Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.
Speaker 1: My name is Bobby Flay and I'm here with my
Speaker 1: daughter and co host. I'm Sophie Flay, and I'm Always Hungry.
Speaker 1: Sophie and I gathered around my stove to cook together.
Speaker 1: Well you cook, I asked the questions, and eat the food.
Speaker 1: If does any food left, we come to the table
Speaker 1: together to share a meal, connect as a family, and
Speaker 1: tell the stories that matter to us. So today we're
Speaker 1: talking about essential kitchen tools and also pantry items. And
Speaker 1: I wanted to talk about this because I was trying
Speaker 1: to cook something out of your Bobby at Home cookbook,
Speaker 1: trying to cook. I told you I failed on the muffins.
Speaker 1: But I noticed in here which I hadn't noticed before
Speaker 1: because I've made, I've made somethings. Out here was Bobby's
Speaker 1: essential pantry and equipment. And you really give such a
Speaker 1: great list of what you should have in your pantry
Speaker 1: and what equipment you should have to set yourself up
Speaker 1: for success. So, because I knew we were doing this
Speaker 1: podcast today on this particular subject, I literally went around
Speaker 1: my kitchen a little while ago and I just wrote
Speaker 1: down what I have not everything. But what do you
Speaker 1: want to start with your equipment? I want to talk
Speaker 1: about equipment. So basically, UM have like a little container
Speaker 1: right next to my stove that I called my hand
Speaker 1: tools or the things that I go to most that
Speaker 1: I that I use when I'm at the stove. So
Speaker 1: like a rubber spatula, a metal spatula, a wooden spoon,
Speaker 1: a zester. Yeah I don't have a zester. Yeah, you
Speaker 1: should get one. And then a couple of whisks of
Speaker 1: different sizes, some tongs both long and short, very important.
Speaker 1: Then I have some brushes if if I'm going to
Speaker 1: glaze something, you know, I don't have any brushes ladles
Speaker 1: in case I want to, like I don't know, pasta
Speaker 1: water into the pan so to speak. Um, I have
Speaker 1: something called a spider you know what that is. It's
Speaker 1: like a big like a basically like a big spoon
Speaker 1: strainer sort of thing. It's round and it has a
Speaker 1: lot of holes in it so you can actually take
Speaker 1: something solid out of something liquid and the liquid will
Speaker 1: stay in the pot. Right yeah yeah, And then um,
Speaker 1: I have a meat thermometer. I don't have one of those. Well,
Speaker 1: this is what you should get to meet them. Roometer
Speaker 1: because a lot of people say, how do you know
Speaker 1: when it's done? Well, check check you know, I meat
Speaker 1: thermometer is important. Um. And then like then I have
Speaker 1: a host of things. I want me to read some
Speaker 1: of the things I have. So I have a citrus juicer,
Speaker 1: like a hand citrus juice used to squeeze like lemon
Speaker 1: and limes juice basically, Um, Christina, there's some pasta pots
Speaker 1: and desk here if you want it, okay, And then um,
Speaker 1: I have a mallet. Do you know what that's for?
Speaker 1: You have to pound like chicken breast or you know,
Speaker 1: if you're making milonnaise or chicken cutlets or something like that.
Speaker 1: I have a cheese grater, a box grater if you
Speaker 1: want a great cheese of course, a potato peeler. I
Speaker 1: have lots of different sizes of mixing bowls. Yeah, see,
Speaker 1: I have like three any more than that. Then I
Speaker 1: have measuring measuring cups, both for liquid and for dry.
Speaker 1: So I have measuring cups, and then I have measuring spoons,
Speaker 1: you know for like baking, but also measuring cups for
Speaker 1: like liquid measure Okay, and then uh, I have a
Speaker 1: colander to strain things out and then some other strainers
Speaker 1: that are finer, you know, if there's like smaller particles
Speaker 1: that you want to sort of get rid of, then
Speaker 1: then like pants, pots and pans. Definitely, I definitely have
Speaker 1: my cast iron pans. I use you use those two.
Speaker 1: I love my cast iron pan. Yeah, those should you
Speaker 1: should be able to have those forever. Then I also
Speaker 1: have stainless steel pans. But then I also have my
Speaker 1: green pans, which are uh, nonstick, and I love them
Speaker 1: because they go in the dishwasher and you can also
Speaker 1: see in them. It's the one pan that I found
Speaker 1: where it's non stick and you can get it hot
Speaker 1: hot enough that they can see see her at the
Speaker 1: same time, It's very hard to find a pan like that. Um,
Speaker 1: cutting boards, so I like cutting on wood, especially when
Speaker 1: I'm cutting vegetables, onions and things like that. But then
Speaker 1: I also have plastic ones for like meats and fish. Okay. Um.
Speaker 1: Then I have oh, I have these plastic cord containers
Speaker 1: that I get from restaurants supply house. You get them
Speaker 1: on Amazon, and those are good for leftovers, you know,
Speaker 1: because because the plastic cord containers, you should just you
Speaker 1: should go on Amazon just buy a bunch of them
Speaker 1: because you can never have enough for those things. Then
Speaker 1: of course I need a roasting pan or two with
Speaker 1: a rack, so I can roast a chicken or a
Speaker 1: roast or a turkey what have you. Um, I have
Speaker 1: one or two stock pots so I can make big
Speaker 1: things of chicken soup so to speak, every seven to
Speaker 1: ten days exactly. I have some sheet trays, um, and
Speaker 1: I used she trees a lot. I used she trays
Speaker 1: to kind of like, especially if I'm doing a dinner
Speaker 1: party or a lunch party, I UM like, I'll I'll
Speaker 1: put you know, different preparations on different sheet trays to
Speaker 1: keep them, to keep them in lime. And I also like,
Speaker 1: I'm gonna bake biscuits, I need a shoot tray or
Speaker 1: make chocolate or something like that. So this is a
Speaker 1: really good example of how do you use something, how
Speaker 1: to make something right out of your pantry, Like I
Speaker 1: couldn't make it to the store snowstorm, or you're just
Speaker 1: lazy and hungover whatever it is like, and you're like,
Speaker 1: I just want I'm hungry, and you know what can
Speaker 1: I what can I make from out of my pantry? Okay,
Speaker 1: we're gonna make pasta, putanesca which actually is translated as
Speaker 1: um in pasta in the style of prostitutes. Puttanesca is yeah, yeah,
Speaker 1: it's The stories are like varied as to how it
Speaker 1: became part of that one of it. One of the
Speaker 1: stories I read was that they would make this dish
Speaker 1: because it was had such strong because it has anchovies
Speaker 1: and capers and garlic, et cetera, and olives, and it
Speaker 1: would lore like the like the men to the to
Speaker 1: the to the brothels what. I don't believe it, but anyway,
Speaker 1: it's called possible, and who knows what the story is.
Speaker 1: This is a classic Southern Italian dish. It's so good. Um. So, basically,
Speaker 1: what we're gonna do is we're gonna start with some
Speaker 1: garlic and crushed garlic. So we have garlic, we have anchovies,
Speaker 1: we have tomato sauce, we have crushed red pepper capers,
Speaker 1: and then we have we have some herbs, and then
Speaker 1: to put some basil the bag, you know, and parsley
Speaker 1: in it, and then some some palmers and cheese. This
Speaker 1: is a good dish. Are you hungry? So hungry? This
Speaker 1: is a you know, it's really flavorable. But what's really
Speaker 1: great is, you know, you have all these things that
Speaker 1: are basically coming out of your pantry, you know, Aunt Showby's,
Speaker 1: the capers. They always hopefully have some garlic in the
Speaker 1: refrigerator or on top of your counter, which I always do.
Speaker 1: And then you know, a good quality Jared tomato sauce
Speaker 1: or some can tomatoes make you make your own sauce
Speaker 1: to you. Yeah, today, I'm usings. I always have a
Speaker 1: good quality tomato sauce in my just in case. I
Speaker 1: you know, you never know who's gonna come over here exactly.
Speaker 1: It's I usually have it for you because when you
Speaker 1: like like show up unannounced, um, and you're like, Dad,
Speaker 1: I'm hungry, it's like all right here of course. Um.
Speaker 1: Then I have some things that a lot of people
Speaker 1: might not have. I have like a tortilla press because
Speaker 1: I'm gonna make tortillas. Although I'd like one of those, yeah,
Speaker 1: I mean, they're cheap and it's cool to make your
Speaker 1: own tortillas. Well, you need some massa herrena and some
Speaker 1: water and you can make your tortillas. They're not easy
Speaker 1: to do. And frankly, I've been cooking Southwestern food and
Speaker 1: you know, Mexican inspired food for a very long time.
Speaker 1: I'm not great at it because there are people that
Speaker 1: do it every single day and they're sleep Those people
Speaker 1: were good. Um. I have a pasta machine, so I
Speaker 1: have pasta attachments that I actually, Um, you can have
Speaker 1: like a a hand cracked pasta machine, which are the
Speaker 1: classic ones. But I also have attachments for my kitchen aid.
Speaker 1: You know. I think you've seen me do that before.
Speaker 1: I also have a good expressive machine, very important for
Speaker 1: me to to get both through the day. Then I
Speaker 1: have criswellas, which are these earthenware sort of these brown
Speaker 1: earthenware dishes around that you'll see like in a lot
Speaker 1: of Mexican and Spanish cooking, lots of Latin cuisines. And
Speaker 1: I use them for for for kitchen from oven to
Speaker 1: table cooking, you know, roasting mushrooms, roasting shrimp, roasting. You're
Speaker 1: usually using them in your pizza oven though, right, you
Speaker 1: can put them in any of it. Absolutely, Yeah, yeah,
Speaker 1: for sure. Um that I have a muffin tin to
Speaker 1: make muffins or the other day I made those morning
Speaker 1: buns from tarteen. Do you ever make cupcakes? Never? I've
Speaker 1: never seen a cupcake and I'm not a cupcake fan.
Speaker 1: A cupcake. There's only one good part of the cupcake,
Speaker 1: the topping. A kind of garden said to me that cupcakes,
Speaker 1: like the bottom of the cupcake is just the vehicle
Speaker 1: for the top. She's right, that's face facts, all right. Anyway, Um,
Speaker 1: I'm looking on your equipment list here in your book.
Speaker 1: It's a ramkin. What's a ramican? So a ramican is
Speaker 1: like a round little porcelain um, not a bowl. But
Speaker 1: it's like strange and that's what it was. So like
Speaker 1: the thing that I think about most is it makes
Speaker 1: su flames in them, right, you know exactly. I just
Speaker 1: didn't know that's what it was called. Um. Spice grinder. Yeah, oh,
Speaker 1: that's actually a good point. It's a it's a coffee grinder,
Speaker 1: like for coffee greens, coffee greens, coffee, coffee beans. I
Speaker 1: use it to grind spices so like black peppercorns, like
Speaker 1: literally your coffee grinder. I have to. I have one
Speaker 1: for coffee and one for spices. Um, you don't get
Speaker 1: it mixed up because then your coffee is gonna be
Speaker 1: very spicy, which could be cool to wait wait, wait,
Speaker 1: digital scale? Do I really need that? You need a
Speaker 1: scale if you're gonna bake because basically, instead of like
Speaker 1: good bakers will tell you that you can't measure cups,
Speaker 1: you have to weigh grahams. It drives me a little crazy.
Speaker 1: But I'm not a baker. So but when I'm making now,
Speaker 1: when I make pizza dough, I weigh it. You do
Speaker 1: do what? I also take temperature of the air and
Speaker 1: the flour. Are you serious? Oh my god? Yeah, you're
Speaker 1: getting well because the guy who owns Rotsa, Dan Rickert,
Speaker 1: told me, like took me through it. He's like, dude,
Speaker 1: this is science. This isn't like you know, this isn't
Speaker 1: pancake batter. Yeah, that's really interesting. Yeah, I'm gonna make
Speaker 1: it this weekend. Um, okay, So then I'm sorry, Well,
Speaker 1: I just have questions about this. I don't have I
Speaker 1: don't have these things. A deep fried thermometer and an
Speaker 1: instant read thermometer are different. They are you can you can,
Speaker 1: I guess. But the deep fried ones. The thing. The
Speaker 1: thing about the deep fried ones is that it actually
Speaker 1: it's you can. You can. You can submerge it the
Speaker 1: whole thing in the in the oil and it will
Speaker 1: actually attach to the pot that you're cooking, that you're
Speaker 1: heating the oil up in so you can watch it rise.
Speaker 1: A a instant read thermometer, you just kind of like
Speaker 1: you probe whatever the meat is and then it tells you,
Speaker 1: like in the next few seconds, what the temperature is. So,
Speaker 1: I mean, they do somewhat the same thing, but they
Speaker 1: are different. I don't have a food processor. Let me
Speaker 1: write this down seriously. I need to know what to
Speaker 1: get you for certain holidays, like your birthday. Great food processor.
Speaker 1: For my birthday, listen, I bought you an this Presso machine.
Speaker 1: You were thrilled because I love Like, do I really
Speaker 1: need a food press food processor if I have a blender? Yes,
Speaker 1: they're very different. Just think about it for a second.
Speaker 1: A blender is incredibly powerful from the bottom up, and
Speaker 1: a food processor will actually cut and mix things in
Speaker 1: a circle. It does things very differently. Sometimes a blender
Speaker 1: is too powerful for something you want a food process microplane.
Speaker 1: That's that's what it's called a microplane. Yeah, because it
Speaker 1: was used for something else and then somebody figured out
Speaker 1: that it made It made a better zester than the
Speaker 1: zesters that we used to use. Got it, Okay, Okay,
Speaker 1: now we can move on to pantry. Okay, So here's
Speaker 1: the things that I have in my pantry. So I
Speaker 1: have a couple of different olive oil. I've a couple
Speaker 1: of different oils. I have extra virgin olive oil, and
Speaker 1: I have cooking oils like canola oil for instance, something
Speaker 1: light canola or vegetable oils, and and basically the extra
Speaker 1: virgin olive oil I don't. I don't usually heat up
Speaker 1: very often because you can get really bitter very quickly.
Speaker 1: I usually finished things with it. It's almost like a
Speaker 1: sauce because it's so it's so pungent in terms of
Speaker 1: flavor and um, it's it's got such a rich, sort
Speaker 1: of thick texture to it, and you don't I think
Speaker 1: when you add heat to it, I think it loses
Speaker 1: its properties. So I use something that has a higher
Speaker 1: smoke point, a lighter oil like canola or vegetable oil,
Speaker 1: peanut oil, something along those lines to cook with. I
Speaker 1: also use a ton of honey. Am I cooking not
Speaker 1: to make things sweet, but to make I mean to
Speaker 1: to kind of balance out the big flavors that I use. Um,
Speaker 1: I use coach of salt and sea salt. Um. I
Speaker 1: grab I cracked my own black pepper, So I always
Speaker 1: have a big bowl of crack black pepper or ground
Speaker 1: black pepper. I use the season everything. But what's the
Speaker 1: difference between black peppercorns and white peppercorns other than obviously
Speaker 1: the color the whole, Like do they taste different? They
Speaker 1: do taste different white pepper, yes, um, yeah, they definitely don't. Yeah,
Speaker 1: I find how do you describe the flavor? Like why
Speaker 1: would you choose to use one over the other? They
Speaker 1: have different flavors. I mean, black pepper tastes to me
Speaker 1: like what peppers supposed to taste like. White pepper is
Speaker 1: peppery as well, but it almost has like a what's
Speaker 1: the best way to describe this, almost like a like
Speaker 1: a like an earthier flavor. I don't know. I just
Speaker 1: like the flavor of white pepper. One of the things
Speaker 1: I'm really into is sexion on peppercorns, and they give
Speaker 1: like they give you like a tingle on your tongue.
Speaker 1: But I'm gonna make a session one peppercorn hot sauce
Speaker 1: tacos with it. I don't know why anybody hasn't done
Speaker 1: that yet. We don't tell anyone about that. That could
Speaker 1: be like a new business whatever. I mean, there's no
Speaker 1: secrets in the world, alright. So then um, then I
Speaker 1: have like, uh, you know, then I have different things
Speaker 1: in my pantry, so lots of different kind of vinegars,
Speaker 1: balsamic vinegar, cider vinegar, rice wine vinegar, red wine vinegar,
Speaker 1: white wine vinegar. Yeah, I have some of these, you do, right, Yeah, yeah,
Speaker 1: vinegars are great to have around, yeah, definitely. And then
Speaker 1: I have you know, I have I have a handful
Speaker 1: of like, you know, different bottles of Asian ingredients, you know.
Speaker 1: So there's you know, soy sauce of course, and tomari
Speaker 1: which is a gluten free soy sauce tomori. And then
Speaker 1: I have sesame oil delicious, you know, rice wine, vinegar.
Speaker 1: Then I have like some thaie things like um red curry,
Speaker 1: green curry paste, some coconut some coconut milk, you know,
Speaker 1: and cans. Yeah, I always have um red curry paste
Speaker 1: in my cabinets, right. And then I have some sweeteners
Speaker 1: things like a gove molasses don't even I don't, but
Speaker 1: it's but it's in there. I have a gove of molasses.
Speaker 1: I have you know, of course, honey maple syrup by
Speaker 1: pomegranum molasses. Here's my new favorite one date date nectar,
Speaker 1: date molasses so good for what I use it for,
Speaker 1: like glazes, and it's really good in like like smoothies,
Speaker 1: like a date ching so good. Yeah good. It's good
Speaker 1: in dressings as well, delicious. And then of course, like
Speaker 1: you know, I have some olives of course, capers, um,
Speaker 1: and then mustard's like whole grain dijon. You know, I
Speaker 1: have yellow mustard in case somebody wants a hot dog.
Speaker 1: What are you making hot dogs? Not exactly? And then
Speaker 1: um yeah, and then I actually sometimes I have like
Speaker 1: corse rashed mustard or honey mustard in there as well.
Speaker 1: All right, so we're gonna start by cooking the garlic.
Speaker 1: Just starts hanging it really quickly an showbies. We don't
Speaker 1: want to brown the garlic. Put the tomato saus right
Speaker 1: over it, and showbies are one of the great things
Speaker 1: in the world. Has so much flavor and not enough
Speaker 1: people use them. Yeah, right now we have the little
Speaker 1: olive oil, garlic ant shobies, tomato sauce. Well, put some
Speaker 1: capers in there as well, the pressure at pepper. Let's
Speaker 1: just cook in the sauce. We'll cooking spaghetti, you know, Okay,
Speaker 1: we use something. Yeah, let's saghetti younie. I've never made
Speaker 1: this before. It's like everything I love, Yeah, exactly, lots
Speaker 1: of salty flavors. We'll chop up some green olives. He's
Speaker 1: a Sicilian olvas olives, which makes sense for this dish.
Speaker 1: It's it's really a Southern Italian dish. Some olives in there,
Speaker 1: but it's kind of bathe and the tomato sauce with
Speaker 1: the anchovies and the garlic, and then we have some
Speaker 1: fresh herbs. We're gonna add the fresh erbs at the end,
Speaker 1: so we have parsley, we have some fresh oregano and
Speaker 1: a little bit of basil, and then of course it's
Speaker 1: like baking, you know, baking powder, baking soda. I know.
Speaker 1: I feel like it's so easy once you have like
Speaker 1: every everything on this list or the list that you're
Speaker 1: about to read, But like if you don't have one thing,
Speaker 1: it's so stressful. Like half the time when I don't
Speaker 1: have like baking powder, I'm like, should I just drive
Speaker 1: to Dads and go get like cook it, like a
Speaker 1: cop of it. I think it's so annoying. You just
Speaker 1: I feel like if you have like five or six
Speaker 1: things stocked in your pantry for baking like you're good
Speaker 1: to go, like some of the times, Well, the problem
Speaker 1: here is like this happened to me the other day.
Speaker 1: This this pantry. My pantry is so well stocked all
Speaker 1: the time that I always feel like I have everything,
Speaker 1: except the other day you wanted to come over for
Speaker 1: brunch and you wanted waffles, and then I looked. I
Speaker 1: was like, oh my god, I don't have any baking powder.
Speaker 1: So you know, Christina got me some baking powder. But
Speaker 1: like I didn't realize I didn't have any baking powder.
Speaker 1: Like I'm not sitting around doing inventory right but I should.
Speaker 1: And then like different kinds of flowers, like all purpose
Speaker 1: flower for all purpose things, you know, bread, flour for
Speaker 1: different kinds of you know, cakes, etcetera. Then there's almond flower,
Speaker 1: semolina flower to make some pastas or things like that,
Speaker 1: massa harina to make tortillas. I have Wonder Flower, which
Speaker 1: is like it's a brand actually, but it's basically steamed flour.
Speaker 1: The flowers already cooked, so it's good to if you're
Speaker 1: breading something and you don't want it to be you
Speaker 1: don't want the flower to be clumping up on straw.
Speaker 1: Wonder Flower like melts very easily. You have stone ground
Speaker 1: corn meal on here. Yeah, corn meal corn meal is
Speaker 1: really great because you can you can crust like fish
Speaker 1: or chicken in corn meal, so you can have a
Speaker 1: cornmeal crusted fish. Um. Obviously you can make corn bread,
Speaker 1: you can make cornmeal waffles. I'm a I'm a huge
Speaker 1: cormeal fan. I love it. UM. Sometimes I have blue
Speaker 1: corn meal too, which will it's just it's which is
Speaker 1: a little softer, but it's got a great nutty flavor
Speaker 1: to it. Um. Then different kinds of sugars. Of course,
Speaker 1: you know, you you need gratulated sugar, but then you
Speaker 1: know brown sugar, light dark. You know, the darker the sugar,
Speaker 1: the more sort of molasses flavor it's going to have. UM.
Speaker 1: And you know, of course I have chili peppers everywhere,
Speaker 1: you know, pods literally like literally dried chilies, Antio Chili's,
Speaker 1: cascabell chili, chili's chili powders. And then of course there's
Speaker 1: a spice rack, you know, and that's a whole other thing,
Speaker 1: which is you know, you know, it's important to keep
Speaker 1: your your dried spices like kind of up to date,
Speaker 1: like they don't last forever. You know after a year
Speaker 1: or so, like it's time that we've we plenish them.
Speaker 1: And they're not cheap, so it's like it's a it's
Speaker 1: a pain. But the bottom line is if you're gonna
Speaker 1: use these spices and I and and like, you don't
Speaker 1: need every spice ever made, right, But like so sometimes
Speaker 1: I see like online, Like I was thinking about this
Speaker 1: the other day, I don't have like a real spice rack,
Speaker 1: Like I just have some random spices that I bought,
Speaker 1: like for different recipes and whatnot. Like is there a
Speaker 1: good place to go get spices? Like should I just
Speaker 1: order like a spice rack online of like where do
Speaker 1: you get your spices? I buy them in bulk and
Speaker 1: then put them in containers. Okay, so yeah, I don't
Speaker 1: necessarily need to do that. You don't need to do that,
Speaker 1: but you want, But I'm not. I'm never going to
Speaker 1: run through spices like you you want to go to
Speaker 1: a place that sells spices a lot because you want
Speaker 1: to make sure that that's a spice store. Yeah, that's
Speaker 1: a great idea spice store in my area. There's a place,
Speaker 1: well there's a place called in New York City called Calusians,
Speaker 1: which is an Indian spice store there and it's an
Speaker 1: amazing store. Um, you walk in there, you're intoxicated by
Speaker 1: the amazing aromas and they have this just gorgeous spices.
Speaker 1: It's just so good. So you want like, you don't
Speaker 1: want to go, you don't You just don't want to
Speaker 1: buy it online because you don't know how long has
Speaker 1: been sitting in the warehouse. Oh, spice station, Silver Lake,
Speaker 1: there you go, see you there? Interesting? Um, what's a
Speaker 1: saffron thread? It's saffron. So the saffron comes from a flower.
Speaker 1: And they that the reason why saffron is so expensive
Speaker 1: is because because they because there are people that literally
Speaker 1: by hand take each thread of the saffron out of
Speaker 1: the flower. Oh my god, it's the most expensive spice
Speaker 1: in the world. But there's no substitute for saffron because
Speaker 1: you can't emulate the flavor. You can emulate the color.
Speaker 1: It's a beautiful orangey yellow color like so you can
Speaker 1: use tumeric to flavor right to seasoned rice or to
Speaker 1: color rice, but it's never gonna have saffron flavor. How
Speaker 1: often do you sharpen your knives, Well, I sharpen them
Speaker 1: all the time. On a steel. But that's just really
Speaker 1: sort of bringing them back into alignment. So you can
Speaker 1: do it yourself on a on a on a stone,
Speaker 1: either a waterstone or you know, on a regular knife
Speaker 1: sharpening stone, or you can take it to a place
Speaker 1: and they'll do it on a machine. Not The problem
Speaker 1: with this, okay, is that I want to say they ruin.
Speaker 1: They can ruin your knives, but they the machines are
Speaker 1: so powerful that at some point it starts to change
Speaker 1: the shape of your knife. Oh you know, because it
Speaker 1: starts getting because of the way that they sharpen them.
Speaker 1: They sharpen them so so well that it actually kind
Speaker 1: of starts chipping away at the metal. You know. So
Speaker 1: what do I need a stone? Yeah, you can do
Speaker 1: it yourself. When you didn't go to YouTube and he'll
Speaker 1: tease you how to sharpen. Enough, I am not learning
Speaker 1: how to sharpen a knife off YouTube. That's so that
Speaker 1: freaked me out. I'm just gonna come over here, okay,
Speaker 1: I'll show you. And then then there's there. Then there's
Speaker 1: like the you know, the pasta section. So I have
Speaker 1: cans of whole tomatoes to make tomato sauce. Of course,
Speaker 1: I have tomato paste um. And then different kinds of pastas.
Speaker 1: You know, every shake, every every pasta, shapen size flavored
Speaker 1: pasta's squidding pasta. There's a whole wheat pockery in there
Speaker 1: that Christina loves. We made that the other day with
Speaker 1: rock fish. It was so good. Um. And then dried fruits, currants, apricots, cranberries,
Speaker 1: great for salads. I don't feel like I ever noticed
Speaker 1: you having a lot of dried fruits around. Those are
Speaker 1: good for. Those are really good for, like chop sells delicious.
Speaker 1: I don't remember you having a lot of those when
Speaker 1: I was younger. Thing. Yeah, it's sort of like more
Speaker 1: of my Mediterranean thing flavor. Yeah, Like you always have
Speaker 1: a lot of good candy ginger. I feel like too.
Speaker 1: You know, I don't have any candy ginger here, but
Speaker 1: I should get some. I like it's a snack. I
Speaker 1: feel like that's like something new that I've noticed that
Speaker 1: you've had in your pantry more recently. I'll tell you
Speaker 1: what I've had a lot in my pants recently. Are
Speaker 1: these these nut butters, you know, besides peanut butter and
Speaker 1: almond butter, like my new, my new I'm now in June.
Speaker 1: The best I mean, you know what I do is
Speaker 1: that sometimes I I make a piece of toast and
Speaker 1: then I do half half the half the piece of
Speaker 1: toast peanut butter and half the other piece of toast
Speaker 1: pistachio butter, and then I dress a honey on top.
Speaker 1: All right, that sounds really good. Now I'm addicted to it.
Speaker 1: It's so good. There's a place in the Hollywood farmers
Speaker 1: market that has a really great quality one that I
Speaker 1: just I mean, I buy them. I buy like two
Speaker 1: jars at a time. It's so good. Also, I think
Speaker 1: it's important to have like beans in the like there
Speaker 1: was something like there was some colleagues of mine, contemporaries,
Speaker 1: I should say, chefs who are like I don't use
Speaker 1: canned beans. I'm like, okay, so you be my guest.
Speaker 1: Spend four hours cooking white and a lot of times
Speaker 1: like the skin on him doesn't get tender for one
Speaker 1: reason or the other. And um, but I always have
Speaker 1: like cans of like Cantellini white beans in their black
Speaker 1: beans chickpeas. It's great to make like a hummus at it.
Speaker 1: She always in mine, you know, like you know, Christina
Speaker 1: like makes making like this like this chickpeak curry thing
Speaker 1: that she loves to make. And you know, it's great
Speaker 1: to make soups with and things like that as well.
Speaker 1: They're always good to have around. They're cooked perfectly. You
Speaker 1: strain them out, you know, you straight out the juices
Speaker 1: in them, and then you know they're they're good to use.
Speaker 1: I also have like, like um tetra boxes of like
Speaker 1: chicken broth and vegetable broth, good to have around a
Speaker 1: lot of times I make my own, but in a pinch,
Speaker 1: why not? You know, important important to do that this
Speaker 1: thing is sizzling. How high is it? I always cook
Speaker 1: on white. That is so scary you can turn it down, no,
Speaker 1: I mean you know what you're doing. Yeah, mostly all right,
Speaker 1: And then if if the tomato sauce gets a little thick,
Speaker 1: you get some Pa. You're learning, girl, you're learning. Let's
Speaker 1: give our popular taste perfect. And so what I do
Speaker 1: is I just take I take the spaghetti, and I
Speaker 1: just bring a little bit of the sauce with it,
Speaker 1: I mean a little of the water with it. And
Speaker 1: then before I put it in the sauce, I just
Speaker 1: seasoned the pasta again with some salt and pepper. And
Speaker 1: now I start bathing in the sauce. Yeah, I'll just
Speaker 1: look the lesh. Yeah, you have to make sure that
Speaker 1: the noodles cooking the sauce for a minute. It's gonna
Speaker 1: put splash of pasta water in the air, and I'm
Speaker 1: gonna put like a pat of butter to give it
Speaker 1: like a nice so the glaze and and it's very classic,
Speaker 1: especially in Southern Italian pasta dishes. Um to finish, it
Speaker 1: would look a little bit of butter and then as
Speaker 1: you know, the freshmer going when at the end, exactly
Speaker 1: how does that look really good? Like a nice bright
Speaker 1: red with the capers and the olives running through a
Speaker 1: lot of good yeah, oh yeah, a little olive oil
Speaker 1: topped it off a little more herds right out of
Speaker 1: the pantry. Didn't even I didn't have to go to
Speaker 1: the store, Lucky me. Always Hungry is created by Bobby
Speaker 1: Flay and Sophie Flay. Our executive producer is Christopher Hasiotis.
Speaker 1: Always Hungry is produced, edited and mixed by Jonathan how Stressler.
Speaker 1: Always Hungry is engineered by Sophie Flay. For more podcast
Speaker 1: from My Heart Radio, visit the I Heart Ray You
Speaker 1: app Apple podcast or wherever you listen to your favorite shows,