- I hate everybody involved in this.
- (laughter) Welcome to Homemade vs. the Internet!
- We're back Ivy, season five.
- No, six.
- Six? How does this work?
- Okay, so about a week ago, we found out that we were
gonna make a monochromatic dish and we picked some colors.
- We did do that.
- So basically, the rules are we create a meal
that is only one color, I'm orange.
- I'm black.
- I'm pumped.
- Yeah.
(peppy music)
- First thing, Robin, decorate your set.
- I am blacked out, from my heart to my soul.
- Foiled.
- Do you think your thing's probably easier than mine?
- I don't know, whenever I was thinking about orange,
I feel like black from a normal person's standpoint
might seem more difficult than orange.
- I think even for a person who knows about food,
it's more difficult.
I mean orange is like a food.
The name of a food is orange.
There's nothing called black.
- Well that's true.
- Should we walk through what we're gonna make Ivy?
I've got black radishes, black rice, octopus that I braised
in squid ink last night.
I've got black trumpet mushrooms.
I've got black garlic, black sesame seeds,
black garlic shoyu, which is soy sauce.
I'm only doing one dish, how many dishes are you doing Ivy?
- I'm doing three.
- Teh, somebody wasn't busy yesterday.
- Somebody was busy, I got here at six this morning.
- You know what I was doing at six this morning?
- Sleeping.
- You know Ivy, what I was doing is I was
getting my children ready for school.
- We know, you're old.
- You don't have to be old to have children.
You probably--
- That's true (laughter)
- You probably should have probably
already had a couple by now.
(audience gasps)
- Sadly, that's true.
- This is the show where you don't have to act like you want
what's for the traditional southern woman Ivy.
You could say you never want to get married on this show.
- Which is the complete opposite of my other show.
- And the other one, you have to go, oh, this is
what you do when your (bleep) mother-in-law comes to town.
(rattling kitchen equipment)
I got it, was this not just working.
So I'm basically making black tahini right now out of this.
- Wait, black tahini?
Do you wanna know what I'm doing?
- No.
Okay, I'll bite (clattering objects) God, almighty!
- Sweet.
- I hate everybody involved in this.
(laughter)
- So that one didn't work (electric whir) oh, here we are.
I love this KitchenAid, by the way.
- I am, for my first course, making salmon crudo
with some salmon roll served on a sweet potato chip.
- Wow.
- For my second course, in Italian, I think it's called
uovo de raviolio or something, basically--
- Are you doing an egg yolk in a ravioli?
- Egg yolk in ravioli.
- Jimini Christmas.
- So I made some pasta dough with tomato paste
to make it orange.
My game plan, cook this bacon, render the fat,
then I'm gonna put in some butter to make brown butter,
some sage to get the flavor.
Then take the sage out so my ravioli
comes out of the water, I can put it into my sauce.
- I feel like you've accomplished a lot.
This whole black tahini idea was terrible.
I'm gonna go with some non-black tahini,
which might (bleep) this whole thing up.
- Language.
- Sorry, sorry, sorry, sorry.
I'm gonna go with some non-black tahini here
which might mess this whole thing up.
- We are going to get the ravioli going.
- Here we go, 25 minutes in and one thing has
gone right for me now.
- I'm cutting my fresh pasta.
I made this this morning.
- This morning while I was getting my kids ready for school?
- Yep, it's ricotta and parmesan cheese.
And then I use some saffron aji amarillo paste
and a little bit of calabrian chili to make it orange.
This is the first time I've made this.
- This is obviously the first time I've made this.
Pretty good, actually.
- I'm only going with three, we have a time limit.
- You know I'm an EMTP.
- What is, what does a--
- It' means I don't follow rules.
- I'm kinda like the opposite of that.
- I know.
- Okay, okay, okay.
Oh, dangit!
- Ha!
(italian music)
there's not a lot of black foods and some of the ones
that are called black aren't even really black.
- Like black radishes--
- Like black radishes are black on the outside,
but I thought a little color contrast
might be nice on my dish.
- Well I'm going full on orange.
- Right, cause yours is easier.
(italian music)
so I cooked this last night,
slow-cooked it for a couple of hours and I'm going to
heat it up on the grill pan here in a minute.
It's gonna make it blacker Ivy.
- I'm in the zone.
I am seasoning my salmon-
- I'm gonna go grab one thing out of my kitchen, okay?
- I won't do anything exciting while you're gone.
- I mean, why start now?
- Do you see the amount of saltiness
that he's giving me today?
- Two hours of sleep, kids.
(crunching chips)
- So I'm looking for some flat-ish sweet potato chips
cause I'm gonna put my chopped up salmon on there.
- Welcome back to Homemade vs. the Internet everybody.
- Oh boy.
- The cooking show where I come in and interrupt
what Ivy was saying.
Why, you didn't make your own (bleep) potato chips?
- First course, one of Robin's favorite desserts,
fun fact, is key lime pie.
- It really is, did you make that for me?
- I did sort of have you in mind when I made it.
- That is so sweet.
- I knew that you were really busy with your kids
and having to stay up super late--
- Oh my God.
- Raising octopus.
You wanna know what I used for the crust for this?
- What'd you use for the crust?
That sure is orange.
- I like to call these things nursery wafers.
- What?
- Because I ate them in nursery.
You remember these things, these ye' old vanilla cremes?
- Oh yeah, I refer to chicken fingers as in-utero fingers
because my mom made them a lot when I was in her belly.
(lullaby music)
(food frying)
- So these are our black trumpet mushrooms,
which, they actually turn black when you cook 'em.
Here is a moment of truth Ivy.
If the puffed rice doesn't work, I'm goin' home.
Oh this could explode too.
- It really could, it gets really watery.
- Have you noticed that my mood improves
like the more that it actually looks like this might work?
Huh.
- Huh, what?
- Cool, 10 minutes?
- Yes sir.
- I'm gonna say 15.
EMTP, when I did draw this color, I thought of octopus
because it is one food that you can literally burn.
It actually tastes good with a lot of char on it.
- There were no Nemos harmed in the making of this
salmon rope.
- Hey, do you have an extra orange.
I might be bridging the gap between our dishes here.
You know, orange and octopus go really well together.
It's like a Spanish thing.
(upbeat music)
- I made some carrot oil.
- Did you use Robbie Melvin's recipe?
- I did.
- This is just sort of a global mish-mash of flavors.
I think that they go together.
There's some pretty intense flavors.
- Black food is hard Robin.
- Thank you, that's all that I wanted,
was for you to tell me how hard my challenge was.
And there's white, but it's a black radish,
I don't care, that's my plate.
(triumphant music)
- Robbie Melvin - Robbie
- What's happenin?
- How you doin' buddy?
- Hey, what's happenin', what's happenin'?
- My best friend, my--
- Oh man, I see where this is goin', all right.
Tell me about what you got here.
- You know the whole thing, we drew colors.
I drew black.
I basically braised some octopus and some squid ink
and grilled those off.
Black trumpet mushroom, Chinese black vinegar,
and then there's a little nugget of black tahini,
black garlic little juju in the middle of it too.
- Will a black fork make it taste better?
- Whoa!
- I'm a big fan of everything bites--
- It's kinda meant to be in together.
- Very interesting bite, in like a good way,
like I'm intrigued by everything I'm tasting.
My favorite thing about this really is the textures
of what you've got goin' on the top, with the puffed rice.
But I mean, all these flavors come together.
It's not overly like seafood.
It's not overly like, you know, earthy and woody
mushroom flavor--
- All right Robbie.
- I like all your fanfare here.
- So I have a three course tasting menu for you today.
Monochromatic, salmon crudo with salmon roll
served on a sweet potato chip.
- Okay.
I have to be honest though, salmon roll's not my favorite.
- I kinda feel the same way, it's orange
so I had to go with it.
- Right, right, yes.
- The egg yolk ravioli.
There's a little bit of butternut squash puree
in the bottom, some ravioli that's been tinted with
aji amarillo and calabrian chili powder and saffron.
And then I used a ye' old Robbie Melvin special carrot oil.
- Really?
- Yes!
- I can't wait for this.
- Moment of truth.
- Ewww. - Yes.
- Oh, that's sexy.
- Boom.
- Wow, that was really good.
I'm gonna have another bite just to be sure it was--
- Yeah, quality control over here.
- Genius idea on that carrot--
- I thought so, it is a take on a key lime pie,
but it is made with tangerines.
- Okay, okay, okay.
- It could come down to the dessert Ivy.
- They might.
- They're so incredibly different and so both
all incredibly inventive.
In my opinion, man this is real, this is incredibly hard.
This is unbelievable, really unbelievable.
That is delicious, I loved the crust on that.
You don't see very many desserts with this flavor profile.
It's a total package.
I'm more impressed by this one.
Just because of all the different, the black trumpets
and the black garlic and the puffed rice and all that.
I'm gonna have to go octopus.
(electronic music)
- Black is the new orange.
- I'm gonna have to go, it's not because,
this is all amazing, this is awesome.
- There has to be a winner and a loser.
- Cool.
- I'll be back for that 20 spot.
- I'll vinmo ya.
- Yeah, vinmo me.
- Cool.
- Okay.
- Ivy.
- Well, clear winner.
I honestly am excited--
- I don't think clear, I don't think clear winner
is a thing.
I wanna eat your pie there.
- I wanna eat your octopus.
- Okay, well then, there you go.
- Before you go, be sure to...
- Like.
- Comment.
- Subscribe.
- And share.
- Awesome.
- We'll see you next time on Homemade vs. the Internet.
- Bye.
(laughter)