>> you are doing the right positions for sure. >> so, everybody in our audience is going to get a copy of jenny's new book. [ cheers and applause ] so you guys can make sure that you're doing the right thing, too. i'm going to pack some of these up for donnie, so he can take them on the road with him. jenny, thanks for joining us. her book is available now. be sure to check it out. "dirty, sexy, funny" with jenny mccarthy, on sirius xm radio also. we're going to be right back. [ cheers and applause ] >> announcer: coming up -- >> i'm making ramen, baby! >> announcer: we're taking you inside noodle heaven. >> this is everything. >> announcer: there's more to chew on. into your darkest hour♪ ♪ and i'll never desert you ♪ i'll stand by you yeah! yeah. so, that's our loyalty program. you're automatically enrolled. and the longer you stay, the more rewards you get. great. oh! ♪ i'll stand by you

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well, sir. after some serious consideration i'd like to put in my 15-year notice. you're quitting!? technically retiring, sir. with a little help from my state farm agent, i plan to retire in 15 years. wow! you're totally blindsiding me here. who's gonna manage your accounts? this is a devastating blow i was not prepared for. well, i'm gonna finish packing my things. 15 years will really sneak up on you. jennifer with do your exit interview and adam made you a cake. red velvet. oh, thank you. i made this. take charge of your retirement. talk to a state farm agent today. >> announcer: welcome back, we're enjoying "simple & sensational," here on "the chew." [ cheers and applause ] >> welcome back to "the chew," we're making "simple & sensational" dishes all hour

long. and i'm about to teach one of our two viewers how to make a sumertime treat that is just as easy as it is delicious. please welcome carolou to the show. [ cheers and applause ] welcome, my dear. >> thank you. >> i love the name carolou. i've never heard that before. how did that come about? >> well my mom is very creative. it's from my grand mothers' names, caroline and louise. >> love it, adorable. >> thank you. [ applause ] >> tell us a little bit about yourself. >> well i'm originally from new york. i just spent ten years living in washington d.c. i worked there on capitol hill, and now i'm back perusing my love for fashion. >> oh, really? >> more than that, i love to cook. >> you love to cook and you love fashion? we're the same person. >> i like it. >> are you a big fan of desserts? >> absolutely. anything i can sink my teeth into.

>> awesome, so we're going to make a berry buckle today. have you ever had a buckle before? >> i have not, but it sounds amazing. >> it's amazing and that's what it's going to look like. come over here, carolou. alright, so let's get started on this buckle. so right now we've already combined four table spoons of unsalted butter and one cup of granulated sugar. see you put that together until it looks like -- almost like sand. now we're going to add one large egg. >> okay. >> and we can sort of stir as we go here. this sort of gets a little bit dry and crumbly as you can see. it's better to sort of keep it going. get that egg mixture in there. all right. and now we're going to do a little bit of vanilla. two teaspoons of vanilla extract. we'll do a nice pinch of salt -- kosher salt there. keep mixing. >> i've watched you guys do this enough. [ light laughter ] >> all right, now we're going to add some whole milk. two-thirds of a cup of whole milk. >> okay. >> does the kelly family have a rich tradition of buckle production at your house? >> actually my grandma used to make a peach buckle. usually, a buckle is done with blueberries but i like it done with peach as well. i love a cobbler, a crisp and a buckle. don't get me wrong, i love all those. [ applause ] >> is this as good as the pear tart?

>> the pear chunch crunch tart is my favorite, all-time desert in the whole world. this is different. >> what's the difference between a buckle and a cake, a regular cake? >> all right, so a crisp had a crumble topping that usually got oats and some nuts in it and flour. a cobbler is more like a biscuit dough. and a buckle is more like a cake. so it's got like, almost like a coffee cake consistency. >> oh got it. >> so yes there will be a quiz on that later. >> your knowledge of fruit desserts is never ending. >> i love a fruity dessert! [ laughter ] all right now we're going to add two cups of all-purpose flour. and 1 1/2 teaspoons of baking powder. >> such a perfect summer dessert, like not a lot of time. just throw it together with whatever fresh fruit you have. >> it is so simple. >> so carolou, who taught you how to cook? >> well, i like to call myself the seasoning queen because growing up my brother i, we had to do a lot of food prep. my mom had to work naturally. so we'd have to season the chicken or the meat for the meatloaf. so that when she came home it

was already sort of prepped for her to just kind of cook. you know? >> i love that. >> sous chefs. >> she got you involved. see this is what parents don't do today. they do everything for their kid. i remember my parents used to make me work. i had jobs to do, i had to do my laundry. i had all that stuff to do. so nowadays it's like kids just settle down and sit down in front of the tv or play some video games while parents do everything. >> absolutely. >> i better just -- >> so as you can see, that's a pretty thick dough. >> now, clinton -- >> yeah. >> -- because i love to just use whatever i have around the house, can we also use a box cake mix for this? >> sure! you can use a box cake. you know what i might be even better, would use pancake batter. >> okay. >> do a pancake batter, maybe add a little bit of sugar to that. but you want it to be a nice thick consistency like this. >> perfect. mine looks nothing like yours, but okay. >> well it's fine. you were chatting i've just been stirring vigorously. all right, so let's move over to the fruit over here. so we're going to do a blueberry and strawberry combination here.

so we got our strawberries our blueberries and just to add a little bit of zip to this we're going to add one tablespoon of lemon zest, like so. okay. you just want to keep moving that around. you don't want any of the white stuff, you want the yellow stuff in here. and then you tap, tap, tap. alright, give this a little bit of a mix. i want to show you how we put this all together. we have a baking pan here, i'll bring this over to you. i've already buttered that and put parchment paper in there. we're going to take our dough, put it in there like so. oh, here's yours. let's just use mine. >> yes. [ laughter ] >> daphne, do you want to give that more of a stir for me? great. and now we're going to take this, spread it out in the pan. and now we're going to press the fruit sort of into it. >> nice. >> all right. okay. want to do me a favor and pour that fruit in there? >> absolutely. >> so is carolou single, attached, what's your deal these days?

i'm good at finding people men. >> she has an amazing boyfriend. >> yeah. >> he is just gorgeous, and big and buff. >> oh, there he is. >> oh, wow. >> well hello. >> i've got a great book for you to read. >> he's so good. >> what's his sign and what's your sign? >> leo and libra. >> when we come back from commercial break we'll tell you how that goes together. [ laughter ] all right, so we press the fruit down in here that's really important. now the cake is gonna sort of rise up around it. we put this in the oven at 375 for about 30 minutes or so until the toothpick comes out dry. when we come back we'll show you how it comes out, right after this. >> announcer: still to come -- just when you thought you knew everything about noodles. >> i'm in noodle heaven, this the noodle factory, it's the noodle laboratory. >> announcer: don't miss a tasty bite. [ cheers and applause ] dare to go nude

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and giving up impossible. i make an old subject feel like a fresh thought. and unconventional methods common. i'm a teacher. i make more. >> announcer: welcome back to "the chew" as we give you something a little simple but

sensational. [ cheers and applause ] >> welcome back to "the chew." sometimes the simplest pleasures like a noodle take a lot of thought and effort. so we sent our friend and guest correspondent, chef roble ali, to "sun noodles" in new jersey to learn the art of ramen from a third generation noodlemaker. watch this. ♪ >> when most people think of ramen noodles, they're thinking instant, dry, ramen noodles. well, this apt that. this is authentic. this is the real deal. i'm here at "sun noodle brand," let's go see how it's done. so kim, this place is amazing, i'm in noodle heaven. this the noodle factory, this is the noodle laboratory you got going on here, tell me how this all got started. >> in 1980 my grandfather had a deal to open a ramen factory in honolulu, hawaii -- >> okay. >> -- but the deal kind of went you know, sour. and so it was either he could sell the equipment that was on the docks, or my father, at the age of 19, could take back the van and start his own business.

>> wow. >> so he traveled all over japan. he ate the different styles of noodles, so that he could have a better understanding of when that chef comes they knew what they were looking for. so he's kind of like the ramen whisperer. >> the ramen -- >> you know what makes a great bowl of ramen is the noodles and soup matching together. >> how many noodles are you making for how many places? what's the volume? >> we make over 250 different types of noodles. >> well, i know there has to be one that's the classic. >> yeah, my father created a special in '81, it's still our most popular noodle. >> so you going to show me how you guys make it? >> of course let's do it. ♪ so here we have all of our dry ingredients. we have the wheat flour, we also have vital wheat gluten for that texture -- >> okay. >> -- and then egg white powder kind of for that firmness. >> okay. >> so now we're going to blend the water with the vitamin d-2 and the -- and salt. >> uh-oh i'm cooking. >> kansui is basically what makes a ramen noodle a ramen noodle. it's sodium and carbonate, which gives it that nice texture, that nice aroma.

without this you couldn't have a ramen noodle. so -- >> so this liquid gets combined with the dry ingredients and then we have our noodle done. >> exactly, done. >> i'm making ramen baby. >> so then this mixture when we create the dough balls. soboro. small dough balls. exactly. one drop it down and all those dough balls will decompress into a shape. all right so now we've aged the dough for about 45 minutes. >> okay. >> we put it in this presser. it's about 50 pounds of dough here. >> wow. >> and it goes to four rollers, it will slowly thin it out. >> so here we are now at the cutting apparatus of the machine. this cutter right here cuts the sheets. and then it goes through here and gets cut again. >> it's all pre-portions, so you can see that the length is consistent. and then we made sure that it rolled into nice servings like this. and then from there, it goes into the packaging machine. every day we make around

40,000 to 45,000 servings total. >> wow. 45,000 servings. so this is it? >> yes. >> so do we get to eat it? >> of course. >> that's what i've been waiting for all day. let's go do it. >> so the important thing here to do is just slurp. >> just slurp. okay. ♪ >> this is everything. 35 years right in this bowl and you can taste it. [ cheers and applause ] >> well, welcome chef roble, my brother. so i got to say, whenever i watch a factory that makes stuff like that i am driven crazy by the people that must have come up with those machinery. were they as cool as it looks? >> it was -- it was something else. i'm just like you know this is impressive, you know the noodles are awesome, but who's the guy that makes the machine? [ laughter ] >> that is so brilliant. >> i have a business making machines that make ramen noodles. i don't know how that happened. >> i love that. all right so what did you learn in terms of assembling this magnificent dish? >> well, from the masters i learned that ramen is simple.

you have your noodles, you have some sort of oil or fat. we have some bacon fat here, what's better than bacon fat right? >> yeah. >> and then you add in some sort of a protein or vegetable, so i'm thinking simple things that we know. what goes better together than bacon and eggs? eggs are traditional, very traditional in ramen and pork is very traditional in ramen. so right now, can i go? >> go right at it, buddy. show us how to do it. >> all right so i'm going to start -- little bit of garlic right? >> yeah. >> we have the bacon fat in the pan, it is starting to smoke. throw in a little bit of garlic. i think that's plenty. >> all right. >> right. just going to let that brown up a little bit. >> i wish we had smell-o-vision. >> oh, we do. i can smell it right here, baby. don't worry about a darn thing. >> all right so this might get a little violent here. >> all right. >> this is chicken stock, you can use whatever -- whatever kind of broth you want, vegetable broth, pork stock. oh there we go, a little violent. >> you're fearless. >> oh, oh, oh, please. oh, oh, oh, oh, oh, oh, oh, oh. >> it's good, it's good, it's good. >> it's okay, it's okay we're going to live. we're going to live.

>> remember that time mario and roble were blowing on the broth? [ laughter ] >> okay. >> that was a great day. [ cheers and applause ] >> hey, a little fireworks. hey, one thing this show is not, is boring. it's not boring. all right so we have our noodles in there, right? >> looking good, looking good. how long do they cook? >> these are real ramen noodles, these are fresh ramen noodles so about four or five minutes or so. >> all right. >> all right so i'm going to go in with a few eggs. you want to crack some eggs with me, mario? >> oh, like egg drop style, right? >> yeah. >> does it go whole or do we stir it? >> yeah. >> it goes whole. >> whole. >> all right. >> we're making poached eggs and

>> here's your question of the day:

stay tuned for the answer.

>> the answer to that question was ramen. [cheers and applause] welcome back to millionaire. i'm here with dorothy shestak from brooklyn, new york. she has a huge bank of $32,500.

you ready to put some more money in that bank? >> yes, i am. >> let's play millionaire! [dramatic musical flourish] here is your question. showing typical danish modesty, carlsberg beer used to have a famous sign in downtown copenhagen featuring what slogan? >> [laughs] okay, showing typical danish modesty, carlsberg beer used to have a famous sign in downtown copenhagen featuring what slogan? "probably the best beer in town." that doesn't seem very likely. "it's really pretty good." maybe. "try some of if you want." it seems a little hostile. "it's better than nothing." um...

hmm. >> you have 2 lifelines here. >> i do have 2 lifelines. [exhales sharply] i... think that i am going to ask the audience. >> okay, audience. dorothy needs your help. pick up those keypads and vote now. [percussive music] ♪ all right, the vote is in. let's take a look. >> oh. it's very, very close. [laughs] >> you know, we got... a close thing. 1% between a and b. >> you know what? i think i'm going to take a risk. i just think that-- you know what? actually before i take a risk, i'm going to ask my lifeline down, because she's awesome,

and if i lose, i would like to lose with her down here with me. [laughs] >> i think that is a wise decision. yes. you are definitely going to use your lifeline? >> yes. >> who did you bring with you today? >> i brought my best friend, hillary. >> all right, hillary, come on down here. you are the plus one. hello. nice to meet you. >> nice to meet you. >> oh, my god, i love you so much. >> hopefully you guys have had a couple beers together and can figure this one out. >> okay. >> okay, so... i'm trying to debate whether it's--"really pretty good" is a modest thing to say. "probably the best beer in town"... >> are you between a and b? >> [sighs] i feel like "probably the best beer in town"... i don't--actually you know what? i don't necessarily think that is modest. i am going to say b, "it's really pretty good." final answer, yes. >> dorothy,

you risked everything, and i'm so sorry. the answer was a, "probably the best beer in town." you got more money than you did when you came here, anyway. listen, that's our show for the day. we'll see you next time on millionaire! [cheers and applause] closed captioning sponsored by:

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