1 00:00:00,720 --> 00:00:20,120 Speaker 1: I Am All In Again, Luke's Diner with Scott Patterson, 2 00:00:20,360 --> 00:00:22,520 Speaker 1: an iHeartRadio podcast. 3 00:00:22,120 --> 00:00:25,400 Speaker 2: Hey Everybody, Scott Patterson, I Am All In Podcast one 4 00:00:25,440 --> 00:00:30,960 Speaker 2: on one episode Luke's Diner with Wells Adam one eleven productions, 5 00:00:31,320 --> 00:00:37,000 Speaker 2: iHeartRadio Media and podcasts. He was a contestant on the 6 00:00:37,040 --> 00:00:40,400 Speaker 2: twelfth season of The Bachelorette and later appeared in the 7 00:00:40,440 --> 00:00:43,960 Speaker 2: third season of Bachelor in Paradise. Since season four, he 8 00:00:44,000 --> 00:00:49,479 Speaker 2: has served as the beloved bartender of Bachelor in Paradise. 9 00:00:49,520 --> 00:00:53,080 Speaker 2: He recently completed the reality show Traders, hosted by Alan Cumming, 10 00:00:54,360 --> 00:00:58,920 Speaker 2: where he was the first player eliminated. Oh gosh, you 11 00:00:58,960 --> 00:01:01,680 Speaker 2: didn't need to say that. No, it's I have to 12 00:01:01,760 --> 00:01:05,240 Speaker 2: It's I'm under contracts written in the copy. It gets 13 00:01:05,240 --> 00:01:09,080 Speaker 2: written in the stars beyond. But that you know, it's 14 00:01:09,080 --> 00:01:11,200 Speaker 2: not necessarily a bad thing, right, so we can we 15 00:01:11,240 --> 00:01:15,920 Speaker 2: can spin it. Beyond the Bachelor franchise, Wells has co 16 00:01:16,000 --> 00:01:19,319 Speaker 2: hosted the culinary podcast Two Dudes in a Kitchen with 17 00:01:19,440 --> 00:01:24,480 Speaker 2: celebrity chef Tyler Florence, and hosted Hulu's pizza making competition 18 00:01:25,200 --> 00:01:33,760 Speaker 2: show Best in Dough in twenty twenty two So Food 19 00:01:34,120 --> 00:01:37,840 Speaker 2: in season one, episode nine, Rory's dance, Lorelei pulls a 20 00:01:37,920 --> 00:01:40,320 Speaker 2: muscle in her back. Emily steps in to care for 21 00:01:40,360 --> 00:01:43,279 Speaker 2: her and makes her mashed bananas on toast. She used 22 00:01:43,480 --> 00:01:47,080 Speaker 2: to make this comforting snack for Lourle when she was 23 00:01:47,240 --> 00:01:52,440 Speaker 2: sick as a child. First of all, first off, wells welcome. 24 00:01:52,560 --> 00:01:57,240 Speaker 2: Have you ever made mash bananas on toast? No. 25 00:01:57,480 --> 00:02:01,720 Speaker 3: I was watching it, and I thought, I thought what 26 00:02:02,400 --> 00:02:04,560 Speaker 3: Laura I thought, which is this is gross. Like at 27 00:02:04,560 --> 00:02:06,880 Speaker 3: the end, she's like, this is terrible or whatnot. But 28 00:02:06,960 --> 00:02:11,000 Speaker 3: she also doesn't remember it. But the thing that was 29 00:02:11,040 --> 00:02:15,160 Speaker 3: interesting to me, Scott was they have dinner, right, and 30 00:02:16,240 --> 00:02:20,480 Speaker 3: Laura's being picky about her salad and like, doesn't like 31 00:02:20,639 --> 00:02:23,360 Speaker 3: tomatoes in a salad. But she also says she doesn't 32 00:02:23,400 --> 00:02:28,359 Speaker 3: like avocado, which blows my mind. I like, everyone likes avocado, 33 00:02:28,800 --> 00:02:31,520 Speaker 3: and if you don't like avocado and avocado toast, then 34 00:02:31,520 --> 00:02:36,560 Speaker 3: you're definitely not gonna like bananas crushed up on toast. Right. 35 00:02:37,200 --> 00:02:38,440 Speaker 2: No, I'll go with you. 36 00:02:38,480 --> 00:02:41,360 Speaker 3: I'm going with you. That was just I was like, 37 00:02:41,520 --> 00:02:44,240 Speaker 3: I'm not sure because I've always loved the character of 38 00:02:44,400 --> 00:02:47,560 Speaker 3: Flora I. And then I heard that she doesn't like avocado, 39 00:02:47,639 --> 00:02:48,640 Speaker 3: and I was like, I don't know if I can 40 00:02:48,680 --> 00:02:51,240 Speaker 3: get on board with that. You know, h this is 41 00:02:51,280 --> 00:02:53,600 Speaker 3: tough the harbor for me to stomach. 42 00:02:54,400 --> 00:02:58,040 Speaker 2: It's a quandary for sure. You hosted a culinary podcast 43 00:02:58,760 --> 00:03:00,840 Speaker 2: just a bit ago, so you must have a passion 44 00:03:00,919 --> 00:03:04,560 Speaker 2: for food. What what does food and cooking mean to 45 00:03:04,639 --> 00:03:05,519 Speaker 2: you specifically? 46 00:03:05,919 --> 00:03:07,960 Speaker 3: H Yeah, I heard I heard this quote the other day. 47 00:03:08,120 --> 00:03:11,320 Speaker 3: I'm going to butcher it, but it was something to 48 00:03:11,320 --> 00:03:16,400 Speaker 3: the effect of the things that are necessary in life 49 00:03:16,639 --> 00:03:27,120 Speaker 3: are are are food and clothing and shelter. And if 50 00:03:27,160 --> 00:03:31,160 Speaker 3: you can make the necessities of life an art form, 51 00:03:31,680 --> 00:03:35,080 Speaker 3: then like life is going to be good. And that's 52 00:03:35,120 --> 00:03:37,000 Speaker 3: the way that I think about you know, like obviously 53 00:03:37,000 --> 00:03:41,400 Speaker 3: it's like amazing architecture, arch you know you're into architecture, 54 00:03:41,440 --> 00:03:44,400 Speaker 3: or if you're like this amazing like fashion fashionista or something. 55 00:03:44,440 --> 00:03:47,200 Speaker 3: But then also with food, like if you're a cook, 56 00:03:47,800 --> 00:03:50,400 Speaker 3: you're making something that's a necessity into an art form, 57 00:03:50,400 --> 00:03:52,560 Speaker 3: which I like, I really like the idea of that. 58 00:03:52,680 --> 00:03:55,880 Speaker 3: And so for me, like food could be so like 59 00:03:56,120 --> 00:04:00,000 Speaker 3: kind of mundane or even kind of like an assessed 60 00:04:00,000 --> 00:04:02,360 Speaker 3: city just for life, but then it also can make 61 00:04:02,400 --> 00:04:05,160 Speaker 3: your life so much better, and so like I grew 62 00:04:05,280 --> 00:04:08,640 Speaker 3: up in a house that, like both my parents were 63 00:04:08,640 --> 00:04:11,520 Speaker 3: amazing cooks. My father was a doctor, but he ended 64 00:04:11,600 --> 00:04:15,240 Speaker 3: up going to France to go learn how to cook 65 00:04:15,280 --> 00:04:18,880 Speaker 3: French food, and so it was just something that was 66 00:04:18,960 --> 00:04:23,960 Speaker 3: kind of like ingrained in my family growing up. And luckily, 67 00:04:23,960 --> 00:04:27,520 Speaker 3: my wife can't cook. She can't boil water really, so 68 00:04:27,839 --> 00:04:30,839 Speaker 3: like I get the opportunity to kind of like make 69 00:04:30,880 --> 00:04:34,080 Speaker 3: all these things for her. And it's one of my 70 00:04:34,200 --> 00:04:36,520 Speaker 3: favorite things in the world to do, is to cook. 71 00:04:36,640 --> 00:04:39,680 Speaker 3: So getting to do the show with Tyler Florence, who's 72 00:04:39,760 --> 00:04:44,520 Speaker 3: just like this, you know, obviously a culinary guru, I 73 00:04:44,600 --> 00:04:45,479 Speaker 3: learned so much. 74 00:04:45,839 --> 00:04:46,000 Speaker 2: You know. 75 00:04:46,000 --> 00:04:48,480 Speaker 3: I was on his show called Worst Cooks in America 76 00:04:48,520 --> 00:04:51,240 Speaker 3: on Food Network. I learned so much from him and 77 00:04:52,560 --> 00:04:55,400 Speaker 3: his co host on NAT show. And then getting to 78 00:04:55,800 --> 00:04:58,600 Speaker 3: host a cooking show about all about Pizza with Danielle 79 00:04:58,640 --> 00:05:01,840 Speaker 3: Yu Diddy, who owns a Peace Tsana, I've gotten to 80 00:05:01,880 --> 00:05:04,839 Speaker 3: learn so much from like some of the best. And yeah, 81 00:05:04,880 --> 00:05:08,200 Speaker 3: I just absolutely love, love, love getting in the kitchen 82 00:05:08,279 --> 00:05:09,400 Speaker 3: and trying stuff out. 83 00:05:09,720 --> 00:05:12,719 Speaker 2: Yeah, I'm kind of there too, Uh. I love to cook. 84 00:05:13,120 --> 00:05:18,640 Speaker 2: It's a great stress release for me. I love to 85 00:05:18,680 --> 00:05:20,920 Speaker 2: take over the kitchen and do my thing and time 86 00:05:20,960 --> 00:05:27,000 Speaker 2: out my courses, and you know, and I love serving it. 87 00:05:27,040 --> 00:05:30,279 Speaker 2: I love seeing everybody enjoying it. I want to know 88 00:05:30,320 --> 00:05:33,479 Speaker 2: what they think. You know, maybe I'll use a little 89 00:05:33,520 --> 00:05:36,000 Speaker 2: little spice here, a little spice. Yeah, you know, I 90 00:05:36,120 --> 00:05:40,520 Speaker 2: just you know, I used to. I changed up my 91 00:05:40,520 --> 00:05:44,240 Speaker 2: my egg my omelet menu for my son. He's ten, 92 00:05:45,040 --> 00:05:48,080 Speaker 2: and he kind of crinkled up his nose. 93 00:05:47,920 --> 00:05:48,279 Speaker 3: A little bit. 94 00:05:48,320 --> 00:05:50,839 Speaker 2: He goes, Dad, what is this cheese? 95 00:05:51,520 --> 00:05:51,760 Speaker 3: Yeah? 96 00:05:51,920 --> 00:05:55,640 Speaker 2: I changed up the cheese a little bit. I put 97 00:05:55,640 --> 00:06:00,680 Speaker 2: an English chatterar in instead of like the normal eric right, 98 00:06:00,880 --> 00:06:03,560 Speaker 2: he goes. He looks at me, he goes, nah, don't 99 00:06:03,600 --> 00:06:04,320 Speaker 2: don't do that again. 100 00:06:04,760 --> 00:06:06,920 Speaker 3: It's so funny that you say that. It always reminds 101 00:06:06,960 --> 00:06:11,640 Speaker 3: me of that scene in Uncle Buck when mccullay Colkin 102 00:06:11,920 --> 00:06:15,760 Speaker 3: comes down and and Uncle Buck's like making them eggs, 103 00:06:16,600 --> 00:06:20,040 Speaker 3: and he, like mccullay Colkin, like looks over to his 104 00:06:20,279 --> 00:06:24,840 Speaker 3: sister and he goes, are there mushrooms in here? Which 105 00:06:24,880 --> 00:06:27,880 Speaker 3: is so funny because like, obviously kids don't want mushrooms 106 00:06:27,880 --> 00:06:31,200 Speaker 3: with onions like in their onmelts, but like as an adult, 107 00:06:31,320 --> 00:06:33,479 Speaker 3: like I love that, you know, m. 108 00:06:35,000 --> 00:06:37,520 Speaker 2: Yeah, I just and I just added onion to the 109 00:06:39,000 --> 00:06:42,120 Speaker 2: to our our marin era sau Yeah. Yeah, because he 110 00:06:42,240 --> 00:06:43,960 Speaker 2: loves my meat sauce. 111 00:06:44,040 --> 00:06:46,559 Speaker 3: He loves it. Now, so let's talk about meat sauce. 112 00:06:46,560 --> 00:06:49,320 Speaker 3: This is a good one. Yeah. You are you from 113 00:06:49,440 --> 00:06:52,240 Speaker 3: scratch guy? Or do you go get like a bottle 114 00:06:52,240 --> 00:06:55,640 Speaker 3: of rowse or something and then spice that up with 115 00:06:55,680 --> 00:06:57,560 Speaker 3: like more garlic, more basil and stuff like that, or 116 00:06:57,560 --> 00:06:58,640 Speaker 3: are you starting from scratch? 117 00:06:59,080 --> 00:07:03,000 Speaker 2: I now, okay, So I did that with REOs, yeah okay, 118 00:07:03,279 --> 00:07:05,800 Speaker 2: And I added a little bit. 119 00:07:05,880 --> 00:07:06,880 Speaker 3: I added some onion. 120 00:07:07,040 --> 00:07:09,480 Speaker 2: I did, okay, because so I so I put the 121 00:07:10,120 --> 00:07:12,240 Speaker 2: you know, I put some olive oil and the skillet. 122 00:07:12,600 --> 00:07:15,320 Speaker 2: I chopped up the onion real fine, you know, liquefied 123 00:07:15,360 --> 00:07:18,840 Speaker 2: it almost and then threw it these and he noticed it. 124 00:07:18,840 --> 00:07:21,320 Speaker 2: It had a nice little kick, right, he gives it. 125 00:07:21,720 --> 00:07:24,760 Speaker 2: You know, that's the flavor, right you That scene from 126 00:07:25,000 --> 00:07:27,520 Speaker 2: The Godfather when they're making it, when they're trying to 127 00:07:27,520 --> 00:07:31,720 Speaker 2: teach Michael Corleone how to make a sauce. Right, yeah, 128 00:07:31,840 --> 00:07:35,240 Speaker 2: So that's our net. My son is demanding because I 129 00:07:35,280 --> 00:07:38,160 Speaker 2: showed him that scene. He says, all right, that's. 130 00:07:38,000 --> 00:07:38,920 Speaker 3: How we're going. Let's do it. 131 00:07:39,400 --> 00:07:41,920 Speaker 2: Because I cooked with him, you know, he helps me out, 132 00:07:42,480 --> 00:07:44,680 Speaker 2: and uh, he goes, I want to put the onion in, 133 00:07:44,680 --> 00:07:46,080 Speaker 2: and I want to put the veal in, and I 134 00:07:46,080 --> 00:07:47,920 Speaker 2: want to put the sausage in, and the whole thing. 135 00:07:47,960 --> 00:07:49,320 Speaker 2: I said, but we're going to need a big vat. 136 00:07:49,360 --> 00:07:50,880 Speaker 2: He goes, Yeah, we got to get a big vat 137 00:07:51,520 --> 00:07:53,200 Speaker 2: because we're going to be cooking for a lot of people. 138 00:07:53,200 --> 00:07:56,840 Speaker 2: But yeah, I think I think we're going to start. 139 00:07:56,960 --> 00:07:59,360 Speaker 3: The next thing you got to show him is I'm 140 00:07:59,360 --> 00:08:01,119 Speaker 3: not sure if he's old enough to see this movie, 141 00:08:01,120 --> 00:08:04,120 Speaker 3: but you know Goodfellas when they're in jail and he's 142 00:08:04,440 --> 00:08:10,160 Speaker 3: plice the blade, then yeah, melts in the oil. 143 00:08:11,480 --> 00:08:15,600 Speaker 2: Good every time. I every time I watch that fool movie, 144 00:08:15,640 --> 00:08:17,840 Speaker 2: I get I get so hungry. 145 00:08:19,040 --> 00:08:19,760 Speaker 3: Where's the bread? 146 00:08:19,800 --> 00:08:20,800 Speaker 2: We can't eat without the bread? 147 00:08:20,840 --> 00:08:21,760 Speaker 3: Who's good? 148 00:08:23,200 --> 00:08:24,520 Speaker 2: Now we can eat? Yeah? 149 00:08:26,240 --> 00:08:29,440 Speaker 3: Or even even in Yeah, you should just do like 150 00:08:30,000 --> 00:08:32,480 Speaker 3: cooking in movies and like go through them because like 151 00:08:32,520 --> 00:08:35,480 Speaker 3: even in Godfather when he's teaching her how to make 152 00:08:35,559 --> 00:08:39,520 Speaker 3: YOCHI right, like it's it's very kind of sensual, right, 153 00:08:39,600 --> 00:08:43,560 Speaker 3: like I said, like a sexy scene. Yeah, it's like 154 00:08:43,559 --> 00:08:45,200 Speaker 3: it's like teaching a woman how to play golf. And 155 00:08:45,200 --> 00:08:47,200 Speaker 3: like getting him behind her and like like showing her 156 00:08:47,240 --> 00:08:49,560 Speaker 3: the swing, you know. But I remember thinking like, oh, 157 00:08:49,640 --> 00:08:52,160 Speaker 3: that looks so good. I want to eat that. 158 00:08:52,520 --> 00:08:56,559 Speaker 2: Oh man. Yeah, So what kind of a paste do 159 00:08:56,640 --> 00:08:59,679 Speaker 2: you use as your basis? Is there a particular brand 160 00:08:59,679 --> 00:09:04,000 Speaker 2: that you like, uh, like tomato paste? Yeah, I mean 161 00:09:04,000 --> 00:09:06,520 Speaker 2: that's how you do it from scratch. I mean, what 162 00:09:05,760 --> 00:09:10,160 Speaker 2: what do you mean by from scratch? Even going more 163 00:09:10,320 --> 00:09:12,800 Speaker 2: organic than using tomato paste. I mean, there's there there's 164 00:09:12,840 --> 00:09:14,599 Speaker 2: another way to do it. No. 165 00:09:14,760 --> 00:09:17,720 Speaker 3: I also like, I'm not like a you know, Michelin 166 00:09:18,080 --> 00:09:20,200 Speaker 3: Award winning chef or anything, but like a lot of times, 167 00:09:20,200 --> 00:09:24,520 Speaker 3: so yeah, I will go get like a big old 168 00:09:24,520 --> 00:09:29,560 Speaker 3: canna like tomatoes, right, oh gosh, yeah wow. And so yeah, 169 00:09:29,559 --> 00:09:31,600 Speaker 3: you can start with you can start with tomato pastes. 170 00:09:31,640 --> 00:09:33,520 Speaker 3: I'm not sure if I have like a specific brand. 171 00:09:33,520 --> 00:09:36,600 Speaker 3: I usually I have the one that's like in a 172 00:09:36,640 --> 00:09:38,680 Speaker 3: tube that you can just like squirt out, because I 173 00:09:38,679 --> 00:09:40,520 Speaker 3: always find that if you use that tomato paste is 174 00:09:40,559 --> 00:09:41,960 Speaker 3: in a can, you only use like half of it, 175 00:09:42,040 --> 00:09:43,920 Speaker 3: and then you but you put soran wrap over it. 176 00:09:43,960 --> 00:09:45,600 Speaker 3: Then it's all of a sudden, it's been four weeks 177 00:09:45,600 --> 00:09:47,720 Speaker 3: in the refrigerator and you're like, I never, I'm never 178 00:09:47,720 --> 00:09:51,360 Speaker 3: gonna use this again. Uh huh. So usually what I'll do, yeah, 179 00:09:51,480 --> 00:09:55,880 Speaker 3: I'll uh, I'll throw some oil down, throw some tomato 180 00:09:55,960 --> 00:09:58,040 Speaker 3: paste in there. I think it's important to do tomato 181 00:09:58,080 --> 00:10:00,520 Speaker 3: paste first, and I think that you should toast your 182 00:10:00,520 --> 00:10:02,600 Speaker 3: tomato pastes, something that a lot of people don't do. 183 00:10:02,600 --> 00:10:04,920 Speaker 3: They usually do it later. I think toasting the tomato 184 00:10:04,920 --> 00:10:10,520 Speaker 3: pastes is a good little trick. And then getting and 185 00:10:10,720 --> 00:10:17,120 Speaker 3: I'll even throw in I think anchovies make everything better. 186 00:10:17,160 --> 00:10:19,520 Speaker 3: It just gives like a little bit of an oom mommy, mom. 187 00:10:19,640 --> 00:10:22,880 Speaker 3: Now your child might not like this, But I'll usually 188 00:10:22,880 --> 00:10:25,800 Speaker 3: throw in like a couple little anchoby flays into that 189 00:10:25,880 --> 00:10:29,680 Speaker 3: kind of like tomato paste oil garlic mixture. Let the 190 00:10:30,960 --> 00:10:35,319 Speaker 3: those anchovies basically dissolve into that oil and it's becomes 191 00:10:35,480 --> 00:10:37,000 Speaker 3: kind of a little bit of a salt bamb which 192 00:10:37,120 --> 00:10:38,480 Speaker 3: makes it so you don't have to season it so 193 00:10:38,600 --> 00:10:41,839 Speaker 3: much later. And then put in those tomatoes and then 194 00:10:41,880 --> 00:10:43,600 Speaker 3: make sure you kind of break all that up, and 195 00:10:43,600 --> 00:10:46,679 Speaker 3: then you know, obviously the basil and you know the 196 00:10:46,720 --> 00:10:48,800 Speaker 3: Italian seasoning and all that kind of stuff. But if 197 00:10:48,840 --> 00:10:52,599 Speaker 3: I'm being honest, I very very rarely you know I 198 00:10:52,679 --> 00:10:56,840 Speaker 3: was I hosted a pizza cooking show, and I wouldn't 199 00:10:56,840 --> 00:11:00,679 Speaker 3: make my own tomato sauce. I would. I would do 200 00:11:00,720 --> 00:11:02,600 Speaker 3: the thing of like going to get a good jar 201 00:11:02,960 --> 00:11:06,240 Speaker 3: of tomato sauce, and then I would add to it 202 00:11:06,679 --> 00:11:10,840 Speaker 3: to make it either more spicy or more sweet or 203 00:11:10,840 --> 00:11:13,520 Speaker 3: whatever I wanted for that particular pizza. I think that's 204 00:11:13,280 --> 00:11:14,640 Speaker 3: the much easier way. 205 00:11:15,080 --> 00:11:27,000 Speaker 2: Okay, Okay, I just you know, I want to make 206 00:11:27,000 --> 00:11:29,520 Speaker 2: a tomato I want to make a marinero sauce or 207 00:11:29,520 --> 00:11:32,640 Speaker 2: tomato sauce that I have to slow cook all day 208 00:11:33,440 --> 00:11:35,720 Speaker 2: and like drop a drop a couple of onions in 209 00:11:35,760 --> 00:11:38,360 Speaker 2: and just let them dissolve over time, and put the 210 00:11:38,400 --> 00:11:40,880 Speaker 2: pork in and the lamb and the you know, it's 211 00:11:40,960 --> 00:11:42,680 Speaker 2: just my fantasy. 212 00:11:42,840 --> 00:11:44,439 Speaker 3: Are you Italian? No? 213 00:11:44,559 --> 00:11:48,280 Speaker 2: But I grew up in a in a heavily ethnic 214 00:11:48,360 --> 00:11:55,080 Speaker 2: area of South Jersey where it's lots of Italians, so like, 215 00:11:55,480 --> 00:11:58,359 Speaker 2: it's always been one of my favorite foods. 216 00:11:58,600 --> 00:11:58,840 Speaker 3: Yeah. 217 00:11:59,080 --> 00:12:02,240 Speaker 2: We eat Italian, eat Italian like twice a week in 218 00:12:02,360 --> 00:12:06,080 Speaker 2: my house. Yeah, my son loves it, he was. Sunday 219 00:12:06,200 --> 00:12:08,320 Speaker 2: nights are big here. You know, we have people over 220 00:12:08,360 --> 00:12:13,599 Speaker 2: and I cook a huge, like a massive amount of 221 00:12:13,679 --> 00:12:16,000 Speaker 2: pasta and sauce and meatballs. 222 00:12:16,120 --> 00:12:19,400 Speaker 3: Let's talk about pasta. That's like hijack your show. But 223 00:12:19,440 --> 00:12:22,120 Speaker 3: this is just interesting. So I mean, obviously we've been 224 00:12:22,160 --> 00:12:23,760 Speaker 3: talking about red sauce and stuff, but do you have 225 00:12:23,800 --> 00:12:26,720 Speaker 3: a favorite type of pasta? And and like, like, are 226 00:12:26,760 --> 00:12:29,640 Speaker 3: you a carbonara guy or you like what you what. 227 00:12:29,640 --> 00:12:31,840 Speaker 2: Is your what is your angel hair? 228 00:12:32,160 --> 00:12:33,000 Speaker 3: Angel hair? Okay? 229 00:12:33,160 --> 00:12:36,120 Speaker 2: Yeah, and then my boy loves the angel hair because 230 00:12:36,160 --> 00:12:39,679 Speaker 2: he just he eats you know, he's ten, but he 231 00:12:39,760 --> 00:12:44,280 Speaker 2: eats enough food for five people in one sitting. It's 232 00:12:44,000 --> 00:12:47,120 Speaker 2: and he's you know, he's starting to growl a little bit, right, 233 00:12:47,160 --> 00:12:50,840 Speaker 2: so he's getting long in the limbs and lean. But man, 234 00:12:50,880 --> 00:12:52,160 Speaker 2: he can put back it away. 235 00:12:52,280 --> 00:12:54,760 Speaker 3: He can just put it Carba load him up. 236 00:12:54,840 --> 00:12:58,000 Speaker 2: Oh, it's unbelievable. Yeah, he loves that angel hair. Yeah. 237 00:12:58,040 --> 00:13:01,760 Speaker 3: The thing that I learned that one of the biggest 238 00:13:01,960 --> 00:13:05,360 Speaker 3: lessons I learned in cooking, especially with Italian cooking, is 239 00:13:05,559 --> 00:13:09,480 Speaker 3: the importance of reserving pasta water that I think a 240 00:13:09,520 --> 00:13:14,280 Speaker 3: lot of people don't think about and never do. But 241 00:13:15,040 --> 00:13:18,520 Speaker 3: so if you're unfamiliar with it, the idea is is 242 00:13:18,559 --> 00:13:22,400 Speaker 3: that you make your pasta. You know, obviously, in like 243 00:13:22,520 --> 00:13:25,720 Speaker 3: heavily salted water. It's supposed to take like the sea, 244 00:13:26,040 --> 00:13:29,320 Speaker 3: is what every chef says. And then what happens is 245 00:13:29,320 --> 00:13:32,000 Speaker 3: is it tooks that pasta, and the starches of the 246 00:13:32,000 --> 00:13:34,400 Speaker 3: pasta leech out of it, and then then it's in 247 00:13:34,440 --> 00:13:36,440 Speaker 3: the water. And you want to reserve some of that 248 00:13:36,480 --> 00:13:38,640 Speaker 3: pasta water, especially if you're making a sauce, because it 249 00:13:38,640 --> 00:13:43,120 Speaker 3: will help thicken up any sauce, especially if you're making 250 00:13:43,160 --> 00:13:44,880 Speaker 3: like some sort of cheese sauce that needs to be 251 00:13:44,960 --> 00:13:47,319 Speaker 3: kind of thick, and it will help whatever the sauce 252 00:13:47,400 --> 00:13:50,599 Speaker 3: is that you're making, it'll help it stick to the pasta, 253 00:13:50,679 --> 00:13:52,160 Speaker 3: because it's the one thing you don't want is to 254 00:13:52,160 --> 00:13:54,640 Speaker 3: have everyone's seen it. You make like this red sauce 255 00:13:54,720 --> 00:13:57,120 Speaker 3: and you put it all on the pasta and it 256 00:13:57,160 --> 00:13:58,440 Speaker 3: doesn't stick to it. 257 00:13:58,400 --> 00:13:59,200 Speaker 2: Right, it's runny. 258 00:13:59,520 --> 00:14:03,280 Speaker 3: Yeah, yeah, So the the thing that you know every 259 00:14:03,360 --> 00:14:05,920 Speaker 3: chef will tell you is get a coffee mug. Make 260 00:14:06,000 --> 00:14:08,240 Speaker 3: sure you get like at least a couple cups of that, 261 00:14:08,840 --> 00:14:11,680 Speaker 3: and then if your sauce is yeah, like almost like 262 00:14:11,760 --> 00:14:15,720 Speaker 3: broken or really really runny, throw some of that pasta 263 00:14:15,760 --> 00:14:18,360 Speaker 3: sauce in there. Start cooking it down and it'll kind 264 00:14:18,400 --> 00:14:22,520 Speaker 3: of emulsify it and it'll help, you know, stick to 265 00:14:22,680 --> 00:14:25,920 Speaker 3: that pasta. The other thing is that, like, do you 266 00:14:25,720 --> 00:14:27,560 Speaker 3: are you like an aldente guy? 267 00:14:28,320 --> 00:14:32,000 Speaker 2: No? No, no, no, no, you don't you know, maybe 268 00:14:32,040 --> 00:14:35,200 Speaker 2: for a lunch, yes, but not dinner. Now. I cooked 269 00:14:35,200 --> 00:14:38,640 Speaker 2: a crap out of it. I like the noodle soft. Okay, 270 00:14:38,880 --> 00:14:41,360 Speaker 2: Now that that that helps us be able to shovel 271 00:14:41,400 --> 00:14:42,480 Speaker 2: in mass quantities. 272 00:14:42,800 --> 00:14:46,600 Speaker 3: Yeah, but you ever so if you're making like your 273 00:14:46,600 --> 00:14:49,160 Speaker 3: sauce on the side right, like in a different pant, 274 00:14:49,360 --> 00:14:51,960 Speaker 3: you take it out al dente and then do the 275 00:14:52,040 --> 00:14:56,160 Speaker 3: last like four or five minutes in the sauce to 276 00:14:56,320 --> 00:14:59,160 Speaker 3: them bring it to your soft. 277 00:15:00,120 --> 00:15:03,360 Speaker 2: But you like, no, no, no, I keep everything separate. 278 00:15:04,080 --> 00:15:07,880 Speaker 2: I strain the pasta, I put it on the plates, 279 00:15:07,920 --> 00:15:11,920 Speaker 2: and then I pour the sauce on and I serve 280 00:15:11,960 --> 00:15:14,640 Speaker 2: it that way, and I let you know who I'm 281 00:15:14,680 --> 00:15:18,360 Speaker 2: serving mix it in the way they want to. 282 00:15:18,760 --> 00:15:19,160 Speaker 3: Got it. 283 00:15:19,440 --> 00:15:21,880 Speaker 2: But wait a minute, So you're saying take the pasta 284 00:15:21,960 --> 00:15:26,120 Speaker 2: water during this process, I mean, but oh so, not 285 00:15:26,240 --> 00:15:30,680 Speaker 2: having strained it yet, but just steal some from when 286 00:15:30,720 --> 00:15:32,640 Speaker 2: it's cooking, from the heavily salt or water when the 287 00:15:32,640 --> 00:15:35,920 Speaker 2: pasta is still in there, looking Okay, yeah, all right, 288 00:15:35,960 --> 00:15:37,080 Speaker 2: that's a good tip. I like that. 289 00:15:37,600 --> 00:15:40,160 Speaker 3: Yeah, especially like you know, if you're making you need 290 00:15:40,200 --> 00:15:42,880 Speaker 3: it for some recipes, like a carbon I need it 291 00:15:43,040 --> 00:15:48,000 Speaker 3: to ulcipyle that cheese and butter together. But then so 292 00:15:48,080 --> 00:15:51,960 Speaker 3: like the thing that I'll do a lot is I 293 00:15:51,960 --> 00:15:55,480 Speaker 3: I just like kind of like a butter oil capers 294 00:15:55,640 --> 00:15:58,920 Speaker 3: an chovy sauce, I really really simple with whatever greens. 295 00:15:58,960 --> 00:16:01,480 Speaker 3: I've got to figut some flat par parsley or some 296 00:16:01,560 --> 00:16:04,520 Speaker 3: basil or something. I make that on the side, and 297 00:16:04,560 --> 00:16:08,320 Speaker 3: then I'll get a bunch of like parmesan rigihano, put 298 00:16:08,320 --> 00:16:11,160 Speaker 3: a bunch of that kind of in this like really 299 00:16:11,200 --> 00:16:16,560 Speaker 3: really uh delicious kind of oil mixture butter thing that 300 00:16:16,600 --> 00:16:19,800 Speaker 3: I've made, and then make sure I start pouring a 301 00:16:19,880 --> 00:16:22,680 Speaker 3: little bit of that pasta water in there and it 302 00:16:22,760 --> 00:16:27,720 Speaker 3: kind of makes this uh it makes this real like 303 00:16:28,960 --> 00:16:33,840 Speaker 3: silky smooth right sauce. And then what I'll I'll take 304 00:16:33,840 --> 00:16:36,200 Speaker 3: my pasta out that's a little bit of dente because 305 00:16:36,240 --> 00:16:39,520 Speaker 3: there's pasta water in there, it's still cooking and it'll 306 00:16:39,600 --> 00:16:43,920 Speaker 3: really help marry the sauce that I've made into the pasta. 307 00:16:44,440 --> 00:16:46,840 Speaker 3: And then I'll play and you know garnish with whatever 308 00:16:46,920 --> 00:16:47,560 Speaker 3: on top. 309 00:16:47,560 --> 00:16:50,200 Speaker 2: And you'll and you'll put this you're cooking the sauce 310 00:16:50,240 --> 00:16:53,400 Speaker 2: in a pan, right, yeah, okay, all right now I'll 311 00:16:53,400 --> 00:16:54,800 Speaker 2: try that. 312 00:16:54,800 --> 00:16:56,000 Speaker 3: That's good. That's good. 313 00:16:56,800 --> 00:16:59,720 Speaker 2: Yeah, because that's the quality that I'm looking for. Is 314 00:16:59,720 --> 00:17:04,679 Speaker 2: that thickened sauce that binds to the pasta. That's what 315 00:17:04,760 --> 00:17:07,200 Speaker 2: you want. Yeah, that's that's what I'm Okay. 316 00:17:07,240 --> 00:17:07,480 Speaker 3: Good. 317 00:17:08,280 --> 00:17:12,560 Speaker 2: You have an extremely talented wife, I do from what 318 00:17:12,600 --> 00:17:17,560 Speaker 2: I am told. Is there a particular meal that she 319 00:17:17,760 --> 00:17:19,080 Speaker 2: requests from you? 320 00:17:19,800 --> 00:17:23,720 Speaker 3: Yeah? So my wife. But by the way, sidebars, her 321 00:17:23,800 --> 00:17:25,160 Speaker 3: name is Sarah Hyland. She was on a show called 322 00:17:25,160 --> 00:17:30,919 Speaker 3: Modern Family, and she is obsessed with Gilmore Girls, and 323 00:17:30,960 --> 00:17:33,239 Speaker 3: she wanted to make sure that I tell you that 324 00:17:33,280 --> 00:17:36,240 Speaker 3: she is a gigantic fan. And then she also told 325 00:17:36,280 --> 00:17:38,760 Speaker 3: me that she had a crush on you when she 326 00:17:38,800 --> 00:17:39,960 Speaker 3: watched a show, which I was like, I don't know 327 00:17:39,960 --> 00:17:41,359 Speaker 3: if I should say that, but just so you know, 328 00:17:41,920 --> 00:17:45,399 Speaker 3: she was like, it's not it's not Jess, it's not Tristan, 329 00:17:45,440 --> 00:17:48,400 Speaker 3: it's not Dean. I thought that Luke was the hot 330 00:17:48,440 --> 00:17:54,000 Speaker 3: one on the show. Just that you know, it's very nice. 331 00:17:54,160 --> 00:17:56,720 Speaker 2: That's very very nice. Tell her, I said, thank you 332 00:17:56,760 --> 00:17:59,320 Speaker 2: and that that I love her show too. 333 00:18:00,720 --> 00:18:04,159 Speaker 3: So yeah, the way that I was able to con 334 00:18:04,600 --> 00:18:07,800 Speaker 3: someone who's so much more attractive and talented than I 335 00:18:07,840 --> 00:18:13,239 Speaker 3: am into marrying me was definitely through cooking. It's funny too, 336 00:18:13,320 --> 00:18:16,240 Speaker 3: because when we first started dating, it was kind of 337 00:18:16,240 --> 00:18:19,320 Speaker 3: a seat like we didn't tell anybody. It was a 338 00:18:19,400 --> 00:18:22,199 Speaker 3: kind of a little bit of a secret. But she 339 00:18:22,240 --> 00:18:26,760 Speaker 3: would post things on Instagram of like what I had 340 00:18:26,800 --> 00:18:29,399 Speaker 3: cooked for her, and I remember my siblings being like, 341 00:18:29,680 --> 00:18:35,440 Speaker 3: I know that, or I know someone's in Los Angeles 342 00:18:35,520 --> 00:18:39,919 Speaker 3: trying to get laid. So yeah, the the dish that 343 00:18:39,920 --> 00:18:43,560 Speaker 3: I made for her originally that she loves, that she 344 00:18:43,640 --> 00:18:49,720 Speaker 3: loved was was was spicy, well not really. It was 345 00:18:49,760 --> 00:18:53,600 Speaker 3: like basically black and shrimp tacos that I could do 346 00:18:53,640 --> 00:18:57,560 Speaker 3: really really well. And then I showed her my mom's 347 00:18:58,160 --> 00:19:02,879 Speaker 3: skirt steak recipe and that on its own is really delicious. 348 00:19:02,880 --> 00:19:04,800 Speaker 3: But then she was like, what if you use this 349 00:19:04,960 --> 00:19:10,600 Speaker 3: skirt steak in steak tacos? She likes tacos obviously, and 350 00:19:10,680 --> 00:19:14,040 Speaker 3: then I started doing that and she requests that at 351 00:19:14,119 --> 00:19:21,480 Speaker 3: least once a week. She also likes she likes sausage 352 00:19:21,520 --> 00:19:25,159 Speaker 3: in red sauce. She's from the Lower East Side, so 353 00:19:25,200 --> 00:19:28,480 Speaker 3: there's a lot of Italian I get she requests from me, 354 00:19:29,960 --> 00:19:32,800 Speaker 3: But yeah, it was basically the skirt steak thing is 355 00:19:32,840 --> 00:19:34,840 Speaker 3: something I had to make for her basically every single week. 356 00:19:34,840 --> 00:19:36,840 Speaker 3: And I can tell you that recipe and it's fantastic 357 00:19:37,040 --> 00:19:42,199 Speaker 3: and it's also idiot proof really, so this is what 358 00:19:42,320 --> 00:19:44,560 Speaker 3: you do. You can do flank or skirt or you 359 00:19:44,640 --> 00:19:47,479 Speaker 3: even do a soda. But I have found, even though 360 00:19:47,480 --> 00:19:49,119 Speaker 3: it's a little more expensive, that skirts steak is the 361 00:19:49,160 --> 00:19:52,320 Speaker 3: best is the best for this and I would I 362 00:19:52,320 --> 00:19:55,040 Speaker 3: would say that it's my second favorite cut of meat 363 00:19:55,080 --> 00:19:57,040 Speaker 3: in terms of beef. I think that like a ribbi 364 00:19:57,560 --> 00:19:59,679 Speaker 3: is number one, and then I think skirts steaks number two. 365 00:20:00,000 --> 00:20:01,720 Speaker 3: And I think a lot of chefs would actually agree 366 00:20:01,760 --> 00:20:05,320 Speaker 3: with me because just because there's so much, there's so 367 00:20:05,400 --> 00:20:09,200 Speaker 3: much marbling and fat in there innately, so it's always really, 368 00:20:09,200 --> 00:20:11,720 Speaker 3: really tender. The only problem is it's very thin, so 369 00:20:12,119 --> 00:20:13,720 Speaker 3: you can you can tend to overcook it, so you 370 00:20:13,760 --> 00:20:16,760 Speaker 3: really really got to kind of watch that. It's the 371 00:20:16,800 --> 00:20:19,000 Speaker 3: most simple marinade that I use for a lot of 372 00:20:19,040 --> 00:20:22,960 Speaker 3: things that my mother taught me. And go try this 373 00:20:23,840 --> 00:20:26,480 Speaker 3: yesterday and everyone in your family will love it. You 374 00:20:26,560 --> 00:20:34,040 Speaker 3: basically get soy sauce, then mince some garlic or if 375 00:20:34,040 --> 00:20:37,760 Speaker 3: you've got a kind of a microplane, you know, as 376 00:20:37,840 --> 00:20:40,080 Speaker 3: thin as you can make the garlic, the more powerful 377 00:20:40,080 --> 00:20:42,400 Speaker 3: it would be. And I like it really garlicy, so 378 00:20:42,400 --> 00:20:46,919 Speaker 3: soy sauce, garlic, and then ginger, not like raw ginger, 379 00:20:46,960 --> 00:20:51,440 Speaker 3: but like you know, powdered ginger in there. And then 380 00:20:52,600 --> 00:20:56,720 Speaker 3: maybe a little bit of a Worcester sauce. And if 381 00:20:56,760 --> 00:20:59,280 Speaker 3: you have any type of sugar or work like my 382 00:20:59,400 --> 00:21:02,080 Speaker 3: mom just you use like granulated sugar. But then I 383 00:21:02,240 --> 00:21:05,639 Speaker 3: like elevated to be like no, you could use you 384 00:21:05,680 --> 00:21:08,560 Speaker 3: could use a maple syrup, you could use a gave, 385 00:21:09,200 --> 00:21:12,240 Speaker 3: you could use molasses, any anything that you want, any 386 00:21:13,040 --> 00:21:16,600 Speaker 3: favor flavor profile that you're into. So then you have 387 00:21:17,359 --> 00:21:23,080 Speaker 3: the saltiness of of the soy sauce, You got the 388 00:21:23,119 --> 00:21:26,359 Speaker 3: spiciness of the garlic. Oh, and then some red flakes 389 00:21:26,359 --> 00:21:29,679 Speaker 3: as well, red pepper flakes. You got the spiciness of 390 00:21:29,680 --> 00:21:31,360 Speaker 3: the garlic and the red pepper flakes, and then you've 391 00:21:31,359 --> 00:21:36,359 Speaker 3: got the uh, you've got the umami of the Worcester sauce, 392 00:21:36,840 --> 00:21:39,240 Speaker 3: and you've got the sweet of whatever the honey or 393 00:21:39,280 --> 00:21:42,240 Speaker 3: whatever it is. You put all that together, you throw 394 00:21:42,280 --> 00:21:45,919 Speaker 3: that into a bag with your with your skirt steak. 395 00:21:46,160 --> 00:21:49,760 Speaker 3: You let that marinate for the longer the better. But 396 00:21:49,800 --> 00:21:51,359 Speaker 3: if you can get if you can give me an 397 00:21:51,400 --> 00:21:53,560 Speaker 3: hour inside the refrigerator, we are money. 398 00:21:54,200 --> 00:21:54,520 Speaker 2: M hm. 399 00:21:55,080 --> 00:21:59,920 Speaker 3: And then you throw this on, you know, a kind 400 00:21:59,960 --> 00:22:04,720 Speaker 3: of a rippin' hot skillet, and it's I mean it's 401 00:22:04,720 --> 00:22:06,920 Speaker 3: so you know, skirtchstake is really really thin, so it's 402 00:22:06,960 --> 00:22:10,320 Speaker 3: like three minutes aside. But the most valuable thing that 403 00:22:10,320 --> 00:22:12,359 Speaker 3: you can have in your kitchen is a meat thermometer. 404 00:22:12,680 --> 00:22:15,840 Speaker 3: So depending on what you want. But like it's so thin, 405 00:22:15,960 --> 00:22:20,440 Speaker 3: let's get it to like for me, like tops one fifteen, 406 00:22:20,480 --> 00:22:23,240 Speaker 3: one twenty, and then sit it out, let it rest. 407 00:22:23,240 --> 00:22:26,240 Speaker 3: It'll get to you know, probably one thirty. It'll be 408 00:22:26,240 --> 00:22:28,760 Speaker 3: well done on the ends. It'll be a medium rare 409 00:22:28,760 --> 00:22:31,000 Speaker 3: in the middle, so that's perfect for everyone. You know, 410 00:22:31,080 --> 00:22:33,040 Speaker 3: people want it more well done, you give them the ends. 411 00:22:33,080 --> 00:22:35,679 Speaker 3: If people want it you know, uh, less cooked, you 412 00:22:35,680 --> 00:22:39,320 Speaker 3: give them the middle portions and it will be one 413 00:22:39,320 --> 00:22:41,119 Speaker 3: of the best steaks you've ever had. Then if you 414 00:22:41,119 --> 00:22:44,560 Speaker 3: throw that and do a taco boy, oh boy, you 415 00:22:44,640 --> 00:22:46,720 Speaker 3: might get to Marry uh An actress. 416 00:22:47,880 --> 00:23:00,640 Speaker 2: I love it all Right, let's shift gears a little bit. 417 00:23:00,960 --> 00:23:04,439 Speaker 2: I'm gonna ask you a question about gill More Girls 418 00:23:04,560 --> 00:23:08,440 Speaker 2: characters and who do you think would be the most 419 00:23:08,600 --> 00:23:10,920 Speaker 2: fun to have a meal with. 420 00:23:11,160 --> 00:23:18,200 Speaker 3: And why that's a good cla time? Yeah, can I say, 421 00:23:18,560 --> 00:23:20,760 Speaker 3: is it Amy Palladino? Is that the writer. 422 00:23:21,080 --> 00:23:26,160 Speaker 2: Amy Sherman Palladino. He's not a character though, I know, 423 00:23:26,280 --> 00:23:31,280 Speaker 2: but I'm so sorry your answer is not acceptable. Okay, okay, 424 00:23:31,320 --> 00:23:34,720 Speaker 2: because I do because that's the that's the obvious answer. 425 00:23:34,760 --> 00:23:41,199 Speaker 3: Okay, okay, okay, okay, okay, okay. So can I have 426 00:23:41,280 --> 00:23:42,520 Speaker 3: a beer with Jess? 427 00:23:43,000 --> 00:23:43,119 Speaker 2: Like? 428 00:23:43,280 --> 00:23:45,000 Speaker 3: Can like? What do we do? 429 00:23:45,200 --> 00:23:48,919 Speaker 2: Sorry, we cannot promote the consumption of alcoholic drinks on 430 00:23:48,960 --> 00:23:49,639 Speaker 2: this podcast. 431 00:23:49,720 --> 00:23:53,679 Speaker 3: God, I played a bartender on a bad reality What 432 00:23:53,720 --> 00:23:54,080 Speaker 3: do you do? 433 00:23:57,960 --> 00:23:58,040 Speaker 2: So? 434 00:23:58,119 --> 00:24:00,720 Speaker 3: Yeah, if I'm if I'm going to like eat chicken 435 00:24:00,720 --> 00:24:06,440 Speaker 3: wings and have beers, I go with Jess. If I'm 436 00:24:06,480 --> 00:24:10,720 Speaker 3: having breakfast, it's you, my guy. I mean, obviously your 437 00:24:10,760 --> 00:24:15,159 Speaker 3: diner is is iconic, but yeah, I still you know, 438 00:24:15,200 --> 00:24:18,960 Speaker 3: my my wife had a crush on you. I think, 439 00:24:19,240 --> 00:24:21,720 Speaker 3: like all the guys my age probably had a crush 440 00:24:21,760 --> 00:24:25,480 Speaker 3: on Rory. But I think Laurel I was always you know, 441 00:24:25,560 --> 00:24:28,639 Speaker 3: she was. Yes, I'm gonna go with Laurel. I is 442 00:24:28,640 --> 00:24:29,720 Speaker 3: that okay? Ship? 443 00:24:29,920 --> 00:24:34,359 Speaker 2: Yeah, sure, you can eat with who you want, you know, 444 00:24:34,440 --> 00:24:35,520 Speaker 2: that's okay. 445 00:24:35,560 --> 00:24:40,240 Speaker 3: But here's the thing. Yeah, the grandparents. Yeah, they're rich. 446 00:24:40,480 --> 00:24:43,000 Speaker 3: It might be a really nice meal. Like if I'm going. 447 00:24:42,880 --> 00:24:45,320 Speaker 2: To the club, I would that would be my pick 448 00:24:45,320 --> 00:24:47,280 Speaker 2: because that would be a nice meal and at least 449 00:24:47,280 --> 00:24:49,200 Speaker 2: they have a good conversation, right, you know you're gonna 450 00:24:49,200 --> 00:24:51,520 Speaker 2: get a good conversation guaranteed. 451 00:24:51,760 --> 00:24:54,160 Speaker 3: Yeah, and they're definitely gonna pick up the tab. So yeah, okay, 452 00:24:54,200 --> 00:24:55,959 Speaker 3: that's my answer. Sorry, there you go. 453 00:24:56,359 --> 00:24:59,639 Speaker 2: So we're we're dining at the Gilmours and in my style, 454 00:25:00,359 --> 00:25:00,680 Speaker 2: so I. 455 00:25:00,640 --> 00:25:03,000 Speaker 3: Want to go to there. I forget the name of 456 00:25:03,040 --> 00:25:04,879 Speaker 3: like the country club, like whether where they do the 457 00:25:05,840 --> 00:25:08,159 Speaker 3: he does, like the Cotillion or what she does, like 458 00:25:08,160 --> 00:25:11,680 Speaker 3: a that party looks like a really nice country club. 459 00:25:11,760 --> 00:25:14,879 Speaker 3: And I imagine I can play some golf there with that. 460 00:25:14,880 --> 00:25:15,440 Speaker 3: That'd be fun. 461 00:25:15,640 --> 00:25:18,160 Speaker 2: Yeah, that'd be good. I'm with you on that one. 462 00:25:18,840 --> 00:25:20,800 Speaker 2: Let me know when you're going. I'll try to I'll 463 00:25:20,800 --> 00:25:25,160 Speaker 2: try to be right, Okay, All right, so listen, we're 464 00:25:25,200 --> 00:25:27,960 Speaker 2: all all about coffee at Gilmore girls. Are you coffee 465 00:25:28,000 --> 00:25:28,639 Speaker 2: or tea person? 466 00:25:29,840 --> 00:25:32,639 Speaker 3: I am a coffee guy over tea for sure, But 467 00:25:32,680 --> 00:25:35,640 Speaker 3: I'm not like it's not what it's like a part 468 00:25:35,680 --> 00:25:37,800 Speaker 3: of my identity. Like a lot of people like I don't. 469 00:25:38,040 --> 00:25:41,840 Speaker 3: I don't think I've been to Starbucks in ten years? Right? 470 00:25:43,080 --> 00:25:46,320 Speaker 3: Ten years? Good? Sorry, No, it's good. 471 00:25:46,920 --> 00:25:51,280 Speaker 2: Yeah, So you're bartender Bacher Paradise. If if you had 472 00:25:51,320 --> 00:25:57,120 Speaker 2: to bartend for a stars hollow Town meeting, okay, yeah, 473 00:25:57,160 --> 00:26:01,560 Speaker 2: what signature cocktail would you create or the attendees? 474 00:26:03,119 --> 00:26:07,800 Speaker 3: Dang, that's a good question. I'd have to it's not 475 00:26:07,880 --> 00:26:11,800 Speaker 3: a bad question. Yeah, you'd have to uh like batch 476 00:26:11,840 --> 00:26:13,239 Speaker 3: it out right. I have to be a like a 477 00:26:13,280 --> 00:26:16,600 Speaker 3: big large thing. So like what's could at like large batch. 478 00:26:17,720 --> 00:26:20,919 Speaker 2: Like a punch bowl type of deal where they ladle 479 00:26:20,960 --> 00:26:21,320 Speaker 2: it out. 480 00:26:22,119 --> 00:26:24,960 Speaker 3: Well, you can do like I used to do this thing, 481 00:26:26,080 --> 00:26:28,040 Speaker 3: not used to I still do it. It's actually like 482 00:26:28,080 --> 00:26:29,800 Speaker 3: a great little tip. There's a bunch. There's a couple 483 00:26:29,800 --> 00:26:32,520 Speaker 3: of drinks that you can they're called freezer door drinks 484 00:26:32,720 --> 00:26:35,119 Speaker 3: where you can you can create the cocktail and then 485 00:26:35,160 --> 00:26:36,639 Speaker 3: you can just put it in your freezer door and 486 00:26:36,640 --> 00:26:39,040 Speaker 3: it's like always ready. So I probably do something like that, 487 00:26:39,119 --> 00:26:41,760 Speaker 3: Like martinis are great for that because it's really only 488 00:26:41,800 --> 00:26:47,480 Speaker 3: a couple it's only a couple ingredients. Same with old fashions, Exactually, 489 00:26:47,560 --> 00:26:49,080 Speaker 3: what you do is you take out like a quarter 490 00:26:49,600 --> 00:26:52,040 Speaker 3: of the booze in the bourbon bottle, and then you 491 00:26:52,080 --> 00:26:54,439 Speaker 3: add the other stuff in there, so the simple syrup 492 00:26:54,480 --> 00:26:58,120 Speaker 3: and the bitterers and stuff, and then you just throw 493 00:26:58,160 --> 00:27:00,280 Speaker 3: that in the freezer and then anytime you want an 494 00:27:00,280 --> 00:27:01,680 Speaker 3: old fashion you just kind of shake it up a 495 00:27:01,720 --> 00:27:03,760 Speaker 3: little bit and then you just pour it over big 496 00:27:03,800 --> 00:27:05,879 Speaker 3: cubes of ice. So I probably would do something like 497 00:27:05,960 --> 00:27:08,600 Speaker 3: that because if you're if you're boozing up like an 498 00:27:08,800 --> 00:27:11,880 Speaker 3: entire town, I'd want it to be like super easy, 499 00:27:12,119 --> 00:27:14,760 Speaker 3: And I think I would go for For me, the 500 00:27:14,760 --> 00:27:19,760 Speaker 3: stars always felt like this like chunky knit sweater cozy, 501 00:27:19,840 --> 00:27:24,480 Speaker 3: little like Northeast town. And to me, that screams either 502 00:27:24,600 --> 00:27:28,760 Speaker 3: Manhattan or old fashion. Uh, And so yeah, I think 503 00:27:28,800 --> 00:27:30,879 Speaker 3: I think I would go with either. Men, I'd probably 504 00:27:30,920 --> 00:27:34,000 Speaker 3: do both. I would I would batch out a bunch 505 00:27:34,040 --> 00:27:35,920 Speaker 3: of old fashions and Manhattans for everybody. 506 00:27:36,880 --> 00:27:43,120 Speaker 2: I think that's a great concept. But okay, there, let's 507 00:27:43,200 --> 00:27:47,200 Speaker 2: say that Taylor is not allowed to imbibe. He's the 508 00:27:47,200 --> 00:27:51,320 Speaker 2: only straight guy there. Yeah, everybody else is smashed. That 509 00:27:51,359 --> 00:27:56,880 Speaker 2: would be fun right or Taylor or the other way. 510 00:27:56,920 --> 00:27:58,800 Speaker 2: He'd be the only one that would be smashing. Everybody 511 00:27:58,840 --> 00:28:01,360 Speaker 2: else would be the himself. If you were to come 512 00:28:01,359 --> 00:28:03,720 Speaker 2: into Luke's diner, what would you order and where would 513 00:28:03,720 --> 00:28:04,040 Speaker 2: you sit? 514 00:28:04,480 --> 00:28:07,200 Speaker 3: I think I don't know, all right, see, I guess 515 00:28:07,200 --> 00:28:11,280 Speaker 3: what wherever was available? Uh okay, So I know that, 516 00:28:11,480 --> 00:28:17,200 Speaker 3: like the pancakes and the waffles are like really really popular, right, 517 00:28:18,080 --> 00:28:20,679 Speaker 3: But that's not my style. That's my wife. My wife 518 00:28:20,880 --> 00:28:28,680 Speaker 3: like that. I okay, have you ever been to waffle House? Sure? Okay, 519 00:28:28,720 --> 00:28:30,879 Speaker 3: many times. I think that Honestly, I think that like 520 00:28:30,920 --> 00:28:34,320 Speaker 3: waffle House and huddle houses are like the greatest culinary 521 00:28:34,320 --> 00:28:36,680 Speaker 3: experiences of anyone's life. When you get to go, it's 522 00:28:36,720 --> 00:28:38,400 Speaker 3: like four in the morning, like a bunch of people 523 00:28:38,440 --> 00:28:42,320 Speaker 3: are drunk, people are yelling and screaming and whatever, and 524 00:28:42,320 --> 00:28:44,240 Speaker 3: then you have like this one line cook who's able 525 00:28:44,280 --> 00:28:46,880 Speaker 3: to make seven zillion things all at the same time. 526 00:28:47,040 --> 00:28:49,360 Speaker 3: So I imagine kind of would be like what Luke 527 00:28:49,400 --> 00:28:52,640 Speaker 3: Steiner would be. And so my order would be like 528 00:28:52,680 --> 00:28:56,479 Speaker 3: what I get there, which is I like two sunny 529 00:28:56,480 --> 00:29:02,200 Speaker 3: side up eggs. I like two pieces of buttered toast, 530 00:29:02,560 --> 00:29:05,840 Speaker 3: preferably wheat, but if you don't have that white and 531 00:29:05,880 --> 00:29:08,719 Speaker 3: then a couple of sausages and a couple of pieces 532 00:29:08,720 --> 00:29:11,800 Speaker 3: of bacon, and then I make my own little like 533 00:29:11,880 --> 00:29:14,880 Speaker 3: an egg on toast situation. And to me, that's the 534 00:29:14,920 --> 00:29:18,560 Speaker 3: greatest breakfast in the world. What is the right answer 535 00:29:18,560 --> 00:29:18,840 Speaker 3: for that? 536 00:29:18,880 --> 00:29:22,560 Speaker 2: Though, there's no right answer. Okay, no, none of these 537 00:29:22,640 --> 00:29:23,560 Speaker 2: have a right answer. 538 00:29:24,760 --> 00:29:27,560 Speaker 3: It's your answer. Yeah, But I feel like people that 539 00:29:27,600 --> 00:29:30,760 Speaker 3: come up, I imagine you asked that question to every guest, like, like, 540 00:29:30,840 --> 00:29:33,000 Speaker 3: what is the what is the normal answer? What is 541 00:29:33,080 --> 00:29:34,239 Speaker 3: the answer everyone gives you? 542 00:29:34,640 --> 00:29:37,200 Speaker 2: Well, they either want to sit at the bar, yeah, 543 00:29:37,320 --> 00:29:40,240 Speaker 2: or they want to sit where Rory and Laurala I 544 00:29:40,280 --> 00:29:43,520 Speaker 2: always sit. Yeah, but they but they don't really have 545 00:29:43,720 --> 00:29:46,600 Speaker 2: I mean, they kind of do have a stock table 546 00:29:46,680 --> 00:29:49,800 Speaker 2: that they sit at. Yeah, that's that's usually it. 547 00:29:50,080 --> 00:29:53,240 Speaker 3: Yeah, Okay, all right, here's one. 548 00:29:53,240 --> 00:29:57,120 Speaker 2: Here's one. You're ready for this. Yeah, if you were stranded, 549 00:29:58,080 --> 00:30:04,680 Speaker 2: imagine being stranded and you Gilmore Girl's universe, which restaurant, diner, 550 00:30:05,200 --> 00:30:10,280 Speaker 2: or food cart would you pick as your survival spot? 551 00:30:10,600 --> 00:30:14,320 Speaker 3: That like exists in the real world. Yes, so I'm 552 00:30:14,360 --> 00:30:19,600 Speaker 3: stranded there, huh in a Gilmour Girls universe. Yeah, but 553 00:30:19,720 --> 00:30:24,120 Speaker 3: you can pick from the ordinary world all these other food. Yeah. 554 00:30:24,160 --> 00:30:27,080 Speaker 3: I got a lot of dialogue. I feel like the 555 00:30:27,080 --> 00:30:29,720 Speaker 3: amount of pages you guys must have to memorize is 556 00:30:29,760 --> 00:30:31,200 Speaker 3: just that's what I want to talk to you, guys, 557 00:30:31,240 --> 00:30:34,280 Speaker 3: to you about. But I'm just sitting there being like, 558 00:30:34,360 --> 00:30:37,000 Speaker 3: I don't know how they learned this forty five minute 559 00:30:37,040 --> 00:30:43,600 Speaker 3: monologue that's at this speed. Okay, I will go with 560 00:30:44,960 --> 00:30:49,800 Speaker 3: I feel like Mexican food isn't huge in and start all. 561 00:30:49,840 --> 00:30:52,040 Speaker 3: I don't know why that way, but I feel like 562 00:30:52,240 --> 00:30:56,160 Speaker 3: that's something that I would need to have there. And 563 00:30:56,280 --> 00:30:59,360 Speaker 3: where we film Paradise is in this little, this cute, 564 00:30:59,400 --> 00:31:05,440 Speaker 3: little bohemian town in Mexico called Salulita. It's is right 565 00:31:05,440 --> 00:31:08,680 Speaker 3: outside of Portavarta. Beautiful little town. If you have a chance, 566 00:31:08,720 --> 00:31:14,320 Speaker 3: you should go. And they have a they have a 567 00:31:14,400 --> 00:31:19,640 Speaker 3: like a Mexican taco cart there that is the most 568 00:31:19,680 --> 00:31:22,520 Speaker 3: amazing tacos I've ever had in my entire life. It's 569 00:31:22,520 --> 00:31:25,120 Speaker 3: one of those that has like a huge thing of 570 00:31:25,200 --> 00:31:28,320 Speaker 3: meat that's spinning around with like a pineapple on top 571 00:31:28,360 --> 00:31:30,960 Speaker 3: of yep, like a machete and he's like slicing off 572 00:31:31,360 --> 00:31:35,680 Speaker 3: perfect little slices into these like homemade tortillas. And then 573 00:31:35,680 --> 00:31:39,280 Speaker 3: it's very very simple, you know. It's it's white onion 574 00:31:39,600 --> 00:31:43,239 Speaker 3: and cilantro. And then they have this is my favorite thing. 575 00:31:43,280 --> 00:31:45,800 Speaker 3: They have a thing there called Gringo Killer, which is 576 00:31:46,480 --> 00:31:50,800 Speaker 3: like this hot sauce that's black, like black as the night, 577 00:31:51,320 --> 00:31:54,920 Speaker 3: and they put that on there and yeah, it'll it'll 578 00:31:54,960 --> 00:31:58,600 Speaker 3: mess up your stomach, but it is the best taco 579 00:31:58,640 --> 00:32:00,520 Speaker 3: in the world. So I would like that. That's what 580 00:32:00,560 --> 00:32:03,360 Speaker 3: I would like to have if I was stranded there. Yeah. 581 00:32:03,480 --> 00:32:05,920 Speaker 2: We have a nice taco plays around the corner here, 582 00:32:06,040 --> 00:32:10,280 Speaker 2: and it's just we try to not go too much, 583 00:32:10,480 --> 00:32:13,760 Speaker 2: you know, because it's just a little too good, too addictive. Yeah, 584 00:32:13,800 --> 00:32:18,640 Speaker 2: but the tacos are right. I'm young man. It's been 585 00:32:18,640 --> 00:32:19,120 Speaker 2: a pleasure. 586 00:32:19,280 --> 00:32:20,880 Speaker 3: Thank you for having me, man, I'm a big fan. 587 00:32:21,400 --> 00:32:23,160 Speaker 3: This was so much fun. Anytime you want to talk 588 00:32:23,200 --> 00:32:25,120 Speaker 3: about food, I'm I'm here man. 589 00:32:25,360 --> 00:32:27,720 Speaker 2: Oh yeah, you got to come back on. Yeah, we're 590 00:32:28,760 --> 00:32:34,320 Speaker 2: the journey is just beginning. Wells Adams, ladies and gentlemen, 591 00:32:35,320 --> 00:32:37,880 Speaker 2: thank you so much for your time. Best to your wife, 592 00:32:38,040 --> 00:32:40,280 Speaker 2: Love the guitars. You're a player, are you? Are you 593 00:32:40,320 --> 00:32:42,440 Speaker 2: a serious player? Are you in your studio? Do you 594 00:32:42,520 --> 00:32:43,280 Speaker 2: record music? 595 00:32:43,680 --> 00:32:46,000 Speaker 3: H No, I'm a I'm it was originally a radio host, 596 00:32:46,360 --> 00:32:50,560 Speaker 3: so uh, this is like my radio studio. But yeah, 597 00:32:50,640 --> 00:32:53,400 Speaker 3: I became a radio host because I was not good 598 00:32:53,520 --> 00:32:57,480 Speaker 3: enough to make money playing music, so I just talked 599 00:32:57,520 --> 00:32:59,920 Speaker 3: to people who did what I wish I could do. 600 00:33:00,200 --> 00:33:04,400 Speaker 3: I can play, but I'm not you know, No, you know, Bob, 601 00:33:04,440 --> 00:33:05,800 Speaker 3: we are there. 602 00:33:05,840 --> 00:33:08,840 Speaker 2: You go, all right, all the best, we'll talk soon. 603 00:33:09,920 --> 00:33:12,200 Speaker 2: Best of your wife, and thanks. 604 00:33:12,000 --> 00:33:14,200 Speaker 3: For the time. Yeah, thanks so much, Scott. See what 605 00:33:14,280 --> 00:33:14,560 Speaker 3: all right? 606 00:33:14,600 --> 00:33:17,600 Speaker 2: And that's gonna do it for us and we will 607 00:33:17,600 --> 00:33:21,600 Speaker 2: see you next time. Remember where you lead, we will follow. 608 00:33:21,880 --> 00:33:53,840 Speaker 2: Take care everybody, and don't forget. Follow us on Instagram 609 00:33:53,840 --> 00:33:57,600 Speaker 2: at I Am all In podcast and email us at 610 00:33:57,800 --> 00:34:10,440 Speaker 2: Gilmore at iHeartRadio dot com.