Further evidence that Larry King may be slowing down a step.
Last night he hosted celebrity chef Gordon Ramsay.
And the ambitious cooking segment they served up?
Get ready, get ready Ö OK, hereís the answer: They showed us how to smear cream cheese on a bagel.
KING: One of my favorite foods is bagels and lox and cream cheese. They put out a whole assortment. I have no idea what this is, peas.
RAMSAY: Theyíre called capers.
KING: Capers, green stuff here.
KING: Weird mustard.
RAMSAY: Really nice, wasabi mustard.
KING: Wasabi mustard. Hereís how I make it. You take the bagel.
RAMSAY: Yes. We toasted it. See, already you screwed up. It stops it from going soggy.
KING: Correct. They should have tasted it. Is it big in Europe?
RAMSAY: Huge. Absolutely huge.
KING: Itís very big here.
RAMSAY: Yeah. OK.
KING: Iím using a spoon because we donít have forks, CNN budget. And then I put that down, and I take a piece of lox or whatever they call it.
RAMSAY: OK. Smoked salmon from Scotland.
KING: Smoked salmon from Scotland, lox from down lower east side.
RAMSAY: OK. First of all, Iíll never go to your house, just the way you spread that cream cheese, itís so thin, that means youíre mean. Youíre really tight. You come around, you start crying when the string breaks, you take the money out of the pot.
KING: I do not.
RAMSAY: Let me show you really quickly. Spread it on with a little affection. Itís a lot easier to go on, but show a little bit of courtesy and have some fun with it and not be so tight.
KING: Iím not tight. Iím having an unusual moment.
And, well, they never quite regained their footing after that.
No doubt Larryís next cooking segment will be exciting and exotic things you can do with prune juice.
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