1 00:00:00,720 --> 00:00:04,120 Speaker 1: I am all in again. 2 00:00:09,880 --> 00:00:10,440 Speaker 2: Let's just do. 3 00:00:18,200 --> 00:00:22,800 Speaker 1: Luke's Diner with Scott Patterson, an iHeartRadio podcast. Hey everybody, 4 00:00:22,840 --> 00:00:25,080 Speaker 1: Scott Patterson, I Am all in Podcast, one of our 5 00:00:25,160 --> 00:00:31,120 Speaker 1: productions iHeartMedia, iHeartRadio, iHeart Podcast. We are going to be 6 00:00:31,200 --> 00:00:34,279 Speaker 1: doing another episode of Luke's Diner with none other than 7 00:00:34,400 --> 00:00:39,760 Speaker 1: Jeff Morrow. And we're gonna discuss what he does in 8 00:00:39,800 --> 00:00:43,720 Speaker 1: the kitchen, his cooking shows, even he's got a little band. 9 00:00:44,040 --> 00:00:47,120 Speaker 1: We're gonna bring him in any minute now. We'll be 10 00:00:47,159 --> 00:00:50,000 Speaker 1: back after these words. 11 00:00:50,040 --> 00:00:51,479 Speaker 2: I heeart Podcasts. 12 00:00:52,000 --> 00:00:53,760 Speaker 1: Listen on the iHeartRadio app. 13 00:00:55,800 --> 00:00:57,360 Speaker 2: What's happening, Scott? How you doing? 14 00:00:57,640 --> 00:00:59,320 Speaker 1: I like that? You got a drum kit back there? 15 00:00:59,320 --> 00:00:59,800 Speaker 1: You drummer. 16 00:01:00,280 --> 00:01:03,480 Speaker 2: My son's a drummer. I'm a guitarist. We have bands. 17 00:01:03,800 --> 00:01:05,959 Speaker 2: I'm in a band, He's in two bands. We do 18 00:01:06,040 --> 00:01:06,440 Speaker 2: it all. 19 00:01:06,959 --> 00:01:10,320 Speaker 1: Let me tell our listeners, our audiends, what the hell 20 00:01:10,360 --> 00:01:15,080 Speaker 1: I am? What's going on here? Jeff Morrow is an 21 00:01:15,120 --> 00:01:20,640 Speaker 1: Emmy nominated chef, television personality and host. And you're from 22 00:01:20,640 --> 00:01:25,760 Speaker 1: Oak Park, Illinois, known as the Sandwich King. And you 23 00:01:25,920 --> 00:01:30,240 Speaker 1: gained fame after winning season seven of Food Network Star Wow. 24 00:01:30,280 --> 00:01:32,840 Speaker 1: Congratulations and fourteen pressing judge. 25 00:01:33,080 --> 00:01:36,360 Speaker 2: Yeah, cracking your career really now you meant how young 26 00:01:36,400 --> 00:01:36,760 Speaker 2: I was. 27 00:01:37,319 --> 00:01:41,280 Speaker 1: You impressed the judges with your humor, Jeff and your charm. 28 00:01:41,360 --> 00:01:44,640 Speaker 1: I think I prove that it's a fan creative approach 29 00:01:45,319 --> 00:01:50,720 Speaker 1: to handheld meals. And You later hosted Sandwich King and 30 00:01:50,760 --> 00:01:54,720 Speaker 1: twenty four Dollars in twenty four showcasing your love four 31 00:01:54,760 --> 00:02:00,320 Speaker 1: sandwiches in Chicago's culinary scene. Since twenty fourteen, you have 32 00:02:00,400 --> 00:02:02,600 Speaker 1: been the co host of the Food Networks hit series 33 00:02:02,600 --> 00:02:05,640 Speaker 1: The Kitchen alongside Sonny Anderson, Katie Lee and others. Also 34 00:02:05,680 --> 00:02:08,520 Speaker 1: hosted Kitchen Crash, and has served as a coach on 35 00:02:08,639 --> 00:02:13,160 Speaker 1: Worst Cooks in America. Jess is also the founder and 36 00:02:13,200 --> 00:02:17,920 Speaker 1: CEO of Marl Provisions. What inspired this love of sandwiches? 37 00:02:18,760 --> 00:02:19,120 Speaker 2: How did it? 38 00:02:19,480 --> 00:02:21,160 Speaker 1: How did it become a culinary trademark? 39 00:02:21,200 --> 00:02:24,080 Speaker 2: How tell us my first job, you know, fourteen years old, 40 00:02:24,320 --> 00:02:26,720 Speaker 2: slinging sandwiches at the local deli, trying to make some 41 00:02:26,760 --> 00:02:29,520 Speaker 2: scratch for you know, my turbographics sixteen games. And I 42 00:02:29,560 --> 00:02:33,280 Speaker 2: was like, you know, I was always in theater too. 43 00:02:33,320 --> 00:02:37,120 Speaker 2: I always did Second City youth programs in Chicago from 44 00:02:37,120 --> 00:02:38,680 Speaker 2: the time I was in third grade, all the way 45 00:02:38,720 --> 00:02:41,960 Speaker 2: throughout high school and college, and I always loved comedy 46 00:02:42,000 --> 00:02:45,239 Speaker 2: in the stage and when I had my first job 47 00:02:45,240 --> 00:02:49,280 Speaker 2: at a deli and experience not only the crafting of 48 00:02:49,280 --> 00:02:51,920 Speaker 2: food and learning how to make soups and schmears and 49 00:02:52,000 --> 00:02:56,440 Speaker 2: salads and sandwiches obviously, but like that interaction between the 50 00:02:56,440 --> 00:02:59,960 Speaker 2: person ordering it and that deli case was kind of 51 00:03:00,120 --> 00:03:03,360 Speaker 2: stage for me. So I can also create in cook 52 00:03:03,400 --> 00:03:05,480 Speaker 2: which I always loved doing. Come from a giant family, 53 00:03:05,520 --> 00:03:08,200 Speaker 2: food was paramount, but like it was at exchange, and 54 00:03:08,200 --> 00:03:11,000 Speaker 2: you can really lighten up a person's day with a 55 00:03:11,040 --> 00:03:14,720 Speaker 2: little humor in that exchange. And I always viewed the 56 00:03:15,080 --> 00:03:19,000 Speaker 2: deli in the sandwich is an extension of that is just, 57 00:03:19,200 --> 00:03:22,400 Speaker 2: you know, the greatest connection. And I went to culinary 58 00:03:22,400 --> 00:03:24,000 Speaker 2: school later in life, and I did all that, I've 59 00:03:24,000 --> 00:03:27,320 Speaker 2: worked in restaurants, but to me, like the interaction between 60 00:03:27,320 --> 00:03:30,160 Speaker 2: the customer and the delicate testineer was the word I 61 00:03:30,200 --> 00:03:33,520 Speaker 2: made up, but like it was always in exchange that 62 00:03:33,639 --> 00:03:36,120 Speaker 2: was greater than just putting food out on a plate 63 00:03:36,200 --> 00:03:38,200 Speaker 2: and not knowing the results. 64 00:03:38,400 --> 00:03:42,200 Speaker 1: No, you know, deli's are underrated, aren't they like diners 65 00:03:42,200 --> 00:03:45,000 Speaker 1: and delis, and we were just I just had some 66 00:03:45,040 --> 00:03:48,720 Speaker 1: friends come up from La were outside of La Now 67 00:03:49,720 --> 00:03:53,080 Speaker 1: and we went to this deli and we had the 68 00:03:53,080 --> 00:03:55,680 Speaker 1: best time. We were there for hours and hours and 69 00:03:55,720 --> 00:03:58,960 Speaker 1: hours in that booth, eating this incredible chicken pot pie 70 00:03:59,000 --> 00:04:03,440 Speaker 1: that didn't seem to and we were just laughing and crying. 71 00:04:03,600 --> 00:04:06,320 Speaker 1: So we were laughing so much with tears were streaming 72 00:04:06,360 --> 00:04:09,520 Speaker 1: down ours because we're in this comfortable space. You know, 73 00:04:09,560 --> 00:04:12,240 Speaker 1: it wasn't this snooty place where you couldn't let loose, 74 00:04:12,280 --> 00:04:17,160 Speaker 1: But that's that's the beauty of it, right. What is 75 00:04:17,240 --> 00:04:22,159 Speaker 1: your favorite Chicago inspired dish that you make at home 76 00:04:22,279 --> 00:04:23,880 Speaker 1: or make for your friends or your family. 77 00:04:24,839 --> 00:04:30,520 Speaker 2: Probably my most popular that gets requested is in that 78 00:04:30,600 --> 00:04:33,080 Speaker 2: my family makes and that the internet makes. Is my 79 00:04:33,520 --> 00:04:38,760 Speaker 2: Chicago style Italian beef pot road style done in the tradition. 80 00:04:39,000 --> 00:04:41,799 Speaker 2: It's like melding these two words worlds like my classic 81 00:04:41,839 --> 00:04:45,000 Speaker 2: French training with you know, my my my down home 82 00:04:45,640 --> 00:04:49,520 Speaker 2: you know, neighborhood style Chicago training, and it's like our 83 00:04:49,560 --> 00:04:52,400 Speaker 2: Italian beef sandwich obviously very popular, made pop even more 84 00:04:52,440 --> 00:04:56,599 Speaker 2: popular by the bear. You know, usually big raised, slow 85 00:04:56,720 --> 00:05:01,600 Speaker 2: roasted chuck rolls different tougher to me, shave thin right 86 00:05:01,640 --> 00:05:03,560 Speaker 2: and you dunk it in the gravy or the ajew 87 00:05:03,640 --> 00:05:06,679 Speaker 2: and it's this on the spongy bread with the jardin 88 00:05:06,720 --> 00:05:08,359 Speaker 2: era and the sweet peppers and you need it. But like, 89 00:05:08,400 --> 00:05:11,200 Speaker 2: you can't replicate that at home unless Scott and I 90 00:05:11,200 --> 00:05:12,880 Speaker 2: know you're into food, but do you have a deli 91 00:05:12,960 --> 00:05:16,919 Speaker 2: slicer at home? Probably not. It's not a very common, 92 00:05:16,960 --> 00:05:20,400 Speaker 2: you know, countertop appliance in America. I mean, I'm the 93 00:05:20,400 --> 00:05:22,320 Speaker 2: sandwich gang. My wife won't let me have one, you 94 00:05:22,360 --> 00:05:26,000 Speaker 2: know what. Now on you know, it takes up a 95 00:05:26,000 --> 00:05:28,680 Speaker 2: lot of real estate. So my recipe, which you can 96 00:05:28,720 --> 00:05:31,760 Speaker 2: find on on food network dot com, it it mimics 97 00:05:31,800 --> 00:05:33,800 Speaker 2: that without the need for a slicer by taking that 98 00:05:33,880 --> 00:05:37,400 Speaker 2: chuck and slowly braising it in wine, in beef stocks 99 00:05:37,440 --> 00:05:40,440 Speaker 2: and aromatics and herbs so it's pullable. So you get 100 00:05:40,440 --> 00:05:43,320 Speaker 2: this like almost just soft melt in your mouth texture 101 00:05:43,320 --> 00:05:45,400 Speaker 2: that you do on the same bun with the same peppers. 102 00:05:45,720 --> 00:05:48,360 Speaker 2: And then but the key to this in any sandwich 103 00:05:48,360 --> 00:05:50,960 Speaker 2: you make at home, there you're trying to replicate let's say, 104 00:05:51,000 --> 00:05:54,400 Speaker 2: like a you know, fast food smash burger or a 105 00:05:54,480 --> 00:05:56,680 Speaker 2: hot dog from the hot dog stand, or even like 106 00:05:56,720 --> 00:05:59,440 Speaker 2: an Italian sub from the deli, right, is you got 107 00:05:59,480 --> 00:06:02,240 Speaker 2: to wrap the sandwiches for like a minimum a minute 108 00:06:02,240 --> 00:06:05,880 Speaker 2: to two minutes in butcher paper or deli paper and 109 00:06:06,040 --> 00:06:08,640 Speaker 2: just let it sit and let it chill out. So 110 00:06:08,680 --> 00:06:11,280 Speaker 2: something magical happens in there. Depending if it's a cold sandwich, 111 00:06:11,320 --> 00:06:14,240 Speaker 2: something magical happens. But it just marries up in there, right, 112 00:06:14,360 --> 00:06:19,120 Speaker 2: kind of really solidifies the relationship, right, consummates with itself 113 00:06:19,240 --> 00:06:22,200 Speaker 2: in the wrapper. And uh, you know that's probably my 114 00:06:22,279 --> 00:06:25,320 Speaker 2: favorite go to because whether it's like, you know, you're 115 00:06:25,360 --> 00:06:27,440 Speaker 2: watching the game or having a bunch of people over 116 00:06:28,040 --> 00:06:30,240 Speaker 2: stays nice, it's there. You can eat it for three hours, you. 117 00:06:30,240 --> 00:06:33,920 Speaker 1: Know, right, beautiful, beautiful. All right, So we watched this episode, 118 00:06:33,960 --> 00:06:36,120 Speaker 1: right just forget this this stuff? Episode ten? So the 119 00:06:36,160 --> 00:06:37,800 Speaker 1: Santa Berger? What do you think of the Santa Berger? 120 00:06:37,839 --> 00:06:39,840 Speaker 2: I mean I saw it, okay, and I saw it 121 00:06:40,960 --> 00:06:43,320 Speaker 2: and then I was like, no way, Like my first 122 00:06:43,400 --> 00:06:47,479 Speaker 2: question was like how many of these were sold at Luke's, 123 00:06:47,480 --> 00:06:48,400 Speaker 2: you know, like how many did he? 124 00:06:48,560 --> 00:06:48,640 Speaker 1: Like? 125 00:06:49,040 --> 00:06:51,640 Speaker 2: What was because that wasn't a La Minute. 126 00:06:51,279 --> 00:06:53,680 Speaker 1: Now, that was the one he made for her, and 127 00:06:53,720 --> 00:06:54,320 Speaker 1: that's that's it. 128 00:06:54,600 --> 00:06:56,760 Speaker 2: That was it. It wasn't even a special, no I 129 00:06:56,839 --> 00:07:00,200 Speaker 2: know that's not that's that's lovely. It's the sentiment is 130 00:07:00,200 --> 00:07:02,719 Speaker 2: is huge. But I don't you know, even her character 131 00:07:02,760 --> 00:07:05,680 Speaker 2: do not want to take a bite of that. It's 132 00:07:05,920 --> 00:07:07,880 Speaker 2: we do that they try to make us. Like I've 133 00:07:07,880 --> 00:07:10,480 Speaker 2: been on the kitchen right on every Saturday, and it's 134 00:07:10,520 --> 00:07:14,680 Speaker 2: like we explore some of the internet's finest things a 135 00:07:14,720 --> 00:07:17,120 Speaker 2: lot of the time that you you know, the the 136 00:07:17,200 --> 00:07:20,560 Speaker 2: viral foods that are on the internet just to you know, 137 00:07:20,600 --> 00:07:23,800 Speaker 2: get a click or alike. But like that's we find 138 00:07:23,800 --> 00:07:29,400 Speaker 2: that food shape like creatures, right, sometimes don't just don't 139 00:07:29,440 --> 00:07:31,480 Speaker 2: hit like you want them to, you know, like like 140 00:07:31,600 --> 00:07:34,280 Speaker 2: the we've made like cheeseballs that are in the shape 141 00:07:34,320 --> 00:07:36,640 Speaker 2: of penguins with like olives for a beak, and then 142 00:07:36,640 --> 00:07:39,680 Speaker 2: you get that orange, you know, peppers for the for 143 00:07:39,760 --> 00:07:41,240 Speaker 2: the eyes, and you got all this stuff. You like, 144 00:07:41,320 --> 00:07:43,120 Speaker 2: by the time you craft it and you look at 145 00:07:43,160 --> 00:07:45,640 Speaker 2: this cute little thing, nobody wants to eat that, And 146 00:07:45,680 --> 00:07:49,040 Speaker 2: I feel bad, you know, I was, like, he put 147 00:07:49,080 --> 00:07:50,520 Speaker 2: all that work into it, and she's not going to 148 00:07:50,560 --> 00:07:50,840 Speaker 2: eat that. 149 00:07:50,920 --> 00:07:55,480 Speaker 1: Dam right, it's not having it. It's not having it. 150 00:07:55,720 --> 00:07:57,840 Speaker 2: But you got appreciate the effort. Right, He's an artist. 151 00:07:58,080 --> 00:08:00,240 Speaker 1: I think that was just really the point, right, you know? 152 00:08:01,520 --> 00:08:04,680 Speaker 1: Okay apple tarts they served him at the Gilmore family 153 00:08:04,720 --> 00:08:07,560 Speaker 1: Christmas party. I think, do you make an apple tart? 154 00:08:07,880 --> 00:08:10,520 Speaker 2: You know what I am? I'm a big fan of 155 00:08:10,560 --> 00:08:13,880 Speaker 2: like a cheat quick apple tart using a puff pastry 156 00:08:14,320 --> 00:08:17,320 Speaker 2: store bought. And if you have, like you know, come fall, 157 00:08:17,360 --> 00:08:19,960 Speaker 2: you got a lot of like my people, I don't. 158 00:08:20,000 --> 00:08:21,640 Speaker 2: I don't like it on like apple picking. I don't 159 00:08:21,640 --> 00:08:25,040 Speaker 2: know if you've ever been apple picking? Have you is 160 00:08:25,080 --> 00:08:25,480 Speaker 2: a human? 161 00:08:25,680 --> 00:08:28,560 Speaker 1: I mean I picked a lot of apples in my youth. 162 00:08:28,640 --> 00:08:30,680 Speaker 2: I mean I was gone on a sojourn. 163 00:08:30,760 --> 00:08:34,680 Speaker 1: I'm an organic, spontaneous apple picking. I wouldn't say it 164 00:08:34,679 --> 00:08:35,120 Speaker 1: was planned. 165 00:08:35,120 --> 00:08:37,680 Speaker 2: And here we go, Oh you didn't go on an event? Sure, 166 00:08:37,840 --> 00:08:39,679 Speaker 2: you know, with a loved one to go pick apples 167 00:08:39,679 --> 00:08:42,640 Speaker 2: for the afternoon. It's a miserable experience. There's bees everywhere, 168 00:08:42,960 --> 00:08:44,920 Speaker 2: and then you're left with like literally a bushel of 169 00:08:44,960 --> 00:08:47,560 Speaker 2: apples that that's like a eighty apples. I mean, what 170 00:08:47,559 --> 00:08:49,480 Speaker 2: are you gonna do with them? So I always wait 171 00:08:49,559 --> 00:08:51,080 Speaker 2: for that time of year, and it's like my in 172 00:08:51,200 --> 00:08:53,560 Speaker 2: laws or my friends down the street that still have 173 00:08:53,600 --> 00:08:55,160 Speaker 2: little ones. I have a six year old boy, I'm 174 00:08:55,160 --> 00:08:56,800 Speaker 2: not going to take you know, that ship is saled. 175 00:08:56,800 --> 00:09:00,240 Speaker 2: There's no apple picking in our immediate future. Like when 176 00:09:00,240 --> 00:09:03,080 Speaker 2: these people bring me their bounty and they're like, hey, man, 177 00:09:03,120 --> 00:09:05,360 Speaker 2: you want some apples. Think they're gonna give you four apples, 178 00:09:05,360 --> 00:09:07,720 Speaker 2: they give you, give you like eighteen apples, which is 179 00:09:07,720 --> 00:09:10,640 Speaker 2: barely making a dent into a bushel. So I'm there, 180 00:09:10,679 --> 00:09:12,440 Speaker 2: and that's when I tart it up. Because it's usually 181 00:09:12,559 --> 00:09:16,920 Speaker 2: nice green like tart apples and that stuff. You only 182 00:09:17,120 --> 00:09:20,720 Speaker 2: have stuff laying around the house that you can whip 183 00:09:20,720 --> 00:09:21,959 Speaker 2: this up. And all you need is to kind of 184 00:09:22,120 --> 00:09:24,720 Speaker 2: procure the store abought pup pastry, and I'll do it 185 00:09:24,720 --> 00:09:27,600 Speaker 2: in a large or medium size like cast iron skillet, 186 00:09:27,960 --> 00:09:30,960 Speaker 2: you know, break down those apples with butter and sugar 187 00:09:31,040 --> 00:09:34,600 Speaker 2: and brown sugar in like vanilla bean paste, and just 188 00:09:34,640 --> 00:09:37,600 Speaker 2: make it this ouyguy thing and then just literally like 189 00:09:37,960 --> 00:09:40,720 Speaker 2: put the puff pastry on top, finish it in the oven, 190 00:09:41,040 --> 00:09:42,960 Speaker 2: and then that puff pastry kind of drips down the 191 00:09:43,000 --> 00:09:45,320 Speaker 2: side and then you can turn it out the pan 192 00:09:45,720 --> 00:09:48,840 Speaker 2: and you kind of have this like quick and easy 193 00:09:49,000 --> 00:09:53,120 Speaker 2: I don't know cheat apple tart, but man, something about 194 00:09:53,440 --> 00:09:55,720 Speaker 2: an apple tart to me, especially if you have some 195 00:09:55,760 --> 00:09:58,320 Speaker 2: ice cream with it, or fresh whipped cream. I'm a 196 00:09:58,480 --> 00:10:02,480 Speaker 2: huge fan, way more than like like classic apple pie. 197 00:10:03,320 --> 00:10:04,880 Speaker 1: I bet you have fun cleaning that pan. 198 00:10:05,520 --> 00:10:07,680 Speaker 2: You know what, It's not as bad as like cleaning 199 00:10:07,679 --> 00:10:10,120 Speaker 2: a burger in there or a steak. Is way harder 200 00:10:10,120 --> 00:10:11,920 Speaker 2: because of the fond that's left over. 201 00:10:12,000 --> 00:10:13,679 Speaker 1: You know, you got to pro So how do you 202 00:10:13,720 --> 00:10:15,840 Speaker 1: do it? I mean, okay, So this is the question 203 00:10:15,880 --> 00:10:19,800 Speaker 1: I have because I just got two cast iron skillets. 204 00:10:19,800 --> 00:10:22,040 Speaker 2: I love them nice, I love them. 205 00:10:22,080 --> 00:10:23,800 Speaker 1: I cook my omelets in there for my boy. I 206 00:10:23,800 --> 00:10:27,720 Speaker 1: got a ten year old. I cook them and we 207 00:10:27,880 --> 00:10:30,120 Speaker 1: do we do the salmon in there. But boy, it 208 00:10:30,200 --> 00:10:32,960 Speaker 1: really sticks right, no matter how much olive oil I 209 00:10:32,960 --> 00:10:34,760 Speaker 1: put in. So now, so let me let me ask 210 00:10:34,800 --> 00:10:37,800 Speaker 1: you this the technique for cleaning. Here's what I do. 211 00:10:37,920 --> 00:10:41,920 Speaker 1: I don't fight that what's left over too much. I 212 00:10:41,960 --> 00:10:43,840 Speaker 1: want to dry it. I want to get a dry 213 00:10:43,880 --> 00:10:46,560 Speaker 1: fast right. You don't want to let it sit, so 214 00:10:47,760 --> 00:10:49,599 Speaker 1: I wait until the next day it's all dried, and 215 00:10:49,640 --> 00:10:52,400 Speaker 1: then I scrape all the stuff up. So I do 216 00:10:52,440 --> 00:10:52,839 Speaker 1: it again. 217 00:10:53,160 --> 00:10:54,680 Speaker 2: I mean, listen, if you're going to leave it a 218 00:10:54,720 --> 00:10:56,640 Speaker 2: month with all that stuff on there, right, it'll just 219 00:10:56,679 --> 00:10:59,200 Speaker 2: probably rust up and right then you got to like 220 00:10:59,240 --> 00:11:01,319 Speaker 2: re season it. That's a whole pain in the butt. 221 00:11:01,320 --> 00:11:05,000 Speaker 2: But if you like salmon's precarious, right, because even if 222 00:11:05,040 --> 00:11:07,120 Speaker 2: you put a lot of oil on there, I would 223 00:11:07,120 --> 00:11:09,120 Speaker 2: always start with the skin side down and maybe it's 224 00:11:09,160 --> 00:11:11,880 Speaker 2: not hot enough, but that's I'm sure you're getting your 225 00:11:11,880 --> 00:11:13,960 Speaker 2: cast iron band hot enough, you know, and that's why 226 00:11:14,000 --> 00:11:18,040 Speaker 2: stuff sticks. But for me cleaning it up, like I swear, 227 00:11:18,200 --> 00:11:22,520 Speaker 2: I know this is people say no soap, no, just 228 00:11:22,559 --> 00:11:25,720 Speaker 2: warm water in a brillo pad, and you're like, you know, 229 00:11:25,800 --> 00:11:27,560 Speaker 2: sometimes my I was like, just can you please clean 230 00:11:27,559 --> 00:11:31,640 Speaker 2: this band? She will not touch the cast iron pants. 231 00:11:32,400 --> 00:11:34,000 Speaker 2: She bleeds that up to me, and I'll just a 232 00:11:34,000 --> 00:11:36,360 Speaker 2: little soap, little warm water, scrape it down with the 233 00:11:36,600 --> 00:11:39,720 Speaker 2: abrasive side of the sponge, get everything up. And what 234 00:11:39,880 --> 00:11:42,600 Speaker 2: I think the most important thing to do is to 235 00:11:42,880 --> 00:11:45,440 Speaker 2: just write I dry it, don't let it air dry, 236 00:11:45,559 --> 00:11:48,480 Speaker 2: dry it, and then just a little bit of neutral 237 00:11:48,520 --> 00:11:51,520 Speaker 2: oil on there. Oh, really rub the oil in there 238 00:11:51,559 --> 00:11:53,559 Speaker 2: and put it back in the pan before you do it. 239 00:11:54,320 --> 00:11:59,240 Speaker 2: Neutral oil like we use avocado oil or a canola 240 00:11:59,280 --> 00:12:04,720 Speaker 2: oil or a vetcha oil something like. Besides olive oil. 241 00:12:05,200 --> 00:12:08,320 Speaker 2: You know, you want to something heavy duty, and then 242 00:12:08,360 --> 00:12:11,120 Speaker 2: you just light coating just so it shines up nice 243 00:12:11,120 --> 00:12:13,520 Speaker 2: and that'll keep it a from rusting, and we'll prepare 244 00:12:13,559 --> 00:12:17,040 Speaker 2: it for nonstickedness the next use, okay, and then you 245 00:12:17,080 --> 00:12:18,440 Speaker 2: can kind of beat it up a little bit with 246 00:12:18,559 --> 00:12:20,640 Speaker 2: a little bit of soap and warm water. You know 247 00:12:20,760 --> 00:12:24,280 Speaker 2: you can, okay, I mean people get crazy. They want 248 00:12:24,280 --> 00:12:26,920 Speaker 2: to see the reflection in these. There's a whole community 249 00:12:26,920 --> 00:12:29,720 Speaker 2: out there that try to get their cast iron skillet 250 00:12:29,760 --> 00:12:32,840 Speaker 2: is nonstick as humanly possible, right, because it is like 251 00:12:33,000 --> 00:12:38,400 Speaker 2: nature's best way to achieve a nonstick surface with eggs omelets, 252 00:12:38,480 --> 00:12:41,640 Speaker 2: you know, sticky salmon without having to go to like 253 00:12:41,800 --> 00:12:45,880 Speaker 2: you know, the the chemical route or like the teflon route. 254 00:12:45,920 --> 00:12:49,480 Speaker 2: Then got a lot of you know, people misuse those 255 00:12:49,520 --> 00:12:51,520 Speaker 2: and hang on to them too long. The next thing 256 00:12:51,559 --> 00:12:54,560 Speaker 2: you know, you're eating bits of this chemical. It's been 257 00:12:54,600 --> 00:12:58,079 Speaker 2: proven to be very bad for you. But there's other options. 258 00:12:58,280 --> 00:13:01,319 Speaker 2: I'm not that obsessive. I use my like if I'm 259 00:13:01,320 --> 00:13:03,599 Speaker 2: gonna make an omelet, I'm gonna use like I like 260 00:13:03,640 --> 00:13:06,600 Speaker 2: the hex clad pants. I think it's a nice happy 261 00:13:06,679 --> 00:13:09,760 Speaker 2: medium without you know, all that coding on there. But 262 00:13:10,160 --> 00:13:12,720 Speaker 2: I'm always gonna use fat and that's kind of what people, 263 00:13:12,800 --> 00:13:16,079 Speaker 2: I think, want to remove themselves from. But at the 264 00:13:16,160 --> 00:13:18,280 Speaker 2: end of the day, a little bit of butter or 265 00:13:18,280 --> 00:13:19,840 Speaker 2: a little bit olive it on the pant, you know, 266 00:13:19,920 --> 00:13:22,520 Speaker 2: I mean, what's gonna kill you is you're you trying 267 00:13:22,520 --> 00:13:26,680 Speaker 2: to make this cast iron things slick as possible by 268 00:13:26,720 --> 00:13:29,839 Speaker 2: like treating it like a newborn baby. Slow down, put 269 00:13:29,880 --> 00:13:32,400 Speaker 2: your energy to something else. Maybe take care you know 270 00:13:32,440 --> 00:13:37,160 Speaker 2: of your family first. Stop neglecting your kids, all right, 271 00:13:37,240 --> 00:13:39,720 Speaker 2: or running around on your old lady. How about we 272 00:13:39,760 --> 00:13:44,199 Speaker 2: start with the home first. Make your own bed, you 273 00:13:44,640 --> 00:13:46,200 Speaker 2: got you got me rolling here? Brother? 274 00:13:55,280 --> 00:13:57,600 Speaker 1: How do you make your perfect burger? What's what do 275 00:13:57,640 --> 00:13:59,480 Speaker 1: you put in the burger? What do you do? Nothing? 276 00:14:00,480 --> 00:14:05,520 Speaker 2: Eighty twenty chuck. Here's here's the thing I don't preport, 277 00:14:05,600 --> 00:14:08,520 Speaker 2: you know. I try to get the freshest chuck possible 278 00:14:08,800 --> 00:14:11,319 Speaker 2: from the butcher case, not the pre cell of faint stuff, 279 00:14:11,320 --> 00:14:13,000 Speaker 2: because you know, sometimes you take that home, it looks 280 00:14:13,040 --> 00:14:14,640 Speaker 2: red and you open it up and then there's a 281 00:14:14,640 --> 00:14:17,240 Speaker 2: great meat inside a little little extra chocolate center in there. 282 00:14:17,240 --> 00:14:19,520 Speaker 2: I'm like, I don't want that, so I'll get the 283 00:14:19,560 --> 00:14:22,240 Speaker 2: good stuff. I'm a I'm a big fan of the 284 00:14:22,280 --> 00:14:25,800 Speaker 2: cast iron or I'll use my cast iron like griddle 285 00:14:26,120 --> 00:14:29,200 Speaker 2: on the grill to make and I make them outside 286 00:14:29,240 --> 00:14:32,920 Speaker 2: so it doesn't splatter everywhere. So I like a nice heavy, 287 00:14:33,160 --> 00:14:39,400 Speaker 2: flat bottom, flat surface, salt and pepper, maybe not inside. 288 00:14:39,520 --> 00:14:42,000 Speaker 2: So see people like I got an uncle. He's like, 289 00:14:42,080 --> 00:14:45,040 Speaker 2: you put an egg in there, you put some ground beautifully. 290 00:14:45,080 --> 00:14:47,680 Speaker 2: I'm like, stop, All burgers need a salt and pepper, 291 00:14:47,680 --> 00:14:50,800 Speaker 2: maybe a little granulated garlic only on the outside, right, 292 00:14:51,040 --> 00:14:53,880 Speaker 2: because you want that beefy flavor, you're gonna season. There's 293 00:14:53,880 --> 00:14:56,360 Speaker 2: gonna be enough salt and toppings and stuff. 294 00:14:56,760 --> 00:14:56,880 Speaker 1: Right. 295 00:14:57,000 --> 00:14:59,560 Speaker 2: If you season the patty well enough, you're gonna it's 296 00:14:59,600 --> 00:15:02,120 Speaker 2: it's gonna to carry through the to the to the middle. 297 00:15:03,360 --> 00:15:07,600 Speaker 2: Nice my artifact, super crust on both sides. Right, Try 298 00:15:07,600 --> 00:15:10,040 Speaker 2: to not prod it, don't poke it, don't smash it. 299 00:15:10,280 --> 00:15:12,200 Speaker 2: Smash it at first. If you like a smashberg, I 300 00:15:12,200 --> 00:15:14,360 Speaker 2: do love that. And when I'm feeling a little frisky, 301 00:15:14,880 --> 00:15:17,120 Speaker 2: you know, I take like my my my like my 302 00:15:17,120 --> 00:15:20,680 Speaker 2: my my calck dowl thing, and I will like smash 303 00:15:20,800 --> 00:15:26,560 Speaker 2: it with a super super dramatic shmeard lacy edge right 304 00:15:26,680 --> 00:15:28,680 Speaker 2: and only really cook it on one side, flip it 305 00:15:28,680 --> 00:15:30,880 Speaker 2: over piece of cheese, and you have this kind of 306 00:15:31,360 --> 00:15:33,680 Speaker 2: just this beef skirt that forms, and if you do 307 00:15:33,760 --> 00:15:35,720 Speaker 2: it right enough and you bring it up right enough, 308 00:15:35,720 --> 00:15:37,440 Speaker 2: it comes right off and you scrape a little bit 309 00:15:37,440 --> 00:15:40,160 Speaker 2: and then you put that on like like a Hawaiian 310 00:15:40,200 --> 00:15:43,560 Speaker 2: roll or a potato bun, some squishy bun with not 311 00:15:43,720 --> 00:15:46,040 Speaker 2: much on it, like I like, I'm I'm like a 312 00:15:46,120 --> 00:15:50,400 Speaker 2: purist a little maybe a pickle Hollopano American cheese beef 313 00:15:50,760 --> 00:15:51,720 Speaker 2: soft sweet bun. 314 00:15:52,600 --> 00:15:54,960 Speaker 1: Yeah. No, yeah, we we do that. We do we 315 00:15:54,960 --> 00:15:57,840 Speaker 1: We like that onion because I do the same thing 316 00:15:57,880 --> 00:15:59,680 Speaker 1: I used. I used to do the egg and some 317 00:15:59,720 --> 00:16:02,080 Speaker 1: of onion seasoning and all kinds of stuff. And it's like, 318 00:16:02,120 --> 00:16:04,520 Speaker 1: you don't need it. You don't need it. You know, 319 00:16:04,640 --> 00:16:06,960 Speaker 1: if you're gonna put that onion on there, you know 320 00:16:07,200 --> 00:16:10,440 Speaker 1: that's the flavor that you want, that's what you want. 321 00:16:11,280 --> 00:16:13,120 Speaker 1: And I do that, and I'm doing that a lot 322 00:16:13,200 --> 00:16:17,800 Speaker 1: more because my kid said, Dad, can you somehow spice 323 00:16:17,880 --> 00:16:21,200 Speaker 1: up this sauce? You know, he's got a pretty refined palate, 324 00:16:21,280 --> 00:16:24,480 Speaker 1: fri kid, And uh so I'm throwing more onion in 325 00:16:24,520 --> 00:16:28,200 Speaker 1: the in the marinara sauce. Now like I'm I'm grilling 326 00:16:28,200 --> 00:16:30,600 Speaker 1: the onion and you know, kind of liquefying it before 327 00:16:30,640 --> 00:16:34,640 Speaker 1: I even put the meat in, you know, scause I 328 00:16:35,360 --> 00:16:37,360 Speaker 1: do it in a skillet. Yeah, on a red sauce 329 00:16:37,520 --> 00:16:39,880 Speaker 1: for a pross. Yeah, yeah, yeah, that's what I do. 330 00:16:40,640 --> 00:16:43,960 Speaker 2: There's this great recipe that I've I've read about from 331 00:16:44,280 --> 00:16:48,120 Speaker 2: New York Times Mars Marcel Hassan. It's a it's the 332 00:16:48,160 --> 00:16:52,280 Speaker 2: easiest but tastiest marnar sauce. And I've never made it 333 00:16:52,280 --> 00:16:57,080 Speaker 2: this way, but it's literally like good tomatoes. Half a 334 00:16:57,120 --> 00:17:01,680 Speaker 2: stick of butter and an onion quartered and you simmer 335 00:17:01,720 --> 00:17:04,439 Speaker 2: it right and then you take out the onions. You 336 00:17:04,480 --> 00:17:08,840 Speaker 2: get all that onion flavor and it's like the silkiest, richest, quickest, 337 00:17:08,880 --> 00:17:11,440 Speaker 2: easiest tomato sauce. Look it up. It's I haven't made 338 00:17:11,480 --> 00:17:14,280 Speaker 2: it again, so I don't know. I mean, someone's listening 339 00:17:14,280 --> 00:17:15,960 Speaker 2: out there and they ate it. But like to me that, 340 00:17:16,119 --> 00:17:18,040 Speaker 2: I mean, that's not the world I came from. I 341 00:17:18,040 --> 00:17:20,719 Speaker 2: came I do, my mom my, grandma, my aunt's right. 342 00:17:20,800 --> 00:17:20,919 Speaker 1: Iss. 343 00:17:21,040 --> 00:17:23,920 Speaker 2: You saw te an onion, a little bit of garlic 344 00:17:24,200 --> 00:17:26,600 Speaker 2: and a lot of olive oil and dried Italian spices 345 00:17:26,640 --> 00:17:29,760 Speaker 2: till it's like liquefied, right, And you add one hundred 346 00:17:29,800 --> 00:17:32,119 Speaker 2: cans of tomatoes and then you cook it for two days. 347 00:17:32,320 --> 00:17:34,560 Speaker 2: Then you throw like a gallon of basil at the 348 00:17:34,680 --> 00:17:38,320 Speaker 2: end before serving it, and then a tub of ragatta cheese. 349 00:17:38,320 --> 00:17:40,520 Speaker 2: And that was like, that was our that was how 350 00:17:40,560 --> 00:17:43,439 Speaker 2: we ate red sauce. So I was like butter an 351 00:17:43,520 --> 00:17:46,080 Speaker 2: onion that's not even cut, you know, but it seems 352 00:17:46,119 --> 00:17:48,040 Speaker 2: like an easy thing to kind of zip through on 353 00:17:48,080 --> 00:17:50,160 Speaker 2: a weeknight, you know, especially we got littles. 354 00:17:52,920 --> 00:17:55,640 Speaker 1: Let me ask you this, have you ever watched a 355 00:17:55,680 --> 00:17:59,320 Speaker 1: film or even a TV show that inspired you to 356 00:17:59,359 --> 00:18:02,320 Speaker 1: cook somebody something? Not somebody, but something. 357 00:18:02,160 --> 00:18:05,560 Speaker 2: I would I've been hungry enough looks, you know what, 358 00:18:05,960 --> 00:18:08,640 Speaker 2: like the Live movie when they're eating the frozen butt, 359 00:18:08,760 --> 00:18:11,919 Speaker 2: like you know, you know, Day thirty seven, You're like, 360 00:18:12,080 --> 00:18:15,719 Speaker 2: that's a good looking ash and they take the window, 361 00:18:16,440 --> 00:18:20,119 Speaker 2: you know, the glass and no, I've never wanted to 362 00:18:20,119 --> 00:18:21,520 Speaker 2: eat a few and can when I get that out 363 00:18:21,560 --> 00:18:24,679 Speaker 2: there first, I know people have gone down for less. 364 00:18:26,160 --> 00:18:28,399 Speaker 2: Let me think what if I've been watching recently? 365 00:18:30,119 --> 00:18:32,119 Speaker 1: When you watch Goodfellas, do you not get hungry when 366 00:18:32,160 --> 00:18:33,320 Speaker 1: they're in prison and they're like. 367 00:18:33,280 --> 00:18:35,879 Speaker 2: No, it makes me ill, dude, you don't like that. 368 00:18:36,320 --> 00:18:37,000 Speaker 1: You don't like that. 369 00:18:37,480 --> 00:18:39,960 Speaker 2: It was so dark and I just there was no ventilation. 370 00:18:40,160 --> 00:18:43,040 Speaker 2: I just rewatched it like three weeks ago, really, And 371 00:18:43,080 --> 00:18:45,199 Speaker 2: I know guys that have literally been in jail and 372 00:18:45,280 --> 00:18:47,640 Speaker 2: have cooked in jail have been like pretty lined up nice, 373 00:18:47,960 --> 00:18:51,520 Speaker 2: you know, where they can have Sunday dinners. To me, 374 00:18:51,600 --> 00:18:54,840 Speaker 2: it's like, oh, it's just like so musty in there, 375 00:18:55,560 --> 00:18:58,960 Speaker 2: and and it's dark and there's no ventilation, so you 376 00:18:59,000 --> 00:19:01,600 Speaker 2: smell the garlic, and then Henry's running around, you know, 377 00:19:01,680 --> 00:19:04,560 Speaker 2: dropping off drugs everywhere. It was just like, I want 378 00:19:04,560 --> 00:19:08,639 Speaker 2: to be relaxed and not not incarcerated. Uh. 379 00:19:09,400 --> 00:19:15,960 Speaker 1: But godfather, godfather. When they're making the tomato sauce. 380 00:19:16,040 --> 00:19:17,280 Speaker 2: Yeah, when they're making and they're. 381 00:19:17,119 --> 00:19:20,280 Speaker 1: Teaching, they're teaching Mikero, make the tomato sauce because you 382 00:19:20,359 --> 00:19:22,560 Speaker 1: might have to cook for a hundred guys one day. 383 00:19:22,720 --> 00:19:25,919 Speaker 2: That was great. And then Clemenza drops the raw meatballs 384 00:19:25,960 --> 00:19:26,800 Speaker 2: into the sauce. 385 00:19:26,920 --> 00:19:29,800 Speaker 1: Well, yeah, the sausage and the pork and the and. 386 00:19:29,720 --> 00:19:31,400 Speaker 2: The work and you got the buck and the veal 387 00:19:31,480 --> 00:19:33,680 Speaker 2: and you put it in a sauce that makes me good. 388 00:19:33,680 --> 00:19:35,879 Speaker 2: But that was like my you know, like I wanna 389 00:19:36,920 --> 00:19:38,520 Speaker 2: I'm trying to think of what I do. I was 390 00:19:38,560 --> 00:19:44,720 Speaker 2: just watching Landman with Billy Bob Thornton, and she the 391 00:19:44,760 --> 00:19:47,840 Speaker 2: wife made paea for everybody. It was like communal pie, 392 00:19:47,920 --> 00:19:49,199 Speaker 2: and it was like, you know, these guys are all 393 00:19:49,240 --> 00:19:51,679 Speaker 2: oil men, you know, they're like, you know, they're Landman, 394 00:19:52,000 --> 00:19:54,000 Speaker 2: they work in oil rigs, and she's trying to impress 395 00:19:54,000 --> 00:19:56,199 Speaker 2: them with baya. It looked very good and I'm not 396 00:19:56,280 --> 00:19:58,080 Speaker 2: even and that was I was. I think I was 397 00:19:58,119 --> 00:20:00,840 Speaker 2: really hungry and I was watching this because I'm not 398 00:20:00,920 --> 00:20:04,239 Speaker 2: a big piea guy, you know, but they made this 399 00:20:04,280 --> 00:20:07,480 Speaker 2: look very good on a show you know that you 400 00:20:07,840 --> 00:20:10,200 Speaker 2: know what makes me and I want I got back 401 00:20:10,240 --> 00:20:13,520 Speaker 2: into Yellowstone. This is not food, but this is all 402 00:20:13,560 --> 00:20:15,800 Speaker 2: these shows, right. I don't know who drinks this much 403 00:20:15,880 --> 00:20:20,479 Speaker 2: out of crystal goblets, you know, in rocks glasses, brown liquor, 404 00:20:20,720 --> 00:20:22,920 Speaker 2: all day long, all night long, when they get home 405 00:20:22,920 --> 00:20:27,119 Speaker 2: from work, they're always just like pouring just like thick 406 00:20:27,440 --> 00:20:32,560 Speaker 2: brown bourbon into a one hundred pound glass. Right, So 407 00:20:32,640 --> 00:20:34,040 Speaker 2: every time I watch it, I'm like, I think I'm 408 00:20:34,040 --> 00:20:36,680 Speaker 2: gonna get I'm to start that. Well, white kids, these guys, 409 00:20:36,760 --> 00:20:39,679 Speaker 2: guys are running a ranch. What's stopping me from just 410 00:20:39,720 --> 00:20:42,960 Speaker 2: like having, you know, having a decanter right by the 411 00:20:43,119 --> 00:20:45,240 Speaker 2: you know, on its own little tray by the TV 412 00:20:45,520 --> 00:20:48,560 Speaker 2: right way, be like, what are you doing? Like just 413 00:20:49,400 --> 00:20:52,960 Speaker 2: pouring a little schnuffer here of thick brown liquor. And 414 00:20:53,000 --> 00:20:54,800 Speaker 2: I never get around to it, but it makes me 415 00:20:54,840 --> 00:20:55,720 Speaker 2: want to drink. 416 00:20:56,080 --> 00:20:59,199 Speaker 1: Right they are. They're drinking a lot. She's always drinking, 417 00:20:59,440 --> 00:21:02,240 Speaker 1: She's drunking the costs. Always drink. Kelly Riley's always having 418 00:21:02,240 --> 00:21:06,560 Speaker 1: a trink. Always drinks, I know. And great glasses is great, tumblers. 419 00:21:06,119 --> 00:21:09,879 Speaker 2: Great, just like etched crystal right right. And then they occasion, 420 00:21:10,040 --> 00:21:11,960 Speaker 2: like at least one episode someone's throwing a glass in 421 00:21:12,000 --> 00:21:14,920 Speaker 2: a fireplace or something like they you know, no wonder 422 00:21:14,960 --> 00:21:18,600 Speaker 2: they're losing the ranch. It's just blowing glassware. Right. 423 00:21:18,680 --> 00:21:31,400 Speaker 1: It's expensive, it's unbelievable. Give us a trick. You got 424 00:21:31,400 --> 00:21:34,560 Speaker 1: a trick that you use for it. Give us one 425 00:21:35,119 --> 00:21:36,200 Speaker 1: clever thing you do. 426 00:21:36,680 --> 00:21:40,600 Speaker 2: The most underutilized thing in the kitchen that everybody has 427 00:21:41,840 --> 00:21:45,840 Speaker 2: the most under like that, I don't know, nobody uses 428 00:21:46,400 --> 00:21:49,280 Speaker 2: it never gets enough. Love is the broiler in your stove, 429 00:21:50,119 --> 00:21:54,399 Speaker 2: all right, the oven broiler to reheat, to put a 430 00:21:54,440 --> 00:21:57,720 Speaker 2: little color on a steak maybe you made outside, to 431 00:21:58,520 --> 00:22:01,359 Speaker 2: crisp up the top of some badgetables to quickly cook 432 00:22:01,720 --> 00:22:04,080 Speaker 2: some roasted vegetables that don't need, you know, an hour 433 00:22:04,160 --> 00:22:05,560 Speaker 2: in the oven. They just want to put a little 434 00:22:05,560 --> 00:22:10,400 Speaker 2: color on. Like to me, it's like so underutilized in 435 00:22:10,880 --> 00:22:14,159 Speaker 2: it mimics what most restaurants do to put color on 436 00:22:14,280 --> 00:22:17,560 Speaker 2: food is use that salamander or that kind of broiler 437 00:22:17,560 --> 00:22:19,199 Speaker 2: they all have. And this is we all have that. 438 00:22:19,280 --> 00:22:21,480 Speaker 2: And if you learn to kind of play with the 439 00:22:21,680 --> 00:22:25,600 Speaker 2: levels of your rack in the oven, you can really 440 00:22:25,640 --> 00:22:29,920 Speaker 2: master it. You know, I love it. And then when 441 00:22:30,119 --> 00:22:34,639 Speaker 2: you're like, let's say, okay, here's another trick. This is 442 00:22:34,640 --> 00:22:39,000 Speaker 2: what people do. Don't ever, rarely order an extra large 443 00:22:39,000 --> 00:22:44,000 Speaker 2: pizza at the most large, preferably medium. Never when when 444 00:22:44,000 --> 00:22:46,000 Speaker 2: you're on the phone with them, tell them uncut. Do 445 00:22:46,080 --> 00:22:48,600 Speaker 2: not cut my pizza. I will handle it myself at home. 446 00:22:49,080 --> 00:22:52,000 Speaker 2: It's twofold number one. When you get that pizza. We're 447 00:22:52,000 --> 00:22:53,639 Speaker 2: in Chicago, it's like a bit of every time we 448 00:22:53,720 --> 00:22:56,800 Speaker 2: order pizza, it's an event. Don't cut my pizza because 449 00:22:56,800 --> 00:23:00,560 Speaker 2: when it transports via delivery to your home. You know, 450 00:23:00,920 --> 00:23:06,440 Speaker 2: those cuts will allow moisture right to penetrate and compromise 451 00:23:06,520 --> 00:23:08,960 Speaker 2: the crust, right, and then you get in it's floppy 452 00:23:09,080 --> 00:23:10,879 Speaker 2: or it's you know, sometimes it's wet, depending on them. 453 00:23:10,920 --> 00:23:13,639 Speaker 2: And if you get vegetables on your pizza, it's miserable. 454 00:23:14,200 --> 00:23:17,000 Speaker 2: So it'll preserve the Cristmas of the crust in the 455 00:23:17,000 --> 00:23:18,880 Speaker 2: integrity of the pizza. If you get it on, don't 456 00:23:18,880 --> 00:23:22,800 Speaker 2: get it cut medium being a perfect size. Sometimes large 457 00:23:22,840 --> 00:23:25,600 Speaker 2: they extra large pizzas. They're just like you know, the 458 00:23:25,640 --> 00:23:28,640 Speaker 2: centers are inedible sometimes right, and they cut our PiZZ 459 00:23:28,760 --> 00:23:30,960 Speaker 2: thin crust in the squares here in Chicago. But even 460 00:23:30,960 --> 00:23:33,560 Speaker 2: if you're eating triangles number two, if you get that 461 00:23:33,560 --> 00:23:35,480 Speaker 2: pizza and you don't get around to it, or they're late, 462 00:23:35,640 --> 00:23:39,320 Speaker 2: or you got some you know, your delivery guys not 463 00:23:39,320 --> 00:23:43,439 Speaker 2: not getting there expeditiously, right. I always put my oven 464 00:23:44,760 --> 00:23:46,560 Speaker 2: like either heat up a sheet pan in the oven, 465 00:23:46,880 --> 00:23:49,040 Speaker 2: knowing that pizza is coming through the door a little late, 466 00:23:49,760 --> 00:23:54,160 Speaker 2: and I'll put it on a hot sheet pan, uncut 467 00:23:54,480 --> 00:23:57,159 Speaker 2: boom the bottom. Or if you have a large nonstick skillet, 468 00:23:57,200 --> 00:23:59,119 Speaker 2: you could do that as well. Throw it in the 469 00:23:59,119 --> 00:24:02,000 Speaker 2: oven for on a hot sheet pan just for a second, 470 00:24:02,119 --> 00:24:04,320 Speaker 2: and it's like activates from the bottom and you throw 471 00:24:04,320 --> 00:24:06,479 Speaker 2: it in there for two minutes just to reheat the 472 00:24:06,480 --> 00:24:09,199 Speaker 2: top without cooking it more. And then you got re 473 00:24:09,359 --> 00:24:11,240 Speaker 2: crisp crust. 474 00:24:11,560 --> 00:24:13,520 Speaker 1: Yeah, come on right, that's good. 475 00:24:13,560 --> 00:24:16,680 Speaker 2: Even lives here, that's good. It's off the top of 476 00:24:16,800 --> 00:24:18,639 Speaker 2: you think I wrote you didn't. There was no pre 477 00:24:18,720 --> 00:24:19,399 Speaker 2: interview for this. 478 00:24:19,680 --> 00:24:23,800 Speaker 1: People don't appreciate that what you're doing for the world. 479 00:24:24,040 --> 00:24:26,680 Speaker 2: What's going on? I'm just sitting here in my dusty 480 00:24:26,680 --> 00:24:27,520 Speaker 2: basement trying. 481 00:24:28,600 --> 00:24:34,440 Speaker 1: It's unbelievable. It's unbelievable. Do you have any exciting projects, 482 00:24:34,720 --> 00:24:37,000 Speaker 1: new recipes in the works. What's going on with you? 483 00:24:37,119 --> 00:24:40,520 Speaker 2: Well? You could. You can watch Man Worst Cooks in America, Okay, 484 00:24:40,680 --> 00:24:42,760 Speaker 2: which is premiered a couple of weeks ago. It's on 485 00:24:42,800 --> 00:24:48,239 Speaker 2: Food Network at eight eight pm Eastern, which had on 486 00:24:48,320 --> 00:24:50,920 Speaker 2: My which is I'm one of the chef mentors. There's 487 00:24:50,920 --> 00:24:53,760 Speaker 2: two chef men towards This is the Heroes Versus Villain's 488 00:24:53,920 --> 00:24:56,639 Speaker 2: Celebrity edition. So a man that you worked with on 489 00:24:56,680 --> 00:25:02,840 Speaker 2: Gilmore Girls If I'm Not Here, played a legendary cover 490 00:25:02,920 --> 00:25:06,159 Speaker 2: tune on your show. The great Sebastian Bach was on 491 00:25:06,200 --> 00:25:11,959 Speaker 2: my team, who is definitely, unequivocally one of the worst 492 00:25:11,960 --> 00:25:15,600 Speaker 2: cooks in America. I mean, he was a hardcat to wrangle. 493 00:25:15,680 --> 00:25:18,760 Speaker 2: But it's a fun show. So that's on the kitchens 494 00:25:18,760 --> 00:25:22,920 Speaker 2: on and if you want any Chicago Staples premium products 495 00:25:22,960 --> 00:25:25,000 Speaker 2: such as our craft jard and Era, which is our 496 00:25:25,000 --> 00:25:28,600 Speaker 2: famous pepper medley of fermented peppers packed in oil, or 497 00:25:28,640 --> 00:25:30,840 Speaker 2: an Italian beef kit which is the best beefs you 498 00:25:30,840 --> 00:25:33,479 Speaker 2: will ever have, transporter from Chicago that you can make 499 00:25:33,480 --> 00:25:35,840 Speaker 2: it home with the sausage, the bread, the peppers. You 500 00:25:35,880 --> 00:25:37,840 Speaker 2: go to Marl Provisions dot Com and we'll ship to 501 00:25:37,880 --> 00:25:39,720 Speaker 2: your door in two days. We got plenty of fun 502 00:25:39,760 --> 00:25:42,240 Speaker 2: stuff there. But you know I'm playing that jewel bags 503 00:25:42,240 --> 00:25:45,160 Speaker 2: are playing Roberts West Side here in the neighborhood. King 504 00:25:45,160 --> 00:25:48,800 Speaker 2: of Hearts dance on Valentine's Day, February fourteen. Once of 505 00:25:48,880 --> 00:25:52,760 Speaker 2: the chagrins of the wives of the band members like, 506 00:25:52,800 --> 00:25:54,760 Speaker 2: what are we doing romantically? Oh, you're gonna come watch 507 00:25:54,800 --> 00:25:55,679 Speaker 2: my band play. 508 00:25:55,960 --> 00:25:58,400 Speaker 1: You know what your problem is, you don't have enough fun. 509 00:25:58,520 --> 00:26:00,639 Speaker 1: You gotta get more fun out of life. I'll tell you. 510 00:26:02,119 --> 00:26:02,359 Speaker 2: Something. 511 00:26:02,640 --> 00:26:05,240 Speaker 1: We gotta have a talk with you. You got to 512 00:26:05,280 --> 00:26:05,800 Speaker 1: come back on. 513 00:26:06,160 --> 00:26:08,960 Speaker 2: I would love to Scott and anytime. 514 00:26:08,960 --> 00:26:10,760 Speaker 1: I want to hear more about the jewel bags, what's 515 00:26:10,760 --> 00:26:14,000 Speaker 1: going on with them, their future, the tour, you know, 516 00:26:14,080 --> 00:26:14,600 Speaker 1: the globe. 517 00:26:15,280 --> 00:26:18,160 Speaker 2: You know, I told I told the guys. They all 518 00:26:18,160 --> 00:26:20,240 Speaker 2: believe the to her words. You know, I'm like, I'm 519 00:26:20,280 --> 00:26:22,120 Speaker 2: the only one in the business. If you will, they're 520 00:26:22,119 --> 00:26:24,040 Speaker 2: just dead, you know. I go, Guys, I got some 521 00:26:24,080 --> 00:26:27,040 Speaker 2: great news. Were just nominated for for a Daytime Grammy. 522 00:26:27,080 --> 00:26:31,680 Speaker 2: Today They're like, no way, and then nobody realized, right, 523 00:26:31,760 --> 00:26:34,200 Speaker 2: I mean there's the Daytime Emmys, which I've been nominated 524 00:26:34,240 --> 00:26:37,680 Speaker 2: for Daytime Grammy. So I'm like, we're changing our name 525 00:26:37,720 --> 00:26:41,120 Speaker 2: to the Daytime Grammys. Good, We're going places. We're gonna 526 00:26:41,119 --> 00:26:41,879 Speaker 2: get an award from this. 527 00:26:42,400 --> 00:26:46,840 Speaker 1: That's beautiful. All right. So if I ever come to Chicago, 528 00:26:46,880 --> 00:26:47,600 Speaker 1: I'm looking you up. 529 00:26:47,920 --> 00:26:50,360 Speaker 2: Please do man, We'll go. I will. I will make 530 00:26:50,400 --> 00:26:51,400 Speaker 2: you uncomfortably full. 531 00:26:51,880 --> 00:26:55,160 Speaker 1: Well, we're going to party now. I'm really great talking 532 00:26:55,200 --> 00:26:55,320 Speaker 1: to you. 533 00:26:55,359 --> 00:26:56,600 Speaker 2: Great meeting man. 534 00:26:56,840 --> 00:27:00,480 Speaker 1: Uh check this dude out. He's uh, he's a ton 535 00:27:00,520 --> 00:27:04,359 Speaker 1: of fun. Jeff, So appreciate the time. Good luck with 536 00:27:04,400 --> 00:27:06,159 Speaker 1: the band, Good luck with the cooking. Good luck with 537 00:27:06,200 --> 00:27:09,399 Speaker 1: the Food Network show Worst Cooks in America, Jeff Morrow, 538 00:27:09,680 --> 00:27:13,080 Speaker 1: Ladies and gentlemen, Thank you, Scott, and that's gonna do 539 00:27:13,119 --> 00:27:15,240 Speaker 1: it for Jeff Morrow. Check him out on Worst Cooks 540 00:27:15,280 --> 00:27:19,640 Speaker 1: in America. Check out his jewel bag songs. They gotta 541 00:27:19,680 --> 00:27:21,880 Speaker 1: be good. I mean, if they're half as entertaining as 542 00:27:21,880 --> 00:27:25,000 Speaker 1: he was on this podcast, you can have a good 543 00:27:25,000 --> 00:27:28,360 Speaker 1: time anyway. Thanks for downloading. Best fans on the planet, 544 00:27:28,359 --> 00:27:30,679 Speaker 1: and remember where you lead, we will follow. 545 00:27:30,800 --> 00:28:01,600 Speaker 3: See you next time. Stay safe, everybody. 546 00:28:01,200 --> 00:28:04,480 Speaker 1: And don't forget. Follow us on Instagram at I Am 547 00:28:04,640 --> 00:28:09,560 Speaker 1: all In podcast and email us at Gilmore at iHeartRadio 548 00:28:09,920 --> 00:28:20,200 Speaker 1: dot com.