DJE: David James Elliott
(Seating Order, Left To Right)
JC: Julie Chen, Host & Moderator
AT: Aisha Tyler, Host
GF: Guy Fieri, Guest Co-Host
SG: Sara Gilbert, Host
SU: Sheryl Underwood, Host
SU: Our first guest is a 6'5" charmer who showed everyone what a sexy Navy pilot should look like on the hit show "JAG". Now he plays Ripp Cockburn, an oil baron, ready to sexually satisfy his wife any time, any place, in the new series "GCB". Take a look. (Clip) Please welcome the dashing David James Elliott!
SU: Ripp! Ripp!
SU: There he is!
JC: Hi David. Or should I call you Ripp?
DJE: Ripp is good, yeah.
JC: Why is your character named Ripp Cockburn?
DJE: I---you know, you'd have to talk to Robert Harling about that, but that was enough for me when they came to me with that job. The name was---I didn't even
need to read the script.
JC: Done, your in. I like it.
AT: Obviously he's---he's everything the name implies.
DJE: Well, I---Ripp Cockburn (SG: He is)
GF: Is it true that you thought of changing your name over.....
DJE: .....to Ripp Cockburn. Yeah, I'm still considering that.
GF: 'Cause if not, I'm interested in getting in on it.
AT: You're actually in the midst of training for a---in your real life, not as Ripp---for a pretty intense competition, is that right?
DJE: Yeah, I'm training for the, they call it the Molokai Challenge. It's a 32-mile paddleboard race from Molokai to Oahu. (AT/JC: Wow.Wow.)
SU: Wow, I'll bet that takes a lot of (sassy tone) upper body strength and stamina. A lot---a lotta stroking and swimming and stroking and swimming.
DJE: Hopefully less swimming and more stroking.
SU: Yeah, baby, Trade seats with me, Sara, trade seats.
AT: But you have to have a lot of open.....
SG: You'd like to sit next to Ripp Cockburn, I know.
DJE: Get over here by ol' Ripp.
AT: But you as a---you have to have a lot of open water skills for that, too. And you're also a deep sea/open water diver. Is that right, you're a diver?
DJE: Yeah, I can dive. Hopefully I won't be diving on that date. But, you know, you'd be in and out of the water, I'm sure. It gets---well, you never know what
you're going to get out there in those channels. I mean, it's pretty rough.
SG: But you swam with sharks before, right?
DJE: I swam with great white sharks, yeah, with---on a show. For three days we snorkled with them. I thought I was going in a cage, but we---when I got there, they---they asked me, 'hey, would you.....'
GF: It's kind of like they ask, 'if you do this thing, we can.....'
DJE: It became like that, right, yeah. I thought he was kidding when he asked me....
GF: Yeah, right. Happens to me all the time.
SU: I would punch a shark in the face if he tried to bite you. I would just punch it in the face. Why would they let a shark.....
DJE: I'm bringing you everywhere I go from now on.
GF: (to SU) Would you like to sit here? Cause I---I don't need this phone book.
SU: No you can't do that.
SU: Ask him about his lovely wife Nanci.....
SG: Oh, well I want to ask him about.....
SU: .....who is my new best friend, Nanci.
SG: What I'm curious about is what your wife, Nanci, thinks when you go do all these daredevil crazy things.
DJE: You know, when I did---when I swam with the sharks, they asked me if I'd get out of the cage, and I thought they were kidding, and I said 'yeah', and then
they got really excited, and then it turned out that they weren't kidding. And then I said to her, you know, 'what do I do?' And she said, 'Well you gotta do it now.' (Group Banter) She was the first one to push me overboard.
GF: Can we talk about that life insurance policy?
DJE: You know what--- And you know what, I had life insurance. And they saw the show that I was on, and they called and said, 'you can never do that again, or your policy is cancelled'. (Hosts: Oh wow. Wow(s).)
GF: 'If you see it again, it's a rerun' just tell them.
JC: So you did it. But like, how do they---what's the trick? Like they feed them a lot beforehand, and then you (swim).....
DJE: No, well, you know, that was the great---they're 20 feet long. They're like---it's like a submarine, they're enormous. And at one point there were three of them in the water. You chum 'em in. You don't know what's going to happen. I mean, you just hope. There were four of us, so I figured I had a one in four
AT: Well, on your new show, "GCB", which, um, is an abbreviation for a very---a scandalous phrase.....
DJE: Yes, right.
AT: Uh, you, uh---'Good Christian---um---Witches'. Uh, yes, a different word than that, right?
DJE: Or Belles.
SG: Or Belles.
AT: But wasn't the original.....
SU: Kind of a cross between "Dallas" and "Desperate Housewives", when you say that's what the show is kinda like. So you know what the 'B' means.
DJE: I hate to do that to anything.....you know what I mean? I don't think it's like anything. I think it's like it.....
SU: It's different! It's different!
AT: It's edgy. It's an original name, and an original show which shows this edgy thing, and these women who are kind of there. You know there's a lot of machination behind the scenes. But your wife on the show, Kristin Chenoweth, who's adorable, is also, like this big. She's a tiny little thing. She's like---she's 4'11" and you're 6'5", and you have to have all these love scenes. And how---is she on a---does she stand on another woman? How does she do it?
SU: Can you do that, Aisha?
AT: She has a spotter who holds her up.....
SU: (To AT) How high if she stands on you?
SG: She stands on me, and then it's equal to Aisha.
JC: How does that all work out? How's that been?
DJE: I, you know---I guess she just does what she needs to do. If she needs to stand on a table, she jumps up there, and.....
SU: I'm going to try that.
GF: (To David) I gotta follow you on twitter man.
SU: I'm 5'2". (To AT) How tall are you?
AT: I'm 6' tall.
SU: See, there you go. Let's do it.....(Group Banter)
DJE: Are you really? (AT: Yeah) Wow.
JC: Look at his eyes. They just lit up. Oh my. Well, up next, David is going to show us his surprising passion. The secret? It's all in the wrist. We'll be right back.
Let's Make Some Pizza Transcript ...
JC: We are back with David James Elliott, and he's going to teach us about one of his passions, pizza tossing.
DJE: Pizza making.
JC: Pizza making.
DJE: Hopefully less tossing and more making and eating. If you occasionally---in the beginning you toss a few pizzas out. (JC: Alright, very good) You want to start, get the dough, get some flour on the dough. I'm a little nervous around Guy, 'cause he's the food expert.
SU: Okay, so how do you do it?
DJE: And don't be afraid of the dough. And then you---here's the thing---you want to use your fists when you're doing---when you're stretching the dough out. right? And dough, as you probably don't know---or I didn't know certainly---but, uh, when you're making the......
JC: Oh God. (Group Banter)
AT: Where did you learn......
GF: I'm gonna get taken out over here by the dough.
SG: Oh yeah! Oh yeah!
AT: Where did you learn how to.....
SG: I have a ringer! (AT: Oh, Sara!)
GF: (To SU) Ready? I'm going to throw, you're going to catch. (SU: I am not, Un-un!) No, I'm going to throw, you're going to catch.
SU: Un-un. If you throw that dough on my hair, I'm going to be mad. Un-un! Go ahead---Go ahead, Guy.
DJE: Sara's on her own in the kitchen.
AT: But David, where did you learn how to do this?
DJE: I, uh---you know, I taught myself. You know, I would be the guy hanging around in the good pizza kitchens, watching the guys do their job, and ask questions. So.....
SG: What do I do now?
DJE: Order out.
GF: We'll call it a swap out. This, we're going to make a calzone out of. (Group Banter) (To David) What kind of disasters have you had?
DJE: I've had a few.
SG: Aside from that.....
GF: I mean, I've got a pizza oven at home as well.....and I've burnt quite a few. Actually, I'm a rookie pizza maker.
DJE: Thank you. Yeah, people like to come over and make pizza at your house, 'cause it looks easy. (AT: Yeah) And then they burn the pizza in the oven, and it's another 45 minutes cleaning the oven out, so you can start fresh. So now, I'm the only guy who makes pizza at my house. (AT: Ah ha!) Everyone else gets to eat it.
AT: Well, that's the best kind.
GF: The best kind is an invite.
DJE: No, you could come. I'll say you're pretty good. You know your way around some dough there.
SU: But if you handle---but if you handle this too much, does it make the dough, like tough or something? (Sara: Uh-huh!) Okay I got it.
JC: Yes. So what are we putting on top?
SU: Now what goes first?
DJE: Pretty good. Alright. So you know one of the things--- you always want to start with, like 00 flour. So I don't know what this was (AT: 007 flour) but it could be bread dough or maybe 00 flour.
DJE: And then you want to have a good sauce. You want to make your own, but today we're going with whatever is here.
AT: Oh here. there's a spoon hiding.
DJE: Alright, there's a spoon there? Okay.
AT: Everything I know about pizza, I learn from watching pizza commercials on television. They go like this.
DJE: Exactly. This part's fairly rudimentary.
SG: I got this. I got it.
GF: You know, I've done a few demos on this show. I've never had background music. I've got to talk to somebody about that.
AT: Guy---when you cook, I'm going to hum through the entire thing.
SU: But too much sauce makes it soggy.
DJE: I don't know what the water's here for. But maybe---maybe it's to drink, maybe it's your hands.
SU: .....wash your hands.
DJE: Alright. And these---(mushrooms)---clearly whoever chopped these was not a pizza maker, 'cause.....
GF: Well what you want, you want to have those vegetables the right size.....
DJE: That's right.
GF: .....so everything cooks together---so you get the mushroom cookin' down with the cheese's meltin'.....
DJE: And you want it---mushrooms are full of water, too. You wind up with a watery pizza, if you don't slice them, like paper thin. But today we're going to
AT: So what's your specialty, like what's---like if you were going to make a pizza at home, what would be your killer flavor?
DJE: I like to mix fontina cheese with the mozzarella. I find that makes it nice. I throw a little parmesan in there, too. (Hosts: Yeah, yeah)
SG: Do you put these (mushrooms) underneath the cheese, or does it not matter, under, over?
DJE: Yeah, you know---I don't think it.....
SU: Why don't we have any meat. What happened to the pepperoni and the sausage? I need a little meat with my pizza.
DJE: I'm not even going to touch that.
SU: Oh, I didn't mean that---oh---oh, no I didn't mean---I mean---
JC: We do have Ripp Cockburn here, so.....(Group Banter).....David, after we finish our toppings, how long does it go in the oven for.
DJE: In Napoli, in Naples where they invented pizza, traditionally a pizza oven is between 800 and 900 degrees F. (AT:Wow) So it'll cook in a minute. (JC:Wow)
AT: And you have a special pizza oven at your house, yes?
DJE: I have a pizza oven in my back yard, and we get it up to.....
JC: Well, most people don't.....
DJE: They don't?!
JC: Well, that's an outrage!
DJE: It is an outrage.
JC: So in a regular oven, can I make this?
DJE: Here's the thing that's most important---you can cook on a stone in your regular oven, but you've got to leave in it long enough to get the stone hot enough to cook the dough underneath, right? 'Cause the cookin' on top, the heat is up here, and that's gonna look great, and then you'll be eating a pizza with raw dough.
AT: Well, here is the magical pizza that I baked last night, and you can see it's---there you go.
DJE: That's a nice lookin' pizza.
JC: Well, David James Elliott, thank you for coming on. You can see more of him on "GCB", Sunday nights at 10 pm on ABC.