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Speaker 1: It's night Side with Dan Way. I'm w Besy he

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Speaker 1: cost in this news radio.

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Speaker 2: Thanks Hell for the news Radley, j for Dan as

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Speaker 2: he mentioned, and it's open lines now, but I hope

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Speaker 2: you will use your opportunity in the open lines to

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Speaker 2: talk about the following kind of comfort foods, but kind

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Speaker 2: of soups. I never talk about food, never do food shows.

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Speaker 2: But I like the idea of it because it's so inclusive.

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Speaker 2: All of you know how to make something, and a

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Speaker 2: lot of you know how to make soup. And with

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Speaker 2: this really cold weather, this brutally cold weather, soup is

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Speaker 2: so attractive, especially these hardy soups. I am a not

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Speaker 2: a great cook, but I think that's just because of me.

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Speaker 2: I mean, it can be done if you just pay

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Speaker 2: attention to a recipe. All you need is the patience

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Speaker 2: to stick with a recipe and be exact. I have

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Speaker 2: a tendency is to not stick with the recipe. If

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Speaker 2: I stick with the recipe and do exactly what they say,

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Speaker 2: it's got to turn out right right. Well, I have

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Speaker 2: made a soup, my first soup, and it came up

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Speaker 2: pretty well. I want to share that with you, and

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Speaker 2: I'm hoping because I need more than one soup recipe,

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Speaker 2: you share it with me and everybody else. Do you

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Speaker 2: not make any soup? What's your favorite kind of soup?

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Speaker 2: There's all kinds of soup. Why what's so great about soup? Well,

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Speaker 2: I'm trying to lose weight and depend there are soups

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Speaker 2: that are really good for that while being really hearty,

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Speaker 2: like the one I'm going to share with you. Six

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Speaker 2: one seven, ten thirty is the number six one seven,

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Speaker 2: four thirty. It's open lines too. This is very casual.

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Speaker 2: You know that there were shows where people talk about automobiles,

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Speaker 2: but automobiles is only the central thing. It's it's just

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Speaker 2: an excuse to chat. And it's the same way here.

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Speaker 2: So I guess what I should do is share my

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Speaker 2: soup first. But how much do I like soup? I

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Speaker 2: love it because it's it's satisfying. I guess that's it.

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Speaker 2: It's satisfying and it has a high water content. So

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Speaker 2: if you have the right soup, you can be satisfied

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Speaker 2: and really eat eat well, not eat many calories, and

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Speaker 2: a lot of them made out of vegetables, even some fruits.

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Speaker 2: But it's another great way to get some vegetables. And

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Speaker 2: there's a lot of spicing, a lot of what's the

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Speaker 2: word adding herbs and spices in there. It gets pretty complicated.

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Speaker 2: And this was complicated for me. Are you ready? All right?

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Speaker 2: I'm gonna share with you. I hope you'll share with me.

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Speaker 2: This would be roasted cauliflower tomato. And you may say, whoa,

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Speaker 2: that sounds like what a tall order for a non cook.

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Speaker 2: You're right, because there are a number of steps to it.

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Speaker 2: But what you get is a party soup, ultra healthy

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Speaker 2: with a roasty flavor, and you can have a cup

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Speaker 2: of it and then you can have another cup. By

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Speaker 2: the way, soup is expensive. If you buy it in

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Speaker 2: the store, it's ten bucks. Now if you go to

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Speaker 2: a restaurant, it's ten or twelve thought, like, you know

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Speaker 2: how much it is. It's like eight ninety five for

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Speaker 2: a cup, twelve ninety five for a bowl. So if

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Speaker 2: you make a big pot of soup for about fifteen bucks,

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Speaker 2: you can make one hundred dollars with a soup. It's

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Speaker 2: a good thing. It keeps well a lot of them.

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Speaker 2: You can freeze, you can carry them in a thermost

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Speaker 2: to reheat, you can carry them to work, and of

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Speaker 2: course if you want nothing goes better with a soup

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Speaker 2: than a sandwich. Soup and sandwich is an unbeatable combination.

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Speaker 2: I mean, you could pay more for food, but you're

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Speaker 2: really going to enjoy anything more than say, tomato soup

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Speaker 2: and the cheese sandwich. It tastes so good. All right,

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Speaker 2: let me get into my recipe here. I was thinking

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Speaker 2: about having a chef go on maybe another time, but

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Speaker 2: this is the roasted cauliflower tomato bisk It's got obviously

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Speaker 2: a red color, but a light red, creamy color, and

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Speaker 2: there's some things in here that's surprising to me. We'll

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Speaker 2: start out with obviously one to two pounds excuse me,

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Speaker 2: one to one and a half pounds of cauliflower cut

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Speaker 2: into florettes. What that boils down to is basically, ahead

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Speaker 2: of cauliflower, chop off the green stuff and then either

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Speaker 2: chop off the florets or just break the florettes off,

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Speaker 2: put them in a pan, a roasting pan. But down

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Speaker 2: you're a lubricant there, your Pam's prayer or whatever. And

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Speaker 2: by the way, you guys, a lot of you folks

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Speaker 2: are more expert at this than I am, so I'm

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Speaker 2: going probably gonna be making a mistake here that you're

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Speaker 2: gonna say, hey, you can do something better than that.

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Speaker 2: I use PAM spray the pan down, and there are

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Speaker 2: different thickness as of pan. I used a very shallow

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Speaker 2: and like the one inch, but I have another one

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Speaker 2: that's like three inches deep, and I think they would

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Speaker 2: use that next time, because I'm putting so much stuff

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Speaker 2: on this pan that it kind of tended to fall

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Speaker 2: off because because it was overcrowded. I'll explain that. So

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Speaker 2: we start out with one one and a half pounds

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Speaker 2: of cauliflower about a cauliflower head. That's about believe it

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Speaker 2: or not, in the market four ninety five, now, can

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Speaker 2: you believe it? I honestly have the feeling that we

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Speaker 2: get gouged because we have come to it because inflation

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Speaker 2: has become normalized. So I think that people who sell stuff,

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Speaker 2: they say to themselves, we can jack up the price,

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Speaker 2: and we can just tell them it's inflation. We can

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Speaker 2: just tell them that's how much it is. They can

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Speaker 2: blame it on taraffs, they can blame it on this,

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Speaker 2: they can blame it on that. They can blame it

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Speaker 2: on supply or demand. But I think they jump on

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Speaker 2: the bandwagon at raise price is more than they need

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Speaker 2: to be. It's my opinion if I were the CEO

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Speaker 2: of a company, I would probably do the same thing.

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Speaker 2: If I were a CEO of a public company and

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Speaker 2: then the fiduciary responsibility to make money for my shareholders,

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Speaker 2: and I probably would do that. As a consumer, I

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Speaker 2: hate it. Then we get you too, One and a

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Speaker 2: half pounds of tomatoes, any variety, sliced in half lengthwise.

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Speaker 2: Let me as the tomato problem. Tomatoes are horrible. Now,

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Speaker 2: where do you get a good tomato? Even in the summer,

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Speaker 2: they're faded out, They're tasteless. If you can find them

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Speaker 2: and actually tomato with any taste, grab them. And if

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Speaker 2: any of you folks have gardens in the summer and

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Speaker 2: you get extra bags of tomato when you don't know

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Speaker 2: what to do with them, I will eat your tomatoes.

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Speaker 2: So that's one and a half pounds of tomatoes. One

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Speaker 2: yellow onion, roughly chopped. I know the difference between onions

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Speaker 2: because they have signs on them. Other than that, I

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Speaker 2: would not know the difference in taste. It seems like

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Speaker 2: sweet onions would be sweeter, but I'll do what they say.

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Speaker 2: Yellow onion. Six clothes of garlic smashed and peeled, not minced.

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Speaker 2: This is all going in that baking sheet. But I'll

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Speaker 2: get to the procedure later. This is just the ingredients.

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Speaker 2: Three teaspoons olive oil, half teaspoon salt, half teaspoon of

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Speaker 2: salt divided. What does that mean? Help actual cooks? Black

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Speaker 2: pepper to taste. Half a couple of cashews. I skipped that,

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Speaker 2: you know why. I didn't have any cashews, and I

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Speaker 2: really didn't want any cashews. A fifteen ounce can of

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Speaker 2: white beans drained. See there's a lot going on here.

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Speaker 2: One cup of milk, four cups of sodium vegetables, low

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Speaker 2: sodium vegetable broth. You can buy a low sodium kind

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Speaker 2: of vegetable broth called college College something low sodium broth

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Speaker 2: and it has no sodium atted I love it. One

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Speaker 2: teaspoon Italian seasonings, one red pepper flake, won some red

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Speaker 2: pepper flakes to taste in the juice of one lemon

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Speaker 2: lemon tree. Very pretty all right? So what do you

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Speaker 2: do with all that stuff? Well, this procedure is in

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Speaker 2: three stages. I'll get to those three stages after this.

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Speaker 2: I'd really love to let me know about your favorite soup.

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Speaker 2: If you have a recipe. That's great. When you go

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Speaker 2: to a restaurant, what do you get? I get? I

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Speaker 2: get soup a lot. I'll always get a chowder or

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Speaker 2: a fish showder or a bisk rather than a lot

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Speaker 2: of other things. So I'll continue with my recipe how

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Speaker 2: to make the roasted cauliflower tomato bisk after this, and

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Speaker 2: please share your recipes for any comfort food. And it's

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Speaker 2: the last forty five minutes of the week, so you

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Speaker 2: can call in just to say hi as well, because

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Speaker 2: I don't want to, you know, keep folks like Glen

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Speaker 2: or anybody, any of the regulars out or any new

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Speaker 2: folks out. Remember you get applause if you're a new

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Speaker 2: caller and who doesn't like applause. It's WBS.

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Speaker 1: Night Side with Dan Ray on WB's Boston's news Radio night.

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Speaker 2: Side with Dan Rates Bradley Jay for Dan. Love to

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Speaker 2: have you with us six one seven two to join in.

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Speaker 2: End of the week, only forty five more minutes left.

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Speaker 2: I'm sharing a recipe. Let's do quid pro quo share

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Speaker 2: a recipe with me. After I make the soup, I

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Speaker 2: want to make another soup, but I'll make any comfort

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Speaker 2: food because of the cold winter I'm hoping you will

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Speaker 2: share one or if you just want to chat. It

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Speaker 2: is the last forty five minutes of the week and

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Speaker 2: I welcome you as well. We have Michael and Ettelborough.

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Speaker 2: Hello Michael.

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Speaker 3: Wow, that was quick. How are you? How are you good?

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Speaker 3: I got a couple of music things.

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Speaker 4: Yeah.

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Speaker 3: I just want to want you about garlic. Did you

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Speaker 3: happen to see the documentary of Chinese jails where they

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Speaker 3: make the inmates separate the garlic.

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Speaker 2: No, no, tell me about it.

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Speaker 3: The inmates is shiving on the floor with the every

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Speaker 3: john or whatever the heck is going on, and uh,

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Speaker 3: you know, sandals and there, and they're in charge of

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Speaker 3: ripping the pot the garlic off of the I don't

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Speaker 3: know what you call that than stock. So every time

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Speaker 3: I go to the place, straight to Joe's whatever, I

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Speaker 3: ask them the garlic from and they're aware of it.

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Speaker 3: They said, oh, we know all about that. Let me

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Speaker 3: go all back and double check. We know all about that.

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Speaker 3: I mean, so good.

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Speaker 2: Do you mean the garlic bulbs the whole bulbs or yeah?

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Speaker 3: Yeah. The people the convicts in China, that's their job,

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Speaker 3: one of the one of the jobs they do. Pretty scary.

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Speaker 2: They don't do that here. It's just what is it?

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Speaker 2: Just they're working the laundry here in jail. They don't

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Speaker 2: they don't work in the garlic. So I'm trying to

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Speaker 2: picture it. I'm trying to picture it. They got them

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Speaker 2: garlic bulbs, but what do they do to the garlic bulbs.

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Speaker 3: Because they're the package them and then then and then

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Speaker 3: they end up going to uh, you know, probably the USA.

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Speaker 2: Okay, and your concern is that the dirty grebby conditions.

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Speaker 3: Yeah, absolutely, absolutely want to Yeah, I want to jump

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Speaker 3: over to music. I met a couple of your friends.

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Speaker 3: I went down to Regent Theater to see Billy J. Kramer,

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Speaker 3: great show good. I always liked his version of do

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Speaker 3: You Want to Know Secret? Better than the Beatles, And

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Speaker 3: apparently the Beatles wrote five songs for him. I think

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Speaker 3: I kind of knew that. But they had an opening

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Speaker 3: app called Sixties Music Explosion. It's all these well versed

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Speaker 3: guys from UH Berkeley. They don't dress like anybody. They

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Speaker 3: don't dress like the Beatles. I don't do any of that,

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Speaker 3: and they did. They did painted black. The guy sat

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Speaker 3: on the stage at the Sitta. They did all kinds

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Speaker 3: of stuff. But trying to.

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Speaker 2: Think what else you Kramer was he played?

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Speaker 3: Yeah, yeah, he's uh the little it looks like he's

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Speaker 3: got a problem with his back.

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Speaker 2: Yeah, he's pretty pretty old. I mean he was born

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Speaker 2: like in the early forties, I think, and he was

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Speaker 2: if I remember correctly, he was managed by Epstein and yeah.

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Speaker 4: Yeah.

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Speaker 3: And also they have the circle. Yeah they have a

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Speaker 3: circle red rubber ball.

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Speaker 2: Oh yeah, like a red rubber ball.

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Speaker 3: Yeah. Well apparently Epstein manage them. I mean, the show

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Speaker 3: is incredible. But I met your buddies over there. I

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Speaker 3: met Beaver because I got a collection of stuff and

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Speaker 3: I pretty much decided, you know, my family goes through

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Speaker 3: my stuff and they're going to be we don't want this.

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Speaker 3: We don't care about the roles there.

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Speaker 2: Everybody else Bieber that you mentioned is David Bieber, who

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Speaker 2: is a cultural archiveist and he's he's got everything ever

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Speaker 2: like uh, cut stand up cutouts from bands, advertisements. He's

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Speaker 2: he's got a giant warehouse and he supplies various people

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Speaker 2: with paraphernalia from the past when they need it.

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Speaker 4: Yeah, he told me to come up there.

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Speaker 1: He does.

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Speaker 3: I was honored because he doesn't usually Uh, it's not

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Speaker 3: a place you're supposed to visit. From what I understand,

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Speaker 3: you kind of be you kind.

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Speaker 2: Of got to get invited. Yeah.

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Speaker 3: Is that called the Morse?

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Speaker 5: Is that on Morse Street?

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Speaker 2: I don't know. That's in Norwood somewhere.

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Speaker 3: Yeah, because there is a place called the Morse. A

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Speaker 3: friend of mine was telling me about and uh, but

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Speaker 3: she didn't mention she saw a lot of rock and

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Speaker 3: roll stuff. But the other thing I wanted to ask

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Speaker 3: you is if you had seen Deconstructing the Beatles.

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Speaker 2: I don't think so documentary.

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Speaker 3: Oh man, you are going to go off the chests

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Speaker 3: when you see this. It's a guy I don't play music.

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Speaker 5: I'm distrucking.

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Speaker 3: I did that because I couldn't play and I couldn't

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Speaker 3: sing like mcjaggers, so.

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Speaker 2: Me too.

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Speaker 3: So anyway, yeah, when you play, oh you got a band?

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Speaker 5: Right?

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Speaker 2: Yeah, but I'm still you know, that's a recent thing.

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Speaker 2: Back in the day, I didn't think I could do that,

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Speaker 2: and so I became a DJ. So are you a

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Speaker 2: radio DJ or a club DJ or no?

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Speaker 3: I did a radio station. Once you got to the

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Speaker 3: point where I had to stop bringing him being a drink,

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Speaker 3: I couldn't. I couldn't. I couldn't be at the Trewery

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Speaker 3: tables and talk. And then you get these young girls. Hi,

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Speaker 3: this is Sindy. Can you play a record? We'll say

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Speaker 3: Bradley and tell him it's from Cindy and Jennifer.

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Speaker 2: And I'm like, what's so bad about that?

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Speaker 3: And then they call back and I don't have the

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Speaker 3: best voice or radio anyway. But I did the clubs,

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Speaker 3: or what I always did, was I still threw them

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Speaker 3: off or not. I did call in response. I did

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Speaker 3: Battle of the rock and Roll super Groups.

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Speaker 5: And none of this, none of this thing now.

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Speaker 3: I mean I do a little that now with the

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Speaker 3: I don't use a computer, but.

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Speaker 2: I do the.

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Speaker 5: You know, CDs.

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Speaker 3: But I played Violyl for as long as I was

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Speaker 3: able to carry those boxes in and out. But he

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Speaker 3: constructing the Beatles, and so I channeled two. And you

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Speaker 3: you may know the guy.

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Speaker 6: I don't.

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Speaker 3: I don't think he's I don't know if he's on

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Speaker 3: the bus in an area, I don't know his name.

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Speaker 3: He plays certain beatles, are plays and shows how the

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Speaker 3: chords went. Wow, I mean it's incredible. I'm not a

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Speaker 3: Beatles guy, but you can't not like that, That's right,

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Speaker 3: you know, he's showing, uh, this is called B, and

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Speaker 3: then John comes in and it's D. And then they

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Speaker 3: go down and then they're talking about certain instruments and

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Speaker 3: it was incredible.

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Speaker 2: It was incredible deconstructing the Beatles. I will definitely check

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Speaker 2: it out. Michael, thank you so much.

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Speaker 3: Thank you for checking in.

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Speaker 2: Please. I super appreciate that six one se open lines.

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Speaker 2: As you could tell, we talked a little bit about

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Speaker 2: the previous subject, the Beatles. I'm also giving you a

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Speaker 2: super recipe and how to make a certain comfort soup,

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Speaker 2: and I would love it if you would share something

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Speaker 2: like that with me, any comfort food. I'm all about it.

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Speaker 2: I want to become a better cook, and I'd love

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Speaker 2: to get your insights because all of you are all

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Speaker 2: better cooks than I am. We have Chris in Hudson, Mass.

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Speaker 2: How do you do, Hudson, Chris, what's going on? Yeah?

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Speaker 5: Hey, Bradley, how are you nice to hear you on

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Speaker 5: the air? You know, awesome? But anyways, I get a

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Speaker 5: nice soup recipe for you. And this is my favorite

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Speaker 5: fall and winter soup. It's a it's an Italian sausage

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Speaker 5: chopped spinach soup. Okay, and it only takes twenty minutes

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Speaker 5: to make. You get ground Italian sausage. Well, you could

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Speaker 5: buy links, cut them open, and then you crumble it up,

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Speaker 5: fry them up real quick, nothing major. Then dump it

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Speaker 5: in a big pot, add chicken stock, add a little water,

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Speaker 5: and then add chop spinach, okay, And then you can

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Speaker 5: add garlic to it or whatever spices you want to it.

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Speaker 5: And I also add some orzo pasta, not a lot,

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Speaker 5: not a lot of pasta, because the pasta absorbs up

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Speaker 5: a lot of water, you know.

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Speaker 2: Yeah, So give me, give me an idea of the

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Speaker 2: amounts of each of these things, like how.

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Speaker 5: Many okay, okay, like four links or yeah, four links

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Speaker 5: of sausage, slice them open, crumble it up, fry it

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Speaker 5: real quick, dump it in the pot. And then you

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Speaker 5: get chicken stock and the containers. Now I use the

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Speaker 5: whole the whole container, to believe it or not. But

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Speaker 5: you can use half and then add water. But they

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Speaker 5: make chicken stock no sodium. I don't use load. I

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Speaker 5: don't use low sodium. I use no sodium. Yeah, it's

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Speaker 5: zero percent sodium, you know, and the flavor is still there,

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Speaker 5: you know. And then you know, buy frozen spinach. Chopped

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Speaker 5: spinach and use half a bag or half a block.

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Speaker 5: It comes into the small portion you don't need much.

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Speaker 5: But I make a big pot and then when the

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Speaker 5: pot cools down, I put it in containers and freeze it.

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Speaker 5: You know, so I have it.

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Speaker 2: Yeah, yeah, pretty much spinach, spinach and chicken broth.

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Speaker 5: Yes, exactly. Yeah, that's uh, just cook it for like

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Speaker 5: thirty minutes, you know, you boil it up. And well, yeah,

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Speaker 5: after you fry the sausage, you put it in the pot,

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Speaker 5: you put the stock, and you bring it to a boil,

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Speaker 5: and then put it to simmer. Okay, don't keep it boiling.

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Speaker 5: After it boils, put it to cemma. Put your spinach in.

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Speaker 5: That'll defrost real quick. You know, it's frozen chopped spinach.

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Speaker 5: And yeah, and then add your garlic if you want,

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Speaker 5: gallat powder, onion powder, pepo, whatever you want. And it's

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Speaker 5: real quick.

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Speaker 2: Okay. And another question, Yeah, how finely do you chop

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Speaker 2: up the spinach?

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Speaker 5: The spinach already I'm chopped. When you buy it at

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Speaker 5: the supermarket, it'll it'll say chopped spinach, you know, when

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Speaker 5: you buy it from the frozen department or or wherever.

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Speaker 5: You know, So it's really really good. It's unbelievable, and

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Speaker 5: it's healthy. And put a little orzo pasta in.

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Speaker 2: It, not a lot.

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Speaker 5: How much you gotta be specific for me, like, yeah,

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Speaker 5: I'm going to say a quarter of a cup good?

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Speaker 2: Yeah.

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Speaker 7: Yeah.

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Speaker 5: And it's real easy to make, Bradley. It's it's so

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Speaker 5: you can if you want, you can. You know, you

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Speaker 5: can put anything you want in it. It's you can

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Speaker 5: put chopped onions in it. Okay. Uh, it's really up

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Speaker 5: to you how you want to do this. But those

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Speaker 5: are the three basic ingredients and it comes out excellent

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Speaker 5: every time.

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Speaker 2: And about how many servings you can make two or

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Speaker 2: three or four?

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Speaker 5: Well, no, I make like six or eight because, like

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Speaker 5: I said, I freeze it. You know, once I make

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Speaker 5: a this will make like six to eight servings. Okay.

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Speaker 2: I really appreciate that. That's something even I can do.

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Speaker 5: I think I'm it's real easy Bradley. Yeah, it's and

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Speaker 5: I think you can look it up online too. They

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Speaker 5: have similar recipes what I just told you, you.

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Speaker 2: Know, beautify it.

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Speaker 5: Yeah, it's awesome.

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Speaker 2: So thank you very much for sharing that. I appreciate it.

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Speaker 5: Yeah, okay, thank you, Bradley. Bye bye.

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Speaker 2: Take care brother, Chris, Brother, Chris, Well, that's a good one.

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Speaker 2: That's exactly what I was looking for. Most of us

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Speaker 2: could make that. I'm gonna maybe I'll make it tomorrow.

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Speaker 2: I have to get sausage, and I have to get spinach.

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Speaker 2: I love spinach, and it sounds very healthy. You can

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Speaker 2: get unhealthy spinach and you get healthy excuse me. You

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Speaker 2: can get healthy sausage like chicken sausage, or you can

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Speaker 2: get you can get the intense unhealthy kind. Probably both work.

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Speaker 2: I'm going to finish giving you my recipe for roasted

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Speaker 2: cauliflower tomato bisk and I would love it if you

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Speaker 2: would do just what our last friend did and share

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Speaker 2: a recipe. You had to understand I'm one of those people.

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Speaker 2: It's not a sit down at a table eater. I

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Speaker 2: will admit. I don't sit down on the dining table

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Speaker 2: and have a conversation and eat. I am a sit

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Speaker 2: on the couch and put my plate on the coffee

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Speaker 2: table and watch TV. Guy. It's who I am, and

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Speaker 2: it's ain't going to change. So actually cooking something, though,

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Speaker 2: makes it a little more formal and a little more

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Speaker 2: of a little better experience than just eating a can

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Speaker 2: of sardines over the sink. So this is exciting to me.

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Speaker 2: This is fancy dining for me, and you're helping me

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Speaker 2: out a lot. But I really want to share my suppress.

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Speaker 2: Agree with you after this, and I hope you will reciprocate.

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Speaker 2: Six one, seven, two, five, four ten thirty w BZ.

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Speaker 1: It's Night Side with Dan Ray on WBZ, Boston's news radio.

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Speaker 2: We're sharing recipes now winter soups, actually any winter comfort food.

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Speaker 2: But soup is is great too, and I'm sharing my

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Speaker 2: roasted tomato bisk as we go along. But I'm loving

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Speaker 2: hearing your recipes too. I just was very interested in

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Speaker 2: the sausage sausage spinach soup that we just heard about.

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Speaker 2: Now quickly, let's go right to Alan Newton. Hollo, Al,

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Speaker 2: what do you have for.

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Speaker 4: Us, Hey, Bradley. Before we get to my soup, I'd

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Speaker 4: like to talk a little about Chachi and I couldn't

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Speaker 4: get him when he was on.

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Speaker 2: For those who just joined us, Chachi is a Beatles

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Speaker 2: expert who was on with us at the beginning of

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Speaker 2: the show first two hours talking about the Beatles and

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Speaker 2: the events of the Beatles, events related to February and

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Speaker 2: so there you go talk about Chachi.

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Speaker 4: All right, So I hope he's still listening because I'd

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Speaker 4: like to thank him back. Oh, it had to be

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Speaker 4: thirty five years ago when he was in charge of

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Speaker 4: the prize closet at BCN. He they did a promotion

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00:25:44,840 --> 00:25:49,159
Speaker 4: for Toad the Wetsprocket. If you went to Newberry Comics

419
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Speaker 4: bought their CD, you got a free ticket to go

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Speaker 4: see him at I believe it was Avalon at the time,

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Speaker 4: and had I already owned the album, but I went

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Speaker 4: to buy another one because I wanted to go see him,

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00:26:01,440 --> 00:26:02,960
Speaker 4: and that was the only way to get in is

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00:26:03,000 --> 00:26:07,680
Speaker 4: they had all the tickets. I got there, they had

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Speaker 4: no more tickets. So I tried calling the station and

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00:26:11,240 --> 00:26:13,720
Speaker 4: I got a hold of Chachi and I said, hey,

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Speaker 4: if I write a check for twenty five dollars the

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Speaker 4: Children's Hospital hand it to you. You can mail it

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Speaker 4: to the Children's Hospital and you get me in. And

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Speaker 4: he got me in. Yeah, and it was. It was great,

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Speaker 4: and I always appreciated that. I'll always remember Chachi for that.

432
00:26:32,680 --> 00:26:34,760
Speaker 2: Yep, good guy. And that's the way it was with

433
00:26:34,880 --> 00:26:37,240
Speaker 2: Chachi always and still is. And that's kind of the

434
00:26:37,280 --> 00:26:41,320
Speaker 2: way it was with that radio station WBCN. Yeah, okay,

435
00:26:41,600 --> 00:26:43,000
Speaker 2: now all right.

436
00:26:42,960 --> 00:26:45,840
Speaker 4: So sunk time, all right, And I was listening when

437
00:26:46,119 --> 00:26:48,879
Speaker 4: I was driving, and I it was I got just

438
00:26:48,920 --> 00:26:53,280
Speaker 4: the tail end. And I heard you say that Paul

439
00:26:53,320 --> 00:26:57,560
Speaker 4: McCartney's favorite soup was lentil. Yeah, well, lentil soup is

440
00:26:57,600 --> 00:27:00,359
Speaker 4: one of my favorites to make, but Paul wouldn't mine

441
00:27:00,400 --> 00:27:05,680
Speaker 4: because I put sausage in it. So what I do

442
00:27:05,840 --> 00:27:11,800
Speaker 4: is is I boil my lentils and chicken stock, okay,

443
00:27:12,200 --> 00:27:15,320
Speaker 4: and I use about three quarters of a pound of lentils.

444
00:27:16,520 --> 00:27:22,400
Speaker 4: I take in another pan, I saute the loose sausage meat,

445
00:27:22,560 --> 00:27:26,960
Speaker 4: and I like the Italian sausage. And then is that's

446
00:27:26,960 --> 00:27:33,240
Speaker 4: getting close to done. I add my diced carrots, dice celery.

447
00:27:33,359 --> 00:27:35,480
Speaker 4: Let them cook a little, because they take longer than

448
00:27:35,520 --> 00:27:36,679
Speaker 4: your onions and garlic.

449
00:27:38,359 --> 00:27:38,840
Speaker 2: In the pan.

450
00:27:40,080 --> 00:27:43,160
Speaker 4: Yep, because you're using the sausage fat to cook them,

451
00:27:43,320 --> 00:27:47,800
Speaker 4: all right. And then as those who are almost done,

452
00:27:47,840 --> 00:27:50,439
Speaker 4: you add your onion and your garlic. And now you

453
00:27:50,560 --> 00:27:54,159
Speaker 4: use like a medium carrot, two stocks of celery, a

454
00:27:54,240 --> 00:27:56,800
Speaker 4: medium onion, and you do this all on a fine dice,

455
00:27:58,280 --> 00:28:02,280
Speaker 4: and you know your shred gallic and you're seasoned up

456
00:28:02,320 --> 00:28:05,600
Speaker 4: with a little bit of salt, a little bit of pepper, okay,

457
00:28:05,920 --> 00:28:09,840
Speaker 4: and then you take some flour, just all purpose flour.

458
00:28:10,359 --> 00:28:11,320
Speaker 2: Let's get a mouse here.

459
00:28:11,400 --> 00:28:13,920
Speaker 4: So okay, yeah, what was the.

460
00:28:13,880 --> 00:28:19,080
Speaker 2: First the first thing you were you were cooking? Okay,

461
00:28:19,280 --> 00:28:19,960
Speaker 2: you said, how many?

462
00:28:20,160 --> 00:28:24,679
Speaker 4: I use about three quarters of pound the lentils, and

463
00:28:25,480 --> 00:28:28,359
Speaker 4: I put that in about six quarts of chicken stock.

464
00:28:28,680 --> 00:28:30,280
Speaker 2: Okay, good, good, good? Okay?

465
00:28:30,359 --> 00:28:35,320
Speaker 3: What about half about half a pound of sausage.

466
00:28:36,480 --> 00:28:43,720
Speaker 4: All right? Then one medium sized carrot, diced fine, two

467
00:28:43,800 --> 00:28:47,800
Speaker 4: stocks of celery, also diced fine, a medium onion diced fine,

468
00:28:48,240 --> 00:28:55,400
Speaker 4: and about ahead of gallic, all cleaned up, and you know, diced.

469
00:28:57,440 --> 00:28:58,440
Speaker 7: A whole head of gallay.

470
00:28:58,520 --> 00:29:05,680
Speaker 4: Oh yeah, ten right, clothes yep, yeah yeah. Yeah. So

471
00:29:05,840 --> 00:29:09,600
Speaker 4: there's a good soup. There's a hotty soup. Okay. Then

472
00:29:09,680 --> 00:29:13,680
Speaker 4: as that's getting done, you take about a cup of

473
00:29:13,680 --> 00:29:16,760
Speaker 4: flour and you sprinkle it into the pan that you

474
00:29:16,840 --> 00:29:20,880
Speaker 4: have your sausage and vegetables in, Yeah, to absorb all

475
00:29:20,920 --> 00:29:23,960
Speaker 4: the extra sausage fat. And that's gonna make.

476
00:29:23,800 --> 00:29:24,880
Speaker 7: A rooe.

477
00:29:26,680 --> 00:29:27,880
Speaker 2: Gotcha?

478
00:29:28,040 --> 00:29:32,280
Speaker 4: All right? So now instead of you're raying your lentils,

479
00:29:33,880 --> 00:29:36,920
Speaker 4: you're gonna leave your lentils whole, because most lentil soup

480
00:29:36,960 --> 00:29:40,000
Speaker 4: they parade, parade their lentils. I don't like it like that.

481
00:29:40,120 --> 00:29:43,200
Speaker 4: I like the whole lentils. Then what you're gonna do

482
00:29:43,320 --> 00:29:47,080
Speaker 4: is you're gonna slowly ladle the broth with the cooked

483
00:29:47,160 --> 00:29:50,480
Speaker 4: lentils in it and stir it up so you get

484
00:29:50,480 --> 00:29:53,760
Speaker 4: that roo so it doesn't get all clumpy. And then

485
00:29:53,840 --> 00:29:55,720
Speaker 4: you're gonna bring it back to a boil and it's

486
00:29:55,720 --> 00:29:58,800
Speaker 4: gonna get a really nice body, and then you serve

487
00:29:58,840 --> 00:29:59,920
Speaker 4: it delicious.

488
00:30:00,080 --> 00:30:03,200
Speaker 2: You cook, you cook the lentils in chicken broth.

489
00:30:03,960 --> 00:30:05,920
Speaker 4: Yeah, in the chicken box, and that's your broth.

490
00:30:06,160 --> 00:30:07,080
Speaker 2: The soup perfect.

491
00:30:07,920 --> 00:30:10,160
Speaker 4: Yeah. Yeah.

492
00:30:10,200 --> 00:30:13,240
Speaker 2: And you know the seasoning is any any more? Seasons said,

493
00:30:13,240 --> 00:30:14,160
Speaker 2: a little salt, little pepper.

494
00:30:14,280 --> 00:30:16,000
Speaker 4: I just use a little bit of salt, a little

495
00:30:16,000 --> 00:30:18,480
Speaker 4: bit of pepper, because the lentils have a beautiful peppery

496
00:30:18,520 --> 00:30:19,480
Speaker 4: flavor on their own.

497
00:30:19,920 --> 00:30:21,680
Speaker 2: Now there are all kinds of lentils. Is there a

498
00:30:21,680 --> 00:30:22,719
Speaker 2: particular kind you like?

499
00:30:23,920 --> 00:30:26,760
Speaker 4: I just use the green lentils. Some people like the

500
00:30:26,800 --> 00:30:29,280
Speaker 4: red ones. I just I buy the green ones. Those

501
00:30:29,280 --> 00:30:30,440
Speaker 4: are ones I've always used.

502
00:30:31,000 --> 00:30:33,600
Speaker 2: Easier to cook, Easier to talk about cooking the lentils

503
00:30:33,600 --> 00:30:37,480
Speaker 2: than doing it, because I've tried, and there's it's kind

504
00:30:37,480 --> 00:30:39,880
Speaker 2: of finicky, like they're either too hard or too soft.

505
00:30:40,240 --> 00:30:43,360
Speaker 2: They get mushy. Ye, any any hints?

506
00:30:44,240 --> 00:30:46,000
Speaker 4: You just you just keep an eye on them. You know,

507
00:30:46,280 --> 00:30:49,880
Speaker 4: you don't rapid boil them. Okay, you're similar. I mean

508
00:30:49,880 --> 00:30:51,680
Speaker 4: you let them, let them, let them just do their thing.

509
00:30:52,440 --> 00:30:52,800
Speaker 5: Okay.

510
00:30:53,280 --> 00:30:56,200
Speaker 4: And I actually I used to be a chef. I

511
00:30:56,280 --> 00:30:58,920
Speaker 4: taught at Johnson and Whales for a couple of years.

512
00:30:59,480 --> 00:31:02,080
Speaker 4: I taught it North High School in the culinary program

513
00:31:02,160 --> 00:31:03,120
Speaker 4: for two years.

514
00:31:04,360 --> 00:31:08,040
Speaker 2: But I don't do that sausage lentil soup.

515
00:31:08,760 --> 00:31:11,480
Speaker 4: Well, I call it. I call it a clear broth

516
00:31:11,600 --> 00:31:14,360
Speaker 4: because it's even though it's a little thick from the

517
00:31:14,480 --> 00:31:21,320
Speaker 4: from the ruin the flower, it's not a puree.

518
00:31:23,720 --> 00:31:25,240
Speaker 2: I think the way he likes it is whole too.

519
00:31:25,240 --> 00:31:27,800
Speaker 2: I can't be sure. In the picture in the article

520
00:31:27,840 --> 00:31:28,440
Speaker 2: they were whole.

521
00:31:29,880 --> 00:31:34,440
Speaker 4: Yeah. Yeah, I got sausage and chicken stock. So you

522
00:31:34,560 --> 00:31:36,520
Speaker 4: need to use a vegetable stock and get rid of

523
00:31:36,520 --> 00:31:38,800
Speaker 4: the sausage for him to eat mine.

524
00:31:39,360 --> 00:31:44,160
Speaker 2: Yeah, maybe they have some sort of veggie sausage. Well,

525
00:31:44,200 --> 00:31:46,800
Speaker 2: I really appreciate that. Now, it's good. It's good to

526
00:31:46,840 --> 00:31:48,080
Speaker 2: hear from you, and.

527
00:31:48,520 --> 00:31:50,320
Speaker 4: I was great to talk to you, and I'm so

528
00:31:50,520 --> 00:31:53,239
Speaker 4: enjoying having you back on the radio. I miss you

529
00:31:53,560 --> 00:31:57,400
Speaker 4: on Busy every night. That was I wish they'd consider

530
00:31:57,560 --> 00:32:00,000
Speaker 4: changing their format back and hiring it.

531
00:32:00,600 --> 00:32:04,480
Speaker 2: Well. I appreciate that, Al, but I really appreciate the

532
00:32:04,480 --> 00:32:06,720
Speaker 2: the soup. Now we got a couple of This is

533
00:32:06,800 --> 00:32:10,160
Speaker 2: really helpful for everybody. I love this topic because it's

534
00:32:10,200 --> 00:32:14,320
Speaker 2: so inclusive, and you know, there are seldom things that

535
00:32:14,400 --> 00:32:17,840
Speaker 2: have a direct effect. So many things the topics on

536
00:32:17,880 --> 00:32:21,200
Speaker 2: the radio are abstract, like politics are a kind of

537
00:32:21,240 --> 00:32:26,560
Speaker 2: abstract and ideas and notions, but these recipes are actionable

538
00:32:27,080 --> 00:32:31,360
Speaker 2: by everyone, and everyone also can contribute in a meaning

539
00:32:31,400 --> 00:32:34,080
Speaker 2: of a way. Everybody is kind of an expert in

540
00:32:34,120 --> 00:32:34,680
Speaker 2: their own way.

541
00:32:35,280 --> 00:32:38,920
Speaker 4: So yeah, and especially if you have a specialty soup

542
00:32:38,960 --> 00:32:41,520
Speaker 4: that you make. I'm got a cousin that makes chowder.

543
00:32:42,760 --> 00:32:45,520
Speaker 4: Is I think he uses too much a dill, but

544
00:32:45,880 --> 00:32:47,920
Speaker 4: this is his soup, and you know he does it

545
00:32:48,000 --> 00:32:50,440
Speaker 4: all the time, you know, for special events and stuff.

546
00:32:51,280 --> 00:32:53,120
Speaker 2: Perfect. Thank you so so much.

547
00:32:53,520 --> 00:32:55,720
Speaker 4: Hey, have a great day, man, and thanks again for

548
00:32:55,760 --> 00:32:56,800
Speaker 4: the great night of radio.

549
00:32:56,920 --> 00:33:03,040
Speaker 2: Okay, I appreciate that. That's Alan Newton, Newton, All, I

550
00:33:03,200 --> 00:33:06,280
Speaker 2: still haven't. Before we get done here, i'm gonna give

551
00:33:06,280 --> 00:33:12,560
Speaker 2: you my roasted cauliflower tomato bisk and I will once

552
00:33:12,600 --> 00:33:15,719
Speaker 2: again lament, way do you get decent tomatoes? They're just

553
00:33:15,840 --> 00:33:19,080
Speaker 2: so awful they're tasteless. Any hints on way do you

554
00:33:19,080 --> 00:33:21,560
Speaker 2: get tomatoes? Is it just because it's winter, because I

555
00:33:21,600 --> 00:33:24,000
Speaker 2: think I remember even in the summer they're not good,

556
00:33:25,160 --> 00:33:28,720
Speaker 2: and I just wish no one would buy, just refuse

557
00:33:28,800 --> 00:33:33,000
Speaker 2: to buy bad tomatoes. And I'll go away. We're gonna

558
00:33:33,840 --> 00:33:35,800
Speaker 2: break here and we'll get to May. We're gonna get

559
00:33:35,800 --> 00:33:38,480
Speaker 2: to you and then Tim and Winthrop looking forward to

560
00:33:38,520 --> 00:33:40,440
Speaker 2: what you have. Thanks, It's WBZ.

561
00:33:42,240 --> 00:33:46,240
Speaker 1: It's Night Side with Dan Ray on w B Boston's

562
00:33:46,280 --> 00:33:46,920
Speaker 1: news radio.

563
00:33:47,080 --> 00:33:49,960
Speaker 2: Okay, great, now i have May and Tim here, not

564
00:33:50,040 --> 00:33:52,000
Speaker 2: too much time, so I'm gonna get right to Tim

565
00:33:52,200 --> 00:33:55,200
Speaker 2: and May, and then i'll before we're done, i'll give

566
00:33:55,200 --> 00:33:59,720
Speaker 2: you my cauliflower soup recipe. But I'm trying to beat

567
00:34:00,040 --> 00:34:02,920
Speaker 2: efficient here, and thanks so much. Next time, I'm going

568
00:34:02,960 --> 00:34:04,560
Speaker 2: to bring a piece of paper and write all these

569
00:34:04,600 --> 00:34:10,480
Speaker 2: down so I truly remember them. May and Lynn, Hello, Hi.

570
00:34:10,560 --> 00:34:11,839
Speaker 6: Why are you this evening.

571
00:34:13,120 --> 00:34:13,840
Speaker 2: For us?

572
00:34:14,320 --> 00:34:14,720
Speaker 4: Well?

573
00:34:14,880 --> 00:34:18,799
Speaker 6: I have, and I just made it last evening. I'm

574
00:34:18,800 --> 00:34:22,040
Speaker 6: going to call it gravy, but there are other Italians

575
00:34:22,040 --> 00:34:25,760
Speaker 6: out there that'll call it sauce, right, okay, so that'll

576
00:34:25,800 --> 00:34:28,640
Speaker 6: be an argument. That could be another night, because that's

577
00:34:28,680 --> 00:34:35,120
Speaker 6: going back for centuries. Anyhow, you're talking about tomatoes. The

578
00:34:35,200 --> 00:34:39,080
Speaker 6: best tomatoes you must use when creating my gravy your

579
00:34:39,120 --> 00:34:44,719
Speaker 6: sauce is the San Marzanos tomatoes. And you can get

580
00:34:44,719 --> 00:34:49,399
Speaker 6: those there in the can, ground crushed. Well, that's that's

581
00:34:49,440 --> 00:34:52,720
Speaker 6: how you want them. You can buy them fresh, However,

582
00:34:52,719 --> 00:34:56,000
Speaker 6: that's a lot of work. They're just as tasty. It's lovely.

583
00:34:56,440 --> 00:34:58,839
Speaker 6: I did the two terurosa because you need to find

584
00:34:58,880 --> 00:35:02,160
Speaker 6: them on sale. They can be four fifty nine can.

585
00:35:02,719 --> 00:35:08,960
Speaker 6: That's far too much. Anyhow, I use three cans, they're

586
00:35:09,080 --> 00:35:13,600
Speaker 6: larger cans. And first I'm going to saute with an

587
00:35:13,600 --> 00:35:19,040
Speaker 6: oil my cresh garlic, fresh garlic, and I use a

588
00:35:19,040 --> 00:35:22,120
Speaker 6: whole bulb, at least a whole bulb and a half.

589
00:35:23,840 --> 00:35:26,960
Speaker 6: I heard a fellow call it a head, So however

590
00:35:27,000 --> 00:35:27,880
Speaker 6: you want to refer.

591
00:35:27,719 --> 00:35:30,080
Speaker 2: To it as.

592
00:35:31,560 --> 00:35:35,640
Speaker 6: Exactly, Yes, the more the better. You want to layer

593
00:35:35,719 --> 00:35:40,760
Speaker 6: that bottom of the pan with the oil, and typically

594
00:35:40,800 --> 00:35:43,240
Speaker 6: people will use a thicker oil of an olive oil.

595
00:35:43,880 --> 00:35:48,239
Speaker 6: I like a light one. It'll stay for salad dressings,

596
00:35:48,719 --> 00:35:50,560
Speaker 6: but I like it light because it's going to mix

597
00:35:50,640 --> 00:35:53,440
Speaker 6: right into that sauce and even come to the top

598
00:35:54,400 --> 00:35:57,160
Speaker 6: where when you're stirring it, you can see that oil

599
00:35:57,200 --> 00:36:02,239
Speaker 6: and it just makes your sauce thinner, but yet as

600
00:36:02,280 --> 00:36:06,360
Speaker 6: a rich, hearty taste. Because those stan Mis long tomatoes,

601
00:36:06,560 --> 00:36:09,680
Speaker 6: I'm gonna they're gonna really get thick when they begin

602
00:36:09,760 --> 00:36:14,360
Speaker 6: to do the get to okay, I'm gonna I'm gonna

603
00:36:14,360 --> 00:36:14,920
Speaker 6: move right on.

604
00:36:15,120 --> 00:36:15,640
Speaker 5: How's that?

605
00:36:17,239 --> 00:36:19,279
Speaker 6: So you want to get that going, Get it to

606
00:36:19,320 --> 00:36:21,879
Speaker 6: a nice boil. You're gonna saw taste the meat I

607
00:36:22,040 --> 00:36:26,160
Speaker 6: used Saint Louis ribs, got them nice and browned in

608
00:36:26,239 --> 00:36:30,960
Speaker 6: a pan along with the package of Bianco sausages. There's

609
00:36:31,000 --> 00:36:34,120
Speaker 6: about six of them in there. I'll tell them, really well,

610
00:36:34,200 --> 00:36:37,359
Speaker 6: get them browned up. Just throw them in there into

611
00:36:37,400 --> 00:36:40,759
Speaker 6: your gravy. Let it simmer. Typically, I want to let

612
00:36:40,760 --> 00:36:43,200
Speaker 6: this go for three or four hours of making it

613
00:36:43,239 --> 00:36:48,160
Speaker 6: with love. Throw some oregano in there, some Italian seasoning.

614
00:36:48,880 --> 00:36:51,920
Speaker 6: But I did it within an hour, and I'll tell

615
00:36:51,960 --> 00:36:54,279
Speaker 6: you it was one of the best versions I did.

616
00:36:54,360 --> 00:36:58,080
Speaker 6: It comes out different every time, but you're gonna you're

617
00:36:58,080 --> 00:37:00,880
Speaker 6: gonna freeze this afterwards. There's so much.

618
00:37:02,719 --> 00:37:05,000
Speaker 2: This sounds so good, oh my own to.

619
00:37:05,040 --> 00:37:06,719
Speaker 6: Me, I have a little for scolly but you don't

620
00:37:06,719 --> 00:37:08,320
Speaker 6: even need the boss, so the boss is going to

621
00:37:08,440 --> 00:37:11,560
Speaker 6: ruin it. You're gonna feel so full afterwards. Just a

622
00:37:11,640 --> 00:37:14,080
Speaker 6: nice little for Scollie bread and be dipping in that

623
00:37:14,200 --> 00:37:17,799
Speaker 6: sauce like bravy, and pull out a rib every now

624
00:37:17,840 --> 00:37:20,840
Speaker 6: and then, or a sausage, and you just leave it

625
00:37:20,840 --> 00:37:23,560
Speaker 6: on the stove for the day and invite people over.

626
00:37:23,719 --> 00:37:24,600
Speaker 2: You must make the place.

627
00:37:26,560 --> 00:37:32,719
Speaker 6: Oh you walk in my fellow fell in love.

628
00:37:33,480 --> 00:37:34,120
Speaker 2: Thank you so much.

629
00:37:34,120 --> 00:37:34,719
Speaker 3: Well you.

630
00:37:35,160 --> 00:37:37,160
Speaker 6: It was nice speaking with you. I spoke with you

631
00:37:37,239 --> 00:37:40,360
Speaker 6: last night. I was saying how customer service and people

632
00:37:40,400 --> 00:37:43,560
Speaker 6: need to talk more. So it's always nice talking with you. Bradley.

633
00:37:43,760 --> 00:37:49,239
Speaker 2: Likewise, I appreciate tim Timmy, I got can you do

634
00:37:49,280 --> 00:37:50,040
Speaker 2: it in two minutes?

635
00:37:50,560 --> 00:37:50,799
Speaker 7: Yep?

636
00:37:51,080 --> 00:37:52,359
Speaker 2: Okay, I went.

637
00:37:52,680 --> 00:37:55,239
Speaker 7: I'm very simple and most people like me. I'm not.

638
00:37:55,360 --> 00:37:57,680
Speaker 7: I don't want it to make a sup. I went

639
00:37:57,680 --> 00:38:00,880
Speaker 7: down to have my taxes done and near the commence tonight,

640
00:38:01,440 --> 00:38:03,839
Speaker 7: and I got that out at six o'clock and then

641
00:38:03,840 --> 00:38:05,640
Speaker 7: I went over to the movie theater and bought my

642
00:38:05,680 --> 00:38:08,439
Speaker 7: ticket to the movie an now ahead of time. Then

643
00:38:08,440 --> 00:38:10,560
Speaker 7: I went around the corner and I saw, well, can

644
00:38:10,600 --> 00:38:12,280
Speaker 7: I mention the name of Legal Seafood?

645
00:38:12,560 --> 00:38:13,719
Speaker 2: Are we talking about food here?

646
00:38:14,160 --> 00:38:14,359
Speaker 4: Yeah?

647
00:38:14,480 --> 00:38:16,600
Speaker 2: Okay, good, we like you burned it. We have a

648
00:38:16,640 --> 00:38:17,000
Speaker 2: minute and a.

649
00:38:17,000 --> 00:38:21,200
Speaker 7: Half left, okay, Legal Seafood. I had the lobster bisk,

650
00:38:21,360 --> 00:38:24,640
Speaker 7: the large lobster bisk they have there. It's less than

651
00:38:24,680 --> 00:38:27,920
Speaker 7: a sawbuck and they give you a lot and uh

652
00:38:28,560 --> 00:38:30,359
Speaker 7: it was. And they give you a tall, sixteen hours

653
00:38:30,400 --> 00:38:33,080
Speaker 7: glass of iced tea. That's simple, and it fills me

654
00:38:33,200 --> 00:38:35,200
Speaker 7: up and it was delicious.

655
00:38:35,760 --> 00:38:40,040
Speaker 2: Wow, less than a sawbucker. Sawbuck is five dollars nine bucks.

656
00:38:40,040 --> 00:38:43,040
Speaker 2: Oh okay, sawbuck is ten bucks. So that's why I'm

657
00:38:43,080 --> 00:38:45,719
Speaker 2: way to do it. Lobster bis It does the job.

658
00:38:46,640 --> 00:38:49,040
Speaker 7: I was cold and wore me right up the job,

659
00:38:49,680 --> 00:38:52,000
Speaker 7: and it took the time, and I had a large

660
00:38:52,200 --> 00:38:55,000
Speaker 7: iced tea with it, and I didn't bother going to

661
00:38:55,040 --> 00:38:57,319
Speaker 7: the back of the restaurant or anything. But this is

662
00:38:57,360 --> 00:38:59,759
Speaker 7: pretty cheap to go in there off the street. You know,

663
00:39:00,280 --> 00:39:02,120
Speaker 7: you get right away. You don't have to stand the line.

664
00:39:02,160 --> 00:39:05,440
Speaker 7: And it's nice and toasted. It's big as a bowl.

665
00:39:05,760 --> 00:39:07,520
Speaker 7: You can get the cup of the bowl. Get the bowl,

666
00:39:07,560 --> 00:39:07,960
Speaker 7: all right.

667
00:39:08,040 --> 00:39:10,200
Speaker 2: I will thank you so much, Tim, Sorry about the

668
00:39:10,280 --> 00:39:12,319
Speaker 2: last minute thing, but I gotta get my recipe in here.

669
00:39:12,680 --> 00:39:14,560
Speaker 2: I gave you the ingredients. I'm gonna give you them again.

670
00:39:15,480 --> 00:39:19,120
Speaker 2: It's gonna be too fast, I know. Pound and a

671
00:39:19,120 --> 00:39:23,280
Speaker 2: half cauliflower florets, a pound and a half tomatoes, yellow, oneion,

672
00:39:23,360 --> 00:39:27,920
Speaker 2: six cloves. Okay, put those all in the on the

673
00:39:28,200 --> 00:39:31,440
Speaker 2: roasting pan, olive oil and mix them up with the

674
00:39:31,480 --> 00:39:33,640
Speaker 2: hands so they all get coated with olive oil. You

675
00:39:33,640 --> 00:39:37,920
Speaker 2: get to sliced and sliced tomatoes on there too. You

676
00:39:39,000 --> 00:39:45,400
Speaker 2: roast them. Then in another then in a blender you

677
00:39:45,520 --> 00:39:51,000
Speaker 2: put in the roasted the things you roasted, along with

678
00:39:51,440 --> 00:39:59,399
Speaker 2: some whole tomatoes and some broth. And then after that

679
00:39:59,760 --> 00:40:03,520
Speaker 2: you've had some white beans that you've cooked, and you

680
00:40:03,920 --> 00:40:08,040
Speaker 2: also blend those with a cup of milk. So you

681
00:40:08,120 --> 00:40:11,200
Speaker 2: got your roasted stuff. Then you got you add in

682
00:40:11,239 --> 00:40:15,880
Speaker 2: and blend the tomato and the chicken broth, and then

683
00:40:15,920 --> 00:40:18,759
Speaker 2: you add in a cup of white beans and a

684
00:40:18,800 --> 00:40:24,160
Speaker 2: cup of milk, and you blend that and it makes

685
00:40:24,200 --> 00:40:29,240
Speaker 2: it ith, you know, obviously makes this roast or roasty tasting.

686
00:40:30,520 --> 00:40:33,520
Speaker 2: Not it's like sense of the milk. It's a little

687
00:40:33,520 --> 00:40:38,360
Speaker 2: bit light red, and I think I'll use more. You

688
00:40:38,400 --> 00:40:41,080
Speaker 2: guys are using a lot of garlic and stuff. I

689
00:40:41,160 --> 00:40:42,759
Speaker 2: think I'm going to join your club and use a

690
00:40:42,760 --> 00:40:47,120
Speaker 2: whole bulb and you can throw in red pepper flakes

691
00:40:47,160 --> 00:40:53,400
Speaker 2: to taste Italian seasonings. And I don't put any salt in,

692
00:40:54,440 --> 00:40:56,759
Speaker 2: believe it or not. I'm a low salt guy and

693
00:40:56,800 --> 00:41:00,239
Speaker 2: I use low sodium or no sodium chicken broth. Now

694
00:41:00,280 --> 00:41:02,960
Speaker 2: they say add the juice of one lemon at the end.

695
00:41:03,640 --> 00:41:07,239
Speaker 2: For me, that was too much. I would do one

696
00:41:07,320 --> 00:41:12,799
Speaker 2: half a lemon. See you get the point, right, I

697
00:41:12,840 --> 00:41:15,120
Speaker 2: only have thirty seconds. Look, I gotta tell you, guys,

698
00:41:16,160 --> 00:41:20,040
Speaker 2: this food thing that we just did here. Love it.

699
00:41:20,040 --> 00:41:24,319
Speaker 2: It is so inclusive and it's not so abstract. It's

700
00:41:24,440 --> 00:41:27,000
Speaker 2: very finite, and it gives us all things we can

701
00:41:27,080 --> 00:41:31,000
Speaker 2: listen to and do and enjoy, and so wonderful way

702
00:41:31,280 --> 00:41:35,080
Speaker 2: of sharing. Thanks to Rob Brooks, thanks to the everybody

703
00:41:35,080 --> 00:41:37,640
Speaker 2: for letting me do this, and thanks to you for

704
00:41:37,840 --> 00:41:41,279
Speaker 2: joining in on night side with Dan Ray. I have

705
00:41:41,360 --> 00:41:44,840
Speaker 2: one more night on Monday night. President is that President's

706
00:41:44,920 --> 00:41:47,800
Speaker 2: Night and then Dan'll be back. It's w b Z