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Speaker 1: It's time for foody Friday. Here we go again. Lost

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Speaker 1: my train of thought there for a moment. Neil joins me,

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Speaker 1: and let's just go down the list. Oh you know what,

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Speaker 1: let's start only because I'm going to use the jarred

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Speaker 1: pasta or the jar of pasta today, and you have

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Speaker 1: a choice. Obviously, I have a jar of rows which

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Speaker 1: is pretty high end Raos, Yeah, Rayos or rowls whatever,

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Speaker 1: So raos which is not in, which is not inexpensive.

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Speaker 1: And I'm making chili or Lindsay's making chili, So do

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Speaker 1: you need something of that quality of you know, at

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Speaker 1: Raos is eight bucks? What is the sixteen ounces or

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Speaker 1: twenty ounces? And then pray go is what four dollars

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Speaker 1: and ninety cents? And then there's prey Go pr a

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Speaker 1: y Go, which is like seventy eight cents the jar.

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Speaker 2: When you go, yeah, that's true. So where where do

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Speaker 2: I say with that? What do you suggest? Okay, so

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Speaker 2: this is great. All recipes did this breakdown. They asked

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Speaker 2: chefs to pick the best pasta sauce and they all

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Speaker 2: unanimously picked the sauce that I keep in my house

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Speaker 2: and that you just mentioned, and that's REOs. So REOs

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Speaker 2: comes from a restaurant, a small restaurant in New York

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Speaker 2: that have been around for a long time. We also

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Speaker 2: have there's one in Las Vegas, and we're lucky enough

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Speaker 2: to have one here in Los Angeles as well, which

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Speaker 2: is fantastic. I mean, if you feel like you're in

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Speaker 2: New York when you're in there and they treat you

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Speaker 2: wonderful and the food is fantastic, and they're not rushing

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Speaker 2: you in or out. They're just letting you enjoy yourself

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Speaker 2: in there. But REO's, like you said, can be expensive. However,

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Speaker 2: I see it go on sale too for one all

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Speaker 2: the time, and you have to be you know, sometimes

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Speaker 2: even a four pack. But this goes for their marinara sauce.

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Speaker 2: It also goes with their pizza sauce. If you haven't

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Speaker 2: tried their pizza sauce, it's also fantastic. And across the board,

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Speaker 2: chefs were like, this is the best you're gonna get.

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Speaker 2: But I don't care if you're making you know, you know.

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Speaker 1: Well, let me ask this and that is a major

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Speaker 1: food conglomerate bought Reyos and I forgot which one, And

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Speaker 1: now it has turned from this little mom and pop

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Speaker 1: product to being massively manufactured because they're selling him well.

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Speaker 1: The costco sells them, for example, in two packs, which

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Speaker 1: are a great price.

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Speaker 2: I buy those.

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Speaker 1: Does that change the flavor? Is it just the recipe

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Speaker 1: and the line.

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Speaker 2: I've had this conversation with Conway, who is a tim

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Speaker 2: Coomwaan Jr. Of course heard here every single day, starting

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Speaker 2: it for until Tuesday, and then he was saying because

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Speaker 2: he loves a good jarrede sauce, even though his wife

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Speaker 2: is a cook and she makes a great sauce. But

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Speaker 2: he said that he loved raos at first, and then

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Speaker 2: he said it kind of changed. I don't think so

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Speaker 2: or I haven't experienced that yet, but still I think

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Speaker 2: comparatively it's an excellent, excellent jarge jarred sauce. So if

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Speaker 2: you're gonna do that, if you want to do a

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Speaker 2: lesser sauce and you want to judge it up, I'm

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Speaker 2: a big fan of adding some fresh ingredients to it.

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Speaker 2: You can caramelize some onions, do a little garlic and

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Speaker 2: olive oil, and then add that to jarred sauce, maybe

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Speaker 2: some fresh chopped basil, and you can make most sauces

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Speaker 2: taste pretty darn good. Just by doing that, maybe adding

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Speaker 2: some ground beef or lamb or something like that to

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Speaker 2: it to kick it up a bit. But I will

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Speaker 2: tell you REOs is just fantastic.

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Speaker 1: Yeah, we're making it's sitting.

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Speaker 2: It's sitting on my counter right now.

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Speaker 1: Michelle, Michelle Cube, the Cube Meister, makes a sauce, some

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Speaker 1: scratch a such.

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Speaker 2: She makes a Sunday gravery. I' gotta have her on

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Speaker 2: the air again. She's given the recipe on the on

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Speaker 2: My show before you can follow her at I think

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Speaker 2: it's just producer Michelle. Isn't it on her Instagram? But

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Speaker 2: she does the real deal. She makes fresh meatballs though

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Speaker 2: and everything every single week. I think killing her own counts.

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Speaker 1: I mean she really goes.

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Speaker 2: To a level.

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Speaker 1: Arm Pops Footy Friday with Neil and some new items

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Speaker 1: at Wendy's. We enjoy doing that fast food and what

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Speaker 1: the new items is are and then Wendy's new slogan

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Speaker 1: for Wendy's is we want you to be square because

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Speaker 1: that's where.

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Speaker 2: We were at good we sho. Have you ever wrapped professionally?

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Speaker 1: Oh yes, I have many many times.

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Speaker 2: Oh boy, you ever have your mom's spaghetti on your sweater?

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Speaker 1: My mother's daddy on my sweater. I have everybody's sag

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Speaker 1: is spaghetti on my sweater. You know, I often wondered

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Speaker 1: why eminem was wearing a sweater to a rap battle.

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Speaker 2: But that's all right, that's right, cool, that's cool. Any who,

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Speaker 2: our friends at Wendy's has they have two new menu

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Speaker 2: items for a limited time, and I want to make

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Speaker 2: note of one because these raps are back again. For

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Speaker 2: a while, McDonald's had a rap like a ranch rap

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Speaker 2: and has chicken in it. It did really well, and

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Speaker 2: then they disappeared. Now they're back and slowly you're finding

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Speaker 2: them everywhere. So now Wendy's has a chicken tenders ranch rap.

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Speaker 2: But the reason why I wanted to point this out

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Speaker 2: is not only because these raps. They're delicious, they're easy

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Speaker 2: to eat, and they're you know, they're a nice you know,

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Speaker 2: break from a burger sometimes, and that Wendy's has superior tenders.

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Speaker 2: As you know, Bill, They're.

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Speaker 1: They're insane, they're just absolutely sy Hey, when did this

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Speaker 1: start where you had this very limited promotional item just

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Speaker 1: to get people in the store and then it disappears.

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Speaker 1: Was it McDonald's with the McRib.

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Speaker 2: I don't know, but that's the one that comes to

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Speaker 2: my mind as well. That's the one that I think, Okay,

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Speaker 2: became seasonal. And then the Shamrock shake too, that would

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Speaker 2: come once a year at McDonald's around March. Yeah.

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Speaker 1: And the Starbucks with all the yeah, with all the

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Speaker 1: Thanksgiving stuff that you'll get.

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Speaker 2: Pay celebratory stuff, Yeah, Holidays, Halloween, pumpkin everything, Yes, the PSLs,

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Speaker 2: pump and spice lattes. So Whinney's got this new chicken

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Speaker 2: tender ranch wrap. I've had it. It's great. It is

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Speaker 2: really the ratios are good and to me that's important.

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Speaker 2: So the ranch is not It's not covered in it

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Speaker 2: to the point where you're swimming in it. They also

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Speaker 2: have a cheesy bacon cheeseburger, which I have not tried yet,

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Speaker 2: but that is now on. These two are on the menu.

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Speaker 2: They are supposed to launch February sixteenth, but like I said,

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Speaker 2: last time I went to Wendy's they had them on

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Speaker 2: the menu. To check your local offerings there.

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Speaker 1: Okay, Valentine's Day desserts, I want to at Costco of course,

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Speaker 1: A quick word about Valentine's Day desserts or any dessert

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Speaker 1: if you like cheesecake, and I love cheesecake. The best

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Speaker 1: cheesecake I have ever in my life tasted comes from

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Speaker 1: Wilfork and it is their basque, their basque cheesecake, which

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Speaker 1: is for you know, the cheesecake. Normal cheesecakes is your

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Speaker 1: normal cheesecake, but this basque is sort of caramelized on

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Speaker 1: the top. It is, and it's white and airy and spectacular.

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Speaker 2: It's so good. The hard thing to explain to people

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Speaker 2: about out Wild Fork is how great their food is,

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Speaker 2: because all people think of as well, it's frozen, but

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Speaker 2: you can't you can't understand it. Guess what, By the way,

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Speaker 2: they are going to be supplying some of the proteins

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Speaker 2: and that very cheesecake at your barbecue that we're gonna Yeah, I'm.

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Speaker 1: Having a barbecue, and I want to tell everybody you're

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Speaker 1: not invited.

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Speaker 2: Well, none of you are donated to Katarina's club.

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Speaker 1: Yeah, yeah, So a couple of people donated huge money

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Speaker 1: to join us at our barbecue now and it's private,

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Speaker 1: so you're not invited at all.

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Speaker 2: But we're going to broadcast it.

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Speaker 1: Yes, we are going to broadcast it from my house

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Speaker 1: and we'll be reminding you literally every thirty seconds that

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Speaker 1: you're not here. Let's finish up with the best Costco

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Speaker 1: Valentine's Day desserts.

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Speaker 2: Yes, Valentine's Day is tomorrow, gentlemen, get off your urs.

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Speaker 2: But these are less than two dollars per serving at Costco,

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Speaker 2: and they're two treats. There's there's flowerless chocolate cake. They

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Speaker 2: have their molten lava cakes and their airy chocolate moose.

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Speaker 2: So they've got a lot of things going on there

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Speaker 2: that you can snag for if you don't want to

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Speaker 2: make the dessert that Belgian chocolate moose. The things that

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Speaker 2: they have there are delicious, They're easy to grab, and

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Speaker 2: I'm I'm a big fan of the reason why I

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Speaker 2: did sauces and these desserts. I'm a big fan of pasta,

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Speaker 2: not heavy, heavy, big, big, but little nests of pasta,

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Speaker 2: kind of like the Anaheim White House. They do a

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Speaker 2: trio of pasta nat and I think that is such

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Speaker 2: a lovely and you know, sultry appetizers. So I'm a

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Speaker 2: big for Valentine's Day, some nice little nests of pasta.

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Speaker 1: Just one quick question before we bail out of here

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Speaker 1: and go to ask Candle anything I've always wondered and

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Speaker 1: I haven't paid particular attention, but how do you make

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Speaker 1: a flowerless cake? Don't you need flour for virtually all cake? Technically,

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Speaker 1: it's it's not a cake like that. It becomes like

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Speaker 1: a mouse or a ganache. Oh okay, but they call

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Speaker 1: it cake, all right. That answers that question, okay,