Hey Dave Cheng here.

I was doing this lab thing, right?

We're showing you behind the scenes as we figure out the thought process of how we're going to make these dishes and

just what happens here at our studio.

And I was making this chicken dish as I was working on a Greek dish based on something that it's called Avgo Lemino.

Next thing you know, our good friend, Chris, Bianco shows up and feel like things go off the rails a little bit, hopefully enjoyable for you,

but I'm going to make a roast chicken.

When I try to make the Greek version of the soup, I'm going to make another version of

Avgolamino more as a sauce that's going to go with the roast chicken, and I'm going to make

a Caesar salad from that

sauce as well, all of which means that I'm the furthest thing from a Greek expert, but I do like

eating Greek food. So stay tuned for that. And as always, we have the Freference Senator from

Arizona, Chris Bianco, joining us today. So it's going to be going to be going. I'm going to share with you guys a dish

that I've been screwing around with the past month or so and it's a long story of

how I got here because I you know six years of boiling chicken now I'm roasting

chickens a little bit more but I wanted to share with you something that you

know I didn't realize was even a thing that you could do because I've only heard

of the sauce before I've had it, but I've actually never made it.

And it's the Greek Avgo Lemino. And I'm not Greek. So clearly. But the reason why I want to

talk about it was it's an emulsion with the lemon, lemon, uh, chicken broth that you would mount back into a

chicken soup that oftentimes is rice and chicken and it's delicious. And we're going to talk about that

more in a second, but it was more of the idea that I could make a dairyless, um, butter-free

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