1 00:00:00,840 --> 00:00:04,640 Speaker 1: Welcome to Ruthie's Table four, a production of iHeart Radio 2 00:00:04,760 --> 00:00:11,840 Speaker 1: and Adami Studios. Ahead of our big launch of series 3 00:00:11,880 --> 00:00:14,840 Speaker 1: two in December, We're going to celebrate the season of 4 00:00:15,000 --> 00:00:19,360 Speaker 1: art with London's Freeze, the Paris Art Fair, our conversations 5 00:00:19,400 --> 00:00:24,240 Speaker 1: with Edra Sha, Sam Taylor Johnson, Jonas Wood and Ashes 6 00:00:24,360 --> 00:00:30,720 Speaker 1: so magnificent once again, our close friend Tracy Emma at 7 00:00:30,760 --> 00:00:33,839 Speaker 1: the River Cafe. Our own art book, The River Cafe 8 00:00:33,960 --> 00:00:37,640 Speaker 1: Look Book with recipes from the River Cafe Kitchen is 9 00:00:37,720 --> 00:00:43,040 Speaker 1: out now. Food at art, art and food artists and chefs. 10 00:00:43,440 --> 00:00:45,880 Speaker 1: Let's begin. 11 00:00:46,080 --> 00:00:47,840 Speaker 2: I just had a show in La for the first 12 00:00:47,880 --> 00:00:48,880 Speaker 2: time of four years. 13 00:00:49,080 --> 00:00:56,840 Speaker 1: I think guys in Yep in twenty fifteen. I arrived 14 00:00:56,840 --> 00:00:59,240 Speaker 1: to work in the River Cafe and on my desk 15 00:00:59,440 --> 00:01:03,640 Speaker 1: was a large envelope which, even unopened, felt that inside 16 00:01:03,760 --> 00:01:07,560 Speaker 1: was something special and it was. Jonas Wood had been 17 00:01:07,600 --> 00:01:11,880 Speaker 1: for lunch and left me a drawing a spiky long cactus, 18 00:01:11,959 --> 00:01:16,160 Speaker 1: its leaves reaching over our headed paper. Jonas brought La 19 00:01:16,280 --> 00:01:20,080 Speaker 1: to London and a cactus to the River Cafe. His 20 00:01:20,200 --> 00:01:23,920 Speaker 1: show was at the Gigosian Gallery. I called and we spoke, 21 00:01:24,400 --> 00:01:30,399 Speaker 1: promising to meet one days now here I am in 22 00:01:30,480 --> 00:01:34,240 Speaker 1: Los Angeles, in his blazing white studio filled with his 23 00:01:34,400 --> 00:01:40,200 Speaker 1: own beautiful art and the art he loves, with cactuses everywhere. 24 00:01:41,520 --> 00:01:43,640 Speaker 1: Let's begin with a recipe. 25 00:01:44,160 --> 00:01:48,400 Speaker 3: This is marinated fresh anchovies, and it served six one 26 00:01:48,480 --> 00:01:54,280 Speaker 3: kilogram fresh anchovies, two teaspoons crumbled dried red chili, a 27 00:01:54,320 --> 00:01:58,280 Speaker 3: bunch of fresh flat leaf parsley, finely chopped juice of 28 00:01:58,360 --> 00:02:01,280 Speaker 3: two lemons and two huns, and fifty mili liters of 29 00:02:01,360 --> 00:02:06,200 Speaker 3: extra virgin olive oil. Okay, so you filet the anchovies 30 00:02:06,240 --> 00:02:08,880 Speaker 3: by pulling the head and spying away from the fish, 31 00:02:09,280 --> 00:02:11,919 Speaker 3: then cut off the tails and fins. You'll have two 32 00:02:11,960 --> 00:02:15,280 Speaker 3: filets for each fish and a serving dish. Arrange a 33 00:02:15,360 --> 00:02:19,440 Speaker 3: layer of anchovies side by side, not overlapping. Sprinkle with 34 00:02:19,440 --> 00:02:23,040 Speaker 3: a little sea salt, black pepper, chili and parsley. Pour 35 00:02:23,080 --> 00:02:25,760 Speaker 3: over a generous amount of lemon juice and some extra 36 00:02:25,880 --> 00:02:29,680 Speaker 3: virgin olive oil. Repeat the layers, making sure the top 37 00:02:29,720 --> 00:02:30,800 Speaker 3: layer is covered with. 38 00:02:30,800 --> 00:02:31,680 Speaker 2: Oil and lemon. 39 00:02:32,320 --> 00:02:35,560 Speaker 3: Marinate for about two hours before serving with either salad 40 00:02:35,880 --> 00:02:36,560 Speaker 3: or brushetta. 41 00:02:37,240 --> 00:02:38,600 Speaker 2: That sounds good when you. 42 00:02:38,560 --> 00:02:40,520 Speaker 1: Know you're gonna have a long day in the studio. 43 00:02:41,320 --> 00:02:43,840 Speaker 1: Would you have a breakfast and a lunch and a dinner. 44 00:02:43,840 --> 00:02:45,160 Speaker 1: Would you not eat? 45 00:02:45,400 --> 00:02:46,320 Speaker 2: Do you one? 46 00:02:46,400 --> 00:02:46,679 Speaker 1: To know? 47 00:02:47,080 --> 00:02:49,240 Speaker 3: I have like a breakfast in like a lunch here 48 00:02:49,280 --> 00:02:52,320 Speaker 3: and like bakfast. I usually have like a couple of 49 00:02:52,360 --> 00:02:55,919 Speaker 3: eggs and some toast and some like berries and iced coffee. 50 00:02:56,160 --> 00:02:57,799 Speaker 1: And then you stop for lunch. You eat with the 51 00:02:57,800 --> 00:02:58,720 Speaker 1: people who work for you. 52 00:02:58,919 --> 00:03:01,560 Speaker 3: Oh with them, they kind of have their own thing 53 00:03:01,880 --> 00:03:04,760 Speaker 3: going on. Yeah, I like to lay low by myself. 54 00:03:04,840 --> 00:03:05,880 Speaker 1: Is it solitary here? 55 00:03:06,240 --> 00:03:06,919 Speaker 2: La? Is cool? 56 00:03:07,200 --> 00:03:10,680 Speaker 3: You can be solitary and you have your own you know, 57 00:03:10,800 --> 00:03:13,120 Speaker 3: sort of like bat cave like like I feel like 58 00:03:13,160 --> 00:03:13,480 Speaker 3: I do. 59 00:03:13,520 --> 00:03:14,400 Speaker 2: Like my own space. 60 00:03:14,760 --> 00:03:16,600 Speaker 3: But then you're able to go and see a lot 61 00:03:16,639 --> 00:03:19,079 Speaker 3: of people if you want, you know what I mean, 62 00:03:19,240 --> 00:03:21,560 Speaker 3: like and then you plant it out I think, you know, 63 00:03:21,680 --> 00:03:22,480 Speaker 3: depending on your. 64 00:03:22,440 --> 00:03:25,400 Speaker 2: Level of social activity as well too. You know. 65 00:03:25,440 --> 00:03:27,880 Speaker 3: I have a young family, so we don't socialize as 66 00:03:27,919 --> 00:03:30,680 Speaker 3: much as we did when we were younger and didn't 67 00:03:30,720 --> 00:03:33,040 Speaker 3: have kids, you know, because when we didn't have kids, 68 00:03:33,080 --> 00:03:35,000 Speaker 3: we would just stay up late and I would do 69 00:03:35,080 --> 00:03:38,560 Speaker 3: more drugs and then I would I wouldn't have any 70 00:03:38,600 --> 00:03:42,800 Speaker 3: responsibility of you know, and time was different, you know, 71 00:03:43,320 --> 00:03:46,400 Speaker 3: So I'm not sotally tapped into everybody, like the nightlife 72 00:03:46,480 --> 00:03:50,040 Speaker 3: scene or how solitary you can be here. But I 73 00:03:50,080 --> 00:03:52,400 Speaker 3: feel like you can be very solitary here and also 74 00:03:52,480 --> 00:03:53,080 Speaker 3: very social. 75 00:03:53,800 --> 00:03:56,520 Speaker 1: And so maybe going back to the beginning, where were 76 00:03:56,560 --> 00:03:57,000 Speaker 1: you born? 77 00:03:57,520 --> 00:03:58,920 Speaker 2: I was born in Massachusetts. 78 00:03:59,240 --> 00:04:01,400 Speaker 1: What was food in the house. 79 00:04:02,280 --> 00:04:04,360 Speaker 3: I grew up with a lot of like cafeteria food. 80 00:04:04,800 --> 00:04:08,360 Speaker 3: My mom worked at a boarding and day school in 81 00:04:08,440 --> 00:04:11,320 Speaker 3: the town that we grew up in, So we were 82 00:04:11,360 --> 00:04:13,520 Speaker 3: at this school all the time, and they had a cafeteria, 83 00:04:14,040 --> 00:04:17,320 Speaker 3: you know, so you'd get a tray and there was 84 00:04:17,360 --> 00:04:20,800 Speaker 3: like some options and you served yourself, you know. And 85 00:04:20,839 --> 00:04:24,280 Speaker 3: then at home not so much cooking. That was like 86 00:04:24,920 --> 00:04:27,240 Speaker 3: it was I think it was frustrating. I love bagels. 87 00:04:27,480 --> 00:04:29,640 Speaker 1: Would you sit around the table at night together as 88 00:04:29,680 --> 00:04:30,480 Speaker 1: a family or. 89 00:04:31,680 --> 00:04:33,960 Speaker 3: Not that much? Yeah, yeah, A lot of times we 90 00:04:33,960 --> 00:04:37,480 Speaker 3: were at the school late. I think family like get 91 00:04:37,520 --> 00:04:40,480 Speaker 3: togethers and like where the bigger group of family was 92 00:04:40,520 --> 00:04:45,320 Speaker 3: getting together. We'd be together for like holidays, for Jewish holidays, 93 00:04:45,360 --> 00:04:48,520 Speaker 3: and those type of meals were kind of more memorable. 94 00:04:48,800 --> 00:04:52,599 Speaker 1: Yeah, you know, well, if your mother was working all day, that's. 95 00:04:52,400 --> 00:04:55,200 Speaker 3: Really it's like to work a lot. I think food 96 00:04:55,279 --> 00:04:56,760 Speaker 3: was like stressful for my family. 97 00:04:56,920 --> 00:04:59,040 Speaker 1: Yeah, where did you go after high school? 98 00:04:59,360 --> 00:05:02,120 Speaker 3: I went to Hope William Smith College is in upstate 99 00:05:02,200 --> 00:05:05,080 Speaker 3: New York, and I studied like psychology, and I thought 100 00:05:05,120 --> 00:05:08,440 Speaker 3: I was going to be like a psychologist. And I 101 00:05:08,520 --> 00:05:10,640 Speaker 3: after three years of city in psychology, I was like, 102 00:05:11,040 --> 00:05:13,200 Speaker 3: I think I want to learn how to paint. Yeah, 103 00:05:13,279 --> 00:05:15,800 Speaker 3: and kind of like pivoted off that and learned how 104 00:05:15,800 --> 00:05:17,600 Speaker 3: to paint my senior year. And then I went to 105 00:05:17,680 --> 00:05:21,039 Speaker 3: grad school like right after college and University of Washington 106 00:05:21,080 --> 00:05:22,800 Speaker 3: in Seattle for painting and drawing. 107 00:05:23,080 --> 00:05:26,080 Speaker 1: And you had had you painted as I was making. 108 00:05:25,839 --> 00:05:27,240 Speaker 2: Art like my whole life. 109 00:05:27,520 --> 00:05:29,599 Speaker 3: And it was definitely something, but it wasn't something that 110 00:05:29,680 --> 00:05:32,839 Speaker 3: I was consciously thinking like I'm going to be an 111 00:05:32,960 --> 00:05:35,880 Speaker 3: artist or this is something for me. I think my parents, 112 00:05:36,920 --> 00:05:39,719 Speaker 3: I think I responded to it well and my parents 113 00:05:39,720 --> 00:05:41,320 Speaker 3: put it in front of me and then they really 114 00:05:41,400 --> 00:05:46,120 Speaker 3: supported it as like just something that you do. I 115 00:05:46,160 --> 00:05:48,000 Speaker 3: went to the University of Washington in Seattle. 116 00:05:48,080 --> 00:05:49,520 Speaker 1: You dubbed was it a good school? 117 00:05:49,920 --> 00:05:52,240 Speaker 2: It was great for me? Yeah, yeah, it was great 118 00:05:52,240 --> 00:05:52,480 Speaker 2: for me. 119 00:05:52,600 --> 00:05:55,080 Speaker 1: What about the food good fish there, the food there. 120 00:05:55,120 --> 00:05:57,200 Speaker 3: I had my own apartment, so I was cooking for myself, 121 00:05:57,240 --> 00:05:58,880 Speaker 3: and I was I was like sort of learning how 122 00:05:58,880 --> 00:06:04,040 Speaker 3: to cook, you know, And I would go to supermarkets 123 00:06:04,080 --> 00:06:06,479 Speaker 3: a lot, and on the way to the studio and 124 00:06:06,560 --> 00:06:08,720 Speaker 3: I would get like a bag at and like some 125 00:06:08,800 --> 00:06:12,520 Speaker 3: bread and some like cucumber and tomatoes and make like 126 00:06:12,560 --> 00:06:16,680 Speaker 3: a nice kind of like your European bag at, you know, 127 00:06:16,760 --> 00:06:19,520 Speaker 3: and then maybe get like a coffee and then some fruit, 128 00:06:19,680 --> 00:06:21,600 Speaker 3: and then just be at the studio all day. And 129 00:06:21,640 --> 00:06:24,239 Speaker 3: then at night that's when you go out and drink 130 00:06:24,279 --> 00:06:26,920 Speaker 3: with and eat at some crazy bar with the rest 131 00:06:26,920 --> 00:06:30,200 Speaker 3: of the rest of the students. 132 00:06:30,240 --> 00:06:30,440 Speaker 2: You know. 133 00:06:30,800 --> 00:06:34,000 Speaker 1: It's interesting, is it, Because the whole history of the 134 00:06:34,120 --> 00:06:37,320 Speaker 1: art the artists of the seventies and the sixties, of 135 00:06:37,400 --> 00:06:42,600 Speaker 1: the Dakunings and the Rauschenburgs and going to Max's Kansas 136 00:06:42,680 --> 00:06:47,240 Speaker 1: City and drink an enormous amount of alcohol, and it 137 00:06:47,360 --> 00:06:50,400 Speaker 1: was very much part of that life of the artist 138 00:06:50,480 --> 00:06:52,719 Speaker 1: who was solitary during the day. And then I guess 139 00:06:53,200 --> 00:06:56,560 Speaker 1: we were talking about that with Edvarsche yesterday, about how 140 00:06:56,640 --> 00:07:00,360 Speaker 1: the artist has to be alone during the day, but 141 00:07:00,400 --> 00:07:02,120 Speaker 1: then at night when it's over. 142 00:07:02,360 --> 00:07:05,040 Speaker 3: Did you find it totally like there was a microcosm 143 00:07:05,120 --> 00:07:07,400 Speaker 3: of that in Seattle at this grad school, we'd all 144 00:07:07,480 --> 00:07:10,920 Speaker 3: go out and get whiskey sours at this place called Flowers, 145 00:07:11,320 --> 00:07:15,680 Speaker 3: which was an old flower nursery store with like marrid 146 00:07:15,760 --> 00:07:17,680 Speaker 3: ceilings that used to have tons of flowers in it. 147 00:07:17,680 --> 00:07:19,640 Speaker 3: We'd all go get whiskey sours because they were like 148 00:07:19,680 --> 00:07:22,040 Speaker 3: a dollar or like two dollars. So there was a 149 00:07:22,040 --> 00:07:24,040 Speaker 3: mini version of it in school in Seattle. And Seattle 150 00:07:24,120 --> 00:07:26,160 Speaker 3: is the first time I've ever been around a bunch 151 00:07:26,160 --> 00:07:28,280 Speaker 3: of artists, two people who were like, I'm an artist, 152 00:07:28,280 --> 00:07:30,680 Speaker 3: you know, I never really thought about it before. But 153 00:07:30,760 --> 00:07:32,360 Speaker 3: I only stayed there two years, and then I moved 154 00:07:32,400 --> 00:07:32,760 Speaker 3: to La. 155 00:07:33,120 --> 00:07:35,800 Speaker 1: Did you stay west because you were in Seattle? Do 156 00:07:35,800 --> 00:07:37,600 Speaker 1: you think did you ever tempted to go to New 157 00:07:37,680 --> 00:07:38,440 Speaker 1: York or Oh? 158 00:07:38,880 --> 00:07:41,280 Speaker 3: When I went to Seattle, I was so surprised because 159 00:07:41,280 --> 00:07:44,520 Speaker 3: I was coming from Massachusetts and and you know, just 160 00:07:44,560 --> 00:07:46,080 Speaker 3: the East Coast mentality of. 161 00:07:46,000 --> 00:07:47,720 Speaker 2: Like you got to get it done, like let's go, 162 00:07:47,840 --> 00:07:48,640 Speaker 2: let's go, let's go. 163 00:07:49,080 --> 00:07:53,760 Speaker 3: And then I went to Seattle, and you know a 164 00:07:53,800 --> 00:07:56,240 Speaker 3: lot of people were sitting around not doing much and 165 00:07:56,320 --> 00:07:59,440 Speaker 3: drinking coffee, and I was like, wow, like do people 166 00:07:59,640 --> 00:08:01,680 Speaker 3: what are people doing out here on the West coast? 167 00:08:01,680 --> 00:08:04,800 Speaker 3: People just chill out, like you're not in a hurry. 168 00:08:04,840 --> 00:08:07,440 Speaker 3: And I really vibe with that. I felt one as 169 00:08:07,520 --> 00:08:12,280 Speaker 3: my personality being so like workaholic, love to work, love 170 00:08:12,360 --> 00:08:14,280 Speaker 3: to make stuff. Like the fact that I was going 171 00:08:14,360 --> 00:08:16,160 Speaker 3: fast and everybody else was going slow. 172 00:08:16,920 --> 00:08:19,480 Speaker 2: I was really hip to that. I like that. 173 00:08:21,040 --> 00:08:23,280 Speaker 3: And then when I thought about moving to New York, 174 00:08:24,840 --> 00:08:26,880 Speaker 3: I just thought about my youth and people saying, Oh, 175 00:08:26,960 --> 00:08:29,040 Speaker 3: it's going to be really tough, and it's the gritty 176 00:08:29,080 --> 00:08:31,160 Speaker 3: streets in New York. And I had one friend who 177 00:08:31,200 --> 00:08:33,319 Speaker 3: lived in LA and he was like, oh, LA's great. 178 00:08:33,679 --> 00:08:35,480 Speaker 3: I lived in New York. You get way more space 179 00:08:35,520 --> 00:08:36,960 Speaker 3: out here. And it sent me all the time, and 180 00:08:37,040 --> 00:08:40,320 Speaker 3: I was like, yeah, that sounds good. I think that 181 00:08:40,400 --> 00:08:43,520 Speaker 3: New York would be hard, harder, and not that I 182 00:08:43,559 --> 00:08:46,600 Speaker 3: was trying to avoid a harder place, but I think 183 00:08:48,320 --> 00:08:51,440 Speaker 3: I really liked how it felt to be on the 184 00:08:51,440 --> 00:08:54,600 Speaker 3: West Coast and away from sort of a different kind 185 00:08:54,640 --> 00:08:56,640 Speaker 3: of intensity than the East Coast. 186 00:08:56,800 --> 00:08:58,760 Speaker 1: And what about the food scene when you came here 187 00:08:58,840 --> 00:09:00,520 Speaker 1: to LA, did you find that? 188 00:09:00,840 --> 00:09:03,800 Speaker 3: Yeah, food team was like kind of open opened up 189 00:09:04,080 --> 00:09:05,800 Speaker 3: for me a lot too, because there was a lot 190 00:09:05,800 --> 00:09:10,280 Speaker 3: of different kind of like Mexican food and stop at 191 00:09:10,320 --> 00:09:12,559 Speaker 3: Mexican food, just because I don't even know how to 192 00:09:12,600 --> 00:09:14,800 Speaker 3: describe it if it's if that's not even the right 193 00:09:14,840 --> 00:09:16,760 Speaker 3: way to say it, Like Latin food. It's just like 194 00:09:16,840 --> 00:09:20,920 Speaker 3: food trucks blewe up. When I first moved under two 195 00:09:20,920 --> 00:09:23,960 Speaker 3: thousand and three, four five, six seven boom, food. 196 00:09:23,720 --> 00:09:24,559 Speaker 2: Trucks were everywhere. 197 00:09:24,600 --> 00:09:26,680 Speaker 3: So it would be like, oh, I'm going to lunch 198 00:09:27,120 --> 00:09:29,880 Speaker 3: outside this job at this food truck, and there were 199 00:09:29,960 --> 00:09:33,679 Speaker 3: just tons of different kinds of like tacos, and you 200 00:09:33,720 --> 00:09:36,080 Speaker 3: know that part of thing, just going out to restaurants, 201 00:09:36,440 --> 00:09:39,480 Speaker 3: Like I love Sushi Park and I love going out 202 00:09:39,520 --> 00:09:40,000 Speaker 3: to sushi. 203 00:09:40,080 --> 00:09:41,679 Speaker 1: Everybody's saying about Sushi Park. 204 00:09:41,880 --> 00:09:43,680 Speaker 2: Sushi Park is major. 205 00:09:44,000 --> 00:09:46,960 Speaker 3: It's it's in like a second level of a strip mall, 206 00:09:47,679 --> 00:09:50,560 Speaker 3: and it's run by this great family and it's just 207 00:09:50,760 --> 00:09:55,200 Speaker 3: like Oma Casse. You know, they don't serve anything else. 208 00:09:55,920 --> 00:09:57,600 Speaker 3: You can just tell them when you want to stop. 209 00:09:57,679 --> 00:09:59,920 Speaker 3: You have to give them a couple you know, peace 210 00:10:00,160 --> 00:10:02,599 Speaker 3: of sushi heads up, so they can stop making it 211 00:10:02,600 --> 00:10:04,840 Speaker 3: and they'll just keep making it and make it and 212 00:10:04,880 --> 00:10:09,080 Speaker 3: you can order like edamame and peppers and alcohol and 213 00:10:09,120 --> 00:10:11,960 Speaker 3: that's it. And it's just amcasse yeah, and it's just 214 00:10:12,080 --> 00:10:14,520 Speaker 3: I don't know, it's spectacular. Each one's better than the next. 215 00:10:14,920 --> 00:10:18,920 Speaker 3: I like the Albacore there's incredible. But they have like 216 00:10:19,040 --> 00:10:22,160 Speaker 3: fifteen different kinds of sushi that are good, like a 217 00:10:22,280 --> 00:10:25,080 Speaker 3: hundred different kinds that are good. It's just incredible in 218 00:10:25,120 --> 00:10:28,640 Speaker 3: the way that they serve it and how sort of 219 00:10:28,720 --> 00:10:30,920 Speaker 3: nonchalant it. There's like a little sushi bar you can 220 00:10:30,960 --> 00:10:34,240 Speaker 3: sit at and it's very casual. I think people like 221 00:10:34,280 --> 00:10:36,600 Speaker 3: it too, because you see sometimes you see like you know, 222 00:10:37,440 --> 00:10:41,720 Speaker 3: Denzil Washington sitting there or something like that. I think, yeah, 223 00:10:41,840 --> 00:10:44,480 Speaker 3: maybe not so me. I'm sort of anonymous. But I mean, 224 00:10:44,679 --> 00:10:46,559 Speaker 3: in the last two years, I started eating a lot 225 00:10:46,600 --> 00:10:47,000 Speaker 3: of fish. 226 00:10:47,240 --> 00:10:48,720 Speaker 1: Okay, was that because. 227 00:10:48,400 --> 00:10:49,800 Speaker 2: I changed my diet a lot. 228 00:10:50,400 --> 00:10:51,480 Speaker 1: What were you eating? Before? 229 00:10:51,840 --> 00:10:52,559 Speaker 2: I would eat like. 230 00:10:52,600 --> 00:10:56,000 Speaker 3: Red meat and chicken three to five meals a week, 231 00:10:56,720 --> 00:10:59,160 Speaker 3: and I switched to like eating about half of my 232 00:10:59,240 --> 00:11:00,640 Speaker 3: meals to be being fish. 233 00:11:00,760 --> 00:11:03,840 Speaker 1: It's something incentivized you to change, did you. 234 00:11:04,320 --> 00:11:07,200 Speaker 3: I started working with nutritionists and it was like the 235 00:11:07,240 --> 00:11:10,480 Speaker 3: easiest way to eat like really clean protein. And there's 236 00:11:10,520 --> 00:11:12,160 Speaker 3: like so many ways that you can cook fish. 237 00:11:13,360 --> 00:11:15,360 Speaker 1: Do you go and buy it or do you Yeah, 238 00:11:15,440 --> 00:11:16,320 Speaker 1: like this today. 239 00:11:16,360 --> 00:11:18,120 Speaker 3: I see today, I see her it some tuna. 240 00:11:18,320 --> 00:11:20,080 Speaker 1: Where do you catch your fish? 241 00:11:20,160 --> 00:11:23,240 Speaker 3: A couple of different markets. There's one in like Pasadena 242 00:11:23,320 --> 00:11:24,400 Speaker 3: and one in Glendale. 243 00:11:24,760 --> 00:11:26,960 Speaker 1: You said that you're saw a nutritionists in change your food? 244 00:11:27,000 --> 00:11:28,200 Speaker 1: Was that during COVID? 245 00:11:28,400 --> 00:11:30,120 Speaker 3: Yeah, I was like working out and one of my 246 00:11:30,160 --> 00:11:32,000 Speaker 3: friends was like, You're never going to lose weight unless 247 00:11:32,000 --> 00:11:34,880 Speaker 3: you change your diet and change what you eat. And 248 00:11:34,920 --> 00:11:37,520 Speaker 3: I always love food. I love food so much, you know, 249 00:11:37,640 --> 00:11:40,280 Speaker 3: just like the next guy, but I love food. But 250 00:11:40,360 --> 00:11:42,679 Speaker 3: I had never really learned about how it all all 251 00:11:42,800 --> 00:11:45,280 Speaker 3: works for me. And as like a man getting older 252 00:11:45,320 --> 00:11:47,360 Speaker 3: and like gaining weight for a while and gaining weight 253 00:11:47,400 --> 00:11:49,520 Speaker 3: for a while, like I lost forty five. 254 00:11:49,360 --> 00:11:51,960 Speaker 1: Pounds forty five yeah, forty five. 255 00:11:52,000 --> 00:11:54,520 Speaker 3: Yeah, almost fifty pounds forty five pounds a how long 256 00:11:54,559 --> 00:11:57,000 Speaker 3: the time? It took about like nine months to lose 257 00:11:57,240 --> 00:11:59,040 Speaker 3: ten months to lose that weight. And then I've it's 258 00:11:59,040 --> 00:12:01,280 Speaker 3: almost been like a year and a half since I 259 00:12:01,800 --> 00:12:02,520 Speaker 3: was so much weight. 260 00:12:02,640 --> 00:12:04,400 Speaker 2: Really, yeah, so a lot of it had to do 261 00:12:04,440 --> 00:12:05,280 Speaker 2: with what I was eating. 262 00:12:05,679 --> 00:12:07,800 Speaker 1: Did you want to lose forty five pounds or did. 263 00:12:07,640 --> 00:12:10,079 Speaker 3: You I've always thought about like getting in more shape 264 00:12:10,120 --> 00:12:13,160 Speaker 3: and like eating, learning about I think that I grew 265 00:12:13,200 --> 00:12:16,640 Speaker 3: up like always being a little overweight, so I sort 266 00:12:16,640 --> 00:12:20,520 Speaker 3: of always overweight an overweight person, you know, So I 267 00:12:20,520 --> 00:12:23,240 Speaker 3: think maybe anybody who's overweight you think about like you're 268 00:12:23,240 --> 00:12:24,280 Speaker 3: eventually going to lose weight. 269 00:12:24,320 --> 00:12:25,280 Speaker 2: And then I don't know. 270 00:12:25,320 --> 00:12:29,480 Speaker 3: All this time I had during COVID where everything was 271 00:12:29,480 --> 00:12:31,440 Speaker 3: really quiet, and I was like, oh, well, now seems 272 00:12:31,480 --> 00:12:34,120 Speaker 3: like the time I don't have any I have no 273 00:12:34,200 --> 00:12:36,400 Speaker 3: excuse now because I have all the time. I had 274 00:12:36,400 --> 00:12:37,640 Speaker 3: a lot of time in the world and. 275 00:12:37,640 --> 00:12:40,079 Speaker 1: During the time when you sometimes when you have time, 276 00:12:40,200 --> 00:12:40,960 Speaker 1: that's when you eat. 277 00:12:41,080 --> 00:12:44,000 Speaker 2: Because well, I hate a lot of vegetables. 278 00:12:44,040 --> 00:12:45,199 Speaker 1: I guess, did you paint. 279 00:12:45,600 --> 00:12:46,520 Speaker 2: Yeah, I painted a lot. 280 00:12:46,679 --> 00:12:49,719 Speaker 4: Yeah. 281 00:12:49,920 --> 00:12:51,680 Speaker 2: I draw a lot of still life stuff. 282 00:12:51,679 --> 00:12:56,079 Speaker 3: So anything related to like fruits or vegetables or things. 283 00:12:56,440 --> 00:12:57,280 Speaker 2: We have a garden. 284 00:12:57,520 --> 00:12:58,240 Speaker 1: What do you grow. 285 00:12:59,520 --> 00:13:07,000 Speaker 2: Wild hours in marijuana? I'm in marijuana leaf. 286 00:13:07,080 --> 00:13:08,720 Speaker 1: It is beautiful leaf. 287 00:13:08,920 --> 00:13:11,120 Speaker 3: Yeah, it's a very beautiful plant. I just want to 288 00:13:11,160 --> 00:13:13,520 Speaker 3: grow it like a forest and live with it. 289 00:13:13,640 --> 00:13:26,559 Speaker 4: Yeah. 290 00:13:26,640 --> 00:13:29,040 Speaker 5: Hi, I'm Jess and I'm cooking on hot Swan today. 291 00:13:29,200 --> 00:13:31,840 Speaker 5: I'll be doing dava soul in the wood oven with anchovies. 292 00:13:32,080 --> 00:13:34,880 Speaker 5: The anchrees that we get here a whole and preserved 293 00:13:34,880 --> 00:13:38,560 Speaker 5: in salt, and then fillitted and washed by hand. Today 294 00:13:38,600 --> 00:13:41,400 Speaker 5: we'll be marrinaging them in lemon and raisberry. We add 295 00:13:41,400 --> 00:13:43,400 Speaker 5: them to the dava solt in the last minute of cooking. 296 00:13:43,559 --> 00:13:45,240 Speaker 5: It's a particularly delicious combination. 297 00:13:48,400 --> 00:13:50,560 Speaker 3: I like to learn how to cook myself. I worked 298 00:13:50,559 --> 00:13:53,440 Speaker 3: at restaurants when I was younger, so it forced me 299 00:13:53,480 --> 00:13:56,640 Speaker 3: to kind of learn how to cook. When I was younger, 300 00:13:56,679 --> 00:14:00,720 Speaker 3: you know, when I was like four teen or fifteen, 301 00:14:00,760 --> 00:14:03,040 Speaker 3: I was working at a First I worked at like 302 00:14:03,040 --> 00:14:05,160 Speaker 3: a bagel restaurant, and then I worked at a real 303 00:14:05,240 --> 00:14:08,040 Speaker 3: restaurant a couple of years later, for like a couple 304 00:14:08,080 --> 00:14:10,520 Speaker 3: of summers. It was like kind of sou chef, yeah, 305 00:14:10,600 --> 00:14:12,640 Speaker 3: kind of like sou chef, Yeah, a little soux chef 306 00:14:12,640 --> 00:14:16,840 Speaker 3: in in my hometown, preparing some stuff, learning a little 307 00:14:16,840 --> 00:14:17,720 Speaker 3: bit about cooking. 308 00:14:18,080 --> 00:14:20,560 Speaker 1: When you went to work in these restaurants, did they 309 00:14:20,560 --> 00:14:23,200 Speaker 1: teach you skills or did they teach skills? 310 00:14:23,360 --> 00:14:23,640 Speaker 2: Yeah? 311 00:14:23,760 --> 00:14:26,280 Speaker 3: Stuff that I like still remember how to do about 312 00:14:26,280 --> 00:14:29,760 Speaker 3: how to Like the first place I went to where 313 00:14:29,800 --> 00:14:32,880 Speaker 3: the guy was cooking, they cooked kind of like New 314 00:14:32,960 --> 00:14:35,240 Speaker 3: Age kind of like text mes, like a lot of 315 00:14:35,320 --> 00:14:38,640 Speaker 3: chicken and vegetables and cooked in a certain way that 316 00:14:38,760 --> 00:14:41,400 Speaker 3: was cooked for like a deli counter, like a nice 317 00:14:41,440 --> 00:14:43,800 Speaker 3: food cooked where people would take it away. So it 318 00:14:43,840 --> 00:14:45,160 Speaker 3: was a lot of things that you had sort of 319 00:14:45,200 --> 00:14:47,720 Speaker 3: like prepared in a certain way and then grilled. To 320 00:14:47,760 --> 00:14:50,000 Speaker 3: remember how I was taught how to grill chicken and 321 00:14:50,040 --> 00:14:52,960 Speaker 3: how to like criss cross the back, you know, and 322 00:14:53,000 --> 00:14:56,080 Speaker 3: then what to marinate in at like putting spices in 323 00:14:56,160 --> 00:14:57,800 Speaker 3: it that made it taste a certain way. I was 324 00:14:57,840 --> 00:15:01,880 Speaker 3: always remembering that, you like sixteen. 325 00:15:01,600 --> 00:15:04,760 Speaker 1: That's young young to be in the kitchen, you know, 326 00:15:05,640 --> 00:15:06,600 Speaker 1: doing those jobs. 327 00:15:06,800 --> 00:15:08,720 Speaker 3: Yeah, it was fun. It was fun to learn how 328 00:15:08,760 --> 00:15:09,760 Speaker 3: to use a big knife. 329 00:15:10,080 --> 00:15:13,280 Speaker 1: And do you still cook some that in mind? Yeah, 330 00:15:13,400 --> 00:15:15,480 Speaker 1: do you remember when you were when you were first 331 00:15:15,720 --> 00:15:17,920 Speaker 1: able to afford to eat well in the restaurant? 332 00:15:18,240 --> 00:15:20,120 Speaker 2: Yeah? Yeah, and like tipping. 333 00:15:20,760 --> 00:15:22,800 Speaker 3: After I had my first show in two thousand and 334 00:15:22,800 --> 00:15:24,400 Speaker 3: six and I thought I had a lot of money, 335 00:15:24,440 --> 00:15:26,360 Speaker 3: I quit my job when I made like twenty nine 336 00:15:26,400 --> 00:15:31,080 Speaker 3: thousand dollars, which is crazy in retrospect, but yeah, like 337 00:15:31,120 --> 00:15:35,400 Speaker 3: going down to a nice restaurant and like tipping, and yeah, 338 00:15:35,000 --> 00:15:38,160 Speaker 3: but where we went that we that we were into 339 00:15:38,280 --> 00:15:41,160 Speaker 3: was mostly just yeah, like really fancy Japanese restaurants like 340 00:15:41,320 --> 00:15:44,360 Speaker 3: om Case. Yeah, you know where it's like you just 341 00:15:44,400 --> 00:15:46,280 Speaker 3: throw down the money and they're just like, you get 342 00:15:46,360 --> 00:15:47,960 Speaker 3: what we serve you and you're gonna like it. 343 00:15:48,000 --> 00:15:50,400 Speaker 2: And I really dug doing that. 344 00:15:50,640 --> 00:15:53,200 Speaker 1: Is your wife's Japanese? My wife is so does she 345 00:15:53,240 --> 00:15:54,720 Speaker 1: cook Japanese food? 346 00:15:55,120 --> 00:15:55,560 Speaker 2: Yeah? Some? 347 00:15:55,920 --> 00:15:58,160 Speaker 3: Yeah, but does she cook Our favorite thing that she 348 00:15:58,240 --> 00:16:01,600 Speaker 3: makes still is not really cook but just just making 349 00:16:01,600 --> 00:16:05,440 Speaker 3: a bunch of sashimi and you know, the kids loved 350 00:16:05,480 --> 00:16:09,800 Speaker 3: nori and wrapping it with salts, and there's some other 351 00:16:09,840 --> 00:16:12,720 Speaker 3: things that she makes. And I'm spacing on the name. 352 00:16:12,920 --> 00:16:16,280 Speaker 3: The ceramic vessel do not be where you sort of 353 00:16:16,280 --> 00:16:19,120 Speaker 3: put everything in and you cook it with fish and 354 00:16:19,200 --> 00:16:21,160 Speaker 3: vegetables and some other things and it comes out and 355 00:16:21,200 --> 00:16:23,400 Speaker 3: it's all just steamed perfectly. 356 00:16:23,960 --> 00:16:27,280 Speaker 1: Have you been to Tokyo? How did you find that? 357 00:16:27,640 --> 00:16:28,160 Speaker 2: I love it? 358 00:16:28,600 --> 00:16:29,040 Speaker 1: You love it? 359 00:16:29,120 --> 00:16:33,200 Speaker 3: Yeah, It's it's mesmerizing and beautiful. 360 00:16:33,680 --> 00:16:33,920 Speaker 2: Yeah. 361 00:16:34,080 --> 00:16:35,680 Speaker 3: We try to go like once a year. We haven't 362 00:16:35,680 --> 00:16:36,600 Speaker 3: gone the last couple of years. 363 00:16:36,960 --> 00:16:39,000 Speaker 1: She's from She's. 364 00:16:38,840 --> 00:16:41,280 Speaker 3: From the north part of the main island, so not 365 00:16:41,400 --> 00:16:41,800 Speaker 3: too far. 366 00:16:43,560 --> 00:16:47,560 Speaker 1: I went to Tokyo a few years ago, and every 367 00:16:47,560 --> 00:16:50,440 Speaker 1: time I go I'm just amazed at both the precision 368 00:16:50,520 --> 00:16:54,520 Speaker 1: but also the wackiness of the culture, but also the ricor. 369 00:16:54,640 --> 00:16:57,360 Speaker 1: It seems that you know, people wear incredible clothes, but 370 00:16:57,400 --> 00:17:01,240 Speaker 1: their are so clean and kind of size, and then 371 00:17:01,280 --> 00:17:03,560 Speaker 1: you have beautiful food. I loved it. 372 00:17:03,880 --> 00:17:07,440 Speaker 3: Yeah, it's totally a different walk of life, that's for sure, 373 00:17:07,440 --> 00:17:10,639 Speaker 3: a different vibe. I love the all the different scenes. 374 00:17:10,800 --> 00:17:12,760 Speaker 3: You know, you can go to like hard Juku and 375 00:17:12,800 --> 00:17:14,960 Speaker 3: you can go down these different streets and you can 376 00:17:15,000 --> 00:17:17,400 Speaker 3: go see place where there's just like a bunch of 377 00:17:17,440 --> 00:17:22,639 Speaker 3: old pots or there's there's so many different ways to 378 00:17:22,640 --> 00:17:25,800 Speaker 3: to like navigate and go see and we've only just 379 00:17:25,800 --> 00:17:27,520 Speaker 3: started and it's fun to go with the kids. 380 00:17:28,160 --> 00:17:33,440 Speaker 1: Still with your diet, do you eat out restaurants mostly Japanese? 381 00:17:33,320 --> 00:17:36,600 Speaker 2: Yeah, yeah, whatever, I just don't eat out all the time. Yeah. 382 00:17:36,600 --> 00:17:39,120 Speaker 1: I think also since the pandemic grew, attle bit more 383 00:17:39,800 --> 00:17:41,960 Speaker 1: change and they closed down, didn't. 384 00:17:43,880 --> 00:17:45,080 Speaker 2: But there's always delivery. 385 00:17:45,080 --> 00:17:47,000 Speaker 3: But when that that's sort of like what happened during 386 00:17:47,000 --> 00:17:49,960 Speaker 3: the pandemic, Like instead of going with delivery, I went 387 00:17:50,000 --> 00:17:52,520 Speaker 3: with like even more like home cooking and like kind 388 00:17:52,520 --> 00:17:55,119 Speaker 3: of learning how to cook everything myself. 389 00:17:55,520 --> 00:17:56,760 Speaker 1: What else did you cook. 390 00:17:57,920 --> 00:17:59,320 Speaker 2: I love grilling chicken. 391 00:18:00,160 --> 00:18:03,280 Speaker 3: We start my wife started making like hummus and pewter 392 00:18:03,480 --> 00:18:06,720 Speaker 3: bread from scratch and baking breads and like zitar with 393 00:18:06,840 --> 00:18:13,040 Speaker 3: a fresh pew bread with the chicken kebabs, and then pizza. 394 00:18:13,160 --> 00:18:16,119 Speaker 3: We made a bunch of pizzas that was really fun. 395 00:18:16,240 --> 00:18:18,480 Speaker 3: And then yeah, our favorite thing to make as a 396 00:18:18,520 --> 00:18:21,120 Speaker 3: family is like this. They want me to make a burger. 397 00:18:21,359 --> 00:18:23,960 Speaker 3: And basically I just like go through the refrigerator and 398 00:18:24,040 --> 00:18:28,080 Speaker 3: take like a little bit of like the leftovers vegetables here, 399 00:18:28,160 --> 00:18:32,200 Speaker 3: and like some cheese and like onions and soy sauce 400 00:18:32,320 --> 00:18:34,640 Speaker 3: and like salt and pepper and oil, and like an 401 00:18:34,720 --> 00:18:37,000 Speaker 3: egg and like a little bit of like stale bread 402 00:18:37,040 --> 00:18:39,320 Speaker 3: and like you put it all. They like when I 403 00:18:39,359 --> 00:18:41,240 Speaker 3: make like a crazy, like kind of mixed. 404 00:18:41,000 --> 00:18:42,960 Speaker 1: Up burger, so you don't need pee. 405 00:18:43,600 --> 00:18:47,199 Speaker 2: Once in a while, like maybe once a month. About alcohol, No, 406 00:18:47,520 --> 00:18:48,840 Speaker 2: I like tequila. What do you like? 407 00:18:49,040 --> 00:18:52,600 Speaker 1: Tequila? That's all I drink. Actually, I lived in Mexico 408 00:18:52,720 --> 00:18:56,399 Speaker 1: for six months and I stopped drinking. You know, I 409 00:18:56,480 --> 00:18:59,600 Speaker 1: just never had wine, and I thought that actually tequila 410 00:18:59,680 --> 00:19:02,480 Speaker 1: goes so well with food. You know, you can have 411 00:19:02,520 --> 00:19:05,160 Speaker 1: a glass of tequila in the class. I'm not very 412 00:19:05,160 --> 00:19:08,400 Speaker 1: popular in my own restaurant because, of course, Italian wine 413 00:19:08,480 --> 00:19:10,000 Speaker 1: is what you have with Italian food. 414 00:19:10,119 --> 00:19:12,800 Speaker 3: Yeah, but I like it with a little lime and 415 00:19:12,960 --> 00:19:13,960 Speaker 3: like a little bubbly water. 416 00:19:14,000 --> 00:19:17,159 Speaker 1: What do you I've never had it with water. I 417 00:19:17,160 --> 00:19:19,800 Speaker 1: don't like an ic no ice, no, I I just 418 00:19:19,840 --> 00:19:23,080 Speaker 1: have literally, because I don't drink very much a lot 419 00:19:23,119 --> 00:19:25,879 Speaker 1: of amounts. I get it and then I have it 420 00:19:26,000 --> 00:19:27,919 Speaker 1: and then I have another one. Do you like mescal? 421 00:19:28,480 --> 00:19:29,320 Speaker 2: Yeah, that's pretty good. 422 00:19:30,640 --> 00:19:34,080 Speaker 1: If you've been to Mexico, Yeah, yeah, where did you go? 423 00:19:34,359 --> 00:19:36,400 Speaker 3: I've been to Guadalajara a couple of times. We went 424 00:19:36,440 --> 00:19:38,760 Speaker 3: to this ceramic factory down there. But I actually like, 425 00:19:39,520 --> 00:19:43,360 Speaker 3: almost like sacrilegiously, I've never been to Mexico and Mexico City. 426 00:19:44,280 --> 00:19:47,480 Speaker 2: Everybody, yeah, like we should have to go there. I 427 00:19:47,520 --> 00:19:50,920 Speaker 2: need the full tour, like the whole full food tour. Yeah. 428 00:19:51,240 --> 00:19:51,760 Speaker 2: Should we do it? 429 00:19:51,840 --> 00:19:56,119 Speaker 1: Yeah, let's do it. Let's go maybe tonight. Yeah, you 430 00:19:56,200 --> 00:19:56,679 Speaker 1: ready to do? 431 00:19:57,200 --> 00:19:57,360 Speaker 2: Well? 432 00:19:57,359 --> 00:20:00,920 Speaker 1: We did something we have. I did Mexican. I did 433 00:20:00,920 --> 00:20:05,320 Speaker 1: a visit a Mexican filmmaker who did Roma called Alfonso Quiron, 434 00:20:05,960 --> 00:20:08,919 Speaker 1: and you know, he's amazing, and we talked a lot 435 00:20:09,000 --> 00:20:12,919 Speaker 1: about Mexican food. For me living in Mexico City, it 436 00:20:13,000 --> 00:20:15,520 Speaker 1: was the saddest time because my husband had that accident, 437 00:20:15,560 --> 00:20:19,119 Speaker 1: but it wasn't one of the greatest months of months 438 00:20:19,119 --> 00:20:21,879 Speaker 1: and months that I spent because first of all, it's 439 00:20:21,920 --> 00:20:24,320 Speaker 1: a very green city. You never think of Mexico like that. 440 00:20:24,440 --> 00:20:26,440 Speaker 1: So you walk and you know, you walk and you 441 00:20:26,480 --> 00:20:29,719 Speaker 1: have trees everywhere above you. And then you have a 442 00:20:29,760 --> 00:20:32,399 Speaker 1: culture of kindness with people. I would get to the 443 00:20:32,400 --> 00:20:35,000 Speaker 1: hospital and they would just be Mexican architects sitting there. 444 00:20:35,520 --> 00:20:38,480 Speaker 1: You have the energy of really young people who are 445 00:20:38,520 --> 00:20:43,640 Speaker 1: doing things. You have street food, you have beautiful architecture 446 00:20:43,640 --> 00:20:49,320 Speaker 1: of Barragon and Legoureta, and then amazing restaurants where you 447 00:20:49,440 --> 00:20:52,320 Speaker 1: can go and sit IGUANAO. Okay, we'll go. It's usual. 448 00:20:52,359 --> 00:20:54,560 Speaker 1: If I lived where you lived, I'd be there all 449 00:20:54,600 --> 00:20:55,960 Speaker 1: the time. It's harder for me. 450 00:20:56,080 --> 00:20:57,479 Speaker 2: I need to drag myself down there. 451 00:20:58,240 --> 00:21:00,200 Speaker 1: Oh yeah, yeah, we should definitely go. 452 00:21:00,720 --> 00:21:04,640 Speaker 3: There's a bunch of galleries open up their beautiful museum. 453 00:21:05,080 --> 00:21:07,120 Speaker 1: Yeah did you say you haven't seen that? That's by 454 00:21:07,119 --> 00:21:10,560 Speaker 1: a friend of arts called David Chipperfield. And the art 455 00:21:10,600 --> 00:21:14,440 Speaker 1: looks great there. And then there's this great Archaeological Museum, 456 00:21:14,920 --> 00:21:17,200 Speaker 1: And do you like do you like the Mexican because 457 00:21:17,240 --> 00:21:21,760 Speaker 1: I'm very interested in the Mayan and they clas tech art, 458 00:21:21,960 --> 00:21:26,680 Speaker 1: you know, so it's very it's very undecorated in a way. 459 00:21:26,720 --> 00:21:28,359 Speaker 1: You know, if you go to Thailand or you go 460 00:21:28,400 --> 00:21:31,960 Speaker 1: to India, there's a lot of stuff, you know, everywhere, 461 00:21:32,000 --> 00:21:35,120 Speaker 1: but the Mexican is much more like your work. It's 462 00:21:35,240 --> 00:21:38,159 Speaker 1: kind of it's silent, which I like. 463 00:21:47,280 --> 00:21:49,439 Speaker 3: I'm kind of a little late to the game of 464 00:21:49,520 --> 00:21:52,439 Speaker 3: like cooking and like really getting into it and learning 465 00:21:52,440 --> 00:21:56,639 Speaker 3: more and kind of challenging myself with with different recipes 466 00:21:56,680 --> 00:21:57,040 Speaker 3: and stuff. 467 00:21:57,119 --> 00:21:59,720 Speaker 1: The more you cook, the better you cook. And actually 468 00:21:59,800 --> 00:22:02,240 Speaker 1: they that you have here is the ingredients. That's what 469 00:22:02,400 --> 00:22:03,080 Speaker 1: you're so lucky. 470 00:22:03,240 --> 00:22:06,240 Speaker 3: Yeah, I like the tradition of like certain family meals 471 00:22:06,280 --> 00:22:08,520 Speaker 3: and how excited we made some We got into making 472 00:22:08,560 --> 00:22:10,679 Speaker 3: some fried chicken at the house and the kids like 473 00:22:10,800 --> 00:22:13,040 Speaker 3: love Japanese style fried chicken. 474 00:22:13,280 --> 00:22:13,560 Speaker 2: You know. 475 00:22:13,880 --> 00:22:17,800 Speaker 1: Can you tell me how you make Japanese fried chicken? 476 00:22:18,240 --> 00:22:21,840 Speaker 3: Yes, So we chop up some chicken chunks of like 477 00:22:21,960 --> 00:22:26,320 Speaker 3: you know, I guess it would be boneless thigh, maybe 478 00:22:26,320 --> 00:22:28,800 Speaker 3: you use a breast, right, and then I think we 479 00:22:28,840 --> 00:22:33,280 Speaker 3: put it in eggs and then soy sauce, salt and pepper, 480 00:22:34,000 --> 00:22:36,240 Speaker 3: and then like a little bit of uh. I think 481 00:22:36,240 --> 00:22:38,399 Speaker 3: we throw it around a little bit of flour and 482 00:22:38,440 --> 00:22:41,359 Speaker 3: then just throw it right into our fryer, which usually 483 00:22:41,600 --> 00:22:43,960 Speaker 3: fries like a lot of not a fire, like a 484 00:22:44,000 --> 00:22:45,960 Speaker 3: pan that we don't clean that usually cooks a lot 485 00:22:45,960 --> 00:22:46,399 Speaker 3: of fish. 486 00:22:46,440 --> 00:22:49,359 Speaker 6: So it has like a little bit of like a 487 00:22:49,560 --> 00:22:52,520 Speaker 6: like a like a fishy chicken fry, which we really like, 488 00:22:52,600 --> 00:22:54,960 Speaker 6: and the soy sauce with it, and then we usually 489 00:22:55,000 --> 00:22:57,639 Speaker 6: do that sometimes with sashimi, so you can kind of 490 00:22:57,680 --> 00:23:01,480 Speaker 6: dip both of them in a little oy sauce and 491 00:23:01,520 --> 00:23:03,200 Speaker 6: you know, some white rice. 492 00:23:04,160 --> 00:23:07,800 Speaker 2: It's pretty good. Do you entertain a little bit in 493 00:23:07,840 --> 00:23:08,560 Speaker 2: the last couple of years. 494 00:23:08,560 --> 00:23:10,199 Speaker 3: So we just moved to this new house like two 495 00:23:10,280 --> 00:23:12,320 Speaker 3: years ago, right before COVID, and it's like a big 496 00:23:12,840 --> 00:23:16,000 Speaker 3: entertaining house. But we haven't really sort of gotten. We 497 00:23:16,040 --> 00:23:19,040 Speaker 3: had one party for our whole studio and then they 498 00:23:19,080 --> 00:23:20,679 Speaker 3: like made everybody put the masks back on. 499 00:23:20,720 --> 00:23:21,400 Speaker 2: But we have now. 500 00:23:21,480 --> 00:23:24,560 Speaker 3: I think we're looking at some end of the year 501 00:23:24,560 --> 00:23:26,719 Speaker 3: pool parties for the kids and their friends. 502 00:23:27,200 --> 00:23:29,800 Speaker 1: So food is you know, we go to when we're 503 00:23:29,840 --> 00:23:31,880 Speaker 1: hungry when we want to show off and we cook 504 00:23:31,920 --> 00:23:34,479 Speaker 1: something special, or we want to feed our kids, or 505 00:23:35,000 --> 00:23:37,000 Speaker 1: we want to entertain and we want to run to 506 00:23:37,119 --> 00:23:40,720 Speaker 1: a truck to eat something. But sometimes we need food 507 00:23:40,720 --> 00:23:43,520 Speaker 1: for comfort when we feel life isn't you know what 508 00:23:43,560 --> 00:23:47,080 Speaker 1: we want it to be, or something's happened. Is there 509 00:23:47,200 --> 00:23:49,480 Speaker 1: a food that you would turn to for comfort? 510 00:23:49,720 --> 00:23:52,680 Speaker 2: Yes? There It could be. 511 00:23:52,720 --> 00:23:56,560 Speaker 3: On like a toast sandwich, or it could be pea 512 00:23:56,640 --> 00:24:03,000 Speaker 3: bread but peanut butter, bananas, raisins and then honey on top. 513 00:24:03,720 --> 00:24:04,960 Speaker 1: Is it? This is? 514 00:24:05,000 --> 00:24:05,600 Speaker 2: It? 515 00:24:05,720 --> 00:24:08,760 Speaker 3: Either can be like toasted sandwich where you toast the 516 00:24:08,800 --> 00:24:13,040 Speaker 3: bread and it's like peanut butter, layer of bananas, raisins, 517 00:24:13,160 --> 00:24:16,000 Speaker 3: honey on top, cut in half, and you can do 518 00:24:16,040 --> 00:24:19,199 Speaker 3: the same thing on peita and it's like it's it 519 00:24:19,240 --> 00:24:21,600 Speaker 3: also like kind of takes me back because I used 520 00:24:21,640 --> 00:24:23,679 Speaker 3: to love peanut butter and bread and banana when I 521 00:24:23,720 --> 00:24:25,879 Speaker 3: was a kid too, So it's a little bit like 522 00:24:25,920 --> 00:24:31,320 Speaker 3: a throwback nostalgic comfort slash really really yummy. 523 00:24:31,320 --> 00:24:33,480 Speaker 1: Did you make that up? Or did you? 524 00:24:34,200 --> 00:24:35,720 Speaker 3: I don't think I made it up. I think it 525 00:24:35,800 --> 00:24:37,400 Speaker 3: must have been something I had when I was a kid. 526 00:24:37,400 --> 00:24:39,520 Speaker 3: But I think the raisins and the bananas and the 527 00:24:39,560 --> 00:24:42,160 Speaker 3: peanut butter and honey. That's kind of like that might 528 00:24:42,160 --> 00:24:43,639 Speaker 3: have been me taken into the next thing. 529 00:24:44,040 --> 00:24:47,399 Speaker 1: Something like that would give you comfort. Yeah, Okay, on 530 00:24:47,440 --> 00:24:50,600 Speaker 1: our way back from Mexico. Well, we've got plants for 531 00:24:50,640 --> 00:24:51,000 Speaker 1: the future. 532 00:24:51,080 --> 00:24:52,400 Speaker 2: We just need to get a driver and we can 533 00:24:52,400 --> 00:24:53,440 Speaker 2: start drinking some tequila. 534 00:24:53,480 --> 00:24:56,400 Speaker 1: Yeah, then we can have the golf. You can harvest 535 00:24:56,440 --> 00:24:57,080 Speaker 1: your barjuana. 536 00:24:57,119 --> 00:24:59,720 Speaker 2: We can we have a great Yeah, we have some harvested. 537 00:24:59,720 --> 00:25:00,760 Speaker 2: All right, be ready to go. 538 00:25:02,119 --> 00:25:08,919 Speaker 1: My reputation is going to be sung. You realize. So gorgeous. Okay, 539 00:25:09,000 --> 00:25:09,880 Speaker 1: thank you so much. 540 00:25:09,960 --> 00:25:10,480 Speaker 2: It's great. 541 00:25:12,240 --> 00:25:20,200 Speaker 1: Yeah, so nice. The River Cafe look Book is on sale. 542 00:25:20,520 --> 00:25:24,040 Speaker 1: One hundred pages of beautiful photographs that will inspire you 543 00:25:24,119 --> 00:25:27,480 Speaker 1: to cook. It's a look book. It's a cookbook. Order 544 00:25:27,520 --> 00:25:35,960 Speaker 1: one now. Ruthie's Table four is a production of iHeartRadio 545 00:25:36,080 --> 00:25:40,919 Speaker 1: and Adamized Studios. For more podcasts from iHeartRadio, visit the 546 00:25:40,960 --> 00:25:45,920 Speaker 1: iHeartRadio app, Apple Podcasts, or wherever you listen to your 547 00:25:45,960 --> 00:25:46,840 Speaker 1: favorite shows.