1
00:00:06,600 --> 00:00:09,559
Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

2
00:00:09,640 --> 00:00:11,440
Speaker 1: My name is Bobby Flay and I'm here with my

3
00:00:11,520 --> 00:00:14,520
Speaker 1: daughter and co host. I'm Sophie Flay, and I'm Always Hungry.

4
00:00:14,520 --> 00:00:16,960
Speaker 1: Sophie and I gathered around my stove to cook together.

5
00:00:17,160 --> 00:00:19,920
Speaker 1: Well you cook, I asked the questions, and eat the food.

6
00:00:20,160 --> 00:00:21,960
Speaker 1: If does any food left, we come to the table

7
00:00:22,000 --> 00:00:24,520
Speaker 1: together to share a meal, connect as a family, and

8
00:00:24,560 --> 00:00:28,000
Speaker 1: tell the stories that matter to us. So today we're

9
00:00:28,000 --> 00:00:31,280
Speaker 1: talking about essential kitchen tools and also pantry items. And

10
00:00:31,320 --> 00:00:34,239
Speaker 1: I wanted to talk about this because I was trying

11
00:00:34,320 --> 00:00:37,000
Speaker 1: to cook something out of your Bobby at Home cookbook,

12
00:00:37,400 --> 00:00:39,800
Speaker 1: trying to cook. I told you I failed on the muffins.

13
00:00:40,760 --> 00:00:43,480
Speaker 1: But I noticed in here which I hadn't noticed before

14
00:00:43,479 --> 00:00:47,000
Speaker 1: because I've made, I've made somethings. Out here was Bobby's

15
00:00:47,440 --> 00:00:51,839
Speaker 1: essential pantry and equipment. And you really give such a

16
00:00:51,920 --> 00:00:55,560
Speaker 1: great list of what you should have in your pantry

17
00:00:55,560 --> 00:00:59,360
Speaker 1: and what equipment you should have to set yourself up

18
00:00:59,400 --> 00:01:02,200
Speaker 1: for success. So, because I knew we were doing this

19
00:01:02,480 --> 00:01:05,760
Speaker 1: podcast today on this particular subject, I literally went around

20
00:01:05,800 --> 00:01:08,080
Speaker 1: my kitchen a little while ago and I just wrote

21
00:01:08,080 --> 00:01:11,240
Speaker 1: down what I have not everything. But what do you

22
00:01:11,240 --> 00:01:13,200
Speaker 1: want to start with your equipment? I want to talk

23
00:01:13,200 --> 00:01:17,480
Speaker 1: about equipment. So basically, UM have like a little container

24
00:01:17,600 --> 00:01:19,800
Speaker 1: right next to my stove that I called my hand

25
00:01:19,840 --> 00:01:21,959
Speaker 1: tools or the things that I go to most that

26
00:01:22,040 --> 00:01:25,520
Speaker 1: I that I use when I'm at the stove. So

27
00:01:25,600 --> 00:01:29,279
Speaker 1: like a rubber spatula, a metal spatula, a wooden spoon,

28
00:01:29,560 --> 00:01:32,120
Speaker 1: a zester. Yeah I don't have a zester. Yeah, you

29
00:01:32,120 --> 00:01:34,679
Speaker 1: should get one. And then a couple of whisks of

30
00:01:34,680 --> 00:01:40,520
Speaker 1: different sizes, some tongs both long and short, very important.

31
00:01:40,840 --> 00:01:42,680
Speaker 1: Then I have some brushes if if I'm going to

32
00:01:42,720 --> 00:01:46,480
Speaker 1: glaze something, you know, I don't have any brushes ladles

33
00:01:46,800 --> 00:01:49,160
Speaker 1: in case I want to, like I don't know, pasta

34
00:01:49,200 --> 00:01:52,240
Speaker 1: water into the pan so to speak. Um, I have

35
00:01:52,320 --> 00:01:54,920
Speaker 1: something called a spider you know what that is. It's

36
00:01:54,960 --> 00:01:58,400
Speaker 1: like a big like a basically like a big spoon

37
00:01:58,560 --> 00:02:01,080
Speaker 1: strainer sort of thing. It's round and it has a

38
00:02:01,080 --> 00:02:03,280
Speaker 1: lot of holes in it so you can actually take

39
00:02:03,400 --> 00:02:05,840
Speaker 1: something solid out of something liquid and the liquid will

40
00:02:05,840 --> 00:02:11,640
Speaker 1: stay in the pot. Right yeah yeah, And then um,

41
00:02:11,680 --> 00:02:14,799
Speaker 1: I have a meat thermometer. I don't have one of those. Well,

42
00:02:14,800 --> 00:02:16,200
Speaker 1: this is what you should get to meet them. Roometer

43
00:02:16,280 --> 00:02:17,520
Speaker 1: because a lot of people say, how do you know

44
00:02:17,520 --> 00:02:20,680
Speaker 1: when it's done? Well, check check you know, I meat

45
00:02:20,720 --> 00:02:24,760
Speaker 1: thermometer is important. Um. And then like then I have

46
00:02:24,800 --> 00:02:26,400
Speaker 1: a host of things. I want me to read some

47
00:02:26,440 --> 00:02:29,760
Speaker 1: of the things I have. So I have a citrus juicer,

48
00:02:30,240 --> 00:02:32,760
Speaker 1: like a hand citrus juice used to squeeze like lemon

49
00:02:32,760 --> 00:02:37,120
Speaker 1: and limes juice basically, Um, Christina, there's some pasta pots

50
00:02:37,120 --> 00:02:41,040
Speaker 1: and desk here if you want it, okay, And then um,

51
00:02:41,200 --> 00:02:43,160
Speaker 1: I have a mallet. Do you know what that's for?

52
00:02:44,680 --> 00:02:47,000
Speaker 1: You have to pound like chicken breast or you know,

53
00:02:47,639 --> 00:02:50,120
Speaker 1: if you're making milonnaise or chicken cutlets or something like that.

54
00:02:50,680 --> 00:02:54,880
Speaker 1: I have a cheese grater, a box grater if you

55
00:02:54,880 --> 00:02:57,920
Speaker 1: want a great cheese of course, a potato peeler. I

56
00:02:57,960 --> 00:03:01,480
Speaker 1: have lots of different sizes of mixing bowls. Yeah, see,

57
00:03:01,639 --> 00:03:05,000
Speaker 1: I have like three any more than that. Then I

58
00:03:05,000 --> 00:03:07,720
Speaker 1: have measuring measuring cups, both for liquid and for dry.

59
00:03:07,800 --> 00:03:10,600
Speaker 1: So I have measuring cups, and then I have measuring spoons,

60
00:03:10,720 --> 00:03:14,240
Speaker 1: you know for like baking, but also measuring cups for

61
00:03:14,280 --> 00:03:18,240
Speaker 1: like liquid measure Okay, and then uh, I have a

62
00:03:18,280 --> 00:03:21,320
Speaker 1: colander to strain things out and then some other strainers

63
00:03:21,360 --> 00:03:25,600
Speaker 1: that are finer, you know, if there's like smaller particles

64
00:03:25,639 --> 00:03:28,720
Speaker 1: that you want to sort of get rid of, then

65
00:03:28,960 --> 00:03:32,240
Speaker 1: then like pants, pots and pans. Definitely, I definitely have

66
00:03:32,320 --> 00:03:35,120
Speaker 1: my cast iron pans. I use you use those two.

67
00:03:35,200 --> 00:03:37,400
Speaker 1: I love my cast iron pan. Yeah, those should you

68
00:03:37,440 --> 00:03:39,840
Speaker 1: should be able to have those forever. Then I also

69
00:03:39,880 --> 00:03:42,360
Speaker 1: have stainless steel pans. But then I also have my

70
00:03:42,400 --> 00:03:46,600
Speaker 1: green pans, which are uh, nonstick, and I love them

71
00:03:46,600 --> 00:03:48,400
Speaker 1: because they go in the dishwasher and you can also

72
00:03:48,440 --> 00:03:50,400
Speaker 1: see in them. It's the one pan that I found

73
00:03:51,120 --> 00:03:53,440
Speaker 1: where it's non stick and you can get it hot

74
00:03:53,480 --> 00:03:55,680
Speaker 1: hot enough that they can see see her at the

75
00:03:55,680 --> 00:03:59,000
Speaker 1: same time, It's very hard to find a pan like that. Um,

76
00:03:59,040 --> 00:04:01,720
Speaker 1: cutting boards, so I like cutting on wood, especially when

77
00:04:01,720 --> 00:04:04,400
Speaker 1: I'm cutting vegetables, onions and things like that. But then

78
00:04:04,400 --> 00:04:09,040
Speaker 1: I also have plastic ones for like meats and fish. Okay. Um.

79
00:04:09,160 --> 00:04:11,520
Speaker 1: Then I have oh, I have these plastic cord containers

80
00:04:11,560 --> 00:04:13,720
Speaker 1: that I get from restaurants supply house. You get them

81
00:04:13,720 --> 00:04:17,120
Speaker 1: on Amazon, and those are good for leftovers, you know,

82
00:04:17,320 --> 00:04:24,000
Speaker 1: because because the plastic cord containers, you should just you

83
00:04:24,000 --> 00:04:26,720
Speaker 1: should go on Amazon just buy a bunch of them

84
00:04:26,800 --> 00:04:29,160
Speaker 1: because you can never have enough for those things. Then

85
00:04:29,200 --> 00:04:30,960
Speaker 1: of course I need a roasting pan or two with

86
00:04:31,040 --> 00:04:33,120
Speaker 1: a rack, so I can roast a chicken or a

87
00:04:33,240 --> 00:04:36,839
Speaker 1: roast or a turkey what have you. Um, I have

88
00:04:36,960 --> 00:04:39,760
Speaker 1: one or two stock pots so I can make big

89
00:04:39,800 --> 00:04:42,880
Speaker 1: things of chicken soup so to speak, every seven to

90
00:04:43,000 --> 00:04:48,359
Speaker 1: ten days exactly. I have some sheet trays, um, and

91
00:04:48,400 --> 00:04:53,000
Speaker 1: I used she trees a lot. I used she trays

92
00:04:53,080 --> 00:04:55,040
Speaker 1: to kind of like, especially if I'm doing a dinner

93
00:04:55,080 --> 00:04:59,560
Speaker 1: party or a lunch party, I UM like, I'll I'll

94
00:04:59,600 --> 00:05:03,719
Speaker 1: put you know, different preparations on different sheet trays to

95
00:05:03,800 --> 00:05:06,200
Speaker 1: keep them, to keep them in lime. And I also like,

96
00:05:06,200 --> 00:05:08,440
Speaker 1: I'm gonna bake biscuits, I need a shoot tray or

97
00:05:08,480 --> 00:05:18,240
Speaker 1: make chocolate or something like that. So this is a

98
00:05:18,279 --> 00:05:20,760
Speaker 1: really good example of how do you use something, how

99
00:05:20,800 --> 00:05:23,440
Speaker 1: to make something right out of your pantry, Like I

100
00:05:23,520 --> 00:05:27,359
Speaker 1: couldn't make it to the store snowstorm, or you're just

101
00:05:27,480 --> 00:05:31,039
Speaker 1: lazy and hungover whatever it is like, and you're like,

102
00:05:31,080 --> 00:05:33,920
Speaker 1: I just want I'm hungry, and you know what can

103
00:05:33,960 --> 00:05:36,360
Speaker 1: I what can I make from out of my pantry? Okay,

104
00:05:36,960 --> 00:05:42,400
Speaker 1: we're gonna make pasta, putanesca which actually is translated as

105
00:05:42,680 --> 00:05:48,679
Speaker 1: um in pasta in the style of prostitutes. Puttanesca is yeah, yeah,

106
00:05:49,600 --> 00:05:52,240
Speaker 1: it's The stories are like varied as to how it

107
00:05:52,320 --> 00:05:54,680
Speaker 1: became part of that one of it. One of the

108
00:05:54,720 --> 00:05:57,719
Speaker 1: stories I read was that they would make this dish

109
00:05:58,200 --> 00:06:01,200
Speaker 1: because it was had such strong because it has anchovies

110
00:06:01,240 --> 00:06:04,960
Speaker 1: and capers and garlic, et cetera, and olives, and it

111
00:06:04,960 --> 00:06:08,240
Speaker 1: would lore like the like the men to the to

112
00:06:08,400 --> 00:06:13,800
Speaker 1: the to the brothels what. I don't believe it, but anyway,

113
00:06:13,839 --> 00:06:17,560
Speaker 1: it's called possible, and who knows what the story is.

114
00:06:18,279 --> 00:06:23,159
Speaker 1: This is a classic Southern Italian dish. It's so good. Um. So, basically,

115
00:06:23,160 --> 00:06:25,240
Speaker 1: what we're gonna do is we're gonna start with some

116
00:06:25,320 --> 00:06:30,839
Speaker 1: garlic and crushed garlic. So we have garlic, we have anchovies,

117
00:06:31,440 --> 00:06:35,799
Speaker 1: we have tomato sauce, we have crushed red pepper capers,

118
00:06:36,480 --> 00:06:38,600
Speaker 1: and then we have we have some herbs, and then

119
00:06:38,640 --> 00:06:40,400
Speaker 1: to put some basil the bag, you know, and parsley

120
00:06:40,400 --> 00:06:47,960
Speaker 1: in it, and then some some palmers and cheese. This

121
00:06:48,040 --> 00:06:52,960
Speaker 1: is a good dish. Are you hungry? So hungry? This

122
00:06:53,080 --> 00:06:55,080
Speaker 1: is a you know, it's really flavorable. But what's really

123
00:06:55,080 --> 00:06:58,120
Speaker 1: great is, you know, you have all these things that

124
00:06:58,160 --> 00:07:00,800
Speaker 1: are basically coming out of your pantry, you know, Aunt Showby's,

125
00:07:02,080 --> 00:07:04,840
Speaker 1: the capers. They always hopefully have some garlic in the

126
00:07:04,920 --> 00:07:07,800
Speaker 1: refrigerator or on top of your counter, which I always do.

127
00:07:08,960 --> 00:07:12,680
Speaker 1: And then you know, a good quality Jared tomato sauce

128
00:07:12,840 --> 00:07:14,679
Speaker 1: or some can tomatoes make you make your own sauce

129
00:07:14,920 --> 00:07:21,320
Speaker 1: to you. Yeah, today, I'm usings. I always have a

130
00:07:21,360 --> 00:07:24,800
Speaker 1: good quality tomato sauce in my just in case. I

131
00:07:25,280 --> 00:07:29,400
Speaker 1: you know, you never know who's gonna come over here exactly.

132
00:07:29,720 --> 00:07:32,040
Speaker 1: It's I usually have it for you because when you

133
00:07:32,280 --> 00:07:36,440
Speaker 1: like like show up unannounced, um, and you're like, Dad,

134
00:07:36,560 --> 00:07:50,720
Speaker 1: I'm hungry, it's like all right here of course. Um.

135
00:07:50,840 --> 00:07:52,520
Speaker 1: Then I have some things that a lot of people

136
00:07:52,600 --> 00:07:56,400
Speaker 1: might not have. I have like a tortilla press because

137
00:07:56,400 --> 00:07:58,760
Speaker 1: I'm gonna make tortillas. Although I'd like one of those, yeah,

138
00:07:58,800 --> 00:08:00,320
Speaker 1: I mean, they're cheap and it's cool to make your

139
00:08:00,320 --> 00:08:03,280
Speaker 1: own tortillas. Well, you need some massa herrena and some

140
00:08:03,360 --> 00:08:05,679
Speaker 1: water and you can make your tortillas. They're not easy

141
00:08:05,720 --> 00:08:09,360
Speaker 1: to do. And frankly, I've been cooking Southwestern food and

142
00:08:09,480 --> 00:08:11,720
Speaker 1: you know, Mexican inspired food for a very long time.

143
00:08:13,040 --> 00:08:15,680
Speaker 1: I'm not great at it because there are people that

144
00:08:15,760 --> 00:08:18,559
Speaker 1: do it every single day and they're sleep Those people

145
00:08:18,560 --> 00:08:22,160
Speaker 1: were good. Um. I have a pasta machine, so I

146
00:08:22,200 --> 00:08:24,880
Speaker 1: have pasta attachments that I actually, Um, you can have

147
00:08:24,920 --> 00:08:28,720
Speaker 1: like a a hand cracked pasta machine, which are the

148
00:08:28,720 --> 00:08:32,280
Speaker 1: classic ones. But I also have attachments for my kitchen aid.

149
00:08:33,960 --> 00:08:35,600
Speaker 1: You know. I think you've seen me do that before.

150
00:08:36,440 --> 00:08:40,160
Speaker 1: I also have a good expressive machine, very important for

151
00:08:40,160 --> 00:08:42,960
Speaker 1: me to to get both through the day. Then I

152
00:08:42,960 --> 00:08:47,160
Speaker 1: have criswellas, which are these earthenware sort of these brown

153
00:08:47,240 --> 00:08:50,319
Speaker 1: earthenware dishes around that you'll see like in a lot

154
00:08:50,360 --> 00:08:53,000
Speaker 1: of Mexican and Spanish cooking, lots of Latin cuisines. And

155
00:08:53,040 --> 00:08:56,160
Speaker 1: I use them for for for kitchen from oven to

156
00:08:56,240 --> 00:09:01,800
Speaker 1: table cooking, you know, roasting mushrooms, roasting shrimp, roasting. You're

157
00:09:01,880 --> 00:09:04,719
Speaker 1: usually using them in your pizza oven though, right, you

158
00:09:04,760 --> 00:09:07,880
Speaker 1: can put them in any of it. Absolutely, Yeah, yeah,

159
00:09:07,920 --> 00:09:10,920
Speaker 1: for sure. Um that I have a muffin tin to

160
00:09:11,040 --> 00:09:15,080
Speaker 1: make muffins or the other day I made those morning

161
00:09:15,080 --> 00:09:18,960
Speaker 1: buns from tarteen. Do you ever make cupcakes? Never? I've

162
00:09:19,000 --> 00:09:20,960
Speaker 1: never seen a cupcake and I'm not a cupcake fan.

163
00:09:21,440 --> 00:09:24,080
Speaker 1: A cupcake. There's only one good part of the cupcake,

164
00:09:25,000 --> 00:09:33,040
Speaker 1: the topping. A kind of garden said to me that cupcakes,

165
00:09:33,040 --> 00:09:36,000
Speaker 1: like the bottom of the cupcake is just the vehicle

166
00:09:36,040 --> 00:09:40,880
Speaker 1: for the top. She's right, that's face facts, all right. Anyway, Um,

167
00:09:41,320 --> 00:09:44,520
Speaker 1: I'm looking on your equipment list here in your book.

168
00:09:45,200 --> 00:09:49,800
Speaker 1: It's a ramkin. What's a ramican? So a ramican is

169
00:09:49,840 --> 00:09:54,360
Speaker 1: like a round little porcelain um, not a bowl. But

170
00:09:54,480 --> 00:09:58,240
Speaker 1: it's like strange and that's what it was. So like

171
00:09:58,880 --> 00:10:00,480
Speaker 1: the thing that I think about most is it makes

172
00:10:00,480 --> 00:10:02,800
Speaker 1: su flames in them, right, you know exactly. I just

173
00:10:02,800 --> 00:10:07,400
Speaker 1: didn't know that's what it was called. Um. Spice grinder. Yeah, oh,

174
00:10:07,440 --> 00:10:10,680
Speaker 1: that's actually a good point. It's a it's a coffee grinder,

175
00:10:11,080 --> 00:10:15,920
Speaker 1: like for coffee greens, coffee greens, coffee, coffee beans. I

176
00:10:16,040 --> 00:10:19,079
Speaker 1: use it to grind spices so like black peppercorns, like

177
00:10:19,240 --> 00:10:22,959
Speaker 1: literally your coffee grinder. I have to. I have one

178
00:10:22,960 --> 00:10:27,600
Speaker 1: for coffee and one for spices. Um, you don't get

179
00:10:27,640 --> 00:10:29,199
Speaker 1: it mixed up because then your coffee is gonna be

180
00:10:29,280 --> 00:10:32,040
Speaker 1: very spicy, which could be cool to wait wait, wait,

181
00:10:32,120 --> 00:10:35,120
Speaker 1: digital scale? Do I really need that? You need a

182
00:10:35,160 --> 00:10:41,080
Speaker 1: scale if you're gonna bake because basically, instead of like

183
00:10:42,120 --> 00:10:45,439
Speaker 1: good bakers will tell you that you can't measure cups,

184
00:10:45,640 --> 00:10:48,880
Speaker 1: you have to weigh grahams. It drives me a little crazy.

185
00:10:48,920 --> 00:10:51,840
Speaker 1: But I'm not a baker. So but when I'm making now,

186
00:10:51,920 --> 00:10:55,079
Speaker 1: when I make pizza dough, I weigh it. You do

187
00:10:55,080 --> 00:10:59,120
Speaker 1: do what? I also take temperature of the air and

188
00:10:59,240 --> 00:11:02,280
Speaker 1: the flour. Are you serious? Oh my god? Yeah, you're

189
00:11:02,280 --> 00:11:06,160
Speaker 1: getting well because the guy who owns Rotsa, Dan Rickert,

190
00:11:07,280 --> 00:11:10,520
Speaker 1: told me, like took me through it. He's like, dude,

191
00:11:10,559 --> 00:11:14,640
Speaker 1: this is science. This isn't like you know, this isn't

192
00:11:14,679 --> 00:11:20,679
Speaker 1: pancake batter. Yeah, that's really interesting. Yeah, I'm gonna make

193
00:11:20,679 --> 00:11:25,640
Speaker 1: it this weekend. Um, okay, So then I'm sorry, Well,

194
00:11:25,679 --> 00:11:27,720
Speaker 1: I just have questions about this. I don't have I

195
00:11:27,720 --> 00:11:32,760
Speaker 1: don't have these things. A deep fried thermometer and an

196
00:11:32,800 --> 00:11:39,560
Speaker 1: instant read thermometer are different. They are you can you can,

197
00:11:39,679 --> 00:11:41,960
Speaker 1: I guess. But the deep fried ones. The thing. The

198
00:11:42,000 --> 00:11:44,880
Speaker 1: thing about the deep fried ones is that it actually

199
00:11:45,240 --> 00:11:48,120
Speaker 1: it's you can. You can. You can submerge it the

200
00:11:48,160 --> 00:11:51,280
Speaker 1: whole thing in the in the oil and it will

201
00:11:51,280 --> 00:11:54,160
Speaker 1: actually attach to the pot that you're cooking, that you're

202
00:11:54,200 --> 00:11:56,839
Speaker 1: heating the oil up in so you can watch it rise.

203
00:11:57,600 --> 00:12:00,400
Speaker 1: A a instant read thermometer, you just kind of like

204
00:12:00,760 --> 00:12:03,600
Speaker 1: you probe whatever the meat is and then it tells you,

205
00:12:03,600 --> 00:12:06,520
Speaker 1: like in the next few seconds, what the temperature is. So,

206
00:12:06,920 --> 00:12:09,480
Speaker 1: I mean, they do somewhat the same thing, but they

207
00:12:09,480 --> 00:12:14,280
Speaker 1: are different. I don't have a food processor. Let me

208
00:12:14,280 --> 00:12:17,240
Speaker 1: write this down seriously. I need to know what to

209
00:12:17,240 --> 00:12:23,520
Speaker 1: get you for certain holidays, like your birthday. Great food processor.

210
00:12:23,559 --> 00:12:26,000
Speaker 1: For my birthday, listen, I bought you an this Presso machine.

211
00:12:26,000 --> 00:12:29,600
Speaker 1: You were thrilled because I love Like, do I really

212
00:12:29,640 --> 00:12:33,520
Speaker 1: need a food press food processor if I have a blender? Yes,

213
00:12:33,559 --> 00:12:35,560
Speaker 1: they're very different. Just think about it for a second.

214
00:12:35,640 --> 00:12:39,320
Speaker 1: A blender is incredibly powerful from the bottom up, and

215
00:12:39,360 --> 00:12:44,680
Speaker 1: a food processor will actually cut and mix things in

216
00:12:44,720 --> 00:12:48,320
Speaker 1: a circle. It does things very differently. Sometimes a blender

217
00:12:48,360 --> 00:12:52,400
Speaker 1: is too powerful for something you want a food process microplane.

218
00:12:54,160 --> 00:12:58,680
Speaker 1: That's that's what it's called a microplane. Yeah, because it

219
00:12:58,720 --> 00:13:01,120
Speaker 1: was used for something else and then somebody figured out

220
00:13:01,120 --> 00:13:03,520
Speaker 1: that it made It made a better zester than the

221
00:13:03,600 --> 00:13:27,079
Speaker 1: zesters that we used to use. Got it, Okay, Okay,

222
00:13:27,080 --> 00:13:29,560
Speaker 1: now we can move on to pantry. Okay, So here's

223
00:13:29,600 --> 00:13:31,360
Speaker 1: the things that I have in my pantry. So I

224
00:13:31,400 --> 00:13:33,800
Speaker 1: have a couple of different olive oil. I've a couple

225
00:13:33,800 --> 00:13:36,320
Speaker 1: of different oils. I have extra virgin olive oil, and

226
00:13:36,360 --> 00:13:39,480
Speaker 1: I have cooking oils like canola oil for instance, something

227
00:13:39,559 --> 00:13:43,600
Speaker 1: light canola or vegetable oils, and and basically the extra

228
00:13:43,679 --> 00:13:46,120
Speaker 1: virgin olive oil I don't. I don't usually heat up

229
00:13:46,240 --> 00:13:48,520
Speaker 1: very often because you can get really bitter very quickly.

230
00:13:48,559 --> 00:13:51,040
Speaker 1: I usually finished things with it. It's almost like a

231
00:13:51,080 --> 00:13:54,600
Speaker 1: sauce because it's so it's so pungent in terms of

232
00:13:54,640 --> 00:13:58,080
Speaker 1: flavor and um, it's it's got such a rich, sort

233
00:13:58,080 --> 00:14:01,360
Speaker 1: of thick texture to it, and you don't I think

234
00:14:01,360 --> 00:14:04,120
Speaker 1: when you add heat to it, I think it loses

235
00:14:04,160 --> 00:14:07,000
Speaker 1: its properties. So I use something that has a higher

236
00:14:07,040 --> 00:14:10,839
Speaker 1: smoke point, a lighter oil like canola or vegetable oil,

237
00:14:11,120 --> 00:14:14,080
Speaker 1: peanut oil, something along those lines to cook with. I

238
00:14:14,120 --> 00:14:17,480
Speaker 1: also use a ton of honey. Am I cooking not

239
00:14:17,559 --> 00:14:20,960
Speaker 1: to make things sweet, but to make I mean to

240
00:14:20,960 --> 00:14:24,440
Speaker 1: to kind of balance out the big flavors that I use. Um,

241
00:14:24,600 --> 00:14:28,280
Speaker 1: I use coach of salt and sea salt. Um. I

242
00:14:28,320 --> 00:14:31,760
Speaker 1: grab I cracked my own black pepper, So I always

243
00:14:31,760 --> 00:14:36,520
Speaker 1: have a big bowl of crack black pepper or ground

244
00:14:36,520 --> 00:14:39,640
Speaker 1: black pepper. I use the season everything. But what's the

245
00:14:39,680 --> 00:14:43,240
Speaker 1: difference between black peppercorns and white peppercorns other than obviously

246
00:14:43,320 --> 00:14:46,720
Speaker 1: the color the whole, Like do they taste different? They

247
00:14:46,760 --> 00:14:51,280
Speaker 1: do taste different white pepper, yes, um, yeah, they definitely don't. Yeah,

248
00:14:51,560 --> 00:14:55,400
Speaker 1: I find how do you describe the flavor? Like why

249
00:14:55,400 --> 00:14:57,000
Speaker 1: would you choose to use one over the other? They

250
00:14:57,000 --> 00:14:59,080
Speaker 1: have different flavors. I mean, black pepper tastes to me

251
00:14:59,160 --> 00:15:02,440
Speaker 1: like what peppers supposed to taste like. White pepper is

252
00:15:02,480 --> 00:15:05,720
Speaker 1: peppery as well, but it almost has like a what's

253
00:15:05,720 --> 00:15:08,840
Speaker 1: the best way to describe this, almost like a like

254
00:15:08,880 --> 00:15:12,800
Speaker 1: a like an earthier flavor. I don't know. I just

255
00:15:12,840 --> 00:15:15,480
Speaker 1: like the flavor of white pepper. One of the things

256
00:15:15,480 --> 00:15:21,240
Speaker 1: I'm really into is sexion on peppercorns, and they give

257
00:15:21,320 --> 00:15:23,760
Speaker 1: like they give you like a tingle on your tongue.

258
00:15:23,800 --> 00:15:26,040
Speaker 1: But I'm gonna make a session one peppercorn hot sauce

259
00:15:27,040 --> 00:15:29,360
Speaker 1: tacos with it. I don't know why anybody hasn't done

260
00:15:29,400 --> 00:15:31,680
Speaker 1: that yet. We don't tell anyone about that. That could

261
00:15:31,680 --> 00:15:37,880
Speaker 1: be like a new business whatever. I mean, there's no

262
00:15:37,960 --> 00:15:42,280
Speaker 1: secrets in the world, alright. So then um, then I

263
00:15:42,360 --> 00:15:44,600
Speaker 1: have like, uh, you know, then I have different things

264
00:15:44,600 --> 00:15:46,920
Speaker 1: in my pantry, so lots of different kind of vinegars,

265
00:15:47,160 --> 00:15:51,720
Speaker 1: balsamic vinegar, cider vinegar, rice wine vinegar, red wine vinegar,

266
00:15:51,760 --> 00:15:57,320
Speaker 1: white wine vinegar. Yeah, I have some of these, you do, right, Yeah, yeah,

267
00:15:57,400 --> 00:15:59,680
Speaker 1: vinegars are great to have around, yeah, definitely. And then

268
00:15:59,720 --> 00:16:02,000
Speaker 1: I have you know, I have I have a handful

269
00:16:02,040 --> 00:16:05,400
Speaker 1: of like, you know, different bottles of Asian ingredients, you know.

270
00:16:05,520 --> 00:16:09,000
Speaker 1: So there's you know, soy sauce of course, and tomari

271
00:16:09,680 --> 00:16:13,200
Speaker 1: which is a gluten free soy sauce tomori. And then

272
00:16:13,720 --> 00:16:20,560
Speaker 1: I have sesame oil delicious, you know, rice wine, vinegar.

273
00:16:20,920 --> 00:16:24,320
Speaker 1: Then I have like some thaie things like um red curry,

274
00:16:24,400 --> 00:16:27,960
Speaker 1: green curry paste, some coconut some coconut milk, you know,

275
00:16:28,040 --> 00:16:31,520
Speaker 1: and cans. Yeah, I always have um red curry paste

276
00:16:31,520 --> 00:16:36,000
Speaker 1: in my cabinets, right. And then I have some sweeteners

277
00:16:36,320 --> 00:16:41,760
Speaker 1: things like a gove molasses don't even I don't, but

278
00:16:41,760 --> 00:16:44,600
Speaker 1: it's but it's in there. I have a gove of molasses.

279
00:16:44,720 --> 00:16:47,680
Speaker 1: I have you know, of course, honey maple syrup by

280
00:16:47,680 --> 00:16:52,720
Speaker 1: pomegranum molasses. Here's my new favorite one date date nectar,

281
00:16:53,480 --> 00:16:57,640
Speaker 1: date molasses so good for what I use it for,

282
00:16:57,720 --> 00:17:03,440
Speaker 1: like glazes, and it's really good in like like smoothies,

283
00:17:03,520 --> 00:17:08,280
Speaker 1: like a date ching so good. Yeah good. It's good

284
00:17:08,280 --> 00:17:12,719
Speaker 1: in dressings as well, delicious. And then of course, like

285
00:17:13,080 --> 00:17:15,639
Speaker 1: you know, I have some olives of course, capers, um,

286
00:17:15,680 --> 00:17:20,679
Speaker 1: and then mustard's like whole grain dijon. You know, I

287
00:17:20,720 --> 00:17:22,880
Speaker 1: have yellow mustard in case somebody wants a hot dog.

288
00:17:24,200 --> 00:17:27,360
Speaker 1: What are you making hot dogs? Not exactly? And then

289
00:17:27,480 --> 00:17:30,760
Speaker 1: um yeah, and then I actually sometimes I have like

290
00:17:30,800 --> 00:17:32,960
Speaker 1: corse rashed mustard or honey mustard in there as well.

291
00:17:37,960 --> 00:17:39,840
Speaker 1: All right, so we're gonna start by cooking the garlic.

292
00:17:40,440 --> 00:17:45,200
Speaker 1: Just starts hanging it really quickly an showbies. We don't

293
00:17:45,200 --> 00:17:48,520
Speaker 1: want to brown the garlic. Put the tomato saus right

294
00:17:48,600 --> 00:17:54,800
Speaker 1: over it, and showbies are one of the great things

295
00:17:54,800 --> 00:17:58,200
Speaker 1: in the world. Has so much flavor and not enough

296
00:17:58,200 --> 00:18:03,359
Speaker 1: people use them. Yeah, right now we have the little

297
00:18:03,400 --> 00:18:09,159
Speaker 1: olive oil, garlic ant shobies, tomato sauce. Well, put some

298
00:18:09,200 --> 00:18:15,520
Speaker 1: capers in there as well, the pressure at pepper. Let's

299
00:18:15,520 --> 00:18:20,680
Speaker 1: just cook in the sauce. We'll cooking spaghetti, you know, Okay,

300
00:18:20,720 --> 00:18:23,840
Speaker 1: we use something. Yeah, let's saghetti younie. I've never made

301
00:18:23,880 --> 00:18:26,920
Speaker 1: this before. It's like everything I love, Yeah, exactly, lots

302
00:18:26,920 --> 00:18:30,520
Speaker 1: of salty flavors. We'll chop up some green olives. He's

303
00:18:30,520 --> 00:18:33,080
Speaker 1: a Sicilian olvas olives, which makes sense for this dish.

304
00:18:34,040 --> 00:18:38,880
Speaker 1: It's it's really a Southern Italian dish. Some olives in there,

305
00:18:42,600 --> 00:18:44,639
Speaker 1: but it's kind of bathe and the tomato sauce with

306
00:18:44,720 --> 00:18:47,080
Speaker 1: the anchovies and the garlic, and then we have some

307
00:18:47,119 --> 00:18:48,959
Speaker 1: fresh herbs. We're gonna add the fresh erbs at the end,

308
00:18:49,000 --> 00:18:52,000
Speaker 1: so we have parsley, we have some fresh oregano and

309
00:18:52,040 --> 00:19:00,480
Speaker 1: a little bit of basil, and then of course it's

310
00:19:00,520 --> 00:19:05,000
Speaker 1: like baking, you know, baking powder, baking soda. I know.

311
00:19:05,040 --> 00:19:07,480
Speaker 1: I feel like it's so easy once you have like

312
00:19:07,600 --> 00:19:10,280
Speaker 1: every everything on this list or the list that you're

313
00:19:10,320 --> 00:19:13,080
Speaker 1: about to read, But like if you don't have one thing,

314
00:19:13,119 --> 00:19:15,240
Speaker 1: it's so stressful. Like half the time when I don't

315
00:19:15,280 --> 00:19:17,800
Speaker 1: have like baking powder, I'm like, should I just drive

316
00:19:17,840 --> 00:19:20,320
Speaker 1: to Dads and go get like cook it, like a

317
00:19:20,520 --> 00:19:24,280
Speaker 1: cop of it. I think it's so annoying. You just

318
00:19:24,359 --> 00:19:26,040
Speaker 1: I feel like if you have like five or six

319
00:19:26,160 --> 00:19:29,360
Speaker 1: things stocked in your pantry for baking like you're good

320
00:19:29,400 --> 00:19:32,280
Speaker 1: to go, like some of the times, Well, the problem

321
00:19:32,320 --> 00:19:34,080
Speaker 1: here is like this happened to me the other day.

322
00:19:34,240 --> 00:19:37,040
Speaker 1: This this pantry. My pantry is so well stocked all

323
00:19:37,080 --> 00:19:38,800
Speaker 1: the time that I always feel like I have everything,

324
00:19:39,400 --> 00:19:41,159
Speaker 1: except the other day you wanted to come over for

325
00:19:41,240 --> 00:19:44,080
Speaker 1: brunch and you wanted waffles, and then I looked. I

326
00:19:44,119 --> 00:19:46,160
Speaker 1: was like, oh my god, I don't have any baking powder.

327
00:19:46,960 --> 00:19:49,840
Speaker 1: So you know, Christina got me some baking powder. But

328
00:19:49,880 --> 00:19:51,840
Speaker 1: like I didn't realize I didn't have any baking powder.

329
00:19:52,440 --> 00:19:56,359
Speaker 1: Like I'm not sitting around doing inventory right but I should.

330
00:19:57,200 --> 00:19:59,479
Speaker 1: And then like different kinds of flowers, like all purpose

331
00:19:59,520 --> 00:20:03,560
Speaker 1: flower for all purpose things, you know, bread, flour for

332
00:20:03,600 --> 00:20:06,959
Speaker 1: different kinds of you know, cakes, etcetera. Then there's almond flower,

333
00:20:07,080 --> 00:20:10,080
Speaker 1: semolina flower to make some pastas or things like that,

334
00:20:10,680 --> 00:20:14,240
Speaker 1: massa harina to make tortillas. I have Wonder Flower, which

335
00:20:14,280 --> 00:20:17,840
Speaker 1: is like it's a brand actually, but it's basically steamed flour.

336
00:20:19,119 --> 00:20:21,800
Speaker 1: The flowers already cooked, so it's good to if you're

337
00:20:21,800 --> 00:20:23,760
Speaker 1: breading something and you don't want it to be you

338
00:20:23,760 --> 00:20:26,359
Speaker 1: don't want the flower to be clumping up on straw.

339
00:20:27,040 --> 00:20:31,240
Speaker 1: Wonder Flower like melts very easily. You have stone ground

340
00:20:31,280 --> 00:20:34,960
Speaker 1: corn meal on here. Yeah, corn meal corn meal is

341
00:20:35,000 --> 00:20:37,920
Speaker 1: really great because you can you can crust like fish

342
00:20:38,040 --> 00:20:40,679
Speaker 1: or chicken in corn meal, so you can have a

343
00:20:40,680 --> 00:20:44,680
Speaker 1: cornmeal crusted fish. Um. Obviously you can make corn bread,

344
00:20:45,600 --> 00:20:49,080
Speaker 1: you can make cornmeal waffles. I'm a I'm a huge

345
00:20:49,080 --> 00:20:52,600
Speaker 1: cormeal fan. I love it. UM. Sometimes I have blue

346
00:20:52,600 --> 00:20:55,840
Speaker 1: corn meal too, which will it's just it's which is

347
00:20:55,840 --> 00:20:57,960
Speaker 1: a little softer, but it's got a great nutty flavor

348
00:20:58,000 --> 00:21:02,040
Speaker 1: to it. Um. Then different kinds of sugars. Of course,

349
00:21:02,080 --> 00:21:04,399
Speaker 1: you know, you you need gratulated sugar, but then you

350
00:21:04,400 --> 00:21:07,960
Speaker 1: know brown sugar, light dark. You know, the darker the sugar,

351
00:21:08,000 --> 00:21:11,640
Speaker 1: the more sort of molasses flavor it's going to have. UM.

352
00:21:11,680 --> 00:21:14,680
Speaker 1: And you know, of course I have chili peppers everywhere,

353
00:21:15,280 --> 00:21:18,520
Speaker 1: you know, pods literally like literally dried chilies, Antio Chili's,

354
00:21:18,560 --> 00:21:22,040
Speaker 1: cascabell chili, chili's chili powders. And then of course there's

355
00:21:22,080 --> 00:21:24,480
Speaker 1: a spice rack, you know, and that's a whole other thing,

356
00:21:25,160 --> 00:21:27,040
Speaker 1: which is you know, you know, it's important to keep

357
00:21:27,040 --> 00:21:29,240
Speaker 1: your your dried spices like kind of up to date,

358
00:21:29,320 --> 00:21:32,239
Speaker 1: like they don't last forever. You know after a year

359
00:21:32,359 --> 00:21:34,560
Speaker 1: or so, like it's time that we've we plenish them.

360
00:21:34,600 --> 00:21:37,160
Speaker 1: And they're not cheap, so it's like it's a it's

361
00:21:37,160 --> 00:21:39,080
Speaker 1: a pain. But the bottom line is if you're gonna

362
00:21:39,119 --> 00:21:42,240
Speaker 1: use these spices and I and and like, you don't

363
00:21:42,240 --> 00:21:45,199
Speaker 1: need every spice ever made, right, But like so sometimes

364
00:21:45,240 --> 00:21:47,440
Speaker 1: I see like online, Like I was thinking about this

365
00:21:47,480 --> 00:21:49,480
Speaker 1: the other day, I don't have like a real spice rack,

366
00:21:49,560 --> 00:21:51,480
Speaker 1: Like I just have some random spices that I bought,

367
00:21:51,560 --> 00:21:54,480
Speaker 1: like for different recipes and whatnot. Like is there a

368
00:21:54,480 --> 00:21:57,320
Speaker 1: good place to go get spices? Like should I just

369
00:21:57,440 --> 00:22:00,520
Speaker 1: order like a spice rack online of like where do

370
00:22:00,520 --> 00:22:03,159
Speaker 1: you get your spices? I buy them in bulk and

371
00:22:03,200 --> 00:22:06,760
Speaker 1: then put them in containers. Okay, so yeah, I don't

372
00:22:06,800 --> 00:22:08,919
Speaker 1: necessarily need to do that. You don't need to do that,

373
00:22:08,960 --> 00:22:10,680
Speaker 1: but you want, But I'm not. I'm never going to

374
00:22:10,800 --> 00:22:13,040
Speaker 1: run through spices like you you want to go to

375
00:22:13,080 --> 00:22:15,240
Speaker 1: a place that sells spices a lot because you want

376
00:22:15,240 --> 00:22:18,480
Speaker 1: to make sure that that's a spice store. Yeah, that's

377
00:22:18,520 --> 00:22:23,560
Speaker 1: a great idea spice store in my area. There's a place,

378
00:22:23,560 --> 00:22:26,280
Speaker 1: well there's a place called in New York City called Calusians,

379
00:22:26,840 --> 00:22:31,199
Speaker 1: which is an Indian spice store there and it's an

380
00:22:31,240 --> 00:22:35,679
Speaker 1: amazing store. Um, you walk in there, you're intoxicated by

381
00:22:35,720 --> 00:22:39,320
Speaker 1: the amazing aromas and they have this just gorgeous spices.

382
00:22:39,400 --> 00:22:41,520
Speaker 1: It's just so good. So you want like, you don't

383
00:22:41,520 --> 00:22:42,800
Speaker 1: want to go, you don't You just don't want to

384
00:22:42,800 --> 00:22:44,919
Speaker 1: buy it online because you don't know how long has

385
00:22:44,960 --> 00:22:49,720
Speaker 1: been sitting in the warehouse. Oh, spice station, Silver Lake,

386
00:22:50,359 --> 00:23:01,320
Speaker 1: there you go, see you there? Interesting? Um, what's a

387
00:23:01,400 --> 00:23:06,840
Speaker 1: saffron thread? It's saffron. So the saffron comes from a flower.

388
00:23:08,080 --> 00:23:11,080
Speaker 1: And they that the reason why saffron is so expensive

389
00:23:11,160 --> 00:23:13,840
Speaker 1: is because because they because there are people that literally

390
00:23:13,880 --> 00:23:17,480
Speaker 1: by hand take each thread of the saffron out of

391
00:23:17,480 --> 00:23:22,640
Speaker 1: the flower. Oh my god, it's the most expensive spice

392
00:23:22,680 --> 00:23:27,680
Speaker 1: in the world. But there's no substitute for saffron because

393
00:23:28,600 --> 00:23:30,960
Speaker 1: you can't emulate the flavor. You can emulate the color.

394
00:23:31,000 --> 00:23:33,159
Speaker 1: It's a beautiful orangey yellow color like so you can

395
00:23:33,200 --> 00:23:36,680
Speaker 1: use tumeric to flavor right to seasoned rice or to

396
00:23:36,840 --> 00:23:41,200
Speaker 1: color rice, but it's never gonna have saffron flavor. How

397
00:23:41,240 --> 00:23:44,600
Speaker 1: often do you sharpen your knives, Well, I sharpen them

398
00:23:44,600 --> 00:23:46,480
Speaker 1: all the time. On a steel. But that's just really

399
00:23:46,520 --> 00:23:49,359
Speaker 1: sort of bringing them back into alignment. So you can

400
00:23:49,400 --> 00:23:51,679
Speaker 1: do it yourself on a on a on a stone,

401
00:23:51,720 --> 00:23:55,560
Speaker 1: either a waterstone or you know, on a regular knife

402
00:23:55,600 --> 00:23:58,280
Speaker 1: sharpening stone, or you can take it to a place

403
00:23:59,560 --> 00:24:01,879
Speaker 1: and they'll do it on a machine. Not The problem

404
00:24:01,920 --> 00:24:06,400
Speaker 1: with this, okay, is that I want to say they ruin.

405
00:24:06,520 --> 00:24:10,800
Speaker 1: They can ruin your knives, but they the machines are

406
00:24:10,840 --> 00:24:13,520
Speaker 1: so powerful that at some point it starts to change

407
00:24:13,520 --> 00:24:17,240
Speaker 1: the shape of your knife. Oh you know, because it

408
00:24:17,280 --> 00:24:20,120
Speaker 1: starts getting because of the way that they sharpen them.

409
00:24:20,160 --> 00:24:23,400
Speaker 1: They sharpen them so so well that it actually kind

410
00:24:23,400 --> 00:24:29,280
Speaker 1: of starts chipping away at the metal. You know. So

411
00:24:29,320 --> 00:24:30,879
Speaker 1: what do I need a stone? Yeah, you can do

412
00:24:30,880 --> 00:24:35,920
Speaker 1: it yourself. When you didn't go to YouTube and he'll

413
00:24:35,960 --> 00:24:38,360
Speaker 1: tease you how to sharpen. Enough, I am not learning

414
00:24:38,400 --> 00:24:41,080
Speaker 1: how to sharpen a knife off YouTube. That's so that

415
00:24:41,160 --> 00:24:43,160
Speaker 1: freaked me out. I'm just gonna come over here, okay,

416
00:24:43,200 --> 00:25:02,600
Speaker 1: I'll show you. And then then there's there. Then there's

417
00:25:02,640 --> 00:25:06,320
Speaker 1: like the you know, the pasta section. So I have

418
00:25:06,400 --> 00:25:09,119
Speaker 1: cans of whole tomatoes to make tomato sauce. Of course,

419
00:25:09,640 --> 00:25:13,400
Speaker 1: I have tomato paste um. And then different kinds of pastas.

420
00:25:13,400 --> 00:25:18,080
Speaker 1: You know, every shake, every every pasta, shapen size flavored

421
00:25:18,080 --> 00:25:22,680
Speaker 1: pasta's squidding pasta. There's a whole wheat pockery in there

422
00:25:22,720 --> 00:25:25,679
Speaker 1: that Christina loves. We made that the other day with

423
00:25:25,800 --> 00:25:32,040
Speaker 1: rock fish. It was so good. Um. And then dried fruits, currants, apricots, cranberries,

424
00:25:32,080 --> 00:25:34,920
Speaker 1: great for salads. I don't feel like I ever noticed

425
00:25:34,960 --> 00:25:36,800
Speaker 1: you having a lot of dried fruits around. Those are

426
00:25:36,800 --> 00:25:40,280
Speaker 1: good for. Those are really good for, like chop sells delicious.

427
00:25:40,560 --> 00:25:42,440
Speaker 1: I don't remember you having a lot of those when

428
00:25:42,440 --> 00:25:47,840
Speaker 1: I was younger. Thing. Yeah, it's sort of like more

429
00:25:47,880 --> 00:25:53,119
Speaker 1: of my Mediterranean thing flavor. Yeah, Like you always have

430
00:25:53,160 --> 00:25:55,280
Speaker 1: a lot of good candy ginger. I feel like too.

431
00:25:56,640 --> 00:25:58,560
Speaker 1: You know, I don't have any candy ginger here, but

432
00:25:58,600 --> 00:26:00,600
Speaker 1: I should get some. I like it's a snack. I

433
00:26:00,640 --> 00:26:02,960
Speaker 1: feel like that's like something new that I've noticed that

434
00:26:03,000 --> 00:26:05,760
Speaker 1: you've had in your pantry more recently. I'll tell you

435
00:26:05,760 --> 00:26:08,040
Speaker 1: what I've had a lot in my pants recently. Are

436
00:26:08,080 --> 00:26:11,720
Speaker 1: these these nut butters, you know, besides peanut butter and

437
00:26:11,760 --> 00:26:18,320
Speaker 1: almond butter, like my new, my new I'm now in June.

438
00:26:18,760 --> 00:26:20,560
Speaker 1: The best I mean, you know what I do is

439
00:26:20,560 --> 00:26:23,560
Speaker 1: that sometimes I I make a piece of toast and

440
00:26:23,600 --> 00:26:27,080
Speaker 1: then I do half half the half the piece of

441
00:26:27,080 --> 00:26:29,720
Speaker 1: toast peanut butter and half the other piece of toast

442
00:26:30,160 --> 00:26:32,200
Speaker 1: pistachio butter, and then I dress a honey on top.

443
00:26:33,000 --> 00:26:35,879
Speaker 1: All right, that sounds really good. Now I'm addicted to it.

444
00:26:35,880 --> 00:26:38,000
Speaker 1: It's so good. There's a place in the Hollywood farmers

445
00:26:38,040 --> 00:26:40,720
Speaker 1: market that has a really great quality one that I

446
00:26:40,800 --> 00:26:43,000
Speaker 1: just I mean, I buy them. I buy like two

447
00:26:43,080 --> 00:26:46,440
Speaker 1: jars at a time. It's so good. Also, I think

448
00:26:46,480 --> 00:26:49,320
Speaker 1: it's important to have like beans in the like there

449
00:26:49,400 --> 00:26:52,120
Speaker 1: was something like there was some colleagues of mine, contemporaries,

450
00:26:52,119 --> 00:26:54,600
Speaker 1: I should say, chefs who are like I don't use

451
00:26:54,640 --> 00:26:58,480
Speaker 1: canned beans. I'm like, okay, so you be my guest.

452
00:26:58,520 --> 00:27:01,159
Speaker 1: Spend four hours cooking white and a lot of times

453
00:27:01,200 --> 00:27:04,719
Speaker 1: like the skin on him doesn't get tender for one

454
00:27:04,720 --> 00:27:08,320
Speaker 1: reason or the other. And um, but I always have

455
00:27:08,400 --> 00:27:12,320
Speaker 1: like cans of like Cantellini white beans in their black

456
00:27:12,320 --> 00:27:14,680
Speaker 1: beans chickpeas. It's great to make like a hummus at it.

457
00:27:14,720 --> 00:27:17,680
Speaker 1: She always in mine, you know, like you know, Christina

458
00:27:17,760 --> 00:27:20,679
Speaker 1: like makes making like this like this chickpeak curry thing

459
00:27:20,720 --> 00:27:22,800
Speaker 1: that she loves to make. And you know, it's great

460
00:27:22,800 --> 00:27:24,640
Speaker 1: to make soups with and things like that as well.

461
00:27:24,680 --> 00:27:27,639
Speaker 1: They're always good to have around. They're cooked perfectly. You

462
00:27:27,720 --> 00:27:30,760
Speaker 1: strain them out, you know, you straight out the juices

463
00:27:30,800 --> 00:27:33,520
Speaker 1: in them, and then you know they're they're good to use.

464
00:27:33,560 --> 00:27:38,000
Speaker 1: I also have like, like um tetra boxes of like

465
00:27:38,119 --> 00:27:41,920
Speaker 1: chicken broth and vegetable broth, good to have around a

466
00:27:41,960 --> 00:27:43,680
Speaker 1: lot of times I make my own, but in a pinch,

467
00:27:44,000 --> 00:27:48,639
Speaker 1: why not? You know, important important to do that this

468
00:27:48,720 --> 00:27:52,560
Speaker 1: thing is sizzling. How high is it? I always cook

469
00:27:52,600 --> 00:27:58,600
Speaker 1: on white. That is so scary you can turn it down, no,

470
00:27:58,680 --> 00:28:06,320
Speaker 1: I mean you know what you're doing. Yeah, mostly all right,

471
00:28:06,720 --> 00:28:09,720
Speaker 1: And then if if the tomato sauce gets a little thick,

472
00:28:10,680 --> 00:28:15,680
Speaker 1: you get some Pa. You're learning, girl, you're learning. Let's

473
00:28:15,680 --> 00:28:20,080
Speaker 1: give our popular taste perfect. And so what I do

474
00:28:20,200 --> 00:28:23,000
Speaker 1: is I just take I take the spaghetti, and I

475
00:28:23,119 --> 00:28:24,760
Speaker 1: just bring a little bit of the sauce with it,

476
00:28:25,680 --> 00:28:28,639
Speaker 1: I mean a little of the water with it. And

477
00:28:28,640 --> 00:28:30,800
Speaker 1: then before I put it in the sauce, I just

478
00:28:30,840 --> 00:28:33,800
Speaker 1: seasoned the pasta again with some salt and pepper. And

479
00:28:33,840 --> 00:28:38,920
Speaker 1: now I start bathing in the sauce. Yeah, I'll just

480
00:28:38,960 --> 00:28:41,960
Speaker 1: look the lesh. Yeah, you have to make sure that

481
00:28:42,000 --> 00:28:44,760
Speaker 1: the noodles cooking the sauce for a minute. It's gonna

482
00:28:44,800 --> 00:28:49,520
Speaker 1: put splash of pasta water in the air, and I'm

483
00:28:49,520 --> 00:28:53,160
Speaker 1: gonna put like a pat of butter to give it

484
00:28:53,240 --> 00:29:00,400
Speaker 1: like a nice so the glaze and and it's very classic,

485
00:29:00,480 --> 00:29:05,040
Speaker 1: especially in Southern Italian pasta dishes. Um to finish, it

486
00:29:05,040 --> 00:29:07,760
Speaker 1: would look a little bit of butter and then as

487
00:29:07,800 --> 00:29:11,680
Speaker 1: you know, the freshmer going when at the end, exactly

488
00:29:14,000 --> 00:29:18,120
Speaker 1: how does that look really good? Like a nice bright

489
00:29:18,200 --> 00:29:22,760
Speaker 1: red with the capers and the olives running through a

490
00:29:22,840 --> 00:29:31,720
Speaker 1: lot of good yeah, oh yeah, a little olive oil

491
00:29:31,800 --> 00:29:38,040
Speaker 1: topped it off a little more herds right out of

492
00:29:38,040 --> 00:29:39,920
Speaker 1: the pantry. Didn't even I didn't have to go to

493
00:29:39,920 --> 00:29:46,200
Speaker 1: the store, Lucky me. Always Hungry is created by Bobby

494
00:29:46,200 --> 00:29:50,480
Speaker 1: Flay and Sophie Flay. Our executive producer is Christopher Hasiotis.

495
00:29:50,760 --> 00:29:54,040
Speaker 1: Always Hungry is produced, edited and mixed by Jonathan how Stressler.

496
00:29:54,160 --> 00:29:57,760
Speaker 1: Always Hungry is engineered by Sophie Flay. For more podcast

497
00:29:57,800 --> 00:30:00,080
Speaker 1: from My Heart Radio, visit the I Heart Ray You

498
00:30:00,200 --> 00:30:03,920
Speaker 1: app Apple podcast or wherever you listen to your favorite shows,