A HUGE FAN BUT TONIGHT I THINK MAYBE WE COULD TRY SOMETHING ELSE. YOU KNOW WHAT I'M SAYING? YEAH LIKE WHAT? WHAT DO YOU MEAN? >> Reggie: I JUST RECENTLY FELL IN LOVE WITH A NEW THING THAT I THINK YOU'LL FALL IN LOVE WITH TOO. >> James: RIGHT, WHAT'S THAT. >> Reggie: THIS IS REGGIE'S HOBBIES. ♪ ♪ ♪ ♪ ♪ >> James: OKAY, I HAVE NO IDEA WHAT'S GOING ON. REGGIE WHAT IS THIS? >> Reggie: INSTEAD OF TALKING ABOUT IT, WHY DON'T I JUST SHOW YOU? OPEN SASQUACH! >> James: OH MY GOD, WHAT IS THAT? WHAT IS -- WHAT IS THIS? WHERE DID YOU GET THIS? WHAT IS THIS? >> Reggie: THIS IS A -- >> James: WHEN DID YOU BUILD THIS? >> Reggie: TUESDAY. >> James: OKAY. ALL RIGHT. SO WHAT ARE WE DOING? >> Reggie: WELL, I JUST RECENTLY GOT INTO COOKING. I WASN'T INTO IT BEFORE BUT SUDDENLY IT JUST CAME TO ME AND I HAVE JUST FALLEN IN LOVE WITH IT. >> James: WE'RE DOING A COOKING SEGMENT ARE WE? OKAY. >> Reggie: YEAH I THOUGHT WE WOULD TRY OLITTLE BIT AND THIS IS MY FAVORITE THING I'VE COME UP WITH SO FAR CALLED LASAGNA. >> James: I'VE HEARD OF IT. SO MEAT LASAGNA, VEGETARIAN LASAGNA? >> Reggie: KEEP IT SIMPLE, VEGGIE. >> James: WHAT IS HERE, TALK ME THROUGH IT. >> Reggie: CHOPPED ONIONS, CHOPPED PEPPER, I THINK AND I THINK THESE ARE MUSHROOMS. AND CLOVE THINGS AND I THINK THIS IS A DIFFERENT RERGS OF THIS. -- VERSION OF THIS. AND WE HAVE A SERIES EVER SPICES, OREGANO ONE, TWO, THREE, CHEESE AS WELL. AND OKAY -- >> James: I DON'T NEED EVERY UTENSIL. >> Reggie: THIS AS WELL, JUST INTERESTING CASE, YOU KNOW WHAT I MEAN? >> James: ALL RIGHT, WHAT DO WE DO? HOW DO WE COOK THIS? >> Reggie: I STARTED ONE LAYER ALREADY. IT IS A LAYERING SYSTEM WITH LASAGNA OKAY? >> James: OKAY. >> Reggie: WE HAVE THIS FIRST LAYER SET UP. I'M GOING TO DO A LITTLE BIT AND IF YOU WANT YOU CAN GRAB THAT AND MEET AT THE MIDDLE. >> James: OKAY. JUST POUR THIS -- >> Reggie: JUST POUR IT. >> Reggie: WHOA! SORRY ABOUT THAT, SORRY. >> James: NO I'M LOVING IT. >> Reggie: DIFFERENT CONSISTENCY. >> James: MUSHROOMS, THIS IS -- I'M ENJOYING THIS, THIS IS GREAT. WHAT IS THAT? >> Reggie: RICOTTA. PUT GLOBS OF IT ON THERE. GLOBS IS A CORRECT TERM. >> James: SPREAD? >> Reggie: JUST A TINY BIT AND WE'RE GOING TO TAKE THIS CHEESE AND ATTACK THIS LAYER WITH THIS CHEESE. AND WE BOTH HAVEN'T WASHED OUR HANDS. THAT'S REAL ITALIAN COOKING. >> James: YEAH YEAH YEAH. >> Reggie: ALL RIGHT. THAT'S KIND OF IT. OKAY? >> James: THIS GOES IN THE URCH. >> Reggie -- OVEN.>> Reggie: DO OPEN THAT UP. >> James: HOW LONG SHOULD THIS GO IN THE OVEN FOR REGIE? >> TWO EMGHT OF 60 MINUTES, TWO SEGMENTS OR 120 MINUTES OR TWO HOURS. >> James: I.T. TAKES TWO HOURS TO COOK THAT? AND THEN -- >> Reggie: THIS IS MY FAVORITE PART HERE. OKAY HERE IT IS. >> James: WHAT THEN WE'VE GOT AN ALREADY-COOKED ONE OR -- THAT'S ON COOKING SEMGHTS YOU -- SEGMENTS THAT YOU ALREADY HAVE COOKED. >> Reggie: TO BE THERE WHILE IT'S COOKING, IT'S THE WAY TO GO, THE ONLY WAY. (LAUGHTER) [ BEEP BEEP ] >> Reggie: AMAZING, RIGHT? (LAUGHTER) SEE THAT? JUST STARTING TO WARMER UP. (LAUGHTER) >> Reggie: SORRY. [ BEEP BEEP ] >> James: AND IT'S HOW LONG DID YOU SAY? >> Reggie: A LITTLE LESS THAN TWO HOURS. LIKE 1:18 MINUTES. IT'S GOING TO BE SO GOOD. >> James: HMM. >> Reggie: YOU DID A REALLY GOOD JOB WITH THE SPICES, I MEANT TO TELL YOU. IT WAS GREAT. >> James: I APPRECIATE THAT.

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Views: 574,531

Rating: 4.8937564 out of 5

Keywords: James Corden, The Late Late Show, Colbert, late night, late night show, Stephen Colbert, Comedy, monologue, comedian, impressions, celebrities, carpool, karaoke, CBS, Late Late Show, Corden, joke, jokes, funny, funny video, funny videos, humor, celebrity, celeb, hollywood, famous

Id: LgKLoNvoE7k

Length: 7min 10sec (430 seconds)

Published: Sat Sep 09 2017