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Speaker 1: Flaky Biscuit is a production of Shondaland Audio in partnership

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Speaker 1: with iHeartRadio. Welcome to Flaky Biscuit, where each episode we're

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Speaker 1: cooking up delicious morsels of nostalgia. We talk about these

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Speaker 1: meals and recipes that have comforted and guided our guest

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Speaker 1: to success. Each episode, I'm creating a recipe from scratch

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Speaker 1: and literally hand delivering it to my guest. All right,

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Speaker 1: these recipes. I hope y'all are making it at home.

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Speaker 1: Go to Shawnaland dot com. I'm Brian Ford. I write cookbooks,

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Speaker 1: I make TV shows, but most importantly, I like to

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Speaker 1: cook and bake for people. And I'm staring into someone's

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Speaker 1: dreamy eyes in my kitchen right now. Today. It's a

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Speaker 1: guest who is quite familiar with food. An actor, comedian,

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Speaker 1: so many different things, best known for playing Jim Levenstein

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Speaker 1: in the American pie comedy film series, Leonardo in the

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Speaker 1: first two seasons of Teenage Mutant Into Turtles, and Larry

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Speaker 1: Bloom in the Netflix original series Orange Is New Black.

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Speaker 1: Some new movie that just came out on Netflix right

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Speaker 1: The Christmas Christmas movie.

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Speaker 2: Yeah, Christmas movie, Best Christmas Ever, Best Christmas Ever.

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Speaker 1: It is my new friend who I just did a

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Speaker 1: special project with and is now hanging out with me

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Speaker 1: coming to my pop ups. Jason Biggs? What's up, dude?

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Speaker 1: How are they?

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Speaker 2: I'm great, man, I'm happy, super happy to be here

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Speaker 2: with my new friend, new friends Bryan and Bridget I

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Speaker 2: just made the br connection. By the way, the bris

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Speaker 2: Have you talked about the special project we did yet?

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Speaker 2: Are you dropping what it is yet? I haven't really

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Speaker 2: talked about it either.

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Speaker 1: I don't know it is a baking project. But how

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Speaker 1: are you? In general? Man? You came to my pop up?

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Speaker 1: That was very special.

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Speaker 2: That was awesome, you know when we were working together,

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Speaker 2: of course, or even before. I mean, when I heard

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Speaker 2: who else was going to be involved in the show,

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Speaker 2: was like, Okay, this is gonna be cool. He's he

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Speaker 2: seems like a cool dude to Hay with which you were,

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Speaker 2: and seems like a really special baker. And I can't

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Speaker 2: wait to try his stuff. And you know, we did

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Speaker 2: a baking show and we tried lots of baked goods,

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Speaker 2: and to hear you talking about those baked goods but

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Speaker 2: having not yet tried your baked goods, I was super

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Speaker 2: excited to come back and hit your pop up. I

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Speaker 2: hit it that first weekend. Yeah, my kids and I

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Speaker 2: and my wife Jenny, we were out and about. It

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Speaker 2: was awesome. I'll be perfectly honest. I'm still I'm still

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Speaker 2: working out all the names because obviously they have very

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Speaker 2: specific names. I'm still calling them like, you know, the

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Speaker 2: doughnut thing, which is the guava cream stuffed concha. There

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Speaker 2: you go, Yeah, the chocolate chocolate conchu and the guava cuncha.

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Speaker 2: Oh my god, it was so good.

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Speaker 1: Anyway, I'm really listen, man. That's how I know you

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Speaker 1: real man, because you pulled up brought the fam. You

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Speaker 1: know what I'm saying, Cops, Yeah, that was really special.

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Speaker 1: So it's been nice to double park for you and everything. Absolutely,

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Speaker 1: and now you're in the Queen's basement.

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Speaker 2: That's love, all right.

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Speaker 1: So so I was running late doing deliveries and I

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Speaker 1: gotta prep this meal. We're gonna do a little change

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Speaker 1: up here. I'm going to prepare this meal in front

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Speaker 1: of Jason right now. But why don't you tell the

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Speaker 1: listeners what your most nostalgic meal is that you're having

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Speaker 1: me prepare. I will.

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Speaker 2: So it is Stromboli Italian Stromboli and actually to be

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Speaker 2: perfectly honest, I don't know if it traces back to

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Speaker 2: Italy or if it's more of an Italian American thing,

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Speaker 2: But I grew up in an Italian American household, and

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Speaker 2: my mother would make this stromboli and she would make

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Speaker 2: it sometimes randomly throughout the year, but always always around

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Speaker 2: Christmas time, so either for Christmas Eve or Christmas Day,

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Speaker 2: sometimes both. Sometimes she would do it for Thanksgiving. She

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Speaker 2: actually was randomly right before you asked me to do

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Speaker 2: this and to come up with the food. She was

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Speaker 2: telling me that she made it for the first time

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Speaker 2: in a little while for my niece, her granddaughter, who's

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Speaker 2: like obsessed with it. Damn yeah, yeah, my mom make it.

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Speaker 2: And so basically it's baked rolled dough, stuffed with rolled

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Speaker 2: with Italian meats and cheeses. Right, so it's like salami,

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Speaker 2: pepperoni ham Maybe I'm not quite sure. I mean you

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Speaker 2: could obviously take some liberties there and whatever, and then

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Speaker 2: Italian cheeses provolone and maybe more privolone. And it was

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Speaker 2: always served as like the appetizer, or if it was out,

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Speaker 2: if there were some antipasta on the table, you know,

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Speaker 2: there'd be like you know, some olives and some rolled

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Speaker 2: cold cuts and some whatever anchovies what all this stuff,

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Speaker 2: and then my mother's sliced romboli, you know, coming right

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Speaker 2: right out of the oven.

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Speaker 1: And had a little sausa dip in and.

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Speaker 2: Then a sausagh you do the marinera sauce to dip whatever.

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Speaker 1: It's all right, I'm glad that you described it that way,

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Speaker 1: in a way that doesn't compromise what I'm gonna do.

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Speaker 2: Okay. The thing I will say about it too, is

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Speaker 2: like I love food since I moved away from home.

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Speaker 2: I moved out when I was nineteen and then started

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Speaker 2: traveling more and being exposed to more cultures and cuisines

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Speaker 2: from around the world, and my palette expanded, my budget increased,

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Speaker 2: et cetera. Right, Yeah, and so all that excites me.

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Speaker 2: That kind of food, that's you know, people are doing

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Speaker 2: crazy stuff with. But I grew up in a house

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Speaker 2: where there was simple food, simple you know, Italian food,

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Speaker 2: and not even every day. I mean we had some

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Speaker 2: days we were rocking TV dinners and whatever. It was

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Speaker 2: a you know cereal for dinner. Yeah, hungry man, dude,

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Speaker 2: the little cranberry thing in the middle.

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Speaker 1: That's why my blood pressure probably increased because all the

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Speaker 1: hungry Man's I've eaten.

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Speaker 2: That's hilarious. That's probably why I'm on a statin. Yeah,

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Speaker 2: but I still love and appreciate my mom would make,

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Speaker 2: you know, some beans, soups and stuff or whatever, you know,

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Speaker 2: like Italian peasant food, poor man's dinner. I love it.

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Speaker 2: And Stromboli was just one of these for me. It

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Speaker 2: just felt very blue collar North Jersey Italian American things

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Speaker 2: that my mom would make. We loved it so much

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Speaker 2: it became like a holiday thing. But it's just real simple, yeah,

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Speaker 2: and I love it. I love it. It brings me back.

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Speaker 2: I love it, man.

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Speaker 1: I appreciate you sharing that. And we're gonna dive deep.

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Speaker 1: I'm gonna have to get this in the oven. I'll

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Speaker 1: give you a little a rundown of what's going down.

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Speaker 1: So I looked up Stromboli. You know, I never made

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Speaker 1: stromboli before. I made pizzas ficaciaus. I'm actually quite good

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Speaker 1: at making that. And the dough looks similar to pizza dough.

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Speaker 2: It looked like a little.

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Speaker 1: Enrichment with olive oil, a little salt, hydrated nicely because

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Speaker 1: it's got to stay light. You know, you don't want

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Speaker 1: it to be too dense. And so, you know, I

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Speaker 1: went through my morning today. I got to the bakery

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Speaker 1: at five. Everything seemed normal, and then the bakers were like, yo,

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Speaker 1: the cookies are fucked and we need to make a

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Speaker 1: new batch a dough. And I was like, okay, that's

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Speaker 1: gonna set my day back significantly. I delivered the cookies

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Speaker 1: too late that and then in my head, I'm like, damn,

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Speaker 1: I didn't have a chance to strombolie. Well, you know,

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Speaker 1: but you're lucking out because I had extra, better quality

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Speaker 1: dough than I could have made on the same day.

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Speaker 1: I have some nicely fermented it's a hybrid between what

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Speaker 1: you might know as a facasha and a baguette. It's

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Speaker 1: for these beatout thests, these baguettes that I served to

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Speaker 1: a wine bar. And the dough's got a little bit

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Speaker 1: of enrichment to it. It's nicely hydrated and it's been

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Speaker 1: resting in the fridge all night. So I grabbed it

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Speaker 1: out the walk in and I've got it with me.

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Speaker 2: What so were you planning on using I was.

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Speaker 1: Going to make a same day dough with some pre ferment,

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Speaker 1: some fresh yeast, some olive oil, a little sugar. You know,

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Speaker 1: I was basically going to make this type of dough

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Speaker 1: but on the same day, and you know, because like

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Speaker 1: my brain is like not that organized, I was like, wait,

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Speaker 1: I have I have some like better dough. Yep. So

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Speaker 1: I snacked that and then I was like, okay, I

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Speaker 1: gotta get the meat, the cold cuts. I'm not about

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Speaker 1: to go to you know, the grocery store, to Arthur

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Speaker 1: as shit. I mean, I wish I had that kind

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Speaker 1: of time, Okay, okay, okay, But I went to something similar.

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Speaker 1: I went to David Toni's Deli. I love it out

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Speaker 1: here on thirtieth as it's the second time of you

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Speaker 1: Dave in Tony's man homiees in there. It feels like

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Speaker 1: you walk in and you're in Italy because nobody speaking English.

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Speaker 1: Day plande Italiano. They're going in. Old man behind the counter,

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Speaker 1: He's like, oh, what do you want? And like so

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Speaker 1: I pulled up and I told the dude, I need

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Speaker 1: to make sure on bowli and he said, I know

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Speaker 1: exactly what you need stock man, yo. So he gave

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Speaker 1: me i' gonna show you right now.

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Speaker 2: Yeah, what do they give you?

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Speaker 1: All? Right? So, first of all, for your dipping sauce

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Speaker 1: imported San Martano, San Marzano. We're gonna crush these up,

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Speaker 1: get some salt in them, dope, and for our for

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Speaker 1: our meat selection here all right, so we've got by

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Speaker 1: the way, this is the wax paper. This is what

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Speaker 1: you're supposed to be.

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Speaker 2: This is great. I'm psyched on this.

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Speaker 1: Some excellent Italian mozzarella. Okay, that's what pounded it? Right?

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Speaker 2: Getting a piece of that? Or no, are you handed

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Speaker 2: me that ship?

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Speaker 1: Have a little slice or what what you.

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Speaker 2: Have me?

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Speaker 1: Yeah, I'm gonna have a slice, baby on a slice. Yeah,

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Speaker 1: there you go. Mmmm, that's nice. That's gonna melt really nicely.

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Speaker 1: Then I've got two types of cop cola, got a google.

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Speaker 1: One is spicy, one is not spicy. So in my

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Speaker 1: head I'm like, I don't know if you like spicy

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Speaker 1: or not. So I got both. So I'm gonna just

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Speaker 1: like kind of layer them, and then of course some

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Speaker 1: pet on some nice freshly slice. Look at that. Look

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Speaker 1: at the color on that, dude. Yeah, look dig in

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Speaker 1: well I told you earlier.

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Speaker 2: I said part of it is the antipasta laid out.

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Speaker 2: It's already cold.

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Speaker 1: Is your coca? Here we go? So we already hitting

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Speaker 1: the nostalgia because I'm laying.

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Speaker 2: It out of spicy.

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Speaker 1: That's good, just got a kick.

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Speaker 2: I like it.

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Speaker 1: Now for the dough, so we're gonna assemble this and

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Speaker 1: we're gonna pop it in the oven. I'm trying to

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Speaker 1: make this look nice. You know what I'm saying for

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Speaker 1: my viewers. All right, look at this dough. Oh what now?

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Speaker 1: Smell it? Oh, come and smell this dough. What I'm

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Speaker 1: gonna do? I never made stromboli before, all right, so

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Speaker 1: unde dude is gorgeous. This dough is kind of wicked.

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Speaker 1: It's gotta be kind of long so we can slice it.

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Speaker 1: So I'm gonna want to roll it this way, get

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Speaker 1: it kind of long, and I'm gonna start with the

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Speaker 1: cheese and I'm gonna go heavy on this ship. I'm

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Speaker 1: not gonna play around. M h. I have a little

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Speaker 1: semolina on the dough. So the dough is funky. It's

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Speaker 1: a twenty four to forty eight hour forer men. All right,

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Speaker 1: I'm gonna do do a layer. Oh my goodness, so

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Speaker 1: many options here. So I'm gonna start with a spicy

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Speaker 1: so as you're as you're watching me, right now, what

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Speaker 1: can you tell me about my approach, Like, how did

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Speaker 1: your mom do it? Because I'm just sitting here just

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Speaker 1: layering things up.

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Speaker 2: I mean, that's basically what she would do. She did

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Speaker 2: the pizza dough, rolled it out, started stuffing the hell

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Speaker 2: out of it, mm hmm, and then uh, rolled it

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Speaker 2: up and baked.

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Speaker 1: Do you think I'm over stuffing it right now because

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Speaker 1: I'm I'm just kind of going in.

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Speaker 2: Based on the I think her dough is usually a

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Speaker 2: little thinner. No no, no, no, no, no, no, no no, this

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Speaker 2: is gonna be dope, dude. So I think because yours

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Speaker 2: seemingly is gonna be a little thicker, you have more

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Speaker 2: room to get more meats and cheese in there. That's right,

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Speaker 2: that's what's gonna be.

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Speaker 1: So now comes the roll up. So I've got two

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Speaker 1: layers of cheese, two layers of meat.

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Speaker 2: I was gonna say, maybe another layer cheese. And I'll

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Speaker 2: tell you why, just because part of the appeal of

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Speaker 2: the stromboli is when you cut it and then bite

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Speaker 2: into it, that ooz, that ooze, that ooze is big.

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Speaker 1: So we got another layer of cheese here, Just put

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Speaker 1: some more meat on it too. I mean, like I'll

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Speaker 1: just put like a single, just like a single pepperoni line.

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Speaker 1: I'm gonna brush this with some melted butter. So I'm

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Speaker 1: gonna get up real quick, get some parchment. Oh yeah,

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Speaker 1: we got Stromboli facts Strom.

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Speaker 2: In Philadelphia.

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Speaker 1: There you go.

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Speaker 2: Wait, well, I knew it wasn't going to go trace

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Speaker 2: back to Italy. There's so many Italian foods that, like

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Speaker 2: I grew up with in Jersey that you do a

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Speaker 2: little research, you go, oh, wait, that's not even it

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Speaker 2: doesn't even come from Italy.

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Speaker 1: And we're gonna go into the oven. Tell me about

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Speaker 1: the first time you had your mom's trumboli.

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Speaker 2: Hmmm. It was something that in my memory doesn't go

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Speaker 2: back to early childhood. It was more of a I

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Speaker 2: want to say, I was maybe ten or something like.

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Speaker 2: It's not something that I remember in my life at

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Speaker 2: all times, because I remember my mom trying it for

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Speaker 2: the first time, discovering it, and I don't know if

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Speaker 2: she what prompted her, but it sort of usurped the

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Speaker 2: pizza in terms of what I have two sisters in

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Speaker 2: terms of what we and my dad in terms of

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Speaker 2: what we would wanted and asked for the most. Because

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Speaker 2: you know, the other thing is you slice it up,

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Speaker 2: and then family of five. That thing's like gone. She

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Speaker 2: was put in two three at a time. Four. Maybe

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Speaker 2: it's hard to pinpoint the first time, but it was

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Speaker 2: an immediate love affair, and we immediately started requesting it. Interestingly,

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Speaker 2: the other thing that she made that we really liked

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Speaker 2: more in your world, I suppose, was an apple crisp.

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Speaker 2: Oh yeah, like a fritter, like a cobbler, kind of

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Speaker 2: a yeah, except for the one year she was on

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Speaker 2: a bit of a health kick, so instead of sugar

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Speaker 2: she tried splendor. It was a no bueno. We still

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Speaker 2: give her shit about it.

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Speaker 1: The splendid crisp.

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Speaker 2: The splendid chris Ma, what are you doing?

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Speaker 1: How many times did she do this? Just once or

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Speaker 1: multiple times?

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Speaker 2: I think once? But we we came down hard and

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Speaker 2: we were bummed.

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Speaker 1: We were really bummed cutting up little bags of splenda?

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Speaker 2: Can you imagine?

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Speaker 1: No, I've never like even con considered, oh could you?

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Speaker 2: By the way, how do you even measure it out?

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Speaker 2: Because splenda has a totally different like you can't measure

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Speaker 2: the same amount of splenda as sugar, right, And there's

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Speaker 2: no recipe of apple crisp that calls for splendor. Not yet, dude,

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Speaker 2: it was it was not edible.

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Speaker 1: I'm gonna make sure I make you a splendor Crisp

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Speaker 1: one day. The thing is, I'm not going to tell

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Speaker 1: you I put splendor in it right away. Dude.

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Speaker 2: That's a taste I will never It's burned into my memory. Dude.

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Speaker 1: We should start an opposite podcast of like things you

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Speaker 1: don't want to eat?

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Speaker 2: Yes, yes, yes, foods you need to avoid at all costs.

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Speaker 1: Memories. We didn't want to bring back up, but we

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Speaker 1: brought it.

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Speaker 2: Back Welcome to the Food Trauma Hour with Brian and

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Speaker 2: Bridget So. Yeah, I remember it being heavy in the rotation,

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Speaker 2: especially you know, middle school and high school when the.

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Speaker 1: Next time you're going to see your mom's savor us

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Speaker 1: slice of this strum bowl.

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Speaker 2: We should. Actually, I'd be psyched.

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Speaker 1: If let's see how it comes out that my dad,

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Speaker 1: my dad tell me.

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Speaker 2: If my dad tries it too, like, I could see

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Speaker 2: him saying something like, oh, Ange, that's my mom's name.

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Speaker 2: Why don't you make it like this, and then he's

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Speaker 2: like kicked out of the house.

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Speaker 1: Bro.

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Speaker 2: That'd be awesome to see it. It'd be great if

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Speaker 2: you break up my parents.

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Speaker 1: Oh wow, Yeah, that's the whole time.

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Speaker 2: You imagine that'll come back. That'd be a great follow

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Speaker 2: up episode. Do you guys remember the episode where Jason

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Speaker 2: Bix came on and we mates from Bolie for him

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Speaker 2: funny story.

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Speaker 1: Then we'll talk about your favorite nostalgic moments of when

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Speaker 1: your parents were together. Now that I now that I

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Speaker 1: left them apart, it would be curious to see your

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Speaker 1: dad try it though, if it was.

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Speaker 2: Like, dude, it's going to be sick. I can tell

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Speaker 2: you already. Also, because you know what the capa cola.

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Speaker 2: It's so hard for me not to say gabba gool

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Speaker 2: when I have my dad, when I have my dad

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Speaker 2: in my mind, because that's literally like he is Soprano's

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Speaker 2: like every there is mouturel gabba ghul, pepperona. Like my

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Speaker 2: dad's like, what is kalama?

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Speaker 1: Go Dad?

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Speaker 2: It's at right, Okay, I understand, but it's actually the

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Speaker 2: word is calamari. It's like, nah, it's come on God,

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Speaker 2: It's like the C is a GM, like capa cola

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Speaker 2: is gabba ghoul. Makes no sense.

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Speaker 1: Well, it's an Italian American thing, right, Yeah, you know

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Speaker 1: I'm Hispanic American, an American, So there's like the kind

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Speaker 1: of spanglish thing that we do, which is like, yeah,

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Speaker 1: it's gonna be different than a Hispanic from the main land.

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Speaker 1: So I think over time, you.

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Speaker 2: Take the man out of Jersey, but you can't take

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Speaker 2: the jersey out of the man. And I'm sort of

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Speaker 2: like that, except I'm now pronouncing things, you know, the

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Speaker 2: way they're spelled. We would have so Sunday and Sunday,

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Speaker 2: by the way, Sunday dinner and an Italian American household

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Speaker 2: is you know, two o'clock. You know that's literally we'd

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Speaker 2: go to my grandmother sometime, my Italian grandmother who lived

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Speaker 2: a couple towns over, and she would make a big

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Speaker 2: thing of Gavatelly Govit dell or Cavatelly. That was her

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Speaker 2: special tape. So yeah, remember a lot of like Sunday

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Speaker 2: dinners during the week. It was kind of ad hoc.

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Speaker 2: One of the my dad calls it poor man's dinner

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Speaker 2: is potatoes, hot dogs and scrambled egg one pan, one

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Speaker 2: pot salt pepper ketchup. That was dinner speak, salt salt

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Speaker 2: pepper ketch SPK.

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Speaker 1: Yeah. I learned that from her. All right, So I'm

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Speaker 1: gonna I'm gonna do a lit some for my listeners here,

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Speaker 1: which is kind of break down some of the fundamentals

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Speaker 1: of the dish itself. So the dough, it's hydrated nicely,

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Speaker 1: probably about eighty percent water. The technical part here, because

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Speaker 1: my eggs were frozen in the back of my fridge

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Speaker 1: because it's set at a cold temperature. I was not

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Speaker 1: able to egg wash the Stromboli, which I think would

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Speaker 1: have given it more of the color that we'd be

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Speaker 1: looking for, that kind of dark golden brown. I put

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Speaker 1: melted butter on it and analyzing it, it's not taking

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Speaker 1: on much color. That upsets me, you know. I wanted

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Speaker 1: to get that nice bold color before we cut into it.

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Speaker 1: So the specifics of the dough recipe you can find

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Speaker 1: on shannaland dot com origins Strombolis from Philly, from Philadelphia,

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Speaker 1: and it's different from a calzone or calzone, which is

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Speaker 1: from Italy, all right, so don't get it twisted. And

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Speaker 1: I think calzonas calzones have sauce in them.

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Speaker 2: Yeah, they saw right. And it's also almost like a pocket.

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Speaker 1: Correct right from OLLI uses a rectangular dough, whereas a

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Speaker 1: calzone's a rounded dough that's folded in half. Apparently there's

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Speaker 1: a third difference between them, and which is the filling.

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Speaker 1: The classic strong bully fillings we have here are different hams, meats, cheeses,

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Speaker 1: forkel zones. You want to get the sauce, you want

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Speaker 1: to get fresh mozzarella could be in there, some sausage

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Speaker 1: and stuff like that, and some green some green bell peppers.

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Speaker 2: Ricotta.

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Speaker 1: Is this Italian one on one with Jason Biggs. Oh wow,

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Speaker 1: it's safty color. Okay, it's it's actually ready. My first

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Speaker 1: ever strong Bully has come out of the oven. I

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Speaker 1: have a feeling this dough might be able to crispy

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Speaker 1: because it's that highly hydrated dough. But we'll see. I'm

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Speaker 1: gonna let it cool for two seconds. So I have

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Speaker 1: a sauce. I typically when I make sauces, I'll take

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Speaker 1: some nice whole peeled tomatoes, crush them and add salt.

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Speaker 1: That's literally all I do, and a little I put

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Speaker 1: a little regano in here. But I don't cook my sauce.

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Speaker 1: I don't do any that kind of thing. I know

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Speaker 1: cats that cook their sauce. I know cats that don't.

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Speaker 1: I found that the fresh even though they can, but

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Speaker 1: like if they're a good quality, that you can get

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Speaker 1: that in so so yeah, so I got some sauce

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Speaker 1: to bring out that flavor, and the Bridget was kind

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Speaker 1: enough to present our little antipasty situation. We got some

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Speaker 1: Arti chokes and oil, some tomato. I made a pesto

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Speaker 1: the other day with the last basil harvest from our

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Speaker 1: garden because it's starting to get cold. This is a

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Speaker 1: walnut pesto with some paramagano roggiano olive oil. Obviously it's

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Speaker 1: a little thick, and you know, garlic salt, and of

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Speaker 1: course our meats and cheese is still on the table

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Speaker 1: because you already know we're dogs, and we got the

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Speaker 1: dog in as about a heat and then it wouldn't

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Speaker 1: be complete without Bridget's heirloom familial Italian pasta plates, garlic,

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Speaker 1: sweet basil tomato. Don't go anywhere. We'll be right back

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Speaker 1: after this. Hey Brian again, let's get back into it.

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Speaker 1: I love it, so so here's what's going to happen.

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Speaker 1: It's probably pretty hot, but I think you can handle it,

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Speaker 1: and I want you to tell me what you're tasting smelling.

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Speaker 1: First of all, tell me about what you see right away.

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Speaker 2: It's taken me back. This is familiar this looks bro

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Speaker 2: it looks amazing. One of my favorite things that happens

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Speaker 2: with the stromboli after it's bit in the oven is

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Speaker 2: you'll get little pockets of exposure. Right the doe will

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Speaker 2: break in different points. Sometimes it's you just never know where,

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Speaker 2: but that's a good sign. You get a little of

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Speaker 2: the meat and cheese poking its head out there.

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Speaker 1: Uh huh, extra stuffed.

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Speaker 2: I'll probably request although this is dude, this is soft.

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Speaker 1: Oh my god, it feels good. Dude, this is softer here,

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Speaker 1: this is soft here in the middle. Yeah, it must

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Speaker 1: crispyer here on the edge.

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Speaker 2: I might request something a little further away from the edge,

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Speaker 2: just to get a little My dad, for example, we

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Speaker 2: all had different My dad loves the heel, although of

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Speaker 2: course inevitably a little less meat and cheese there, just

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Speaker 2: the way it bakes, the way you fold it. Look

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Speaker 2: at that, that's just all bread. Yeah right here, that's

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Speaker 2: your move right now, boom.

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Speaker 1: You know you guys understand, give me that getting a

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Speaker 1: sauce a little bread, double dip, double dip, absolutely triple dip.

429
00:21:09,400 --> 00:21:13,320
Speaker 1: So my theory is that the edge is cooked. Now

430
00:21:13,440 --> 00:21:16,000
Speaker 1: I'm a little nervous about the middle being gummy because

431
00:21:16,000 --> 00:21:18,280
Speaker 1: it's so stuffed. But at this point, man, we just

432
00:21:18,320 --> 00:21:23,320
Speaker 1: gonna have it, so I'm gonna cut into it. Oh yeah, dude,

433
00:21:24,240 --> 00:21:25,760
Speaker 1: Oh yeah, that looks good.

434
00:21:26,520 --> 00:21:30,920
Speaker 2: That looks awesome. The dripping, the oil from the pepperoni,

435
00:21:31,160 --> 00:21:33,880
Speaker 2: from all the meats, the drippage that's happening, dude.

436
00:21:34,119 --> 00:21:35,400
Speaker 1: The floor is yours, my friend.

437
00:21:35,440 --> 00:21:37,440
Speaker 2: I'm not gonna dip yet, just so you know, I'm

438
00:21:37,440 --> 00:21:37,879
Speaker 2: gonna go.

439
00:21:38,400 --> 00:21:40,720
Speaker 1: Just you got a nice cheese ooz.

440
00:21:40,960 --> 00:21:43,560
Speaker 2: Got a nice cheese ooz and a pepperoni ooze, which

441
00:21:43,600 --> 00:21:43,800
Speaker 2: I love.

442
00:21:43,880 --> 00:21:44,400
Speaker 1: Beautiful.

443
00:21:44,640 --> 00:21:46,280
Speaker 2: The cheese is gonna happen right now when I fight

444
00:21:46,280 --> 00:21:49,879
Speaker 2: into it and pull out and let's do it. Don't don't, don't.

445
00:21:53,000 --> 00:21:55,480
Speaker 1: Mmmmm hmm.

446
00:21:55,680 --> 00:21:58,119
Speaker 2: There it is all right. I'm gonna start dipping.

447
00:21:57,920 --> 00:22:05,159
Speaker 1: Start dipping. Wow, my body is like, where have you been? Bro?

448
00:22:05,600 --> 00:22:06,560
Speaker 2: You're gonna make this again?

449
00:22:06,640 --> 00:22:12,920
Speaker 1: Are you go? Oh my god?

450
00:22:13,920 --> 00:22:17,960
Speaker 2: I've never had with pesto before. H That pesto is awesome,

451
00:22:17,960 --> 00:22:18,400
Speaker 2: thank you.

452
00:22:19,040 --> 00:22:22,639
Speaker 1: So bear with me. I've been onder the diet for

453
00:22:22,680 --> 00:22:26,520
Speaker 1: ten days, guys, I have I haven't had nothing like this.

454
00:22:27,760 --> 00:22:32,280
Speaker 1: I'm kind of feeling it a little bit. Oh my goodness.

455
00:22:32,480 --> 00:22:36,440
Speaker 1: Uh sorry, I'm in a state of ecstasy here.

456
00:22:36,840 --> 00:22:40,800
Speaker 2: I like the real fough part of the middle.

457
00:22:41,200 --> 00:22:44,240
Speaker 1: So Jason's going in right now. So what are you tasting?

458
00:22:44,320 --> 00:22:45,480
Speaker 1: Give us some of the details.

459
00:22:45,680 --> 00:22:49,320
Speaker 2: Taste this is This is it? Bro, There's nothing to

460
00:22:49,359 --> 00:22:53,120
Speaker 2: say except this is it. I mean, this dough might

461
00:22:53,160 --> 00:22:55,760
Speaker 2: be it is a step above my moms. My mom's

462
00:22:55,840 --> 00:22:58,879
Speaker 2: is more simple, but still like, this is it is

463
00:22:58,880 --> 00:23:01,800
Speaker 2: what I remember. The pesto is a really I'm gonna

464
00:23:01,840 --> 00:23:04,200
Speaker 2: I'm gonna talk to my mom about this. Yeah, I'm gona. Yeah,

465
00:23:04,200 --> 00:23:06,359
Speaker 2: I'm gonna try to introduce pesto this Christmas.

466
00:23:06,800 --> 00:23:12,120
Speaker 1: So we just want to know. Did I bring you back? Bro?

467
00:23:12,280 --> 00:23:16,240
Speaker 2: I'm back. I'm there right now, I'm there right now.

468
00:23:16,640 --> 00:23:17,159
Speaker 1: I love it.

469
00:23:17,560 --> 00:23:18,000
Speaker 2: I love it.

470
00:23:18,040 --> 00:23:20,520
Speaker 1: I'm very happy that you're back because you're gonna have

471
00:23:20,560 --> 00:23:22,240
Speaker 1: to take this with you, because if you don't take

472
00:23:22,240 --> 00:23:25,240
Speaker 1: it with you, I'm going to regain all the weight.

473
00:23:25,280 --> 00:23:27,639
Speaker 1: I just think I lost, dude. I think I have

474
00:23:27,680 --> 00:23:30,600
Speaker 1: to go, and I'm gonna go in for a little slipper. Yeah.

475
00:23:30,720 --> 00:23:33,680
Speaker 2: No, it's work, Yeah, it's work. This is one of

476
00:23:33,720 --> 00:23:38,840
Speaker 2: those foundational, the standard Italian American New Jersey things. I

477
00:23:38,960 --> 00:23:43,040
Speaker 2: was always out of our my family, the one with

478
00:23:43,080 --> 00:23:47,879
Speaker 2: the more adventurous palette, which is to say, I wanted

479
00:23:47,880 --> 00:23:50,359
Speaker 2: the linguini with clams when I was, you know, eight

480
00:23:50,440 --> 00:23:54,240
Speaker 2: years old, right. But like I said earlier, once I

481
00:23:54,320 --> 00:23:56,399
Speaker 2: once I moved out, and once I started traveling, and

482
00:23:56,440 --> 00:23:59,359
Speaker 2: once I got more exposed, once I had a bigger

483
00:23:59,400 --> 00:24:01,639
Speaker 2: budget that I can play with and sort of try

484
00:24:02,080 --> 00:24:07,760
Speaker 2: different things. Fine dining Michelin stars World's fifty Best expensive

485
00:24:07,800 --> 00:24:11,639
Speaker 2: tasting menu Oma Casse awesome. But at the end of

486
00:24:11,680 --> 00:24:21,120
Speaker 2: the day, authentic food, regional cuisine simple. This is my heart.

487
00:24:21,280 --> 00:24:24,520
Speaker 2: You know, this is like and all cultures, you know, obviously,

488
00:24:24,560 --> 00:24:26,639
Speaker 2: this is me. This is Italian, American, this is what

489
00:24:26,720 --> 00:24:30,080
Speaker 2: I connect you from my past. But I'll go on

490
00:24:30,119 --> 00:24:31,760
Speaker 2: these food trips I think I was telling you about them.

491
00:24:31,800 --> 00:24:34,320
Speaker 2: I'll go on these crazy food trips with my best friend,

492
00:24:35,040 --> 00:24:37,959
Speaker 2: and it's great and we're lucky that we can do it,

493
00:24:38,080 --> 00:24:40,399
Speaker 2: that we can afford to do it, and that I'm

494
00:24:40,440 --> 00:24:42,400
Speaker 2: lucky I have a friend who appreciates it and can

495
00:24:42,440 --> 00:24:45,520
Speaker 2: also afford to do it. But the highlight of those

496
00:24:45,560 --> 00:24:47,919
Speaker 2: trips always ends up being, you know, we go to

497
00:24:47,960 --> 00:24:51,760
Speaker 2: Barcelona and we're eating at tickets and Enigma and dysrutar,

498
00:24:51,880 --> 00:24:53,439
Speaker 2: which is going to be number one in the world soon.

499
00:24:53,880 --> 00:24:56,919
Speaker 2: And they're all great, But that little taps place that

500
00:24:56,960 --> 00:24:59,560
Speaker 2: we went to in the back alley that someone told

501
00:24:59,640 --> 00:25:02,840
Speaker 2: us about on an airplane over right, that's the fucking spot.

502
00:25:02,920 --> 00:25:05,000
Speaker 1: That's the jam. That's the spot. That's the jam. And

503
00:25:05,040 --> 00:25:07,880
Speaker 1: then I feel like that that right there. It takes

504
00:25:08,080 --> 00:25:11,040
Speaker 1: obviously getting out there in the world and really just

505
00:25:11,119 --> 00:25:13,720
Speaker 1: living it. Like there's no list that can give you

506
00:25:13,760 --> 00:25:16,639
Speaker 1: the experience of that. That's just stuff you stumble into

507
00:25:17,280 --> 00:25:20,480
Speaker 1: that simplicity, things that make you feel comforted, things that

508
00:25:20,520 --> 00:25:23,240
Speaker 1: are delicious, things that are friendly, are on the wallet, yep,

509
00:25:23,359 --> 00:25:26,360
Speaker 1: but still use high quality ingredients. You know. I want

510
00:25:26,359 --> 00:25:28,640
Speaker 1: to talk a little bit about how, you know, you've

511
00:25:28,680 --> 00:25:32,040
Speaker 1: had quite the career. You've been doing what you do

512
00:25:32,119 --> 00:25:34,760
Speaker 1: for a long time. How did this food kind of

513
00:25:34,760 --> 00:25:37,000
Speaker 1: fuel you in that direction? If it did, you know,

514
00:25:37,359 --> 00:25:39,439
Speaker 1: when did you start acting? As I was five, you

515
00:25:39,480 --> 00:25:44,359
Speaker 1: were five years old when you started performing for people

516
00:25:44,640 --> 00:25:48,000
Speaker 1: at a high level, which is just I don't think

517
00:25:48,040 --> 00:25:50,800
Speaker 1: most people can. You know. It's almost like athletes, like

518
00:25:50,840 --> 00:25:52,960
Speaker 1: soccer players that start when they're like four, right, It's

519
00:25:52,960 --> 00:25:56,239
Speaker 1: like that expectation yeah, do you turn to stuff like

520
00:25:56,280 --> 00:25:58,359
Speaker 1: this in moments where you are like, oh, man, like

521
00:25:58,400 --> 00:25:59,520
Speaker 1: I need a break, I need to go eat.

522
00:25:59,560 --> 00:26:01,919
Speaker 2: I'll tell you what if for me one of the

523
00:26:02,080 --> 00:26:04,800
Speaker 2: reasons I think I am the kind of person I

524
00:26:04,840 --> 00:26:09,520
Speaker 2: am today, which is to say, someone who appreciates everything

525
00:26:09,560 --> 00:26:13,960
Speaker 2: that I have, understands the peaks and valleys of this industry,

526
00:26:14,680 --> 00:26:18,560
Speaker 2: respects my coworkers, and just loves being on a set

527
00:26:18,600 --> 00:26:21,719
Speaker 2: and pinches himself. I pinch myself every time, like, this

528
00:26:21,800 --> 00:26:24,199
Speaker 2: is my job? How cool is this? This is the

529
00:26:24,280 --> 00:26:25,879
Speaker 2: coolest job. I'm so lucky.

530
00:26:26,000 --> 00:26:27,920
Speaker 1: Did you pinch yourself when you met me? Brian?

531
00:26:28,359 --> 00:26:32,840
Speaker 2: Right? There are exceptions, obviously there are exceptions. But I

532
00:26:32,960 --> 00:26:37,520
Speaker 2: credit my family, my upbringing, and my connection to my

533
00:26:37,680 --> 00:26:40,960
Speaker 2: home and my community and my family and meals like

534
00:26:41,080 --> 00:26:44,760
Speaker 2: this with keeping me grounded and balanced, because again, five

535
00:26:44,840 --> 00:26:48,359
Speaker 2: years old, I'm starting working professionally in New York City.

536
00:26:49,200 --> 00:26:51,119
Speaker 2: You know, if there's any sort of theme to my

537
00:26:51,280 --> 00:26:55,480
Speaker 2: life looking back, it is the sort of two worlds

538
00:26:55,720 --> 00:27:00,600
Speaker 2: that I straddle and have my whole life, right, that

539
00:27:00,760 --> 00:27:06,720
Speaker 2: sort of small town Italian, blue collar, working class New

540
00:27:06,800 --> 00:27:12,960
Speaker 2: Jersey world where I would eat meals like Stromboli and pasta,

541
00:27:14,119 --> 00:27:15,479
Speaker 2: an iceberg lettuce salad.

542
00:27:15,760 --> 00:27:18,399
Speaker 1: Oh yeah, you know, yeahs by the.

543
00:27:18,400 --> 00:27:22,040
Speaker 2: Way, best the best, and then this other world that

544
00:27:22,119 --> 00:27:24,359
Speaker 2: you could see and I would go into, as you know,

545
00:27:24,400 --> 00:27:27,080
Speaker 2: and I would act professionally and work with mostly adults

546
00:27:27,119 --> 00:27:30,639
Speaker 2: and people who were on different paths and living different

547
00:27:30,960 --> 00:27:35,440
Speaker 2: life experiences. And it was very adult and different. And

548
00:27:35,600 --> 00:27:38,320
Speaker 2: the reason I think I never got swept up in

549
00:27:38,440 --> 00:27:41,760
Speaker 2: that and knock on woods so far am not a

550
00:27:42,080 --> 00:27:45,959
Speaker 2: casualty of coming up in the industry that way, is

551
00:27:45,960 --> 00:27:48,720
Speaker 2: because of my connection to my home. You know. My

552
00:27:48,800 --> 00:27:51,400
Speaker 2: mom didn't up and move with me to Los Angeles

553
00:27:51,440 --> 00:27:53,919
Speaker 2: to try to, like, you know, do that, which a

554
00:27:53,920 --> 00:27:55,960
Speaker 2: lot of the other New York actor kids did, right

555
00:27:56,040 --> 00:27:58,879
Speaker 2: their families would just pull up and be like, okay,

556
00:27:58,920 --> 00:28:00,840
Speaker 2: and do it all for this kid, and like, let's see,

557
00:28:00,840 --> 00:28:03,040
Speaker 2: we're gonna go he's gonna be famous, and let's go

558
00:28:03,119 --> 00:28:05,800
Speaker 2: do it. And that was never on the table, and

559
00:28:05,840 --> 00:28:08,320
Speaker 2: they gave up a lot for me. Again, I was

560
00:28:08,440 --> 00:28:11,560
Speaker 2: mentioned earlier, my mom started working nights just in case

561
00:28:11,600 --> 00:28:14,040
Speaker 2: I had an audition or a job that she would

562
00:28:14,080 --> 00:28:16,320
Speaker 2: take me to after school. You could drive me into

563
00:28:16,320 --> 00:28:19,600
Speaker 2: the city, but that you know, it was just hey,

564
00:28:20,040 --> 00:28:22,520
Speaker 2: I'll take you into the city. We'll travel with you

565
00:28:22,600 --> 00:28:25,439
Speaker 2: if you get a job. But this is our life,

566
00:28:25,920 --> 00:28:29,200
Speaker 2: this is what we can afford. This is home. Even

567
00:28:29,200 --> 00:28:30,840
Speaker 2: if I would go to la for three months to

568
00:28:30,880 --> 00:28:33,080
Speaker 2: do a TV series, we came back.

569
00:28:33,760 --> 00:28:34,000
Speaker 1: Yeah.

570
00:28:34,040 --> 00:28:39,200
Speaker 2: I credit them and that childhood with making me the

571
00:28:39,560 --> 00:28:42,320
Speaker 2: way I am now as an adult actor who has

572
00:28:42,320 --> 00:28:44,080
Speaker 2: attained quite a bit of success.

573
00:28:44,240 --> 00:28:47,000
Speaker 1: Yeah. Yeah, and I can feel that. Like, honestly, when

574
00:28:47,000 --> 00:28:48,840
Speaker 1: I met you, I was like, yeah, I mean, I

575
00:28:48,840 --> 00:28:51,120
Speaker 1: have no clue that this du this dude's don't though

576
00:28:51,160 --> 00:28:54,280
Speaker 1: when after I met you, Oh, it's real. Reality is

577
00:28:54,320 --> 00:28:58,120
Speaker 1: something that you can sense within people. It's interesting because

578
00:28:58,160 --> 00:29:00,080
Speaker 1: you know, when you have this idea of some and

579
00:29:00,240 --> 00:29:02,880
Speaker 1: you meet them in person, you instantly can tell if

580
00:29:02,880 --> 00:29:05,800
Speaker 1: they're just like regular And I tell you what, they

581
00:29:05,840 --> 00:29:08,720
Speaker 1: all have been most people that we've kind of met.

582
00:29:09,000 --> 00:29:11,200
Speaker 1: But you were. You just a real cat. You're a

583
00:29:11,560 --> 00:29:14,800
Speaker 1: New York type cat. I really appreciate that you hold

584
00:29:14,840 --> 00:29:18,040
Speaker 1: your family so dearly in your heart, because that's like

585
00:29:18,080 --> 00:29:21,400
Speaker 1: everything for me, Like family is everything to me. Having

586
00:29:21,480 --> 00:29:24,280
Speaker 1: that cultural background from a different country, like having the

587
00:29:24,320 --> 00:29:27,600
Speaker 1: cuisine element that I strive for, like my mom cooking

588
00:29:27,680 --> 00:29:30,560
Speaker 1: special dishes, from Honduras or something like the fact that

589
00:29:30,600 --> 00:29:33,320
Speaker 1: you also are going through the same thing. It's just

590
00:29:33,440 --> 00:29:36,080
Speaker 1: really nice to kind of be around. It's also real

591
00:29:36,120 --> 00:29:38,800
Speaker 1: from your parents. Man, it's just like yo, like, sure,

592
00:29:38,840 --> 00:29:40,320
Speaker 1: you might make a big time, but this is where

593
00:29:40,320 --> 00:29:42,280
Speaker 1: we at. Man, we out here in New Jersey, bro, Like,

594
00:29:42,360 --> 00:29:44,080
Speaker 1: this is where we live and this is what it is.

595
00:29:44,200 --> 00:29:47,360
Speaker 1: And I think that probably has kept you quite humble.

596
00:29:47,360 --> 00:29:48,840
Speaker 1: I don't know if humble as were no.

597
00:29:49,040 --> 00:29:52,680
Speaker 2: Humble is if I can humbly say that, I think

598
00:29:52,720 --> 00:29:55,120
Speaker 2: I am pretty humble. I mean, I you know, I've

599
00:29:55,120 --> 00:29:57,560
Speaker 2: got an ego. I've got, but I recognize it, and

600
00:29:57,600 --> 00:30:01,040
Speaker 2: I recognize when it sometimes needs to be right, you know,

601
00:30:01,120 --> 00:30:02,960
Speaker 2: and I have people around me that would check it.

602
00:30:03,120 --> 00:30:06,200
Speaker 1: So with your kids right now, they're not actors, are they? They?

603
00:30:06,320 --> 00:30:08,760
Speaker 2: Well, it's so funny you ask, because literally my oldest

604
00:30:08,840 --> 00:30:11,280
Speaker 2: kid is going through a phase right now where he's

605
00:30:12,480 --> 00:30:14,840
Speaker 2: wants to be an actor. He's seeing it. I also think,

606
00:30:15,040 --> 00:30:19,920
Speaker 2: is it because you're an actor? Is yeah, Well it's

607
00:30:19,960 --> 00:30:22,840
Speaker 2: so current. But I think a little bit of it

608
00:30:22,880 --> 00:30:26,400
Speaker 2: has to do with he's now at an age where

609
00:30:26,440 --> 00:30:32,000
Speaker 2: he's recognizing that people react to me and my and

610
00:30:32,040 --> 00:30:36,480
Speaker 2: my fame right in a certain way. And he kind

611
00:30:36,480 --> 00:30:39,720
Speaker 2: of likes it. You know, he's nine.

612
00:30:39,720 --> 00:30:41,440
Speaker 1: He's nine. Yeah, yeah, he'll.

613
00:30:41,280 --> 00:30:43,920
Speaker 2: Be ten soon. But it's about you know, it's tricky

614
00:30:44,160 --> 00:30:46,840
Speaker 2: because of our jobs and what we do. When we

615
00:30:47,080 --> 00:30:49,880
Speaker 2: put ourselves out there in the public forum and people

616
00:30:49,920 --> 00:30:53,680
Speaker 2: recognize us, it's it's tricky. I'm learning. He's my first son,

617
00:30:53,720 --> 00:30:56,120
Speaker 2: so I we have no idea how to do this

618
00:30:56,320 --> 00:30:58,080
Speaker 2: or what we're doing. We're learning as.

619
00:30:57,880 --> 00:30:59,840
Speaker 1: We got making some strombolia.

620
00:30:59,840 --> 00:31:01,760
Speaker 2: I gotten to start making some making.

621
00:31:03,120 --> 00:31:05,720
Speaker 1: Yeah, that's a good idea. Like it's strumbling something you

622
00:31:05,760 --> 00:31:06,280
Speaker 1: would buy.

623
00:31:06,960 --> 00:31:10,680
Speaker 2: I've run into it in some delis in Jersey. It's

624
00:31:10,720 --> 00:31:13,840
Speaker 2: not a very commonplace, even in Italian delis. It's not

625
00:31:13,920 --> 00:31:16,720
Speaker 2: very commonplace. But when I do see it, if I'm

626
00:31:16,960 --> 00:31:19,280
Speaker 2: in the mood, I will I will grab it. And

627
00:31:19,320 --> 00:31:21,480
Speaker 2: it's always good. I mean it's hard to honestly, bro,

628
00:31:21,560 --> 00:31:24,280
Speaker 2: it's hard to like mess up meat.

629
00:31:25,320 --> 00:31:26,120
Speaker 1: Meat cheese and bread.

630
00:31:26,520 --> 00:31:28,720
Speaker 3: Take away from you, but meat, cheese and breads, right, like,

631
00:31:28,720 --> 00:31:32,120
Speaker 3: come on, meat cheese and bread is the trifecta combo

632
00:31:32,280 --> 00:31:35,240
Speaker 3: that some friends and my brother growing up, we had

633
00:31:35,280 --> 00:31:37,640
Speaker 3: this moment and we were not high or anything like that.

634
00:31:37,680 --> 00:31:40,280
Speaker 1: But we were sitting on the couch in like late

635
00:31:40,400 --> 00:31:44,400
Speaker 1: high school and we were just like philosophizing a little bit,

636
00:31:44,440 --> 00:31:46,560
Speaker 1: and we started talking about bread, meat and cheese, and

637
00:31:46,600 --> 00:31:49,240
Speaker 1: we were like, we were talking about how many different

638
00:31:49,600 --> 00:31:52,480
Speaker 1: iconic foods. If you take it back to the basics,

639
00:31:52,520 --> 00:31:56,640
Speaker 1: it's just bread, meat and cheese, tacos, burritos, like the burger,

640
00:31:56,720 --> 00:31:59,040
Speaker 1: the bread meat and cheese, the hot dog, the bread

641
00:31:59,040 --> 00:32:00,760
Speaker 1: meat and cheese. If you put chatter on your hot

642
00:32:00,800 --> 00:32:04,719
Speaker 1: dog like a savage like me, sandwiches bred meat like.

643
00:32:05,000 --> 00:32:07,000
Speaker 1: That's the thing about Italian food I love. I've been

644
00:32:07,000 --> 00:32:09,160
Speaker 1: to Italy a couple of times. That's why I proposed

645
00:32:09,160 --> 00:32:11,120
Speaker 1: to Bridge. You already know what it is. What I

646
00:32:11,120 --> 00:32:14,040
Speaker 1: love about Italian food is when the quality ingredients hits

647
00:32:14,800 --> 00:32:16,800
Speaker 1: you don't really need to do much to it. That's it.

648
00:32:16,960 --> 00:32:18,760
Speaker 1: And that's why I was like, I'm not gonna go

649
00:32:18,840 --> 00:32:22,640
Speaker 1: to the grocery store and get some prepackaged bores head

650
00:32:22,720 --> 00:32:25,120
Speaker 1: or whatever. I'm gonna go find some Italian cast who's

651
00:32:25,160 --> 00:32:29,360
Speaker 1: importing it, cutting it fresh. That's all you need. And

652
00:32:29,400 --> 00:32:31,640
Speaker 1: you know, the nice does not gonna hurt you know

653
00:32:31,680 --> 00:32:35,160
Speaker 1: what I'm saying. We'll be back after these messages from

654
00:32:35,200 --> 00:32:46,400
Speaker 1: our sponsors back to the interview.

655
00:32:49,240 --> 00:32:51,520
Speaker 2: But I tell you what though, like for me, the

656
00:32:51,560 --> 00:32:54,200
Speaker 2: most important thing for Jenny and Knife is to try

657
00:32:54,240 --> 00:32:57,240
Speaker 2: our best to raise our kids. Use the word real,

658
00:32:57,320 --> 00:33:02,840
Speaker 2: you know, as real kids who understand, you know, between

659
00:33:03,040 --> 00:33:07,000
Speaker 2: obviously right and wrong, good and bad, but also sort

660
00:33:07,040 --> 00:33:09,920
Speaker 2: of take what we do with a relative grain of salt.

661
00:33:09,960 --> 00:33:11,520
Speaker 2: We don't want to tell him to not be proud.

662
00:33:11,600 --> 00:33:13,600
Speaker 2: I mean they're proud of you know. When he hears

663
00:33:13,920 --> 00:33:16,600
Speaker 2: that I'm on something or he sees me in something,

664
00:33:16,640 --> 00:33:21,520
Speaker 2: he's definitely proud. But it's about trying to make sure

665
00:33:21,520 --> 00:33:24,520
Speaker 2: that his desires around it and his happiness around it

666
00:33:24,560 --> 00:33:28,600
Speaker 2: is not because we're famous and people validate us, right,

667
00:33:28,920 --> 00:33:34,520
Speaker 2: because that validation is temporary and it's transactional. Not that

668
00:33:34,560 --> 00:33:38,080
Speaker 2: it's not real, but it's not the kind of validation

669
00:33:38,200 --> 00:33:40,640
Speaker 2: that I want my kids to be seeking. Oh you

670
00:33:40,720 --> 00:33:41,280
Speaker 2: know what I mean.

671
00:33:41,720 --> 00:33:45,640
Speaker 1: So throughout your career, obviously did you have to think

672
00:33:45,640 --> 00:33:48,760
Speaker 1: about that on your own? I mean, because like you,

673
00:33:48,760 --> 00:33:51,480
Speaker 1: you're a famous person and your kids see that. Now,

674
00:33:51,920 --> 00:33:55,320
Speaker 1: your parents were not famous people, so the way they

675
00:33:55,400 --> 00:33:57,800
Speaker 1: dealt with your career was different than what you have

676
00:33:57,880 --> 00:34:01,200
Speaker 1: to do right, it's different, exactly right, and you're having

677
00:34:01,240 --> 00:34:03,400
Speaker 1: to live through both of them, right, exactly, So, like,

678
00:34:03,840 --> 00:34:06,120
Speaker 1: what would you have done differently? I guess like, because

679
00:34:06,120 --> 00:34:09,240
Speaker 1: you have so much information to give to your kids,

680
00:34:09,360 --> 00:34:10,440
Speaker 1: how did you get through all this?

681
00:34:11,480 --> 00:34:14,000
Speaker 2: Not to sound repetitive, but obviously a lot of that

682
00:34:14,040 --> 00:34:17,680
Speaker 2: goes back to my upbringing and where I was raised.

683
00:34:18,400 --> 00:34:20,640
Speaker 2: I also think a lot of it really has to

684
00:34:20,640 --> 00:34:28,160
Speaker 2: do with understanding the fickleness of my industry and knowing

685
00:34:29,280 --> 00:34:34,200
Speaker 2: that even though I've achieved a certain level of success,

686
00:34:35,520 --> 00:34:39,319
Speaker 2: there's still dark times. There's still hard times, and so

687
00:34:39,360 --> 00:34:43,360
Speaker 2: it's recognizing that and being prepared for that as best

688
00:34:43,400 --> 00:34:49,320
Speaker 2: you can, and having a certain confidence that when things

689
00:34:49,440 --> 00:34:53,520
Speaker 2: are in a bit of a lull, whether it's personally professionally,

690
00:34:54,360 --> 00:34:58,279
Speaker 2: it's understanding that there's a plan and being confident in

691
00:34:58,280 --> 00:35:00,799
Speaker 2: your abilities that you will that it's all good. Like

692
00:35:00,880 --> 00:35:03,200
Speaker 2: you've been doing this since you were five years old.

693
00:35:04,080 --> 00:35:07,839
Speaker 2: You've gone stretches without work, You've gone stretches, you know

694
00:35:07,880 --> 00:35:12,080
Speaker 2: where it's been hard, really hard. It's not all roses.

695
00:35:12,239 --> 00:35:15,640
Speaker 2: Just keep grinding and be patient. Patients is obviously a

696
00:35:15,760 --> 00:35:17,799
Speaker 2: huge part of it. You know, right now, my kids

697
00:35:17,840 --> 00:35:20,400
Speaker 2: are only seeing the good stuff, and that's good. I

698
00:35:20,400 --> 00:35:23,040
Speaker 2: don't want to show them like you know what it's

699
00:35:23,080 --> 00:35:24,600
Speaker 2: like to not have a job for a year and

700
00:35:24,640 --> 00:35:26,440
Speaker 2: a half, you know what I mean. Like right now,

701
00:35:26,520 --> 00:35:29,520
Speaker 2: they're they're seeing, Oh, people come up to him and

702
00:35:29,560 --> 00:35:32,480
Speaker 2: recognize him on the street. My dad, how cool? You

703
00:35:32,520 --> 00:35:34,279
Speaker 2: know where he go? My kids go to school. A

704
00:35:34,320 --> 00:35:36,440
Speaker 2: lot of it's happening at school, right And this is

705
00:35:36,480 --> 00:35:39,239
Speaker 2: part of the reason why we moved out of Los

706
00:35:39,280 --> 00:35:43,600
Speaker 2: Angeles and back here, is because you know, my sons

707
00:35:43,600 --> 00:35:46,920
Speaker 2: are in school, not with a bunch of other famous

708
00:35:47,000 --> 00:35:50,879
Speaker 2: actors kids and directors kids, and like in LA that's

709
00:35:50,920 --> 00:35:53,759
Speaker 2: sort of the it's kind of a who's who, Like

710
00:35:54,080 --> 00:35:55,880
Speaker 2: are you ever going to a birthday party this weekend

711
00:35:55,880 --> 00:35:58,600
Speaker 2: at the Rock's daughter's house? You know, And it's like, oh, okay,

712
00:36:00,080 --> 00:36:01,560
Speaker 2: but you know, so my kids will go to school

713
00:36:01,600 --> 00:36:05,040
Speaker 2: and I think they're fellow classmates will be like, you know, oh,

714
00:36:05,080 --> 00:36:07,719
Speaker 2: your dad, I saw your dad in a commercial thing

715
00:36:07,800 --> 00:36:11,439
Speaker 2: and we were flipping or or my dad says, your

716
00:36:11,520 --> 00:36:13,920
Speaker 2: dad is famous, you know, And I think they get

717
00:36:13,960 --> 00:36:15,920
Speaker 2: a kick out of that. It gives them that momentary.

718
00:36:16,360 --> 00:36:19,120
Speaker 2: You know, it's hardy and get in it's dope, right,

719
00:36:21,239 --> 00:36:22,800
Speaker 2: But you know, I got my ten year old almost

720
00:36:22,800 --> 00:36:24,279
Speaker 2: ten year old and now coming home being like, I

721
00:36:24,280 --> 00:36:25,680
Speaker 2: want to act, I want to white. Can I be

722
00:36:25,719 --> 00:36:28,560
Speaker 2: in movies too? And it's like, that's the other part

723
00:36:28,560 --> 00:36:31,279
Speaker 2: of this in terms of how we're navigating it and

724
00:36:31,760 --> 00:36:36,240
Speaker 2: trying to keep it real is I mean, I wouldn't

725
00:36:36,239 --> 00:36:38,919
Speaker 2: say definitively, because Jenny writes a lot, and there's always

726
00:36:38,960 --> 00:36:41,239
Speaker 2: a world in which Jenny writes something that maybe we

727
00:36:41,280 --> 00:36:44,720
Speaker 2: would put the maybe we would consider allowing the kids

728
00:36:44,760 --> 00:36:47,359
Speaker 2: to be in Maybe we could, But at the end

729
00:36:47,400 --> 00:36:50,480
Speaker 2: of the day, we don't even show their faces on Instagram.

730
00:36:50,800 --> 00:36:54,920
Speaker 2: We really try to protect them because they're going to

731
00:36:54,960 --> 00:36:57,960
Speaker 2: be adults at some point and look back and it's

732
00:36:58,000 --> 00:37:00,480
Speaker 2: not it's not their choice, Like we don't want them

733
00:37:00,520 --> 00:37:02,160
Speaker 2: to look back on things and be like I wouldn't

734
00:37:02,320 --> 00:37:04,160
Speaker 2: Why did you post that about me or say that?

735
00:37:04,280 --> 00:37:06,880
Speaker 2: So it's tricky and obviously Jenny's a writer and she

736
00:37:06,920 --> 00:37:10,960
Speaker 2: writes very truthfully and brutally honest, and so much of

737
00:37:10,960 --> 00:37:13,480
Speaker 2: her material comes from home, and so it's hard for her.

738
00:37:13,520 --> 00:37:15,839
Speaker 2: But she's also trying to navigate that in her own

739
00:37:15,880 --> 00:37:19,000
Speaker 2: way when she writes about the kids. But in terms

740
00:37:19,000 --> 00:37:21,799
Speaker 2: of getting them into acting. People ask me that all

741
00:37:21,800 --> 00:37:24,040
Speaker 2: the time, and now my own nine year old son

742
00:37:24,120 --> 00:37:26,120
Speaker 2: is asking me about that, and the answer is, no,

743
00:37:27,000 --> 00:37:29,200
Speaker 2: we are not going to do it. I have this

744
00:37:29,360 --> 00:37:32,880
Speaker 2: sort of weird relationship with me being a kid actor.

745
00:37:33,800 --> 00:37:35,840
Speaker 2: At the end of the day, I'm super grateful for

746
00:37:35,920 --> 00:37:39,400
Speaker 2: it because it made me an outlier. By the time

747
00:37:39,440 --> 00:37:41,719
Speaker 2: I was nineteen and living in Los Angeles, I had

748
00:37:41,719 --> 00:37:44,560
Speaker 2: already had this career. I had had tons of hours

749
00:37:44,600 --> 00:37:48,760
Speaker 2: of practice. I had worked opposite actors who won Tony's

750
00:37:48,800 --> 00:37:51,680
Speaker 2: for the role that I was acting opposite them with.

751
00:37:52,880 --> 00:37:54,600
Speaker 2: I don't know if that's English at all, but you

752
00:37:54,680 --> 00:37:58,120
Speaker 2: understand what I'm saying. So by the time American Pie

753
00:37:58,160 --> 00:38:02,279
Speaker 2: came around, I was positioned well to do that. The

754
00:38:02,320 --> 00:38:03,960
Speaker 2: thing about my kids is, my kids don't need to

755
00:38:03,960 --> 00:38:06,200
Speaker 2: be kid actors in order to be positioned well. They're

756
00:38:06,200 --> 00:38:10,040
Speaker 2: already going to have an advantage. Let's be perfectly honest, right,

757
00:38:10,160 --> 00:38:14,839
Speaker 2: There is going to be a certain accessibility that I

758
00:38:14,920 --> 00:38:16,560
Speaker 2: didn't have as a kid that I had to earn

759
00:38:16,600 --> 00:38:18,799
Speaker 2: in a different way. Not saying that they're not going

760
00:38:18,880 --> 00:38:20,760
Speaker 2: to earn their stake, but if they want to be actors,

761
00:38:20,800 --> 00:38:23,680
Speaker 2: they can wait till they're eighteen or I mean, if

762
00:38:23,680 --> 00:38:25,320
Speaker 2: they want to go to college, they're going to college.

763
00:38:25,440 --> 00:38:28,839
Speaker 1: Yeah, you going to college. Go to college. I mean,

764
00:38:29,000 --> 00:38:31,080
Speaker 1: you heard it here, you're going to college.

765
00:38:32,719 --> 00:38:34,040
Speaker 2: But you know what I mean, they can make that

766
00:38:34,120 --> 00:38:36,680
Speaker 2: choice as an adult for themselves. They can do whatever

767
00:38:36,680 --> 00:38:39,440
Speaker 2: they want, you know, and we will support as best

768
00:38:39,440 --> 00:38:42,040
Speaker 2: we can. But yeah, in terms of getting them into it,

769
00:38:42,080 --> 00:38:43,399
Speaker 2: I mean, it was kind of an accident. And how

770
00:38:43,400 --> 00:38:45,120
Speaker 2: I got into it. It wasn't like my mom was like,

771
00:38:45,160 --> 00:38:46,840
Speaker 2: I want my kids to be famous. I mean, that

772
00:38:46,920 --> 00:38:50,279
Speaker 2: was not the path we took. It was kind of accidental.

773
00:38:50,360 --> 00:38:53,400
Speaker 2: My older sister, as one of her after school hobbies

774
00:38:53,480 --> 00:38:56,960
Speaker 2: was in dance classes. She was really good. She ended

775
00:38:57,040 --> 00:39:01,359
Speaker 2: up with another dance group that traveled around and performed

776
00:39:01,440 --> 00:39:03,960
Speaker 2: and did well, and a lot of the other girls.

777
00:39:04,000 --> 00:39:06,800
Speaker 2: Because of the proximity to the city, their mom started

778
00:39:06,800 --> 00:39:09,000
Speaker 2: taking them into New York to get agents and managers

779
00:39:09,000 --> 00:39:11,520
Speaker 2: and tried doing commercials and stuff. My sister wanted to

780
00:39:11,520 --> 00:39:13,040
Speaker 2: do it, and my mom was like, all right, you know,

781
00:39:13,040 --> 00:39:14,640
Speaker 2: it could be a way to save money for college,

782
00:39:15,000 --> 00:39:17,760
Speaker 2: and so it happened with her. He got a manager,

783
00:39:17,960 --> 00:39:20,880
Speaker 2: that manager a couple of years later, was like, Jason,

784
00:39:20,920 --> 00:39:22,719
Speaker 2: would he be interesting because I could set him out.

785
00:39:22,760 --> 00:39:25,200
Speaker 2: I bet I could get him auditions and stuff. And

786
00:39:25,239 --> 00:39:27,319
Speaker 2: I was like, yeah, I want to do that, and

787
00:39:27,360 --> 00:39:28,960
Speaker 2: so that's how it happened. And I just loved it

788
00:39:29,000 --> 00:39:31,680
Speaker 2: and started working consistently enough where I was like, this

789
00:39:31,719 --> 00:39:34,840
Speaker 2: is great. I feel comfortable here. It was very freeing

790
00:39:35,000 --> 00:39:38,560
Speaker 2: for me. I really felt like I could you were liberated.

791
00:39:38,640 --> 00:39:41,560
Speaker 2: I was like liberated. It was fun, and very early

792
00:39:41,600 --> 00:39:45,799
Speaker 2: on I was. It kind of started skewing comedic, and

793
00:39:45,960 --> 00:39:50,080
Speaker 2: so I enjoyed making people laugh and so I identified

794
00:39:50,160 --> 00:39:53,560
Speaker 2: with that feeling very early on and enjoyed it. Loved it.

795
00:39:53,600 --> 00:39:55,480
Speaker 2: In my mom's head the whole time was all right,

796
00:39:55,560 --> 00:39:59,120
Speaker 2: college bunny. You know. The irony of course now is

797
00:39:59,640 --> 00:40:01,920
Speaker 2: I've dropped out of two colleges and have twelve non

798
00:40:01,920 --> 00:40:03,600
Speaker 2: transferable credits to my name, But.

799
00:40:05,400 --> 00:40:08,000
Speaker 1: Right twelve is more than no credit.

800
00:40:08,239 --> 00:40:12,840
Speaker 2: It's true. Yeah, I just my kid's situation is different,

801
00:40:12,840 --> 00:40:14,719
Speaker 2: and we want to try to protect them, you know,

802
00:40:14,800 --> 00:40:17,560
Speaker 2: empower them to make the choices. We're not going to

803
00:40:17,600 --> 00:40:19,600
Speaker 2: make the choices for that, right, And I feel like

804
00:40:19,680 --> 00:40:22,239
Speaker 2: when kids go into acting, it's the parents making the

805
00:40:22,360 --> 00:40:24,399
Speaker 2: choice for them. To be right now, the kid can't

806
00:40:24,440 --> 00:40:26,640
Speaker 2: do it himself. It does, yeah, you know, I mean

807
00:40:26,640 --> 00:40:29,399
Speaker 2: there are more passive instances, you know, where a kid

808
00:40:29,480 --> 00:40:32,359
Speaker 2: is super like. I just want to do this. I'm

809
00:40:32,360 --> 00:40:36,400
Speaker 2: not going to begrudge all kid actors and their parents.

810
00:40:36,440 --> 00:40:38,759
Speaker 2: I don't want to do that again. I was one,

811
00:40:38,840 --> 00:40:41,640
Speaker 2: so but I just have a different take on it all.

812
00:40:41,680 --> 00:40:43,799
Speaker 1: I think. Yeah, it's a tricky balance. Man. You've got

813
00:40:43,840 --> 00:40:46,960
Speaker 1: the experience, You've gone through it yourself. It's a different

814
00:40:47,000 --> 00:40:49,719
Speaker 1: world today than it was back then, and you know,

815
00:40:49,800 --> 00:40:51,919
Speaker 1: you make the best judgment. At the end of the day.

816
00:40:52,200 --> 00:40:53,840
Speaker 1: It's all gonna be okay. It's going to know what

817
00:40:53,840 --> 00:40:55,319
Speaker 1: I mean, You're all going to be able to do

818
00:40:55,560 --> 00:40:57,000
Speaker 1: your great father. You're doing what you can for your

819
00:40:57,080 --> 00:41:00,160
Speaker 1: kids and love them and bring them from bowling.

820
00:41:00,040 --> 00:41:01,319
Speaker 2: And bring them from making.

821
00:41:01,360 --> 00:41:03,400
Speaker 1: I'm gonna tell you what. I'm gonna tell you one thing, man,

822
00:41:03,400 --> 00:41:04,879
Speaker 1: I'm gonna tell you one thing for real. You better

823
00:41:04,880 --> 00:41:05,960
Speaker 1: start making shrom bowling.

824
00:41:06,040 --> 00:41:08,359
Speaker 2: I'm going to, I really am, I'm going to. Did

825
00:41:08,360 --> 00:41:10,680
Speaker 2: you see my post the other day? I got some

826
00:41:11,480 --> 00:41:13,279
Speaker 2: Barada and uh oonie.

827
00:41:13,920 --> 00:41:15,760
Speaker 1: Uh were you in your kitchen?

828
00:41:15,840 --> 00:41:16,640
Speaker 2: I was in my kitchen.

829
00:41:16,719 --> 00:41:17,560
Speaker 1: You were doing something.

830
00:41:18,320 --> 00:41:20,560
Speaker 2: I just had some pre made for Kacha Foraly and

831
00:41:20,600 --> 00:41:22,920
Speaker 2: I had some Barda on it and some Oonie and

832
00:41:22,960 --> 00:41:25,680
Speaker 2: sea salt and olive oil. It was great. But dude,

833
00:41:25,719 --> 00:41:28,040
Speaker 2: if I had your facaca, which.

834
00:41:27,880 --> 00:41:30,680
Speaker 1: You can, private lessons start around two thousand dollars an hour.

835
00:41:32,320 --> 00:41:34,719
Speaker 1: They don't, by the way, they don't. They're cheapest. Fuck man,

836
00:41:34,800 --> 00:41:39,880
Speaker 1: the market's hard out there. Wow, Jason, it's been really

837
00:41:39,960 --> 00:41:42,880
Speaker 1: exceptional to kind of hear you know. And I'm not

838
00:41:42,880 --> 00:41:48,600
Speaker 1: sure how often you talk about how food you know enough? Man, Yeah,

839
00:41:48,760 --> 00:41:51,359
Speaker 1: because like getting to know you, you talk about food a lot.

840
00:41:51,520 --> 00:41:52,759
Speaker 1: That's what I was, Man. I really got to get

841
00:41:52,800 --> 00:41:58,480
Speaker 1: Jason flakey biscuit because like food, and I do hope

842
00:41:58,600 --> 00:42:00,560
Speaker 1: that you know you passed some of you your food

843
00:42:00,600 --> 00:42:03,759
Speaker 1: traditions onto your kids, whether it's rekindling your your from

844
00:42:03,800 --> 00:42:06,440
Speaker 1: Bulli Flame or or maybe it's you love the Omacasti

845
00:42:06,520 --> 00:42:08,919
Speaker 1: store like whatever. Man, Like whatever it is, bring those

846
00:42:08,920 --> 00:42:10,879
Speaker 1: Sunday dinners to your family and I'll love it. Take

847
00:42:10,920 --> 00:42:12,520
Speaker 1: their mind off that acting. You know what I'm saying.

848
00:42:12,840 --> 00:42:14,439
Speaker 2: You can get him to be a chef, man, that'd

849
00:42:14,480 --> 00:42:15,600
Speaker 2: be fun.

850
00:42:16,800 --> 00:42:18,799
Speaker 1: It might be a little brutal. Tell them not to

851
00:42:18,800 --> 00:42:22,520
Speaker 1: be a baker at the hour. We love to close

852
00:42:22,520 --> 00:42:25,640
Speaker 1: out our episodes with a little fun, flaky game. I

853
00:42:25,680 --> 00:42:31,799
Speaker 1: got a few questions for you, Jason. Are you ready

854
00:42:31,840 --> 00:42:32,600
Speaker 1: for the flaky game?

855
00:42:32,960 --> 00:42:34,799
Speaker 2: I am ready for the flaky game.

856
00:42:34,840 --> 00:42:37,680
Speaker 1: Bro. I'm gonna do this. I'm gonna throw you a softball. Here.

857
00:42:38,160 --> 00:42:41,880
Speaker 1: The three toppings of the margarita pizza make up Italian

858
00:42:42,120 --> 00:42:44,040
Speaker 1: flag colors. What are the they?

859
00:42:44,640 --> 00:42:52,040
Speaker 2: Hey, listen, obviously have the tomato sauces red, the basil

860
00:42:52,400 --> 00:42:56,280
Speaker 2: is the green, and then the white is the cheese

861
00:42:56,320 --> 00:42:56,960
Speaker 2: the muzzarel.

862
00:42:57,280 --> 00:42:59,920
Speaker 1: Wow, that was actually a very sophisticate you know what.

863
00:43:00,040 --> 00:43:02,920
Speaker 1: You kept it classy. Yeah, you kept it really classy

864
00:43:02,960 --> 00:43:04,799
Speaker 1: with that answer. I have a I have a question

865
00:43:04,840 --> 00:43:06,480
Speaker 1: I want to ask you at the top of my head.

866
00:43:06,719 --> 00:43:10,840
Speaker 1: So we're talking about iconic classic foods from the Northeast, specifically,

867
00:43:10,840 --> 00:43:14,120
Speaker 1: you know, the New Jersey, New York area, which is

868
00:43:14,160 --> 00:43:17,200
Speaker 1: the following is an iconic New York staple. And I'm

869
00:43:17,200 --> 00:43:19,359
Speaker 1: asking you this because you're a dog like me, all

870
00:43:19,440 --> 00:43:23,480
Speaker 1: right now, and let me get through the whole three trials.

871
00:43:23,520 --> 00:43:25,040
Speaker 2: I't you. You can't get through you.

872
00:43:26,080 --> 00:43:32,160
Speaker 1: Is it clean water hot dogs? Is it filthy water?

873
00:43:32,239 --> 00:43:34,799
Speaker 1: Hot dogs or is it dirty water hot dogs?

874
00:43:34,800 --> 00:43:37,400
Speaker 2: It's dirty water dog dogs.

875
00:43:37,440 --> 00:43:42,200
Speaker 1: Come on, we got one more for you. Is a

876
00:43:42,280 --> 00:43:46,920
Speaker 1: deep fried what is it? Oh? Do it? Well?

877
00:43:47,000 --> 00:43:54,680
Speaker 2: Was it like a deep fried doughnut? Basically it's like a.

878
00:43:51,080 --> 00:43:55,600
Speaker 1: A which is basically a doughnut, Yeah, which is dough ball.

879
00:43:55,760 --> 00:43:59,239
Speaker 2: But then the best for me, the best, like at Sanjranaro's,

880
00:43:59,680 --> 00:44:01,640
Speaker 2: is you go to the Zeppelin stand and you have

881
00:44:01,680 --> 00:44:04,560
Speaker 2: the dough you drop them in a brown paper bag

882
00:44:05,120 --> 00:44:10,920
Speaker 2: and then you do the jerk them off. You do

883
00:44:10,960 --> 00:44:13,600
Speaker 2: the powdered sugar into the bag, and then you kind

884
00:44:13,600 --> 00:44:15,160
Speaker 2: of close the bag up and you shake the bag

885
00:44:15,239 --> 00:44:17,360
Speaker 2: up and then you get all that powdered sugar on

886
00:44:17,400 --> 00:44:21,040
Speaker 2: the fresh greasy man and then and then the bag

887
00:44:21,200 --> 00:44:23,799
Speaker 2: starts getting the grease stains on the bottom of it.

888
00:44:24,160 --> 00:44:28,279
Speaker 1: Anyway, I love that sounds like Bennet's Yeah, shaking up

889
00:44:28,680 --> 00:44:32,560
Speaker 1: Italian Italian benees. It's almost like with bread, meat and cheese.

890
00:44:32,600 --> 00:44:36,600
Speaker 1: There's also this other sector of like yes, it's like

891
00:44:36,680 --> 00:44:40,000
Speaker 1: bro It's it's like people from different cultures talk about something.

892
00:44:40,000 --> 00:44:42,640
Speaker 1: You're like, oh, that's like that, that's like exactly, yeah,

893
00:44:42,680 --> 00:44:45,760
Speaker 1: it's like yeah, like that you're.

894
00:44:45,600 --> 00:44:49,799
Speaker 2: Describing this, but it's like called something different because you're somewhere.

895
00:44:49,600 --> 00:44:52,600
Speaker 1: Somewhere else, Like Indian cast will be like, man, that's

896
00:44:52,640 --> 00:44:53,640
Speaker 1: like ROTI and I'm like.

897
00:44:54,200 --> 00:44:56,400
Speaker 2: It is, yeah, but but it's.

898
00:44:56,239 --> 00:44:59,160
Speaker 1: Like that, you know, bread, meat and cheese. Guys, that's it,

899
00:44:59,520 --> 00:45:02,120
Speaker 1: Jason Bigs. We want to highlight today the Community Food

900
00:45:02,120 --> 00:45:04,200
Speaker 1: Bank of New Jersey. Right, let's talk a little bit

901
00:45:04,200 --> 00:45:06,759
Speaker 1: about that, and let's let our listeners know how they

902
00:45:06,800 --> 00:45:07,160
Speaker 1: can help.

903
00:45:07,200 --> 00:45:09,080
Speaker 2: I mean, for me, obviously I'm from New Jersey, so

904
00:45:09,160 --> 00:45:11,440
Speaker 2: that's a good one. But basically just you know, any

905
00:45:12,080 --> 00:45:14,920
Speaker 2: any of your local food banks. I know you talk

906
00:45:14,960 --> 00:45:16,720
Speaker 2: about it a lot, Brian. I think it's a great

907
00:45:16,840 --> 00:45:20,200
Speaker 2: place to put your time and money if you can,

908
00:45:20,640 --> 00:45:22,880
Speaker 2: because it it assists people who are you know, have

909
00:45:22,960 --> 00:45:26,080
Speaker 2: some food and securities and needs. And so for me,

910
00:45:26,160 --> 00:45:29,080
Speaker 2: it's a Community Food Bank of New Jersey.

911
00:45:29,120 --> 00:45:31,800
Speaker 1: If y'all are out there out here in this area,

912
00:45:32,400 --> 00:45:35,000
Speaker 1: get out there and volunteer. You might catch me and

913
00:45:35,080 --> 00:45:37,640
Speaker 1: Jason out there handing out some Stromboli's right.

914
00:45:37,760 --> 00:45:39,919
Speaker 2: We probably should act if we don't eat them first.

915
00:45:39,960 --> 00:45:42,440
Speaker 1: If we don't if we managed to not eat them first,

916
00:45:42,600 --> 00:45:44,480
Speaker 1: we might need to pull up and hand some of

917
00:45:44,520 --> 00:45:47,040
Speaker 1: those out with the holidays coming up, making sure people

918
00:45:47,080 --> 00:45:50,080
Speaker 1: have some full bellies out there, man, So go out there, donate,

919
00:45:50,360 --> 00:45:54,240
Speaker 1: volunteer and mister Jason Biggs pulled up to Queen's today,

920
00:45:54,400 --> 00:45:56,160
Speaker 1: pulled up to the Flaky Biscuit podcast.

921
00:45:56,239 --> 00:45:56,920
Speaker 2: This was awesome.

922
00:45:57,040 --> 00:45:57,960
Speaker 1: Thank you so much, min.

923
00:45:57,920 --> 00:46:01,160
Speaker 2: Thank you Brian, This is awesome, dude appreciated. Yep, thank

924
00:46:01,239 --> 00:46:01,920
Speaker 2: you for having me.

925
00:46:06,520 --> 00:46:09,040
Speaker 1: Thank y'all so much for listening. Fam. You can find

926
00:46:09,239 --> 00:46:13,120
Speaker 1: my recipe for the Stromboli on shanlan dot com. And y'all,

927
00:46:13,160 --> 00:46:15,120
Speaker 1: I want to know how it goes. Please tag artist

928
00:46:15,120 --> 00:46:18,360
Speaker 1: and Brian, tag Jason Biggs, post your photos, your videos,

929
00:46:18,719 --> 00:46:20,480
Speaker 1: tell me how you did when you made a strombowlie.

930
00:46:20,760 --> 00:46:23,120
Speaker 1: You can find your local food bank and volunteer or

931
00:46:23,160 --> 00:46:26,479
Speaker 1: donate at Feedinamerica dot org. All the handles and links

932
00:46:26,520 --> 00:46:31,760
Speaker 1: I've mentioned are in the show notes for this episode. Fam.

933
00:46:31,800 --> 00:46:34,359
Speaker 1: If you like Flaky Biscuit, you already know what to do.

934
00:46:34,880 --> 00:46:38,239
Speaker 1: Leave us a rating, review, share, subscribe. You already know

935
00:46:38,280 --> 00:46:41,160
Speaker 1: we coming through with the best food podcast content out there,

936
00:46:41,280 --> 00:46:43,960
Speaker 1: so you might as well let everybody else know that too.

937
00:46:44,520 --> 00:46:48,480
Speaker 1: Flaky Biscuit is executive produced by Sandy Bailey, alex Alja,

938
00:46:48,840 --> 00:46:53,800
Speaker 1: Lauren Homan, Tyler Klang, and Gabrielle Collins. Our creative producer

939
00:46:53,880 --> 00:46:57,040
Speaker 1: is Bridget Kenna and our editor and producer is Nicholas Harder,

940
00:46:57,200 --> 00:47:00,440
Speaker 1: with music by Crucial. Recipes from Flaky Biscuit can be

941
00:47:00,480 --> 00:47:03,840
Speaker 1: found each week on shondaland dot Com. Subscribe to the

942
00:47:03,840 --> 00:47:09,480
Speaker 1: Shondaland YouTube channel for more Flaky Biscuit content. Flaky Biscuit

943
00:47:09,520 --> 00:47:12,880
Speaker 1: is a production of Shondaland Audio in partnership with iHeartRadio.

944
00:47:13,160 --> 00:47:17,120
Speaker 1: For more podcasts from Shondaland Audio, visit the iHeartRadio app,

945
00:47:17,520 --> 00:47:20,440
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.