Anne Burrell

And I'm almost joking.

It's terrible.

I'd feel so lucky if I got that one.

Um, it's, it's amazing.

Like every time I'm in one of these, like at the minute competitions, I'm like, okay, it's my brain works so fast and it's almost like an outer body experience.

And I'm like, oh yes, of course I'm going to whip this up and you just go and do it.

And I'm like, the next thing I know I'm running around, I'm getting pots and pans, I'm cooking something and I'm like, what am I making?

And I get to the end and I'm like, how did I even think about that?

Right, and it's got a little bit of a, right, it's in the form of a lozenge.

But if I melt it down and make a simple syrup out of it, it's got a little bit of a, you know, methylated feel.

Okay, so that is what you're doing.

Absolutely.

You know, you have to have a really good idea of food and how it goes.

And it's like, how can I use that in a, you know, a way that if I put it, like, maybe in papillote and then you open it up and you get that aroma.

That kind of is all.

take that that's the way i felt uh the day i got sent home well listen bro i enjoy watching it's it's a great show and uh these are some fine recipes cook like a rock star it's on the bookshelves now and uh next year i think you'll be next year i don't know i'm working on uh worst cooks a new season of worst cooks against bobby flay this year so they're putting me up in the big girl leagues i'm going for a three and l record we'll see how that goes rock solid and