The Wonton Don | Donnie Does
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00:00Hey, how are you?
00:01Welcome to Gooned Up Lobster Fest Edition.
00:03I got my guy Dave Delancey here.
00:10He flew all the way from Bourne, Massachusetts.
00:13He's the owner of the Lobster Trap.
00:14How you doing, brother?
00:15What's up, bro?
00:16How you doing, man?
00:17Nice to see you.
00:18I got to tell you, Lobster Trap is my favorite seafood restaurant on the planet.
00:22Got lobster ragoons, you have like a swordfish Big Mac, you got Thai beef steaks.
00:27It's incredible stuff.
00:28Tuna Pad Thai.
00:29How did I forget the Tuna Pad Thai?
00:31That might be my favorite dish on the menu.
00:32Yeah, it's a great dish.
00:33Barstool's very own Nick Fasoli used to work there.
00:36Yes, yeah, yeah.
00:37We love Nick.
00:38He was a valet parker.
00:41Nick was a valet for six years for us.
00:43He put a lot of miles on his sneakers.
00:45Now, if he had just like stayed at the trap, do you think one day you would have handed
00:49the business to him?
00:50Oh, Nick would definitely be president of the Lobster Trap by now.
00:53He threw it all away to come be a failed drone pilot at Barstool Sports.
00:58What a shame.
00:59So thanks for coming out.
01:01You brought like, what, 20 lobsters?
01:03Yes, sir.
01:04You're not going to get a fresh lobster in Lake Michigan, so this is quite a treat.
01:08Should we plop these boys?
01:09I think we should plop them in, man.
01:10Let's get cooking.
01:11In the water?
01:12While we wait for those to boil, we're going to have on the Lobster Trap's current chef
01:17to talk about what we'll be gooning up today.
01:21The main rule for today was that, yeah, I had to incorporate lobster and I wanted to
01:25give it all a wonton Asian twist.
01:28Of course.
01:29Obviously, you guys sell lobster rolls at the trap, but we're going to be making a wonton
01:34lobster roll where instead of like a buttered hot dog bun, we're going to be frying up some
01:38wonton wrappers.
01:39And we also got some fried egg roll wrappers in the shape of a taco shell.
01:43We're going to make Lobster Trap classic lobster ragoons.
01:46And then we're doing wonton lobster nachos.
01:51I want to see who could de-meat a lobster the fastest.
01:54Oh, I will race you.
01:56Yeah, no problem.
01:57Three, two, one, go.
01:58Are we going on one or is it three, two, one, then go?
02:01We go on go.
02:02Okay.
02:03One, two, three, go.
02:04Holy shit, this thing's leaking.
02:05All right.
02:06Then you got to, you got to, oh yeah, there you go.
02:07Get in there.
02:08Just pop it right out.
02:09Oh, shit.
02:10Fuck.
02:11Yeah, I might need a clock.
02:12Oh, shit.
02:13Oh, shit.
02:14Oh, shit.
02:15Oh, shit.
02:16Oh, shit.
02:17Oh, shit.
02:18Oh, shit.
02:19Oh, shit.
02:20Oh, shit.
02:21Oh, shit.
02:22Oh, shit.
02:23But I like to break the clock.
02:24Actually, I'm gonna use my teeth.
02:28That works, too.
02:29Yeah, it works.
02:30I mean, if you're working in a kitchen, that might not work.
02:32That might be illegal, but I don't like to break the clock.
02:36I like to...
02:37I might be bleeding by the end of this.
02:39We'll see.
02:40Okay, come on, get out.
02:43Oh, strong start.
02:45But now I just think.
02:46Come on, dude.
02:50Come on, dude.
02:52You wanna pass me a noon?
02:55Pass this guy a nooner.
02:57Did you get the knuckle meat out?
02:58Yeah.
02:59Done, dude.
03:00Oh, shit.
03:01Now, and then sometimes I try to suck
03:04the meat out of the legs.
03:06That's a little old school.
03:07Very old school.
03:08With stuff like my grandfather used to do.
03:10Don't waste it, don't waste it.
03:12But you can get a little meat out of these
03:14if you're really hungry.
03:15Absolutely.
03:17Yeah, check one, two, one, two.
03:19We're here, we're about to declaw a lobster
03:20for the first time.
03:21Never done this, Brandon's about to get worked.
03:23You're probably only familiar with little crawfish, right?
03:28I don't do that either.
03:29Southern ass.
03:30Everybody ready?
03:31Yes, no pressure.
03:32Three, two, one, go.
03:35Rip this out.
03:39Okay, we'll twist that and then we'll.
03:41Oh, shit.
03:42Oh, this is.
03:43You got it, you're going from the wrong side.
03:45Am I going from the wrong side, this way?
03:47Rip off this little membrane right here.
03:49Get your hands off of the.
03:50Yeah, Dave, no touching.
03:52I'm not touching.
03:54Come on, Spider.
03:55Come on, Spider.
03:56Boom.
03:57Thumb it out.
03:58Break the claws right off.
04:01Do you want help?
04:01Yeah.
04:02Dude checks on it, little bro.
04:03How do you?
04:04You gotta crush it.
04:06What do you mean crush it?
04:06Crush the back piece like that.
04:08A pocket pussy and you're shoving your fingers
04:11in the pocket pussy and you're pushing it out.
04:13Is he almost done?
04:14Come on, Spider.
04:15I have enough faith in you, baby.
04:16Look at that.
04:17Look at that.
04:18Come on.
04:20Stick the crawfish, Brandon.
04:22Don't be afraid.
04:23It's already dead.
04:24You're not hurting it.
04:25Maybe a couple of no's to go with it.
04:27Shut the fuck up.
04:28Shut the fuck up.
04:30You just asked me a fucking question.
04:31You're not helping me.
04:32You're just pointing at this.
04:34You're doing it wrong.
04:35Yeah, Dave.
04:35You're out.
04:36You're out.
04:37Make him go.
04:38Spider, you're almost home.
04:40You're almost home, Spider.
04:41I mean what?
04:42He's almost done.
04:44Listen, all I asked was that you try.
04:46A little lobster poop?
04:48Oh, no.
04:50I think that was actual poop.
04:55All right, Dave is subbing in for Brandon.
04:57Brandon, thanks for the effort.
04:58Hey, Brandon.
05:01There you go.
05:02There you go.
05:04Something like that?
05:05Yep.
05:06Yeah, sure.
05:08That's how it's done.
05:09That's how it's done.
05:10Nice job, Spider.
05:11Woo!
05:13So I worked on a lobster boat one time.
05:15Really?
05:16I said I wanted to film a video
05:17about what it's like to be a lobsterman for a day.
05:19You don't have to pay me.
05:20Just pay me in lobster afterwards
05:22because I'm getting some content out of it.
05:24For sure.
05:25And yeah, he gave me maybe 12 lobsters
05:27at the end of the day.
05:28And I was getting wild.
05:30I made popcorn lobster.
05:33Oh, okay.
05:33Like fried lobster?
05:35And then I made lobster popcorn.
05:37Oh.
05:37Popcorn, lobster, lobster popcorn.
05:40Which one will be the best?
05:43Which did not work out as well,
05:45but it's pretty much just popcorn
05:48that I kind of like cooked in lobster butter.
05:50And then I like minced up lobster
05:52and tossed it in the popcorn.
05:55That sounds interesting.
05:56Yeah, that didn't quite work
05:57because then all the lobster just sank to the bottom.
05:59And the popcorn just got really soggy.
06:01Sure.
06:02But lobster popcorn.
06:03I like the idea of it.
06:04Now, the one thing about lobster ring goons
06:06is that lobster is just so incredible on its own too.
06:11You want to make sure
06:12that the lobster can still shine in the goon.
06:13For sure.
06:14I think a lot of the times
06:15when you're getting like a classic American Chinese
06:18crab ring goon or lobster ring goon,
06:20you're going to get primarily cream cheese.
06:22You have a lot of people be like,
06:23oh, why don't these crab ring goons taste like crab?
06:27It reminds me of,
06:28do you remember those Apple Jacks commercials?
06:30The dad tries Apple Jacks and he's like, that's funny.
06:32These don't taste like apples.
06:33And they're like, shut the fuck up dad, you're a loser.
06:36I do remember those.
06:38So we got green onion.
06:39We got soy sauce.
06:41We got granulated garlic.
06:43And then we got a little bit of yuzu kosho here,
06:46which is the pulp of the yuzu fruit,
06:50some chili and then some salt.
06:52Let's go.
06:53Okay.
06:54You mind if I put on some gloves and mix by hand?
06:56Go ahead.
06:58Man, hands work the best.
07:00I just have, I've never been doing hands
07:01because I never have gloves.
07:03No one's going to eat the goons if I just bare handed.
07:05It's against code.
07:06Yes.
07:07I love to cook,
07:08but pretty much everything I do is against code.
07:11All right.
07:12Now I am going to have to time you to see what your GPM is.
07:15Wow.
07:16Goons per minute.
07:17GPM.
07:18You guys are making me nervous now.
07:19One, two, three, go.
07:24All right.
07:25Yeah.
07:27Get out the globs first.
07:28I like that method.
07:30Set yourself up for success, right?
07:32Yes.
07:39Let's go.
07:42Yeah.
07:42The only rule, it doesn't matter how sloppy they look,
07:45as long as they have a seal.
07:46Okay.
07:47Okay.
07:55Oh shit.
07:57All right.
07:59You're cruising now.
08:03All right.
08:0415 seconds.
08:05All right.
08:07All right.
08:0815 seconds.
08:13Oh man.
08:14Okay.
08:17Five seconds.
08:21All right.
08:22Okay.
08:23All right.
08:24Six.
08:25Six GPM.
08:26I don't think we've had anyone on this show
08:29fully get to six yet.
08:30Oh man.
08:31So let's go.
08:32I mean, Henry's been making Rangoons all his life.
08:34I think he only got like 4.5.
08:42Goon spoon.
08:43Send it.
08:45Ooh.
08:46All right.
08:47Those are good.
08:48Yeah.
08:49A very special treat today.
08:50Drew's going to be making homemade duck sauce.
08:52So what goes into a duck sauce?
08:54I assume no duck.
08:56No.
08:57Okay.
08:57Are they enough, huh?
08:58So this is dried apricots that have been steeping
09:00a little bit of apple juice.
09:02Apricot preserve.
09:04Fair amount of the fresh ginger.
09:06Just a little bit of brown sugar.
09:08Just kind of tame everything together
09:09once I add the chili flake to it as well.
09:12I mean, this already smells incredible.
09:13So this is some dry mustard.
09:15Like I love like Chinese spicy mustard.
09:17I think that stuff is so fucking good.
09:19Oh yeah.
09:19Who needs coffee?
09:20All you gotta do is just take a shot
09:21of Chinese spicy mustard.
09:24It'll wake you right up.
09:25So this is some soy sauce.
09:28And then just a touch more of some apple juice.
09:33And then whatever is lowest,
09:39which is just a little bit tough.
09:40Here we got ice puree, ice crush, ice crumb.
09:44Is that like a margarita maker?
09:45Hey, we're, a chef's improvising.
09:48That's what we're doing.
09:54Want to give it a try?
09:55Yeah.
09:56It's probably still a little too hot.
09:57It's probably, it just, you know.
09:58Yeah.
09:59It's not my first rodeo.
10:01That's good.
10:03It's good?
10:04Yeah, this is great.
10:05Really good, right?
10:07So not only are we doing goons,
10:09we're doing the lobster rolls.
10:12They're kind of like lobster tacos,
10:13but they're a lobster roll wonton taco.
10:16Do you want to start working on the lobster salad?
10:18Sure.
10:19Yeah, of course.
10:31So I think this is, I think this is pretty good here.
10:33Looks incredible.
10:34Perfect.
10:40Look at that thing.
10:41Holy shit.
10:42I mean, that's the most beautiful thing
10:44I think I've ever witnessed.
10:46Wow.
10:47Do you mind holding it real quick?
10:48Holy shit.
10:49Here we go.
10:50Look at this.
10:52By the way, I don't own the rights to any of these dishes.
10:55So if you guys want to put this on the lobster trap menu,
10:57Let's go.
10:58Feel free.
11:01Let's go.
11:06Drain a little bit of butter,
11:07so it doesn't get too soggy.
11:09You saw babe.
11:17Oh, dude.
11:19We are almost done.
11:20Now we just got to do the nachos.
11:22Bam. Yep.
11:24So here we got a plate of wonton nacho chips.
11:27You pretty much just cut the wonton wrappers into triangles.
11:31This right here is a queso fondito that I made.
11:33So this is made with andouille.
11:35I know andouille well.
11:36It's one of my favorite Italian delicacies.
11:39Dude, it is so good.
11:40You put andouille like on a panino with some...
11:42Spreadable salami.
11:44Spreadable salami.
11:45That's exactly it.
11:49Pickled jalapeno, cumin black beans.
11:54Mother of God.
12:01I'm in.
12:02Holy shit.
12:04Dude, we are in business.
12:11Lobster Fest came together better than I could have imagined.
12:14What a spread.
12:16Yeah, baby.
12:16I mean, you got my favorite foods all in one place.
12:18And my favorite foods pretty much just fried wonton wrappers
12:21and lobster.
12:23We got to start with the goons.
12:24That is the name of the show.
12:26I don't think it really matters which one.
12:27Also, goons was home made.
12:29I'm getting right in there.
12:30Should we cheers?
12:31Absolutely.
12:32I'll eat you too.
12:33Cheers, baby.
12:34All right.
12:35Cheers.
12:38Damn.
12:39Damn.
12:40Not bad.
12:41Yeah, it's fucking good, dude.
12:42Kind of like we know what we're doing.
12:43Kind of like we do this for a living.
12:47Yeah, these lobster and goons,
12:49they're the one thing here that if you go to the Lobster Trap,
12:52you know you'll be able to get.
12:53Because they are a staple on the menu, right?
12:56You normally don't get that ginger and that spice
12:59in just like a store-bought duck sauce.
13:01Correct.
13:02Like I said, I feel like a lot of the times
13:03it's just so sweet.
13:05And this has just way more flavor.
13:07Let's go taco now?
13:10Yeah, I would go cold taco first.
13:15Wow.
13:16Honestly, I was a little hesitant to make one.
13:19In the wrap, I was like,
13:21I don't know if I'm gonna make it.
13:22I don't know if I'm gonna make it.
13:23I don't know if I'm gonna make it.
13:24I don't know if I'm gonna make it.
13:24I was gonna make one in the wrapper.
13:26I knew it was gonna be good.
13:27It's so fucking good.
13:28It's fucking delicious.
13:29It works.
13:30It's just a lobster roll with more crunch.
13:31It's not the like.
13:32This thing's holding together pretty well too.
13:34Yeah, perfect amount of yuzu, mayo.
13:39What do you think, Don?
13:41Phenomenal.
13:41He's not talking, that means it's good.
13:43Phenomenal.
13:44All right, I'm excited about the hot butter ones.
13:51Kind of like a lobster tostada.
13:54Totally.
13:55Last but not least.
13:56Jonesman's nachos.
13:57I know you are.
13:58I see you eyeing Chicago Davids too.
14:01Chicago Davids.
14:02They call them White Sox Davids.
14:03White Sox Davids.
14:04Yeah.
14:05The moment he said that this was in
14:07Indua, Fontito, Induja.
14:11I can't pronounce words without sound letters
14:13like gnocchi, induja, but fucking induja's incredible.
14:18Try some.
14:21Wow.
14:22Mm.
14:23Oh.
14:25Baby.
14:27Flavor bomb, baby.
14:28Come over here.
14:29Dude.
14:30Wonton chips.
14:31I thought you would never ask, huh?
14:32I've been eyeing them.
14:33Get over here, bro.
14:34White Sox Dave, get over here too.
14:36Mm.
14:37Get over here.
14:38I thought you'd never ask.
14:38Right in the middle?
14:39Oh yeah.
14:40Bunch of goons eating goons.
14:42But I'm lost.
14:42You didn't eat one yet?
14:44Oh yeah, I faced it.
14:45Dude.
14:46I'll go in again.
14:48And you guys made that sauce, the cheese sauce.
14:50Yeah.
14:51Yeah.
14:52It's like the best nachos I've ever had.
14:53Hey.
14:54If you wanted that piece right there,
14:55I know you could.
14:57Now that you mention it, I do.
14:58Holy shit, this is the fucking perfect chip right here.
15:02Zoom in on that.
15:03That's a perfect nacho right there.
15:04You got a little guac, pickled vegetables,
15:07obviously lobster meat, beans, got everything.
15:12We got gooned up today, boys.
15:14Gooned up, baby.
15:15Cheers.
15:16Cheers, boys.