Sterno

And you need to have shelf-stable food, canned beans, lentils, chickpeas, canned vegetables, canned tuna, canned soup.

How are you going to cook this? How are you going to heat it? I've got Sterno.

I've got stoves.

I've got everything from Bouquet's that are all protected.

man, this ain't my first time

drinking Sterno just because you don't know how much Sterno

to drink.

Doesn't mean nobody does.

Plenty of propane canisters.

If necessary, get you one of those little Sterno stoves.

They're easy to use.

Make sure you've got a big supply of Sterno.

Something to cook with.

At a minimum, something to boil water with.

Sure

... is that if, like, if you're opening up a premi- premium store you don't want people coming and putting food out in like Sternos, you know? Or whatever.

Like, you want somebody who has [laughs] like, you know, the, you know how to lay the, the grapes and the charcuterie out in a way that it's like, it's just like how do you put the food onto the wooden block, and things like that.

It, it makes-

Uh, Jack Benny has switched to CBS.

Phil Harris has switched to Sterno.

[laughs] Oh, yes, it was his New Year's resolution.

Well, here's the artist entrance.

What?

Those little Sterno things that go under food with parties, like the one I'm having tonight-

[laughs]

... that you're, didn't RSVP and then intend to no-show, no call to.

Like they reverse engineered the process by which food catering work is done on site.

Like we were bringing circulators with sous vide bags and that's something, you know, in New York city, it's mostly like hot boxes and cooking with Sterno and all that stuff.

There's so many limitations in New York that just don't exist in catering in Los Angeles.

The catering people here.

Well, I did everything I could.

I even fed him Sterno.

[laughter]

Just the same, Mitch, I think that-

And they put the little burners-

The little Sterno candle-

... underneath

... burner underneath.