WEBVTT - Luke’s Diner: Not So Grossy 

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<v Speaker 1>I am all in again.

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<v Speaker 2>Let's do.

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<v Speaker 1>Luke's Diner with Scott Patterson, an iHeartRadio podcast. Hey everybody,

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<v Speaker 1>Scott Patterson, I amal and podcast one of them productions.

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<v Speaker 1>iHeartRadio Media. iHeart podcasts. We have a very special guest

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<v Speaker 1>todaying Luke's Diner, Dan Grossi Pelosi. Oh my god, here

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<v Speaker 1>he is. You know he is known as a meatball

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<v Speaker 1>making meatballs. This is his New York Times bestselling author

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<v Speaker 1>of Let's Eat. He specializes in all things comfort and

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<v Speaker 1>food is recipes, and so he's kind of perfect for

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<v Speaker 1>this podcast. In this show, his recipes specialize in all

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<v Speaker 1>things comfort and food. His his recipes are meant to

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<v Speaker 1>be shared. And I want to know where the heck

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<v Speaker 1>is mine and celebrate with the ones you love. Dan,

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<v Speaker 1>send me a lot, because this lie I love a

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<v Speaker 1>lot of people. Dan is a contribute to the New

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<v Speaker 1>York Times Cooking section appears regularly on Good Morning America.

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<v Speaker 1>His new cookbook, Let's Party Recipes and Menus for Celebrating

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<v Speaker 1>every Day, is available now. It's a great title. He

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<v Speaker 1>recently launched Grocy World, a new online universe where people

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<v Speaker 1>can connect with him and the entire Grocy community about recipes, travel,

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<v Speaker 1>body positive culture and more. Love It, Daniel, Welcome to

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<v Speaker 1>the show.

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<v Speaker 3>I couldn't be happy to be here. It's just so

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<v Speaker 3>amazing to be chatting with you. I'm such a huge fan.

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<v Speaker 3>So if you had told me, you know, years ago,

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<v Speaker 3>when I was watching you on my television, admittedly having

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<v Speaker 3>a giant crush on you, that I'd be chatting with

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<v Speaker 3>you on a podcast, I would have passed out.

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<v Speaker 4>So hopefully I don't pass out here.

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<v Speaker 1>I have barely just met you, and I have a

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<v Speaker 1>crush on YouTube. Pal Let me tell you, Let me

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<v Speaker 1>tell you. Look, congratulations on let'sy becoming a New York

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<v Speaker 1>Times best selling cookbook.

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<v Speaker 4>What don't you.

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<v Speaker 1>Let's talk about recipe testing? What's that look like for you?

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<v Speaker 1>Where do you get your inspiration?

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<v Speaker 3>Well, you know, my inspiration comes from the majority of

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<v Speaker 3>my inspiration comes from growing up Italian American and Portuguese

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<v Speaker 3>American surrounding myself. I didn't leave the kitchen. I was

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<v Speaker 3>an indoor kid. I was in the kitchen, I was cooking.

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<v Speaker 3>I was watching, you know, these amazing men and women

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<v Speaker 3>and people in my family cook and learning from them.

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<v Speaker 3>They didn't let me just sit there. They had me

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<v Speaker 3>testing and tasting and you know, making mistakes. And then

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<v Speaker 3>from there my world expanded. I left my hometown, I

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<v Speaker 3>moved to San Francisco, I lived in Portland, Oregon. I've

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<v Speaker 3>lived in New York City for the past twelve years.

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<v Speaker 3>So I just am like always eating, tasting, consuming, and

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<v Speaker 3>I'm just inspired by all the comfort food that I

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<v Speaker 3>eat in my life. And then I get to turn

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<v Speaker 3>that into recipes and share them people to get them

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<v Speaker 3>to cook, which is kind of the most exciting thing

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<v Speaker 3>about what I do.

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<v Speaker 1>That's fantastic. You know, I'm I'm a little bit of

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<v Speaker 1>a chef mine. I wouldn't say chef. I can't. I

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<v Speaker 1>can't qualify as a chef.

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<v Speaker 4>Cook I cook.

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<v Speaker 3>Okay, yeah, I call myself a cook too. I didn't

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<v Speaker 3>go to culinary school, so I only identify as a cook.

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<v Speaker 3>So where the same.

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<v Speaker 1>There you go. But I make a lot of pasta

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<v Speaker 1>with my son and I Okay, well he helps and he,

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<v Speaker 1>you know, he'll taste the sauce and say, Dad, that

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<v Speaker 1>needs to be a little more onion. He likes. He

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<v Speaker 1>likes a lot of onions.

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<v Speaker 4>That's good.

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<v Speaker 3>I mean, I like a lot of onion too. I mean,

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<v Speaker 3>also is my number one thing.

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<v Speaker 4>So we're well, Rund.

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<v Speaker 1>Yeah, yeah, good good. I'm gonna get some pro tips

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<v Speaker 1>here today. I'm very yeah.

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<v Speaker 4>Do you like vodka sauce?

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<v Speaker 1>Do you like?

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<v Speaker 2>Never tried it?

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<v Speaker 1>Never?

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<v Speaker 4>Okay?

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<v Speaker 3>My vodka sauce recipe went viral in twenty twenty, and

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<v Speaker 3>it's like, let's started all of this. I'm gonna send

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<v Speaker 3>it to you. You've got to make this with your son.

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<v Speaker 3>It will become your number one favorite thing.

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<v Speaker 1>Really yeah really okay? Great, yeah, I'll try it out.

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<v Speaker 1>But I see you know you make a lot of

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<v Speaker 1>pasta salads, which is something I could get behind absolutely.

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<v Speaker 1>What are your most creative pasta salad recipes?

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<v Speaker 3>Well, I have my like family pasta salad, which is

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<v Speaker 3>basically like an Italian HOGI in a bowl with pasta,

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<v Speaker 3>which is delicious, gobsalami, cheese, you know, olives, pepper, andcini,

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<v Speaker 3>you know, delicious Italian dressing.

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<v Speaker 4>I've done all kinds of stuff.

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<v Speaker 3>I've done chicken chicken pacada pasta salad, which is like

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<v Speaker 3>chicken pocada but in a cold pasta salad?

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<v Speaker 4>What else I just did.

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<v Speaker 3>On The New York Times this summer just came out

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<v Speaker 3>in July kale caesar pasta salad, which is like a

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<v Speaker 3>kale caesar salad, which I'd love, and kales particularly good

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<v Speaker 3>for pasta salad because it holds up really well, right,

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<v Speaker 3>it doesn't, it doesn't do what romain would.

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<v Speaker 4>Do, and so it lasts for days.

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<v Speaker 3>And I made a delicious like mayo based caesar dressing

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<v Speaker 3>and put some lemony bread crumbs on top, and it

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<v Speaker 3>is so good.

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<v Speaker 1>Right, yeah, speaking of mayo, Yes, you have this exotic

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<v Speaker 1>recipe because I saw you like an entire cup of

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<v Speaker 1>mayo and a berry cake.

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<v Speaker 3>Why why Because it's it's that's that's a traditional Southern thing.

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<v Speaker 4>I mean it's fat. It's fat, right, So like.

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<v Speaker 3>We're putting oil, we're putting butter. Oil, butter and mao

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<v Speaker 3>are all similar, right, similar things. And the mayo provides this,

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<v Speaker 3>especially if you're saying dukes, which is my favorite, that's

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<v Speaker 3>like a level of like tanginess to it. So it's

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<v Speaker 3>and the moisture is out of control, gotcha?

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<v Speaker 4>Gotcha?

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<v Speaker 5>All right?

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<v Speaker 1>So you have a you have a really scrumptious cheesy

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<v Speaker 1>hand potato soup made from leftovers. Are you someone who

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<v Speaker 1>can make leftovers? Well, what's your if I know, I

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<v Speaker 1>know the answer is yes, what's your how do you do?

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<v Speaker 4>I mean you have.

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<v Speaker 3>The first thing about leftovers that you have to understand

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<v Speaker 3>is that you stop thinking about them tasting like the

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<v Speaker 3>first the first serving, right Like, They're never going to

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<v Speaker 3>taste like the night or the day you made them.

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<v Speaker 3>You have to think of the potential of what they

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<v Speaker 3>can become, not what they work. So like, if you

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<v Speaker 3>have leftover pasta, don't just don't try to bring it

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<v Speaker 3>back to it, especially put it in a pan with

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<v Speaker 3>some olive oil. Fry it, make it nice and crispy.

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<v Speaker 3>Make and make a leftover, you know, a pasta for tata.

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<v Speaker 3>Do something that's going to give you, Like if you

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<v Speaker 3>have rice, you know, you've got to make sure when

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<v Speaker 3>you reheat it you add some water or somewhere an

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<v Speaker 3>ice cube into it so it steams like or you

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<v Speaker 3>can make it really crispy. So you've got to think

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<v Speaker 3>about like taking that leftover and then what you can

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<v Speaker 3>do to move it forward, not backwards.

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<v Speaker 1>You just taught an acting class. You could make that

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<v Speaker 1>same speech to a bunch of actors and they would understand,

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<v Speaker 1>don't try to repeat the result that you just go

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<v Speaker 1>do something crispy, Make it crispy.

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<v Speaker 3>Make it crispy, exactly, turn it into a sandwich. Any

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<v Speaker 3>pretty much any leftover can be turned into a sandwich.

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<v Speaker 1>That's fantastic. Well, okay, so what's your favorite most used

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<v Speaker 1>kitchen appliants? Any that you think are underrated and underutilized?

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<v Speaker 3>Honestly, Like, I'm kind of a teddy bear, and these

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<v Speaker 3>hands are really not great.

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<v Speaker 4>They're kind of paused. So I love tongs.

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<v Speaker 3>Tongs are like, you know, because I love to go

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<v Speaker 3>into my fingers, but I've been burned too many times.

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<v Speaker 3>So I think tongs. You can serve with tongs, you

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<v Speaker 3>can stir, you can cook with tongs. They're great for

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<v Speaker 3>pasta that you take them on the grill. I love

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<v Speaker 3>a tongue. I have so many different tongs. I was

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<v Speaker 3>just in Japan and I bought incredible tongs, and then

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<v Speaker 3>I got really into cooking with chopsticks, which is like

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<v Speaker 3>a totally different story, totally not part of my own culture,

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<v Speaker 3>but it was incredible to watch. So yeah, I know

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<v Speaker 3>it's kind of boring, but I do think tongs like

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<v Speaker 3>you just can use them for everything, you know.

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<v Speaker 1>Okay, all right, Dan Pelosi, it's winter Yeah. Yeah, you're

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<v Speaker 1>you're hibernating, but you're called into the kitchen. What do

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<v Speaker 1>you cook? Is it your favorite season with your bear paws?

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<v Speaker 3>Yes, it absolutely isn't. I live in the country in

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<v Speaker 3>Upstate New York, so I have fireplaces.

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<v Speaker 4>There was a bear in my yard yesterday. Come hang

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<v Speaker 4>by the fire.

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<v Speaker 3>I'm probably making meatballs, a big pot of marinera big

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<v Speaker 3>thing of meatballs, garlic bread, spaghetti, or making like something

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<v Speaker 3>that's marin aera adjacent, eggplant parmesan or lazagna. Something you

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<v Speaker 3>can really just that's gonna stick to your bones. I

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<v Speaker 3>have a new lavagna recipe in my new book that

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<v Speaker 3>is just next level.

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<v Speaker 1>Man, Emma Jackie. I think we're gonna head to upstate

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<v Speaker 1>New York this winter. Yeah, have some meatballs with Dan.

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<v Speaker 5>Here.

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<v Speaker 1>Man, this sounds too good to be true.

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<v Speaker 4>Come taste my ball, Scott.

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<v Speaker 1>Sorry, no, no, listen, man. You see you're a guy

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<v Speaker 1>who swings for the fences. I respect that.

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<v Speaker 2>Dan.

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<v Speaker 1>Listen. What's over one hundred different recipes right in your

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<v Speaker 1>new Let's Party cookbook? Do you have a favorite?

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<v Speaker 3>I would say my top ones are there's the lasagna,

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<v Speaker 3>which is called Don't Tell You nana about this aasagna

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<v Speaker 3>because it's like very non traditional alvanna.

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<v Speaker 4>It's for Thanksgiving and it uses like.

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<v Speaker 3>Brussels sprouts and leaks and you know all the kinds

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<v Speaker 3>of like Thanksgiving vegetables that you would never think to

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<v Speaker 3>put in alasagna.

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<v Speaker 4>That one's really fab. There's a no cook tomato sauce.

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<v Speaker 3>Recipe that you know nanas in Italy, when it's too

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<v Speaker 3>hot outside, they don't want to cook, so they would

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<v Speaker 3>slice tomatoes, salt them and put them in the sun

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<v Speaker 3>and then it would just like the tomatoes would just

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<v Speaker 3>like sweat and make a delicious sauce. That's called Sunshine pasta.

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<v Speaker 3>It's peak, it's peak tomatoes season, so that's a great.

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<v Speaker 4>Time for that. What else?

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<v Speaker 3>I have a caramelized banana pudding where you make a

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<v Speaker 3>traditional banana pudding, but you take the time to slice

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<v Speaker 3>the bananas, put brown sugar on them and broil them

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<v Speaker 3>and they get like crispy and caramelized. That's incredible. I

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<v Speaker 3>have a bunch of holiday cookies. I'm like, holiday cookies

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<v Speaker 3>are my thing. I throw a huge holiday cookie party,

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<v Speaker 3>and so I have six new holiday cookie.

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<v Speaker 4>Recipes in there, really really good.

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<v Speaker 1>All right, So your cookbook is organized into from my

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<v Speaker 1>last count sixteen dinner party category? Is that right? Sixteen

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<v Speaker 1>to a Girls Night In? What type of party is

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<v Speaker 1>your favorite to host?

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<v Speaker 3>I mean, my kind of type party to host is

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<v Speaker 3>the party that, like, you know, where it's just like relaxing.

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<v Speaker 3>You know, we're we're taking We're just like you can

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<v Speaker 3>come in your pajamas. There's nothing too fancy about it.

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<v Speaker 3>But the food is just really good and the conversation

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<v Speaker 3>and it's just about gathering people are on the table.

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<v Speaker 3>Some of the parties that I love, there's a party

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<v Speaker 3>called January because I feel like in January, we should

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<v Speaker 3>all be gathering around the table, like everyone's alone, we're

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<v Speaker 3>all like cold. Get your people together, make something delicious,

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<v Speaker 3>have some comfort food, get people out of their houses.

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<v Speaker 3>That's the kind of vibe. The Girl Night In is

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<v Speaker 3>like a delicious steakhouse dinner. It's around, you know, February

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<v Speaker 3>Valentine's Day, like get your girls together, leave your men

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<v Speaker 3>at home, and and you know, have an incredible steakhouse dinner.

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<v Speaker 3>So it's really just like they're all all the menus

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<v Speaker 3>are themed sort of seasonally, but they can all be

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<v Speaker 3>sort of eating year round, so you could just make

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<v Speaker 3>one of the recipes from the menu if you want, like,

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<v Speaker 3>you don't have to make all sick.

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<v Speaker 5>So you know, Hi, I'm Terry Hatcher, and you may

0:11:15.280 --> 0:11:17.920
<v Speaker 5>remember me as Susan Meyer from Desperate Housewives.

0:11:18.080 --> 0:11:20.600
<v Speaker 6>I'm Andrea Bowen, though you may know me as Terry's

0:11:20.600 --> 0:11:22.040
<v Speaker 6>onscreen daughter Julie Meyer.

0:11:22.280 --> 0:11:24.680
<v Speaker 7>And I'm Emerson Tenney, Terry's real life daughter.

0:11:24.840 --> 0:11:29.120
<v Speaker 5>And this is Desperately Devoted a rewatch podcast dedicated to

0:11:29.160 --> 0:11:33.120
<v Speaker 5>the iconic series Desperate Housewives, with two actors and a writer,

0:11:33.559 --> 0:11:33.920
<v Speaker 5>one of.

0:11:33.880 --> 0:11:36.080
<v Speaker 6>Whom is watching the show for the very first time.

0:11:36.320 --> 0:11:37.920
<v Speaker 7>Yes, that's me, Andrea.

0:11:37.960 --> 0:11:40.080
<v Speaker 5>Can you imagine if I had let her watch it

0:11:40.120 --> 0:11:40.959
<v Speaker 5>as a six year old.

0:11:41.880 --> 0:11:44.480
<v Speaker 6>We will dive into all the behind the scene stories

0:11:44.520 --> 0:11:45.480
<v Speaker 6>of Osteria Lane.

0:11:45.520 --> 0:11:48.720
<v Speaker 7>And look at how the show continues to inform conversations

0:11:48.760 --> 0:11:51.480
<v Speaker 7>about relationships, identity, and culture today.

0:11:51.800 --> 0:11:55.079
<v Speaker 5>So, whether you are a diehard fan or you're watching

0:11:55.120 --> 0:11:57.800
<v Speaker 5>it like Emerson for the very first time.

0:11:57.840 --> 0:12:00.640
<v Speaker 6>We are so excited to welcome you back to Asteria

0:12:00.720 --> 0:12:04.400
<v Speaker 6>Lane because we are desperately devoted to you.

0:12:04.920 --> 0:12:08.720
<v Speaker 7>Listen to Desperately Devoted on the iHeartRadio app, Apple Podcasts

0:12:08.800 --> 0:12:10.400
<v Speaker 7>or wherever you get your podcasts.

0:12:12.200 --> 0:12:15.600
<v Speaker 1>Let me ask you about Emily Gilmore. Okay, yes, what

0:12:15.760 --> 0:12:19.120
<v Speaker 1>category would you suggest she choose from?

0:12:19.440 --> 0:12:21.840
<v Speaker 4>In Let's Party Gilmore.

0:12:22.800 --> 0:12:25.840
<v Speaker 3>I think that she would like there's a chapter or

0:12:25.840 --> 0:12:29.720
<v Speaker 3>there's a menu called Fishing for Compliments, and it's about

0:12:29.880 --> 0:12:32.439
<v Speaker 3>sort of inspired by my upbringing, eating the feats of

0:12:32.520 --> 0:12:35.840
<v Speaker 3>Seven Fishes with my family on Christmas Eve, and I

0:12:35.880 --> 0:12:38.240
<v Speaker 3>think Italian Americans when they're cooking, they put the food

0:12:38.240 --> 0:12:40.000
<v Speaker 3>down like you've got to compliment them, right, Like if

0:12:40.040 --> 0:12:42.200
<v Speaker 3>you don't say, like, oh this is delicious, like you're

0:12:42.240 --> 0:12:45.480
<v Speaker 3>in trouble, right. So it's about sort of like embracing

0:12:45.520 --> 0:12:47.840
<v Speaker 3>sort of the host, and it's it's humorous. But I

0:12:47.840 --> 0:12:50.400
<v Speaker 3>do think that the recipes in there feel very Gilmore

0:12:50.720 --> 0:12:53.680
<v Speaker 3>are Emily Gilmore. They feel very like, you know, a

0:12:53.720 --> 0:12:57.040
<v Speaker 3>full like piece of salmon that's beautifully roasted, and there's

0:12:57.120 --> 0:13:01.200
<v Speaker 3>like a really delicious of fruit, so like you know

0:13:01.280 --> 0:13:04.000
<v Speaker 3>all the seat cold seafood salad that has like.

0:13:04.000 --> 0:13:06.520
<v Speaker 4>Muscles and shrimp and scallop.

0:13:06.640 --> 0:13:09.200
<v Speaker 3>So it feels like I don't like fancy food, but

0:13:09.240 --> 0:13:13.319
<v Speaker 3>I think presentationally that chapter there's like a delicious, delicate

0:13:13.480 --> 0:13:16.120
<v Speaker 3>scallop pasta like I think you would need that, Adam only.

0:13:18.080 --> 0:13:23.360
<v Speaker 1>So, so okay, you're with family, you really want to

0:13:23.440 --> 0:13:27.199
<v Speaker 1>enjoy the meal with friends. Do you prefer to laid

0:13:27.280 --> 0:13:30.440
<v Speaker 1>back kind of Lorelei Rory style setting or a formal

0:13:30.760 --> 0:13:34.200
<v Speaker 1>kind of Friday night dinner, you know at the at

0:13:34.200 --> 0:13:34.600
<v Speaker 1>the at the.

0:13:34.640 --> 0:13:36.480
<v Speaker 4>Main definitely laid back.

0:13:36.520 --> 0:13:41.240
<v Speaker 3>But I do have like a very like I like

0:13:41.360 --> 0:13:43.640
<v Speaker 3>to dress the table. I like to set it with

0:13:43.679 --> 0:13:45.920
<v Speaker 3>really fun items. I like to put like a random

0:13:46.040 --> 0:13:49.640
<v Speaker 3>like you know, like ceramic piece of like sculpture that

0:13:49.679 --> 0:13:51.960
<v Speaker 3>I that I have, or like beautiful flowers or like

0:13:52.000 --> 0:13:55.040
<v Speaker 3>things that are like unexpected. I even say in the book,

0:13:55.080 --> 0:13:56.680
<v Speaker 3>like if you don't have a tablecloth, you can use

0:13:56.720 --> 0:13:59.520
<v Speaker 3>a clean bed sheet, Like just make something really beautiful

0:13:59.520 --> 0:14:01.200
<v Speaker 3>happen on the table to feel special and like you

0:14:01.240 --> 0:14:03.920
<v Speaker 3>put some effort in it into it. And also it's

0:14:03.960 --> 0:14:07.040
<v Speaker 3>a great way to show people your personality. And I

0:14:07.080 --> 0:14:13.520
<v Speaker 3>think I'm probably going more souky style if I'm hosting. Okay,

0:14:14.800 --> 0:14:16.880
<v Speaker 3>slightly erratic, but it's delicious.

0:14:17.200 --> 0:14:20.920
<v Speaker 1>Right, all right, give me one recipe of yours. And

0:14:20.960 --> 0:14:25.320
<v Speaker 1>this is a really important comment here. Question great, Okay, Dan,

0:14:25.440 --> 0:14:27.000
<v Speaker 1>I don't mean to put the pressure on, but here

0:14:27.080 --> 0:14:30.320
<v Speaker 1>comes do it. You're a guy that can handle it.

0:14:31.280 --> 0:14:37.320
<v Speaker 1>What's one recipe that you would add of your recipes

0:14:38.400 --> 0:14:40.640
<v Speaker 1>that you would add to Luke's Diner?

0:14:41.280 --> 0:14:45.440
<v Speaker 3>Menuh, I'm so ready for this, Okay, So I think

0:14:45.960 --> 0:14:48.680
<v Speaker 3>I think it would be the gold rush wings, which

0:14:48.720 --> 0:14:52.840
<v Speaker 3>are like a honey mustard wing. They're so delicious. Everyone's

0:14:52.880 --> 0:14:56.560
<v Speaker 3>doing you know, garlic permeanon wings, buffalo wings like you know,

0:14:56.680 --> 0:15:00.920
<v Speaker 3>like the classics. This is like a delicious honey mustard gorgeous,

0:15:01.000 --> 0:15:05.520
<v Speaker 3>golden dripping wing that is incredible. And if not that

0:15:05.680 --> 0:15:08.440
<v Speaker 3>Montarelli sticks. But I feel like Luke already had Monzarell sticks.

0:15:08.480 --> 0:15:10.440
<v Speaker 3>I don't know, you tell me, Mmm.

0:15:11.640 --> 0:15:13.240
<v Speaker 1>I think he might. I think he might.

0:15:13.320 --> 0:15:13.840
<v Speaker 4>Yeah.

0:15:13.960 --> 0:15:15.400
<v Speaker 1>I mean if he's in the Northeast, if he's in

0:15:15.440 --> 0:15:17.600
<v Speaker 1>the Northeast and he doesn't have Motzi realistics, they're gonna

0:15:17.600 --> 0:15:18.400
<v Speaker 1>burn his diner down.

0:15:18.440 --> 0:15:21.760
<v Speaker 4>You know, I grew up in Connecticut and uh, you know, near.

0:15:21.600 --> 0:15:24.200
<v Speaker 3>Lichfield and very similar vibes, and you know there's a

0:15:24.200 --> 0:15:25.960
<v Speaker 3>lot of diners that they had montso sticks. They also

0:15:25.960 --> 0:15:28.440
<v Speaker 3>had chocolate cream pie, which is another good recipe.

0:15:28.080 --> 0:15:32.720
<v Speaker 1>In right, right, right, yeah, Okay, another big Luke's Diner question. Dan,

0:15:33.360 --> 0:15:35.520
<v Speaker 1>I apologize for throwing a couple at you, but I

0:15:35.520 --> 0:15:38.320
<v Speaker 1>know you can handle it. Dan Pelos. You're walking down

0:15:38.400 --> 0:15:40.760
<v Speaker 1>stars Hall at Main Street. You're across the street from

0:15:40.760 --> 0:15:43.760
<v Speaker 1>stars Hall High School. You turn around, you see Luke's.

0:15:44.160 --> 0:15:47.000
<v Speaker 1>You're going in, Yeah, going in the diner. What would

0:15:47.000 --> 0:15:48.520
<v Speaker 1>you order? Where would you sit?

0:15:49.440 --> 0:15:51.920
<v Speaker 3>I would probably, I mean, like I'm a bit brazen,

0:15:52.800 --> 0:15:55.080
<v Speaker 3>so I would probably try to just sit down with

0:15:55.240 --> 0:15:56.480
<v Speaker 3>Lorli and Rory.

0:15:56.400 --> 0:15:57.480
<v Speaker 4>And introduce myself.

0:15:58.400 --> 0:16:01.160
<v Speaker 3>You know, like I think I would is fucking cozy

0:16:01.280 --> 0:16:04.320
<v Speaker 3>up because you know, Laurel is a fast talker and

0:16:04.400 --> 0:16:07.040
<v Speaker 3>so am I. So I think we would go head

0:16:07.080 --> 0:16:11.000
<v Speaker 3>to head and I would definitely get the burger yuh.

0:16:10.840 --> 0:16:15.120
<v Speaker 1>H, burger fries, shake, you get lack of white milkshake too.

0:16:15.280 --> 0:16:16.880
<v Speaker 4>Yeah, you got to get a few drinks. You gotta

0:16:16.880 --> 0:16:18.600
<v Speaker 4>get the coke. You gotta get the coffee. You gotta

0:16:18.600 --> 0:16:20.120
<v Speaker 4>get the coke. You gotta get a side of water.

0:16:20.720 --> 0:16:24.600
<v Speaker 3>It's the classics, you know, I mean, what's better than

0:16:24.600 --> 0:16:27.280
<v Speaker 3>a diner burger? I do love a turkey club, but

0:16:27.320 --> 0:16:28.920
<v Speaker 3>I don't feel like there was a lot of turkey

0:16:28.960 --> 0:16:30.360
<v Speaker 3>club happening at Luke's.

0:16:30.680 --> 0:16:31.640
<v Speaker 1>You can get one, you can.

0:16:31.960 --> 0:16:35.680
<v Speaker 4>You can Okay, we'll see.

0:16:35.920 --> 0:16:37.720
<v Speaker 1>No, you be the judge. You be the judge. I mean,

0:16:37.720 --> 0:16:38.600
<v Speaker 1>that's why we're asking you.

0:16:39.080 --> 0:16:40.760
<v Speaker 4>Yeah, I think I think the Burger though.

0:16:41.160 --> 0:16:44.680
<v Speaker 1>Yeah, okay, all right. Where can people pre order? Let's party.

0:16:46.160 --> 0:16:50.240
<v Speaker 3>They can order any bookstore that you love online or

0:16:50.280 --> 0:16:53.560
<v Speaker 3>local bookstores. You can also go to Danpelosi dot com

0:16:53.600 --> 0:16:56.480
<v Speaker 3>and find my book to pre order. You can find

0:16:56.480 --> 0:16:59.480
<v Speaker 3>my book tour. I'm touring. I'd love to meet people.

0:17:00.360 --> 0:17:03.359
<v Speaker 1>Yeah, and your grandmother, Nancy Pelosi.

0:17:03.800 --> 0:17:08.760
<v Speaker 4>Yes, how she grandmother? That's so sweet grandmother. I think

0:17:08.800 --> 0:17:09.800
<v Speaker 4>she's gonna be okay.

0:17:10.080 --> 0:17:12.240
<v Speaker 1>There's there's no relation there right at all.

0:17:12.400 --> 0:17:13.240
<v Speaker 4>There is no relation.

0:17:13.320 --> 0:17:15.879
<v Speaker 3>Although I lived in San Francisco for ten years in

0:17:15.880 --> 0:17:17.240
<v Speaker 3>my twenties and every.

0:17:17.000 --> 0:17:19.800
<v Speaker 4>Guy I dated would pretend that it was my mom

0:17:19.840 --> 0:17:22.280
<v Speaker 4>when we walk in to'd be like, oh, you know

0:17:23.840 --> 0:17:25.400
<v Speaker 4>Dan's mother. Like I'm like, we're not.

0:17:25.359 --> 0:17:28.800
<v Speaker 3>Getting a reservation at Sony with your likes, you know,

0:17:29.320 --> 0:17:30.359
<v Speaker 3>But yeah, I have no problem.

0:17:30.440 --> 0:17:34.399
<v Speaker 4>You know Nancy's she seems great so but now not really.

0:17:34.359 --> 0:17:37.720
<v Speaker 1>Dan Pelosi, you are a superstar. Good luck with your book.

0:17:38.080 --> 0:17:41.280
<v Speaker 1>We really enjoyed. Please come back on. You know you're

0:17:41.280 --> 0:17:44.240
<v Speaker 1>gonna write more. Books. You're you're a happening guy. You're

0:17:44.280 --> 0:17:44.919
<v Speaker 1>on the scene.

0:17:45.000 --> 0:17:47.360
<v Speaker 4>Yeah, and we're going to need your book. We got

0:17:47.359 --> 0:17:48.480
<v Speaker 4>to get your book. Let's go.

0:17:48.680 --> 0:17:50.240
<v Speaker 1>You want you want what kind of a book do you.

0:17:50.160 --> 0:17:53.000
<v Speaker 4>Want from you? We want the Luke Steiner Cookbook.

0:17:53.560 --> 0:17:53.960
<v Speaker 1>You want that?

0:17:54.720 --> 0:17:55.040
<v Speaker 4>Yeah?

0:17:55.440 --> 0:17:56.639
<v Speaker 1>All right, let me see what I can do.

0:17:57.200 --> 0:17:57.920
<v Speaker 4>Let's make it happen.

0:17:58.040 --> 0:18:01.640
<v Speaker 1>No, I'm gonna I'm gonna do something. Well, I mean,

0:18:01.680 --> 0:18:05.480
<v Speaker 1>you know, if you say you want it, you got it.

0:18:05.960 --> 0:18:07.440
<v Speaker 4>Thanks Luke, Thanks Scott.

0:18:08.640 --> 0:18:11.439
<v Speaker 3>Sorry, well listen, I haven't called your daddy yet, and

0:18:11.480 --> 0:18:12.320
<v Speaker 3>that we haven't gotten there.

0:18:12.359 --> 0:18:14.400
<v Speaker 1>I thought that, Yeah, I mean I think, I think.

0:18:14.440 --> 0:18:16.760
<v Speaker 1>I think with the ball thing, I think we're being

0:18:17.680 --> 0:18:19.040
<v Speaker 1>We don't need you don't need to do that.

0:18:19.760 --> 0:18:22.440
<v Speaker 4>It was it was part of that. It just it

0:18:22.600 --> 0:18:26.200
<v Speaker 4>just like sort of slid in. Okay, you're the best.

0:18:26.240 --> 0:18:27.680
<v Speaker 4>This is so fun. Thank you so much.

0:18:27.880 --> 0:18:31.200
<v Speaker 1>All right, Look, please come back, good luck with the book.

0:18:31.400 --> 0:18:33.040
<v Speaker 1>You're gonna do a little tour. You're gonna you're gonna

0:18:33.040 --> 0:18:33.320
<v Speaker 1>make some.

0:18:33.320 --> 0:18:36.840
<v Speaker 3>Appearances, touring around and going to ten cities and doing

0:18:36.880 --> 0:18:37.520
<v Speaker 3>some dinners.

0:18:37.880 --> 0:18:39.760
<v Speaker 4>Nice. You can't keep you can't get rid of me.

0:18:39.840 --> 0:18:42.240
<v Speaker 1>You know, nobody wants to get ready. They need more

0:18:42.240 --> 0:18:45.040
<v Speaker 1>of you. Dan, all right, take care and remember best

0:18:45.119 --> 0:18:48.400
<v Speaker 1>fans on the planet. Uh and remember where you lead,

0:18:48.440 --> 0:18:51.760
<v Speaker 1>we will follow. Thank our guest, Dan Pelosi, the wonderful

0:18:51.800 --> 0:18:54.560
<v Speaker 1>Dan Pelosi. Will see him again, hopefully real soon. Good

0:18:54.640 --> 0:18:57.800
<v Speaker 1>luck on your book tour. Thank you, and stay safe.

0:18:57.640 --> 0:19:29.720
<v Speaker 2>Everyone dot.

0:19:26.680 --> 0:19:29.720
<v Speaker 1>Hey, everybody, and don't forget. Follow us on Instagram at

0:19:30.040 --> 0:19:34.160
<v Speaker 1>I Am all In podcast and email us at Gilmore

0:19:34.200 --> 0:19:45.080
<v Speaker 1>at iHeartRadio dot com.