The video proves the pair need their own cooking show. Post Malone even has a catchphrase: “Let’s fry these motherfuckers.”
Director: Yohan Yoon
Director of Photography: Brandon Yoon
Editor: Evan Allan
Producer: Gabriela Marie Safa
Gaffer: Réal Gill
Assistant Camera / Cam Op: Alexis Aguilar
Audio: Lily van Leeuwen
Set Designer: Victoria Ochoa Arce
Food Stylist, Culinary Operations Manager: Maju Jalloh
Associate Producer: Lea Donenberg
Production Assistant: Quinton Johnson
Production Coordinator: Ava Kashar
Production Manager: Natasha Soto-Albors
Line Producer: Romeeka Powell
Senior Director, Production Management: Jessica Schier
Assistant Editor: Justin Symonds
Post Production Coordinator: Ian Bryant
Supervising Editor: Erica DeLeo
Post Production Supervisor: Alexa Deutsch
Associate Director, Post Production: Nicholas Ascanio
Entertainment Director: Sergio Kletnoy
Director, Content Production: Rahel Gebreyes
Senior Director, Programming: Linda Gittleson
VP, Video Programming: Thespena Guatieri
Director: Yohan Yoon
Director of Photography: Brandon Yoon
Editor: Evan Allan
Producer: Gabriela Marie Safa
Gaffer: Réal Gill
Assistant Camera / Cam Op: Alexis Aguilar
Audio: Lily van Leeuwen
Set Designer: Victoria Ochoa Arce
Food Stylist, Culinary Operations Manager: Maju Jalloh
Associate Producer: Lea Donenberg
Production Assistant: Quinton Johnson
Production Coordinator: Ava Kashar
Production Manager: Natasha Soto-Albors
Line Producer: Romeeka Powell
Senior Director, Production Management: Jessica Schier
Assistant Editor: Justin Symonds
Post Production Coordinator: Ian Bryant
Supervising Editor: Erica DeLeo
Post Production Supervisor: Alexa Deutsch
Associate Director, Post Production: Nicholas Ascanio
Entertainment Director: Sergio Kletnoy
Director, Content Production: Rahel Gebreyes
Senior Director, Programming: Linda Gittleson
VP, Video Programming: Thespena Guatieri
Category
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PeopleTranscript
00:00We should have decanted this.
00:04Jesus Christ, I missed my mouth, chef.
00:08That's the sign of quality right there.
00:12Look at that.
00:13How are you?
00:14You look sharp.
00:15Hi, Vogue.
00:16I'm Chef Mario Carbone.
00:17And I'm Post Malone, unfortunately.
00:18What are we making and drinking today?
00:19We are making a fancy mozzarella stick, also known as mozzarella in carozza.
00:29And a little drink, non-alcoholic, almond and lemon refresher.
00:33Speaking of refreshers, let's have a beer.
00:36This is the most important food group for me.
00:38Cheers.
00:39Absolutely.
00:40Let's get this thing going.
00:41Let's get down.
00:42Chef, how do we make this dish?
00:44Very carefully.
00:45Now, step one, we're going to make our own mozzarella today.
00:47Sure.
00:48This is the curds.
00:49And all this is going to need is hot water and salt.
00:51And this is going to make mozzarella.
00:52And that's going to be the center of our sandwich.
00:54And then we're going to fry that sandwich.
00:56Oh, my God.
00:57Crispy, golden brown, delicious.
00:58And then when it's finally done, it's going to run.
01:00And it's going to be the Italian flag in the middle.
01:02Are you serious?
01:03I'm serious.
01:04Let's fucking go.
01:05Ingredients.
01:06Flour.
01:07Correct.
01:08Eggs.
01:09Breadcrumbs.
01:10Triple virgin olive oil.
01:11Not going to use it, but it looks good there.
01:12My side, you have mozzarella curd, a beautiful basil pesto we just made, beautiful Sicilian
01:17tomato concentrate, salt for our mozzarella, good old American white bread, and some milk
01:22to cool down the mozzarella that we're about to make.
01:24Does it melt pretty quick?
01:26It does melt really quick.
01:27But you need to have like cook's hands because it's hot and you need to work with it when
01:30it's really hot.
01:31So I'll let you do that part.
01:32I thought you were going to do that.
01:33Well, I can't.
01:34I didn't bring my mozzarella gloves.
01:35They're at the hotel.
01:36Oh, yeah.
01:37I need an apron too.
01:38You need an apron.
01:39Yes, please.
01:40This feels awesome.
01:41I'm not going to lie to you.
01:42You look sharp.
01:43I'm sweating my ass off, but.
01:44I'm making some matzo.
01:45Okay.
01:46All right.
01:47Ready?
01:48A lot of salt because this doesn't really taste like anything on its own.
01:49Hot water.
01:50I can ladle.
01:51Can you ladle my curd?
01:52I think so.
01:53Can you ladle my curd?
01:54If I had a nickel.
01:55Look at that.
01:56So we're going to get rid of this water now.
01:57And here's where the stretching comes in.
01:58So to make a ball out of it, you kind of like push it up through here.
01:59No shit.
02:00And then it goes into the cold milk.
02:01Can I try that?
02:02Yeah.
02:03Look at that.
02:04I squeezed that off.
02:05Look at that.
02:06Yeah.
02:07Yeah.
02:08Squeeze that off.
02:09There you go.
02:10Fresh matzo.
02:11Come on, man.
02:12That's pretty cool.
02:13That's pretty cool.
02:14That's pretty cool.
02:15That's pretty cool.
02:16That's pretty cool.
02:17That's pretty cool.
02:18That's pretty cool.
02:19That's pretty cool.
02:20That's pretty cool.
02:21That's pretty cool.
02:22That's pretty cool, man.
02:23That's pretty cool.
02:24Beautiful thing.
02:25Look at that.
02:26That's pretty freaky.
02:27That one's mine.
02:28Let's taste it right now.
02:29I think it needs more salt.
02:30Let's find out.
02:31It needs a little bit of salt.
02:32Hold it.
02:33Oh my God.
02:34This is gangster.
02:35How often do you find yourself cooking at home?
02:36Never.
02:37You're hungry.
02:38What do you do?
02:39Red Baron pizza.
02:40Preheat the oven 425.
02:41We're going to make a non-alcoholic drink.
02:42Pretty quick recipe.
02:43Fresh lemon.
02:44Sir.
02:45Almond syrup.
02:47Two ounces of the almond syrup.
02:48Sure.
02:49Then some really nice fresh lemons.
02:50So cocktail for you, is there anything more than just cracking open a Bud Light or are
02:51you getting into the bar?
02:52Screwdrivers.
02:53So no one can really bitch at me because I am getting the vitamins that I need.
02:54You can probably actually make drinks.
02:55Me, I just get like some Sunny D and ice.
02:56I don't know.
02:57I don't know.
02:58I don't know.
02:59I don't know.
03:00I don't know.
03:01I don't know.
03:02I don't know.
03:03I don't know.
03:04I don't know.
03:05I don't know.
03:06I don't know.
03:07I don't know.
03:08I don't know.
03:09I don't know.
03:10I don't know.
03:11I don't know.
03:12I don't know.
03:13And for me, I just get some Sunny D, and an ice cube, and potatoes, and,
03:18Sunny D is the base of a cocktail?
03:20Sunny D's amazing.
03:21I don't even care.
03:22Or you can even use Tang.
03:24If it's the apocalypse, you can use Tang for your screwdrivers.
03:27Can you just eyeball this kind of stuff?
03:30Yeah, you know
03:31Or it's just muscle memory?
03:32I mean, there's a recipe somewhere.
03:33But I don't know.
03:36Cheers.
03:37Cheers.
03:38Thank you.
03:39I think that's one of the most darndest, refreshing treats that I've had today.
03:45Today?
03:46Last week.
03:47Of all time.
03:49It's fucking amazing.
03:50So are you making a conscious effort to dip into the country and that's your vibe these
03:53days?
03:54Yeah, I've wanted to make a record like this for a long time.
03:57So we went to Nashville and wrote a bunch of amazing songs.
04:01I'm having so much fun writing with the buddies and just making music.
04:05It's like if I want to make Szechuan chicken and not rigatoni tonight.
04:09Give it a fucking go.
04:10Or you make Szechuan chicken rigatoni.
04:11Someone write that down.
04:12Write that down.
04:13Write that down.
04:14Write that down.
04:15All right.
04:16For the love of God, let's make these mozzarella sticks.
04:18Yes, sir.
04:19Absolutely.
04:20We're going to make our mozzarella and carozza.
04:22What you're going to do is you're going to put tomato paste on one side.
04:26Yes, chef.
04:27And pesto on the other side.
04:28Yes, chef.
04:29How much?
04:30Like a nice schmear.
04:31Okay.
04:32Do you listen to music while you cook?
04:33At home, when I'm cooking, I like to listen to opera.
04:36How you doing here?
04:37Terrible.
04:38I'm going to clean this up a little bit.
04:49Sure.
04:50Tell me about what you eat when you're on tour because that's got to be really difficult.
04:55Yeah.
04:56So I do like intermittent fasting.
04:58Yeah.
04:59Most of the time what I try to do is do a grilled chicken with rice, some kind of veggie
05:05and like a hot sauce.
05:06So you only eat once a day?
05:07Once a day.
05:08After the show.
05:09And then I drink a lot of liquid bread.
05:11Finish these mozzarellas now!
05:12For the love of God.
05:14Crack a couple eggs.
05:19This one is tough.
05:20It's a tough egg to crack.
05:21Fuck.
05:22You're doing extraordinary.
05:23Fuck, fuck.
05:24I think that's good.
05:25We're so close.
05:26You like that?
05:27That's nice.
05:28That's what you wanted.
05:29That's what I want, yeah.
05:30It's nice.
05:31You can stop at any time.
05:34Last step of the process here.
05:39Toss that guy around.
05:40Just coat that.
05:41Just get it a nice even coat.
05:42Just a nice even coat.
05:43Like a fall trench.
05:45Like a light coating, you know?
05:47Fall trench?
05:48Yeah, I was going with a vogue thing.
05:49We're almost there.
05:51These beautiful mozzarella sticks are about to go into the deep fryer and be the best
05:55bite you've had all day.
05:57But before that, I'm quite thirsty.
05:59Good luck, motherfucker.
06:01Let's pinkie-pinkie on this.
06:03Oh, yes.
06:04I'm so sorry.
06:08Let's fry these motherfuckers.
06:11Let's fry these motherfuckers.
06:16Let's fry these motherfuckers.
06:18We're about to eat these bad boys, but it's fucking vogue and I need you back in your
06:26suit.
06:27You got it.
06:28I quit.
06:29All right, time to eat some mozzarella sticks.
06:34Two ways that I'd go about dipping this, right?
06:36Sure.
06:37Dip is critical here.
06:38We have anchovy emulsion, also known as Caesar salad dressing.
06:41But then the Italian-American would just, you know, put some sauce on the side.
06:45Let's get after it.
06:46Okay.
06:47I'm looking for a crispy.
06:48Yeah.
06:49Cheers.
06:50Cheers, man.
06:51Good work.
06:52Mm-hmm.
06:53Wow.
06:54Your time, Flagg.
06:55Look at that cross-section.
06:56Oh.
06:57Just wash it down.
06:58Look at this.
06:59Like a gentleman.
07:00This is amazing.
07:01Bang and stick.
07:02Whoa.
07:03Look at that stretchy layer.
07:04That's the sign of quality right there.
07:05Look at that.
07:06You should do this.
07:07Really good job.
07:08Yeah.
07:09Thank you, Vogue.
07:10Thank you, Vogue.
07:11Thank you for having us.
07:12What did we make today?
07:13We made mozzarella in carrozza with post malone.
07:14And carabone.
07:15Thank you for coming.
07:16I love you.
07:17I love you.
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