WEBVTT - Luke’s Diner: Comedy Gold 0:00:00.720 --> 0:00:10.520 I am all in again. Oh let's you. 0:00:18.200 --> 0:00:21.959 Luke's Diner with Scott Patterson an iHeartRadio podcast. 0:00:22.680 --> 0:00:25.400 Hey Everybody, Scott Patterson, I Am all in Podcast one 0:00:25.440 --> 0:00:31.600 eleven productions. iHeartRadio Media. iHeart Podcast. Luke's Diner. We Are 0:00:31.720 --> 0:00:35.240 with the one and Only Judy Gold. She's an Emmy 0:00:35.280 --> 0:00:38.920 winning comedian, author, and actor known for a stand up special. 0:00:39.000 --> 0:00:43.280 She's appeared in Netflix Standout, Hulu's Hysterical, and shows like Chopped, 0:00:43.320 --> 0:00:47.879 All Stars and Somebody Feed Phil And Yes, she absolutely 0:00:47.960 --> 0:00:50.440 loves to cook. What should go to comfort food to 0:00:50.479 --> 0:00:51.600 prepare well? 0:00:51.680 --> 0:00:55.960 Scott, all I think about is food. And so I 0:00:56.040 --> 0:00:58.400 just want you to know the signature on my email. 0:00:58.600 --> 0:01:02.440 You know how people are like while I'm so mine 0:01:02.680 --> 0:01:06.080 has been for years sent while thinking about my next meal. 0:01:07.200 --> 0:01:12.280 So I love to cook, and so I started getting 0:01:12.440 --> 0:01:18.679 into cooking, you know, after the kids were like like 0:01:18.720 --> 0:01:21.760 the doorbell would ring, the buzzer in my apartment would ring, 0:01:22.760 --> 0:01:26.040 and it might be someone visiting me, but they would 0:01:26.040 --> 0:01:29.560 be like, foods here, no matter what happened, because I 0:01:29.560 --> 0:01:32.480 would order in all the time. And so I'm like, 0:01:32.520 --> 0:01:34.800 I have to cook. And you know, my mother cooked 0:01:34.840 --> 0:01:38.720 my father and cooked my grandmother cooked, so I, you know, 0:01:38.840 --> 0:01:41.520 I really and I started taking cooking classes. And then 0:01:41.560 --> 0:01:44.240 I was on chopped, and I really started taking cooking classes, 0:01:44.319 --> 0:01:48.320 and so I go Eastern European for a lot of 0:01:49.200 --> 0:01:54.160 stuff like my my comfort food, a roasted chicken, a 0:01:54.280 --> 0:02:02.200 nice Shabbat dinner. I love making red cabbage with balsamic 0:02:02.280 --> 0:02:07.480 braised red cabbage. And now I've expanded. I have a 0:02:07.520 --> 0:02:11.760 walk and I love making stir fry, and I love 0:02:11.840 --> 0:02:16.359 making pasta, and I love making salmon. And I mean, 0:02:16.680 --> 0:02:20.760 I have a huge amount of recipes and I try 0:02:20.800 --> 0:02:23.640 a lot of stuff out and everyone gets mad at 0:02:23.680 --> 0:02:26.240 me because I'm such a slob in the kitchen, But 0:02:27.680 --> 0:02:30.760 I don't know, I just enjoy it so much, enjoyed 0:02:30.800 --> 0:02:36.000 that process of I'm gonna go shopping and I'm gonna 0:02:36.040 --> 0:02:39.240 make this stuff, and I get a reward at the end, 0:02:39.800 --> 0:02:43.120 you know, and it's me eating, but it's also watching 0:02:43.160 --> 0:02:44.200 everyone else enjoy it. 0:02:44.520 --> 0:02:46.400 Right, even though I don't let them in the kitchen. 0:02:46.440 --> 0:02:49.560 They all hate meson, I don't let them in either. 0:02:50.040 --> 0:02:53.400 When I'm cooking. I'm like, you're out, don't come in here, 0:02:53.800 --> 0:02:56.280 don't even mess with me. I got a million things 0:02:56.360 --> 0:03:00.440 going on here. I'm timing everything. It's all different. It's 0:03:00.520 --> 0:03:04.440 so do you understand the calculus of what's going on. 0:03:05.840 --> 0:03:06.919 I'm complicated. 0:03:07.200 --> 0:03:09.720 It's unbelieva. It's like, get out of my face. 0:03:09.800 --> 0:03:13.079 Like I have friends who I invite over for dinner 0:03:13.400 --> 0:03:16.400 and they walk in like trepidaciously. 0:03:15.560 --> 0:03:19.120 Liked my load to walk over. I'm like, no, you're done. 0:03:20.440 --> 0:03:22.960 Can I help? That's the worst when they're like can 0:03:23.000 --> 0:03:25.480 I help? No, No, you can't help. Get them go 0:03:25.480 --> 0:03:27.360 away for me, go in the living. 0:03:27.120 --> 0:03:34.000 Room because work exactly, leave exactly, Like one distraction could 0:03:34.000 --> 0:03:37.720 cost me, Like the rice is going to get overcut right. 0:03:37.640 --> 0:03:40.400 And it's like, but wait, so all, I have two 0:03:40.520 --> 0:03:43.560 questions for you then, Scott one, are you from Philly? 0:03:44.240 --> 0:03:46.040 I was born there, raised in South Jersey? 0:03:46.160 --> 0:03:49.280 Yeah, yeah, ax I heard the accent. Number one and 0:03:49.360 --> 0:03:52.560 number two. Do you have a d h D? 0:03:53.680 --> 0:03:57.560 I don't know, but I think I probably have some 0:03:58.600 --> 0:04:00.360 type of it, So I have. 0:04:00.920 --> 0:04:03.760 I was diagnosed as an adult and I have ADHD. 0:04:03.920 --> 0:04:09.440 And that whole idea of I'm focusing right now and 0:04:09.480 --> 0:04:13.840 if you say a fucking thing to me, it's gonna 0:04:13.960 --> 0:04:17.240 it's like a train going through my brain. And then 0:04:17.279 --> 0:04:19.760 I'm gonna forget where I am. So don't you know 0:04:19.960 --> 0:04:22.680 that's a symptom of a d AHD. But I think 0:04:22.800 --> 0:04:27.600 a lot of chefs have ADHD because it's so about 0:04:28.440 --> 0:04:31.960 multitasking and ADHD people love to multitask. And that's what 0:04:32.000 --> 0:04:33.479 I love about it. It's like there and there, and 0:04:33.480 --> 0:04:34.480 you're timing it and you're like. 0:04:34.440 --> 0:04:38.599 Okay, bit bell goes off. It's just it's like orchestral 0:04:38.680 --> 0:04:39.120 in as. 0:04:39.279 --> 0:04:41.840 Yeah, yes I do. I feel like a conductor of 0:04:41.880 --> 0:04:44.400 an Orea. I love it. I love it. 0:04:44.680 --> 0:04:44.880 Yes. 0:04:44.920 --> 0:04:47.760 I love seeing all the burners filled and going, oh 0:04:47.839 --> 0:04:50.559 my god, and I'm going to control this. 0:04:51.040 --> 0:04:51.320 Wait. 0:04:51.400 --> 0:04:55.320 Here's another thing. When people walk in and they're like, oh, 0:04:55.480 --> 0:04:56.600 that looks and it's like. 0:04:56.720 --> 0:05:06.160 Shut the uh oh that looks. So are you going 0:05:06.240 --> 0:05:10.520 to be adding a lot? Now you're not. You're going home, 0:05:10.600 --> 0:05:11.240 You're not eating. 0:05:12.360 --> 0:05:14.719 That's so good. That's exactly how I know. 0:05:14.880 --> 0:05:16.880 It's like, let me create here. 0:05:17.360 --> 0:05:21.120 Oh god, oh my god. Now now listen, when I 0:05:21.160 --> 0:05:24.400 have people over, I have to sort of like power 0:05:24.480 --> 0:05:26.359 it down a little bit. I got to tone it 0:05:26.400 --> 0:05:30.760 down a little I can't, you know. But when I mean, 0:05:30.880 --> 0:05:35.000 my wife and my son know this right now, I'll 0:05:35.040 --> 0:05:38.360 have him back there and I will teach him things 0:05:38.360 --> 0:05:42.039 and I'll have him doing certain things. But I know 0:05:42.240 --> 0:05:45.279 my wife is coming back there to maybe nibble or 0:05:45.320 --> 0:05:50.919 grab something right, comment right, right exactly, and I'm like, 0:05:51.920 --> 0:05:55.960 or to second guess me in some way. Then, yeah, 0:05:56.560 --> 0:05:58.359 it's a flame too high when you think, and I'm like, 0:05:58.680 --> 0:06:01.600 I'm like, no, you're your band, you can't. 0:06:01.360 --> 0:06:08.240 Get yes, you're out. I am so like that. 0:06:09.839 --> 0:06:12.440 And then my kids are like, Okay, I'll be like, 0:06:12.480 --> 0:06:15.360 I'm going to make Jenner for everyone, and they're like, Mommy, 0:06:15.400 --> 0:06:18.359 are you going to be like in a mood? 0:06:18.760 --> 0:06:20.600 Well, and I'm like, yes, i am. 0:06:21.160 --> 0:06:24.080 I am going to be the same miserable person I 0:06:24.160 --> 0:06:25.880 am every time I make a meal, and I don't 0:06:25.880 --> 0:06:29.640 want you in here. Yeah, it's it's I love that 0:06:29.680 --> 0:06:32.800 you agree with me, because Elisa, my partner, is always like, 0:06:33.600 --> 0:06:36.039 oh so did you put and get them? 0:06:36.400 --> 0:06:38.080 You don't even know how to cook? 0:06:38.360 --> 0:06:46.440 Get out? Oh uh tell me about cooking under pressure? 0:06:46.800 --> 0:06:49.680 Oh god, while the cameras are rolling, Okay. 0:06:49.480 --> 0:06:51.760 What's that like? Because I did that once. I went 0:06:51.800 --> 0:06:53.960 to the Food Network recently in the park because I 0:06:54.000 --> 0:06:56.800 was there and I did a segment with Amanda Dean, 0:06:56.880 --> 0:07:00.400 who's fantastic. Yeah, yeah, yeah, And we did pan. We 0:07:00.440 --> 0:07:03.640 did a simple pay thing, and that's kind of it 0:07:03.680 --> 0:07:04.520 was kind of stressful. 0:07:04.560 --> 0:07:07.320 It was like, you know, first of all, Scott, let 0:07:07.400 --> 0:07:11.240 me tell you something. I have PTCD, which is post 0:07:11.320 --> 0:07:16.200 traumatic chopped disorder because I was on Chopped All Stars. 0:07:17.800 --> 0:07:22.600 First of all, I get there. It's me Joey Fatone, 0:07:22.640 --> 0:07:26.640 who owns a restaurant in Florida, or yeah, Johnny Weir 0:07:26.680 --> 0:07:29.880 who's never cooked in his entire life, and Layla Ali. 0:07:30.120 --> 0:07:32.400 And if you think there's an Ali that's not going 0:07:32.480 --> 0:07:35.600 to win a competition, you're wrong. And she brought her 0:07:35.640 --> 0:07:38.280 own knives. I brought my own knives too, but I 0:07:38.320 --> 0:07:40.520 really didn't care. I just did it to you know, 0:07:40.600 --> 0:07:42.560 psych people out, but it did. She had her own 0:07:42.880 --> 0:07:43.440 and you know. 0:07:44.640 --> 0:07:45.040 And. 0:07:47.280 --> 0:07:50.480 You know, I had prepared. I had a friend of 0:07:50.520 --> 0:07:53.120 mine who's a chef, come in and we did. We 0:07:53.240 --> 0:07:56.080 just cooked for five days. She taught me everything. I 0:07:56.120 --> 0:08:03.120 took a knives skills class, I did everything, and you know, 0:08:03.280 --> 0:08:05.880 I was you know, I'm competitive. I'm a comedian anyway. 0:08:06.000 --> 0:08:11.960 So the so we open the the first basket, it's 0:08:12.040 --> 0:08:20.480 the appetizer, right, and in the basket is chicken breast 0:08:21.080 --> 0:08:27.720 guji chang, you know that Korean like paste. It's like 0:08:27.760 --> 0:08:33.120 a tomato paste but Korean hot saucepit or whatever. An 0:08:33.120 --> 0:08:36.240 avocado where I had just had surgery on my hand 0:08:36.280 --> 0:08:39.520 because I stabbed myself getting a pit out of an 0:08:39.559 --> 0:08:45.840 avocado while I was cooking. And then uh, a vanilla 0:08:45.880 --> 0:08:50.400 cupcake with vanilla icing. So that's the thing. And I'm like, 0:08:50.720 --> 0:08:53.679 I know exactly what I'm doing, gonna grill the chicken. 0:08:54.080 --> 0:08:56.760 I seasoned it, I grilled it. It came out great. 0:08:57.080 --> 0:09:00.440 Then I made guacamole with the avocado and the gujiang, 0:09:01.200 --> 0:09:04.080 and then. 0:09:03.960 --> 0:09:06.920 I was like, what do I do with this cupcake? 0:09:07.320 --> 0:09:12.640 So I just crumpled it up and made a breading 0:09:12.720 --> 0:09:17.880 for it was so bad, the breading for the for 0:09:18.000 --> 0:09:21.240 the chicken anyway, So and I put it on my plate. 0:09:21.320 --> 0:09:25.040 And I'm a mom of two like tween teen boys, 0:09:25.360 --> 0:09:30.480 so my presentation was like it is at home. Johnny 0:09:30.480 --> 0:09:34.640 Weird doesn't even season his chicken. He's but his plate 0:09:35.160 --> 0:09:38.520 has like flowers on it and little and it was 0:09:38.640 --> 0:09:41.520 like a work of art, you know. He got all 0:09:41.600 --> 0:09:46.079 these little things to make it look pretty. Layla Layla 0:09:46.400 --> 0:09:48.720 did her chicken. I thought it was a little burned, 0:09:48.760 --> 0:09:54.200 but whatever, and Joey did his. And then the worst part, okay, 0:09:56.240 --> 0:10:01.880 is the standing there because if you while they're deciding 0:10:02.240 --> 0:10:04.000 and asking, you know, you stand there and they go 0:10:04.040 --> 0:10:08.840 through each each person, but you're all standing there. The 0:10:08.920 --> 0:10:12.200 amount if you watch the amount of camera angles, it's 0:10:12.320 --> 0:10:18.920 like expression from each chef, expression from each judge, the 0:10:19.480 --> 0:10:20.920 food itself. 0:10:20.559 --> 0:10:22.880 Like there's eight hundred and we're standing there for like 0:10:22.960 --> 0:10:24.400 two hours. 0:10:24.200 --> 0:10:28.880 It's like yeah, and so till I am like, just 0:10:29.120 --> 0:10:29.880 fucking pick. 0:10:30.960 --> 0:10:32.800 And so they. 0:10:32.280 --> 0:10:34.920 They did mine, and they were like, you know, the 0:10:35.000 --> 0:10:37.360 guacamole is delicious, the chicken is it? 0:10:37.400 --> 0:10:40.120 Does they do it on like a TV set too? 0:10:40.679 --> 0:10:41.880 Yeah? This is the TV set? 0:10:41.960 --> 0:10:43.800 Yeah yeah, yeah, It's like that's how they do it. 0:10:43.800 --> 0:10:45.040 It's like taked forever. 0:10:45.200 --> 0:10:49.079 Right, And so he said your chicken is cooked perfectly, 0:10:49.280 --> 0:10:54.719 that the guacamole is delicious. I mean, I don't know 0:10:55.120 --> 0:10:58.679 about this breading, but it's fine. He didn't really incorporate. 0:10:58.720 --> 0:11:00.600 I was like, oh, shut the p one up anyway, 0:11:01.320 --> 0:11:05.600 but the food tasted great. He's like, and the presentation, 0:11:05.840 --> 0:11:09.040 and I was like, look, I can't do everything you know, 0:11:09.320 --> 0:11:11.480 I didn't say that, but I was, you know, so anyway, 0:11:12.120 --> 0:11:16.120 Johnny Weir's not tasty at all, but look like anyway. 0:11:16.240 --> 0:11:20.360 So of course I get chopped after the appetizer, and 0:11:20.520 --> 0:11:23.560 I knew they thought I was going to go further 0:11:24.160 --> 0:11:28.439 because in the next the entree basket, one of the 0:11:28.679 --> 0:11:33.880 ingredients was motza and none of them knew what the 0:11:33.880 --> 0:11:36.040 hell matsa was or what to do with it. And 0:11:36.080 --> 0:11:38.240 I would have made like a delicious matza brie and 0:11:38.320 --> 0:11:42.000 gone into the finals, I'm telling you. But yeah, but 0:11:42.080 --> 0:11:45.720 I got chopped, and I still it was devastating. But 0:11:45.760 --> 0:11:50.120 I've done a whole bunch of Food Network competitions. I 0:11:50.120 --> 0:11:53.920 was on Rachel Versus Guy. I mean, I've done a 0:11:53.920 --> 0:11:56.480 whole bunch of them, and I love them. I love 0:11:56.559 --> 0:12:01.200 food and I love you know, I'm like Rosenthal, like, 0:12:01.320 --> 0:12:03.760 I love that it brings people together. 0:12:03.840 --> 0:12:15.600 Right, right, right, So let's shift years a little bit. 0:12:15.600 --> 0:12:17.520 You've been doing stand up for. 0:12:17.280 --> 0:12:19.360 Decades forty three years. 0:12:19.720 --> 0:12:25.359 Wow, how is your approach and your material evolved, especially 0:12:25.400 --> 0:12:26.439 in today's culture? 0:12:26.880 --> 0:12:32.719 Oh god, we this could be the entire podcast, But you. 0:12:32.679 --> 0:12:34.600 Know, it's interesting. 0:12:34.840 --> 0:12:37.800 You know, I started in the eighties and each decade 0:12:38.360 --> 0:12:41.760 has been another issue. 0:12:42.080 --> 0:12:44.640 You know, you think back about what we could say. 0:12:44.760 --> 0:12:49.000 I wrote a book about it called about Free Speech, 0:12:49.040 --> 0:12:50.600 called Yes, I can say that when they come for 0:12:50.640 --> 0:12:51.800 the comedians, we're all in trouble. 0:12:52.040 --> 0:12:54.120 And they did come for the comedians. 0:12:53.559 --> 0:12:54.520 And they're coming now. 0:12:54.800 --> 0:12:59.040 And and the point was that, you know, we're in 0:12:59.080 --> 0:13:02.240 this situation right now where you know, I come from 0:13:02.280 --> 0:13:03.719 the eighties, you could say whatever. 0:13:03.440 --> 0:13:06.520 The hell you wanted. There were no phones. 0:13:06.800 --> 0:13:11.000 No one was posting bits of people's acts without context 0:13:11.120 --> 0:13:13.640 or nuance or intent or anything. 0:13:14.160 --> 0:13:14.280 Right. 0:13:14.520 --> 0:13:17.040 Uh, No one could write I was at a comedy 0:13:17.080 --> 0:13:19.640 show and she said this, and it offended me. And this, 0:13:19.880 --> 0:13:26.680 you know, so with the advent, the invention of social media, 0:13:27.800 --> 0:13:31.920 we now have everyone you know, is you could close 0:13:31.960 --> 0:13:36.640 a restaurant down because the you know, the hostess, her 0:13:36.679 --> 0:13:39.200 host didn't looked at you cross eyed, and you fucking 0:13:39.320 --> 0:13:43.040 ate them, so you're gonna write like a bad review whatever. Right, 0:13:43.520 --> 0:13:47.080 So we have that element, But then we also have 0:13:47.320 --> 0:13:53.560 this wokeness, this idea that you know, I don't hear 0:13:53.600 --> 0:13:56.120 the whole joke. Like we're at this point right now 0:13:56.880 --> 0:14:02.280 where people don't listen to the entire idea to hear 0:14:02.320 --> 0:14:04.600 a word and they're like, that's it done, I'm over, 0:14:04.880 --> 0:14:10.920 you know. And what's happening is, you know, you can 0:14:11.040 --> 0:14:12.040 say whatever you want. 0:14:12.200 --> 0:14:16.679 You can. But and and the darker. 0:14:16.440 --> 0:14:20.600 The topic, the more subversive the topic, the funnier and 0:14:20.760 --> 0:14:24.800 more and the more well crafted the joke has to be. 0:14:25.240 --> 0:14:25.720 You have to. 0:14:25.760 --> 0:14:28.520 If you're going to talk about something that is so controversial, 0:14:28.680 --> 0:14:30.080 you better write a damn. 0:14:29.840 --> 0:14:42.240 Good joke in today's environment. In today's environment, So let. 0:14:42.200 --> 0:14:45.880 Me ask you this. If sticking with comedy, pick three 0:14:45.920 --> 0:14:47.520 comedians you'd have over for dinner. 0:14:48.040 --> 0:14:49.840 Oh God, who would you cook for? 0:14:50.200 --> 0:14:52.880 Joan Joan Rivers, Joan Rivers. 0:14:53.080 --> 0:14:56.040 Okay, yeah, that didn't sound like a good reaction, Scott. 0:14:56.800 --> 0:14:58.720 You mean comedians right now. 0:14:58.600 --> 0:14:59.280 That are alive? 0:15:00.840 --> 0:15:05.320 Anybody, anybody your top three? And you know so many 0:15:05.360 --> 0:15:07.880 great ones have passed, so I can't. Oh, I don't 0:15:07.880 --> 0:15:11.040 want to limit it. I think I would love because 0:15:11.080 --> 0:15:12.400 my first one would be Carlin. 0:15:13.800 --> 0:15:16.840 Yeah I knew Carlin and I interviewed him. I mean, 0:15:16.960 --> 0:15:19.880 I'm cooking dinner. I want like people who love to eat. 0:15:20.800 --> 0:15:24.320 I would have Tony Fields over, Okay. I think I 0:15:24.400 --> 0:15:29.480 would love to have Moms Mayby over too, mom's mom's maybly. 0:15:30.040 --> 0:15:30.640 Wow. 0:15:31.240 --> 0:15:34.560 Yeah, I eat with these comedians that are alive all 0:15:34.600 --> 0:15:37.320 the time. So I don't you know, did you know 0:15:37.440 --> 0:15:38.120 Richard Lewis? 0:15:38.840 --> 0:15:42.520 Oh my god, yes, the best, the nicest, the warmest, 0:15:42.640 --> 0:15:43.520 the funniest. 0:15:43.600 --> 0:15:45.160 That what a mention. 0:15:45.280 --> 0:15:48.440 And his heart was so big and what a loss, 0:15:48.880 --> 0:15:53.960 you know, terrible. But I'm not cooking for him right now, 0:15:56.600 --> 0:15:56.960 all right, So. 0:15:57.000 --> 0:15:59.480 Let's get into Gilmore girls a little bit and talk 0:15:59.560 --> 0:16:04.240 about my diner, Luke's Diner. Yeah, you know, at my diner, 0:16:04.320 --> 0:16:08.200 pancakes and French toasts are not a want, it's they 0:16:08.280 --> 0:16:12.080 are a need. Okay, So you add any secret ingredients 0:16:12.120 --> 0:16:15.640 to your batter to make them fluffy or crispy around 0:16:15.680 --> 0:16:18.920 the edges, you know, in that way? Do you have 0:16:18.960 --> 0:16:21.400 a special pan cake recipe? 0:16:21.840 --> 0:16:26.200 My, I make more French toasts than I do pancakes. 0:16:26.880 --> 0:16:33.840 I am a French toast snob extraordinaire. But I do 0:16:34.000 --> 0:16:43.520 think the key ingredients, okay, that I add two sweet 0:16:43.560 --> 0:16:51.120 breakfast foods, heavy cream, m and sugar. I think, you know, 0:16:51.320 --> 0:16:56.520 especially with the French toast, I use halla French toast 0:16:58.280 --> 0:17:03.320 and I make thekala often. You're not impressed by that Scott, 0:17:03.520 --> 0:17:05.760 Did I make my own Kala's. 0:17:06.200 --> 0:17:08.639 I'm stunned, silent, shut up. 0:17:12.840 --> 0:17:16.000 But yeah, I think the key is heavy cream. 0:17:16.240 --> 0:17:18.240 Uh huh, Okay, what about butter? 0:17:18.480 --> 0:17:22.960 Oh, butter, Yes, but butter, butter, butter, butter, butter and 0:17:23.000 --> 0:17:26.359 good butter, decent butter and a little vanilla. 0:17:26.480 --> 0:17:27.840 You have to put vanilla and everything. 0:17:28.119 --> 0:17:30.520 I've always found that butter. It just improves the flavor 0:17:30.520 --> 0:17:30.960 of everything. 0:17:31.000 --> 0:17:31.959 Oh everything. 0:17:32.400 --> 0:17:35.439 Yeah, I'm done. And you know, look, I grew up 0:17:35.480 --> 0:17:40.119 Kosher and we didn't put butter on anything, but we 0:17:40.160 --> 0:17:45.199 had margarine a lot. But you know, we ate our 0:17:45.200 --> 0:17:49.359 baked potatoes like dry. You know, really if it was 0:17:49.400 --> 0:17:53.240 with me or we'd put margarine on it. I mean 0:17:53.280 --> 0:17:58.960 it was just so I had like an awakening experience 0:17:59.000 --> 0:18:03.720 when I started cooking and wasn't just kosher cooking. So 0:18:04.320 --> 0:18:07.800 butter to me is the cake. And I spend money 0:18:07.840 --> 0:18:11.840 on good butter. I buy Kate's butter or that. What's 0:18:11.880 --> 0:18:12.919 that Irish? 0:18:13.000 --> 0:18:14.120 I know what you're talking about. 0:18:15.359 --> 0:18:19.600 It's like yeah, yeah, yea yea yes, that that that's great. 0:18:19.680 --> 0:18:21.000 Isn't that such good butter? 0:18:22.160 --> 0:18:25.000 Yeah, you're absolutely right about the butter. But adding some 0:18:25.040 --> 0:18:28.680 heavy cream always does a little nice. 0:18:29.240 --> 0:18:31.040 What about coffee? What's your what's. 0:18:30.880 --> 0:18:36.480 Your what's your go to? Scott? Let me tell you something. 0:18:37.440 --> 0:18:39.040 And have you tried my coffee because I have a 0:18:39.080 --> 0:18:39.920 coffee company. 0:18:40.080 --> 0:18:40.560 You do not? 0:18:40.880 --> 0:18:42.399 Yeah, I do, And I got the I got the 0:18:42.440 --> 0:18:46.000 good stuff, specially coffee grade one the best. 0:18:46.160 --> 0:18:51.000 If you don't send me some coffee. I am a 0:18:51.119 --> 0:18:56.480 coffee addict, really addict. Ask my son, he's here addict. 0:18:57.760 --> 0:19:00.000 Everywhere I go. I go on the road all the time. 0:19:00.080 --> 0:19:03.920 Time I buy a bag of their local if they 0:19:03.960 --> 0:19:05.960 have a local brewer, uh. 0:19:06.200 --> 0:19:07.719 Crew, I buy it. 0:19:07.760 --> 0:19:12.120 I just was in Mansfield, Ohio, and I have Yeah, 0:19:12.160 --> 0:19:13.359 I have a bag of theirs. 0:19:13.840 --> 0:19:15.920 Right. And you like to you like the you like 0:19:16.000 --> 0:19:17.840 the whole bean. You like to buy the whole bean grindy, 0:19:17.920 --> 0:19:18.199 I like. 0:19:18.359 --> 0:19:19.040 I do both. 0:19:19.200 --> 0:19:22.399 I have a chemex and I use I do a 0:19:22.440 --> 0:19:25.359 poor over a lot of time. And then I also 0:19:25.480 --> 0:19:31.920 have a grind and brew, and I really think pour over. 0:19:33.720 --> 0:19:38.840 There's really no comparison to any other. I'd love a 0:19:38.880 --> 0:19:45.440 poor over, I just so. But I have this grind 0:19:45.480 --> 0:19:50.600 and brew where when I'm making a huge pot, I 0:19:50.640 --> 0:19:53.520 you know, it grinds the beans and makes the coffee. 0:19:53.560 --> 0:19:55.640 It's a queens and aren't and they don't make it anymore. 0:19:55.840 --> 0:19:57.840 And mine's on the outs, and I don't know what. 0:19:58.280 --> 0:20:00.399 I really don't know what to get, I, you know, 0:20:02.760 --> 0:20:05.119 because I like to make a full pot and I 0:20:05.160 --> 0:20:06.040 don't want to make. 0:20:08.280 --> 0:20:10.000 You know, I don't want to be standing there pouring 0:20:10.040 --> 0:20:10.880 over water at. 0:20:10.760 --> 0:20:12.959 The What do you want? I'll send you some beans. 0:20:13.400 --> 0:20:13.920 What do you want? 0:20:14.359 --> 0:20:19.200 I like a nice dark roast, okay, I like rich, 0:20:20.400 --> 0:20:25.040 Oh my god, got so excited. I do a lot 0:20:25.040 --> 0:20:33.679 of French, Italian Sumatra. I like, you know, Arabian, I 0:20:33.760 --> 0:20:34.960 Ethiopian's good. 0:20:36.600 --> 0:20:38.520 But I am very much. 0:20:39.840 --> 0:20:49.760 Into a dark roast, full body. Okay, nutty chocolatey, not 0:20:50.240 --> 0:20:51.800 overly chocolate, but you know what I mean? 0:20:53.119 --> 0:20:55.080 Yeah, no, I know exactly what. All right, I'll send 0:20:55.080 --> 0:20:58.240 you some beans. God get your the girls that get 0:20:58.240 --> 0:21:01.800 your information, and okay, I'll send you and we're going 0:21:01.840 --> 0:21:04.120 to come to Luke's Diner. Now, what would you order 0:21:04.359 --> 0:21:06.679 if you came to Luke's Diner? Which you will? You 0:21:06.760 --> 0:21:09.960 will come to luke Diner one day? And what would 0:21:09.960 --> 0:21:11.760 you order? And where would you sit? 0:21:13.000 --> 0:21:16.000 Okay? Are there booths at Luke's Diner? 0:21:16.240 --> 0:21:17.760 There are no booths. 0:21:18.160 --> 0:21:20.120 I want a corner table by the window. 0:21:20.600 --> 0:21:21.720 You don't want to sit at the counter. 0:21:22.160 --> 0:21:22.399 You know. 0:21:22.720 --> 0:21:25.000 I love sitting at the counter, but I am so 0:21:25.200 --> 0:21:28.280 tall and I'm long legs. It is so uncomfortable for me. 0:21:28.400 --> 0:21:30.080 Ah okay, and. 0:21:29.960 --> 0:21:31.400 So I really do. 0:21:31.880 --> 0:21:35.040 I often want to sit at the counter, but only 0:21:35.119 --> 0:21:37.200 if you can move your chair back and forth. 0:21:37.240 --> 0:21:38.880 And it's not one of those things. 0:21:38.920 --> 0:21:41.800 We do have a very nice table by the window 0:21:42.600 --> 0:21:44.399 overlooking the park. 0:21:44.720 --> 0:21:45.560 That's what I want. 0:21:45.880 --> 0:21:48.399 That's that's the perfect table. All right. What are you 0:21:48.440 --> 0:21:48.880 going to order? 0:21:49.560 --> 0:21:53.880 Well, I'm getting coffee immediately, black, nothing in it, gotcha. 0:21:54.680 --> 0:21:55.639 I want to see a menu. 0:21:56.440 --> 0:22:00.760 Diner. We have diner food. I know Burger's eyes, I 0:22:00.840 --> 0:22:04.280 know the basics. Patty melt, tuna. 0:22:04.000 --> 0:22:08.560 Melt, I would prom I mean my go to club 0:22:08.600 --> 0:22:13.040 sandwich is the Turkey Club okay, on toasted whole. 0:22:12.800 --> 0:22:14.120 Weight, nice. 0:22:15.640 --> 0:22:20.240 Mayo on the side, well done fries. 0:22:21.440 --> 0:22:23.240 Yes, that's the way I like him too. 0:22:24.160 --> 0:22:25.440 What's the soup situation? 0:22:26.480 --> 0:22:32.480 Anything you need? Minnestrone, chicken noodle? We've got a beef barley. 0:22:32.440 --> 0:22:36.439 I would do. My other go to would be the 0:22:36.560 --> 0:22:37.960 chicken noodle with. 0:22:39.560 --> 0:22:45.919 Tuna on toasted rye let us tomato and onion. 0:22:46.280 --> 0:22:48.800 Well done, fries, beautiful, you got it all right, I'm 0:22:48.800 --> 0:22:51.439 gonna write that down. Yeah all right, I'm gonna get 0:22:51.480 --> 0:22:55.119 you the beans. Judy Gold, thank you. I love you too. 0:22:55.680 --> 0:22:59.400 You're You're amazing? Are you? Are you out on the road? 0:22:59.440 --> 0:23:00.000 Are you? 0:23:00.040 --> 0:23:01.160 Oh? I'm out on the road baby? 0:23:01.240 --> 0:23:03.000 Where can we see Where can we see you? Next? 0:23:03.240 --> 0:23:06.400 I go to Provincetown for the summer where I work 0:23:06.520 --> 0:23:10.199 at the post office cabaret. I do three shows a 0:23:10.240 --> 0:23:12.480 week and I work on all my I have a 0:23:12.480 --> 0:23:13.760 residency there and it's great. 0:23:14.080 --> 0:23:17.840 That's beautiful. What a what a beautiful part of the country. Then, yeah, gosh. 0:23:18.400 --> 0:23:20.520 I did a motorcycle ride out there with a bunch 0:23:20.560 --> 0:23:23.280 of people for charity and we ended up in Provincetown. 0:23:23.359 --> 0:23:23.720 We stayed. 0:23:23.760 --> 0:23:27.400 Isn't it the best? It's just and the food, Scott, 0:23:27.480 --> 0:23:32.480 I'm telling you. That's where Anthony Bourdane started. Oh really yeah, 0:23:32.520 --> 0:23:35.160