1 00:00:06,600 --> 00:00:09,520 Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio. 2 00:00:09,680 --> 00:00:11,440 Speaker 1: My name is Bobby Flay, and I'm here with my 3 00:00:11,520 --> 00:00:14,960 Speaker 1: daughter and co host, and I'm Always Hungry. Sophie and 4 00:00:15,000 --> 00:00:17,919 Speaker 1: I gather around my stove to cook together. Well you cook, 5 00:00:18,239 --> 00:00:20,440 Speaker 1: I asked the questions, and eat the food and does 6 00:00:20,440 --> 00:00:22,400 Speaker 1: any food left? We come to the table together to 7 00:00:22,440 --> 00:00:24,880 Speaker 1: share a meal, connect as a family, and tell the 8 00:00:24,920 --> 00:00:28,400 Speaker 1: stories that matter to us. All right. So, so if 9 00:00:28,440 --> 00:00:31,360 Speaker 1: you were talking about a very important ingredient, one of 10 00:00:31,400 --> 00:00:36,960 Speaker 1: the most important ingredients worldwide. Rice. You know, rice is 11 00:00:37,000 --> 00:00:38,760 Speaker 1: one of those things you know, don't take it for granted. 12 00:00:38,800 --> 00:00:42,120 Speaker 1: It's so incredibly important. You know, over half the world 13 00:00:42,200 --> 00:00:45,320 Speaker 1: considers it like their staple food. Someone you must feel 14 00:00:45,320 --> 00:00:48,000 Speaker 1: like every single culture has a rice culture when it 15 00:00:48,000 --> 00:00:52,640 Speaker 1: comes to cuisine and um, you know, there's different different 16 00:00:52,640 --> 00:00:55,200 Speaker 1: sizes and shapes, and they're used for different things, and 17 00:00:55,240 --> 00:00:57,720 Speaker 1: they are cooked in different ways. You know, whether they're 18 00:00:57,760 --> 00:01:00,200 Speaker 1: long grain or medium grain or short grain. Rice is 19 00:01:00,840 --> 00:01:02,720 Speaker 1: you know, the first kinds of rice that I think 20 00:01:02,800 --> 00:01:06,760 Speaker 1: about are, well, there's long grain rice. So you cook 21 00:01:06,840 --> 00:01:10,880 Speaker 1: like a pea life, so to speak. Basically, you know rice, 22 00:01:11,400 --> 00:01:13,640 Speaker 1: then you you can add some onions or garlic or 23 00:01:13,680 --> 00:01:15,640 Speaker 1: some aromatics to it or not. And then you add 24 00:01:15,680 --> 00:01:18,440 Speaker 1: some sort of liquid. It could be some sort of broth, 25 00:01:18,600 --> 00:01:21,640 Speaker 1: or it could just be water um some kind of stock, 26 00:01:22,000 --> 00:01:23,880 Speaker 1: and then you, you know, you you bring it to 27 00:01:23,959 --> 00:01:25,880 Speaker 1: a boil, you cover it, and you turn it down 28 00:01:25,880 --> 00:01:28,280 Speaker 1: to a simmer, and you you basically make fluffy rice. 29 00:01:28,920 --> 00:01:30,840 Speaker 1: And then you know, I think about you know, the 30 00:01:30,880 --> 00:01:35,600 Speaker 1: shorter green rice is rice? Is rice is plural? Or 31 00:01:35,640 --> 00:01:39,280 Speaker 1: is it rice plural? Is plural? Rice is plural? Okay, 32 00:01:39,360 --> 00:01:46,920 Speaker 1: so I won't be saying, right, thank you for my 33 00:01:47,440 --> 00:01:51,320 Speaker 1: grammar lesson, Sophie, appreciate that. What's the difference between brown 34 00:01:51,400 --> 00:01:54,800 Speaker 1: rice and white rice? That's it? I mean no, but 35 00:01:54,840 --> 00:01:57,520 Speaker 1: I mean, you know, look, I mean rice is basically 36 00:01:57,600 --> 00:02:04,559 Speaker 1: the it's a seed of like a species of grass. Okay. So, 37 00:02:05,120 --> 00:02:08,000 Speaker 1: and I guess people think of brown rice is just 38 00:02:08,720 --> 00:02:10,720 Speaker 1: like a healthier version of white rice. I don't really 39 00:02:10,800 --> 00:02:13,360 Speaker 1: know that to be true. It just seems that way 40 00:02:13,400 --> 00:02:15,200 Speaker 1: because it's got that none of your flavor to it. 41 00:02:16,240 --> 00:02:20,080 Speaker 1: But so when I think of different rice, I mean 42 00:02:20,120 --> 00:02:22,280 Speaker 1: I think a brown rice too, But I eat less 43 00:02:22,280 --> 00:02:25,080 Speaker 1: brown and rice than I eat white rice. But so 44 00:02:25,120 --> 00:02:26,840 Speaker 1: then you know, there's a long grain rice so we 45 00:02:26,919 --> 00:02:29,040 Speaker 1: just talked about, which is like that sort of classic 46 00:02:29,080 --> 00:02:31,320 Speaker 1: peel off. You make that fluffy rice, you serve it 47 00:02:31,400 --> 00:02:34,280 Speaker 1: with every dish you can imagine. And you know, one 48 00:02:34,280 --> 00:02:36,079 Speaker 1: of the great things about rice in general is it 49 00:02:36,120 --> 00:02:40,000 Speaker 1: could be flavored by so many basically anything. And we'll 50 00:02:40,000 --> 00:02:41,880 Speaker 1: get to that in a little a little bit, um, 51 00:02:41,919 --> 00:02:45,840 Speaker 1: a little bit later. But you know, like as I 52 00:02:45,880 --> 00:02:48,760 Speaker 1: was saying, like rice is probably you know, one of 53 00:02:48,800 --> 00:02:51,560 Speaker 1: the most important food crops period in the world globally 54 00:02:51,600 --> 00:02:55,560 Speaker 1: from a nutritional standpoint. Um, you know, from caloric intake. 55 00:02:55,880 --> 00:02:58,640 Speaker 1: You know, it a little bit goes a long way. 56 00:02:58,880 --> 00:03:01,560 Speaker 1: It's it's something at you know, a lot of it 57 00:03:01,600 --> 00:03:04,959 Speaker 1: has a lot of sort of peasant origins because it 58 00:03:05,360 --> 00:03:09,600 Speaker 1: can feed a lot of people for very little money. Um. 59 00:03:09,720 --> 00:03:12,160 Speaker 1: And then you can be incredibly creative with it and 60 00:03:12,200 --> 00:03:14,120 Speaker 1: of course make a taste however you want to make 61 00:03:14,160 --> 00:03:17,320 Speaker 1: a taste. So you know, then there's like things like 62 00:03:17,720 --> 00:03:21,240 Speaker 1: arborrio rice, which is you know, a shorter green rice 63 00:03:21,919 --> 00:03:24,760 Speaker 1: that basically as a creamy texture. It's it's cooked differently 64 00:03:25,000 --> 00:03:28,959 Speaker 1: traditionally than than a rice peel off. Um, you're basically 65 00:03:29,040 --> 00:03:33,000 Speaker 1: adding hot liquid. Again, it could be water or some 66 00:03:33,080 --> 00:03:37,000 Speaker 1: broth or some stock, etcetera. You know, in any iteration. 67 00:03:37,040 --> 00:03:39,320 Speaker 1: It could be vegetable broth, or it could be shrimp stock, 68 00:03:39,360 --> 00:03:43,000 Speaker 1: it could be chicken stock, you know. And you basically 69 00:03:43,000 --> 00:03:46,760 Speaker 1: you're adding as you're stirring the arborrio rice, you're adding 70 00:03:46,840 --> 00:03:51,000 Speaker 1: the the broth until it absorbs it. And basically what 71 00:03:51,160 --> 00:03:54,680 Speaker 1: happens is it just it absorbs its volume by like 72 00:03:54,720 --> 00:03:58,400 Speaker 1: three times, so it gets really plump um. It basically 73 00:03:58,440 --> 00:04:01,000 Speaker 1: just kind of drinks all that all that broath as 74 00:04:01,000 --> 00:04:03,280 Speaker 1: you're adding it until it softens doesn't and it takes 75 00:04:03,280 --> 00:04:06,440 Speaker 1: a while. You know, it takes somewhere between you and 76 00:04:06,520 --> 00:04:17,120 Speaker 1: forty minutes, depending on all your variables. Yeah. So one 77 00:04:17,120 --> 00:04:18,919 Speaker 1: of the things that I get made fun of a 78 00:04:18,960 --> 00:04:20,839 Speaker 1: lot of Beat Bobby Flay is how often I make 79 00:04:20,920 --> 00:04:25,440 Speaker 1: crispy rice really yeah, because it's like one of my 80 00:04:25,640 --> 00:04:29,599 Speaker 1: go to winning moves because it's so good. Well that's 81 00:04:29,600 --> 00:04:32,760 Speaker 1: why I make it. I Mean, one of the things 82 00:04:32,800 --> 00:04:36,240 Speaker 1: that people miss sometimes when they're doing Beat Bobby Flay 83 00:04:36,640 --> 00:04:40,240 Speaker 1: is that you have to think about how the judges 84 00:04:40,279 --> 00:04:41,800 Speaker 1: are gonna taste it. You know, they're gonna take a 85 00:04:41,839 --> 00:04:44,359 Speaker 1: bitter two, and they're gonna have the first impression immediately. 86 00:04:45,240 --> 00:04:49,160 Speaker 1: So having contrast to texture in a dish is just 87 00:04:49,200 --> 00:04:51,280 Speaker 1: as important as what it tastes like it looks like, 88 00:04:52,240 --> 00:04:54,120 Speaker 1: you know, And a lot of people come there and 89 00:04:54,120 --> 00:04:55,760 Speaker 1: they have all these bells and whistles on the dish, 90 00:04:55,800 --> 00:04:58,800 Speaker 1: but they don't mean anything. It's like the judges would 91 00:04:58,880 --> 00:05:02,560 Speaker 1: rather have like something crispy or crunchy than some white shruffles, 92 00:05:02,880 --> 00:05:05,720 Speaker 1: you know what I'm saying. That's that's that's it's all 93 00:05:05,720 --> 00:05:09,560 Speaker 1: about making decisions. So I mean, one of the things 94 00:05:09,600 --> 00:05:11,480 Speaker 1: that people don't realize is like we have a hundred 95 00:05:11,480 --> 00:05:15,480 Speaker 1: and fifty people on that are on that show, between staff, 96 00:05:15,520 --> 00:05:23,479 Speaker 1: audience and contestants and all that, and everybody's rooting against me. Yeah, everybody, 97 00:05:23,680 --> 00:05:26,360 Speaker 1: all the people that work for my production company and everybody, 98 00:05:26,600 --> 00:05:29,840 Speaker 1: and so like you can hear like when I break 99 00:05:29,839 --> 00:05:32,760 Speaker 1: out the cast iron pants and make crispy rice, like 100 00:05:32,800 --> 00:05:36,680 Speaker 1: there's a collective like h in the control room because 101 00:05:36,720 --> 00:05:40,600 Speaker 1: they know that I'm gonna that's gonna doesn't guarantee a win, 102 00:05:40,960 --> 00:05:43,599 Speaker 1: but it's your secret weapons, one of my secret weapons, 103 00:05:43,640 --> 00:05:45,359 Speaker 1: so we're gonna be anyway. It's also one of my 104 00:05:45,360 --> 00:05:48,320 Speaker 1: secret weapons at home because it's so good and so 105 00:05:48,400 --> 00:05:50,720 Speaker 1: like when I make things like curries and things like that, 106 00:05:50,760 --> 00:05:52,520 Speaker 1: I want to make rice with it. Sometimes I just 107 00:05:52,680 --> 00:05:55,520 Speaker 1: like do like a fluffy rice, but something like having 108 00:05:55,520 --> 00:05:58,359 Speaker 1: that those little crispy bits along with the fluffiness of 109 00:05:58,360 --> 00:06:00,960 Speaker 1: the rice is really so good. Yeah, So we're gonna 110 00:06:00,960 --> 00:06:03,200 Speaker 1: make crispy cocdut and sky and rice. But it all 111 00:06:03,240 --> 00:06:06,560 Speaker 1: has also has cilantro in it, some lime zest, very fragrant, 112 00:06:07,040 --> 00:06:10,760 Speaker 1: crispy crunchy, and you start with rice that's already cooked. 113 00:06:11,240 --> 00:06:13,919 Speaker 1: So this rice I made with coconut milk. Sometimes I 114 00:06:14,000 --> 00:06:16,280 Speaker 1: just make it with coke like on sweet and coconut milk. 115 00:06:16,880 --> 00:06:19,320 Speaker 1: Sometimes I use coconut milk and water. Like a lot 116 00:06:19,320 --> 00:06:21,080 Speaker 1: of times i'm beat, That's what I'll do so it's 117 00:06:21,080 --> 00:06:25,479 Speaker 1: not it's not too overly fatty, you know. Um. And 118 00:06:25,520 --> 00:06:27,400 Speaker 1: then what I do is I quickly, you know, because 119 00:06:27,440 --> 00:06:30,440 Speaker 1: there's a forty five minute time when I'm beat. I 120 00:06:30,520 --> 00:06:32,560 Speaker 1: cooked the rice and I spread it on a sheet pan, 121 00:06:33,160 --> 00:06:35,560 Speaker 1: and then I put it in the in the freezer 122 00:06:35,680 --> 00:06:39,680 Speaker 1: to stop it from cooking. And then I you know, 123 00:06:39,800 --> 00:06:42,599 Speaker 1: towards the end of you know, before before I'm gonna plate, 124 00:06:42,600 --> 00:06:45,080 Speaker 1: like maybe ten minutes before the time is up. I 125 00:06:45,080 --> 00:06:48,040 Speaker 1: get a cast iron pan and on the stove, get 126 00:06:48,040 --> 00:06:51,080 Speaker 1: it high heat, put some canoa oil in there, and 127 00:06:51,120 --> 00:07:04,200 Speaker 1: then I start crisping the rice. Okay, making rice is hard, Yes, 128 00:07:04,240 --> 00:07:07,520 Speaker 1: it is, because it's a balance. It is a balance, 129 00:07:07,680 --> 00:07:10,080 Speaker 1: and you know, my rice doesn't always come out perfectly. 130 00:07:10,200 --> 00:07:13,840 Speaker 1: I mean again, like when I'm cooking like classic long 131 00:07:13,880 --> 00:07:17,800 Speaker 1: grain rice, you know, I basically to me, what would happen? 132 00:07:18,000 --> 00:07:19,440 Speaker 1: You know, this is one of those things where it's 133 00:07:19,440 --> 00:07:22,720 Speaker 1: like there's little things that make a difference in your 134 00:07:22,760 --> 00:07:27,520 Speaker 1: final products. So like my basic rice recipe would be like, 135 00:07:27,600 --> 00:07:30,000 Speaker 1: let's say it's a cup of rice. So I take 136 00:07:30,040 --> 00:07:35,000 Speaker 1: a cup of uncooked rice, long grain rice, and I 137 00:07:35,040 --> 00:07:37,480 Speaker 1: usually I usually put some aromatics. So I put aromatics 138 00:07:37,480 --> 00:07:40,040 Speaker 1: in everything. So like onions, garlic, let's just say onions. 139 00:07:40,560 --> 00:07:42,520 Speaker 1: Let's just say onions and garlic. So I tell it, 140 00:07:43,080 --> 00:07:46,080 Speaker 1: put the rice over it, let it get a little 141 00:07:46,080 --> 00:07:49,560 Speaker 1: bit um uh wet from the from the oil that 142 00:07:49,560 --> 00:07:52,880 Speaker 1: you're cooking in, the aromatics in and then so for 143 00:07:53,000 --> 00:07:56,760 Speaker 1: each cup of rice, I put in about one between 144 00:07:56,800 --> 00:07:59,520 Speaker 1: one and three quarters and one and seven eights of liquid. 145 00:08:00,320 --> 00:08:02,400 Speaker 1: So again, it could be chicken stock, it could be 146 00:08:02,760 --> 00:08:05,160 Speaker 1: shrimp stock depending on what I'm cooking, or could be water. 147 00:08:06,120 --> 00:08:08,880 Speaker 1: So it's just less than two to one. What are 148 00:08:08,880 --> 00:08:12,720 Speaker 1: you putting it in a pot like a sauce pot. 149 00:08:13,520 --> 00:08:16,840 Speaker 1: So so basically a lot of recipes will see you'll 150 00:08:16,840 --> 00:08:19,960 Speaker 1: see two to one. I like a little bit less 151 00:08:20,000 --> 00:08:22,000 Speaker 1: liquid because I don't want my rice to be overcooked. 152 00:08:22,600 --> 00:08:24,640 Speaker 1: Then you bring it to a boil and then you 153 00:08:24,720 --> 00:08:27,000 Speaker 1: cover it and you turn it down to a very 154 00:08:27,040 --> 00:08:31,640 Speaker 1: low simmer, and somewhere around fifteen minutes, take it off 155 00:08:31,680 --> 00:08:35,400 Speaker 1: the heat, leave it covered for about five minutes, and 156 00:08:35,400 --> 00:08:38,760 Speaker 1: then you take a fork and you fluff it. And 157 00:08:38,960 --> 00:08:40,680 Speaker 1: what I do is I usually take it out of 158 00:08:40,720 --> 00:08:43,000 Speaker 1: the pan and lay it on a sheep pan so 159 00:08:43,080 --> 00:08:45,360 Speaker 1: it's one even layer so that the bottom of the 160 00:08:45,440 --> 00:08:47,920 Speaker 1: rice isn't cooking more than the top of the rice. 161 00:08:49,120 --> 00:08:52,040 Speaker 1: You see what I'm saying, because it's still hot. That's 162 00:08:52,080 --> 00:08:55,439 Speaker 1: that's sort of a very basic rice recipe. Then what 163 00:08:55,840 --> 00:08:56,880 Speaker 1: do you do with the sheep pand do you put 164 00:08:56,920 --> 00:08:59,880 Speaker 1: it in the refrigerator? You just leave it out depends 165 00:09:00,000 --> 00:09:02,160 Speaker 1: if I'm going to eat it sort of momentarily at 166 00:09:02,200 --> 00:09:04,160 Speaker 1: least leave it out. If it's if I'm going to 167 00:09:04,200 --> 00:09:07,839 Speaker 1: make crispy rice or I'm going to eat it later, 168 00:09:08,480 --> 00:09:10,600 Speaker 1: I cover it and put it in the refrigerator. I 169 00:09:10,679 --> 00:09:13,520 Speaker 1: tried to make rice in the oven once. What do 170 00:09:13,520 --> 00:09:15,800 Speaker 1: you mean I put it in the oven? You can 171 00:09:15,840 --> 00:09:18,400 Speaker 1: do that didn't come out right? Why do you do 172 00:09:18,480 --> 00:09:19,719 Speaker 1: that to throw it out? I don't know. I've read 173 00:09:19,760 --> 00:09:24,040 Speaker 1: it online a lot of people well now and like 174 00:09:24,320 --> 00:09:27,679 Speaker 1: rice makers are so popular, so many people have those 175 00:09:27,679 --> 00:09:30,320 Speaker 1: in their homes. But I in a in a pinch, 176 00:09:30,960 --> 00:09:32,840 Speaker 1: I got a Trader Joe's and I buy the frozen 177 00:09:32,920 --> 00:09:34,840 Speaker 1: rice and I put it in my microwave for three 178 00:09:34,840 --> 00:09:39,920 Speaker 1: minutes and it's it's perfect. Oh god, I told you 179 00:09:39,920 --> 00:09:42,600 Speaker 1: you are not gonna like how I made rice. I 180 00:09:42,640 --> 00:09:45,440 Speaker 1: just listen. One of the things that I love is 181 00:09:45,440 --> 00:09:48,079 Speaker 1: that you're cooking more on your own because you're interested 182 00:09:48,080 --> 00:09:49,840 Speaker 1: in doing it. This is not this is kind of 183 00:09:49,880 --> 00:09:52,760 Speaker 1: a newish thing, correct, Because when you were a kid, 184 00:09:52,800 --> 00:09:54,800 Speaker 1: you had no interest. You just like just feed me. 185 00:09:55,760 --> 00:09:59,040 Speaker 1: So now that you're an adult on your own, living 186 00:09:59,040 --> 00:10:01,880 Speaker 1: your own life, you're actually trying a lot of things 187 00:10:01,880 --> 00:10:05,000 Speaker 1: at home. But like you can easily just text me 188 00:10:05,040 --> 00:10:07,520 Speaker 1: and ask me a question and it literally will like 189 00:10:08,080 --> 00:10:10,680 Speaker 1: it might not be a perfect answer for you, but 190 00:10:10,720 --> 00:10:13,640 Speaker 1: it's gonna take of the aggravation out of your mind. 191 00:10:14,320 --> 00:10:16,559 Speaker 1: So why don't you do that? I know I should, 192 00:10:17,240 --> 00:10:18,959 Speaker 1: but also it's like, I don't know. I don't think 193 00:10:18,960 --> 00:10:20,480 Speaker 1: that I would tell you to go to Trader Joe's 194 00:10:20,520 --> 00:10:22,600 Speaker 1: and buy frozen rice. That's probably not what I would 195 00:10:22,600 --> 00:10:25,200 Speaker 1: tell you. It's pretty good, you'd be surprised. You know 196 00:10:25,240 --> 00:10:27,400 Speaker 1: what else I like in terms like when talking about 197 00:10:27,440 --> 00:10:31,400 Speaker 1: rice dishes, I love mango and sticky rice delicious the 198 00:10:31,440 --> 00:10:33,880 Speaker 1: best I hadn't I never had it until I went 199 00:10:33,960 --> 00:10:36,319 Speaker 1: actually went to Thailand and it was I ate it 200 00:10:36,360 --> 00:11:00,560 Speaker 1: every day. Yeah, so good. One of the things that 201 00:11:00,840 --> 00:11:03,920 Speaker 1: we haven't talked about yet is, uh, I'm a rice 202 00:11:03,960 --> 00:11:09,000 Speaker 1: pudding fan. You are, Oh my god. It's probably it's 203 00:11:09,040 --> 00:11:11,000 Speaker 1: probably because I know a lot of people don't like 204 00:11:11,120 --> 00:11:14,640 Speaker 1: rice pudding. I do like rice pudding, but there's it's 205 00:11:14,720 --> 00:11:19,720 Speaker 1: that's a texture thing for me. Okay, I mean it's creamy, yeah, 206 00:11:19,720 --> 00:11:21,600 Speaker 1: but I just don't like the little you don't like 207 00:11:21,640 --> 00:11:25,240 Speaker 1: the rice running through the creaminess. Well, when I was 208 00:11:25,440 --> 00:11:29,240 Speaker 1: a kid, when I was in grammar school, your grandmother. 209 00:11:29,520 --> 00:11:32,000 Speaker 1: My mom, Dame Dorothy would take would pick me up 210 00:11:32,000 --> 00:11:34,120 Speaker 1: from school and we go to these Greek diners after 211 00:11:34,360 --> 00:11:38,079 Speaker 1: after school, and you know, she would basically feed me lunch, 212 00:11:38,760 --> 00:11:42,680 Speaker 1: and they the Greek Diners had the best rice pudding. 213 00:11:43,720 --> 00:11:46,800 Speaker 1: And she used to like, she used to try to 214 00:11:46,840 --> 00:11:49,080 Speaker 1: get like like my mom was like this. You know, 215 00:11:49,240 --> 00:11:50,800 Speaker 1: my mom was like a hot mom. You know, she 216 00:11:50,920 --> 00:11:53,640 Speaker 1: was like very pretty and you know, very fun, and 217 00:11:54,200 --> 00:11:55,920 Speaker 1: all the guys and the diners were always in love 218 00:11:56,000 --> 00:11:58,400 Speaker 1: with my mom. So she would try to coax the 219 00:11:58,520 --> 00:12:01,319 Speaker 1: rice pudding recipe at him, and she tried to make 220 00:12:01,360 --> 00:12:02,960 Speaker 1: it a few times at home and it was got 221 00:12:03,000 --> 00:12:06,200 Speaker 1: awful and I'd be like, Mom, what happened. She's like, 222 00:12:06,240 --> 00:12:08,880 Speaker 1: I don't think they're giving me the right recipe. They're 223 00:12:08,960 --> 00:12:11,760 Speaker 1: keeping it from me. So I'm so like I've had 224 00:12:12,200 --> 00:12:14,599 Speaker 1: I've I've kind of like secretly every once in a 225 00:12:14,600 --> 00:12:17,480 Speaker 1: while gone into quest to make really good rice pudding 226 00:12:17,520 --> 00:12:19,840 Speaker 1: like the Greek diners made in New York City, and 227 00:12:19,840 --> 00:12:21,840 Speaker 1: it's so good and it has sentamon on it, which 228 00:12:21,880 --> 00:12:23,400 Speaker 1: is one of the things that I love. Of course, 229 00:12:23,440 --> 00:12:26,120 Speaker 1: I don't like raisins in my rice pudding, but I 230 00:12:26,160 --> 00:12:28,520 Speaker 1: like I like I like, I'm a rice pudding fan 231 00:12:28,600 --> 00:12:31,760 Speaker 1: for sure, Um, but it has to be good and 232 00:12:31,800 --> 00:12:35,199 Speaker 1: then um, you know, and then like when you think 233 00:12:35,240 --> 00:12:38,080 Speaker 1: about like the most famous rice tissues in the world, 234 00:12:38,120 --> 00:12:41,800 Speaker 1: obviously Pia comes into comes into mind. And you know 235 00:12:41,880 --> 00:12:45,600 Speaker 1: Pier is one of you know, it's it originated in Valencia, 236 00:12:45,640 --> 00:12:49,280 Speaker 1: in Spain. And do you know what the classic Valencian 237 00:12:51,040 --> 00:12:56,600 Speaker 1: is probably the original one. It's um, it's actually rabbit 238 00:12:56,720 --> 00:13:01,760 Speaker 1: and snails and sometimes chicken. Yes, that the classic Valenciana. 239 00:13:03,200 --> 00:13:05,400 Speaker 1: But you know, I would say the most popular one, 240 00:13:05,440 --> 00:13:08,240 Speaker 1: and now is you know you would see is like 241 00:13:08,240 --> 00:13:10,800 Speaker 1: obviously the rice first of all is cooked with saffron, 242 00:13:11,440 --> 00:13:13,840 Speaker 1: and sometimes it's like trees are running through the rice. 243 00:13:14,640 --> 00:13:17,520 Speaker 1: And then there's like different kinds of shellfish, you know, 244 00:13:17,640 --> 00:13:20,800 Speaker 1: it could be lobster or shrimp, you know, clams, muscles, 245 00:13:21,760 --> 00:13:25,560 Speaker 1: you know, whatever you have available, and then chicken in 246 00:13:25,600 --> 00:13:27,719 Speaker 1: there as well. And then a lot of times what 247 00:13:27,920 --> 00:13:31,120 Speaker 1: they do is they make a lemon alioli or ioli 248 00:13:31,440 --> 00:13:34,280 Speaker 1: alioli is the Spanish version, same thing. Basically, it's like 249 00:13:34,280 --> 00:13:38,319 Speaker 1: a garlicy saffron mayonnaise lemon and then they when they 250 00:13:38,360 --> 00:13:42,040 Speaker 1: mix the pie up, they kind of lacquerate with this 251 00:13:42,200 --> 00:13:44,640 Speaker 1: alioli at the end and it just counts. Yeah, it's 252 00:13:44,640 --> 00:13:47,320 Speaker 1: so good. It gives it a nice richness obviously gives 253 00:13:47,320 --> 00:13:49,800 Speaker 1: it that burst of lemon flavor as well. But the 254 00:13:49,880 --> 00:13:52,160 Speaker 1: key to it is what we're saying before is the 255 00:13:52,200 --> 00:13:55,640 Speaker 1: bottom of the of the piea pan is the sakarrot 256 00:13:55,760 --> 00:13:59,240 Speaker 1: or the crust, and that's what gives it an amazing texture. 257 00:13:59,800 --> 00:14:01,560 Speaker 1: And of course you can make you know, pie a 258 00:14:01,760 --> 00:14:06,360 Speaker 1: is in all kinds of you know, different flavors. Especially 259 00:14:08,280 --> 00:14:10,760 Speaker 1: there's a few different a few different rice that you 260 00:14:10,800 --> 00:14:15,720 Speaker 1: can use for for pia. Colaspara is one, bomba is one. 261 00:14:16,280 --> 00:14:18,920 Speaker 1: They're very similar to aar boreo rice. They're kind of 262 00:14:18,960 --> 00:14:21,880 Speaker 1: short and plump, and again they really absorb a ton 263 00:14:21,920 --> 00:14:24,480 Speaker 1: of liquid, so they you know, they basically if you 264 00:14:24,520 --> 00:14:27,600 Speaker 1: start with if you start with a cup of colas 265 00:14:27,640 --> 00:14:30,320 Speaker 1: bar or bomba rice, you're getting like three or four cups. 266 00:14:30,720 --> 00:14:33,280 Speaker 1: I mean, it really expands and it basically just drinks 267 00:14:33,320 --> 00:14:35,240 Speaker 1: up that liquid and that's what what what makes it 268 00:14:35,320 --> 00:14:43,200 Speaker 1: so flavorful. I can taste the coconut in this rice. Yeah, 269 00:14:43,320 --> 00:14:45,760 Speaker 1: don't forget the coconut. You know, has like some inherit, 270 00:14:45,800 --> 00:14:50,240 Speaker 1: sweetness in it, sugar in it. So yeah, but you 271 00:14:50,240 --> 00:14:53,200 Speaker 1: can't want to burn it. So what I do is, 272 00:14:53,240 --> 00:14:54,960 Speaker 1: so now the rice is in the canola oil. You 273 00:14:55,000 --> 00:14:57,520 Speaker 1: can hear its crisping, and I take the back of 274 00:14:57,560 --> 00:15:01,120 Speaker 1: a metal spachela, not the rubber one, of the metal one, 275 00:15:02,000 --> 00:15:04,400 Speaker 1: and I push it down so it's even and so 276 00:15:04,560 --> 00:15:06,840 Speaker 1: that there's so that all the surface of the pan 277 00:15:07,680 --> 00:15:09,480 Speaker 1: and the oil is hitting as much of the rice 278 00:15:09,680 --> 00:15:13,360 Speaker 1: evenly as possible, and that's going to create crustiness. And 279 00:15:13,400 --> 00:15:15,920 Speaker 1: this is this is one of the things like you'll 280 00:15:15,960 --> 00:15:19,000 Speaker 1: see like crusty or crispy rice dishes, and lots of 281 00:15:19,000 --> 00:15:22,800 Speaker 1: different cultures like in Paea it's soak rot, which is 282 00:15:22,880 --> 00:15:25,240 Speaker 1: the bottom of the crust. A lot of Persian rice 283 00:15:25,320 --> 00:15:29,160 Speaker 1: dish dishes have that crustiness as well. It's really you know, 284 00:15:30,000 --> 00:15:33,480 Speaker 1: I didn't create this, but I just love it. And 285 00:15:33,480 --> 00:15:40,520 Speaker 1: I'm gonna slice of some scallions, so coconut scallions. You know, 286 00:15:40,520 --> 00:15:42,160 Speaker 1: you do do things like you can put like ginger 287 00:15:42,240 --> 00:15:45,800 Speaker 1: in hills. Well it would be nice, but usually I 288 00:15:45,800 --> 00:15:48,040 Speaker 1: mean I'm serving this as a foil for something that's 289 00:15:48,120 --> 00:15:50,640 Speaker 1: very high in flavor. So some kind of curry of 290 00:15:50,720 --> 00:15:53,120 Speaker 1: some sort of like a red curry or a green curry, 291 00:15:53,520 --> 00:15:56,040 Speaker 1: or even like an Indian yellow curry or something like that. 292 00:15:56,720 --> 00:15:59,560 Speaker 1: And then I take the zest of the limes and 293 00:15:59,600 --> 00:16:04,120 Speaker 1: I put it in there as well. Okay, so you 294 00:16:04,560 --> 00:16:06,920 Speaker 1: so you just kind of so you're basically frying the 295 00:16:07,040 --> 00:16:11,280 Speaker 1: rice basically, you know, And and now I can really 296 00:16:11,320 --> 00:16:13,960 Speaker 1: start to smell the coconut too, you know, because it's 297 00:16:13,960 --> 00:16:16,520 Speaker 1: it's cooking, and as I said, you know, there's some 298 00:16:16,560 --> 00:16:18,800 Speaker 1: inherent sugar in there, so from the coconut milk, and 299 00:16:18,920 --> 00:16:21,640 Speaker 1: like it's uh, you know, it's going to help caramelize 300 00:16:21,640 --> 00:16:23,640 Speaker 1: through the race of tiny bit. So would you just 301 00:16:23,680 --> 00:16:26,880 Speaker 1: serve this in in the cast iron? You couldn't serve 302 00:16:26,880 --> 00:16:29,600 Speaker 1: it in the cash iron, um, but usually I get 303 00:16:29,600 --> 00:16:31,080 Speaker 1: it out of the cash iron, so it's stops it 304 00:16:31,120 --> 00:16:32,880 Speaker 1: from cooking. I put it. I just put it in 305 00:16:32,920 --> 00:16:43,440 Speaker 1: a decorative bowl. You got a lot of those, yeah, um. 306 00:16:43,520 --> 00:16:45,360 Speaker 1: And then of course you're like, you know, we were 307 00:16:45,400 --> 00:16:48,080 Speaker 1: talking about like the fluffier rices, the more classic fluffy 308 00:16:48,160 --> 00:16:51,400 Speaker 1: rices that we see create to serve with like stews 309 00:16:52,120 --> 00:16:56,440 Speaker 1: and you know, curries and kind of brothy dishes could 310 00:16:56,480 --> 00:16:58,800 Speaker 1: be vegetables could be meats, could be fished, doesn't matter. 311 00:16:59,400 --> 00:17:02,720 Speaker 1: I did. I did a story about this small business 312 00:17:02,920 --> 00:17:06,200 Speaker 1: that that started during the pandemic called Golden Rice. Did 313 00:17:06,200 --> 00:17:08,080 Speaker 1: you seem to posted about that? Tell me about that. 314 00:17:08,160 --> 00:17:12,760 Speaker 1: It's a Persian dish um to sheen to sheen. Yeah, 315 00:17:13,200 --> 00:17:15,000 Speaker 1: I want to make sure I'm pronouncing that right. Um. 316 00:17:15,040 --> 00:17:18,560 Speaker 1: But it's this mother daughter that started this this pop 317 00:17:18,640 --> 00:17:21,399 Speaker 1: up and it almost looks like a cake, like the 318 00:17:21,400 --> 00:17:24,200 Speaker 1: way that they present the cake. Yeah, with the way 319 00:17:24,200 --> 00:17:27,320 Speaker 1: they present the right because they're basically doing what we 320 00:17:27,400 --> 00:17:29,440 Speaker 1: did was, which is they crisp it up in a pan, 321 00:17:29,920 --> 00:17:33,080 Speaker 1: but they don't break it up right. They keep it 322 00:17:33,119 --> 00:17:37,120 Speaker 1: as a like a like a exactly, so it has 323 00:17:37,119 --> 00:17:39,959 Speaker 1: the shape of the pan, but it's crispy on all sides. 324 00:17:40,400 --> 00:17:44,320 Speaker 1: It's so good. It's so good, Oh my god. And 325 00:17:44,359 --> 00:17:47,440 Speaker 1: you can you like you have to. People are obsessed 326 00:17:47,440 --> 00:17:48,800 Speaker 1: with it. Now you have to. You have to order 327 00:17:48,800 --> 00:17:52,399 Speaker 1: ahead of time. Really, do you know what dirty rice is? 328 00:17:52,960 --> 00:17:57,880 Speaker 1: M I don't know. It's chicken livers. Okay, you see 329 00:17:57,880 --> 00:18:00,320 Speaker 1: that in Louisiana a lot. I love it. It's it 330 00:18:00,400 --> 00:18:03,440 Speaker 1: makes like like like a dirty martini is made with 331 00:18:03,760 --> 00:18:06,520 Speaker 1: you know, vodka, or gin with with the olive juice, 332 00:18:06,880 --> 00:18:09,159 Speaker 1: so it gives it that sort of like that dirty 333 00:18:09,280 --> 00:18:13,000 Speaker 1: kind of look and feel and flavor. So chicken livers, 334 00:18:13,400 --> 00:18:15,199 Speaker 1: which I have to say, I'm a huge fan of 335 00:18:15,240 --> 00:18:18,040 Speaker 1: chicken livers. Chicken livers and rice is so good at 336 00:18:18,119 --> 00:18:22,639 Speaker 1: dirty rice so good. That's not really my thing. I 337 00:18:22,680 --> 00:18:25,280 Speaker 1: like serving that with duck. I used to do. I 338 00:18:25,359 --> 00:18:29,440 Speaker 1: used to serve that at Bar American duck. Also spicy tuna. 339 00:18:29,480 --> 00:18:32,919 Speaker 1: Crispy rice is like, oh yes, I don't know, one 340 00:18:32,960 --> 00:18:36,400 Speaker 1: of the most popular dishes ever. Yeah, that's good. I mean, 341 00:18:36,440 --> 00:18:39,800 Speaker 1: that's that's like. I also like, I am such a 342 00:18:39,800 --> 00:18:43,760 Speaker 1: sucker for fried rice from like a Chinese restaurant with 343 00:18:43,840 --> 00:18:47,680 Speaker 1: a little shrimp. Do you get tenn ingredient fried rice? 344 00:18:47,720 --> 00:18:50,280 Speaker 1: That's my go to? What does that mean? Just every ingredient. 345 00:18:50,640 --> 00:18:55,600 Speaker 1: It's like shrimp, broccoli, you know, ten ingredients. I'm like, oh, 346 00:18:55,640 --> 00:18:58,920 Speaker 1: ten ingredients. Like, I'm such a sucker for like marketing 347 00:18:58,920 --> 00:19:02,159 Speaker 1: on menus, like if it says crispy I'm ordering, yeah, right, 348 00:19:02,800 --> 00:19:04,920 Speaker 1: if it says ten ingredient fried rice, Like do you 349 00:19:04,960 --> 00:19:06,879 Speaker 1: want ten ingredient fried rice? Or do you want just 350 00:19:06,920 --> 00:19:09,800 Speaker 1: pork fried rice? I mean like I feel like I'm 351 00:19:09,840 --> 00:19:13,040 Speaker 1: getting a bargain. Yeah, I'm being nine free ingredients. There's 352 00:19:13,080 --> 00:19:15,480 Speaker 1: a there's also at night Market they do like a 353 00:19:15,560 --> 00:19:18,760 Speaker 1: crab fried rice and that is so good. Oh my god, 354 00:19:18,960 --> 00:19:23,040 Speaker 1: at night Market, that's right, that's near Yeah, yeah, down 355 00:19:23,040 --> 00:19:25,320 Speaker 1: the street. I like that. Yeah, I haven't been there 356 00:19:25,359 --> 00:19:27,040 Speaker 1: in a while. Oh my god, let's go. Let's go 357 00:19:27,160 --> 00:19:29,480 Speaker 1: for that. Food is really spicy. I like that. Yeah. 358 00:19:47,440 --> 00:19:50,399 Speaker 1: So then you know, while the rice is cookie, I 359 00:19:50,440 --> 00:19:53,199 Speaker 1: sprinkle some of the scullions on top, some of the 360 00:19:53,240 --> 00:19:57,880 Speaker 1: wine zest. Very powerful. The smell is very powerful. It's 361 00:19:57,960 --> 00:20:02,320 Speaker 1: very freevorite, salt and pepper. Yeah it smells good. Yeah, 362 00:20:02,320 --> 00:20:04,639 Speaker 1: it smells great. So you kind of like take a 363 00:20:04,720 --> 00:20:06,679 Speaker 1: peek at what's happening with the rice. I don't think 364 00:20:06,680 --> 00:20:10,200 Speaker 1: it's quite ready yet. Now, you know, cash iron is great, 365 00:20:10,240 --> 00:20:13,280 Speaker 1: and a non stick pan works as well, but cash iron, 366 00:20:13,320 --> 00:20:15,399 Speaker 1: you know, obviously holds the heat really nicely. You can 367 00:20:15,440 --> 00:20:16,960 Speaker 1: see that, you can start to see the edges of 368 00:20:17,040 --> 00:20:21,919 Speaker 1: getting that's sort of golden crispiness. This stuff is like 369 00:20:22,160 --> 00:20:24,719 Speaker 1: so good. I love this, Like with a shrimm curry 370 00:20:25,000 --> 00:20:27,520 Speaker 1: or a fish curry or a chicken curry, even like 371 00:20:27,520 --> 00:20:32,960 Speaker 1: a duck curry is good. Curry curry. It's good. It 372 00:20:33,000 --> 00:20:35,240 Speaker 1: doesn't have to be like dark. It just has to 373 00:20:35,280 --> 00:20:43,359 Speaker 1: be crispy, because that's the two. Yeah. And also you 374 00:20:43,400 --> 00:20:45,880 Speaker 1: don't yeah, see that's perfect. It's like you don't want 375 00:20:45,920 --> 00:20:48,480 Speaker 1: all of it to be crispy. You want a combination 376 00:20:48,520 --> 00:20:51,800 Speaker 1: of fluffy and crispy. And it goes infest and then 377 00:20:51,840 --> 00:20:54,040 Speaker 1: why are you doing that when we're gonna kind of 378 00:20:54,080 --> 00:20:57,919 Speaker 1: flip it over and then do the outside just a 379 00:20:57,960 --> 00:21:00,880 Speaker 1: little bit, and then the scions in the line I'm 380 00:21:01,040 --> 00:21:05,159 Speaker 1: get distributed into the coconut rice. You also use coconut 381 00:21:05,200 --> 00:21:08,160 Speaker 1: place on the tun if you want. Yeah, you love coconut, 382 00:21:08,440 --> 00:21:10,840 Speaker 1: Yeah you do? You like coconut? Yeah you do? Not 383 00:21:10,920 --> 00:21:13,399 Speaker 1: like it? Yeah? I know I like it? Now what happened? 384 00:21:13,680 --> 00:21:18,280 Speaker 1: I don't know. You went to coconut school. All right, 385 00:21:19,200 --> 00:21:26,080 Speaker 1: that's good. Now I want to make curry, right. That's 386 00:21:26,119 --> 00:21:30,960 Speaker 1: one of the things about having like cans of tie 387 00:21:31,200 --> 00:21:33,640 Speaker 1: red curry and green curry and I covered all the time, 388 00:21:34,600 --> 00:21:37,720 Speaker 1: and some coconut milk. You can make anything taste so good. 389 00:21:38,640 --> 00:21:41,080 Speaker 1: You know, you have some proteins or even some vegetables 390 00:21:41,760 --> 00:21:44,639 Speaker 1: and you combine the coconut milk, and you toast the 391 00:21:44,680 --> 00:21:46,359 Speaker 1: curry paste and a pan a little bit at the 392 00:21:46,400 --> 00:21:50,120 Speaker 1: coconut milk, some lime, some freshure herbs. It's I mean, 393 00:21:50,160 --> 00:21:52,520 Speaker 1: it's just such a delicious nous. And then if you 394 00:21:52,560 --> 00:21:56,840 Speaker 1: serve it with this crispy coconut sky and rice, m hmm. 395 00:22:02,800 --> 00:22:06,240 Speaker 1: I often find, like a lot of people, especially in 396 00:22:06,240 --> 00:22:10,040 Speaker 1: the United States, they I think that there's a tendency 397 00:22:10,080 --> 00:22:14,800 Speaker 1: to make risotto too thick and it should really be brothy. 398 00:22:15,040 --> 00:22:19,840 Speaker 1: Do you make risotto often? Um? Often would be a stretch. 399 00:22:20,440 --> 00:22:22,359 Speaker 1: I probably make it more than most people make it 400 00:22:22,359 --> 00:22:25,280 Speaker 1: because I love cooking Italian food, but I cook pasta 401 00:22:25,320 --> 00:22:27,560 Speaker 1: more than I cook risotto. Whenever I cook risotto, I'm 402 00:22:27,600 --> 00:22:29,760 Speaker 1: really happy I did it. Yeah, sometimes I forget to 403 00:22:29,760 --> 00:22:32,440 Speaker 1: make it. I know, it's so good. I think of 404 00:22:32,560 --> 00:22:37,560 Speaker 1: risotto is like a really good platform for shellfish, Like 405 00:22:38,040 --> 00:22:42,879 Speaker 1: it's really good for shrimp, with scallops, with lobster, with clams, 406 00:22:43,000 --> 00:22:47,840 Speaker 1: with oysters, so good, so good, I mean. And then 407 00:22:48,240 --> 00:22:51,920 Speaker 1: but the key to those things is using the broths 408 00:22:51,960 --> 00:22:54,480 Speaker 1: that you're cooking with. So if you just if you 409 00:22:54,560 --> 00:22:57,960 Speaker 1: just cook risotto, and let's just say, it's like, you know, 410 00:22:58,119 --> 00:23:01,520 Speaker 1: using water, it's gonna be end even if you put 411 00:23:01,520 --> 00:23:04,119 Speaker 1: shrimp at the end, Like the shrimp will taste like shrimp, 412 00:23:04,200 --> 00:23:06,280 Speaker 1: but the rice won't take like taste like shrimp. So 413 00:23:06,359 --> 00:23:08,600 Speaker 1: you want to use the shrimp stock exactly. And I 414 00:23:08,600 --> 00:23:12,080 Speaker 1: always tell people when you go to your fishmonger, I 415 00:23:12,119 --> 00:23:14,639 Speaker 1: know it's a pain, but it's worth it. By the 416 00:23:14,720 --> 00:23:17,920 Speaker 1: shrimp with the shells on it. Take the shells off 417 00:23:18,240 --> 00:23:20,240 Speaker 1: the vane the shrimp. Then you have a clean shrimp. 418 00:23:20,440 --> 00:23:23,440 Speaker 1: Doesn't take that long. Then you make and like literally 419 00:23:23,480 --> 00:23:25,840 Speaker 1: as I'm cleaning them, I'm making shrimp stocks. I take 420 00:23:25,880 --> 00:23:29,000 Speaker 1: the shells, I take some water, I take maybe an onion, 421 00:23:29,680 --> 00:23:33,120 Speaker 1: maybe a little white wine, a touch of like tomato paste, 422 00:23:33,680 --> 00:23:36,919 Speaker 1: and then you know, thirty forty minutes later, you know, 423 00:23:36,960 --> 00:23:39,760 Speaker 1: you simmer it. You have beautiful shrimp stock, and it 424 00:23:39,920 --> 00:23:42,440 Speaker 1: brings so much flavor. And they gave you the shrimp 425 00:23:42,480 --> 00:23:45,919 Speaker 1: shells for free. Use them. So in terms of like 426 00:23:45,920 --> 00:23:49,880 Speaker 1: like like Risotto's people, well, I was just gonna say, 427 00:23:49,920 --> 00:23:54,040 Speaker 1: people are intimidated by Risotto. So obviously it makes sense 428 00:23:54,040 --> 00:23:56,440 Speaker 1: if you're saying that to me, because the bottom line 429 00:23:56,480 --> 00:24:00,480 Speaker 1: is with Risotto, for the most part, you can't leave 430 00:24:00,520 --> 00:24:03,000 Speaker 1: the stove. I mean you can for a second, but 431 00:24:03,080 --> 00:24:05,840 Speaker 1: like the bottom line is that once you start cooking 432 00:24:05,840 --> 00:24:08,399 Speaker 1: the risotto, you need to stay there and stir and 433 00:24:08,440 --> 00:24:11,320 Speaker 1: add broth and stir and stir and stir until it's cooked. 434 00:24:12,200 --> 00:24:14,959 Speaker 1: And you know, basically what you do is you can 435 00:24:15,000 --> 00:24:17,880 Speaker 1: start with some aromatics. You toast the rice in the pan. 436 00:24:18,000 --> 00:24:23,080 Speaker 1: Was a little olive oil without creating color, just kind 437 00:24:23,119 --> 00:24:26,479 Speaker 1: of get get the rice going. And then you you 438 00:24:26,480 --> 00:24:29,520 Speaker 1: start adding stock in the broth. It absorbs it, it 439 00:24:29,560 --> 00:24:32,400 Speaker 1: gets thick, You add more, it absorbs it. It gets thick, 440 00:24:32,520 --> 00:24:34,960 Speaker 1: you add more, so you and you're constantly stirring, so 441 00:24:35,000 --> 00:24:37,040 Speaker 1: you really have to watch it, and you're you're beating 442 00:24:37,119 --> 00:24:39,760 Speaker 1: up the start so that the starts comes out and 443 00:24:40,080 --> 00:24:43,680 Speaker 1: it basically starts. It starts creating this creaminess without adding 444 00:24:43,720 --> 00:24:46,880 Speaker 1: cream obviously to it. But like you know, I love 445 00:24:46,960 --> 00:24:50,080 Speaker 1: making like mushroom risottos or one of my favorite dishes 446 00:24:50,080 --> 00:24:54,120 Speaker 1: of all times, tomato saffron risotto delicious. I love making 447 00:24:54,200 --> 00:24:58,160 Speaker 1: green risotto too, So you just have It's basically basically 448 00:24:58,160 --> 00:25:00,240 Speaker 1: what you can do is it's almost like pesto wish, 449 00:25:01,240 --> 00:25:04,080 Speaker 1: So like you have a pesto that you can add 450 00:25:04,119 --> 00:25:07,320 Speaker 1: at the very end. Um so it has parmesan cheese 451 00:25:07,359 --> 00:25:08,919 Speaker 1: and it could have some nuts in. It could have 452 00:25:08,960 --> 00:25:11,240 Speaker 1: olive oil, garl like lots of fresh herbs, or you 453 00:25:11,240 --> 00:25:12,840 Speaker 1: can just do like lots of fresh herbs at the 454 00:25:12,880 --> 00:25:17,840 Speaker 1: same time. I love making green pea risotto. Why, I 455 00:25:17,880 --> 00:25:21,480 Speaker 1: don't know. Christina loves green peace so anything. I made 456 00:25:21,520 --> 00:25:22,960 Speaker 1: a green peace soup that she said it was the 457 00:25:22,960 --> 00:25:27,800 Speaker 1: best thing you share, right, it wasn't. But I mean, 458 00:25:27,920 --> 00:25:30,119 Speaker 1: as long as she thinks so with it. Yeah, I 459 00:25:30,119 --> 00:25:33,560 Speaker 1: don't ask questions exactly. I mean, think about it this way, Sophie. 460 00:25:34,200 --> 00:25:37,840 Speaker 1: So like if you're cooking like a like a leg 461 00:25:37,880 --> 00:25:41,239 Speaker 1: of lamb or something, or some kind of roast, like 462 00:25:41,280 --> 00:25:43,200 Speaker 1: when you serve red meat and you drink red wine, 463 00:25:43,359 --> 00:25:45,439 Speaker 1: think about like having a red wine risotto go with 464 00:25:45,480 --> 00:25:51,240 Speaker 1: those those roasts. That's course exactly, it's part of it. 465 00:25:51,320 --> 00:25:55,160 Speaker 1: So like also buco, which is the classic millonaise Italian dish, 466 00:25:55,160 --> 00:26:00,520 Speaker 1: which is veal shank that's braised. It's usually served lastically 467 00:26:01,040 --> 00:26:05,399 Speaker 1: with risotto millonnaise, which is saffron risotto. So you have 468 00:26:05,440 --> 00:26:09,240 Speaker 1: the saffron risotto underneath the veal shank, and then there's 469 00:26:09,240 --> 00:26:11,679 Speaker 1: grim alatta on top, which is like herbs and garlic, 470 00:26:11,680 --> 00:26:15,440 Speaker 1: et cetera, alive oil, orange lemons, ask that kind of stuff. 471 00:26:15,480 --> 00:26:17,720 Speaker 1: But that's a good dish too, That's a nice, hearty dish. 472 00:26:17,800 --> 00:26:20,919 Speaker 1: So risotto can be an appetizer. It can be a 473 00:26:20,920 --> 00:26:24,240 Speaker 1: main course on its own, just like shellfish or lobster risotto, 474 00:26:24,520 --> 00:26:27,000 Speaker 1: which would be great. Or it can be part of 475 00:26:27,040 --> 00:26:30,040 Speaker 1: a bigger story, you know what I'm saying, where it's 476 00:26:30,080 --> 00:26:33,800 Speaker 1: where it plays a sort of supporting role. I think 477 00:26:33,800 --> 00:26:36,000 Speaker 1: you should make me some risotto. How about white truffle 478 00:26:36,080 --> 00:26:41,639 Speaker 1: risotto that situation, or how about a coccio peppe risotto 479 00:26:42,560 --> 00:26:46,280 Speaker 1: that sounds sick? Yeah, I mean lots of peccumino, cheese, 480 00:26:46,680 --> 00:26:54,200 Speaker 1: black pepper, delicious down all right, you got it. Always 481 00:26:54,280 --> 00:26:56,959 Speaker 1: Hungry is created by Bobby Flay and Sophie Fla. Our 482 00:26:57,040 --> 00:27:01,639 Speaker 1: executive producer is Christopher Hasiotis. Always Hungary is produced, edited, 483 00:27:01,680 --> 00:27:04,920 Speaker 1: and mixed by Jonathan howk Stressler. Always Hungry is engineered 484 00:27:04,960 --> 00:27:07,920 Speaker 1: by Sophie Flay. For more podcasts from My Heart Radio, 485 00:27:08,080 --> 00:27:11,640 Speaker 1: visit the I Heart Radio app, Apple podcast, or wherever 486 00:27:11,800 --> 00:27:13,200 Speaker 1: you listen to your favorite shows.