$17 Fried Chicken Vs. $500 Fried Chicken

Summary

In this episode of 'Worth It', the hosts explore New York City's fried chicken scene across three distinct price points. They visit Sylvia's, an iconic eatery with a traditional Southern-style recipe; Red Rooster, where Chef Marcus Samuelsson offers a global twist with Ethiopian spices; and Momofuku Noodle Bar, where Dave Chang serves a luxurious fried chicken experience with caviar. Each location offers a unique take on the classic dish, leaving the hosts to decide which is the most worth it.

Takeaways

• 🍗 The video explores three different fried chicken spots in New York City, each at a different price point, to determine which offers the best value.
• 👨‍🍳 Kenneth Woods, CEO of Sylvia's, shares the traditional Southern-style preparation of their iconic fried chicken, emphasizing the importance of love and care in the cooking process.
• 🌶️ Chef Marcus Samuelsson of Red Rooster discusses his unique take on fried chicken, incorporating Ethiopian spices and a twice-frying method for extra crunch.
• 🍽️ At Momofuku Noodle Bar, Dave Chang presents a high-end fried chicken experience, serving it Peking duck style with caviar and smoked Trout roe.
• 🏆 The hosts taste and review the fried chicken from each location, with lively commentary and puns, adding humor to the culinary adventure.
• 🎉 Sylvia's is celebrated for its historical significance and traditional approach, being a 'home away from home' for many, including celebrities and politicians.
• 🌟 Red Rooster's 'Yard Bird' stands out for its sophisticated flavor and the chef's personal connection to the dish, reflecting his Ethiopian and Swedish heritage.
• 🍰 The video also features unique dessert pairings with the fried chicken, such as Make My Cake, adding a sweet touch to the meal.
• 📊 A 'fried chicken fact' is shared, stating that the average American consumes over 90 pounds of chicken per year, highlighting the popularity of this dish.
• 🏆 The final verdict on the 'Worth It' winner varies among the hosts, with one choosing Red Rooster for its exceptional flavor, while another opts for the unique experience at Momofuku Noodle Bar.

Q & A

What is the main theme of the video script?

The main theme of the video script is exploring different fried chicken spots in New York City at various price points to determine which one offers the best value for money.

Which three fried chicken spots are visited in the script?

The three fried chicken spots visited are Sylvia's, Red Rooster, and Momofuku Noodle Bar.

What is unique about Sylvia's fried chicken preparation?

Sylvia's fried chicken is prepared in a traditional Southern style using a family recipe, which includes massaging the chicken with seasoning and frying it for 12 minutes.

Who is Kenneth Woods and what is his connection to Sylvia's?

Kenneth Woods is the president and CEO of Sylvia's and the son of Sylvia, the founder of the restaurant.

What is the 'Fried Yard Bird' and where is it served?

The 'Fried Yard Bird' is a dish served at Red Rooster, which is a play on the idea of birds running around in the yard and being a quick source of food.

What is special about the fried chicken at Momofuku Noodle Bar?

The fried chicken at Momofuku Noodle Bar is served in a unique way, similar to Peking duck, with caviar and other gourmet accompaniments, making it a high-end dining experience.

What is the 'Rooster sauce' mentioned in the script?

The 'Rooster sauce' is a sauce used at Red Rooster, which is a part of the flavored oil that the chicken is cooked in, along with honey.

How does the script describe the experience of eating fried chicken at Red Rooster?

The script describes the experience as sophisticated, with juicy meat and crispy skin that melts in the mouth, likening it to a profound and almost romantic experience.

What is the 'fried chicken fact' mentioned in the script?

The 'fried chicken fact' mentioned in the script is that the average American consumes over 90 pounds of chicken each year, according to the National Chicken Council.

What is the final verdict on the best fried chicken among the three spots visited?

The final verdict varies among the hosts; one chooses Momofuku Noodle Bar for its unique presentation and taste, while another considers Red Rooster as the best fried chicken they've ever had.

Outlines

00:00

🍗 Exploring New York's Fried Chicken Scene

The script introduces a food adventure in New York City, focusing on three different fried chicken spots across various price ranges. The host aims to determine which spot offers the best value for money. The first location is Sylvia's, an iconic restaurant known for its traditional Southern-style fried chicken. Kenneth Woods, the president and CEO, shares the family recipe's secret: a meticulous seasoning and frying process that involves massaging the chicken and a 12-minute fry. The chicken is praised for its crispy skin and juicy interior, embodying the perfect harmony of simplicity and flavor.

05:02

🌶️ Red Rooster's Cultural Fusion

The script transitions to Red Rooster, where Chef Marcus Samuelsson discusses his approach to fried chicken, influenced by both Ethiopian and Swedish heritage. The 'Fried Yard Bird' is prepared with a unique blend of spices, including an Ethiopian spice mix, and a double-frying technique for extra crunchiness. The chicken is served with a variety of sides and sauces, creating a sophisticated and flavorful dining experience. The script captures the essence of community and culinary innovation at Red Rooster, where the staff's strong connection to the neighborhood is highlighted.

10:03

🍽️ High-End Fried Chicken at Momofuku Noodle Bar

The final act of the script takes the crew to Momofuku Noodle Bar, where a unique and upscale presentation of fried chicken is explored. Chef Dave Chang and Executive Chef Tony Kim present a dish that serves fried chicken akin to Peking duck, complete with caviar and other gourmet accompaniments. The chicken is brined, fried whole, and presented table-side, offering a decadent and unconventional take on a classic comfort food. The script concludes with the host's reflections on the dining experience, weighing the value of such an indulgent meal against the memorable sensory experience it provides.

Keywords

💡Fried Chicken

Fried chicken is a dish consisting of chicken pieces that have been seasoned, coated in flour or batter, and then deep fried. It is a popular comfort food in many cultures, particularly in the Southern United States. In the video, fried chicken serves as the central theme, with the hosts visiting various establishments to taste and evaluate different styles of preparation and pricing, aiming to determine which is the most 'worth it'.

💡Price Points

Price points refer to the different levels of pricing for a product or service. In the context of the video, the hosts are comparing fried chicken from three different locations, each with a distinct price range, to assess the value for money they offer. This is a critical aspect of the show 'Worth It,' where the value proposition of various food items at different price tiers is explored.

💡Sylvia's

Sylvia's is an iconic restaurant in Harlem, New York City, known for its traditional Southern-style cooking, particularly its fried chicken. The video script mentions an interview with Kenneth Woods, the president and CEO of Sylvia's, who discusses the restaurant's history and its significance as a 'home away from home' for many. Sylvia's represents the traditional and cultural aspect of fried chicken in the video.

💡Red Rooster

Red Rooster is another restaurant in Harlem mentioned in the script, owned by Chef Marcus Samuelsson. The term 'Red Rooster' in the video refers to the restaurant's attempt to offer a unique take on fried chicken, positioning itself as a 'game changer' in the neighborhood's culinary scene. The hosts taste the 'Fried Yard Bird,' which is described as having a sophisticated flavor and a reflection of the community's influence on the restaurant.

💡Momofuku Noodle Bar

Momofuku Noodle Bar, featured in the script, is known for its innovative approach to food, as demonstrated by its high-end presentation of fried chicken. The video describes the bar's method of serving fried chicken akin to Peking duck, with caviar and other gourmet accompaniments. This keyword represents the experimental and upscale approach to a traditionally casual dish.

💡Flavor Town

Flavor Town is a colloquial and metaphorical term used in the script to describe an ideal or ultimate state of taste, where food is so delicious it feels like a destination. It is used by the hosts when they taste the fried chicken from Sylvia's, indicating that the chicken's taste is exceptional and transports them to a 'place' of pure enjoyment.

💡Marination

Marination is the process of soaking food in a seasoned liquid to add flavor and tenderness. In the video, Kenneth Woods from Sylvia's discusses the importance of marinating the chicken before frying, likening it to massaging a baby with oil. This step is crucial for achieving the desired taste and texture in the final fried chicken product.

💡Double Fried

Double frying is a technique where food is fried twice, with a rest in between, to achieve a crispy exterior and a moist interior. Chef Marcus Samuelsson from Red Rooster explains that they use this method for their Yard Bird, which contributes to its crunchy skin and juicy meat. This keyword highlights a specific cooking technique that enhances the fried chicken's quality.

💡Caviar

Caviar, in the context of the video, refers to the luxury food item made from fish eggs, typically served with high-end dishes. At Momofuku Noodle Bar, caviar is paired with fried chicken, creating an unusual but delicious combination. This keyword represents the fusion of high and low culinary elements, challenging traditional food pairings.

💡Worth It

Worth It is both the title of the show and a central concept in the script. It refers to the value or satisfaction one gets from a product or experience relative to its cost. The hosts are on a quest to determine which of the three fried chicken experiences is the most worth it at its price point, making this keyword essential to understanding the show's objective.

Highlights

Andrew and his companion explore three different fried chicken spots in New York City.

Kenneth Woods, CEO of Sylvia's, shares the traditional Southern-style preparation of their iconic fried chicken.

The importance of marinating and massaging the chicken for flavor is emphasized.

Sylvia's fried chicken is described as crispy, simple, and juicy.

Chef Marcus Samuelsson of Red Rooster discusses the community-oriented approach to his restaurant.

The Yard Bird dish at Red Rooster is a blend of Ethiopian and Swedish influences.

A unique double frying method is used to achieve the perfect crunch and juiciness.

The Yard Bird is served with a sophisticated flavor profile and a touch of Ethiopian spice blend.

Dave Chang of Momofuku Noodle Bar presents a high-end take on fried chicken, served like Peking duck with caviar.

The use of buttermilk and a special dredge creates a unique texture in Momofuku's fried chicken.

A creative presentation of fried chicken with caviar and scallion crepes is a culinary fusion experience.

The combination of hot fried chicken and caviar creates a dynamic texture and flavor experience.

The show concludes with a debate on which fried chicken spot offers the best value for the price.

Red Rooster is praised for its magical Yard Bird, which becomes the Worth It winner for some.

Momofuku Noodle Bar's innovative approach to fried chicken and caviar is recognized as a unique dining experience.

The episode ends with the hosts reflecting on the cultural significance and personal enjoyment of fried chicken.

Transcripts

- Oh look who it is.

Andrew!

Andrew!

- How did you find me?

- It is the day.

The day we've all been waiting for.

Fried chicken.

- Fried chicken. - Fried chicken.

- Let's eat that fried chicken.

- Alrighty. - Alrighty.

- Today, okay.

We are in New York City, baby.

Today on worth it, we are going to be trying

three fried chicken spots at three drastically

different price points to find out which

fried chicken is the most worth it at its price.

- Let's go.

- We gotta talk about it.

- My name is Kenneth Woods.

I'm president and CEO of Sylvia's.

I'm a son of Sylvia, as a matter of fact.

- It's an iconic place, this restaurant.

- Yeah, back in the 60's, everyone was

leaving the South and coming to the city.

Sylvia's is home away from home.

Everyone felt comfortable.

The stars, the politicians, the mom and pop.

A few weeks ago we had three birthdays.

Ladies that was all over 90 years old,

and three different parties.

- The great equalizer.

- We do it traditional Southern style.

Just like how my grandma used to make her chicken.

- Is that where the recipe comes from, is a family recipe?

- Yeah. We use a three and a half pound chicken,

trim it good, then season it evenly,

don't just season it and throw it in the fryer.

Massage it like when you clean a

baby with the baby oil on them.

That's how you do the chicken.

- You create a baby with love and

you create a fried chicken with love.

- That's right, you treat the fried chicken with love.

Let it marinate, then drench it in all-purpose flour.

Pat it to knock off the excess, fry it

for 12 minutes and enjoy what you're doing.

- Yeah.

- It's amazing to be the oldest,

the authentic, the original,

all of those little phrases, you know, mean something.

- Alright, well I think its time to try the fried chicken.

- Fried freaking chicken.

- One of the best meats with one of the best preparations.

Welcome to flavor town.

Oh man.

Oh, there's like a extra crunchy little bit right here.

- The skin is a perfect shell.

- It's like a suit of armor for a chicken knight.

- You ready?

- I am ready.

- Oh my gosh, it's so juicy on the back.

- I'm ready.

- To fried chicken.

Mmmm.

- That's (bleep) good.

- Oh I'm lost.

Oh wait no, I'm in fried chicken heaven.

That is like music to my ears.

It's so juicy inside.

It's just melting like butter.

- It's a food that takes a bath

when it gets cooked, it has to be good.

I'm shocked at how simple the preparation,

actually, is to get this product.

- That's when you know you've mastered a craft,

when you can make it look easy.

- It really is seasoned down to the bone.

Maybe the saddest sound at a fried chicken dinner.

(bone clinking on plate)

That was less dramatic than I thought it would be.

- Dramatic or drumatic?

- Did you just make a pun?

- Dra-matic or dru-matic?

- I think Steven just made a really good pun.

- Yeah that was on purpose.

Let's try some of the collard greens.

- That is the perfect thing to eat alongside of this.

Pretty (bleep) good right?

- Just walked out of Sylvia's, which is right there.

We're going to Red Rooster, which is over there.

But, we need to walk off some off this fried chicken.

So, wanna talk a lap around the block?

What did you think about Sylvia's?

- Crispy, simple, juicy.

Can't ask for more than that.

- So now we're going to...

- Wait, wait, wait, do you hear that?

That's the sound of: fried chicken fact.

According to the National Chicken Council,

the average American eats over 90 pounds

of chicken each year.

- I guess that makes sense.

It's gross when you think about it.

Just picturing a 90 pound chicken

that looks like a rottweiler.

- Ew.

- I guess that's like probably what a

small dinosaur would look like.

- Your tummy feeling okay?

- It's ready for more, it's always ready for more.

- Alrighty.

- Did you just try to hold my hand?

- What, no.

You're standing very close to me.

Okay.

- Fried chicken.

- Welcome everybody.

My name is Chef Marcus Samuelsson.

Right now, you're at Red Rooster.

When I thought about Red Rooster,

it was about, "How do I tackle fried chicken?"

Being neighbor with the most iconic

restaurant in Harlem of all time, Sylvia's,

we can talk a lot about what we have it common.

What does it mean to be a

restaurant in a community like Harlem?

For me, it's all about hiring.

We have about 180 employees, 70% from Harlem

and so I could never have dreamt that the

community would take so much ownership of the restaurant.

It's a push and pull.

When we make a mistake, they'll let us know,

when we improve something, they'll let us know.

- What is the name of the dish we're having today?

- Fried Yard Bird.

Yard Bird to me was just like birds running

around in the back, you know,

when you didn't have food, you could go out

into the yard and just cut a chicken.

And it's something that both from my

Ethiopian and my Swedish heritage.

I want a seasoned oil, so I'm flavoring

it with a little bit of rosemary, and garlic.

We have our bird.

A little bit of pickling brine, sugar, salt,

little bit of buttermilk.

Best thing is that the bird can be there overnight.

And then in our flour mix, we have a shake,

but it's the one ingredient that I will

let you know that's in that mix.

- And what is that?

- That is a spice blend from Ethiopia.

Large chilies, not super spiced ginger,

garlic, it has this beautiful taste of Ethiopia.

You want the right amount of flour,

so you get that crunchiness.

I landed on twice fried chicken.

The first fry is really all about cooking it through.

Then you lift it out, let it rest.

Then you just dip it again and fry it

to get really nice and crunchy.

I have a little bit of oil from that

flavored oil that we cooked in,

little bit of honey, and our Rooster sauce.

All of that stuff that I've used, comes back in.

It's really a reflection of poor man's cooking.

If you ever think about the food of the South,

everyone that was working class

ate pretty much the same.

Out of that came certain flavor points.

As the migration moved the population up, the food stayed.

Obviously, it tastes different in New York or

Detroit than it does in Virginia or Kentucky.

The methods stay just as much as jazz came up,

and today we have hip hop because of it.

The DNA is really the foods of the migration.

- So we got the Yard Bird.

- We also got some bourbon on the rocks,

because it's a hot day in Harlem.

- Oh I'm ready now.

Strangely, very sweet.

- Yeah, he said there's a hot honey in that.

Hot honey is what they called me in high school.

- Tell me who called you that.

- No one.

- Dibs on that one.

- Sure, go for it.

Because this one's clearly better.

- Oooh.

- Smells so good.

Oh my god.

- I got it on my nose.

Chicken cheers.

- That is some juicy chicken, holy (bleep).

- That is a sophisticated flavor.

- It's that nice, deep, roasted, slightly

bitter nutty flavor that he was talking about.

- Andrew with the adjectives.

- Adjective Andrew.

- Ooh.

- I can't believe how juicy this meat is.

And the skin is...

- Perfection. - Oh, (bleep).

- I just got some skin in my Bourbon.

- The skin is crispy and it melts in your mouth.

That's like making love

and I don't have any experience in that department.

- Really?

- I don't, but if I'm gonna be honest here,

that's what I imagine it's like.

The chicken and I have become one.

- You know what, I'm not gonna spoil anything for you.

I got it all over my face, I know.

- [Cameraman] You look like the Joker.

It's so good. - It's crazy.

- Can I jump in? - Please.

- I really thought I was gonna get to eat that,

but it's okay.

- Should we go to the cornbread next to soak this up?

- It's grimy, man.

- Grimy in a good way?

- (Chef Marcus) Yeah, word to the bird.

And like that, he's gone.

The structural integrity of this

skin with the coating is unreal.

It's like soft and supple, but strong and mysterious.

- Adjective Andrew, back at it again.

- Adjective Andrew.

Sweet potato yams.

The yams are like dessert mashed potatoes.

So there's one piece of chicken left.

Can I have it?

- Can we order some more?

- I asked Marcus if he had any suggestions for dessert.

- It's so hot.

- Turns out, Make My Cake, makes some great cake.

Thank you.

That may have been...

- It was the best fried chicken I've ever had.

I said it first.

- I couldn't have said it better...

- We went to the quintessential Harlem fried chicken spot.

- Now we're going to: fried chicken fact town.

- Oh, I forgot about that.

- How much chicken do you think the

United States consumes every year?

- A trillion chickens.

- A trillion chickens?

- I'll recalculate a little bit.

- Alright, recalibrate.

- Two billion chickens.

- Not bad, eight billion chickens.

- Eight billion?

- Eight billion chickens.

- So we ate a billion chickens, I was only a billion off.

- No, we eat eight billion chickens.

- So we just went to Sylvia's,

the quintessential fried chicken spot.

- Iconic.

- Red Rooster.

- Game changer.

- Now, we're going downtown.

Fried chicken will be served at a noodle bar.

It's really hot in New York, my brain no good, no more.

- Hi, I'm Dave Chang.

We've met before.

We're at Momofuku Noodle Bar, in the East Village.

- Last time we saw you was in Korea.

- I think you should try to eat the chili pepper.

- Is it good?

- Yeah, it's spicy as (bleep).

- Woooo.

Now, we get to try your food.

Does that make you nervous?

- I'm terrified.

- Why?

- Because I'm competitive, and if we don't win-

- It's not a competition.

- I'm probably the most competitive person.

Basically, we're serving fried chicken

like peking duck with caviar.

I understand how stupid and almost douche-y it sounds.

By no means am I trying to disrespect

fried chicken or caviar.

I think it works tremendously.

The person that's actually cooking is Tony Kim.

He's executive chef of all the Noodle Bars.

Anytime Tony cooks, it's a treat.

We brine the chicken in a buttermilk solution for a day,

the buttermilk helps tenderize it, gives it flavor.

Great fried chicken is about getting fissures as it fries.

Doing this is about creating irregularity in the batter.

We've created a dredge for it of flour, spices.

And then when fry it whole.

We let it rest for at least 30 minutes,

because you don't want it super hot.

Create all the sauces and the garnish.

Scallion crepes, white sauce, chives, and creme fraise.

We're preparing it with what I believe is

the best domestic caviar, by Regalis.

Some of the most beautiful Sturgeon.

We're also gonna pair it with some smoked Trout roe.

The salinity and oceanic brininess

of the caviar is perfect for the white meat.

Present it table side, show it to you,

and then we're gonna bring it back, slice it.

That's actually a trickier process.

You're sort of peeling the skin

and cutting at the same time.

Assemble it like you would with a peking duck.

This is not something you should eat everyday.

If you guys are meeting your friends in New York City,

and you haven't seen them in a few years,

this is the kind of meal that you'd want.

And if you break it down, amongst,

five to six people, it's not that bad.

- As a friend of Worth It, would you do the

honor in dining with us today?

- This is gonna be great.

This is one of my favorite things to eat.

- That looks nice.

- A lot of Chinese New Year ducks eaten this way.

- Is this just like a big chicken and the egg joke?

- Chicken, egg, and caviar.

That's one of the most classic culinary pairings.

This is just a mature egg.

I'm gonna make you one, how about that?

I'm gonna let you do white meat, just to see.

This is creme fraise with scallions.

Again, this is something that's a traditional garnish.

- Oh yeah.

- Sturgeon from Idaho.

- Cheers.

♫ Hello sunshine, hello sky

♫ Hello white clouds floating by

♫ Hello cooling summer breeze

♫ Coming whistling through the trees

♫ Hello sand and hello seas

- Wow, okay, alright.

- I hate how good this is.

Those are the two most awesome textures side by side.

- This is like one of the most complex

things I've eaten, even though it's so simple.

- I'll make you one with the Trout roe.

It's very different.

♫ Hello positivity surrounding everything I see

♫ Hello happy, hello free

♫ Hello you and hello me

- Okay.

- That is (bleep) crazy.

- Going from the really hot, fried crisp

and then having those bubbles pop in your mouth afterward.

It's like going to the fair,

and then the fireworks pop off, all in your mouth.

- It reminds me of a refrigerator raid.

For some reason, I didn't eat all of this awesome food.

We have a scallion pancake, we've got some chicken.

Oh, (bleep) and I got caviar.

- Is it weird to mix the two?

- I've actually never done that.

You're gonna be making history here.

- Pioneer.

Not as good.

- You want in on this real quick, Adam?

- Can I make him one?

(laughing)

- Oh, you're doing something that I like.

The drumstick, coated.

- I actually wanted to dip this in the caviar,

but I thought it would be rude for you guys.

- No, no, no, no, that's not rude at all.

- It's not?

- This is like a fever dream.

- Oh, (bleep).

Okay.

I've never cursed on camera in this show before.

That bite was so good.

- I didn't even talk to you about that.

I wanted to see if someone was going to do what you did,

in eating that fried chicken that way.

- Yeah?

- And you sort of passed the Willy Wonka test.

- Goddamn it.

- It's a tin of paddlefish.

- Woah.

- It's cheaper, but you can get way more of it.

If we're gonna make fried chicken caviar,

lets go all the way.

Just dunk it in and crust the whole thing.

- Where are we?

Woah.

- This is like an ice cream cone with sprinkles on it.

- Cheers.

(laughing)

- I'm sorry, I just can't not laugh at this.

- That's the whole point.

I'm in it to win it, man.

- This is going to ruin me, I think.

You know those weird people that bring

their own salad dressing to a restaurant?

- [David] Yeah.

- I'm gonna start coming to fried chicken restaurants

with my own tin of caviar.

- I love mixing things that are high-low,

or things that aren't supposed to,

traditionally, go together.

When I'm looking at this, I'm inspired by France,

China, the American South.

So, for me it's genuinely not about the shock value at all.

It's about always, number one, that it's delicious.

Number two, respecting the cultures

that you're taking it from.

Yes, this is sort of perverse,

but if you really look at it, it really sort of makes sense.

- Yeah, and at the end of the day,

I don't care what you're putting together,

if it takes good in my mouth, that's all that matters.

(laughing)

- Here you go, sir.

- Thank you.

Oh my god.

- Really get it in there.

Crust it, crust it.

This is like where filming a rap video or something.

- You simultaneously drooled while

you tried to take those last bites.

- Feels like you're doing something wrong, right?

- Alright should I just say my winner?

- You know what, yeah.

- Noodle Bar.

- I predicted you would say Red Rooster.

- I know, I thought I was too.

The single best bite of food today

was the first bite of the Red Rooster Yard Bird,

but for this comparison kind of thing, I pick Noodle Bar.

People routinely spend 150 dollars

or more seeing their favorite artist.

You could very easily make the argument

that going out to a dinner like that

is as powerful a performance, if you will.

- Wow, let me break it down for you

how it should actually go.

Sylvia's is the OG.

She set the tone for fried chicken in America.

But, I thought Red Rooster was gonna be

all of our Worth It winners, because Red Rooster

is my Worth It winner of today.

- As it should be.

I mean it was real (bleep) good.

- It really was the best fried chicken I've ever had.

It was magical.

Adam?

Who was your Worth It winner.

I know what you're gonna say,

you're gonna choose the same one as him.

No, you're not.

No, you're not.

Are you serious?

- Adam picks Momofuku Noodle Bar.

Thank you for watching the fried chicken episode.

Worth It, out.

I love a mixture of plates, very pleasing.

That's something I aspire to have in my own home,

but I think it takes a long time.

Maybe one really hard weekend of antiquing

and I could get it together.

- Ugh I need some more bourbon.

- [Steven] Oh yes.