Speaker 1: I am all in again.
Speaker 2: Let's just do.
Speaker 1: Luke's Diner with Scott Patterson, an iHeartRadio podcast. Hey everybody,
Speaker 1: Scott Patterson, I Am all in Podcast, one of our
Speaker 1: productions iHeartMedia, iHeartRadio, iHeart Podcast. We are going to be
Speaker 1: doing another episode of Luke's Diner with none other than
Speaker 1: Jeff Morrow. And we're gonna discuss what he does in
Speaker 1: the kitchen, his cooking shows, even he's got a little band.
Speaker 1: We're gonna bring him in any minute now. We'll be
Speaker 1: back after these words.
Speaker 2: I heeart Podcasts.
Speaker 1: Listen on the iHeartRadio app.
Speaker 2: What's happening, Scott? How you doing?
Speaker 1: I like that? You got a drum kit back there?
Speaker 1: You drummer.
Speaker 2: My son's a drummer. I'm a guitarist. We have bands.
Speaker 2: I'm in a band, He's in two bands. We do
Speaker 2: it all.
Speaker 1: Let me tell our listeners, our audiends, what the hell
Speaker 1: I am? What's going on here? Jeff Morrow is an
Speaker 1: Emmy nominated chef, television personality and host. And you're from
Speaker 1: Oak Park, Illinois, known as the Sandwich King. And you
Speaker 1: gained fame after winning season seven of Food Network Star Wow.
Speaker 1: Congratulations and fourteen pressing judge.
Speaker 2: Yeah, cracking your career really now you meant how young
Speaker 2: I was.
Speaker 1: You impressed the judges with your humor, Jeff and your charm.
Speaker 1: I think I prove that it's a fan creative approach
Speaker 1: to handheld meals. And You later hosted Sandwich King and
Speaker 1: twenty four Dollars in twenty four showcasing your love four
Speaker 1: sandwiches in Chicago's culinary scene. Since twenty fourteen, you have
Speaker 1: been the co host of the Food Networks hit series
Speaker 1: The Kitchen alongside Sonny Anderson, Katie Lee and others. Also
Speaker 1: hosted Kitchen Crash, and has served as a coach on
Speaker 1: Worst Cooks in America. Jess is also the founder and
Speaker 1: CEO of Marl Provisions. What inspired this love of sandwiches?
Speaker 2: How did it?
Speaker 1: How did it become a culinary trademark?
Speaker 2: How tell us my first job, you know, fourteen years old,
Speaker 2: slinging sandwiches at the local deli, trying to make some
Speaker 2: scratch for you know, my turbographics sixteen games. And I
Speaker 2: was like, you know, I was always in theater too.
Speaker 2: I always did Second City youth programs in Chicago from
Speaker 2: the time I was in third grade, all the way
Speaker 2: throughout high school and college, and I always loved comedy
Speaker 2: in the stage and when I had my first job
Speaker 2: at a deli and experience not only the crafting of
Speaker 2: food and learning how to make soups and schmears and
Speaker 2: salads and sandwiches obviously, but like that interaction between the
Speaker 2: person ordering it and that deli case was kind of
Speaker 2: stage for me. So I can also create in cook
Speaker 2: which I always loved doing. Come from a giant family,
Speaker 2: food was paramount, but like it was at exchange, and
Speaker 2: you can really lighten up a person's day with a
Speaker 2: little humor in that exchange. And I always viewed the
Speaker 2: deli in the sandwich is an extension of that is just,
Speaker 2: you know, the greatest connection. And I went to culinary
Speaker 2: school later in life, and I did all that, I've
Speaker 2: worked in restaurants, but to me, like the interaction between
Speaker 2: the customer and the delicate testineer was the word I
Speaker 2: made up, but like it was always in exchange that
Speaker 2: was greater than just putting food out on a plate
Speaker 2: and not knowing the results.
Speaker 1: No, you know, deli's are underrated, aren't they like diners
Speaker 1: and delis, and we were just I just had some
Speaker 1: friends come up from La were outside of La Now
Speaker 1: and we went to this deli and we had the
Speaker 1: best time. We were there for hours and hours and
Speaker 1: hours in that booth, eating this incredible chicken pot pie
Speaker 1: that didn't seem to and we were just laughing and crying.
Speaker 1: So we were laughing so much with tears were streaming
Speaker 1: down ours because we're in this comfortable space. You know,
Speaker 1: it wasn't this snooty place where you couldn't let loose,
Speaker 1: But that's that's the beauty of it, right. What is
Speaker 1: your favorite Chicago inspired dish that you make at home
Speaker 1: or make for your friends or your family.
Speaker 2: Probably my most popular that gets requested is in that
Speaker 2: my family makes and that the internet makes. Is my
Speaker 2: Chicago style Italian beef pot road style done in the tradition.
Speaker 2: It's like melding these two words worlds like my classic
Speaker 2: French training with you know, my my my down home
Speaker 2: you know, neighborhood style Chicago training, and it's like our
Speaker 2: Italian beef sandwich obviously very popular, made pop even more
Speaker 2: popular by the bear. You know, usually big raised, slow
Speaker 2: roasted chuck rolls different tougher to me, shave thin right
Speaker 2: and you dunk it in the gravy or the ajew
Speaker 2: and it's this on the spongy bread with the jardin
Speaker 2: era and the sweet peppers and you need it. But like,
Speaker 2: you can't replicate that at home unless Scott and I
Speaker 2: know you're into food, but do you have a deli
Speaker 2: slicer at home? Probably not. It's not a very common,
Speaker 2: you know, countertop appliance in America. I mean, I'm the
Speaker 2: sandwich gang. My wife won't let me have one, you
Speaker 2: know what. Now on you know, it takes up a
Speaker 2: lot of real estate. So my recipe, which you can
Speaker 2: find on on food network dot com, it it mimics
Speaker 2: that without the need for a slicer by taking that
Speaker 2: chuck and slowly braising it in wine, in beef stocks
Speaker 2: and aromatics and herbs so it's pullable. So you get
Speaker 2: this like almost just soft melt in your mouth texture
Speaker 2: that you do on the same bun with the same peppers.
Speaker 2: And then but the key to this in any sandwich
Speaker 2: you make at home, there you're trying to replicate let's say,
Speaker 2: like a you know, fast food smash burger or a
Speaker 2: hot dog from the hot dog stand, or even like
Speaker 2: an Italian sub from the deli, right, is you got
Speaker 2: to wrap the sandwiches for like a minimum a minute
Speaker 2: to two minutes in butcher paper or deli paper and
Speaker 2: just let it sit and let it chill out. So
Speaker 2: something magical happens in there. Depending if it's a cold sandwich,
Speaker 2: something magical happens. But it just marries up in there, right,
Speaker 2: kind of really solidifies the relationship, right, consummates with itself
Speaker 2: in the wrapper. And uh, you know that's probably my
Speaker 2: favorite go to because whether it's like, you know, you're
Speaker 2: watching the game or having a bunch of people over
Speaker 2: stays nice, it's there. You can eat it for three hours, you.
Speaker 1: Know, right, beautiful, beautiful. All right, So we watched this episode,
Speaker 1: right just forget this this stuff? Episode ten? So the
Speaker 1: Santa Berger? What do you think of the Santa Berger?
Speaker 2: I mean I saw it, okay, and I saw it
Speaker 2: and then I was like, no way, Like my first
Speaker 2: question was like how many of these were sold at Luke's,
Speaker 2: you know, like how many did he?
Speaker 1: Like?
Speaker 2: What was because that wasn't a La Minute.
Speaker 1: Now, that was the one he made for her, and
Speaker 1: that's that's it.
Speaker 2: That was it. It wasn't even a special, no I
Speaker 2: know that's not that's that's lovely. It's the sentiment is
Speaker 2: is huge. But I don't you know, even her character
Speaker 2: do not want to take a bite of that. It's
Speaker 2: we do that they try to make us. Like I've
Speaker 2: been on the kitchen right on every Saturday, and it's
Speaker 2: like we explore some of the internet's finest things a
Speaker 2: lot of the time that you you know, the the
Speaker 2: viral foods that are on the internet just to you know,
Speaker 2: get a click or alike. But like that's we find
Speaker 2: that food shape like creatures, right, sometimes don't just don't
Speaker 2: hit like you want them to, you know, like like
Speaker 2: the we've made like cheeseballs that are in the shape
Speaker 2: of penguins with like olives for a beak, and then
Speaker 2: you get that orange, you know, peppers for the for
Speaker 2: the eyes, and you got all this stuff. You like,
Speaker 2: by the time you craft it and you look at
Speaker 2: this cute little thing, nobody wants to eat that, And
Speaker 2: I feel bad, you know, I was, like, he put
Speaker 2: all that work into it, and she's not going to
Speaker 2: eat that.
Speaker 1: Dam right, it's not having it. It's not having it.
Speaker 2: But you got appreciate the effort. Right, He's an artist.
Speaker 1: I think that was just really the point, right, you know?
Speaker 1: Okay apple tarts they served him at the Gilmore family
Speaker 1: Christmas party. I think, do you make an apple tart?
Speaker 2: You know what I am? I'm a big fan of
Speaker 2: like a cheat quick apple tart using a puff pastry
Speaker 2: store bought. And if you have, like you know, come fall,
Speaker 2: you got a lot of like my people, I don't.
Speaker 2: I don't like it on like apple picking. I don't
Speaker 2: know if you've ever been apple picking? Have you is
Speaker 2: a human?
Speaker 1: I mean I picked a lot of apples in my youth.
Speaker 2: I mean I was gone on a sojourn.
Speaker 1: I'm an organic, spontaneous apple picking. I wouldn't say it
Speaker 1: was planned.
Speaker 2: And here we go, Oh you didn't go on an event? Sure,
Speaker 2: you know, with a loved one to go pick apples
Speaker 2: for the afternoon. It's a miserable experience. There's bees everywhere,
Speaker 2: and then you're left with like literally a bushel of
Speaker 2: apples that that's like a eighty apples. I mean, what
Speaker 2: are you gonna do with them? So I always wait
Speaker 2: for that time of year, and it's like my in
Speaker 2: laws or my friends down the street that still have
Speaker 2: little ones. I have a six year old boy, I'm
Speaker 2: not going to take you know, that ship is saled.
Speaker 2: There's no apple picking in our immediate future. Like when
Speaker 2: these people bring me their bounty and they're like, hey, man,
Speaker 2: you want some apples. Think they're gonna give you four apples,
Speaker 2: they give you, give you like eighteen apples, which is
Speaker 2: barely making a dent into a bushel. So I'm there,
Speaker 2: and that's when I tart it up. Because it's usually
Speaker 2: nice green like tart apples and that stuff. You only
Speaker 2: have stuff laying around the house that you can whip
Speaker 2: this up. And all you need is to kind of
Speaker 2: procure the store abought pup pastry, and I'll do it
Speaker 2: in a large or medium size like cast iron skillet,
Speaker 2: you know, break down those apples with butter and sugar
Speaker 2: and brown sugar in like vanilla bean paste, and just
Speaker 2: make it this ouyguy thing and then just literally like
Speaker 2: put the puff pastry on top, finish it in the oven,
Speaker 2: and then that puff pastry kind of drips down the
Speaker 2: side and then you can turn it out the pan
Speaker 2: and you kind of have this like quick and easy
Speaker 2: I don't know cheat apple tart, but man, something about
Speaker 2: an apple tart to me, especially if you have some
Speaker 2: ice cream with it, or fresh whipped cream. I'm a
Speaker 2: huge fan, way more than like like classic apple pie.
Speaker 1: I bet you have fun cleaning that pan.
Speaker 2: You know what, It's not as bad as like cleaning
Speaker 2: a burger in there or a steak. Is way harder
Speaker 2: because of the fond that's left over.
Speaker 1: You know, you got to pro So how do you
Speaker 1: do it? I mean, okay, So this is the question
Speaker 1: I have because I just got two cast iron skillets.
Speaker 2: I love them nice, I love them.
Speaker 1: I cook my omelets in there for my boy. I
Speaker 1: got a ten year old. I cook them and we
Speaker 1: do we do the salmon in there. But boy, it
Speaker 1: really sticks right, no matter how much olive oil I
Speaker 1: put in. So now, so let me let me ask
Speaker 1: you this the technique for cleaning. Here's what I do.
Speaker 1: I don't fight that what's left over too much. I
Speaker 1: want to dry it. I want to get a dry
Speaker 1: fast right. You don't want to let it sit, so
Speaker 1: I wait until the next day it's all dried, and
Speaker 1: then I scrape all the stuff up. So I do
Speaker 1: it again.
Speaker 2: I mean, listen, if you're going to leave it a
Speaker 2: month with all that stuff on there, right, it'll just
Speaker 2: probably rust up and right then you got to like
Speaker 2: re season it. That's a whole pain in the butt.
Speaker 2: But if you like salmon's precarious, right, because even if
Speaker 2: you put a lot of oil on there, I would
Speaker 2: always start with the skin side down and maybe it's
Speaker 2: not hot enough, but that's I'm sure you're getting your
Speaker 2: cast iron band hot enough, you know, and that's why
Speaker 2: stuff sticks. But for me cleaning it up, like I swear,
Speaker 2: I know this is people say no soap, no, just
Speaker 2: warm water in a brillo pad, and you're like, you know,
Speaker 2: sometimes my I was like, just can you please clean
Speaker 2: this band? She will not touch the cast iron pants.
Speaker 2: She bleeds that up to me, and I'll just a
Speaker 2: little soap, little warm water, scrape it down with the
Speaker 2: abrasive side of the sponge, get everything up. And what
Speaker 2: I think the most important thing to do is to
Speaker 2: just write I dry it, don't let it air dry,
Speaker 2: dry it, and then just a little bit of neutral
Speaker 2: oil on there. Oh, really rub the oil in there
Speaker 2: and put it back in the pan before you do it.
Speaker 2: Neutral oil like we use avocado oil or a canola
Speaker 2: oil or a vetcha oil something like. Besides olive oil.
Speaker 2: You know, you want to something heavy duty, and then
Speaker 2: you just light coating just so it shines up nice
Speaker 2: and that'll keep it a from rusting, and we'll prepare
Speaker 2: it for nonstickedness the next use, okay, and then you
Speaker 2: can kind of beat it up a little bit with
Speaker 2: a little bit of soap and warm water. You know
Speaker 2: you can, okay, I mean people get crazy. They want
Speaker 2: to see the reflection in these. There's a whole community
Speaker 2: out there that try to get their cast iron skillet
Speaker 2: is nonstick as humanly possible, right, because it is like
Speaker 2: nature's best way to achieve a nonstick surface with eggs omelets,
Speaker 2: you know, sticky salmon without having to go to like
Speaker 2: you know, the the chemical route or like the teflon route.
Speaker 2: Then got a lot of you know, people misuse those
Speaker 2: and hang on to them too long. The next thing
Speaker 2: you know, you're eating bits of this chemical. It's been
Speaker 2: proven to be very bad for you. But there's other options.
Speaker 2: I'm not that obsessive. I use my like if I'm
Speaker 2: gonna make an omelet, I'm gonna use like I like
Speaker 2: the hex clad pants. I think it's a nice happy
Speaker 2: medium without you know, all that coding on there. But
Speaker 2: I'm always gonna use fat and that's kind of what people,
Speaker 2: I think, want to remove themselves from. But at the
Speaker 2: end of the day, a little bit of butter or
Speaker 2: a little bit olive it on the pant, you know,
Speaker 2: I mean, what's gonna kill you is you're you trying
Speaker 2: to make this cast iron things slick as possible by
Speaker 2: like treating it like a newborn baby. Slow down, put
Speaker 2: your energy to something else. Maybe take care you know
Speaker 2: of your family first. Stop neglecting your kids, all right,
Speaker 2: or running around on your old lady. How about we
Speaker 2: start with the home first. Make your own bed, you
Speaker 2: got you got me rolling here? Brother?
Speaker 1: How do you make your perfect burger? What's what do
Speaker 1: you put in the burger? What do you do? Nothing?
Speaker 2: Eighty twenty chuck. Here's here's the thing I don't preport,
Speaker 2: you know. I try to get the freshest chuck possible
Speaker 2: from the butcher case, not the pre cell of faint stuff,
Speaker 2: because you know, sometimes you take that home, it looks
Speaker 2: red and you open it up and then there's a
Speaker 2: great meat inside a little little extra chocolate center in there.
Speaker 2: I'm like, I don't want that, so I'll get the
Speaker 2: good stuff. I'm a I'm a big fan of the
Speaker 2: cast iron or I'll use my cast iron like griddle
Speaker 2: on the grill to make and I make them outside
Speaker 2: so it doesn't splatter everywhere. So I like a nice heavy,
Speaker 2: flat bottom, flat surface, salt and pepper, maybe not inside.
Speaker 2: So see people like I got an uncle. He's like,
Speaker 2: you put an egg in there, you put some ground beautifully.
Speaker 2: I'm like, stop, All burgers need a salt and pepper,
Speaker 2: maybe a little granulated garlic only on the outside, right,
Speaker 2: because you want that beefy flavor, you're gonna season. There's
Speaker 2: gonna be enough salt and toppings and stuff.
Speaker 1: Right.
Speaker 2: If you season the patty well enough, you're gonna it's
Speaker 2: it's gonna to carry through the to the to the middle.
Speaker 2: Nice my artifact, super crust on both sides. Right, Try
Speaker 2: to not prod it, don't poke it, don't smash it.
Speaker 2: Smash it at first. If you like a smashberg, I
Speaker 2: do love that. And when I'm feeling a little frisky,
Speaker 2: you know, I take like my my my like my
Speaker 2: my my calck dowl thing, and I will like smash
Speaker 2: it with a super super dramatic shmeard lacy edge right
Speaker 2: and only really cook it on one side, flip it
Speaker 2: over piece of cheese, and you have this kind of
Speaker 2: just this beef skirt that forms, and if you do
Speaker 2: it right enough and you bring it up right enough,
Speaker 2: it comes right off and you scrape a little bit
Speaker 2: and then you put that on like like a Hawaiian
Speaker 2: roll or a potato bun, some squishy bun with not
Speaker 2: much on it, like I like, I'm I'm like a
Speaker 2: purist a little maybe a pickle Hollopano American cheese beef
Speaker 2: soft sweet bun.
Speaker 1: Yeah. No, yeah, we we do that. We do we
Speaker 1: We like that onion because I do the same thing
Speaker 1: I used. I used to do the egg and some
Speaker 1: of onion seasoning and all kinds of stuff. And it's like,
Speaker 1: you don't need it. You don't need it. You know,
Speaker 1: if you're gonna put that onion on there, you know
Speaker 1: that's the flavor that you want, that's what you want.
Speaker 1: And I do that, and I'm doing that a lot
Speaker 1: more because my kid said, Dad, can you somehow spice
Speaker 1: up this sauce? You know, he's got a pretty refined palate,
Speaker 1: fri kid, And uh so I'm throwing more onion in
Speaker 1: the in the marinara sauce. Now like I'm I'm grilling
Speaker 1: the onion and you know, kind of liquefying it before
Speaker 1: I even put the meat in, you know, scause I
Speaker 1: do it in a skillet. Yeah, on a red sauce
Speaker 1: for a pross. Yeah, yeah, yeah, that's what I do.
Speaker 2: There's this great recipe that I've I've read about from
Speaker 2: New York Times Mars Marcel Hassan. It's a it's the
Speaker 2: easiest but tastiest marnar sauce. And I've never made it
Speaker 2: this way, but it's literally like good tomatoes. Half a
Speaker 2: stick of butter and an onion quartered and you simmer
Speaker 2: it right and then you take out the onions. You
Speaker 2: get all that onion flavor and it's like the silkiest, richest, quickest,
Speaker 2: easiest tomato sauce. Look it up. It's I haven't made
Speaker 2: it again, so I don't know. I mean, someone's listening
Speaker 2: out there and they ate it. But like to me that,
Speaker 2: I mean, that's not the world I came from. I
Speaker 2: came I do, my mom my, grandma, my aunt's right.
Speaker 1: Iss.
Speaker 2: You saw te an onion, a little bit of garlic
Speaker 2: and a lot of olive oil and dried Italian spices
Speaker 2: till it's like liquefied, right, And you add one hundred
Speaker 2: cans of tomatoes and then you cook it for two days.
Speaker 2: Then you throw like a gallon of basil at the
Speaker 2: end before serving it, and then a tub of ragatta cheese.
Speaker 2: And that was like, that was our that was how
Speaker 2: we ate red sauce. So I was like butter an
Speaker 2: onion that's not even cut, you know, but it seems
Speaker 2: like an easy thing to kind of zip through on
Speaker 2: a weeknight, you know, especially we got littles.
Speaker 1: Let me ask you this, have you ever watched a
Speaker 1: film or even a TV show that inspired you to
Speaker 1: cook somebody something? Not somebody, but something.
Speaker 2: I would I've been hungry enough looks, you know what,
Speaker 2: like the Live movie when they're eating the frozen butt,
Speaker 2: like you know, you know, Day thirty seven, You're like,
Speaker 2: that's a good looking ash and they take the window,
Speaker 2: you know, the glass and no, I've never wanted to
Speaker 2: eat a few and can when I get that out
Speaker 2: there first, I know people have gone down for less.
Speaker 2: Let me think what if I've been watching recently?
Speaker 1: When you watch Goodfellas, do you not get hungry when
Speaker 1: they're in prison and they're like.
Speaker 2: No, it makes me ill, dude, you don't like that.
Speaker 1: You don't like that.
Speaker 2: It was so dark and I just there was no ventilation.
Speaker 2: I just rewatched it like three weeks ago, really, And
Speaker 2: I know guys that have literally been in jail and
Speaker 2: have cooked in jail have been like pretty lined up nice,
Speaker 2: you know, where they can have Sunday dinners. To me,
Speaker 2: it's like, oh, it's just like so musty in there,
Speaker 2: and and it's dark and there's no ventilation, so you
Speaker 2: smell the garlic, and then Henry's running around, you know,
Speaker 2: dropping off drugs everywhere. It was just like, I want
Speaker 2: to be relaxed and not not incarcerated. Uh.
Speaker 1: But godfather, godfather. When they're making the tomato sauce.
Speaker 2: Yeah, when they're making and they're.
Speaker 1: Teaching, they're teaching Mikero, make the tomato sauce because you
Speaker 1: might have to cook for a hundred guys one day.
Speaker 2: That was great. And then Clemenza drops the raw meatballs
Speaker 2: into the sauce.
Speaker 1: Well, yeah, the sausage and the pork and the and.
Speaker 2: The work and you got the buck and the veal
Speaker 2: and you put it in a sauce that makes me good.
Speaker 2: But that was like my you know, like I wanna
Speaker 2: I'm trying to think of what I do. I was
Speaker 2: just watching Landman with Billy Bob Thornton, and she the
Speaker 2: wife made paea for everybody. It was like communal pie,
Speaker 2: and it was like, you know, these guys are all
Speaker 2: oil men, you know, they're like, you know, they're Landman,
Speaker 2: they work in oil rigs, and she's trying to impress
Speaker 2: them with baya. It looked very good and I'm not
Speaker 2: even and that was I was. I think I was
Speaker 2: really hungry and I was watching this because I'm not
Speaker 2: a big piea guy, you know, but they made this
Speaker 2: look very good on a show you know that you
Speaker 2: know what makes me and I want I got back
Speaker 2: into Yellowstone. This is not food, but this is all
Speaker 2: these shows, right. I don't know who drinks this much
Speaker 2: out of crystal goblets, you know, in rocks glasses, brown liquor,
Speaker 2: all day long, all night long, when they get home
Speaker 2: from work, they're always just like pouring just like thick
Speaker 2: brown bourbon into a one hundred pound glass. Right, So
Speaker 2: every time I watch it, I'm like, I think I'm
Speaker 2: gonna get I'm to start that. Well, white kids, these guys,
Speaker 2: guys are running a ranch. What's stopping me from just
Speaker 2: like having, you know, having a decanter right by the
Speaker 2: you know, on its own little tray by the TV
Speaker 2: right way, be like, what are you doing? Like just
Speaker 2: pouring a little schnuffer here of thick brown liquor. And
Speaker 2: I never get around to it, but it makes me
Speaker 2: want to drink.
Speaker 1: Right they are. They're drinking a lot. She's always drinking,
Speaker 1: She's drunking the costs. Always drink. Kelly Riley's always having
Speaker 1: a trink. Always drinks, I know. And great glasses is great, tumblers.
Speaker 2: Great, just like etched crystal right right. And then they occasion,
Speaker 2: like at least one episode someone's throwing a glass in
Speaker 2: a fireplace or something like they you know, no wonder
Speaker 2: they're losing the ranch. It's just blowing glassware. Right.
Speaker 1: It's expensive, it's unbelievable. Give us a trick. You got
Speaker 1: a trick that you use for it. Give us one
Speaker 1: clever thing you do.
Speaker 2: The most underutilized thing in the kitchen that everybody has
Speaker 2: the most under like that, I don't know, nobody uses
Speaker 2: it never gets enough. Love is the broiler in your stove,
Speaker 2: all right, the oven broiler to reheat, to put a
Speaker 2: little color on a steak maybe you made outside, to
Speaker 2: crisp up the top of some badgetables to quickly cook
Speaker 2: some roasted vegetables that don't need, you know, an hour
Speaker 2: in the oven. They just want to put a little
Speaker 2: color on. Like to me, it's like so underutilized in
Speaker 2: it mimics what most restaurants do to put color on
Speaker 2: food is use that salamander or that kind of broiler
Speaker 2: they all have. And this is we all have that.
Speaker 2: And if you learn to kind of play with the
Speaker 2: levels of your rack in the oven, you can really
Speaker 2: master it. You know, I love it. And then when
Speaker 2: you're like, let's say, okay, here's another trick. This is
Speaker 2: what people do. Don't ever, rarely order an extra large
Speaker 2: pizza at the most large, preferably medium. Never when when
Speaker 2: you're on the phone with them, tell them uncut. Do
Speaker 2: not cut my pizza. I will handle it myself at home.
Speaker 2: It's twofold number one. When you get that pizza. We're
Speaker 2: in Chicago, it's like a bit of every time we
Speaker 2: order pizza, it's an event. Don't cut my pizza because
Speaker 2: when it transports via delivery to your home. You know,
Speaker 2: those cuts will allow moisture right to penetrate and compromise
Speaker 2: the crust, right, and then you get in it's floppy
Speaker 2: or it's you know, sometimes it's wet, depending on them.
Speaker 2: And if you get vegetables on your pizza, it's miserable.
Speaker 2: So it'll preserve the Cristmas of the crust in the
Speaker 2: integrity of the pizza. If you get it on, don't
Speaker 2: get it cut medium being a perfect size. Sometimes large
Speaker 2: they extra large pizzas. They're just like you know, the
Speaker 2: centers are inedible sometimes right, and they cut our PiZZ
Speaker 2: thin crust in the squares here in Chicago. But even
Speaker 2: if you're eating triangles number two, if you get that
Speaker 2: pizza and you don't get around to it, or they're late,
Speaker 2: or you got some you know, your delivery guys not
Speaker 2: not getting there expeditiously, right. I always put my oven
Speaker 2: like either heat up a sheet pan in the oven,
Speaker 2: knowing that pizza is coming through the door a little late,
Speaker 2: and I'll put it on a hot sheet pan, uncut
Speaker 2: boom the bottom. Or if you have a large nonstick skillet,
Speaker 2: you could do that as well. Throw it in the
Speaker 2: oven for on a hot sheet pan just for a second,
Speaker 2: and it's like activates from the bottom and you throw
Speaker 2: it in there for two minutes just to reheat the
Speaker 2: top without cooking it more. And then you got re
Speaker 2: crisp crust.
Speaker 1: Yeah, come on right, that's good.
Speaker 2: Even lives here, that's good. It's off the top of
Speaker 2: you think I wrote you didn't. There was no pre
Speaker 2: interview for this.
Speaker 1: People don't appreciate that what you're doing for the world.
Speaker 2: What's going on? I'm just sitting here in my dusty
Speaker 2: basement trying.
Speaker 1: It's unbelievable. It's unbelievable. Do you have any exciting projects,
Speaker 1: new recipes in the works. What's going on with you?
Speaker 2: Well? You could. You can watch Man Worst Cooks in America, Okay,
Speaker 2: which is premiered a couple of weeks ago. It's on
Speaker 2: Food Network at eight eight pm Eastern, which had on
Speaker 2: My which is I'm one of the chef mentors. There's
Speaker 2: two chef men towards This is the Heroes Versus Villain's
Speaker 2: Celebrity edition. So a man that you worked with on
Speaker 2: Gilmore Girls If I'm Not Here, played a legendary cover
Speaker 2: tune on your show. The great Sebastian Bach was on
Speaker 2: my team, who is definitely, unequivocally one of the worst
Speaker 2: cooks in America. I mean, he was a hardcat to wrangle.
Speaker 2: But it's a fun show. So that's on the kitchens
Speaker 2: on and if you want any Chicago Staples premium products
Speaker 2: such as our craft jard and Era, which is our
Speaker 2: famous pepper medley of fermented peppers packed in oil, or
Speaker 2: an Italian beef kit which is the best beefs you
Speaker 2: will ever have, transporter from Chicago that you can make
Speaker 2: it home with the sausage, the bread, the peppers. You
Speaker 2: go to Marl Provisions dot Com and we'll ship to
Speaker 2: your door in two days. We got plenty of fun
Speaker 2: stuff there. But you know I'm playing that jewel bags
Speaker 2: are playing Roberts West Side here in the neighborhood. King
Speaker 2: of Hearts dance on Valentine's Day, February fourteen. Once of
Speaker 2: the chagrins of the wives of the band members like,
Speaker 2: what are we doing romantically? Oh, you're gonna come watch
Speaker 2: my band play.
Speaker 1: You know what your problem is, you don't have enough fun.
Speaker 1: You gotta get more fun out of life. I'll tell you.
Speaker 2: Something.
Speaker 1: We gotta have a talk with you. You got to
Speaker 1: come back on.
Speaker 2: I would love to Scott and anytime.
Speaker 1: I want to hear more about the jewel bags, what's
Speaker 1: going on with them, their future, the tour, you know,
Speaker 1: the globe.
Speaker 2: You know, I told I told the guys. They all
Speaker 2: believe the to her words. You know, I'm like, I'm
Speaker 2: the only one in the business. If you will, they're
Speaker 2: just dead, you know. I go, Guys, I got some
Speaker 2: great news. Were just nominated for for a Daytime Grammy.
Speaker 2: Today They're like, no way, and then nobody realized, right,
Speaker 2: I mean there's the Daytime Emmys, which I've been nominated
Speaker 2: for Daytime Grammy. So I'm like, we're changing our name
Speaker 2: to the Daytime Grammys. Good, We're going places. We're gonna
Speaker 2: get an award from this.
Speaker 1: That's beautiful. All right. So if I ever come to Chicago,
Speaker 1: I'm looking you up.
Speaker 2: Please do man, We'll go. I will. I will make
Speaker 2: you uncomfortably full.
Speaker 1: Well, we're going to party now. I'm really great talking
Speaker 1: to you.
Speaker 2: Great meeting man.
Speaker 1: Uh check this dude out. He's uh, he's a ton
Speaker 1: of fun. Jeff, So appreciate the time. Good luck with
Speaker 1: the band, Good luck with the cooking. Good luck with
Speaker 1: the Food Network show Worst Cooks in America, Jeff Morrow,
Speaker 1: Ladies and gentlemen, Thank you, Scott, and that's gonna do
Speaker 1: it for Jeff Morrow. Check him out on Worst Cooks
Speaker 1: in America. Check out his jewel bag songs. They gotta
Speaker 1: be good. I mean, if they're half as entertaining as
Speaker 1: he was on this podcast, you can have a good
Speaker 1: time anyway. Thanks for downloading. Best fans on the planet,
Speaker 1: and remember where you lead, we will follow.
Speaker 3: See you next time. Stay safe, everybody.
Speaker 1: And don't forget. Follow us on Instagram at I Am
Speaker 1: all In podcast and email us at Gilmore at iHeartRadio
Speaker 1: dot com.