1 00:00:00,720 --> 00:00:04,120 Speaker 1: I am all in again. 2 00:00:06,559 --> 00:00:10,400 Speaker 2: Oh, let's just do. 3 00:00:17,280 --> 00:00:22,320 Speaker 1: I am all in again with Scott Patterson and iHeartRadio Podcast. 4 00:00:22,880 --> 00:00:26,239 Speaker 1: Hey everybody, Scott Patterson, I am all in Podcast. One 5 00:00:26,320 --> 00:00:30,920 Speaker 1: of them productions. iHeart Radio Media. iHeart Podcast. This is 6 00:00:31,120 --> 00:00:35,159 Speaker 1: Luke's Diner with the one and only, Yes, Ladies and gentlemen, 7 00:00:36,360 --> 00:00:40,280 Speaker 1: Al Roker. You know him, you love him, the longest 8 00:00:40,560 --> 00:00:46,640 Speaker 1: tenured host on the Today Show almost thirty years now. 9 00:00:46,720 --> 00:00:47,360 Speaker 1: Right al. 10 00:00:48,840 --> 00:00:55,120 Speaker 2: Uh yeah, I guess so, yeah, wow, weird. Yes, what 11 00:00:55,280 --> 00:00:55,800 Speaker 2: a career. 12 00:00:57,120 --> 00:01:00,279 Speaker 1: So we're going to talk about all things Diane her 13 00:01:00,280 --> 00:01:03,160 Speaker 1: food after amelook proud over of Luke Stanners. You know, 14 00:01:03,760 --> 00:01:07,759 Speaker 1: I understand you have a cookbook coming out. I think 15 00:01:07,800 --> 00:01:08,400 Speaker 1: with your daughter. 16 00:01:08,800 --> 00:01:09,920 Speaker 2: It's actually already out. 17 00:01:10,040 --> 00:01:12,839 Speaker 1: It's already out. Let's talk about that little what's it called. 18 00:01:13,240 --> 00:01:17,039 Speaker 2: It's called Al Roker's Recipes to Live by a national bestseller, 19 00:01:18,920 --> 00:01:23,479 Speaker 2: and we are just really proud of it. I've written 20 00:01:23,480 --> 00:01:28,480 Speaker 2: a couple of cookbooks back in the late nineties and 21 00:01:28,640 --> 00:01:31,600 Speaker 2: it's it's a lot of work. Uh. And and my 22 00:01:31,760 --> 00:01:38,240 Speaker 2: daughter Courtney, who is a professional chef and recipe developer, said, 23 00:01:38,240 --> 00:01:39,959 Speaker 2: oh yeah, I was I was sick a few you know, 24 00:01:40,000 --> 00:01:43,240 Speaker 2: almost three years ago now two and a half years. Anyway, 25 00:01:43,319 --> 00:01:46,560 Speaker 2: she said, in an effort to rally me, you know 26 00:01:46,600 --> 00:01:48,600 Speaker 2: it would be great if we will a cookbook together. 27 00:01:48,800 --> 00:01:52,320 Speaker 2: And I said, no, not really, it's not no, I 28 00:01:52,360 --> 00:01:55,320 Speaker 2: don't I don't think so. Uh And if you've got kids, 29 00:01:55,360 --> 00:01:59,520 Speaker 2: you know, they just keep coming back at you. So okay, 30 00:01:59,520 --> 00:02:05,400 Speaker 2: here's you write the recipe, pies. You develpted the recipes. 31 00:02:06,280 --> 00:02:08,639 Speaker 2: I think it should be some sort of a family cookbook. 32 00:02:08,680 --> 00:02:12,160 Speaker 2: You know, your your grandmother. My mom never wrote down recipes. 33 00:02:12,240 --> 00:02:16,679 Speaker 2: My grandmother never did, her mother never did. Courtney's mom. 34 00:02:16,919 --> 00:02:20,320 Speaker 2: So I said, you know, I think it's about people's 35 00:02:20,320 --> 00:02:23,520 Speaker 2: family recipes, but you're going to have to probably reverse 36 00:02:23,560 --> 00:02:26,960 Speaker 2: engineer all of them and figure them out. And you know, 37 00:02:27,000 --> 00:02:29,440 Speaker 2: you got like over one hundred recipes. And she did 38 00:02:29,960 --> 00:02:34,480 Speaker 2: a bang up job doing finding, you know, interviewing people 39 00:02:34,520 --> 00:02:37,560 Speaker 2: talking about the flavors, they remember the taste, the textures, 40 00:02:38,280 --> 00:02:40,720 Speaker 2: and she did a spot on job. So I was 41 00:02:41,080 --> 00:02:43,400 Speaker 2: I was really proud of her. And she did it 42 00:02:43,440 --> 00:02:47,040 Speaker 2: while she was pregnant. I mean the best part that 43 00:02:47,120 --> 00:02:49,280 Speaker 2: came out of this was that I've got my first grandchild, 44 00:02:49,280 --> 00:02:53,720 Speaker 2: a little little girl named Sky. But you know, it was. 45 00:02:54,560 --> 00:02:57,560 Speaker 2: It's it's very much like a diner in a sense, 46 00:02:57,560 --> 00:02:59,919 Speaker 2: and that it's it's mostly all comfort food, you know, 47 00:03:00,160 --> 00:03:03,240 Speaker 2: I mean, I mean, I always love when you go 48 00:03:03,280 --> 00:03:05,640 Speaker 2: to the diners, especially you know, the Greek diner and 49 00:03:05,840 --> 00:03:08,760 Speaker 2: the leather menu, and it's got one hundred and seventy 50 00:03:09,360 --> 00:03:12,280 Speaker 2: items on it. You know, at the end of the day, 51 00:03:13,000 --> 00:03:15,000 Speaker 2: I pretty much end up ordering the same thing as 52 00:03:15,000 --> 00:03:19,080 Speaker 2: a diner, which is grilled che grilled cheese and bacon 53 00:03:19,720 --> 00:03:23,840 Speaker 2: sandwich with fries, right, and on what part of the 54 00:03:23,840 --> 00:03:26,840 Speaker 2: country is of vanilla egg cream? Right? 55 00:03:27,440 --> 00:03:31,560 Speaker 1: So you would rate the recipes in your book as simple, 56 00:03:31,800 --> 00:03:32,560 Speaker 1: fairly simple. 57 00:03:32,840 --> 00:03:40,120 Speaker 2: Yeah, there's only there are only four recipes that probably 58 00:03:40,240 --> 00:03:45,800 Speaker 2: take more than thirty minutes, yeah, or maybe forty minutes. 59 00:03:46,200 --> 00:03:50,840 Speaker 2: There's an oxtail stew which takes some time, and that 60 00:03:51,000 --> 00:03:54,720 Speaker 2: was my mother's recipe, and a raised short rib that's 61 00:03:54,720 --> 00:03:58,720 Speaker 2: from Danielle Blute, adapted from a Daniel Blue and those 62 00:03:58,800 --> 00:04:01,120 Speaker 2: take time. But other than that, most of them are 63 00:04:01,120 --> 00:04:01,680 Speaker 2: pretty quick. 64 00:04:02,200 --> 00:04:05,480 Speaker 1: M what's your favorite recipe in the book. What's the 65 00:04:05,480 --> 00:04:06,960 Speaker 1: one that you prepare the most. 66 00:04:07,280 --> 00:04:09,600 Speaker 2: Well, I don't prepare the most, as I said, just 67 00:04:09,640 --> 00:04:15,480 Speaker 2: because but my mother's oxtail stew that that reminds me 68 00:04:15,800 --> 00:04:19,240 Speaker 2: of home cooking of you know, it's got a little 69 00:04:19,240 --> 00:04:21,840 Speaker 2: bit you know, it's kind of a my mother was 70 00:04:21,920 --> 00:04:24,720 Speaker 2: family was from Jamaica, my father's family is from the Bahamas, 71 00:04:25,160 --> 00:04:27,400 Speaker 2: so it's got a little bit of a Caribbean flair. 72 00:04:27,440 --> 00:04:31,280 Speaker 2: And it was oxtail stew and dumplings, you know, had 73 00:04:31,800 --> 00:04:34,799 Speaker 2: cooked dough in it. It was just it was everything 74 00:04:34,800 --> 00:04:36,800 Speaker 2: you wanted, you know, nothing you didn't need, you know, 75 00:04:36,880 --> 00:04:38,680 Speaker 2: it was just fantastic. 76 00:04:38,760 --> 00:04:40,080 Speaker 1: Where do you get an ox tail? 77 00:04:40,839 --> 00:04:43,560 Speaker 2: Well, you know, you go to the butcher. Yeah, it's funny, 78 00:04:43,560 --> 00:04:50,560 Speaker 2: you So, oxtails. A lot of food today I have 79 00:04:50,720 --> 00:04:54,560 Speaker 2: found is rooted in what you would call, depending on 80 00:04:54,600 --> 00:04:57,760 Speaker 2: where you grew up, peasant cooking, whether poor people cooking. 81 00:04:59,080 --> 00:05:01,039 Speaker 2: Folks didn't have a lot of money, so they had 82 00:05:01,080 --> 00:05:06,280 Speaker 2: to take the cuts that most people wouldn't eat and 83 00:05:06,520 --> 00:05:12,480 Speaker 2: braise them, cook them slow to tenderize them. And oxtail 84 00:05:12,560 --> 00:05:18,520 Speaker 2: or beef tails have a tremendous amount of cartilage, and 85 00:05:18,600 --> 00:05:24,400 Speaker 2: so when you slow cook that that renders into the meal, 86 00:05:24,680 --> 00:05:28,719 Speaker 2: into the meat, into the sauce that stew, and it's 87 00:05:28,800 --> 00:05:34,240 Speaker 2: just silky and rich and just really wonderful. But I 88 00:05:34,279 --> 00:05:37,679 Speaker 2: always remember my mom, who's been gone now, gosh, almost 89 00:05:37,720 --> 00:05:40,400 Speaker 2: twenty years. But I remember one day and I was 90 00:05:40,440 --> 00:05:42,480 Speaker 2: working at the Food Network. I would do specials for 91 00:05:42,600 --> 00:05:45,440 Speaker 2: the Food Network, and I remember coming home, you know, 92 00:05:45,720 --> 00:05:50,560 Speaker 2: our houses and queens, and just out of the blue, Hi, Mom, 93 00:05:50,920 --> 00:05:53,680 Speaker 2: you know, don't gone that Food Network. I hate those 94 00:05:53,720 --> 00:05:59,320 Speaker 2: people any particular reason. I'm almost afraid to ask. And 95 00:05:59,320 --> 00:06:02,000 Speaker 2: she said, well, you know, they're doing these recipes with oxtail, 96 00:06:02,080 --> 00:06:03,320 Speaker 2: and you know, I used to be able to get 97 00:06:03,360 --> 00:06:06,159 Speaker 2: oxtail for thirty nine cents a pound, and it's now 98 00:06:06,320 --> 00:06:08,520 Speaker 2: up to two dollars a pound, and it's all because 99 00:06:08,520 --> 00:06:13,640 Speaker 2: of those rich chefs cooking with oxtail cooking. I'm going 100 00:06:13,720 --> 00:06:16,200 Speaker 2: to only get right on that. 101 00:06:18,440 --> 00:06:25,960 Speaker 1: You've traveled so much with today show Detroit's Famous hot Dogs, 102 00:06:26,000 --> 00:06:29,400 Speaker 1: California Avocado's Myrtle Beach. You know that that culinary scene. 103 00:06:29,400 --> 00:06:33,240 Speaker 1: Of all the places you've explored, which towns food history 104 00:06:33,360 --> 00:06:34,719 Speaker 1: fascinated you the most? 105 00:06:35,200 --> 00:06:40,000 Speaker 2: You know each one. It's like almost like who's your 106 00:06:40,000 --> 00:06:45,960 Speaker 2: favorite kid. You know, each one is different and special 107 00:06:46,320 --> 00:06:48,880 Speaker 2: in its own way. And that's not a cop out. 108 00:06:48,960 --> 00:06:51,800 Speaker 2: It's just it's like your kids each one has a 109 00:06:51,880 --> 00:06:56,960 Speaker 2: specific talent that you love. There's something about each one 110 00:06:57,000 --> 00:07:00,479 Speaker 2: of them that drives you nuts, you know, but you 111 00:07:00,480 --> 00:07:05,320 Speaker 2: wouldn't change a thing about them. I would I would say, yeah, 112 00:07:05,360 --> 00:07:08,240 Speaker 2: And and it also depends on the season, but I'd say, 113 00:07:08,480 --> 00:07:15,040 Speaker 2: like summertime, I love Charleston. Yeah, Uh, it's just fantastic. 114 00:07:15,640 --> 00:07:19,680 Speaker 2: You know, New Orleans seafood is unbelievable. I love Chicago, 115 00:07:19,880 --> 00:07:25,239 Speaker 2: you know, it's it's a great food town. Uh. Portland, Oregon, 116 00:07:25,480 --> 00:07:28,840 Speaker 2: you know, is really come on very strong, you know. 117 00:07:28,880 --> 00:07:33,000 Speaker 2: So Austin, Texas, I mean, come on so so yeah, 118 00:07:33,000 --> 00:07:35,440 Speaker 2: and of course you know live here in New York City. 119 00:07:36,080 --> 00:07:39,960 Speaker 2: Uh right, so you know there's it's hard. I mean, 120 00:07:41,000 --> 00:07:43,080 Speaker 2: you go almost anywhere in this country and you're gonna 121 00:07:43,080 --> 00:07:46,080 Speaker 2: find Look, you're gonna find both ends of the spectrum. 122 00:07:46,160 --> 00:07:49,559 Speaker 2: You're going to find some really crappy food that could 123 00:07:50,160 --> 00:07:53,280 Speaker 2: tries to pass itself off as good. You're going to 124 00:07:53,360 --> 00:07:59,480 Speaker 2: find some really simple cooking that is terrific as to 125 00:07:59,560 --> 00:08:01,440 Speaker 2: what it is is. And then you're going to find 126 00:08:01,440 --> 00:08:04,560 Speaker 2: some really great fine dining. Yeah. And I don't care 127 00:08:04,560 --> 00:08:05,800 Speaker 2: where you are, you're going to find that. 128 00:08:06,520 --> 00:08:09,640 Speaker 1: Is there a region or a particular cuisine that you're 129 00:08:09,720 --> 00:08:14,080 Speaker 1: eager to dive into next pretty much covered it all. 130 00:08:14,320 --> 00:08:16,880 Speaker 2: I think I've covered it all, although I will say 131 00:08:20,080 --> 00:08:24,720 Speaker 2: probably yeah. If there's one cuisine I don't eat as 132 00:08:24,800 --> 00:08:29,360 Speaker 2: much of as I would necessarily like to, just haven't 133 00:08:29,920 --> 00:08:35,520 Speaker 2: you know done? It is Indian cuisine. You know, I 134 00:08:35,559 --> 00:08:39,080 Speaker 2: mean the spices, the flavors that they get that you 135 00:08:39,080 --> 00:08:42,160 Speaker 2: can get out of, you know, a fair number of 136 00:08:42,880 --> 00:08:49,280 Speaker 2: vegetarian dishes is really fascinating. I think so would I 137 00:08:49,320 --> 00:08:52,120 Speaker 2: would say, you know, if I had a cuisine that 138 00:08:52,160 --> 00:08:55,920 Speaker 2: I'd like to try to get into a little bit more, 139 00:08:55,960 --> 00:08:57,040 Speaker 2: it would be Indian cuisine. 140 00:08:58,400 --> 00:09:04,040 Speaker 1: So you've hosted Roker on the Road, yes, and you 141 00:09:04,080 --> 00:09:06,080 Speaker 1: wrote the cookbook with your daughter, who's a trained chef. 142 00:09:06,120 --> 00:09:08,439 Speaker 1: What has she taught you in the kitchen? 143 00:09:09,520 --> 00:09:13,680 Speaker 2: If there's any one thing is that? And by the way, 144 00:09:13,800 --> 00:09:17,440 Speaker 2: if you've got grown kids, there's there are a few 145 00:09:17,480 --> 00:09:21,959 Speaker 2: greater pleasures than realizing that your kid is actually good 146 00:09:22,080 --> 00:09:24,920 Speaker 2: at what they do, they know what they're doing. It's like, 147 00:09:25,240 --> 00:09:28,120 Speaker 2: oh wow, look at that. And if it's something that 148 00:09:28,200 --> 00:09:33,400 Speaker 2: you don't do, it's even more pleasing. And I can cook, 149 00:09:33,800 --> 00:09:36,280 Speaker 2: But I think that the one thing that I've learned 150 00:09:36,360 --> 00:09:41,200 Speaker 2: from my daughter is a mizenplus is to prep everything 151 00:09:41,280 --> 00:09:47,120 Speaker 2: out ahead, have measured all your ingredients out. Because I 152 00:09:47,120 --> 00:09:51,880 Speaker 2: don't know about you, but I can't count the number 153 00:09:51,880 --> 00:09:54,560 Speaker 2: of times I'm in the middle of a recipe and 154 00:09:54,600 --> 00:09:58,600 Speaker 2: realize I don't have something, And it's usually something small, 155 00:10:00,000 --> 00:10:06,599 Speaker 2: whether it's human or papprika or or baking powder or 156 00:10:06,720 --> 00:10:09,080 Speaker 2: calls for baking soda, and I've got baking powder, you 157 00:10:09,080 --> 00:10:14,080 Speaker 2: know what I mean. That's if you've got everything laid out, 158 00:10:14,559 --> 00:10:18,679 Speaker 2: measured out, you know what you've got, it's already there, 159 00:10:18,800 --> 00:10:22,120 Speaker 2: and you're not fumbling around while you're in the middle 160 00:10:22,160 --> 00:10:22,600 Speaker 2: of cooking. 161 00:10:23,800 --> 00:10:35,959 Speaker 1: Prap is huge. Prap is everything all right? When your 162 00:10:36,000 --> 00:10:39,160 Speaker 1: family gathers for the holidays, who takes the lead in 163 00:10:39,200 --> 00:10:39,680 Speaker 1: the kitchen? 164 00:10:40,480 --> 00:10:47,320 Speaker 2: Generally I do there you go. You know, it's yeah, 165 00:10:47,440 --> 00:10:50,720 Speaker 2: you know, because it's almost tradition, you know. Growing up, 166 00:10:51,080 --> 00:10:55,240 Speaker 2: my mother was in charge, and I've kind of, I 167 00:10:55,240 --> 00:10:59,720 Speaker 2: guess inherited that man and I enjoy it, I really, 168 00:11:00,240 --> 00:11:03,480 Speaker 2: you know, although I will say the one meal I've 169 00:11:03,600 --> 00:11:09,280 Speaker 2: kind of given up is a Thanksgiving because you know, 170 00:11:09,360 --> 00:11:12,840 Speaker 2: I do the Thanksgiving Day parade every year, and what 171 00:11:12,880 --> 00:11:15,760 Speaker 2: I had been doing was. I would prep stuff as 172 00:11:15,800 --> 00:11:18,480 Speaker 2: much as I could the night before. My wife, Deborah 173 00:11:18,559 --> 00:11:23,520 Speaker 2: Roberts on ABC News, would prep like her mother, a 174 00:11:23,520 --> 00:11:25,719 Speaker 2: couple of dishes from her mother, like collared greens and 175 00:11:25,760 --> 00:11:29,720 Speaker 2: things like that, and and then I had a schedule 176 00:11:29,800 --> 00:11:33,040 Speaker 2: for what to put in the oven and win. Then 177 00:11:33,160 --> 00:11:36,000 Speaker 2: we'd get home. I'd get home, we'd have friends over, 178 00:11:36,000 --> 00:11:38,720 Speaker 2: her family, we cook this, we'd have this meal. Then 179 00:11:38,760 --> 00:11:41,199 Speaker 2: we had to clean up. And yeah, you're just dead, 180 00:11:41,559 --> 00:11:47,800 Speaker 2: I mean literally dead time eleven years ago, you know. 181 00:11:47,840 --> 00:11:50,240 Speaker 2: And there's not the name drop, but you know. I've 182 00:11:50,240 --> 00:11:53,800 Speaker 2: become friends with Danielle Balute. I did a piece with 183 00:11:53,920 --> 00:11:56,360 Speaker 2: him when we were both young and up and coming. 184 00:11:57,240 --> 00:12:00,440 Speaker 2: I was at w NBC and he had just started 185 00:12:00,480 --> 00:12:04,640 Speaker 2: at Le Cirque and I did a live shot from 186 00:12:04,679 --> 00:12:08,680 Speaker 2: his apartment. Was holding his six month old baby daughter. 187 00:12:08,760 --> 00:12:13,240 Speaker 2: Our girls are about a year apart. Anyway, I was 188 00:12:13,240 --> 00:12:15,920 Speaker 2: at We were at his restaurant having lunch, and he 189 00:12:16,040 --> 00:12:18,040 Speaker 2: asked what I was doing for Thanksgiving. I said, I'm 190 00:12:18,040 --> 00:12:21,480 Speaker 2: making dinner. No, please be my guests, Please come to 191 00:12:21,640 --> 00:12:25,200 Speaker 2: Danielle and I thought, And then the next day I 192 00:12:25,240 --> 00:12:28,439 Speaker 2: called him. I said, okay, sure, and I thought, oh, 193 00:12:28,480 --> 00:12:31,400 Speaker 2: my god, Why have I not done this before? Yeah? 194 00:12:31,760 --> 00:12:35,640 Speaker 2: It just you show up, they do a traditional Thanksgiving dinner, 195 00:12:36,000 --> 00:12:38,280 Speaker 2: You have dinner, they even give you a little doggy 196 00:12:38,400 --> 00:12:41,800 Speaker 2: bag with leftovers, and you go home and you're not 197 00:12:41,880 --> 00:12:46,480 Speaker 2: exhausted and your kitchen is clean and freak fantastic. 198 00:12:46,960 --> 00:12:53,920 Speaker 1: Right right, Well, you've had your own quite incredible health journey. 199 00:12:55,360 --> 00:12:57,840 Speaker 1: How do you balance enjoying the foods that you love 200 00:12:57,880 --> 00:12:59,800 Speaker 1: while prioritizing wellness. 201 00:13:00,200 --> 00:13:06,240 Speaker 2: Well, you know, I think it's all about which is 202 00:13:06,480 --> 00:13:10,800 Speaker 2: taking me. You know, out of seventy years on the planet, 203 00:13:10,840 --> 00:13:18,040 Speaker 2: probably fifty eight of those of learning finally that it's 204 00:13:18,040 --> 00:13:20,480 Speaker 2: about moderation. I mean, you know, you can have what 205 00:13:20,520 --> 00:13:23,600 Speaker 2: you want, you just don't have to have as much 206 00:13:23,640 --> 00:13:23,840 Speaker 2: of it. 207 00:13:24,040 --> 00:13:24,280 Speaker 1: You know. 208 00:13:25,080 --> 00:13:28,680 Speaker 2: You know, my daughter lives in Paris, and my middle girl, 209 00:13:29,360 --> 00:13:32,560 Speaker 2: and you know, we go over and visit. We eat 210 00:13:32,600 --> 00:13:38,800 Speaker 2: really well and invariably I've almost never gained weight, if 211 00:13:38,840 --> 00:13:42,080 Speaker 2: not anything. I maybe lost a pound or two, but 212 00:13:42,160 --> 00:13:48,840 Speaker 2: it's because the portions are smaller. You're not snacking in between, 213 00:13:49,400 --> 00:13:52,520 Speaker 2: You're walking a lot. And I think you know, there's 214 00:13:52,559 --> 00:13:56,320 Speaker 2: a and this is not to knock anybody else, but 215 00:13:56,559 --> 00:14:01,480 Speaker 2: I think the quality of the food is really good, 216 00:14:02,480 --> 00:14:08,160 Speaker 2: you know, and I'm certainly not holding back, but you know, 217 00:14:08,400 --> 00:14:12,520 Speaker 2: but I'm not going hotwile. So you know it's if 218 00:14:12,559 --> 00:14:16,160 Speaker 2: you and I think that goes to in a sense 219 00:14:18,320 --> 00:14:23,680 Speaker 2: you know in this country where about quantity not quality. 220 00:14:23,720 --> 00:14:26,240 Speaker 2: And I get it, you know, people want to you 221 00:14:26,360 --> 00:14:29,000 Speaker 2: got to stretch your your dollars. And but you know, 222 00:14:29,120 --> 00:14:32,000 Speaker 2: like you go to a restaurant it's a you know, 223 00:14:32,040 --> 00:14:36,440 Speaker 2: a twenty eight ounce barterhouse or tomahawk steak. Who can 224 00:14:36,480 --> 00:14:41,280 Speaker 2: eat that? Yeah? In my old days, I could put 225 00:14:41,320 --> 00:14:45,240 Speaker 2: a hurting on that, right, Ooh is good? I mean 226 00:14:45,280 --> 00:14:50,440 Speaker 2: that's that could literally feed a family of four easily. Yeah, easily. 227 00:14:51,720 --> 00:14:56,320 Speaker 2: And so I tell people I would rather have less 228 00:14:56,320 --> 00:14:59,560 Speaker 2: of a really good cut of beef than a lot 229 00:14:59,600 --> 00:15:03,560 Speaker 2: of a average cut of beef. You know, ebe four 230 00:15:03,640 --> 00:15:07,520 Speaker 2: rounces all you need. Really. What's funny is you know 231 00:15:07,560 --> 00:15:09,880 Speaker 2: half the times I leave half of what's on my plate, 232 00:15:10,080 --> 00:15:14,320 Speaker 2: you know, And I'm up the generation where your mother 233 00:15:14,480 --> 00:15:18,080 Speaker 2: said they're starving children in Africa who would love a 234 00:15:18,160 --> 00:15:19,960 Speaker 2: meal like this, Well, why don't we box that up 235 00:15:19,960 --> 00:15:23,040 Speaker 2: and ship it to them? You know? And who was 236 00:15:23,080 --> 00:15:26,400 Speaker 2: not appreciated. But that said, you know, We come from 237 00:15:26,800 --> 00:15:30,240 Speaker 2: a culture that's clean your plate, clean your plight, and 238 00:15:31,240 --> 00:15:34,120 Speaker 2: so a lot of times I leave half what I've eaten, 239 00:15:33,840 --> 00:15:36,640 Speaker 2: and of course the waiter is everything all right. And 240 00:15:36,720 --> 00:15:38,520 Speaker 2: I cannot tell you the number of times I've had 241 00:15:38,560 --> 00:15:41,600 Speaker 2: a chef come out and it was everything all right. Yeah, 242 00:15:41,640 --> 00:15:45,160 Speaker 2: everything was fine. This is just all I can eat. 243 00:15:46,320 --> 00:15:50,520 Speaker 1: Any food trends you see today that you think are overrated. 244 00:15:51,280 --> 00:15:54,360 Speaker 2: I'm not crazy about the restaurants where it's like a 245 00:15:54,640 --> 00:15:59,360 Speaker 2: twelve course like almost like tasting meal, because it starts 246 00:15:59,400 --> 00:16:03,160 Speaker 2: getting into two hours, two and a half hours. You know, 247 00:16:03,280 --> 00:16:07,520 Speaker 2: your butt's going dumb. You know, I remember what the 248 00:16:07,600 --> 00:16:14,520 Speaker 2: first course was. You could stop. 249 00:16:17,400 --> 00:16:19,480 Speaker 1: So let's talk a little bit about diner food. What's 250 00:16:19,520 --> 00:16:25,480 Speaker 1: your go to diner? Order your pancakes, guy, bacon and eggs. 251 00:16:26,320 --> 00:16:29,840 Speaker 2: I listen, when I was a kid, we thought, and 252 00:16:29,960 --> 00:16:32,240 Speaker 2: we didn't know that my mother was trying to stretch 253 00:16:32,240 --> 00:16:35,480 Speaker 2: a buck. But when we would have, you know, breakfast 254 00:16:35,560 --> 00:16:39,000 Speaker 2: for dinner, you know, a couple of eggs and pancakes 255 00:16:39,000 --> 00:16:40,920 Speaker 2: and a couple of slices of bacon, and we thought, 256 00:16:40,960 --> 00:16:43,560 Speaker 2: oh my gosh, this is the greatest thing. Mom's a genius, 257 00:16:43,600 --> 00:16:49,000 Speaker 2: you know, I'm really more of a traditional you know, 258 00:16:49,080 --> 00:16:52,760 Speaker 2: breakfast kind of almost like I hop you know, short 259 00:16:52,800 --> 00:16:56,320 Speaker 2: stack two over easy eggs, a couple of slices of bacon, 260 00:16:56,720 --> 00:17:01,560 Speaker 2: you know, real butter, real, real maple syrr. That's my 261 00:17:01,720 --> 00:17:06,080 Speaker 2: diner go to for the morning after. And I don't 262 00:17:06,240 --> 00:17:08,320 Speaker 2: I'm gonna be honest, I don't necessarily go to a 263 00:17:08,359 --> 00:17:11,919 Speaker 2: diner at dinner time, but you know, lunch, late lunch 264 00:17:12,720 --> 00:17:18,200 Speaker 2: said the grilled cheese, bacon, and fries. Also, I do 265 00:17:18,560 --> 00:17:23,240 Speaker 2: like a good euro, uh, you know, which was part 266 00:17:23,240 --> 00:17:27,439 Speaker 2: of my my my claim to fame in Seinfeld stealing 267 00:17:27,480 --> 00:17:30,240 Speaker 2: in a Euro out of Jerry's hand at the Subway 268 00:17:33,400 --> 00:17:37,000 Speaker 2: Union Turnpike. But uh, and I like so I like 269 00:17:37,000 --> 00:17:40,880 Speaker 2: a Euro and fries. That's a that's a good alternative. 270 00:17:41,320 --> 00:17:43,880 Speaker 1: Is there anything on a like, let's say, a typical 271 00:17:43,920 --> 00:17:46,000 Speaker 1: diner menue that you would never order? 272 00:17:47,080 --> 00:17:52,120 Speaker 2: Tongue? How do you know where? Do you know where 273 00:17:52,160 --> 00:17:58,680 Speaker 2: one shots from the other begins? Yeah, I'm good tongue. 274 00:18:00,040 --> 00:18:03,840 Speaker 1: You know, sweet bread, and. 275 00:18:03,800 --> 00:18:06,040 Speaker 2: I stand away from the sweet bread. It's like I 276 00:18:06,760 --> 00:18:08,800 Speaker 2: can't exactly remember what it is, but I know it's 277 00:18:08,840 --> 00:18:12,920 Speaker 2: not sweet and I know it's not bread, right all right. 278 00:18:12,960 --> 00:18:16,919 Speaker 1: So if you Al Roger wherever to find your way 279 00:18:17,080 --> 00:18:20,680 Speaker 1: into Luke Steiner, what would your order? Where would you sit? 280 00:18:21,440 --> 00:18:23,520 Speaker 2: I'd like it. I like the window booth. I like 281 00:18:23,520 --> 00:18:28,400 Speaker 2: a window. That's that's that's nice. And uh I think 282 00:18:28,440 --> 00:18:31,960 Speaker 2: I might get a I might get a good cheeseburger 283 00:18:32,200 --> 00:18:34,280 Speaker 2: and fries and a vanilla shak. 284 00:18:34,560 --> 00:18:36,600 Speaker 1: We do a good one there. That's a good order. 285 00:18:37,560 --> 00:18:40,600 Speaker 1: All right? What's next for you? Any any upcoming projects? No? 286 00:18:41,000 --> 00:18:43,359 Speaker 2: Well, you know, I am very I'm very excited. I 287 00:18:43,480 --> 00:18:49,320 Speaker 2: have debuting June seventh. I'm sorry, debuting July seventh on 288 00:18:49,480 --> 00:18:53,320 Speaker 2: PBS Kids. I've got an animated kids show called the weather, 289 00:18:53,520 --> 00:18:57,040 Speaker 2: called weather Hunters, and it's about a family. The dad 290 00:18:57,160 --> 00:18:59,320 Speaker 2: is a TV weather man. His name is Al Hunter. 291 00:19:00,040 --> 00:19:06,000 Speaker 2: His wife Dot is his producer. And there are three children, Corky, Lily, 292 00:19:06,119 --> 00:19:13,359 Speaker 2: and Benny explore weather phenomenal and it's a fun show. 293 00:19:13,520 --> 00:19:17,800 Speaker 2: I do the voice of Al Hunter. Holly Robinson Pete 294 00:19:17,880 --> 00:19:21,320 Speaker 2: plays Dot, my wife. There are three terrific young actors 295 00:19:21,600 --> 00:19:24,879 Speaker 2: playing my kids. Our next door neighbor ms Joyce is 296 00:19:24,920 --> 00:19:31,680 Speaker 2: Shery Lee Ralph oh wow, We've got LeVar Burton plays. 297 00:19:31,400 --> 00:19:34,480 Speaker 1: My grandfather studied cast. 298 00:19:34,800 --> 00:19:38,879 Speaker 2: And we've got Nicole, You've got Brown. You've got Nicole Brown, 299 00:19:39,040 --> 00:19:40,480 Speaker 2: who does the theme song. 300 00:19:40,880 --> 00:19:41,639 Speaker 1: Oh that's fun. 301 00:19:41,760 --> 00:19:45,400 Speaker 2: That sounds very excited. It starts July seventh at seven 302 00:19:45,520 --> 00:19:48,919 Speaker 2: thirty am Monday through Friday. Actually it's seven days a 303 00:19:48,920 --> 00:19:50,200 Speaker 2: week on PBS. 304 00:19:49,920 --> 00:19:53,120 Speaker 1: Kids seven days a week. That's fantastic. But he must 305 00:19:53,119 --> 00:19:53,560 Speaker 1: be busy. 306 00:19:54,200 --> 00:19:57,119 Speaker 2: My first love is television, is animation. I want my 307 00:19:58,160 --> 00:20:01,359 Speaker 2: I wanted to be an animator for Walt Disney. That 308 00:20:01,560 --> 00:20:05,200 Speaker 2: was my Oh really kind of interesting. Got way late 309 00:20:05,280 --> 00:20:09,080 Speaker 2: a bit, but you know, and part in part because 310 00:20:09,119 --> 00:20:13,240 Speaker 2: I'm not really that good, but I've always got the animation. 311 00:20:13,600 --> 00:20:19,159 Speaker 2: And this is this control. This combines my three passions, 312 00:20:19,200 --> 00:20:22,800 Speaker 2: my family, although it's a family by proxy, my love 313 00:20:22,800 --> 00:20:26,400 Speaker 2: of animation, and my love of weather. So it's it's 314 00:20:26,520 --> 00:20:29,920 Speaker 2: this perfect nexus of everything I care about. 315 00:20:30,080 --> 00:20:32,840 Speaker 1: You know, I'm going to ask you this question. What's 316 00:20:32,840 --> 00:20:35,240 Speaker 1: your favorite season? You're the weather guy, what's your favorite season? 317 00:20:35,800 --> 00:20:42,800 Speaker 2: You know, I think early summer, you know, it's not 318 00:20:43,040 --> 00:20:46,159 Speaker 2: too hot, it's you know, my ideal weather is like 319 00:20:46,400 --> 00:20:52,760 Speaker 2: eighty eighty three, eighty four, sunny, lower humidity, nice little breeze. 320 00:20:53,119 --> 00:20:56,320 Speaker 2: You know, we have a house up state or awful lake, 321 00:20:57,040 --> 00:20:59,840 Speaker 2: and you know, like you just either take the kayak 322 00:20:59,920 --> 00:21:02,240 Speaker 2: or a pontoon boat out and sit out on the 323 00:21:02,320 --> 00:21:04,120 Speaker 2: lake and just kind of bed. 324 00:21:05,520 --> 00:21:08,159 Speaker 1: Nice listen. 325 00:21:08,200 --> 00:21:12,000 Speaker 2: I like a brisk, cold winter day as much, and 326 00:21:12,160 --> 00:21:16,480 Speaker 2: I love watching snowfall. You know, if only you know 327 00:21:16,600 --> 00:21:18,439 Speaker 2: you had like the cat in the hat where you 328 00:21:18,440 --> 00:21:24,119 Speaker 2: could make it all like instantly shoveled. It doesn't quite 329 00:21:24,160 --> 00:21:24,840 Speaker 2: work that way. 330 00:21:24,960 --> 00:21:28,960 Speaker 1: Absolutely, al, pleasure talking to you. Thank you for your time. 331 00:21:29,240 --> 00:21:34,600 Speaker 1: You've good luck on the new series on PBS, and 332 00:21:34,680 --> 00:21:37,199 Speaker 1: the cookbook with your daughter sounds amazing. I'm gonna run 333 00:21:37,240 --> 00:21:41,040 Speaker 1: out and get it all. The best to you. Uh 334 00:21:41,840 --> 00:21:46,560 Speaker 1: Al Roker icon cultural hero, one of the most respected 335 00:21:46,920 --> 00:21:50,440 Speaker 1: people in our business and a real honor to get 336 00:21:50,440 --> 00:21:52,080 Speaker 1: a chance to talk to you. Thank you, sir for 337 00:21:52,119 --> 00:22:25,080 Speaker 1: your times. Everybody tell again. Follow us on Instagram at 338 00:22:25,400 --> 00:22:29,520 Speaker 1: I Am all In podcast and email us at Gilmore 339 00:22:29,560 --> 00:22:40,439 Speaker 1: at iHeartRadio dot com.