recipe for chicken pot pie with pillsbury biscuits

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[music] (female 1) cook food cook food chicken and ketchup. (mike) rolling! film. camera.

recipe for chicken pot pie with pillsbury biscuits, (michael) at speed. (mike) at speed. sixty miles an hour. (michael) we're doing 29.97 frames per second. (mike) or that.

(michael) okay. (mike) and action! (michael) if cooking's an art, then baking's a science. and so, today, i have two scientists with me. sophia is a biologist, which means that she studies biology, and mike is a computer scientist, which means that he studies computer scientology. so sophia and mike, do you want to join me and teach me how to make-or how to bake-chocolate chip cookies? (mike) yes. (michael) so what do we do first?

(sophia) i don't know. (michael) so the first thing that we're going to do is preheat the oven to 350 degrees. which i am now doing. but i'm not gonna bother changing the camera angle. so it just says "pre" on the oven. (mike) why is the r lowercase? (michael) i think 'cause it's making it out of numbers, so they're all 8s, and you can't do an upper... wait, no, you can do an uppercase r. (mike) you can totally do an uppercase r. (michael) do we just wait for it to preheat? (sophia) no, you can do other things while you're waiting.

(michael) we can do other things while we're waiting. the thing on the thing... (mike) too many cooks in the kitchen. (michael) we are going to extract vanilla!0:01:52.45m0:00:01:55.27i...i...i really have no idea. (sophia) uh...you need to mix butter, sugars, vanilla, and eggs in a large bowl using a spoon. (mike) yeah, where is your sticks of butter? your normal, regular butter that we're gonna use in this recipe? (michael) okay, so i don't actually have regular butter. (mike) what!?! (michael) so i was told...by my people...to get, uh...how much butter? i forget. a certain amount of butter...

(sophia) one and a half cups. (michael) one and a half cups. and by the way, none of the butter packages are measured in cups. just saying. uh...and then it said, after that, comma, softened. and i was like, okay, soft butter. so...i got the, like, the tub of butter. it was whipped butter, and it didn't say that it was anything other than butter. it just happens to be whipped. but it turns out that when you whip the butter, it's, uh...it brings in either, what, oxygen or nitrogen? yes. oxygen or nitrogen, and so, it actually increases the volume of the butter. and so, if you want to do a conversion, your, like, typical whipped butter would be, i think, 4 to 1. is that right? yeah. uh...and so...we want to put in four times as much butter as is called for in the recipe, because we are using whipped butter. (mike) is that right? four times as much? (michael) yes, if my calculations are correct. (mike) it seems like a lot.

(sophia) it's 4 ounces for 1 cup. (michael) oh. (mike) okay. (michael) thanks for correcting me. okay, um...it's 4 ounces for 1 cup. (mike) which is a little different. (michael) aye...okay, so...we need how much of what? of the things? (sophia) so let's start with butter. we need 1-1/2 cups. (michael) alright, first we need 1-1/2 cups of butter. this is, uh...grade aa butter. there's, like, an elk on the front.

help yourself. so it's elk butter. (sophia) what is, um...elk butter, wysz? (michael) i don't know, there's...i guess they milk the...i don't know. i'm actually...i don't wanna know. (mike) what can i do to help? (michael) um...you can get me...4 cups to 1 ounce... no, 1...4 ounces to 1 cup of butter for the... (mike) how much butter do we need? (mike) one and a half cups. (michael) i need 1-1/2 cups... (mike) of standard butter. or is this post-calculation?

(sophia) no, 1-1/2 cups of butter, and then the conversion is 4 ounces of the whipped butter is 1 cup. (mike) so we need 6 ounces of butter...whipped butter. whipped elk butter. (michael) did you just do algebra? okay. (mike) long division. (michael) okay, so 6 cups of...that's...whoa, we need 6 cups!?! that's only 2? (mike) six ounces. (michael) oh. well, how many cups!?! that can only measure in cups? or do we have... (mike) how many ounces are in a... eight ounces... no, 16 ounces in a cup, right? (michael) oh, no, there's...no, here, these are ounces.

(mike) those are liters. oh, no, you're right. (michael) ounces. (mike) you're right. (michael) how many ounces? six. (mike) six. (michael) that's only up to there. okay. (mike) this is a...well, this is a liquid measure...it'll work. do you have a spoon? (michael) in the utensil drawer. with the rest of my flatware. is stemware the same thing as flatware? (mike) i'm packin' this butter in.

(michael) mike's packin' the butter in. why don't you do it here where it's more on camera. (mike) sure. i'll show you my packing technique. (michael) so when you're measuring things, you always want to use the smallest possible measuring device that you can. do you remember that from chemistry, 'cause it's the more accurate ones. and you want to measure at the bottom of the meniscus. (mike) yes. almost there. some space. (michael) since baking's a science, do we need to wear safety goggles? (mike) it wouldn't hurt. i think we're in about the meniscus disc. (sophia) we should take that clip and make it like the baby panda sneezing. (michael) 'cause mike gets scared? (sophia) yeah.

(mike) alright, we got 6 zs. (michael) okay. so...after we get our butter, we do something else? (sophia) uh huh. you need your sugar, so you need 1-1/4 cups of both brown and granulated sugar. (mike) ohhh... (michael) alright, so... (mike) in baking, sugar's considered a wet ingredient. (michael) is it really? (mike) look it up. (michael) i don't think we should just add to this. i think we should move this to a mixing bowl.

(mike) that's probably a great idea. this one? (michael) yeah, if you only gonna need one mixing bowl, just use the largest one. am i allowed to touch it? (sophia) uh huh. (mike) did you wash your hands? (michael) yes. (mike) okay. (michael) like, 20 minutes ago. (sophia) why don't you explain to the audience what you're doing?

(michael) i'm washing my hands. as is recommended by the food and safety... (mike) food and drug administration? (michael) yeah. (sophia) food and safety police. (michael) it's a thing. and don't be afraid to use your hands. uh...next thing that we want to use is sugar, and we need something and something cups. what do we need? oh, should i... (mike) one and a quarter cups. (sophia) you're probably okay. (mike) of granulated sugar.

(michael) one and a quarter? (mike) yep. (michael) does anyone else wanna try? (mike) maybe someone who hasn't participated yet? (michael) i'm waiting for sophia to do the hard stuff. (michael) it's like, help! i need a girl! i almost yelled that in the grocery store. "is anyone here a mother?" uh... i put in too much.

(sophia) uh.... (michael) no. sink? (sophia) yeah, that's okay. (michael) you have to actually be exact, right, in baking, right? it's not like in cooking when people make fun of you if you're like, uh...whatever. but baking is actually really exact. (mike) 'cause it's a science. (michael) yes. okay. one of them agrees with me; one of them does not. okay. do we have to act on that? okay. (mike) yeah, throw it in there. throw it all in there. (michael) this is, uh...granulated white sugar.

this is, uh...light brown sugar. by the way, when you buy brown sugar, do you buy dark brown or light brown? 'cause i could never find any that just said brown, so i bought light brown. (mike) what's the difference? (sophia) i think it's molasses content. (mike) oh. (michael) the difference is molasses content. we put in an amount of brown sugar that is... (mike) one...oh... (michael) one... (mike) and...

(michael) and... (mike) additional amount... (michael) one and a quarter... ounces. (mike) no. (michael) cups. i felt like i was giving the top...the, uh...not the top, the lap time on top gear. can i just still add to this? (mike) why not. (sophia) yes. they're all being mixed together anyway. (michael) like in your stomach. one and a quarter. (mike) perfect!

(michael) you couldn't see any of that because the bowl was in the way. alright. i think i put in too much. (sophia) you can mush it down. (michael) oh, well, how much do i mush it down then? is it, like, when i pour it in, it's 1-1/4 or is it 1-1/4 mushed? (mike) does it say packed or... (michael) what is the density? (sophia) you shouldn't pack it down too tightly, but it doesn't say specifically. (michael) okay. well, i think we're about 1-1/4 there then. (sophia) yep, that looks good. (michael) alright.

(mike) is that just one pour you did that in? (michael) yeah, i just...i never...i just poured it right in, and then that was it. like, for real. maybe i shouldn't even cut it all at that point to prove it. okay, so the next ingredient we need to add is... (sophia) one tablespoon of vanilla. (michael) one tablespoon of vanilla. i have some mccormick pure vanilla extract. (mike) where are your tablespoons? (michael) in the...right up here. (mike) oh, like an actual tablespoon. (michael) oh, oh...yeah, no, you wanted...oh, okay. this is one tablespoon. it's tsp. um...no that's a teaspoon.

no, i knew that it was wrong. i knew that it was wrong...when i saw how little it was. this is a tablespoon. it doesn't actually have a label, because it came off when i put it in the dishwasher. it rubbed off. uh...but i know how much it is. uh...so we are putting in 1 tablespoon of salt. (sophia) no. (michael) no. one tablespoon of... (sophia) your vanilla extract that you just got out. (michael) one tablespoon of mccormick, uh...vanilla extract. it doesn't have to be mccormick. actually, they had... (mike) it should be mccormick. (michael) they had a really, like, expensive, like, vanilla that i almost bought, but then i was, like, ah, mccormick's, like, classic, like, when you think of spices and stuff. right? i don't know. they are from bethesda, maryland.

oh, it says hunt valley, maryland. (sophia) hunk valley? (mike) let's go there. (michael) one tablespoon of vanilla extract. if something calls for vanilla, they mean vanilla extract. thanks, sophia. oh...it has a flip up. then...following the addition of the vanilla extract into your mixture, you add two eggs. eggcellent. no? (michael) okay. the difference between white and brown eggs is only the color, i believe. white eggs are bleached? no? we are consulting the internet.

(mike) i think it's a different chicken. (michael) it's a different breed of chicken. (mike) purebred chickens have white eggs. (michael) purebred chickens have white eggs. i'm just repeating anything you say. (sophia) specific breed of hen. (michael) it's a specific breed of hen produces the... (sophia) white feathers and white earlobes will lay white eggs, whereas hens with red feathers and matching colored earlobes give us brown eggs. (mike) it's all in the earlobes. so do i just crack it right on the mixture?

(sophia) uh huh. these are all your wet ingredients. (michael) alright. these are all my wet ingredients, i was just told. uh...so i assume that this is sturdy enough to let me crack an egg. (sophia) oh...alton brown teaches you to crack eggs on the counter, so if you crack them on a flat... (mike) or a small plate. (sophia) ...surface... (michael) okay... (sophia) ...you are less likely to have, like, an edge that'll push the eggshells into the egg yolk. (michael) alright. so...

(sophia) so i'll crack one, and you can crack one. (michael) ...alton brown tells me they...i'm just going to smash it. (sophia) i'll do one, and then you do one. (mike) it's a swift motion. (mike) like a pro. (michael) okay, you went smash, and then you lifted, and then you stuck your thumb in and pulled out, right? okay, so here we go. (sophia) hey, that was really good. (michael) so now we've added our two eggs, which i believe concludes the wet ingredient portion of this recipe. oh, i should clean up the egg though.

next, we mix. we stir. so there's a big metal spoon in here. but i also have...a spatula and a wooden spoon, which is bigger. (sophia) i would use either the metal or the wooden spoon. (michael) alright. (mike) use both and, like, make a tossed salad. (sophia) don't listen to him. (mike) like this. (michael) what's the, um... (sophia) cabinet. (mike) purple.

(michael) is it... (sophia) babies? (michael) no. (mike) cauliflower. (sophia) jesus. (michael) no, that show that came from...the spin-off from cheers, uh... (mike) frasier? (michael) frasier. is it tossed salad and scrambled eggs? (mike) yeah.

(michael) it is? okay. you know, it doesn't sound like those two go together. alright. so the next thing you do is mix until... (sophia) just mix. (michael) until it's mixed. and that should just about do it. i don't know how much to do this. (sophia) as long as it...when it looks like it's consistent. (michael) there's still big hunks of butter. (sophia) try and mush them.

(mike) the hunks of butter might not be that bad. (michael) yeah, i don't...yeah, is this... (sophia) oh, no, that's not bad. i thought you met there was still that giant... (michael) oh, no, no, no. (sophia) but that's good enough. (michael) okay. so when it starts to look about like that, that's when you can stop mixing. so, if you have, these, like, lumps of butter in there, that's fine. uh, just with, like, the size that we have. (mike) maybe. (michael) maybe. um...and so...we've done the wet ingredients. my guess is our next step would be dry ingredients. yes. i'm smart. so what do we do next?

(sophia) so you want to stir in flour, baking soda, and salt. so when they say stir in, you add little bits at a time, and you stir. you mix it in slowly. that's the difference between stirring and mixing. (michael) okay. alright. (mike) do you need me to wash this out? (michael) yes, please. (mike) and that is how you wash a measuring cup. thank you, sir. always take a measuring cup with two hands. it's respectful. white people just are not family oriented. (sophia) so you need 4 cups of flour. (michael) i was like, trying to find it. alright.

(mike) what kind of flour did you get. (michael) thank you, mike. i got pillsbury best flour, because why would you settle for anything less than the best? we need 4 cups. four cups. i need a bigger cup. (mike) you can just use four... (sophia) you can just use the same one multiple times... (mike) ...four of those... (sophia) oh, my gosh, you really do have a bigger... (michael) i don't think i've ever had an excuse to use this. (mike) glad i washed that out and got it all ready for us.

(michael) thank you. okay. you agitate the mix. (sophia) okay, remember, you're stirring this in. (mike) slowly. (michael) alright. and sophia already covered the difference between stirring and mixing. oh, my gosh. well, 'cause it's not the same what you see here as what you see on the side. the side is always higher. (mike) is that because of the meniscus disc? (michael) no, i think it's just not accurate.

ahhh...a little more. i really don't know if i'm being way too exact or not. (sophia) you don't have to be super exact. (sophia) but you can't, like, make up proportions either for baking. (michael) okay, so... i am going to stir this in. how do i... okay. this would be a nice time if i had an electric mixer, 'cause this would just be going. (sophia) do you want me to pretend to be your electric mixer? (michael) okay.

oh, i thought you were gonna make a sound effect. (sophia) oh, i was actually going to stir for you. (michael) oh, i see. (sophia) i can just stand here and go "mmmmmmmm" if you want. (michael) oh, my gosh, is this...did i... (sophia) no, that's perfect. you don't have to be super slow. it just can't be all at once. (michael) should i pour more? (sophia) yeah, go ahead. (michael) it's gonna come all at once. it's like drinking ice. you know, how it, like, sticks at the top of the cup and then it comes down?

(mike) like an avalanche. (michael) actually, 'cause it's white like snow, yeah. (sophia) pour it the spout way. (michael) oh, gosh. oh, the spout. i feel like there's gonna be a lot more flour than other stuff. (sophia) yeah, well, if you think about a cookie... (mike) they're round? (sophia) there's a lot of flour. (mike) "if you give a mouse a cookie." did you ever read that book? (michael) "if you give a mouse a cookie?"

(mike) uh huh. (michael) you get a fat mouse. (mike) no, no! he'll ask for a glass of milk. (michael) i poured in a lot. (sophia) that's okay. (michael) it's gonna be all flour! oh, my gosh! are we sure we got this right? (michael) i really don't see how this is all gonna mix in. oh, i guess it is. hey, is cookie dough that stuff that you can't actually mix it too much, 'cause if you mix it too much, then it gets bad? (sophia) um...i have read that a little bit with cookie dough, but...

(mike) you know what would be a good mixing tool? just your hands. (michael) sometimes when you're cooking or baking, you just need to get your hands dirty. so that's about it. once you can't see the flour anymore, then you're set. and then, the next step is to put it on the cookie sheet? (mike) you need some chocolate chips in there. (michael) yes. the next step is to add chocolate chips, after i wash my hands. (sophia) so 2 teaspoons of baking soda and 1 teaspoon of salt need to go in too. the next step is not actually to put it on a cookie sheet, 'cause as you can see, we're missing chocolate chips and some other stuff. so we want to add a tablespoon... (sophia) two teaspoons.

(michael) two teaspoons of baking soda. (mike) smooth. (sophia) did you open it and bend over? (michael) it says open here. (sophia) yeah. you can just use the...yeah. (mike) it's like a mac and cheese box. those things never work. (michael) oh, wait... (sophia) no, you leave it. you pour it out from there. (michael) change by...put the date that is 30 days from opening the box.

(mike) it's only if you're putting it in your fridge. (sophia) he is putting it in his fridge afterwards, right? (mike) oh, okay, that's true. (michael) how many cookies do you think we're gonna make? (sophia) a million. (michael) i'm just noting the date on the box. thirty days from now. so it's june, so 30 days from now will be july. we are adding 2 teaspoons of baking soda, which is not the same thing as baking powder. (michael) the difference is...i don't know, but my sister mixed 'em up once, and it made a difference. (mike) cool.

(michael) i... (sophia) you can pour it in, yeah. (michael) i pour it over the... (sophia) yeah, you can do that. (michael) over here? i'm gonna do it over here to be safe. (mike) good thing. so what does baking powder actually do? (sophia) one teaspoon of salt. (michael) the next thing we're gonna do is add 1 teaspoon of salt while sophia explains what baking powder does.

one teaspoon or tablespoon? (sophia) teaspoon. (michael) what does baking powder do? (sophia) baking soda? (michael) baking soda? (sophia) they are both leavening agents. (michael) like yeast. (sophia) which means they're added to baked goods before cooking to produce carbon dioxide and cause them to rise. and 1...so we're adding a teaspoon of salt now.

okay. and then...chocolate chips. (sophia) yes. (michael) or pam. (sophia) why don't you mix the... (michael) oh, okay. so then, we're gonna go ahead and mix that portion... oh, my goodness, we're gonna have to do this again? (sophia) if it's too dry, we can add another, um...tablespoon of vanilla, and it should be fine. (michael) i don't know, what do you think? (sophia) why don't we just add it.

(sophia) it might be because the butter's cold, but... (michael) uh huh. (sophia) ...usually vanilla extract doesn't hurt. (michael) "dad, the butter's hard." did you ever see that movie? (mike) nope. (michael) basically, what happened is that we think because the butter's cold, uh...it...this mix actually got pretty dry. and yeah, it's dry and feels a little crumbly. uh...so...we are going to add another tablespoon...tablespoon of vanilla extract. and then, we're going to mix that. (sophia) yes, wysz? well, we can add in the chocolate chips to see what happens.

(michael) alright. so this recipe...called for one package-that's 24 ounces of semi-sweet chocolate chips. well, i only found packages that were 12 ounces, so actually, if you do a little math, you can just double it, which brings you to 24 ounces in two bags. and i have hershey's chocolate chips, which come from hershey park in hershey, pa-the sweetest place on earth. do i need to stir this in or do i just mix it? (sophia) you can mix it. (michael) alright, so i can just mix it, which means that i can just pour it in and then mix later. this seems like it's gonna be a lot of chocolate chips. if you go to hershey park, you can actually go on chocolate world, which is supposed to be, like, a factory tour. although it's not the real hershey factory, which you used to be able to take a tour of, but i never took a tour of. and that kind of reminds me of when i went to the guinness factory in dublin, except that the guinness factory in dublin was much more disappointing.

uh, because, like, you hardly get to see any real stuff. you basically just see, like, video projections. but then i was told that i missed the whole section of, like, world records, which is supposed to be interesting. (mike) my hometown had a chocolate factory. (michael) oh, yeah? (mike) it was a nestlã©'s plant, though. (michael) nice. (mike) i took a tour once. (michael) mike's from fulton, new york. (mike) the city with a future. (michael) trenton makes, america takes.

i'm not from trenton, but it says that on the bridge. (mike) i think that's stirred enough. (sophia) do it with your hands. (michael) what? okay. (sophia) i also wonder if it was the whipping butter that made a difference. (mike) it could of. (sophia) i don't know. (mike) you need to ask a butter expert. (sophia) i think it'll actually be fine, but we'll see.

(mike) i'll eat it no matter what. (michael) so do you think it's this hard to make cookies, like, for people who do it a lot? (sophia) no, usually the mixing and stuff is actually pretty easy. (michael) and so, i'm just stupid? (sophia) no, either the butter was too hard or too cold, so it's hard to mix. (sophia) or whipping butter doesn't really work as well of a replacement as we thought. (sophia) otherwise, i think everything else has been fine. (mike) whipping butter. (sophia) you could also just make those in the cookies now. you don't have to mix it. just some cookies will have a lot of chips and others won't.

(michael) um...what is the right answer? (sophia) whatever you want. (michael) we can...is this the last thing? just mixing this? (sophia) yeah. (michael) so once the chips are evenly distributed, we will put them...we will spray the baking sheet with pam. make sure you get pam baking spray. (sophia) did you read the instructions? (michael) nope. shake can well. hold can upright 6 inches from cool baking pan.

okay. this is not how you would normally do it, but i'm doing this for illustration purposes. (sophia) that's good. (michael) my cousin, his, uh... i don't know if i'm gonna get in trouble. uh, my...my cousin's wife...i don't know if they were married at the time, but she was making my cousin brownies. and i don't think she cooks that much. and she was out of either butter or vegetable oil, whatever goes into brownies. what goes into brownies? (mike) i think vegetable oil. (michael) vegetable oil. and so, she sprayed that amount of pam... (sophia) whoa! (michael) ...into it and put that in the brownies. and my cousin didn't find out until later, but he said they were really good.

he's a physical oddity. (sophia) why, because he's so tall? (sophia) he's a physical oddity? (michael) i didn't know if i told you that he was... (sophia) what'd you say...what do you say about me? i wanna know now. (michael) no, i say that sophia's, like, this really nice friend. okay, so now we have the chocolate chips together, we've sprayed the pan with pam...cookie....the sheet with pam, and now, we are going to put cookies on it. with a spoon. (mike) correct.

(sophia) you want cookie balls that are about a tablespoon of dough 2 inches apart. (michael) alright, so we're gonna do about a tablespoon of dough 2 inches apart in balls. um...so... (mike) just use the tablespoon. (michael) huh? (mike) you just use the tablespoon. (michael) i have a tablespoon. uh...now, the question here is, so i have the oven already preheated, which makes the range actually kind of warm. do i want the cookie sheet to be warm when i'm doing it, or should i move to a cool countertop? (mike) probably a cool countertop. (sophia) cool countertop. (michael) yeah. move to a really cool countertop. are kids still using that word?

(michael) cool, yeah. (mike) i am, at least. (michael) it's like, what, is it cold? man, baggy pants. is this good enough? (michael) alright. oh, do i roll it into a ball first? (mike) yeah, roughly. (mike) you could have tiny, little cookies. (michael) do you want to do some? (sophia) yeah, i'll help out.

(michael) mike, do you want to do some? (mike) yeah, i'll help out. (michael) grab a spoon! i'm just gonna guesstimate. (sophia) yeah, that's fine. (michael) because...baking is not an exact science. so how are the kids? (sophia) these actually look fine now. (sophia) did you say, "how are the kids?" is that your way of making conversation?

(michael) how are we gonna fit all these? (sophia) that's why you have two. (michael) this is right, because i knew that when i bought it. (sophia) baking spray smells... oh. (michael) was she saying words? (mike) i don't think so. (michael) the next step is to put the cookie sheet in the oven, which has been preheated to 350 degrees fahrenheit. and we're going to leave it in the oven for 12 to 15 minutes. yes. you don't need to use a, um...uh...what is it called when it's hot? a, uh... (sophia) mitten?

(michael) an oven mitt or, uh... (mike) sunscreen? (michael) ...an oven, a pan holder or potholder. (mike) a potholder? oven mitt? (michael) oven mitt. you don't need to use anything with the cold trays you put it in. potholder. no it's called a potholder. i mean, or an oven mitt, as if you have a... (sophia) actual mitt. (michael) yeah, mitt, but i don't... (mike) but that's not a pot. that's a...

(michael) but i used to make potholders when i was a kid. (mike) well, that's for pots... (michael) in arts and crafts. (mike) ...this is a sheet. (mike) and this is an oven... oven mitt. (michael) oven mitt. okay. ready...and... (mike) set. (michael) so i'm gonna put it in for... (mike) on your mark.

(michael) ...how many minutes? how many minutes? (sophia) twelve to fifteen. i would go...always start with the low range and then check 'em. (michael) so i should set it for 12? (mike) yep. set it. (michael) uh-oh. twelve. okay, ready... (mike) set... (michael) set... and hit start! which one do i push!?! oh, it's already going. (mike) or you do, like, a pants exercise in the meeting, and everybody has to show what pants they're wearing.

(michael) wrong rack...there we go. (sophia) yeah, that's pretty cool. (michael) oh, wow! (sophia) so we could be here when we open it. (mike) are they ready? (sophia) oh, god, that one's ginormous. (michael) so...what's the verdict, folks? why are they not brown? (mike) maybe another minute.

(michael) they're white. (sophia) so cookies will always cook more after you take them out, so they'll always look underdone when you take them out. but... (sophia) but those probably need a little more because they're ginormous. (mike) what she said. ready? (michael) ready. et. (sophia) i think they're almost done. can you eat them? (mike) thank you, ma'am.

(mike) it took 13. and...start. oh...start? (michael) sure, yeah. (mike) we did it! (michael) i feel like that's not large enough for all of the cookies that we have. (sophia) we'll see what happens. (michael) oh...nice. (mike) am i ruining everything? (michael) good jorb. (mike) it's really hot.

(michael) you alright? (michael) need a band-aid? (mike) i don't know. (michael) do you, uh...i have quite an extensive first aid kit. (mike) really? (michael) in my car, actually, after my bike accident. (michael) um...so i can probably take care of a burn injury. (mike) um...i'll let you know how... (michael) i have the sos android app on my phone, which has videos for how to deal with certain situations.

(mike) like if your ship is capsizing? (michael) do you want to check on that burn injury? (mike) uh...i think it'll be okay. (michael) ah, it's already healed. you gotta wear socks. oh, we should put flour down, and then it'll be really slippery. (sophia) alright... (mike) what? (sophia) i'm gonna try this. uh huh... hmmm... it's really good.

(michael) oh, cool. (sophia) you wanna try one? mmmm.... (mike) mmmm....yummmm.... (sophia) we weren't sure how these would turn out, but they're quite good. (michael) i feel like it's actually really weird for me to not have a cookie and just be watching you guys. (mike) and that's a wrap! (michael) no, yell, and...and cut! (mike) and cut!

(michael) and then you can cut. then you can cut...you can press stop. (mike) oh...i got chocolate on my fingers. (michael) okay...and... (mike) and that's a wrap! (michael) well, you can say and cut and then i'll cut. [music] (female 1) chicken and ketchup.