Post Malone and Mario Carbone Attempt to Make Fancy Mozzarella Sticks Together for Vogue

[lively music]

We should have decanted this.

Jesus Christ, I missed my mouth.

Chef [exhales].

That's the sign of quality right there.

Look at that.

Hi, Chef. How are you?

[Post mumbling] You look sharp.

Hi Vogue, I'm Chef Mario Carbone.

And I'm Post Malone, unfortunately.

What are we making and drinking today?

We are making a fancy mozzarella stick,

also known as mozzarella in carrozza.

And a little drink, non-alcoholic,

almond and lemon refresher.

Speaking of refreshers,

let's have a beer. [gentle music]

This is the most important food group for me.

Cheers. Absolutely.

Let's get this thing going. Let's get down.

Chef, how do we make this dish?

Very carefully, no.

Step one, we're gonna make our own mozzarella today.

Sure.

This is the curds.

And all this is gonna need is hot water and salt.

Sure.

And this is gonna make mozzarella.

And that's gonna be the center of our sandwich.

And then we're gonna fry that sandwich.

Oh my God.

Crispy golden brown delicious.

Oh my God, absolutely.

And then when it's finally done, it's gonna run,

and it's gonna be the Italian flag in the middle.

Are you serious? I'm serious.

Let's fucking go!

Ingredients.

Flour. Correct.

Eggs, breadcrumbs.

Triple virgin olive oil. No.

Not gonna use it, but it looks good there.

My side, you got mozzarella curd,

a beautiful basil pesto we just made,

beautiful Sicilian tomato concentrate,

salt for our mozzarella,

good old American white bread,

and some milk to cool down

the mozzarella that we're about to make.

Does it melt pretty quick?

It does melt really quick,

but you need to have, like, cook's hands 'cause it's hot

and you need to work with it when it's really hot.

So I'll let you do that part.

I thought you were gonna do that.

Well, I can't.

I didn't bring my mozzarella gloves.

[Chef sighs]

They're at the hotel.

Oh yeah, I need an apron too.

You need an apron. Yes, please.

This feels awesome. Yeah.

I'm not gonna lie to you.

You look sharp now.

I'm sweating my ass off, but.

I'm making some mozz. Okay.

All right, you ready?

A lot of salt 'cause this doesn't really

taste like anything on its own.

Hot water.

[upbeat music]

I can ladle. Can you ladle my curd?

I think so. You ladle my curd.

If I had a nickel.

Look at that.

So we're gonna get rid of this water now

and here's where the stretching comes in.

So to make a ball out of it,

you kind of like push it up through here and...

No shit.

And then it goes into the cold milk.

Can I try that? Yeah.

Look at that, I squeeze that off.

Look at that. Yeah, yeah, yeah.

Squeeze that off.

There you go.

[scoffs] Fresh mozz.

Come on, man.

That's pretty cool. A beautiful thing.

Look at that, that's pretty freaky.

That one's mine.

Let's taste it right now.

[Post] I think it needs more salt.

Let's find out.

[upbeat music continues]

Needs a little bit of salt.

I knew it. Hold it.

Oh my god.

This is gangster.

How often do you find yourself cooking at home?

Never.

You're hungry, what do you do?

Red Baron pizza.

Preheat the oven 425.

We're gonna make a non-alcoholic drink.

Pretty quick recipe.

Fresh lemon, Sir.

Almond syrup, ice, club soda.

Two ounces of the almond syrup.

Then some really nice fresh lemons.

So cocktail for you.

Is there anything more than just cracking open a Bud Light?

Or are you getting into the bar?

Screwdrivers.

So no one can really bitch at me

because I am getting the vitamins that I need.

You can probably actually make drinks.

Me, I just get like some SUNNYD and an ice cube and Tito's.

SUNNYD is the base of a cocktail?

SUNNYD is amazing.

I don't even care.

Or you can even use Tang.

If it's the apocalypse,

you can use Tang for your screwdrivers.

You're just eyeballing this kind of stuff?

Yeah, you know. That's just muscle memory.

I mean, there's a recipe somewhere, but.

Cheers. Cheers.

Thank you.

I think that's one of the most darnedest refreshing

treats that I've had today.

Today?

Yeah, last week.

Of all time.

It's fucking amazing.

So you making a conscious effort to dip into the country?

I mean, that's your body these days.

Yeah, I wanted to make a record like this for a long time.

So we went to Nashville and wrote a bunch of amazing songs.

I'm having so much fun

writing with the buddies and just making music.

It's like if I wanna make Schezwan chicken

and not rigatoni tonight. Give it a fucking go.

Or you make Schezwan chicken rigatoni.

Someone write that down. Write that down.

Write that down. Write that down.

All right, for the love of God,

let's make these mozzarella sticks.

Yes sir, absolutely.

We're gonna make our mozzarella in carrozza.

What you're gonna do is you're gonna put

tomato paste on one side. Yes, Chef.

[Chef] And pesto on the other side.

Yes, chef.

How much?

Like a nice shmear.

Okay.

Do you listen to music while you cook?

At home when I'm cooking, I like to listen to opera.

How you doing here?

Terrible.

[bright orchestral music]

All right, I'm gonna clean this up a little bit.

Sure.

Tell me about what you eat when you're on tour

'cause that's gotta be really difficult.

Yeah.

So I do like an intermittent fasting.

Yeah.

Most of the time what I try to do

is do a grilled chicken with rice,

some kind of veggie, and like a hot sauce.

So you only eat once a day?

Once a day after the show.

And then I drink a lot of liquid bread.

Finish these mozzarella's now!

For the love of God!

Crack a couple eggs.

[gentle music]

This one is tough.

It's a tough egg to crack.

[Chef scoffs] Fuck!

You're doing extraordinary. Fuck, fuck.

I think that's good.

We're so close.

You like that? That's nice.

That's what you wanted.

That's what I want, yeah.

It's nice.

You can stop at any time.

Last step of the process here.

[jazzy music]

Toss that guy around, just coat that.

Just get a nice even coat. Just nice even coat.

Like a terrier. Like a full trench.

Like a light coating, you know?

Fall trench?

Yeah, I was going with the Vogue thing.

We're almost there.

These beautiful mozzarella sticks

are about to go into the deep fryer

and be the best bite you've had all day.

But before that- All day.

I'm quite thirsty. [both chuckle]

Whoo!

You're in luck, motherfucker.

Stick your pinky up, please? Oh, yes sir.

Absolutely, yes sir, I'm so sorry.

[both exhale]

[Both] Let's fry these motherfuckers.

[crew laughing] [screen beeps]

Let's fry these motherfuckers.

[Director] Oh wait, my bad.

Oh, fun. [screen beeps]

[Both] Let's fry these motherfuckers.

[rock music]

We're about to eat these bad boys,

but it's fucking Vogue, and I need you back in your suit.

You got it.

I quit! [Chef laughing]

All right, time to eat some mozzarella sticks.

Two ways that I'd go about dipping this, right?

Sure. Dip is critical here.

We have anchovy emulsion,

also known as Caesar salad dressing.

Okay.

But then the Italian American would just,

you know, put some sauce on the side.

Let's get after it. Just do it, just do it.

Okay. Go.

I'm looking for a crispy. Yeah.

Cheers. Cheers, man.

Good work.

[food crunching]

Mm-hmm, wow.

Your Italian flag.

Look at that cross section.

[jazzy music]

Just wash it down. Look at this.

Like a gentleman.

This is amazing, mm, mm.

Banging stick.

Whoa.

Look at that stretchy lad.

Oh, that's the sign of quality right there.

Look at that.

You should do this.

Really good job. Yeah.

Thank you, Vogue.

Thank you, Vogue.

Thank you for having us. What'd we make today?

We made mozzarella in carrozza with Post Maloney.

And Carbone.

Thank you for coming.

I love you.

[funky music]