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May 14, 2025 - Dr. Oz Podcast

42:37

Cauliflower Scams Exposed: Pizza, Gnocchi & Retro Food Fix | Dr. Oz | S10 | Ep 33 | Full Episode

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	The cauliflower craze continues, but are the pre-made alternatives all a cauliflower con?
	It's not just cauliflower that you're getting.
	And Wednesdays...
	Ready for this?
	It's the Dish on Oz, our brand new food series.
	Perfect, perfect.
	Daphne Oz and friends are dishing on the hottest food trends.
	I always like to heat things up a little bit.
	Coming up next...
	Are you ready for season 10?
	Yeah!
	I love you.
	Cauliflower!
	Oh, I love it!
	Just a few years ago, it exploded into notoriety as the low-carb craze gained And now we've entered another boom.
	Cauliflower convenience.
	Our supermarket shelves are bursting with every possible incarnation of this cruciferous veggie under the sun.
	But are these pre-made cauliflower products really low-carb, low-calorie, comfort food?
	Are you being conned?
	Today, we investigate.
	A go-to nutritionist and author of Think Yourself Then, J.J. Smith is in our cauliflower product testing lab.
	We ask the Kali lovers in our audience to bring in their favorite cauliflower products, and J.J.'s scientifically evaluating them right now.
	And I'm also joined by America's Test Kitchen's Julia Collin-Davidson, who's been following this cauliflower boom very closely.
	How are you?
	So first of all, why has cauliflower gotten so popular and how has it shaped what we're beginning to see in supermarkets?
	Yeah, it's a downright craze these days.
	And it's due to a few reasons.
	First off, the recession, which really encouraged people to step away from expensive meat-based recipes and really take another look at vegetable-based recipes because they're less expensive.
	But what really takes cauliflower over the top compared to all the other vegetables is that you can throw it into any recipe.
	It really just takes on whatever flavor you give it.
	It's very versatile.
	It's like a vegetable camellia.
	It just adapts to its environment.
	And that's gotten everyone on board.
	Yeah, yeah.
	And of course, all the big brands have taken notice.
	And so they're really putting out some really interesting, creative, new cauliflower-based products.
	So we're going to evaluate those today.
	We're going to start with cauliflower pizza.
	So Sheena's backstage with JJ in our cauliflower product testing lab with her favorite pizza crust.
	So Sheena, please describe your first impression of the product.
	I mean, it looks good to me.
	It's made with real cauliflower, gluten-free.
	I would assume that that would mean it's low-carb because cauliflower is traditionally low-carb.
	All right, JJ, you took a little deeper look at this pizza crust and others like it.
	Give us a reality check.
	What did you find?
	Okay, so what I did was compare the cauliflower pizza crust with a traditional pizza crust.
	And what I found was that in a traditional pizza crust, it's about 125 to 150 calories per serving and about maybe...
	23 to 35 net carbs.
	Now, cauliflower pizza crust had a wide range.
	It was really all over.
	Anywhere from 80 to 170 calories.
	And then net carbs was anywhere from 2 to 23. So what that means is you're going to have to really, really look at the nutritional label because it's not necessarily lower in calories or carbs.
	I was surprised to find that some of these cauliflower crusts actually have more calories and carbs than just getting a regular old pizza crust, which is shocking to me.
	Yeah, so I think a lot of folks think that this is really just cauliflower, right?
	Maybe with a binder thrown in like egg.
	Yeah, this looks like this, right?
	Mash that up, pulverize it, get this.
	Yeah, but the reality is most...
	Crusts include a lot more ingredients than that.
	Yeah, that's a lot.
	And so first, I want to focus on these flours and starches, like tapioca, cornstarch, brown rice.
	They add that all-important chew to the pizza crust, because without chew, it's not a pizza, right?
	But this, of course, boosts all those net carbs.
	And then look at the fats.
	You have egg, you have olive oils that add richness, and all these flavorings, some of which are natural, but look at this, xanthan gum.
	That's a processed food.
	So it's not just cauliflower that you're getting.
	So Sheena, are you a little surprised by what's in your...
	Very surprised.
	I had no idea it had all that.
	Jenny, what else did you find about the cauliflower crust that surprised you?
	Well, this was so surprising to me.
	Cauliflower pizza crust has two to three times more fat.
	This is no bueno, no good!
	All right, so what is the fat from?
	You showed us some oils over here.
	That's it.
	And so the oils in the eggs do account for some of the fat, especially for crusts that have those starches in it.
	But some of the crusts consider themselves low-carb.
	So they swap the starches and the fat for...
	Cheese.
	And a lot of cheese.
	Oh my goodness.
	Yeah.
	And so, okay, this is low carb, but all this cheese, it adds flavor, it adds texture, which is important, but now you've jacked up the saturated fat.
	And of course, at the end of the day, it's still pizza, right?
	It's still a treat.
	This shouldn't be a daily thing.
	And there's stuff on top of it also.
	The cauliflower pizza crust are easy to make at home, and you can control all the ingredients that go into it if you do it that way.
	So take a look at this video showing you how to make one.
	It's super simple.
	I'm also going to put it on my Facebook page.
	Thank you.
	Thank you.
	We got a hungry watch for that video.
	So simple.
	And again, it's just this raw material cauliflower we all acknowledge.
	But when we're talking about pre-made cauliflower foods, the search continues.
	Yes, it does.
	So what about cauliflower tots and fries?
	They almost seem too good to be true.
	Yeah, you know, I tried these.
	They're pretty good.
	They're crisp on the outside.
	They've got decent flavor.
	They're creamy on the inside.
	Not bad.
	It tastes like potatoes, actually.
	Yeah, but let's be real.
	These aren't vegetables.
	This is a vegetable.
	And so, at the end of the day, how good or bad these are for you really depends on the product itself, so you have to read the label.
	Alright, so Margie's backstage with JJ in the Cauliflower Product Testing Lab with her favorite cauliflower tots.
	So Margie, what do you like about the tots?
	It's a good way, definitely, to sneak in the vegetable into my kid.
	Pretend she's allergic to vegetables.
	But whatever works if you're a mom.
	But let's get into the nutrition side of these things, JJ.
	What did you find?
	Well, this is a good news story.
	I found that the traditional tater tots are high in both calories and carbs.
	But if you look, you'll see that the cauliflower tater tots are a lot lower.
	See, they have less calories and less carbs.
	However, however, sometimes there's this hidden ingredient.
	It won't always be in bowl, but it'll be there.
	And it's a hybrid where they have cauliflower and the potato combined.
	And when you add in the potato, now you can see it's virtually almost as high in calories as the regular tater tots.
	So you're going to really have to be a detective and look at these nutritional labels.
	But straight up, cauliflower tater tots, they are good to go.
	Right.
	Up next, it's the new cauliflower pasta that everyone is obsessed with.
	Stick around.
	Thank you.
	We're taking on fakers, frauds, and foes.
	I'm burning this.
	It's smoking, but there's no melting.
	And investigating how one man faked a disability.
	Changing his diaper.
	It's just gross.
	For his own twisted pleasure.
	That's coming up tomorrow.
	Thank you.
	They're selling out nationwide.
	Customers fighting over bags at the grocery stores.
	That's right.
	There's a rush on the latest cauliflower pasta on the market.
	Cauliflower gnocchi.
	Today we're revealing the surprising ingredient that makes these fluffy, comforting pasta pillows so good.
	Nutrition J.J. Smith is backstage manning our cauliflower product test lab.
	So what kinds of cauliflower pastas are you seeing back there, J.J.?
	They are bringing me so many different cauliflower pasta, cauliflower spaghetti, cauliflower pina, and my favorite cauliflower gnocchi.
	This is my beloved cauliflower gnocchi.
	Well, I want to get into this gnocchi issue because frozen cauliflower gnocchi really has taken over Instagram.
	People are dressing up like gourmet pasta.
	Look at those pictures.
	Oh, delectable.
	So to see how cauliflower pasta stands up to the real deal, I decided to bring in my good friend, Pascuale.
	He hails from Italy, teaches Americans how to cook pasta the Italian way on YouTube, but could he taste the difference between a cauliflower gnocchi and a potato gnocchi?
	But folks love watching you, don't they?
	- Yeah.
	- They're calling you from the old country?
	- Everybody, the people in my city dorsale in Italy, everybody say, "Pasquale, we see you at the herds." I was in Italy, working on a farm.
	We was eating cauliflower in the morning, 12 o'clock lunch, and dinner.
	Cauliflower in the morning.
	I like it too!
	I like it too, but here's the question.
	Most people don't really know what a gnocchi is.
	We can't even pronounce it right over here, so educate folks what's a gnocchi, and let's get into whether you can make a gnocchi with cauliflower.
	or does it have to be potato?
	Gnocchi cauliflower, it's really good.
	And gnocchi with potato too.
	But you taste this with gnocchi, with cauliflower, it's a good taste.
	All right.
	So, JJ, while I'm learning about gnocchi here, compare it to the real deal nutritionally.
	Well, we just learned that gnocchi...
	It has potato in it.
	So you can see that it's higher in calories and carbs.
	However, if you look at cauliflower gnocchi, you'll see that it's 140 calories, 18 net carbs, a lot lower than the traditional gnocchi.
	So it's definitely a better option.
	But there's always a but.
	There's always a but.
	We did find that cauliflower gnocchi was two times.
	That's double the fat.
	And that is not ideal.
	Now, this isn't a deal-breaker, but it is something I wanted everyone to be aware of.
	All right.
	Give it a taste now.
	See if you're happy with it.
	Even with a little extra fat.
	Yes.
	There's a happy Italian man.
	All right.
	So, America's Test Kitchen, Julia Collin-Davis is back.
	We looked at the ingredients.
	We're going to put them up here for cauliflower gnocchi.
	That's it.
	And please help us understand about this extra fat as well.
	Yeah, so there you go.
	The majority of the ingredient is cauliflower.
	That's good news.
	And here are the rest of the ingredients.
	You have some cassava and you have some potato.
	Potato is obviously the traditional ingredient in this classic dumpling.
	A little bit of olive oil, sometimes some egg.
	And this is where the fat's coming from.
	But if you look at this on the whole, we know what these ingredients are.
	They're very simple.
	You know, you can pronounce them all.
	They're from real food.
	So I'm a fan of these.
	I like it too, and it tastes good according to Pasquale.
	So don't be afraid of the potato.
	A spot of the spud is not a bad thing.
	Cauliflower gnocchi is a good tool if you're on paleo because it allows potatoes.
	And if you're on just starting the keto, where I know you don't want to have potatoes, you've got to skip it for a little while.
	But after you get on the program, you can try it there too.
	So up next, the cauliflower product that has started it all, pre-made cauliflower rice.
	Or is it just cauliflower or a con?
	applaudissements
	Where do we go when we die?
	We're unraveling this medical mystery and examining the last moments of life.
	All new Oz.
	That's coming up Friday.
	Cheering
	Cauliflower has been conquering nearly every carb on the market.
	But the one that started it all?
	Rice.
	It has become so popular that the rice industry itself feels threatened.
	Rice lobbying groups are even asking the FDA to consider banning the word rice from cauliflower products.
	What do you guys think about that?
	It's a big battle going on.
	So Julie Collin Davison is here from America's Test Kitchen.
	What is your take on cauliflower rice?
	It's delicious.
	I love cauliflower rice.
	I make it a lot at home.
	And the good thing is it's just cauliflower.
	There's no other ingredients hiding or lurking in cauliflower rice.
	Easy to make.
	You just take a head of cauliflower, you core it, you cut it into pieces, put it in your food processor, and you want to, you know, chop it up, pulse it up until it has the texture, you know, finely chopped like rice.
	And this is the packaged version?
	Yeah, so this takes a little bit of work.
	You can buy it already done.
	You can see it's very similar.
	Yeah.
	Now, the benefit of doing it yourself is you get finer bits.
	The benefit of buying it is it's no work.
	But also...
	These pieces are a bit more dried out, so it actually has a more rice-like texture when you cook it.
	I like this.
	But there's nothing added like some of the other products we saw.
	No, it's just cauliflower.
	Everyone associates cauliflower rice with stir-fry, but there are many new innovative ways to do it.
	So I've brought in a few experts, new ways to cook cauliflower rice beyond stir-fry.
	Tina's going to start us off.
	Sure.
	I have my saffron risotto.
	It's a cauliflower risotto.
	Thank you.
	You'd be the expert.
	Oh, nice.
	I was hoping you'd say that.
	It's a family favorite.
	It's wonderful.
	Yeah, I make it just like a traditional risotto, except I use the cauliflower rice.
	I love that it's low-carb.
	The creamy texture, my kids love that.
	It still has that creaminess.
	You buy a pre-made bag?
	I love the pre-made bag.
	I'm a busy mom, so I don't always have time to shred and chop, so the pre-made is perfect.
	It is just like risotto.
	Yeah, thank you.
	Thank you so much.
	Congratulations, Tina.
	Thank you.
	All right.
	Next up, I want to go visit Roberta, who's visiting us from Skype.
	She's at home in her kitchen where she's whipping up her favorite recipe using cauliflower rice.
	What do you got for us, Roberta?
	So I have some amazing low-carb tacos.
	You will think of Taco Tuesday differently, let me tell you.
	So what we're going to do is we're going to start out with our lettuce cups, right, which you can get.
	You can also use romaine lettuce.
	You take your meat, which is this little guy, which is the cauliflower, which, look at that, it looks exactly like ground meat.
	You're going to top it off.
	With some tomatoes and avocados.
	And then you're going to take a big bite and enjoy it.
	Oh my goodness.
	Before you bite, would you ever go back to regular rice?
	Yes or no?
	No.
	She's in.
	I'm in.
	All in.
	Thank you.
	But what I love about bad cauliflower rice is you're starting with clean, pure, base.
	You can control the ingredients.
	It's what we want out of a cauliflower practice.
	To your point, it's so easy to mold it into so many recipes because it can take on whatever flavor you desire.
	That's it.
	Nicely done, as always.
	Yeah, thank you.
	You can check out the America's Test Kitchen's latest, the new Essentials Cookbook.
	We'll put all the recipes, by the way, on DrRiles.com.
	We'll be right back.
	Thanks, Roberta.
	I'm here with my favorite foodies of the dish.
	What are we making, guys?
	We are putting a new spin on a retro classic, turning the TV dinner into a new sensation, skillet pot pie.
	Today I'm introducing a brand new series about everyone's favorite obsession.
	Food!
	We're talking about it all the time.
	And I'm calling it The Dish because we are dishing on everything from the hottest food trends, breaking the internet, to the coolest two recipes and hacks that you're going to want to try tonight.
	And the best part is, is with my daughter, Daphne.
	So what are we dishing on today?
	Ah, good stuff.
	Today we've got a new spin on retro recipes from your childhood, from your childhood, from all of our childhoods.
	A modern twist on chicken pot pie that's better than any TV dinner you've ever had.
	We've got a 10-can chili that will take you right back.
	And we are reinventing fondue with spinach and artichokes.
	A little health nod for you.
	Now, to do it right, you've got your foodie friends.
	It's Stella Schaff's.
	Who's here?
	Okay.
	Ready for this?
	We've got TV legend and host of "Valerie's Home Cooking" and best-selling cookbook author of "One Dish at a Time," Valerie Bertinelli.
	That's a lot to live up to.
	But you can do it.
	I have no doubt.
	Food Network star and chef and caterer to the stars with Southern and Caribbean roots, Jamika Pistar!
	Jam it!
	Jam it!
	And, of course, Singers, songwriter, New York Times best-selling author, and southern food trendsetter, Jesse James Decker.
	Welcome, ladies.
	I'm happy to be honest, I'm good quality control by taste testing your food.
	Okay.
	We're going to get you to weigh in, though.
	Okay.
	Hi, guys.
	Hi.
	You look so beautiful.
	So today we're going retro, right?
	Right back to childhood.
	Yes.
	So tell me, first off, what was your favorite childhood meal?
	What takes you right back?
	Oh, cappelletti and brodo.
	What?
	Scoop, come again?
	It was my nonny's cappelletti and brodo.
	And she would put them in chicken broth, and it was the best chicken soup I've ever had to this day.
	That sounds good.
	I love it.
	Good, good, good.
	All right, so my mom was a terrible cook.
	Sorry, Mom.
	What?
	Yes.
	You have to go home.
	She's, like, amazing.
	No, she knows she's a bad cook.
	Oh, my Lord.
	All of my childhood food memories, it's like, ooh, that looks delicious, Mom.
	Maybe that made you a chef, though.
	But when she burned the dinner, then we ordered pizza.
	So it was, like, pizza and family fun night.
	So that's what I remember.
	I love it.
	Everybody having just good pizza and laugh and good time.
	I love it.
	It's fun.
	What about you, Jackie?
	My mama would make, she called it American spaghetti.
	We didn't have a lot of money growing up, so it was a can of just tomato sauce.
	It's the way that she put the love into it, the ground meat.
	It was really, really good, and it warms my heart.
	Ours was red sauce with spaghetti.
	Also, my grandfather's from Staten Island, so we have this family red sauce recipe that would be on the pot Sundays for like six hours, just swirling and swirling.
	You go in there with that crusty bread.
	To this day, the smell of garlic and oil cooking in the kitchen is like...
	It's the best.
	It is.
	It is Italian.
	I love it.
	I love it, too.
	And it brings everyone in.
	Everyone's coming through the kitchen then.
	I'm from such a big family.
	I love that feeling of the party in the kitchen, which is this.
	That's what we do.
	Well, you guys, I have some treats for you here in front of you, but this is part of our hot dish, okay?
	This is where we break down the biggest food trends from around Hollywood and the stories blowing up your news feed, making you feel like you're in the know about the whole world of food.
	And since today is the retro show, we're starting with a tweet from Valerie.
	Uh-oh, what'd I do now?
	She did this.
	About the new reboot of the movie A Star Is Born.
	Yes!
	And then I realized as I'm like...
	Gaga-ing over Lady Gaga.
	I'm like, I could be old enough to be Lady Gaga's mom, and I'm okay with that, by the way.
	Well, ironically, the movie A Star is Born with Gaga in it may not have happened if it wasn't for a bowl of pasta.
	Are you ready for this?
	So Lady Gaga was auditioning for this role, you guys, and Bradley Cooper came over to her home and was, you know, just chatting with her, seeing if there was chemistry, and apparently she sent him to the fridge to help himself to some leftover pasta, and it was so good, he said it may have actually helped her.
	I want to know, because I don't think anyone's actually figured out what kind of pasta it was.
	I agree.
	So I'd love to know.
	Lady Gaga, if you are watching, which I know you are, please let us know what you made, girl.
	Was it a bolognese?
	Like, what was it?
	We got to know.
	I agree.
	I want to know.
	I also want to know, has there ever been a dish you've made that has helped you get your man to come around to your side of things?
	I bet you know the way to Eric's heart.
	Oh, I did.
	So we started talking over the phone.
	Someone set us up.
	And after four weeks of talking, he invited himself to come meet me in Nashville.
	So I figured I needed a way to win him over, so I made him some jambalaya.
	And after that, we had a bottle of wine, we had some jambalaya, and after the weekend on the way to the airport, he asked me to be his girlfriend.
	How spicy was that jambalaya?
	I mean, there's other parts to the story, but I'm not going to tell you all everything.
	Family show.
	Not like that!
	I love that.
	Well, let's get Eric's side of the story, don't you think?
	Okay, let's get him on FaceTime.
	Eric, verify that the jambalaya got you into it.
	Oh, wait, here we go.
	All right.
	We're going to ask him what he thinks about this.
	Y 'all, this is crazy.
	We're actually going to FaceTime him.
	No!
	I want to get it.
	I want to see.
	Come on.
	Let's see his face.
	Hey!
	Hey!
	He's like, hi!
	Look where I'm at, babe.
	Wow.
	Beautiful girls.
	You're all so young and pretty.
	Yeah.
	So I'm telling him the story.
	What would you tell them?
	The jambalaya part only!
	Just the food part.
	Eric, you tell us your side.
	How did it go down?
	Well, as I recall it, she won and dined me.
	She had me stay over.
	We had a little vino.
	She cooked me jambalaya.
	She had her apron on in the kitchen.
	I can remember it vividly.
	And being a northern boy, she sealed my heart with some Cajun food.
	I love it.
	Are the babies good?
	They're just waking up, so it's a little chaotic right now.
	Okay, I love you very much.
	I love you very much.
	Bye, Eric, thank you.
	I love you.
	You're so cute.
	Oh my gosh.
	You're a sweetheart.
	For those of you who don't know, No, Jesse's married to Eric Decker, football legend, hottie, great dad, Jamalaya fans.
	Jamalaya, I love her.
	And you've trained him so well.
	Hey, beautiful girl.
	Tells you just the story you want.
	It's perfect.
	He's a good man.
	Good one.
	Well, if anybody needs some help convincing their husband or boyfriend or anybody...
	It might just happen in the form of these donuts.
	Are you ready for these?
	What have you got in front of us, Daphne?
	Ready for this?
	Drunken donuts.
	What?
	Because you know what's better than donuts?
	Booze video donuts.
	I think I've got Prosecco.
	One of you has bourbon.
	Okay.
	One has like an Irish sidecar.
	I think we both have bourbon.
	Rose, Irish cream, bourbon, and these are all from the Donut Project, okay?
	So is there stuff inside them?
	I think they taste...
	Oh!
	Oh, you got a Boston cream.
	Oh, you lucky lady.
	Okay.
	I love how Daphne always tries to get me drunk.
	I love it.
	Thank you.
	You know what I want to say?
	Okay.
	Yes, I do.
	It's true.
	No, I have to laugh, because I'm like, if you're going to bring boozy donuts, like, to the office, you may want to warn people and let them know.
	No, don't tell them anything.
	No way!
	Because, like, Barb and Accounting is going to be, like, twerking on the copy machine.
	She might add an extra zero to your paycheck.
	Get Barb and Accounting.
	Oh, that would be good.
	Actually, this is so...
	I love you so much for setting this up so perfectly because the way that you might want to send these donuts to your office could just be with this brand-new service, you guys, that I've been dying to tell you about, which is that you...
	What?
	Oh, my God.
	You can now have...
	Scary clowns deliver your donuts if you would like to take a look at this picture.
	Take a look at this.
	A new company allows you to send scary clowns to deliver donuts to anyone that you might like so that you can be both, if you're sending these boozy ones, you can be fat, drunk, and scared all the time.
	Is there anyone in your life who would receive a scary clown with donuts?
	Like a frenemy?
	I would never send it to a friend.
	Don't do that.
	Donuts!
	Too crazy.
	No, no, no.
	Hi.
	Hi.
	That's not funny.
	Have some donuts.
	Oh, thank you.
	All right, don't do that.
	And don't scare people.
	Is she going to get beat with a box of donuts?
	Okay, don't do that.
	I am scared.
	We're going to go to break for a second.
	Next, Valerie Bertinelli's brand new twist on the chicken pot pie that will make your taste buds go back to the disco times, okay?
	Stay tuned.
	Where'd he go?
	What do you got?
	That's just a clap.
	That was so scary.
	You just keep losing all the eyes there.
	We're back at West.
	The critical question, are TV dinners a thing again?
	Valerie was on everyone's favorite TV show of the 70s, One Day at a Time.
	Thank you.
	Do you remember these?
	I do.
	I love them.
	It was so exciting.
	Did you get to have those as a kid?
	We did, not very often, but this is before microwaves.
	You had to actually put these in the oven.
	45 minutes later, it came out.
	So this is a little present for me and you.
	It's the absolute least I could do.
	You get a new take.
	On these TV dinners, what do you got for us?
	I got a chicken pot pie.
	Chicken pot pie?
	All in one pan.
	All right, while you make that, while you make that, audience, guess what I've got?
	What are you doing with that?
	I have Daphne's high school yearbook.
	How did you get that?
	And childhood photos.
	I'm going to holler if I find anything interesting to share.
	And also notes from all my best friends.
	Oh, no!
	It's full of notes.
	Full of notes.
	Oh, my gosh.
	Don't read them.
	Valerie, enjoy yourself.
	I will.
	Make it tasty.
	Do it good.
	I will.
	All for you, Dr. Oz.
	Okay, so we're starting with basically...
	Y 'all know what is in a chicken pot pie.
	I mean, you got, you know, your veggies, usually peas, corn, everything.
	But I've just played up a little bit with it.
	I got some potatoes.
	And you can use all frozen veggies if you want to and just heat them through.
	So I got potatoes, and there are some red peppers in here, and some carrots, and some mushrooms, and we got some ericovert, or green beans, really.
	They're just green beans.
	Green beans.
	And we got some peas, and we got some garlic.
	So all that goes in.
	A little chili flake?
	A little chili flake.
	I always like to heat things up a little bit.
	Because you're so spicy, though.
	So we just get those all blended together.
	Chicken in?
	Chicken in, please.
	Chicken in.
	Okay.
	So then we got basically some bechamel sauce here, which is flour and oil, and there's some cream in here.
	Again, I like things spicy, so I got a little hot sauce in here.
	Love it.
	So that goes on top of this.
	Get it all mixed together.
	It smells so good.
	And then it ends up looking like this, right?
	Yep.
	And again, I want your life to be easy.
	So we have some pie dough that you can get right in the fridge.
	One of the best tricks ever.
	That's the best.
	Don't make your own pie dough.
	No, it's really good.
	I agree.
	We never do.
	But you roll it right over.
	So easy.
	And this is where all the homemade happens.
	Right.
	And it looks homemade.
	But here's the deal.
	If you want to get all fancy and crimp it, you can get all fancy and crimp it.
	And then that's going to go in the oven.
	And then what comes out.
	Oh, let's see.
	All in one pan.
	Yes.
	Look at that.
	Oh, that's gorgeous.
	Oh, my goodness.
	And it looks so beautiful.
	Oh, that's so good.
	And homemade.
	And you used a lot of ingredients just from the grocery store.
	I love that.
	So good.
	All right.
	We've got to dive in on this.
	We've talked about it.
	We've made it.
	I know.
	Let's do it.
	Wait, wait, wait.
	Okay.
	Can you see me for a second?
	Look at this flaky crust.
	Ready?
	Are you watching this?
	Watch it flake apart.
	Okay.
	We can't tease the audience without giving them some.
	Oh, please do.
	Yes.
	Do you like some?
	Little chicken pot pie, I only have three for now.
	I'm sorry.
	Dr. Oz, help me here.
	Save me, because I only brought three pies over.
	You're in trouble.
	The first lesson of audiences.
	Valerie's over there feeding the audience, you guys.
	That is so good.
	It's delicious.
	It's really good.
	Either one of you want to be brave and show us some of your retro pics.
	Uh-oh.
	We have some for you.
	Throwback pics.
	Let's see Valerie's.
	That could be really bad.
	Let's see Valerie's throwback pic.
	Oh!
	Oh!
	Oh, my baby!
	She's gonna be seven eggs a day!
	You look good!
	Oh, my God, Jessie.
	Yes, we!
	Hey, cheerleader.
	We've got spirit.
	Yes, we do.
	Of course we do.
	Yes, we do.
	Oh, my gosh.
	So fabulous.
	Oh, wow.
	Oh, jeez.
	Oh, cowgirl.
	Oh, my gosh.
	I have no idea why my mother decided to put it in a cowgirl outfit.
	It's amazing I'm not in therapy.
	I don't know why she dressed me like that.
	I've got Daphne's retro photo here.
	The audience has been adoring.
	There it is.
	Look at that.
	There's a clown!
	She's with a clown!
	She didn't like that food.
	She didn't like the clown back then, either.
	There she is!
	Debbie!
	Debbie, your hair!
	Now I need to go to therapy.
	You just want to know if Valerie still has the bell-bottoms from back in the day.
	Oh, come on.
	I'd love to borrow those.
	I don't think I do.
	You got rid of the bell-bottoms.
	No, but I have new ones.
	Bell-bottoms are always in, as far as I'm concerned.
	Yes, they are.
	Valerie, uh...
	You know what I do have?
	No, you know what I do have is I still have the Elton John boots I wore in the Elton John episode of One Day at a Time where we sang.
	Oh, wow.
	That was fun.
	You're going to have to bring those in sometime.
	I still have the boots.
	And, of course, you got to act with everyone's childhood crush.
	Someone like Sean Cassidy, say.
	Yes, in Hardy Boys.
	Who was the best kisser?
	I want to know.
	Oh.
	Pits and tell.
	A girl never tells.
	Oh, you got to tell.
	I don't remember.
	I kissed a lot of boys.
	But not, no, not like that.
	Not as a story, but as characters.
	Of course.
	I'm a serial monogamist.
	Aww.
	That's fun.
	Yeah.
	That's the right way to go.
	Yeah.
	That seemed to work out pretty well.
	There you go.
	This pot pie also seemed to work out really well.
	This is delicious.
	And, of course, you guys can find these recipes on DrOz.com slash The Dish.
	And all of our shareable pics and step-by-steps are on Instagram at TheDishOnOz.
	And when we come back, Jessie James Decker is taking us for a walk down memory lane with a Southern Classic using ingredients you already have in your pants.
	Don't go away.
	Thank you.
	It's so good.
	Thank you for that.
	Thank you, Moses.
	Thank you.
	Why do you think he would fake having Down syndrome?
	How one man faked a disability.
	You're doing a job to help someone and you're taking advantage of.
	For his own twisted pleasure.
	Changing his diaper, it's just gross.
	That's coming up tomorrow.
	We are back with a new spin on another retro food.
	This one is a little bit of southern charm.
	Jessie, what are you making for us?
	We are making my tin can chili.
	Yes, tin cans.
	It's fabulous.
	Tin, like tin can.
	Yes, so we've started out with ground beef.
	We've got our onion, we've got carrots, and now we're going to add the cans.
	So, Daphne, I'm going to need you to grab the tomato and green chilies.
	Go, go, go, go, go!
	Okay.
	So now we're going to add this.
	Yes, dump it in there for me.
	Tomato and green chili.
	Absolutely.
	Yes, we're going to see how quickly we can do this because when you've got hungry babies, you've got to go, y 'all.
	Yes, all right.
	Okay.
	Next, I need you to work.
	Yes, go, girl.
	I need you to grab, let's see, we've got the kidney beans.
	Okay, get two cans of kidney beans.
	I need more than that.
	You need more than that.
	More than that, girl.
	Let's keep it going.
	Go, go, go.
	Keep it going.
	We've got corn.
	Oh.
	And we've got the vegetable, vegetarian.
	I got it.
	All right, got it.
	Okay, perfect.
	Oh, that's okay.
	You put veggie chili in with your veggies.
	Yep, veggie, I do.
	Absolutely got the corn.
	And then this is veggie chili?
	Yes, it is.
	All right, what do I do?
	Tell me what to do.
	Okay, girl, I need you to grab the green beans.
	Okay.
	Yep, and then we've got, let's see what else, a little bit of tomato sauce.
	And that's it.
	Wait, that's one, two, three, four, five, six.
	Stop the clumsy ones.
	Part the C, lady.
	Okay, okay.
	I got cans from the back.
	Okay, got the green beans.
	Oh, green beans.
	Yes.
	Got some?
	Yep, tomato sauce.
	Good, good, good.
	So this is just stuff in your pantry.
	You just throw it in there, huh?
	So here's the thing.
	My mama always says...
	Have tons of cans of vegetables in your pantry.
	Yes.
	And have frozen meat.
	That way you can always whip something up last minute.
	I've got three kids under four and a husband that works.
	Yes, you do.
	Your mama's very smart.
	My mama is smart.
	So sometimes you just need something you can whip up like that to feed your family.
	All right.
	And we've got to add a little spice in that minute, right?
	Yes, we're adding some spices.
	Oh, yes, girl.
	I want to add some spice, but I want to learn more about...
	No, no, not all of it.
	Not all of it?
	Just a little pinch.
	Just a little pinch and a dab will do.
	Yes, a little pinch.
	What are we adding?
	Yeah, what is this?
	Oh, sorry.
	So this is chili.
	We've got cumin.
	We've got a little garlic powder.
	And we've got a little Cajun seasoning because I put Cajun seasoning on everything.
	I love it.
	Two questions, seriously.
	Yeah.
	You said 10 cans.
	A little salt, too.
	9 and 10 aren't used.
	So not just really 10 cans.
	Because it's 10 cans, not 10 cans.
	Well, here's the thing.
	Two are not used because sometimes you might want to double up your corn and sometimes you might want to double up your green beans, whatever you want.
	All right, so we've got some retro home video, Daffy, don't we?
	Let me see.
	We do.
	We do.
	I was going to say, your mama learned this from her mama.
	She did.
	And your grandma, we got a little retro video of you cooking with her.
	Take a look at it.
	Oh yeah.
	I love it.
	It's sweet because that's my mom, Mary Baglio, and she passed, but she taught my mama how to cook, and she taught her daughter and my mama, and so that was me making homemade Italian bread when we were in Louisiana together, so it's just, I haven't seen that in a really long time.
	She would be so proud of you, what you're doing.
	Making her proud.
	But that's the beauty of a recipe that does.
	It gives you your family heritage.
	Oh, it totally does.
	And I'm so grateful.
	All right, well, you all stop crying.
	We're making chili.
	There's no crying while we're making chili.
	Oh, yeah.
	Pull yourself together.
	Make your mama cry.
	Chili.
	I know.
	So...
	Well, while she's adding tears to her chili...
	What's going to sweeten this up for us?
	Yes, because we've got super spicy over there.
	So I'm bringing the...
	Southern sweet, because I'm Southern and Caribbean, so I bring the Southern sweet and Caribbean heat on any given day.
	You don't know what you're going to get with me.
	Oh, I like that.
	That's your tag?
	Yes, Caribbean heat and Southern sweet.
	I love that.
	Yes, so I am making some sweet honey butter cornbread.
	And if you say it with a southern accent, it just makes it even better.
	Sweet honey butter cornbread.
	All right, so we have the basic cornbread mix.
	We're doing the dry mix first.
	So it's all-purpose flour.
	We have baking powder, salt, sugar, of course, because I love sweet cornbread.
	You guys love sweet cornbread?
	I like it anyway, too.
	I'll take it anyway.
	We got a little baking powder, okay?
	We have our dry going.
	Daphne has beat up our eggs, and then we will add in a little bit of your eggs.
	Oh, yes.
	She is just going to town on these eggs.
	We have some milk going in.
	Vegetable oil.
	And...
	Melted butter, if you don't have that.
	Yes, melted butter.
	We gotta have butter with a...
	All right, who stole my butter?
	Did we move our butter out?
	Valerie, did you steal my butter?
	Oh, I, uh...
	I didn't.
	Dr. Oz, you stole my butter?
	I thought you had enough butter already.
	What?
	Oh!
	You took my butter!
	It was really good.
	All right.
	Well, if Dr. Oz doesn't steal your butter, you'll add in some melted butter.
	And then I add in...
	You gotta have the honey for the sweetness.
	Extra sweetness in there.
	So we'll mix that all together.
	We have wet going, and then we have our dry mix.
	We put the two together.
	And then I like to pour it into a cast iron skillet.
	You're the best.
	It doesn't have to be hot.
	You want to spray the inside first, or you can add a little butter around the edge there.
	Not if he's around, though.
	He takes the butter, people.
	All right, so we will bake that off in the oven at 350 degrees.
	And you can see it already looks delicious because he's eating it.
	I'm telling you.
	Come on, Lily.
	We've got Jesse's chili here.
	And Jamaica's cornbread.
	Come join us.
	I tell you, you don't need that butter.
	This stuff is so good today.
	It's sweet and sour all together with little tears inside.
	It's special.
	Oh, this is so good.
	Jessie, your name is after your mom, is that right?
	My mom is the one that taught me how to cook.
	And so chili and jambalaya, those are some of the few things she taught me right in the beginning because my mom is an amazing cook, so I wanted to be just like her.
	Well, guess what?
	Guess what?
	We got her here.
	We got her here today.
	Come on up.
	Are you serious?
	I'm a partner.
	Okay, are they twins?
	I'm so proud of you.
	She'll be crying.
	She'll be crying out there.
	You brought your body double.
	You look like sisters.
	I am here to tell you, this girl has been cooking since she was in diapers.
	She was born to kill.
	Identical.
	Come over here, Mama.
	Come over here.
	Come on.
	Come on.
	Show them the way.
	Come on.
	Don't look like you're having so much fun out here.
	It's always room for Mama.
	You need some cornbread.
	Get her some cornbread.
	Get her a little rosé.
	We're going to have some wine.
	Find these recipes on DrOz.com slash The Dish and all of our shareable pics and step-by-steps are on Instagram at The Dish on Oz.
	When we come back, I'm making fondue fun again with a healthy spin.
	Don't go away.
	Why do you think he would fake having Down syndrome?
	How one man faked a disability.
	You're doing a job to help someone.
	And you're taking advantage of.
	For his own twisted pleasure.
	Changing his diaper.
	It's just gross.
	That's coming up tomorrow.
	Applauds
	We are back at the distro and another retro food.
	So what is it?
	So here's the deal.
	Daphne actually thinks her dad is really cheesy.
	So this is perfect.
	Perfect.
	Ba-dum-bum.
	He sets me up sometimes.
	Yeah, I do think you're a little cheesy every once in a while.
	But informative and really lovable.
	But still cheesy.
	Well, only as cheesy as this fondue, which is mostly cheese.
	So this is made a really basic cheese sauce, okay?
	This is garlic.
	Cooked with a little bit of butter or oil, a little bit of flour, adding a whole bunch of cheese, and, of course, the wine.
	Wine or beer is what makes fondue.
	Gives it that delicious, you know, sort of acid flavor, too.
	And, of course, it's really just a delicious pot of cheese.
	And then I make it a little bit healthier-ish.
	Oh, please.
	She's patronizing me.
	I'm going to put a Popeye's whole serving.
	If I wasn't here, would you do that?
	Probably not.
	No, you know what?
	I like this.
	I'm sort of doing a fondue spin on a spinach artichoke dip.
	And actually, that's what I get at the restaurant when I'm like, you know, let's be a little healthy.
	And then if you're intimidated by artichokes or you haven't made them a lot at home, we actually have a really fun little video Instagram story here to show you.
	Here's how you're going to steam your artichokes, okay?
	You take off the utmost stems and leaves.
	So you take off that top pointy stem right there, top pointy leaves right there, and then you're going to flip it around and take off the end of the stem also because that's a really woody part, leaving just a bit at the end.
	You take a spoon and scoop out the choke.
	Okay, that's the hairy part in the middle of it.
	This is a really easy technique.
	Just to make sure you don't have to worry about it after it cooks.
	You sprinkle a little lemon into your water and then steam these artichokes up.
	And the lemon's going to keep them from turning brown, which is great.
	And voila, you have these great artichokes.
	And what I did was I actually cut the stems up.
	I do this in my stuffed artichokes, too.
	I throw these in when the bread comes.
	So chopped up stems of the artichokes.
	No waste, that's right.
	And then I cubed up the steamed artichokes and put them on this little platter.
	Get in there.
	Little hunks of bread, some boiled potatoes.
	So, it's kind of like a raclette there, okay?
	So, Valerie, why is it called the choke?
	You heard that word.
	Because those little-- the things inside the middle, all the purple parts, you can choke on them.
	You can choke on them.
	Is that true?
	It's true.
	It's absolutely true.
	I like that.
	What's going on down there, Jameika?
	All right.
	All right, so we're going to play a fun game.
	You guys up for a game?
	Yes.
	Yes.
	It's a retro throwback.
	It's called Never Have I Ever.
	Have you played that?
	Oh, I love this game.
	All right, so if you haven't played it, all right, so I'm going to pull out a question, and we're playing it foodie style, so it's food questions.
	And if you've done it before, you're going to take a little sip, okay?
	All right, so I'm going to call you out.
	It's kind of weird to play this game with my dad, I'm not going to lie.
	All right, no, it's food questions.
	That's why I'm watching carefully.
	All right, so Never Have I Ever eaten something out of the trash.
	I have.
	And it was a donut I threw away like I wanted to be skinny.
	And then I was like, give me my donut back.
	So yes, I did do it.
	We're all been there.
	I did it.
	We're all been there.
	Don't judge me.
	All right.
	I hate when you accidentally throw the cookie out with the tinfoil.
	You're like, no, no, I need that.
	You've got a fish back for that cookie.
	Okay.
	No shame in my game.
	Okay.
	Never have I ever tried breast milk.
	Oh.
	No, I haven't done that.
	Why'd you try breast milk?
	You know, you want to make sure it tastes good for your baby, obviously.
	Have you never tried it?
	And it's just kind of interesting.
	It's a novelty.
	Hey, listen.
	This is a great game.
	You should play it.
	We've got to keep playing it.
	Remind you back.
	We're going to put a lot more of these clues on our website.
	Play with your friends.
	It'll be interesting what you learn.
	We'll be dishing again next Wednesday so tune in.
	Together, everybody, change is happening.
	Our journey is just beginning.

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