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Speaker 1: I am all in again. Oh let's you.

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Speaker 2: Luke's Diner with Scott Patterson an iHeartRadio podcast.

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Speaker 1: Hey Everybody, Scott Patterson, I Am all in Podcast one

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Speaker 1: eleven productions. iHeartRadio Media. iHeart Podcast. Luke's Diner. We Are

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Speaker 1: with the one and Only Judy Gold. She's an Emmy

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Speaker 1: winning comedian, author, and actor known for a stand up special.

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Speaker 1: She's appeared in Netflix Standout, Hulu's Hysterical, and shows like Chopped,

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Speaker 1: All Stars and Somebody Feed Phil And Yes, she absolutely

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Speaker 1: loves to cook. What should go to comfort food to

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Speaker 1: prepare well?

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Speaker 3: Scott, all I think about is food. And so I

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Speaker 3: just want you to know the signature on my email.

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Speaker 3: You know how people are like while I'm so mine

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Speaker 3: has been for years sent while thinking about my next meal.

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Speaker 3: So I love to cook, and so I started getting

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Speaker 3: into cooking, you know, after the kids were like like

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Speaker 3: the doorbell would ring, the buzzer in my apartment would ring,

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Speaker 3: and it might be someone visiting me, but they would

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Speaker 3: be like, foods here, no matter what happened, because I

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Speaker 3: would order in all the time. And so I'm like,

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Speaker 3: I have to cook. And you know, my mother cooked

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Speaker 3: my father and cooked my grandmother cooked, so I, you know,

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Speaker 3: I really and I started taking cooking classes. And then

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Speaker 3: I was on chopped, and I really started taking cooking classes,

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Speaker 3: and so I go Eastern European for a lot of

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Speaker 3: stuff like my my comfort food, a roasted chicken, a

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Speaker 3: nice Shabbat dinner. I love making red cabbage with balsamic

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Speaker 3: braised red cabbage. And now I've expanded. I have a

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Speaker 3: walk and I love making stir fry, and I love

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Speaker 3: making pasta, and I love making salmon. And I mean,

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Speaker 3: I have a huge amount of recipes and I try

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Speaker 3: a lot of stuff out and everyone gets mad at

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Speaker 3: me because I'm such a slob in the kitchen, But

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Speaker 3: I don't know, I just enjoy it so much, enjoyed

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Speaker 3: that process of I'm gonna go shopping and I'm gonna

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Speaker 3: make this stuff, and I get a reward at the end,

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Speaker 3: you know, and it's me eating, but it's also watching

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Speaker 3: everyone else enjoy it.

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Speaker 2: Right, even though I don't let them in the kitchen.

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Speaker 1: They all hate meson, I don't let them in either.

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Speaker 1: When I'm cooking. I'm like, you're out, don't come in here,

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Speaker 1: don't even mess with me. I got a million things

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Speaker 1: going on here. I'm timing everything. It's all different. It's

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Speaker 1: so do you understand the calculus of what's going on.

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Speaker 1: I'm complicated.

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Speaker 2: It's unbelieva. It's like, get out of my face.

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Speaker 3: Like I have friends who I invite over for dinner

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Speaker 3: and they walk in like trepidaciously.

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Speaker 2: Liked my load to walk over. I'm like, no, you're done.

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Speaker 2: Can I help? That's the worst when they're like can

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Speaker 2: I help? No, No, you can't help. Get them go

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Speaker 2: away for me, go in the living.

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Speaker 1: Room because work exactly, leave exactly, Like one distraction could

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Speaker 1: cost me, Like the rice is going to get overcut right.

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Speaker 3: And it's like, but wait, so all, I have two

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Speaker 3: questions for you then, Scott one, are you from Philly?

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Speaker 1: I was born there, raised in South Jersey?

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Speaker 3: Yeah, yeah, ax I heard the accent. Number one and

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Speaker 3: number two. Do you have a d h D?

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Speaker 1: I don't know, but I think I probably have some

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Speaker 1: type of it, So I have.

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Speaker 3: I was diagnosed as an adult and I have ADHD.

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Speaker 3: And that whole idea of I'm focusing right now and

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Speaker 3: if you say a fucking thing to me, it's gonna

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Speaker 3: it's like a train going through my brain. And then

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Speaker 3: I'm gonna forget where I am. So don't you know

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Speaker 3: that's a symptom of a d AHD. But I think

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Speaker 3: a lot of chefs have ADHD because it's so about

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Speaker 3: multitasking and ADHD people love to multitask. And that's what

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Speaker 3: I love about it. It's like there and there, and

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Speaker 3: you're timing it and you're like.

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Speaker 2: Okay, bit bell goes off. It's just it's like orchestral

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Speaker 2: in as.

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Speaker 1: Yeah, yes I do. I feel like a conductor of

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Speaker 1: an Orea. I love it. I love it.

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Speaker 2: Yes.

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Speaker 1: I love seeing all the burners filled and going, oh

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Speaker 1: my god, and I'm going to control this.

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Speaker 2: Wait.

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Speaker 3: Here's another thing. When people walk in and they're like, oh,

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Speaker 3: that looks and it's like.

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Speaker 2: Shut the uh oh that looks. So are you going

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Speaker 2: to be adding a lot? Now you're not. You're going home,

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Speaker 2: You're not eating.

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Speaker 1: That's so good. That's exactly how I know.

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Speaker 2: It's like, let me create here.

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Speaker 1: Oh god, oh my god. Now now listen, when I

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Speaker 1: have people over, I have to sort of like power

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Speaker 1: it down a little bit. I got to tone it

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Speaker 1: down a little I can't, you know. But when I mean,

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Speaker 1: my wife and my son know this right now, I'll

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Speaker 1: have him back there and I will teach him things

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Speaker 1: and I'll have him doing certain things. But I know

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Speaker 1: my wife is coming back there to maybe nibble or

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Speaker 1: grab something right, comment right, right exactly, and I'm like,

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Speaker 1: or to second guess me in some way. Then, yeah,

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Speaker 1: it's a flame too high when you think, and I'm like,

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Speaker 1: I'm like, no, you're your band, you can't.

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Speaker 2: Get yes, you're out. I am so like that.

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Speaker 3: And then my kids are like, Okay, I'll be like,

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Speaker 3: I'm going to make Jenner for everyone, and they're like, Mommy,

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Speaker 3: are you going to be like in a mood?

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Speaker 2: Well, and I'm like, yes, i am.

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Speaker 3: I am going to be the same miserable person I

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Speaker 3: am every time I make a meal, and I don't

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Speaker 3: want you in here. Yeah, it's it's I love that

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Speaker 3: you agree with me, because Elisa, my partner, is always like,

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Speaker 3: oh so did you put and get them?

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Speaker 2: You don't even know how to cook?

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Speaker 1: Get out? Oh uh tell me about cooking under pressure?

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Speaker 2: Oh god, while the cameras are rolling, Okay.

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Speaker 1: What's that like? Because I did that once. I went

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Speaker 1: to the Food Network recently in the park because I

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Speaker 1: was there and I did a segment with Amanda Dean,

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Speaker 1: who's fantastic. Yeah, yeah, yeah, And we did pan. We

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Speaker 1: did a simple pay thing, and that's kind of it

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Speaker 1: was kind of stressful.

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Speaker 3: It was like, you know, first of all, Scott, let

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Speaker 3: me tell you something. I have PTCD, which is post

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Speaker 3: traumatic chopped disorder because I was on Chopped All Stars.

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Speaker 3: First of all, I get there. It's me Joey Fatone,

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Speaker 3: who owns a restaurant in Florida, or yeah, Johnny Weir

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Speaker 3: who's never cooked in his entire life, and Layla Ali.

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Speaker 3: And if you think there's an Ali that's not going

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Speaker 3: to win a competition, you're wrong. And she brought her

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Speaker 3: own knives. I brought my own knives too, but I

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Speaker 3: really didn't care. I just did it to you know,

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Speaker 3: psych people out, but it did. She had her own

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Speaker 3: and you know.

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Speaker 2: And.

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Speaker 3: You know, I had prepared. I had a friend of

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Speaker 3: mine who's a chef, come in and we did. We

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Speaker 3: just cooked for five days. She taught me everything. I

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Speaker 3: took a knives skills class, I did everything, and you know,

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Speaker 3: I was you know, I'm competitive. I'm a comedian anyway.

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Speaker 3: So the so we open the the first basket, it's

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Speaker 3: the appetizer, right, and in the basket is chicken breast

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Speaker 3: guji chang, you know that Korean like paste. It's like

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Speaker 3: a tomato paste but Korean hot saucepit or whatever. An

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Speaker 3: avocado where I had just had surgery on my hand

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Speaker 3: because I stabbed myself getting a pit out of an

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Speaker 3: avocado while I was cooking. And then uh, a vanilla

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Speaker 3: cupcake with vanilla icing. So that's the thing. And I'm like,

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Speaker 3: I know exactly what I'm doing, gonna grill the chicken.

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Speaker 3: I seasoned it, I grilled it. It came out great.

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Speaker 3: Then I made guacamole with the avocado and the gujiang,

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Speaker 3: and then.

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Speaker 2: I was like, what do I do with this cupcake?

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Speaker 3: So I just crumpled it up and made a breading

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Speaker 3: for it was so bad, the breading for the for

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Speaker 3: the chicken anyway, So and I put it on my plate.

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Speaker 3: And I'm a mom of two like tween teen boys,

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Speaker 3: so my presentation was like it is at home. Johnny

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Speaker 3: Weird doesn't even season his chicken. He's but his plate

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Speaker 3: has like flowers on it and little and it was

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Speaker 3: like a work of art, you know. He got all

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Speaker 3: these little things to make it look pretty. Layla Layla

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Speaker 3: did her chicken. I thought it was a little burned,

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Speaker 3: but whatever, and Joey did his. And then the worst part, okay,

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Speaker 3: is the standing there because if you while they're deciding

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Speaker 3: and asking, you know, you stand there and they go

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Speaker 3: through each each person, but you're all standing there. The

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Speaker 3: amount if you watch the amount of camera angles, it's

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Speaker 3: like expression from each chef, expression from each judge, the

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Speaker 3: food itself.

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Speaker 2: Like there's eight hundred and we're standing there for like

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Speaker 2: two hours.

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Speaker 3: It's like yeah, and so till I am like, just

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Speaker 3: fucking pick.

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Speaker 2: And so they.

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Speaker 3: They did mine, and they were like, you know, the

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Speaker 3: guacamole is delicious, the chicken is it?

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Speaker 1: Does they do it on like a TV set too?

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Speaker 2: Yeah? This is the TV set?

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Speaker 1: Yeah yeah, yeah, It's like that's how they do it.

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Speaker 1: It's like taked forever.

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Speaker 3: Right, And so he said your chicken is cooked perfectly,

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Speaker 3: that the guacamole is delicious. I mean, I don't know

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Speaker 3: about this breading, but it's fine. He didn't really incorporate.

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Speaker 3: I was like, oh, shut the p one up anyway,

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Speaker 3: but the food tasted great. He's like, and the presentation,

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Speaker 3: and I was like, look, I can't do everything you know,

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Speaker 3: I didn't say that, but I was, you know, so anyway,

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Speaker 3: Johnny Weir's not tasty at all, but look like anyway.

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Speaker 3: So of course I get chopped after the appetizer, and

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Speaker 3: I knew they thought I was going to go further

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Speaker 3: because in the next the entree basket, one of the

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Speaker 3: ingredients was motza and none of them knew what the

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Speaker 3: hell matsa was or what to do with it. And

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Speaker 3: I would have made like a delicious matza brie and

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Speaker 3: gone into the finals, I'm telling you. But yeah, but

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Speaker 3: I got chopped, and I still it was devastating. But

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Speaker 3: I've done a whole bunch of Food Network competitions. I

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Speaker 3: was on Rachel Versus Guy. I mean, I've done a

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Speaker 3: whole bunch of them, and I love them. I love

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Speaker 3: food and I love you know, I'm like Rosenthal, like,

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Speaker 3: I love that it brings people together.

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Speaker 1: Right, right, right, So let's shift years a little bit.

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Speaker 1: You've been doing stand up for.

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Speaker 2: Decades forty three years.

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Speaker 1: Wow, how is your approach and your material evolved, especially

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Speaker 1: in today's culture?

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Speaker 3: Oh god, we this could be the entire podcast, But you.

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Speaker 2: Know, it's interesting.

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Speaker 3: You know, I started in the eighties and each decade

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Speaker 3: has been another issue.

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Speaker 2: You know, you think back about what we could say.

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Speaker 3: I wrote a book about it called about Free Speech,

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Speaker 3: called Yes, I can say that when they come for

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Speaker 3: the comedians, we're all in trouble.

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Speaker 1: And they did come for the comedians.

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Speaker 2: And they're coming now.

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Speaker 3: And and the point was that, you know, we're in

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Speaker 3: this situation right now where you know, I come from

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Speaker 3: the eighties, you could say whatever.

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Speaker 2: The hell you wanted. There were no phones.

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Speaker 3: No one was posting bits of people's acts without context

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Speaker 3: or nuance or intent or anything.

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Speaker 1: Right.

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Speaker 3: Uh, No one could write I was at a comedy

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Speaker 3: show and she said this, and it offended me. And this,

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Speaker 3: you know, so with the advent, the invention of social media,

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Speaker 3: we now have everyone you know, is you could close

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Speaker 3: a restaurant down because the you know, the hostess, her

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Speaker 3: host didn't looked at you cross eyed, and you fucking

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Speaker 3: ate them, so you're gonna write like a bad review whatever. Right,

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Speaker 3: So we have that element, But then we also have

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Speaker 3: this wokeness, this idea that you know, I don't hear

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Speaker 3: the whole joke. Like we're at this point right now

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Speaker 3: where people don't listen to the entire idea to hear

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Speaker 3: a word and they're like, that's it done, I'm over,

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Speaker 3: you know. And what's happening is, you know, you can

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Speaker 3: say whatever you want.

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Speaker 2: You can. But and and the darker.

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Speaker 3: The topic, the more subversive the topic, the funnier and

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Speaker 3: more and the more well crafted the joke has to be.

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Speaker 2: You have to.

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Speaker 3: If you're going to talk about something that is so controversial,

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Speaker 3: you better write a damn.

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Speaker 2: Good joke in today's environment. In today's environment, So let.

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Speaker 1: Me ask you this. If sticking with comedy, pick three

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Speaker 1: comedians you'd have over for dinner.

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Speaker 2: Oh God, who would you cook for?

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Speaker 1: Joan Joan Rivers, Joan Rivers.

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Speaker 3: Okay, yeah, that didn't sound like a good reaction, Scott.

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Speaker 3: You mean comedians right now.

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Speaker 2: That are alive?

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Speaker 1: Anybody, anybody your top three? And you know so many

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Speaker 1: great ones have passed, so I can't. Oh, I don't

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Speaker 1: want to limit it. I think I would love because

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Speaker 1: my first one would be Carlin.

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Speaker 3: Yeah I knew Carlin and I interviewed him. I mean,

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Speaker 3: I'm cooking dinner. I want like people who love to eat.

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Speaker 3: I would have Tony Fields over, Okay. I think I

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Speaker 3: would love to have Moms Mayby over too, mom's mom's maybly.

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Speaker 1: Wow.

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Speaker 2: Yeah, I eat with these comedians that are alive all

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Speaker 2: the time. So I don't you know, did you know

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Speaker 2: Richard Lewis?

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Speaker 3: Oh my god, yes, the best, the nicest, the warmest,

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Speaker 3: the funniest.

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Speaker 2: That what a mention.

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Speaker 3: And his heart was so big and what a loss,

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Speaker 3: you know, terrible. But I'm not cooking for him right now,

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Speaker 3: all right, So.

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Speaker 1: Let's get into Gilmore girls a little bit and talk

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Speaker 1: about my diner, Luke's Diner. Yeah, you know, at my diner,

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Speaker 1: pancakes and French toasts are not a want, it's they

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Speaker 1: are a need. Okay, So you add any secret ingredients

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Speaker 1: to your batter to make them fluffy or crispy around

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Speaker 1: the edges, you know, in that way? Do you have

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Speaker 1: a special pan cake recipe?

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Speaker 3: My, I make more French toasts than I do pancakes.

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Speaker 3: I am a French toast snob extraordinaire. But I do

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Speaker 3: think the key ingredients, okay, that I add two sweet

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Speaker 3: breakfast foods, heavy cream, m and sugar. I think, you know,

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Speaker 3: especially with the French toast, I use halla French toast

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Speaker 3: and I make thekala often. You're not impressed by that Scott,

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Speaker 3: Did I make my own Kala's.

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Speaker 1: I'm stunned, silent, shut up.

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Speaker 2: But yeah, I think the key is heavy cream.

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Speaker 1: Uh huh, Okay, what about butter?

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Speaker 3: Oh, butter, Yes, but butter, butter, butter, butter, butter and

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Speaker 3: good butter, decent butter and a little vanilla.

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Speaker 2: You have to put vanilla and everything.

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Speaker 1: I've always found that butter. It just improves the flavor

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Speaker 1: of everything.

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Speaker 2: Oh everything.

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Speaker 3: Yeah, I'm done. And you know, look, I grew up

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Speaker 3: Kosher and we didn't put butter on anything, but we

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Speaker 3: had margarine a lot. But you know, we ate our

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Speaker 3: baked potatoes like dry. You know, really if it was

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Speaker 3: with me or we'd put margarine on it. I mean

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Speaker 3: it was just so I had like an awakening experience

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Speaker 3: when I started cooking and wasn't just kosher cooking. So

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Speaker 3: butter to me is the cake. And I spend money

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Speaker 3: on good butter. I buy Kate's butter or that. What's

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Speaker 3: that Irish?

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Speaker 1: I know what you're talking about.

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Speaker 2: It's like yeah, yeah, yea yea yes, that that that's great.

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Speaker 2: Isn't that such good butter?

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Speaker 3: Yeah, you're absolutely right about the butter. But adding some

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Speaker 3: heavy cream always does a little nice.

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Speaker 1: What about coffee? What's your what's.

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Speaker 2: Your what's your go to? Scott? Let me tell you something.

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Speaker 1: And have you tried my coffee because I have a

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Speaker 1: coffee company.

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Speaker 2: You do not?

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Speaker 1: Yeah, I do, And I got the I got the

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Speaker 1: good stuff, specially coffee grade one the best.

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Speaker 3: If you don't send me some coffee. I am a

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Speaker 3: coffee addict, really addict. Ask my son, he's here addict.

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Speaker 2: Everywhere I go. I go on the road all the time.

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Speaker 3: Time I buy a bag of their local if they

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Speaker 3: have a local brewer, uh.

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Speaker 2: Crew, I buy it.

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Speaker 3: I just was in Mansfield, Ohio, and I have Yeah,

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Speaker 3: I have a bag of theirs.

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Speaker 1: Right. And you like to you like the you like

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Speaker 1: the whole bean. You like to buy the whole bean grindy,

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Speaker 1: I like.

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Speaker 2: I do both.

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Speaker 3: I have a chemex and I use I do a

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Speaker 3: poor over a lot of time. And then I also

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Speaker 3: have a grind and brew, and I really think pour over.

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Speaker 3: There's really no comparison to any other. I'd love a

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Speaker 3: poor over, I just so. But I have this grind

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Speaker 3: and brew where when I'm making a huge pot, I

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Speaker 3: you know, it grinds the beans and makes the coffee.

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Speaker 3: It's a queens and aren't and they don't make it anymore.

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Speaker 3: And mine's on the outs, and I don't know what.

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Speaker 3: I really don't know what to get, I, you know,

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Speaker 3: because I like to make a full pot and I

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Speaker 3: don't want to make.

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Speaker 2: You know, I don't want to be standing there pouring

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Speaker 2: over water at.

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Speaker 1: The What do you want? I'll send you some beans.

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Speaker 1: What do you want?

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Speaker 3: I like a nice dark roast, okay, I like rich,

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Speaker 3: Oh my god, got so excited. I do a lot

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Speaker 3: of French, Italian Sumatra. I like, you know, Arabian, I

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Speaker 3: Ethiopian's good.

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Speaker 2: But I am very much.

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Speaker 3: Into a dark roast, full body. Okay, nutty chocolatey, not

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Speaker 3: overly chocolate, but you know what I mean?

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Speaker 1: Yeah, no, I know exactly what. All right, I'll send

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Speaker 1: you some beans. God get your the girls that get

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Speaker 1: your information, and okay, I'll send you and we're going

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Speaker 1: to come to Luke's Diner. Now, what would you order

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Speaker 1: if you came to Luke's Diner? Which you will? You

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Speaker 1: will come to luke Diner one day? And what would

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Speaker 1: you order? And where would you sit?

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Speaker 2: Okay? Are there booths at Luke's Diner?

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Speaker 1: There are no booths.

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Speaker 2: I want a corner table by the window.

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Speaker 1: You don't want to sit at the counter.

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Speaker 2: You know.

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Speaker 3: I love sitting at the counter, but I am so

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Speaker 3: tall and I'm long legs. It is so uncomfortable for me.

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Speaker 1: Ah okay, and.

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Speaker 2: So I really do.

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Speaker 3: I often want to sit at the counter, but only

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Speaker 3: if you can move your chair back and forth.

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Speaker 2: And it's not one of those things.

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Speaker 1: We do have a very nice table by the window

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Speaker 1: overlooking the park.

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Speaker 2: That's what I want.

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Speaker 1: That's that's the perfect table. All right. What are you

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Speaker 1: going to order?

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Speaker 3: Well, I'm getting coffee immediately, black, nothing in it, gotcha.

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Speaker 2: I want to see a menu.

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Speaker 1: Diner. We have diner food. I know Burger's eyes, I

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Speaker 1: know the basics. Patty melt, tuna.

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Speaker 3: Melt, I would prom I mean my go to club

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Speaker 3: sandwich is the Turkey Club okay, on toasted whole.

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Speaker 1: Weight, nice.

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Speaker 2: Mayo on the side, well done fries.

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Speaker 1: Yes, that's the way I like him too.

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Speaker 2: What's the soup situation?

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Speaker 1: Anything you need? Minnestrone, chicken noodle? We've got a beef barley.

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Speaker 2: I would do. My other go to would be the

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Speaker 2: chicken noodle with.

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Speaker 3: Tuna on toasted rye let us tomato and onion.

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Speaker 1: Well done, fries, beautiful, you got it all right, I'm

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Speaker 1: gonna write that down. Yeah all right, I'm gonna get

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Speaker 1: you the beans. Judy Gold, thank you. I love you too.

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Speaker 1: You're You're amazing? Are you? Are you out on the road?

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Speaker 1: Are you?

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Speaker 2: Oh? I'm out on the road baby?

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Speaker 1: Where can we see Where can we see you? Next?

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Speaker 3: I go to Provincetown for the summer where I work

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Speaker 3: at the post office cabaret. I do three shows a

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Speaker 3: week and I work on all my I have a

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Speaker 3: residency there and it's great.

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Speaker 1: That's beautiful. What a what a beautiful part of the country. Then, yeah, gosh.

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Speaker 1: I did a motorcycle ride out there with a bunch

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Speaker 1: of people for charity and we ended up in Provincetown.

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Speaker 1: We stayed.

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Speaker 3: Isn't it the best? It's just and the food, Scott,

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Speaker 3: I'm telling you. That's where Anthony Bourdane started. Oh really yeah,

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Speaker 3: he was a dishwasher there. That's where he started.

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Speaker 1: Yeah, oh my god. Yeah, beautiful beautiful country out there. Anyway,

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Speaker 1: all the best.

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Speaker 2: Please come back anytime.

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Speaker 1: Let's carve out more time for you, yes, because I

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Speaker 1: want to get into more stuff. We barely touched on

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Speaker 1: on what I wanted to get into. But anyway, thank

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Speaker 1: you for your time, Judy Gold, everybody, thank you and

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Speaker 1: remember keep those cards in letter coming. We are so

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Speaker 1: grateful for you all. Thanks for downloads and the loyalty

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Speaker 1: over the years, and remember where you lead, we will follow.

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Speaker 1: Stay safe, everyone, do hey, everybody talk forget. Follow us

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Speaker 1: on Instagram at I Am All In podcast and email

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Speaker 1: us at Gilmore at iHeartRadio dot com.