Speaker 1: I Am All In Again, Luke's Diner with Scott Patterson,
Speaker 1: an iHeartRadio podcast.
Speaker 2: Hey Everybody, Scott Patterson, I Am All In Podcast one
Speaker 2: on one episode Luke's Diner with Wells Adam one eleven productions,
Speaker 2: iHeartRadio Media and podcasts. He was a contestant on the
Speaker 2: twelfth season of The Bachelorette and later appeared in the
Speaker 2: third season of Bachelor in Paradise. Since season four, he
Speaker 2: has served as the beloved bartender of Bachelor in Paradise.
Speaker 2: He recently completed the reality show Traders, hosted by Alan Cumming,
Speaker 2: where he was the first player eliminated. Oh gosh, you
Speaker 2: didn't need to say that. No, it's I have to
Speaker 2: It's I'm under contracts written in the copy. It gets
Speaker 2: written in the stars beyond. But that you know, it's
Speaker 2: not necessarily a bad thing, right, so we can we
Speaker 2: can spin it. Beyond the Bachelor franchise, Wells has co
Speaker 2: hosted the culinary podcast Two Dudes in a Kitchen with
Speaker 2: celebrity chef Tyler Florence, and hosted Hulu's pizza making competition
Speaker 2: show Best in Dough in twenty twenty two So Food
Speaker 2: in season one, episode nine, Rory's dance, Lorelei pulls a
Speaker 2: muscle in her back. Emily steps in to care for
Speaker 2: her and makes her mashed bananas on toast. She used
Speaker 2: to make this comforting snack for Lourle when she was
Speaker 2: sick as a child. First of all, first off, wells welcome.
Speaker 2: Have you ever made mash bananas on toast? No.
Speaker 3: I was watching it, and I thought, I thought what
Speaker 3: Laura I thought, which is this is gross. Like at
Speaker 3: the end, she's like, this is terrible or whatnot. But
Speaker 3: she also doesn't remember it. But the thing that was
Speaker 3: interesting to me, Scott was they have dinner, right, and
Speaker 3: Laura's being picky about her salad and like, doesn't like
Speaker 3: tomatoes in a salad. But she also says she doesn't
Speaker 3: like avocado, which blows my mind. I like, everyone likes avocado,
Speaker 3: and if you don't like avocado and avocado toast, then
Speaker 3: you're definitely not gonna like bananas crushed up on toast. Right.
Speaker 2: No, I'll go with you.
Speaker 3: I'm going with you. That was just I was like,
Speaker 3: I'm not sure because I've always loved the character of
Speaker 3: Flora I. And then I heard that she doesn't like avocado,
Speaker 3: and I was like, I don't know if I can
Speaker 3: get on board with that. You know, h this is
Speaker 3: tough the harbor for me to stomach.
Speaker 2: It's a quandary for sure. You hosted a culinary podcast
Speaker 2: just a bit ago, so you must have a passion
Speaker 2: for food. What what does food and cooking mean to
Speaker 2: you specifically?
Speaker 3: H Yeah, I heard I heard this quote the other day.
Speaker 3: I'm going to butcher it, but it was something to
Speaker 3: the effect of the things that are necessary in life
Speaker 3: are are are food and clothing and shelter. And if
Speaker 3: you can make the necessities of life an art form,
Speaker 3: then like life is going to be good. And that's
Speaker 3: the way that I think about you know, like obviously
Speaker 3: it's like amazing architecture, arch you know you're into architecture,
Speaker 3: or if you're like this amazing like fashion fashionista or something.
Speaker 3: But then also with food, like if you're a cook,
Speaker 3: you're making something that's a necessity into an art form,
Speaker 3: which I like, I really like the idea of that.
Speaker 3: And so for me, like food could be so like
Speaker 3: kind of mundane or even kind of like an assessed
Speaker 3: city just for life, but then it also can make
Speaker 3: your life so much better, and so like I grew
Speaker 3: up in a house that, like both my parents were
Speaker 3: amazing cooks. My father was a doctor, but he ended
Speaker 3: up going to France to go learn how to cook
Speaker 3: French food, and so it was just something that was
Speaker 3: kind of like ingrained in my family growing up. And luckily,
Speaker 3: my wife can't cook. She can't boil water really, so
Speaker 3: like I get the opportunity to kind of like make
Speaker 3: all these things for her. And it's one of my
Speaker 3: favorite things in the world to do, is to cook.
Speaker 3: So getting to do the show with Tyler Florence, who's
Speaker 3: just like this, you know, obviously a culinary guru, I
Speaker 3: learned so much.
Speaker 2: You know.
Speaker 3: I was on his show called Worst Cooks in America
Speaker 3: on Food Network. I learned so much from him and
Speaker 3: his co host on NAT show. And then getting to
Speaker 3: host a cooking show about all about Pizza with Danielle
Speaker 3: Yu Diddy, who owns a Peace Tsana, I've gotten to
Speaker 3: learn so much from like some of the best. And yeah,
Speaker 3: I just absolutely love, love, love getting in the kitchen
Speaker 3: and trying stuff out.
Speaker 2: Yeah, I'm kind of there too, Uh. I love to cook.
Speaker 2: It's a great stress release for me. I love to
Speaker 2: take over the kitchen and do my thing and time
Speaker 2: out my courses, and you know, and I love serving it.
Speaker 2: I love seeing everybody enjoying it. I want to know
Speaker 2: what they think. You know, maybe I'll use a little
Speaker 2: little spice here, a little spice. Yeah, you know, I
Speaker 2: just you know, I used to. I changed up my
Speaker 2: my egg my omelet menu for my son. He's ten,
Speaker 2: and he kind of crinkled up his nose.
Speaker 3: A little bit.
Speaker 2: He goes, Dad, what is this cheese?
Speaker 3: Yeah?
Speaker 2: I changed up the cheese a little bit. I put
Speaker 2: an English chatterar in instead of like the normal eric right,
Speaker 2: he goes. He looks at me, he goes, nah, don't
Speaker 2: don't do that again.
Speaker 3: It's so funny that you say that. It always reminds
Speaker 3: me of that scene in Uncle Buck when mccullay Colkin
Speaker 3: comes down and and Uncle Buck's like making them eggs,
Speaker 3: and he, like mccullay Colkin, like looks over to his
Speaker 3: sister and he goes, are there mushrooms in here? Which
Speaker 3: is so funny because like, obviously kids don't want mushrooms
Speaker 3: with onions like in their onmelts, but like as an adult,
Speaker 3: like I love that, you know, m.
Speaker 2: Yeah, I just and I just added onion to the
Speaker 2: to our our marin era sau Yeah. Yeah, because he
Speaker 2: loves my meat sauce.
Speaker 3: He loves it. Now, so let's talk about meat sauce.
Speaker 3: This is a good one. Yeah. You are you from
Speaker 3: scratch guy? Or do you go get like a bottle
Speaker 3: of rowse or something and then spice that up with
Speaker 3: like more garlic, more basil and stuff like that, or
Speaker 3: are you starting from scratch?
Speaker 2: I now, okay, So I did that with REOs, yeah okay,
Speaker 2: And I added a little bit.
Speaker 3: I added some onion.
Speaker 2: I did, okay, because so I so I put the
Speaker 2: you know, I put some olive oil and the skillet.
Speaker 2: I chopped up the onion real fine, you know, liquefied
Speaker 2: it almost and then threw it these and he noticed it.
Speaker 2: It had a nice little kick, right, he gives it.
Speaker 2: You know, that's the flavor, right you That scene from
Speaker 2: The Godfather when they're making it, when they're trying to
Speaker 2: teach Michael Corleone how to make a sauce. Right, yeah,
Speaker 2: So that's our net. My son is demanding because I
Speaker 2: showed him that scene. He says, all right, that's.
Speaker 3: How we're going. Let's do it.
Speaker 2: Because I cooked with him, you know, he helps me out,
Speaker 2: and uh, he goes, I want to put the onion in,
Speaker 2: and I want to put the veal in, and I
Speaker 2: want to put the sausage in, and the whole thing.
Speaker 2: I said, but we're going to need a big vat.
Speaker 2: He goes, Yeah, we got to get a big vat
Speaker 2: because we're going to be cooking for a lot of people.
Speaker 2: But yeah, I think I think we're going to start.
Speaker 3: The next thing you got to show him is I'm
Speaker 3: not sure if he's old enough to see this movie,
Speaker 3: but you know Goodfellas when they're in jail and he's
Speaker 3: plice the blade, then yeah, melts in the oil.
Speaker 2: Good every time. I every time I watch that fool movie,
Speaker 2: I get I get so hungry.
Speaker 3: Where's the bread?
Speaker 2: We can't eat without the bread?
Speaker 3: Who's good?
Speaker 2: Now we can eat? Yeah?
Speaker 3: Or even even in Yeah, you should just do like
Speaker 3: cooking in movies and like go through them because like
Speaker 3: even in Godfather when he's teaching her how to make
Speaker 3: YOCHI right, like it's it's very kind of sensual, right,
Speaker 3: like I said, like a sexy scene. Yeah, it's like
Speaker 3: it's like teaching a woman how to play golf. And
Speaker 3: like getting him behind her and like like showing her
Speaker 3: the swing, you know. But I remember thinking like, oh,
Speaker 3: that looks so good. I want to eat that.
Speaker 2: Oh man. Yeah, So what kind of a paste do
Speaker 2: you use as your basis? Is there a particular brand
Speaker 2: that you like, uh, like tomato paste? Yeah, I mean
Speaker 2: that's how you do it from scratch. I mean, what
Speaker 2: what do you mean by from scratch? Even going more
Speaker 2: organic than using tomato paste. I mean, there's there there's
Speaker 2: another way to do it. No.
Speaker 3: I also like, I'm not like a you know, Michelin
Speaker 3: Award winning chef or anything, but like a lot of times,
Speaker 3: so yeah, I will go get like a big old
Speaker 3: canna like tomatoes, right, oh gosh, yeah wow. And so yeah,
Speaker 3: you can start with you can start with tomato pastes.
Speaker 3: I'm not sure if I have like a specific brand.
Speaker 3: I usually I have the one that's like in a
Speaker 3: tube that you can just like squirt out, because I
Speaker 3: always find that if you use that tomato paste is
Speaker 3: in a can, you only use like half of it,
Speaker 3: and then you but you put soran wrap over it.
Speaker 3: Then it's all of a sudden, it's been four weeks
Speaker 3: in the refrigerator and you're like, I never, I'm never
Speaker 3: gonna use this again. Uh huh. So usually what I'll do, yeah,
Speaker 3: I'll uh, I'll throw some oil down, throw some tomato
Speaker 3: paste in there. I think it's important to do tomato
Speaker 3: paste first, and I think that you should toast your
Speaker 3: tomato pastes, something that a lot of people don't do.
Speaker 3: They usually do it later. I think toasting the tomato
Speaker 3: pastes is a good little trick. And then getting and
Speaker 3: I'll even throw in I think anchovies make everything better.
Speaker 3: It just gives like a little bit of an oom mommy, mom.
Speaker 3: Now your child might not like this, But I'll usually
Speaker 3: throw in like a couple little anchoby flays into that
Speaker 3: kind of like tomato paste oil garlic mixture. Let the
Speaker 3: those anchovies basically dissolve into that oil and it's becomes
Speaker 3: kind of a little bit of a salt bamb which
Speaker 3: makes it so you don't have to season it so
Speaker 3: much later. And then put in those tomatoes and then
Speaker 3: make sure you kind of break all that up, and
Speaker 3: then you know, obviously the basil and you know the
Speaker 3: Italian seasoning and all that kind of stuff. But if
Speaker 3: I'm being honest, I very very rarely you know I
Speaker 3: was I hosted a pizza cooking show, and I wouldn't
Speaker 3: make my own tomato sauce. I would. I would do
Speaker 3: the thing of like going to get a good jar
Speaker 3: of tomato sauce, and then I would add to it
Speaker 3: to make it either more spicy or more sweet or
Speaker 3: whatever I wanted for that particular pizza. I think that's
Speaker 3: the much easier way.
Speaker 2: Okay, Okay, I just you know, I want to make
Speaker 2: a tomato I want to make a marinero sauce or
Speaker 2: tomato sauce that I have to slow cook all day
Speaker 2: and like drop a drop a couple of onions in
Speaker 2: and just let them dissolve over time, and put the
Speaker 2: pork in and the lamb and the you know, it's
Speaker 2: just my fantasy.
Speaker 3: Are you Italian? No?
Speaker 2: But I grew up in a in a heavily ethnic
Speaker 2: area of South Jersey where it's lots of Italians, so like,
Speaker 2: it's always been one of my favorite foods.
Speaker 3: Yeah.
Speaker 2: We eat Italian, eat Italian like twice a week in
Speaker 2: my house. Yeah, my son loves it, he was. Sunday
Speaker 2: nights are big here. You know, we have people over
Speaker 2: and I cook a huge, like a massive amount of
Speaker 2: pasta and sauce and meatballs.
Speaker 3: Let's talk about pasta. That's like hijack your show. But
Speaker 3: this is just interesting. So I mean, obviously we've been
Speaker 3: talking about red sauce and stuff, but do you have
Speaker 3: a favorite type of pasta? And and like, like, are
Speaker 3: you a carbonara guy or you like what you what.
Speaker 2: Is your what is your angel hair?
Speaker 3: Angel hair? Okay?
Speaker 2: Yeah, and then my boy loves the angel hair because
Speaker 2: he just he eats you know, he's ten, but he
Speaker 2: eats enough food for five people in one sitting. It's
Speaker 2: and he's you know, he's starting to growl a little bit, right,
Speaker 2: so he's getting long in the limbs and lean. But man,
Speaker 2: he can put back it away.
Speaker 3: He can just put it Carba load him up.
Speaker 2: Oh, it's unbelievable. Yeah, he loves that angel hair. Yeah.
Speaker 3: The thing that I learned that one of the biggest
Speaker 3: lessons I learned in cooking, especially with Italian cooking, is
Speaker 3: the importance of reserving pasta water that I think a
Speaker 3: lot of people don't think about and never do. But
Speaker 3: so if you're unfamiliar with it, the idea is is
Speaker 3: that you make your pasta. You know, obviously, in like
Speaker 3: heavily salted water. It's supposed to take like the sea,
Speaker 3: is what every chef says. And then what happens is
Speaker 3: is it tooks that pasta, and the starches of the
Speaker 3: pasta leech out of it, and then then it's in
Speaker 3: the water. And you want to reserve some of that
Speaker 3: pasta water, especially if you're making a sauce, because it
Speaker 3: will help thicken up any sauce, especially if you're making
Speaker 3: like some sort of cheese sauce that needs to be
Speaker 3: kind of thick, and it will help whatever the sauce
Speaker 3: is that you're making, it'll help it stick to the pasta,
Speaker 3: because it's the one thing you don't want is to
Speaker 3: have everyone's seen it. You make like this red sauce
Speaker 3: and you put it all on the pasta and it
Speaker 3: doesn't stick to it.
Speaker 2: Right, it's runny.
Speaker 3: Yeah, yeah, So the the thing that you know every
Speaker 3: chef will tell you is get a coffee mug. Make
Speaker 3: sure you get like at least a couple cups of that,
Speaker 3: and then if your sauce is yeah, like almost like
Speaker 3: broken or really really runny, throw some of that pasta
Speaker 3: sauce in there. Start cooking it down and it'll kind
Speaker 3: of emulsify it and it'll help, you know, stick to
Speaker 3: that pasta. The other thing is that, like, do you
Speaker 3: are you like an aldente guy?
Speaker 2: No? No, no, no, no, you don't you know, maybe
Speaker 2: for a lunch, yes, but not dinner. Now. I cooked
Speaker 2: a crap out of it. I like the noodle soft. Okay,
Speaker 2: Now that that that helps us be able to shovel
Speaker 2: in mass quantities.
Speaker 3: Yeah, but you ever so if you're making like your
Speaker 3: sauce on the side right, like in a different pant,
Speaker 3: you take it out al dente and then do the
Speaker 3: last like four or five minutes in the sauce to
Speaker 3: them bring it to your soft.
Speaker 2: But you like, no, no, no, I keep everything separate.
Speaker 2: I strain the pasta, I put it on the plates,
Speaker 2: and then I pour the sauce on and I serve
Speaker 2: it that way, and I let you know who I'm
Speaker 2: serving mix it in the way they want to.
Speaker 3: Got it.
Speaker 2: But wait a minute, So you're saying take the pasta
Speaker 2: water during this process, I mean, but oh so, not
Speaker 2: having strained it yet, but just steal some from when
Speaker 2: it's cooking, from the heavily salt or water when the
Speaker 2: pasta is still in there, looking Okay, yeah, all right,
Speaker 2: that's a good tip. I like that.
Speaker 3: Yeah, especially like you know, if you're making you need
Speaker 3: it for some recipes, like a carbon I need it
Speaker 3: to ulcipyle that cheese and butter together. But then so
Speaker 3: like the thing that I'll do a lot is I
Speaker 3: I just like kind of like a butter oil capers
Speaker 3: an chovy sauce, I really really simple with whatever greens.
Speaker 3: I've got to figut some flat par parsley or some
Speaker 3: basil or something. I make that on the side, and
Speaker 3: then I'll get a bunch of like parmesan rigihano, put
Speaker 3: a bunch of that kind of in this like really
Speaker 3: really uh delicious kind of oil mixture butter thing that
Speaker 3: I've made, and then make sure I start pouring a
Speaker 3: little bit of that pasta water in there and it
Speaker 3: kind of makes this uh it makes this real like
Speaker 3: silky smooth right sauce. And then what I'll I'll take
Speaker 3: my pasta out that's a little bit of dente because
Speaker 3: there's pasta water in there, it's still cooking and it'll
Speaker 3: really help marry the sauce that I've made into the pasta.
Speaker 3: And then I'll play and you know garnish with whatever
Speaker 3: on top.
Speaker 2: And you'll and you'll put this you're cooking the sauce
Speaker 2: in a pan, right, yeah, okay, all right now I'll
Speaker 2: try that.
Speaker 3: That's good. That's good.
Speaker 2: Yeah, because that's the quality that I'm looking for. Is
Speaker 2: that thickened sauce that binds to the pasta. That's what
Speaker 2: you want. Yeah, that's that's what I'm Okay.
Speaker 3: Good.
Speaker 2: You have an extremely talented wife, I do from what
Speaker 2: I am told. Is there a particular meal that she
Speaker 2: requests from you?
Speaker 3: Yeah? So my wife. But by the way, sidebars, her
Speaker 3: name is Sarah Hyland. She was on a show called
Speaker 3: Modern Family, and she is obsessed with Gilmore Girls, and
Speaker 3: she wanted to make sure that I tell you that
Speaker 3: she is a gigantic fan. And then she also told
Speaker 3: me that she had a crush on you when she
Speaker 3: watched a show, which I was like, I don't know
Speaker 3: if I should say that, but just so you know,
Speaker 3: she was like, it's not it's not Jess, it's not Tristan,
Speaker 3: it's not Dean. I thought that Luke was the hot
Speaker 3: one on the show. Just that you know, it's very nice.
Speaker 2: That's very very nice. Tell her, I said, thank you
Speaker 2: and that that I love her show too.
Speaker 3: So yeah, the way that I was able to con
Speaker 3: someone who's so much more attractive and talented than I
Speaker 3: am into marrying me was definitely through cooking. It's funny too,
Speaker 3: because when we first started dating, it was kind of
Speaker 3: a seat like we didn't tell anybody. It was a
Speaker 3: kind of a little bit of a secret. But she
Speaker 3: would post things on Instagram of like what I had
Speaker 3: cooked for her, and I remember my siblings being like,
Speaker 3: I know that, or I know someone's in Los Angeles
Speaker 3: trying to get laid. So yeah, the the dish that
Speaker 3: I made for her originally that she loves, that she
Speaker 3: loved was was was spicy, well not really. It was
Speaker 3: like basically black and shrimp tacos that I could do
Speaker 3: really really well. And then I showed her my mom's
Speaker 3: skirt steak recipe and that on its own is really delicious.
Speaker 3: But then she was like, what if you use this
Speaker 3: skirt steak in steak tacos? She likes tacos obviously, and
Speaker 3: then I started doing that and she requests that at
Speaker 3: least once a week. She also likes she likes sausage
Speaker 3: in red sauce. She's from the Lower East Side, so
Speaker 3: there's a lot of Italian I get she requests from me,
Speaker 3: But yeah, it was basically the skirt steak thing is
Speaker 3: something I had to make for her basically every single week.
Speaker 3: And I can tell you that recipe and it's fantastic
Speaker 3: and it's also idiot proof really, so this is what
Speaker 3: you do. You can do flank or skirt or you
Speaker 3: even do a soda. But I have found, even though
Speaker 3: it's a little more expensive, that skirts steak is the
Speaker 3: best is the best for this and I would I
Speaker 3: would say that it's my second favorite cut of meat
Speaker 3: in terms of beef. I think that like a ribbi
Speaker 3: is number one, and then I think skirts steaks number two.
Speaker 3: And I think a lot of chefs would actually agree
Speaker 3: with me because just because there's so much, there's so
Speaker 3: much marbling and fat in there innately, so it's always really,
Speaker 3: really tender. The only problem is it's very thin, so
Speaker 3: you can you can tend to overcook it, so you
Speaker 3: really really got to kind of watch that. It's the
Speaker 3: most simple marinade that I use for a lot of
Speaker 3: things that my mother taught me. And go try this
Speaker 3: yesterday and everyone in your family will love it. You
Speaker 3: basically get soy sauce, then mince some garlic or if
Speaker 3: you've got a kind of a microplane, you know, as
Speaker 3: thin as you can make the garlic, the more powerful
Speaker 3: it would be. And I like it really garlicy, so
Speaker 3: soy sauce, garlic, and then ginger, not like raw ginger,
Speaker 3: but like you know, powdered ginger in there. And then
Speaker 3: maybe a little bit of a Worcester sauce. And if
Speaker 3: you have any type of sugar or work like my
Speaker 3: mom just you use like granulated sugar. But then I
Speaker 3: like elevated to be like no, you could use you
Speaker 3: could use a maple syrup, you could use a gave,
Speaker 3: you could use molasses, any anything that you want, any
Speaker 3: favor flavor profile that you're into. So then you have
Speaker 3: the saltiness of of the soy sauce, You got the
Speaker 3: spiciness of the garlic. Oh, and then some red flakes
Speaker 3: as well, red pepper flakes. You got the spiciness of
Speaker 3: the garlic and the red pepper flakes, and then you've
Speaker 3: got the uh, you've got the umami of the Worcester sauce,
Speaker 3: and you've got the sweet of whatever the honey or
Speaker 3: whatever it is. You put all that together, you throw
Speaker 3: that into a bag with your with your skirt steak.
Speaker 3: You let that marinate for the longer the better. But
Speaker 3: if you can get if you can give me an
Speaker 3: hour inside the refrigerator, we are money.
Speaker 2: M hm.
Speaker 3: And then you throw this on, you know, a kind
Speaker 3: of a rippin' hot skillet, and it's I mean it's
Speaker 3: so you know, skirtchstake is really really thin, so it's
Speaker 3: like three minutes aside. But the most valuable thing that
Speaker 3: you can have in your kitchen is a meat thermometer.
Speaker 3: So depending on what you want. But like it's so thin,
Speaker 3: let's get it to like for me, like tops one fifteen,
Speaker 3: one twenty, and then sit it out, let it rest.
Speaker 3: It'll get to you know, probably one thirty. It'll be
Speaker 3: well done on the ends. It'll be a medium rare
Speaker 3: in the middle, so that's perfect for everyone. You know,
Speaker 3: people want it more well done, you give them the ends.
Speaker 3: If people want it you know, uh, less cooked, you
Speaker 3: give them the middle portions and it will be one
Speaker 3: of the best steaks you've ever had. Then if you
Speaker 3: throw that and do a taco boy, oh boy, you
Speaker 3: might get to Marry uh An actress.
Speaker 2: I love it all Right, let's shift gears a little bit.
Speaker 2: I'm gonna ask you a question about gill More Girls
Speaker 2: characters and who do you think would be the most
Speaker 2: fun to have a meal with.
Speaker 3: And why that's a good cla time? Yeah, can I say,
Speaker 3: is it Amy Palladino? Is that the writer.
Speaker 2: Amy Sherman Palladino. He's not a character though, I know,
Speaker 2: but I'm so sorry your answer is not acceptable. Okay, okay,
Speaker 2: because I do because that's the that's the obvious answer.
Speaker 3: Okay, okay, okay, okay, okay, okay. So can I have
Speaker 3: a beer with Jess?
Speaker 2: Like?
Speaker 3: Can like? What do we do?
Speaker 2: Sorry, we cannot promote the consumption of alcoholic drinks on
Speaker 2: this podcast.
Speaker 3: God, I played a bartender on a bad reality What
Speaker 3: do you do?
Speaker 2: So?
Speaker 3: Yeah, if I'm if I'm going to like eat chicken
Speaker 3: wings and have beers, I go with Jess. If I'm
Speaker 3: having breakfast, it's you, my guy. I mean, obviously your
Speaker 3: diner is is iconic, but yeah, I still you know,
Speaker 3: my my wife had a crush on you. I think,
Speaker 3: like all the guys my age probably had a crush
Speaker 3: on Rory. But I think Laurel I was always you know,
Speaker 3: she was. Yes, I'm gonna go with Laurel. I is
Speaker 3: that okay? Ship?
Speaker 2: Yeah, sure, you can eat with who you want, you know,
Speaker 2: that's okay.
Speaker 3: But here's the thing. Yeah, the grandparents. Yeah, they're rich.
Speaker 3: It might be a really nice meal. Like if I'm going.
Speaker 2: To the club, I would that would be my pick
Speaker 2: because that would be a nice meal and at least
Speaker 2: they have a good conversation, right, you know you're gonna
Speaker 2: get a good conversation guaranteed.
Speaker 3: Yeah, and they're definitely gonna pick up the tab. So yeah, okay,
Speaker 3: that's my answer. Sorry, there you go.
Speaker 2: So we're we're dining at the Gilmours and in my style,
Speaker 2: so I.
Speaker 3: Want to go to there. I forget the name of
Speaker 3: like the country club, like whether where they do the
Speaker 3: he does, like the Cotillion or what she does, like
Speaker 3: a that party looks like a really nice country club.
Speaker 3: And I imagine I can play some golf there with that.
Speaker 3: That'd be fun.
Speaker 2: Yeah, that'd be good. I'm with you on that one.
Speaker 2: Let me know when you're going. I'll try to I'll
Speaker 2: try to be right, Okay, All right, so listen, we're
Speaker 2: all all about coffee at Gilmore girls. Are you coffee
Speaker 2: or tea person?
Speaker 3: I am a coffee guy over tea for sure, But
Speaker 3: I'm not like it's not what it's like a part
Speaker 3: of my identity. Like a lot of people like I don't.
Speaker 3: I don't think I've been to Starbucks in ten years? Right?
Speaker 3: Ten years? Good? Sorry, No, it's good.
Speaker 2: Yeah, So you're bartender Bacher Paradise. If if you had
Speaker 2: to bartend for a stars hollow Town meeting, okay, yeah,
Speaker 2: what signature cocktail would you create or the attendees?
Speaker 3: Dang, that's a good question. I'd have to it's not
Speaker 3: a bad question. Yeah, you'd have to uh like batch
Speaker 3: it out right. I have to be a like a
Speaker 3: big large thing. So like what's could at like large batch.
Speaker 2: Like a punch bowl type of deal where they ladle
Speaker 2: it out.
Speaker 3: Well, you can do like I used to do this thing,
Speaker 3: not used to I still do it. It's actually like
Speaker 3: a great little tip. There's a bunch. There's a couple
Speaker 3: of drinks that you can they're called freezer door drinks
Speaker 3: where you can you can create the cocktail and then
Speaker 3: you can just put it in your freezer door and
Speaker 3: it's like always ready. So I probably do something like that,
Speaker 3: Like martinis are great for that because it's really only
Speaker 3: a couple it's only a couple ingredients. Same with old fashions, Exactually,
Speaker 3: what you do is you take out like a quarter
Speaker 3: of the booze in the bourbon bottle, and then you
Speaker 3: add the other stuff in there, so the simple syrup
Speaker 3: and the bitterers and stuff, and then you just throw
Speaker 3: that in the freezer and then anytime you want an
Speaker 3: old fashion you just kind of shake it up a
Speaker 3: little bit and then you just pour it over big
Speaker 3: cubes of ice. So I probably would do something like
Speaker 3: that because if you're if you're boozing up like an
Speaker 3: entire town, I'd want it to be like super easy,
Speaker 3: And I think I would go for For me, the
Speaker 3: stars always felt like this like chunky knit sweater cozy,
Speaker 3: little like Northeast town. And to me, that screams either
Speaker 3: Manhattan or old fashion. Uh, And so yeah, I think
Speaker 3: I think I would go with either. Men, I'd probably
Speaker 3: do both. I would I would batch out a bunch
Speaker 3: of old fashions and Manhattans for everybody.
Speaker 2: I think that's a great concept. But okay, there, let's
Speaker 2: say that Taylor is not allowed to imbibe. He's the
Speaker 2: only straight guy there. Yeah, everybody else is smashed. That
Speaker 2: would be fun right or Taylor or the other way.
Speaker 2: He'd be the only one that would be smashing. Everybody
Speaker 2: else would be the himself. If you were to come
Speaker 2: into Luke's diner, what would you order and where would
Speaker 2: you sit?
Speaker 3: I think I don't know, all right, see, I guess
Speaker 3: what wherever was available? Uh okay, So I know that,
Speaker 3: like the pancakes and the waffles are like really really popular, right,
Speaker 3: But that's not my style. That's my wife. My wife
Speaker 3: like that. I okay, have you ever been to waffle House? Sure? Okay,
Speaker 3: many times. I think that Honestly, I think that like
Speaker 3: waffle House and huddle houses are like the greatest culinary
Speaker 3: experiences of anyone's life. When you get to go, it's
Speaker 3: like four in the morning, like a bunch of people
Speaker 3: are drunk, people are yelling and screaming and whatever, and
Speaker 3: then you have like this one line cook who's able
Speaker 3: to make seven zillion things all at the same time.
Speaker 3: So I imagine kind of would be like what Luke
Speaker 3: Steiner would be. And so my order would be like
Speaker 3: what I get there, which is I like two sunny
Speaker 3: side up eggs. I like two pieces of buttered toast,
Speaker 3: preferably wheat, but if you don't have that white and
Speaker 3: then a couple of sausages and a couple of pieces
Speaker 3: of bacon, and then I make my own little like
Speaker 3: an egg on toast situation. And to me, that's the
Speaker 3: greatest breakfast in the world. What is the right answer
Speaker 3: for that?
Speaker 2: Though, there's no right answer. Okay, no, none of these
Speaker 2: have a right answer.
Speaker 3: It's your answer. Yeah, But I feel like people that
Speaker 3: come up, I imagine you asked that question to every guest, like, like,
Speaker 3: what is the what is the normal answer? What is
Speaker 3: the answer everyone gives you?
Speaker 2: Well, they either want to sit at the bar, yeah,
Speaker 2: or they want to sit where Rory and Laurala I
Speaker 2: always sit. Yeah, but they but they don't really have
Speaker 2: I mean, they kind of do have a stock table
Speaker 2: that they sit at. Yeah, that's that's usually it.
Speaker 3: Yeah, Okay, all right, here's one.
Speaker 2: Here's one. You're ready for this. Yeah, if you were stranded,
Speaker 2: imagine being stranded and you Gilmore Girl's universe, which restaurant, diner,
Speaker 2: or food cart would you pick as your survival spot?
Speaker 3: That like exists in the real world. Yes, so I'm
Speaker 3: stranded there, huh in a Gilmour Girls universe. Yeah, but
Speaker 3: you can pick from the ordinary world all these other food. Yeah.
Speaker 3: I got a lot of dialogue. I feel like the
Speaker 3: amount of pages you guys must have to memorize is
Speaker 3: just that's what I want to talk to you, guys,
Speaker 3: to you about. But I'm just sitting there being like,
Speaker 3: I don't know how they learned this forty five minute
Speaker 3: monologue that's at this speed. Okay, I will go with
Speaker 3: I feel like Mexican food isn't huge in and start all.
Speaker 3: I don't know why that way, but I feel like
Speaker 3: that's something that I would need to have there. And
Speaker 3: where we film Paradise is in this little, this cute,
Speaker 3: little bohemian town in Mexico called Salulita. It's is right
Speaker 3: outside of Portavarta. Beautiful little town. If you have a chance,
Speaker 3: you should go. And they have a they have a
Speaker 3: like a Mexican taco cart there that is the most
Speaker 3: amazing tacos I've ever had in my entire life. It's
Speaker 3: one of those that has like a huge thing of
Speaker 3: meat that's spinning around with like a pineapple on top
Speaker 3: of yep, like a machete and he's like slicing off
Speaker 3: perfect little slices into these like homemade tortillas. And then
Speaker 3: it's very very simple, you know. It's it's white onion
Speaker 3: and cilantro. And then they have this is my favorite thing.
Speaker 3: They have a thing there called Gringo Killer, which is
Speaker 3: like this hot sauce that's black, like black as the night,
Speaker 3: and they put that on there and yeah, it'll it'll
Speaker 3: mess up your stomach, but it is the best taco
Speaker 3: in the world. So I would like that. That's what
Speaker 3: I would like to have if I was stranded there. Yeah.
Speaker 2: We have a nice taco plays around the corner here,
Speaker 2: and it's just we try to not go too much,
Speaker 2: you know, because it's just a little too good, too addictive. Yeah,
Speaker 2: but the tacos are right. I'm young man. It's been
Speaker 2: a pleasure.
Speaker 3: Thank you for having me, man, I'm a big fan.
Speaker 3: This was so much fun. Anytime you want to talk
Speaker 3: about food, I'm I'm here man.
Speaker 2: Oh yeah, you got to come back on. Yeah, we're
Speaker 2: the journey is just beginning. Wells Adams, ladies and gentlemen,
Speaker 2: thank you so much for your time. Best to your wife,
Speaker 2: Love the guitars. You're a player, are you? Are you
Speaker 2: a serious player? Are you in your studio? Do you
Speaker 2: record music?
Speaker 3: H No, I'm a I'm it was originally a radio host,
Speaker 3: so uh, this is like my radio studio. But yeah,
Speaker 3: I became a radio host because I was not good
Speaker 3: enough to make money playing music, so I just talked
Speaker 3: to people who did what I wish I could do.
Speaker 3: I can play, but I'm not you know, No, you know, Bob,
Speaker 3: we are there.
Speaker 2: You go, all right, all the best, we'll talk soon.
Speaker 2: Best of your wife, and thanks.
Speaker 3: For the time. Yeah, thanks so much, Scott. See what
Speaker 3: all right?
Speaker 2: And that's gonna do it for us and we will
Speaker 2: see you next time. Remember where you lead, we will follow.
Speaker 2: Take care everybody, and don't forget. Follow us on Instagram
Speaker 2: at I Am all In podcast and email us at
Speaker 2: Gilmore at iHeartRadio dot com.