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Speaker 1: My name is Sophie Flay, and I'm here with my dad.

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Speaker 1: Well I know him as my dad. You want to

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Speaker 1: introduce yourself? Sure, I'm Bobby Flay, your dad, your co host,

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Speaker 1: and the person who feeds you. Yes, sir, And we're

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Speaker 1: here in your kitchen and we're cooking, and now, Sophie,

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Speaker 1: I'm cooking, you just happen to be eating it all.

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Speaker 1: That's a fair statement. But we're really here to make

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Speaker 1: a podcast. That's correct. It's called always Hungry. And why

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Speaker 1: are we calling it always Hungry? Because in every episode

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Speaker 1: we're picking a new theme. I'm going to cook a

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Speaker 1: recipe based on that theme, and then we'll sit down

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Speaker 1: and eat. And we're not only always hungry for the food,

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Speaker 1: but we're hungry for the connection and the stories that

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Speaker 1: come along with sharing a meal. That's true. In the

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Speaker 1: past year, I think we've collectively learned the value of

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Speaker 1: gathering around the dinner table. I think it's so important

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Speaker 1: and that's what we'll be doing for this podcast. Always

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Speaker 1: Hungry launches on Tuesday. Dad, what can people expect to

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Speaker 1: hear where we're definitely gonna be talking about burgers. Obviously,

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Speaker 1: we have ton oil and we have a podcast iron

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Speaker 1: pant and you can hear it sizzle immediately. This isn't

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Speaker 1: fake a podcast sound, this is a real burgers sound.

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Speaker 1: What's your number one cheese? I mean for burger, definitely

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Speaker 1: American cheese, But I like a goat cheese burger too,

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Speaker 1: and that melts pretty well. It doesn't melt like American

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Speaker 1: cheese not so it doesn't just like surround the burger.

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Speaker 1: But if you soak the goat cheese and olive oil

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Speaker 1: and you wait a little bit, then it's easier to

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Speaker 1: spread the goat cheese tip. So if you flay bringing

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Speaker 1: the noise and goat cheese, all I've got in terms

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Speaker 1: of food tips, we'll be making your famous scrambled eggs.

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Speaker 1: Your secret ingredient is creme fresh. Well, it's one of

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Speaker 1: my ingredients, but that's the secret ingredients secret. Alright, okay, okay, alright, alright,

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Speaker 1: let's let's go through the technique here. Okay. First of all,

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Speaker 1: I'm really big into breakfast tacos. Okay, take us through that. Yes,

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Speaker 1: I either use a corn tortilla or I used an

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Speaker 1: almond flower tortilla. Depends, Oh my god, almondia. I know

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Speaker 1: it's so I have to get you out of l

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Speaker 1: A so quickly, and you may even make some cocktails

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Speaker 1: for us. Right, Oh, that's definitely happening. Kind of kick

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Speaker 1: it up? What up? I think punches aren't making a comeback.

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Speaker 1: Punches are making a comeback. I ms about a punch

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Speaker 1: bowl the other day. You can get me one of

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Speaker 1: those for Christmas. I was actually thinking it's a good gift.

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Speaker 1: I really was. I hate that you. Even my birthday

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Speaker 1: is coming up. Yes, I'm expecting a punch bowl, getting

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Speaker 1: a muddler and a punch bowl. We'll be dropping new

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Speaker 1: episodes every Tuesday. Starting a good Subscribe now on the

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Speaker 1: I Heart radio app or wherever you get your podcast.

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Speaker 1: All right, let's get at it. Let's do it. Should

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Speaker 1: we hit the dance floor obviously,