1
00:00:00,240 --> 00:00:03,200
Speaker 1: Flaky Biscuit is a production of Shondaland Audio in partnership

2
00:00:03,240 --> 00:00:13,280
Speaker 1: with iHeartRadio. Welcome to Flaky Biscuit Podcasts. Each episode, we're

3
00:00:13,280 --> 00:00:16,239
Speaker 1: cooking up delicious morsels and nostalgia meals and recipes that

4
00:00:16,239 --> 00:00:19,240
Speaker 1: have comforted and guided our guests to a tremendous amount

5
00:00:19,280 --> 00:00:22,480
Speaker 1: of success. And I hope my guests understand I really

6
00:00:22,520 --> 00:00:25,000
Speaker 1: mean it. Like when you bite into this, I don't

7
00:00:25,040 --> 00:00:26,960
Speaker 1: want you to just say, oh, Brian, this tastes great.

8
00:00:26,960 --> 00:00:30,160
Speaker 1: I really want you to dig deep and say, maamn,

9
00:00:30,200 --> 00:00:33,519
Speaker 1: this really brought me back pants art today. There's no

10
00:00:33,560 --> 00:00:37,239
Speaker 1: way hell I could do it. I'm Brian Ford. I

11
00:00:37,280 --> 00:00:40,080
Speaker 1: write cookbooks, I've had some TV shows. I host a

12
00:00:40,080 --> 00:00:43,120
Speaker 1: Flaky Biscuit podcast. I have a bakery in New York

13
00:00:43,159 --> 00:00:46,200
Speaker 1: City now like a I don't want to say crazy person,

14
00:00:46,720 --> 00:00:50,239
Speaker 1: like a person who just decided to add more chaos

15
00:00:50,280 --> 00:00:52,720
Speaker 1: to their life. But most importantly, I have to cook

16
00:00:52,720 --> 00:00:55,560
Speaker 1: and bake for people. And I have someone extremely special

17
00:00:55,600 --> 00:00:58,720
Speaker 1: in my kitchen today, someone that anyone in my position

18
00:00:59,160 --> 00:01:02,040
Speaker 1: has to be a spy iring to be like because

19
00:01:02,080 --> 00:01:05,080
Speaker 1: there's game changing energy in here. You know what I'm saying.

20
00:01:05,080 --> 00:01:08,920
Speaker 1: Our guest today is a James Beard sever Webby Award winner,

21
00:01:09,400 --> 00:01:16,240
Speaker 1: an inventor, an inventor y'all of pasta shapes. Come on, man,

22
00:01:17,000 --> 00:01:20,880
Speaker 1: this is crazy. The inventor of the pasta shape Cascatelli

23
00:01:21,880 --> 00:01:25,080
Speaker 1: and the one and only creator and host of the

24
00:01:25,160 --> 00:01:28,560
Speaker 1: sporkfle podcast. Yeah, this is Royalty in the crypt today.

25
00:01:28,760 --> 00:01:32,440
Speaker 1: Please welcome the extremely talented Dan Passiman.

26
00:01:33,280 --> 00:01:35,280
Speaker 2: Hey, Brian, it's great to be here. Oh man.

27
00:01:35,640 --> 00:01:38,000
Speaker 1: We was already shooting it a little bit, talking a

28
00:01:38,000 --> 00:01:41,640
Speaker 1: little bit before. And one thing that's in my notes,

29
00:01:41,920 --> 00:01:43,679
Speaker 1: it just says he loves MSG.

30
00:01:45,640 --> 00:01:47,440
Speaker 2: That's the only thing about me anyone needs to know

31
00:01:47,800 --> 00:01:48,160
Speaker 2: I do.

32
00:01:48,360 --> 00:01:51,240
Speaker 1: Yeah, And I just stood out to me just now,

33
00:01:51,280 --> 00:01:52,720
Speaker 1: and I kind of want, you know what, to my

34
00:01:52,760 --> 00:01:55,040
Speaker 1: listeners out there. We're just about to talk about MSG

35
00:01:55,160 --> 00:01:56,000
Speaker 1: real quick. Yeah.

36
00:01:56,000 --> 00:01:58,120
Speaker 2: I mean, look, we did an episode of The spork

37
00:01:58,160 --> 00:02:00,200
Speaker 2: Ful a few years ago, kind of early on in

38
00:02:00,240 --> 00:02:03,280
Speaker 2: what's become an increasing conversation around the fact that like

39
00:02:03,360 --> 00:02:05,320
Speaker 2: a lot of the hang ups about MSG were tied

40
00:02:05,400 --> 00:02:07,360
Speaker 2: up in some racist tropes and in some sort of

41
00:02:07,360 --> 00:02:11,000
Speaker 2: pseudoscience bullshit. To me like it's a great flavor enhancer.

42
00:02:11,040 --> 00:02:12,760
Speaker 2: I keep it in my pantry. I add it to

43
00:02:13,400 --> 00:02:16,720
Speaker 2: soups and stews and sauces all the time. Not a lot,

44
00:02:17,040 --> 00:02:20,639
Speaker 2: just a little sprinkle. But like, look, glutamate occurs naturally

45
00:02:20,880 --> 00:02:23,600
Speaker 2: in all I'm sure you know. It's in tomatoes, it's

46
00:02:23,600 --> 00:02:25,799
Speaker 2: in parmesan. She's just in your brain right now, this

47
00:02:25,919 --> 00:02:27,560
Speaker 2: it should be or you're in trouble.

48
00:02:27,760 --> 00:02:30,880
Speaker 1: My brain got a problem.

49
00:02:31,000 --> 00:02:32,880
Speaker 2: So all you do is you're just taking this thing

50
00:02:32,880 --> 00:02:35,760
Speaker 2: that occurs in nature and binding it to sodium to

51
00:02:37,280 --> 00:02:39,080
Speaker 2: make it a powder that you can keep on a

52
00:02:39,160 --> 00:02:41,560
Speaker 2: countertop and sprinkle into food. It's not a big deal

53
00:02:42,000 --> 00:02:44,080
Speaker 2: and there's no evidence that it presents any kind of

54
00:02:44,080 --> 00:02:47,359
Speaker 2: widespread health concern. The science says that most people who

55
00:02:47,360 --> 00:02:50,120
Speaker 2: think they have a sensitivity to MSG, in fact do not.

56
00:02:50,840 --> 00:02:54,120
Speaker 2: There probably are some people who do have a legitimate

57
00:02:54,120 --> 00:02:56,400
Speaker 2: sensitivity to it, but it's a it's a sensitivity like

58
00:02:56,440 --> 00:02:58,960
Speaker 2: the same like my sister in law candy onions or

59
00:02:58,960 --> 00:03:00,960
Speaker 2: she gets an upset stomach. Like you don't need to

60
00:03:01,160 --> 00:03:05,360
Speaker 2: put a big side on a label, turn and run away.

61
00:03:05,520 --> 00:03:07,840
Speaker 1: Yeah. No, A lot of things can cause sensitivity and

62
00:03:08,120 --> 00:03:10,400
Speaker 1: it's not dangerous at all. I think it flows through

63
00:03:10,440 --> 00:03:13,799
Speaker 1: my veins. I think Hispanic people we don't get enough

64
00:03:13,840 --> 00:03:18,560
Speaker 1: credit for our love affair with MSG because one of

65
00:03:18,600 --> 00:03:22,560
Speaker 1: the top sasons that we use seasonings the sasson you know,

66
00:03:22,800 --> 00:03:28,480
Speaker 1: orange packets. Yeah, you know what the first ingredient, isn't that? Right?

67
00:03:28,720 --> 00:03:30,400
Speaker 1: And right I'm gonna tell you something right now. I

68
00:03:30,440 --> 00:03:33,600
Speaker 1: remember I had to do a food challenge once where

69
00:03:33,639 --> 00:03:36,560
Speaker 1: I had to use MSG to season like vegetables or

70
00:03:36,600 --> 00:03:39,160
Speaker 1: something like that, and I took sasson, I took like

71
00:03:39,200 --> 00:03:41,360
Speaker 1: an orange packet, put it in a spray bottle, and

72
00:03:41,400 --> 00:03:43,920
Speaker 1: I just like misted these vegetables smart and it was

73
00:03:44,040 --> 00:03:45,840
Speaker 1: I mean, it was just like it was one of

74
00:03:45,840 --> 00:03:49,600
Speaker 1: the most addicting things. And it wasn't the vegetables right right, right,

75
00:03:49,720 --> 00:03:52,040
Speaker 1: it was quite phenomenal. So yeah, I mean I think, like,

76
00:03:52,120 --> 00:03:54,840
Speaker 1: you know, we make with that, we may you know,

77
00:03:54,880 --> 00:03:57,440
Speaker 1: mix so fritos with that, we make our chicken with that.

78
00:03:57,920 --> 00:04:00,280
Speaker 1: It's absolutely delicious. If you want delicious food, you should

79
00:04:00,280 --> 00:04:03,640
Speaker 1: eat some. Absolutely exactly the way to go.

80
00:04:03,760 --> 00:04:04,120
Speaker 2: That's right.

81
00:04:04,280 --> 00:04:06,480
Speaker 1: Damn. I'm so excited to get to know you, to

82
00:04:06,520 --> 00:04:10,120
Speaker 1: get to know your story. Why don't you let our

83
00:04:10,160 --> 00:04:13,040
Speaker 1: listeners know what is the nostalgic meal that I have

84
00:04:13,200 --> 00:04:15,320
Speaker 1: prepared for you today, which.

85
00:04:15,120 --> 00:04:17,719
Speaker 2: Just by looking at the ingredients that I see before me,

86
00:04:17,880 --> 00:04:20,040
Speaker 2: I'm pretty sure that it's potato lotkas.

87
00:04:20,720 --> 00:04:21,880
Speaker 1: What do you see before you?

88
00:04:21,960 --> 00:04:23,320
Speaker 2: Well, the first thing I saw as soon as I

89
00:04:23,320 --> 00:04:25,239
Speaker 2: walked in the door with sour cream and apple sauce,

90
00:04:25,279 --> 00:04:26,720
Speaker 2: which are the classic condiments.

91
00:04:26,839 --> 00:04:29,240
Speaker 1: So I clearly have spent a few minutes, you know,

92
00:04:29,440 --> 00:04:34,080
Speaker 1: doing a little research. I'm glad you're seeing the signs

93
00:04:34,160 --> 00:04:35,880
Speaker 1: of the deliciousness you graz.

94
00:04:35,920 --> 00:04:37,520
Speaker 2: I see the eggs, I see flour.

95
00:04:37,680 --> 00:04:38,840
Speaker 1: I see what about this?

96
00:04:39,000 --> 00:04:42,680
Speaker 2: I think that is that schmaltz. Yes, rendered chicken fat.

97
00:04:42,720 --> 00:04:43,440
Speaker 2: That's hardcore.

98
00:04:43,680 --> 00:04:47,599
Speaker 1: So schmaltz. Like I've rendered fat before, usually duck fat

99
00:04:47,680 --> 00:04:49,840
Speaker 1: or something like that. I mean, sure I've rendered chicken

100
00:04:49,839 --> 00:04:51,960
Speaker 1: fat at some point, but I didn't know it was

101
00:04:52,000 --> 00:04:55,240
Speaker 1: called schmaltz. Tell me what's up with Like how important

102
00:04:55,279 --> 00:04:58,160
Speaker 1: is this to have? Did you grow up? You know?

103
00:04:58,400 --> 00:04:58,760
Speaker 1: I didn't.

104
00:04:58,800 --> 00:05:01,919
Speaker 2: I grew up more culturally Jewish than religious Jewish, Like

105
00:05:01,920 --> 00:05:04,200
Speaker 2: we went to temple, but like not super religious, Like

106
00:05:04,240 --> 00:05:06,880
Speaker 2: we didn't have a kosher home, but for like the

107
00:05:06,920 --> 00:05:10,160
Speaker 2: traditional Eastern European Jews, if you keep kosher, we just

108
00:05:10,360 --> 00:05:12,840
Speaker 2: my family didn't. But if you keep kosher, of course,

109
00:05:12,839 --> 00:05:15,760
Speaker 2: most people know like no pork, no shellfish. But the

110
00:05:15,800 --> 00:05:17,479
Speaker 2: other thing that's less well known is that you're not

111
00:05:17,520 --> 00:05:20,279
Speaker 2: supposed to mix meat and dairy, even if it's a

112
00:05:20,320 --> 00:05:22,400
Speaker 2: kosher meat. Even if you were to take kosher chicken,

113
00:05:22,480 --> 00:05:25,040
Speaker 2: you still couldn't put butter on it in a proper

114
00:05:25,120 --> 00:05:28,520
Speaker 2: kosher home. So as a result, Jewish people needed cooking

115
00:05:28,560 --> 00:05:35,039
Speaker 2: fat that wasn't butter exactly or exactly, and so it

116
00:05:35,040 --> 00:05:37,920
Speaker 2: couldn't be pig fat and it couldn't be buttered. And

117
00:05:37,960 --> 00:05:39,880
Speaker 2: this was back, you know, generations ago before you could

118
00:05:39,880 --> 00:05:42,000
Speaker 2: just go to the store and buy a leader of

119
00:05:42,160 --> 00:05:45,680
Speaker 2: vegetable oil. Right, so you need cooking fat, you would

120
00:05:45,720 --> 00:05:47,719
Speaker 2: render the fat from a chicken. And that was like

121
00:05:47,720 --> 00:05:49,960
Speaker 2: the most common cooking fat that Jews would use.

122
00:05:50,000 --> 00:05:55,200
Speaker 1: I'll tell you what, it's a brilliant idea. I love chicken,

123
00:05:55,360 --> 00:05:57,840
Speaker 1: and I love krispy chicken. Then you also get these

124
00:05:57,920 --> 00:05:59,279
Speaker 1: crispy chicken bits on it.

125
00:05:59,279 --> 00:06:04,080
Speaker 2: The skin that's called gribbinus in Yiddish lingo. So it's

126
00:06:04,120 --> 00:06:09,440
Speaker 2: like little bits of crispy fried chicken skin gribbinus.

127
00:06:09,520 --> 00:06:12,000
Speaker 1: Yeah, gribbonus. I'm gonna keep some gribbinus all up in

128
00:06:12,040 --> 00:06:15,800
Speaker 1: the Yeah, no, yes, that's exactly what I'm making. I'm

129
00:06:15,839 --> 00:06:19,440
Speaker 1: making latkas. And the disclaimer I have which I think

130
00:06:19,440 --> 00:06:21,240
Speaker 1: this is gonna be fun. We're doing this in a

131
00:06:21,279 --> 00:06:24,760
Speaker 1: style that has actually not been done. I've definitely live

132
00:06:24,920 --> 00:06:28,080
Speaker 1: cooked during an interview, but I typically would get up

133
00:06:28,080 --> 00:06:30,839
Speaker 1: and go to the stove, right. I decided to bust

134
00:06:30,839 --> 00:06:32,280
Speaker 1: out the induction burner today.

135
00:06:32,600 --> 00:06:33,360
Speaker 2: I like it.

136
00:06:33,400 --> 00:06:36,200
Speaker 1: I decided that I want to actually be able to

137
00:06:36,240 --> 00:06:38,800
Speaker 1: still speak with you while I try to figure this out.

138
00:06:39,000 --> 00:06:41,040
Speaker 1: And it is the first time I've ever made this before.

139
00:06:41,080 --> 00:06:43,320
Speaker 1: I've never made it. I've never attempted to make it before.

140
00:06:43,839 --> 00:06:46,719
Speaker 1: I don't really know how this is gonna go, but

141
00:06:46,839 --> 00:06:48,159
Speaker 1: I see that you're here for it.

142
00:06:48,320 --> 00:06:50,520
Speaker 2: I'm totally here for it. And also, like, I mean,

143
00:06:51,200 --> 00:06:53,360
Speaker 2: you know your way around a kitchen. I have confidence

144
00:06:53,360 --> 00:06:53,920
Speaker 2: in you, Brian.

145
00:06:54,360 --> 00:06:57,760
Speaker 1: I appreciate that. So when was the first time you

146
00:06:58,040 --> 00:07:00,960
Speaker 1: had this dish? Is that you can access?

147
00:07:02,200 --> 00:07:03,560
Speaker 2: I mean, it's it's one of those things. It feels

148
00:07:03,600 --> 00:07:06,840
Speaker 2: like it was always there. So the most common time

149
00:07:06,880 --> 00:07:09,920
Speaker 2: that you'd eat potato lokas would be around Hankah Because

150
00:07:10,080 --> 00:07:12,280
Speaker 2: so the story of hanka long story short, they had

151
00:07:12,320 --> 00:07:14,880
Speaker 2: this oil burning lamp and they thought they only had

152
00:07:14,960 --> 00:07:18,040
Speaker 2: enough oil left for the lamp to light the temple

153
00:07:18,120 --> 00:07:20,600
Speaker 2: for one more night, and the oil lasted eight nights

154
00:07:20,640 --> 00:07:23,000
Speaker 2: and it was a miracle, and so the eight nights

155
00:07:23,040 --> 00:07:26,600
Speaker 2: of Hankkah. And as a result, the common foods that

156
00:07:26,640 --> 00:07:28,960
Speaker 2: you eat around Hannaka are foods cooked and oil.

157
00:07:30,200 --> 00:07:30,720
Speaker 1: Best food.

158
00:07:30,920 --> 00:07:34,200
Speaker 2: Yeah. It's interesting actually because so like Eastern European Jews

159
00:07:34,200 --> 00:07:37,920
Speaker 2: in America, which is like my family's lineage, potato lokas

160
00:07:37,960 --> 00:07:40,760
Speaker 2: potato pancakes is the most common thing potatoes fried and oil.

161
00:07:40,960 --> 00:07:42,920
Speaker 2: In Israel, it's actually jelly donuts.

162
00:07:43,200 --> 00:07:46,840
Speaker 1: Oh like fried Yes, jelly donuts, that's.

163
00:07:46,680 --> 00:07:49,320
Speaker 2: Right, are huge in Israel. That's the most popular honka

164
00:07:49,320 --> 00:07:49,640
Speaker 2: of food.

165
00:07:50,520 --> 00:07:51,720
Speaker 1: Yeah, let me tell you.

166
00:07:56,160 --> 00:07:58,520
Speaker 2: Later in life, I had an idea to combine the

167
00:07:58,600 --> 00:08:03,680
Speaker 2: donut concept with the laka concept. Not a jelly done,

168
00:08:03,720 --> 00:08:06,720
Speaker 2: but take a regular yeasted glazed donut and slice it

169
00:08:06,760 --> 00:08:08,920
Speaker 2: open and use it as a sandwich bread and then

170
00:08:08,960 --> 00:08:12,000
Speaker 2: put the potato loatka, apple sauce and sour cream inside.

171
00:08:12,240 --> 00:08:15,240
Speaker 1: Use that as like the vessel for the latka.

172
00:08:15,760 --> 00:08:17,960
Speaker 2: Yeah, but it's also one of those things that, like,

173
00:08:18,760 --> 00:08:20,160
Speaker 2: these things are kind of a pain in the ass

174
00:08:20,160 --> 00:08:22,880
Speaker 2: to cook because it's always like for a large gathering,

175
00:08:22,920 --> 00:08:24,600
Speaker 2: it's time consuming to make a lot of them. You know,

176
00:08:24,600 --> 00:08:27,760
Speaker 2: when you're frying anything anything, you're frying a lot of

177
00:08:27,800 --> 00:08:28,880
Speaker 2: food for a big gathering.

178
00:08:29,080 --> 00:08:31,120
Speaker 1: Commit to frying food for a lot of people like you,

179
00:08:31,280 --> 00:08:31,920
Speaker 1: you fucked up.

180
00:08:33,520 --> 00:08:35,719
Speaker 2: So usually it's like one night of Hanakah, there's one

181
00:08:35,720 --> 00:08:38,000
Speaker 2: person in the family who's the latka person, and they

182
00:08:38,040 --> 00:08:41,160
Speaker 2: make it and the whole house just disconnect the smoke alarms.

183
00:08:41,200 --> 00:08:43,760
Speaker 2: Right now, there's gonna be like a thin haze throughout

184
00:08:43,760 --> 00:08:47,000
Speaker 2: the entire house, right all your clothes. You're gonna smell

185
00:08:47,040 --> 00:08:48,600
Speaker 2: like oil cut when at the end of the night

186
00:08:48,880 --> 00:08:51,160
Speaker 2: you're gonna walk in the door and be confronted with

187
00:08:51,240 --> 00:08:53,520
Speaker 2: like these plumes of smoke coming out of the kitchen.

188
00:08:54,040 --> 00:08:56,839
Speaker 2: But like that smell and that like the air is

189
00:08:56,880 --> 00:08:58,079
Speaker 2: an immersive experience.

190
00:08:58,960 --> 00:09:01,920
Speaker 1: Up on high right now, put the burner on high

191
00:09:01,960 --> 00:09:02,480
Speaker 1: and get.

192
00:09:02,320 --> 00:09:03,439
Speaker 2: To smoke ourselves out.

193
00:09:03,520 --> 00:09:06,640
Speaker 1: It's like, get a little hazy going. But it sounds

194
00:09:06,679 --> 00:09:10,480
Speaker 1: like you're describing a pretty distinct memory though, even if

195
00:09:10,480 --> 00:09:12,920
Speaker 1: you're not pulling from one specific occasion, it sounds like

196
00:09:12,960 --> 00:09:15,200
Speaker 1: you're pulling from what it what it means.

197
00:09:15,360 --> 00:09:17,240
Speaker 2: Yeah, and the locka is a sort of like coming

198
00:09:17,280 --> 00:09:19,199
Speaker 2: off the griddle, you know, out of the pan on

199
00:09:19,280 --> 00:09:21,559
Speaker 2: it at a steady stream, and they're going onto the

200
00:09:21,600 --> 00:09:23,800
Speaker 2: serving platter and you're eating them as they're coming off,

201
00:09:23,840 --> 00:09:26,000
Speaker 2: you know, the kids you're running around, you're playing, you're

202
00:09:26,040 --> 00:09:28,280
Speaker 2: coming and grabbing on a loatka. Yeah.

203
00:09:28,320 --> 00:09:31,840
Speaker 1: So that actually played into why I decided this sounds

204
00:09:31,880 --> 00:09:34,200
Speaker 1: like it should be eating as soon as it's cooked. Yeah,

205
00:09:34,280 --> 00:09:35,920
Speaker 1: And I was like, there's no way I'm gonna make

206
00:09:35,960 --> 00:09:38,319
Speaker 1: some of these lokas, have them sit around and then

207
00:09:38,360 --> 00:09:40,880
Speaker 1: try to like reheat them. So I was like, Okay,

208
00:09:41,440 --> 00:09:43,160
Speaker 1: let me just cook it right in front of his face,

209
00:09:43,480 --> 00:09:46,920
Speaker 1: just like we could just like still talk while it's happening.

210
00:09:47,000 --> 00:09:48,760
Speaker 2: Yeah. Yeah, I admire your commitment.

211
00:09:48,920 --> 00:09:52,040
Speaker 1: Well, we'll see about that. So, like, what are some

212
00:09:52,160 --> 00:09:56,679
Speaker 1: of the flavors, textures, any kind of like there's traditional ones.

213
00:09:56,720 --> 00:09:59,480
Speaker 1: Are there any differential type lakas that you've had, Like

214
00:09:59,520 --> 00:10:03,120
Speaker 1: what's your desired mouthful? When you think about a lotka?

215
00:10:03,240 --> 00:10:04,840
Speaker 2: I In some ways, it's kind of similar to like

216
00:10:04,880 --> 00:10:08,520
Speaker 2: my ideal cookie in that you want like a crispy perimeter.

217
00:10:08,920 --> 00:10:11,560
Speaker 2: The inside is more like potato eat. It's a little

218
00:10:11,559 --> 00:10:13,880
Speaker 2: bit more dense, and then the outside has like those

219
00:10:13,960 --> 00:10:16,280
Speaker 2: crags and the little bits of shredded potato that are

220
00:10:16,360 --> 00:10:19,360
Speaker 2: kind of turning crispy crunchy. So you have multiple textures

221
00:10:19,400 --> 00:10:20,040
Speaker 2: in a bite.

222
00:10:20,120 --> 00:10:21,400
Speaker 1: You're just setting me up for failure.

223
00:10:21,440 --> 00:10:24,240
Speaker 2: That's no, it'd be great. But like sometimes you'll see

224
00:10:24,280 --> 00:10:28,679
Speaker 2: a lotka that's more like frittata, almost like eggy cakey,

225
00:10:29,040 --> 00:10:30,160
Speaker 2: you know, and it's kind of.

226
00:10:30,080 --> 00:10:31,679
Speaker 1: Like bready, and that's bad.

227
00:10:31,920 --> 00:10:33,920
Speaker 2: I mean, it's it's not my taste. It's not what

228
00:10:34,000 --> 00:10:36,040
Speaker 2: I grew up with. Some people, I'm sure love that.

229
00:10:36,280 --> 00:10:38,360
Speaker 2: I don't think there's like a wrong latka or like

230
00:10:38,760 --> 00:10:40,600
Speaker 2: this is just a subjective you know. But to me,

231
00:10:41,120 --> 00:10:42,280
Speaker 2: I like the crispy edges.

232
00:10:42,360 --> 00:10:45,560
Speaker 1: Okay, to the listeners, I'm sure Dan just said there's

233
00:10:45,600 --> 00:10:47,720
Speaker 1: not a wrong laka because he's gonna feel bad. Yeah,

234
00:10:48,360 --> 00:10:51,560
Speaker 1: you're don't feel bad when I make mine. He's gonna say, no, Brian,

235
00:10:51,600 --> 00:10:54,960
Speaker 1: don't you remember what I said? There's no wrong one.

236
00:10:55,880 --> 00:10:59,040
Speaker 1: So we know you're a nostalgic meal. We've got a

237
00:10:59,080 --> 00:11:02,040
Speaker 1: little bit of in site in terms of the memory

238
00:11:02,040 --> 00:11:04,280
Speaker 1: surrounding it sounds like it's just been a part of

239
00:11:04,320 --> 00:11:07,840
Speaker 1: your existence for as long as you can remember, I

240
00:11:07,840 --> 00:11:09,080
Speaker 1: think it's probably time.

241
00:11:09,480 --> 00:11:09,960
Speaker 2: Let's do it.

242
00:11:09,960 --> 00:11:12,640
Speaker 1: It's probably time. And what I'm gonna do right now,

243
00:11:12,679 --> 00:11:15,280
Speaker 1: before I actually start the cooking process, I will talk

244
00:11:15,280 --> 00:11:16,880
Speaker 1: through it. I'm gonna explain to you what I'm gonna do.

245
00:11:17,000 --> 00:11:19,880
Speaker 1: I guess I'm gonna give you a little bit of insight. Yeah, obviously, Yes,

246
00:11:19,920 --> 00:11:22,800
Speaker 1: some of the research indicates that sour cream and apple

247
00:11:22,840 --> 00:11:25,960
Speaker 1: sauce are the talk to me about that the apple sauce, Like,

248
00:11:25,960 --> 00:11:28,120
Speaker 1: what's where is that worn out of it?

249
00:11:28,240 --> 00:11:29,680
Speaker 2: Is that sure? Where that comes from?

250
00:11:29,840 --> 00:11:31,640
Speaker 1: Me? Do you prefer? I didn't know which one of

251
00:11:31,640 --> 00:11:33,120
Speaker 1: you might prefer, so I have them both.

252
00:11:33,200 --> 00:11:35,679
Speaker 2: Like growing up, I was more apple sauce as a kid.

253
00:11:35,679 --> 00:11:37,559
Speaker 2: I don't have a taste for sour cream. Nowadays, I

254
00:11:37,640 --> 00:11:41,000
Speaker 2: kind of like the combo, you know, because I love

255
00:11:41,080 --> 00:11:44,000
Speaker 2: like a sour cream apple pie. Oh you know, you know,

256
00:11:44,080 --> 00:11:45,480
Speaker 2: like like to me, sour cream in.

257
00:11:45,440 --> 00:11:49,280
Speaker 1: Desserts is really like underrated, Yeah, yeah, you know, because

258
00:11:49,280 --> 00:11:51,960
Speaker 1: it adds so much texturally, so does like for example,

259
00:11:52,040 --> 00:11:54,240
Speaker 1: like coconut cream coconut.

260
00:11:53,920 --> 00:11:56,520
Speaker 2: Yeah, or even it gets like a little bit of tang,

261
00:11:56,600 --> 00:11:59,040
Speaker 2: like the way like buttermilk can and some dishes you know,

262
00:11:59,160 --> 00:12:01,280
Speaker 2: it's like makes it like a little more complex, like

263
00:12:01,320 --> 00:12:03,640
Speaker 2: it's a little more taste than you know. So I

264
00:12:03,720 --> 00:12:04,360
Speaker 2: like that combo.

265
00:12:04,920 --> 00:12:06,880
Speaker 1: Wow, I'm gonna tell you something, right, I wish I

266
00:12:06,880 --> 00:12:09,640
Speaker 1: had some huna and krema in the fridge and we

267
00:12:09,640 --> 00:12:11,800
Speaker 1: could eat it with some krama. Central American. You ever

268
00:12:11,840 --> 00:12:13,240
Speaker 1: got eating with grandma?

269
00:12:13,559 --> 00:12:15,760
Speaker 2: No, but I got some crema in my in your car,

270
00:12:15,880 --> 00:12:17,160
Speaker 2: in my fridge, right, No, it's.

271
00:12:18,920 --> 00:12:23,200
Speaker 1: Amazing. Yeah, pulled up with Grandma in his bag. I

272
00:12:23,240 --> 00:12:26,959
Speaker 1: got some cram all right. I would just shut this

273
00:12:27,160 --> 00:12:27,840
Speaker 1: off and like you.

274
00:12:27,920 --> 00:12:30,720
Speaker 2: The man, you one, I'm not that good. Sorry, I

275
00:12:30,880 --> 00:12:33,000
Speaker 2: so I asked it in my fridge at home, which

276
00:12:33,040 --> 00:12:34,679
Speaker 2: is too far away from me to go to right now.

277
00:12:34,720 --> 00:12:36,080
Speaker 1: It is but one day.

278
00:12:36,080 --> 00:12:38,400
Speaker 2: But that is a brilliant idea, and I think that

279
00:12:38,440 --> 00:12:40,840
Speaker 2: would be so delicious.

280
00:12:40,240 --> 00:12:42,040
Speaker 1: Right now, should we have already get some Grandma.

281
00:12:42,280 --> 00:12:44,400
Speaker 2: I think the crama would be better than the sour cream,

282
00:12:44,400 --> 00:12:46,800
Speaker 2: because the sour cream can be a little bit gloopy

283
00:12:47,120 --> 00:12:49,360
Speaker 2: and this sort of the ooziness of the krama mixing

284
00:12:49,400 --> 00:12:50,240
Speaker 2: with the apple sauce.

285
00:12:50,320 --> 00:12:52,000
Speaker 1: Yeah, you know, hold on, hold on, hold, I got

286
00:12:52,000 --> 00:12:54,120
Speaker 1: I message right here. No, no, no, no, no, We're gonna

287
00:12:54,120 --> 00:13:00,400
Speaker 1: get some crama delivered one my sister and you please,

288
00:13:01,800 --> 00:13:07,240
Speaker 1: I'll buy you dinner and happy our drink wow, and

289
00:13:08,240 --> 00:13:09,680
Speaker 1: pay for you to get your nails done.

290
00:13:10,400 --> 00:13:12,960
Speaker 2: But she's like already out the door with this message.

291
00:13:15,080 --> 00:13:17,439
Speaker 1: Okay, okay, So to the listeners, look, I'm just at

292
00:13:17,480 --> 00:13:19,240
Speaker 1: my crib man with my family man. We're trying to

293
00:13:19,240 --> 00:13:21,160
Speaker 1: just get this done from all right, So we got

294
00:13:21,200 --> 00:13:23,680
Speaker 1: this cast iron ripping hot. It's starting to smoke. I

295
00:13:23,679 --> 00:13:26,360
Speaker 1: want to create that haze. Now, I got the Schmaltz.

296
00:13:26,600 --> 00:13:28,360
Speaker 1: So we talked a little bit about the schmaltz, about

297
00:13:28,360 --> 00:13:31,560
Speaker 1: the history behind you know why is rendered chicken fat

298
00:13:31,600 --> 00:13:34,640
Speaker 1: part of this particular cuisine. All right, so I got

299
00:13:34,679 --> 00:13:37,000
Speaker 1: the schmaltz in there. Things are moving kind of fast.

300
00:13:37,000 --> 00:13:38,760
Speaker 1: I wasn't even prepared. Now that oil is going to

301
00:13:38,800 --> 00:13:40,760
Speaker 1: get hot. I have to start activating right now. Okay,

302
00:13:40,760 --> 00:13:41,920
Speaker 1: all right, so.

303
00:13:42,480 --> 00:13:44,640
Speaker 2: He has to go down because those induction things get

304
00:13:44,720 --> 00:13:45,240
Speaker 2: high fast.

305
00:13:45,240 --> 00:13:47,080
Speaker 1: We don't really want to create a haze. That was

306
00:13:47,120 --> 00:13:49,280
Speaker 1: more of a joke, right, Yeah, four is where I

307
00:13:49,360 --> 00:13:52,400
Speaker 1: live usually with these right, I'm going headphones list the

308
00:13:52,440 --> 00:13:54,719
Speaker 1: mic still picking me up. I gotta get something from

309
00:13:54,720 --> 00:13:55,560
Speaker 1: the fridge real quick.

310
00:13:55,679 --> 00:13:58,600
Speaker 2: All right, you know in these locas, you know, traditionally

311
00:13:58,600 --> 00:14:00,520
Speaker 2: at a Honka party, you do it like you say,

312
00:14:00,600 --> 00:14:03,520
Speaker 2: apple sauce, sour cream. Maybe we'll try some crama, but

313
00:14:04,160 --> 00:14:06,840
Speaker 2: I'm not Obviously this isn't the most creative idea. I'll

314
00:14:06,880 --> 00:14:09,440
Speaker 2: pop a thought of this. But you know the next morning, Yes,

315
00:14:09,480 --> 00:14:11,040
Speaker 2: you can have left over lock because you throw them

316
00:14:11,080 --> 00:14:12,680
Speaker 2: in the toast ven or you broil them in a

317
00:14:12,679 --> 00:14:14,360
Speaker 2: sheet pan and then you put some like you know,

318
00:14:14,400 --> 00:14:17,400
Speaker 2: sunny side up eggs. Think about like a hash brown

319
00:14:18,160 --> 00:14:18,680
Speaker 2: cracked open.

320
00:14:18,720 --> 00:14:22,880
Speaker 1: Some cold beers, important cheers. Right now, I'm gonna try

321
00:14:22,880 --> 00:14:26,000
Speaker 1: to do this from the dome. From the dome, meaning

322
00:14:26,040 --> 00:14:26,840
Speaker 1: from the top of the head.

323
00:14:26,880 --> 00:14:28,520
Speaker 2: I love it. You were like, oh shit, it's getting

324
00:14:28,560 --> 00:14:30,720
Speaker 2: really hot. We better hurry up and start cooking. The

325
00:14:30,880 --> 00:14:32,520
Speaker 2: five minutes later you came back with beer.

326
00:14:34,760 --> 00:14:35,280
Speaker 1: From the fruit.

327
00:14:35,480 --> 00:14:37,920
Speaker 2: Yeah, it's gonna come back with a lacka batter.

328
00:14:40,160 --> 00:14:41,640
Speaker 1: So here are some things like talk to me right,

329
00:14:41,960 --> 00:14:45,080
Speaker 1: I read do not make this batter in advance. First

330
00:14:45,080 --> 00:14:47,960
Speaker 1: of all, I also read don't shred the potatoes in advance,

331
00:14:48,040 --> 00:14:49,920
Speaker 1: which I did, so I don't know if, like I.

332
00:14:50,640 --> 00:14:52,600
Speaker 2: Those things sound to me like sort of you.

333
00:14:52,520 --> 00:14:54,560
Speaker 1: Know, like someone trying to make up some articles.

334
00:14:54,560 --> 00:14:56,680
Speaker 2: Well that's like old old wives tales, and it's kind

335
00:14:56,680 --> 00:14:59,080
Speaker 2: of it. Also it's also personal preference, you know. I

336
00:14:59,160 --> 00:15:00,640
Speaker 2: waso like, I know you you know more about the

337
00:15:00,640 --> 00:15:02,280
Speaker 2: science of cooking than I do. Maybe I guess if

338
00:15:02,280 --> 00:15:03,400
Speaker 2: you shed them they release water.

339
00:15:03,520 --> 00:15:04,040
Speaker 1: Is that bad?

340
00:15:04,080 --> 00:15:05,400
Speaker 2: I don't know. Just color.

341
00:15:05,480 --> 00:15:09,520
Speaker 1: It seems to always be about like gray gray. You

342
00:15:09,520 --> 00:15:10,520
Speaker 1: ever had a gray laka?

343
00:15:11,000 --> 00:15:13,320
Speaker 2: I mean the golden brown to me? Yeah?

344
00:15:13,400 --> 00:15:17,560
Speaker 1: All right, so I have onion potato perfect redded. This

345
00:15:17,640 --> 00:15:21,960
Speaker 1: looks good in the bowl? Was flour, crack black pepper,

346
00:15:22,600 --> 00:15:28,320
Speaker 1: the hazes just the haze is starting, cracked black pepper. Oh,

347
00:15:29,000 --> 00:15:32,600
Speaker 1: a pinch, and I mean the tiniest sprinkle of baking powder.

348
00:15:33,160 --> 00:15:34,360
Speaker 2: Yeah, I've heard that that's a thing.

349
00:15:34,800 --> 00:15:36,640
Speaker 1: Shit, he heard it's a thing, which means it's not

350
00:15:36,680 --> 00:15:38,640
Speaker 1: a thing, because he had to hear.

351
00:15:38,640 --> 00:15:42,720
Speaker 2: No, no, no, I've only made scratch it myself once or

352
00:15:42,720 --> 00:15:44,840
Speaker 2: twice in my life. It's never been my job in

353
00:15:44,880 --> 00:15:47,200
Speaker 2: the family. God, I managed to avoid letting it become

354
00:15:47,200 --> 00:15:47,640
Speaker 2: my job.

355
00:15:48,600 --> 00:15:51,560
Speaker 1: A lot of what I read was about Matso and

356
00:15:53,040 --> 00:15:55,920
Speaker 1: called some of my Jewish friends. Okay, so this is

357
00:15:56,000 --> 00:15:59,040
Speaker 1: for Hanukkah, it's okay to use flour, right, but for

358
00:15:59,240 --> 00:16:02,200
Speaker 1: passovers when motso is really more consumed.

359
00:16:02,240 --> 00:16:02,640
Speaker 2: That's right.

360
00:16:02,720 --> 00:16:04,840
Speaker 1: So I almost went on this goose chase to find

361
00:16:04,880 --> 00:16:08,360
Speaker 1: matso matzo meal, right because I've heard that you can

362
00:16:08,480 --> 00:16:09,920
Speaker 1: make this with matso meal.

363
00:16:09,720 --> 00:16:12,240
Speaker 2: Which is sort of like bread crumbs made of matsa exactly.

364
00:16:12,280 --> 00:16:15,320
Speaker 1: But my friend shout out Sarah Hoffman. She was like,

365
00:16:15,360 --> 00:16:18,200
Speaker 1: Brian just used fly. Yeah, fine, so flower.

366
00:16:18,240 --> 00:16:19,920
Speaker 2: I'm feeling good about this, Brian, And I'll tell you why,

367
00:16:19,960 --> 00:16:23,000
Speaker 2: because I like that you shredded the potatoes into big shreds.

368
00:16:23,480 --> 00:16:26,480
Speaker 2: You know, you don't want the potatoes to be like parade.

369
00:16:26,640 --> 00:16:28,680
Speaker 2: You don't want you don't want them to be finally grated.

370
00:16:28,800 --> 00:16:31,240
Speaker 2: That's when they fuse with the egg and the flour

371
00:16:31,280 --> 00:16:33,840
Speaker 2: and just a bread bread exactly, and you have a

372
00:16:33,840 --> 00:16:37,240
Speaker 2: single consistency. You don't want a bread, you want textra variation.

373
00:16:37,600 --> 00:16:39,880
Speaker 1: So I have a couple of eggs here, I'm going

374
00:16:39,920 --> 00:16:42,120
Speaker 1: to mix the egg in. I don't know why. I

375
00:16:42,160 --> 00:16:43,760
Speaker 1: feel like it should be a little bit thicker.

376
00:16:44,000 --> 00:16:47,080
Speaker 2: No, that looks that's looking good because, like I said,

377
00:16:47,080 --> 00:16:48,960
Speaker 2: you know, you're not trying to turn this into bread

378
00:16:49,360 --> 00:16:51,240
Speaker 2: all right. You know so.

379
00:16:52,760 --> 00:16:54,920
Speaker 1: The way you said that was like it sounds like

380
00:16:54,920 --> 00:16:58,200
Speaker 1: you had some like fucked up bread in it, like

381
00:16:58,280 --> 00:16:59,520
Speaker 1: some real bready.

382
00:16:59,200 --> 00:17:01,360
Speaker 2: Lock the us to me are the ones you get

383
00:17:01,400 --> 00:17:03,240
Speaker 2: like sid as they got a Jewish deli where they're

384
00:17:03,240 --> 00:17:06,560
Speaker 2: made the day before and they're sitting in a glass case. Yeah,

385
00:17:06,600 --> 00:17:08,560
Speaker 2: and they're just not and so to me, like they

386
00:17:08,560 --> 00:17:10,240
Speaker 2: should be a little bit loose and they should be

387
00:17:10,359 --> 00:17:11,960
Speaker 2: kind of craggy, and each one should look a little

388
00:17:12,000 --> 00:17:14,120
Speaker 2: bit different. You're not looking for perfect circles.

389
00:17:14,160 --> 00:17:15,960
Speaker 1: No, no, no, you're not, And I want it to

390
00:17:16,000 --> 00:17:18,680
Speaker 1: be craggy. I'm ready to cook these, but I want

391
00:17:18,680 --> 00:17:21,399
Speaker 1: to see if we're gonna get Grandma bring a little

392
00:17:21,400 --> 00:17:23,920
Speaker 1: bit of my you know what I'm saying, heritage. Yes, yes,

393
00:17:24,160 --> 00:17:26,399
Speaker 1: I'm gonna see what happens. But on that note, so

394
00:17:27,160 --> 00:17:30,960
Speaker 1: you've never allowed yourself to be the designated laka mak.

395
00:17:31,200 --> 00:17:33,840
Speaker 2: I've consciously avoided it. You end up spending the whole

396
00:17:33,840 --> 00:17:37,119
Speaker 2: party standing over the stove. Your eyes will burn from

397
00:17:37,160 --> 00:17:39,159
Speaker 2: all the onions and all the smoke in your face,

398
00:17:39,280 --> 00:17:42,560
Speaker 2: and you're gonna you're gonna smell like oil. And it's

399
00:17:42,600 --> 00:17:45,240
Speaker 2: a little bit of a thankless job. It's like, yeah,

400
00:17:45,240 --> 00:17:48,199
Speaker 2: you made the luckus, thank you, right, and all the

401
00:17:48,280 --> 00:17:50,159
Speaker 2: kids come running up, they take the lockers and they

402
00:17:50,240 --> 00:17:55,160
Speaker 2: run away. Yeah exactly. So you need to stand here

403
00:17:55,200 --> 00:17:56,560
Speaker 2: and tell me how great I is.

404
00:17:57,600 --> 00:17:59,640
Speaker 1: All right, Grandma's on the way. I'm gonna go ahead

405
00:17:59,640 --> 00:18:01,720
Speaker 1: and drop these. But I do want to know what's

406
00:18:01,760 --> 00:18:07,800
Speaker 1: your from fry to mouth desired time frame? Like would

407
00:18:07,800 --> 00:18:08,639
Speaker 1: you let it sit them in it?

408
00:18:08,760 --> 00:18:12,480
Speaker 2: Or do you eat them? You're gonna burn your tongue

409
00:18:12,480 --> 00:18:12,679
Speaker 2: if you.

410
00:18:14,640 --> 00:18:15,680
Speaker 1: Before that turns great?

411
00:18:18,080 --> 00:18:20,840
Speaker 2: Or like a soup spoon, like yeah, big spoon, Yeah good.

412
00:18:21,000 --> 00:18:22,399
Speaker 2: It should be a couple of it should be like

413
00:18:22,400 --> 00:18:23,480
Speaker 2: three inches in diameter.

414
00:18:23,560 --> 00:18:25,760
Speaker 1: Oh see, guys, this is why this is the cheat

415
00:18:25,760 --> 00:18:28,800
Speaker 1: code episode, because I just got the whole diameter before

416
00:18:28,800 --> 00:18:30,960
Speaker 1: I even prepared it. I'm like, oh, alright, so we

417
00:18:31,040 --> 00:18:33,320
Speaker 1: got one drop, got a lot of better here. We

418
00:18:33,400 --> 00:18:36,239
Speaker 1: got the flames, they came up a little bit. Did

419
00:18:36,280 --> 00:18:37,879
Speaker 1: you sign the death waiver?

420
00:18:39,560 --> 00:18:41,080
Speaker 2: I can tell you that my mic. I have to

421
00:18:41,119 --> 00:18:43,560
Speaker 2: replace the foam guards on my mic every few mis,

422
00:18:43,600 --> 00:18:45,720
Speaker 2: every few months because they always got crumbs and oil

423
00:18:45,760 --> 00:18:48,880
Speaker 2: and splatters all kinds of shit on them. We got

424
00:18:48,880 --> 00:18:50,200
Speaker 2: special delivery.

425
00:18:50,040 --> 00:18:52,199
Speaker 1: Special delivery. Wait, I see a red bull. But do

426
00:18:52,240 --> 00:19:01,760
Speaker 1: I see Grandma? Oh yeah, grandma, Let me see Grandma.

427
00:19:02,760 --> 00:19:08,640
Speaker 1: It's hun during Krandma baby, and Grandma is going down. Thanks, young,

428
00:19:10,200 --> 00:19:12,000
Speaker 1: So lacka number one.

429
00:19:13,000 --> 00:19:16,000
Speaker 2: It's like pancakes and French toast of the first the best.

430
00:19:16,760 --> 00:19:18,520
Speaker 1: The first one is always like weak.

431
00:19:18,800 --> 00:19:19,080
Speaker 2: Yeah.

432
00:19:19,160 --> 00:19:20,600
Speaker 1: Oh wow, that looks actually kind of good.

433
00:19:21,280 --> 00:19:23,200
Speaker 2: No, I mean that's looking very good.

434
00:19:23,400 --> 00:19:25,720
Speaker 1: That looks good. All right, so we're gonna drop number two.

435
00:19:26,080 --> 00:19:27,320
Speaker 1: We're gonna try to get the sizzle.

436
00:19:27,760 --> 00:19:28,760
Speaker 2: I'm coming in for the sizzle.

437
00:19:31,680 --> 00:19:33,560
Speaker 1: Okay, all right, here we go. I'm gonna go in

438
00:19:33,600 --> 00:19:36,399
Speaker 1: for the third. Oh that was actually that was a

439
00:19:36,480 --> 00:19:39,000
Speaker 1: nice one. I'm flattening it with a spoon a little bit,

440
00:19:39,040 --> 00:19:41,680
Speaker 1: you know. So this is a pancake.

441
00:19:42,480 --> 00:19:44,880
Speaker 2: Yeah, I mean some people call them potato pancakes.

442
00:19:45,440 --> 00:19:49,800
Speaker 1: This smells delicious, This looks phenomenon, and I would I

443
00:19:50,080 --> 00:19:52,840
Speaker 1: might start just making these. I mean, look, keeping these

444
00:19:52,880 --> 00:19:53,280
Speaker 1: in the house.

445
00:19:53,359 --> 00:19:57,119
Speaker 2: Fried potatoes like it's fried potatoes are kind of a

446
00:19:57,160 --> 00:19:58,200
Speaker 2: universal language.

447
00:19:58,400 --> 00:20:00,920
Speaker 1: All right. So to the listeners out there, I'm almost done.

448
00:20:01,160 --> 00:20:05,920
Speaker 1: Watch yourself watching this one. I'm gonna flip it towards me. Boom, Okay,

449
00:20:06,600 --> 00:20:10,520
Speaker 1: flaky first, looking right here on.

450
00:20:10,359 --> 00:20:12,639
Speaker 2: The table, smells so good, right now, Okay.

451
00:20:12,359 --> 00:20:15,280
Speaker 1: It's smelling good. That's a good thing. We're drinking beer,

452
00:20:15,320 --> 00:20:17,680
Speaker 1: the dogs are barking, and the latkas are sizzling.

453
00:20:17,840 --> 00:20:24,240
Speaker 2: So I can't wait to try this with the krama.

454
00:20:24,280 --> 00:20:24,480
Speaker 2: I think.

455
00:20:25,720 --> 00:20:29,560
Speaker 1: Okay, that one looks Chris and all right, I think

456
00:20:29,560 --> 00:20:31,600
Speaker 1: I'm pulling them. What do you think about my exit

457
00:20:31,640 --> 00:20:33,520
Speaker 1: plan here? Do you think I'm at the right point? Yeah,

458
00:20:33,640 --> 00:20:35,080
Speaker 1: so I'm at the right point with the exits.

459
00:20:35,600 --> 00:20:42,000
Speaker 2: You know how to fry potatoes. Yes, there's a haze,

460
00:20:42,000 --> 00:20:43,600
Speaker 2: and there has to be. You're not You're not doing

461
00:20:43,640 --> 00:20:46,240
Speaker 2: it the right way. If there's not a haze.

462
00:20:47,880 --> 00:21:00,520
Speaker 1: We'll be back after these messages from our sponsors. All right,

463
00:21:00,560 --> 00:21:05,600
Speaker 1: all right, let's just jump back in. You're supposed to

464
00:21:05,600 --> 00:21:07,679
Speaker 1: eat them hot, so I don't want to hold you up.

465
00:21:08,520 --> 00:21:10,439
Speaker 1: Did you get a fork? You did, Yeah, let's dig in.

466
00:21:10,880 --> 00:21:11,119
Speaker 2: Do it.

467
00:21:11,960 --> 00:21:15,159
Speaker 1: Dealer's choice for you. You take yours, and as you eat it,

468
00:21:15,240 --> 00:21:17,000
Speaker 1: just let us know what your taste and what you're feeling.

469
00:21:17,000 --> 00:21:18,639
Speaker 2: I'm gonna take this one on the far sides. It's

470
00:21:19,119 --> 00:21:20,280
Speaker 2: got the crispiest edges.

471
00:21:20,359 --> 00:21:24,960
Speaker 1: Yeah, oh yeah, Okay, Okay, he got the crags.

472
00:21:25,119 --> 00:21:26,239
Speaker 2: It's still hot. It's still hot.

473
00:21:26,280 --> 00:21:27,000
Speaker 1: It's still pretty hot.

474
00:21:27,119 --> 00:21:27,680
Speaker 2: Got to give a stick.

475
00:21:27,760 --> 00:21:29,440
Speaker 1: I'm gonna take a sick of beer real quick. Yeah,

476
00:21:29,480 --> 00:21:30,800
Speaker 1: talk to me about what you see when you talk

477
00:21:30,800 --> 00:21:33,320
Speaker 1: about those crispy edges you seem to that seems to

478
00:21:33,320 --> 00:21:34,280
Speaker 1: be really important to you.

479
00:21:34,359 --> 00:21:38,879
Speaker 2: I'm a huge texture eater in general. I love crispy crunchy.

480
00:21:39,320 --> 00:21:41,000
Speaker 2: I like to sink my teeth into the foods that

481
00:21:41,040 --> 00:21:44,160
Speaker 2: I'm eating. I'm really obsessed with this concept the sensory

482
00:21:44,200 --> 00:21:48,280
Speaker 2: scientist called dynamic contrast, which is different textures together in

483
00:21:48,320 --> 00:21:50,920
Speaker 2: the same bite. Oh yeah, So you make a loaf

484
00:21:50,960 --> 00:21:53,320
Speaker 2: of bread, you get that crusty exterior and the bite

485
00:21:53,320 --> 00:21:56,520
Speaker 2: gives way into the airy interior. You know, like that

486
00:21:56,640 --> 00:21:59,320
Speaker 2: contrast between textures is a big part of what makes

487
00:21:59,320 --> 00:22:00,320
Speaker 2: that bite so good.

488
00:22:00,400 --> 00:22:03,600
Speaker 1: Okay, that's exactly what makes it so good, exactly.

489
00:22:03,600 --> 00:22:05,760
Speaker 2: You know, like there's no accident, like all the best

490
00:22:05,800 --> 00:22:09,720
Speaker 2: candy bars combined, like crispy and crunchy and chewy and gooey.

491
00:22:10,240 --> 00:22:13,360
Speaker 2: You pierce the chocolate shell and then you hit some caramel,

492
00:22:13,400 --> 00:22:14,840
Speaker 2: and then you hit nugat, and then you hit a

493
00:22:14,840 --> 00:22:16,720
Speaker 2: peanut or whatever. It is or you hit or a

494
00:22:16,760 --> 00:22:19,600
Speaker 2: wayfer to me. I want that in all my foods.

495
00:22:19,640 --> 00:22:21,840
Speaker 2: I want a variety of textures. So like for this,

496
00:22:22,400 --> 00:22:24,240
Speaker 2: what I love about these ones that you've made why

497
00:22:24,280 --> 00:22:25,640
Speaker 2: I picked this one, is that you have a few

498
00:22:25,800 --> 00:22:29,280
Speaker 2: strands of shredded potato that are kind of jutting out

499
00:22:29,320 --> 00:22:32,080
Speaker 2: in all directions from the perimeter. Because they're kind of

500
00:22:32,520 --> 00:22:35,600
Speaker 2: sticking out, they fry a little harder, so those get

501
00:22:35,640 --> 00:22:38,240
Speaker 2: extra crispy crunchy, and they have a lot of exterior surface.

502
00:22:38,240 --> 00:22:39,760
Speaker 2: And so you have this is gonna have a very

503
00:22:39,800 --> 00:22:43,040
Speaker 2: crispy perimeter on this pancake, and then you get into

504
00:22:43,040 --> 00:22:45,200
Speaker 2: the center it's gonna be still kind of soft and potato,

505
00:22:45,200 --> 00:22:47,520
Speaker 2: which I like. That's what I want, is that contrast

506
00:22:47,560 --> 00:22:52,440
Speaker 2: between crispy perimeter and then slightly doughey or more potato inside.

507
00:22:52,560 --> 00:22:54,960
Speaker 1: Oh man, that was just like a poetry.

508
00:22:55,400 --> 00:22:58,600
Speaker 2: I feel like that was I think a lot about texture.

509
00:22:59,200 --> 00:23:02,280
Speaker 1: That was like road. So I'm getting in, I'm gonna

510
00:23:02,280 --> 00:23:04,160
Speaker 1: go I'm gonna put some sour cream on the edge,

511
00:23:04,200 --> 00:23:05,840
Speaker 1: and I'm just gonna like I'm gonna take a bike.

512
00:23:06,560 --> 00:23:10,960
Speaker 2: M oh, I'm gonna go apple sauce on my first

513
00:23:10,960 --> 00:23:14,439
Speaker 2: bite because that's the most nostalgic for me. That's how

514
00:23:14,440 --> 00:23:15,000
Speaker 2: I had out.

515
00:23:14,920 --> 00:23:16,400
Speaker 1: As a kid.

516
00:23:17,280 --> 00:23:21,320
Speaker 2: Mmmm, it's so good. You like that, then it's so good?

517
00:23:21,720 --> 00:23:23,560
Speaker 1: Oh wow. The apple's also a different game.

518
00:23:23,920 --> 00:23:25,680
Speaker 2: It's not too salty with the apple sauce.

519
00:23:25,720 --> 00:23:26,399
Speaker 1: No, not at all.

520
00:23:26,840 --> 00:23:28,639
Speaker 2: Could you get that sweet and salty together?

521
00:23:28,800 --> 00:23:31,440
Speaker 1: Oh man, I'm just like I just did my third

522
00:23:31,480 --> 00:23:32,080
Speaker 1: apple sauce.

523
00:23:33,680 --> 00:23:35,480
Speaker 2: I love that you can really taste the onion in here.

524
00:23:36,119 --> 00:23:37,600
Speaker 2: It must be that like when I was growing up

525
00:23:37,600 --> 00:23:39,639
Speaker 2: we made the lockers with the onion, Because that's like

526
00:23:39,680 --> 00:23:41,320
Speaker 2: really bringing me back, and I feel like the lockers

527
00:23:41,359 --> 00:23:43,240
Speaker 2: I've had more recently in my life, haven't you know?

528
00:23:43,280 --> 00:23:44,400
Speaker 2: I know there's onions in there.

529
00:23:44,280 --> 00:23:46,199
Speaker 1: But you don't lose onion powder.

530
00:23:46,640 --> 00:23:48,960
Speaker 2: Yeah. Here, I really taste the onion and I love that.

531
00:23:49,040 --> 00:23:51,919
Speaker 1: Okay, that's good, it's great. I love the flavor onion

532
00:23:51,960 --> 00:23:53,280
Speaker 1: as well. All right, what else are you getting? So

533
00:23:53,359 --> 00:23:54,880
Speaker 1: you went in for another apple sauce? Bike.

534
00:23:56,080 --> 00:23:57,760
Speaker 2: It's also the thing that brings me back that makes

535
00:23:57,760 --> 00:24:00,880
Speaker 2: me feel like I associated with childhood is like it's

536
00:24:00,880 --> 00:24:03,439
Speaker 2: not just the texture of the laka, but then when

537
00:24:03,480 --> 00:24:05,520
Speaker 2: you put the apple sauce on top and you get

538
00:24:05,560 --> 00:24:08,600
Speaker 2: the cool apple sauce on the warm laka, and you're

539
00:24:08,640 --> 00:24:10,800
Speaker 2: biting through the apple sauce that's sort of like very

540
00:24:10,840 --> 00:24:13,479
Speaker 2: soft and kind of like oozy and fruity, and then

541
00:24:13,480 --> 00:24:15,359
Speaker 2: you like hit the loaka and it's firm and you

542
00:24:15,400 --> 00:24:17,560
Speaker 2: bite and crisp and it kind of like pours the

543
00:24:17,560 --> 00:24:19,680
Speaker 2: oil out of the loka into your mouth with the

544
00:24:20,680 --> 00:24:23,280
Speaker 2: apple sauce and it starts mixing them all together. It's

545
00:24:23,280 --> 00:24:25,600
Speaker 2: like considered simple food and yet yeah, and all have

546
00:24:25,640 --> 00:24:27,760
Speaker 2: only a few ingredients and like fried potatoes are not

547
00:24:27,880 --> 00:24:30,119
Speaker 2: rocket science, but still you just get it just right

548
00:24:30,160 --> 00:24:30,920
Speaker 2: and it just brings it all with.

549
00:24:31,200 --> 00:24:33,960
Speaker 1: This tastes different though in my head, I'm like, it's

550
00:24:34,000 --> 00:24:35,879
Speaker 1: not just a fried potato. Though, at the end of

551
00:24:35,920 --> 00:24:38,440
Speaker 1: the day, and this is me making this, I can't

552
00:24:38,440 --> 00:24:41,879
Speaker 1: even imagine how someone in your family or a grandma

553
00:24:42,680 --> 00:24:44,679
Speaker 1: might make this. It's like if I make this and

554
00:24:44,680 --> 00:24:46,879
Speaker 1: I'm like, okay, this is this is hidden a little different,

555
00:24:47,320 --> 00:24:50,000
Speaker 1: and I've never done it before. I can't even imagine

556
00:24:50,840 --> 00:24:54,600
Speaker 1: what a grandma is making. Before we move on, we

557
00:24:54,640 --> 00:24:55,800
Speaker 1: do need to try with the grammar.

558
00:24:55,920 --> 00:24:58,640
Speaker 2: Yes, apple sauce and crema are just.

559
00:24:58,680 --> 00:25:01,280
Speaker 1: Or apple sauce and gandma. I'm gonna actually drench this

560
00:25:01,400 --> 00:25:04,080
Speaker 1: bite with grema, okay, and then I'm gonna top it

561
00:25:04,080 --> 00:25:04,760
Speaker 1: with apple sauce.

562
00:25:05,920 --> 00:25:06,320
Speaker 2: Is it good?

563
00:25:06,920 --> 00:25:07,160
Speaker 1: Yeah?

564
00:25:07,240 --> 00:25:07,840
Speaker 2: I can't wait.

565
00:25:08,359 --> 00:25:12,440
Speaker 1: It's good. It's good, It's nice. The Kredma is nice.

566
00:25:12,760 --> 00:25:14,880
Speaker 1: I do like the grandma better than the sour cream,

567
00:25:15,119 --> 00:25:19,600
Speaker 1: just from a textra It's more smooth, it's more creamy grandma. Like.

568
00:25:19,720 --> 00:25:22,040
Speaker 2: I want to try a bite just straight krema straight

569
00:25:22,480 --> 00:25:23,359
Speaker 2: apple snap.

570
00:25:23,440 --> 00:25:26,080
Speaker 1: He said. I'm gonna do it too. I'm gonna dig

571
00:25:26,119 --> 00:25:26,919
Speaker 1: into this second one.

572
00:25:28,280 --> 00:25:31,160
Speaker 2: Yes, I can't speak for all the Jewish people, Brian,

573
00:25:31,920 --> 00:25:34,320
Speaker 2: but for me, I think this is better than sour cream.

574
00:25:35,680 --> 00:25:36,280
Speaker 2: I lock.

575
00:25:37,680 --> 00:25:40,720
Speaker 1: The only combo you ever need, the Krema lacka damn pajman.

576
00:25:40,760 --> 00:25:44,399
Speaker 1: Brian Ford, you heard it here first. Actually, twenty twenty three, baby,

577
00:25:44,560 --> 00:25:49,200
Speaker 1: twenty twenty three, we up here with krema lacas. Has

578
00:25:49,240 --> 00:25:49,760
Speaker 1: it been done?

579
00:25:49,760 --> 00:25:50,560
Speaker 2: It's been done now.

580
00:25:50,960 --> 00:25:52,240
Speaker 1: I think I want to have you hand on a

581
00:25:52,320 --> 00:25:55,360
Speaker 1: salt in the mixture with the flower. But I think

582
00:25:55,480 --> 00:25:59,800
Speaker 1: our listeners want to know definitively did I bring you back?

583
00:26:02,440 --> 00:26:06,320
Speaker 2: Yes, one hundred percent. That crisp and the salty and

584
00:26:06,359 --> 00:26:09,480
Speaker 2: the onion and the apple sauce. The klemo was amazing

585
00:26:09,480 --> 00:26:12,199
Speaker 2: and I'm going to be incorporating this into my knaka

586
00:26:12,240 --> 00:26:15,160
Speaker 2: in the future. But in terms of my childhood, it's

587
00:26:15,200 --> 00:26:16,520
Speaker 2: the lata with the apple sauce.

588
00:26:17,040 --> 00:26:20,520
Speaker 1: Wow, this was such an honor to do for you, Dan.

589
00:26:20,800 --> 00:26:24,639
Speaker 1: It's whenever I have to make something with such significance,

590
00:26:25,200 --> 00:26:28,159
Speaker 1: I always get a little nervous because it's like if

591
00:26:28,200 --> 00:26:31,320
Speaker 1: someone cooked for me, like a baliada that my mom

592
00:26:31,359 --> 00:26:33,879
Speaker 1: will make or something that's very hunduran, I'd be like,

593
00:26:35,640 --> 00:26:39,640
Speaker 1: but I appreciate you allowing me to cook this for you,

594
00:26:39,760 --> 00:26:43,720
Speaker 1: and like, I sincerely appreciate sharing this meal with you

595
00:26:43,800 --> 00:26:44,200
Speaker 1: as well.

596
00:26:44,640 --> 00:26:46,760
Speaker 2: Yeah, no, I appreciate you doing it. It brought me

597
00:26:46,800 --> 00:26:48,800
Speaker 2: back for sure. And I love what you're doing on

598
00:26:48,840 --> 00:26:50,920
Speaker 2: this podcast. I just like that you're doing something that's

599
00:26:50,920 --> 00:26:53,639
Speaker 2: different and that yes requires a little more work than

600
00:26:53,680 --> 00:26:55,440
Speaker 2: some other podcast concepts out.

601
00:26:55,240 --> 00:26:57,040
Speaker 1: There, or we're sipping beer.

602
00:26:57,080 --> 00:26:58,560
Speaker 2: It's all good, but I think makes it a lot

603
00:26:58,560 --> 00:26:59,080
Speaker 2: more interesting.

604
00:26:59,119 --> 00:27:03,520
Speaker 1: Also, speaking of podcasts, I've talked to you about how

605
00:27:03,560 --> 00:27:05,240
Speaker 1: you know you're a legend da dada and all this

606
00:27:05,320 --> 00:27:07,600
Speaker 1: kind of thing, But what was it like when you

607
00:27:07,680 --> 00:27:13,720
Speaker 1: started as a podcast host, I mean your podcast before podcasts. Yeah,

608
00:27:14,240 --> 00:27:17,120
Speaker 1: I'm sure anyway, like I'm one of the ops. How

609
00:27:17,119 --> 00:27:20,760
Speaker 1: were you able to make the leap into this industry

610
00:27:20,800 --> 00:27:25,440
Speaker 1: and absolutely be consistent and dominant and I mean as

611
00:27:25,720 --> 00:27:27,639
Speaker 1: Dan Pashman as his leading voice.

612
00:27:27,960 --> 00:27:30,600
Speaker 2: So, I mean I started in radio when I graduated college.

613
00:27:30,600 --> 00:27:32,639
Speaker 2: My dream was to host my own radio show. So

614
00:27:32,640 --> 00:27:34,320
Speaker 2: I always knew that's what I wanted to get into,

615
00:27:34,320 --> 00:27:35,960
Speaker 2: and I worked in radio for a number of years.

616
00:27:36,000 --> 00:27:38,680
Speaker 2: I worked at a progressive talk radio network called Air America.

617
00:27:38,720 --> 00:27:41,720
Speaker 2: I worked at NPR. That was all happening kind of

618
00:27:41,760 --> 00:27:44,960
Speaker 2: as the Internet and technology were taking off, and so

619
00:27:45,000 --> 00:27:46,920
Speaker 2: I was kind of getting into this field just as

620
00:27:46,960 --> 00:27:50,800
Speaker 2: it was starting to crumble, right, and so it was

621
00:27:50,840 --> 00:27:52,520
Speaker 2: a very uncertain time, and there were a lot you know,

622
00:27:52,560 --> 00:27:55,159
Speaker 2: I kept getting jobs on shows that I thought I'll

623
00:27:55,200 --> 00:27:57,399
Speaker 2: be here for twenty years, and then next year they

624
00:27:57,400 --> 00:27:59,440
Speaker 2: would lay off, cancel the show and lay everyone off.

625
00:28:00,000 --> 00:28:02,040
Speaker 2: And so around two thousand and nine I got laid

626
00:28:02,080 --> 00:28:03,639
Speaker 2: off again. I got laid off like six times in

627
00:28:03,680 --> 00:28:06,360
Speaker 2: eight years or something like that. And friends of mine

628
00:28:06,359 --> 00:28:09,199
Speaker 2: and radio were starting podcasts, and I figured, well, if

629
00:28:09,240 --> 00:28:10,960
Speaker 2: I have my own podcasts, at least no one can

630
00:28:11,000 --> 00:28:14,440
Speaker 2: cancel it but me, you know, so at least I

631
00:28:14,440 --> 00:28:17,439
Speaker 2: can control my own destiny and if it's good, I

632
00:28:17,440 --> 00:28:19,000
Speaker 2: can keep doing it. No one can take it away

633
00:28:19,000 --> 00:28:20,960
Speaker 2: from me. And so I was like, what should my

634
00:28:21,000 --> 00:28:21,480
Speaker 2: podcast be?

635
00:28:21,600 --> 00:28:21,639
Speaker 1: Like?

636
00:28:21,640 --> 00:28:23,119
Speaker 2: Actually, most of my work at that time I've been

637
00:28:23,119 --> 00:28:25,920
Speaker 2: in news and politics talk radio stuff, but I kind

638
00:28:25,920 --> 00:28:28,480
Speaker 2: of didn't really feel like the world needed another guy

639
00:28:28,520 --> 00:28:31,160
Speaker 2: with opinions about politics or sports, which is also something

640
00:28:31,160 --> 00:28:33,560
Speaker 2: I'm into. But I thought, well, food, I have like

641
00:28:33,560 --> 00:28:36,639
Speaker 2: this very idiosyncratic, kind of quirky approach. Maybe that's something,

642
00:28:37,200 --> 00:28:39,320
Speaker 2: And so I started. But it was I launched in

643
00:28:39,400 --> 00:28:41,320
Speaker 2: twenty ten, and it was still in the very real

644
00:28:41,400 --> 00:28:43,360
Speaker 2: stone ages of podcasting. I mean, you couldn't make a

645
00:28:43,400 --> 00:28:46,400
Speaker 2: living doing it. There were no ads, nobody bought ads

646
00:28:46,400 --> 00:28:48,680
Speaker 2: on podcasts. So I did it for two years as

647
00:28:48,680 --> 00:28:50,640
Speaker 2: a side project while freelancing. I was able to get

648
00:28:50,640 --> 00:28:52,240
Speaker 2: a book deal out of it, and that was something.

649
00:28:52,240 --> 00:28:55,160
Speaker 2: And then it was four years in twenty fourteen when

650
00:28:55,160 --> 00:28:57,640
Speaker 2: the podcast boom kind of started. I got picked up

651
00:28:57,640 --> 00:28:59,680
Speaker 2: a WNYC New York Public Radio and that was kind

652
00:28:59,680 --> 00:29:01,760
Speaker 2: of like my first break. They gave me a producer

653
00:29:02,120 --> 00:29:04,080
Speaker 2: that allowed me to get more ambitious about the show.

654
00:29:04,240 --> 00:29:06,240
Speaker 2: You know, like the show was good for a guy

655
00:29:06,280 --> 00:29:08,400
Speaker 2: doing it, you know, out of his living room, but

656
00:29:08,520 --> 00:29:11,640
Speaker 2: like you know, to do more ambitious things, you need help.

657
00:29:11,680 --> 00:29:14,080
Speaker 2: You can't do it alone. Yeah, And so that allowed

658
00:29:14,080 --> 00:29:15,560
Speaker 2: me to kind of get bigger and better with the

659
00:29:15,600 --> 00:29:17,280
Speaker 2: show and just kind of keep continuing to grow it

660
00:29:17,320 --> 00:29:19,520
Speaker 2: from there and left it on my seat and came

661
00:29:19,560 --> 00:29:20,959
Speaker 2: to stitch Her a few years back and that's been

662
00:29:21,000 --> 00:29:21,480
Speaker 2: going great.

663
00:29:21,600 --> 00:29:26,320
Speaker 1: So wow, you know, because as I'm entering this this realm,

664
00:29:26,800 --> 00:29:30,360
Speaker 1: I almost feel thankful for your work in a way,

665
00:29:30,800 --> 00:29:36,479
Speaker 1: breaking down barriers, creating space for others to talk about food.

666
00:29:37,240 --> 00:29:41,000
Speaker 1: And it seems as though being an entrepreneur in this way,

667
00:29:41,840 --> 00:29:44,840
Speaker 1: it was a path that you just kind of created yourself.

668
00:29:44,840 --> 00:29:47,480
Speaker 1: It wasn't necessarily like oh, like yeah, this makes sense

669
00:29:47,520 --> 00:29:49,320
Speaker 1: because like this guy did it and this person didn't

670
00:29:49,360 --> 00:29:51,560
Speaker 1: and she did it and they did it. It was like,

671
00:29:51,720 --> 00:29:54,080
Speaker 1: I'm just gonna go do this. I guess it's gonna work.

672
00:29:54,480 --> 00:29:56,240
Speaker 2: I just wanted to be able to have a job

673
00:29:56,640 --> 00:29:58,640
Speaker 2: doing what I love, you know, And after getting laid

674
00:29:58,680 --> 00:30:00,200
Speaker 2: off six times and eight years, I was like, I

675
00:30:00,240 --> 00:30:01,720
Speaker 2: don't know if I'm going to be able to have

676
00:30:01,800 --> 00:30:04,440
Speaker 2: this career, and that makes you feel kind of desperate,

677
00:30:04,960 --> 00:30:08,240
Speaker 2: and desperation can be a great motivator when you go

678
00:30:08,320 --> 00:30:12,360
Speaker 2: into a project thinking like, if this doesn't work, I'm

679
00:30:12,400 --> 00:30:14,080
Speaker 2: not going to have the career I want. I'm gonna

680
00:30:14,080 --> 00:30:17,880
Speaker 2: have to start somewhere from scratch. You will work very hard,

681
00:30:18,040 --> 00:30:18,240
Speaker 2: you know.

682
00:30:20,960 --> 00:30:23,720
Speaker 1: You know, I'm delivering to these coffee shops this morning.

683
00:30:23,840 --> 00:30:25,840
Speaker 1: Like wait, it's like, man, if I don't make his

684
00:30:26,000 --> 00:30:29,640
Speaker 1: work right, you know, I got to get up and

685
00:30:29,680 --> 00:30:30,240
Speaker 1: do it.

686
00:30:30,240 --> 00:30:32,040
Speaker 2: It's a double edged sword because I think that you

687
00:30:32,080 --> 00:30:35,120
Speaker 2: can fall into the trap of like always being ont

688
00:30:35,120 --> 00:30:36,760
Speaker 2: of the next thing and always wanting to build it

689
00:30:36,800 --> 00:30:38,560
Speaker 2: to be more or bigger, and then you're kind of

690
00:30:38,560 --> 00:30:40,400
Speaker 2: never going to be happy or never even be content

691
00:30:40,520 --> 00:30:43,240
Speaker 2: or satisfied. So you don't want to be like that

692
00:30:44,720 --> 00:30:46,800
Speaker 2: because like, you know, those people may accomplish the most

693
00:30:46,840 --> 00:30:50,240
Speaker 2: and become incredibly successful, but I in my to my eye,

694
00:30:50,280 --> 00:30:53,280
Speaker 2: they're mostly miserable, yeah, because it's never enough. On the

695
00:30:53,360 --> 00:30:55,040
Speaker 2: other hand, I think that like if you don't have

696
00:30:55,080 --> 00:30:58,640
Speaker 2: that gene to some degree of like an ambition that

697
00:30:58,720 --> 00:31:00,880
Speaker 2: drives you to always push from more or move out

698
00:31:00,920 --> 00:31:03,200
Speaker 2: of the next exciting thing, that you're never going to

699
00:31:03,240 --> 00:31:05,920
Speaker 2: accomplish the first thing, you know, like you're never going

700
00:31:05,960 --> 00:31:10,000
Speaker 2: to get to square one. So to find that middle ground,

701
00:31:10,520 --> 00:31:13,280
Speaker 2: to like harness that ambition and build the thing you

702
00:31:13,320 --> 00:31:16,400
Speaker 2: want and to have the career you want without getting

703
00:31:16,400 --> 00:31:20,080
Speaker 2: so sucked into it that you're never happy, is, you know,

704
00:31:20,240 --> 00:31:20,480
Speaker 2: is a.

705
00:31:20,440 --> 00:31:23,640
Speaker 1: Balance to strike wise words in terms of that balance,

706
00:31:23,720 --> 00:31:28,520
Speaker 1: Like what's been your biggest takeaway in terms of what

707
00:31:28,560 --> 00:31:30,320
Speaker 1: it took for you to get to where you are

708
00:31:30,480 --> 00:31:32,640
Speaker 1: right and like if you step back at the beach

709
00:31:32,720 --> 00:31:34,560
Speaker 1: or the bar, when you think of, like, oh, man,

710
00:31:34,640 --> 00:31:37,240
Speaker 1: like that that moment was really huge for me.

711
00:31:37,400 --> 00:31:41,360
Speaker 2: Right, I don't know if there's one moment. I guess

712
00:31:41,360 --> 00:31:44,640
Speaker 2: that's my takeaway. You know. It's like, you know, like

713
00:31:45,400 --> 00:31:47,840
Speaker 2: everybody wants to they want to like what was the moment?

714
00:31:48,480 --> 00:31:51,640
Speaker 2: I don't really think that's the way most people grow

715
00:31:51,760 --> 00:31:54,960
Speaker 2: a thing. Maybe once in a while there's a moment, right,

716
00:31:55,080 --> 00:31:56,680
Speaker 2: you know, and you can say that was but like

717
00:31:57,040 --> 00:31:59,560
Speaker 2: mostly it's just it's a grind and it's a long

718
00:31:59,640 --> 00:32:02,400
Speaker 2: slot and you just kind of have to keep at it,

719
00:32:02,480 --> 00:32:05,200
Speaker 2: you know. Of course, there's weeks that you're more motivated

720
00:32:05,240 --> 00:32:08,000
Speaker 2: and weeks that you're less motivated, but like it helps

721
00:32:08,040 --> 00:32:10,840
Speaker 2: that I started. My mom teases me that I'm like

722
00:32:10,840 --> 00:32:12,080
Speaker 2: one of these people who like grew up in the

723
00:32:12,080 --> 00:32:15,880
Speaker 2: Great Depression, who like save breadcrumbs. Not that I'm so frugal,

724
00:32:16,080 --> 00:32:19,440
Speaker 2: but like, because I got laid off so many times

725
00:32:19,440 --> 00:32:21,040
Speaker 2: in the first like eight years of my career, because

726
00:32:21,080 --> 00:32:22,720
Speaker 2: I was kind of coming of age in these recessions

727
00:32:22,760 --> 00:32:26,480
Speaker 2: and all this tumultuousness of the Internet and technology and smartphones,

728
00:32:26,920 --> 00:32:28,320
Speaker 2: I got laid off so much that I just like

729
00:32:28,360 --> 00:32:30,400
Speaker 2: always expect that, like next year, I'm gonna get laid

730
00:32:30,400 --> 00:32:33,040
Speaker 2: off again. You Like, I always think, like this isn't

731
00:32:33,040 --> 00:32:36,520
Speaker 2: gonna last man. But that is like a good motivator.

732
00:32:36,760 --> 00:32:39,240
Speaker 2: I don't quite feel the same that to the same degree.

733
00:32:39,320 --> 00:32:42,480
Speaker 2: Now I feel like I'm on more stable footing. But

734
00:32:42,640 --> 00:32:45,120
Speaker 2: I enjoyed my job. I'm still ambitious. I still get

735
00:32:45,120 --> 00:32:47,520
Speaker 2: excited about new projects and new ideas and want to

736
00:32:47,600 --> 00:32:50,920
Speaker 2: grow things and move forward. But I also, like, I

737
00:32:51,000 --> 00:32:54,360
Speaker 2: don't like when people brag about how late they stayed

738
00:32:54,440 --> 00:32:58,440
Speaker 2: up editing their podcast. This is like a deep cut

739
00:32:58,480 --> 00:33:01,320
Speaker 2: podcast producer insider thing. But like some of these people

740
00:33:01,320 --> 00:33:03,959
Speaker 2: I follow on social media, they would share a picture

741
00:33:03,960 --> 00:33:06,160
Speaker 2: of their pro tools Session. Pro Tools is like the

742
00:33:06,200 --> 00:33:09,560
Speaker 2: audio editing software, and show me how many different tracks

743
00:33:09,560 --> 00:33:12,720
Speaker 2: they're running and how all the different cuts and the

744
00:33:12,760 --> 00:33:15,080
Speaker 2: different pieces of audio. I was up till three am,

745
00:33:15,120 --> 00:33:17,640
Speaker 2: but the show's ready, and look at all the different tracks,

746
00:33:18,800 --> 00:33:22,040
Speaker 2: and it's like that doesn't mean it's good. Yeah, all right,

747
00:33:22,040 --> 00:33:25,280
Speaker 2: Like you're a baker, okay, Like yes, you work long hours, okay,

748
00:33:25,280 --> 00:33:25,720
Speaker 2: but like.

749
00:33:26,200 --> 00:33:31,480
Speaker 1: The break is still suck. Yes, right. People screenshot their

750
00:33:31,520 --> 00:33:33,400
Speaker 1: alarm really, that's.

751
00:33:33,240 --> 00:33:35,719
Speaker 2: The baker equivalent. That's the baker equivalent of the pro

752
00:33:35,800 --> 00:33:36,640
Speaker 2: tool session.

753
00:33:36,360 --> 00:33:39,360
Speaker 1: Equivalent is screenshots of their alarm on their story and

754
00:33:39,400 --> 00:33:41,840
Speaker 1: it's like, oh, my alarm started at two am and

755
00:33:41,960 --> 00:33:43,720
Speaker 1: I was like, all right, I will go back ten am.

756
00:33:43,760 --> 00:33:49,000
Speaker 1: My what you was doing? My break kind of good though, exactly.

757
00:33:49,120 --> 00:33:51,600
Speaker 2: So maybe it's like also just like learning to pick,

758
00:33:52,120 --> 00:33:55,360
Speaker 2: to prioritize and focus on because you can't do everything.

759
00:33:56,040 --> 00:33:58,120
Speaker 2: And I personally believe like if you're gonna break through

760
00:33:58,120 --> 00:34:00,360
Speaker 2: and get attention on whatever it is you're doing, it's

761
00:34:00,400 --> 00:34:03,120
Speaker 2: better to be really good at a small number of things, yeah,

762
00:34:03,360 --> 00:34:05,600
Speaker 2: than to be like pretty good at a lot of

763
00:34:05,760 --> 00:34:06,080
Speaker 2: you get.

764
00:34:06,000 --> 00:34:08,759
Speaker 1: At a bunch of stuff because nobody notices pretty good. Yeah,

765
00:34:09,040 --> 00:34:11,240
Speaker 1: I know, you got to be at a different level.

766
00:34:11,760 --> 00:34:15,520
Speaker 1: But when I received your box of pasta, we were

767
00:34:15,520 --> 00:34:17,880
Speaker 1: in New Orleans. When I first got that box of pasta,

768
00:34:17,920 --> 00:34:20,120
Speaker 1: I remember in twenty twenty one, I was like, this

769
00:34:20,200 --> 00:34:24,040
Speaker 1: dude makes pasta. So was that a light bulb moment

770
00:34:24,120 --> 00:34:26,560
Speaker 1: you had though? I mean, because obviously, I'm sure you've

771
00:34:26,600 --> 00:34:28,719
Speaker 1: loved pasta for a long time like most people have.

772
00:34:28,840 --> 00:34:32,600
Speaker 1: But I mean to creating a whole new shape, getting

773
00:34:32,640 --> 00:34:36,080
Speaker 1: it produced and distributed and having it successfully done. I mean,

774
00:34:36,120 --> 00:34:37,640
Speaker 1: it's you know, I'll go to Ki Foods and I'll

775
00:34:37,640 --> 00:34:39,600
Speaker 1: see you right there. Yeah, that's very fair, I'll go.

776
00:34:39,680 --> 00:34:43,080
Speaker 1: You know, So, like how did that idea take precedent

777
00:34:43,120 --> 00:34:45,719
Speaker 1: over others? Because I'm sure you had several ideas, but

778
00:34:45,800 --> 00:34:48,360
Speaker 1: like how how was like that the one that really?

779
00:34:49,320 --> 00:34:51,719
Speaker 2: I mean, I was just really excited about it, you know,

780
00:34:51,880 --> 00:34:53,640
Speaker 2: Like that's honestly, that's a lot of times like what

781
00:34:53,680 --> 00:34:55,200
Speaker 2: are you most what are you excited to work on?

782
00:34:55,920 --> 00:34:56,200
Speaker 1: Do that?

783
00:34:56,600 --> 00:34:58,640
Speaker 2: You know, because it's probably going to be better. Yeah,

784
00:34:58,680 --> 00:35:01,480
Speaker 2: if you're really psyched do it. That's actually a fair point,

785
00:35:01,640 --> 00:35:03,560
Speaker 2: you know, like if you're gonna dread working on it,

786
00:35:03,880 --> 00:35:06,200
Speaker 2: then don't take on that project because it's probably going

787
00:35:06,280 --> 00:35:07,960
Speaker 2: to be bad in the end and you'll be miserable.

788
00:35:08,840 --> 00:35:12,320
Speaker 2: So it started with in the podcast Boom around twenty fifteen,

789
00:35:12,320 --> 00:35:14,000
Speaker 2: I don't know if you know the podcast. Around that time,

790
00:35:14,080 --> 00:35:16,000
Speaker 2: a lot of like Cereal came out, like a lot

791
00:35:16,000 --> 00:35:20,640
Speaker 2: of long form storytelling, these multi part stories. So I

792
00:35:20,760 --> 00:35:24,320
Speaker 2: was like, looking for something exciting, new creative direction for

793
00:35:24,440 --> 00:35:26,160
Speaker 2: my podcast. You know, I feel like I've been having

794
00:35:26,160 --> 00:35:27,759
Speaker 2: similar conversation for a long time. What could I do

795
00:35:27,719 --> 00:35:29,520
Speaker 2: would be new and different that I'd be excited about?

796
00:35:30,000 --> 00:35:32,279
Speaker 2: And I was like, well, what would my version of

797
00:35:32,280 --> 00:35:35,279
Speaker 2: one of these like long form stories be, like an

798
00:35:35,280 --> 00:35:39,440
Speaker 2: epic multipart story with cliffhangers and drama and suspense but food.

799
00:35:40,320 --> 00:35:42,200
Speaker 2: And I was like, what if I created my own food.

800
00:35:42,640 --> 00:35:45,240
Speaker 2: I'm sure things will go wrong and that will create drama,

801
00:35:45,320 --> 00:35:49,400
Speaker 2: intention it will be a great story, and if it sells,

802
00:35:49,480 --> 00:35:51,279
Speaker 2: that would be good too, you know, it'd be good

803
00:35:51,280 --> 00:35:54,360
Speaker 2: for business. So that all seem like a good idea,

804
00:35:55,200 --> 00:35:58,799
Speaker 2: and the pasta shape just felt like my criteria for

805
00:35:58,840 --> 00:36:00,799
Speaker 2: it where I wanted the food I invented to be

806
00:36:01,200 --> 00:36:05,560
Speaker 2: something that would be inexpensive and shelf stable so that

807
00:36:05,560 --> 00:36:08,120
Speaker 2: it could be shipped because I wanted my Sporkfull listeners

808
00:36:08,200 --> 00:36:10,880
Speaker 2: all around the country to be able to get it easily.

809
00:36:11,200 --> 00:36:12,680
Speaker 2: I didn't want this to be like something that would

810
00:36:12,719 --> 00:36:15,560
Speaker 2: only be like in boutique stores. And then I just

811
00:36:15,600 --> 00:36:17,280
Speaker 2: felt like I have a lot of opinions about pasta,

812
00:36:17,320 --> 00:36:19,520
Speaker 2: and I don't see new ideas out there. Plus, like,

813
00:36:19,560 --> 00:36:21,920
Speaker 2: it's just such a basic food. Everyone knows it, everyone

814
00:36:21,960 --> 00:36:24,280
Speaker 2: loves it, everyone has opinions about it. It's very easy

815
00:36:24,520 --> 00:36:28,680
Speaker 2: to get people to care about pasta. Yeah, but nobody

816
00:36:28,719 --> 00:36:32,480
Speaker 2: else thought it was a good idea. Like my podcast

817
00:36:32,480 --> 00:36:34,080
Speaker 2: Boss at the time, Chris Bannon told me it was

818
00:36:34,080 --> 00:36:36,880
Speaker 2: a bad idea. The people in the pasta industry I

819
00:36:36,920 --> 00:36:38,760
Speaker 2: talked to said it was a bad idea. Oh wow,

820
00:36:38,840 --> 00:36:43,839
Speaker 2: my wife said it was a terrible idea. I mean,

821
00:36:43,840 --> 00:36:46,120
Speaker 2: this is all on tape. It's in the Sporkfull podcast

822
00:36:46,120 --> 00:36:47,960
Speaker 2: series about the making of the Bossa. You can hear

823
00:36:47,960 --> 00:36:48,880
Speaker 2: her telling me it's.

824
00:36:48,719 --> 00:36:49,719
Speaker 1: A bad idea.

825
00:36:51,080 --> 00:36:52,880
Speaker 2: So it's become a running joke because she, you know,

826
00:36:52,960 --> 00:36:54,160
Speaker 2: doubted it and then came around.

827
00:36:54,239 --> 00:36:56,440
Speaker 1: But so so I should make it like a biscuit

828
00:36:56,520 --> 00:36:58,279
Speaker 1: mix or something. Is that what you're trying to tell

829
00:36:58,320 --> 00:37:02,200
Speaker 1: me to do. Yeah, bar On that. When I got

830
00:37:02,200 --> 00:37:05,319
Speaker 1: your pasta, I was like, yeah, this looks phenomenal. The

831
00:37:05,360 --> 00:37:07,480
Speaker 1: sauce was all upon it, you know what I'm saying. Like,

832
00:37:07,520 --> 00:37:09,520
Speaker 1: I was like, all right, I could definitely get behind

833
00:37:09,560 --> 00:37:12,280
Speaker 1: that's also being on the pasta like that. I appreciate

834
00:37:12,280 --> 00:37:15,720
Speaker 1: you sharing kind of those intimate moments about the creation

835
00:37:15,840 --> 00:37:19,600
Speaker 1: of this product, which I'm assuming is not found on

836
00:37:19,640 --> 00:37:24,279
Speaker 1: the international isle in grocery source. I've heard that you

837
00:37:24,360 --> 00:37:27,239
Speaker 1: don't take too fondly of that, and neither do I not,

838
00:37:27,239 --> 00:37:29,200
Speaker 1: not a lot of people these days, but it still

839
00:37:29,239 --> 00:37:33,160
Speaker 1: exists quote unquote ethnic isle. What the hell is going

840
00:37:33,200 --> 00:37:34,040
Speaker 1: on in these grostries?

841
00:37:34,080 --> 00:37:35,840
Speaker 2: Yeah, this is what we talked about on this portfoil.

842
00:37:36,000 --> 00:37:36,200
Speaker 1: Yeah.

843
00:37:36,200 --> 00:37:38,000
Speaker 2: I mean, like I think it's a holdover to an

844
00:37:38,040 --> 00:37:40,799
Speaker 2: earlier time. But you know, the term ethnic food, if

845
00:37:40,840 --> 00:37:44,279
Speaker 2: you stop and parse it, all food is ethnic food.

846
00:37:44,880 --> 00:37:48,759
Speaker 2: So when you say ethnic food in common conversation, what

847
00:37:49,120 --> 00:37:51,640
Speaker 2: are people thinking of, They're thinking of foods associated with

848
00:37:51,640 --> 00:37:54,040
Speaker 2: people of color. Yep, So like no one thinks of

849
00:37:54,480 --> 00:37:57,160
Speaker 2: Irish food as ethnic food.

850
00:37:57,280 --> 00:38:01,320
Speaker 1: Yeah, it's wild because you'll see the same things and

851
00:38:01,520 --> 00:38:04,799
Speaker 1: most like I've lived in several states, several cities, and

852
00:38:04,880 --> 00:38:08,759
Speaker 1: I've noticed the international that's the nicer version of it.

853
00:38:09,000 --> 00:38:13,480
Speaker 1: It always has the same pattern. It starts out with

854
00:38:13,600 --> 00:38:18,400
Speaker 1: some form of Chinese and Korean scenario happening, right, and

855
00:38:18,480 --> 00:38:20,279
Speaker 1: on the bottom there's a little bit of like a

856
00:38:20,360 --> 00:38:23,680
Speaker 1: Japanese situation perhaps, and then you get into you don't

857
00:38:23,680 --> 00:38:25,640
Speaker 1: even get into real Mexican food. You just get into

858
00:38:25,719 --> 00:38:27,520
Speaker 1: like straight up like taco bell shells.

859
00:38:27,680 --> 00:38:27,879
Speaker 2: Right.

860
00:38:28,200 --> 00:38:30,880
Speaker 1: They didn't even bring me like some real like Wahakan

861
00:38:30,920 --> 00:38:33,239
Speaker 1: sauces or anything. They just like straight up put like

862
00:38:33,320 --> 00:38:36,640
Speaker 1: a box of shells. Then there's just like canned beans.

863
00:38:36,719 --> 00:38:38,439
Speaker 1: I mean, I don't even I don't even think they

864
00:38:38,480 --> 00:38:40,040
Speaker 1: fill it up all the right, right, you know. And

865
00:38:40,080 --> 00:38:42,600
Speaker 1: then in the next aisle over you'll have pasta.

866
00:38:42,840 --> 00:38:46,319
Speaker 2: Why isn't Italian food an international? Right? So the real

867
00:38:46,360 --> 00:38:48,960
Speaker 2: issue is, so you see the ways in which European

868
00:38:49,040 --> 00:38:53,560
Speaker 2: foods are assimilated into American food culture and are accepted

869
00:38:53,600 --> 00:38:56,400
Speaker 2: as American or at least not foreign. I mean, people

870
00:38:56,480 --> 00:38:59,000
Speaker 2: understand that pasta is Italian, but people it's more like

871
00:38:59,040 --> 00:39:02,840
Speaker 2: Italian American people don't think of Italian food as foreign food,

872
00:39:02,920 --> 00:39:05,600
Speaker 2: not America. No, but they still think of Chinese food

873
00:39:05,600 --> 00:39:08,520
Speaker 2: as foreign food. Even though Chinese immigrants have been in

874
00:39:08,560 --> 00:39:12,000
Speaker 2: America in large numbers since before Italian immigrants, we're here

875
00:39:12,000 --> 00:39:16,080
Speaker 2: in large numbers. Yet Chinese Americans are still in many

876
00:39:16,080 --> 00:39:20,279
Speaker 2: ways characterized as foreign and therefore not American. And one

877
00:39:20,280 --> 00:39:21,320
Speaker 2: of the ways in which you see that, in a

878
00:39:21,360 --> 00:39:22,920
Speaker 2: sort of a subtle way that some people might have

879
00:39:22,960 --> 00:39:26,520
Speaker 2: never even noticed, is with that the foods being being

880
00:39:27,480 --> 00:39:31,000
Speaker 2: ghetto eyes essentially into a separate section, and like these

881
00:39:31,000 --> 00:39:33,480
Speaker 2: are the foreign foods. The people we associate with these

882
00:39:33,480 --> 00:39:37,120
Speaker 2: foods aren't truly American. People of color aren't can't truly

883
00:39:37,160 --> 00:39:37,760
Speaker 2: be American.

884
00:39:37,880 --> 00:39:40,640
Speaker 1: Which is wild too. Like when you go to like Borderlands,

885
00:39:40,680 --> 00:39:43,160
Speaker 1: Texas area, if you're in any area with like really

886
00:39:43,200 --> 00:39:46,560
Speaker 1: good Mexican food, you'll see straight up like razes eating

887
00:39:46,680 --> 00:39:49,399
Speaker 1: at the Mexican spot. You know, Like but you're racist, bro,

888
00:39:49,600 --> 00:39:52,000
Speaker 1: Like why are you eating at this place? And then shit,

889
00:39:52,200 --> 00:39:54,920
Speaker 1: non Mexicans, Like it doesn't even make sense. The food's

890
00:39:54,960 --> 00:40:02,399
Speaker 1: that good. Having a good time, Stay Flaky, be right back.

891
00:40:14,000 --> 00:40:20,000
Speaker 1: Welcome back to Laky Biscuit Dan. We have a little

892
00:40:20,000 --> 00:40:24,520
Speaker 1: bit left here. What's next for you? New pasta shapes,

893
00:40:24,680 --> 00:40:26,560
Speaker 1: new books, new shows.

894
00:40:26,120 --> 00:40:29,120
Speaker 2: The next big projects we're launching on the SPORKFLW spin

895
00:40:29,160 --> 00:40:32,839
Speaker 2: off podcast hosted by Sola and ham L Whaley. Yeah,

896
00:40:33,239 --> 00:40:37,560
Speaker 2: love them. Incredibly talented, incredibly talented and fun husband and

897
00:40:37,600 --> 00:40:41,520
Speaker 2: wife duo that well. So they're hosting this show called

898
00:40:41,520 --> 00:40:43,520
Speaker 2: Deep Dish. It's gonna running in the spork full feed,

899
00:40:43,600 --> 00:40:45,239
Speaker 2: so you just go to the sporkfol you'll find it

900
00:40:45,280 --> 00:40:48,640
Speaker 2: starting in January. Wonderful And that's a show where they're

901
00:40:48,640 --> 00:40:50,200
Speaker 2: going to like take a dish and kind of like

902
00:40:50,520 --> 00:40:52,960
Speaker 2: go on an adventure to learn about a story behind

903
00:40:52,960 --> 00:40:58,200
Speaker 2: the dish, whether it's the Jewish bagel baker's union battles

904
00:40:58,200 --> 00:41:01,040
Speaker 2: with the mafia in New York City, yeah, or.

905
00:41:01,040 --> 00:41:03,440
Speaker 1: Those bakers used to get paid too. Yeah, you remember

906
00:41:03,600 --> 00:41:06,200
Speaker 1: being a bagel baker back in the day before it

907
00:41:06,280 --> 00:41:11,359
Speaker 1: was like industrialized, was a very sought after skill set.

908
00:41:11,520 --> 00:41:13,080
Speaker 2: Or like another story we're going to do on that

909
00:41:13,160 --> 00:41:16,279
Speaker 2: show is it's about Delta Tomali's or Hot Tamali's, which

910
00:41:16,320 --> 00:41:19,759
Speaker 2: are Tamali's specific to the Mississippi Delta. There's sort of

911
00:41:19,800 --> 00:41:23,400
Speaker 2: a food with a Mexican origin, but that was taken

912
00:41:23,440 --> 00:41:25,799
Speaker 2: on by black folks in the area and they're a

913
00:41:25,840 --> 00:41:27,880
Speaker 2: different type of Tamali that's only in that region. And

914
00:41:27,920 --> 00:41:30,880
Speaker 2: we got a great story about with this cop was

915
00:41:30,920 --> 00:41:33,600
Speaker 2: called to a scene of a crime and found two

916
00:41:33,640 --> 00:41:37,920
Speaker 2: dead bodies and a trunk full of Tamali's boy and

917
00:41:37,960 --> 00:41:40,520
Speaker 2: the story goes on from there. So that's coming in January,

918
00:41:40,600 --> 00:41:42,839
Speaker 2: and then my cookbook, my first ever cookbook, comes out

919
00:41:42,880 --> 00:41:45,280
Speaker 2: in March. It's a whole bunch of new and different

920
00:41:45,360 --> 00:41:49,040
Speaker 2: and novel types of pasta sauces. There's no recipe for

921
00:41:49,840 --> 00:41:53,680
Speaker 2: marinara sauce or lasagna in here. It's all different kinds

922
00:41:53,680 --> 00:41:55,960
Speaker 2: of things with a range of different ingredients that I

923
00:41:56,000 --> 00:41:57,719
Speaker 2: love and cook with at home. So we're doing like

924
00:41:57,800 --> 00:42:01,279
Speaker 2: kim chiek harbonara. We're doing kachee with chili crisp. We're

925
00:42:01,320 --> 00:42:04,480
Speaker 2: doing cavatelli with artichokes and preserved lemon. I got a

926
00:42:04,520 --> 00:42:07,440
Speaker 2: pasta pizza in there. That's it's a pizza where the

927
00:42:07,520 --> 00:42:11,320
Speaker 2: crust is made of pasta fused together into a crust

928
00:42:11,640 --> 00:42:14,040
Speaker 2: turned golden brown and crispis you actually cut into slices

929
00:42:14,040 --> 00:42:19,000
Speaker 2: and pick it up and eat it. It's exciting.

930
00:42:19,080 --> 00:42:23,600
Speaker 1: Yeah, kind I'm like, hold on a second, man. You

931
00:42:23,640 --> 00:42:26,640
Speaker 1: said it's a pizza, but pasta is the crust.

932
00:42:26,719 --> 00:42:28,879
Speaker 2: Yes, they take a baking sheet and you like get

933
00:42:28,920 --> 00:42:31,520
Speaker 2: the fetichini and you bake it with some egg. You

934
00:42:31,520 --> 00:42:33,240
Speaker 2: cook it. You bake it with egg and the oil,

935
00:42:33,280 --> 00:42:35,520
Speaker 2: and then like the bottom crisps and turns golden brown,

936
00:42:36,360 --> 00:42:38,279
Speaker 2: and the whole thing holds together as a single like

937
00:42:38,280 --> 00:42:40,360
Speaker 2: a single sheet, and then you can top it like

938
00:42:40,400 --> 00:42:40,760
Speaker 2: a pizza.

939
00:42:40,840 --> 00:42:42,600
Speaker 1: And that's in your new cookbook that comes out in March.

940
00:42:42,640 --> 00:42:44,160
Speaker 2: Yeah, it's called Anything's Possible.

941
00:42:44,280 --> 00:42:46,600
Speaker 1: Any Anything is Possible.

942
00:42:47,400 --> 00:42:49,440
Speaker 2: Hit the pre order, take a pre order now wherever

943
00:42:49,480 --> 00:42:50,160
Speaker 2: books you're sold.

944
00:42:50,280 --> 00:42:53,360
Speaker 1: Yeah, please do it. Make sure you check Dan's socials

945
00:42:53,440 --> 00:42:56,200
Speaker 1: links pre you order that book, because I'm gonna say

946
00:42:56,200 --> 00:42:58,359
Speaker 1: you right now, I'm gonna have to make that what's

947
00:42:58,360 --> 00:43:00,520
Speaker 1: it called the pasta pizza. You have a couple more

948
00:43:00,560 --> 00:43:04,160
Speaker 1: things before we let you go. We like to play baking.

949
00:43:04,760 --> 00:43:05,239
Speaker 2: Let's do it.

950
00:43:05,320 --> 00:43:05,920
Speaker 1: Are you ready?

951
00:43:06,120 --> 00:43:06,359
Speaker 2: Yes?

952
00:43:11,160 --> 00:43:13,040
Speaker 1: I want to test your knowledge about pasta shape. I

953
00:43:13,080 --> 00:43:14,880
Speaker 1: love it, real real knowledge.

954
00:43:14,920 --> 00:43:16,680
Speaker 2: Okay, let's see this.

955
00:43:16,760 --> 00:43:20,880
Speaker 1: Pasta shape was developed over three years to create a

956
00:43:20,960 --> 00:43:25,840
Speaker 1: shape that evoked an ideal combination of fork ability, sausibility,

957
00:43:26,480 --> 00:43:28,680
Speaker 1: and toothskin ability.

958
00:43:30,560 --> 00:43:38,000
Speaker 2: Tooth thinkability. This is my fasta shape. It's called all right, yes,

959
00:43:40,080 --> 00:43:43,120
Speaker 2: your own, that's right, which if you want it, you can.

960
00:43:43,160 --> 00:43:45,799
Speaker 2: It's at Whole Foods, it's at some Walmarts. You can

961
00:43:45,920 --> 00:43:48,200
Speaker 2: order it from Spolini dot com, s f O G

962
00:43:48,480 --> 00:43:49,680
Speaker 2: L I n I dot com.

963
00:43:49,960 --> 00:43:53,040
Speaker 1: That silent g there you go. All right, What is

964
00:43:53,080 --> 00:43:56,919
Speaker 1: the name of the rare pasta dish that is made

965
00:43:57,080 --> 00:44:06,560
Speaker 1: only in Sardinia? Is it Okay, s Dolina? Is it

966
00:44:06,680 --> 00:44:11,000
Speaker 1: sue Fulendo or is it Salerno.

967
00:44:12,800 --> 00:44:14,719
Speaker 2: I don't think it's Sealerno because.

968
00:44:14,520 --> 00:44:15,240
Speaker 1: That's the city.

969
00:44:15,360 --> 00:44:20,359
Speaker 2: That's a city in somewhere else. But I don't know.

970
00:44:21,239 --> 00:44:22,040
Speaker 2: I don't know the answer.

971
00:44:22,160 --> 00:44:24,399
Speaker 1: This was a deep cut. I didn't know this either

972
00:44:24,440 --> 00:44:26,799
Speaker 1: until I researched it. But it is sue Fulendu is

973
00:44:26,840 --> 00:44:30,000
Speaker 1: a rare pasta dish that's only made and served in Saturday.

974
00:44:30,120 --> 00:44:33,200
Speaker 1: It consists of thin, thread like strands of pasta boiled

975
00:44:33,200 --> 00:44:35,440
Speaker 1: and brought in top with grated cheese. It's like super

976
00:44:35,480 --> 00:44:40,839
Speaker 1: super super super thin. Right, last one here? Where did

977
00:44:40,880 --> 00:44:49,840
Speaker 1: spaghetti go to dance? The mart? The baseball or the meatball?

978
00:44:54,520 --> 00:44:55,719
Speaker 1: That's why it's called a game.

979
00:44:55,800 --> 00:44:58,160
Speaker 2: Dan with your answer, it's got to be the meeting.

980
00:44:58,920 --> 00:45:01,720
Speaker 1: Yeah, Oh, but you hate spaghetti. Don't you sorry hate

981
00:45:01,840 --> 00:45:03,960
Speaker 1: for the flaky fam Dan does not hate anything. He

982
00:45:03,960 --> 00:45:06,960
Speaker 1: doesn't condone hate. You don't like spaghetti.

983
00:45:07,560 --> 00:45:09,560
Speaker 2: It's not my favorite. I think it's overrated.

984
00:45:10,120 --> 00:45:11,479
Speaker 1: Talk to me about that real quick.

985
00:45:11,760 --> 00:45:13,800
Speaker 2: So as you said, look my three metrics for judging

986
00:45:13,800 --> 00:45:17,959
Speaker 2: any pasta shape or forkability, sauce ability, and tooth sinkability.

987
00:45:19,160 --> 00:45:21,520
Speaker 2: And so spaghetti is hard to get on the fork.

988
00:45:21,680 --> 00:45:23,320
Speaker 2: It's very hard to get the right kind of bite

989
00:45:23,320 --> 00:45:26,400
Speaker 2: in the fork. It's either too much or too little,

990
00:45:26,480 --> 00:45:28,400
Speaker 2: or you have danglers that are going all over your face.

991
00:45:29,160 --> 00:45:31,160
Speaker 2: It doesn't hold sauce very well. It has very little

992
00:45:31,200 --> 00:45:34,240
Speaker 2: surface area in relation to volume. Eat spaghetti with meat sauce.

993
00:45:34,239 --> 00:45:36,840
Speaker 2: You finish the pasta, you get like a lake of sauce.

994
00:45:38,360 --> 00:45:39,800
Speaker 2: That's not a feature. That's a bug.

995
00:45:41,040 --> 00:45:44,040
Speaker 1: And then spaghetti fas you got to watch out right now.

996
00:45:44,080 --> 00:45:46,000
Speaker 1: He said, that's not a feature. That's a bug.

997
00:45:47,440 --> 00:45:48,840
Speaker 2: And then like of all the shapes that they're to

998
00:45:48,880 --> 00:45:50,759
Speaker 2: sink your teeth into him. In spaghetti, it can be

999
00:45:50,800 --> 00:45:52,799
Speaker 2: fine if it's cooked just right, but it's not great.

1000
00:45:52,840 --> 00:45:55,279
Speaker 2: It's just not great. It's very primitive. It's one of

1001
00:45:55,320 --> 00:45:58,680
Speaker 2: the earliest invented pasta shapes and like we can do

1002
00:45:58,760 --> 00:45:59,959
Speaker 2: better now, like we have better techno.

1003
00:46:00,560 --> 00:46:03,960
Speaker 1: So like, I love how hard you're doing. What about

1004
00:46:03,960 --> 00:46:06,000
Speaker 1: the spaghetti that's thick and it has a hole in

1005
00:46:06,040 --> 00:46:06,680
Speaker 1: the middle.

1006
00:46:06,440 --> 00:46:09,479
Speaker 2: Bukatini, that's very different. That's that is good.

1007
00:46:09,640 --> 00:46:10,080
Speaker 1: That's good.

1008
00:46:10,120 --> 00:46:12,200
Speaker 2: That's good. Not for the reason most people say. Most

1009
00:46:12,239 --> 00:46:14,680
Speaker 2: people think Bucatini is good. They'll say, oh, it's like spaghetti,

1010
00:46:14,719 --> 00:46:16,759
Speaker 2: but it's got a tube so it holds sauce. But

1011
00:46:16,800 --> 00:46:19,359
Speaker 2: the tube's extremely narrow and sauce won't really go in there.

1012
00:46:20,160 --> 00:46:22,800
Speaker 2: The reason why it's good is because the hollow tube

1013
00:46:22,840 --> 00:46:24,640
Speaker 2: is springy. It creates a unique.

1014
00:46:24,320 --> 00:46:30,000
Speaker 1: Texture, it does has a nice money. That's what makes singability, Yes.

1015
00:46:30,320 --> 00:46:32,960
Speaker 2: Tooth singability. What Bucatini taught me is that because at

1016
00:46:33,000 --> 00:46:36,120
Speaker 2: first I thought toobility was just about chewiness, right, But

1017
00:46:36,200 --> 00:46:38,440
Speaker 2: what Bukacini taught me is that it can also be

1018
00:46:38,440 --> 00:46:41,960
Speaker 2: about springiness. And you want either or both of those

1019
00:46:42,000 --> 00:46:43,799
Speaker 2: in your pasta shapes. But you gotta have one if

1020
00:46:43,800 --> 00:46:44,400
Speaker 2: it's gonna be good.

1021
00:46:44,400 --> 00:46:45,759
Speaker 1: I'm gonna tell you someth right now. I gotta eat

1022
00:46:45,760 --> 00:46:48,000
Speaker 1: passive with you one day. Yeah, damn Pashman here at

1023
00:46:48,000 --> 00:46:50,319
Speaker 1: the flake you best get podcasts. We love to talk

1024
00:46:50,360 --> 00:46:53,440
Speaker 1: about something in your community that means a lot to you.

1025
00:46:53,520 --> 00:46:56,759
Speaker 1: I mean, you know you're also working or at least

1026
00:46:56,840 --> 00:47:01,879
Speaker 1: contributing or helping or knowledgeable about Stuffolk JCC. Tell us

1027
00:47:01,920 --> 00:47:04,200
Speaker 1: why that's important to you, and tell us how we

1028
00:47:04,239 --> 00:47:05,400
Speaker 1: can help those efforts.

1029
00:47:06,160 --> 00:47:08,480
Speaker 2: Yeah, I'm the Suffolk Why JCC is the only Jewish

1030
00:47:08,520 --> 00:47:11,200
Speaker 2: community center in the county where I live, in Stuffolk County,

1031
00:47:11,239 --> 00:47:13,880
Speaker 2: which is kind of remote suburbs of New York City.

1032
00:47:14,080 --> 00:47:16,479
Speaker 2: It's important to me because my wife works there part

1033
00:47:16,520 --> 00:47:18,640
Speaker 2: time and she runs a few different, I think really

1034
00:47:18,680 --> 00:47:21,680
Speaker 2: wonderful programs there. One called Names Not Numbers, which brings

1035
00:47:21,719 --> 00:47:24,560
Speaker 2: together Holocaust survivors and high school students Wow, and they

1036
00:47:24,600 --> 00:47:26,880
Speaker 2: get to spend time together, and they make the students

1037
00:47:26,920 --> 00:47:30,720
Speaker 2: make a film telling the survivor's story. She's also starting

1038
00:47:30,800 --> 00:47:33,440
Speaker 2: up a program for third generation people, which is like

1039
00:47:33,440 --> 00:47:36,040
Speaker 2: my wife like, all four of her grandparents were Holocaust survivors,

1040
00:47:36,480 --> 00:47:39,759
Speaker 2: but most Holocaust survivors, even the ones who survived, are

1041
00:47:39,800 --> 00:47:43,120
Speaker 2: no longer with us, and so there's a movement to

1042
00:47:43,120 --> 00:47:46,840
Speaker 2: get people of my wife's generation, the third generation, to

1043
00:47:46,920 --> 00:47:49,600
Speaker 2: learn their grandparents' stories and to tell and to share

1044
00:47:49,640 --> 00:47:52,440
Speaker 2: those stories, and so she's starting programs with them. So

1045
00:47:52,480 --> 00:47:56,400
Speaker 2: I just think it's really like worthwhile work, and especially

1046
00:47:56,400 --> 00:47:57,759
Speaker 2: because the area where we live. I mean, like there

1047
00:47:57,760 --> 00:48:00,000
Speaker 2: are some areas around New York where there's a big

1048
00:48:00,080 --> 00:48:04,480
Speaker 2: Jewish population, so they have very vibrant Jewish community centers

1049
00:48:04,600 --> 00:48:08,400
Speaker 2: and ours is doing well, but it went through some

1050
00:48:08,480 --> 00:48:10,799
Speaker 2: tough times and I think that thanks to the work

1051
00:48:10,840 --> 00:48:13,600
Speaker 2: of my wife, Janey and others there who have come

1052
00:48:13,640 --> 00:48:15,239
Speaker 2: in taken over the last year, they're kind of really

1053
00:48:15,280 --> 00:48:17,759
Speaker 2: turning it around. And I think that's exciting to see

1054
00:48:17,800 --> 00:48:18,239
Speaker 2: what they're doing.

1055
00:48:18,400 --> 00:48:20,560
Speaker 1: Yeah, the one thing that stood out to me right

1056
00:48:20,600 --> 00:48:23,319
Speaker 1: there that you said is being in tune and in

1057
00:48:23,360 --> 00:48:26,960
Speaker 1: touch with your history, with your heritage, with your lineage,

1058
00:48:27,320 --> 00:48:30,360
Speaker 1: and understanding the reality and facts of things that have

1059
00:48:30,400 --> 00:48:33,120
Speaker 1: occurred and have helped us get to where we are today.

1060
00:48:33,200 --> 00:48:36,160
Speaker 1: So I think that's really amazing work to be able

1061
00:48:36,200 --> 00:48:39,320
Speaker 1: to connect the dots between the past and the present.

1062
00:48:39,840 --> 00:48:42,360
Speaker 1: How can we help, how you know we can their website.

1063
00:48:42,440 --> 00:48:44,279
Speaker 1: Is there any volunteering or is it? Yeah?

1064
00:48:44,280 --> 00:48:46,440
Speaker 2: I mean, look, if you're anywhere around Suffolk County and

1065
00:48:46,480 --> 00:48:49,799
Speaker 2: there's a big and diverse population in Suffolk County all

1066
00:48:49,840 --> 00:48:52,120
Speaker 2: over the place, and the Jaycy is not only for

1067
00:48:52,160 --> 00:48:54,439
Speaker 2: Jewish people. Like if you need daycare, if you want

1068
00:48:54,440 --> 00:48:55,920
Speaker 2: a gym to go work out in, if you want

1069
00:48:55,920 --> 00:48:57,920
Speaker 2: to google to go swim in, if you need summer camp,

1070
00:48:58,320 --> 00:49:00,960
Speaker 2: the best deal in summer camp in Suffolk County. You

1071
00:49:01,000 --> 00:49:02,960
Speaker 2: got kids who need to go to summer camp in

1072
00:49:03,000 --> 00:49:05,239
Speaker 2: Suffoy jay Z. That's when my kids always go to

1073
00:49:05,239 --> 00:49:07,360
Speaker 2: summer camp. They love it. It's phenomenal.

1074
00:49:07,400 --> 00:49:10,200
Speaker 1: So I love the oh Man. Dan, thank you so

1075
00:49:10,200 --> 00:49:15,480
Speaker 1: so much for coming here today, enjoying the gesses and

1076
00:49:15,960 --> 00:49:18,360
Speaker 1: chatting with me. It's been a pleasure.

1077
00:49:21,000 --> 00:49:22,200
Speaker 2: I love it.

1078
00:49:22,960 --> 00:49:29,799
Speaker 1: Thanks so much, Brian, thank y'all for listening. This was

1079
00:49:29,920 --> 00:49:35,239
Speaker 1: legendary having Dan Pashman here on Flaky Biscuit. Check out

1080
00:49:35,280 --> 00:49:39,239
Speaker 1: the recipe for homemade latkas on Shondaland dot com. This

1081
00:49:39,440 --> 00:49:43,040
Speaker 1: is just my interpretation of this process. I'm not trying

1082
00:49:43,080 --> 00:49:45,480
Speaker 1: to reinvent the wheel. Check out the process that I use,

1083
00:49:45,719 --> 00:49:47,560
Speaker 1: and I want to know how it goes. You already

1084
00:49:47,560 --> 00:49:50,080
Speaker 1: know you got to tag me artist in Brian, tag

1085
00:49:50,239 --> 00:49:54,000
Speaker 1: Dan at the sport full and post your photos, post

1086
00:49:54,040 --> 00:49:56,400
Speaker 1: your videos. You know what I'm saying. Get into that

1087
00:49:56,480 --> 00:49:59,520
Speaker 1: discord you dig I want to see what's popping with

1088
00:49:59,560 --> 00:50:01,440
Speaker 1: the loc I want to see if y'all using the

1089
00:50:01,480 --> 00:50:06,600
Speaker 1: crema and durea, using apple sauce, the sour cream, all three.

1090
00:50:07,200 --> 00:50:10,200
Speaker 1: Just make sure it's crispy. That's my tip. Don't give

1091
00:50:10,239 --> 00:50:13,799
Speaker 1: me no soggy, don't give me no pureaid potato, don't

1092
00:50:13,800 --> 00:50:17,239
Speaker 1: make bread as Dan said, and don't forget to check

1093
00:50:17,280 --> 00:50:21,719
Speaker 1: out why JCC in Suffolk County. You can find my

1094
00:50:21,840 --> 00:50:24,239
Speaker 1: handle and all the links I mentioned in the show

1095
00:50:24,280 --> 00:50:27,480
Speaker 1: notes for this episode. So if you like Flaky Biscuit,

1096
00:50:27,640 --> 00:50:30,320
Speaker 1: you know what to do. Leave us a rating or review, share,

1097
00:50:30,440 --> 00:50:35,240
Speaker 1: subscribe like all of that. Flaky Biscuit is executive produced

1098
00:50:35,239 --> 00:50:39,839
Speaker 1: by Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and

1099
00:50:39,960 --> 00:50:43,879
Speaker 1: Gabrielle Collins. Our creative producer is Bridget Kenna and our

1100
00:50:44,000 --> 00:50:47,120
Speaker 1: editor and producer is Nicholas Harder, with music by Crucial.

1101
00:50:47,360 --> 00:50:50,160
Speaker 1: Recipes from Flaky Biscuit can be found each week on

1102
00:50:50,239 --> 00:50:54,080
Speaker 1: Shondaland dot com. Subscribe to the Shondaland YouTube channel for

1103
00:50:54,200 --> 00:51:00,200
Speaker 1: more Flaky Biscuit content. Flaky Biscuit is a production of

1104
00:51:00,239 --> 00:51:04,160
Speaker 1: Shondaland Audio in partnership with iHeartRadio. For more podcasts from

1105
00:51:04,200 --> 00:51:09,200
Speaker 1: Shondaland Audio, visit the iHeartRadio app, Apple Podcasts, or wherever

1106
00:51:09,239 --> 00:51:10,440
Speaker 1: you listen to your favorite shows.