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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay and I'm here with my

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Speaker 1: daughter and co host. I'm Sophie Flag and I'm Always Hungry.

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Speaker 1: Sophie and I gathered around my stove to cook together.

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Speaker 1: Well you cook, I asked the questions, and eat the food.

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Speaker 1: If there's any food left. We come to the table

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Speaker 1: together to share a meal, connect as a family, and

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Speaker 1: tell the stories that matter to us. All right, dad,

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Speaker 1: you know what today's theme is. I think it's all

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Speaker 1: about shellfish, right, our real passionate love for shellfish. If

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Speaker 1: it's seafood with a shell, we're eating it, bringing the

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Speaker 1: seafood tower one to one two. This is the shellfish episode.

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Speaker 1: And just in case you think that you heard a

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Speaker 1: cat meowing rapidly in the background, you are right. That's

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Speaker 1: my cat, Nacho. Nacho Flay. He has his own very

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Speaker 1: Nacho has his very own media world. You can check

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Speaker 1: him out at at at not a Flay on Instagram

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Speaker 1: and you can learn about his entrepreneurial ways. Okay, so um,

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Speaker 1: I'm gonna show you how to make it like a

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Speaker 1: very classic shrimp cocktail. Have you ever made shrimp cocktail before,

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Speaker 1: I don't think so. So the thing about shrimp cocktail

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Speaker 1: that I love is that it's so classic, and a

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Speaker 1: lot of times I'll find myself eating some sort of

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Speaker 1: shrimp cocktail either like in like in a steakhouse, they

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Speaker 1: always have shrimp cocktails an appetizing, very classic, so that's

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Speaker 1: always something that that I reorder. But also like you'll

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Speaker 1: see like you know, um like boiled shrimp or a

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Speaker 1: shrimp cocktail kind of thing like in like in brasseries

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Speaker 1: in France or the United States, whatever, you know, and

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Speaker 1: like if you if you see them like on like

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Speaker 1: these big platters of shellfish, you know that we that

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Speaker 1: we served with cocktail sauce that we serve with like

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Speaker 1: a mustard mayonnaise kind of thing, some mignonette whatever. But

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Speaker 1: basically I'm gonna show you how to make a shrimp cocktail.

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Speaker 1: It's like really really classic. So in something this is

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Speaker 1: a very sort of American style dish. So the first

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Speaker 1: thing you have to do is make a corporiond Have

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Speaker 1: you ever heard that phrase before? Now? So a corpoon

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Speaker 1: is like the liquid that you cook the shrimp in.

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Speaker 1: Because I always find like more often than not that

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Speaker 1: if you go to If you go to a restaurant

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Speaker 1: and you order some cocktail, the shrimp is actually bland. Interesting.

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Speaker 1: It doesn't have a flavor, got it. It's just kind

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Speaker 1: of like there's no seasoning to it. So basically a

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Speaker 1: corpoon is usually like some white wine, some water, some

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Speaker 1: lemon juice, some garlic, maybe like some celery, um and onions,

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Speaker 1: and then like some fresh time. I don't have time,

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Speaker 1: but I have some rosemary in my garden, so I'm

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Speaker 1: gonna use that. So basically what so what you do

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Speaker 1: is you take you take the water and the wine,

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Speaker 1: and you put into the into the liquid and the

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Speaker 1: and the and the and the onions and the garlic,

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Speaker 1: all the aromatics. And see what's gonna happen is this

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Speaker 1: is just gonna flavor the um the water that you're

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Speaker 1: gonna steam the shrimp in. Alright, Sophie. So not many

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Speaker 1: podcasts have a single subject of shellfish because no one

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Speaker 1: else is as crazy as us, No I know, but

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Speaker 1: I mean it's really it's one of the things that

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Speaker 1: really kind of like binds us together as as it's

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Speaker 1: foundational for our relationship and daughter exactly right. But it

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Speaker 1: started it started out very early. I mean you were

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Speaker 1: I've always loved you know, shellfish in general, you know, lobster, scallops, crabs, oysters, clams, etcetera.

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Speaker 1: And you kind of followed suit early on. I mean,

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Speaker 1: you know, I don't know how much of this you remember,

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Speaker 1: but you used to like walk up to lobster tanks

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Speaker 1: and literally look at the lobsters like you wanted them

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Speaker 1: like steam with some drawn butter, not just like because

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Speaker 1: you thought they were cool, like swimming around in their

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Speaker 1: tanks like you were hungry. And that hasn't changed, no,

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Speaker 1: I still feel that way today. You know. The other

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Speaker 1: thing that you really love to eat when you were

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Speaker 1: a kid, with things like muscles and clams, which is

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Speaker 1: kind of like some some people think that that's weird

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Speaker 1: for like a young kid. I mean when I say young,

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Speaker 1: I mean you were too and you were eating like

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Speaker 1: muscles and clams, like steamed, steamed and broth. And I

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Speaker 1: just think that like you were attracted to like those

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Speaker 1: sort of salty, briny, natural flavors of shellfish. I mean,

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Speaker 1: to me, I think that's really what it is. Those

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Speaker 1: are my favorite flavors for sure. But also I mean

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Speaker 1: it might be weird because not a lot of people

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Speaker 1: have that type of exposure at that age. I mean

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Speaker 1: I just because of you, I had, I had the

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Speaker 1: right exposure. And there were definitely things that you didn't

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Speaker 1: like when you were growing up that you like now.

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Speaker 1: You know a handful of things I can just think

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Speaker 1: of at the top of my head, like tomatoes, raspberries.

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Speaker 1: I mean, you know, and you know, and and times change.

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Speaker 1: But the one thing about you is that shellfish has

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Speaker 1: been part of your like love the entire time. Yeah.

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Speaker 1: And we took our first trip together overseas. We went

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Speaker 1: to Paris. Do you remember that? Of course? How old

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Speaker 1: you you? Twelve? Yeah? Check my Instagram for Sophie's birthday

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Speaker 1: this year. I actually don't, yes, because I posted a

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Speaker 1: picture of you in Paris that day. You had like

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Speaker 1: your you had your beret on. I had awful banks

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Speaker 1: you had. You looked amazing you had. You had your

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Speaker 1: bret on, this like great sort of rain trench coat on.

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Speaker 1: You were standing in front of the Eiffel Tower. You're

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Speaker 1: like you were literally like the little American girl in Paris.

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Speaker 1: And all I needed was a bad gut. Yes, if

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Speaker 1: you had a bad guet, that would have been it.

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Speaker 1: And like a little container of butter. It would have

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Speaker 1: been like French butter, would have been totally perfect. But

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Speaker 1: I remember, like your mom was making fun of us

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Speaker 1: because she's like, I don't understand. You took this kid

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Speaker 1: to Paris and basically all you guys did was eat fish,

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Speaker 1: like the shellfish. And I'm like, yeah, because that we're

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Speaker 1: in Paris, so like you go to like these brasseries

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Speaker 1: and these be stros so fun. That was really like

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Speaker 1: the first time I remember being in like a French brasserie.

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Speaker 1: Like yeah, well, obviously that makes sense because I was

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Speaker 1: young and we were in Paris, but still, like you know,

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Speaker 1: it's it's so different than what you get here in

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Speaker 1: the US. It is. It is different. Although you know,

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Speaker 1: obviously you know, many restaurant tours, you know, myself included,

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Speaker 1: are inspired by those kinds of travels, etcetera, and in

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Speaker 1: the classic things that you know, you know, for fifteen

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Speaker 1: years in New York City, I had a Russian called

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Speaker 1: Bar American, which was really an American style let's just say,

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Speaker 1: an American style French brousserie. You know, it was completely

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Speaker 1: inspired by my trips and travels two places, like you know, Paris,

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Speaker 1: where you know it was it was that was the

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Speaker 1: way I wanted to eat then I still like to

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Speaker 1: eat eat that way now. But it was like, you know,

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Speaker 1: lots of like it was steak freed, so like steak

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Speaker 1: and French fries, you know, Yeah, I mean they didn't

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Speaker 1: name the French. They didn't name the fry after after

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Speaker 1: France for no reason. I mean they you know, the

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Speaker 1: French Parisian style way to cook French fries is still

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Speaker 1: the best way. It's a double it's a double cooking method.

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Speaker 1: That's another show because today we're talking about shellfish and

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Speaker 1: I can talk about French fries for hours on end.

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Speaker 1: But what did you just put in here? Okay, so

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Speaker 1: we have rosemary um and you can use classically used time,

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Speaker 1: some bay leaf, onions, garlic, lemon, a little bit of

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Speaker 1: selery um garlic, and then a little bit of wine

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Speaker 1: and you let this cook for a little while. Now,

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Speaker 1: like Louisiana, they'll do a corporal but it might have

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Speaker 1: like like a spice rub or like or like in

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Speaker 1: like in when they steam crabs in Maryland, same principle,

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Speaker 1: but they'll put old bay seasoning in it. Yeah, so

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Speaker 1: you can have so you can make like an old

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Speaker 1: Bay shrimp cocktail here actually has something actually have some

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Speaker 1: old day here. We're just gonna sprinkle some in so obey,

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Speaker 1: is that that Maryland born um spice mixture that has

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Speaker 1: like paprika and garlic and onions and bay leaf and

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Speaker 1: sell recede a bunch of other stuff. Um. And so

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Speaker 1: then what happens is you make this broth and then

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Speaker 1: you let all the aromatics flavor the flavor of the

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Speaker 1: wine and the water, and then you cook the shrimp

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Speaker 1: in it, so the shrimp actually has by itself. See

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Speaker 1: that's the key, all right. And then what I do

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Speaker 1: is I strained it out. Strain this out. How long

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Speaker 1: did you cook that for? I mean you should cook

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Speaker 1: it for like at least twenty minutes or a half

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Speaker 1: an hour. That's really the key. So straight out all

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Speaker 1: the aromatically. Basically what you do is you just have

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Speaker 1: like this flavored broth and then you put the you

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Speaker 1: take the shrimp. The shrimp that's cleaned. So I peeled

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Speaker 1: into yes, and I always keep the shells and I

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Speaker 1: make a shrimp stock out of it. I guess I

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Speaker 1: should have kept the tail on these. I didn't this time.

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Speaker 1: It doesn't really matter, and we're gonna put the shrimp

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Speaker 1: right into the into the broth, and we're just gonna

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Speaker 1: post the shrimp in the broth. You see. So now

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Speaker 1: what you're getting is instead of just boiling it in

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Speaker 1: like plain water, you're getting it. You're getting all this

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Speaker 1: this these aromatics in the flavor of the broth. Have

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Speaker 1: you ever had shrimp cocktail on your menu? Yeah? Bar American,

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Speaker 1: it's like I kind of remember that. I have it

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Speaker 1: on the menu at Bar American. I have it on

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Speaker 1: the menu Bobby Flay steak. But they're like they're they're

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Speaker 1: not classic shrimp cocktails. There's a shrimp cocktail with like

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Speaker 1: like a twist to like a Bar American. It was like, um,

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Speaker 1: it was a Tolle Matteo cocktail sauce, so it was

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Speaker 1: a green sauce. Oh yeah, I do remember that. So good.

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Speaker 1: But then also the Bobby Flay Steak, it's a shrimp

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Speaker 1: cocktail and has a smoked chili cocktail sauce. So it's

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Speaker 1: you know, uh, we had these things called plateau freedom mayor,

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Speaker 1: which is based that's just that's that's all My French

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Speaker 1: right there basically means it means platter of of you know,

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Speaker 1: fish and shellfish or you know, or fruits of the

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Speaker 1: sea as they you know in translation, and so like,

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Speaker 1: you know, you'd have like poach shrimp, you'd have you know,

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Speaker 1: crab salad, you'd have steamed lobsters. At Bar American, you know,

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Speaker 1: we certainly were inspired by that, and we had like

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Speaker 1: different you know, levels of plateaus of the shellfish and

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Speaker 1: it was like tears of shellfish. So you have the

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Speaker 1: crushed ice in the bins, and then you'd have like

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Speaker 1: some scallops, or you'd have shrimp and crab, and then

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Speaker 1: you'd make different kinds of shellfish cocktails, which was the

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Speaker 1: shellfish cocktails at barmericanrare probably the most ordered dish. They

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Speaker 1: were so good. There were three on the top. There

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Speaker 1: were three of them, and so you could order one

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Speaker 1: individually in sort of a larger size, or you could

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Speaker 1: add or you could order a tasting of three, which

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Speaker 1: was probably the most photographed to the restaurant over the

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Speaker 1: fifteen years. So there was one that was lobster and

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Speaker 1: avocado cocktail, and it was more like a salad because

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Speaker 1: it was steamed lobster obviously out of the shell and

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Speaker 1: meat out of the shell and it had it was

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Speaker 1: you know, there was avocado folded into it, some watercress,

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Speaker 1: some fresh tarragon, and then like horse radish and wish

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Speaker 1: just your sauce and olive oil. It was delicious. Then

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Speaker 1: there was a crab and a coconut cocktail. Do you

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Speaker 1: remember that one? I loved that one. So that was

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Speaker 1: blue crab from Maryland, you know, steamed in and out

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Speaker 1: of the shell as well. It had you know, very

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Speaker 1: finely diced ripe mangoes in there, like a coconut vinigrette

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Speaker 1: with cilantro in it, and so it was kind of like, uh,

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Speaker 1: you know, it almost had like a little bit of

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Speaker 1: a tropical thing happening. I just I didn't want to

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Speaker 1: just serve like, you know, just crab meat with cocktail sauce,

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Speaker 1: like I mean, you can get that in steak houses

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Speaker 1: and whatnot, which is totally fine. I'm down for that too,

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Speaker 1: But you know, I always feel like when I opened

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Speaker 1: a restaurant, like I have to do something that has

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Speaker 1: a little bit of a twist to it. It It just

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Speaker 1: can't be like just you know, clearly just copied out

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Speaker 1: of a textbook. And the third one was the shrimp cocktail.

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Speaker 1: But it wasn't a red cocktail sauce. It was a

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Speaker 1: green cocktail sauce made with Toma teos and horse radish

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Speaker 1: and honey. That one was so good to chili's. It's delicious.

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Speaker 1: The Toma teo cocktail sauce. I haven't made that in

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Speaker 1: a while. I'll have to do that. So it's so

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Speaker 1: signature to you. That's definitely a signature for me because

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Speaker 1: the Toma teos is something that I have been utilizing

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Speaker 1: since my early days at Mason Grill, you know, forever ago,

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Speaker 1: because Toma teos are such an important part of Southwestern cuisine.

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Speaker 1: So I used tom a teo's you know, all the time.

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Speaker 1: And to be able to kind of like bring in

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Speaker 1: a couple of those ingredients into into a you know,

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Speaker 1: sort of an American slash French brasserie is fun to do,

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Speaker 1: you know, not not not not constantly, but like just

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Speaker 1: you know, a couple of a couple of hits here

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Speaker 1: and there. Yeah, so that you know, and then you know,

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Speaker 1: the and then not like on the plateaus we would

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Speaker 1: serve like and then we'd have oysters to like oysters

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Speaker 1: and clams, and we'd have West Coast oysters and East

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Speaker 1: Coast oysters. I think we've gone over this. Do you

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Speaker 1: know the do you know the oyster rule something with

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Speaker 1: the months? You don't remember this, I don't remember it.

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Speaker 1: Please please refresh my memory. It's a good it's a

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Speaker 1: good um. It's a good lesson if you remember it. Well,

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Speaker 1: this really is only for East Coast oysters. Okay, it's

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Speaker 1: it's a it's a it's a really good rule of thumb.

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Speaker 1: I mean the problem with the East Coast there's no

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Speaker 1: problem with the eat Coast oysters. That to me, they're

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Speaker 1: the best oysters in the country, but maybe in the world.

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Speaker 1: And I like them because they have great brainy flavor

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Speaker 1: to them. So like Blue Point oysters, which you know

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Speaker 1: originated on you know, in Blue Point Long Island. To

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Speaker 1: me that that's what an oyster tastes like. It's probably

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Speaker 1: because that's what I grew up eating. It's like anything else,

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Speaker 1: you know. But so basically you should be eating East

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Speaker 1: Coast oysters. When the month has the letter R in it,

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Speaker 1: it works. So let's go through it. January yes, February yes, okay,

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Speaker 1: March yes, wow, the hesitation there is scary. April yes,

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Speaker 1: May Nope, okay. So basically, so May June, July, August. Okay, May, June, July, August.

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Speaker 1: What are those months have in common on the East

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Speaker 1: Coast besides the fact that they don't have letter are

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Speaker 1: in them. It's hotter, so that means that the water

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Speaker 1: is warmer. So when the weather, when the weather is warmer,

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Speaker 1: the oysters begin to molt, you know, they go through

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Speaker 1: this process and they begin they get a little muddy

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Speaker 1: in texture and not as crisp and clean. So when

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Speaker 1: the water is cold, the oysters have that sort of

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Speaker 1: great briny flavor and they're crisper, and they have like

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Speaker 1: they have they have more of a like a of

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Speaker 1: a of a chewy texture to them in a good way,

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Speaker 1: you know. And So basically, long story, short letter, are

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Speaker 1: East Coast oysters in the middle, like in the spring

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Speaker 1: in the summer. If I want oysters, I ordered West

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Speaker 1: Coast oysters kumamotose delicious. Those are the tiny little ones.

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Speaker 1: So that's my oyster move for the day. Let me

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Speaker 1: show you how to make a quick cocktail sauce. So

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Speaker 1: basically it's catch up some porus trash, which I love.

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Speaker 1: I love the spiciness of that. Now, not not not

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Speaker 1: everybody puts hot sauce in it. But I'm gonna put

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Speaker 1: a little like a little Cayenne Louisiana hot sauce in there,

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Speaker 1: and then definitely some lemon, lemon juice. I didn't know

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Speaker 1: this is how you made cocktail sauce so easy. It's

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Speaker 1: so easy, and there's some salt and pepper. If you

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Speaker 1: want to put like a little wishes your sauce, you

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Speaker 1: can do it. Like people have like different renditions of

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Speaker 1: it good. What does it taste like? Tastes like cocktail sauce.

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Speaker 1: It's like tomato eat has a little sweetness from the

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Speaker 1: catchup itself. The horse radish has, you know, definitely has

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Speaker 1: its own sort of heat to it. To me, horse

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Speaker 1: radish and shellfish go hand in hand, you know, no

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Speaker 1: matter what you're serving, a little bit of heat from

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Speaker 1: that um frank's red hot and then you know you

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Speaker 1: brighten it up with lemon. What about restaurants, any restaurants

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Speaker 1: in l A like that you like to go eat

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Speaker 1: shell fish and like in on the east. To me,

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Speaker 1: it's a very East coast thing. It's so East coast,

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Speaker 1: you know, like you go to you know, anywhere in

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Speaker 1: New England or New York State, and you'll find, like,

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Speaker 1: you know, places that have like lobster rolls and steam

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Speaker 1: clams and muscles and steamers. And does that happen out

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Speaker 1: in l A, Yeah, I mean it does. Like you

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Speaker 1: can go to like Connie and Tad's, which is basically

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Speaker 1: in the East Coast version of that kind of food.

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Speaker 1: But when I think of oysters, I mean I think

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Speaker 1: about wanting to go to the oyster bar in Grand

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Speaker 1: Central Station. Yeah, I mean I iat in this place

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Speaker 1: in the Hampton's called Bostwicks, which obviously you know, you know,

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Speaker 1: lobster rolls, steam clams, steamers which are soft shell clams.

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Speaker 1: I love steamers so much. Those are hard to find

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Speaker 1: out here. Actually you can't. It's hard. Yeah, But I

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Speaker 1: mean like a lot of like a lot of early

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Speaker 1: shellfish memories for me. Also start at Mary's Fish Camp.

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Speaker 1: Oh my god, So Mary's Fish Camp for those of

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Speaker 1: people that have not been looking enough to go there.

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Speaker 1: I hate to call it a shack because it's a restaurant,

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Speaker 1: but that's how they guess people describe it. It's like

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Speaker 1: a lobster lobster rolls shack roll lobsters speak um just

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Speaker 1: because it's a shack doesn't mean it's not expensive, because

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Speaker 1: because these because this kind of these ingredients cost a

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Speaker 1: lot of money. So one thing that people like don't understand.

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Speaker 1: It's like they see a lobster roll and it's thirty

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Speaker 1: eight dollars and they're like, this is insane, right, well,

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Speaker 1: you're eating an entire lobster. They're probably losing money at

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Speaker 1: thirty you know, I'm just you know, I'm backing up

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Speaker 1: the restaurant tours of the world because you know, these

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Speaker 1: commodities cost a ton of money. You know, Lobster is like,

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Speaker 1: you know, top of the food chain when it comes

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Speaker 1: to the expense. And just because it's sitting in a

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Speaker 1: toasted hot dog bun doesn't mean it's cheap. What about muscles,

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Speaker 1: I mean, muscles is like, okay, so the broth that

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Speaker 1: muscles make or one is one of the great things

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Speaker 1: I've ever made. Because I'll give you I'll give you

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Speaker 1: an Iron Chef secret. Whenever I had to cook something

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Speaker 1: on Iron Chef that needed like any kind of shellfish,

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Speaker 1: I would always get muscles and cook the muscles. And

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Speaker 1: sometimes I wouldn't even use the muscles, just the broth

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Speaker 1: to fortify whatever I was making, because the broth from

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Speaker 1: muscles is intoxicating, so like even more so than the

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Speaker 1: clam brought that we were talking about before. I think

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Speaker 1: muscles are even better. There's a place on the Moufie Coast.

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Speaker 1: So now I have this restaurant called the Maufie in

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Speaker 1: Las Vegas, and you, clearly inspired by my might travel

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Speaker 1: to the Moufie Coast because well, it's delicious there, and

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Speaker 1: you know, there's there's like a handful of dishes. There's

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Speaker 1: not a there's not a hundred dishes that you think

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Speaker 1: about there. There's there's all kinds of different fish and

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Speaker 1: shellfish of course, but like there's a handful of dishes

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Speaker 1: that are that are truly a Moufie coast. There's a

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Speaker 1: place called Dodd Alpho that actually in your bedroom in

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Speaker 1: my house. Here there's a picture of the place. Oh okay, sure, okay,

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Speaker 1: that's Dodd Alpho. So Dodd Alpho is speaking of shacks.

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Speaker 1: It's basically this shock on your positano nearby. And anybody

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Speaker 1: that's been to a Moufie coast more than once knows

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Speaker 1: this place because everybody tells you to go there. So

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Speaker 1: basically you pull the boat up, and you asked the

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Speaker 1: whoever you're having the boat to take you to Dad Alpho.

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Speaker 1: And then you get like nearby, and then the guy

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Speaker 1: calls the guy that owns it and says, you know,

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Speaker 1: I've five people. You know, what time can we come

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Speaker 1: for lunch or whatever? And the place is packed, but

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Speaker 1: it's in sand there. Nobody's in their bare feet and

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Speaker 1: t shirts and bathing suits, and you know, you've been

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Speaker 1: swimming in the Tyranny Sea. And then you want to

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Speaker 1: eat lunch. And so this place has like a handful

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Speaker 1: of dishes. I'll just go through them really quickly. You know.

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Speaker 1: One of them is fresh mozzarella that's cooked in lemon leaves.

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Speaker 1: One of them is like this pasta with this green

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Speaker 1: pepper pesto that they have. It's called frigid um peppers.

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Speaker 1: We can't get them here. Like the closest thing is

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Speaker 1: a Sheshito pepper. So I actually make ashito pepper pesto

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Speaker 1: for some things based on that experience exactly. And then

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Speaker 1: they have muscles, which is why you go there. Okay,

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Speaker 1: muscles is the real reason you go to Dal Adolpho.

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Speaker 1: And it's very simple. It's it's white wine. The muscles

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Speaker 1: make the broth with the white wine as it's steaming.

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Speaker 1: There's tomato in it, there's some garlic in it. I

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Speaker 1: don't know if there's herbs. I can't remember. It doesn't matter.

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Speaker 1: They are and you're sitting like on the sea eating

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Speaker 1: these things. You can't stop eating them. They're just incredible.

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Speaker 1: And what I do is I just kind of I

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Speaker 1: have them. They're like a little bowl here, so I

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Speaker 1: just I just attached the shrimp to the side of

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Speaker 1: the bowl. Fancy, Yeah, looks good. And then what I

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Speaker 1: always do is I'm cooking for yourself, you know, and

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Speaker 1: then um, I usually take a little bit of extra

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Speaker 1: horse rash and just put it right in the middle

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Speaker 1: of the cocktail. It's just a garnish. You don't have

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Speaker 1: to do that. But basically that's great. That's really it.

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Speaker 1: See and you can see these here smells broth. Oh,

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Speaker 1: it smells so good. Smells like it smells like Rosmarry.

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Speaker 1: But it really do smell like old Bay. Yeah, I'm

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Speaker 1: getting the onion too. That that was the old Bay version.

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Speaker 1: I was going to take these out and then basically

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Speaker 1: what you do is like you just post them until

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Speaker 1: they're opaque, just cook through and then you put them

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Speaker 1: in the refrigerator because you don't want to serve hot

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Speaker 1: strip com I mean, who wants that. Actually, what I

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Speaker 1: do in my restaurants, which is something that I have

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Speaker 1: not seen anybody else do, is I take the shrimp

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Speaker 1: that are poached and cold, and I um, I season

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Speaker 1: them with a little olive oil and salt and pepper

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Speaker 1: on the outside. Oh it sounds good. It's a little

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00:22:20,200 --> 00:22:22,720
Speaker 1: bit nastier than like regular shrimp contain because the shrimp

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Speaker 1: cocktail like this is just it's dry. It's not that

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Speaker 1: it's dry, it's just that doesn't have any like oil

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Speaker 1: on the outside of it. But I like the idea

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Speaker 1: of season it with salt and pepperges because I season

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Speaker 1: everything with salt and pepper. Why wouldn't I see my shrimp?

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Speaker 1: But you just never see it? Interesting? All right? So

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Speaker 1: I'm gonna put this in the middle of our table. Yeah.

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Speaker 1: The FIM Always Hungry is created by Bobby Flay and

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Speaker 1: Sophie Flay. Our executive producer is Christopher Hasiotis Always Hungry

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Speaker 1: is produced, edited and mixed by Jonathan hoss Dresser. Always

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00:22:53,640 --> 00:22:56,960
Speaker 1: Hungry is engineered by Sophie Flay. For more podcasts in

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Speaker 1: My Heart Radio, visit the I heart Radio app, Apple podcast,

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00:23:01,040 --> 00:23:03,040
Speaker 1: or wherever you listen to your favorite shows.