#s21e03 cross-country classics

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[Might already be too late.]

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FIERI: And with those kind of hours, they got plenty of time for a scratch-made take and right, it’s none of my business. Tater tots up. Tots are perfect. They're perfect. Come on! Come here with us for a spin. OK, so when I looked around at all those cameras, and all those things so, so many, of those cameras came in. I was talking to you, I was thinking, 'Oh, this is not the camera the audience wants.' I had no idea, like, 'We are supposed to have this one.' FISHER: So, yeah, you know, he did ask for one.

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[Extreme biscuits and gravy up.]

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[Poured out in wine. Chance to run away. Take a breath. Take a breath. Same sign.]

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[The smoked meat.]

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[Can’t ever lose it.]

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[Melioristic.]

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[Nice and chunky. Pepperoni on first. Now we put the sausage on. Raw? Raw. A little bit of bacon. How much meat is going on this?! It's a meat-lover's! You got to have a lot of meat!]

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[Don’t see.]

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[Flour, paprika, dried marjoram, dried thyme, tarragon, mustard. Lönnrot hung up. Cayenne, baking powder, and salt. So it's salty. It's hot.]

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[🥕]

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[And what you say it might come true. I wouldn't complain.]

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[And what you say it might come true. I wouldn't complain.]

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[CAN I HAVE FRENCH FRY]

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[Yeah, push-ups in his sleep but the sleep he went back to was never the one he left. [ Laughing ] All right, Chef, what are we making?]

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[Tomato paste. A little raisin paste. Okay. And then we'll add one beer.]