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Speaker 1: Fly from the Mercedes Fins Interview lounge.

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Speaker 2: So it's where Rocco de Spirrito is here. I've been

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Speaker 2: a fan of this chef for so many years. We've

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Speaker 2: been had your engagement party at his restaurant.

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Speaker 1: He did.

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Speaker 3: I remember it was wonderful.

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Speaker 1: And I ordered the beef welling.

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Speaker 3: It was the best I've ever had.

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Speaker 1: Hope we brought some of that food.

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Speaker 3: It would be nice if he did.

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Speaker 2: We'll find out he better have food or else. You know,

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Speaker 2: a Rocco Spirito has a new book. It's called every

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Speaker 2: Day Delicious. And he's going to walk in that room

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Speaker 2: any minute. And he's gonna walk in this room any

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Speaker 2: minute now, and he'll just.

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Speaker 3: Do you remember when he was here that one time

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Speaker 3: and we made him go to the vending machine and

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Speaker 3: he had to get all the ingredients and make something. Yes, oh,

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Speaker 3: you guys pulled like a chopped on him. Yes, you

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Speaker 3: were chopped before chopped was chopped.

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Speaker 1: That's right.

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Speaker 2: His fifteenth book is called Everyday Delicious. It's Rocca Spirando.

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Speaker 1: Where have you been? I've been here.

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Speaker 4: I've been here in the green room maker rating the

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Speaker 4: convenience machines.

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Speaker 1: Daniel was talking about it. I didn't remember that. The

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Speaker 1: last time was.

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Speaker 2: Rocco was on with his get to that microphone. It's

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Speaker 2: just like, yes, you'll listen to that. You got a

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Speaker 2: great voice. We used to invite our favorite chefs in Yeah,

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Speaker 2: and we give them, I think, like seven dollars in

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Speaker 2: quarters and say go to the vending machine, buy a

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Speaker 2: bunch of crap and make lunch.

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Speaker 1: And of course Rocket looks at me like no, Well

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Speaker 1: I would say no.

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Speaker 4: I went and I did it, and I made it

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Speaker 4: like an a course tasting menu, and I'm pretty sure

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Speaker 4: everyone was happy.

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Speaker 1: Right. How do you get beef Wellington out of a

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Speaker 1: peanut butter?

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Speaker 4: Cracking all the emin and peanuts together, and it takes

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Speaker 4: it takes a while, but I thought it was one

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Speaker 4: of the greatest segment ideas ever.

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Speaker 1: I'm kind of really hoping we do it again someday.

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Speaker 2: If I had money, we'd do it. Times are tough

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Speaker 2: all those quarters, just as in all businesses. The radio

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Speaker 2: business is tough as well, so fifteenth cookbook. Every day

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Speaker 2: you live long enough, they'll just let you keep doing

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Speaker 2: things right. It's crazy, right, I.

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Speaker 1: Mean, do they still sell them? Do people still buy

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Speaker 1: your old ones? How does that? We've sold twelve copies

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Speaker 1: and very happy. I'm very happy with that. Nothing new

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Speaker 1: with the like the ones you've had.

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Speaker 4: The theoretical backlist, yes, yeah, so the idea is to

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Speaker 4: get a book published right once it's printed at backlists.

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Speaker 4: But the thing is everything's available for free on the

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Speaker 4: internet now, so the fact list is just a figurement

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Speaker 4: of our imagination.

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Speaker 1: Yeah, yeah, okay, it's okay.

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Speaker 2: But every Day Delicious. I was looking at the photos.

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Speaker 2: The photos are delicious, thank you so much. Scratch and

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Speaker 2: sniff them in the book.

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Speaker 4: Yeah, someone has to make the joke that that used

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Speaker 4: to be your nickname, right, delicious, every day delicious, every

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Speaker 4: day delicious, every day delicious.

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Speaker 1: It's a great drag name. I'm gonna use that, I know.

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Speaker 2: Hey, so that's a lot of recipes, fifteen cookbooks in

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Speaker 2: our rist.

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Speaker 1: Cook Yeah, it's about one hundreds to two hundred recipes

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Speaker 1: per There's that many dishes on Earth.

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Speaker 4: No, there's millions of dishes on her There's there's literally

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Speaker 4: tens of thousands just in the American lexicon. There's so

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Speaker 4: many cuisines, cuisine types, ethnic cuisines. So fortunately for me,

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Speaker 4: there's at least fifteen more books out there worth the recipes.

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Speaker 3: Yeah, in this book, what's the easiest recipe that someone

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Speaker 3: can make?

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Speaker 4: The fetishine Alfredo so fetishing and afraid. It was the

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Speaker 4: most beloved dish in America. It's a classic Roman dish.

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Speaker 4: It's butter, Palmerzano, red giano and fresh fettuccini. Zero cream.

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Speaker 4: That's right, no cream exactly, No cream, no charlie, no peas,

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Speaker 4: no parsley, and none of that nonsense.

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Speaker 1: Because you have those things in there, it's no longer fetccinio.

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Speaker 1: That's right. Yeah, it's a different it is a different

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Speaker 1: or something every day. Oka, I want to talk make

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Speaker 1: it in twelve minutes.

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Speaker 2: Here's my thing about about prep and then cooked time.

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Speaker 2: I enjoy taking my time. So in fact, my husband

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Speaker 2: Alex calls me the slow cooker because if I.

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Speaker 1: Say dinners, is that you're dragon? Yes?

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Speaker 2: Yes, No, I mean if I say dinners at eight

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Speaker 2: dinners probably around nine thirty, Okay, I take my time

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Speaker 2: with it because that's what that's how I use my kitchet.

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Speaker 3: You go so angry people when you do that.

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Speaker 1: You promised me dinner eight nine thirty, I'm gonna be mad.

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Speaker 4: Yeah, but you serve the one you play the music.

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Speaker 4: You'd be a little bit charming. You know, you have

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Speaker 4: some chips on the table. Time to arming every night,

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Speaker 4: every night. It's not a quick fire challenge, right. I

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Speaker 4: don't want to I don't want to live my life

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Speaker 4: like that. Enjoy cooking, so everyday delicious Rock or Spirit

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Speaker 4: of that's his new cookbook. I want to talk about

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Speaker 4: the world of bread and cutlets. Okay, it's one of

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Speaker 4: the greatest inventions ever. Right, flour, egg, bread, crumb, deep fry.

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Speaker 4: You put anything in flour, egg brick from a deep

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Speaker 4: fry and it's delicious.

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Speaker 1: So exactly. Yeah, come on, bread and deep fry kids.

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Speaker 3: Yes, I'm so scared of deep frying. Yeah, I'm terrified.

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Speaker 4: You need a fried daddy. Oh yeah, yeah, they still

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Speaker 4: make what would they call that today? If they made

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Speaker 4: it today?

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Speaker 2: I think you're still a countertop fry. Amazon has an

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Speaker 2: air can.

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Speaker 1: What is an air friar? Guys?

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Speaker 4: The air fryer sounds a lot like a solution to

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Speaker 4: a problem we don't have, you know, can you explain

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Speaker 4: when an air and how's people swear.

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Speaker 3: My sister will make chicken in there and it comes out.

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Speaker 1: Christ, isn't it just an oven? Isn't just the countertopier

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Speaker 1: than deep fro blows air on things. I don't know,

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Speaker 1: I don't I feel another drag name coming on.

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Speaker 4: But it's a countertop oven with that has a fan

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Speaker 4: in it. Right, I'm pretty sure.

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Speaker 1: That they say it's healthier. You don't have to immerse

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Speaker 1: it in buble? What what? I have a question, Rocco

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Speaker 1: your you had to walk to this, Mike Gold, what's

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Speaker 1: your question? My question is this? Okay, so we've got

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Speaker 1: all these gadgets. Elvis comes in every day, so he

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Speaker 1: just bought another gadget.

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Speaker 4: Okay, what are those gadgets that we actually need versus

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Speaker 4: the ones that we can just throw away?

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Speaker 1: At our ki? I have a I have a graveyard

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Speaker 1: of gadgets.

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Speaker 3: In the base the air fryer. He's selling.

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Speaker 4: Go ahead gadgets we really should Gadgets we should have

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Speaker 4: are called a chef's knife, a frying pan, a chef's spoon,

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Speaker 4: a pair of tongs probably right, A peeler a greater, but.

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Speaker 1: My poster machine. I love a post.

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Speaker 4: Pust machines are great. Absolutely, we're gonna make it. We're

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Speaker 4: gonna make a lot. You know you're not you don't

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Speaker 4: want to be caught doing that by hand, right, you

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Speaker 4: gotta wear the old day.

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Speaker 2: I have a girl much like Danielle has, like an.

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Speaker 1: Old no no, did he just say that? That's okay? Okay, Wait.

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Speaker 2: All the years you've been cooked, all these years you've

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Speaker 2: been cooking and kitchens, and you mentioned it earlier.

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Speaker 1: You have the war wounds.

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Speaker 2: See, I got this one from the edge of us

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Speaker 2: saw to that's that's for real. Two weeks old. The

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Speaker 2: things started bleeding. They make it antibiotics for that. Now,

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Speaker 2: well I forgot I just lick it. I mean, so,

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Speaker 2: I mean, how many times do you think you have

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Speaker 2: fried your body?

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Speaker 4: A lot of times, A lot of times, thousands of times.

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Speaker 4: We had to go to the hospital a couple of times, Yeah,

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Speaker 4: I had, I did. I fried my body once on

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Speaker 4: this hand and there was like a grapefruit size blister

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Speaker 4: that grew and I had to go to the hospital.

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Speaker 4: I missed six weeks where it was wild, wild stuff.

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Speaker 4: But that happens all the time. And you're expect to

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Speaker 4: just soldier on. Much like live radio and you're on

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Speaker 4: the air, you can't just leave gas strict distress. You

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Speaker 4: can't just get up and go as you may soon, witness.

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Speaker 4: Did I tell you what the time to get all

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Speaker 4: the things today? Did I tell you about the time

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Speaker 4: I saw you almost naked on a beach in grease?

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Speaker 1: No? Tell me more? Can you tell me? I'm swearing

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Speaker 1: all that was you? Anyway? Moving on? How look I did?

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Speaker 4: Oh wow, you did? Because I'm at least seventy five

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Speaker 4: pounds later. Right now, you're looking good. You mentioned something

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Speaker 4: about your weight. I want to talk about this. And

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Speaker 4: this is from a food lover to a food lover.

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Speaker 4: So I'm doing the semi glue tides right, I've lost

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Speaker 4: like seventeen pounds whatever.

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Speaker 1: Very good, Well, it is good almost well, thank you.

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Speaker 1: The thing is, I can't but I'm pissed off rocco

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Speaker 1: because I can't eat as much as I used to know.

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Speaker 1: I'm a food lover. I was down.

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Speaker 2: I've considered stopping doing it and gaining a little weight

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Speaker 2: back so I can enjoy my food again.

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Speaker 1: Let's let's weigh weigh the prosy's and connies. What what?

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Speaker 1: How much time have you been on it? I've almost

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Speaker 1: seventh I started my seventh injection.

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Speaker 4: Oh seventeen pounds seven weeks is a lot. That's a lot,

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Speaker 4: So I would say the pros that weigh the cons

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Speaker 4: so far, you're gonna have to get off it at

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Speaker 4: some point.

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Speaker 1: We don't. Yeah, I will, But I miss, I miss

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Speaker 1: missed the binging.

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Speaker 2: What is it binging? Make sure I do miss I

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Speaker 2: missed sitting down, I'd missed bolletpaus I missed sitting on

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Speaker 2: eating a bolt apausa. I have two bites and I'm like, well,

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Speaker 2: I can't do it. So since sema glue tides are

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Speaker 2: the thing right now, everyone sure.

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Speaker 1: Everyone's taking them, it's game changing. I wonder if other

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Speaker 1: people like me out there going you know what. I

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Speaker 1: think I'd rather be a little a little heftier and

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Speaker 1: enjoy my food, because foods are.

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Speaker 4: Some people have made that choice, and some people do

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Speaker 4: enjoy the process of eating for you know, twenty thirty

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Speaker 4: forty minutes an hour and uh, you know, stuffing themselves

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Speaker 4: with more food than they should possibly handle. I have

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Speaker 4: some I think We've talked about my my healthy program

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Speaker 4: and the food that I deliver and make for clients,

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Speaker 4: and so I have a bunch of clients who are

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Speaker 4: on zempic and semi glue tides now, and they complain

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Speaker 4: about the same thing you know, they say that you're

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Speaker 4: I send them twelve hundred calories of food a day,

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Speaker 4: and they're like, oh my god, this is so much.

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Speaker 4: What am I gonna do.

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Speaker 1: With all this?

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Speaker 4: But you know it's really nothing, right, But it's the

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Speaker 4: right amount of calories for the average person. So yeah,

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Speaker 4: there's that's the downside. But if you're gonna lose weight

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Speaker 4: and you know, make everything else work better in seven weeks,

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Speaker 4: that's that's pretty good. Have you noticed any other benefits? Yeah,

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Speaker 4: my blurry vision.

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Speaker 3: Blood sugar, some side effects that we don't like too much.

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Speaker 4: Real dementia. Yeah, that's that's accelerating.

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Speaker 2: Let's go through every day delicious rockcod of Spiritos new cookbook.

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Speaker 2: The photography, by the way, as I guess, every successful

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Speaker 2: cookbook has to have that photography that makes you want

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Speaker 2: to eat the page.

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Speaker 4: Don't you think so? Don't you look forward to the

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Speaker 4: photographs of the books. I think the photographs are the

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Speaker 4: best part. Yeah, I think the photographs are the best part.

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Speaker 4: I think, in fact, that's the only thing you can

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Speaker 4: get out of a cookbook these days, because the recipes

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Speaker 4: are all online.

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Speaker 1: Right, books, that's your job to sell. You're you're the

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Speaker 1: better salesman. Try to you keep saying, why I listen

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Speaker 1: to this guy, Listen to me. I don't want to

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Speaker 1: sell any books.

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Speaker 3: Italian subs Long Island Deli style.

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Speaker 1: That's a good one.

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Speaker 4: It comes to the mustache, lots of great. My mom

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Speaker 4: had a mustache and I loved her lot.

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Speaker 1: It's okay. I would tonight. I would like to do

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Speaker 1: the Poo poo style fried trip. You can and you can.

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Speaker 3: Take.

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Speaker 1: That's a good one.

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Speaker 4: So what I like about this book is it's like

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Speaker 4: everybody's top ten lists, but it's top ten lists from

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Speaker 4: all different countries and all different cuisines.

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Speaker 2: You can see that because I'm changing the Vietnamese in here.

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Speaker 2: I'm seeing the first draft Alfredo and pad Tie in

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Speaker 2: the same book.

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Speaker 1: Yes, we talk about it.

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Speaker 4: Simon Majumdar's Buttered Chicken. Simon Jumdar one of my great

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Speaker 4: friends who's from India, from from England and India, and

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Speaker 4: he lent me his recipe and apparently, uh, the big

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Speaker 4: secret there is the chili powder that comes from Cashmere

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Speaker 4: and then there're yeah, there's a couple of others.

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Speaker 1: Yeah, pretty good. Pretty good. If you had one meal

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Speaker 1: left in your life because of some heinous crime. You

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Speaker 1: called which dish would be your last dish out of

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Speaker 1: this book? This is an easy choice.

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Speaker 4: And so it's got pine apple, has got bacon, it's

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Speaker 4: got shrimp, and it's got rice. It's the fat fried

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Speaker 4: rice stoner style. A right, it is rice dish that

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Speaker 4: is you know, specifically designed for people who are high.

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Speaker 1: Here it is fat.

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Speaker 2: I love that fat for real fat fried rice, superstoner style.

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Speaker 2: And Rocco starts out with saying, frying rice and bacon.

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Speaker 2: Fat's my favorite trick for taking rice that's a day

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Speaker 2: past its prime and turning it into a meal worthy

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Speaker 2: of sharing with your friends. Rocco, if and when you

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Speaker 2: reopen a restaurant's coming, we will be first in line.

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Speaker 2: I thank you. We'll only be able to get to

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Speaker 2: four to thirty reservation. I don't want you to steal

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Speaker 2: these recipes online. I want you to buy this book

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Speaker 2: because having a cookbook is the best way to do it.

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Speaker 2: Every day delicious Roco to Spirito thirty minute ish home

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Speaker 2: cooked meals made simple for all of us from our

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Speaker 2: top ten lists of our favorite foods from around the world.

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Speaker 1: We love it. Thank you, Rocco, Thank you, everybuddy. Thank

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Speaker 1: you so much,