WELCOME BACK TO "THE LATE SHOW."
FOLKS, MY NEXT GUEST IS A CHEF WHO IS CALLED A PRODIGY BY "THE
NEW YORKER" WHEN HE WAS JUST 13 YEARS OLD.
NOW AT THE RIPE OLD AGE OF 19 HE HAS HIS OWN RESTAURANT IN NEW
YORK CALLED GEM.
PLEASE WELCOME CHEF FLYNN McGARRY.
NICE TO MEET YOU.
WHAT ARE WE MAKING TODAY?
>> WE'RE GOING TO MAKE BEATS.
>> Stephen: I LOVE BEATS.
>> FIRST I'M TOLD WE HAVE TO POUT THESE GOGGLES AND GLOVES.
>> Stephen: THESE ARE BUZZ KILLS.
>> WHICH IS A GREAT WAY TO START COOKING SOME ROOT VEGETABLES.
AND GLOVES.
>> Stephen: NOW WHY-- WHY DO I NEED TO WEAR GOGGLES TO COOK
BEATS.
>> YOU DON'T WANT THE RED IN YOUR EYE S.
>> Stephen: ALL RIGHT.
>> SO, ESSENTIALLY, WE HAVE BEATS, THEY'VE BEEN BRAISED,
SOAKED, AND DRIED AND WE DO THAT TO THEM TWICE.
>> Stephen: WAIT A SECOND, THEY'VE BEEN BRAISED, SMOKED,
AND DRIED AND WE REHYDRATE THEM, DRY THEM AGAIN, AND SMOKE THEM
AGAIN.
>> Stephen: OKAY, THEY ARE HARD TO KILL, EVIDENTLY.
>> YES.
SO THAT IS THE BEAT WE HAVE HERE.
>> Stephen: THERE'S THE BEAT?
>> YOU'RE GOING TO TAKE YOUR PAIR OF TWEEZERS.
YES.
YOU'RE GOING TO STAB THE BEAT.
>> Stephen: DONE.
>> YOU'RE GOING TO DIP IT INTO THE LIQUID NITROGEN.
>> >> Stephen: WE HAVE LIQUID
NITROGEN?
>> YES.
IT'S FREEZING JUST THE OUTSIDE OF THE BEAT.
>> Stephen: OKAY.
>> NOW YOU'RE GOING TO PICK IT BACK OUT, AND DIP IT IN THIS,
WHICH IS BEES WAX.
>> Stephen: EXCELLENT NOW, WHY DID I DO THAT?
( LAUGHTER )
I'M SURE THIS IS GOING TO BE DELICIOUS.
>> YES.
>> Stephen: I DON'T ASSOCIATE BEESWAX WITH DELICIOUSNESS.
>> IT TURNS OUT IT IS.
>> GOGGLES OFF NOW?
>> GOGGLES OFF.
I THINK WE'RE SAFE.
ESSENTIALLY WE DO THAT.
IT'S A VERY TRADITIONAL WAY OF PRESERVING THINGS.
WE DO THAT AND LET THEM AGE FOR TWO WEEKS.
WE HANG THEM -- >> Stephen: WAIT.
SO I DON'T EAT THIS FOR TWO WEEKS!
>> YOU DON'T EAT THIS FOR TWO WEEKS.
YOU HAVE TO WAIT TWO MORE WEEKS.
>> Stephen: I UNDERSTAND I SHOULDN'T EAT FAST FOOD, BUT
THAT'S RIDICULOUS.
>> AFTER TWO WEEKS, WE HAVE THEM HERE.
>> Stephen: THEY'VE BEEN IN THERE FOR TWO WEEKS.
NOW WHY, WHY, ON GOD'S GREEN EARTH DID I WAIT TWO WEEKS TO
EAT IT?
>> TO EAT THIS.
I CAN'T REALLY TELL YOU.
BUT IT SOUNDS REALLY GOOD.
DOESN'T IT?
TWO-WEEK-OLD BEAT.
>> Stephen: YOU ARE A GUEST, SO I WILL SAY YES.
>> ESSENTIALLY WHAT, IT'S DOING IS-- IS THE SUGARS IN THE BEAT
ARE BEING PULLED TO THE OUTSIDE, AND IT'S-- THE FLAVOR IS
INTENSIFYING, AND WHEN WE CARAMELIZE IT LATER IT CREATES
AWE CRUST ON IT.
>> Stephen: WAIT, YOU MEAN WE'RE NOT DONE COOKING THIS DAMN
THING YET?
>> THIS HAS NOT DIED YET.
>> Stephen: I DIDN'T HAVE GIRLFRIENDS THAT LASTED AS LONG
AS THIS DAMN DISH.
>> I DON'T USUALLY USE A MALLET BUT WE'RE ON TV SO IT SEEMS LIKE
WE SHOULD USE A MALGILLETTE THE MALLET WAS OUR IDEA?
>> THE MALLET WAS A DISCUSSION.
THEY SAID, "STEPHEN LIKES MALLETS.
>> Stephen: I'VE BROKEN IT OFF.
I GET ALL THE WAX OFF BECAUSE WE DON'T WANT THE WAX?
>> YOU DON'T EAT THE WAX.
THE WAX-- THE PLACE WE'RE GETTING THE WAX FROM, IT'S BEES
THAT EAT A LOT OF BLACKBERRYS, SO IT HAS THIS SORT OF-- YOU GET
THESE BLACK BERRY NOTES FROM THE WAX.
>> >> Stephen: THIS WAX IS--
>> DON'T EAT THE WAX BUT -- >> Stephen: I WASN'T GOING TO.
IT'S BLACK BERRY-FLAVORED WAX?
>> SOMEWHAT.
IT COULD BE SAID.
YOU GET SUBTLE NOTES OF BLACK BERRY.
>> Stephen: I FEEL LIKE YOU'RE PUNK MEEG THIS ENTIRE TIME.
>> FOR THE ACTUAL DISH, WE HAVE THE GREENS FROM THE BEATS THAT
WE'VE WILTED WITH A LITTLE BIT OF CREAM.
>> Stephen: OKAY.
SAME TWO-WEEK-OLD BEATS?
>> THESE ARE FRESH BEATS.
WE'RE GOING TO SEASON THESE WITH A LITTLE BIT OF LEMON JUICE AND
A LITTLE SALT.
>> Stephen: THAT LIQUID NITROGEN--
>> SEE, YOU CAN PUT WHATEVER YOU WANT IN THAT AND IT MAKES IT--
IT MAKES IT FUN.
>> Stephen: YEAH, THERE YOU GO.
LET THAT SIT THERE-- >> I DON'T THINK YOU'RE ALLOWED
TO DO THAT WITHOUT THE GOGGLE S.
>> Stephen: I'M DOING IT ANYWAY.
IT'S MY (BLEEP) SHOW.
>> SO NOW WE GET SOME REALLY HOT BUTTER.
>> Stephen: OKAY, GREAT.
>> WE'RE BROWNING.
>> Stephen: OH, IT'S AU BURNIER.
I CAN BE FANCY, TOO.
>> YOU JUST NEED THE ONE.
THIS IS THE FINAL ONE.
>> Stephen: MY LEMON IS FROZEN.
>> Stephen: YOUR LEMON IS FROZEN.
( LAUGHTER )
>> YOU DO LIKE MALETS.
MALETS ARE VERY DANGEROUS THINGS.
>> Stephen: LET'S PLATE.
>> YOU'RE GOING TO PLATE.
I'M NOT PLATING.
>> Stephen: I COME OVER HERE.
>> THIS IS YOUR PLATE.
THIS IS WHAT YOU'RE TRYING TO MAKE.
>> Stephen: THANK YOU VERY MUCH.
>> THANK YOU FOR NOT BREAKING MY PLATE.
I BROUGHT IT.
A LITTLE SPOON FULL JUST LIKE THAT.
>> Stephen: WHICH GOES FIRST, THIS?
THAT IS FIRST, IT GOES RIGHT THERE.
A LITTLE BIT LESS BUT THAT'S FINE.
DON'T TAKE IT OFF NOW.
>> Stephen: I'M A HUNGRY MAN.
>> GRAB YOUR BEAT.
SHAKE IT A LITTLE BIT.
>> Stephen: TUCK IT LIKE THAT?
>> TUCK IT NEXT TO IT.
SO FAR, SOD IF GOOD.
PUT THAT BACK IN THERE.
WE MACK A ORUBDELAIS, LIKE REDUCED FAT AND MEAT AND VERY
FLAVORFUL STUFF.
WE MADE WITH THE BEATS.
INSTEAD OF A BEEF BOURDELAIS, IT'S BEEF BOURDELAIS?
>> EXACTLY.
I START ON THE BEAT USUALLY.
>> Stephen: WELL I DO IT THE OTHER WAY.
GET YOUR OWN DAMN SHOW.
AND A LITTLE BIT OF THIS ACTION?
>> A LITTLE BIT OF THAT ON THERE.
>> Stephen: OKAY.
>> I MEAN, NOT QUITE LIKE THAT-- THAT'S A LOT.
OKAY.
THAT'S FINE.
IT IS YOUR SHOW.
YOU CAN PUT HOWEVER MUCH SALT YOU WANT.
>> Stephen: TAKE THAT OFF.
>> GREAT!
I DON'T KNOW-- I DON'T KNOW IF PEOPLE --
>> Stephen: CAN I TRY IT?
>> YEAH!
>> Stephen: CAN I TRY IT?
>> GO FOR IT.
>> Stephen: DO YOU WANT TO TRITE OTHER HALF OF IT?
>> I'M OKAY.
>> Stephen: YOU'VE HAD IT.
>> I'VE EATEN THIS TOO MANY TIMES.
I DON'T REALLY LIKE BEATS, BUT...
( LAUGHTER ) ( APPLAUSE ).
>> Stephen: NOW HOW LONG WENT INTO THIS BEAT?
LET'S RECAP THIS.
HOW LONG AGO DID THE PROCESS OF COOKING THIS BEAT START?
>> ABOUT TWO AND A HALF WEEKS AGO.
>> Stephen: FOR-- >> FOR THAT.
>> Stephen: OKAY.
( LAUGHTER )
>> Stephen: THAT'S THE BEST DAMN BEAT I'VE EVER HAD.
( CHEERS AND APPLAUSE ) FLYNN, THE DOCUMENTARY ABOUT HIS
LIFE, "CHEF FLYNN" IS IN THEATERS NOW.
CHEF FLYNN McGARRY, EVERYBODY.
WE'LL BE RIGHT BACK.