The Wonton Don | Donnie Does
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00:00 - Hey, how are you?
00:01 Welcome back to a very special Louisiana edition
00:04 of Gooned Up with none other than Megan Makin' Money.
00:08 Megan, how are you?
00:09 - I'm fantastic and I'm so excited to goon up with you.
00:13 (upbeat music)
00:15 - You're the first female guest I've had on the show
00:21 since Huai Yi, my Chinese cleaning lady.
00:24 - Hey, how are ya?
00:25 - I'm glad to follow in her footsteps.
00:27 - Yeah, they are very, well,
00:29 they're very small shoes to fill,
00:31 but figuratively, they're very big shoes to fill.
00:35 - Right.
00:35 - But I think you can do it.
00:36 And yeah, I'm pumped.
00:38 I've never made Creole wrangoons before.
00:40 So this is gonna be a treat.
00:42 What are you thinking today?
00:43 - I think we do one, one of my favorite dishes to make.
00:46 It's a labor of love, but a gumbo goon.
00:49 - Gumbo goon.
00:50 - The name itself is just wonderful.
00:52 - Gumbo goons, yes, that rolls off the tongue.
00:54 And gumbo is like the Louisiana food?
00:58 - I would say yes, it's one of them,
01:00 but between like a po'boy or a seafood boil,
01:03 I feel like those are, you know,
01:04 those are what you're gonna get when you're in Louisiana.
01:07 - Okay, now what is the difference
01:08 between gumbo and jambalaya?
01:10 - So a jambalaya doesn't have a roo,
01:12 and that's why I had to make the gumbo last night,
01:16 because as I said, this thing is a labor of love.
01:19 Whenever I make a roo, it takes about an hour and 20,
01:22 'cause I get it real dark.
01:23 I like, you know, the darker it is,
01:24 the more taste you have in your gumbo.
01:28 It's a little bit deeper, more flavorful.
01:31 So made that last night, and then, you know,
01:33 you have your chicken and your sausage,
01:35 and we're gonna try to make a goon out of it.
01:37 We got some rice, we got some cream cheese.
01:40 I think it's gonna be really good.
01:41 - Now this is like less soupy than your normal gumbo?
01:46 - Yes, basically I took two big scoops of the meat out
01:49 and kind of let some of the juices slide off,
01:51 and then put it in here and let it solidify a little bit,
01:54 'cause it would be kind of hard to put liquid into a goon.
01:57 - This seems perfect, 'cause we combined this
01:59 with a little bit of rice and cream cheese,
02:01 it'll be like the perfect goon filling consistency.
02:04 - Right.
02:04 - And then what do you have planned for the second Rangoon?
02:08 - There's a dish at Jazz Fest that I love to get.
02:11 There's a bunch of food vendors there.
02:13 Something called a crawfish pistilette.
02:15 And so what they do is they take a nice pistilette,
02:17 which is like a, you know, a light French airy bread,
02:20 and they deep fry it, and then they stuff it
02:23 with this cheesy crawfish goodness.
02:26 And so I was thinking that,
02:28 and how good that would be inside of a goon wrapper.
02:31 - Yeah, that sounds perfect,
02:32 'cause that almost sounds like a Rangoon,
02:34 except it's using deep fried bread
02:35 instead of a wonton wrapper.
02:37 - Exactly, so I'm thinking it's gonna be fantastic.
02:39 It's very rich, you can only have one.
02:42 - I'm gonna have more than one Rangoon though.
02:43 My rule for this show is I don't go over 12,
02:46 I don't go over 10 Rangoons, I think.
02:48 I mean, I have in the past, but it's just-
02:49 - Maybe a tummy ache.
02:51 - You get goon gut.
02:52 - Oh, goon gut.
02:53 - Goon gut is not great.
02:56 - All right, I'm pumped,
02:56 so let's start with the gumbo goons.
02:59 Seeing you have already made it,
03:01 do all we have to do is just combine it
03:03 with the rice and cream cheese?
03:04 - That's what I'm thinking, I think we get that big bowl.
03:07 - I've never put rice in a goon before.
03:09 I think it's good.
03:16 This is the test, if you can kinda like clump it
03:19 in the middle, if you grab like a piece like this.
03:23 - Okay, that looks good.
03:24 - Now, there is no wrong way to wrap a wonton,
03:27 so you don't have to wrap these the same way.
03:29 - How'd that song go?
03:30 - There's no wrong way to wrap a wonton.
03:33 There's no wrong way to fry a goon.
03:35 - That was beautiful, much like this wonton's looking.
03:39 - I do have to time your GPM, if you don't mind.
03:43 Now, this isn't like, you don't have to feel bad
03:46 about having like a slow GPM,
03:48 because it's about the flavor of the goon.
03:50 It's not about how fast you can wrap them.
03:53 But this is a good test of skill.
03:56 Do you like roll a good joint?
03:57 - Yes, very good.
03:58 - Okay, see I can wrap a good Rangoon,
04:01 I roll the worst joints of all time.
04:03 - So maybe it'll be opposite for me.
04:05 We'll never know.
04:06 - We shall see.
04:06 One, two, three, go.
04:09 Now, a little tip, I wouldn't put them in all
04:22 of the wrappers, 'cause you might not have time
04:23 to wrap them all.
04:24 - Oh, interesting, I didn't think about that.
04:26 - Yep.
04:27 30 seconds left.
04:42 - Gotta make sure it's all nice and closed.
04:48 I mean.
04:49 - Yeah, she's focused on quality here, not quantity.
04:52 - Yeah, I kind of, I'm kind of.
04:53 - Taking her sweet ass time.
04:54 - Yeah, my fault.
04:55 - But that's a beautiful goon.
04:56 That's a beautiful goon.
04:58 - I mean, I would rather have it look pretty
05:00 and taste good than just be a sloppy mess, right?
05:02 - Yeah, yeah, 'cause the rule is if any of the goons
05:05 like are not fully sealed, they don't count,
05:08 but and you are done.
05:10 - Well, one goon per minute.
05:12 - You know what?
05:13 - That's like a half.
05:14 - I'm gonna give you two.
05:15 - Okay.
05:16 - I'm gonna give you two, two goons,
05:17 two goons in one minute.
05:18 - Not impressive, but at least I think that the taste
05:21 and the quality will be there, I think.
05:24 - Actually, we have another Louisiana guy in our office,
05:28 Ben Mintz.
05:29 I kind of want to see what his GPM is.
05:31 - Yeah, we gotta make sure he washes his hands first though.
05:35 - Do we, because like these are all gonna be fried in oil
05:38 and I feel like the oil.
05:39 - I don't know, I just feel like he will,
05:40 he has some like primitive stuff
05:43 that will break through that oil.
05:44 He's like a cockroach, you can't kill that man.
05:46 - Yes, I mean, I have seen him try to make a grilled cheese
05:49 and it was shocking.
05:50 - What the fuck is that?
05:52 What the fuck is that?
05:54 - Look at Mintz.
05:55 - Look at Donny.
05:56 - Yes, we're-
05:57 - Mintz is on fire, we have to go fire.
05:58 - Mintz, Mintz, fire.
05:59 (laughing)
06:00 - I don't think he has ever cooked a meal
06:02 for himself in his life.
06:04 Let me just see if he's here.
06:05 All right, so Mintz, I will have you back on the show
06:10 at the end to sample all of these goons.
06:12 - Got it.
06:13 - I just wanted to measure your GPM as well,
06:17 being another Louisiana guy in the office.
06:19 So GPM is goons per minute.
06:21 You're gonna have one minute
06:22 and just see how many ran goons you can wrap.
06:25 - Is there, can I see a trial on how to?
06:27 - Yeah, yeah, yeah.
06:28 - I can't say I've ever done it, so I'd like to see.
06:30 - Yes.
06:30 - I need to see a trial.
06:31 We have gumbo filling?
06:33 - Yes, we have already made-
06:34 - Some sweet Louisiana smells up here in this kitchen.
06:37 I gotta shout out to Megan McImoney, she's a fire coach.
06:40 - She is, now are you a big gumbo guy?
06:43 - I do like gumbo, especially in the wintertime,
06:45 you know, it warms your soul kind of thing.
06:47 - Never seen a gumbo rain good in-
06:48 - I don't know.
06:49 I thought you might go when you were going to Louisiana,
06:51 I was like, oh, I was probably gonna go
06:52 like crawfish rain good.
06:53 - Well, making those too.
06:55 - Oh.
06:56 - Yeah.
06:56 - See what happens when you cross cultures and shit.
06:58 - So I don't even know if you watched me wrap that goon.
07:00 - Okay, let me see what, let me see what we got.
07:02 - We'll do one more.
07:03 - I saw you put like a little in the middle.
07:05 You don't wanna overdo it, it's like the right amount.
07:07 - Yeah, yeah, yeah, I do about like a tablespoon to,
07:11 a teaspoon to a tablespoon, close it here.
07:14 You seal it.
07:15 - And kind of crimp it, crimp it around it.
07:17 - Yeah, and then I just take one quarter over the other,
07:20 do another pinch.
07:22 But you know, there's no wrong way to wrap one.
07:26 I feel like there could be.
07:28 One, two, three, go.
07:31 (upbeat music)
07:33 And then I usually wet the sides.
07:39 (upbeat music)
07:42 After last Friday's grilled cheese,
07:46 that's the family, there's nowhere to give it up, boys.
07:49 - I would hope so.
07:51 - Okay, yeah.
07:53 I feel like I'm making it like a cannoli,
08:00 that's probably not good.
08:01 That's not very good, that's very poor, that's very poor.
08:06 Let's try, we'll try a better one.
08:08 - Okay, yep.
08:09 (upbeat music)
08:11 - Had you ever made a grilled cheese before?
08:13 - Yeah, I had, okay.
08:14 So what happened there, I have made grilled cheese,
08:16 in the heat of the moment, I feel like I panicked.
08:19 I did not slice cheese, there were a lot of mistakes.
08:22 It was just, it was like watching a comedy of bears,
08:25 to be honest.
08:25 It was like one mistake happened,
08:26 and the next thing you know, 30 happened,
08:28 and I just rolled with it, as I always do, but.
08:31 - Okay, and we are done.
08:34 All right.
08:35 - Well, hey, you know what?
08:36 As bad as that performance was,
08:37 at least I didn't almost burn the kitchen down this way.
08:39 So, stay on camera.
08:41 - Okay.
08:42 - I did say there's no wrong way to wrap a wonton,
08:44 but yeah, this is, this is wrong.
08:46 It has to be sealed, so.
08:48 Now.
08:49 - That was like, looked more like cannoli.
08:50 - Now that it's crimped, okay.
08:52 This is a Ben Mintz style Rangoon.
08:55 - I think he's giving me too much credit,
08:56 'cause that's a, that's a wonton Don doing surgery.
08:59 - It looks like a.
09:00 - Blitz, you know?
09:01 - Yeah.
09:02 - Yeah, yeah, yeah.
09:03 - That's exactly what I was going for.
09:03 - A lot like a blitz.
09:04 - I will say, Ben Mintz knows a lot about food.
09:08 - Big foodie, I know how to pick restaurants.
09:09 - Yes, he knows how to find really good food.
09:12 I just doesn't really know how to cook it.
09:14 I don't really believe that you have made
09:16 a grilled cheese before, 'cause like, the thing is.
09:19 - I hadn't made one since I was a kid.
09:20 - You just had.
09:20 - It's probably been about 30 years.
09:21 You just gotta slice, you just gotta slice the bread more.
09:23 - Slice the cheese. - Slice the cheese more.
09:25 - I mean, I don't hold anything against you
09:26 for like setting the fucking pan on fire.
09:30 I mean, I don't know how that happened.
09:31 But, but I was just more upset that you just,
09:33 you didn't slice the cheese.
09:35 Well, thank you for your one and a half goons.
09:38 I will have you back on when these are done.
09:40 - I can't wait for the taste testing.
09:41 I love seeing the Louisiana influence of Barstool Sports.
09:44 - Let's go, baby.
09:45 I think now that we have these,
09:47 we can move on to the wrapping the crawfish ones.
09:52 Okay, so what is in this?
09:54 - So that, what basically this is,
09:57 it's just the Holy Trinity, what we call it down South,
09:59 which is celery, onions, and bell pepper.
10:02 I cooked that down and a little bit of butter.
10:06 And then I added some evaporated milk and some Velveeta.
10:10 And now we're just reheating it
10:11 so that we can combine the crawfish into this
10:14 and then the cream cheese in at the end.
10:18 - So I learned what the Holy Trinity was from Stale Cracker.
10:23 That guy on TikTok? - Yeah.
10:25 - Time to hit it with that Holy Trinity, dude.
10:28 You ready? - God is the Son,
10:29 the Holy Spirit, and the Pope is the garlic.
10:32 - What is it saying?
10:34 - Put a cracker on it.
10:35 - Put that on a cracker, dude.
10:37 - Yes. - Put that on a cracker, dude.
10:40 - Put that gator on a cracker, dude.
10:43 - That money, sauce it, boy.
10:45 - Yeah, we went to his studio.
10:48 He made a roux as well.
10:50 Have you ever had a crab rangoon?
10:52 - Nope, never even heard of a crab.
10:54 Say it again?
10:55 - I think we had gator gumbo with him, I don't know.
10:58 - Gator's good, I love alligator.
11:00 It's very much to me like a chicken.
11:04 - It's not an amphibian, right?
11:05 It's a mammal, it's not a mammal?
11:06 - No. - It's not a mammal.
11:07 - No, it lays eggs, it lays eggs.
11:09 - It's definitely not a mammal.
11:12 It is a reptile, and then frogs and turtles are amphibians?
11:16 - Okay, yeah.
11:17 These crawfish are from Eunice, Louisiana,
11:19 so that's probably 20 minutes outside of Lafayette.
11:23 - What did you season these crawfish with?
11:26 - Whenever you get Louisiana crawfish,
11:30 they are gonna have that little bit of fishy taste
11:32 'cause they're authentic, they're packaged,
11:35 they're peeled and packaged.
11:36 So what I like to do is I like to take
11:38 a little bit of crab oil,
11:39 but I like to put a little bit into my crawfish
11:42 when I cook 'em off so it gives that crawfish-boiled flavor
11:46 instead of just crawfish. - I like that, okay.
11:48 - Does that make sense?
11:49 - When is crawfish season in Louisiana?
11:51 - So it's Easter time, but I will say this year
11:55 it's a terrible, terrible harvest
11:58 because it was so cold down there.
12:00 So what they do is people that own rice ponds,
12:04 they alternate 'cause what they do is they'll take the rice,
12:07 they'll grow the rice.
12:08 Once the rice is picked, they take the baby crawfish
12:11 from the crawfish pond, they'll put 'em in the rice pond,
12:14 and what that does is the baby crawfish eat
12:17 all of the decaying rice that's left in the field,
12:21 and that's how they start to grow,
12:22 and then they put the traps in
12:23 and start feeding 'em through the traps.
12:25 But essentially you're just rotating rice and crawfish
12:29 every single year. - Okay.
12:30 - And so if you own a crawfish pond or if you own rice,
12:33 you have money. (laughs)
12:37 I think this is warm enough now
12:38 to where we can probably incorporate the crawfish.
12:41 - Let's do it. - Go ahead.
12:42 Let's pour these bad boys in.
12:45 - I think my first time eating crawfish was in China,
12:47 and I forgot to take out the poop chute.
12:49 - Yeah, you always wanna take out the booty hole
12:51 is what I like to do. - Yeah.
12:52 And I got very bad food poisoning.
12:55 - That looks incredible.
12:57 - And then we're gonna add a little bit of--
12:58 - A little bit of-- - Cream cheese,
13:00 but we can do that once we put it into the bowl
13:02 to make it kinda cool down and be able to handle it.
13:05 Oop!
13:06 You guys see how much I'm struggling
13:11 to hold up this pan with my left hand?
13:12 - I mean, that can almost work as a filling on its own.
13:16 - Right, but do you wanna add a little cream cheese,
13:18 or do you think just to make it an official goon, or--
13:23 - No, no, no, 'cause it's a goon.
13:26 It doesn't need cream cheese
13:27 as long as it has some sort of dairy.
13:28 - Do you wanna try that and see if you wanna add anything?
13:31 - Do you have to take out my zen?
13:35 - Good?
13:42 - That's so good.
13:44 - Do you think it needs the cream cheese?
13:46 - No.
13:48 (upbeat music)
13:52 - So do you have so far on a favorite goon
13:55 that you've made?
13:56 - I mean, one of the favorite goons I made,
13:59 but it was also kinda based on the whole story behind it too
14:02 is my first time going spearfishing in the Bahamas.
14:06 I speared my own spiny lobsters,
14:09 and then we made spiny lobster and goons.
14:12 And spiny lobster tastes a little bit like crawfish,
14:15 so these could be similar.
14:17 Wow, I mean, these are gonna be so good.
14:21 But I do think, yeah, we're gonna have to limit ourselves
14:23 to just like three of these.
14:24 - So you don't get goon gut.
14:27 I don't know what it is,
14:28 and I also don't wanna experience it.
14:30 - Do you think we should put this Creole seasoning
14:35 on the gumbo ones and the crawfish ones,
14:38 or just the gumbo?
14:39 - I think we could dust both of them.
14:41 You don't wanna put too, too much,
14:42 'cause if you look at the back, the sodium.
14:44 - Very high.
14:45 - Oh my God, yeah.
14:47 - Salty, right?
14:49 - So what's the first goon you ever made?
14:52 Was it the spiny lobster one?
14:54 - No, the very first goon I made
14:55 was just trying to make a crab classic.
14:59 - I had a friend that used to eat
15:00 the imitation crab sticks, like cheese sticks.
15:04 - Really?
15:04 - Yeah, it was pretty gross.
15:05 - No, I've tried that, but it's not for me.
15:09 All right, we probably have enough to start frying up.
15:12 (upbeat music)
15:18 All right, here's the Ben Mintz ran goon.
15:21 Be very careful with it.
15:23 - Good luck.
15:23 - Those look great.
15:34 - I was about to say, they look good.
15:36 Here comes Mincy.
15:37 - Damn, smells good in here.
15:40 - Okay, first up, we got the gumbo goons.
15:48 And Mintz is back to sample them.
15:50 - I'm a lot better at eating food
15:52 than putting it together.
15:53 - Yeah, well.
15:53 - I think that one's his.
15:54 - This one's yours.
15:55 - Wow, look at this thing.
15:58 - I mean, that's a monster goon.
15:58 - I mean, it's a monster.
15:59 So this is the first time I gotta say,
16:01 I've had like crawfish ringers,
16:02 I've never had a gumbo ran goon.
16:04 - I don't know if it's ever been done.
16:06 - It's like a soup dumpling gone wild a little bit here.
16:08 - Well, and we left out a lot of soup,
16:09 so hey, hey, hey, Mintz, I think you should go for a dip.
16:12 - Yeah.
16:15 - You go for a dip.
16:16 - Wow, that's so good.
16:17 - Go for a dip, Mintz.
16:18 - That's a lot better than I expected it to be.
16:24 - That's freaking spectacular.
16:26 I like the, what's the dust you put on there?
16:28 - Tonys.
16:29 - Tonys, the little Tonys on it?
16:31 It's like, you know how you dip your like French dips,
16:33 this is with gumbo instead of au jus,
16:35 which is a hell of a lot better.
16:37 - Yeah.
16:38 - Man, this is awesome.
16:39 - It is like, yeah, it's warming the soul.
16:41 And it's kind of like a rainy day out, so this is perfect.
16:45 I love the concept of dipping it in the broth.
16:48 - The mint, it really like sets it off.
16:51 - It does, but it still stays crispy with the fried texture.
16:53 Man.
16:54 - Megan, did you help make this gumbo?
16:56 - I made it all.
16:57 - She made all of it.
16:58 All right, now we're going crawfish.
17:00 - But what would you rate the gumbo goons, Donny?
17:03 - I enjoyed eating those gumbo goons
17:05 more than I've enjoyed just eating a bowl of gumbo.
17:08 - Yeah?
17:09 - Yeah.
17:09 - I did too.
17:10 - I'm gonna go back and probably eat four more of those,
17:12 but I just, I wanna have a fresh palate to eat.
17:15 - That's a heavy goon.
17:16 Like you might only be able to like get,
17:18 like knock down two or three.
17:19 All right, Messi, these are the crawfish ones.
17:21 - Okay.
17:22 - Louisiana crawfish.
17:23 - Crawfish, pistilette, rangoons.
17:25 Cheers?
17:25 - Cheers.
17:26 - Cheers.
17:27 - Gooned up.
17:28 - Here we go.
17:29 (crunching)
17:31 Those are fantastic too.
17:33 Now I've never tried a crawfish pistilette.
17:35 Do they taste like one?
17:37 - Very similar.
17:38 - These are freaking awesome.
17:40 - Wow.
17:40 - These are so good.
17:41 - Velveeta, man, it works incredible in a goon.
17:45 I gotta go back for round two.
17:47 - No dip on this or dip?
17:48 - I don't even think it needs a dip.
17:50 A little dusting.
17:51 One of the better goons I've had on this show.
17:56 - You got room for one more,
17:58 but I don't know what to do.
17:58 I gotta come to our crawfish.
18:00 They're so freaking good.
18:01 - Sup, Steve and Messi.
18:03 - The world's your oyster, shuck it.
18:04 I feel like I'm down in the bayou.
18:09 - That's what I was trying to bring up here.
18:10 I got Louisiana crawfish.
18:12 I got andouille sausage.
18:14 Worked on that gumbo.
18:16 - It's got a Jazz Fest, like concessions vibe to it here.
18:19 - That's what he was saying.
18:20 He was gonna get a booth.
18:20 - I need to open a booth down there and sell these.
18:23 Megan making goons.
18:24 - Goons.
18:25 - We should see if a few other people
18:27 in the office want to try them.
18:28 I don't know if we can deliver them to the act.
18:30 - Yes.
18:31 - This is from Wonton Don and Megan, I'm just the messenger.
18:33 - This is a gumbo goon.
18:34 - Oh, gumbo goon.
18:35 - But you gotta dip it.
18:36 - These are all fish instead of cream cheese.
18:38 - It's my favorite, the gumbo, fricking with sour.
18:41 - Gumbo goon for chaps.
18:43 - Very good.
18:44 - I'm into it.
18:44 - Yeah.
18:45 And then this one's a crawfish one.
18:47 - Your dog is very chill.
18:49 Most dogs start freaking out around goons.
18:51 - Well, shout out Megan making money
18:54 for bringing the Bayou to Barstool Sports.
18:56 These were incredible.
18:58 Mince, thanks for sort of wrapping one.
19:01 That was appreciated too.
19:02 - I sure as hell enjoyed eating them.
19:03 - This was a delight.
19:05 Put it in a goon, dude.
19:07 (upbeat music)
19:10 (whooshing)
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