---
title: 'British Chefs Judge My Fish & Chips (ft. Fallow) | With Babish'
source: 'https://youtube.com/watch?v=N81JPU65qqk'
video_id: 'N81JPU65qqk'
date: 2026-06-28
duration_sec: 0
---

# British Chefs Judge My Fish & Chips (ft. Fallow) | With Babish

> Source: [British Chefs Judge My Fish & Chips (ft. Fallow) | With Babish](https://youtube.com/watch?v=N81JPU65qqk)

## Summary

Andrew Rea (Babish) invites acclaimed British chefs Jack Croft and Will Murray from YouTube's Fallow to judge his take on the classic American Friday night fish fry. He meticulously prepares each component—halibut with a citrus brine, double-fried Yukon Gold potato chips, marinated bone marrow mushy peas, and a yuzu-spiked tartar sauce—using unconventional techniques like a battered isi whip for extra crispness.

### Key Points

- **American Fish Fry Origins** [0:31] — Babish humorously claims the Friday night fish fry as an American invention, distinguishing it from British fish and chips by noting 'it's not chips, it's fries.'
- **Marrow Fat Peas & Preparedness** [2:46] — He uses marrow fat peas (extra-mature peas) and roasts actual marrow bones at 425°F for surf-and-turf flavor, simmering them in chicken stock for 2.5 hours.
- **Michelin-Starred Chips Preparation** [4:44] — Yukon Gold potatoes are cut into planks, a Michelin-star-shaped cutter punches out chips, then they are boiled 15-20 min, fried at low temp for 5-6 min (blond), chilled, and double-fried to ultra-crispy.
- **Halibut Brine & Overcook Prevention** [7:28] — Halibut loins are dry-brined with 1:1 kosher salt to sugar plus lemon, lime, and orange zest for 30-60 min to avoid overcooking and maintain tenderness.
- **Mushy Pea Smoothie & Redirect** [9:36] — Babish attempts a mushy pea smoothie by blending the cooked peas, but it fails, so he aborts and returns to traditional mushy peas.
- **Homemade Yuzu Tartar Sauce** [10:56] — He makes mayonnaise with immersion blender (1 egg, garlic, Irish mustard, oil), then adds crème fraîche, capers, cornichons, chives, marjoram, dill, parsley, and yuzu extract for a tangy, tropical note.
- **Batter with Vodka & Beer** [15:35] — Batter uses 150g AP flour, 75g each white rice flour and potato starch, paprika, turmeric, baking powder, salt, 200ml vodka, and American lager, then aerated in an isi whip for extra bubbles and crispness.

### Conclusion

The British chefs praise the fish as perfectly cooked and the batter as the best they've ever tried, but note the chips are unusually crispy and the microgreens on mushy peas are unnecessary. Babish is emotionally moved by the positive feedback, marking a milestone in his 10-year YouTube journey.

## Transcript

That is good. That is really good. This
is all something I've never done before.
Yeah, I feel that's This is professional
rage baby.
There are a few things that America can
proudly state that they invented.
Democracy,
eyeglasses,
shoes probably. But we can rest easy
knowing that we gave birth to Friday
night fish fry. Inspired by the
Christian kitchens of the Midwest,
spreading all the way to the Christian
kitchens of upstate New York and
Pennsylvania, Friday night fish fry is a
battered fried fish with fish batter
fries with fries. Naysayers will say
it's just fish and chips, which is an
English invention. To them, I say it's
not chips, it's fries. And if served on
a Friday night, you can't tell me that
it's not Friday night fish fry. Granted,
it is Monday at 12:05 p.m., but I'm
going to show you how I make my ultimate
Friday night fish fry. But what I don't
know is that I'm going to be watched and
dare I say judged by two acclaimed
British chefs, Jack Croft and Will
Murray, of YouTube's own restaurant,
Fallow. Not only are they real British
chefs, but also I'm a huge fan of
theirs. So, this is going to be
emotionally devastating.
>> All right, Babish, we've traveled a long
way for this. Let's see what you got.
It's judgment time.
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domain.
>> Friday Night Fish Fry.
Tell you what, you get a smack in the
mouth if you set a Friday Night Fry in
uh the East End.
>> I don't think I've ever had a good fish
and chips in America.
>> He's trying to put us off on the back
foot. Now, it's up to him to prove that
he can actually do this.
>> Now, fish and chips is normally
comprised of four key elements. fish,
chips, tartar sauce, and mushy peas
sometimes, not always. Which sounds
delicious, but what are they? Mushy peas
are specifically marrow fat peas. These
are extra mature. These are peas that
read the New Yorker.
>> Really don't like mushy peas.
>> I'm not a massive fan either.
>> Normally, you'd soak this for 24 hours
in water and baking soda or by carb as
our friends might refer to it. Then once
they're soaked, you cook them down. But
my intrepid culinary producer Rachel
discovered if you just throw these in a
pot with water and simmer them for 2 and
1 half to 3 hours just as good. And then
given that these are called marrowof
peas, I'm going to choose to see that as
a dog whistle to use actual
marrow fat.
>> Oh, nice. So, it's a surf and turf.
>> Fun fact, and this is an an especially
appropriate episode to reveal this. I am
famous for saying saucepan. It's one of
my catchphrases. And people are like,
"Why do you say that?" Picture a British
person saying saucepan.
>> Sauce pan.
>> Does that sound good?
>> He lost me. I don't understand.
>> We have our 200 g of narrow fat peas.
Top that up with
500 something mil of water. Now, often
mushy peas are just made with water. I'm
just going to use chicken stock instead.
It adds some more flavor. Got a teaspoon
of this hot nonsense. Then
I've got my three little marrow bones
here. I'm going to roast these at 425° F
until they're starting to give up their
fat and they got some nice browning.
Meanwhile, this guy's going on the
stove. I'm going to bring it up to a
simmer. Hold it there for about 2 and
1/2 hours. And as soon as the marrow is
done roasting, I'm going to scoop the
fat in there to cook along with it.
>> The one thing I will say that you
probably won't know is that most mushy
bees in the UK go a horrible color. You
need to add a bit of green food coloring
to actually make them look.
>> Yeah. And now the trend of using mushy
peas even is even going down and down.
Most people are now doing like a crushed
pee.
>> Oh, crushed minted.
>> I thought that he was going to go down
that angle.
>> As is so often said, it's time to talk
ters.
So, for our fries andor chips, I'm going
to go with Yukon Gold potatoes. The
Brits love their potatoes. They have all
kinds of fun, cool varieties, mostly
named after women. Maris Piper, uh,
Desiree, uh, Anya, uh, there's another
one, but I can't remember. And the
closest equivalent we have to those
potatoes is the Yukon Gold. It's
definitely waxier than those potatoes,
but it's going to give me a much
creamier chip with an extra crunchy
surface. I'm going to start by cutting
these potatoes into pretty thick planks.
They have no idea what I'm about to do.
About to blow their minds. Now, I'm sure
you've heard of Michelin starred chips.
If you Google Michelin star chips,
there's a million different recipes, but
I bet you haven't heard of Michelin star
chips.
What on earth is he doing?
>> What I'm going to do is I'm going to
punch out a Michelin star from each of
my potato planks and I'm going to use a
little Michelin star to hollow them out.
So then we're left with a boom boom
Michelin starred
chips. See that fellas?
>> Oh my god, it's on rogue. What's great
about this method is that it's wasteful
and that it's very high labor.
So, let's keep going.
I'm just going to rinse and repeat until
I have a whole bunch of assumed to be
Michelin and currently Michelin starred
chip. There's a double meaning. I don't
know if you've gotten that yet, but
there's actually a double meaning to
this.
>> I'm also worried that doing it like
that, he's going to way underdo the
amount of chip to fish ratio you need.
>> You need a load of chips. I would say
like almost potentially triple the
amount of chips. So I suppose the
problem thing for for us whenever we're
making chips, we're always thinking
about the breaking of down of the potato
that he wants to hold these little sort
of Michelin star chips in the right
shape. So this is interesting. The first
of the three cooks is a boil. I'm going
to boil these guys for 15 to 20 minutes
until they're almost falling apart. Then
comes the first of two fries. I'm just
using plain vegetable oil into which I'm
going to gently drop my potato pieces
where I'm going to fry the chips for as
long as I can. Ideally, up to 10
minutes, but 5 to 6 minutes will do. We
don't want them turning brown. We just
want them turning a very light blonde.
The reason behind the double fry is that
when you fry foods, they release a lot
of moisture. And if you do a low and
slow fry first, all that moisture is
going to start evaporating, coming to
the surface, making things soggy. Then
you hit it again with a second fry,
which not only finishes up the crisping,
it evaporates all that liquid. So then
you end up with nothing but crispy. So
now we're going to chill them until
they're completely cooled before hitting
the next fry. Now it just wouldn't be
fish and chips without fish, now would
it? So for the fish, I have these
beautiful halibet loins. This is one of
the thicker parts of the fillet. It's
perfect for fish and chips because it's
very mild flavor. It's very tender. It's
very juicy and the form factor is just
right.
>> Haliba is a fantastic fish. It can be so
delicate and beautiful, but I think only
if you cook it to like 40 42°
centigrade.
>> Yes.
>> And my worry would be halibet in a fish
and ch.
>> The batter won't get crispy enough
before the fish inside overcooks. And
when overcooks, it tastes like you're
chewing on a cotton wool bud from a
dentist
>> or a dog toy.
>> Piece of cardboard. Now I'm going to do
a quick brine. Brining fish is perilous
because you can make it firm, you can
make it firm, and you can make it very
firm sometimes. So for the dry brine,
fish loves sugar. So I'm going to do a
1:1 ratio pretty much of kosher salt to
granulated sugar. And for an added bit
of zing, I'm going to zest in the zest
of not one, not two, but three
citr citr.
This is going to bring a delightful
lemon, lime, and orange flavor. I've
seen some chefs do this. I don't know
which ones.
>> Absolutely chef.
>> Absolutely legends.
>> Amazing recipes. It's going to bring a
lovely tropical underdo to the fish,
which if there's one thing that I know
about British food, it's that it's
highly tropical. So, I'm just going to
mix that zest in there. I'm going to put
these guys on a rack because the dry
brine is going to draw out a bunch of
moisture and I don't want this swimming
in its own moisture. I want it to drip
away. Very light sprinkle. Don't want to
overdo this because I'm worried I'm
going to overdo it. So, that's why I
don't want to overdo it. So, now these
guys are going in the fridge for at
least 30 minutes. No more than an hour.
I don't want super firm fish and I don't
want to draw out too much moisture. I
want it to be just right. Just like
everything.
Pe check.
So, we're checking on the peas. I think
they're done. They look mushy. They're
starting to mush for sure.
>> They're looking very brown.
>> It's not That is good. That is really
good. The marrow fat really brought some
to that.
>> I'm quite surprised about that. So, now
I'm going to do something that's sure to
not piss off anybody. I'm going to make
the mushy peas.
>> Oh god.
>> Oh, for God's sake. Babish.
>> This is perfectly normal and fine what
I'm doing. Nobody's going to be mad.
It's fine. Here we go. You rolling good.
Want to miss this.
>> It's making a mushy pea smoothie.
Little too thick. Let me get some more
of that cooking water in there. This is
all something I've never done before.
Just had this idea this morning.
I'm sure they're just being like, "Wow,
this guy has great ideas." Or
>> sacrilege. No,
>> it's fine. It's fine. It's fine.
Everything's fine.
To be honest, this would be a good baby
food.
>> Yeah.
>> How will I ever incorporate the food
coloring?
>> I knew.
>> I thought I might make new friends
today. I don't know if it's going to
happen now. as well. Just
Okay,
I'm going to go take this in a different
direction.
I think we're just going to do normal
ass mushy peas.
>> I think that's the best thing he's done
all day.
>> Oh, so he's aborted.
>> I might not know mushy peas. Okay, but
uh one thing I do know is mayonnaise and
I know if you want to make the best
tarter sauce you've ever had in your
life, you got to make your own
mayonnaise.
Starting off with one
egg that I'm cracking into a container
the same width as my immersion blender
head. I'm also going to add one teensy
tiny little clove of garlic. Most cloves
of garlic you probably want to cut it in
half or even a quarter. And then we have
strong Irish mustard. Just keeping the
whole non-British theme going with this
these fish and chips.
>> Traveled this far for this.
>> Little pinch of salt. Little tiny
squeeze of lemon juice.
There we go. All smooth. Keep the
immersion blender head in the cup and
carefully pour oil down the side so it
settles on top of the egg. One cup of
oil per egg. Now that we have all the
oil in there, settled on top. I'm going
to crank the immersion blender full
speed on the bottom. Wait until it
emulsifies and then slowly pulse slowly
pulse upward. I'm just going to slowly
pulse this upward. Okay.
Babish, you dirty dog.
>> And now I promise you, if you grab a
bottle of Helmans or whatever
store-bought mayonnaise you have and
have a full spoonful,
this is the only one that you're going
to want to swall up.
>> Oh my god.
>> How'd that sound?
So, for my tartar sauce, I love to load
it up with all different kinds of herbs.
I'm also going to add a little bit of
creme fresh. Whenever I make potato
salad or anything, you know, any kind of
mayonnaise based dressing, which is what
tartar sauce is, I usually add some sour
cream, which creme fresh sour cream,
pretty much analoges. This one's
fancier, so they're probably going to
like that. And uh it's just going to
bring a little tang. It's going to bring
a little zip. For even further zip,
instead of lemons, just to be an
[ __ ] I'm going to use yuzu extract.
>> Whoa. Yuzu tartar, dude. This is yuzu
extract instead of just yuzu juice,
which means it's probably going to be
pretty sour. But there's only one way to
find out.
That was too much.
I can't see.
>> Oh my god.
>> I'm not sure if you can tell, but I've
never worked in a restaurant. I'll grab
my mayonnaise. About a cup's worth of
mayonnaise here. Then let's say 3
tablespoons of creme fresh first. I
don't want to overdo it. Then I have
about 2 tbsps worth of capers. Now I've
got some cornishon as well as one of the
little pickled onions that comes in
cornishon. I'm going to finally mince
these. Likewise, I've got five little
cornishon here. Mustn't forget the
little cocktail onion. I'm also going to
add a little bit of finely minced
shellot or as the Americans call it
shallot. I've got some lovely fresh
chives here. Then the margarm. This I
just sort of imagined and I don't know
if it would work flavor-wise. So,
oh, I'm going to add a little bit. Let's
see what happens.
>> You can't have too many lovely bright
fresh herbs in a tarta sauce.
>> No, I agree with that.
>> I've also got some fresh dill here. I
just love dill and seafood so much. Two
tablespoons of chopped parsley. This is
no job for a tiny whisk. This is a job
for a big old normal size whisk.
That's going to be good with seafood.
Now, let's try it with a little bit of
yuzu.
Oh, that is interesting and vital and
important.
You can taste it, but I'm not sure if
I'd be able to identify what it is.
Like, I'd be like, there's something
different. There's something new.
There's something important and vital
happening in this starter sauce. This is
a little runny. So, just going to
quickly cover it in cling film. And I'm
going to put it outside because it is
currently a toasty like five degrees
outside. So, let's see what happens.
Time for the second fry. These guys are
a little soft, which is exactly what
they're supposed to be, just like me.
And uh now they're fry. We're going to
crisper their asses right up. In they
go.
Still a lot of moisture cooking off.
Still a lot of moisture. Don't want
these to get too much darker. They smell
good. Okay. Please God, let these be
crispy. Please God, I have to say this
is looking promising.
So crispy. I might give them another
quick fry right before I serve them just
just to heat them up and to drive off
that last wee bit of moisture. Okay,
time to make the batter for the fish.
Here we go. I have 150 g of allpurpose
flour. Then 75 g each white rice flour
and potato starch. Then we're going to
add 1/ teaspoon of paprika/ teaspoon of
turmeric/ teaspoon of baking powder and
3/4 of a teaspoon of kosher salt. This
is basically H Blumenthal's method for
fish and chip batter with the addition
of baking powder for lightness and
potato starch which we've had great
success in our fried chicken tests. So,
we wanted to give it a spin with this.
So, those starches are going to just
help crisp up the batter. Should should
be a really good move. To our dry
ingredients, we're going to add 200 mil
of vodka. And then we need, of course,
to add beer. And why add a British
logger when we could just get use an
American logger?
>> I'm going to say somewhat controversial.
American laga is better than British
logger. Now, I'm going to whisk this
together gently. There can be some lumps
in it. There should be some lumps in it.
It's like pancake batter. Ooh, there's a
great color to this batter. It's
definitely going to fry up nicy nice.
I'm going to take some of the batter.
We're going to throw it in an iso whip.
This is a whipped cream thing. Can I do
this? I'm going to pour it everywhere. I
>> We believe in you. We believe in you.
>> I've made enough fuckups today in front
of these dudes.
Need to be a little bit professional.
We go. Now, similarly, and I'm going to
pour that right into this squeeze
bottle. Doing this in the whip
container. This is basically forcing a
ton of bubbles into the batter, which is
going It's already designed to be light
and fluffy and airy. This could be next
level. I'm very hope there's no reason
this shouldn't be absolutely delicious.
>> Let's try it first with one of our
smaller pieces.
There we are. Now, this guy's headed
straight in 400° Fahrenheit oil. Wow.
Wow.
Jesus Christ. The size of the bubbles on
this. Holy crap.
We don't have any exposed fish. I
shouldn't be manipulating this so much.
I'm just curious this first go around.
The more you touch this, the le the more
like craggles and stuff you're going to
lose. But luckily, we have another trick
for that. Once we have a nice set batter
and just kind of
Now I just got to flip it over, get the
other side.
>> Yes.
>> Yeah. Crackle in the oil. Crackle it in
the oil. It's the fish.
>> You got to find this like resonant spot
where it's hitting the fish but also
hitting the oil so it sets but also
doesn't, you know, fly off. Look at
that. Look at the craggles upon that. I
can't say where I learned this technique
from. It was from a YouTube video. A
couple chefs having fun in their
restaurant or something in in in
England.
Show us that cross-section.
It's a little undercooked. I could have
let it go 30 seconds longer, I think.
But this I mean this actually looks
completely cooked. That's definitely a
little medium rare, but I'm gonna eat
it. Here we go.
Wa!
Listen to that crunch.
I tell you what that does. That works.
Fish actually might be almost perfectly
cooked. If I let it rest just for like
another 2 minutes, I think it would have
gone up over. Wow. So flavorful, man.
That's great. picking up on the citrus
zest. The batter itself has ever such a
mild spice like profile to it. That with
some tartar sauce is going to be really
really something special. So, it's time
to plate up and I'm going to do it super
annoying. Starting with a slate.
>> Not your anguish fuels me. What we need
to do is something like kind of
>> Oh,
it was going so well up to this point.
There we go. I have two big pools here.
That's going to be good from two pieces
of fish.
>> The fish looks like it's genuinely
Michelin.
>> Yeah. I'm going to decoratively arrange
these about the plate. Of course, we
need some mushy peas dotted about. Then
I'm going to
>> Oh, more sauce. No, put the sauce down,
man.
>> Thanks. Just as a little treat for our
friends, Oetra Caviar. This being hot
cuisine, I'd be remiss not to bust out
the tweezers and the micro greens.
>> Oh. Oh, no. Where's the micro greens?
>> Oh, there you have it. Utterly
traditional, completely authentic fish
and chips.
So, now it's time to see what they think
of this thing.
>> Holy moly.
>> Jesus.
>> Shall we?
>> We shall.
is unusual.
>> The fish itself looks looks actually
conventional.
>> Yeah. Well,
>> it looks mega.
>> Like we were saying, this is has a
special place in our heart, this recipe,
cuz this is the best fish and chips
batter I've ever tried. And you've added
the potato starch, which is a point of
difference. So, look at that. Could be a
level up. Look at that. Yeah.
>> Nice one. Yeah.
>> Now, this is the best bit. The scraps on
the top.
>> Yeah. Really well done as well. It's
hard. It's harder than it looks to
actually achieve that texture.
>> One thing I will say, salt and vinegar.
>> I'm not a big vinegar fan, so stick it
to your half. Right. So, in the UK, when
you get when you get asked salt and
vinegar, you always say plenty and then
they douse it on. You have to tell them
to stop. I'm going to go for it.
>> Oh, that's good. What they're working
on?
>> That's next level.
>> What?
>> Michelin chips.
>> Look at the inside.
a little bit that they're crispy. Very
light.
>> Crispy.
>> You can see from the color that there's
a bit higher amount of sugar in these
potatoes. They're browning a bit
quicker, but the flavor of them is nice
cuz you get the sweetness coming through
it. The shape, although unconventional,
does lead to an ultra crispy finish.
Obviously, all those sides get hit. Now,
what I will say is
British fish and chips, the chips are
not this crispy.
They're soggy, steamed in a bag, covered
in total vinegar. Let's go for the massy
peas.
>> Now, this is, I have to confess, maybe
not my favorite part of the fish and
chips. In fact, I will say I didn't like
them back home.
>> They're one of those things that you
always everyone consumed it to be a
British thing, but do many people like
it and probably more like the older
generation.
>> So, the bone marrow does give a a really
nice sort of richness to it.
>> M. It's actually delicious, h not sure
about them. I don't think anyone in the
UK has ever put a micro herb on a mushy
pig.
>> No, I don't think so either.
>> That's a first for me.
>> It's a lot of first sense, please.
>> That's a first. Potentially that was one
that could um isn't needed.
>> Yeah, I feel that's This is professional
rage bait.
>> Set that down for a second.
>> Oh, can you hear that?
>> It's promising.
>> That's a good crisp when you have to
soar through it. Just so much caviar in
the way. Oh,
>> look at that crust. It's almost like
fish delicately sandwiched between a
burger bun and batter.
>> Make things better, right?
Look at that for a bite.
>> That is good.
And the fish is still juicy. Look, you
can see it's translucent.
>> Babish, my friend.
>> Oh god.
>> That's awesome.
>> This is This is awesome.
>> Good. The tartar sauce flavor. Let's
give it a little taste.
>> Remember the yuzu went in there. You
think it's too much or
>> I don't think it's too much. I think
it's really The only thing I say about
tartar sauce is maybe
>> I prefer it thicker.
>> Yeah, but he had to
>> Sorry. Yeah, I forgot.
>> Remember? Yeah. So, we were concerned
>> the fishy
>> about the halibet being overcooked.
>> It's incredibly well cut. The zest,
which didn't get rinsed off,
>> is still in there. I get the zest. It's
perfectly cooked. It's flaky. It's
crispy. To be honest, you won't find a a
British fish and chips as good as this.
>> You won't find a batter as good as that.
>> No. I think batter gets much better than
that.
>> Oh my god.
>> That's the nicest thing I've ever heard
in my entire life.
>> We should open a restaurant.
>> Friday night. Friday night fresh fryish.
It's a bit of a long name. Um, so let's
let's let's run through this. Potatoes,
not traditional by any means in the way
that they were cooked, steamed. I've
never seen it used vinegar before.
>> I think the vinegar makes them go quite
dark, but they are light, crispy,
delightful, and a very interesting,
unusual shape.
>> And I think it works for this for this
plate of food as well because they're
delicious and tasty. But the fish in
that batter is such a star that you
almost don't need the chips to be ultra
ultra crispy because you've got all that
texture coming from the fish. Yeah.
>> And the potatoes taste delicious
ultimately. And that's obviously the
main main thing is that the flavors
there.
>> Mushy peas. What do you think?
>> I think they're as good as a mushy pea
can get.
>> Yeah.
>> But thing is it's a mushy pea at the end
of the day.
>> Do you think the micro herbs really come
out in the mushy peas or
>> No, I think the mushy peas can stay.
>> Yeah. Mic herbs can go.
>> And the microbes can go.
>> Yeah.
>> Really good choice of fish. Perfect.
Yeah. Curing on the fish. Perfect.
Batter. Perfect. I would only The only
thing I would say on the fish, I would
personally have it a little bit less
cooked.
>> It's a fine balance though, right?
Between getting that crispy. We love the
crisp.
>> Yeah. We're chefs as well. We like we we
like our fish a little bit under, but in
general, it's a bloody bloody good fish
and jet.
>> You'll never get a fish cooked that well
in the UK. That's not traditional.
>> Well, we pretty much demolished the
whole thing. So, you probably weren't
expecting so much.
>> No, I was not. I was really not. I um
God, I can't tell you how much all that
means to me, guys. Um I know I had some
I was taking the piss in a couple
different ways, but I really wanted to
make something that was really tasty for
you guys. And um I'm Oh god, I'm going
to cry.
just I I I can't believe that 10 years
after I started this. It's 10 years to
the day that we're shooting this episode
that I was just around in my kitchen
never imagining that, you know, anybody
would watch my videos, much less that I
would eventually meet you guys and like
have you eat my food and and like it.
Like it it it's overwhelming. Uh so I I
thank you guys so much.
>> Well, thank you for having us. Anytime
we want to test any more recipes, we're
here. It's true. Okay, cool.
>> Just less micro greens next time.
>> I'm going to have some more more micro
greens. Okay, what I'm going to get make
is a microgreen salad.
>> Well, that was one of the defining
experiences of my life. Thank you guys
from the bottom of my heart. Thank you.
>> Thank you.
>> I hope you enjoyed.
>> God bless America.
>> Get drunk. Have to tell me twice.
>> Thanks again to my long-term partner
Squarespace for sponsoring this episode.
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