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Oct. 17, 2023 - Dr. Oz Podcast
42:38
Mark Wahlberg & Dr. Oz: The Breakfast Face-Off You Can't Miss | Dr. Oz | S11 | Ep 118 | Full Episode
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Time Text
It's Oz vs.
Wahlberg.
30 seconds, come on.
The fitness face-off you've been waiting for.
You gotta have a problem real soon.
Two men, one champion.
Let's just keep going.
Who will it be?
My heart rate's going really fast.
The baby later's gonna be needed.
Plus, dirty ice cubes.
How germy are the ones in your fridge?
You can bake bread with your ice.
Oh!
Coming up next...
Welcome to the show.
I'm out in Los Angeles, standing in front of Mark Wahlberg's F45 gym.
I'm warming up, getting loose, because I'm about to work out with the star of The Fighter, Boogie Nights, and of course, that Calvin Klein underwear billboard.
It's the big face-off to settle our ongoing Instagram war over whether you should be eating breakfast or intermittent fasting in the morning.
Mark's been challenging me to come train with him.
Well, okay, I'm here.
On an empty stomach, by the way.
So let's get started Are you ready for season 11?
The day has finally come.
It's the Dr. Oz Mark Wahlberg face-off!
I know you're excited.
And if you haven't heard, Mark Wahlberg and I have been locked in a heated Instagram feud or for differing opinions on breakfast and working out while intermittent fasting.
So you're about to see our gym off to settle the debate, once and for all.
But first, let's take a look at how it got this far.
Every day, it's gonna be brunch.
Not just on the weekend.
Move over breakfast!
That's a clip from when I debuted System 20. An intermittent fasting plan to reduce your waistline and your risk of disease by 20% in 2020. And it went viral.
He says the key is intermittent fasting.
Gaining the attention of none other than actor Mark Wahlberg.
Dr. Oz is saying cancel breakfast.
Listen, I'm gonna care what Dr. Oz says.
I gotta have my breakfast before I work out.
After that, the war was on, and the media ate up our beef.
I don't know if you've been following this brewing feud online, but...
Dr. Oz and Mark Wahlberg are feuding over breakfast.
Mark and I continue our breakfast debate online.
Oh, hey, Mark.
Listen, I watched your video and heard the taunting, but I didn't see any push-ups being done.
Certainly not one-legged push-ups.
Dr. Oz, if you want to challenge me, I'm telling you you'll need a defibrillator when I'm done with you.
Mark, I heard you said that I was dead wrong when it comes to canceling breakfast.
I'm coming to you, Dr. Oz.
I heard his threat loud and clear, and started training for our eventual meetup.
I also asked some guests on the show for some advice.
I have a secret weapon for you.
I do have it.
We're gonna get you ready.
Even Ellen jumped into the fray.
So you have this feud with Dr. Oz right now, where Dr. Oz says that breakfast is the most important thing.
Oh, no, no, I'm on your side.
I'm saying breakfast is the most important thing.
Oh, you are?
Then I disagree with you.
Oh, you're with Dr. Oz?
Yeah.
I'm having this conflict.
With Mark Wahlberg.
Yeah.
Who looks like a gazelle and he, you know, got those 12 packs.
Yeah.
This is haunting me.
Yeah.
It's coming at me like a tsunami.
What should I do?
You should run for your life.
Run.
And now the moment has finally come.
Mark and I are facing off at Mark's own F45 gym.
It was finally time for us to be face to face.
Take a look at what happened when we hit the gym together.
Mark arrived, as expected, on a full belly.
What'd you have for breakfast?
Everything.
Like what?
Ricky, show my video.
I just ate.
Of course, he boasted about it in an early morning post.
I'm eating all the breakfast here.
Check out the breakfast.
It's a lot of food.
You sure you'll be okay with it?
Let me see this.
You sure?
And our war of words continued.
Did you get medical clearance for this?
You want me to save yourself?
First of all, you got a defibrillator in there, right?
Oh, it's mandatory.
If a guy like you comes in there, we got to have a defibrillator.
And I got to say, eating breakfast is a rookie mistake.
But you say we have a beef.
And there's beef, there's heat, right?
So how are we going to settle this beef?
I think, listen, you know what?
Are there calories in there?
No, no.
Just a little boost.
Another rookie error.
All right, go ahead.
I'm going to settle this.
I'm listening.
Well, I think what we're gonna do, we're gonna go in there.
We're gonna show how the strong squished the weak.
No, so listen.
Doctor, seriously.
Then a surprise revelation.
Mark recently did a bone broth fast.
I had a leaky gut.
So I heard about this because you were leaky gut eating too much protein.
Yeah.
And then you did a bone broth.
Yes.
I did a fast bone broth.
Tell him, I'm now all plan-based.
You did a three-day bone broth.
All my breakfast is plan-based.
Fake eggs.
And then now he's perfect.
Vegan pancake.
For the last two weeks.
Is it a bone broth, a little bit of intermittent fasting?
Well, I've only did it for three days.
We're saying...
Hold on, I did lose 10 pounds, and I lost literally three days, 5% body fat.
I think it's intermittent fasting.
I think you finally saw the light.
But I'm back to breakfast.
I'm warming up, I'm warming up.
As soon as we got inside, another confession.
Your first meal is what time?
Today was 7.30.
And what time did you have dinner tonight?
What time did you have dinner last night?
Uh, 6 o'clock.
You're intermittent fasting?
Pretty much, same.
Look at yourself, doctor.
Come on.
That was real.
Let me see that.
Let me see that.
Are they real?
That was 10 days.
Oh, I got this golden one.
Just got to get the hair out of the way and they'll be under there.
That's just the hair.
I feel like Will Ferrell.
I think they'll shave mink.
One challenge.
Pick something.
Sit-ups, push-ups.
Do one thing right now with me.
How about push-ups?
Okay.
How many are you going to do?
How many?
50?
Okay.
50 push-ups to settle this one.
One and two for all.
Come on, keep track.
I use track when I'm doing these.
Don't you?
Have you kept track yet?
You must be getting...
15. You must be getting close to 20. 23. It's halfway.
God, I feel good doing this.
Start to relax you and open you up a little bit.
I just feel like I'm loose and I'm enjoying it.
You know, we should do my age.
I'm 59. Let's do my age.
Are you into it?
That's 50. Let's just keep going.
There's no place to stop.
60. Oh, come on now.
Come on, 60. You ain't at 60 yet.
I did the same rate you did.
Whoa, it took you a while to get up to the top of that one.
All right, tell you what we'll do.
Just to settle the debate once and for all, I'm incredibly proud of you.
You're already intermittent fasting, proud of everything you do.
And just echo what you're saying.
We get people working out, we're gonna win this battle.
I wish I could have those washboard babs.
Let me see one more time.
God, I get so angry about this.
This makes me so angry.
We gotta get the weed whacker out.
We'll fix them.
You're under there.
When we come back, an inside look into Mark's daily regimen.
He's sharing his diet and workout tricks with you. - A jealous wife chases down her husband's lover.
I felt so betrayed.
And someone ends up dead.
What did he say?
That he was so sorry.
Plus...
How many procedures did he end up performing on you?
About six procedures on me.
I was under the impression that he would just be removing cancer cells.
I didn't know that he had cut half of my cervix off.
This guy isn't who I think he is.
That's coming up tomorrow.
I just got backwards.
We're working out with Mark Wahlberg at his F45 gym.
Talk about dedicated.
I mean, this guy does not mess around.
In fact, when Mark Wahlberg put his daily regimen on Instagram, it instantly went viral and big time.
His food and fitness discipline is legendary.
Mark Wahlberg's daily schedule is insane.
At 2.30 a.m., his alarm clock goes off and he starts his day with prayer.
At 3.15, he eats a breakfast of egg whites.
It's the first of his seven daily meals.
By 7 a.m., he's already been to the gym for an hour and a half workout, ready to take the kids to school.
At 10.30, Mark may have a grilled chicken salad with two eggs and veggies.
On to work calls and meetings.
By 1 p.m., it's lunchtime.
Three turkey burgers and a sweet potato.
After golf, work, family time, and a dip in the cryo chamber to heal his aching muscles, it's 3.30 p.m., time for some grilled chicken and bok choy.
Then, another intense second workout of the day.
5.30 is family dinner, usually a lean piece of fish.
Then by 7.30, it's bedtime, nighty night.
Then Mark opened up about what keeps him motivated and inspired.
Take a look.
When I arrived at F45, I had no idea what I was in for.
Neither did Mark when he first came.
When I walked in, I'd seen something I'd never seen before.
People of all ages, shapes, and sizes working out together in a community setting.
And it was all about support and love and encouragement.
And I've been, you know, now not even using my 2,000 square foot gym in my house.
I've come here.
Let's do this!
F45 is 45 minutes of high intensity circuit training that focuses on functional or everyday movements.
What does working out at F45 do for you?
What does it give you that you wouldn't have otherwise?
It just gives me another level of inspiration and motivation.
It's fantastic.
I get excited to come.
And you know, before I'm like, I'll do whatever I have to do for my job because I'm well compensated and I want to show up prepared.
But to be able to get really excited about working out again, it's in a group environment like this.
And what has it done for you in your life in general?
Forget about most of the last five films you've made.
If you hadn't been working out religiously, if that wasn't a thing that kept you on the rails, where would you be right now?
Oh, you know, between my faith and my fitness, you know, and my family, those are the most important things in my life.
That's how I start my day, getting on my hands and my knees.
I thank God.
I'm so grateful because I'm so blessed and fortunate.
And then I figure, how do I utilize all those blessings and gifts to help others and inspire others and do all that stuff?
And that's what keeps me going.
I got to be a good example for my kids.
I got to be a good example for other people.
I got to motivate other people to be the best versions of themselves.
I saw Mark's gratitude in action when he introduced me to some guys from his old neighborhood whose lives took a very different path.
So Mark was telling me your stories.
Was that pretty meaningful to get out of jail and come do this?
16 years, yes.
This is awesome, yeah.
Were you sort of tracking what Mark was going through when you went to jail?
Oh, yeah, of course.
He seemed to come up.
The lifestyle we did to the things he was doing.
From one little part to a big part, just better and better.
What got you on a different path than them?
What happened?
Well, the first time I got locked up, I was like, oh my god, once I heard those jail doors close behind me, and I was literally 16 tried as an adult.
17, I was that big, probably 120 pounds, with real men, and scary stuff.
That ain't enough to turn you around.
So, and then of course, then being in the neighborhood and saying, you know what, I'm not going to be in the gang anymore.
I'm going to go the right route.
Then you're not with them anymore.
You're against them.
And then I had more problems then and got violated my probation and my parole a couple of times.
But thank God my parole officer and probation officers believed in me because I couldn't went back by the time that I had hanging over my head and they gave me a chance to turn my life around.
Was there a moment where you looked up and say, "God, come help me.
I just can't do this.
Every time I got in trouble, I would always then turn to God.
But then when I decided that I was going to stay with God, then slowly but surely, good things started happening.
Good things kicked into high gear 15 minutes into the workout when Mario Lopez showed up.
Oh my goodness!
How you doing?
You're doing it!
It was a fitness party.
Mario Lopez is buff!
What was that?
Third of the way there.
Where'd the time go?
That's the thing, it goes by quick.
All right, so I'm still alive.
I know where the defibrillator is.
Mark's gonna use my shirt as a barf bag.
Because he had quesadillas for breakfast.
He did.
I'm fasting.
Just vomit right into the breakfast.
Nothing wrong with the breakfast.
Put the breakfast.
Did your wife, kids ever get upset that you're working out all the time?
Yeah, they always say you don't have to work out that much.
But at the same time, they know that, you know, Dad is an example.
Like, the same thing with my faith.
I don't push my fitness on them or my faith, but they know that I can't go without it.
Mark's extraordinary regime clearly yields extraordinary results.
But I wonder if he ever chills.
Do you ever hit the student's button and sleep in?
You know what?
I let my guy in this morning and I laid down for another 20 minutes because I wanted to be there when my kids woke up and be the first face that they saw, so I woke them up.
I love you.
Cheat foods?
Cheat foods, you know what?
A little bit of wine and a little bit of pasta.
Love that wine.
Oh, absolutely.
But you know what?
We got the Impossible Burger and we have a lot of healthy offerings.
I mean, we have salads, we have everything.
What about working off brings you joy?
What is the feeling it gives you?
The greatest feeling I get from working out is finishing the workout.
And I get that.
After 45 minutes, I admit, I was wiped out, but exhilarated.
One, three, two, one!
Yeah!
Woo!
Yeah!
Come on, baby!
We gotta do our challenge now.
Great work, doctor.
And there was one final question I have to ask Mark.
So if you would give advice to the average person sitting at home right now who may not be able to control every minute of the day, but they can get half an hour, 45 minutes out of the day, would you recommend they have breakfast or not?
I would say for right now, no, if you're having a hard time, you know, if you need to lose any kind of weight or you're feeling sluggish, I would say, yeah, let's try a little intermittent fasting.
Mark Wahlberg works out twice a day.
Fitness is his life, so it's no wonder he needs six to seven meals a day to stoke those fires to keep his body moving.
But if your life is just a little less action star and a bit more skip the gym, intermittent fasting has been proven as a great way to hack the system.
That's why we made it such a big part of System 20. There was a big review paper in one of our biggest journals, the New England Journal of Medicine, and it found intermittent fasting works by activating a metabolic switch.
It flips it.
And when your body uses up all the sugar and carb-based fuel, then it switches to burning fat for energy.
And in the morning, you're getting that keto-like effect, so you're not hungry.
You don't crave a donut or a bagel or anything.
So sure, I canceled breakfast.
I own it.
But I also brought brunch back.
You have it.
If you're fasting from 7 p.m.
to 11 a.m., we didn't leave you hanging.
Here's a hearty, amazing recipe from our System 20 plan, so take a look.
Thank you.
Follow me on Instagram at Dr.Oz to see my entire breakfast battle with Mark Wahlberg And for more information on our easy-to-follow intermittent fasting plan, go to DrOz.com slash system20 and then share it with people you care about.
We'll be right back.
Coming up, the investigation we are calling Dirty.
Is there more than water lurking in your ice cubes?
Breaking health news.
Dr. Oz's coronavirus survival protocol.
As officials prepare for a pandemic, what can you do at home?
Do disinfectant wipes and cleaners really work?
We have surprising results.
And school closings and medical supplies price gouging.
What to expect?
Also, practical ways to support your immune system you can try today.
Plus, the science-backed reason we're canceling handshakes and high fives.
All new Oz.
That's coming up Friday.
Nothing's more refreshing than a cool drink over ice, right?
Look at it, it's just so nice.
But recent reports are raising questions that these cubes could be dirty.
I'm talking about hidden germs, so today we're investigating.
We tested ice from restaurants, from coffee shops, airplanes, and from freezers in homes like yours.
We even tested cubes from my own home freezer.
We have no stone unturned here.
And I invited health inspector Peter DeLucia to help us find out how dirty your ice cubes may be.
Welcome back.
Great to see you.
Here's the thing.
Most of us look at these ice cubes and we figure it's frozen.
Nothing lives in that kind of cold.
The bacteria must die off.
They must perish in the cold.
Absolutely not.
Just because it's clear doesn't mean it's clean.
Freezing doesn't kill them.
Just slows them down a little bit so they're not multiplying as fast.
And then as it defrosts, it's ready to kind of take activation right in your drink.
So even if it's frozen cold when you're using it, doesn't matter?
Doesn't matter.
Doesn't matter at all.
So I've got you these little blocks here.
Each one symbolically represents the kind of bacteria you're looking for, viruses.
You've got me the building blocks here of a foodborne illness.
I can tell you right here, these are the kind of things we find.
We've got hepatitis A right in your drink, norovirus, salmonella, listeria, and E. coli.
Right there.
From poop.
From poop.
Right there.
E. coli.
And then other, you know, non-pathogenic things, we've got things like yeast and mold.
All of these, you're sitting there, frozen, lying in wait to wind up being in your drink.
You want a sip?
This is a big straw.
Nah, I'm all right.
Okay.
Let's reveal the results of our ice cube testing in fast food restaurants.
We'll start there, because that's what you do for a living as a food inspector.
So we collected these samples from self-serve machines, ice machines, just like this one, for example.
You've seen it all over the place.
You find your fountain soda right next to it oftentimes.
How did this ice get contaminated, by the way?
Doesn't it come from sterile water?
Well, it comes from sterile water, we hope, right?
But the big thing is these hands right here, they wind up going in the ice.
Whether it's scooping the ice out, if the ice scoop, we find a lot of times the ice scoop is buried at the bottom of the bin.
They don't take it out like they're supposed to, so they go reach in and get that scoop.
They take a bucket to scoop the ice up, their hands get in there.
And then it's also a moist environment because, you know, there's airflow and things like that.
So you're getting mold, you're getting yeast, you're getting things like that.
You're making a petri dish, which also is conducive to bacterial growth.
So we want these things cleaned on a regular basis, and we keep a firm eye on it.
So, we took seven samples.
Of those seven samples, two tested positive for mold, right?
Six of them tested positive for yeast.
It's a lot.
But some good news here, everybody.
We did find some bacteria, a little bit, in the ice, but they were below the limits set by the EPA. So we're gonna give it zero out of seven having bacteria.
You know, there was a recent study that did 100% of five hospitals and two nursing homes.
They swabbed the ice machines, 100% came back either for bacteria or fungus.
That's the worst place to have bacteria.
Exactly.
People immunosuppressed and ill.
So it shows you these are things we gotta keep an eye on.
All right, so let's reveal the results of our ice cube testing in coffee shops, because the news wasn't as good there, Laetitia's here.
Now Laetitia, you said you're an all year round coffee drinker, you love it.
All year round, absolutely.
Absolutely, I can take it with me.
I don't like hot drinks.
I can take it with me to the gym, I can leave it in the car, I nurse it until the ice is gone.
Let me ask you this, people in my family, why do you drink ice beverages and yet have to bundle up because you're cold?
Well, that's the same thing my boyfriend asked me.
But I just like it.
It's amazing.
And the hot drinks, they bother me.
But the cold drink, I keep it fresh.
Are you nervous based on what we just talked about that you might be in trouble too?
Yes, I was just sipping this before that.
You stopped immediately.
Yes.
Peter, take us back to the results.
Come on back, Lakeisha.
Join me.
So these are, again, we've looked at the same basic ideas.
So tell us what the results of our coffee testing was.
First of all, we found no mold, which was a good thing.
No mold.
All right.
That's good.
But then we came over and we've got yeast.
We did find some yeast.
Two out of two.
Two out of two had yeast.
Do you see that?
Here.
No, wait a minute.
You don't want to give that up just yet.
Just yet.
But as we come over here, here's the big one that I was worried about is we found two out of two coliform bacteria.
That coliform bacteria, that indicates fecal matter or poop.
There it is, smiley face.
That's not chocolate ice cream.
Chocolate ice cream.
I don't know, you know.
Now you might want to give that up.
I don't want it anymore.
So even these numbers, which I guess make us, they should make us worried, I think, but are you concerned as an expert about the numbers you just shared with us?
You know, we don't get a lot of outbreaks at all when it comes to, you know, yeast or mold.
There's no real kind of levels or things like that.
Coliform, I get concerned about.
You know, it is something important.
That's why I always want you, you know, to keep an eye on, especially hands in ice.
That's the most important.
When you go to get your coffee at your coffee shop and all, make sure you see that they're actually using an ice scoop.
The worst thing is when you see them take your cup with their hands and drag it through the ice.
That makes me really nervous, and I steer clear of that.
Just to underline it, none of these worry me.
I wouldn't toss away anything, even if it has a little color form.
I just don't, it's an indicator that it's not as clean as it could be.
Okay.
All right, so we reached out to the National Restaurant Association for comment, and they did not get back to us in time for this taping.
Up next, our investigation reveals the shocking truth about the water and ice that you're being served on an airplane, and the results from the germ test we did on the ice from my own freezer.
I'm nervous, stick around.
Thank you.
A jealous wife chases down her husband's lover.
I felt so betrayed.
And someone ends up dead.
What did he say?
That he was so sorry.
Plus...
How many procedures did he end up performing on you?
About six procedures on me.
I was only the impression that he would just be removing cancer cells.
I didn't know that he had cut half of my cervix off.
This guy isn't who I think he is.
All lost.
That's coming up tomorrow. - We're back with our investigation into dirty ice cubes.
We're asking, are you tainting your favorite drink?
German detective Peter DeLucia is here.
First off, why do people fear water and ice cubes on airplanes?
Or is this thing overblown?
Well, you know what?
You know, taking a flight is scary to begin with, right?
But there was a recent study by Hunter College that showed that, you know, airline water is a little questionable.
And it goes, kind of varies airline by airline, but...
Their sample, 7 out of 10 tested unhealthy for airline water.
That's actually water supplied on the plane.
We're not talking about bottled water.
And that violates the federal airline drinking water rule.
So that's an issue.
Hey, don't you pilot's getting sick from drinking water.
No, exactly.
But our focus today is on ice cubes.
Is there a problem with ice cubes on airplanes?
No, you know, we check with the EPA, and ice cubes are not made on the plane.
They're not made at that water.
They're actually, no, they're provided by the food service that brings the food on the plane.
So your ice cubes are good, and if you're worried about anything, you know, and you're a little worried about the flight, have a beer or a little alcohol.
Take the edge off.
It's good for me.
We take a different approach.
Trust, but we want to verify.
So we took ice cubes, making their way 3,000 miles from L.A. to New York.
There they are, right?
Sent them to a lab.
What are the results from our testing from the L.A. to New York flight?
No mold, no yeast, no bacteria.
They were clean.
All good.
You're good.
Ice is good.
Next up, we tested ice cubes from home freezers.
Victoria from our audience innocently came in today.
We took her ice cubes.
We also took mine.
What were your biggest concerns?
Odor.
I'm old school, so I have ice trays that I use and I tend to take them out sometimes and I feel like I can smell A little odor to my ice cubes.
That's a pretty good clue.
True, true, true.
So we took Victoria's freezer, ravaged it, took out the ice cubes, and then put hers into this gauntlet of testing.
But you didn't go alone.
I joined you.
You did?
Good.
Yes.
I gave my ice cubes as well, gathered it from different places.
There's the ice machine, I gathered it from the freezer as well.
We were also old school in the freezer.
Yes.
Peter.
You're going to give us the results.
You looked at mold, yeast, and bacteria.
Mold, yeast, and bacteria.
Do Victoria first.
If hers are bad, I don't have to go.
You know what?
It goes the opposite way.
Victoria, your ice is clean all around.
Thank goodness.
No issues.
Oh, thank goodness.
You know, but Dr. Oz, no mold, no bacteria, but you could bake bread with your ice.
Oh!
A little yeasty.
Yeah, a little yeasty.
How did you get rid of the yeast?
I don't know.
Maybe the food I have stored in my first day.
It's all good.
It's all good.
But you know what?
I'm not that worried about yeast.
There's no real guidelines on that.
You look really healthy, you know, so I'm feeling all right.
All right, come over here.
Show us.
What should we do if we're worried about yeast or mold or, God forbid, E. coli in our ice machines?
What should we all be doing to keep the place clean?
First and foremost, what I recommend is at least once a year, do a deep clean of your freezer.
Just in general, because you can get odors and things in the freezer.
Everything comes out.
Everything comes out.
Thaw it out.
Wipe it down.
You want to make sure.
I always recommend, be safe.
Unplug the refrigerator.
Don't do anything with an electrical appliance when it's on.
So unplug it when it's all thawed out.
Clean it really good.
Maybe a teaspoon of bleach to a gallon of water.
You don't want to smell the bleach.
You don't want that just because it's going to be a food contact area.
Give it a good cleaning, and you're good to go.
As far as the ice cubes, and I like the fact that you mentioned the odor.
Ice cubes are going to pick up odors in your freezer.
You've got a fan unit in there.
It's blowing around.
You've got different kinds of products and spices and things, and even stuff in your refrigerator is going to, the odor is going to go in that freezer unit.
So I say every two weeks, if you don't use that ice, dump it out, make nice fresh ice, and you're good to go.
That's my problem.
I never do that.
Victoria, show off.
Thank you for coming.
We'll be right back.
Thank you.
I don't know about you, but I cannot get enough of all those gorgeous viral recipes popping up on everyone's news feed.
Don't worry.
Up next, we have the secrets behind those fascinating viral recipes.
Then you can post like a pro.
If there's one thing that brings us all together, it's food.
So we're calling everyone to the table to dish on everything, from the latest food hacks and trends to everyday recipes you can make for dinner tonight.
It's simple, it's celebratory, and most of all, it's about having a great time in the kitchen.
What is going on?
I'm trying to help.
Let's dish!
It is desmerizing.
I don't know about you, but my Instagram feed makes me feel hungry all the time, right?
And I'm left wondering, how do they do that stuff?
But today, no more guessing.
Because the Dishina's crew is here.
Jameika, Gayle, and Daph, they're revealing the secrets behind those recipes gone viral.
Daph, what did I imagine today?
I agree with you by the way.
I go on to like a deep dive sometimes where I just find down the rabbit hole of cool cakes and fun pastries and all kinds of things.
You've all seen those mesmerizing drip cake videos.
Today we are showing you how to knock them off, get this, in 10 minutes using store-bought cake.
This is gonna be your next party trick.
You're gonna love this so much.
Plus the secret to those fluffy Japanese pancakes you can't stop pinning on Pinterest.
And we're starting with this viral food trend that's made headlines claiming to be the new cheese board.
Jameka, please tell us about this revolutionary site.
Because let me just say, the cheese board, the charcuterie board, that is so last decade.
We are talking about the fry board, everybody.
This is out of control.
Yes.
This is what your life should be like.
There's so much to choose from.
We've got waffle fries, we've got veggie tater tots, sweet potato fries, curly fries, malt, vinegar, ketchup, garlic aioli, cheese sauce, spicy mayo, mustard, you name it.
I think I got it covered on this one.
You do.
I got it.
And by the way, it's very beautiful and monochrome.
Like, it's very ombre here.
Yes, before we devour it.
Oh, of course.
Is there anything green on here?
There's a veggie tater tot, if you'd like.
The whole point, I think, is that there's nothing green on here.
It's fries, just fries.
It's fries, fries, my friend.
What do I want to go for?
A curly...
I can't resist a curly fry.
That's my style.
I got two kinds of fries.
I love a waffle fry.
You're a waffle girl with me.
Yeah.
I feel like they're so sturdy, it's almost like a surfboard.
I can dip it right in there, and it'll hold up virtually anything that I put in there.
I love that you went for the mustard, Dr. Oz.
Mustard's my thing.
Everyone goes ketchup, goes sweet.
I want mustard.
I want tang with my fat.
Exactly, it wakes you up.
I want ketchup with mayo or that malt vinegar, guys.
Malt vinegar.
That is so money great.
That's where to go.
A little honey.
Forget about it.
We're just missing a little honey.
For your next board.
I'll build a bigger one and we can put more on there next time.
I gotta say, even though it's not green, this is actually a cauliflower tot, so it counts.
Really?
You gotta mix in healthy stuff.
And the mustard, I went for it, because it's the best thing on this whole darn table.
Mmm!
Got all the spiciness you want.
Vinegar counts as well.
You can get everything healthy if you wanted, if you tried.
Alright, the next vial recipe is for these fluffy Japanese pancakes.
They are so darn tall.
What makes them so tall, Gail?
The secret to the Japanese pancakes that we all have been obsessed with is egg whites.
Similar to a souffle or an angel food cake, you get that height from whipped egg whites that are so beautiful and fluffy, and when you gently fold them into the pancake batter, they just rise like a souffle.
You want to make them?
Please, teach me.
I might teach you both the questions.
That'd be great.
It's debatable.
So I get it right.
Egg whites equals rye.
Is that right?
Correct.
Okay.
Egg whites.
Don't try it.
Don't touch them yet.
Don't touch them yet.
Get a little eager.
Calm down with the egg whites.
No, no, no.
Here we go.
I have two egg yolks.
I want to make my pancake batter first.
Two egg yolks.
So I've separated my yolks and whites, and I want to use them both.
But to the yolks, I'm going to add a little bit of oil, canola oil, vegetable oil, some milk, and some vanilla.
I'm gonna switch it up here.
And then I'm gonna sift in my flour, and now by sifting instead of just dumping, you're gonna gently aerate it as well.
So you're gonna put it through a fine mesh.
Exactly.
Put it all in.
That's flour and a little baking powder.
Put that in too.
And sift it all into here.
So you just want to bang on it and see how it, when it comes down, keeps whisking, exactly.
You'll get a little more air and it'll be really evenly distributed in there.
And that's going to help with the rise and the...
So graceful.
By the way, if you are looking to get your kids in the kitchen, that is something that they can do.
Yes.
That's actually really good for their motor store.
Even the children can do?
Is that what you're saying?
No, you know, no judgements.
For the grandparents.
Put them in there.
So now the key is switching instruments.
So you use your whisk.
To make this batter, but you want your spatula to fold.
Folding is key.
You don't want to whisk in the egg whites.
If you do, you will deflate them.
All that beautiful aeration that's in these egg whites, all the air molecules, will just die.
So, folding is the term.
You take a little bit, Of the egg white, you wanna mix it in.
Just a pinch.
A little dollop.
That's right, mix it in.
And we should say, these are just egg whites that we whipped till they became stiff.
Correct, this is just egg white that you whipped exactly till they're pretty stiff.
You could do it, obviously, with a countertop mixer.
Then, you wanna take a little more.
I wanna do it.
Yes, the action is fold and turn.
Fold it and turn.
You're not whipping, you're doing it really gently to maintain the air.
Go for it.
Fold and turn.
That's right, really gently.
Fold and gentle.
And when it's met, you're doing a beautiful job.
I knew I could do this.
See?
I have confidence in you.
Way to go!
Watch out, Thomas.
And then you're gonna put it into a resealable plastic bag, and then you get the tip over here ready, and it becomes an instant pastry bag, and I have to cut it, so let me see if I can do this gracefully.
Just a little bit here.
Then, you're gonna take a ring mold or a biscuit cutter, heat it with a little bit of cooking spray.
You wanna grease the actual ring and the pan And then I'm just going to pipe some of this batter right in about three quarters of the way only because it will rise.
That's gonna go here.
Now you're gonna cover it.
Excuse me, the covering is also key because that's going to trap the air and steam it a little bit, which is also gonna make it rise.
You're gonna let that cook for about four minutes on relatively low heat.
You don't wanna burn it.
And then you can flip it in the ring mold.
It doesn't get too hot, so it should be easy to flip.
Got it, got it.
Let's see here.
Beautiful.
Oh, oh, oh.
There she is.
Oh, nice!
Flip that mold.
Cover it, let it cook another two minutes, and then because you've greased the mold, it comes out really easily, and is this beautiful, fluffy, gorgeous souffle pancake.
Down the line, down the line.
Thank you, dear.
This is like somewhere between a pop-over and a pancake and a biscuit.
That's right.
It is, but it's like a souffle, so it's really light and airy.
Oh, fine.
I'm Canadian, so...
Yeah, get that maple syrup.
Never say no to maple syrup.
Some berries, too.
And I have to say, making this with my kids is amazing, too.
So much fun.
They love the rise.
And it just makes for, like, a really special...
It is sort of a souffle.
...delicious pancake.
It is.
It actually has this, like, super light, airy texture.
I've never had it before.
This is so cute.
What do you think?
I'm loving it.
Arigato.
See, I'm speaking Japanese now.
There you go.
Arigato.
Really?
It has, like, more texture to it than a pancake.
It really, it's nice and dense, delicious.
That'll be more of a bite.
I like it.
And the maple syrup, just fabulous.
When we come back, you guys, the viral food trend, you cannot stop watching.
It is the drip cake.
Find out the easy way to do it in your home kitchen.
A jealous wife chases down her husband's lover.
I felt so betrayed.
And someone ends up dead.
What did he say?
That he was so sorry.
Plus...
How many procedures did he end up performing on you?
About six procedures on me.
I was under the impression that he would just be removing cancer cells.
I didn't know that he had cut half of my cervix off.
This guy isn't who I think he is.
All You Asked.
That's coming up tomorrow.
We are back with the Dishon Oz and you have entered the drip zone.
Transfixed by the hypnotic drip cake videos you're seeing all over your social media feed.
Wondering, how do they do that?
Well today you guys we are going to show you a really easy way to get the look with minimal effort using store-bought cake.
Actually, Janika, do you mind, will you grab me?
I have a store-bought cake in the fridge if you don't mind grabbing that thing.
Thank you so much.
I can do that.
And I'm gonna show you guys how to get that drip cake effect.
It's actually so simple.
It's one of those rare things where you see it on Pinterest or you see it on your social feeds and you're like, I can actually do that.
Ooh, where'd you go?
Okay, grab it, put it right down here, please.
I got the cake.
And I'm gonna show you how we get started.
Just a simple, Quickly ice, shake like this.
Grab it from any grocery store.
Thank you so much.
Throw that in the back.
And now, if I could get you to give me a hand with this.
So we're just gonna grab a bench scraper like this.
And all I want is to scrape off any of these little decorative elements on the side and on the top, those little bits of piped icing.
And then we're gonna save that, and you guys will see how we use that for the second layer of the cake.
Gorgeous, gorgeous.
So you just go ahead and save that extra frosting for me, please.
And you sure I have to save it, right?
I can't eat it right now.
I won't measure it if you take a little bite.
So what it's going to look like after Jameka's finished scraping is like this side of the cake here.
And then you're just going to grab some warm chocolate ganache like so.
I mean, this is still pretty warm.
It's just been made.
So you actually are going to work along.
Oh, I should tell you, this cake, after you scrape it, goes back in the fridge.
This is kind of important because it needs to set the ganache as it drips down.
That's going to be what creates...
That beautiful drip effect as the warm goes against the cold.
Look at it go.
Look at it go.
Okay.
And just make sure, you know, take your time.
What is it about a drip that is just so amazing?
Medicine has yet to solve this riddle.
For the ages.
And then if you wanted a little extra just around the sides, you can.
But part of that beautiful effect is that just simple little drip as it goes down.
And then you just go over the top, like so, and use your do-do-do skills, like this.
And just use a quick little offset spatula, like so, to give it that lovely smooth ganache effect on top.
And I'm sorry, I never claimed to be a baker, but we can all do this for your kid's birthday, for next time you're having girls over.
Think of the cost savings, seriously.
It would cost you a lot to buy that.
That's short-bought cake, you know, 20, 30 bucks.
I didn't do this.
I wish I had seen this before.
I spent $60 on a cake that looked just like that.
I'm really mad about this, Daphne.
Where were you when my daughter turned three?
I could've put that back in your pocket.
Oh my goodness.
All right, so then you take a few of these beautiful rainbow sprinkles, and again, the coldness of that cake is setting up this warm ganache over top.
And what I really like about this next step is, see that frosting that Jamaica saved?
All you're gonna do is get a little bit more than this.
We have some here that Gail has.
And you just squeeze a little ganache on top and mix it together, and it forms this chocolate ice cream.
Then you take a scoop.
Faux ice cream.
Faux, exactly.
Bake ice cream.
That never melts as you, you know, display it on your cake.
A beautiful scoop right on top of your cone.
Gorgeous, gorgeous.
I'm getting a little more.
Thank you.
Oh, a double scoop.
Double scoop.
Oh my.
Oh, a triple scoop.
That's how they serve it in Canada.
Oh, now I can't get it out.
Oh wait, it's coming.
All right, that's good, because it's supposed to look like ice cream that's melting on top of your cake.
A little bit, thank you, that's gorgeous, a little bit more of your ganache up here.
Oh, oh, I see.
Wait, wait.
Oh, it gets better.
Oh, no!
Yes!
It gets better.
Whoa!
Look at that!
Is that fun or what?
Oh, it's cute!
Fun, fun, fun.
And now it looks like you've got this wonderful melting drip cake.
So you can do it, obviously, any color.
Ganache you want on top.
I think that is just, that is the perfect level of craft for me.
It is.
See?
Right?
When we come back, we're gonna taste it and prove to you how good it is.
Stick around.
One more trick, too.
I love it.
I love it.
Perfect.
Honestly, that's good.
Breaking health news.
Dr. Oz's coronavirus survival protocol.
As officials prepare for a pandemic, what can you do at home?
Do disinfectant wipes and cleaners really work?
We have surprising results.
And school closings and medical supplies price gouging.
What to expect?
Also, practical ways to support your immune system you can try today.
Plus, the science-backed reason we're canceling handshakes and high fives.
All new Oz.
That's coming up Friday.
We are back, and we just showed you the hat to turn a store-bought cake into an Instagram-worthy masterpiece.
And when you make something as beautiful as she is, there's only one thing to do.
Chef trick!
It's a knife and a warm water bath.
This is just some lukewarm, not lukewarm, that's pretty warm, tea water, tea-level water that I heated my knife up with and that's gonna help you slice through this cake no problem.
Especially if you have a vanilla cake and chocolate frosting, you don't want to drag that chocolate frosting over all of it.
You go back with your clean knife, use your little knife, like so.
Very surgical looking.
Lovely.
Boom!
Thank you very much.
You're welcome.
And this works especially well for an ice cream cake if you want to.
So this brings up the age world question.
Which is more important, what the cake looks like or what it tastes like?
I've been...
Oh yeah.
We've all been to weddings where it looks beautiful but doesn't taste so great.
I've certainly made bad looking cakes that taste okay with Appy's help.
I'm going to say both, because I want to take a picture with my cake and eat it too, because I'm just selfish that way.
You deserve it.
But it's true.
The whole reason that you make cake is so it's beautiful.
It lures you in, and it looks pretty, but it needs to live up to the height.
It really does.
To me, it's like, you're absolutely right.
There's something very festive about cake, and it's celebratory, and it makes you feel fancy.
But if it tastes like junk on the inside, what is the point?
You're only going to have one or two bites anyway, right?
Uh, speak for yourself, honey.
Make sure the cake looks beautiful, alright?
The Dish Girls will be back next Wednesday.
I'll see you next time.
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