Dr. Oz Podcast - Jarred Salsa And Guacamole. What's Really Inside? | Dr. Oz | S10 | Ep 115 | Full Episode
Aired: 2026-03-20
Duration: 42:43


=== Real Avocados vs Store Guac (14:53) ===

[00:00:00]  Love your chips and dip?
[00:00:02]  We have a guac shop if you're buying pre-made from the store.
[00:00:05]  How do companies get away with selling guacamole doesn't have real avocados in it?
[00:00:09]  And you may be getting more in your supermarket salsa than you think.
[00:00:13]  Sugar, Plus, it's the dish on ours.
[00:00:18]  We're whipping up a sweet and savory spring brunch.
[00:00:21]  And my daughter Daffy reveals some surprising news.
[00:00:26]  Coming up next.
[00:00:31]  Are you all ready for season 10?
[00:00:32]  I love you.com.
[00:00:50]  Today, a supermarket investigation into two of the most popular foods you all buy.
[00:00:55]  Salsa and guacamole.
[00:00:57]  I know you love them, right?
[00:00:59]  We all know what goes into making them if you do it at home.
[00:01:02]  But what are they really putting in your jarred guacamole?
[00:01:05]  And how does it stay so green?
[00:01:06]  And what might be hiding your favorite jar salsa?
[00:01:08]  Well, Chef Roblé-Ali is here.
[00:01:11]  He's got articles.
[00:01:12]  He went to the supermarket to get the inside scoop, the big investigation.
[00:01:16]  So what'd you find out about these popular dips?
[00:01:18]  Well, when it comes to the salt, there's lots of options for both.
[00:01:21]  When it comes to salsa, you have lots of great options.
[00:01:23]  With the guacamole, not so many.
[00:01:25]  All right, you want to teach the audience?
[00:01:26]  Yes.
[00:01:26]  It's guacu.
[00:01:27]  Y'all ready for us?
[00:01:28]  What's in your jarred avocados?
[00:01:31]  Salsa is a guac.
[00:01:32]  Who loves those dips?
[00:01:35]  Y'all love them?
[00:01:38]  All right.
[00:01:38]  Well, first off, let's investigate how these two foods have gained momentum over the years.
[00:01:44]  So Chef Roblé, explain to us a little bit about salsa.
[00:01:47]  How popular is it really?
[00:01:48]  I mean, salsa is the most popular thing going right now.
[00:01:53]  It actually just dethroned ketchup as the most popular condiment in American refrigerators.
[00:01:58]  It beat ketchup?
[00:01:59]  Yes.
[00:01:59]  Thank you to our friends in Mexico.
[00:02:01]  Thanks, Mexico.
[00:02:03]  Yeah, yeah.
[00:02:04]  Salsa's king.
[00:02:05]  Yeah, over a billion dollars in sales in America right now.
[00:02:07]  Oh my goodness.
[00:02:08]  Every year, yeah.
[00:02:08]  And what about guacamole?
[00:02:09]  I mean, it's an interesting story about how it's, it's become a staple in the supermarket now.
[00:02:13]  Yeah, absolutely.
[00:02:14]  Well, the thing is this, avocados aren't really meant to sit out for very long.
[00:02:18]  So I actually read a story about a guy.
[00:02:20]  He spent 37 years trying to figure out how to make it supermarket friendly, how to make it shelf-stable.
[00:02:25]  It'll look like this.
[00:02:25]  Yeah.
[00:02:26]  I mean, it's popping all over the place.
[00:02:28]  You know, guacamole is extremely, extremely popular.
[00:02:32]  Everybody loves guacamole.
[00:02:33]  Coming at us.
[00:02:33]  Coming at us.
[00:02:34]  It's popular on the internet.
[00:02:36]  It's in memes.
[00:02:37]  It's all over the place.
[00:02:38]  Yeah.
[00:02:39]  Chef Roblais unearthed this song about guac.
[00:02:42]  It has 20 million views.
[00:02:46]  Guacamole.
[00:02:48]  Guac, guac, mole.
[00:02:50]  The guac, the mole, guac, guac, mole.
[00:02:56]  The guac has become a way of life.
[00:02:58]  Meaning and mentioning guacamole in your online dating profile increases your chance of getting a message by 144%.
[00:03:05]  So just put guac in there, people will talk to you.
[00:03:07]  I love making guac at home, but my big question about supermarket version is how much avocado is actually in your dip.
[00:03:14]  Homemade guacamole is simply mashed avocados with some other ingredients for flavor.
[00:03:18]  Chef Roblé says the guacamole in the store may not even have avocados in them.
[00:03:22]  Right.
[00:03:23]  This park first thing stunned me.
[00:03:24]  How can you not have avocados?
[00:03:26]  Instead, you say they got this.
[00:03:27]  Yes, this avocado powder stuff, which is really strange.
[00:03:31]  I'm talking about sometimes it's 2%.
[00:03:33]  Like if you see the one with avocado powder in there, there's only 2% of that.
[00:03:37]  And it's water and fillers and all kinds of other stuff.
[00:03:39]  How do the companies get away with that?
[00:03:41]  Well, they do like a play-on-word kind of thing.
[00:03:43]  So it's like, they won't call it guacamole.
[00:03:45]  They'll call it like guacamole flavored avocado dip or avocado dip.
[00:03:49]  And then like people got, you know, upset about this and took them to court like 10 years ago.
[00:03:54]  And the companies ended up getting away with it.
[00:03:56]  And their defense was, well, we never said it was guacamole.
[00:03:59]  Said it was guacamole flavored dip or avocado flavor dip.
[00:04:03]  So, yeah, they think they're slick.
[00:04:04]  Well, they are, I guess, because I didn't know that until today.
[00:04:06]  But in order for that to work, they got to get the color right.
[00:04:08]  How do they do that?
[00:04:09]  Well, they do stuff like this right here.
[00:04:11]  They use food coloring, you know, yellow and blue-made green, and a little bit of avocado, or sorry, caramel coloring in there.
[00:04:18]  And yeah, they're just doing, I don't understand why they need to do this.
[00:04:22]  Avocado is already green, but actually, the reason they're doing it is because they're not using avocados, you have to color false things that are in there.
[00:04:28]  And that's what it is.
[00:04:29]  Keep it as shelf-stable.
[00:04:30]  Because I know that regular guacamole has a life expectancy.
[00:04:33]  Well, yeah, I mean, if it's real guacamole with real avocados, it's self-stabilizing because avocados are already creamy and nice.
[00:04:39]  But when you're using fake ingredients, you got to put stuff like you know, this xantham gum, malodextrin, locust beans, food starch.
[00:04:47]  Yeah, the dork.
[00:04:49]  What is that?
[00:04:50]  I don't know what it is, but it sounds scary.
[00:04:52]  Yeah, locust bean.
[00:04:53]  Locust.
[00:04:54]  So, what do you look for when you're buying a better guac at the store?
[00:04:57]  Well, it should have very few ingredients, like six, seven ingredients max.
[00:05:02]  Avocado.
[00:05:02]  Avocado should be first.
[00:05:04]  I like some tomato in mine, a little bit of onion, some garlic, lime juice, or if it says citric acid, that's fine.
[00:05:12]  That's like the same stuff that's in a lemon or a lime that make you know, gives you that flavor and the tanginess.
[00:05:18]  I love your taste buds.
[00:05:19]  So, I'm gonna ask everybody to do all of us a favor to help us make it easy, homemade guacamole so you don't have to waste time in the money at the store.
[00:05:26]  Are you ready to go?
[00:05:28]  All right, okay.
[00:05:29]  I got the avocado.
[00:05:31]  Okay, so yeah, I'll show you this other trick too.
[00:05:34]  So, you get a knife, right?
[00:05:35]  You go around this bad boy, right?
[00:05:38]  And okay, just don't cut yourself.
[00:05:40]  You kind of just pop that in there and twist it, boom.
[00:05:43]  Yeah, that's how you cut your hand.
[00:05:46]  Yeah.
[00:05:47]  Do you do that? Yeah.
[00:05:48]  That works for you?
[00:05:49]  Yeah, it pops the seed right out of there.
[00:05:51]  Now, butter knife, so you don't cut yourself.
[00:05:53]  And you just go in one, two, three, right?
[00:05:57]  And then one, two, three.
[00:06:00]  So it's already diced.
[00:06:01]  You've diced it right there.
[00:06:02]  Then you can scoop it out.
[00:06:03]  I would use, normally I would use a spoon, but this is fine, right?
[00:06:06]  Let's use a sharp blade for that.
[00:06:08]  Because I don't want to push through.
[00:06:10]  I'm kidding.
[00:06:10]  I've actually almost done that before.
[00:06:12]  Yeah.
[00:06:13]  I mean, my hands are already beat up enough already.
[00:06:16]  So we'll do a couple more of these, right?
[00:06:17]  So, Doc, you could add some of those tomatoes in there while I'm doing this.
[00:06:21]  All right, I'm going to use a sharp knife for my tomatoes because I don't spoon.
[00:06:23]  All right.
[00:06:24]  And then you sprinkle some of those scallions.
[00:06:25]  Some people use red onion, but I find raw red onion to be really aggressive.
[00:06:29]  It's just not for me.
[00:06:30]  So.
[00:06:31]  A little salt, though, pepper.
[00:06:32]  A little salt, pepper.
[00:06:34]  A little bit of each one of those spices.
[00:06:35]  You have cumin, coriander, and chili powder.
[00:06:38]  That makes it tasty.
[00:06:39]  Yeah?
[00:06:40]  We are just smells so good.
[00:06:41]  We're flying.
[00:06:42]  All right, now, we got the base of it.
[00:06:44]  There's two things you want to point out to us.
[00:06:45]  One is the garlic.
[00:06:46]  Garlic right here.
[00:06:47]  I like this little tool right here.
[00:06:50]  Boop, boop, boop, boop.
[00:06:50]  Azusta.
[00:06:51]  Azusta for the garlic?
[00:06:52]  Yep.
[00:06:54]  Yep.
[00:06:54]  Why doesn't everyone do that?
[00:06:55]  It's a good idea.
[00:06:57]  Yeah, it's fast, and you're not chopping with a knife, and you get nice little bitty pieces, and it incorporates well.
[00:07:03]  So look, always use the zest.
[00:07:05]  The most flavorful part of the lime is actually on the outside, not the inside.
[00:07:08]  People like throw away the lime zest.
[00:07:09]  I'm like, dude, why are you wasting all the good stuff?
[00:07:12]  All right.
[00:07:12]  So a little bit of zest and then a little squeeze of lime.
[00:07:16]  And that's guacamole, bro.
[00:07:18]  We're done.
[00:07:18]  Yeah.
[00:07:19]  And we're done.
[00:07:20]  And then eat it.
[00:07:21]  It's so good.
[00:07:22]  It won't have to stay on the shelf.
[00:07:24]  We're going to put the recipe on Dr.Oz.com.
[00:07:26]  When we come back, we're investigating supermarket salsa.
[00:07:29]  It's a low-calorie flavor and favored.
[00:07:32]  Oh my goodness.
[00:07:32]  Is it good?
[00:07:33]  It's pretty tasty, man.
[00:07:34]  Took the taste out of my mouth.
[00:07:35]  I'm going to have it on.
[00:07:36]  When we come back, the supermarket salsa is a low-calorie favorite, but find out which salsa trend can actually wreck your diet.
[00:07:42]  An Oz-exclusive investigation.
[00:07:51]  Public restrooms are becoming ground zero in the opioid epidemic.
[00:07:55]  We go undercover.
[00:07:56]  And I'll be surprised if nothing hits on this.
[00:07:58]  And what we found will shock you.
[00:08:00]  Whoa, I think I got a positive.
[00:08:02]  Are you kidding me?
[00:08:04]  Plus, funeral home horror stories.
[00:08:08]  Didn't bodies, selling parts, and lost loved ones.
[00:08:12]  Next Oz.
[00:08:14]  That's coming up tomorrow.
[00:08:22]  We're back investigating supermarket salsa.
[00:08:25]  It is the king of condiments.
[00:08:26]  But do you really know what's in that jar or tub that you dip it into?
[00:08:29]  Now, Megan says she goes to at least two jars of salsa every week.
[00:08:33]  Why do you love it so much?
[00:08:35]  I mean, it tastes good.
[00:08:36]  It's a healthy alternative to making things taste so much better.
[00:08:40]  And, you know, you eat it and it's like a fiesta every time.
[00:08:44]  It is.
[00:08:44]  I just live in the taste bugs.
[00:08:45]  I love your post, by the way.
[00:08:47]  So, grab some chips.
[00:08:48]  I personally like to use cucumbers slices, but you can use whatever you wish.
[00:08:53]  And I'm going to go visit Dr. Chef Roblais.
[00:08:56]  He's the doctor now.
[00:08:56]  I'll take that.
[00:08:57]  Come on in.
[00:08:57]  So come on.
[00:08:58]  We'll get you in the mail here.
[00:08:59]  So, the key question we're asking today is when do you dip and when do you skip when you're buying supermarket salsas?
[00:09:05]  Simple question.
[00:09:06]  And before we start, I'm gonna point something out to you.
[00:09:07]  Supermarket salsas can be found in jars, right?
[00:09:10]  And they can be found in these little tubs, right?
[00:09:13]  I don't understand why these don't have to be refrigerated than these do.
[00:09:16]  Okay.
[00:09:17]  Well, that right there, that's cooked, right?
[00:09:20]  So it's shelf-stable.
[00:09:22]  This right here, this is fresh, like your pico de gallo style.
[00:09:25]  So unless this is refrigerated, it's going to start to, you know, turn on you and bubble up.
[00:09:30]  So which one do you like more?
[00:09:31]  That one.
[00:09:32]  That's what I would do too.
[00:09:33]  But we're not dipping yet.
[00:09:33]  We're saving our dips over here.
[00:09:35]  Okay.
[00:09:36]  Let's first start off with all these new salsas out there.
[00:09:39]  I got to get started with one that I've heard a lot about because you always ask me fruity salsas.
[00:09:42]  Now, forget about the taste for one second.
[00:09:44]  Let's just focus on whether you dip it or you skip it.
[00:09:46]  What do you think, Roblais?
[00:09:48]  I'm going to go ahead and skip this one because like sugar, Oh, gosh.
[00:09:54]  And you haven't even gotten to dessert yet.
[00:09:56]  I wouldn't save my calories for later.
[00:09:57]  Yeah.
[00:09:58]  Just look at the label, added sugar, skip it.
[00:10:00]  All right.
[00:10:00]  Otherwise, you can give it a try if you want.
[00:10:02]  Now, this one, this I'm really curious about.
[00:10:04]  Salsa Verde seems just perfect.
[00:10:07]  Are you optimistic about salsa verde?
[00:10:08]  I love salsa verde.
[00:10:10]  Is she doing the right thing or the wrong thing?
[00:10:11]  She should be dipping.
[00:10:12]  You're doing the right thing.
[00:10:13]  You should dip that, yeah.
[00:10:14]  Super, super useful stuff, too.
[00:10:16]  Like when you have enchiladas, that salsa is in there, salsa verde.
[00:10:21]  Put those chips down.
[00:10:22]  Do it with the cucumber.
[00:10:23]  The cucumber?
[00:10:24]  It's much better.
[00:10:25]  It's green.
[00:10:26]  Green cucumber.
[00:10:26]  This doesn't belong there.
[00:10:30]  Am I right?
[00:10:31]  Go off with us.
[00:10:31]  All right, Chef Roblais.
[00:10:32]  Yes.
[00:10:33]  Corn salsa might be one of the most popular things out there.
[00:10:35]  It's a vegetable, it's corn.
[00:10:37]  What do you think, skip or dip?
[00:10:39]  Well, this particular one, I would skip it because, A, I can look at it and just tell that it's not good quality corn.
[00:10:47]  And if it was, they wouldn't have to add all this extra stuff in there.
[00:10:50]  Like, why are you adding sugar?
[00:10:51]  When you have good ripe corn, it's already sweet.
[00:10:54]  Exactly.
[00:10:54]  So instead of doing that, you can take some just like some basic regular salsa, like the stuff that we started out with over there.
[00:11:02]  We can jazz it up.
[00:11:03]  You can add a little corn to it.
[00:11:04]  Yeah, got some chopped tomatoes.
[00:11:06]  Yeah.
[00:11:07]  Some peppers.
[00:11:08]  A squeeze of fresh lime in there.
[00:11:11]  I encourage you to try to eat this a little bit.
[00:11:12]  I love the cucumber.
[00:11:13]  Yeah, let's put some more corn.
[00:11:15]  We said corn salsa, right?
[00:11:16]  Yeah.
[00:11:17]  Corn's good.
[00:11:17]  Yeah, now we're talking.
[00:11:19]  So you don't have a problem with corn sauce.
[00:11:20]  What I'm taking away from this whole discussion around salsa and guacamole as well is you make it yourself.
[00:11:24]  These are health foods.
[00:11:25]  They were designed to be that way.
[00:11:27]  It's one of those things that doesn't take too long.
[00:11:28]  It took 15 seconds to make this.
[00:11:30]  Yeah.
[00:11:30]  Save yourself some money and time.
[00:11:32]  I mean, I would do that before I would do any kind of store-bought.
[00:11:36]  You don't buy guacamole from a store.
[00:11:37]  You can get the guacamole, I mean the avocado pulp, but just make your guacamole at home.
[00:11:41]  It's supposed to be fresh.
[00:11:42]  Salsa, we can cheat a little bit.
[00:11:43]  Yeah, salsa's fine.
[00:11:44]  I love this hack.
[00:11:45]  I mean, even double dipping this when no one's looking, here's one for you.
[00:11:48]  Rob, as always, love you.
[00:11:49]  Be right back, everybody.
[00:11:50]  Oh, yeah.
[00:11:53]  Today we talk vinegar and one in particular.
[00:11:56]  It's black vinegar.
[00:11:57]  Is it the next ACV?
[00:11:58]  We got you covered when we come back.
[00:12:00]  Pay attention to the food god.
[00:12:10]  There is a new vinegar in town.
[00:12:12]  Some experts are now boasting about the potential health benefits of black vinegar.
[00:12:17]  Is it the new apple cider vinegar, or as we like to say on the show, ACV?
[00:12:22]  And can it win over one of the toughest tastemakers out there?
[00:12:25]  The food god himself, Jonathan Chebin.
[00:12:28]  He's on his way into the studio as I speak to weigh in on black vinegar.
[00:12:33]  But first, let's take a look at him in action.
[00:12:36]  We're about to have a food guy moment right here.
[00:12:39]  Kim's favorite.
[00:12:40]  We haven't made these.
[00:12:41]  We haven't eaten these in a long time.
[00:12:43]  Years, years.
[00:12:45]  Here comes the Duchess with the most expensive cookie in the world.
[00:12:49]  Go for it.
[00:12:50]  This is a red velvet cookie.
[00:12:52]  It's topped with ruby chocolate and 23 carrot gold leaf.
[00:12:57]  Oh.
[00:12:58]  What is this?
[00:13:00]  Chocolate dumplings?
[00:13:04]  Guys, pull it!
[00:13:05]  Pull it!
[00:13:15]  Food guy, Jonathan Chebben.
[00:13:28]  Guys, I gotta go.
[00:13:29]  We're gonna be back.
[00:13:30]  I'm sorry.
[00:13:30]  I just have to say goodbye to everybody.
[00:13:32]  All right, guys.
[00:13:33]  I'll see you guys later.
[00:13:34]  He's actually here in person.
[00:13:36]  What's going on?
[00:13:37]  How are you?
[00:13:38]  Nice to see you.
[00:13:39]  Wow.
[00:13:39]  Let me take my glasses off.
[00:13:40]  I forgot.
[00:13:41]  It's going to look good when you go live.
[00:13:43]  I just saw a front page article with him on the LA Times.
[00:13:46]  You know, you're followed by like 3 million people, right?
[00:13:48]  I just read it.
[00:13:49]  3.1 yesterday.
[00:13:51]  Yeah.
[00:13:52]  They called him the dining deity.
[00:13:54]  That's a lot of praise.
[00:13:56]  It's a lot of praise.
[00:13:57]  I had to actually just make sure that word meant God since I am the food god.
[00:14:01]  So when I saw it, I had to like just Google it.
[00:14:02]  Like, let me make sure that's a good thing.
[00:14:04]  And it's amazing.
[00:14:05]  And it's like, you know, they said, am I kind of like the new face of food media?
[00:14:09]  And these days, this is what it is.
[00:14:11]  People care about Instagram.
[00:14:12]  They care about food trends, food porn.
[00:14:14]  It's the new thing.
[00:14:15]  So I want your honest opinion about black vinegar.
[00:14:17]  You're going to wait here for a second.
[00:14:18]  I'm going to teach everyone about it.
[00:14:20]  When we come back, you're going to make a little tasty cocktail.
[00:14:22]  I'm going to ask you, do you think it might work?
[00:14:24]  Okay.
[00:14:24]  It's a food trend.
[00:14:25]  Stay with me.
[00:14:25]  I'm thinking about it.
[00:14:26]  All right, here to compare all these ideas.
[00:14:27]  Nutrition expert Kerry Glassburn.
[00:14:30]  The difference, the difference between apple cider vinegar, which we've talked a lot about, and black vinegar, which I don't think most people even know about yet.
[00:14:38]  Yes, it is definitely new, but I think we're going to be seeing it a lot.
[00:14:41]  So apple cider vinegar is just made from fermented apple juice.
[00:14:45]  And black vinegar is made from fermented, unpolished black or brown rice.
[00:14:50]  So it's relatively new.
[00:14:51]  There hasn't been a ton of medical research.
[00:14:53]  I get all that.

=== Black Vinegar Secrets Revealed (08:10) ===

[00:14:54]  But you're pretty good at tying nutrition to health.
[00:14:56]  So give us some idea of the potential benefits based on whatever studies are out there.
[00:15:00]  So probably the strongest health evidence we have thus far is the connection with blood sugar.
[00:15:07]  And that's because of the acetic acid.
[00:15:09]  So black vinegar has acetic acid in it.
[00:15:11]  And acetic acid has been showed to help control blood glucose levels after eating.
[00:15:17]  And then finally, I do want to mention, it's a fermented product.
[00:15:20]  And we know that fermented products are going to, most likely, help us improve our digestive health.
[00:15:27]  And so many people, do report that they have decreased floating and that they just have a better overall feeling of gut health when they add this to their diet.
[00:15:38]  All right, bottom line, nutrition expert, put the hat on now.
[00:15:41]  Yep.
[00:15:42]  From your perspective, black vinegar versus apple cider vinegar.
[00:15:44]  So I think you should have both in your pantry.
[00:15:47]  Just like you should have different types of healthy oils and different types of vegetables.
[00:15:51]  I would say use the apple cider vinegar and reap those benefits.
[00:15:55]  But health shots are really popular right now, and people are doing these health shots.
[00:15:59]  So, if you are going to do that and you're going to do it with black vinegar and you want to try that, make sure you start with one or two teaspoons and definitely dilute it with water.
[00:16:08]  All right, so I'm going to do just that with the food god.
[00:16:11]  You have a shot here.
[00:16:12]  If I can toast you, I love that.
[00:16:15]  Feels like college.
[00:16:16]  So, it feels like college.
[00:16:17]  I haven't added the alcohol yet.
[00:16:18]  We'll do that in a second.
[00:16:18]  Are you ready?
[00:16:19]  Are you ready?
[00:16:19]  Three, two.
[00:16:20]  One of these, babies.
[00:16:21]  Oh, wow, two, one.
[00:16:25]  Wow.
[00:16:27]  Thoughts?
[00:16:28]  Could use a little ale in there.
[00:16:30]  Yes.
[00:16:30]  It is a little mixed, but it's actually not like horrifying.
[00:16:33]  I'm so surprised.
[00:16:34]  I'm shocked.
[00:16:35]  The food god likes it.
[00:16:36]  The deity likes it.
[00:16:37]  It's smooth.
[00:16:38]  It's like, it's new and smooth.
[00:16:39]  All right, you've created a trendy cocktail.
[00:16:41]  You're really good at these.
[00:16:42]  So explain what you like.
[00:16:43]  You know, weird mixes.
[00:16:44]  And of course, Mescal, your favorite.
[00:16:46]  And then we have some orange juice, we have some lemon, honey.
[00:16:49]  I know you love honey.
[00:16:49]  And of course.
[00:16:50]  Oh, it's my honey.
[00:16:51]  Oh, I knew you loved honey.
[00:16:53]  I didn't even know that they put your honey.
[00:16:55]  I have a few bees in the backyard.
[00:16:57]  Yes, I don't have that much, but it's yours.
[00:16:59]  Okay, I just love this.
[00:17:00]  And of course, we're using the black vinegar as bitters.
[00:17:03]  And guys, so here, let me put my glove on because, you know, we like to do everything dramatic.
[00:17:08]  It's like a surgeon.
[00:17:09]  I'm like you today.
[00:17:10]  You're scrubbing in.
[00:17:11]  Here we go.
[00:17:12]  That's not the exciting part yet.
[00:17:14]  Hold on.
[00:17:15]  Don't get that out of the way.
[00:17:16]  Let's put that out of the way.
[00:17:17]  Hold on.
[00:17:18]  Here we go.
[00:17:19]  We have to make it a little bit like surgery.
[00:17:21]  You hear that?
[00:17:21]  It's a little buzz going.
[00:17:22]  Oh, my goodness.
[00:17:23]  It is like surgery.
[00:17:24]  There we go.
[00:17:25]  Our patients bubble all the time.
[00:17:26]  Oh, my God.
[00:17:27]  Do they make it after they bubble?
[00:17:28]  They do, they do.
[00:17:29]  All right, here we go.
[00:17:30]  So is this Instagramable enough?
[00:17:32]  Of course.
[00:17:32]  Are you kidding me?
[00:17:34]  This is made for Infantry.
[00:17:35]  First of all, no, no, no, you have to take a picture first.
[00:17:37]  You can't drink before you Instagram.
[00:17:39]  Dr. Oz, you know that.
[00:17:41]  Shut your truck first.
[00:17:42]  Teach me.
[00:17:42]  I'm going to copy you.
[00:17:43]  All right, here we go.
[00:17:43]  So, of course, you want to get the smoke in the light.
[00:17:46]  So you got to bend down a little bit so we get the good view right here.
[00:17:49]  Look at this.
[00:17:50]  There we go.
[00:17:51]  What's yours?
[00:17:51]  Let me see mine.
[00:17:52]  I'm going to do one where we're holding it with the smoke coming up.
[00:17:54]  Let's try this.
[00:17:55]  We're going to do a selfie.
[00:17:56]  Here we go.
[00:17:57]  Wow.
[00:17:57]  The angles right?
[00:17:58]  Still, my best friend was the queen of selfies.
[00:17:59]  You're the king of selfies.
[00:18:00]  Look at you.
[00:18:02]  Wow, yours is good.
[00:18:03]  I'm very impressed.
[00:18:04]  Hold on, let me try to get.
[00:18:07]  I love that.
[00:18:08]  All right.
[00:18:08]  Here we go.
[00:18:09]  Just a little sip.
[00:18:10]  I toast to you, my friend.
[00:18:12]  Wow, it's going fast.
[00:18:14]  You're a beverage deity and a food deity.
[00:18:17]  Kudos to you.
[00:18:19]  Smooth.
[00:18:19]  We'll put this banddrows.com.
[00:18:21]  I'll share the selfies as well.
[00:18:22]  I'll be right back.
[00:18:23]  Nicely done.
[00:18:25]  It's good.
[00:18:26]  It's good.
[00:18:28]  Up next, we investigate the hottest drink out there, oat milk.
[00:18:31]  How do oats become milk?
[00:18:33]  Is this trendy drink really the best new milk alternative?
[00:18:36]  Never have thought you could turn oats into milk.
[00:18:49]  Look at that.
[00:18:50]  Unbelievable.
[00:18:51]  Oat milk is the hottest dairy-free alternative in your supermarket and coffee shops right now.
[00:18:56]  People guzzling it down.
[00:18:57]  In the last couple of years alone, sales have gone up 425% and shortages have sent people into a frenzy to stockpile this popular drink.
[00:19:08]  Talk about taste in a second.
[00:19:09]  But is this trendy non-dairy beverage really the best new milk alternative?
[00:19:14]  What are you really drinking when you put it in your body?
[00:19:16]  Joining me to help investigate is nutritionist Kelly and Petrucci.
[00:19:19]  This fuzzy milk return, it is all over the internet.
[00:19:22]  Why is it becoming so popular?
[00:19:24]  Well, we're always looking for a good milk alternative that'll give us that creaminess of dairy.
[00:19:29]  And this really does the trick.
[00:19:30]  You know, we've been through soy, we've done hemp, we've done almond, we've done all of that.
[00:19:35]  But this is a little different.
[00:19:36]  This really has a nice, rich taste that people are going for.
[00:19:40]  And when that happens, bam, it just goes viral, catches on fire.
[00:19:43]  So let's break down how you actually make oat milk.
[00:19:46]  First, you got to get the oats, right, and clean them and soak them.
[00:19:48]  So the first step is you want to get all the residue, all the dirt off of the oats, and then the soaking process begins.
[00:19:55]  And as the soaking process carries on, the whole point is to soften these oats.
[00:20:00]  And after that happens, the oats and the liquid are blended in together.
[00:20:06]  And then what we do is we take a cheesecloth.
[00:20:08]  The manufacturers will take this cloth and they'll strain it just like this.
[00:20:12]  And this is the actual milk.
[00:20:14]  See how it's strained out?
[00:20:15]  And they'll keep straining it over and over.
[00:20:17]  till we actually get the milk that we want.
[00:20:20]  So it's really natural and delicious and you know it's easy.
[00:20:23]  Let's look at the ingredients.
[00:20:24]  So I noticed there's rapeseed oil.
[00:20:25]  Yeah.
[00:20:26]  That's what it's called.
[00:20:27]  So rapeseed oil is added to the milk.
[00:20:29]  What's the purpose of it?
[00:20:30]  So rapeseed oil comes from the actual seed of a rape plant.
[00:20:35]  And some of the products, some of the oat milk that we see, has it in there because it serves as an emulsifier.
[00:20:40]  It actually blends in the liquid with the oats.
[00:20:43]  Sounds a little scary, but it's actually fine.
[00:20:46]  And no issues at all?
[00:20:47]  Tastes okay?
[00:20:48]  No, no, not anymore.
[00:20:49]  It's fine.
[00:20:50]  All right, next thing, sugar.
[00:20:52]  Now, I didn't realize this, but when it comes to oat milk, sugar is sort of part of the equation, but it's not added, right?
[00:20:57]  It's just regular old oat milk is going to have about 19 grams of sugar.
[00:21:01]  Yeah, well, some foods have naturally occurring sugar.
[00:21:04]  I mean, think about milk.
[00:21:05]  Milk has naturally occurring sugar, as does oat milk.
[00:21:08]  But here's the thing.
[00:21:09]  Some people are afraid of the carbohydrates associated behind this, and they need not be because this is a slow carb.
[00:21:17]  So that means you get a good, slow energy from this.
[00:21:20]  And that's good.
[00:21:21]  That's what your body likes.
[00:21:22]  So what you have to be careful for is the things like added sugar, cane sugar.
[00:21:26]  That's when you put the red alert up.
[00:21:28]  That's when you say no and you put it back.
[00:21:29]  Yeah, there's no cane sugar in oats, guys.
[00:21:31]  That gets added.
[00:21:32]  Regular sugar I'm okay with.
[00:21:33]  Now that we know what it's made of and what's in it, let's talk about how to measure whether it measures up to the things we've been talking about.
[00:21:40]  The other popular non-dairy milks out there, specifically almond and soy.
[00:21:43]  So I got almond milk, soy milk, put oat right in the middle here.
[00:21:46]  We'll go one by one.
[00:21:47]  First of all, let's talk about calories.
[00:21:49]  Actually, no, let's do protein first.
[00:21:50]  Let's do protein.
[00:21:51]  So we fall in about the middle with protein.
[00:21:53]  So soy has about eight grams.
[00:21:56]  Oat has about four grams.
[00:21:59]  Again, we fall in the middle.
[00:22:01]  And almond has one gram.
[00:22:02]  Almonds only have one gram of protein?
[00:22:04]  One gram of protein, just a small little shot.
[00:22:06]  Most people don't know that.
[00:22:07]  But yeah, not a whole lot.
[00:22:08]  And you see oat has a lot more with four grams.
[00:22:11]  Okay, so soy wins the protein race now.
[00:22:13]  Fiber?
[00:22:14]  So fiber.
[00:22:14]  So we stand on top with fiber.
[00:22:17]  Oat has two grams of fiber.
[00:22:20]  Soy has just a little behind with 1.5 grams.
[00:22:24]  Almond has just a little, one gram.
[00:22:27]  But they're all, you know, average.
[00:22:29]  It's average.
[00:22:29]  Yeah, it's not too far off.
[00:22:30]  And finally, talk about calories.
[00:22:32]  So calories, this is what everybody wants to know about.
[00:22:34]  Almond has only 60 calories.
[00:22:37]  Soy, 110 calories.
[00:22:39]  And oat, uh-oh, has 120 calories.
[00:22:43]  The most.
[00:22:43]  It has the most.
[00:22:44]  So interestingly, they all have a benefit.
[00:22:46]  But they all have a different benefit.
[00:22:48]  So a lot of this you want to go with taste and flavor and how it feels to your body.
[00:22:53]  I mean, it goes back to so much in nutrition.
[00:22:54]  How does it make you feel?
[00:22:56]  So let's check the boxes here.
[00:22:57]  It's made simply, not a lot of crazy things added to it.
[00:23:00]  It's as nutritious as the others, not better, equal to the other non-dairy alternatives.

=== Milk Calories and Kitchen Rules (05:51) ===

[00:23:04]  Let's sum it up by going back to the food here, the taste, because if it doesn't taste good, no one's going to care.
[00:23:10]  My bike club, as difficult as you can be, as challenging as it is to appeal to your palates, you have been tasting these different non-dairy milks.
[00:23:18]  So let's go through the list.
[00:23:20]  Describe the taste of it and how you compare it to the others.
[00:23:23]  To be honest, I actually really like the oat milk.
[00:23:25]  It's really creamy and it's sweet, which is surprising.
[00:23:29]  It's a little thick.
[00:23:30]  And I don't know, I always go for almond milk, so I think this might be my new favorite.
[00:23:35]  Like it'd probably pair up really well with like cereal.
[00:23:37]  Yeah.
[00:23:37]  Pairs the cereal well.
[00:23:39]  Yeah, I agree.
[00:23:40]  The oat is sweeter.
[00:23:42]  It also has kind of like a silky consistency to it.
[00:23:46]  It's a little thicker.
[00:23:46]  It kind of makes the almond milk seem more watery.
[00:23:49]  Yep.
[00:23:50]  Yeah.
[00:23:50]  Both of you picked up something that appealed to me.
[00:23:52]  I want my milk substitute to taste full.
[00:23:55]  Yeah, consistently.
[00:23:56]  Yeah.
[00:23:56]  Yeah.
[00:23:57]  All right, take us home now.
[00:23:58]  What do you think?
[00:23:59]  I actually think that it's very thick and creamy.
[00:24:01]  I like, I'm used to almond milk.
[00:24:03]  I like the silkiness of that.
[00:24:05]  Oat milk, I wouldn't really eat with cereal.
[00:24:07]  It's a little bit too rich for me.
[00:24:09]  But I do like the taste, though.
[00:24:10]  You have a good answer here.
[00:24:11]  I like oat milk.
[00:24:12]  Nicely done, Kelly.
[00:24:13]  Yes, thank you.
[00:24:14]  I appreciate that.
[00:24:15]  But people are going to buy their oat milk.
[00:24:16]  What would you be looking for in the store?
[00:24:18]  Like any other food, you want to look at that ingredient list and make sure it's not too long.
[00:24:22]  The second thing is make sure that water is the first ingredient and oats are the second.
[00:24:28]  And then thirdly, don't let any of those sneaky sugars get in there like cane sugar.
[00:24:32]  We've all learned our lessons from that.
[00:24:33]  We'll be right back, everybody.
[00:24:34]  Enjoy the oat milk.
[00:24:39]  The ladies of the dish are here and it is the first day of spring.
[00:24:42]  It's spring.
[00:24:42]  What better way to celebrate than having a delicious brunch?
[00:24:45]  We've got coffee, cocktails, and quiche.
[00:24:48]  It doesn't get better than that.
[00:24:49]  Stay tuned.
[00:24:52]  If there's one thing that brings us all together, it's food.
[00:24:55]  So we're calling everyone to the table to dish on everything.
[00:24:59]  From the latest food hacks and trends to everyday recipes you can make for dinner tonight.
[00:25:04]  Singing is my first love, but my other passion is baking.
[00:25:09]  I'm an iron chef, but mostly the executive chef of Butter Restaurant and mother to an 11-year-old.
[00:25:15]  This is the first recipe I ever made in a professional kitchen.
[00:25:18]  They were terrible.
[00:25:19]  My cooking is like me.
[00:25:20]  A mix of Caribbean heat, meat, southern sweet.
[00:25:23]  This is like my girlfriend in the kitchen.
[00:25:25]  I am, as a chef, first and foremost about flavor.
[00:25:29]  It's simple, it's celebratory, and most of all, it's about having a great time in the kitchen.
[00:25:34]  What is going on?
[00:25:35]  I'm trying to help.
[00:25:36]  Let's Dish!
[00:25:46]  It is the first day of spring.
[00:25:47]  And what better way to celebrate than with the ultimate spring brunch?
[00:25:51]  Daft, you and the dish girls.
[00:25:52]  You got something special today.
[00:25:54]  We do, we do.
[00:25:54]  Look at him, so colorful of spring.
[00:25:56]  We have got some delicious ideas for the ultimate spring brunch that has something for everybody.
[00:26:02]  I am going to show you how to make the ultimate double crumble coffee cake, which is doubly decadent because everybody knows the best part is, of course, the crumble.
[00:26:11]  So we're getting two layers of crumble on my coffee cake.
[00:26:13]  Then Alex is going to show us how to make a crustless quiche florentine.
[00:26:16]  Sounds fancy, but she promises you can make the whole thing in the blender.
[00:26:20]  Yes.
[00:26:21]  And Jamika is going to elevate a childhood favorite with French toast egg in a hole.
[00:26:26]  I am particularly ill.
[00:26:27]  I thought those were illegal.
[00:26:28]  Are they still legal?
[00:26:29]  Very legal.
[00:26:30]  And of course, Jamika, tell us what the cocktail of the day.
[00:26:32]  What are we drinking?
[00:26:33]  Alrighty, so we have two versions.
[00:26:35]  So it's a regular decaf latte that has the flowery straw that Daphne has.
[00:26:39]  But for us three, we have a liquored up latte.
[00:26:43]  Oh, yes.
[00:26:43]  Do you see that face?
[00:26:44]  Check that face.
[00:26:45]  Alex likes it.
[00:26:47]  It's cold-brewed coffee, bourbon, maple syrup, heavy cream that gets it all frothy in the shaker.
[00:26:53]  And yeah, we have a straw bar to go with it.
[00:26:56]  So assorted straws for your liquored up latte.
[00:26:59]  Yes.
[00:26:59]  Well, this is cute because everyone knows which drink is theirs.
[00:27:02]  Then when you put them all down on the counter and you're like, is that mine?
[00:27:04]  Is that mine?
[00:27:04]  You're like, very true.
[00:27:06]  Not when you have this drink.
[00:27:07]  Because when you're done with this, you're breaking everybody's drink.
[00:27:11]  You get one to match your outfit too.
[00:27:12]  So there you go.
[00:27:13]  Very colorful one day.
[00:27:15]  Jamika, you love a good brunch.
[00:27:16]  What's your favorite part?
[00:27:18]  Why do you love them so much?
[00:27:19]  Start with that.
[00:27:19]  No, brunch is so much fun because you get to break all the rules.
[00:27:22]  You get to dress up a little bit more.
[00:27:23]  You get to eat a little bit later.
[00:27:25]  You get breakfast and lunch at any time of the day.
[00:27:27]  And you get to drink alcohol in the middle of the day.
[00:27:30]  I mean, that is the perfect day.
[00:27:32]  Come on.
[00:27:32]  You break all the rules.
[00:27:34]  I might do a little bit of that other days of the day.
[00:27:38]  Those don't break as many of my rules as you might think.
[00:27:40]  You know, I do love a brunch, though, because I feel like I never want to have to pick savory or sweet.
[00:27:44]  And it's, and I also am the person that wants everyone to order everything on the menu so we can all try and pick together.
[00:27:49]  And brunch makes that acceptable.
[00:27:51]  Exactly.
[00:27:51]  For the rest of the meals, I kind of have to pick one, which is not fun.
[00:27:54]  All right, guys, so you may be loving these beautiful liquored up lattes, but I want to tell you a story.
[00:27:59]  A story about a true brunch hero.
[00:28:02]  Okay, are you ready for this?
[00:28:04]  A man posted on Twitter this epic tale.
[00:28:06]  He was a Starbucks gold card holder.
[00:28:08]  So because of that, he was entitled to a free drink after buying 12.
[00:28:12]  So he went on a mission to really get his money's worth.
[00:28:15]  He ordered the most expensive Starbucks order of all time.
[00:28:18]  So clever, so smart.
[00:28:20]  He's actually kind of genius.
[00:28:21]  I'm like kind of upset I didn't think of this myself.
[00:28:23]  He brought his own glass because that's how big and huge this drink he created was.
[00:28:27]  Get this.
[00:28:28]  Here's what it contains: vanilla bean frappuccino with 60 shots.
[00:28:32]  Protein powder, mocha, white mocha, mocha drizzle, caramel drizzle, hazelnut drizzle, and topped with whipped cream.
[00:28:41]  He called it his sexagen tuple vanilla bean mocha frappuccino.
[00:28:45]  And it cost, wait, no, don't fly yet.
[00:28:48]  It cost $54.
[00:28:51]  But it's free for him.
[00:28:53]  It was free for him.
[00:28:53]  It was free for him.
[00:28:54]  Good man, Mark.
[00:28:55]  And guess what?

=== The Ultimate Starbucks Hack (12:15) ===

[00:28:56]  We brought it out here today.
[00:28:58]  Please, the Sexagen Tuple Vanilla Frappuccino buffer.
[00:29:02]  Oh my goodness.
[00:29:04]  Look at this.
[00:29:06]  Oh.
[00:29:07]  Oh, please be careful.
[00:29:08]  That is such a wardrobe malfunction.
[00:29:10]  Was this hard to order?
[00:29:11]  Yes, this was so hard to order.
[00:29:13]  It weighs a ton and it was like $71.
[00:29:16]  It costs a lot of money.
[00:29:18]  And the people behind me were so mad.
[00:29:20]  They were so mad that was furious.
[00:29:22]  You said, who ordered 60 shots of espresso?
[00:29:24]  Oh, how long did it take to make?
[00:29:27]  It took maybe like 10 minutes to make, 15 minutes.
[00:29:30]  So I hope you guys enjoy.
[00:29:32]  We've got to.
[00:29:33]  I'm going to go for it.
[00:29:34]  Spider bowls.
[00:29:34]  Spider bowl.
[00:29:35]  We've got to.
[00:29:38]  Oh, it's cold.
[00:29:39]  It's good.
[00:29:40]  It's not happening.
[00:29:40]  It's not bad though.
[00:29:41]  I'm happy from now on.
[00:29:44]  Drink the whole thing, Doc.
[00:29:45]  There you go.
[00:29:45]  All right, so take a look at this video of me making my double crumble coffee cake at home.
[00:29:50]  With a helper.
[00:29:51]  With a helper.
[00:29:52]  Today we're going to make coffee cake.
[00:29:55]  This is going to be a sour cream chocolate chip coffee cake.
[00:30:03]  Yeah.
[00:30:03]  So the first thing we're going to do is start with the crumble.
[00:30:06]  So the first thing we need is butter, butter, one stick of butter, one and a quarter cups of flour.
[00:30:14]  There you go.
[00:30:15]  One and a quarter cup.
[00:30:16]  Perfect.
[00:30:18]  Nice work.
[00:30:19]  Okay, we need a half a cup of brown sugar.
[00:30:21]  Okay, toss that in there.
[00:30:22]  We'll just have one cup of walnuts, but we don't have walnuts.
[00:30:25]  So we're gonna do one cup of chopped roasted salted peanuts.
[00:30:29]  And now, dump it in.
[00:30:30]  Good stuff.
[00:30:32]  Wow.
[00:30:32]  Now we need half a teaspoon of kosher salt.
[00:30:35]  Pinch together all these ingredients for the crumble we're topping.
[00:30:40]  So for the cake, we're gonna grab two cups of flour first up, one teaspoon of baking powder, one half teaspoon baking soda, a quarter teaspoon of kosher salt.
[00:30:53]  Push quick whistle together.
[00:30:56]  Now we're gonna take that last stick of butter that we have here and throw that into the sand mixer.
[00:31:02]  I need three quarters of a cup of granulated sugar.
[00:31:07]  Let it rip.
[00:31:09]  And now I'm gonna add two eggs one at a time.
[00:31:12]  Add a splash of vanilla.
[00:31:14]  About a teaspoon, but I go a little heavy on that.
[00:31:17]  All right, so I'm gonna add about half the flour for now.
[00:31:23]  Now we're gonna add a cup of sour cream.
[00:31:28]  Put the rest of the flour in.
[00:31:30]  Quickly combine that.
[00:31:32]  Check it.
[00:31:36]  Okay, so I'm taking about half the batter and just laying it into the base of the pan here.
[00:31:42]  I'm gonna do this quick little thin layer here in the middle.
[00:31:45]  Good, yeah, you add a little sprinkle in there.
[00:31:47]  Nice.
[00:31:47]  Thank you very much, beautiful.
[00:31:52]  Get little crumbly pieces.
[00:31:54]  Oh yeah.
[00:31:55]  It's going in a 350-degree oven, like 35-40 minutes.
[00:32:01]  We will smell it when it's ready.
[00:32:02]  We will test it with a knife, and then we will devour it.
[00:32:14]  The kids devoured it at home.
[00:32:15]  What do you guys think?
[00:32:16]  That's great.
[00:32:18]  I love the walnuts.
[00:32:19]  Give it a little bit of crunch, the chocolate, the Greek yogurt.
[00:32:21]  You are my daughter.
[00:32:23]  Alex would never do this.
[00:32:24]  I would not.
[00:32:25]  Never do this.
[00:32:26]  But there's a flavor factor question for you, right?
[00:32:28]  I want to say the sciences.
[00:32:29]  How do you make it crunchy for the crumbly part or make the cake itself so fluffy?
[00:32:33]  Well, that was something that was really cool about this recipe.
[00:32:35]  Two things that we did.
[00:32:36]  With all cakes, I think that's really important is that you take the time to cream the butter and the sugar together, which I was doing in that stand mixer.
[00:32:43]  What that actually, I'm going to teach you a little science today.
[00:32:46]  Okay.
[00:32:46]  Flavor factor, man.
[00:32:48]  Flavor factor.
[00:32:48]  So, okay, so every granule of sugar, right, you want it to get coated in the butter because the butter has water in it.
[00:32:54]  So when it cooks and it heats up, that water releases as steam and really creates those air pockets, that light, fluffy, crumbly, tender cake texture that we want.
[00:33:03]  We're not making bread, we're making cake.
[00:33:04]  So you want to make sure you take your time, let the butter and the sugar cream together.
[00:33:07]  You guys know this.
[00:33:08]  You do that.
[00:33:09]  Yes.
[00:33:10]  And then you also want to add, I added two kinds of leather.
[00:33:13]  I did baking soda and baking powder.
[00:33:15]  And the trick there is you want this cake to kind of rise and activate twice.
[00:33:18]  The baking soda will activate with the acid in the batter, and then the baking powder will activate with the heat while the cake is cooking.
[00:33:25]  So you get double the lift, which really results in this very tender, moist cake.
[00:33:29]  That's what you're getting going on here, okay?
[00:33:31]  Jamik, you happy with this?
[00:33:33]  Very happy.
[00:33:34]  And the crumble absorbs all the bourbon in this drink, so I'm very happy.
[00:33:39]  Say it to me because up next, Alex is making her crustless quiche florentine.
[00:33:43]  This thing is, I've told, I'm told it's to die for.
[00:33:46]  It's good.
[00:33:46]  We're going to find out.
[00:33:47]  I can't wait to taste it.
[00:33:55]  I love getting to talk with you on my show every single day.
[00:33:58]  But when the cameras stop rolling, the conversation is not over.
[00:34:02]  I still have a lot that I want to talk about.
[00:34:04]  So download the Dr. Oz podcast on Apple Podcasts or wherever you get your podcasts.
[00:34:15]  Today's the first day of spring, so we are throwing a spring brunch at Alex, my favorite Alex here, has a recipe for a crustless quiche florentine, which she makes in a blender.
[00:34:24]  Now, I get it.
[00:34:25]  The crust is still no crust.
[00:34:27]  No crust.
[00:34:27]  You love this.
[00:34:28]  This is right up your alley.
[00:34:30]  Crustless.
[00:34:31]  You're going to love this.
[00:34:31]  Okay, so you're going to make it.
[00:34:32]  Crichlorentine.
[00:34:33]  Yeah, so coconut milk.
[00:34:35]  Come on.
[00:34:35]  How about points for that, Doc?
[00:34:37]  Extra credit.
[00:34:38]  Teacher's Pat David.
[00:34:39]  I'm being the teacher's pet, Daphne.
[00:34:41]  You know what I mean?
[00:34:41]  I'm going to be at your next Christmas party.
[00:34:43]  Coconut milk.
[00:34:44]  It has saturated fat, but it's really short ones.
[00:34:46]  Yes.
[00:34:46]  That's why they think folks in Polynesia live forever.
[00:34:48]  I mean, and we're going to start.
[00:34:49]  We're just going to get Polynesian today.
[00:34:51]  We're just going to get thin and slender and sexy.
[00:34:53]  Let's get those four eggs in there, Doc.
[00:34:56]  Four eggs next.
[00:34:56]  I know it's a little cluster.
[00:34:57]  Do you want to whisk it up first or just what?
[00:34:59]  No, not even.
[00:35:00]  This is super easy.
[00:35:01]  Two, three, four.
[00:35:02]  Beautiful.
[00:35:02]  I usually crack them myself, by the way, just so you know.
[00:35:04]  I imagine like a surgeon.
[00:35:07]  Cheese, yes, a little palm of it.
[00:35:09]  Oh, look at this.
[00:35:10]  It's sliced Greek yogurt.
[00:35:12]  No, that's so cool.
[00:35:14]  I didn't even know you'd eat this.
[00:35:15]  Yeah.
[00:35:16]  Sliced Greek yogurt.
[00:35:17]  Just for you.
[00:35:18]  Just for you, I got a little sliced Greek yogurt, a little firm aka cream cheese.
[00:35:23]  And that goes right in there.
[00:35:25]  And then that little secret bit of salt, soy sauce.
[00:35:28]  Oh.
[00:35:28]  A little tablespoon.
[00:35:30]  I thought it was bourbon, but it's soy sauce.
[00:35:32]  No, that's Jamaica's fresh setup.
[00:35:34]  That's all Jamaica.
[00:35:35]  So soy sauce is a really great way to just bring that saltiness in there.
[00:35:39]  It takes seasoning really off the table and it gives it that deep cooked in.
[00:35:43]  You just want to blend that, don't you?
[00:35:44]  Go ahead.
[00:35:45]  Oh, it's quiet.
[00:35:47]  Yeah, look at how mellow this is.
[00:35:49]  This is like surgery.
[00:35:50]  You know what I'm saying?
[00:35:51]  It's perfect.
[00:35:52]  So I'm cooking some spinach in a little bit of olive oil.
[00:35:55]  I'm just lightly wilting that spinach.
[00:35:57]  Can you give me a little salt and pepper in there?
[00:36:00]  Just gently wilt it, right?
[00:36:02]  You take it and you just squeeze the extra liquid out of there.
[00:36:05]  We don't want water in the quiche.
[00:36:06]  It's not dry.
[00:36:07]  It's literally.
[00:36:08]  Saute and just squeezed.
[00:36:10]  Pour that batter right in there.
[00:36:11]  This is so easy.
[00:36:12]  No crust.
[00:36:13]  So there's no fussing, no molding, no pressing.
[00:36:16]  It's sort of like if you want to spruce up, you know, you're sick of frittatas, right?
[00:36:21]  You want something new and exciting.
[00:36:22]  And then we'll dot that spinach right on top with a lot of finesse, Dr. O, like a surgeon's finesse.
[00:36:27]  I need you to like a balancer.
[00:36:30]  You get all that spinach in there.
[00:36:32]  Oh, my, look at this.
[00:36:33]  Look at Nancy over there.
[00:36:35]  Look at this.
[00:36:36]  Wait a minute.
[00:36:37]  Wait a minute.
[00:36:37]  He's going off the rail.
[00:36:39]  Oh my God.
[00:36:40]  The wheels are off the bus.
[00:36:41]  I love it.
[00:36:42]  But you just want to make sure there's spinach in every bite.
[00:36:44]  We're going to bake this 350 about 20 minutes.
[00:36:47]  And we're going to put a little cheese.
[00:36:49]  Careful, careful, careful.
[00:36:51]  Careful.
[00:36:51]  She's got it.
[00:36:53]  Don't bump it.
[00:36:54]  Don't bump it.
[00:36:55]  She's like doing a circumcision very carefully.
[00:36:57]  Oh my God.
[00:36:59]  Please.
[00:36:59]  Don't want to have any of this.
[00:37:01]  Quiche was sounding so promising.
[00:37:04]  What did we get from quiche?
[00:37:06]  Don't even ask.
[00:37:06]  And then you throw him a little spinach and a little coconut milk and his brain just goes wonky.
[00:37:10]  Looks like this when you're done.
[00:37:12]  Yeah, and then we do the bowl unmold trick.
[00:37:13]  Look at that.
[00:37:14]  Wow.
[00:37:16]  I'll be here all weekend.
[00:37:18]  Try the veal.
[00:37:19]  That really sets up nicely.
[00:37:20]  It does look like a crust.
[00:37:22]  And you don't need the crust at all.
[00:37:24]  The coconut milk makes it super light.
[00:37:26]  Also, we put a little layer of cheese on top the last five, ten minutes of cooking and let it brown.
[00:37:31]  And then you cut it in.
[00:37:32]  And you save so many calories here, Doc.
[00:37:34]  You could have like a couple spoons and a stack of pancakes, right?
[00:37:37]  Why do you even need the crust?
[00:37:38]  It sets up without having one.
[00:37:40]  You don't need the crust.
[00:37:41]  It also saves you a lot of time.
[00:37:42]  It's super easy to make.
[00:37:43]  You can make the batter in advance.
[00:37:45]  When your friends come over, just pour it in the pan and bake it while they're there and serve it fresh.
[00:37:50]  It's great.
[00:37:50]  I love this idea.
[00:37:51]  Yeah, it's a fun one.
[00:37:52]  And it's easy.
[00:37:53]  You did a great job.
[00:37:54]  You should be a chef, maybe.
[00:37:56]  Let me see.
[00:37:57]  Maybe for your next career.
[00:37:59]  For your next career.
[00:38:00]  Make sure you're happy.
[00:38:01]  I can swear there is something crunchy and delicious at the bottom of this pan.
[00:38:05]  A lot of times you get quiche, they put more crusts than quiche.
[00:38:08]  So I love that I'm getting all the loveliness and no crust.
[00:38:12]  I love this.
[00:38:12]  I love it.
[00:38:12]  It's delicious.
[00:38:13]  And we can add this to my next one.
[00:38:15]  All right, you guys, our brunch party continues.
[00:38:16]  We come back.
[00:38:17]  We are putting a French toast spin on the classic egg in a hole.
[00:38:20]  Don't go away.
[00:38:21]  Don't go away.
[00:38:22]  An Oz exclusive investigation.
[00:38:28]  We go undercover and what we found will shock you.
[00:38:32]  Next Oz.
[00:38:33]  That's coming up tomorrow.
[00:38:35]  We are back with The Dish on Oz.
[00:38:45]  And the ladies, well, they are brunching.
[00:38:47]  Mm-hmm.
[00:38:47]  I want you guys to check out this new French toast twist on the classic egg in a hole.
[00:38:53]  Talk us through this.
[00:38:54]  How did you make it?
[00:38:55]  All right, so we have the French toast and we have two eggs, half a cup of milk, cream, and salt and pepper.
[00:39:01]  Get that all whisked together nicely.
[00:39:03]  And then we add in chives and cheese, y'all.
[00:39:06]  Oh, yes.
[00:39:07]  Yes.
[00:39:07]  Uh-huh.
[00:39:08]  And then you'll cut out a hole.
[00:39:09]  You can use a brisket cutter or whatever you have.
[00:39:12]  And then you'll dunk your bread in there.
[00:39:13]  Make sure you get it on both sides.
[00:39:16]  Nice.
[00:39:17]  Brioche.
[00:39:18]  Nice brioche.
[00:39:19]  Good bread.
[00:39:20]  Make sure it's a good bread.
[00:39:21]  And then you'll just rest it on your sheet pan.
[00:39:24]  Oh, I love this.
[00:39:25]  All right, so you cook the bacon out.
[00:39:26]  So we're gonna use that bacon fat.
[00:39:28]  We are not wasting anything in this dish.
[00:39:30]  We will put the bread in the bacon grease.
[00:39:34]  Oh my goodness.
[00:39:35]  Put the egg right in the middle.
[00:39:37]  And you got to do the flip ever so gently.
[00:39:39]  There you go.
[00:39:40]  Wait, that's hard.
[00:39:41]  Oh, you got to, but once you get it, oh, this is what you come out with.
[00:39:45]  Oh, baby.
[00:39:46]  Oh, and the yolk just rose, baby.
[00:39:48]  Slowly.
[00:39:49]  I need you to see this.
[00:39:50]  I cracked into it.
[00:39:51]  Look at this egg yolk.
[00:39:53]  And I like that it's savory French toast because everyone's so used to, you know, that really sweet, sticky, delicious one.
[00:39:59]  But I love this with the chives.
[00:40:00]  I love the fish.
[00:40:01]  Get that bacon flavor in there.
[00:40:02]  And then the bacon on the side.
[00:40:04]  Oh, bacon.
[00:40:04]  Love it.
[00:40:05]  She's giving you so many ideas for how to up your brunch game.
[00:40:08]  And another way to do it is to have a fun little game, an easy game.
[00:40:11]  So we have our eggs.
[00:40:13]  I have a little fun egg basket game to play.
[00:40:16]  Each egg here is numbered, okay?
[00:40:18]  So I'm going to have each of you grab an egg, break it open gently, and there's a secret message inside.
[00:40:23]  Jamika, you grab one.
[00:40:24]  Alex, you grab two.
[00:40:25]  I'll grab number three.
[00:40:27]  Okay, you can go first.
[00:40:28]  You go first.
[00:40:29]  And you have a message inside your egg, a secret.
[00:40:31]  Oh, they're empty.
[00:40:32]  I hope it wasn't a chicken in there.
[00:40:34]  Okay.
[00:40:35]  All right.
[00:40:35]  Ooh, a tiny little message in a bottle.
[00:40:37]  Goodness.
[00:40:38]  I need my magnifying glass for me.
[00:40:39]  I need one more eggs.
[00:40:41]  Okay, the message is: springtime is near.
[00:40:45]  Isn't that lovely?
[00:40:46]  Yep, first day of spring.
[00:40:49]  Yours is a wooden egg.
[00:40:52]  Crack that sucker.
[00:40:53]  There you go.
[00:40:55]  Okay.
[00:40:56]  All right.
[00:40:57]  Ooh.
[00:40:59]  Can we get lottery numbers?
[00:41:00]  So one more time, Jamika.
[00:41:01]  Springtime is near.
[00:41:02]  Springtime is near, is what mine said.
[00:41:04]  And by this time next year, what's going to happen?
[00:41:09]  Nice rhyme going.

=== Springtime Baby Gender Reveal (01:31) ===

[00:41:11]  Woo!
[00:41:13]  Daphne.
[00:41:14]  Oh, my goodness.
[00:41:14]  Chuck Norris.
[00:41:15]  Keep his eyes.
[00:41:17]  Terminator.
[00:41:18]  You don't even know.
[00:41:18]  All right, so one more time.
[00:41:19]  Okay.
[00:41:20]  Spring is near.
[00:41:22]  And by this time next year, a brand new baby will be here.
[00:41:27]  Whoa!
[00:41:36]  It ain't the ease!
[00:41:39]  Thank you.
[00:41:42]  Yay!
[00:41:44]  Daphne is having my fourth grandchild.
[00:41:47]  Yay!
[00:41:50]  We are very, very excited.
[00:41:52]  We are just looking forward to continuing to grow this brood.
[00:41:55]  You do, however, have two other daughters and a son, some of whom might think about contributing to this grandchildren.
[00:42:02]  You're a bait for me.
[00:42:03]  And to celebrate you and make them jealous, we all chipped in on the show and got you this.
[00:42:09]  Chef in training.
[00:42:10]  Adorable.
[00:42:11]  You know, right down here.
[00:42:12]  I could have used this when I was trying to hide the belly.
[00:42:17]  Oh, does it fit?
[00:42:19]  It fits.
[00:42:19]  That's perfect.
[00:42:21]  Good.
[00:42:21]  Well, yes, coming later this summer/slash early fall, a brand new baby shall be here, and we are so excited.
[00:42:27]  And up next Wednesday on the dish, I'm going to do a big gender reveal right here for you guys.
[00:42:32]  It's going to be, get this, the cheesiest gender reveal ever because it's our big cheese show with the most ooey, gooey, and decadent cheese-inspired recipes.