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Speaker 1: I am all in again. Let's just.

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Speaker 2: Luke's Diner with Scott Patterson and iHeartRadio Podcast.

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Speaker 1: Hey Everybody, Scott Patterson, I Am all and Podcast, one

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Speaker 1: of them productions iHeart Radio Media, iHeart Podcast. Luke's Diner

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Speaker 1: episode with the the one and only Debbie Metnopolis. Debbie, Hi, welcome.

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Speaker 1: How you're doing all the things? Yeah?

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Speaker 3: Hi there, How are you? Scott?

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Speaker 1: I'm doing well. Six time Emmy nominee.

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Speaker 3: You're Lucky seven is a charm.

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Speaker 1: You're the host of at Home and Family TV, recently

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Speaker 1: published best only cookbook Hold it Up Greekish. It's all

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Speaker 1: Greek to me. There it is, it's blurry. That's a

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Speaker 1: great looking book cover. That's fantastic.

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Speaker 3: You know what's better? You know, well, my co host

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Speaker 3: Mark Steinus from ET and From Home Family actually photograph this. Yeah.

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Speaker 3: He's made an amazing transition into photography and he's really good.

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Speaker 3: By the way.

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Speaker 1: Does it piss you off sometimes how talented that guy

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Speaker 1: is and how good.

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Speaker 3: Looking he is And you can't have it all Mark?

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Speaker 1: Okay apparently again, she's also the founder of.

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Speaker 3: Okay. You're going to say it for you? Akaria, Akaria,

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Speaker 3: there's an island in Greece called Igaria, but in English

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Speaker 3: it's a karia. If I were to say Igaria, people

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Speaker 3: would be like, what are you saying?

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Speaker 1: I want to go there?

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Speaker 3: It's the place where people forget to die. It's that's

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Speaker 3: when it's been dubbed the most octagenarians on the planet forget. Yeah,

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Speaker 3: they forget, Like why die when it's so beautiful here?

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Speaker 1: That's one of the like blue zones, is that what

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Speaker 1: they call them? One of those places? Man? All right,

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Speaker 1: so your co host for the View for two seasons

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Speaker 1: at the age of twenty two, baby going into the

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Speaker 1: lions then, and I'll bet you tore it up anyway,

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Speaker 1: making you the youngest person to be a permanent co

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Speaker 1: host of the show. Welcome to Luke Steiner. Thank you

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Speaker 1: for having me listen. You and I go way back

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Speaker 1: in the category of banana bread. Okay, that's a big category.

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Speaker 1: If people wanted to know. We made banana bread together

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Speaker 1: on the air, and it was the.

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Speaker 3: Best banana bread I've ever had in my life. I

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Speaker 3: still dream of it.

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Speaker 1: My mother's recipe and really good. Let me tell you,

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Speaker 1: I grew up on that with like you know that

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Speaker 1: real butter, just like just tons of butter on the

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Speaker 1: banana bread.

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Speaker 3: That's the only way.

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Speaker 1: That's the only way to do it.

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Speaker 3: I just know.

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Speaker 1: So you grew up in a traditional Greek household, what

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Speaker 1: are some of the earliest memories around food and family.

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Speaker 1: I mean they have to be legion everything.

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Speaker 3: Everything growing up Greek, everything is based around food and family.

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Speaker 3: Every single memory I have almost is of being in

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Speaker 3: the kitchen at all times, you know. I mean, listen,

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Speaker 3: we'd have gatherings at the house and people would start

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Speaker 3: in the living room and everyone would end up in

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Speaker 3: the kitchen. That's just how it is at an ethnic house,

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Speaker 3: I think, especially when people are cooking, and it was

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Speaker 3: always about laughter and love and food. And you know,

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Speaker 3: I mean most of my core memories, whether it was

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Speaker 3: a celebration or something sad or something really important in life,

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Speaker 3: always happened around like the kitchen table, and it was

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Speaker 3: if there was a death, we ate, If there was

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Speaker 3: a birth, we ate. If someone was sad, we ate,

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Speaker 3: if someone was happy, we ate. And it's it I

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Speaker 3: think has shaped my idea of food being more than

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Speaker 3: just sustenance, food being a way of sharing your life

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Speaker 3: with someone. And I think that's probably why I was

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Speaker 3: so interested in writing cookbooks because I felt like, for me,

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Speaker 3: my love language is feeding people. I just if I'm

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Speaker 3: feeding you, if I'm making something for you, you know

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Speaker 3: that I love you.

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Speaker 1: Yeah, that's for darn sure. Was there a particular family

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Speaker 1: member who really taught you, Hannah cook? Was there your mom?

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Speaker 3: My mom? Yeah? Everything, I mean everything, I know. Ninety

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Speaker 3: percent of the recipes in both books are from my mom,

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Speaker 3: or my grandma or my aunts. My uncle had a

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Speaker 3: bakery in Greece, so a lot of the baked goods

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Speaker 3: are from his recipes, but most of them really from

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Speaker 3: my mother.

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Speaker 1: How often do you travel to Greece?

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Speaker 3: Growing up? It was like every other summer, And then

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Speaker 3: when I started working, you know, and going to college,

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Speaker 3: it sort of slowed down a little bit. But in

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Speaker 3: the last since my daughter was born, since Alexander was born,

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Speaker 3: we go every year. We just haven't been we think,

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Speaker 3: the last year. But I am going in about three weeks,

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Speaker 3: so I'm very excited. Oh oh yeah. I try to

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Speaker 3: get there as often as I possibly can. My most

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Speaker 3: of my family still lives there and we have a

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Speaker 3: house there. But it's also super important to me that

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Speaker 3: my daughter can, like learns to speak Greek and that

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Speaker 3: she carries on her you know, her roots, and that

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Speaker 3: she is she knows. Listen, I'm Greek, and I'm going

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Speaker 3: to continue to celebrate my culture. That's important to me

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Speaker 3: because it's unless the family really pushes it, it kind

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Speaker 3: of gets lost.

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Speaker 1: Right, it does. It truly does. So from your childhood,

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Speaker 1: what's the dish that gives you the most comfort today?

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Speaker 3: What's the dish because it is comfort to David my childhood, Well,

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Speaker 3: that's I'd probably say. There's a dish called yemi sta,

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Speaker 3: which in English is basically stuffed peppers and tomatoes. And

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Speaker 3: the way that my mother would make this. I think

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Speaker 3: a lot of cultures have stuffed peppers and tomatoes, but

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Speaker 3: the way my mom would make them was just incredible.

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Speaker 3: And I remember coming home, like on cold nights from

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Speaker 3: track practice, you know, like in ninth and tenth grade,

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Speaker 3: and walking through the door and smelling the house and

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Speaker 3: being like, oh my gosh, she's making yemmi sta. It's

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Speaker 3: my favorite, you know, And she would and it would

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Speaker 3: often be made with the tomatoes and the peppers that

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Speaker 3: my dad would grow in the backyard in our garden,

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Speaker 3: so you know, it's full of rice and ground beef

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Speaker 3: and fresh tomatoes that are stewed and spices, and it's

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Speaker 3: just really yummy, so yummy. And I make her recipe

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Speaker 3: exactly like she tells me to make it, and it's

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Speaker 3: still not as good as hers. And she says to me,

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Speaker 3: you know, I ham because mommy puts more love when

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Speaker 3: she make it. Okay, I guess I gotta make it

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Speaker 3: with more love.

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Speaker 1: Any dishes that you didn't really appreciate it as a

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Speaker 1: kid but that you now love.

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Speaker 3: Yeah, you know what, surprisingly enough, because not only do

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Speaker 3: I love it, I'm kind of obsessed with it. Lamb chops,

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Speaker 3: the Greek lamb rib chops. And let me tell you

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Speaker 3: why I didn't like lamb because I for Okay, Greeks,

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Speaker 3: during Easter time, I call it Greaster. We have different

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Speaker 3: Easter than the regular Easter, so ours is Greaster, yours

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Speaker 3: is Easter. The Greeks have to wait until after Passover

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Speaker 3: to have Easter because if you actually go back and

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Speaker 3: look at historically, you can't have Easter without Passover. So

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Speaker 3: we wait for the passover that we have Easter. Okay,

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Speaker 3: So it's always right after pass Over, like a week

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Speaker 3: after so, and we also go by the Gregorian calendar. Anyway,

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Speaker 3: So you make a lay on a spit in the

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Speaker 3: backyard and it's a huge celebration and you know, the

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Speaker 3: sacrificial lamb and everybody at all the Greeks gather in

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Speaker 3: somebody's yard and whatever, and there's a spit and there's

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Speaker 3: a lamb on the thing. So as a child, this

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Speaker 3: really scarred me, Like it was tough for me to

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Speaker 3: understand why this baby lamb would be on the seat.

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Speaker 3: It was not an easy thing to swallow or eat.

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Speaker 3: So not only is a lamb, but it's a fresh lamb.

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Speaker 3: So we would often go my dad and all of

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Speaker 3: his greed buddies. We'd go down to the farm where

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Speaker 3: they had these lamps for specifically for picking for this

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Speaker 3: situation in Virginia. And you know, one year, my dad

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Speaker 3: took me with all the bodies. I was probably six,

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Speaker 3: and I'm playing with these animals, not really at that point,

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Speaker 3: I hadn't really understood what was happening. I'm there playing

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Speaker 3: with farm animals and a dormle. They pick whatever. I

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Speaker 3: don't see what goes down. We get in the car,

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Speaker 3: we go. You know, a few days later, this thing

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Speaker 3: is on our spit and I'm starting to put two

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Speaker 3: and two together and very confused by this whole thing,

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Speaker 3: and I actually asked them, is this what do you mean?

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Speaker 3: This is lamb? I just played with lambs and I

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Speaker 3: put it together and it freaked me out really badly.

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Speaker 3: So I didn't eat lamp for years. And then finally,

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Speaker 3: you know, when I accepted the fact that we we

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Speaker 3: as humans, if we're not vegetarians, do eat animals, I

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Speaker 3: realized how delicious the lamb could be. And I am

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Speaker 3: a meat eater, one thousand percent a meat eater, so lamb,

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Speaker 3: I think, was the most difficult. I mean, it was bizarre.

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Speaker 3: I even kept some of the bones and I took

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Speaker 3: them to show and tell. When I was a child,

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Speaker 3: they must have thought I was bananas bananas. My mom

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Speaker 3: still tells the stories. She said, do you remember when

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Speaker 3: you were so scarred and you kept the bones from

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Speaker 3: the lamb? I said, yes, I do.

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Speaker 1: Oh my god, that's hysterical. Speaking of cookbooks, congratulations, Greekish.

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Speaker 1: This is a book filled with one hundred and twenty recipes.

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Speaker 1: How'd you choose which ones to include? There must be

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Speaker 1: so many more.

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Speaker 3: Oh, there are so many more. Well, I it was

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Speaker 3: difficult but this one is different than the first one

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Speaker 3: because the first one was all authentic, one thousand percent

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Speaker 3: all Greek recipes, tried and true, traditional family recipes. This

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Speaker 3: one is called Greek Ish because my friends had been

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Speaker 3: saying for years, Debbie, why don't you had other things

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Speaker 3: into your cookbooks, because you know you've made Greek cookbooks,

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Speaker 3: but people don't know that you really just you're a

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Speaker 3: great cook so you can Why don't you add your steak?

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Speaker 3: Why don't you add your smashed potatoes, Why don't you

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Speaker 3: add your roasted carrots? Why don't you add your nachos?

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Speaker 3: So I said, you know what, You're kind of right, like,

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Speaker 3: let me broaden this little bit. So there's the Ish part.

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Speaker 3: So there's a lot of recipes that hear that aren't

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Speaker 3: traditionally Greek. I have a great bolonnais, Like I have

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Speaker 3: a secret bolonnais. The secret to that is you drop

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Speaker 3: up a parmesan rind in the bolon a sauce for

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Speaker 3: like three or four hours when you're making it, and

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Speaker 3: it gives it this sort of unctious flavor and you

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Speaker 3: can't really explain why, and people like, what is this?

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Speaker 3: I'm like, it's the run. So I think I just

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Speaker 3: chose these based on my friends and family's favorites. Some

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Speaker 3: that I feel like that are staples that people just

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Speaker 3: need to know how to make. And I think my

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Speaker 3: favorite thing about doing this book, which was different than

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Speaker 3: the other book, to be quite honest, is that it

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Speaker 3: has an interactive component to it, which is super cool.

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Speaker 3: So the interactive component is that there are bore codes

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Speaker 3: at the bottom of a lot of these recipe pages,

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Speaker 3: and when you scan the bar code, I pop up

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Speaker 3: and I teach you how to make the recipe in

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Speaker 3: my own kitchen.

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Speaker 2: Oh and in this day and age, it's like, look,

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Speaker 2: so many people just go to TikTok or YouTube or

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Speaker 2: Instagram and frankly they're too lazy to read the recipe,

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Speaker 2: so they're not going to make it.

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Speaker 3: So if you scan the barcode, I'm legitimately in my kitchen.

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Speaker 3: It's a homegrown situation, a one man show. I set

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Speaker 3: my camera up and it's me. It's like if my

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Speaker 3: neighbor came over, I'm like in shorts and a T shirt.

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Speaker 3: Sometimes I'm barefoot. I'm like, hey, guys, okay, welcome to

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Speaker 3: a cookbook. All right, So today you're gonna make you

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Speaker 3: want to make this. I'm gonna show you how to

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Speaker 3: make it, and I show you how to make it,

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Speaker 3: and then that way you could just turn it on

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Speaker 3: your phone and be like, oh, okay, so that's what

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Speaker 3: I'm putting next to some ends upposed to reading it.

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Speaker 1: That's brilliant.

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Speaker 3: Isn't that fun?

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Speaker 1: Whose idea was that?

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Speaker 3: I wish she was mine? It was the publishers. Isn't

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Speaker 3: it a great idea? So the publisher came to me

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Speaker 3: and said, you want to do this? And I thought,

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Speaker 3: I will tell you this, Scott. I mean, I love cooking.

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Speaker 3: I loved writing a cookbook, but doing the cookbook is

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Speaker 3: like childbirth, and it takes longer. It takes about, you know,

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Speaker 3: beginning to end, about fourteen months. So it's a lot

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Speaker 3: of reviewing recipes, writing recipes, testing recipes over and over,

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Speaker 3: looking at the recipe and editing it and making sure

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Speaker 3: your eyes aren't going cross side when you're trying to

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Speaker 3: see did I leave a word out? Like you started

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Speaker 3: to go cuckoo. So when they came to me and

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Speaker 3: they said do you want to do this? I thought,

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Speaker 3: this is a commitment and I know what I'm getting

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Speaker 3: myself into because I did it the first time, but

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Speaker 3: at the end it's so you're so thrilled when it's finished,

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Speaker 3: and you're like, I did this all by myself, just

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Speaker 3: a few people and not a huge production team, you

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Speaker 3: know what I mean. So and then they said, well,

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Speaker 3: here's the thing that we think you're really going to enjoy,

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Speaker 3: and we'll make it a lot easier for you because

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Speaker 3: this is your real this is what you do. So

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Speaker 3: I said that, and I've said we're in let's do

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Speaker 3: it right now. And we started the next day and

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Speaker 3: it was so I mean, it was so fun. And

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Speaker 3: another thing which is really great about this because the

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Speaker 3: book is also digital. It's you can get it worldwide

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Speaker 3: and not worry about shipping. But because it's digital, I

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Speaker 3: can add recipes to the digital book okay, and add

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Speaker 3: add videos as I go, and then they can print

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Speaker 3: to order. I mean, it's it's a new it's a

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Speaker 3: new wave of what's happening in the world these days.

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Speaker 3: It's not like it was where you print five thousand books,

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Speaker 3: they sit in a warehouse or they sit at Bard's

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Speaker 3: Noble and then people have to buy them. I literally

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Speaker 3: can update the book in real.

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Speaker 1: Time, which is believable.

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Speaker 3: Yeah, I mean it makes me feel a little bit

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Speaker 3: like some of the people that got the first uh

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Speaker 3: the first book itself will have a different copy, but

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Speaker 3: there's a huge barcode at the bottom of the front page,

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Speaker 3: right like a QR code that will have every single

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Speaker 3: recipe regardless of what copy you bought. So as I update,

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Speaker 3: it's right there.

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Speaker 1: So I'm talking to my I'm facetiming my buddy yesterday

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Speaker 1: pulls in In and Out Burger and he's a bit

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Speaker 1: of a prankster, a jokestery, the funniest guys you ever meet.

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Speaker 1: He's always on. And he pulls up and he orders

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Speaker 1: his you know, burger, fries, whatever, and then he says,

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Speaker 1: and I'd like that animal style, right, And he said

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Speaker 1: I'd also like to virtual burgers. And I say, virtual burger?

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Speaker 1: What is that? He goes, well, it's just you know,

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Speaker 1: can you just I can't take it now, but can

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Speaker 1: you just email me a couple of burgers? And they're like,

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Speaker 1: just pull up to the front place. So they give

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Speaker 1: him his order and he says, take down my email.

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Speaker 1: I want some virtual burgers, and the guy took his

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Speaker 1: email to top it. We're getting to this point and

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Speaker 1: it's like just a joke he was playing on people,

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Speaker 1: but they kind of took him seriously and they didn't know.

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Speaker 1: They hadn't heard from corporate that this was the thing.

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Speaker 1: He says, But let me get your email and I'll

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Speaker 1: call corporate and we'll get you your burgers. We'll email them.

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Speaker 3: And I will tell you something. In and Out is

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Speaker 3: so cool and they're so vibey and they're hip to

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Speaker 3: all this stuff. And Linsey, who owns the company, is brilliant.

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Speaker 3: She's like the youngest female billion there in.

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Speaker 1: The world or something amazing.

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Speaker 3: And she would get such a kick out of that.

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Speaker 3: She would probably she if she found out about this,

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Speaker 3: I bet you she would email him like two virtual

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Speaker 3: burgers with a gift certificate to go get them. Like

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Speaker 3: that's the type of thing that In and Out does,

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Speaker 3: which is so clever. I love those guys.

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Speaker 1: They're so good. Yeah, it's so great media training, diet. Yeah,

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Speaker 1: I'm getting a lot of press for the last thirty years. Yeah,

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Speaker 1: but now it's really you know, really, the noise is

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Speaker 1: getting really loud. Tell us a little bit about why

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Speaker 1: Greek food is so good for our bodies.

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Speaker 3: Greek food is so good for us because simply because

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Speaker 3: it's based around whole foods from our planet. Most food

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Speaker 3: that you will eat, that is, Greek food has like

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Speaker 3: five ingredients or less. Nothing is in there that she

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Speaker 3: cannot pronounce. It's based They only use olive oil. Olive

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Speaker 3: oil is so important and so good for us. I mean,

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Speaker 3: the benefits of olive oil are astronomical. That lowers cholesterol,

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Speaker 3: is great for your skin, is great for inflammation. I mean,

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Speaker 3: it's I think it's anti carcinogen like all kinds of

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Speaker 3: things that it fights free radicals. It's really really good

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Speaker 3: for you. And I think that's one of the reasons

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Speaker 3: the Mediterranean diet is so good for us. But it

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Speaker 3: also is based in grains and a lot of fish,

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Speaker 3: in mostly vegetables. If you look at the history of

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Speaker 3: the Greek people and the people in the Mediterranean, they're

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Speaker 3: mostly eating a diet of fish, veggies, and grains. Meat

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Speaker 3: comes in there, obviously the lamb, you know, the SUBLACKI

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Speaker 3: the you. They don't eat a lot of steak, They

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Speaker 3: don't eat a lot of like they don't know a

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Speaker 3: lot of burgers. This is not this whole like fast

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Speaker 3: food thing is not. They do slow food. They don't

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Speaker 3: do fast food, and especially in Greece and most of

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Speaker 3: the EU, to be quite honest, there there are so

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Speaker 3: many chemicals that are not allowed for farmers to use

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Speaker 3: or anyone to use for their animals or for their

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Speaker 3: fruits and vegetables and then bring those vegetables and fruits

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Speaker 3: to market. You're not allowed to put pesticides on things.

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Speaker 3: It's illegal. It is absolutely illegal because it's poison. They

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Speaker 3: would never imagine putting something on something that is a

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Speaker 3: poison and selling it to someone because it's basically you're

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Speaker 3: killing them. So that in itself is a huge reason

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Speaker 3: why the Mediterranean diet is how it is. But then

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Speaker 3: again that's in Europe, not over here. So it's all

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Speaker 3: about like when I remember when I wrote the first

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Speaker 3: cookbook and I said to my mom, Mom, I'm writing

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Speaker 3: the introduction and I'm talking about the Greek diet and

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Speaker 3: organic in this and that. At my Mom's like organic,

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Speaker 3: what is this organic? It's like twelve years ago, thirt

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Speaker 3: two years ago? I said, organic, you know, mom, like

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Speaker 3: Mama did. And the card you grow it in the back,

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Speaker 3: you grow it, no no harmful chemicals, no pesticides, no nothing,

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Speaker 3: just you know, natural and she was like this normal, honey, normal,

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Speaker 3: And I said, yeah, isn't that sad? And we now

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Speaker 3: have to call normal organic?

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Speaker 1: Right right?

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Speaker 3: And not only that, she laughed, she was like, I

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Speaker 3: can't believe now everyone based so much money for organic.

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Speaker 3: We had to be organic because we want poor we

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Speaker 3: want that. Isn't that funny? Like what was what was

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Speaker 3: essentially poor people having to grow their own food has

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Speaker 3: now become a bougie thing and they charged you three

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Speaker 3: times the price. I mean, our world is upside down.

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Speaker 3: It has been for a minute here, but I think

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Speaker 3: you know that's what the Greek and the Mediterranean diet

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Speaker 3: is based in. And another reason that the Mediterranean died

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Speaker 3: and that Greek people and people in that part of

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Speaker 3: the world do happen to live longer, healthier lives is

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Speaker 3: something that they don't really talk about a lot when

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Speaker 3: you're talking about like the Greeks and why they're so

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Speaker 3: healthy that because of our religion we're Greek Orthodox, we

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Speaker 3: fast like by fasting, O explain what this means. We

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Speaker 3: fast for all the high holy holidays. So if I

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Speaker 3: had to guess off the top of my head, you're

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Speaker 3: probably fasting between ninety and one hundred days a year

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Speaker 3: by fasting. This is what fasting is. You don't eat

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Speaker 3: for that specific time, like whether it's a week or

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Speaker 3: you know, four days or over Easter before Easter it's

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Speaker 3: forty days. You don't eat any animal products at all.

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Speaker 3: You essentially become vegan. No milk, so, no dairy, no meat,

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Speaker 3: know nothing, only olive oil. And if you're really hardcore

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Speaker 3: about it, you don't even eat honey because honey came

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Speaker 3: from bees. So I truly believe. I mean, I'm not

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Speaker 3: a doctor, but I believe it resets your entire digestion

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Speaker 3: system and it gives your body a chance to rest.

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Speaker 3: And you know, whether it's religious or whatever why they

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Speaker 3: did it back in the day, whatever that reasoning was,

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Speaker 3: it allows your body to actually chill for a minute,

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Speaker 3: and I think that helps your cells regenerate, and I

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Speaker 3: think it helps, you know, flush out any toxins or

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Speaker 3: any disease that may be lingering in there.

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Speaker 1: To be quite honest, right, And this is following the

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Speaker 1: Greek Orthodox calendar. Yes, okay, gotcha. Wow, that's fascinating because

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Speaker 1: there's so much now coming out about fasting and the benefits.

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Speaker 1: Yeah yeah, all right, let's say there's someone who's never

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Speaker 1: cooked Greek food before. Where do you recommend they start

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Speaker 1: buying your book now?

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Speaker 3: I would recommend first and foremost buying Greekish. It's on Amazon.

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Speaker 3: You can go to Amazon just put in Greekish and

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Speaker 3: you'll see it there. I would recommend the first thing

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Speaker 3: they start with. Whatever you do, don't start with Filo doe.

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Speaker 3: Oh my god, you'll never cook again.

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Speaker 1: Filo dough.

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Speaker 3: I love you, but she is a nighther to work with.

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Speaker 3: She's brittle, she's harsh, so she could get really brittle,

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Speaker 3: like if you don't go quick, it just starts to

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Speaker 3: break and you'll start crying. I think the first thing

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Speaker 3: you should do really is do the simple stuff, because truly,

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Speaker 3: some of the best dishes are the simplest because they're

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Speaker 3: not hiding behind anything. It's just those simple flavors that

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Speaker 3: you taste and you go, wow, this is incredible. For instance,

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Speaker 3: you can do like my tomato feta toast. You literally

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Speaker 3: take a hunk of sourdough bread, you toast it perfectly.

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Speaker 3: You get a beautiful piece of feta in the brine.

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Speaker 3: Do not buy veta that's crumbled or that's not in

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Speaker 3: the brine, that it's just in a package because you

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Speaker 3: haven't had real feta until you get feta in the

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Speaker 3: brine Brian. It's supposed to be moist. You put that

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Speaker 3: on top, You cut up some cherry tomatoes, put that

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Speaker 3: on top, chopping nod some basil, Sprinkle with olive oil

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Speaker 3: and salt and dig in and let me tell you,

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Speaker 3: that's like a typical on the go breakfast in grease

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Speaker 3: and it is incredible. Another one would be like my

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Speaker 3: watermelon feta, cucumber and mint salad. That's a beautiful one.

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Speaker 3: You can drop heart of palms in there as well.

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Speaker 3: You put olive oil on top and some salt. Refreshing,

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Speaker 3: beautiful for summer if you you know, listen if you

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Speaker 3: like Lamb, and I say, everyone will like Lamb if

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Speaker 3: they have it prepared correctly. When people go, oh, I

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Speaker 3: don't like Lamb, it's gross, I'm like, someone made it

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Speaker 3: for you gross. That's why. So if you go get

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Speaker 3: Lamb chops, beautiful Lamb chops that are hopefully from New

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Speaker 3: Zealand or some ranch in California that usually those are

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Speaker 3: usually the best quality, I believe it or not. You

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Speaker 3: can get them at Costco. I'm not kidding and their

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Speaker 3: lamb is O really good, really so yeah, I was shocked.

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00:24:05,920 --> 00:24:07,960
Speaker 3: I'm like, dang Costco.

431
00:24:07,720 --> 00:24:10,439
Speaker 1: Y'all are killing it with your leg right right.

432
00:24:11,240 --> 00:24:17,920
Speaker 3: So get the lamb chops, the red chops, olive oil, salt, pepper, oregano, lemon,

433
00:24:18,080 --> 00:24:20,400
Speaker 3: Squeeze it on top. Make sure you get a regano. Okay,

434
00:24:20,440 --> 00:24:22,720
Speaker 3: get it on there. Throw them on the grill three

435
00:24:22,760 --> 00:24:24,960
Speaker 3: and a half to four minutes on each side. Take

436
00:24:25,000 --> 00:24:29,040
Speaker 3: them off, squirt, squirt more lemon on it. You won't

437
00:24:29,080 --> 00:24:32,000
Speaker 3: believe it is the best tasting thing you've ever had.

438
00:24:32,600 --> 00:24:34,520
Speaker 1: So high heat, medium heat.

439
00:24:34,520 --> 00:24:37,920
Speaker 3: What you want to first, get it at a high heat.

440
00:24:38,320 --> 00:24:40,119
Speaker 3: You want it to see your real quick and then

441
00:24:40,160 --> 00:24:43,879
Speaker 3: turn it down to medium heat. I'd say keep it.

442
00:24:44,440 --> 00:24:49,000
Speaker 3: Keep it at four hundred okay, seventy five, four hundred closed,

443
00:24:49,240 --> 00:24:50,920
Speaker 3: three and a half minutes one side. Flip them over

444
00:24:51,000 --> 00:24:52,920
Speaker 3: three out to four minutes on the other side. Make

445
00:24:52,960 --> 00:24:58,120
Speaker 3: sure that your your rub is olive oil, regano, salt, pepper,

446
00:24:59,080 --> 00:25:01,560
Speaker 3: rub rub, rubber up and squeeze with lemon and throw

447
00:25:01,560 --> 00:25:01,960
Speaker 3: it on top.

448
00:25:02,160 --> 00:25:03,800
Speaker 1: And what are you what are you cooking it in

449
00:25:04,280 --> 00:25:07,200
Speaker 1: another layer of olive oil? Heating that up in the

450
00:25:08,600 --> 00:25:10,560
Speaker 1: on the grill, you're saying grill, yeah.

451
00:25:11,160 --> 00:25:13,399
Speaker 3: Which is another reason I think that people think lamb,

452
00:25:13,520 --> 00:25:17,200
Speaker 3: because if you get lamb on a grill, you're like drooling.

453
00:25:17,520 --> 00:25:24,120
Speaker 1: It's so good, right right? Yeah, you know, I think

454
00:25:24,200 --> 00:25:26,640
Speaker 1: Luke's Diner should add a Greek dish to the menu.

455
00:25:26,680 --> 00:25:28,560
Speaker 1: What do you think it should be? What do you think?

456
00:25:28,720 --> 00:25:30,120
Speaker 1: What do you think I should debut with?

457
00:25:30,680 --> 00:25:34,720
Speaker 3: What you should debut with? Well, it's hard to say,

458
00:25:34,840 --> 00:25:37,520
Speaker 3: because you could just do a simple Greek salad, which

459
00:25:37,560 --> 00:25:39,399
Speaker 3: is beautiful, But is that kind of boring? Do you

460
00:25:39,400 --> 00:25:40,080
Speaker 3: think that's boring?

461
00:25:40,520 --> 00:25:41,960
Speaker 1: I I kind of want to do the lamb.

462
00:25:42,240 --> 00:25:45,520
Speaker 3: Let's do the lamb? Then, I wasn't sure if your

463
00:25:45,600 --> 00:25:49,040
Speaker 3: viewers would you know, it could be sometimes you know,

464
00:25:49,520 --> 00:25:52,920
Speaker 3: sometimes people say, you know, they get weird, but yes,

465
00:25:53,040 --> 00:25:55,000
Speaker 3: do the lamb. I would love that. That would be

466
00:25:55,000 --> 00:25:56,040
Speaker 3: my favorite thing in the.

467
00:25:55,960 --> 00:25:59,159
Speaker 1: World, right right, good? All right? So you're walking to

468
00:25:59,280 --> 00:26:02,560
Speaker 1: Luke's Diner, right, You're you're in stars Hollow. You walk in.

469
00:26:03,880 --> 00:26:06,640
Speaker 1: What would you order? Where would you sit? Where?

470
00:26:06,640 --> 00:26:17,840
Speaker 3: What I said? I think I'd order a milkshake. Yeah,

471
00:26:18,160 --> 00:26:19,120
Speaker 3: that's what I would order.

472
00:26:19,640 --> 00:26:22,959
Speaker 1: All right? Well, it was fun catching up with you

473
00:26:21,960 --> 00:26:25,679
Speaker 1: you've got to come back. We're going. Of course, you've

474
00:26:25,720 --> 00:26:26,440
Speaker 1: got to come back.

475
00:26:26,720 --> 00:26:29,040
Speaker 3: I would love to come back. You're fantastic. You know

476
00:26:29,080 --> 00:26:29,720
Speaker 3: what we should do?

477
00:26:29,840 --> 00:26:30,800
Speaker 1: Actually tell me.

478
00:26:30,880 --> 00:26:34,040
Speaker 3: We should do like a collaboration and I should either

479
00:26:34,080 --> 00:26:35,399
Speaker 3: I should come to you or you should come to me,

480
00:26:35,520 --> 00:26:37,000
Speaker 3: and I should show you how to make the lamp

481
00:26:37,000 --> 00:26:38,840
Speaker 3: shops and we should just throw it on the grill.

482
00:26:39,280 --> 00:26:39,880
Speaker 1: Let's do it.

483
00:26:40,200 --> 00:26:42,720
Speaker 3: So my next book that I want to do that

484
00:26:42,760 --> 00:26:46,800
Speaker 3: I've been thinking about and like just really, I don't know.

485
00:26:46,840 --> 00:26:48,720
Speaker 3: It's been a long road for this, and I keep

486
00:26:48,760 --> 00:26:50,120
Speaker 3: saying I'm gonna do it. I keep say I'm gonna

487
00:26:50,119 --> 00:26:51,800
Speaker 3: do it. I'm I've never gotten around to it. I'm

488
00:26:51,800 --> 00:26:53,639
Speaker 3: gonna do it now. I want to do a book

489
00:26:54,200 --> 00:26:58,879
Speaker 3: because I'm always outside called Girls Who Grill The Ultimate

490
00:26:58,880 --> 00:27:03,000
Speaker 3: Guide to Grilling, because like I don't know, like a

491
00:27:03,000 --> 00:27:04,119
Speaker 3: lot of my guy friends like, what do you mean

492
00:27:04,160 --> 00:27:06,120
Speaker 3: you grill? I said, it's one of my favorite things.

493
00:27:06,520 --> 00:27:12,399
Speaker 3: I grill, grill, I grow watermelon, I grow vegetables, I grill.

494
00:27:12,840 --> 00:27:16,240
Speaker 3: I grill everything you can grill, lettuce. People don't know,

495
00:27:16,320 --> 00:27:18,159
Speaker 3: and I'm like, why not, Why don't I just do

496
00:27:18,200 --> 00:27:19,439
Speaker 3: a whole book about grilling.

497
00:27:19,960 --> 00:27:23,320
Speaker 1: So that's brilliant. So you're all set up there at

498
00:27:23,400 --> 00:27:24,920
Speaker 1: your place. I'll come to your place.

499
00:27:25,280 --> 00:27:26,639
Speaker 3: You come over here and we'll grill.

500
00:27:26,920 --> 00:27:27,919
Speaker 1: We're gonna grill.

501
00:27:28,320 --> 00:27:30,880
Speaker 3: I mean, I should maybe do a podcast called Girls

502
00:27:30,920 --> 00:27:32,879
Speaker 3: Who Grill and I just grill and I talk to people.

503
00:27:33,160 --> 00:27:34,119
Speaker 1: I think you should.

504
00:27:35,119 --> 00:27:36,600
Speaker 3: I think we just came up with an idea.

505
00:27:36,720 --> 00:27:39,480
Speaker 1: That's let's you know what, maybe it's a podcast, not

506
00:27:39,520 --> 00:27:42,359
Speaker 1: a book. Let me talk to my people. Let me

507
00:27:42,400 --> 00:27:43,280
Speaker 1: talk to my people.

508
00:27:43,480 --> 00:27:46,720
Speaker 3: You people need to talk to their people and get some.

509
00:27:46,760 --> 00:27:50,720
Speaker 1: People on the phone, and they're gonna be some conversation. Right.

510
00:27:51,280 --> 00:27:54,560
Speaker 1: I love it when am I coming over? I want

511
00:27:54,560 --> 00:27:56,280
Speaker 1: to come over when we right now.

512
00:27:57,040 --> 00:28:00,640
Speaker 3: Just stuff met the kids, get the wife, the dogs.

513
00:28:00,640 --> 00:28:08,720
Speaker 1: Come on, all right, I'll leave a letter. I'll just letter. Seriously,

514
00:28:08,760 --> 00:28:10,000
Speaker 1: I'll come over. We'll do this.

515
00:28:10,200 --> 00:28:11,440
Speaker 3: That's actually very cool.

516
00:28:11,760 --> 00:28:15,159
Speaker 1: I want to cook lamb with you. Yeah, that's like

517
00:28:15,240 --> 00:28:18,040
Speaker 1: the new thing. Now we'll make it a thing.

518
00:28:20,000 --> 00:28:23,280
Speaker 3: I'm coming over to make lamb inside joke.

519
00:28:26,040 --> 00:28:31,119
Speaker 1: Oh man, you're fantastic. Get her book Greekish. You can

520
00:28:31,119 --> 00:28:40,040
Speaker 1: get it on Amazon. Debbie Mattnopolis. The she's just inevitable. Okay,

521
00:28:40,240 --> 00:28:43,920
Speaker 1: it's it's just fantastic. All the best anyway, thanks for

522
00:28:43,960 --> 00:28:48,160
Speaker 1: the downloads everybody, and as you know, we love your

523
00:28:48,160 --> 00:28:50,920
Speaker 1: cards and letters and all your comments. And remember this,

524
00:28:51,400 --> 00:28:55,719
Speaker 1: where you lead, we will follow. Okay, stay safe everyone,

525
00:29:00,160 --> 00:29:27,160
Speaker 1: dot Hey everybody, and don't forget follow us on Instagram

526
00:29:27,200 --> 00:29:30,960
Speaker 1: at i Am All In podcast and email us at

527
00:29:31,120 --> 00:29:42,760
Speaker 1: Gilmore at iHeartRadio dot com