- What's up guys, it's your girl, Brandin LaShea,
coming back with another season of your favorite
stoner cooking show, Pot Pies.
I invite celebrities, influencers, actors, you name it,
onto the show and they bring some
of the ingredients to their favorite dishes.
(woman speaking foreign language)
I've got to either figure out what that dish is or not.
Feel like I'm on Fear Factor. - Okay, I know.
(upbeat techno music)
- Welcome back to a very special
New Year's Eve episode of Pot Pie.
Today's guest is one of my best friends.
She is an actress, she's a musician, My girl Cartier.
- Happy new year! I'm here with Brandin in LA
and she's gonna teach me how to cook
without burning everything.
I'm really excited.
We are cooking some pizza and yeah, so check it out.
- Hi boo! - Hey, oh my god, so excited!
- Thanks so much for coming all the way from
New York City with a bag of goodies.
- Don't know how to use any of these things.
- So we've got some tomato sauce.
- Yes. - Some balls, some mozzarella.
- Some more balls, of tomatoes.
- Cheese - Parmesan cheese, okay.
- Very Italian vibe.
- It's like my favorite ingredient, I was just saying.
I'm a cauliflower enthusiast. - You love cauliflower?
- It's my favorite vegetable.
- What if you get married and this is your bouquet.
- I could do that.
Eggs, okay.
Basil. (laughs)
A little red pepper flakes, and some garlic.
- It's to keep the guys away.
- So it's definitely Italian.
This is kind of throwing me off.
It's a giant head of cauliflower,
but I feel like we're gonna try and we'll make a pizza.
We'll do a cauliflower crust pizza and we'll blend
the eggs and the Parmesan, we'll make the dough.
- Damn, I'm excited. - Easy Peasy.
- Before we get into cooking,
we're gonna get a little baked.
We're gonna have a sip of an amazing drink
from our sponsors, Mood 33.
I'm gonna go with Joy.
- You're gonna go with Joy, I'll take Joy.
- Okay, so we'll kick it off with Joy.
- Okay let's do it.
- Cheers. - Cheers.
- Are we sipping, skoling?
- We'll sip. - Oh, okay.
- You wanna skol it? - (laughs) Always.
- Oh, isn't that one good? - Really good, it's like minty
- Yeah, it's peppermint matte.
- Oh my gosh, it's really yummy.
- Lemon peel.
So I feel like the first thing we should start doing
is getting this cauliflower all ground up
so we can start forming our crust.
- It's like so pretty. (laughs)
It shouldn't even be a vegetable.
It's like cool cause it's in everything now.
Like, you've got cauliflower rice, cauliflower pizza...
- I mean, you really can't taste
the difference with cauliflower fried rice.
I make it for my boyfriend and he has no idea it's not rice.
- Really? - Yeah.
- [Cartier] Do you ground it or just chop it?
- We're gonna use the same process
that I would use for my cauliflower fired rice.
You actually sort of grate it like you're grating cheese
and it turns into, like, the perfect little chunks.
- Really? - Yeah.
So we're just gonna take our grater
and I'm just gonna start with this smaller side.
- Do you want me to grate? - Do you want to?
- And you do the hard shit?
I can do this, I might cut my finger but we'll see.
- Don't cut your finger. - No, I got it.
(both laughing)
- Why do you trust me? (laughs)
- When you start anything off like "I might cut my finger"
- You're like "Um..."
- I'm like, uh, please don't lose a finger.
That's a liability.
- Brandin make this look sexy, I'm like.
It actually does smell really nasty when you're grating it.
It's like a combination of, like, egg yolk farts.
- We're gonna set this aside and you're gonna grate up some
You're so pretty, you're like a rabbit.
- Do you eat while you cook, is that why you're not,
you're so skinny, you probably don't. (laughs)
If I was a chef I'd be just piling shit
into my mouth, like, while I was cooking.
And then it would be dinner time
and nothing would be there to serve.
You don't trust me?
C'mon, I wanna try!
- Here, we can move this up from you,
and that way you can actually do without...
You don't realize that in an actual working kitchen
the reason why you get your food so quickly
is 'cause everything is prepped.
So all of your (speaking foreign language)
is there and you just fire.
You're not actually prepping anything.
You're not grating down.
You're not doing it step by step like this.
I'm gonna take this little portion
and add it to our cauliflower.
We're gonna combine it with one egg
and then some seasonings and it's super simple,
we're just gonna roll it out onto our pizza.
Alright so this is just a little salt and pepper.
You're gonna be there for a while
so I'll just keep doing stuff and tell you how.
- I'm trying not to cut my finger.
It takes a lot of focus.
- [Brandin] Watch out for your thumb.
- No no no, she's good.
- I just haven't had a guest lose a finger
or a piece of skin yet, so I don't want it to be you!
- What's the weirdest thing that's happened?
- Weirdest?
Have you watched the show?
(laughing) (distorted voices)
- I'm a sheep, bah, and a cow, moo!
(blow horn)
- I told you my favorite! - Everything weird.
We get weird on Pot Pie, that's why we're here.
I'm gonna add a little bit of basil right into this
cauliflower crust cause I like everything really flavorful.
- Same, I love Parmesan so much.
Let's put lots of it.
- If it doesn't have a lot of flavor, I don't want it.
And now I'm just gonna crack one single egg
right into the cauliflower.
We should have fun making crust.
- Get it all wet and oily. - Get it all wet and moist.
- Oh really moist over here.
I think that's the grossest word.
I did a poll on Instagram once,
like, how do you feel about moist?
"Doesn't bother me" or "Worst word ever".
Like, worse than grandma's nipples.
And people all voted worse than grandmas nipples.
- People do not like the word moist.
Moist.
- Like moist lubricant, (laughs) it's fucking nasty.
Moist, lubricant, like, penetration.
They're all fucking gross words. (laughs)
- So we're just gonna, like, spread the oil.
- Like that, like this?
You can lick my fingers after, I promise.
- Just so it doesn't stick.
We start with this.
And you can roll this out on a parchment paper,
but since we're doing it in a cast iron
we're just gonna form it with our hands.
And this is just gonna go into the oven.
- And you bake it before you put the toppings in?
- Yeah we're gonna bake it and get it,
you know, to sort of set in its form.
So we have our oven perfectly set to 420.
- [Cartier] Is that your idea?
- We're just gonna keep that in for ten minutes.
Do you want to chop some of these tomatoes?
You're just gonna chop them, length ways, like this way.
- Could you stop looking? (giggling)
- You wanna do this-- - Look away, look away!
(lively, upbeat music)
Okay, I'll do this job.
I think I mastered it.
- I love the way that you're cutting it, it's just--
(both laughing)
Like this, look, look, look.
If you hold it here on either side.
- Isn't it easier to do it this way?
You have thin fingers, I have some chunky fingers.
- I don't have thin fingers.
- Do not zoom in on my fingers,
I'm actually really embarrassed by them.
- We got our tomatoes.
We're just gonna drain the water from this mozzarella.
- [Cartier] I'm eating only ingredients.
There's gonna be no pizza left.
I hope no ones hungry.
- [Brandin] We're just gonna do
thin little slices so that it melts.
So you know the trick to cutting basil
is just roll the leaves together
like you're rolling a joint. - And then you smoke it?
- So this pizza's about ready.
We're gonna pull it out of the oven,
then we can put all the delicious toppings.
- Make it pretty.
I also have a surprise for you.
Why do you look so scared?
- You see the immediate change in my face?
(dramatic music)
- Drum roll.
Okay.
The story of these.
This morning at the crafts table,
I lost my Cheeto virginity.
I had one, just one. - Just one Cheeto?
You've never had a Cheeto? - No, I've never had a Cheeto
and I'm a Cheeto enthusiast now.
And I decided I can't eat unless we're eating on set.
So we're gonna put this on top of the pizza so I can eat it.
We're gonna crunch it up and it's gonna
add some New Year's flavor. (laughing)
That's what's happening.
- I love it, a surprise ingredient.
Wanna do that? - Yeah, I can do this.
I want to have one thing that I
don't look uncoordinated at doing.
Do I look like a chef, master chef?
- That's exactly how I cook, all of the time.
- Sex face the whole time, like seducing the camera.
- There's probably like food-- - Welcome to Pot Pie. (laughs)
- We already did a Pot Pie after hours.
- It's like delicate, nice and soft.
When guys are like, "I'll teach you".
Like us, we're like, it's a good view.
So then you just like, "Oh yeah, you got it.
"Oh my god, you're so good at this, wow!"
And then it's like, oh. (laughs)
- No, you're supposed to like,
"You got something right there".
- Oh, you got something on your face,
let me help you with that.
And then, really slow, it's like--
- And then they don't kiss, this is awkward.
Do you want to sprinkle this cheese while we--
- I feel like I'm gonna get in trouble,
everything I seem to do isn't nice enough.
I'm still getting over that kiss.
I'm a little excited, give me a second.
- Just get in there. - Just get, okay.
- And sprinkle, yeah.
It always has to be a Vogue moment.
Not into one pile! (laughing)
- Okay, I gotta focus. - You're such a good cook.
- I know.
Can we make a B and a C?
- Yeah if you want to do that. - I'm gonna do the B.
Wow, I shoulda been an artist.
Is that pretty? - Perfect.
- And then do you want this on top?
No, this is for after, right, the little leaves?
- Can you put those big ones, we're just gonna place them.
- [Cartier] Thank god you're here.
This woulda turned out differently.
It would be black burns.
- So this is gonna go back in for another 15 minutes.
And we'll be ready to eat it.
- It's going down the wrong hole. (laughing)
- Look at that beaut.
- [Cartier] Oh my god.
- She's a beaut, we'll let that cool for like two seconds.
I think we should set some New Year's resolutions.
- Okay, be better at co-hosting. (laughs)
I think in LA one, a really good one is
to surround yourself with the right people.
- Right, I think it's hard, you know,
you find yourself getting trapped and caught up.
- Wait, wait, wait, wait, wait.
We must zest!
- Oh, I forgot about the secret ingredient.
- You can break some up as well.
See get better at zesting is also a New Year's resolution.
How do you even make this thing work?
I'm determined. - There we go.
- [Cartier] Okay, thanks, ruining all the fun but whatever.
- Your secret ingredient made it onto the dish.
- Okay, do you know why I thought to try it today?
Cause I saw one of the Bachelor guys lying in front of it
and covered in Cheetos and I was like,
wow, they look really hot, like.
And I was like, I must try these Cheetos
'cause Cheetos may come with that man.
- Let's give it a whirl, Cheeto pizza.
- Ready, three, two, one, go!
Oh my god, sorry.
- Mm, those Cheetos are actually really good.
We did it. - We did it.
You did it, I supervised.
- I think it's time for the countdown.
Let's go meet everybody over in the living room.
Grab a drink.
(upbeat techno music)
- Thank you guys so much for tuning in
to a very special New Year's Eve episode of Pot Pie.
Thanks to my amazing guest Cartier
and our amazing sponsors Mood 33.
Happy New Year!
- [All] 10, nine, eight, seven, six,
five, four, three, two, one!
Happy New Year!
♪ For auld lang syne ♪
♪ We two paddled in the stream ♪
♪ From morning sun 'till dine ♪
♪ But seas between us broad have roared ♪
♪ Since auld lang syne ♪
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