WEBVTT - Luke’s Diner: My Risotto was Fine 0:00:00.720 --> 0:00:10.440 I Am all In again. Oh that's you. 0:00:18.239 --> 0:00:22.560 Luke's Diner with Scott Patterson, an iHeartRadio podcast. 0:00:22.400 --> 0:00:24.880 Everybody Scott Patterson I Am All In Podcast, one of 0:00:24.880 --> 0:00:30.840 them productions iHeartRadio, iHeart Media, iHeart Podcast Episode three of 0:00:30.960 --> 0:00:35.040 Luke's Diner and we are Welcoming Kelly Rizzo. 0:00:36.720 --> 0:00:40.760 iHeart Podcasts. Listen on the iHeartRadio app. 0:00:42.240 --> 0:00:48.400 Kelly, Hello, Welcome, WELLO. So excited to be talking to 0:00:48.440 --> 0:00:52.120 you because you are all actually you're all over the world. 0:00:52.280 --> 0:00:58.000 Now you're you're global. Let me tell everybody a little 0:00:58.000 --> 0:01:01.040 bit about your background, okay. Kelly Kelly is an award 0:01:01.080 --> 0:01:04.280 winning TV host a leading expert in food, travel, lifestyle, 0:01:04.400 --> 0:01:06.679 best known as a creator of the host of Eat 0:01:06.800 --> 0:01:12.880 Travel Rock TV love that title. With nearly one hundred 0:01:12.920 --> 0:01:16.000 episodes over nine seasons, She's traveled the globe getting behind 0:01:16.000 --> 0:01:18.760 the scenes access and off the cuff stories from world 0:01:18.760 --> 0:01:23.800 famous chefs, rock stars, and creative industry icons. She was 0:01:23.840 --> 0:01:26.120 married to Bob Sag at the time of his passing, 0:01:26.720 --> 0:01:29.240 but has continued to spread her love of cooking throughout 0:01:29.680 --> 0:01:33.160 her show Comfort Food with Kelly rizoa podcast where she 0:01:33.200 --> 0:01:37.959 shares meaningful conversations with guests about life, love and loss 0:01:38.000 --> 0:01:43.840 all over their favorite comforting meals. Welcome Kelly, how are 0:01:43.880 --> 0:01:45.520 you nice to meet you so much? 0:01:45.520 --> 0:01:48.680 For what a lovely intro? Wow that was? 0:01:48.920 --> 0:01:49.200 That was? 0:01:50.120 --> 0:01:52.440 That was very nice. I'm like, oh, wow, I did 0:01:52.440 --> 0:01:52.880 all that? 0:01:53.040 --> 0:01:55.720 Really you did a lot of stuff you did? Yes, Hey, 0:01:55.720 --> 0:01:56.640 did you ever meet Bob? 0:01:56.800 --> 0:01:57.960 Did you ever know Bob at all? 0:01:58.320 --> 0:02:01.360 I ran into him a couple of time it functions, 0:02:01.400 --> 0:02:04.880 and he was always so funny and warm and welcoming 0:02:04.920 --> 0:02:07.400 to everybody. He was just a nice guy. 0:02:08.040 --> 0:02:08.239 Yeah. 0:02:08.600 --> 0:02:12.040 And what he was a nice guy when in situations 0:02:12.040 --> 0:02:14.720 where you don't need to be you know, and he 0:02:14.760 --> 0:02:17.320 made that extra effort. That's what I remember about him. 0:02:18.200 --> 0:02:20.320 But I never you know, I never got into like 0:02:20.880 --> 0:02:23.120 a deep conversations with him. We were just sort of 0:02:23.120 --> 0:02:24.640 with a group of people, you know. You know how 0:02:24.639 --> 0:02:28.440 these functions are. They're very yeah, you know, it's like 0:02:28.520 --> 0:02:30.800 you have these little conversations all over the room. But 0:02:30.840 --> 0:02:34.880 he was he was different in that he was he 0:02:34.919 --> 0:02:37.079 reached out and he made everybody feel comfortable. I think 0:02:37.200 --> 0:02:39.480 I think he generally liked people, you know. 0:02:39.760 --> 0:02:41.640 Like they did. Actually, and thank you for saying that, 0:02:41.639 --> 0:02:44.120 because I've never heard anyone put it that way. Ever, 0:02:44.360 --> 0:02:47.280 he was nice even when he didn't need to be right, 0:02:47.560 --> 0:02:50.280 And yeah, I mean that just goes you know, every 0:02:50.360 --> 0:02:52.720 time we would even walk through an airport, even if 0:02:52.760 --> 0:02:54.720 we were like running late to the flight, and somebody 0:02:54.760 --> 0:02:56.840 would ask for a photo, like, he never said no, 0:02:57.480 --> 0:03:00.360 you know, and those are times when maybe people don't 0:03:00.360 --> 0:03:03.120 need to be as nice, but he always was. So 0:03:03.320 --> 0:03:04.200 thank you for saying that. 0:03:04.200 --> 0:03:07.160 That was very set. You know, it's my memory of him, 0:03:07.400 --> 0:03:12.680 and it was shocking. And man, what a talent though, 0:03:13.240 --> 0:03:20.120 left behind a real legacy and a lot of great memories. Yeah, okay, 0:03:20.200 --> 0:03:25.080 let's let's let's get into this a little bit. Have 0:03:25.200 --> 0:03:27.960 you ever had a review written about something that you 0:03:28.080 --> 0:03:28.840 have made? 0:03:30.000 --> 0:03:34.560 You know, I because I'm never I haven't been an 0:03:34.600 --> 0:03:39.560 actual chef, and I haven't you know, had I mean, 0:03:39.560 --> 0:03:43.800 I've worked at restaurants, but not as a cook. I 0:03:43.880 --> 0:03:50.160 haven't been officially reviewed. But you know, I've made so 0:03:50.320 --> 0:03:54.400 many recipe like Instagram reels and tiktoks over the last 0:03:54.440 --> 0:03:59.720 several years, and I would say the vast majority have 0:03:59.760 --> 0:04:02.080 all been you know, when people end up making them 0:04:02.640 --> 0:04:05.120 at home themselves, so it's never like I'm not actually 0:04:05.200 --> 0:04:07.480 making it. For them, so you're kind of not responsible 0:04:07.480 --> 0:04:08.840 when it's out of your hands, like you put it 0:04:08.840 --> 0:04:10.720 the recipe out there and then people do with it 0:04:10.920 --> 0:04:16.919 what they can. But usually it's pretty rave reviews in 0:04:17.040 --> 0:04:19.520 terms of when people say, oh, I made this salmon, 0:04:19.600 --> 0:04:21.240 or I made this pasta. Oh my god, it was 0:04:21.279 --> 0:04:23.880 so good. My kids loved it. Usually that's what it is. 0:04:23.920 --> 0:04:26.120 But then sometimes every once in a while people will 0:04:26.120 --> 0:04:29.200 be like, yeah, that wasn't for me or something. I'm like, 0:04:29.240 --> 0:04:31.640 all right, well, maybe you didn't do a good job 0:04:31.680 --> 0:04:32.039 making it. 0:04:34.600 --> 0:04:36.720 Well, we're going to talk a little bit about risotto. 0:04:37.960 --> 0:04:43.279 Very excited, you know some of these recipes classic mushroom, risotta, 0:04:43.440 --> 0:04:48.000 lemon and asparagus, pumpkin, say, shrimp and saffron. But I'm 0:04:48.000 --> 0:04:48.720 getting hungry. 0:04:48.800 --> 0:04:50.000 Okay, I haven't eaten yet today. 0:04:50.040 --> 0:04:53.160 This isn't fair getting I'm getting ready for dinner. Here. 0:04:54.440 --> 0:04:58.480 I'm in Nova Scotia, so I'm four hours ahead. You're 0:04:58.520 --> 0:05:02.800 in Nova Scotia, Nova Scotia. It's beautiful here, it's raining, 0:05:03.200 --> 0:05:04.000 it's very windy. 0:05:04.080 --> 0:05:04.880 Do you live there. 0:05:05.400 --> 0:05:08.720 I'm I'm doing a TV series up here called Sullivan's Crossing, 0:05:08.760 --> 0:05:10.840 So we're up here until like I don't know mid 0:05:10.880 --> 0:05:14.919 December beginnings. Oh wow, anyway, butternut squash and goat cheese, 0:05:14.920 --> 0:05:21.000 spinach and pesto risotto, truffle parmesan risotto, tomato basil. Oh boy, 0:05:21.200 --> 0:05:26.680 all right. So Suki in the episode is having a 0:05:26.720 --> 0:05:28.720 bit of an issue with a review she got from 0:05:30.000 --> 0:05:35.520 fictional character Lucent Mills, who is the local famous food critic, 0:05:35.560 --> 0:05:39.520 the top food critic. And he loved everything that he 0:05:39.680 --> 0:05:44.440 was served at the Independent in Independence in but he 0:05:44.839 --> 0:05:49.240 only said that the risotto was fine. 0:05:49.360 --> 0:05:51.520 Yeah, he said it was fine, though, Like to me, 0:05:52.120 --> 0:05:56.120 that's coming from a food critic. Fine is fine is great? 0:05:56.800 --> 0:05:57.000 Right? 0:05:57.120 --> 0:05:57.360 Right? 0:05:59.760 --> 0:06:01.720 And and Laurel I says, I hate to see you 0:06:01.720 --> 0:06:05.880 get upset over a little review. And Suki has her pride, 0:06:05.960 --> 0:06:07.880 and Laurel I, this is pride. 0:06:07.920 --> 0:06:08.640 I mean you know. 0:06:08.560 --> 0:06:11.640 About this risutta. I mean on her mother's deathbed, and 0:06:11.680 --> 0:06:15.680 you made the risolta live three more years. 0:06:15.040 --> 0:06:17.880 Like her magic what do they call it? Her magic risotto? 0:06:18.240 --> 0:06:23.360 And right, and they and they dared dared put a 0:06:23.360 --> 0:06:29.799 box on that risotto. Let me ask you this, could 0:06:29.800 --> 0:06:33.240 you walk through the ideal technique for making risotta. It's 0:06:33.279 --> 0:06:35.480 the one thing I have never tried to make how 0:06:35.480 --> 0:06:36.159 do you do it? 0:06:36.320 --> 0:06:39.200 So it's so funny. The first risotto I ever learned 0:06:39.200 --> 0:06:46.880 to make. This might have been twenty five, twenty four 0:06:47.000 --> 0:06:50.440 years ago or something. I remember I watched a Food 0:06:50.480 --> 0:06:54.520 Network episode when Jamie Oliver had his show, and it 0:06:54.600 --> 0:07:01.119 was a p and prawn risotto and like English peas 0:07:01.200 --> 0:07:07.320 you know, And I remember it seemed so complicated, but 0:07:07.400 --> 0:07:12.160 I wanted to make it so badly, and I learned, 0:07:12.200 --> 0:07:14.960 like I watched the episode, I guess a few times, 0:07:15.000 --> 0:07:17.640 and then maybe it was in his cookbook too, and 0:07:17.840 --> 0:07:21.440 I learned to make it. And obviously starting out with 0:07:21.520 --> 0:07:24.800 like prawn in pa risotto is a little complicated. It's 0:07:24.800 --> 0:07:27.600 not like just your typical you know, maybe mushroom and 0:07:28.280 --> 0:07:30.040 you know, part of me Johno or something like that. 0:07:30.160 --> 0:07:33.640 But it came out really well, and I and ever 0:07:33.720 --> 0:07:38.040 since then I kind of became obsessed with the making 0:07:38.080 --> 0:07:40.440 of it because there really is a lot of technique 0:07:40.560 --> 0:07:42.600 and a lot of love that goes into it, and 0:07:42.640 --> 0:07:45.160 it's not something you can rush, and it's it's one 0:07:45.200 --> 0:07:48.200 of those recipes where you know, there's certain recipes you 0:07:48.240 --> 0:07:51.320 can rush, like a quick marinea or like apasta sauce 0:07:51.440 --> 0:07:53.240 or something. You know, you can whip it up in 0:07:53.640 --> 0:07:58.280 ten fifteen minutes. This you can't, not even necessarily because 0:07:58.320 --> 0:08:02.000 of flavors like certain sauces and certain dishes you want 0:08:02.000 --> 0:08:05.800 to let you know, the flavors really need to come 0:08:05.880 --> 0:08:10.200 out over hours. But this it's because the arboreal or 0:08:10.280 --> 0:08:14.240 rice just does not soak up the broth or the 0:08:14.280 --> 0:08:17.160 wine or the water or whatever liquid you're adding. It 0:08:17.240 --> 0:08:20.000 takes x amount of time. And if you have to add, 0:08:20.480 --> 0:08:25.840 you know, a quart of chicken broth, it just literally can't. 0:08:25.960 --> 0:08:28.840 It has to take You have to wait until, you know, 0:08:28.880 --> 0:08:32.000 add a scoop or like a ladle of the broth 0:08:32.000 --> 0:08:33.600 at a time, and you have to wait for it 0:08:33.640 --> 0:08:36.160 to absorb, and then you add another and you wait 0:08:36.160 --> 0:08:37.960 for it to absorb, and you can't like leave and 0:08:37.960 --> 0:08:42.319 go watch TV. You have to watch it and stir constantly, 0:08:42.440 --> 0:08:46.400 and it's very labor intensive, but it's simple. It's just 0:08:47.520 --> 0:08:49.439 takes a while and you have to follow the process 0:08:49.440 --> 0:08:50.560 and like trust the process. 0:08:50.760 --> 0:08:52.640 So how do they do it at restaurants if it 0:08:52.720 --> 0:08:56.000 takes so long? How do they do that? 0:08:56.360 --> 0:08:58.480 They've got a hat And you also don't want to 0:08:58.559 --> 0:09:02.120 let it like sit right, So they've got to have 0:09:02.320 --> 0:09:06.040 some sort of maybe where they're kind of batching it 0:09:06.080 --> 0:09:09.400 out like every hour or something. And to be honest, 0:09:09.400 --> 0:09:11.720 I mean, this is one thing that now, of course 0:09:11.720 --> 0:09:15.280 you've inspired me to when we hang up, text a 0:09:15.280 --> 0:09:17.679 bunch of chef friends and be like, what's the deal 0:09:17.679 --> 0:09:20.680 with risotto in restaurant? Because you can't make it to 0:09:20.840 --> 0:09:23.880 order really, because it does take a good forty five 0:09:23.920 --> 0:09:27.400 minutes or so to make it. But they maybe like 0:09:27.679 --> 0:09:29.320 once an hour they make a batch. 0:09:30.200 --> 0:09:31.560 Ah, that's probably you know. 0:09:31.480 --> 0:09:34.280 And then whoever orders it in that time gets that 0:09:34.559 --> 0:09:37.400 kind of fresh batch from that hour, that's my guess. 0:09:37.640 --> 0:09:39.760 But I the waiter says, if you want the resulta, 0:09:39.800 --> 0:09:41.400 you're going to have to order it now before you 0:09:41.520 --> 0:09:42.839 order your drinks. Yeah. 0:09:42.920 --> 0:09:46.160 They might be like yeah, and then sometimes it might 0:09:46.240 --> 0:09:48.199 come out ten minutes later. And then sometimes if you're 0:09:48.240 --> 0:09:50.120 on the back end of it, it might take you know, 0:09:50.240 --> 0:09:51.640 thirty minutes for it to come out. 0:09:51.559 --> 0:10:03.120 Right, right, right right. How important is the type of 0:10:03.200 --> 0:10:06.840 rice when making risota? Do you have a favorite variety? 0:10:07.000 --> 0:10:09.600 You can only use arboreo? I mean, if you're making risotto, 0:10:09.679 --> 0:10:11.760 you can use other types of you know, if you're 0:10:11.800 --> 0:10:13.880 making a different type of rice dish. You can use 0:10:13.880 --> 0:10:18.480 a different type of rice, but if you're making traditional, true, 0:10:18.600 --> 0:10:21.000 actual risotto, it has to be arboreo rice. 0:10:21.280 --> 0:10:25.959 M Okay, it gets creamy right. 0:10:25.880 --> 0:10:29.760 When the rice when you're treating it properly, with the 0:10:29.880 --> 0:10:33.880 slow addition of the chicken stock or I mean whatever 0:10:33.920 --> 0:10:36.680 stock or broth you're using, like chicken broth and the wine. 0:10:37.760 --> 0:10:41.560 When and then especially when you add the cheese, that 0:10:41.720 --> 0:10:46.800 type of rice gets very creamy and like very very thick. 0:10:47.320 --> 0:10:50.880 That's the technique. It just spoonfuls out of time every 0:10:50.960 --> 0:10:52.640 I don't know what, five ten minutes. 0:10:53.320 --> 0:10:55.360 No, probably a little faster because it just you have 0:10:55.400 --> 0:10:57.640 to watch it like once it absorbs, then you add more, 0:10:57.679 --> 0:10:59.240 and then it absorbs and then you add more. 0:10:59.400 --> 0:11:02.640 Wow. Okay, yeah, you got to you got to earn 0:11:02.760 --> 0:11:08.320 that dish. Yeah, so what so obviously there's some obvious 0:11:08.360 --> 0:11:11.040 mistakes that people Wait, what are the most common mistakes 0:11:11.400 --> 0:11:13.600 that people make when they're cooking risotto at home? 0:11:14.040 --> 0:11:16.200 Oh gosh, I would say, well, number one, if you're 0:11:16.240 --> 0:11:18.560 trying not to use oar boreo rice, that would be 0:11:19.480 --> 0:11:21.640 the cardinal sin. I can't even imagine. 0:11:21.800 --> 0:11:23.160 And what do you cook it in. What do you 0:11:23.160 --> 0:11:24.720 cook it in? You just cook it? Can you cook 0:11:24.720 --> 0:11:28.280 it in a cast iron skillet? Or what? No, what 0:11:28.280 --> 0:11:29.360 do you do you want something? 0:11:29.480 --> 0:11:32.959 I use a Dutch oven, so kind of a bigger 0:11:33.760 --> 0:11:37.280 like a bigger stock pot type Dutch oven situation, because 0:11:37.280 --> 0:11:40.240 it gives you all the room that you need and 0:11:40.280 --> 0:11:41.840 then you know, depending on what you're adding to it, 0:11:41.880 --> 0:11:46.440 sometimes it can get very substantial. Where a typical skillet, 0:11:46.440 --> 0:11:48.440 even if you used a bigger skille, it just wouldn't 0:11:48.480 --> 0:11:53.520 be enough room. So I use a Dutch oven. And 0:11:53.720 --> 0:11:55.400 oh my god, I haven't made it in a while now, 0:11:55.920 --> 0:11:59.640 Like I immediately want to go make some risotto, like just 0:11:59.679 --> 0:12:00.199 for my salve. 0:12:00.240 --> 0:12:03.200 When we're done with those, I'm coming over by the way, 0:12:03.240 --> 0:12:04.080 all right, thanks. 0:12:04.120 --> 0:12:06.959 Might take you a bit to get here, might be 0:12:06.960 --> 0:12:09.679 a little cold and saled by that, but I can 0:12:09.760 --> 0:12:12.480 keep it warm on the on the stove. But yeah, 0:12:12.640 --> 0:12:16.200 it's uh a Dutch oven. And then you know you 0:12:16.240 --> 0:12:21.439 want to start with some like butter saw tayte some onions. 0:12:22.920 --> 0:12:24.599 You know, could do a little olive oil, but I 0:12:24.600 --> 0:12:27.440 would probably just do butter sautayto some onions, get you know, 0:12:27.520 --> 0:12:30.040 season them, and then you put in the rice when 0:12:30.120 --> 0:12:35.280 there's no liquid really in the pan yet, and so 0:12:35.440 --> 0:12:39.040 you're almost just coating the rice in like the onion 0:12:39.120 --> 0:12:41.520 butter mixture. And then once it gets all coated and 0:12:41.600 --> 0:12:43.640 starts to kind of that soaks in a bit, and 0:12:43.679 --> 0:12:47.400 then you start adding like the wine, and then you 0:12:47.440 --> 0:12:49.920 cook the wine out, and then you start adding the 0:12:50.000 --> 0:12:53.480 chicken stock, and then forever and ever you're adding the 0:12:53.520 --> 0:12:54.359 chicken stock. 0:12:54.480 --> 0:12:58.400 Right right, right, So comfort food that's a term. Okay, 0:12:58.840 --> 0:13:03.040 Gilmour Girls is a for show, So it's consumed by people. 0:13:03.200 --> 0:13:06.880 They don't eat it, but if they could, they would. Yeah. 0:13:06.880 --> 0:13:10.360 And what does that mean to you that that term? 0:13:10.440 --> 0:13:13.280 Do you have a favorite recipe that brings you piece 0:13:13.320 --> 0:13:14.160 into Yeah? 0:13:14.240 --> 0:13:17.880 So I'm I'm Sicilian. I grew up my dad was 0:13:17.880 --> 0:13:21.400 born in Sicily, so I grew up eating kind of 0:13:21.400 --> 0:13:24.400 what he ate growing up, which was a very pasta 0:13:24.480 --> 0:13:30.240 heavy diet. And my Nano would always make me, you know, 0:13:30.360 --> 0:13:36.280 pasta and meatballs, and that's to me, that's my comfort food. 0:13:36.480 --> 0:13:38.640 I mean any type of pasta, but especially if I 0:13:38.640 --> 0:13:43.040 can have her specific pasta. She is no longer with us, 0:13:43.080 --> 0:13:47.360 but I've learned to make her recipe. So that's always 0:13:47.360 --> 0:13:49.160 my favorite comfort food or a cheeseburger. 0:13:50.200 --> 0:13:55.839 I find cooking incredibly therapeutic. It's one of my favorite 0:13:56.120 --> 0:13:58.600 things that I do for my family because I cook 0:13:58.760 --> 0:14:00.320 a great deal when I'm home. 0:14:00.760 --> 0:14:03.400 What about grocery shopping? Do you like grocery shopping too? 0:14:04.000 --> 0:14:08.120 If it's for you know, if I'm going for you know, 0:14:08.240 --> 0:14:12.040 specialty food, if it's very specific types of food that 0:14:12.080 --> 0:14:14.160 I want to cook. I mean, you know, the chicken's 0:14:14.160 --> 0:14:17.440 got to be kosher, so that's as certainly the sausages 0:14:17.480 --> 0:14:20.240 have to be this. You know, I do enjoy picking 0:14:20.240 --> 0:14:21.880 that stuff out. I don't have a lot of time 0:14:21.960 --> 0:14:25.520 to do that. My wife does that. She enjoys that 0:14:25.600 --> 0:14:27.560 aspect of it, and then she brings it home and 0:14:27.600 --> 0:14:30.160 I like to just lay it out on the counter 0:14:30.240 --> 0:14:33.040 and and just start going to town. And I'm very 0:14:33.040 --> 0:14:36.680 serious about it. And it gives me great comfort because 0:14:36.680 --> 0:14:43.560 I love the challenge of cooking multiple courses because of 0:14:43.680 --> 0:14:46.720 all of the coordination and the timing that it takes 0:14:46.840 --> 0:14:50.800 to do it right. Yeah, So I love that part 0:14:50.800 --> 0:14:56.400 of it. Do you find and it's almost like meditation? 0:14:57.240 --> 0:14:59.720 Yeah, see that's what I mean cooking, Yes, of course, 0:14:59.760 --> 0:15:02.680 But and that's also what grocery shopping is to me, like, 0:15:02.720 --> 0:15:06.320 that's my that's therapeutic for me. Just as long as 0:15:06.320 --> 0:15:08.920 I'm by myself. I do not like going with anybody else. 0:15:10.160 --> 0:15:12.680 I just take my time and go down each aisle 0:15:12.880 --> 0:15:14.720 and love looking at all the things and thinking what 0:15:14.760 --> 0:15:17.480 do I need? And to me, it's so relaxing. 0:15:18.960 --> 0:15:21.640 I just love all parts of it. Yeah, let's say 0:15:21.640 --> 0:15:25.120 you're having a gathering. Okay, friends coming over, what's the 0:15:25.160 --> 0:15:28.800 one dish that everyone always asks you to make. 0:15:29.520 --> 0:15:34.640 I've been really big into my Italian chili Chilian quotes 0:15:34.680 --> 0:15:37.560 for the past few years, and people love it. It 0:15:37.640 --> 0:15:43.280 is a crowd pleaser. It's kind of impossible to screw up, 0:15:43.960 --> 0:15:46.640 and it feeds a lot of people, and it's just 0:15:46.920 --> 0:15:49.400 so good. And it's a little different, like I mean everyone, 0:15:49.760 --> 0:15:53.560 well mostly everybody loves chili. But then that's something I 0:15:53.600 --> 0:15:57.280 love to do, is put an Italian spin on traditionally 0:15:57.320 --> 0:16:01.920 non Italian dishes. And so I may my Italian chili. 0:16:01.640 --> 0:16:03.400 And it's so good. 0:16:04.960 --> 0:16:10.720 Man, because it uses like spicy Italian chicken sausage instead 0:16:10.760 --> 0:16:15.520 of ground beef. It uses or I mean, you could 0:16:15.600 --> 0:16:18.320 use any type of like spicy Italian sausage. If you 0:16:18.360 --> 0:16:22.760 want to use pork, you I put you know, basil 0:16:22.920 --> 0:16:26.720 instead of cilantro, and I put different types of Italian 0:16:26.800 --> 0:16:31.840 cheeses instead of you know, Queso fresco or whatever you 0:16:31.880 --> 0:16:34.280 would use. And then I, you know, put in zucchini 0:16:34.360 --> 0:16:38.520 and like white bean, like cannellini beans and mushrooms and 0:16:38.600 --> 0:16:41.920 put a lot of like Italian veggies in there, and 0:16:41.960 --> 0:16:42.840 it's just so good. 0:16:44.160 --> 0:16:47.280 Yeah, you're in La right, Yeah, Okay, you're going down 0:16:47.280 --> 0:16:48.960 to Bristol Farms to get a lot of this stuff. 0:16:49.880 --> 0:16:55.520 No, I go to the very obnoxious bougie Arawona. It's 0:16:55.720 --> 0:16:59.560 right down the hill for me. It's I could walk technically, 0:16:59.640 --> 0:17:03.600 and it's ear One's not very relaxing though, because it's 0:17:03.720 --> 0:17:06.320 very crowded. So that's not my relaxing place. If I 0:17:06.320 --> 0:17:10.320 want to do relaxing shopping, I would probably go to 0:17:10.760 --> 0:17:12.040 like Gelson's or something like that. 0:17:12.160 --> 0:17:24.680 Mm hmm yeah, because it's bigger space. Let's talk a 0:17:24.720 --> 0:17:28.760 little bit about Bob please. You know, I've had some 0:17:28.840 --> 0:17:31.800 losses in my life as well. I like to talk 0:17:31.840 --> 0:17:36.159 about them because it keeps them alive, it keeps them vital, 0:17:36.200 --> 0:17:38.560 it keeps them their memory alive? What did you like 0:17:38.600 --> 0:17:40.880 to make him? What was his favorite dish? What made 0:17:40.920 --> 0:17:41.600 him the happiest. 0:17:41.920 --> 0:17:45.280 He really did love my cooking, which made me very happy. 0:17:46.000 --> 0:17:48.440 It's funny though, every once in a while he'd pull 0:17:48.520 --> 0:17:51.240 something out of it. He'd be like, you know, I 0:17:51.240 --> 0:17:53.840 don't like lemons. I'm like, what what do you mean? 0:17:53.960 --> 0:17:54.040 Like? 0:17:54.080 --> 0:17:56.919 I made him once like a lemon butter pasta, like 0:17:57.000 --> 0:17:59.359 creamy pasta, and he's like, I don't like lemons. I 0:17:59.359 --> 0:18:01.359 was like, what do you mean don't like lemons? Since 0:18:01.440 --> 0:18:05.240 went like it was, he would get weirdly picky sometimes 0:18:05.320 --> 0:18:06.960 where he'd be like I don't like that. I'm like, 0:18:07.000 --> 0:18:09.320 what do you mean you eate? You drink ten quarts 0:18:09.359 --> 0:18:11.639 of lemonade yesterday? Like what are you talking about? Anyway, 0:18:12.800 --> 0:18:17.840 But he loved when I made him this shrimp sturfry. 0:18:18.040 --> 0:18:21.600 He really loved a shrimp sturfry. And then, of course, 0:18:21.640 --> 0:18:23.800 as I said, I love making pasta, like that's my 0:18:24.240 --> 0:18:28.520 comfort zone. And he loved pasta, and he loved my pasta. 0:18:28.680 --> 0:18:31.960 But he would always say like, I can't have carbs. 0:18:32.040 --> 0:18:33.760 You know, I'm trying. I'm trying to be healthy and 0:18:33.800 --> 0:18:34.200 lose weight. 0:18:34.200 --> 0:18:34.560 I'm like. 0:18:36.600 --> 0:18:39.960 Then don't eat the pine of ice cream after, you 0:18:40.040 --> 0:18:41.080 know what I mean, Like, it's. 0:18:40.920 --> 0:18:43.560 Not the dinner that's really right. 0:18:43.600 --> 0:18:46.359 I'm like, it's not the dinner that's the problem. So 0:18:46.480 --> 0:18:50.560 he did love pasta too, But of course, like many men, 0:18:51.440 --> 0:18:53.960 he was also a meat and potatoes guy, and he 0:18:54.200 --> 0:18:58.480 loved a good steak and mashed potatoes and some veggies. 0:18:58.520 --> 0:19:00.919 So I did make him a lot of too, or 0:19:02.200 --> 0:19:04.800 you know, like some roasted chicken things. But yeah, I mean, 0:19:04.840 --> 0:19:07.960 he was he was a good He was a good eater. 0:19:08.119 --> 0:19:10.679 He really did. Like we'd go out to restaurants. He 0:19:10.760 --> 0:19:16.119 was very adventurous. He always tried new things, and so 0:19:16.600 --> 0:19:19.920 it was so fun to go on foody explorations with 0:19:20.000 --> 0:19:21.840 him because he really tried everything. 0:19:23.320 --> 0:19:26.600 Is there a particular dish that you would prepare for 0:19:26.720 --> 0:19:29.040 friends and for Bob and when you were having get 0:19:29.040 --> 0:19:35.800 togethers or holidays whatever that you noticed over time was 0:19:35.840 --> 0:19:40.920 a particularly good meal to serve that made people really 0:19:41.000 --> 0:19:45.240 happy and really connecting and all that stuff. That phenomenon 0:19:45.280 --> 0:19:45.720 happened to you. 0:19:45.880 --> 0:19:49.560 Yeah, the Italian chili, it really I kind of stumbled 0:19:49.600 --> 0:19:54.000 on it maybe about eight years ago or so, so 0:19:54.119 --> 0:19:56.840 right around the time that I met Bob and I 0:19:56.880 --> 0:20:00.320 started making it and he loved it and anytime, because 0:20:00.320 --> 0:20:03.280 it's you know, it's harder to cook if you're having four, 0:20:03.400 --> 0:20:08.000 six people over or more. It's harder to cook steaks 0:20:07.760 --> 0:20:10.720 for that many people, or certain dishes for that many people. 0:20:10.720 --> 0:20:12.280 But if you make a big pot of chili that 0:20:12.320 --> 0:20:16.119 also has like pasta in it, it's very satisfying. It 0:20:16.160 --> 0:20:19.920 doesn't feel like you're just having some soup. Uh, you know, 0:20:20.359 --> 0:20:23.440 it's really a full meal. And you know, I'd make 0:20:23.440 --> 0:20:25.560 that with like a really great salad or something too. 0:20:25.680 --> 0:20:29.520 So that was always kind of my go to and 0:20:29.680 --> 0:20:32.320 probably will always be my go to for if I'm 0:20:32.359 --> 0:20:37.480 having you know, multiple people over. Interesting people really loved it, 0:20:37.560 --> 0:20:40.639 and that's a recipe I've you know, I've had it 0:20:40.720 --> 0:20:43.960 kind of published in a bunch of magazines, and I've 0:20:44.119 --> 0:20:46.480 made it several times, and people still to this day 0:20:47.000 --> 0:20:49.000 will message me being like, oh my god, I made 0:20:49.040 --> 0:20:51.440 your Italian chili the other day and my family loved it. 0:20:51.480 --> 0:20:54.800 So yeah, that one, that one's a keeper. 0:20:55.280 --> 0:20:59.639 All right, Great, let's talk rockstar chefs. Who have you 0:21:00.000 --> 0:21:04.680 Who were your top rock star cooking experiences when you 0:21:05.160 --> 0:21:08.920 were traveling around the world. Oh, God, did you cook 0:21:08.960 --> 0:21:09.399 with Bono? 0:21:09.920 --> 0:21:12.399 No, I've never cooked with Bono, and so it's you 0:21:12.440 --> 0:21:16.000 know I would have. Let's see, did I ever cook 0:21:16.040 --> 0:21:20.040 with Yeah, I don't know. I don't think I've cooked 0:21:20.640 --> 0:21:27.600 with rock stars. I brought rock stars to restaurants, and 0:21:27.640 --> 0:21:30.200 then I've cooked with a lot of rock star chefs, 0:21:30.200 --> 0:21:39.640 of course. But gosh, I I remember in Switzerland. I 0:21:39.640 --> 0:21:42.120 I mean, this isn't necessarily cooking, but I did work 0:21:42.119 --> 0:21:48.199 with this brilliant, like real like world renowned Swiss chocolate here, 0:21:48.440 --> 0:21:50.439 and I like got to make chocolate with him one 0:21:50.520 --> 0:21:52.960 day and that was so cool. Like I had the 0:21:52.960 --> 0:21:56.760 big kind of pastry chef had on and then he's 0:21:56.800 --> 0:21:58.879 like teaching me how to make the chocolate and that 0:21:59.040 --> 0:22:05.040 was really really cool. Wow, oh gosh, so many places. 0:22:05.359 --> 0:22:07.399 All right, well, think about it, think about it all right. 0:22:07.560 --> 0:22:08.800 Let me ask you that if you were to come 0:22:08.840 --> 0:22:12.600 into Luke's Diner. Okay, if you were to come into 0:22:12.640 --> 0:22:16.120 that place, what would you order and where would you sit? 0:22:17.359 --> 0:22:17.479 Well? 0:22:17.480 --> 0:22:22.760 I would definitely order the cheeseburger, and because that's I 0:22:22.760 --> 0:22:27.440 feel like my typical order anyway, although in this episode 0:22:27.480 --> 0:22:29.840 that pie looked really good too. It's maybe a cheeseburger 0:22:29.920 --> 0:22:35.280 with a pie and then I don't know, I guess 0:22:35.320 --> 0:22:39.480 i'd sit. I like sitting by a window because I 0:22:39.560 --> 0:22:43.320 like getting more light because, especially as the sometimes obnoxious 0:22:43.320 --> 0:22:45.800