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Speaker 1: Joel, what's not best Bud high a pal so high

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Speaker 1: a path seems much less committed to our relationship. Best

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Speaker 1: Bud Hello, Acquaintance pal is what you say to somebody

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Speaker 1: that you're getting ready to fight, like, hey, Bud, watch

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Speaker 1: a pal, which I get in bar fights all the time.

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Speaker 2: Matt, it's all that craft beer, you know.

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Speaker 1: Okay. We wanted to share an episode from the archives

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Speaker 1: because recently we've been discussing how more of American's budgets

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Speaker 1: are being spent towards eating out to restaurants than ever before,

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Speaker 1: which is the most expensive way to feed yourself.

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Speaker 2: We blame a lot of the problem with our food

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Speaker 2: budget on escalating costs due to inflation. That's part of it,

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Speaker 2: but a lot of it is our different actions, the

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Speaker 2: fact that we're going out to eat a whole lot more.

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Speaker 2: And I get it, Matt. Some people don't feel like

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Speaker 2: they are a champ in the kitchen, but there's a

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Speaker 2: lot of room for growth, myself included. So I need

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Speaker 2: to go back and re listen to Frankie Selenza's wise words,

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Speaker 2: because he's all about cooking good food, but doing it inexpensively.

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Speaker 1: Doing it affordably, and one of the reasons too, I'm

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Speaker 1: so pumped for folks to hear this episode, especially if

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Speaker 1: they have never heard of Frankie, is that it takes

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Speaker 1: the focus off of money, right, Like, so much of

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Speaker 1: what we discuss is about just reducing your expenses or

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Speaker 1: being able to earn more money or investing in a

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Speaker 1: wise imprudent way. But this shifts the focus completely off

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Speaker 1: of money. And it like you are developing a skill

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Speaker 1: outside of finance, right outside of your money that happens

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Speaker 1: to have a spillover effect that oh, you get to

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Speaker 1: save some money. Yeah, oh, you get to increase your

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Speaker 1: skills in the kitchen. And then there's these other effects too,

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Speaker 1: where like you are creating a culture in your home

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Speaker 1: perhaps around everyone, like sitting down and enjoying a meal together,

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Speaker 1: the ability to invite friends of it.

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Speaker 2: Like, there are all these.

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Speaker 1: Like knock on effects that just gets me really excited

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Speaker 1: the more I talk about it.

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Speaker 2: Yeah, I like it. I think you're right. And so,

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Speaker 2: without further ado, let's get to that episode with Frankie.

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Speaker 2: Welcome to Hat to Money. I'm Joel and I am

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Speaker 2: mat and today we're talking cheap meal prep for struggling

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Speaker 2: chefs with Frankie Celenza.

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Speaker 1: Yeah, there is nothing more elemental than our need to

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Speaker 1: eat food. Right, So, no matter how much money you've

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Speaker 1: got in the bank, no matter how much debt you have,

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Speaker 1: we're all united by the fact that we get hungry.

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Speaker 1: And while some folks might like to splurge when it

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Speaker 1: comes to their meals, the rest of us are looking

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Speaker 1: for ways to cut those costs so that we can

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Speaker 1: reach some other financial goals. And that is why we

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Speaker 1: were pumped to be joined by Daytime Emmy Award winning

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Speaker 1: culinary host Frankie Celenza. Frankie's show Struggle Meals. It is

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Speaker 1: all about getting the most bang for your buck in

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Speaker 1: the kitchen, both for your wallet and when it comes

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Speaker 1: to the amount of time that you're spending cooking that's

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Speaker 1: important as well. So we're excited to talk about that today. Frankie,

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Speaker 1: thank you for joining us today on the PODCAS Cast.

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Speaker 3: So happy to be here you guys.

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Speaker 2: Frankie. We're glad to have you man, and I feel

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Speaker 2: like you even make cooking accessible to someone like me

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Speaker 2: who is terrible at the stuff, so I appreciate that.

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Speaker 2: But our first question to everyone who comes on the show,

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Speaker 2: we want to know what your craft beer equivalent is

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Speaker 2: Matt and I. We spourged outrageously on good beer while

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Speaker 2: we're saving for the future. Is what is that in

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Speaker 2: your life?

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Speaker 3: Yeah, it's it's mountain bike parts. Yeah.

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Speaker 2: Actually, just before.

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Speaker 3: Yeah, I got a package with a new set of

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Speaker 3: long fingered gloves. Very important. My current pair is wearing

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Speaker 3: through on the index finger from heavy breaking and intense

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Speaker 3: rock riding. So it's time for another pair, you know,

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Speaker 3: gotta gotta protect the contact points.

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Speaker 1: It's incredibly important that in your feet. So how did

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Speaker 1: you get into biking? Was it just a love for

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Speaker 1: you said? You said mountain biking specifically, and it sounds

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Speaker 1: like you are actually on trails. Was it a love

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Speaker 1: of being outdoors like on the mountain or did you

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Speaker 1: start like of us, riding around your cul de sac?

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Speaker 1: How did you get into biking?

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Speaker 3: This is so bizarre, but when I was thirteen years old,

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Speaker 3: my very best friend got into road biking because it

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Speaker 3: was the Lance Armstrong era, and so I hopped to

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Speaker 3: my dad's bike and started riding with him. And before

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Speaker 3: you know it, I mean, we were competing in the

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Speaker 3: national championships as road bike riders. And I've probably done

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Speaker 3: nine hundred laps of Central Park and stage races, and

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Speaker 3: that was my sport as a teenager, Like I actually

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Speaker 3: thought about maybe going pro. I was a very good sprinter.

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Speaker 3: This is before the days of texting, even T nine,

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Speaker 3: nobody was even T nine texting. Now when I get

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Speaker 3: on the road, the cars seem to be going faster, bigger,

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Speaker 3: and with less focus. So I love being in the woods.

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Speaker 3: I love being with nature, and it's a natural antidepressant.

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Speaker 3: It makes me feel really good.

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Speaker 1: I love it. It's good for you from so many

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Speaker 1: different angles. I mean from a transportation standpoint, from a

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Speaker 1: just staying healthy standpoint, and obviously, like you were saying,

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Speaker 1: from a mental clarity stand point as well.

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Speaker 2: And I know it costs money, but from the value

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Speaker 2: you get from biking regularly, it's like it's so worth

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Speaker 2: the money you stick into it, for sure, So it

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Speaker 2: really is firm your splurge.

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Speaker 3: Oh sweet, Yeah, Well, I will say this. My first

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Speaker 3: mountain bike, I literally just changed it six months ago,

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Speaker 3: and I had been riding that since two thousand and one,

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Speaker 3: so I got my money's worth out of that. Man,

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Speaker 3: the technology has changed quite a bit. The stuff I

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Speaker 3: can get up and down now is like, I couldn't

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Speaker 3: believe it. I thought lightness was all that matters. It

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Speaker 3: is not the case.

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Speaker 2: Yeah, that's I mean my splurge. We totally do. Man,

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Speaker 2: We sign off. So well, let's talk about your area

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Speaker 2: of expertise, which is which is cooking, which is helping

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Speaker 2: us helping everyone out there cook and make awesome meals

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Speaker 2: for less. I'm curious too, what was the inspiration for

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Speaker 2: struggle Meals We love your philosophy? Was this born out

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Speaker 2: of necessity? Were you like some broke college student sort

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Speaker 2: of thing and you're like, I got to figure out

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Speaker 2: how to do this on my own or what? Yeah?

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Speaker 2: What kind of necessitated or brought about this creative endeavor.

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Speaker 3: It's sort of twofold because when I look back when

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Speaker 3: I started making these videos in two thousand and nine,

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Speaker 3: I actually have a reel that I made where I'm

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Speaker 3: holding up packets and I'm like, I'm like, get the

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Speaker 3: packets from the dining hall, use them right here. You

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Speaker 3: know it's going to be perfect. But what I did

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Speaker 3: in school was I undercut the meal plan by a

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Speaker 3: dollar and I had people come over to my place

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Speaker 3: for what was definitely a better meal than what was

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Speaker 3: being served. In the cafeteria coming full circle. I mean literally,

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Speaker 3: we were just filming random recipes that taste made. Someone

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Speaker 3: from the office came onto the set and said, hashtag

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Speaker 3: struggle meals is trending. We think we should make a

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Speaker 3: show around that. And it just started like that, wow,

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Speaker 3: and I was like, Okay, let's revisit this. I figured

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Speaker 3: it would be people in school or just out of school,

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Speaker 3: or people with their first job, and it is a

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Speaker 3: much wider swap of people than that. I mean, after

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Speaker 3: like housing and trans in rotation, I feel like food

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Speaker 3: is number three or four biggest expense for sure.

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Speaker 1: That really is yeah, months to month. Yeah, you discovered

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Speaker 1: that there's a lot of folks who are cooked like

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Speaker 1: they're just out of college, even year olds.

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Speaker 2: Yeah, they never learn at anything beyond that. Beyond like

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Speaker 2: some of the.

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Speaker 1: Wealthiest people in the world.

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Speaker 3: I mean, I can't believe they just have whitebread and

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Speaker 3: slap some stuff on them. You know, we can do

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Speaker 3: better than that. So the struggle is broad, It can

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Speaker 3: be multifaceted. It doesn't have to just be financial. Yeah.

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Speaker 2: I guess a common misconception in the world of food

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Speaker 2: at least is that you can't eat healthy on a budget,

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Speaker 2: that you can't do it cheaply, that the cheap foods

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Speaker 2: are the worst foods for you. But when I watch

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Speaker 2: your content, that's not the experience I get, And it's

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Speaker 2: not the experience I have at the grocery store. Yeah, Like, sure,

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Speaker 2: some of the nicest whole foods you can spend a

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Speaker 2: whole lot of money on, But I feel like you

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Speaker 2: don't have to eat like crap if you want to

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Speaker 2: save money. Do you agree?

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Speaker 3: I one hundred percent agree. That is my job to

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Speaker 3: agree with that. And this is misleading when you look

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Speaker 3: at the title the show struggle Meals, because it sounds

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Speaker 3: like I'm going to be you know, cutting up a

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Speaker 3: hot dog and you know, cooking it on a George

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Speaker 3: formangrill and slapping it on white bread. And that's not

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Speaker 3: what we do. And you're right, the unhealthy foods are

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Speaker 3: the cheapest ones. But do you know the biggest cost

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Speaker 3: in food for Americans, the.

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Speaker 2: Biggest cost of meat.

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Speaker 3: If you look at your bill at the end of

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Speaker 3: the year, where did the largest amount of your money

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Speaker 3: that you spent on food go? Where did it go?

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Speaker 1: I'm guessing prepackaged foods like cereal, chips, Swiss misrolls, all

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Speaker 1: that kind of stuff.

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Speaker 3: It's actually that money went directly into the garbage because

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Speaker 3: thirty percent of graceries go directly into the garbage waste. So,

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Speaker 3: now imagine that we decide that we're going to put

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Speaker 3: effort into cooking and we're going to plan a little bit,

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Speaker 3: and we're going to just maybe just work on five dishes,

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Speaker 3: and we know we're going to fail at the beginning,

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Speaker 3: but we get to an efficiency point where we have

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Speaker 3: no waste. Now our budget kind of got bigger because

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Speaker 3: we're not throwing out so much money. Now you can

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Speaker 3: buy real.

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Speaker 1: Food absolutely, So when you are buying real food, I'm

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Speaker 1: thinking about the trend that we've seen in particular over

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Speaker 1: the past few years with higher inflation, like that's also

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Speaker 1: hit the grocery stores as well in a pretty serious way, right,

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Speaker 1: And so, have you changed your approach or have you

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Speaker 1: changed your advice when it comes to spending less on food?

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Speaker 1: I guess basically at the end of the day, I

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Speaker 1: want to know if you're still buying eggs, because we

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Speaker 1: saw the eggspike. It's starting to level off now, But yeah,

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Speaker 1: what are your thoughts on inflation and how that's impacting

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Speaker 1: how folks shop and prepare their food.

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Speaker 3: I think I've purchased a dozen eggs this year, so

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Speaker 3: I was pretty low on it. I was like, it's

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Speaker 3: not really worth it. And I'm not a huge breakfast

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Speaker 3: guy anyway, so I don't mind just having overnight's oats

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Speaker 3: or you know, sprinkling a little bit of This is

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Speaker 3: going to sound so boogie, but it's a great breakfast.

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Speaker 3: A little bit of chia with some oat milk and

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Speaker 3: tiny bit of maple syrup or honey and like that

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Speaker 3: cow leave that overnight. I love it. But here's like,

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Speaker 3: here's the main thing. We live in such a convenient time,

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Speaker 3: arguably the most convenient time of all time. And if

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Speaker 3: you walk into the supermarket, and this goes for all

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Speaker 3: things in life, Okay, you can go so deep down

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Speaker 3: every single path of everything we do. I'm sure you

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Speaker 3: could spend one thousand hours learning about toilet flappers. I'm

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Speaker 3: sure you could so like and maybe that would save

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Speaker 3: you water money, I don't know. But you walk into

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Speaker 3: the supermarket and they have pretty much everything all the time.

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Speaker 3: If you're in a food desert, that's a different story.

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Speaker 3: But the problem is people buy things that are out

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Speaker 3: of season and they're expensive. And so if you're not

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Speaker 3: really paying attention to the fact that the prices are

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Speaker 3: fluctuating over the course of the year based on supply

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Speaker 3: and demand and whether it's in season and the climate

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Speaker 3: that you're actually purchasing it in, then you could, you know,

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Speaker 3: you could look at asparagus in December and say, asparagus

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Speaker 3: is too expensive. I'm never buying asparagus because it's too

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Speaker 3: It's like, yeah, it's coming from Argentina, it's not asparagus

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Speaker 3: season now, and you're paying for shipping. There's a lack

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Speaker 3: of supply, so the price goes up. And right now,

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Speaker 3: I just bought a bunch of asparagus an hour ago.

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Speaker 3: They're super skinny because they're just they're just coming out

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Speaker 3: of the ground, you know, and they came from nearby,

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Speaker 3: and the price was not high. It was two ninety

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Speaker 3: nine for a pound and a half. Because they're in season.

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Speaker 3: So there's gonna be a flood. They're gonna flood the

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Speaker 3: market with asparagus right now. Price is gonna drop. So

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Speaker 3: you know, go on the internet, see what things are

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Speaker 3: in season where you live, and try to eat seasonally.

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Speaker 3: That helps a lot with the money too.

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Speaker 2: So revolving our meals kind of around what's currently cheap,

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Speaker 2: not just not being agnostic when you're making your grocery

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Speaker 2: list and kind of knowing what's going on seasonally. That's

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Speaker 2: really important to saving money. Right, So, I guess we're

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Speaker 2: talking about winter vegetables in winter and like berries in

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Speaker 2: April and May, that kind of thing. When those are

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Speaker 2: kind of like cause you can get strawberry sometimes like

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Speaker 2: a buck fifty a pound right about now, but in

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Speaker 2: a few months they're gonna be way more expensive. Yep.

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Speaker 3: And unless they start like hydroponically growing nearby, and then

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Speaker 3: the seasons don't matter as much and the surprise constant

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Speaker 3: and they've figured it out. But all these tips take

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Speaker 3: probably five hundred days of you having your eyes peeled,

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Speaker 3: you know, and just monitoring all these prices.

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Speaker 2: Are you buying in bulk when that stuff happens and

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Speaker 2: freezing some of it or something like for instance, no berries, no, no,

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Speaker 2: none of that kind of stuff.

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Speaker 3: If I'm gonna have berries, I'll just buy frozen berries.

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Speaker 3: I'm not gonna buy freshens and freeze them. They pick

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Speaker 3: them at the season. They have blast freezers which are

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Speaker 3: really great because they are so cold that when you

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Speaker 3: put the berry into the blast freezer, it freezes so quickly.

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Speaker 3: As you know, water, when it becomes as solid as

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Speaker 3: one of the few elements that expands. So if you

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Speaker 3: freeze something slowly, the water inside the berries expand and

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Speaker 3: it breaks apart all the I guess meat, if you

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Speaker 3: could call it that. When you defrost it, it always it's

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Speaker 3: just the texture's gone, it doesn't have the snap. Well

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Speaker 3: that's if you do it in a home freezer. Is

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Speaker 3: it a little bit better when you buy it from

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Speaker 3: an industrial process? Yeah?

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Speaker 1: Absolutely, Yeah, I guess I've never thought about the Yeah,

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Speaker 1: the difference between the frozen veggies you buy at the

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Speaker 1: store versus what you can freeze yourself.

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Speaker 2: Well, they're probably doing that process when berries are at

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Speaker 2: peak season, right, they're picking them when.

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Speaker 3: There's a ton of supply. They're putting it in their

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Speaker 3: industrial strength blast freezer so that it doesn't you know,

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Speaker 3: crystallize and expand and break apart all the fibers inside,

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Speaker 3: and then they're selling them to you. So yeah, if

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Speaker 3: something's out of season, like peas, the frozen aisle is

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Speaker 3: definitely the way to go. Like I'd pick frozen fees

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Speaker 3: over over canned peas any day.

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Speaker 2: Okay.

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Speaker 1: The biggest thing that stands out to me, Frankie, just

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Speaker 1: watching your show is that you are incredibly creative when

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Speaker 1: it comes to how it is that you approach your food,

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Speaker 1: and it makes me think that most of us aren't

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Speaker 1: thinking outside of the box. I think most folks just may

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Speaker 1: not be getting creative enough, and that we're maybe to

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Speaker 1: either specifically meal focused or too gadget focused when it

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Speaker 1: comes to how folks cook today. What are your thoughts there?

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Speaker 1: Do you do you agree with that that statement? I

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Speaker 1: guess totally. What's your recommendation?

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Speaker 3: Yeah, it's I actually think we're in a nice era

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Speaker 3: right now with the social media because you can visually

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Speaker 3: watch a recipe in thirty seconds. Some of them are

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Speaker 3: getting a little bit too elaborate because they're clearly chasing

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Speaker 3: views and I'm not learning anything, and there's too many

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Speaker 3: ingredients and I can't mimic it. But I just did

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Speaker 3: one yesterday. It has like three ingredients. I don't know

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Speaker 3: how I'm gonna make it longer than thirty seconds. There's

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Speaker 3: so little happening on in it.

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Speaker 2: It's a great it's a.

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Speaker 3: Great meal, but if you've never been in the kitchen,

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Speaker 3: it's like anything else in life, Like the first thing

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Speaker 3: you make is probably not going to be great. You

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Speaker 3: do need to learn. I would I would do the

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Speaker 3: kiss rule, keep it simple, silly and the gadget you

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Speaker 3: don't need. The gadgets you don't need. You really don't

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Speaker 3: need much to get started. As the truth, you just

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Speaker 3: like buy and season plan on using everything. Suck it up. Yeah.

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Speaker 1: Yeah.

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Speaker 2: When Matt talks about getting creative, like you used an

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Speaker 2: iron to make a panini, are those like you don't

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Speaker 2: need a panini press? Right, No, we think we need

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Speaker 2: all these things to make a decent meal, but really

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Speaker 2: we just need a little ingenuity, right, We.

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Speaker 3: Need a little in And obviously if you're making a

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Speaker 3: lot of sandwiches, using in an iron is a silly thing.

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Speaker 3: But when we do stuff like that on the show,

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Speaker 3: you know we're I think I'm talking to two audiences.

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Speaker 3: One is the people that haven't ever been in the kitchen,

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Speaker 3: and I want them to see that like you can

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Speaker 3: use items from around the home and cook. And the

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Speaker 3: other group are people that cook all the time. So

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Speaker 3: the people that cook all the time, if they're going

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Speaker 3: to make that recipe, they'll use their panini press, or

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Speaker 3: they'll heat up two cast iron pans, one smaller than

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Speaker 3: the other, put the sandwich in the bigger one, put

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Speaker 3: the smaller one on top, which is now hot because

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Speaker 3: you had it on the stove and you just made

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Speaker 3: a panini press. I mean, cast iron is a giant

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Speaker 3: heat battery, and it'll hold that heat and it'll crisp

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Speaker 3: it up real good. Absolutely, But more than anything, I

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Speaker 3: want people to feel like they can take liberty. You know,

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Speaker 3: when I think back to my mom and my aunt

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Speaker 3: when I was a kid or whatever, every time they

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Speaker 3: would cook out of a cookbook, they would always be like,

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00:15:52,200 --> 00:15:53,920
Speaker 3: oh I changed this, I changed that, I changed that.

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Speaker 1: Like you didn't even.

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Speaker 3: Make the recipe the right way once, they're already changing it.

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Speaker 3: And that's the right attitude to have if you've cooked

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Speaker 3: enough enough meals in your life. Because a recipe is

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Speaker 3: simply a destination, and as you know, I'm sure you've

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Speaker 3: used GPS, there's a lot of ways to get there.

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Speaker 1: Yeah no, I like that. Yeah, there can. It's gonna

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Speaker 1: have the inspiration perhaps something to set your sites on.

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Speaker 3: But how do we want to inspire people to improvise absolutely.

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Speaker 2: Yeah, a little.

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Speaker 1: I love it well, Frankie, We're going to get to

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Speaker 1: several other topics, including how it is that you can

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Speaker 1: affordably incorporate meat into your your meals as well as

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Speaker 1: meal prep. That's another a hot tactic that folks can include.

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Speaker 1: We'll get to those plus more right after.

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Speaker 2: This our we're back. We're still talking with Frankie Celenza

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Speaker 2: talking about making meals for less money, and making good

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Speaker 2: meals right, not having to suck it up and eat

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Speaker 2: like crap, and and the fact that it's it's not

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Speaker 2: necessarily as expensive as as you think.

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Speaker 1: You don't have to be over there slicing up your

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00:17:01,000 --> 00:17:04,720
Speaker 1: boloney for your sandwiches Bloni.

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Speaker 2: Man, I don't.

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Speaker 1: I don't know if I've ever had boloni, to be honest,

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00:17:07,560 --> 00:17:09,119
Speaker 1: but you do like hot dogs. We've talked about this

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Speaker 1: on the show before.

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00:17:09,760 --> 00:17:12,480
Speaker 2: Let's go hot dog. Sometimes that doesn't Frankie.

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Speaker 3: That is that's why we call it boloona. If you

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00:17:17,920 --> 00:17:20,160
Speaker 3: look at the way Bolooni is spelt, it's spelt Bologna,

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Speaker 3: the town which is where Mortodella comes from in Italy, and.

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Speaker 2: So it is Mortdella like an improved version.

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Speaker 3: Mortadella is the original one, and just like Parmijian Origiano,

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Speaker 3: it has like Italian protections of the European Union, so

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Speaker 3: we weren't allowed to call it that if we manufactured

372
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Speaker 3: it over here, which is why we have Parmesan and

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Speaker 3: boloney when it's American. Isn't that interesting?

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Speaker 1: Like we need to go straight to the source and

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Speaker 1: get the real story.

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Speaker 2: It's got.

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Speaker 3: It's very good and I don't mind. Listen. One of

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Speaker 3: my favorite things is a Oscar Mayer boloney sandwich with

379
00:17:50,160 --> 00:17:51,760
Speaker 3: mayo and white bread and a little bit of art.

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00:17:51,920 --> 00:17:52,600
Speaker 3: It's delicious.

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Speaker 2: So every once in a hot dog by the way, okay,

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Speaker 2: all right, And even Frankie slums it every once in

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Speaker 2: a while, right, even though he's making and stuff. Most

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Speaker 2: of the time.

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Speaker 3: Dogs are great. It's not slumming. It's a fun little treat.

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Speaker 2: Well, I take my little man and we go to

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Speaker 2: Costco occasionally and we do we do the hot dog

388
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Speaker 2: thing together and it's a nice little like father son date.

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Speaker 2: So we have a good time. But my my, my

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00:18:13,080 --> 00:18:15,040
Speaker 2: girls are not into the hot dog nearly nearly as

391
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Speaker 2: much as as the guys are. I get okay, So

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Speaker 2: while we're talking about meat, let's let's keep talking about meat.

393
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Speaker 2: These are we're talking about the bargain basement cuts here

394
00:18:22,560 --> 00:18:26,600
Speaker 2: in terms of hot dogs and and blooney. But meat

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Speaker 2: is you talk about this, and it's just kind of

396
00:18:28,960 --> 00:18:32,240
Speaker 2: common understanding this point that meat just costs more than

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00:18:32,320 --> 00:18:34,119
Speaker 2: a lot of the other things. If you're eating ribbi,

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Speaker 2: you're gonna bust your budget pretty quickly. So like, how

399
00:18:37,560 --> 00:18:40,880
Speaker 2: how should we be thinking about trimming our meat consumption

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Speaker 2: and being able to maybe still eat meat sometimes but

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Speaker 2: without like breaking the bank.

402
00:18:46,560 --> 00:18:49,720
Speaker 3: Yeah, you gotta just eat less meat, is the truth

403
00:18:49,760 --> 00:18:52,360
Speaker 3: of it. And you know, if you look at history,

404
00:18:52,400 --> 00:18:56,119
Speaker 3: meat was always like the food of the nobility, and

405
00:18:56,280 --> 00:18:59,320
Speaker 3: all the off cuts off the off cuts sorry, like

406
00:18:59,359 --> 00:19:01,560
Speaker 3: the oh and the things that were really fatty and

407
00:19:01,600 --> 00:19:05,960
Speaker 3: tough what went down to the working class people. Those

408
00:19:05,960 --> 00:19:08,400
Speaker 3: are the cuts that have more flavor, which is ironic now,

409
00:19:08,560 --> 00:19:11,760
Speaker 3: but the whole world is so efficient at making food

410
00:19:11,840 --> 00:19:15,080
Speaker 3: that now all classes of people seem to be eating

411
00:19:15,200 --> 00:19:17,800
Speaker 3: meat a lot more than the human body. It's able

412
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Speaker 3: to process. And I'm not going to get into like

413
00:19:20,200 --> 00:19:22,240
Speaker 3: diet and all that stuff, but I mean, I think

414
00:19:22,240 --> 00:19:23,600
Speaker 3: we're all eating way too.

415
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Speaker 2: Much of it.

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00:19:24,320 --> 00:19:27,760
Speaker 3: I will tell you this I have some guanchali frozen

417
00:19:27,760 --> 00:19:30,119
Speaker 3: in my freezer. It's fancy Italian bacon. It comes from

418
00:19:30,160 --> 00:19:32,520
Speaker 3: the cheek. I bought it two months ago. I keep

419
00:19:32,560 --> 00:19:37,280
Speaker 3: it frozen. I literally I just sliced a couple thin slices,

420
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Speaker 3: probably one ounce of it, put it in a pan

421
00:19:40,560 --> 00:19:43,600
Speaker 3: over medium heat. It shriveled up, rendered out fat, and

422
00:19:43,640 --> 00:19:46,040
Speaker 3: then I sauteate a bunch of spring onions, which are

423
00:19:46,080 --> 00:19:49,480
Speaker 3: in season right now, in that fat. And I just

424
00:19:49,520 --> 00:19:51,800
Speaker 3: put spaghetti in there, and like that was delicious. And

425
00:19:51,840 --> 00:19:54,280
Speaker 3: I'm eating meat, but I'm using it as a flavoring

426
00:19:54,359 --> 00:19:57,000
Speaker 3: and as the fat for the dish rather than using

427
00:19:57,000 --> 00:20:01,320
Speaker 3: olive oil. And the center point is perfectly Dane spaghetti,

428
00:20:02,240 --> 00:20:04,320
Speaker 3: which I think is textually pleasing.

429
00:20:04,840 --> 00:20:07,880
Speaker 1: Yes, yeah, that's my My wife calls using meat as

430
00:20:07,880 --> 00:20:09,960
Speaker 1: a garnish, just like you said, like the ability to

431
00:20:10,920 --> 00:20:13,480
Speaker 1: kind of pull some of that flavor, Like you.

432
00:20:13,359 --> 00:20:16,159
Speaker 3: Know, instead of getting four chicken breasts that have been

433
00:20:16,240 --> 00:20:19,600
Speaker 3: deboned and de skinned, that's always going to cost more

434
00:20:19,680 --> 00:20:22,840
Speaker 3: money because it's just on a fundamental level, like there

435
00:20:22,960 --> 00:20:25,439
Speaker 3: was a lot of process there that you're paying for

436
00:20:25,480 --> 00:20:28,720
Speaker 3: someone else to do. So if you eat chicken, I

437
00:20:28,760 --> 00:20:32,679
Speaker 3: think it's pretty fundamental that you buy a whole chicken

438
00:20:32,840 --> 00:20:35,600
Speaker 3: and learn to break it down. It's really not that hard.

439
00:20:36,080 --> 00:20:38,240
Speaker 3: And by the way, you get a carcass at the end,

440
00:20:38,440 --> 00:20:40,199
Speaker 3: which means you can make your own stock, which is

441
00:20:40,240 --> 00:20:42,560
Speaker 3: superior to everything else.

442
00:20:43,119 --> 00:20:48,080
Speaker 1: Yeah. Okay, so brothwise, two questions. Do you boil your carcass?

443
00:20:48,080 --> 00:20:50,439
Speaker 1: Do you boil your bones? In an instapot?

444
00:20:50,520 --> 00:20:53,040
Speaker 3: I don't I have one. I've not used it.

445
00:20:53,040 --> 00:20:54,320
Speaker 2: I just but you don't use it soap.

446
00:20:54,640 --> 00:20:57,639
Speaker 1: That goes back to the gotcha, goes back to how

447
00:20:57,720 --> 00:20:59,639
Speaker 1: unnecessary certain tools are. All right, So I was curious

448
00:20:59,640 --> 00:21:01,960
Speaker 1: about that. But then secondly, so for folks who are

449
00:21:02,520 --> 00:21:04,640
Speaker 1: say who are maybe they're working out more, they're looking

450
00:21:04,680 --> 00:21:07,200
Speaker 1: to get more protein in their diet. I noticed in

451
00:21:07,240 --> 00:21:09,680
Speaker 1: a couple of year recipes that you incorporate some peanut

452
00:21:09,720 --> 00:21:13,000
Speaker 1: butter like into sauces or to kind of thicken things up.

453
00:21:13,040 --> 00:21:16,200
Speaker 1: And it seems like that's an awesome way to include

454
00:21:16,240 --> 00:21:20,000
Speaker 1: like ten twenty grams of additional protein in something. What

455
00:21:20,040 --> 00:21:21,560
Speaker 1: are some of the other way or first of all,

456
00:21:21,600 --> 00:21:22,480
Speaker 1: I guess how often.

457
00:21:22,280 --> 00:21:22,800
Speaker 2: Do you do that?

458
00:21:22,880 --> 00:21:24,880
Speaker 1: Because I thought that was interesting from a maybe from

459
00:21:24,880 --> 00:21:27,520
Speaker 1: a flavor standpoint. But then what are some other sources

460
00:21:27,520 --> 00:21:29,439
Speaker 1: of affordable protein other than meat.

461
00:21:29,640 --> 00:21:31,760
Speaker 3: I love, And we can get back to meat, because

462
00:21:31,760 --> 00:21:33,159
Speaker 3: I didn't want to just brush it off. I know

463
00:21:33,200 --> 00:21:34,960
Speaker 3: people like to eat it. It is the most fun

464
00:21:35,000 --> 00:21:38,239
Speaker 3: thing to cook. It's obviously a wonderful centerpiece even an

465
00:21:38,320 --> 00:21:40,639
Speaker 3: affordable meal, So we can get back to that. But

466
00:21:41,119 --> 00:21:43,359
Speaker 3: I love peanut butter. I mean I put a scoop

467
00:21:43,359 --> 00:21:45,359
Speaker 3: of peanut butter with oatmeal. I put a scoop peanut

468
00:21:45,400 --> 00:21:50,679
Speaker 3: butter with with cereal. I like a banana peanut butter smoothie.

469
00:21:50,720 --> 00:21:54,159
Speaker 3: I'll do it all the time. But I cooked for

470
00:21:54,440 --> 00:21:57,360
Speaker 3: I did three tennis tournaments with the world number one

471
00:21:57,359 --> 00:22:01,840
Speaker 3: tennis player who's a famous vegan, and we did a

472
00:22:01,840 --> 00:22:09,000
Speaker 3: lot of beans for protein and nuts. But nuts. There's

473
00:22:09,000 --> 00:22:11,480
Speaker 3: some crazy stuff that he was having me do, for example,

474
00:22:11,520 --> 00:22:15,879
Speaker 3: like cashewes. Let's just say a cashew has ten calories. Okay,

475
00:22:16,560 --> 00:22:19,800
Speaker 3: if you and I eat the cashoe, we're gonna spend

476
00:22:20,640 --> 00:22:23,400
Speaker 3: five six calories just trying to break it down because

477
00:22:23,400 --> 00:22:27,320
Speaker 3: it's so hard to digest. But what I was doing

478
00:22:27,880 --> 00:22:31,600
Speaker 3: was soaking the cashes in water overnight and then putting

479
00:22:31,600 --> 00:22:34,239
Speaker 3: them in a super low oven just to dehydrate that

480
00:22:34,280 --> 00:22:37,560
Speaker 3: water out but not create a miard reaction. And now

481
00:22:37,600 --> 00:22:39,439
Speaker 3: you look at the cashew. It's got no color on it.

482
00:22:39,440 --> 00:22:41,000
Speaker 3: It looks the same as the other cashoe, but when

483
00:22:41,000 --> 00:22:43,480
Speaker 3: you bite into it, it's much softer. So I've started

484
00:22:43,480 --> 00:22:46,440
Speaker 3: the digestion process outside the body. And now it only

485
00:22:46,480 --> 00:22:50,159
Speaker 3: takes let's say two calories to consume the ten, so

486
00:22:50,240 --> 00:22:52,199
Speaker 3: you get a net gain of eight versus if you

487
00:22:52,280 --> 00:22:54,520
Speaker 3: just eat it raw. Maybe you know fifty percent of

488
00:22:54,600 --> 00:22:56,760
Speaker 3: the energy that you're getting is being used to digest

489
00:22:56,760 --> 00:22:57,000
Speaker 3: the thing.

490
00:22:57,480 --> 00:22:58,679
Speaker 2: You feel like a mama bird's thing.

491
00:22:59,640 --> 00:23:02,360
Speaker 3: Yeah, oh, exactly right. The mombird choose it and then

492
00:23:02,480 --> 00:23:06,040
Speaker 3: regurgitates it into it. It's baby chick's mouths. That's correct.

493
00:23:06,720 --> 00:23:10,800
Speaker 3: Lentils are a great source of protein and uh, as

494
00:23:10,800 --> 00:23:13,680
Speaker 3: far as like energy goes, which is super interesting. Fat,

495
00:23:13,840 --> 00:23:16,639
Speaker 3: the good fats are really really great. Every gram of

496
00:23:16,680 --> 00:23:19,480
Speaker 3: fat has twice as many calories as that of protein

497
00:23:19,560 --> 00:23:21,919
Speaker 3: or carbohydrate, so you can eat half as much of

498
00:23:21,960 --> 00:23:24,359
Speaker 3: it by weight and still be able to store energy.

499
00:23:24,359 --> 00:23:27,080
Speaker 3: Because it isn't just about repairing muscle, it's also preparing

500
00:23:27,119 --> 00:23:29,800
Speaker 3: for the next time you're gonna I mean, we all

501
00:23:30,119 --> 00:23:32,439
Speaker 3: use our muscles every day, and we use the energy

502
00:23:32,440 --> 00:23:35,160
Speaker 3: that we eat to move right. I think coconut milk

503
00:23:35,240 --> 00:23:38,360
Speaker 3: is a great, great thing to use occasionally. I love

504
00:23:38,400 --> 00:23:41,879
Speaker 3: olive oil. What else can we talk about? Cannellini means

505
00:23:41,880 --> 00:23:42,520
Speaker 3: are wonderful?

506
00:23:42,880 --> 00:23:45,200
Speaker 2: All right? Well, okay, let's say somebody says, you know what,

507
00:23:45,720 --> 00:23:49,040
Speaker 2: I appreciate Frankie all your advice on other ways to

508
00:23:49,080 --> 00:23:52,040
Speaker 2: include protein in my diet. Maybe I'll do the cashew trick,

509
00:23:52,280 --> 00:23:55,120
Speaker 2: but I also want I also want meat as kind

510
00:23:55,119 --> 00:23:57,119
Speaker 2: of the main thing. I like, I know, three or

511
00:23:57,119 --> 00:24:00,760
Speaker 2: four dinners a week. And so I guess is it's

512
00:24:00,760 --> 00:24:01,720
Speaker 2: all about the cuts, right?

513
00:24:01,800 --> 00:24:01,960
Speaker 3: Is it?

514
00:24:02,000 --> 00:24:04,320
Speaker 2: The cuts that make the difference? And how you talked

515
00:24:04,320 --> 00:24:07,320
Speaker 2: about the cheaper cuts oftentimes can be the most flavorful.

516
00:24:07,359 --> 00:24:09,760
Speaker 2: But I guess some people are just so used to

517
00:24:09,760 --> 00:24:12,520
Speaker 2: buying boneless, skinless chicken breast or whatever that they forget

518
00:24:12,560 --> 00:24:14,680
Speaker 2: to get the chicken thighs that are like a third

519
00:24:14,680 --> 00:24:16,040
Speaker 2: of the price but way tastier.

520
00:24:16,440 --> 00:24:19,520
Speaker 3: Well, listen, this is a money podcast. So every as

521
00:24:19,560 --> 00:24:22,240
Speaker 3: you know, everybody's trying to make a buck, and the

522
00:24:22,280 --> 00:24:25,560
Speaker 3: way it happens in food is through convenience. Right at

523
00:24:25,560 --> 00:24:27,600
Speaker 3: the highest level, you can go out to eat, they'll

524
00:24:27,600 --> 00:24:29,480
Speaker 3: take care of the dishes for you, they'll cook all

525
00:24:29,520 --> 00:24:32,280
Speaker 3: the food for you. Great, that's the most expensive. Then

526
00:24:32,280 --> 00:24:34,520
Speaker 3: you get the fast casual. They do less things for you.

527
00:24:34,600 --> 00:24:36,800
Speaker 3: It's a little bit less money. Then you want to

528
00:24:37,000 --> 00:24:39,320
Speaker 3: you know, you got prepared foods at the supermarket. That's

529
00:24:39,359 --> 00:24:41,639
Speaker 3: even less expensive because you've got to reheat it or

530
00:24:41,720 --> 00:24:45,240
Speaker 3: do some processes to get it ready to be consumed.

531
00:24:45,560 --> 00:24:47,720
Speaker 3: And then you go one level below that and we're

532
00:24:47,720 --> 00:24:51,600
Speaker 3: to the boneless, skinless chicken breast and the pre formed

533
00:24:51,760 --> 00:24:55,720
Speaker 3: hamburger patties and the chicken wings that they have already

534
00:24:55,720 --> 00:24:59,320
Speaker 3: marinating in various things for you. I mean, it's cheaper

535
00:24:59,640 --> 00:25:02,360
Speaker 3: compare to the restaurant and the fast casual, but you're

536
00:25:02,400 --> 00:25:05,840
Speaker 3: still paying for convenience. So you can go a level

537
00:25:05,880 --> 00:25:08,600
Speaker 3: lower than that. And really what you want to do

538
00:25:08,680 --> 00:25:11,880
Speaker 3: is like if you just think of the animal as

539
00:25:11,880 --> 00:25:14,639
Speaker 3: a whole, that's the cheapest way to get it, because

540
00:25:15,119 --> 00:25:17,719
Speaker 3: no one has cut anything off of it yet. So

541
00:25:17,800 --> 00:25:21,120
Speaker 3: we did an episode many seasons ago where we took

542
00:25:21,160 --> 00:25:24,679
Speaker 3: a giant pork loin and we got like twenty meals

543
00:25:24,720 --> 00:25:27,639
Speaker 3: out of it, and you had the leaner end and

544
00:25:27,680 --> 00:25:29,720
Speaker 3: the fattier end of it. And we were cutting the

545
00:25:29,760 --> 00:25:32,560
Speaker 3: chops at different thicknesses depending on how much protein it

546
00:25:32,640 --> 00:25:35,119
Speaker 3: had or protein and fat had had. And I was

547
00:25:35,160 --> 00:25:37,479
Speaker 3: giving you four different ways to cook all those things.

548
00:25:37,520 --> 00:25:40,399
Speaker 3: And you know, that's really the way to do it.

549
00:25:40,440 --> 00:25:42,360
Speaker 3: I'm going on a little bit of a tangent here.

550
00:25:42,200 --> 00:25:44,800
Speaker 1: But no, that's that's the way. It's funny to.

551
00:25:45,080 --> 00:25:47,960
Speaker 3: Put more effort. It's not magic, there's no way. It's

552
00:25:48,000 --> 00:25:50,880
Speaker 3: not through buying a tool. It's not through buying a one,

553
00:25:50,960 --> 00:25:53,080
Speaker 3: you know, an onion cutter thing where it's got that

554
00:25:53,240 --> 00:25:55,160
Speaker 3: grid and you put the onion and slams it through.

555
00:25:55,400 --> 00:25:59,160
Speaker 3: It's not through a crock pot or any of those

556
00:25:59,160 --> 00:26:02,399
Speaker 3: things or an air fro It's through you physically doing

557
00:26:02,480 --> 00:26:05,440
Speaker 3: more labor because that because then you're not giving money

558
00:26:05,440 --> 00:26:07,879
Speaker 3: to someone else who has been doing it for you before,

559
00:26:08,119 --> 00:26:09,879
Speaker 3: which brings us back to convenience.

560
00:26:10,440 --> 00:26:11,000
Speaker 2: Yeah.

561
00:26:11,040 --> 00:26:12,679
Speaker 1: Yeah, So, I mean essentially what you're talking about, and

562
00:26:12,720 --> 00:26:17,240
Speaker 1: you mentioned that that porkloin, I'll watch that video. You

563
00:26:17,640 --> 00:26:19,400
Speaker 1: you got multiple meals out of it, and what you're

564
00:26:19,440 --> 00:26:23,200
Speaker 1: essentially doing there is you're prepping meals for the week ahead. Why,

565
00:26:23,840 --> 00:26:26,000
Speaker 1: I mean, what are some of the other advantages that

566
00:26:26,400 --> 00:26:30,160
Speaker 1: come with thinking ahead and the ability to basically prep

567
00:26:30,200 --> 00:26:31,080
Speaker 1: your meals in advance.

568
00:26:31,840 --> 00:26:34,160
Speaker 3: If you can prep in advance and you can stick

569
00:26:34,160 --> 00:26:36,399
Speaker 3: to that schedule even if you don't feel like eating

570
00:26:36,440 --> 00:26:38,680
Speaker 3: that thing, then you will reduce the waste. And that's

571
00:26:38,680 --> 00:26:40,680
Speaker 3: the thirty percent of the money you're spending on food

572
00:26:40,800 --> 00:26:43,520
Speaker 3: not going down the toilet. So that's really really fantastic.

573
00:26:43,920 --> 00:26:47,320
Speaker 3: But listen, it happens to me too. You know, I'll

574
00:26:47,320 --> 00:26:49,560
Speaker 3: cook a bunch of things and then I either get

575
00:26:49,560 --> 00:26:52,280
Speaker 3: sidetracked because life happens. I totally understand it, and then

576
00:26:52,280 --> 00:26:54,680
Speaker 3: all of a sudden, there's nothing to eat, and when

577
00:26:54,720 --> 00:26:58,359
Speaker 3: the blood sugar starts falling. That that's when you either

578
00:26:58,440 --> 00:27:01,719
Speaker 3: make you know, as food decision or you're just like, oh,

579
00:27:01,800 --> 00:27:03,240
Speaker 3: let's just go out to dinner, and then you know

580
00:27:03,240 --> 00:27:06,720
Speaker 3: it's one hundred dollars. And it's so when you're meal prepping,

581
00:27:07,359 --> 00:27:11,679
Speaker 3: you're planning, and when you're planning, you're also financially planning.

582
00:27:11,720 --> 00:27:13,760
Speaker 3: I would say, you got to stick to the schedule,

583
00:27:13,800 --> 00:27:17,880
Speaker 3: and you've got to be obedient, not obedient discipline.

584
00:27:18,000 --> 00:27:22,760
Speaker 2: Obedientien to your previous self, to your own roles. Yeah, absolutely, no,

585
00:27:22,840 --> 00:27:24,120
Speaker 2: I think that's so true. I mean, I think when

586
00:27:24,119 --> 00:27:26,320
Speaker 2: you have a budget, you have a plan for your money,

587
00:27:26,359 --> 00:27:28,720
Speaker 2: and so it makes it way more likely that you're

588
00:27:28,760 --> 00:27:31,520
Speaker 2: actually going to follow through. And the same is true

589
00:27:31,600 --> 00:27:33,679
Speaker 2: when you have a meal plan. Like you know, my

590
00:27:33,720 --> 00:27:35,200
Speaker 2: wife and I we sit down on the weekend, and

591
00:27:35,320 --> 00:27:37,880
Speaker 2: I will say she takes the main role in kind

592
00:27:37,920 --> 00:27:41,160
Speaker 2: of meals, which is awesome, and I'm kind of more

593
00:27:41,280 --> 00:27:44,240
Speaker 2: the clean up guy. But it's it's that plan that

594
00:27:44,280 --> 00:27:46,679
Speaker 2: we make ahead of time and then which is so

595
00:27:46,840 --> 00:27:49,280
Speaker 2: helpful in ensuring that we're actually going to fow through

596
00:27:49,280 --> 00:27:51,040
Speaker 2: and not just randomly go out to eat. But I

597
00:27:51,280 --> 00:27:53,800
Speaker 2: guess so planning is important, but talk to us about

598
00:27:53,840 --> 00:27:56,160
Speaker 2: actually making the meals ahead of time, because you're doing

599
00:27:56,160 --> 00:27:58,200
Speaker 2: that too, right, So you're like creating a bunch of

600
00:27:58,240 --> 00:28:00,520
Speaker 2: stuff and sticking it in the freezer or free so

601
00:28:00,560 --> 00:28:03,480
Speaker 2: that you've got meals to eat for days or potentially

602
00:28:03,480 --> 00:28:05,680
Speaker 2: even like weeks or something that you can pull out

603
00:28:05,720 --> 00:28:09,199
Speaker 2: a month from now. Like how important is that you know?

604
00:28:09,240 --> 00:28:12,160
Speaker 3: There is no one size fits all? And so we've

605
00:28:12,280 --> 00:28:14,199
Speaker 3: done that on the show. We have an episode this

606
00:28:14,280 --> 00:28:16,800
Speaker 3: season for that, we had an episode last season for that,

607
00:28:16,840 --> 00:28:19,600
Speaker 3: and I know we've touched on it before. But again,

608
00:28:19,600 --> 00:28:21,680
Speaker 3: I'm just trying to get people to think about many,

609
00:28:21,720 --> 00:28:24,560
Speaker 3: many things, and we did smart things, like, you know,

610
00:28:24,600 --> 00:28:27,040
Speaker 3: it could be really easy. Let's say you prepped food

611
00:28:27,119 --> 00:28:30,760
Speaker 3: for work, you know, and then you forget to bring it.

612
00:28:31,480 --> 00:28:33,600
Speaker 3: That's no good. So we were like, you got to

613
00:28:33,640 --> 00:28:35,639
Speaker 3: put your car keys or your metro card or whatever.

614
00:28:35,680 --> 00:28:38,040
Speaker 3: You got to put that in the fridge with the

615
00:28:38,080 --> 00:28:40,440
Speaker 3: food that you prepped, so when you're looking for it,

616
00:28:40,440 --> 00:28:43,360
Speaker 3: you don't forget the food. That was one thing I

617
00:28:43,360 --> 00:28:45,320
Speaker 3: would say, if you have the time to do it, absolutely,

618
00:28:45,360 --> 00:28:48,680
Speaker 3: but there's so many ways to prep food. And you know,

619
00:28:48,800 --> 00:28:51,800
Speaker 3: we think of making a whole meal on Sunday night

620
00:28:51,880 --> 00:28:54,160
Speaker 3: and freezing it and that's really great, but you could

621
00:28:54,200 --> 00:28:56,680
Speaker 3: also if a recipe calls for half an onion or something,

622
00:28:56,680 --> 00:28:58,480
Speaker 3: you could chop up the whole onion and then put

623
00:28:58,480 --> 00:29:00,600
Speaker 3: it in a little deli container. And now you've got

624
00:29:00,640 --> 00:29:03,000
Speaker 3: an onion. You know, you've done some prep for a

625
00:29:03,080 --> 00:29:05,480
Speaker 3: future meal, and you've cut down on a knife that

626
00:29:05,520 --> 00:29:07,200
Speaker 3: needs to be cleaned, and a cutting board that needs

627
00:29:07,200 --> 00:29:11,200
Speaker 3: to be wiped, and eyes that need to be blotted

628
00:29:11,200 --> 00:29:14,440
Speaker 3: from crying every single time I cut an onion. But

629
00:29:14,840 --> 00:29:17,200
Speaker 3: food prep comes in many forms, and back to the like,

630
00:29:17,320 --> 00:29:19,360
Speaker 3: you know, you buy that big piece of meat, that

631
00:29:19,520 --> 00:29:22,000
Speaker 3: giant piece of meat, and you cut thinner ones on

632
00:29:22,040 --> 00:29:24,520
Speaker 3: the lean side and pound them out. You can freeze those.

633
00:29:24,760 --> 00:29:28,600
Speaker 3: You could even flour them, egg them, par cook them,

634
00:29:28,640 --> 00:29:31,120
Speaker 3: and freeze them and then you know, reheat them if

635
00:29:31,160 --> 00:29:34,960
Speaker 3: you wanted to. You could go lots of ways. But

636
00:29:35,000 --> 00:29:37,440
Speaker 3: if you were going to have a meal that had

637
00:29:37,600 --> 00:29:40,400
Speaker 3: some I don't know, some pork in it or something,

638
00:29:41,080 --> 00:29:43,640
Speaker 3: you know, think a step ahead. You could go buy

639
00:29:43,720 --> 00:29:45,480
Speaker 3: just the pork for that meal, or you could buy

640
00:29:45,520 --> 00:29:49,880
Speaker 3: more of it. And now you're doing prep once for

641
00:29:50,080 --> 00:29:54,080
Speaker 3: potentially three meals. It's only going to take twenty percent longer.

642
00:29:54,240 --> 00:29:56,040
Speaker 3: But when you divide that by the three meals you're

643
00:29:56,080 --> 00:29:58,760
Speaker 3: gonna get, it's actually a lot more efficient. So I

644
00:29:58,800 --> 00:30:01,720
Speaker 3: saw my mom doing a ta on Easter and she

645
00:30:01,840 --> 00:30:03,520
Speaker 3: was doing one thing and then switching to the other thing,

646
00:30:03,560 --> 00:30:05,080
Speaker 3: and then doing one thing and switching to the other thing,

647
00:30:05,080 --> 00:30:06,840
Speaker 3: and I was like, Mom, it's a lot faster if

648
00:30:06,840 --> 00:30:09,600
Speaker 3: you just do all of job one first and then

649
00:30:09,640 --> 00:30:13,760
Speaker 3: switch to job two, because you know you're eliminating steps.

650
00:30:13,760 --> 00:30:15,640
Speaker 3: You're picking up the knife, putting down the knife, picking

651
00:30:15,680 --> 00:30:18,120
Speaker 3: up the knife. No, pick up the knife, hold the knife.

652
00:30:18,160 --> 00:30:20,280
Speaker 3: Chop chop, chop, chop chop. Put down the knife for good,

653
00:30:20,560 --> 00:30:23,000
Speaker 3: and now move on to the next step. I know

654
00:30:23,040 --> 00:30:25,960
Speaker 3: I'm speaking very esoteric and broadly, but I think people

655
00:30:26,080 --> 00:30:28,840
Speaker 3: understand what I'm getting at here. You know, be a

656
00:30:28,880 --> 00:30:32,640
Speaker 3: machine when you're prepping and just do that repetitive, boring task.

657
00:30:32,680 --> 00:30:35,280
Speaker 3: You'll get faster and faster at it as the repetition

658
00:30:35,400 --> 00:30:38,360
Speaker 3: is in there, and then even think a meal ahead.

659
00:30:38,560 --> 00:30:40,360
Speaker 1: It seems like it's a kind of a holistic approach

660
00:30:40,400 --> 00:30:42,760
Speaker 1: to how it is that you're thinking about all of

661
00:30:42,800 --> 00:30:45,200
Speaker 1: the meals that you're going to be consuming that week

662
00:30:45,280 --> 00:30:47,640
Speaker 1: or even for the next couple weeks, rather than focusing

663
00:30:47,680 --> 00:30:50,360
Speaker 1: on one bite at a time, or when you can

664
00:30:50,480 --> 00:30:51,200
Speaker 1: at a time.

665
00:30:51,640 --> 00:30:53,960
Speaker 3: You can prep for the next meal even if you

666
00:30:54,080 --> 00:30:57,440
Speaker 3: don't know what it is yet, especially if you've got

667
00:30:57,840 --> 00:31:02,160
Speaker 3: ten dishes that you know under your belt. You know,

668
00:31:02,400 --> 00:31:03,840
Speaker 3: you could say I don't know what I'm going to

669
00:31:03,960 --> 00:31:05,680
Speaker 3: use this for yet, but then you got to hold

670
00:31:05,680 --> 00:31:07,959
Speaker 3: yourself to actually using it, because then we get back

671
00:31:07,960 --> 00:31:08,840
Speaker 3: into the food waste thing.

672
00:31:08,920 --> 00:31:11,320
Speaker 1: Okay, So I guess for folks out there who say,

673
00:31:11,360 --> 00:31:13,560
Speaker 1: maybe there's some folks listening and they're like, man, I've

674
00:31:13,800 --> 00:31:16,840
Speaker 1: barely got two dishes that I know how to go

675
00:31:16,880 --> 00:31:18,720
Speaker 1: to without looking up a recipe. Why did you look

676
00:31:18,720 --> 00:31:21,280
Speaker 1: at me when you said that? Matt just happen to

677
00:31:21,280 --> 00:31:24,320
Speaker 1: sit across from me. What are maybe some easy meals

678
00:31:24,360 --> 00:31:27,880
Speaker 1: that someone could prep for lunches? Say they go to

679
00:31:27,960 --> 00:31:31,160
Speaker 1: work and they're trying to avoid busting their budget by

680
00:31:31,200 --> 00:31:33,239
Speaker 1: going out to lunch. What are some meals that are

681
00:31:33,280 --> 00:31:35,120
Speaker 1: really easy to cook ahead time where they've got something

682
00:31:35,160 --> 00:31:37,400
Speaker 1: tasty that we know where there's some variety where it's

683
00:31:37,480 --> 00:31:43,120
Speaker 1: not just PBJ and whitebread with greyennaise and baloney. But yeah, like,

684
00:31:43,200 --> 00:31:46,320
Speaker 1: are there some meals that lend themselves to that meal

685
00:31:46,360 --> 00:31:47,560
Speaker 1: prep on Sundays?

686
00:31:47,920 --> 00:31:52,360
Speaker 3: Yeah? I think bowls are great to think about to

687
00:31:52,440 --> 00:31:55,840
Speaker 3: take to work with you. And you know, it's easy

688
00:31:55,840 --> 00:31:58,200
Speaker 3: to say I'm not inspired, I don't know exactly what

689
00:31:58,240 --> 00:32:01,520
Speaker 3: to do, but you be inspired every day by every

690
00:32:01,560 --> 00:32:04,000
Speaker 3: meal that you eat out. If if you go to

691
00:32:05,080 --> 00:32:07,600
Speaker 3: you know, a place and buy a quinoa bowl or whatever,

692
00:32:07,880 --> 00:32:10,840
Speaker 3: you should like, you should be constantly thinking how did

693
00:32:10,840 --> 00:32:12,800
Speaker 3: they make this? What are these flavors? Look at that, Oh,

694
00:32:12,880 --> 00:32:15,480
Speaker 3: I can do this. So I'm just looking right now.

695
00:32:15,480 --> 00:32:18,920
Speaker 3: I've got a dish on episode three, season eight, spring

696
00:32:18,960 --> 00:32:23,000
Speaker 3: green Quinoha. It sounds great. Quenwa's great warm or cold.

697
00:32:23,120 --> 00:32:25,080
Speaker 3: So it's going to travel really well. It's going to

698
00:32:25,120 --> 00:32:29,000
Speaker 3: have that interesting texture regardless, it's not going to expire

699
00:32:29,200 --> 00:32:32,160
Speaker 3: like pasta does. Pasta does not travel well. And spring

700
00:32:32,200 --> 00:32:35,400
Speaker 3: greens can mean anything. It could be, you know, spring

701
00:32:35,440 --> 00:32:40,520
Speaker 3: green pesto. It could be sauteed greens. It could be

702
00:32:40,560 --> 00:32:45,320
Speaker 3: some some yummy chryciferous spring vegetables. I would do sauce

703
00:32:45,360 --> 00:32:48,600
Speaker 3: on the side, or if you don't have you know,

704
00:32:48,600 --> 00:32:50,800
Speaker 3: if you don't want to have two containers, you could,

705
00:32:51,000 --> 00:32:54,040
Speaker 3: for example, put sauce in like the bottom of the

706
00:32:54,120 --> 00:32:56,160
Speaker 3: container and then everything else on top of it and

707
00:32:56,200 --> 00:32:57,880
Speaker 3: just make sure you keep gravity that way, and then

708
00:32:57,880 --> 00:32:59,560
Speaker 3: when you're ready to eat it, flip it over and

709
00:32:59,560 --> 00:33:02,320
Speaker 3: now you've just like dressed it like that. Yeah, But

710
00:33:02,360 --> 00:33:04,200
Speaker 3: you want to think about foods that can travel well.

711
00:33:04,240 --> 00:33:07,400
Speaker 3: I don't think fried food travels well. I think in general,

712
00:33:07,480 --> 00:33:11,200
Speaker 3: fried food is probably not so much fun to cook

713
00:33:11,240 --> 00:33:14,520
Speaker 3: at home because the aroma of the oil really yeah,

714
00:33:14,560 --> 00:33:20,320
Speaker 3: it's intense and it's life ruining. If you spill that

715
00:33:20,400 --> 00:33:22,960
Speaker 3: stuff anywhay, or if you got kids running around, I

716
00:33:23,000 --> 00:33:25,640
Speaker 3: mean three hundred and fifty degrees. Oh terrible.

717
00:33:26,040 --> 00:33:28,520
Speaker 2: Talk about canned foods for a second, because when I

718
00:33:28,560 --> 00:33:30,560
Speaker 2: was growing up, that was we just say can green

719
00:33:30,560 --> 00:33:33,480
Speaker 2: beans all the time, and I remember thinking green beans

720
00:33:33,480 --> 00:33:35,000
Speaker 2: are the worst food on the face of the planet.

721
00:33:35,280 --> 00:33:37,720
Speaker 2: And then I still remember a standoff I had with

722
00:33:37,760 --> 00:33:40,400
Speaker 2: my parents over eating like one green bean, and I

723
00:33:40,440 --> 00:33:43,000
Speaker 2: made their lives miserable over this thing. But then I

724
00:33:43,080 --> 00:33:45,160
Speaker 2: remember having fresh green beans for the first time in

725
00:33:45,160 --> 00:33:47,600
Speaker 2: my life, and I was like, I think I like

726
00:33:47,640 --> 00:33:50,640
Speaker 2: green beans. Wait a second, Like these are completely different animals,

727
00:33:50,920 --> 00:33:54,440
Speaker 2: but you kind of just talk smack about canned peas

728
00:33:54,520 --> 00:33:57,720
Speaker 2: just a little bit againss frozen, So I don't know.

729
00:33:57,840 --> 00:34:00,240
Speaker 2: But then you also, I've seen you make like and

730
00:34:00,280 --> 00:34:02,600
Speaker 2: salmon and use that in like a pretty interesting way

731
00:34:02,640 --> 00:34:05,240
Speaker 2: in your show. So how do we think about canned foods? Man?

732
00:34:05,400 --> 00:34:09,600
Speaker 3: I love canned beans because it's you know, a really

733
00:34:09,680 --> 00:34:12,400
Speaker 3: fast way to beans can be a really great filler

734
00:34:12,440 --> 00:34:13,960
Speaker 3: and a lot of dishes. Like we were just talking

735
00:34:14,000 --> 00:34:16,760
Speaker 3: about taking Quenwa to lunch, I mean putting some chickpeas

736
00:34:16,760 --> 00:34:18,400
Speaker 3: in there from a can rinsed with a little bit

737
00:34:18,440 --> 00:34:21,080
Speaker 3: of paprika, olive oil and salt. That's a delicious lunch,

738
00:34:21,080 --> 00:34:22,960
Speaker 3: you know. And we didn't really have to cook anything

739
00:34:22,960 --> 00:34:27,520
Speaker 3: except the quinoa, which cooks quickly. But I am really

740
00:34:27,560 --> 00:34:29,799
Speaker 3: getting into the science of a lot of greens. And

741
00:34:30,239 --> 00:34:34,719
Speaker 3: what I've found is that when you cook some greens

742
00:34:35,120 --> 00:34:40,200
Speaker 3: with acid, they turn kind of brown. If you blanch

743
00:34:40,320 --> 00:34:43,359
Speaker 3: the greens, ice them, and then put acid after, they

744
00:34:43,360 --> 00:34:46,680
Speaker 3: hold the beautiful green color. So the canned peas, the

745
00:34:46,760 --> 00:34:50,239
Speaker 3: canned green beans, they probably have a little bit of

746
00:34:50,280 --> 00:34:53,879
Speaker 3: acid in there to make them shelf stable, and they

747
00:34:53,960 --> 00:34:57,640
Speaker 3: probably bring the temperature of the entire can up to

748
00:34:57,680 --> 00:35:00,200
Speaker 3: pasteurize it so that it can be shelf stable. And

749
00:35:00,360 --> 00:35:02,000
Speaker 3: you know, the first thing you notice is you open

750
00:35:02,000 --> 00:35:05,640
Speaker 3: it up. The color is not amazing. But the frozen,

751
00:35:06,120 --> 00:35:09,480
Speaker 3: the frozen greens they are why, because they're raw. It

752
00:35:09,520 --> 00:35:13,360
Speaker 3: didn't have acid and heat applied, which ruined the color.

753
00:35:13,640 --> 00:35:16,880
Speaker 3: Not to mention the texture. Yeah, peas and green beans

754
00:35:16,880 --> 00:35:19,759
Speaker 3: in a can not texturally, I just don't even know

755
00:35:19,760 --> 00:35:21,640
Speaker 3: what the point is at that point. I gotta be honest.

756
00:35:21,760 --> 00:35:24,080
Speaker 2: Yeah, I know I'm rather doing frozen, and I know.

757
00:35:24,120 --> 00:35:26,680
Speaker 3: My show is struggle meals, but like there's other ways

758
00:35:26,760 --> 00:35:30,719
Speaker 3: to There's not a lot of nutritional value in there

759
00:35:30,800 --> 00:35:34,400
Speaker 3: or textural pleasure in anything that is a vegetable in

760
00:35:34,440 --> 00:35:38,000
Speaker 3: a can. Beans are okay though, and tanned fish is fantastic.

761
00:35:38,239 --> 00:35:39,880
Speaker 1: Okay, Well, I was going to talk about how much

762
00:35:39,920 --> 00:35:43,239
Speaker 1: I like cayn spinach because I watched Popeye as a kid,

763
00:35:43,440 --> 00:35:45,880
Speaker 1: but talk about some of the different I guess I'm

764
00:35:45,920 --> 00:35:47,600
Speaker 1: more interested in the protein.

765
00:35:47,640 --> 00:35:48,000
Speaker 2: I guess.

766
00:35:48,080 --> 00:35:49,840
Speaker 1: So you're talking about cayn fish, Like, what is it

767
00:35:49,880 --> 00:35:53,640
Speaker 1: that makes can fish healthy but also tasty?

768
00:35:54,040 --> 00:35:57,480
Speaker 3: I think because it's you know, a vegetable is delicate,

769
00:35:58,200 --> 00:36:02,560
Speaker 3: A piece of muscle is much more resilient to get

770
00:36:02,920 --> 00:36:06,000
Speaker 3: slapped around. So when you do that same process to

771
00:36:06,520 --> 00:36:09,240
Speaker 3: you know, fish in a can, it's it's still good.

772
00:36:09,520 --> 00:36:11,520
Speaker 3: I love tuna in oil in a can. I think

773
00:36:11,520 --> 00:36:12,000
Speaker 3: it's great.

774
00:36:12,040 --> 00:36:14,560
Speaker 2: All Right, Hey, Frankie, we got a couple more questions

775
00:36:14,560 --> 00:36:16,200
Speaker 2: we want to talk through with you here. Okay, we

776
00:36:16,239 --> 00:36:19,279
Speaker 2: want to and specifically I'm curious to know about your

777
00:36:19,520 --> 00:36:23,120
Speaker 2: drawer full of packets that you have and kind of

778
00:36:23,120 --> 00:36:25,880
Speaker 2: how you infuse those into your recipes. We have just

779
00:36:25,880 --> 00:36:27,279
Speaker 2: a couple more questions to get to with you.

780
00:36:27,360 --> 00:36:39,240
Speaker 1: Right after this, we are back from the break talking

781
00:36:39,239 --> 00:36:43,360
Speaker 1: with Frankie, Sealinza and Frankie. You know, Joel just mentioned

782
00:36:43,520 --> 00:36:45,240
Speaker 1: your seasoning.

783
00:36:44,920 --> 00:36:49,360
Speaker 2: Drawer, but it looks like his completely freey pro bono.

784
00:36:49,560 --> 00:36:52,400
Speaker 1: Yeah, it looks like you take the what's in the

785
00:36:52,400 --> 00:36:54,759
Speaker 1: bottom of like fast food bags and you take them

786
00:36:54,800 --> 00:36:56,440
Speaker 1: home and you dump them out and then you organize

787
00:36:56,440 --> 00:36:59,960
Speaker 1: them put them in your drawer. You got ketch up mustard?

788
00:37:01,920 --> 00:37:02,480
Speaker 2: Is that what you do?

789
00:37:02,480 --> 00:37:04,480
Speaker 1: Do you just grab a couple extra you know, when

790
00:37:04,480 --> 00:37:07,040
Speaker 1: you're at a restaurant. How do you have that on hand?

791
00:37:07,320 --> 00:37:10,680
Speaker 1: And how often do you use the mini packets drawer?

792
00:37:11,080 --> 00:37:13,080
Speaker 3: I mean on the show. Obviously it's a little bit

793
00:37:13,239 --> 00:37:16,439
Speaker 3: of a gag because it's so organized and there's such

794
00:37:17,600 --> 00:37:21,160
Speaker 3: endless quantity in there. But you know, it does have

795
00:37:21,200 --> 00:37:23,399
Speaker 3: an overarching theme which makes a lot of sense, which

796
00:37:23,440 --> 00:37:25,839
Speaker 3: is like, if you buy things in bulk, or if

797
00:37:25,920 --> 00:37:28,120
Speaker 3: you happen to have access to a cafeteria, or if

798
00:37:28,120 --> 00:37:29,879
Speaker 3: you ever get takeout and they give you those things

799
00:37:29,880 --> 00:37:32,120
Speaker 3: and you don't want it on that meal, you should

800
00:37:32,200 --> 00:37:34,720
Speaker 3: save it because it could be free flavor in the future.

801
00:37:35,719 --> 00:37:37,560
Speaker 3: Right now, I've got a lot of duck sauce I

802
00:37:37,560 --> 00:37:39,440
Speaker 3: don't know. I had Chinese takeout and they gave me

803
00:37:39,520 --> 00:37:41,359
Speaker 3: like six of them. I don't know who they're given

804
00:37:41,440 --> 00:37:44,719
Speaker 3: six of them to. Is duck sauce super useful in

805
00:37:44,760 --> 00:37:47,319
Speaker 3: the dishes I want to make? If I think of

806
00:37:47,360 --> 00:37:49,440
Speaker 3: it as a duck sauce, then the answer is no,

807
00:37:49,560 --> 00:37:51,640
Speaker 3: it's gonna be super specific. But if I think of

808
00:37:51,680 --> 00:37:54,000
Speaker 3: it of what it really is, liquid sugar, all of

809
00:37:54,040 --> 00:37:57,239
Speaker 3: a sudden, the possibilities for those packets open up, and

810
00:37:57,360 --> 00:37:58,759
Speaker 3: I'm saving it and I'm going to use it for

811
00:37:58,800 --> 00:37:59,960
Speaker 3: something nice.

812
00:38:00,040 --> 00:38:02,120
Speaker 2: I like it. Yeah, No, I like the resourcefulness of that.

813
00:38:02,440 --> 00:38:05,239
Speaker 2: I think you might cross over into cheap territory if

814
00:38:05,280 --> 00:38:07,680
Speaker 2: you're going to your local fast food restaurant in order

815
00:38:07,760 --> 00:38:10,920
Speaker 2: to raid their stash of packets. But yeah, if you're

816
00:38:10,920 --> 00:38:12,640
Speaker 2: just using the extra ones that you get and stuff

817
00:38:12,680 --> 00:38:14,120
Speaker 2: like that, I think that. I think that's why.

818
00:38:14,160 --> 00:38:16,400
Speaker 3: So I think it's just stealing.

819
00:38:18,200 --> 00:38:19,800
Speaker 1: Jill goes to chick Flase, like, can I get fifteen

820
00:38:19,880 --> 00:38:20,399
Speaker 1: chick Flase sauce?

821
00:38:21,040 --> 00:38:22,640
Speaker 2: Exactly? They're like, are you gonna order something with that?

822
00:38:22,680 --> 00:38:25,400
Speaker 2: I'm like, I wasn't thinking about it, but I know.

823
00:38:25,640 --> 00:38:28,719
Speaker 2: In season eight of Struggle Meals, you're going to talk

824
00:38:28,760 --> 00:38:31,720
Speaker 2: about no cook meals, and especially like we're getting closer

825
00:38:31,760 --> 00:38:34,200
Speaker 2: to summer the temps are warming up. One of the

826
00:38:34,239 --> 00:38:38,040
Speaker 2: best reasons, in my estimation, to be able to make

827
00:38:38,040 --> 00:38:40,719
Speaker 2: a meal where you're not cooking and turning on the

828
00:38:40,760 --> 00:38:44,319
Speaker 2: oven is just because you're making your AC unit work

829
00:38:44,360 --> 00:38:46,799
Speaker 2: that much harder. You're you're just like heating up your

830
00:38:46,800 --> 00:38:50,600
Speaker 2: home while the exterior temp is like ninety degrees or

831
00:38:50,600 --> 00:38:52,600
Speaker 2: something like that. It seems like a waste. So working

832
00:38:52,680 --> 00:38:53,400
Speaker 2: over your.

833
00:38:53,400 --> 00:38:55,520
Speaker 1: Yeah, you're sweating, You're staying on there, sweating over the

834
00:38:55,640 --> 00:38:58,160
Speaker 1: open flame. Yeah, nobody wants that. Nobody wants that.

835
00:38:58,200 --> 00:39:02,160
Speaker 3: So, yeah, there's some grill and dilemmas as well, Like

836
00:39:02,320 --> 00:39:04,680
Speaker 3: you know, if you have air conditioning and you're doing

837
00:39:04,719 --> 00:39:06,840
Speaker 3: a bunch of things that are generating a ton of

838
00:39:06,840 --> 00:39:09,880
Speaker 3: heat in the kitchen, you're now spending money to counteract

839
00:39:09,920 --> 00:39:10,640
Speaker 3: that with.

840
00:39:10,680 --> 00:39:13,319
Speaker 2: The entire condition So it's either hop out side and

841
00:39:13,320 --> 00:39:15,719
Speaker 2: grill right with, which I think is just wonderful. Right,

842
00:39:15,760 --> 00:39:17,399
Speaker 2: So you want to talk to tell me a little

843
00:39:17,440 --> 00:39:19,759
Speaker 2: bit about do you go outside and grill, what's your

844
00:39:19,760 --> 00:39:21,759
Speaker 2: take on grilling, and then also talk to me a

845
00:39:21,760 --> 00:39:24,000
Speaker 2: little bit about the no cook meals that people can

846
00:39:24,040 --> 00:39:25,560
Speaker 2: institute during these summer months.

847
00:39:25,920 --> 00:39:27,880
Speaker 3: I think grilling is great. I just moved out of

848
00:39:27,880 --> 00:39:31,279
Speaker 3: the city. I've spent twenty eight of my thirty six

849
00:39:31,360 --> 00:39:34,560
Speaker 3: years in New York City and various burrows, and I've

850
00:39:34,640 --> 00:39:38,400
Speaker 3: just left. I don't actually have a grill yet, but

851
00:39:38,640 --> 00:39:42,160
Speaker 3: I love its simplicity. I've always enjoyed it because basically,

852
00:39:42,200 --> 00:39:45,600
Speaker 3: you take in seasoned vegetables and meats, you season them

853
00:39:45,760 --> 00:39:48,520
Speaker 3: very sparsely, and you cook them and it's beautiful. And

854
00:39:48,560 --> 00:39:50,640
Speaker 3: it is the exact same concept of why I love

855
00:39:50,680 --> 00:39:54,279
Speaker 3: Italian food. It's just simple. It's just simple. When it's

856
00:39:54,320 --> 00:39:56,359
Speaker 3: too hot to cook, there's a million things you can eat,

857
00:39:56,400 --> 00:39:59,879
Speaker 3: and I feel like our bodies are naturally telling us

858
00:40:00,120 --> 00:40:03,800
Speaker 3: what we should intuitively be eating. One of my favorite

859
00:40:04,080 --> 00:40:08,720
Speaker 3: things is a gaspacho soup in Spanish cuisine. It's basically

860
00:40:08,760 --> 00:40:11,040
Speaker 3: red bell pepper is a little bit of tomato, and

861
00:40:11,080 --> 00:40:13,319
Speaker 3: they just like blend it up with olive oil and

862
00:40:13,360 --> 00:40:16,000
Speaker 3: salt and it's fantastic. And so we have this episode

863
00:40:16,040 --> 00:40:18,200
Speaker 3: too hot to Cook. We didn't do a gaspacho, but

864
00:40:18,280 --> 00:40:22,440
Speaker 3: we did a chilled cucumber avocado soup, and that's great.

865
00:40:23,320 --> 00:40:27,960
Speaker 3: You start wondering what is cooking, And so if you

866
00:40:28,000 --> 00:40:31,480
Speaker 3: think cooking literally means adding heat, I don't think that's

867
00:40:31,480 --> 00:40:34,440
Speaker 3: a broad enough view of what it means, because sometimes

868
00:40:34,440 --> 00:40:38,960
Speaker 3: it can just be putting things together in a nice ratio,

869
00:40:39,560 --> 00:40:43,600
Speaker 3: you know, or turning things into something that's drinkable, or

870
00:40:44,680 --> 00:40:48,040
Speaker 3: you know, when you make a salad, is that cooking?

871
00:40:48,560 --> 00:40:50,880
Speaker 3: You combine an oil and an acid together with an

872
00:40:50,880 --> 00:40:54,200
Speaker 3: emulsifier and put it over some in seasoned greens and

873
00:40:54,239 --> 00:40:56,640
Speaker 3: maybe some herbs if you're growing them, which, by the way,

874
00:40:56,680 --> 00:40:59,200
Speaker 3: I think people should be growing herbs free flavor. You

875
00:40:59,200 --> 00:41:02,760
Speaker 3: pick it, it grows back, unbelievable. It's a live photosynthesis.

876
00:41:03,640 --> 00:41:05,160
Speaker 2: Oh so we should we all have our own little

877
00:41:05,200 --> 00:41:06,040
Speaker 2: garden going on.

878
00:41:06,239 --> 00:41:09,319
Speaker 3: I just found wild chives growing. I've been picking them.

879
00:41:09,360 --> 00:41:11,799
Speaker 3: I've been using them all week. It's crazy. And here

880
00:41:11,840 --> 00:41:14,800
Speaker 3: in the Northeast it's just about ramp season. My wife

881
00:41:14,840 --> 00:41:16,560
Speaker 3: just went on a walk. She goes the ramps are out.

882
00:41:16,840 --> 00:41:18,640
Speaker 3: She was out of a lot with our neighbor and

883
00:41:19,040 --> 00:41:20,560
Speaker 3: she was about to pick them, and the neighbor said,

884
00:41:20,640 --> 00:41:23,960
Speaker 3: I am not letting you eat anything from the woods. So,

885
00:41:25,640 --> 00:41:28,719
Speaker 3: but isn't that what made like a wild spring onion? Yeah?

886
00:41:28,800 --> 00:41:29,160
Speaker 3: Very nice.

887
00:41:29,239 --> 00:41:30,360
Speaker 2: Isn't that what made Noma famous?

888
00:41:30,360 --> 00:41:30,719
Speaker 1: Aren't they?

889
00:41:31,560 --> 00:41:34,160
Speaker 2: He's like literally like a restaurant from foraging.

890
00:41:34,239 --> 00:41:37,000
Speaker 1: Yeahs find something ironic and one of the most.

891
00:41:37,400 --> 00:41:40,120
Speaker 3: Native meals you can have, and they're getting stuff for

892
00:41:40,200 --> 00:41:42,480
Speaker 3: free by sending a bunch of interns in the woods

893
00:41:42,640 --> 00:41:43,200
Speaker 3: to pick them.

894
00:41:43,280 --> 00:41:47,399
Speaker 1: Yeah, right, Frankie, we've all learned it is not sustainable.

895
00:41:47,880 --> 00:41:50,879
Speaker 1: That a sustainable model. Uh okay, I guess I got

896
00:41:50,920 --> 00:41:53,799
Speaker 1: one last question for you, Frankie. And this might be

897
00:41:53,960 --> 00:41:56,440
Speaker 1: like asking someone to pick their favorite kid, but do

898
00:41:56,520 --> 00:42:00,600
Speaker 1: you have an absolute favorite? Just go to struggle something

899
00:42:00,640 --> 00:42:03,279
Speaker 1: that is affordable that kind of fits within the parameters

900
00:42:03,320 --> 00:42:06,680
Speaker 1: of what you're trying to steer folks towards in order

901
00:42:06,680 --> 00:42:09,560
Speaker 1: to save money, but that's also just top notch when

902
00:42:09,600 --> 00:42:11,640
Speaker 1: it comes to flavor and incredibly delicious.

903
00:42:11,760 --> 00:42:17,120
Speaker 3: Yeah, it's spaghetti, garlic and oil, sometimes broccoli, sometimes red pepper.

904
00:42:17,880 --> 00:42:20,240
Speaker 3: You can pull the whole thing together in fifteen minutes.

905
00:42:20,560 --> 00:42:22,960
Speaker 3: We had a version of it yesterday for lunch. I

906
00:42:23,000 --> 00:42:25,480
Speaker 3: had some broccoli rob I chopped it up real fine.

907
00:42:25,640 --> 00:42:28,759
Speaker 3: I put the spaghetti in my salted water, and when

908
00:42:28,800 --> 00:42:31,480
Speaker 3: it was about seventy percent done, I threw all the

909
00:42:31,560 --> 00:42:34,719
Speaker 3: chopped broccoli into the water with the spaghetti, dumped the

910
00:42:34,719 --> 00:42:36,680
Speaker 3: whole thing through a sieve, didn't even have a second

911
00:42:36,719 --> 00:42:38,759
Speaker 3: pan going saved a little bit of the pasta water,

912
00:42:39,000 --> 00:42:40,719
Speaker 3: put it all back into the pan with a little

913
00:42:40,719 --> 00:42:42,960
Speaker 3: bit of the pasta water, and I put some chili

914
00:42:42,960 --> 00:42:45,520
Speaker 3: oil on it that I made, you know. And that's

915
00:42:45,520 --> 00:42:48,399
Speaker 3: a variation of sautein garlic and oil with a little

916
00:42:48,400 --> 00:42:50,319
Speaker 3: bit of red pepper flakes and throwing spaghetti in it,

917
00:42:50,360 --> 00:42:53,879
Speaker 3: which is great. You can use frozen broccoli. By the way,

918
00:42:53,920 --> 00:42:58,120
Speaker 3: broccoli has more protein gram for gram than steak. We

919
00:42:58,120 --> 00:42:58,960
Speaker 3: were talking about.

920
00:42:58,719 --> 00:43:01,560
Speaker 1: Putting under that for it does I had no idea.

921
00:43:02,040 --> 00:43:04,160
Speaker 3: It's nuts, so there's a ton. There's a ton of

922
00:43:04,200 --> 00:43:06,839
Speaker 3: protein and crciferous vegetables.

923
00:43:07,680 --> 00:43:07,919
Speaker 2: Yeah.

924
00:43:08,280 --> 00:43:10,600
Speaker 3: I love spaghetti because it seems so simple. It can

925
00:43:10,600 --> 00:43:13,279
Speaker 3: be salty, it can be spicy. It's textraally pleasing when

926
00:43:13,320 --> 00:43:15,600
Speaker 3: you cook that pasta al dente and the salt in

927
00:43:15,640 --> 00:43:18,360
Speaker 3: the water is at two percent salinity and you twist

928
00:43:18,360 --> 00:43:19,920
Speaker 3: it around your fork and you bite through it, and

929
00:43:19,920 --> 00:43:22,759
Speaker 3: you get all these moments of textraal variance as your

930
00:43:22,920 --> 00:43:26,560
Speaker 3: teeth bite through the perfectly twirled spaghetti cock cock cock

931
00:43:26,680 --> 00:43:30,080
Speaker 3: right through and then you've you've got this oily vegetable

932
00:43:30,120 --> 00:43:33,040
Speaker 3: that you put in there. Yeah, it's it's very good.

933
00:43:33,960 --> 00:43:38,160
Speaker 2: I know what I'm eating right now, Seriously, Broccoli, by

934
00:43:38,160 --> 00:43:39,759
Speaker 2: the way, I feel like we've just been doing this

935
00:43:39,800 --> 00:43:42,600
Speaker 2: lightly roasting it in the oven. Broccoli is so much

936
00:43:42,640 --> 00:43:44,440
Speaker 2: better roasted in the oven, and it brings out so

937
00:43:44,480 --> 00:43:46,720
Speaker 2: many more flavors in it than it does like cooking

938
00:43:46,760 --> 00:43:47,439
Speaker 2: on the stove top.

939
00:43:47,640 --> 00:43:50,000
Speaker 3: I mean, you're getting the miard reactions, so you're even

940
00:43:50,000 --> 00:43:52,480
Speaker 3: getting some burnt, charred stuff. But you can pretty much

941
00:43:52,520 --> 00:43:55,400
Speaker 3: take any vegetables and throw it in an oven at

942
00:43:55,440 --> 00:43:57,759
Speaker 3: four hundred degrees for twenty minutes with oil and salt,

943
00:43:57,760 --> 00:43:59,799
Speaker 3: and it's gonna be amazing. You know, if it's a

944
00:44:00,000 --> 00:44:01,560
Speaker 3: if it's a harder vegetable, you're going to cut it

945
00:44:01,600 --> 00:44:04,160
Speaker 3: into smaller pieces so the distance the center is less,

946
00:44:04,200 --> 00:44:06,600
Speaker 3: so you know it's not raw in the center. And

947
00:44:06,640 --> 00:44:09,880
Speaker 3: if it's something really soft, you can leave it pretty big. Yeah,

948
00:44:10,239 --> 00:44:12,239
Speaker 3: broccoli in the oven. And it's so easy, right, You

949
00:44:12,280 --> 00:44:13,279
Speaker 3: just throw it on a sheet tray.

950
00:44:13,600 --> 00:44:17,600
Speaker 2: So easy. Yeah, so easy, dude, Frankie, We so appreciate

951
00:44:17,600 --> 00:44:19,640
Speaker 2: you coming on the show Man. Where can our listeners

952
00:44:19,640 --> 00:44:23,080
Speaker 2: find out more about Struggle Meals and season eight coming up,

953
00:44:23,080 --> 00:44:24,560
Speaker 2: and I know Season Nate's going to be great, but

954
00:44:24,640 --> 00:44:26,000
Speaker 2: you can go back and watch all the old stuff

955
00:44:26,040 --> 00:44:27,560
Speaker 2: too that like Matt and I have been doing over

956
00:44:27,560 --> 00:44:30,400
Speaker 2: the past couple weeks, learning a lot in the process.

957
00:44:30,400 --> 00:44:32,239
Speaker 2: But where can folks find out more about you and

958
00:44:32,280 --> 00:44:32,759
Speaker 2: what you're up to.

959
00:44:33,560 --> 00:44:36,800
Speaker 3: Well, you can follow me at Frankie Cook's Frankie I E. Cooks,

960
00:44:36,840 --> 00:44:39,920
Speaker 3: not Frankie Hy. And you should definitely go to Taste

961
00:44:39,960 --> 00:44:42,640
Speaker 3: made dot com because they tell you all the places

962
00:44:42,640 --> 00:44:44,759
Speaker 3: where you can watch the show, and there are so

963
00:44:44,960 --> 00:44:48,040
Speaker 3: many that I would say there's a seventy percent chance

964
00:44:48,080 --> 00:44:50,440
Speaker 3: that if you're listening to this show, you already have

965
00:44:50,560 --> 00:44:54,719
Speaker 3: access to watch the show in some form, which is remarkable.

966
00:44:55,480 --> 00:44:59,799
Speaker 3: The distribution has gotten really pretty great, and we've done

967
00:44:59,880 --> 00:45:01,640
Speaker 3: like four hundred recipes now we just filmed the one

968
00:45:01,760 --> 00:45:04,120
Speaker 3: hundredth episodes, so the show is doing great.

969
00:45:04,239 --> 00:45:05,799
Speaker 1: Congrat It's yeah.

970
00:45:05,520 --> 00:45:09,600
Speaker 3: Thank you. It's an endlessly there's so many possibilities for

971
00:45:09,640 --> 00:45:13,800
Speaker 3: affordable food and it really only needs to be crappy

972
00:45:13,840 --> 00:45:16,080
Speaker 3: if you want it to be that way, you can do.

973
00:45:16,200 --> 00:45:18,200
Speaker 3: You can do a lot with very little and it

974
00:45:18,239 --> 00:45:19,239
Speaker 3: goes for everything in life.

975
00:45:19,280 --> 00:45:21,759
Speaker 1: As we've said, yeah, it just takes a little bit

976
00:45:21,760 --> 00:45:24,360
Speaker 1: of effort, and you are providing that inspiration. We'll be

977
00:45:24,360 --> 00:45:26,399
Speaker 1: sure to link to all the different places where folks

978
00:45:26,440 --> 00:45:28,600
Speaker 1: can find that content. Frankie, thank you so much for

979
00:45:28,719 --> 00:45:29,760
Speaker 1: talking with us today.

980
00:45:30,320 --> 00:45:32,719
Speaker 3: You're very welcome. And if you get into cooking everybody,

981
00:45:32,760 --> 00:45:37,040
Speaker 3: it will bring yourself satisfaction, which is we'll bring you joy,

982
00:45:37,200 --> 00:45:37,760
Speaker 3: I promise.

983
00:45:38,400 --> 00:45:41,680
Speaker 1: All Right, man, what's a fun conversation talking about food

984
00:45:41,719 --> 00:45:44,879
Speaker 1: here with Frankie. How many times during this conversation were

985
00:45:44,880 --> 00:45:47,640
Speaker 1: you just visualizing exactly what it was that he was describing.

986
00:45:48,520 --> 00:45:51,800
Speaker 1: Starts making your mouth water a little bit about spaghetti, spaghetti,

987
00:45:51,800 --> 00:45:55,240
Speaker 1: I'll taste it right now, frank Him describing your teeth

988
00:45:55,280 --> 00:45:57,520
Speaker 1: going through each consecutive noodle. I was like, it was

989
00:45:57,520 --> 00:45:59,520
Speaker 1: like a zoom in, zoomed in shot of like my

990
00:45:59,560 --> 00:46:01,960
Speaker 1: own mouth that I can see my teeth like like

991
00:46:02,320 --> 00:46:04,080
Speaker 1: chomping down on those noodles.

992
00:46:04,120 --> 00:46:04,960
Speaker 2: I loved it.

993
00:46:05,000 --> 00:46:08,200
Speaker 1: But do you have a specific big takeaway from this episode?

994
00:46:08,200 --> 00:46:10,200
Speaker 2: Okay, so there's yeah, a lot of good stuff and

995
00:46:10,280 --> 00:46:12,399
Speaker 2: a lot of informative stuff. If you want to make

996
00:46:12,640 --> 00:46:15,360
Speaker 2: good food at home, for less. I think one of

997
00:46:15,400 --> 00:46:17,640
Speaker 2: the biggest things that stuck out to me, and I

998
00:46:17,680 --> 00:46:20,040
Speaker 2: think you spot on, is that it takes practice, right,

999
00:46:20,120 --> 00:46:23,600
Speaker 2: and it takes effort. And so I think we in

1000
00:46:23,920 --> 00:46:26,560
Speaker 2: kind of modern society, we expect everything to be easy.

1001
00:46:26,680 --> 00:46:28,360
Speaker 2: It's actually pretty easy to get what you need at

1002
00:46:28,400 --> 00:46:28,960
Speaker 2: the grocery store.

1003
00:46:29,360 --> 00:46:31,200
Speaker 1: But if we live in a world of convenience, Yeah,

1004
00:46:31,239 --> 00:46:31,600
Speaker 1: we live in a.

1005
00:46:31,560 --> 00:46:34,439
Speaker 2: World convenience, and so we've gotten used to everything coming

1006
00:46:34,480 --> 00:46:36,440
Speaker 2: to us easily. And when it comes to like developing

1007
00:46:36,600 --> 00:46:38,840
Speaker 2: a skill, and that is kind of what you're doing

1008
00:46:38,960 --> 00:46:41,840
Speaker 2: as an at home chef. You have to develop a

1009
00:46:41,880 --> 00:46:43,960
Speaker 2: skill one for when it comes to like, let's say

1010
00:46:43,960 --> 00:46:45,959
Speaker 2: you're gonna buy a whole chicken and butcher it right,

1011
00:46:46,040 --> 00:46:48,040
Speaker 2: that's a skill. But then when it comes to like

1012
00:46:48,080 --> 00:46:50,560
Speaker 2: cooking it properly and making it taste the best that

1013
00:46:50,600 --> 00:46:53,520
Speaker 2: it can in a variety of different ways, that's another skill.

1014
00:46:53,840 --> 00:46:57,040
Speaker 2: And so you don't just acquire those things willly neely.

1015
00:46:57,080 --> 00:46:59,440
Speaker 2: They don't come to you through osmosis or does it

1016
00:46:59,480 --> 00:47:02,239
Speaker 2: happen overnight like he said. I think he said specifically

1017
00:47:02,280 --> 00:47:06,040
Speaker 2: he mentioned five hundred days of being aware.

1018
00:47:05,760 --> 00:47:09,080
Speaker 1: Of the meals around you and what prices are like, basically,

1019
00:47:09,120 --> 00:47:11,960
Speaker 1: he's taking you completely through an entire year into the

1020
00:47:12,000 --> 00:47:15,480
Speaker 1: next year. Again, you know where you're repeating ingredients, like

1021
00:47:15,480 --> 00:47:17,600
Speaker 1: you're repeating a season, and you're starting to then at

1022
00:47:17,600 --> 00:47:20,800
Speaker 1: that point finally understand, oh this should be in the season.

1023
00:47:20,840 --> 00:47:22,320
Speaker 1: Oh this is how I can use this. It's a

1024
00:47:22,400 --> 00:47:23,040
Speaker 1: it's a process.

1025
00:47:23,080 --> 00:47:25,439
Speaker 2: So basically, if you start listening to Frankie and making

1026
00:47:25,480 --> 00:47:27,400
Speaker 2: some changes late twenty twenty four, you're gonna be good

1027
00:47:27,400 --> 00:47:30,680
Speaker 2: at this. Okay, but I think that's that's cool to

1028
00:47:30,719 --> 00:47:32,440
Speaker 2: know that you can be done. You're gonna learn a

1029
00:47:32,480 --> 00:47:34,120
Speaker 2: lot along the way. Then you're gonna have a lot

1030
00:47:34,120 --> 00:47:36,920
Speaker 2: of fun. You might ruin something like but don't let

1031
00:47:37,000 --> 00:47:39,120
Speaker 2: that failure kind of set you back and push you

1032
00:47:39,160 --> 00:47:41,600
Speaker 2: back towards kind of the takeout mentality. I like it.

1033
00:47:41,680 --> 00:47:43,680
Speaker 1: Yeah, So my big takeaway is going to be I'm

1034
00:47:43,760 --> 00:47:46,520
Speaker 1: going to try to figure out something like very specific

1035
00:47:46,560 --> 00:47:49,399
Speaker 1: for folks, which is I liked what he was talking

1036
00:47:49,440 --> 00:47:52,440
Speaker 1: about when it came to preparing for a meal. So

1037
00:47:52,800 --> 00:47:54,759
Speaker 1: that kind of sounds daunting, right because you're thinking, well,

1038
00:47:54,760 --> 00:47:57,120
Speaker 1: how you know, it's hard enough preparing for one meal.

1039
00:47:57,160 --> 00:47:59,160
Speaker 1: How am I supposed to think through like five different meals. Yeah,

1040
00:47:59,200 --> 00:48:00,920
Speaker 1: but what he was saying is that even just chopping

1041
00:48:01,000 --> 00:48:03,120
Speaker 1: up the whole onion as opposed to half of the onion,

1042
00:48:03,520 --> 00:48:07,440
Speaker 1: is considered meal prep. And I think where creativity can

1043
00:48:07,440 --> 00:48:09,799
Speaker 1: start to blossom is when we think about breaking down

1044
00:48:09,800 --> 00:48:13,120
Speaker 1: a protein and then pre preparing or prepackaging, say a

1045
00:48:13,200 --> 00:48:15,960
Speaker 1: chicken breast or a chicken thigh, or just a cut

1046
00:48:16,040 --> 00:48:18,239
Speaker 1: of meat. Because if you say you only need a

1047
00:48:18,320 --> 00:48:20,680
Speaker 1: quarter of a cut of meat or only half of it,

1048
00:48:20,920 --> 00:48:22,240
Speaker 1: if you put the rest of it in the freezer

1049
00:48:22,320 --> 00:48:24,880
Speaker 1: and you've got that set aside, and you know that. Okay, Shoot,

1050
00:48:24,960 --> 00:48:27,640
Speaker 1: I got to cook dinner tonight. What can I make

1051
00:48:27,680 --> 00:48:30,560
Speaker 1: at home? You know, maybe you can boil some positive

1052
00:48:30,600 --> 00:48:32,279
Speaker 1: You got some veggies. Oh, look in the freezer. I

1053
00:48:32,280 --> 00:48:35,200
Speaker 1: happen to have this protein. And starting to take these

1054
00:48:35,520 --> 00:48:38,799
Speaker 1: different pieces and finding ways creative ways to put them together, well,

1055
00:48:38,800 --> 00:48:41,560
Speaker 1: in my mind, that's the beginning of creativity is finding

1056
00:48:41,600 --> 00:48:44,640
Speaker 1: ways to place these pieces and have them interact in

1057
00:48:44,680 --> 00:48:48,000
Speaker 1: a way that is appetizing and delicious and hopefully nutritious.

1058
00:48:48,000 --> 00:48:49,839
Speaker 2: So it might have to be like organized too, right,

1059
00:48:49,880 --> 00:48:52,480
Speaker 2: I'm sure I have to get some organizational skills in

1060
00:48:52,600 --> 00:48:55,320
Speaker 2: order to make sure that you're storing things properly. We

1061
00:48:55,360 --> 00:48:56,920
Speaker 2: didn't really talk about that with him, but that has

1062
00:48:56,960 --> 00:48:58,879
Speaker 2: to be part of the equation, right, But it also

1063
00:48:58,920 --> 00:49:00,440
Speaker 2: doesn't easily find what you need when you need it.

1064
00:49:00,480 --> 00:49:02,480
Speaker 1: Sure, I don't think it needs to be so overwhelming

1065
00:49:02,520 --> 00:49:05,360
Speaker 1: to where someone is who might be listening things that

1066
00:49:05,360 --> 00:49:07,120
Speaker 1: they have to come up with an entirely new system.

1067
00:49:07,480 --> 00:49:10,000
Speaker 1: But just simply putting something in a ziploc bag and

1068
00:49:10,040 --> 00:49:12,239
Speaker 1: writing on it with a sharpie labeling it yep. That

1069
00:49:12,280 --> 00:49:14,480
Speaker 1: way you know exactly what is in there, how many

1070
00:49:14,480 --> 00:49:17,759
Speaker 1: ounces of protein or of meat that is, or maybe

1071
00:49:17,800 --> 00:49:19,320
Speaker 1: it's a bag of herbs or something like that. But

1072
00:49:19,320 --> 00:49:21,399
Speaker 1: as long as it's labeled, I think that just having

1073
00:49:21,400 --> 00:49:23,920
Speaker 1: that knowledge is a way to create sort of an

1074
00:49:24,000 --> 00:49:25,560
Speaker 1: index of what it is that you have in your

1075
00:49:25,640 --> 00:49:28,120
Speaker 1: kitchen that you know that you can tap for for meals.

1076
00:49:28,480 --> 00:49:31,400
Speaker 2: So, yeah, a lot of good stuff in here. And yeah, Frankie,

1077
00:49:31,520 --> 00:49:33,920
Speaker 2: I love his approach in Strong Meals. It's such an

1078
00:49:33,960 --> 00:49:36,840
Speaker 2: interesting show that that deviates from so many of the

1079
00:49:36,880 --> 00:49:38,719
Speaker 2: other cooking shows you might be used to watching.

1080
00:49:38,520 --> 00:49:38,920
Speaker 1: A lot of fun.

1081
00:49:38,920 --> 00:49:40,919
Speaker 2: He's a lot of fun. He's changed the game taking

1082
00:49:40,920 --> 00:49:43,359
Speaker 2: shows which I in a good way. So all right, man,

1083
00:49:43,400 --> 00:49:44,719
Speaker 2: let's get back to the beer that we had on

1084
00:49:44,719 --> 00:49:46,680
Speaker 2: this episode. One of my favorite things to pick up

1085
00:49:46,680 --> 00:49:49,640
Speaker 2: at the grocery store is a six packup delicious craft beer.

1086
00:49:49,719 --> 00:49:51,719
Speaker 2: Is it because it's delicious or is it because it's

1087
00:49:51,920 --> 00:49:53,359
Speaker 2: pre prepared and all you got to do is pop

1088
00:49:53,360 --> 00:49:55,160
Speaker 2: that time? But that might be part of it. It's

1089
00:49:55,160 --> 00:49:56,520
Speaker 2: a little bit of both. They make it so easy

1090
00:49:56,520 --> 00:49:58,160
Speaker 2: for you. Yeah, well, it's even nicer when the listener

1091
00:49:58,160 --> 00:50:00,000
Speaker 2: sends went our way. This one came from listener Katee,

1092
00:50:00,160 --> 00:50:01,880
Speaker 2: So thank you, Katie. She said a few of her

1093
00:50:01,920 --> 00:50:05,880
Speaker 2: favorite Wyoming beers, and this one's called Fluffy Cow Hazy IPA.

1094
00:50:05,960 --> 00:50:07,880
Speaker 2: What were your thoughts on this one? Yeah, it was

1095
00:50:07,960 --> 00:50:08,560
Speaker 2: quite tasty.

1096
00:50:08,719 --> 00:50:10,560
Speaker 1: I'll mention when we when I first poured this thing,

1097
00:50:10,680 --> 00:50:12,560
Speaker 1: I was surprised to see how dark it was. I

1098
00:50:12,600 --> 00:50:15,480
Speaker 1: feel like most of the hazies that that were drinking,

1099
00:50:15,560 --> 00:50:17,719
Speaker 1: they tend to be lighter like, aren't they like they

1100
00:50:17,800 --> 00:50:19,680
Speaker 1: in my mind, they often look.

1101
00:50:19,560 --> 00:50:22,000
Speaker 2: More like orange juice or even lemonade.

1102
00:50:22,080 --> 00:50:24,080
Speaker 1: Yeah, yeah, sometimes they're pretty light, and so this was

1103
00:50:24,160 --> 00:50:27,320
Speaker 1: kind of a it was like a darker amber hazy,

1104
00:50:27,360 --> 00:50:29,960
Speaker 1: but it was quite tasty. Man definitely had that hot

1105
00:50:30,040 --> 00:50:32,560
Speaker 1: punch going on, but at the same time it wasn't

1106
00:50:32,560 --> 00:50:35,479
Speaker 1: too vegetable right. Sometimes those like it it literally feels

1107
00:50:35,480 --> 00:50:38,640
Speaker 1: like you're eating vegetables well when you're drinking an ipaid.

1108
00:50:38,800 --> 00:50:41,399
Speaker 1: But this one was more balanced. It was you know,

1109
00:50:41,600 --> 00:50:44,520
Speaker 1: hot forward, but certainly still had some of that malt backbone.

1110
00:50:44,600 --> 00:50:46,400
Speaker 2: I think this one, if I read the label correctly,

1111
00:50:46,440 --> 00:50:48,560
Speaker 2: it had hints of vanilla or something infused into it,

1112
00:50:48,600 --> 00:50:50,640
Speaker 2: which I thought interesting made the mouth feel a little

1113
00:50:50,640 --> 00:50:53,239
Speaker 2: bit softer. So it is this like combo of like

1114
00:50:53,640 --> 00:50:57,240
Speaker 2: tropical notes, but like almost made a little more smoother

1115
00:50:57,400 --> 00:51:00,560
Speaker 2: in your mouth because of the presence of vanilla. So combo.

1116
00:51:02,120 --> 00:51:04,759
Speaker 1: Is it Trader what's the the hop that has more

1117
00:51:04,800 --> 00:51:05,840
Speaker 1: electropical vanilla?

1118
00:51:06,120 --> 00:51:06,239
Speaker 2: Like?

1119
00:51:06,440 --> 00:51:08,239
Speaker 1: Is it Trader Vix? I think it's Vic Secret or

1120
00:51:08,239 --> 00:51:10,640
Speaker 1: something or Vix Secret? Maybe I wait, what's Trader Vix?

1121
00:51:10,680 --> 00:51:11,680
Speaker 1: And my thinking of Trader.

1122
00:51:12,040 --> 00:51:13,560
Speaker 2: Vix is a lovely coxtail bar.

1123
00:51:13,600 --> 00:51:15,000
Speaker 1: I believe that is what I'm thinking of.

1124
00:51:15,040 --> 00:51:16,359
Speaker 2: It is not that it is what you.

1125
00:51:16,320 --> 00:51:19,480
Speaker 1: Said is a Vic Secret Vic Secret? Maybe I don't know,

1126
00:51:20,040 --> 00:51:21,560
Speaker 1: or are you thinking about Victoria's Secret?

1127
00:51:21,920 --> 00:51:22,440
Speaker 2: Maybe I am.

1128
00:51:22,480 --> 00:51:26,240
Speaker 1: Now it's like it's some combination of all the words

1129
00:51:26,239 --> 00:51:28,800
Speaker 1: that we just said. I don't know, uh, but Katie,

1130
00:51:28,840 --> 00:51:31,880
Speaker 1: we are incredibly thankful for you. We appreciate you donating

1131
00:51:32,040 --> 00:51:34,880
Speaker 1: this Groooner Brothers brewing beer to the show.

1132
00:51:34,719 --> 00:51:36,600
Speaker 2: No doubt. But that's gonna do it for this episode.

1133
00:51:36,760 --> 00:51:39,360
Speaker 2: For links to everything that Frankie is working on, including

1134
00:51:39,400 --> 00:51:42,040
Speaker 2: his socials, you can find those up on our website

1135
00:51:42,080 --> 00:51:43,480
Speaker 2: at howtomoney dot com. That's right.

1136
00:51:43,560 --> 00:51:44,880
Speaker 1: Yeah, we'll make sure to link to some of the

1137
00:51:44,920 --> 00:51:48,319
Speaker 1: specific episodes that he mentioned, but that's gonna be it

1138
00:51:48,360 --> 00:51:50,560
Speaker 1: for this one, buddy. Until next time, Best Friends Altum,

1139
00:51:50,600 --> 00:52:01,200
Speaker 1: best Friends out

1140
00:52:01,440 --> 00:52:03,320
Speaker 3: The only people