WEBVTT - Luke’s Diner: Is that Meatloaf?

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<v Speaker 1>I am all in again.

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<v Speaker 2>Luke Steiner with Scott Patterson an iHeartRadio podcast.

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<v Speaker 1>Nah, there she is, Hi, Susan, how you doing. Thanks

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<v Speaker 1>for coming on. I'm doing great. Let's just get into it,

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<v Speaker 1>you know. I mean, you're like you're happening.

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<v Speaker 3>Man.

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<v Speaker 1>You're like former contestant on The Golden Bachelor, and you

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<v Speaker 1>have taken your love for Italian cooking, one of my

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<v Speaker 1>favorite things in life, to the next level. You have

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<v Speaker 1>your own Italian foods on QVC. You're known for your

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<v Speaker 1>culinary flair. On The Golden Bachelor, you delighted Jerry Turner

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<v Speaker 1>and her fellow contestants with her signature Italian dishes, including

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<v Speaker 1>your famous homemade meatballs. Oh my god, I'm so hungry.

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<v Speaker 1>I can't take it any more. A true food lover,

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<v Speaker 1>Susan enjoys flavoring leftovers from the night before, a fun

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<v Speaker 1>fact that showcases her down to earth approach to cooking

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<v Speaker 1>and enjoying great meals. Welcome, thank you, they I am

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<v Speaker 1>All in podcast and welcome to Luke's Diner. You are

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<v Speaker 1>now inside the diner. Tell us, tell us I love

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<v Speaker 1>this QBC thing you're doing.

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<v Speaker 3>Oh my gosh, and I just say I was so nervous.

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<v Speaker 3>They just threw me to the walls.

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<v Speaker 1>Okay, right, right, right, So how did it happen? Tell

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<v Speaker 1>us how it? You know, the cooking cane your life.

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<v Speaker 1>And it got to the point where QVC reached out

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<v Speaker 1>and said, let's make a deal with this this person.

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<v Speaker 4>I grew up with my nana. I was on her

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<v Speaker 4>apron strings. I just loved nanimated everything fresh. We used

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<v Speaker 4>to make her homemade spaghetti. I don't go that far anymore.

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<v Speaker 4>And Sunday gravy, you know, that's a big part of

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<v Speaker 4>my life, and that's where I learned to make meat falls.

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<v Speaker 4>My grandkids love them fried before I put them in

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<v Speaker 4>the gravy or the sauce, if you will, So we

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<v Speaker 4>do both.

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<v Speaker 3>And then I met this.

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<v Speaker 4>Woman in the airport and we became instant friends. And

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<v Speaker 4>she's a big TVC host. I am not a host,

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<v Speaker 4>so it was tough for me when I went on

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<v Speaker 4>that day.

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<v Speaker 1>I didn't know what I was doing right right, But

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<v Speaker 1>I just have a lot for food, right right right.

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<v Speaker 4>Some people eat to live, me, on the other hand,

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<v Speaker 4>I live to eat.

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<v Speaker 1>There you go, Where are you from?

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<v Speaker 3>Philadelphia?

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<v Speaker 1>You're from You're a Philly girl. Get out, get out.

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<v Speaker 1>You can't it tell you're a South Philly girl.

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<v Speaker 3>Just say coffee, coffee.

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<v Speaker 1>Let's go down the South Street and get a hold

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<v Speaker 1>he you have water, We'll get some water. Yeah.

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<v Speaker 3>How about you. Where you from?

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<v Speaker 1>I'm from Philly? No, yeah, for real, Yeah, I'm born

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<v Speaker 1>in Philly where well, I mean I was born there,

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<v Speaker 1>but raised over the bridge over the Wall Women Bridge

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<v Speaker 1>in southern New Jersey. Yeah, Cherry Hill, right next to

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<v Speaker 1>Cherry Hill in Haddonfield.

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<v Speaker 3>Yep, I know where it is there.

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<v Speaker 1>Yeah. We we used to come into Philly all the time.

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<v Speaker 1>The Flyers were always winning the Stanley Cups. We were

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<v Speaker 1>always cut in school, coming in and you know, standing

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<v Speaker 1>on top of cars and drinking beer at fourteen.

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<v Speaker 3>Thanksgiving Day parade in Philly.

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<v Speaker 1>Oh is that the Mummers.

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<v Speaker 3>Parade are January? That's January?

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<v Speaker 1>Sorry, yes, right, So that's exciting and that's a big parade.

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<v Speaker 1>All right. So you're south? Are you South Philly?

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<v Speaker 3>My family is West Philadelphia.

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<v Speaker 1>Yeah, gotcha, gotcha? Wow, you're the real deal a bit

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<v Speaker 1>Oh my god. So, I mean we grew up going

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<v Speaker 1>to the Italian Market in South Philly every every Sunday.

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<v Speaker 3>I still go Oh god, I get I get stuck.

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<v Speaker 1>Ohls, Oh my goodness. You know, my father remarried an

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<v Speaker 1>Italian woman named it Bellito. She was the oldest. She

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<v Speaker 1>was the oldest of thirteen. Your parents died young, and

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<v Speaker 1>she had to drop out of school and raise her

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<v Speaker 1>twelve sisters and brothers. And she learned how to cook

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<v Speaker 1>from scratch all this great Italian food. So every time

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<v Speaker 1>I go over and visit them, you.

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<v Speaker 3>Know, you're getting a good meal.

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<v Speaker 1>Oh. It was one of the few reasons I went

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<v Speaker 1>over is just to see her, you know, and eat

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<v Speaker 1>that food because the mount of goat it would melt

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<v Speaker 1>in your mouth. It was just beautiful. Anyway, now I'm hungry,

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<v Speaker 1>Let's take a break and eat some food. What is it? So?

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<v Speaker 1>You your nana pretty much taught you how.

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<v Speaker 3>To cook, and then my father was a butcher.

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<v Speaker 1>Okay, I mean, you can't go wrong. I love Yeah, unbelievable.

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<v Speaker 1>I mean, you were born, you were born to do this.

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<v Speaker 1>You were you were You're a born.

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<v Speaker 4>I mean I am definitely truly not a chef, and

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<v Speaker 4>don't claim to be.

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<v Speaker 3>But what I made is what I've learned. And you

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<v Speaker 3>know what I mean.

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<v Speaker 1>Sure, I've tried meatballs several different ways. I've tried throwing

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<v Speaker 1>them in the sauce uncooked. I try to cook them

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<v Speaker 1>and then throw them in the sauce. But the secret,

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<v Speaker 1>the secret to a great meat sauce, I thought I

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<v Speaker 1>learned it on The Godfather when when they're teaching Michael

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<v Speaker 1>Corleone before before I think it's before he assassinates that

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<v Speaker 1>guy in the wonderful Italian restaurant. Uh, they have this

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<v Speaker 1>huge vat and they're putting tomato paste in there, and

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<v Speaker 1>he says, now, you got to add the onions for

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<v Speaker 1>the flavor. He puts in a bunch of hole onions,

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<v Speaker 1>and then he puts in the sausages and the pork

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<v Speaker 1>and the lamb, and that's for the flavor. And you're

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<v Speaker 1>just like you watch that and you're like, I got yeah, I.

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<v Speaker 4>Like a brushole or a sauce. Right, you brown it

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<v Speaker 4>in the oil with the fresh garlic. The when I

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<v Speaker 4>start out in the tomatoes and wine in it, so

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<v Speaker 4>it cooked simmers all day.

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<v Speaker 1>Right, are you using a tomato paste?

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<v Speaker 3>That's at the end.

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<v Speaker 4>So when I fry my meatballs in an iron skillet,

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<v Speaker 4>round them so they're crispy, and then.

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<v Speaker 3>They could cook the rest of the way in the

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<v Speaker 3>greatly but in that iron skillet the oil from the meatballs.

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<v Speaker 4>I add my tomato paste to that and stir it

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<v Speaker 4>up with the oil.

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<v Speaker 3>That to the big bot.

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<v Speaker 1>Uh, nice tip tip. That's a nice tip. Thank you.

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<v Speaker 1>I will because I have an iron. I have iron

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<v Speaker 1>skillets where I am like I have I made them,

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<v Speaker 1>get me cast iron.

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<v Speaker 4>And of course you make a huge pot and you freeze,

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<v Speaker 4>you know you have it several times.

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<v Speaker 1>All right? Let me ask you this, how long do

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<v Speaker 1>you cook? You put all all the sausages in, you

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<v Speaker 1>put all the onion, you put everything you need in

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<v Speaker 1>this huge pot. You don't put on It's okay, okay,

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<v Speaker 1>all right? I doing mine. I doing mine. My son,

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<v Speaker 1>my son loves my sauce. I put onion and he

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<v Speaker 1>always says, yeah, put on You used to sauce?

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<v Speaker 3>Or do you use crush to meat this?

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<v Speaker 1>I use raos, I just use it. I don't I

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<v Speaker 1>don't make it from scratch. I use the raos. Marinara,

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<v Speaker 1>don't say that. Sorry, I use Susan knowles.

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<v Speaker 3>My gravy in a jar. They won't let me.

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<v Speaker 1>Oh really why not?

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<v Speaker 3>Yeah?

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<v Speaker 1>I but how long do you like, if you have

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<v Speaker 1>that big fat, how long do you let that cook?

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<v Speaker 3>Once?

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<v Speaker 4>I bring it to a boil and then I wore

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<v Speaker 4>a fresh basil and stuff, and then I just simmer

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<v Speaker 4>it for at least three.

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<v Speaker 1>Hours, right, Okay, So it's on low a low heat

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<v Speaker 1>for three hours and it's just kind of bubble bubbling

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<v Speaker 1>a little bit and cooking and all everything's melting together.

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<v Speaker 3>So good.

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<v Speaker 1>Oh smelling killing me?

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<v Speaker 3>Right, I'm just killing me. I don't even have any leftovers.

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<v Speaker 3>I just got endless.

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<v Speaker 1>So that's one of the things. Right, you are uh

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<v Speaker 1>ingenious in how you use leftovers. Tell us about that.

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<v Speaker 3>I prefer a leftover rather than breakfast.

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<v Speaker 4>Like if I have rigatonis, forget about it for breakfast

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<v Speaker 4>a little bit.

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<v Speaker 3>I don't hate them.

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<v Speaker 4>In the microwave, I bring the iron skill it out

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<v Speaker 4>put the rigatonis in the iron skill and at a

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<v Speaker 4>little tiny bit of water and turn it up high

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<v Speaker 4>so it like steams it.

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<v Speaker 3>Okay, hole pizza.

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<v Speaker 1>Wow, man, that's hardcore.

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<v Speaker 3>Not everybody does that. But you know, sometimes I have

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<v Speaker 3>yogur too, but that's so boring, So so.

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<v Speaker 1>Tell Maul, you got to have a little yogurt, right,

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<v Speaker 1>it's healthy. You gotta have. You got to clean the

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<v Speaker 1>pipes every once in a while, right, Yeah, So listen,

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<v Speaker 1>tell us about the QVC deal and tell us what

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<v Speaker 1>it was like going on there and where you're at

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<v Speaker 1>now with it.

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<v Speaker 3>So I meet this girl, they take me under their wing.

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<v Speaker 4>I belong to the Q fifty, which is quintessential and

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<v Speaker 4>fifty and it's supporting women over fifty.

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<v Speaker 3>Life is not.

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<v Speaker 4>Freaking over people. We've got so much more. And I

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<v Speaker 4>pretty much was gifted. I went to Vegas with this

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<v Speaker 4>big opening and they go, Susan, think of a brand.

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<v Speaker 3>You've been gifted like h She goes, do a hair

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<v Speaker 3>tool or hair product. I've been doing hair for forty years.

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<v Speaker 3>I didn't know what to do here. I gifted this.

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<v Speaker 4>So I went to bed the last night there and

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<v Speaker 4>I prayed to God and I talked to the universe.

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<v Speaker 3>I said, not only do.

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<v Speaker 4>I want to know what it is I want to do,

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<v Speaker 4>but I want the name of it when I wake up,

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<v Speaker 4>and I promise as sure as I'm sitting here.

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<v Speaker 3>I woke up and said Mimi's meat Balls, and I

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<v Speaker 3>just went with it.

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<v Speaker 4>However, I could have made a lot more money if

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<v Speaker 4>I did like an outfit or a jog on suit.

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<v Speaker 3>Slow business up.

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<v Speaker 4>So I used Veo beef and pork and which I

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<v Speaker 4>had so many meatballs coming to my house for these companies,

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<v Speaker 4>and I'd make little tiny ones for the scutle soup.

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<v Speaker 3>And you know, I didn't like it. They didn't even

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<v Speaker 3>look real.

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<v Speaker 4>So we were about to give up, and I had

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<v Speaker 4>one last shot and she said, you can't tweak it.

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<v Speaker 3>I give them my ingredients and it was x X it.

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<v Speaker 1>That was the moment.

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<v Speaker 3>Yeah, so they the wolves and there I was. I

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<v Speaker 3>think they priced it a little expensive.

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<v Speaker 1>Yeah, but that's okay. You're famous, so it's like it

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<v Speaker 1>comes to a little premium. Plus it's your special recipe,

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<v Speaker 1>which is straight out of Philadelphia.

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<v Speaker 3>Anything to frost it and roll it and go yeah.

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<v Speaker 1>And is this in retail? Is it all in retail? Now?

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<v Speaker 1>Are you a lot of grocery and all that?

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<v Speaker 3>No? No, no, no, just PBC right now, just.

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<v Speaker 1>QBC right now. You haven't gone even going into retail yet.

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<v Speaker 3>No. I don't even know how to begin. I'm all

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<v Speaker 3>over the place.

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<v Speaker 4>I'm sitting at the Golden Bachelorette and then I got

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<v Speaker 4>to meet all the guys.

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<v Speaker 3>I was looking for the next one. I don't know.

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<v Speaker 1>I still all right. When it comes to reinventing leftovers,

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<v Speaker 1>do you have any favorites, ways to give them new life,

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<v Speaker 1>any tips for making them feel like a fresh meal?

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<v Speaker 3>Well, yeah, I've cheese anything.

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<v Speaker 1>I mean, there you go.

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<v Speaker 4>And like I said, when I use I don't use

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<v Speaker 4>the microwave all the time. You know, I'd rather do

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<v Speaker 4>it in an iron skillet.

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<v Speaker 3>With a little bit of water and.

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<v Speaker 4>Have it steam hot rather than right suck the life

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<v Speaker 4>out of it in the microwave.

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<v Speaker 3>I'll eat it like coffee in the microwave.

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<v Speaker 1>But right soup.

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<v Speaker 3>That squirrel soup, I even love that.

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<v Speaker 4>For breakfast, I make a homemade beef soup with beef bones.

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<v Speaker 3>I start from scraps.

0:12:38.559 --> 0:12:43.319
<v Speaker 1>Oh yeah, are you still living in Philadelphia and you're

0:12:43.320 --> 0:12:43.800
<v Speaker 1>getting I.

0:12:43.800 --> 0:12:45.640
<v Speaker 3>Knew that at the city. I'm in the burbs.

0:12:45.640 --> 0:12:47.200
<v Speaker 1>Now, Okay, so you're in the burbs, But do you

0:12:47.240 --> 0:12:49.920
<v Speaker 1>come into the city. You get your supplies.

0:12:50.520 --> 0:12:51.240
<v Speaker 3>All the time.

0:12:52.600 --> 0:12:55.719
<v Speaker 4>The Bruno brothers. I got a sign stucker. As soon

0:12:55.760 --> 0:12:57.720
<v Speaker 4>as I get on Ninth Street, they know I'll come.

0:13:02.600 --> 0:13:05.439
<v Speaker 4>And then I buy at the butcher the sausage stuff.

0:13:05.160 --> 0:13:10.679
<v Speaker 3>With the broccoli, rab and trevalonets.

0:13:12.000 --> 0:13:16.320
<v Speaker 1>Oh my god, what's the largest group you've ever cooked for?

0:13:16.360 --> 0:13:17.360
<v Speaker 1>And what'd you make for him?

0:13:17.840 --> 0:13:21.560
<v Speaker 4>I do it every year Thanksgiving on Christmas, like twenty

0:13:21.600 --> 0:13:23.360
<v Speaker 4>five and now it's growing a little bit.

0:13:23.559 --> 0:13:24.240
<v Speaker 3>Twenty six.

0:13:24.800 --> 0:13:28.840
<v Speaker 4>They got boy friends. And here's the problem with my family.

0:13:29.440 --> 0:13:35.280
<v Speaker 4>They want the same exact meal every single year. I go,

0:13:35.440 --> 0:13:38.680
<v Speaker 4>let's get a whole file at or you know, a

0:13:38.679 --> 0:13:42.080
<v Speaker 4>big piece of meat. Nope, mom, no, we start with

0:13:42.160 --> 0:13:45.240
<v Speaker 4>the suit. We get squirrel suit. I'm tell you, wedding suit.

0:13:45.800 --> 0:13:49.400
<v Speaker 4>Then we go to the Raveoli's the meat balls, the sausage,

0:13:49.720 --> 0:13:52.680
<v Speaker 4>the whole bit. Then we have salad, then we have

0:13:53.360 --> 0:13:56.080
<v Speaker 4>On Thanksgiving it's the turkey and all the sides, and

0:13:56.160 --> 0:13:58.360
<v Speaker 4>on Christmas it's the ham and all the sides.

0:13:58.480 --> 0:14:00.400
<v Speaker 3>Right, so it's like five horse meal.

0:14:01.360 --> 0:14:06.280
<v Speaker 1>Beautiful, absolutely funny. They will do it, just beautiful. Do

0:14:06.360 --> 0:14:09.520
<v Speaker 1>you have any special dishes planned for the upcoming holiday season?

0:14:09.640 --> 0:14:10.920
<v Speaker 1>They're just gonna keep exactly.

0:14:11.720 --> 0:14:13.600
<v Speaker 3>You know what the hard part is, I can't find

0:14:13.640 --> 0:14:16.600
<v Speaker 3>fresh ester all. I gotta go to China to find this.

0:14:16.679 --> 0:14:20.720
<v Speaker 4>I swear nobody I found one head. I'm like, are

0:14:20.760 --> 0:14:23.880
<v Speaker 4>you serious? I'd need like five because when I cooked.

0:14:23.920 --> 0:14:25.280
<v Speaker 4>I made huge.

0:14:25.000 --> 0:14:29.200
<v Speaker 3>Pots, and everybody comes with their containers. You have to go, right,

0:14:30.160 --> 0:14:31.560
<v Speaker 3>I got leave me something.

0:14:33.160 --> 0:14:34.920
<v Speaker 1>You must have some kind of kitchen.

0:14:36.080 --> 0:14:43.600
<v Speaker 3>It's really just normal. I have a colonial normal kitchen. Yeah.

0:14:43.960 --> 0:14:48.040
<v Speaker 4>I took everything ahead of time, and I freeze my soup.

0:14:48.080 --> 0:14:50.880
<v Speaker 4>I freeze my gravy like the fresh stuff, of course.

0:14:50.920 --> 0:14:53.760
<v Speaker 1>But ye right, that's probably the only way you could

0:14:53.800 --> 0:14:58.480
<v Speaker 1>do it. Otherwise you couldn't entertain. I know, all right.

0:14:58.480 --> 0:15:02.000
<v Speaker 1>If you could add your culinary touched any meal or

0:15:02.120 --> 0:15:05.960
<v Speaker 1>scene from Gilmore Girls, which one would you choose? And

0:15:06.000 --> 0:15:06.800
<v Speaker 1>what would you serve?

0:15:07.680 --> 0:15:07.760
<v Speaker 3>So?

0:15:08.760 --> 0:15:12.280
<v Speaker 4>I would not put the cayenne pepper and the lemon

0:15:12.400 --> 0:15:13.880
<v Speaker 4>in the open faced turkey.

0:15:13.920 --> 0:15:22.200
<v Speaker 1>That was right right, lemon right so?

0:15:23.080 --> 0:15:26.760
<v Speaker 4>And he just brought a normal meatload. Well, meatloave, you

0:15:26.880 --> 0:15:29.640
<v Speaker 4>can doctor up good, especially if you use beanies.

0:15:29.320 --> 0:15:31.360
<v Speaker 1>Meatball mixed right right right.

0:15:31.440 --> 0:15:34.360
<v Speaker 4>And I like it with onions and brown bravy, or

0:15:34.440 --> 0:15:36.480
<v Speaker 4>I like it with cheese and red sauce.

0:15:36.680 --> 0:15:39.200
<v Speaker 1>You know, gotcha. Let me ask you this. If you

0:15:39.200 --> 0:15:42.120
<v Speaker 1>were to come into Luke Steiner, what would you order

0:15:42.200 --> 0:15:43.440
<v Speaker 1>and where would you sit?

0:15:44.000 --> 0:15:47.280
<v Speaker 4>I like to sit right at the counter, okay, And

0:15:47.400 --> 0:15:50.960
<v Speaker 4>I think that mushroom risotto that I don't make risotta.

0:15:51.040 --> 0:15:53.880
<v Speaker 4>It's painted the butt, but I really like it. And

0:15:53.920 --> 0:15:56.840
<v Speaker 4>if you add a little truckle to that, forget about.

0:15:56.960 --> 0:16:01.040
<v Speaker 1>Oh my goodness, are you gonna are you gonna come

0:16:01.040 --> 0:16:02.840
<v Speaker 1>out with a cookbook? Do you have a cookbook out?

0:16:03.600 --> 0:16:07.640
<v Speaker 4>I mean I have things down. I have my nana's original.

0:16:07.960 --> 0:16:11.800
<v Speaker 3>It was like a copy book, right, so old and

0:16:12.040 --> 0:16:12.800
<v Speaker 3>so worn.

0:16:13.040 --> 0:16:17.520
<v Speaker 4>All the cookie Italian cookie recipes and mostly.

0:16:17.160 --> 0:16:19.840
<v Speaker 3>The sweets and the cakes used to make all that.

0:16:19.920 --> 0:16:22.440
<v Speaker 3>I'm not so much a baker, but I'll do the

0:16:22.440 --> 0:16:23.040
<v Speaker 3>cookies out.

0:16:23.040 --> 0:16:26.240
<v Speaker 1>Oh man, I got maybe something.

0:16:27.160 --> 0:16:31.080
<v Speaker 3>No, I just have when I have.

0:16:31.080 --> 0:16:34.160
<v Speaker 1>A feeling we need to collaborate on something, I gotta

0:16:34.200 --> 0:16:36.760
<v Speaker 1>tell you. You know a couple of Philly kids. I mean

0:16:36.800 --> 0:16:37.800
<v Speaker 1>you got the recipes?

0:16:37.880 --> 0:16:38.080
<v Speaker 3>Man?

0:16:38.240 --> 0:16:41.640
<v Speaker 1>Oh I just I just want to get the recipes,

0:16:42.000 --> 0:16:43.600
<v Speaker 1>you know, like.

0:16:43.720 --> 0:16:45.480
<v Speaker 3>You've heard of eggplant farmers?

0:16:45.920 --> 0:16:46.360
<v Speaker 1>Of course?

0:16:46.960 --> 0:16:49.320
<v Speaker 3>Okay, So how do we do prepare? How do you?

0:16:49.640 --> 0:16:50.600
<v Speaker 3>How's it served you?

0:16:51.640 --> 0:16:56.560
<v Speaker 1>My chicken game is not I'm not I do chicken

0:16:57.360 --> 0:17:02.240
<v Speaker 1>pretty well. If it's just lemon and herb seasoning, I

0:17:02.400 --> 0:17:06.120
<v Speaker 1>put it in a shallow pan. I cover it at

0:17:06.200 --> 0:17:09.400
<v Speaker 1>four twenty five for about forty five minutes and they

0:17:09.480 --> 0:17:13.040
<v Speaker 1>take the covering off and let it go for another

0:17:13.560 --> 0:17:16.520
<v Speaker 1>thirteen to fifteen minutes, and it's nice and crispy and juicy.

0:17:16.640 --> 0:17:19.359
<v Speaker 3>That really pieces, I hope, because you're cooking a long time.

0:17:20.160 --> 0:17:22.560
<v Speaker 1>That's yes, it is a long time. But the dish

0:17:22.880 --> 0:17:25.560
<v Speaker 1>is it's not a huge dish, it's not a huge pan.

0:17:25.800 --> 0:17:30.399
<v Speaker 1>But it comes out really nice as far as listen.

0:17:30.520 --> 0:17:35.840
<v Speaker 1>I just tried to do like a breaded h Yeah,

0:17:35.880 --> 0:17:37.560
<v Speaker 1>it didn't. It didn't work out for me up here.

0:17:37.760 --> 0:17:38.920
<v Speaker 1>I screwed it up pretty well.

0:17:39.480 --> 0:17:43.840
<v Speaker 4>You dip it in the egg, okay, the season bread crumbs,

0:17:43.880 --> 0:17:45.800
<v Speaker 4>and you have to add the little telly cheese.

0:17:46.000 --> 0:17:46.760
<v Speaker 3>Mix it up.

0:17:48.800 --> 0:17:51.359
<v Speaker 4>To the bread crumbs to the hot oil in the

0:17:51.400 --> 0:17:53.760
<v Speaker 4>iron skillet.

0:17:53.920 --> 0:17:55.840
<v Speaker 3>They can sell it, They go, did you make me

0:17:55.920 --> 0:17:56.760
<v Speaker 3>any of this time?

0:17:58.080 --> 0:18:02.159
<v Speaker 1>Oh? Really? And how and how how thin do you

0:18:02.240 --> 0:18:02.639
<v Speaker 1>have to have?

0:18:04.840 --> 0:18:07.480
<v Speaker 4>I have a chicken breast. I'll get eight pieces out

0:18:07.520 --> 0:18:09.320
<v Speaker 4>of that, and some of them are small. I don't

0:18:09.320 --> 0:18:11.280
<v Speaker 4>do the whole thing because it's easier to fry.

0:18:11.560 --> 0:18:12.760
<v Speaker 1>How do you cut them so thin?

0:18:14.000 --> 0:18:18.240
<v Speaker 3>My father was a butcher. I haven't if you have

0:18:18.320 --> 0:18:21.800
<v Speaker 3>are like this, and I put my hand on top

0:18:21.880 --> 0:18:23.120
<v Speaker 3>and all.

0:18:23.080 --> 0:18:28.560
<v Speaker 1>Right, I'll have to. Yeah, I got a lot to learn.

0:18:28.640 --> 0:18:30.199
<v Speaker 1>I have a lot to learn, and you have a

0:18:30.200 --> 0:18:33.280
<v Speaker 1>lot to teach. This was so much fun. This was

0:18:33.320 --> 0:18:36.560
<v Speaker 1>so much fun a Philly girl. I can't believe it.

0:18:39.800 --> 0:18:40.760
<v Speaker 3>You're not Italian.

0:18:41.040 --> 0:18:44.679
<v Speaker 1>No, no, no, I'm Russian and Irish and Scotch and German.

0:18:46.920 --> 0:18:50.200
<v Speaker 1>I'm a mutt for sure. But I grew up with Italians,

0:18:50.400 --> 0:18:51.080
<v Speaker 1>So you know, I.

0:18:51.160 --> 0:18:53.600
<v Speaker 3>Have Jewish girlfriends.

0:18:53.600 --> 0:18:58.240
<v Speaker 4>They don't pluk and they're times to be in the kitchen.

0:18:58.560 --> 0:19:01.399
<v Speaker 1>Yes, yes, they know what they're doing. They know what

0:19:01.400 --> 0:19:05.040
<v Speaker 1>they're doing. Susanoles, You're the best. Where can they find

0:19:05.040 --> 0:19:07.160
<v Speaker 1>your So they go to QVC? How do they How

0:19:07.160 --> 0:19:10.600
<v Speaker 1>do they get your stuff? How do they buy your meatballs?

0:19:09.960 --> 0:19:13.600
<v Speaker 3>Meatball mix? Susan, Here you go on GVC.

0:19:13.880 --> 0:19:18.840
<v Speaker 4>And I also did an Italian rainbow cooked cake. They're

0:19:18.920 --> 0:19:21.399
<v Speaker 4>so pretty because when you cut it, it looks like

0:19:21.480 --> 0:19:26.480
<v Speaker 4>the Italian flag in such beautiful. Oh it's delicious because

0:19:26.480 --> 0:19:31.600
<v Speaker 4>it has that almond, oh god, and raspberry.

0:19:32.800 --> 0:19:37.199
<v Speaker 1>You're just you're a revelation. You're a revelation. It's unbelievable.

0:19:37.280 --> 0:19:45.520
<v Speaker 1>It's just like we're gonna wrap this up, everybody, Susan Oles. Uh,

0:19:45.880 --> 0:19:50.199
<v Speaker 1>go get Mimi's meatballs. They're probably the best meatballs on

0:19:50.240 --> 0:19:55.560
<v Speaker 1>the planet Earth. You're gonna thank me. You're gonna thank

0:19:55.720 --> 0:19:57.960
<v Speaker 1>Susan once you try them.

0:19:58.560 --> 0:19:59.680
<v Speaker 3>Thank you for having me.

0:20:00.119 --> 0:20:03.520
<v Speaker 1>It was a pleasure. You gotta come back. There's gotta

0:20:03.600 --> 0:20:04.320
<v Speaker 1>be a part two.

0:20:06.080 --> 0:20:08.720
<v Speaker 3>You practiced your cook and I'll have you on my podcast.

0:20:09.520 --> 0:20:11.359
<v Speaker 1>Let's do it. Let's I'm gonna, I'm gonna. I'm gonna

0:20:11.960 --> 0:20:14.159
<v Speaker 1>get my chicken parm game going, man. I might do

0:20:14.200 --> 0:20:14.639
<v Speaker 1>that tonight.

0:20:15.600 --> 0:20:19.120
<v Speaker 3>Remember what I told you? Egg from with cheese.

0:20:18.880 --> 0:20:20.359
<v Speaker 1>Oil, what kind of cheese?

0:20:20.359 --> 0:20:22.679
<v Speaker 3>What kind of cheese like a parmesan? You know?

0:20:22.800 --> 0:20:26.160
<v Speaker 1>Okay, all right, all right, so I do the egg,

0:20:26.240 --> 0:20:28.560
<v Speaker 1>I do the bread. But but do I do I

0:20:28.640 --> 0:20:30.080
<v Speaker 1>do the cheese after the.

0:20:30.040 --> 0:20:33.040
<v Speaker 4>Agg put the cheese inside the bread, trumps mix it

0:20:33.080 --> 0:20:33.399
<v Speaker 4>all up.

0:20:33.600 --> 0:20:36.160
<v Speaker 1>Okay, right, okay, so what do you? Okay? Good deal?

0:20:36.200 --> 0:20:36.480
<v Speaker 1>All right?

0:20:37.119 --> 0:20:42.520
<v Speaker 3>Just egg, bread, trump, frying pants messy, all right? I said,

0:20:42.840 --> 0:20:44.160
<v Speaker 3>not these big bath things.

0:20:44.240 --> 0:20:46.040
<v Speaker 1>No, no, no, no, no, I know I got it now.

0:20:46.080 --> 0:20:47.439
<v Speaker 1>I got the technique, you know.

0:20:47.560 --> 0:20:52.239
<v Speaker 4>And for breakfast ice cold, oh, I take them out

0:20:52.280 --> 0:20:53.040
<v Speaker 4>of the refrigerator.

0:20:53.080 --> 0:20:55.440
<v Speaker 3>I can't make a pile up. I'll eat them for three.

0:20:57.520 --> 0:21:04.320
<v Speaker 1>Unbelievable. Unbelievable. You're the coolest woman in the world. All

0:21:04.359 --> 0:21:10.000
<v Speaker 1>the best. We'll talk soon. Okay, Happy Thanksgiving, Yes you too.

0:21:10.000 --> 0:21:12.200
<v Speaker 1>Happy Thanksgiving to you and joys. All the best, Susan Dawles,

0:21:12.240 --> 0:21:49.280
<v Speaker 1>Ladies and gentlemen, Mami's mate balls all right, take care, Hey, everybody,

0:21:49.320 --> 0:21:52.960
<v Speaker 1>indults again. Follow us on Instagram at I Am all

0:21:53.080 --> 0:22:03.320
<v Speaker 1>In podcast and email us at Gilmore at iHeartRadio dot com.