-Have you met before in person, you and Guy?
-This is as personable we've ever been.
So -- But never -- we've never met, right?
-Nope. Never met.
-How did you get involved with the nacho-off?
Explain this to me. How does this work?
-Well -- You want to take it, Bill,
or you want me to get after it?
I mean, what people don't know is that the Murrays
and the Fieris have had a long-standing battle --
generational battles of food competitions.
And then, you know, Bill, he set it up with his message.
He says, "It's nacho -- It's nacho opportunity --
It's nacho time."
-Bill, do you think you have a shot at this?
-Well, I'll be honest, Jimmy.
My son is really the cook in the family.
I'm more the purveyor. I go shop.
I'm in charge of paying for things,
and he cooks.
And I'm not in charge of dishes either,
so he's in charge of finding someone to do the dishes
and doing all the cooking. -Yeah.
I'm just like -- you know, like, I just try --
Whenever it comes to cooking, I act like
I've taken a bad fall, you know,
and I just sort of move around real quickly.
-[ Laughs ] And just try to put things together?
-Yeah.
-Guy, how do I start with my thing?
I have things, I'm really not the best cook,
but feel like I could make nachos.
What I have here is I have a bunch of tortilla chips.
-[Speaks indistinctly] -That's good.
You need that, right? [ Talking at once ]
First layer? -Yeah.
-Chips down on the tray, one layer.
-But then, wait -- -Let me get a pencil.
I'm going to write some of this stuff down.
-Don't start. See? I knew this, Jimmy,
this was going to happen. That's it.
I'm not giving you more help. That's it.
You just...fend for yourself.
-Guy, I got an email from you telling me to get --
[ Laughs ]
Bill, have you got a pencil? -Yeah.
-Well, write this down. Guy told me to get --
What is this? What do I have here?
-Nopales. Cactus.
Spanish cactus. -Cactus?
-Yeah, so the cactus -- cactus without the thorns --
That's the raw cactus.
Now, they do make the pickled nopales,
which is what I had intended for you to have,
but it's awesome.
It's a great -- It's great --
But those probably aren't going to work for you right now
'cause you need to cook them or pickle them
or do a little something with them.
So you can hold them up as donkey ears,
that's about the best you can do with them right now.
-I can use them as...
-Jimmy, would make good flip-flops.
-By the way, these are good -- At least insoles, at least.
-But I like the fact that you just have random nopales
around -- Oh, it's an insult.
-Oh, oh! I'm jealous. I'm jealous right now.
All right, Guy, talk to me about the cheese sauce.
-A little bit of milk, maybe like -- okay.
So don't do that. Milk will help the cheese melt.
-What kind of cheese are you guys using?
Are you using cheddar cheese?
-I'm using cheddar...
Guy, you told me to get Jack as well, right?
-Yeah. Cheddar. A little cheddar, a little Jack.
-So I just take this and I'll just stir that?
-Yep, give it a little stir.
Okay, I like it. Just take -- exactly.
Maybe, yeah, I think you got a good amount of milk in there.
Okay. Now if you have anything, Jimmy,
any flavors you'd like to add to the cheese.
If you have a little salsa, you could add that to the cheese.
-Oh, yeah, I could do that.
-I think our friend sent you --
I think our friend sent you some salsa, a little --
-There you go. -I got salsa.
-You could do a little salsa.
So you could just put like maybe 1/4 cup of that in there.
-What are you raising money for, guys?
-Well, Bill and Homer are in the restaurant business,
and of course I'm in the restaurant business,
and my son is as well.
And the restaurant industry has been hit so hard
during in pandemic, I mean it's just been terrible.
And we have tens of thousands of restaurants
that are closed, we have millions of employees
without jobs. So I started a program with
the National Restaurant Association
Educational Foundation called RERF --
Restaurant Employee Relief Fund.
We've developed this program and started raising money,
and we're up to about $22.5 million right,
and we're putting out $500 grants.
-Holy moly!
-Almost 23 million bucks in the last three weeks
to give to restaurant... -Are you kidding?
-...across the country. -That's amazing.
That's fantastic. -That is amazing.
-It's a bummer, because it's not just chefs and the owners
but it's everyone who works there
and the servers, so it's a real bummer.
-All right, let me see what you've got going there, Jimmy.
What are you throwing on?
-All right, so I got ground beef.
-Let me see. You're looking great, buddy.
You're looking great. Now I want you to grab some --
So you got the creamy cheese.
Grab some of that hard cheese and sprinkle it over the top.
You have any more of the shredded?
-Yeah. Yeah. -And do that,
and then throw that into your oven.
If your oven's like at 350 or you have it on broil,
throw it in there and just melt some of that
hard cheese on there. -Yeah,
and while you put it in there, it takes five minutes, right,
so you just melt that all down?
-Yeah, so you've already got it hot
because you got the cheese that's already hot on there.
That's also good. That would be --
Hang on a second, let me -- I want to toast...
-[ Laughs ]
Cheers, boys.
-That's good.
It's nice to set a layer of Jager down
before you get those nachos in.
-And then you can throw anything on.
You have beans, you got... -Beans are great.
-...olives and all that stuff.
-I got cilantro and onions.
-The cilantro, anything that will burn hot,
you want to toss that on last.
The beans, though, I would've thought that you'd want
to put those beans on earlier, Guy.
Maybe you're off your game.
Maybe all that California living's made you
kind of S-O-F-T, as we say in the East.
You know, S-O-F-T. It's a compliment.
It's a compliment to people that you're so S-O-F-T
where you forget the beans.
-I had no idea. This is going right over the top.
-Guy, are you -- What do you call it? Where --
-How can it go over the top?
You've got spikes there to grab everything.
How can you possibly anything over the top?
-Jimmy, I'm telling you something.
-It's not possible. -Friday I'm gonna get worked.
'Cause we're not gonna be able to make --
I'm not even gonna be able to make the nachos
'cause this is how it goes.
Every time we get on the phone call, I can't talk
because he's just dropping one liner after --
No, I'm gonna wait -- -No, no, no.
I'm -- This is -- I'm really happy to be a part of this
because, Guy, you're gonna get work off of this.
I think it's fantastic. -[ Laughs ]
Did you -- What's the worst investment you ever did, Bill?
-Well, I've been in a couple of restaurants.
-[ Laughs ] -You know, in New York City,
the failure rate of restaurants is 90%.
-It is, right. -And that was in the old days
when times were good, that was 90% back in the old days.
But the worst investment I ever made was...
Oh, well, she wouldn't like it. Never mind.
I'm not gonna say her name. -You know what?
We should probably pull those nachos out
because they're probably burning by now.
Let's see what he's got. Let's see what he's got.
-They look great. -They're sizzling.
This is actually the best thing I think I've ever made, and...
I have no one to really share it with.
-Now, Jimmy, do you have any tomatoes?
Do you have any cilantro, any green onions?
-I'm gonna put some of this cilantro, onion,
all the cold stuff on now, right?
-Yep. Yep. Evenly dispersed around there.
-I like pickled jalapenos.
-Fantastic. They're a little bit easier to enjoy than --
Watch the juice, that will make them soggy.
-Sorry about that. -But the pickled jalapenos --
-How did you see that, man? How great is your WiFi?
-There is juice coming out, I'm paying attention.
I got...good training. -Yeah. Yeah.
-What else you got? -Bill, look like you have
film on your WiFi, almost like
a nice Barbara Walters glam shot.
-Oh, well, it's --
I call it my Warren Beatty lighting.
I means that you can't really see me from too far away.
It gives you like 20/90 vision, you know.
It means I didn't have to get haircut or wash my face
or shave or anything like that.
It just makes it easier for the folks at home.
-Smart. That is smart.
-Jimmy, how hot do you like it?
-I like it so spicy that it's crazy,
that I like to cry a little bit.
-Is there something super hot you'd like to pour on
to yours, though? -Yeah.
-What do you got there, Bill?
You bringing out secret weapon?
-Well, I got one that's got a hat on it.
I thought that would be important.
I thought maybe we should all --
I don't know if you guys have anything like --
like a small Mexican, you know, mineral water
to chase this down with, but I thought maybe something
with a hat on it, something like Jimmy had
in the fridge there, it looked pretty good.
I thought maybe just in the spirit of things...
-We're taking -- -...we all take a shot of this
whatever color you got there, Jim.
That looks good. You got that?
-Mine says PuckerButt. But I gotta be --
I got to be honest, all the things in my fridge
say PuckerButt.
I don't know why.
-Well, when you marry into that family,
that's the kind of thing you end up with...
-[ Laughing ]
-Guy, what are you getting? What are you getting?
-Cholula. -Oh, it's classic.
-This is one of my faves. -All right, ready?
[ Talking at once ]
-Hey, what are we gonna drink to? What should we drink to?
Should we drink to the restoration
of the restaurant business and all its employees,
something like that?
We won't get too poetic. Let's just start drinking.
-I cheers you with that. This is weird.
-Oh, my gosh. -Oh, that's awesome.
-Ohh! God!
Guys, this has been unbelievable.
Thank you so much. Good luck in the competition.
Stay safe. Best to the families.
And please stay safe.
And hopefully I get to see you guys in person soon.
Thank you so much for this.
-Say hi to Nancy. -I will.
-All right, guys, we'll see you at Thanksgiving.
-All the best. -Bye, guys. Thank you.