WEBVTT - Kitchen Tools & Pantry Items 0:00:06.600 --> 0:00:09.559 All right, guys, welcome to Always Hungry from My Heart Radio. 0:00:09.640 --> 0:00:11.440 My name is Bobby Flay and I'm here with my 0:00:11.520 --> 0:00:14.520 daughter and co host. I'm Sophie Flay, and I'm Always Hungry. 0:00:14.520 --> 0:00:16.960 Sophie and I gathered around my stove to cook together. 0:00:17.160 --> 0:00:19.920 Well you cook, I asked the questions, and eat the food. 0:00:20.160 --> 0:00:21.960 If does any food left, we come to the table 0:00:22.000 --> 0:00:24.520 together to share a meal, connect as a family, and 0:00:24.560 --> 0:00:28.000 tell the stories that matter to us. So today we're 0:00:28.000 --> 0:00:31.280 talking about essential kitchen tools and also pantry items. And 0:00:31.320 --> 0:00:34.239 I wanted to talk about this because I was trying 0:00:34.320 --> 0:00:37.000 to cook something out of your Bobby at Home cookbook, 0:00:37.400 --> 0:00:39.800 trying to cook. I told you I failed on the muffins. 0:00:40.760 --> 0:00:43.480 But I noticed in here which I hadn't noticed before 0:00:43.479 --> 0:00:47.000 because I've made, I've made somethings. Out here was Bobby's 0:00:47.440 --> 0:00:51.839 essential pantry and equipment. And you really give such a 0:00:51.920 --> 0:00:55.560 great list of what you should have in your pantry 0:00:55.560 --> 0:00:59.360 and what equipment you should have to set yourself up 0:00:59.400 --> 0:01:02.200 for success. So, because I knew we were doing this 0:01:02.480 --> 0:01:05.760 podcast today on this particular subject, I literally went around 0:01:05.800 --> 0:01:08.080 my kitchen a little while ago and I just wrote 0:01:08.080 --> 0:01:11.240 down what I have not everything. But what do you 0:01:11.240 --> 0:01:13.200 want to start with your equipment? I want to talk 0:01:13.200 --> 0:01:17.480 about equipment. So basically, UM have like a little container 0:01:17.600 --> 0:01:19.800 right next to my stove that I called my hand 0:01:19.840 --> 0:01:21.959 tools or the things that I go to most that 0:01:22.040 --> 0:01:25.520 I that I use when I'm at the stove. So 0:01:25.600 --> 0:01:29.279 like a rubber spatula, a metal spatula, a wooden spoon, 0:01:29.560 --> 0:01:32.120 a zester. Yeah I don't have a zester. Yeah, you 0:01:32.120 --> 0:01:34.679 should get one. And then a couple of whisks of 0:01:34.680 --> 0:01:40.520 different sizes, some tongs both long and short, very important. 0:01:40.840 --> 0:01:42.680 Then I have some brushes if if I'm going to 0:01:42.720 --> 0:01:46.480 glaze something, you know, I don't have any brushes ladles 0:01:46.800 --> 0:01:49.160 in case I want to, like I don't know, pasta 0:01:49.200 --> 0:01:52.240 water into the pan so to speak. Um, I have 0:01:52.320 --> 0:01:54.920 something called a spider you know what that is. It's 0:01:54.960 --> 0:01:58.400 like a big like a basically like a big spoon 0:01:58.560 --> 0:02:01.080 strainer sort of thing. It's round and it has a 0:02:01.080 --> 0:02:03.280 lot of holes in it so you can actually take 0:02:03.400 --> 0:02:05.840 something solid out of something liquid and the liquid will 0:02:05.840 --> 0:02:11.640 stay in the pot. Right yeah yeah, And then um, 0:02:11.680 --> 0:02:14.799 I have a meat thermometer. I don't have one of those. Well, 0:02:14.800 --> 0:02:16.200 this is what you should get to meet them. Roometer 0:02:16.280 --> 0:02:17.520 because a lot of people say, how do you know 0:02:17.520 --> 0:02:20.680 when it's done? Well, check check you know, I meat 0:02:20.720 --> 0:02:24.760 thermometer is important. Um. And then like then I have 0:02:24.800 --> 0:02:26.400 a host of things. I want me to read some 0:02:26.440 --> 0:02:29.760 of the things I have. So I have a citrus juicer, 0:02:30.240 --> 0:02:32.760 like a hand citrus juice used to squeeze like lemon 0:02:32.760 --> 0:02:37.120 and limes juice basically, Um, Christina, there's some pasta pots 0:02:37.120 --> 0:02:41.040 and desk here if you want it, okay, And then um, 0:02:41.200 --> 0:02:43.160 I have a mallet. Do you know what that's for? 0:02:44.680 --> 0:02:47.000 You have to pound like chicken breast or you know, 0:02:47.639 --> 0:02:50.120 if you're making milonnaise or chicken cutlets or something like that. 0:02:50.680 --> 0:02:54.880 I have a cheese grater, a box grater if you 0:02:54.880 --> 0:02:57.920 want a great cheese of course, a potato peeler. I 0:02:57.960 --> 0:03:01.480 have lots of different sizes of mixing bowls. Yeah, see, 0:03:01.639 --> 0:03:05.000 I have like three any more than that. Then I 0:03:05.000 --> 0:03:07.720 have measuring measuring cups, both for liquid and for dry. 0:03:07.800 --> 0:03:10.600 So I have measuring cups, and then I have measuring spoons, 0:03:10.720 --> 0:03:14.240 you know for like baking, but also measuring cups for 0:03:14.280 --> 0:03:18.240 like liquid measure Okay, and then uh, I have a 0:03:18.280 --> 0:03:21.320 colander to strain things out and then some other strainers 0:03:21.360 --> 0:03:25.600 that are finer, you know, if there's like smaller particles 0:03:25.639 --> 0:03:28.720 that you want to sort of get rid of, then 0:03:28.960 --> 0:03:32.240 then like pants, pots and pans. Definitely, I definitely have 0:03:32.320 --> 0:03:35.120 my cast iron pans. I use you use those two. 0:03:35.200 --> 0:03:37.400 I love my cast iron pan. Yeah, those should you 0:03:37.440 --> 0:03:39.840 should be able to have those forever. Then I also 0:03:39.880 --> 0:03:42.360 have stainless steel pans. But then I also have my 0:03:42.400 --> 0:03:46.600 green pans, which are uh, nonstick, and I love them 0:03:46.600 --> 0:03:48.400 because they go in the dishwasher and you can also 0:03:48.440 --> 0:03:50.400 see in them. It's the one pan that I found 0:03:51.120 --> 0:03:53.440 where it's non stick and you can get it hot 0:03:53.480 --> 0:03:55.680 hot enough that they can see see her at the 0:03:55.680 --> 0:03:59.000 same time, It's very hard to find a pan like that. Um, 0:03:59.040 --> 0:04:01.720 cutting boards, so I like cutting on wood, especially when 0:04:01.720 --> 0:04:04.400 I'm cutting vegetables, onions and things like that. But then 0:04:04.400 --> 0:04:09.040 I also have plastic ones for like meats and fish. Okay. Um. 0:04:09.160 --> 0:04:11.520 Then I have oh, I have these plastic cord containers 0:04:11.560 --> 0:04:13.720 that I get from restaurants supply house. You get them 0:04:13.720 --> 0:04:17.120 on Amazon, and those are good for leftovers, you know, 0:04:17.320 --> 0:04:24.000 because because the plastic cord containers, you should just you 0:04:24.000 --> 0:04:26.720 should go on Amazon just buy a bunch of them 0:04:26.800 --> 0:04:29.160 because you can never have enough for those things. Then 0:04:29.200 --> 0:04:30.960 of course I need a roasting pan or two with 0:04:31.040 --> 0:04:33.120 a rack, so I can roast a chicken or a 0:04:33.240 --> 0:04:36.839 roast or a turkey what have you. Um, I have 0:04:36.960 --> 0:04:39.760 one or two stock pots so I can make big 0:04:39.800 --> 0:04:42.880 things of chicken soup so to speak, every seven to 0:04:43.000 --> 0:04:48.359 ten days exactly. I have some sheet trays, um, and 0:04:48.400 --> 0:04:53.000 I used she trees a lot. I used she trays 0:04:53.080 --> 0:04:55.040 to kind of like, especially if I'm doing a dinner 0:04:55.080 --> 0:04:59.560 party or a lunch party, I UM like, I'll I'll 0:04:59.600 --> 0:05:03.719 put you know, different preparations on different sheet trays to 0:05:03.800 --> 0:05:06.200 keep them, to keep them in lime. And I also like, 0:05:06.200 --> 0:05:08.440 I'm gonna bake biscuits, I need a shoot tray or 0:05:08.480 --> 0:05:18.240 make chocolate or something like that. So this is a 0:05:18.279 --> 0:05:20.760 really good example of how do you use something, how 0:05:20.800 --> 0:05:23.440 to make something right out of your pantry, Like I 0:05:23.520 --> 0:05:27.359 couldn't make it to the store snowstorm, or you're just 0:05:27.480 --> 0:05:31.039 lazy and hungover whatever it is like, and you're like, 0:05:31.080 --> 0:05:33.920 I just want I'm hungry, and you know what can 0:05:33.960 --> 0:05:36.360 I what can I make from out of my pantry? Okay, 0:05:36.960 --> 0:05:42.400 we're gonna make pasta, putanesca which actually is translated as 0:05:42.680 --> 0:05:48.679 um in pasta in the style of prostitutes. Puttanesca is yeah, yeah, 0:05:49.600 --> 0:05:52.240 it's The stories are like varied as to how it 0:05:52.320 --> 0:05:54.680 became part of that one of it. One of the 0:05:54.720 --> 0:05:57.719 stories I read was that they would make this dish 0:05:58.200 --> 0:06:01.200 because it was had such strong because it has anchovies 0:06:01.240 --> 0:06:04.960 and capers and garlic, et cetera, and olives, and it 0:06:04.960 --> 0:06:08.240 would lore like the like the men to the to 0:06:08.400 --> 0:06:13.800 the to the brothels what. I don't believe it, but anyway, 0:06:13.839 --> 0:06:17.560 it's called possible, and who knows what the story is. 0:06:18.279 --> 0:06:23.159 This is a classic Southern Italian dish. It's so good. Um. So, basically, 0:06:23.160 --> 0:06:25.240 what we're gonna do is we're gonna start with some 0:06:25.320 --> 0:06:30.839 garlic and crushed garlic. So we have garlic, we have anchovies, 0:06:31.440 --> 0:06:35.799 we have tomato sauce, we have crushed red pepper capers, 0:06:36.480 --> 0:06:38.600 and then we have we have some herbs, and then 0:06:38.640 --> 0:06:40.400 to put some basil the bag, you know, and parsley 0:06:40.400 --> 0:06:47.960 in it, and then some some palmers and cheese. This 0:06:48.040 --> 0:06:52.960 is a good dish. Are you hungry? So hungry? This 0:06:53.080 --> 0:06:55.080 is a you know, it's really flavorable. But what's really 0:06:55.080 --> 0:06:58.120 great is, you know, you have all these things that 0:06:58.160 --> 0:07:00.800 are basically coming out of your pantry, you know, Aunt Showby's, 0:07:02.080 --> 0:07:04.840 the capers. They always hopefully have some garlic in the 0:07:04.920 --> 0:07:07.800 refrigerator or on top of your counter, which I always do. 0:07:08.960 --> 0:07:12.680 And then you know, a good quality Jared tomato sauce 0:07:12.840 --> 0:07:14.679 or some can tomatoes make you make your own sauce 0:07:14.920 --> 0:07:21.320 to you. Yeah, today, I'm usings. I always have a 0:07:21.360 --> 0:07:24.800 good quality tomato sauce in my just in case. I 0:07:25.280 --> 0:07:29.400 you know, you never know who's gonna come over here exactly. 0:07:29.720 --> 0:07:32.040 It's I usually have it for you because when you 0:07:32.280 --> 0:07:36.440 like like show up unannounced, um, and you're like, Dad, 0:07:36.560 --> 0:07:50.720 I'm hungry, it's like all right here of course. Um. 0:07:50.840 --> 0:07:52.520 Then I have some things that a lot of people 0:07:52.600 --> 0:07:56.400 might not have. I have like a tortilla press because 0:07:56.400 --> 0:07:58.760 I'm gonna make tortillas. Although I'd like one of those, yeah, 0:07:58.800 --> 0:08:00.320 I mean, they're cheap and it's cool to make your 0:08:00.320 --> 0:08:03.280 own tortillas. Well, you need some massa herrena and some 0:08:03.360 --> 0:08:05.679 water and you can make your tortillas. They're not easy 0:08:05.720 --> 0:08:09.360 to do. And frankly, I've been cooking Southwestern food and 0:08:09.480 --> 0:08:11.720 you know, Mexican inspired food for a very long time. 0:08:13.040 --> 0:08:15.680 I'm not great at it because there are people that 0:08:15.760 --> 0:08:18.559 do it every single day and they're sleep Those people 0:08:18.560 --> 0:08:22.160 were good. Um. I have a pasta machine, so I 0:08:22.200 --> 0:08:24.880 have pasta attachments that I actually, Um, you can have 0:08:24.920 --> 0:08:28.720 like a a hand cracked pasta machine, which are the 0:08:28.720 --> 0:08:32.280 classic ones. But I also have attachments for my kitchen aid. 0:08:33.960 --> 0:08:35.600 You know. I think you've seen me do that before. 0:08:36.440 --> 0:08:40.160 I also have a good expressive machine, very important for 0:08:40.160 --> 0:08:42.960 me to to get both through the day. Then I 0:08:42.960 --> 0:08:47.160 have criswellas, which are these earthenware sort of these brown 0:08:47.240 --> 0:08:50.319 earthenware dishes around that you'll see like in a lot 0:08:50.360 --> 0:08:53.000 of Mexican and Spanish cooking, lots of Latin cuisines. And 0:08:53.040 --> 0:08:56.160 I use them for for for kitchen from oven to 0:08:56.240 --> 0:09:01.800 table cooking, you know, roasting mushrooms, roasting shrimp, roasting. You're 0:09:01.880 --> 0:09:04.719 usually using them in your pizza oven though, right, you 0:09:04.760 --> 0:09:07.880 can put them in any of it. Absolutely, Yeah, yeah, 0:09:07.920 --> 0:09:10.920 for sure. Um that I have a muffin tin to 0:09:11.040 --> 0:09:15.080 make muffins or the other day I made those morning 0:09:15.080 --> 0:09:18.960 buns from tarteen. Do you ever make cupcakes? Never? I've 0:09:19.000 --> 0:09:20.960 never seen a cupcake and I'm not a cupcake fan. 0:09:21.440 --> 0:09:24.080 A cupcake. There's only one good part of the cupcake, 0:09:25.000 --> 0:09:33.040 the topping. A kind of garden said to me that cupcakes, 0:09:33.040 --> 0:09:36.000 like the bottom of the cupcake is just the vehicle 0:09:36.040 --> 0:09:40.880 for the top. She's right, that's face facts, all right. Anyway, Um, 0:09:41.320 --> 0:09:44.520 I'm looking on your equipment list here in your book. 0:09:45.200 --> 0:09:49.800 It's a ramkin. What's a ramican? So a ramican is 0:09:49.840 --> 0:09:54.360 like a round little porcelain um, not a bowl. But 0:09:54.480 --> 0:09:58.240 it's like strange and that's what it was. So like 0:09:58.880 --> 0:10:00.480 the thing that I think about most is it makes 0:10:00.480 --> 0:10:02.800 su flames in them, right, you know exactly. I just 0:10:02.800 --> 0:10:07.400 didn't know that's what it was called. Um. Spice grinder. Yeah, oh, 0:10:07.440 --> 0:10:10.680 that's actually a good point. It's a it's a coffee grinder, 0:10:11.080 --> 0:10:15.920 like for coffee greens, coffee greens, coffee, coffee beans. I 0:10:16.040 --> 0:10:19.079 use it to grind spices so like black peppercorns, like 0:10:19.240 --> 0:10:22.959 literally your coffee grinder. I have to. I have one 0:10:22.960 --> 0:10:27.600 for coffee and one for spices. Um, you don't get 0:10:27.640 --> 0:10:29.199 it mixed up because then your coffee is gonna be 0:10:29.280 --> 0:10:32.040 very spicy, which could be cool to wait wait, wait, 0:10:32.120 --> 0:10:35.120 digital scale? Do I really need that? You need a 0:10:35.160 --> 0:10:41.080 scale if you're gonna bake because basically, instead of like 0:10:42.120 --> 0:10:45.439 good bakers will tell you that you can't measure cups, 0:10:45.640 --> 0:10:48.880 you have to weigh grahams. It drives me a little crazy. 0:10:48.920 --> 0:10:51.840 But I'm not a baker. So but when I'm making now, 0:10:51.920 --> 0:10:55.079 when I make pizza dough, I weigh it. You do 0:10:55.080 --> 0:10:59.120 do what? I also take temperature of the air and 0:10:59.240 --> 0:11:02.280 the flour. Are you serious? Oh my god? Yeah, you're 0:11:02.280 --> 0:11:06.160 getting well because the guy who owns Rotsa, Dan Rickert, 0:11:07.280 --> 0:11:10.520 told me, like took me through it. He's like, dude, 0:11:10.559 --> 0:11:14.640 this is science. This isn't like you know, this isn't 0:11:14.679 --> 0:11:20.679 pancake batter. Yeah, that's really interesting. Yeah, I'm gonna make 0:11:20.679 --> 0:11:25.640 it this weekend. Um, okay, So then I'm sorry, Well, 0:11:25.679 --> 0:11:27.720 I just have questions about this. I don't have I 0:11:27.720 --> 0:11:32.760 don't have these things. A deep fried thermometer and an 0:11:32.800 --> 0:11:39.560 instant read thermometer are different. They are you can you can, 0:11:39.679 --> 0:11:41.960 I guess. But the deep fried ones. The thing. The 0:11:42.000 --> 0:11:44.880 thing about the deep fried ones is that it actually 0:11:45.240 --> 0:11:48.120 it's you can. You can. You can submerge it the 0:11:48.160 --> 0:11:51.280 whole thing in the in the oil and it will 0:11:51.280 --> 0:11:54.160 actually attach to the pot that you're cooking, that you're 0:11:54.200 --> 0:11:56.839 heating the oil up in so you can watch it rise. 0:11:57.600 --> 0:12:00.400 A a instant read thermometer, you just kind of like 0:12:00.760 --> 0:12:03.600 you probe whatever the meat is and then it tells you, 0:12:03.600 --> 0:12:06.520 like in the next few seconds, what the temperature is. So, 0:12:06.920 --> 0:12:09.480 I mean, they do somewhat the same thing, but they 0:12:09.480 --> 0:12:14.280 are different. I don't have a food processor. Let me 0:12:14.280 --> 0:12:17.240 write this down seriously. I need to know what to 0:12:17.240 --> 0:12:23.520 get you for certain holidays, like your birthday. Great food processor. 0:12:23.559 --> 0:12:26.000 For my birthday, listen, I bought you an this Presso machine. 0:12:26.000 --> 0:12:29.600 You were thrilled because I love Like, do I really 0:12:29.640 --> 0:12:33.520 need a food press food processor if I have a blender? Yes, 0:12:33.559 --> 0:12:35.560 they're very different. Just think about it for a second. 0:12:35.640 --> 0:12:39.320 A blender is incredibly powerful from the bottom up, and 0:12:39.360 --> 0:12:44.680 a food processor will actually cut and mix things in 0:12:44.720 --> 0:12:48.320 a circle. It does things very differently. Sometimes a blender 0:12:48.360 --> 0:12:52.400 is too powerful for something you want a food process microplane. 0:12:54.160 --> 0:12:58.680 That's that's what it's called a microplane. Yeah, because it 0:12:58.720 --> 0:13:01.120 was used for something else and then somebody figured out 0:13:01.120 --> 0:13:03.520 that it made It made a better zester than the 0:13:03.600 --> 0:13:27.079 zesters that we used to use. Got it, Okay, Okay, 0:13:27.080 --> 0:13:29.560 now we can move on to pantry. Okay, So here's 0:13:29.600 --> 0:13:31.360 the things that I have in my pantry. So I 0:13:31.400 --> 0:13:33.800 have a couple of different olive oil. I've a couple 0:13:33.800 --> 0:13:36.320 of different oils. I have extra virgin olive oil, and 0:13:36.360 --> 0:13:39.480 I have cooking oils like canola oil for instance, something 0:13:39.559 --> 0:13:43.600 light canola or vegetable oils, and and basically the extra 0:13:43.679 --> 0:13:46.120 virgin olive oil I don't. I don't usually heat up 0:13:46.240 --> 0:13:48.520 very often because you can get really bitter very quickly. 0:13:48.559 --> 0:13:51.040 I usually finished things with it. It's almost like a 0:13:51.080 --> 0:13:54.600 sauce because it's so it's so pungent in terms of 0:13:54.640 --> 0:13:58.080 flavor and um, it's it's got such a rich, sort 0:13:58.080 --> 0:14:01.360 of thick texture to it, and you don't I think 0:14:01.360 --> 0:14:04.120 when you add heat to it, I think it loses 0:14:04.160 --> 0:14:07.000 its properties. So I use something that has a higher 0:14:07.040 --> 0:14:10.839 smoke point, a lighter oil like canola or vegetable oil, 0:14:11.120 --> 0:14:14.080 peanut oil, something along those lines to cook with. I 0:14:14.120 --> 0:14:17.480 also use a ton of honey. Am I cooking not 0:14:17.559 --> 0:14:20.960 to make things sweet, but to make I mean to 0:14:20.960 --> 0:14:24.440 to kind of balance out the big flavors that I use. Um, 0:14:24.600 --> 0:14:28.280 I use coach of salt and sea salt. Um. I 0:14:28.320 --> 0:14:31.760 grab I cracked my own black pepper, So I always 0:14:31.760 --> 0:14:36.520 have a big bowl of crack black pepper or ground 0:14:36.520 --> 0:14:39.640 black pepper. I use the season everything. But what's the 0:14:39.680 --> 0:14:43.240 difference between black peppercorns and white peppercorns other than obviously 0:14:43.320 --> 0:14:46.720 the color the whole, Like do they taste different? They 0:14:46.760 --> 0:14:51.280 do taste different white pepper, yes, um, yeah, they definitely don't. Yeah, 0:14:51.560 --> 0:14:55.400 I find how do you describe the flavor? Like why 0:14:55.400 --> 0:14:57.000 would you choose to use one over the other? They 0:14:57.000 --> 0:14:59.080 have different flavors. I mean, black pepper tastes to me 0:14:59.160 --> 0:15:02.440 like what peppers supposed to taste like. White pepper is 0:15:02.480 --> 0:15:05.720 peppery as well, but it almost has like a what's 0:15:05.720 --> 0:15:08.840 the best way to describe this, almost like a like 0:15:08.880 --> 0:15:12.800 a like an earthier flavor. I don't know. I just 0:15:12.840 --> 0:15:15.480 like the flavor of white pepper. One of the things 0:15:15.480 --> 0:15:21.240 I'm really into is sexion on peppercorns, and they give 0:15:21.320 --> 0:15:23.760 like they give you like a tingle on your tongue. 0:15:23.800 --> 0:15:26.040 But I'm gonna make a session one peppercorn hot sauce 0:15:27.040 --> 0:15:29.360 tacos with it. I don't know why anybody hasn't done 0:15:29.400 --> 0:15:31.680 that yet. We don't tell anyone about that. That could 0:15:31.680 --> 0:15:37.880 be like a new business whatever. I mean, there's no 0:15:37.960 --> 0:15:42.280 secrets in the world, alright. So then um, then I 0:15:42.360 --> 0:15:44.600 have like, uh, you know, then I have different things 0:15:44.600 --> 0:15:46.920 in my pantry, so lots of different kind of vinegars, 0:15:47.160 --> 0:15:51.720 balsamic vinegar, cider vinegar, rice wine vinegar, red wine vinegar, 0:15:51.760 --> 0:15:57.320 white wine vinegar. Yeah, I have some of these, you do, right, Yeah, yeah, 0:15:57.400 --> 0:15:59.680 vinegars are great to have around, yeah, definitely. And then 0:15:59.720 --> 0:16:02.000 I have you know, I have I have a handful 0:16:02.040 --> 0:16:05.400 of like, you know, different bottles of Asian ingredients, you know. 0:16:05.520 --> 0:16:09.000 So there's you know, soy sauce of course, and tomari 0:16:09.680 --> 0:16:13.200 which is a gluten free soy sauce tomori. And then 0:16:13.720 --> 0:16:20.560 I have sesame oil delicious, you know, rice wine, vinegar. 0:16:20.920 --> 0:16:24.320 Then I have like some thaie things like um red curry, 0:16:24.400 --> 0:16:27.960 green curry paste, some coconut some coconut milk, you know, 0:16:28.040 --> 0:16:31.520 and cans. Yeah, I always have um red curry paste 0:16:31.520 --> 0:16:36.000 in my cabinets, right. And then I have some sweeteners 0:16:36.320 --> 0:16:41.760 things like a gove molasses don't even I don't, but 0:16:41.760 --> 0:16:44.600 it's but it's in there. I have a gove of molasses. 0:16:44.720 --> 0:16:47.680 I have you know, of course, honey maple syrup by 0:16:47.680 --> 0:16:52.720 pomegranum molasses. Here's my new favorite one date date nectar, 0:16:53.480 --> 0:16:57.640 date molasses so good for what I use it for, 0:16:57.720 --> 0:17:03.440 like glazes, and it's really good in like like smoothies, 0:17:03.520 --> 0:17:08.280 like a date ching so good. Yeah good. It's good 0:17:08.280 --> 0:17:12.719 in dressings as well, delicious. And then of course, like 0:17:13.080 --> 0:17:15.639 you know, I have some olives of course, capers, um, 0:17:15.680 --> 0:17:20.679 and then mustard's like whole grain dijon. You know, I 0:17:20.720 --> 0:17:22.880 have yellow mustard in case somebody wants a hot dog. 0:17:24.200 --> 0:17:27.360 What are you making hot dogs? Not exactly? And then 0:17:27.480 --> 0:17:30.760 um yeah, and then I actually sometimes I have like 0:17:30.800 --> 0:17:32.960 corse rashed mustard or honey mustard in there as well. 0:17:37.960 --> 0:17:39.840 All right, so we're gonna start by cooking the garlic. 0:17:40.440 --> 0:17:45.200 Just starts hanging it really quickly an showbies. We don't 0:17:45.200 --> 0:17:48.520 want to brown the garlic. Put the tomato saus right 0:17:48.600 --> 0:17:54.800 over it, and showbies are one of the great things 0:17:54.800 --> 0:17:58.200 in the world. Has so much flavor and not enough 0:17:58.200 --> 0:18:03.359 people use them. Yeah, right now we have the little 0:18:03.400 --> 0:18:09.159 olive oil, garlic ant shobies, tomato sauce. Well, put some 0:18:09.200 --> 0:18:15.520 capers in there as well, the pressure at pepper. Let's 0:18:15.520 --> 0:18:20.680 just cook in the sauce. We'll cooking spaghetti, you know, Okay, 0:18:20.720 --> 0:18:23.840 we use something. Yeah, let's saghetti younie. I've never made 0:18:23.880 --> 0:18:26.920 this before. It's like everything I love, Yeah, exactly, lots 0:18:26.920 --> 0:18:30.520 of salty flavors. We'll chop up some green olives. He's 0:18:30.520 --> 0:18:33.080 a Sicilian olvas olives, which makes sense for this dish. 0:18:34.040 --> 0:18:38.880 It's it's really a Southern Italian dish. Some olives in there, 0:18:42.600 --> 0:18:44.639 but it's kind of bathe and the tomato sauce with 0:18:44.720 --> 0:18:47.080 the anchovies and the garlic, and then we have some 0:18:47.119 --> 0:18:48.959 fresh herbs. We're gonna add the fresh erbs at the end, 0:18:49.000 --> 0:18:52.000 so we have parsley, we have some fresh oregano and 0:18:52.040 --> 0:19:00.480 a little bit of basil, and then of course it's 0:19:00.520 --> 0:19:05.000 like baking, you know, baking powder, baking soda. I know. 0:19:05.040 --> 0:19:07.480 I feel like it's so easy once you have like 0:19:07.600 --> 0:19:10.280 every everything on this list or the list that you're 0:19:10.320 --> 0:19:13.080 about to read, But like if you don't have one thing, 0:19:13.119 --> 0:19:15.240 it's so stressful. Like half the time when I don't 0:19:15.280 --> 0:19:17.800 have like baking powder, I'm like, should I just drive 0:19:17.840 --> 0:19:20.320 to Dads and go get like cook it, like a 0:19:20.520 --> 0:19:24.280 cop of it. I think it's so annoying. You just 0:19:24.359 --> 0:19:26.040 I feel like if you have like five or six 0:19:26.160 --> 0:19:29.360 things stocked in your pantry for baking like you're good 0:19:29.400 --> 0:19:32.280 to go, like some of the times, Well, the problem 0:19:32.320 --> 0:19:34.080 here is like this happened to me the other day. 0:19:34.240 --> 0:19:37.040 This this pantry. My pantry is so well stocked all 0:19:37.080 --> 0:19:38.800 the time that I always feel like I have everything, 0:19:39.400 --> 0:19:41.159 except the other day you wanted to come over for 0:19:41.240 --> 0:19:44.080 brunch and you wanted waffles, and then I looked. I 0:19:44.119 --> 0:19:46.160 was like, oh my god, I don't have any baking powder. 0:19:46.960 --> 0:19:49.840 So you know, Christina got me some baking powder. But 0:19:49.880 --> 0:19:51.840 like I didn't realize I didn't have any baking powder. 0:19:52.440 --> 0:19:56.359 Like I'm not sitting around doing inventory right but I should. 0:19:57.200 --> 0:19:59.479 And then like different kinds of flowers, like all purpose 0:19:59.520 --> 0:20:03.560 flower for all purpose things, you know, bread, flour for 0:20:03.600 --> 0:20:06.959 different kinds of you know, cakes, etcetera. Then there's almond flower, 0:20:07.080 --> 0:20:10.080 semolina flower to make some pastas or things like that, 0:20:10.680 --> 0:20:14.240 massa harina to make tortillas. I have Wonder Flower, which 0:20:14.280 --> 0:20:17.840 is like it's a brand actually, but it's basically steamed flour. 0:20:19.119 --> 0:20:21.800 The flowers already cooked, so it's good to if you're 0:20:21.800 --> 0:20:23.760 breading something and you don't want it to be you 0:20:23.760 --> 0:20:26.359 don't want the flower to be clumping up on straw. 0:20:27.040 --> 0:20:31.240 Wonder Flower like melts very easily. You have stone ground 0:20:31.280 --> 0:20:34.960 corn meal on here. Yeah, corn meal corn meal is 0:20:35.000 --> 0:20:37.920 really great because you can you can crust like fish 0:20:38.040 --> 0:20:40.679 or chicken in corn meal, so you can have a 0:20:40.680 --> 0:20:44.680 cornmeal crusted fish. Um. Obviously you can make corn bread, 0:20:45.600 --> 0:20:49.080 you can make cornmeal waffles. I'm a I'm a huge 0:20:49.080 --> 0:20:52.600 cormeal fan. I love it. UM. Sometimes I have blue 0:20:52.600 --> 0:20:55.840 corn meal too, which will it's just it's which is 0:20:55.840 --> 0:20:57.960 a little softer, but it's got a great nutty flavor 0:20:58.000 --> 0:21:02.040 to it. Um. Then different kinds of sugars. Of course, 0:21:02.080 --> 0:21:04.399 you know, you you need gratulated sugar, but then you 0:21:04.400 --> 0:21:07.960 know brown sugar, light dark. You know, the darker the sugar, 0:21:08.000 --> 0:21:11.640 the more sort of molasses flavor it's going to have. UM. 0:21:11.680 --> 0:21:14.680 And you know, of course I have chili peppers everywhere, 0:21:15.280 --> 0:21:18.520 you know, pods literally like literally dried chilies, Antio Chili's, 0:21:18.560 --> 0:21:22.040 cascabell chili, chili's chili powders. And then of course there's 0:21:22.080 --> 0:21:24.480 a spice rack, you know, and that's a whole other thing, 0:21:25.160 --> 0:21:27.040 which is you know, you know, it's important to keep 0:21:27.040 --> 0:21:29.240 your your dried spices like kind of up to date, 0:21:29.320 --> 0:21:32.239 like they don't last forever. You know after a year 0:21:32.359 --> 0:21:34.560 or so, like it's time that we've we plenish them. 0:21:34.600 --> 0:21:37.160 And they're not cheap, so it's like it's a it's 0:21:37.160 --> 0:21:39.080 a pain. But the bottom line is if you're gonna 0:21:39.119 --> 0:21:42.240 use these spices and I and and like, you don't 0:21:42.240 --> 0:21:45.199 need every spice ever made, right, But like so sometimes 0:21:45.240 --> 0:21:47.440 I see like online, Like I was thinking about this 0:21:47.480 --> 0:21:49.480 the other day, I don't have like a real spice rack, 0:21:49.560 --> 0:21:51.480 Like I just have some random spices that I bought, 0:21:51.560 --> 0:21:54.480 like for different recipes and whatnot. Like is there a 0:21:54.480 --> 0:21:57.320 good place to go get spices? Like should I just 0:21:57.440 --> 0:22:00.520 order like a spice rack online of like where do 0:22:00.520 --> 0:22:03.159 you get your spices? I buy them in bulk and 0:22:03.200 --> 0:22:06.760 then put them in containers. Okay, so yeah, I don't 0:22:06.800 --> 0:22:08.919 necessarily need to do that. You don't need to do that, 0:22:08.960 --> 0:22:10.680 but you want, But I'm not. I'm never going to 0:22:10.800 --> 0:22:13.040 run through spices like you you want to go to 0:22:13.080 --> 0:22:15.240 a place that sells spices a lot because you want 0:22:15.240 --> 0:22:18.480 to make sure that that's a spice store. Yeah, that's 0:22:18.520 --> 0:22:23.560 a great idea spice store in my area. There's a place, 0:22:23.560 --> 0:22:26.280 well there's a place called in New York City called Calusians, 0:22:26.840 --> 0:22:31.199 which is an Indian spice store there and it's an 0:22:31.240 --> 0:22:35.679 amazing store. Um, you walk in there, you're intoxicated by 0:22:35.720 --> 0:22:39.320 the amazing aromas and they have this just gorgeous spices. 0:22:39.400 --> 0:22:41.520 It's just so good. So you want like, you don't 0:22:41.520 --> 0:22:42.800 want to go, you don't You just don't want to 0:22:42.800 --> 0:22:44.919 buy it online because you don't know how long has 0:22:44.960 --> 0:22:49.720 been sitting in the warehouse. Oh, spice station, Silver Lake, 0:22:50.359 --> 0:23:01.320 there you go, see you there? Interesting? Um, what's a 0:23:01.400 --> 0:23:06.840 saffron thread? It's saffron. So the saffron comes from a flower. 0:23:08.080 --> 0:23:11.080 And they that the reason why saffron is so expensive 0:23:11.160 --> 0:23:13.840 is because because they because there are people that literally 0:23:13.880 --> 0:23:17.480 by hand take each thread of the saffron out of 0:23:17.480 --> 0:23:22.640 the flower. Oh my god, it's the most expensive spice 0:23:22.680 --> 0:23:27.680 in the world. But there's no substitute for saffron because 0:23:28.600 --> 0:23:30.960 you can't emulate the flavor. You can emulate the color. 0:23:31.000 --> 0:23:33.159 It's a beautiful orangey yellow color like so you can 0:23:33.200 --> 0:23:36.680 use tumeric to flavor right to seasoned rice or to 0:23:36.840 --> 0:23:41.200 color rice, but it's never gonna have saffron flavor. How 0:23:41.240 --> 0:23:44.600 often do you sharpen your knives, Well, I sharpen them 0:23:44.600 --> 0:23:46.480 all the time. On a steel. But that's just really 0:23:46.520 --> 0:23:49.359 sort of bringing them back into alignment. So you can 0:23:49.400 --> 0:23:51.679 do it yourself on a on a on a stone, 0:23:51.720 --> 0:23:55.560