- Tyra Banks here, and this
is everything I eat in a day.
(relaxed music)
The first thing I do
when I wake up, sadly,
is I check my phone.
I can't help it, I run
a lot of businesses.
I have a huge one that I'm
launching and I gotta start
as soon as those eyes open.
I love me some coffee,
and I like my coffee
with a little bit of flavor in it.
And I'm not talking about
those syrups and those powders,
I just mean the beans have
been soaked in some vanilla
or some caramel infusation.
Is that a word?
And so I make my coffee
black, no sugar no cream,
just my infused flavor.
And then, lately, I've been doing a bagel.
But let me tell you how I do my bagels.
I take my bagel, plain
bagel on a day that I'm not
gonna be in front of somebody's face,
onion bagel if I'm gonna be
speaking closely to people.
Wait, I said that opposite.
Funky breath if I'm
gonna be close to people!
Okay, flop that, you know what I mean.
I cut the bagel in half
and then I scoop out
all that extra bagelization
and put that on the side.
Then I take my whipped
cream cheese and I dig deep
into that pot of it and I
fill up the entire scooped-out
bagel rounds like a moat.
But I'm not finished yet.
Then I take that plate of that
moated cream cheesed bagel
and I put it inside of the microwave,
and I shut the door and then
I set it for 20 seconds.
And then what starts to
happen is the molecular makeup
of that cream cheese starts to change.
It's like a science project.
And when you take it out of the microwave,
it's not just heated, oh no.
It's creamy and it has
a slightly tart flavor
that it didn't have pre-microwave.
I blow on it, because
if I take a big bite,
it's gonna burn my
lips, so I have to blow,
and then I slowly bring it
to my mouth and I bite...
And I try to get the cleanest bite,
but there's whipped cream,
cream cheese, whatever cream,
all over my lips, and then
I lick it and I lick it
until it is all gone.
(laughing)
At work at ModelLand, the
team is working nonstop,
and we often don't have time
to take a break for lunch.
So I go into our snack
box and I just go, hmm,
do I want corn chip, or
do I want sesame bar?
Which sounds weird, but it is so good.
Or do I want some kinda
like natural licorice,
or do I want some bean
chips, or do I want some,
like, cauliflower puffs?
And sometimes I want
every single one of those.
And so for the rest of the
afternoon, I open bag after bag
and eat them one by
one until there's like,
nine bags in front of me
and I feel disgusting.
I have a very interesting
relationship with food.
I have to say that it is one of the most
important things in my life.
A lot of my personal life and
the things that I like to do
and my hobby is food.
Finding new restaurants, doing
a challenge where I can't go
to the same restaurant
again for six months,
finding food festivals.
I love a supper club.
It is a true, very important thing to me.
So much so that right now, you
can't tell because I have on
a men's blazer, I am 25
pounds heavier than I was
on the cover on a very
famous swimsuit magazine
that came out last year.
So it's like, you're tired
and you're working hard,
you just go to this fast
food and this fast food
and this fast food and
you compare the burgers.
So I'm 30 pounds heavier,
and it'll come off one day.
But not today.
For dinner, I love doing
something that's a little special,
and it's a little bit indulgent.
I go to a delivery app
and I choose two different
restaurants with the same cuisine.
Let's say Mexican.
Let's call this place La Rancha,
and let's call this place La Burrito Titi.
La Rancha, I will order nachos,
I will order nachos from La Burrito Titi.
I'll order enchiladas con
carne, I'll order one here.
And then they come
almost at the same time,
and then there's the taste test.
I do it with my son, I do it with my man,
we line it up and then we
score the different restaurants
with the same items, and what happens is,
the next time you order, you
know where to order from,
'cause one of 'em is always nasty.
I cook a couple of different things.
One thing that I recently cooked,
that I have to say that I perfected,
at the Culinary Institute
near Napa, California,
is my sriracha maple
bacon jerky candied yum.
I take bacon, it must be cured,
and it must be very smoky,
and I create a sauce on the
side that is maple syrup,
but it has to be fake
maple syrup, not that fancy
Canadian stuff, and some sriracha.
I mix it into this,
like, wonderful elixir,
then I dip the bacon in that,
dip dip dip, dip dip dip,
dip dip dip, and then I lay the bacon out,
and then I like, actually
grind pepper all over it
into big chunks, I place it in the oven,
and I have to watch it so it doesn't burn,
but it starts to almost
crystallize and caramelize
and then it starts to jerky-ize.
That is a word.
It starts to jerky-ize, and
then it comes out of the oven
and it is almost like candy.
It is so good.
And that's everything I eat in a day.
