JOEL: Coming up today on Homemade Live...

It's all about the best bite ever.

- Oh, yeah.

JOEL: Isn't that awesome?

We're recreating the best things we ever ate.

You divide your life into two places, life before the Caesar salad and your life after the Caesar salad.

Etsy Trend expert Dayna Isom Johnson stops by.

- I always rep wherever I go, man.

JOEL: She'll be sharing her favorite: her mom's mouthwatering fried egg rolls.

That is GMa's on a plate.

Plus, I'll be stirring up a homemade version of a soup that literally changed my life.

I would take a bath in this.

It's all coming up right now on Homemade Live.

Hey, I'm Joel, a dad, husband and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live.

Each week we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and recreate them on the spot.

Welcome to Homemade Live.

- Funding for Homemade Live is made possible by... - The American Diabetes Association has been here for more than 80 years.

- But we don't want to exist.

- We don't want diabetes to overtake us.

- To rob us.

- To break us.

- So we're standing tall.

- Rallying for affordable care.

- Lifting up people in need.

- And seeking a cure through research.

- So we can help end diabetes for good.

- Someday you won't need us.

- Until then... ALL: We fight.

♪ ♪ - Sweet food.

Sweet moments.

Splenda.

(audience cheering) JOEL: Thank you!

Thank you!

Thank you!

(cheering and applause) All right, all right, all right.

All right.

All right, already!

No, I'm just kidding.

Uh, so excited to have you all here.

Uh, today is a really exciting theme.

Today is about the best bite ever.

(cheering and applause) Best bite ever.

I'll tell you where I've never had the best bite ever.

I've had lots of great bites.

It never happens at a friend's house, ever.

Do you want to know why?

'Cause no one invites me over for dinner.

(laughter) As a chef, everyone thinks I'm gonna come over, I'm gonna judge them.

And guess what?

They're not wrong.

I am a chef, right?

It's hard for me not to, right?

And I kind of blame my dad.

As I started to get into cooking, we would go eat at restaurants and we would rate food on this one to ten scale.

So a seven is as expected.

You order a Caesar salad, you get a solid Caesar salad.

An eight is phenomenal.

A nine, you might leave a review online, you might have to go to the back of the kitchen, you might have to say something to the chef.

A ten, you divide your life into two places.

Your life before the Caesar salad and your life after the Caesar salad.

All right?

(cheering and applause) One of my tens, I went to cooking school in California, and it's a very strict cooking school, like kind of military cooking school.

And my dad came down and then he visited me and he took me out for just a very humble, beautiful mushroom soup.

And it was like a hug, right?

I needed it 'cause I was being yelled at all day by these chefs.

And so, what we're going to do as our first bite is recreate this mushroom soup.

This is my life-changing mushroom soup.

You ready?

(cheering and applause) All right.

All right.

So, first and foremost, in Seattle, I don't know if a lot of people know this, you know, yes, it rains a little bit.

Surprise, it rains a little bit.

But with rain comes a ton of mushrooms.

Did you guys know this?

We're not just known for coffee and salmon, people.

We've got mushrooms, too.

All right?

(audience applauds) These, these mushrooms are incredible.

They grow wild in our forest.

We've got some chanterelles.

These are called lobster mushrooms.

They actually smell and look like lobsters, which is really cool.

Some shiitakes, right?

So what we're going to do is grab a handful of these, and I'm going to start in a pan with a little bit of ghee.

It's like butter, but it doesn't have the milk solids, so it doesn't burn like butter.

You know when, like, you make pancakes and the fire department comes over because, like, the whole fire alarm goes off?

This is like the same thing, except it doesn't smoke.

So it's like oil, but you get the flavor of butter.

I love it.

We're going to add some shallots to this.

A little bit of garlic.

All right.

And then you just start chopping up these mushrooms.

Now these are some fancy mushrooms.

You do not need to get this fancy, all right?

So, if all you can find is button mushrooms, that is totally cool.

So, you just kind of start hacking these up, and then you just kind of start putting these in the pan with everything else.

What you don't want to add to this is salt because if you add salt to this, it kind of draws out the water and it won't brown, it will just kind of steam.

Does that make sense to everybody?

- Yeah.

- Yeah.

JOEL: Now to up the mushroom-ness, up mushroomy, um, we have dried mushrooms.

These are all dried mushrooms that you can find at grocery stores and things like that.

And what you do is you put hot water over them like this, and it creates kind of a tea.

And you take all these dried mushrooms that's been soaking and you kind of squeeze them and those go in, too.

So, this is a mushroom bomb.

(cheering and applause) Whoa.

That was a bomb.

And I mentioned my dad at the top of the show and why I kind of, you know, I go to people's houses and I have that scale in my mind.

And I didn't let you guys know that my dad is actually sitting right here.

Give it up for Saul Gamoran.

(cheering and applause) You are looking good.

- Thank you.

JOEL: He's a stud.

Is he not a stud?

He's a total stud.

So, Dad, when did you remember the first time we did the scale thing?

- The first time I remember, I think, was down in San Francisco at Quince Restaurant.

JOEL: Yeah.

Yeah, yeah.

- That's my first recollection.

When I was kind of first starting to cook professionally... - Yes.

JOEL: ... and interested in it.

And so, what's been a ten for you?

- Well, about a year ago, I went to Spinasse, which is a great Seattle restaurant.

JOEL: Oh, yeah.

Does anyone know Spinasse?

(applause) Oh, it's so good.

So good.

- I had the, uh, Tajarin pasta, which is that really thin...

It's like angel hair... JOEL: Yeah, yeah.

- ...with butter and sage.

It melted in my mouth, and I don't remember much of my life before that.

(audience laughs) JOEL: I love-- (laughs) Unbelievable.

Give it up for my dad.

That's awesome.

-(cheering and applause) Thanks, Dad.

We've got these mushrooms, they take a while to get all the water out of a mushroom.

And so, once it starts to cook down, it starts to look like this.

And what you want to do now is deglaze with sherry.

That's going to add some sweetness, some richness.

Some chicken stock, right?

And then just some fresh thyme.

You can just plop that in there or you can take them off, the leaves.

And you let that simmer for about 25 minutes.

How good does this smell?

I just wish I could just waft it to everybody.

(audience exclaims) I love it.

All right, so then, let's say this cooked for 25 minutes.

I then move over to a blender, I put it in the blender.

That is all that's in here.

Big tip.

If you've got something hot, it's going in the blender, take off the lid or else it's gonna explode, okay?

All that steam needs somewhere to go.

So, we just want to put a little something else in there.

This is truffle butter.

I'm going mushrooms on mushrooms on mushrooms, people.

(audience exclaims) So...

Both or just one?

- Both.

JOEL: Thank you.

I was waiting for that.

All right, so we'll go both in.

A touch of cream, all right?

Mmm... more.

More.

All right, all right, all right, all right, all right.

Um, and then, again, I just kind of put a towel on top.

You want to start kind of low.

And then you just kind of blitz this up.

And it will just come together really, really nicely, just like this.

That looks great.

That's exactly what I'm looking for.

But you kind of take this soup... ...and you just kind of pour it right into this bowl.

Doesn't that looks so good?

(applause) And then, these are brioche croutons.

Buttery... (audience "oohs") Okay, more love for the croutons than anything else.

(laughter) My gosh.

All right, so we take these croutons, we kind of sprinkle them over the top.

Some fresh chives, tarragon, something like that would be delicious.

We've got some crème fraîche.

It could be yogurt.

Yeah, just keep going.

Call your... call your doctor when you make this soup.

And then a little bit of fresh mushrooms, and what you're left with is, for me, a perfect ten.

(cheering and applause) I would take a bath in this.

I would take a bath in this.

That's for you.

That's for you.

- Thank you.

So yeah, yeah, of course.

You've got to eat something.

I can't not feed my dad.

Um, that is my perfect ten.

We've got some amazing homemade recipe stories from you guys.

Check this out.

- Hi, Joel.

My name's Sarah.

I'm from New York City.

And one of my favorite dishes from my childhood, uh, is Swedish Meatballs.

My mom always threw together a Swedish smorgasbord every Christmas and made all of our favorite Swedish dishes, including Limpa, which is a Swedish bread, a whole spread of pickled herring, pickled beets, cheeses, crackers from Sweden.

But my favorite dish was always the Swedish meatballs.

She made them with ground pork, ground beef, a splash of milk, homemade breadcrumbs, some sauteed onions and garlic, and a little bit of nutmeg.

Um, and it always was, yeah, just my favorite dish.

It always takes me back to my childhood, um, to Christmas memories, to nostalgia and being together.

And now that I have two little girls of my own, I've started that tradition for our little family each holiday season.

(cheering and applause) All right.

All right.

All right, our guest today is so amazing.

You might know her as a judge on NBC's Making It.

She has one of the coolest jobs I've ever heard of in my life.

Please welcome Etsy's trend expert Dayna Isom Johnson.

(cheering and applause) - Hi, hi, hi!

JOEL: Uh, this.

Everything this.

Is this Etsy, right here?

- It is.

JOEL: It is?

- This is Etsy.

These are Etsy.

I always rep wherever I go, man.

(laughs) Yeah.

JOEL: I love it.

I love it.

- Etsy is an online marketplace, a global marketplace, I should say, for handmade and vintage goods.

JOEL: Yes.

- So, makers around the world can come and sell the items they make or sell the items that they've curated.

JOEL: I will say it is, like, where I shop for anniversaries, it's where I shop for birthdays.

Now I'm giving away all my secrets, but that's true.

- I'm combing through the site consistently to try the latest, the greatest, the best, and then I'm also looking at the analytics of it all and saying, what are you shopping for?

What are you all shopping for?

JOEL: So you basically know what we're all looking for.

- Yes.

JOEL: Cree..

It's creepy.

- It's a gift.

It's a gift.

JOEL: Yeah, yeah, I love it.

I love it.

- Yes.

JOEL: Okay, so, you know today is all about best bite ever.

- Yes.

JOEL: And I think it's so fitting because you're always on the lookout for the best whatever is there, right?

- Yes, yes.

JOEL: So what is your best bite ever?

- Okay.

My mom, Donna, AKA GMa.

JOEL: GMa.

- GMa, okay?

She makes the most incredible homemade egg rolls I have ever tasted in my life.

We were having family dinner, right?

We did take out, as we always do.

JOEL: Yeah, yeah.

- And my mom bit the egg roll and she was like, "What's all inside here?"

And we were like, "I don't know."

And she... (laughs) JOEL: (laughs) - "But it's yummy."

And then she decided, "I can do this better."

She created her own recipe of egg rolls, and it has become a family staple.

It's what brings us all together and it's one of our favorites.

JOEL: All right, GMa's egg rolls.

- Yeah.

Yeah.

JOEL: Let's give it a shot.

- So, today we're going to do the version that is chicken and crab.

You can spice this thing up however you want to do it.

You can do chicken and lobster, you can do chicken and shrimp.

JOEL: Yeah.

- But we typically go the chicken and crab.

JOEL: Do you have to go surf and turf or can you just go chicken?

- Sure, but why?

JOEL: Okay, okay.

I was just wondering.

I don't know if GMa would come out from a drawer and flatten me.

I don't know.

- More is more.

JOEL: Okay.

Okay.

- So what I do with the chicken, or I should say what my mom does with the chicken, is it's very simple.

She just boils it in chicken broth and seasoning.

JOEL: Like chicken breasts?

- Just chicken breasts, exactly.

JOEL: Yeah, yeah, yeah.

Perfect.

- So it's about a pound of chicken breast just to make it, you know, nice and, and tender and moist.

And so we'll just pop that in the bowl.

Yeah?

So we've got three green onions here.

Can you chop those down... JOEL: Absolutely.

- ...all the way to the white?

My mom loves to include the white as well.

JOEL: Yeah, of course.

- Um, and then also three cloves of garlic and about a quarter teaspoon of grated ginger.

JOEL: Got it.

- It's kind of like Chinese takeout in any place.

JOEL: Yeah.

- It's just a Friday night thing that you do with your family.

I'm going to dump the crab in there as well.

JOEL: Yeah.

- This is a 16 ounce, just, can of lump crab.

JOEL: Okay, perfect.

- But yeah, my mom is... she's the kind of cook that, like, if she makes the food and you're not there when it's piping hot, she's offended.

You know?

JOEL: I get that.

- You know?

JOEL: I get that.

Yeah, yeah.

- She's like, "I didn't make this to serve you lukewarm food.

What is this?

Get in here and eat it while it's hot."

JOEL: I li... love that.

- Yeah.

JOEL: I love that.

I mean, if you're, you know, if you're working your butt off on it.

Now, she has a really special property in Virginia, right?

- Yes.

So my parents live on 11 acres of land in Virginia.

It's been passed down for the past four generations.

JOEL: Whoa.

- So it's very special to us.

It is like a serenity.

Just green, green, green.

JOEL: Just giant?

Is it just acres on acres?

- Just acres on acres on acres.

We sit, we grill, we drink a little wine.

JOEL: My gosh.

- You know.

(cheering and applause) We do all the things.

JOEL: I love it.

- I'm just going to put in an egg... JOEL: Okay.

- ...just to kind of put all that stuff together there.

JOEL: You need something to mix it with?

You want, like, a... - Yeah, sure.

And then meanwhile, while I do this, um, my mom loves to use just those bags of coleslaw from the grocery store.

JOEL: Oh, yeah.

- Like, we like to take it easy.

JOEL: That's awesome.

I love that.

- Here's the deal though.

JOEL: Yeah.

- My mom would be very upset.

She likes to chop over the bag because otherwise, like, how long this piece of carrot is, when you wrap the egg roll, that thing might, like, jut out and then mess up your... JOEL: Where's it jetting to?

- ...mess up your roll.

JOEL: What do you mean it's jetting out?

- Like, like, it might break your little delicate wrap, you know?

JOEL: Okay, okay, okay.

So give it a little chop.

- Yeah.

JOEL: Okay.

- She is, she is the most persnickety-- that's her favorite word... JOEL: I love it.

- ...uh, persnickety cook.

She likes everything exactly her way.

JOEL: I love that.

Are you the same or no?

- To a degree.

JOEL: Okay, okay.

- To a degree.

JOEL: You have a little bit more limits than that.

- Yes.

JOEL: It looks like a chicken salad or something.

- It does.

It does.

Okay, so now we're going to add three-quarter teaspoons of sherry, three-quarter teaspoons of soy sauce.

JOEL: Yep, yep.

Okay.

- And then we're going to pop some bean sprouts in here.

My mom typically just uses the canned bean sprouts, but, like, you can go fresh, whatever.

JOEL: Yeah, go fresh.

- Whatever is available to you.

JOEL: And then you just kind of squish this all together?

- Yep, and then salt and pepper.

JOEL: Salt and pepper.

So, while I'm doing this, I know...

I know food's huge to you.

You actually met your husband at, like, a potluck or something?

- I did.

Thanks to GMa, yet again.

JOEL: GMa, she just slithers... - GMa comes through.

JOEL: Yeah, I love it.

- She's comes through.

Uh, so she has another incredible recipe that she makes.

A sweet potato casserole with candied pecans on top.

So, I thought, well, yeah, this is the star dish that I bring to this party, right?

So I bring that.

My husband says, "Who made this?"

And I was like-- well, soon-to-be husband.

JOEL: Yeah, he wasn't your husband yet.

- He wasn't.

Not yet.

And then I said, "I did."

(laughter) JOEL: I love it.

(Dayna laughs) JOEL: All right.

He knew what was up at that point.

- He knew.

He knew.

JOEL: Yeah, he knew what was up.

- Yeah, and then, hey, ten years later, here we are.

JOEL: I love that.

- Yeah, yeah, yeah.

JOEL: I like that.

- Yeah.

JOEL: All right, so these are egg roll wrappers.

- Yes.

That you just pick up in the grocery store.

JOEL: Yeah, anywhere.

- My mom just picks it up.

So she always tells me to lay it flat, diamond side.

JOEL: Okay.

- And then you take just, like, a dollop of this here, 'cause you want it to be nice and chunky, right?

No one wants a little skinny egg roll.

JOEL: I thought we didn't want, like, a jetting out carrot or something like that.

- Yeah, but that's the jet out carrot.

You still want to... you still want to bite into, like, you know, a chunk.

JOEL: GMa's philosophy on egg rolls is just, it feels like the Bible.

I don't know.

I love it.

- It all makes sense though.

JOEL: Yeah.

Yeah.

- Okay, so then you take this just halfway up here, yeah?

JOEL: Okay, okay.

- And then you turn in the corners, like so... JOEL: Yeah.

...and then you just want a little bowl of water close by.

JOEL: Oh.

Just as a glue.

Just as the glue, exactly.

So then you just do your little hand there.

JOEL: Look at that.

- It glues shut.

And then you're going to pop that baby in the hot oil.

JOEL: Okay, hold on.

Look how cute that little thing is.

- Yeah.

Yeah.

(cheering and applause) JOEL: All right, so we've got a little bit of oil here.

It's about 350.

And these are great.

These are called "spiders," for those of you don't know.

This is, like, such an important tool.

You can just lower that in and let that start to fry.

Ooh, that looks good.

And if you don't want to fry them, is anyone into air frying right now?

- I do love an air fryer.

(cheering and applause) JOEL: You like an air fryer?

- I do love an air fryer.

JOEL: So, we do have some air fryer, too, so you can just pop them in, you can freeze them and then air fry them and save a lot of that oil and a lot of that calories, so... - Sure.

JOEL: How long do these go for usually?

So, just until they're golden brown, which translates to about, like, three to four minutes on each side.

JOEL: Yeah.

- But you really want that baby to be brown.

JOEL: Yeah, we call that GBD.

Golden, brown, and delicious.

- Oh, yeah.

(applause) JOEL: GBD.

- Ooh.

All right, we'll let those get brown.

I do want to show you guys how good these came out.

Uh, this is amazing.

So again, this air fryer, you can actually take from frozen.

But look how...

I'm actually going to try and...

This is when you have chef fingers.

Oh, my gosh, this hurts.

- Oh, that looks beautiful.

JOEL: This hurts, but look how beautiful that is.

(audience exclaims) - Yeah.

JOEL: That's air fried.

That one's air fried.

(applause) Amazing.

That one's frying.

Now, we need a dipping sauce.

- So in the Isom house, we like a little choose your own adventure sauce situation.

JOEL: What does that mean?

- So, that means on the table, we've got a hot, uh, mustard.

JOEL: Love.

- We've got a duck, we've got a soy.

JOEL: Everyone thinks duck sauce, when you hear duck sauce that there's duck in this sauce.

There's no duck in this sauce.

This sauce is meant to go with duck.

Uh, but this sauce is so easy.

So, we have some apricot preserves, like apricot jam.

- Mmm.

JOEL: Yeah.

So this makes it nice and sticky and delicious.

We have some rice wine vinegar, a little bit of soy sauce, chili flakes.

I mean, so far, we've got all this stuff at home.

Salt.

This is ground mustard.

- Love it.

JOEL: All right?

It gives it a little bit of pepperiness.

And then we've got some, uh, ginger.

- It's ginger fest in here and I love it.

JOEL: It's a ginger fest.

And you just cook this for about five minutes, and what you're left with, and we can kind of show here of all this, but look at this.

Why don't you hold that up?

- Oh, my gosh.

Yes.

JOEL: Hold that up Ms. Dayna.

That is GMa's on a plate.

- Ooh.

Ahh.

JOEL: Does that look like GMa's?

- It does.

It does.

JOEL; Should we try?

Should we try?

- Let's try.

JOEL: All right, let's see if... - Let's try.

JOEL: Be real, if this tastes like GMa.

- Okay.

JOEL: All right?

- All right, GMa.

This one's for you.

JOEL: I want to see if you can hear the crunch.

I'm getting right next to that mic, baby.

- Oh, good idea.

Okay.

(crunching) (audience exclaims) JOEL: Yeah, that's done, baby.

- Mm-hmm.

JOEL: Oh, my God.

- You like that, right?

Hey!

JOEL: That's legit.

We call this Quick Bites.

We ask every guest this, all right?

You ready?

- I'm ready.

JOEL: Dayna, craziest thing you've ever eaten?

A scorpio in Thailand.

JOEL: Like a scorpion?

Like a scorpion?

Like a... - Like-- yes.

JOEL: Like an insect?

- Yes.

JOEL: I'm sorry, what?

- I just... yeah.

JOEL: You just... - Ryan and I-- my husband-- we went to Thailand and we actually had a tray of bugs.

There was, like, a larvae, a scorpio, um... JOEL: What?

Where do you find a tray of bugs?

(laughter) - On the street.

I mean, not, like, on the street, but... (Joel laughs) ...but a street vender.

JOEL: Yeah, yeah, yeah.

- And I-I am very adventurous with food, I love it, and so, we wanted to make sure we, like, immersed ourselves in the culture.

JOEL: I love that.

- And we ate all the street food, including bugs.

JOEL: Were they good?

- It was, like, crunchy.

-It was like a little snack.

It was... JOEL: Okay.

All right.

- The larvae was like a cheese puff minus the cheese.

JOEL: That, that makes it worse to me.

I don't know why.

That just made it worse to me.

-(laughs) JOEL: All right, uh, close your eyes.

- Okay.

JOEL: And in honor of today's episode... - Mm-hmm.

JOEL: ...best bite of your life?

- Done.

Easy.

JOEL: Oh, wow.

- We went to Portugal this year.

JOEL: Yeah, I love Portugal.

- Oh, it's one of my favorite places.

JOEL: So beautiful there.

Yeah.

- Winery/farm where they raised everything on the land.

From the cattle to the wine to the veggies.

They even made their own honey.

That steak, I remember exactly what it tastes like.

And I remember the wine pairing.

It was the most delicious thing I've ever had.

JOEL: It's a ten.

Your life has changed before and after.

- Yes, it's a ten.

Yes.

Yes.

JOEL: We're bringing it back, Dad.

- Yes.

Yes.

(applause) JOEL: We're bringing it back.

- That was my ten.

JOEL: Oh, my gosh.

- That was my ten.

JOEL: All right.

Last one.

- Yeah.

JOEL: Uh, this might be the most important, so... - Yikes.

JOEL: ...I'm glad you're holding onto something.

- Okay.

Okay.

Okay.

JOEL: Um... JOEL: A hot dog.

- Yeah.

JOEL: Is it a sandwich?

(laughter) - (laughs) Yes.

However... JOEL: Okay.

- ...it's a bit of an open-faced sandwich.

JOEL: Okay.

- Yes.

(Joel laughs) Yes.

But hear me out.

On a sandwich, you put condiments.

JOEL: Yeah.

- You've got bread, you've got meat.

JOEL: Yeah.

- You can put cheese if you want, if you're going chili cheese dog.

JOEL: 100%.

- It's a sandwich with a little opening.

JOEL: Sandwich with an opening.

(applause) I'm into that.

I'm into that.

- Yeah.

Yeah.

Yeah.

Yeah.

JOEL: I like that answer.

All right, uh, we're gonna scooch Gma's ingredients... - Oh, yeah.

Mm-hmm.

JOEL: ...over here.

Uh... You know, in honor for the Best Bite Ever, I love a nice old fashioned.

- Yes.

JOEL: You guys like an old fashioned?

- Classic.

JOEL: It's classic.

- Classic.

JOEL: But it can be messed up.

You have to do it the right way.

So we wanted to show you guys the best old fashioned I could possibly figure out how to make.

You ready for this?

- Yes.

- Yeah.

JOEL: All right.

(applause) Couple of tumblers.

Every old fashioned, you have to start with this sugar cube.

This is old-school.

You want to put one in the bottom?

- Okay.

Sure.

JOEL: And this will slowly melt, as opposed to just putting sugar in, and that will kind of keep the drink sweet as you drink it.

- Love.

JOEL: Right?

So there's a reason behind that.

And then, guys, let's just talk for a minute about orange bitters.

- Yum.

JOEL: Right?

Couple of dashes on both of those.

You want to hit me up with one of those, Dayna?

- Sure.

JOEL: Yep.

There you go.

Beautiful.

Could we just take a minute for the ice?

Look at this.

- I love.

JOEL: This looks like something you'd buy on Etsy.

This looks amazing.

- Yes, it does.

Yes, it does.

JOEL: Doesn't it?

Right?

- It does.

JOEL: So, uh, I like big ice for this, because if you do small ice, it's gonna melt really fast.

So you want a big, chunky ice.

- Mm-hmm.

JOEL: So you just lay that on top.

It's freezing.

-Sure.

JOEL: Yeah, there you go.

- Sure.

JOEL: Beautiful.

And then, we're gonna go... with just a little bit-- this is interesting-- this is called sorghum syrup.

You're from Virginia.

- I don't know that.

JOEL: Do you know sorghum?

- No.

JOEL: It's a whole grain, it's amazing, and it's actually really sweet when it's made into a syrup.

So it's kind of like, you can think of it as, like, kind of like honey or maple syrup.

But just a splash of that.

- Oh, wow.

JOEL: Isn't that beautiful?

- Can I stick my finger under and get a bit of that?

JOEL: Uh, you can stick your finger to tell whatever you need to... - Yeah.

JOEL: What do you think?

- Oh, yeah.

JOEL: Isn't that awesome?

- It's like, like, cherry-y a little bit too, right?

JOEL: Yeah, that on a hubcap would taste good.

Yes, it's really... -(laughter) (laughs) And then, uh, then, we've got some good old whiskey.

- Oh, yeah.

JOEL: Right?

So I'm gonna just do an ounce for each one of us.

Now, this is important.

You never shake an old fashioned.

- I did not know that.

Okay.

JOEL: Right?

You always want to stir... -Mm-hmm.

JOEL: ...because if you shake it, it can, again, kind of water it down.

So you want to kind of go really quick and kind of give one of those.

We grab a little orange, give it a little twist.

- Yeah.

JOEL: You got-- I got you one right there.

- Yeah.

JOEL: You just drop it in.

Little maraschino cherry... - Yum.

JOEL: ...right in.

And, uh, I don't know, I'm gonna give a quick toast.

First I want to give a toast.

Listen, the best bite in the world is always surrounded by the best people in the world.

- Yeah.

JOEL: Let's just be real.

You can't get a ten without the best people in the world.

- Yeah.

JOEL: And I feel like you are just good people.

I love hearing about Gma.

I think what you do for Etsy, and matching up the right people with the right gifts, curated to their own-- it doesn't have to be gifts, but the right piece of equipment, house, whatever they're looking for is such an important job.

- Yeah.

Thank you.

JOEL: And you, my dear, are such a delight.

So give it up for Dayna.

She's amazing.

- Thank you so much.

(cheering, applause) JOEL: I want to thank this amazing audience, and I want to thank everyone at home.

We will see you next time on Homemade Live.

Cheers.

- Cheers.

Yes.

-Yeah.

JOEL: That's right.

Let's try it.

- Oh, yeah.

♪ ♪ JOEL: To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me live in real time.

I'll see you in the kitchen.

- Funding for Homemade Live is made possible by... - The American Diabetes Association has been here for more than 80 years.

- But we don't want to exist.

- We don't want diabetes to overtake us.

- To rob us.

- To break us.

- So we're standing tall.

- Rallying for affordable care.

- Lifting up people in need.

- And seeking a cure through research.

- So we can help end diabetes for good.

- Someday you won't need us.

- Until then... ALL: We fight.

♪ ♪ - Sweet food.

Sweet moments.

Splenda.

♪ ♪ ♪ ♪