1
00:00:00,720 --> 00:00:04,080
Speaker 1: I am all in again.

2
00:00:09,880 --> 00:00:10,440
Speaker 2: Let's do.

3
00:00:18,200 --> 00:00:22,759
Speaker 1: Luke's Diner with Scott Patterson, an iHeartRadio podcast. Hey everybody,

4
00:00:22,760 --> 00:00:25,480
Speaker 1: Scott Patterson, I amal and podcast one of them productions.

5
00:00:25,520 --> 00:00:30,760
Speaker 1: iHeartRadio Media. iHeart podcasts. We have a very special guest

6
00:00:30,800 --> 00:00:35,880
Speaker 1: todaying Luke's Diner, Dan Grossi Pelosi. Oh my god, here

7
00:00:35,920 --> 00:00:41,200
Speaker 1: he is. You know he is known as a meatball

8
00:00:42,080 --> 00:00:45,600
Speaker 1: making meatballs. This is his New York Times bestselling author

9
00:00:45,880 --> 00:00:48,919
Speaker 1: of Let's Eat. He specializes in all things comfort and

10
00:00:48,960 --> 00:00:50,920
Speaker 1: food is recipes, and so he's kind of perfect for

11
00:00:50,960 --> 00:00:54,400
Speaker 1: this podcast. In this show, his recipes specialize in all

12
00:00:54,440 --> 00:00:57,480
Speaker 1: things comfort and food. His his recipes are meant to

13
00:00:57,480 --> 00:01:00,840
Speaker 1: be shared. And I want to know where the heck

14
00:01:00,920 --> 00:01:04,520
Speaker 1: is mine and celebrate with the ones you love. Dan,

15
00:01:04,959 --> 00:01:06,600
Speaker 1: send me a lot, because this lie I love a

16
00:01:06,640 --> 00:01:08,880
Speaker 1: lot of people. Dan is a contribute to the New

17
00:01:08,959 --> 00:01:13,120
Speaker 1: York Times Cooking section appears regularly on Good Morning America.

18
00:01:14,240 --> 00:01:17,760
Speaker 1: His new cookbook, Let's Party Recipes and Menus for Celebrating

19
00:01:17,800 --> 00:01:20,920
Speaker 1: every Day, is available now. It's a great title. He

20
00:01:21,680 --> 00:01:24,840
Speaker 1: recently launched Grocy World, a new online universe where people

21
00:01:24,880 --> 00:01:29,560
Speaker 1: can connect with him and the entire Grocy community about recipes, travel,

22
00:01:30,000 --> 00:01:34,640
Speaker 1: body positive culture and more. Love It, Daniel, Welcome to

23
00:01:34,720 --> 00:01:35,160
Speaker 1: the show.

24
00:01:35,959 --> 00:01:39,280
Speaker 3: I couldn't be happy to be here. It's just so

25
00:01:39,360 --> 00:01:43,399
Speaker 3: amazing to be chatting with you. I'm such a huge fan.

26
00:01:44,520 --> 00:01:47,200
Speaker 3: So if you had told me, you know, years ago,

27
00:01:47,280 --> 00:01:50,960
Speaker 3: when I was watching you on my television, admittedly having

28
00:01:50,960 --> 00:01:52,880
Speaker 3: a giant crush on you, that I'd be chatting with

29
00:01:52,960 --> 00:01:55,920
Speaker 3: you on a podcast, I would have passed out.

30
00:01:56,040 --> 00:01:57,640
Speaker 4: So hopefully I don't pass out here.

31
00:02:00,280 --> 00:02:03,000
Speaker 1: I have barely just met you, and I have a

32
00:02:03,040 --> 00:02:05,640
Speaker 1: crush on YouTube. Pal Let me tell you, Let me

33
00:02:05,680 --> 00:02:09,799
Speaker 1: tell you. Look, congratulations on let'sy becoming a New York

34
00:02:09,840 --> 00:02:11,079
Speaker 1: Times best selling cookbook.

35
00:02:11,120 --> 00:02:11,520
Speaker 4: What don't you.

36
00:02:13,240 --> 00:02:15,960
Speaker 1: Let's talk about recipe testing? What's that look like for you?

37
00:02:16,200 --> 00:02:17,639
Speaker 1: Where do you get your inspiration?

38
00:02:18,320 --> 00:02:21,560
Speaker 3: Well, you know, my inspiration comes from the majority of

39
00:02:21,560 --> 00:02:24,959
Speaker 3: my inspiration comes from growing up Italian American and Portuguese

40
00:02:24,960 --> 00:02:27,679
Speaker 3: American surrounding myself. I didn't leave the kitchen. I was

41
00:02:27,680 --> 00:02:30,120
Speaker 3: an indoor kid. I was in the kitchen, I was cooking.

42
00:02:30,200 --> 00:02:32,640
Speaker 3: I was watching, you know, these amazing men and women

43
00:02:32,880 --> 00:02:35,480
Speaker 3: and people in my family cook and learning from them.

44
00:02:35,520 --> 00:02:37,120
Speaker 3: They didn't let me just sit there. They had me

45
00:02:37,200 --> 00:02:40,320
Speaker 3: testing and tasting and you know, making mistakes. And then

46
00:02:41,120 --> 00:02:44,480
Speaker 3: from there my world expanded. I left my hometown, I

47
00:02:44,520 --> 00:02:47,200
Speaker 3: moved to San Francisco, I lived in Portland, Oregon. I've

48
00:02:47,240 --> 00:02:49,320
Speaker 3: lived in New York City for the past twelve years.

49
00:02:49,400 --> 00:02:51,920
Speaker 3: So I just am like always eating, tasting, consuming, and

50
00:02:51,960 --> 00:02:54,360
Speaker 3: I'm just inspired by all the comfort food that I

51
00:02:54,400 --> 00:02:58,560
Speaker 3: eat in my life. And then I get to turn

52
00:02:58,600 --> 00:03:00,839
Speaker 3: that into recipes and share them people to get them

53
00:03:00,880 --> 00:03:02,680
Speaker 3: to cook, which is kind of the most exciting thing

54
00:03:02,720 --> 00:03:03,280
Speaker 3: about what I do.

55
00:03:03,480 --> 00:03:06,960
Speaker 1: That's fantastic. You know, I'm I'm a little bit of

56
00:03:07,280 --> 00:03:09,640
Speaker 1: a chef mine. I wouldn't say chef. I can't. I

57
00:03:09,639 --> 00:03:10,639
Speaker 1: can't qualify as a chef.

58
00:03:10,680 --> 00:03:11,280
Speaker 4: Cook I cook.

59
00:03:11,560 --> 00:03:13,720
Speaker 3: Okay, yeah, I call myself a cook too. I didn't

60
00:03:13,760 --> 00:03:16,080
Speaker 3: go to culinary school, so I only identify as a cook.

61
00:03:16,560 --> 00:03:17,840
Speaker 3: So where the same.

62
00:03:17,840 --> 00:03:21,040
Speaker 1: There you go. But I make a lot of pasta

63
00:03:21,080 --> 00:03:24,200
Speaker 1: with my son and I Okay, well he helps and he,

64
00:03:24,680 --> 00:03:26,919
Speaker 1: you know, he'll taste the sauce and say, Dad, that

65
00:03:27,080 --> 00:03:29,120
Speaker 1: needs to be a little more onion. He likes. He

66
00:03:29,240 --> 00:03:30,120
Speaker 1: likes a lot of onions.

67
00:03:30,560 --> 00:03:31,000
Speaker 4: That's good.

68
00:03:31,040 --> 00:03:32,560
Speaker 3: I mean, I like a lot of onion too. I mean,

69
00:03:32,680 --> 00:03:34,600
Speaker 3: also is my number one thing.

70
00:03:34,840 --> 00:03:36,320
Speaker 4: So we're well, Rund.

71
00:03:36,240 --> 00:03:39,000
Speaker 1: Yeah, yeah, good good. I'm gonna get some pro tips

72
00:03:39,000 --> 00:03:40,119
Speaker 1: here today. I'm very yeah.

73
00:03:40,320 --> 00:03:41,480
Speaker 4: Do you like vodka sauce?

74
00:03:41,760 --> 00:03:42,040
Speaker 1: Do you like?

75
00:03:42,840 --> 00:03:43,800
Speaker 2: Never tried it?

76
00:03:43,960 --> 00:03:44,160
Speaker 1: Never?

77
00:03:44,240 --> 00:03:44,520
Speaker 4: Okay?

78
00:03:45,480 --> 00:03:48,320
Speaker 3: My vodka sauce recipe went viral in twenty twenty, and

79
00:03:48,360 --> 00:03:50,920
Speaker 3: it's like, let's started all of this. I'm gonna send

80
00:03:50,920 --> 00:03:52,760
Speaker 3: it to you. You've got to make this with your son.

81
00:03:52,920 --> 00:03:55,200
Speaker 3: It will become your number one favorite thing.

82
00:03:55,480 --> 00:03:59,800
Speaker 1: Really yeah really okay? Great, yeah, I'll try it out.

83
00:04:01,000 --> 00:04:02,760
Speaker 1: But I see you know you make a lot of

84
00:04:02,760 --> 00:04:07,360
Speaker 1: pasta salads, which is something I could get behind absolutely.

85
00:04:07,520 --> 00:04:10,160
Speaker 1: What are your most creative pasta salad recipes?

86
00:04:10,640 --> 00:04:13,320
Speaker 3: Well, I have my like family pasta salad, which is

87
00:04:13,360 --> 00:04:15,960
Speaker 3: basically like an Italian HOGI in a bowl with pasta,

88
00:04:16,520 --> 00:04:22,080
Speaker 3: which is delicious, gobsalami, cheese, you know, olives, pepper, andcini,

89
00:04:22,720 --> 00:04:24,560
Speaker 3: you know, delicious Italian dressing.

90
00:04:25,160 --> 00:04:26,160
Speaker 4: I've done all kinds of stuff.

91
00:04:26,160 --> 00:04:29,800
Speaker 3: I've done chicken chicken pacada pasta salad, which is like

92
00:04:30,720 --> 00:04:33,040
Speaker 3: chicken pocada but in a cold pasta salad?

93
00:04:33,560 --> 00:04:36,200
Speaker 4: What else I just did.

94
00:04:36,040 --> 00:04:38,680
Speaker 3: On The New York Times this summer just came out

95
00:04:39,000 --> 00:04:42,200
Speaker 3: in July kale caesar pasta salad, which is like a

96
00:04:42,279 --> 00:04:45,480
Speaker 3: kale caesar salad, which I'd love, and kales particularly good

97
00:04:45,480 --> 00:04:47,600
Speaker 3: for pasta salad because it holds up really well, right,

98
00:04:47,640 --> 00:04:49,920
Speaker 3: it doesn't, it doesn't do what romain would.

99
00:04:49,640 --> 00:04:52,159
Speaker 4: Do, and so it lasts for days.

100
00:04:52,360 --> 00:04:55,320
Speaker 3: And I made a delicious like mayo based caesar dressing

101
00:04:55,360 --> 00:04:58,240
Speaker 3: and put some lemony bread crumbs on top, and it

102
00:04:58,320 --> 00:04:59,159
Speaker 3: is so good.

103
00:04:59,560 --> 00:05:04,480
Speaker 1: Right, yeah, speaking of mayo, Yes, you have this exotic

104
00:05:04,520 --> 00:05:07,080
Speaker 1: recipe because I saw you like an entire cup of

105
00:05:07,080 --> 00:05:08,760
Speaker 1: mayo and a berry cake.

106
00:05:09,080 --> 00:05:13,480
Speaker 3: Why why Because it's it's that's that's a traditional Southern thing.

107
00:05:13,560 --> 00:05:16,240
Speaker 4: I mean it's fat. It's fat, right, So like.

108
00:05:16,360 --> 00:05:19,800
Speaker 3: We're putting oil, we're putting butter. Oil, butter and mao

109
00:05:19,920 --> 00:05:23,720
Speaker 3: are all similar, right, similar things. And the mayo provides this,

110
00:05:24,000 --> 00:05:27,560
Speaker 3: especially if you're saying dukes, which is my favorite, that's

111
00:05:27,560 --> 00:05:30,760
Speaker 3: like a level of like tanginess to it. So it's

112
00:05:30,920 --> 00:05:33,560
Speaker 3: and the moisture is out of control, gotcha?

113
00:05:33,800 --> 00:05:34,120
Speaker 4: Gotcha?

114
00:05:34,200 --> 00:05:34,560
Speaker 5: All right?

115
00:05:34,600 --> 00:05:38,520
Speaker 1: So you have a you have a really scrumptious cheesy

116
00:05:38,560 --> 00:05:42,880
Speaker 1: hand potato soup made from leftovers. Are you someone who

117
00:05:42,920 --> 00:05:46,680
Speaker 1: can make leftovers? Well, what's your if I know, I

118
00:05:46,960 --> 00:05:49,240
Speaker 1: know the answer is yes, what's your how do you do?

119
00:05:49,600 --> 00:05:50,279
Speaker 4: I mean you have.

120
00:05:50,400 --> 00:05:52,679
Speaker 3: The first thing about leftovers that you have to understand

121
00:05:52,720 --> 00:05:55,160
Speaker 3: is that you stop thinking about them tasting like the

122
00:05:55,200 --> 00:05:57,920
Speaker 3: first the first serving, right Like, They're never going to

123
00:05:57,960 --> 00:05:59,880
Speaker 3: taste like the night or the day you made them.

124
00:06:00,240 --> 00:06:01,840
Speaker 3: You have to think of the potential of what they

125
00:06:01,839 --> 00:06:04,120
Speaker 3: can become, not what they work. So like, if you

126
00:06:04,200 --> 00:06:07,039
Speaker 3: have leftover pasta, don't just don't try to bring it

127
00:06:07,080 --> 00:06:09,240
Speaker 3: back to it, especially put it in a pan with

128
00:06:09,279 --> 00:06:11,400
Speaker 3: some olive oil. Fry it, make it nice and crispy.

129
00:06:11,480 --> 00:06:14,760
Speaker 3: Make and make a leftover, you know, a pasta for tata.

130
00:06:14,960 --> 00:06:17,039
Speaker 3: Do something that's going to give you, Like if you

131
00:06:17,040 --> 00:06:19,160
Speaker 3: have rice, you know, you've got to make sure when

132
00:06:19,160 --> 00:06:21,000
Speaker 3: you reheat it you add some water or somewhere an

133
00:06:21,000 --> 00:06:23,720
Speaker 3: ice cube into it so it steams like or you

134
00:06:23,720 --> 00:06:25,720
Speaker 3: can make it really crispy. So you've got to think

135
00:06:25,720 --> 00:06:28,800
Speaker 3: about like taking that leftover and then what you can

136
00:06:28,880 --> 00:06:31,360
Speaker 3: do to move it forward, not backwards.

137
00:06:31,920 --> 00:06:35,400
Speaker 1: You just taught an acting class. You could make that

138
00:06:35,480 --> 00:06:40,600
Speaker 1: same speech to a bunch of actors and they would understand,

139
00:06:40,640 --> 00:06:43,360
Speaker 1: don't try to repeat the result that you just go

140
00:06:44,320 --> 00:06:47,239
Speaker 1: do something crispy, Make it crispy.

141
00:06:47,040 --> 00:06:50,200
Speaker 3: Make it crispy, exactly, turn it into a sandwich. Any

142
00:06:50,279 --> 00:06:53,240
Speaker 3: pretty much any leftover can be turned into a sandwich.

143
00:06:53,400 --> 00:06:57,880
Speaker 1: That's fantastic. Well, okay, so what's your favorite most used

144
00:06:57,920 --> 00:07:03,320
Speaker 1: kitchen appliants? Any that you think are underrated and underutilized?

145
00:07:03,920 --> 00:07:06,080
Speaker 3: Honestly, Like, I'm kind of a teddy bear, and these

146
00:07:06,120 --> 00:07:07,360
Speaker 3: hands are really not great.

147
00:07:07,360 --> 00:07:09,080
Speaker 4: They're kind of paused. So I love tongs.

148
00:07:09,480 --> 00:07:12,040
Speaker 3: Tongs are like, you know, because I love to go

149
00:07:12,120 --> 00:07:14,560
Speaker 3: into my fingers, but I've been burned too many times.

150
00:07:14,760 --> 00:07:17,920
Speaker 3: So I think tongs. You can serve with tongs, you

151
00:07:17,960 --> 00:07:20,120
Speaker 3: can stir, you can cook with tongs. They're great for

152
00:07:20,200 --> 00:07:22,560
Speaker 3: pasta that you take them on the grill. I love

153
00:07:22,600 --> 00:07:24,520
Speaker 3: a tongue. I have so many different tongs. I was

154
00:07:24,560 --> 00:07:28,480
Speaker 3: just in Japan and I bought incredible tongs, and then

155
00:07:28,480 --> 00:07:30,400
Speaker 3: I got really into cooking with chopsticks, which is like

156
00:07:30,640 --> 00:07:33,760
Speaker 3: a totally different story, totally not part of my own culture,

157
00:07:33,760 --> 00:07:37,040
Speaker 3: but it was incredible to watch. So yeah, I know

158
00:07:37,040 --> 00:07:38,960
Speaker 3: it's kind of boring, but I do think tongs like

159
00:07:39,040 --> 00:07:40,520
Speaker 3: you just can use them for everything, you know.

160
00:07:40,600 --> 00:07:44,760
Speaker 1: Okay, all right, Dan Pelosi, it's winter Yeah. Yeah, you're

161
00:07:45,120 --> 00:07:48,600
Speaker 1: you're hibernating, but you're called into the kitchen. What do

162
00:07:48,680 --> 00:07:51,440
Speaker 1: you cook? Is it your favorite season with your bear paws?

163
00:07:52,000 --> 00:07:55,400
Speaker 3: Yes, it absolutely isn't. I live in the country in

164
00:07:55,480 --> 00:07:57,320
Speaker 3: Upstate New York, so I have fireplaces.

165
00:07:57,560 --> 00:08:00,920
Speaker 4: There was a bear in my yard yesterday. Come hang

166
00:08:00,960 --> 00:08:01,440
Speaker 4: by the fire.

167
00:08:02,200 --> 00:08:07,880
Speaker 3: I'm probably making meatballs, a big pot of marinera big

168
00:08:07,920 --> 00:08:12,160
Speaker 3: thing of meatballs, garlic bread, spaghetti, or making like something

169
00:08:12,200 --> 00:08:17,760
Speaker 3: that's marin aera adjacent, eggplant parmesan or lazagna. Something you

170
00:08:17,800 --> 00:08:20,000
Speaker 3: can really just that's gonna stick to your bones. I

171
00:08:20,000 --> 00:08:21,880
Speaker 3: have a new lavagna recipe in my new book that

172
00:08:22,080 --> 00:08:23,560
Speaker 3: is just next level.

173
00:08:24,000 --> 00:08:27,080
Speaker 1: Man, Emma Jackie. I think we're gonna head to upstate

174
00:08:27,120 --> 00:08:29,960
Speaker 1: New York this winter. Yeah, have some meatballs with Dan.

175
00:08:30,040 --> 00:08:30,240
Speaker 5: Here.

176
00:08:30,320 --> 00:08:31,920
Speaker 1: Man, this sounds too good to be true.

177
00:08:32,040 --> 00:08:33,280
Speaker 4: Come taste my ball, Scott.

178
00:08:38,920 --> 00:08:43,080
Speaker 1: Sorry, no, no, listen, man. You see you're a guy

179
00:08:43,120 --> 00:08:45,080
Speaker 1: who swings for the fences. I respect that.

180
00:08:45,760 --> 00:08:45,960
Speaker 2: Dan.

181
00:08:46,840 --> 00:08:50,440
Speaker 1: Listen. What's over one hundred different recipes right in your

182
00:08:50,520 --> 00:08:52,880
Speaker 1: new Let's Party cookbook? Do you have a favorite?

183
00:08:53,200 --> 00:08:56,079
Speaker 3: I would say my top ones are there's the lasagna,

184
00:08:56,120 --> 00:08:58,440
Speaker 3: which is called Don't Tell You nana about this aasagna

185
00:08:58,480 --> 00:09:00,520
Speaker 3: because it's like very non traditional alvanna.

186
00:09:00,520 --> 00:09:02,240
Speaker 4: It's for Thanksgiving and it uses like.

187
00:09:02,360 --> 00:09:06,520
Speaker 3: Brussels sprouts and leaks and you know all the kinds

188
00:09:06,520 --> 00:09:08,599
Speaker 3: of like Thanksgiving vegetables that you would never think to

189
00:09:08,600 --> 00:09:09,400
Speaker 3: put in alasagna.

190
00:09:09,640 --> 00:09:13,560
Speaker 4: That one's really fab. There's a no cook tomato sauce.

191
00:09:13,360 --> 00:09:15,880
Speaker 3: Recipe that you know nanas in Italy, when it's too

192
00:09:15,960 --> 00:09:17,920
Speaker 3: hot outside, they don't want to cook, so they would

193
00:09:17,960 --> 00:09:20,000
Speaker 3: slice tomatoes, salt them and put them in the sun

194
00:09:20,480 --> 00:09:22,440
Speaker 3: and then it would just like the tomatoes would just

195
00:09:22,480 --> 00:09:25,480
Speaker 3: like sweat and make a delicious sauce. That's called Sunshine pasta.

196
00:09:25,760 --> 00:09:29,280
Speaker 3: It's peak, it's peak tomatoes season, so that's a great.

197
00:09:29,080 --> 00:09:30,560
Speaker 4: Time for that. What else?

198
00:09:30,640 --> 00:09:32,880
Speaker 3: I have a caramelized banana pudding where you make a

199
00:09:32,880 --> 00:09:35,439
Speaker 3: traditional banana pudding, but you take the time to slice

200
00:09:35,440 --> 00:09:38,640
Speaker 3: the bananas, put brown sugar on them and broil them

201
00:09:38,679 --> 00:09:43,520
Speaker 3: and they get like crispy and caramelized. That's incredible. I

202
00:09:43,559 --> 00:09:45,920
Speaker 3: have a bunch of holiday cookies. I'm like, holiday cookies

203
00:09:46,800 --> 00:09:49,000
Speaker 3: are my thing. I throw a huge holiday cookie party,

204
00:09:49,960 --> 00:09:52,160
Speaker 3: and so I have six new holiday cookie.

205
00:09:51,840 --> 00:09:53,800
Speaker 4: Recipes in there, really really good.

206
00:09:54,120 --> 00:09:57,800
Speaker 1: All right, So your cookbook is organized into from my

207
00:09:58,040 --> 00:10:01,959
Speaker 1: last count sixteen dinner party category? Is that right? Sixteen

208
00:10:03,280 --> 00:10:05,760
Speaker 1: to a Girls Night In? What type of party is

209
00:10:05,800 --> 00:10:06,720
Speaker 1: your favorite to host?

210
00:10:07,559 --> 00:10:10,200
Speaker 3: I mean, my kind of type party to host is

211
00:10:10,200 --> 00:10:13,280
Speaker 3: the party that, like, you know, where it's just like relaxing.

212
00:10:13,440 --> 00:10:16,080
Speaker 3: You know, we're we're taking We're just like you can

213
00:10:16,120 --> 00:10:18,559
Speaker 3: come in your pajamas. There's nothing too fancy about it.

214
00:10:18,880 --> 00:10:21,200
Speaker 3: But the food is just really good and the conversation

215
00:10:21,640 --> 00:10:23,640
Speaker 3: and it's just about gathering people are on the table.

216
00:10:24,559 --> 00:10:26,840
Speaker 3: Some of the parties that I love, there's a party

217
00:10:26,840 --> 00:10:29,520
Speaker 3: called January because I feel like in January, we should

218
00:10:29,559 --> 00:10:32,319
Speaker 3: all be gathering around the table, like everyone's alone, we're

219
00:10:32,360 --> 00:10:36,280
Speaker 3: all like cold. Get your people together, make something delicious,

220
00:10:36,440 --> 00:10:39,280
Speaker 3: have some comfort food, get people out of their houses.

221
00:10:40,160 --> 00:10:41,840
Speaker 3: That's the kind of vibe. The Girl Night In is

222
00:10:41,840 --> 00:10:45,960
Speaker 3: like a delicious steakhouse dinner. It's around, you know, February

223
00:10:46,120 --> 00:10:48,440
Speaker 3: Valentine's Day, like get your girls together, leave your men

224
00:10:48,480 --> 00:10:53,160
Speaker 3: at home, and and you know, have an incredible steakhouse dinner.

225
00:10:53,200 --> 00:10:55,680
Speaker 3: So it's really just like they're all all the menus

226
00:10:55,720 --> 00:10:58,040
Speaker 3: are themed sort of seasonally, but they can all be

227
00:10:58,120 --> 00:11:00,880
Speaker 3: sort of eating year round, so you could just make

228
00:11:00,920 --> 00:11:02,720
Speaker 3: one of the recipes from the menu if you want, like,

229
00:11:02,760 --> 00:11:03,920
Speaker 3: you don't have to make all sick.

230
00:11:04,120 --> 00:11:15,200
Speaker 5: So you know, Hi, I'm Terry Hatcher, and you may

231
00:11:15,280 --> 00:11:17,920
Speaker 5: remember me as Susan Meyer from Desperate Housewives.

232
00:11:18,080 --> 00:11:20,600
Speaker 6: I'm Andrea Bowen, though you may know me as Terry's

233
00:11:20,600 --> 00:11:22,040
Speaker 6: onscreen daughter Julie Meyer.

234
00:11:22,280 --> 00:11:24,680
Speaker 7: And I'm Emerson Tenney, Terry's real life daughter.

235
00:11:24,840 --> 00:11:29,120
Speaker 5: And this is Desperately Devoted a rewatch podcast dedicated to

236
00:11:29,160 --> 00:11:33,120
Speaker 5: the iconic series Desperate Housewives, with two actors and a writer,

237
00:11:33,559 --> 00:11:33,920
Speaker 5: one of.

238
00:11:33,880 --> 00:11:36,080
Speaker 6: Whom is watching the show for the very first time.

239
00:11:36,320 --> 00:11:37,920
Speaker 7: Yes, that's me, Andrea.

240
00:11:37,960 --> 00:11:40,080
Speaker 5: Can you imagine if I had let her watch it

241
00:11:40,120 --> 00:11:40,959
Speaker 5: as a six year old.

242
00:11:41,880 --> 00:11:44,480
Speaker 6: We will dive into all the behind the scene stories

243
00:11:44,520 --> 00:11:45,480
Speaker 6: of Osteria Lane.

244
00:11:45,520 --> 00:11:48,720
Speaker 7: And look at how the show continues to inform conversations

245
00:11:48,760 --> 00:11:51,480
Speaker 7: about relationships, identity, and culture today.

246
00:11:51,800 --> 00:11:55,079
Speaker 5: So, whether you are a diehard fan or you're watching

247
00:11:55,120 --> 00:11:57,800
Speaker 5: it like Emerson for the very first time.

248
00:11:57,840 --> 00:12:00,640
Speaker 6: We are so excited to welcome you back to Asteria

249
00:12:00,720 --> 00:12:04,400
Speaker 6: Lane because we are desperately devoted to you.

250
00:12:04,920 --> 00:12:08,720
Speaker 7: Listen to Desperately Devoted on the iHeartRadio app, Apple Podcasts

251
00:12:08,800 --> 00:12:10,400
Speaker 7: or wherever you get your podcasts.

252
00:12:12,200 --> 00:12:15,600
Speaker 1: Let me ask you about Emily Gilmore. Okay, yes, what

253
00:12:15,760 --> 00:12:19,120
Speaker 1: category would you suggest she choose from?

254
00:12:19,440 --> 00:12:21,840
Speaker 4: In Let's Party Gilmore.

255
00:12:22,800 --> 00:12:25,840
Speaker 3: I think that she would like there's a chapter or

256
00:12:25,840 --> 00:12:29,720
Speaker 3: there's a menu called Fishing for Compliments, and it's about

257
00:12:29,880 --> 00:12:32,439
Speaker 3: sort of inspired by my upbringing, eating the feats of

258
00:12:32,520 --> 00:12:35,840
Speaker 3: Seven Fishes with my family on Christmas Eve, and I

259
00:12:35,880 --> 00:12:38,240
Speaker 3: think Italian Americans when they're cooking, they put the food

260
00:12:38,240 --> 00:12:40,000
Speaker 3: down like you've got to compliment them, right, Like if

261
00:12:40,040 --> 00:12:42,200
Speaker 3: you don't say, like, oh this is delicious, like you're

262
00:12:42,240 --> 00:12:45,480
Speaker 3: in trouble, right. So it's about sort of like embracing

263
00:12:45,520 --> 00:12:47,840
Speaker 3: sort of the host, and it's it's humorous. But I

264
00:12:47,840 --> 00:12:50,400
Speaker 3: do think that the recipes in there feel very Gilmore

265
00:12:50,720 --> 00:12:53,680
Speaker 3: are Emily Gilmore. They feel very like, you know, a

266
00:12:53,720 --> 00:12:57,040
Speaker 3: full like piece of salmon that's beautifully roasted, and there's

267
00:12:57,120 --> 00:13:01,200
Speaker 3: like a really delicious of fruit, so like you know

268
00:13:01,280 --> 00:13:04,000
Speaker 3: all the seat cold seafood salad that has like.

269
00:13:04,000 --> 00:13:06,520
Speaker 4: Muscles and shrimp and scallop.

270
00:13:06,640 --> 00:13:09,200
Speaker 3: So it feels like I don't like fancy food, but

271
00:13:09,240 --> 00:13:13,319
Speaker 3: I think presentationally that chapter there's like a delicious, delicate

272
00:13:13,480 --> 00:13:16,120
Speaker 3: scallop pasta like I think you would need that, Adam only.

273
00:13:18,080 --> 00:13:23,360
Speaker 1: So, so okay, you're with family, you really want to

274
00:13:23,440 --> 00:13:27,199
Speaker 1: enjoy the meal with friends. Do you prefer to laid

275
00:13:27,280 --> 00:13:30,440
Speaker 1: back kind of Lorelei Rory style setting or a formal

276
00:13:30,760 --> 00:13:34,200
Speaker 1: kind of Friday night dinner, you know at the at

277
00:13:34,200 --> 00:13:34,600
Speaker 1: the at the.

278
00:13:34,640 --> 00:13:36,480
Speaker 4: Main definitely laid back.

279
00:13:36,520 --> 00:13:41,240
Speaker 3: But I do have like a very like I like

280
00:13:41,360 --> 00:13:43,640
Speaker 3: to dress the table. I like to set it with

281
00:13:43,679 --> 00:13:45,920
Speaker 3: really fun items. I like to put like a random

282
00:13:46,040 --> 00:13:49,640
Speaker 3: like you know, like ceramic piece of like sculpture that

283
00:13:49,679 --> 00:13:51,960
Speaker 3: I that I have, or like beautiful flowers or like

284
00:13:52,000 --> 00:13:55,040
Speaker 3: things that are like unexpected. I even say in the book,

285
00:13:55,080 --> 00:13:56,680
Speaker 3: like if you don't have a tablecloth, you can use

286
00:13:56,720 --> 00:13:59,520
Speaker 3: a clean bed sheet, Like just make something really beautiful

287
00:13:59,520 --> 00:14:01,200
Speaker 3: happen on the table to feel special and like you

288
00:14:01,240 --> 00:14:03,920
Speaker 3: put some effort in it into it. And also it's

289
00:14:03,960 --> 00:14:07,040
Speaker 3: a great way to show people your personality. And I

290
00:14:07,080 --> 00:14:13,520
Speaker 3: think I'm probably going more souky style if I'm hosting. Okay,

291
00:14:14,800 --> 00:14:16,880
Speaker 3: slightly erratic, but it's delicious.

292
00:14:17,200 --> 00:14:20,920
Speaker 1: Right, all right, give me one recipe of yours. And

293
00:14:20,960 --> 00:14:25,320
Speaker 1: this is a really important comment here. Question great, Okay, Dan,

294
00:14:25,440 --> 00:14:27,000
Speaker 1: I don't mean to put the pressure on, but here

295
00:14:27,080 --> 00:14:30,320
Speaker 1: comes do it. You're a guy that can handle it.

296
00:14:31,280 --> 00:14:37,320
Speaker 1: What's one recipe that you would add of your recipes

297
00:14:38,400 --> 00:14:40,640
Speaker 1: that you would add to Luke's Diner?

298
00:14:41,280 --> 00:14:45,440
Speaker 3: Menuh, I'm so ready for this, Okay, So I think

299
00:14:45,960 --> 00:14:48,680
Speaker 3: I think it would be the gold rush wings, which

300
00:14:48,720 --> 00:14:52,840
Speaker 3: are like a honey mustard wing. They're so delicious. Everyone's

301
00:14:52,880 --> 00:14:56,560
Speaker 3: doing you know, garlic permeanon wings, buffalo wings like you know,

302
00:14:56,680 --> 00:15:00,920
Speaker 3: like the classics. This is like a delicious honey mustard gorgeous,

303
00:15:01,000 --> 00:15:05,520
Speaker 3: golden dripping wing that is incredible. And if not that

304
00:15:05,680 --> 00:15:08,440
Speaker 3: Montarelli sticks. But I feel like Luke already had Monzarell sticks.

305
00:15:08,480 --> 00:15:10,440
Speaker 3: I don't know, you tell me, Mmm.

306
00:15:11,640 --> 00:15:13,240
Speaker 1: I think he might. I think he might.

307
00:15:13,320 --> 00:15:13,840
Speaker 4: Yeah.

308
00:15:13,960 --> 00:15:15,400
Speaker 1: I mean if he's in the Northeast, if he's in

309
00:15:15,440 --> 00:15:17,600
Speaker 1: the Northeast and he doesn't have Motzi realistics, they're gonna

310
00:15:17,600 --> 00:15:18,400
Speaker 1: burn his diner down.

311
00:15:18,440 --> 00:15:21,760
Speaker 4: You know, I grew up in Connecticut and uh, you know, near.

312
00:15:21,600 --> 00:15:24,200
Speaker 3: Lichfield and very similar vibes, and you know there's a

313
00:15:24,200 --> 00:15:25,960
Speaker 3: lot of diners that they had montso sticks. They also

314
00:15:25,960 --> 00:15:28,440
Speaker 3: had chocolate cream pie, which is another good recipe.

315
00:15:28,080 --> 00:15:32,720
Speaker 1: In right, right, right, yeah, Okay, another big Luke's Diner question. Dan,

316
00:15:33,360 --> 00:15:35,520
Speaker 1: I apologize for throwing a couple at you, but I

317
00:15:35,520 --> 00:15:38,320
Speaker 1: know you can handle it. Dan Pelos. You're walking down

318
00:15:38,400 --> 00:15:40,760
Speaker 1: stars Hall at Main Street. You're across the street from

319
00:15:40,760 --> 00:15:43,760
Speaker 1: stars Hall High School. You turn around, you see Luke's.

320
00:15:44,160 --> 00:15:47,000
Speaker 1: You're going in, Yeah, going in the diner. What would

321
00:15:47,000 --> 00:15:48,520
Speaker 1: you order? Where would you sit?

322
00:15:49,440 --> 00:15:51,920
Speaker 3: I would probably, I mean, like I'm a bit brazen,

323
00:15:52,800 --> 00:15:55,080
Speaker 3: so I would probably try to just sit down with

324
00:15:55,240 --> 00:15:56,480
Speaker 3: Lorli and Rory.

325
00:15:56,400 --> 00:15:57,480
Speaker 4: And introduce myself.

326
00:15:58,400 --> 00:16:01,160
Speaker 3: You know, like I think I would is fucking cozy

327
00:16:01,280 --> 00:16:04,320
Speaker 3: up because you know, Laurel is a fast talker and

328
00:16:04,400 --> 00:16:07,040
Speaker 3: so am I. So I think we would go head

329
00:16:07,080 --> 00:16:11,000
Speaker 3: to head and I would definitely get the burger yuh.

330
00:16:10,840 --> 00:16:15,120
Speaker 1: H, burger fries, shake, you get lack of white milkshake too.

331
00:16:15,280 --> 00:16:16,880
Speaker 4: Yeah, you got to get a few drinks. You gotta

332
00:16:16,880 --> 00:16:18,600
Speaker 4: get the coke. You gotta get the coffee. You gotta

333
00:16:18,600 --> 00:16:20,120
Speaker 4: get the coke. You gotta get a side of water.

334
00:16:20,720 --> 00:16:24,600
Speaker 3: It's the classics, you know, I mean, what's better than

335
00:16:24,600 --> 00:16:27,280
Speaker 3: a diner burger? I do love a turkey club, but

336
00:16:27,320 --> 00:16:28,920
Speaker 3: I don't feel like there was a lot of turkey

337
00:16:28,960 --> 00:16:30,360
Speaker 3: club happening at Luke's.

338
00:16:30,680 --> 00:16:31,640
Speaker 1: You can get one, you can.

339
00:16:31,960 --> 00:16:35,680
Speaker 4: You can Okay, we'll see.

340
00:16:35,920 --> 00:16:37,720
Speaker 1: No, you be the judge. You be the judge. I mean,

341
00:16:37,720 --> 00:16:38,600
Speaker 1: that's why we're asking you.

342
00:16:39,080 --> 00:16:40,760
Speaker 4: Yeah, I think I think the Burger though.

343
00:16:41,160 --> 00:16:44,680
Speaker 1: Yeah, okay, all right. Where can people pre order? Let's party.

344
00:16:46,160 --> 00:16:50,240
Speaker 3: They can order any bookstore that you love online or

345
00:16:50,280 --> 00:16:53,560
Speaker 3: local bookstores. You can also go to Danpelosi dot com

346
00:16:53,600 --> 00:16:56,480
Speaker 3: and find my book to pre order. You can find

347
00:16:56,480 --> 00:16:59,480
Speaker 3: my book tour. I'm touring. I'd love to meet people.

348
00:17:00,360 --> 00:17:03,359
Speaker 1: Yeah, and your grandmother, Nancy Pelosi.

349
00:17:03,800 --> 00:17:08,760
Speaker 4: Yes, how she grandmother? That's so sweet grandmother. I think

350
00:17:08,800 --> 00:17:09,800
Speaker 4: she's gonna be okay.

351
00:17:10,080 --> 00:17:12,240
Speaker 1: There's there's no relation there right at all.

352
00:17:12,400 --> 00:17:13,240
Speaker 4: There is no relation.

353
00:17:13,320 --> 00:17:15,879
Speaker 3: Although I lived in San Francisco for ten years in

354
00:17:15,880 --> 00:17:17,240
Speaker 3: my twenties and every.

355
00:17:17,000 --> 00:17:19,800
Speaker 4: Guy I dated would pretend that it was my mom

356
00:17:19,840 --> 00:17:22,280
Speaker 4: when we walk in to'd be like, oh, you know

357
00:17:23,840 --> 00:17:25,400
Speaker 4: Dan's mother. Like I'm like, we're not.

358
00:17:25,359 --> 00:17:28,800
Speaker 3: Getting a reservation at Sony with your likes, you know,

359
00:17:29,320 --> 00:17:30,359
Speaker 3: But yeah, I have no problem.

360
00:17:30,440 --> 00:17:34,399
Speaker 4: You know Nancy's she seems great so but now not really.

361
00:17:34,359 --> 00:17:37,720
Speaker 1: Dan Pelosi, you are a superstar. Good luck with your book.

362
00:17:38,080 --> 00:17:41,280
Speaker 1: We really enjoyed. Please come back on. You know you're

363
00:17:41,280 --> 00:17:44,240
Speaker 1: gonna write more. Books. You're you're a happening guy. You're

364
00:17:44,280 --> 00:17:44,919
Speaker 1: on the scene.

365
00:17:45,000 --> 00:17:47,360
Speaker 4: Yeah, and we're going to need your book. We got

366
00:17:47,359 --> 00:17:48,480
Speaker 4: to get your book. Let's go.

367
00:17:48,680 --> 00:17:50,240
Speaker 1: You want you want what kind of a book do you.

368
00:17:50,160 --> 00:17:53,000
Speaker 4: Want from you? We want the Luke Steiner Cookbook.

369
00:17:53,560 --> 00:17:53,960
Speaker 1: You want that?

370
00:17:54,720 --> 00:17:55,040
Speaker 4: Yeah?

371
00:17:55,440 --> 00:17:56,639
Speaker 1: All right, let me see what I can do.

372
00:17:57,200 --> 00:17:57,920
Speaker 4: Let's make it happen.

373
00:17:58,040 --> 00:18:01,640
Speaker 1: No, I'm gonna I'm gonna do something. Well, I mean,

374
00:18:01,680 --> 00:18:05,480
Speaker 1: you know, if you say you want it, you got it.

375
00:18:05,960 --> 00:18:07,440
Speaker 4: Thanks Luke, Thanks Scott.

376
00:18:08,640 --> 00:18:11,439
Speaker 3: Sorry, well listen, I haven't called your daddy yet, and

377
00:18:11,480 --> 00:18:12,320
Speaker 3: that we haven't gotten there.

378
00:18:12,359 --> 00:18:14,400
Speaker 1: I thought that, Yeah, I mean I think, I think.

379
00:18:14,440 --> 00:18:16,760
Speaker 1: I think with the ball thing, I think we're being

380
00:18:17,680 --> 00:18:19,040
Speaker 1: We don't need you don't need to do that.

381
00:18:19,760 --> 00:18:22,440
Speaker 4: It was it was part of that. It just it

382
00:18:22,600 --> 00:18:26,200
Speaker 4: just like sort of slid in. Okay, you're the best.

383
00:18:26,240 --> 00:18:27,680
Speaker 4: This is so fun. Thank you so much.

384
00:18:27,880 --> 00:18:31,200
Speaker 1: All right, Look, please come back, good luck with the book.

385
00:18:31,400 --> 00:18:33,040
Speaker 1: You're gonna do a little tour. You're gonna you're gonna

386
00:18:33,040 --> 00:18:33,320
Speaker 1: make some.

387
00:18:33,320 --> 00:18:36,840
Speaker 3: Appearances, touring around and going to ten cities and doing

388
00:18:36,880 --> 00:18:37,520
Speaker 3: some dinners.

389
00:18:37,880 --> 00:18:39,760
Speaker 4: Nice. You can't keep you can't get rid of me.

390
00:18:39,840 --> 00:18:42,240
Speaker 1: You know, nobody wants to get ready. They need more

391
00:18:42,240 --> 00:18:45,040
Speaker 1: of you. Dan, all right, take care and remember best

392
00:18:45,119 --> 00:18:48,400
Speaker 1: fans on the planet. Uh and remember where you lead,

393
00:18:48,440 --> 00:18:51,760
Speaker 1: we will follow. Thank our guest, Dan Pelosi, the wonderful

394
00:18:51,800 --> 00:18:54,560
Speaker 1: Dan Pelosi. Will see him again, hopefully real soon. Good

395
00:18:54,640 --> 00:18:57,800
Speaker 1: luck on your book tour. Thank you, and stay safe.

396
00:18:57,640 --> 00:19:29,720
Speaker 2: Everyone dot.

397
00:19:26,680 --> 00:19:29,720
Speaker 1: Hey, everybody, and don't forget. Follow us on Instagram at

398
00:19:30,040 --> 00:19:34,160
Speaker 1: I Am all In podcast and email us at Gilmore

399
00:19:34,200 --> 00:19:45,080
Speaker 1: at iHeartRadio dot com.