WEBVTT - Luke’s Diner: You Wanted Something Festive 0:00:00.720 --> 0:00:04.120 I am all in again. 0:00:09.880 --> 0:00:10.440 Let's just do. 0:00:18.200 --> 0:00:22.800 Luke's Diner with Scott Patterson, an iHeartRadio podcast. Hey everybody, 0:00:22.840 --> 0:00:25.080 Scott Patterson, I Am all in Podcast, one of our 0:00:25.160 --> 0:00:31.120 productions iHeartMedia, iHeartRadio, iHeart Podcast. We are going to be 0:00:31.200 --> 0:00:34.279 doing another episode of Luke's Diner with none other than 0:00:34.400 --> 0:00:39.760 Jeff Morrow. And we're gonna discuss what he does in 0:00:39.800 --> 0:00:43.720 the kitchen, his cooking shows, even he's got a little band. 0:00:44.040 --> 0:00:47.120 We're gonna bring him in any minute now. We'll be 0:00:47.159 --> 0:00:50.000 back after these words. 0:00:50.040 --> 0:00:51.479 I heeart Podcasts. 0:00:52.000 --> 0:00:53.760 Listen on the iHeartRadio app. 0:00:55.800 --> 0:00:57.360 What's happening, Scott? How you doing? 0:00:57.640 --> 0:00:59.320 I like that? You got a drum kit back there? 0:00:59.320 --> 0:00:59.800 You drummer. 0:01:00.280 --> 0:01:03.480 My son's a drummer. I'm a guitarist. We have bands. 0:01:03.800 --> 0:01:05.959 I'm in a band, He's in two bands. We do 0:01:06.040 --> 0:01:06.440 it all. 0:01:06.959 --> 0:01:10.320 Let me tell our listeners, our audiends, what the hell 0:01:10.360 --> 0:01:15.080 I am? What's going on here? Jeff Morrow is an 0:01:15.120 --> 0:01:20.640 Emmy nominated chef, television personality and host. And you're from 0:01:20.640 --> 0:01:25.760 Oak Park, Illinois, known as the Sandwich King. And you 0:01:25.920 --> 0:01:30.240 gained fame after winning season seven of Food Network Star Wow. 0:01:30.280 --> 0:01:32.840 Congratulations and fourteen pressing judge. 0:01:33.080 --> 0:01:36.360 Yeah, cracking your career really now you meant how young 0:01:36.400 --> 0:01:36.760 I was. 0:01:37.319 --> 0:01:41.280 You impressed the judges with your humor, Jeff and your charm. 0:01:41.360 --> 0:01:44.640 I think I prove that it's a fan creative approach 0:01:45.319 --> 0:01:50.720 to handheld meals. And You later hosted Sandwich King and 0:01:50.760 --> 0:01:54.720 twenty four Dollars in twenty four showcasing your love four 0:01:54.760 --> 0:02:00.320 sandwiches in Chicago's culinary scene. Since twenty fourteen, you have 0:02:00.400 --> 0:02:02.600 been the co host of the Food Networks hit series 0:02:02.600 --> 0:02:05.640 The Kitchen alongside Sonny Anderson, Katie Lee and others. Also 0:02:05.680 --> 0:02:08.520 hosted Kitchen Crash, and has served as a coach on 0:02:08.639 --> 0:02:13.160 Worst Cooks in America. Jess is also the founder and 0:02:13.200 --> 0:02:17.920 CEO of Marl Provisions. What inspired this love of sandwiches? 0:02:18.760 --> 0:02:19.120 How did it? 0:02:19.480 --> 0:02:21.160 How did it become a culinary trademark? 0:02:21.200 --> 0:02:24.080 How tell us my first job, you know, fourteen years old, 0:02:24.320 --> 0:02:26.720 slinging sandwiches at the local deli, trying to make some 0:02:26.760 --> 0:02:29.520 scratch for you know, my turbographics sixteen games. And I 0:02:29.560 --> 0:02:33.280 was like, you know, I was always in theater too. 0:02:33.320 --> 0:02:37.120 I always did Second City youth programs in Chicago from 0:02:37.120 --> 0:02:38.680 the time I was in third grade, all the way 0:02:38.720 --> 0:02:41.960 throughout high school and college, and I always loved comedy 0:02:42.000 --> 0:02:45.239 in the stage and when I had my first job 0:02:45.240 --> 0:02:49.280 at a deli and experience not only the crafting of 0:02:49.280 --> 0:02:51.920 food and learning how to make soups and schmears and 0:02:52.000 --> 0:02:56.440 salads and sandwiches obviously, but like that interaction between the 0:02:56.440 --> 0:02:59.960 person ordering it and that deli case was kind of 0:03:00.120 --> 0:03:03.360 stage for me. So I can also create in cook 0:03:03.400 --> 0:03:05.480 which I always loved doing. Come from a giant family, 0:03:05.520 --> 0:03:08.200 food was paramount, but like it was at exchange, and 0:03:08.200 --> 0:03:11.000 you can really lighten up a person's day with a 0:03:11.040 --> 0:03:14.720 little humor in that exchange. And I always viewed the 0:03:15.080 --> 0:03:19.000 deli in the sandwich is an extension of that is just, 0:03:19.200 --> 0:03:22.400 you know, the greatest connection. And I went to culinary 0:03:22.400 --> 0:03:24.000 school later in life, and I did all that, I've 0:03:24.000 --> 0:03:27.320 worked in restaurants, but to me, like the interaction between 0:03:27.320 --> 0:03:30.160 the customer and the delicate testineer was the word I 0:03:30.200 --> 0:03:33.520 made up, but like it was always in exchange that 0:03:33.639 --> 0:03:36.120 was greater than just putting food out on a plate 0:03:36.200 --> 0:03:38.200 and not knowing the results. 0:03:38.400 --> 0:03:42.200 No, you know, deli's are underrated, aren't they like diners 0:03:42.200 --> 0:03:45.000 and delis, and we were just I just had some 0:03:45.040 --> 0:03:48.720 friends come up from La were outside of La Now 0:03:49.720 --> 0:03:53.080 and we went to this deli and we had the 0:03:53.080 --> 0:03:55.680 best time. We were there for hours and hours and 0:03:55.720 --> 0:03:58.960 hours in that booth, eating this incredible chicken pot pie 0:03:59.000 --> 0:04:03.440 that didn't seem to and we were just laughing and crying. 0:04:03.600 --> 0:04:06.320 So we were laughing so much with tears were streaming 0:04:06.360 --> 0:04:09.520 down ours because we're in this comfortable space. You know, 0:04:09.560 --> 0:04:12.240 it wasn't this snooty place where you couldn't let loose, 0:04:12.280 --> 0:04:17.160 But that's that's the beauty of it, right. What is 0:04:17.240 --> 0:04:22.159 your favorite Chicago inspired dish that you make at home 0:04:22.279 --> 0:04:23.880 or make for your friends or your family. 0:04:24.839 --> 0:04:30.520 Probably my most popular that gets requested is in that 0:04:30.600 --> 0:04:33.080 my family makes and that the internet makes. Is my 0:04:33.520 --> 0:04:38.760 Chicago style Italian beef pot road style done in the tradition. 0:04:39.000 --> 0:04:41.799 It's like melding these two words worlds like my classic 0:04:41.839 --> 0:04:45.000 French training with you know, my my my down home 0:04:45.640 --> 0:04:49.520 you know, neighborhood style Chicago training, and it's like our 0:04:49.560 --> 0:04:52.400 Italian beef sandwich obviously very popular, made pop even more 0:04:52.440 --> 0:04:56.599 popular by the bear. You know, usually big raised, slow 0:04:56.720 --> 0:05:01.600 roasted chuck rolls different tougher to me, shave thin right 0:05:01.640 --> 0:05:03.560 and you dunk it in the gravy or the ajew 0:05:03.640 --> 0:05:06.679 and it's this on the spongy bread with the jardin 0:05:06.720 --> 0:05:08.359 era and the sweet peppers and you need it. But like, 0:05:08.400 --> 0:05:11.200 you can't replicate that at home unless Scott and I 0:05:11.200 --> 0:05:12.880 know you're into food, but do you have a deli 0:05:12.960 --> 0:05:16.919 slicer at home? Probably not. It's not a very common, 0:05:16.960 --> 0:05:20.400 you know, countertop appliance in America. I mean, I'm the 0:05:20.400 --> 0:05:22.320 sandwich gang. My wife won't let me have one, you 0:05:22.360 --> 0:05:26.000 know what. Now on you know, it takes up a 0:05:26.000 --> 0:05:28.680 lot of real estate. So my recipe, which you can 0:05:28.720 --> 0:05:31.760 find on on food network dot com, it it mimics 0:05:31.800 --> 0:05:33.800 that without the need for a slicer by taking that 0:05:33.880 --> 0:05:37.400 chuck and slowly braising it in wine, in beef stocks 0:05:37.440 --> 0:05:40.440 and aromatics and herbs so it's pullable. So you get 0:05:40.440 --> 0:05:43.320 this like almost just soft melt in your mouth texture 0:05:43.320 --> 0:05:45.400 that you do on the same bun with the same peppers. 0:05:45.720 --> 0:05:48.360 And then but the key to this in any sandwich 0:05:48.360 --> 0:05:50.960 you make at home, there you're trying to replicate let's say, 0:05:51.000 --> 0:05:54.400 like a you know, fast food smash burger or a 0:05:54.480 --> 0:05:56.680 hot dog from the hot dog stand, or even like 0:05:56.720 --> 0:05:59.440 an Italian sub from the deli, right, is you got 0:05:59.480 --> 0:06:02.240 to wrap the sandwiches for like a minimum a minute 0:06:02.240 --> 0:06:05.880 to two minutes in butcher paper or deli paper and 0:06:06.040 --> 0:06:08.640 just let it sit and let it chill out. So 0:06:08.680 --> 0:06:11.280 something magical happens in there. Depending if it's a cold sandwich, 0:06:11.320 --> 0:06:14.240 something magical happens. But it just marries up in there, right, 0:06:14.360 --> 0:06:19.120 kind of really solidifies the relationship, right, consummates with itself 0:06:19.240 --> 0:06:22.200 in the wrapper. And uh, you know that's probably my 0:06:22.279 --> 0:06:25.320 favorite go to because whether it's like, you know, you're 0:06:25.360 --> 0:06:27.440 watching the game or having a bunch of people over 0:06:28.040 --> 0:06:30.240 stays nice, it's there. You can eat it for three hours, you. 0:06:30.240 --> 0:06:33.920 Know, right, beautiful, beautiful. All right, So we watched this episode, 0:06:33.960 --> 0:06:36.120 right just forget this this stuff? Episode ten? So the 0:06:36.160 --> 0:06:37.800 Santa Berger? What do you think of the Santa Berger? 0:06:37.839 --> 0:06:39.840 I mean I saw it, okay, and I saw it 0:06:40.960 --> 0:06:43.320 and then I was like, no way, Like my first 0:06:43.400 --> 0:06:47.479 question was like how many of these were sold at Luke's, 0:06:47.480 --> 0:06:48.400 you know, like how many did he? 0:06:48.560 --> 0:06:48.640 Like? 0:06:49.040 --> 0:06:51.640 What was because that wasn't a La Minute. 0:06:51.279 --> 0:06:53.680 Now, that was the one he made for her, and 0:06:53.720 --> 0:06:54.320 that's that's it. 0:06:54.600 --> 0:06:56.760 That was it. It wasn't even a special, no I 0:06:56.839 --> 0:07:00.200 know that's not that's that's lovely. It's the sentiment is 0:07:00.200 --> 0:07:02.719 is huge. But I don't you know, even her character 0:07:02.760 --> 0:07:05.680 do not want to take a bite of that. It's 0:07:05.920 --> 0:07:07.880 we do that they try to make us. Like I've 0:07:07.880 --> 0:07:10.480 been on the kitchen right on every Saturday, and it's 0:07:10.520 --> 0:07:14.680 like we explore some of the internet's finest things a 0:07:14.720 --> 0:07:17.120 lot of the time that you you know, the the 0:07:17.200 --> 0:07:20.560 viral foods that are on the internet just to you know, 0:07:20.600 --> 0:07:23.800 get a click or alike. But like that's we find 0:07:23.800 --> 0:07:29.400 that food shape like creatures, right, sometimes don't just don't 0:07:29.440 --> 0:07:31.480 hit like you want them to, you know, like like 0:07:31.600 --> 0:07:34.280 the we've made like cheeseballs that are in the shape 0:07:34.320 --> 0:07:36.640 of penguins with like olives for a beak, and then 0:07:36.640 --> 0:07:39.680 you get that orange, you know, peppers for the for 0:07:39.760 --> 0:07:41.240 the eyes, and you got all this stuff. You like, 0:07:41.320 --> 0:07:43.120 by the time you craft it and you look at 0:07:43.160 --> 0:07:45.640 this cute little thing, nobody wants to eat that, And 0:07:45.680 --> 0:07:49.040 I feel bad, you know, I was, like, he put 0:07:49.080 --> 0:07:50.520 all that work into it, and she's not going to 0:07:50.560 --> 0:07:50.840 eat that. 0:07:50.920 --> 0:07:55.480 Dam right, it's not having it. It's not having it. 0:07:55.720 --> 0:07:57.840 But you got appreciate the effort. Right, He's an artist. 0:07:58.080 --> 0:08:00.240 I think that was just really the point, right, you know? 0:08:01.520 --> 0:08:04.680 Okay apple tarts they served him at the Gilmore family 0:08:04.720 --> 0:08:07.560 Christmas party. I think, do you make an apple tart? 0:08:07.880 --> 0:08:10.520 You know what I am? I'm a big fan of 0:08:10.560 --> 0:08:13.880 like a cheat quick apple tart using a puff pastry 0:08:14.320 --> 0:08:17.320 store bought. And if you have, like you know, come fall, 0:08:17.360 --> 0:08:19.960 you got a lot of like my people, I don't. 0:08:20.000 --> 0:08:21.640 I don't like it on like apple picking. I don't 0:08:21.640 --> 0:08:25.040 know if you've ever been apple picking? Have you is 0:08:25.080 --> 0:08:25.480 a human? 0:08:25.680 --> 0:08:28.560 I mean I picked a lot of apples in my youth. 0:08:28.640 --> 0:08:30.680 I mean I was gone on a sojourn. 0:08:30.760 --> 0:08:34.680 I'm an organic, spontaneous apple picking. I wouldn't say it 0:08:34.679 --> 0:08:35.120 was planned. 0:08:35.120 --> 0:08:37.680 And here we go, Oh you didn't go on an event? Sure, 0:08:37.840 --> 0:08:39.679 you know, with a loved one to go pick apples 0:08:39.679 --> 0:08:42.640 for the afternoon. It's a miserable experience. There's bees everywhere, 0:08:42.960 --> 0:08:44.920 and then you're left with like literally a bushel of 0:08:44.960 --> 0:08:47.560 apples that that's like a eighty apples. I mean, what 0:08:47.559 --> 0:08:49.480 are you gonna do with them? So I always wait 0:08:49.559 --> 0:08:51.080 for that time of year, and it's like my in 0:08:51.200 --> 0:08:53.560 laws or my friends down the street that still have 0:08:53.600 --> 0:08:55.160 little ones. I have a six year old boy, I'm 0:08:55.160 --> 0:08:56.800 not going to take you know, that ship is saled. 0:08:56.800 --> 0:09:00.240 There's no apple picking in our immediate future. Like when 0:09:00.240 --> 0:09:03.080 these people bring me their bounty and they're like, hey, man, 0:09:03.120 --> 0:09:05.360 you want some apples. Think they're gonna give you four apples, 0:09:05.360 --> 0:09:07.720 they give you, give you like eighteen apples, which is 0:09:07.720 --> 0:09:10.640 barely making a dent into a bushel. So I'm there, 0:09:10.679 --> 0:09:12.440 and that's when I tart it up. Because it's usually 0:09:12.559 --> 0:09:16.920 nice green like tart apples and that stuff. You only 0:09:17.120 --> 0:09:20.720 have stuff laying around the house that you can whip 0:09:20.720 --> 0:09:21.959 this up. And all you need is to kind of 0:09:22.120 --> 0:09:24.720 procure the store abought pup pastry, and I'll do it 0:09:24.720 --> 0:09:27.600 in a large or medium size like cast iron skillet, 0:09:27.960 --> 0:09:30.960 you know, break down those apples with butter and sugar 0:09:31.040 --> 0:09:34.600 and brown sugar in like vanilla bean paste, and just 0:09:34.640 --> 0:09:37.600 make it this ouyguy thing and then just literally like 0:09:37.960 --> 0:09:40.720 put the puff pastry on top, finish it in the oven, 0:09:41.040 --> 0:09:42.960 and then that puff pastry kind of drips down the 0:09:43.000 --> 0:09:45.320 side and then you can turn it out the pan 0:09:45.720 --> 0:09:48.840 and you kind of have this like quick and easy 0:09:49.000 --> 0:09:53.120 I don't know cheat apple tart, but man, something about 0:09:53.440 --> 0:09:55.720 an apple tart to me, especially if you have some 0:09:55.760 --> 0:09:58.320 ice cream with it, or fresh whipped cream. I'm a 0:09:58.480 --> 0:10:02.480 huge fan, way more than like like classic apple pie. 0:10:03.320 --> 0:10:04.880 I bet you have fun cleaning that pan. 0:10:05.520 --> 0:10:07.680 You know what, It's not as bad as like cleaning 0:10:07.679 --> 0:10:10.120 a burger in there or a steak. Is way harder 0:10:10.120 --> 0:10:11.920 because of the fond that's left over. 0:10:12.000 --> 0:10:13.679 You know, you got to pro So how do you 0:10:13.720 --> 0:10:15.840 do it? I mean, okay, So this is the question 0:10:15.880 --> 0:10:19.800 I have because I just got two cast iron skillets. 0:10:19.800 --> 0:10:22.040 I love them nice, I love them. 0:10:22.080 --> 0:10:23.800 I cook my omelets in there for my boy. I 0:10:23.800 --> 0:10:27.720 got a ten year old. I cook them and we 0:10:27.880 --> 0:10:30.120 do we do the salmon in there. But boy, it 0:10:30.200 --> 0:10:32.960 really sticks right, no matter how much olive oil I 0:10:32.960 --> 0:10:34.760 put in. So now, so let me let me ask 0:10:34.800 --> 0:10:37.800 you this the technique for cleaning. Here's what I do. 0:10:37.920 --> 0:10:41.920 I don't fight that what's left over too much. I 0:10:41.960 --> 0:10:43.840 want to dry it. I want to get a dry 0:10:43.880 --> 0:10:46.560 fast right. You don't want to let it sit, so 0:10:47.760 --> 0:10:49.599 I wait until the next day it's all dried, and 0:10:49.640 --> 0:10:52.400 then I scrape all the stuff up. So I do 0:10:52.440 --> 0:10:52.839 it again. 0:10:53.160 --> 0:10:54.680 I mean, listen, if you're going to leave it a 0:10:54.720 --> 0:10:56.640 month with all that stuff on there, right, it'll just 0:10:56.679 --> 0:10:59.200 probably rust up and right then you got to like 0:10:59.240 --> 0:11:01.319 re season it. That's a whole pain in the butt. 0:11:01.320 --> 0:11:05.000 But if you like salmon's precarious, right, because even if 0:11:05.040 --> 0:11:07.120 you put a lot of oil on there, I would 0:11:07.120 --> 0:11:09.120 always start with the skin side down and maybe it's 0:11:09.160 --> 0:11:11.880 not hot enough, but that's I'm sure you're getting your 0:11:11.880 --> 0:11:13.960 cast iron band hot enough, you know, and that's why 0:11:14.000 --> 0:11:18.040 stuff sticks. But for me cleaning it up, like I swear, 0:11:18.200 --> 0:11:22.520 I know this is people say no soap, no, just 0:11:22.559 --> 0:11:25.720 warm water in a brillo pad, and you're like, you know, 0:11:25.800 --> 0:11:27.560 sometimes my I was like, just can you please clean 0:11:27.559 --> 0:11:31.640 this band? She will not touch the cast iron pants. 0:11:32.400 --> 0:11:34.000 She bleeds that up to me, and I'll just a 0:11:34.000 --> 0:11:36.360 little soap, little warm water, scrape it down with the 0:11:36.600 --> 0:11:39.720 abrasive side of the sponge, get everything up. And what 0:11:39.880 --> 0:11:42.600 I think the most important thing to do is to 0:11:42.880 --> 0:11:45.440 just write I dry it, don't let it air dry, 0:11:45.559 --> 0:11:48.480 dry it, and then just a little bit of neutral 0:11:48.520 --> 0:11:51.520 oil on there. Oh, really rub the oil in there 0:11:51.559 --> 0:11:53.559 and put it back in the pan before you do it. 0:11:54.320 --> 0:11:59.240 Neutral oil like we use avocado oil or a canola 0:11:59.280 --> 0:12:04.720 oil or a vetcha oil something like. Besides olive oil. 0:12:05.200 --> 0:12:08.320 You know, you want to something heavy duty, and then 0:12:08.360 --> 0:12:11.120 you just light coating just so it shines up nice 0:12:11.120 --> 0:12:13.520 and that'll keep it a from rusting, and we'll prepare 0:12:13.559 --> 0:12:17.040 it for nonstickedness the next use, okay, and then you 0:12:17.080 --> 0:12:18.440 can kind of beat it up a little bit with 0:12:18.559 --> 0:12:20.640 a little bit of soap and warm water. You know 0:12:20.760 --> 0:12:24.280 you can, okay, I mean people get crazy. They want 0:12:24.280 --> 0:12:26.920 to see the reflection in these. There's a whole community 0:12:26.920 --> 0:12:29.720 out there that try to get their cast iron skillet 0:12:29.760 --> 0:12:32.840 is nonstick as humanly possible, right, because it is like 0:12:33.000 --> 0:12:38.400 nature's best way to achieve a nonstick surface with eggs omelets, 0:12:38.480 --> 0:12:41.640 you know, sticky salmon without having to go to like 0:12:41.800 --> 0:12:45.880 you know, the the chemical route or like the teflon route. 0:12:45.920 --> 0:12:49.480 Then got a lot of you know, people misuse those 0:12:49.520 --> 0:12:51.520 and hang on to them too long. The next thing 0:12:51.559 --> 0:12:54.560 you know, you're eating bits of this chemical. It's been 0:12:54.600 --> 0:12:58.079 proven to be very bad for you. But there's other options. 0:12:58.280 --> 0:13:01.319 I'm not that obsessive. I use my like if I'm 0:13:01.320 --> 0:13:03.599 gonna make an omelet, I'm gonna use like I like 0:13:03.640 --> 0:13:06.600 the hex clad pants. I think it's a nice happy 0:13:06.679 --> 0:13:09.760 medium without you know, all that coding on there. But 0:13:10.160 --> 0:13:12.720 I'm always gonna use fat and that's kind of what people, 0:13:12.800 --> 0:13:16.079 I think, want to remove themselves from. But at the 0:13:16.160 --> 0:13:18.280 end of the day, a little bit of butter or 0:13:18.280 --> 0:13:19.840 a little bit olive it on the pant, you know, 0:13:19.920 --> 0:13:22.520 I mean, what's gonna kill you is you're you trying 0:13:22.520 --> 0:13:26.680 to make this cast iron things slick as possible by 0:13:26.720 --> 0:13:29.839 like treating it like a newborn baby. Slow down, put 0:13:29.880 --> 0:13:32.400 your energy to something else. Maybe take care you know 0:13:32.440 --> 0:13:37.160 of your family first. Stop neglecting your kids, all right, 0:13:37.240 --> 0:13:39.720 or running around on your old lady. How about we 0:13:39.760 --> 0:13:44.199 start with the home first. Make your own bed, you 0:13:44.640 --> 0:13:46.200 got you got me rolling here? Brother? 0:13:55.280 --> 0:13:57.600 How do you make your perfect burger? What's what do 0:13:57.640 --> 0:13:59.480 you put in the burger? What do you do? Nothing? 0:14:00.480 --> 0:14:05.520 Eighty twenty chuck. Here's here's the thing I don't preport, 0:14:05.600 --> 0:14:08.520 you know. I try to get the freshest chuck possible 0:14:08.800 --> 0:14:11.319 from the butcher case, not the pre cell of faint stuff, 0:14:11.320 --> 0:14:13.000 because you know, sometimes you take that home, it looks 0:14:13.040 --> 0:14:14.640 red and you open it up and then there's a 0:14:14.640 --> 0:14:17.240 great meat inside a little little extra chocolate center in there. 0:14:17.240 --> 0:14:19.520 I'm like, I don't want that, so I'll get the 0:14:19.560 --> 0:14:22.240 good stuff. I'm a I'm a big fan of the 0:14:22.280 --> 0:14:25.800 cast iron or I'll use my cast iron like griddle 0:14:26.120 --> 0:14:29.200 on the grill to make and I make them outside 0:14:29.240 --> 0:14:32.920 so it doesn't splatter everywhere. So I like a nice heavy, 0:14:33.160 --> 0:14:39.400 flat bottom, flat surface, salt and pepper, maybe not inside. 0:14:39.520 --> 0:14:42.000 So see people like I got an uncle. He's like, 0:14:42.080 --> 0:14:45.040 you put an egg in there, you put some ground beautifully. 0:14:45.080 --> 0:14:47.680 I'm like, stop, All burgers need a salt and pepper, 0:14:47.680 --> 0:14:50.800 maybe a little granulated garlic only on the outside, right, 0:14:51.040 --> 0:14:53.880 because you want that beefy flavor, you're gonna season. There's 0:14:53.880 --> 0:14:56.360 gonna be enough salt and toppings and stuff. 0:14:56.760 --> 0:14:56.880 Right. 0:14:57.000 --> 0:14:59.560 If you season the patty well enough, you're gonna it's 0:14:59.600 --> 0:15:02.120 it's gonna to carry through the to the to the middle. 0:15:03.360 --> 0:15:07.600 Nice my artifact, super crust on both sides. Right, Try 0:15:07.600 --> 0:15:10.040 to not prod it, don't poke it, don't smash it. 0:15:10.280 --> 0:15:12.200 Smash it at first. If you like a smashberg, I 0:15:12.200 --> 0:15:14.360 do love that. And when I'm feeling a little frisky, 0:15:14.880 --> 0:15:17.120 you know, I take like my my my like my 0:15:17.120 --> 0:15:20.680 my my calck dowl thing, and I will like smash 0:15:20.800 --> 0:15:26.560 it with a super super dramatic shmeard lacy edge right 0:15:26.680 --> 0:15:28.680 and only really cook it on one side, flip it 0:15:28.680 --> 0:15:30.880 over piece of cheese, and you have this kind of 0:15:31.360 --> 0:15:33.680 just this beef skirt that forms, and if you do 0:15:33.760 --> 0:15:35.720 it right enough and you bring it up right enough, 0:15:35.720 --> 0:15:37.440 it comes right off and you scrape a little bit 0:15:37.440 --> 0:15:40.160 and then you put that on like like a Hawaiian 0:15:40.200 --> 0:15:43.560 roll or a potato bun, some squishy bun with not 0:15:43.720 --> 0:15:46.040 much on it, like I like, I'm I'm like a 0:15:46.120 --> 0:15:50.400 purist a little maybe a pickle Hollopano American cheese beef 0:15:50.760 --> 0:15:51.720 soft sweet bun. 0:15:52.600 --> 0:15:54.960 Yeah. No, yeah, we we do that. We do we 0:15:54.960 --> 0:15:57.840 We like that onion because I do the same thing 0:15:57.880 --> 0:15:59.680 I used. I used to do the egg and some 0:15:59.720 --> 0:16:02.080 of onion seasoning and all kinds of stuff. And it's like, 0:16:02.120 --> 0:16:04.520 you don't need it. You don't need it. You know, 0:16:04.640 --> 0:16:06.960 if you're gonna put that onion on there, you know 0:16:07.200 --> 0:16:10.440 that's the flavor that you want, that's what you want. 0:16:11.280 --> 0:16:13.120 And I do that, and I'm doing that a lot 0:16:13.200 --> 0:16:17.800 more because my kid said, Dad, can you somehow spice 0:16:17.880 --> 0:16:21.200 up this sauce? You know, he's got a pretty refined palate, 0:16:21.280 --> 0:16:24.480 fri kid, And uh so I'm throwing more onion in 0:16:24.520 --> 0:16:28.200 the in the marinara sauce. Now like I'm I'm grilling 0:16:28.200 --> 0:16:30.600 the onion and you know, kind of liquefying it before 0:16:30.640 --> 0:16:34.640 I even put the meat in, you know, scause I 0:16:35.360 --> 0:16:37.360 do it in a skillet. Yeah, on a red sauce 0:16:37.520 --> 0:16:39.880 for a pross. Yeah, yeah, yeah, that's what I do. 0:16:40.640 --> 0:16:43.960 There's this great recipe that I've I've read about from 0:16:44.280 --> 0:16:48.120 New York Times Mars Marcel Hassan. It's a it's the 0:16:48.160 --> 0:16:52.280 easiest but tastiest marnar sauce. And I've never made it 0:16:52.280 --> 0:16:57.080 this way, but it's literally like good tomatoes. Half a 0:16:57.120 --> 0:17:01.680 stick of butter and an onion quartered and you simmer 0:17:01.720 --> 0:17:04.439 it right and then you take out the onions. You 0:17:04.480 --> 0:17:08.840 get all that onion flavor and it's like the silkiest, richest, quickest, 0:17:08.880 --> 0:17:11.440 easiest tomato sauce. Look it up. It's I haven't made 0:17:11.480 --> 0:17:14.280 it again, so I don't know. I mean, someone's listening 0:17:14.280 --> 0:17:15.960 out there and they ate it. But like to me that, 0:17:16.119 --> 0:17:18.040 I mean, that's not the world I came from. I 0:17:18.040 --> 0:17:20.719 came I do, my mom my, grandma, my aunt's right. 0:17:20.800 --> 0:17:20.919 Iss. 0:17:21.040 --> 0:17:23.920 You saw te an onion, a little bit of garlic 0:17:24.200 --> 0:17:26.600 and a lot of olive oil and dried Italian spices 0:17:26.640 --> 0:17:29.760 till it's like liquefied, right, And you add one hundred 0:17:29.800 --> 0:17:32.119 cans of tomatoes and then you cook it for two days. 0:17:32.320 --> 0:17:34.560 Then you throw like a gallon of basil at the 0:17:34.680 --> 0:17:38.320 end before serving it, and then a tub of ragatta cheese. 0:17:38.320 --> 0:17:40.520 And that was like, that was our that was how 0:17:40.560 --> 0:17:43.439 we ate red sauce. So I was like butter an 0:17:43.520 --> 0:17:46.080 onion that's not even cut, you know, but it seems 0:17:46.119 --> 0:17:48.040 like an easy thing to kind of zip through on 0:17:48.080 --> 0:17:50.160 a weeknight, you know, especially we got littles. 0:17:52.920 --> 0:17:55.640 Let me ask you this, have you ever watched a 0:17:55.680 --> 0:17:59.320 film or even a TV show that inspired you to 0:17:59.359 --> 0:18:02.320 cook somebody something? Not somebody, but something. 0:18:02.160 --> 0:18:05.560 I would I've been hungry enough looks, you know what, 0:18:05.960 --> 0:18:08.640 like the Live movie when they're eating the frozen butt, 0:18:08.760 --> 0:18:11.919 like you know, you know, Day thirty seven, You're like, 0:18:12.080 --> 0:18:15.719 that's a good looking ash and they take the window, 0:18:16.440 --> 0:18:20.119 you know, the glass and no, I've never wanted to 0:18:20.119 --> 0:18:21.520 eat a few and can when I get that out 0:18:21.560 --> 0:18:24.679 there first, I know people have gone down for less. 0:18:26.160 --> 0:18:28.399 Let me think what if I've been watching recently? 0:18:30.119 --> 0:18:32.119 When you watch Goodfellas, do you not get hungry when 0:18:32.160 --> 0:18:33.320 they're in prison and they're like. 0:18:33.280 --> 0:18:35.879 No, it makes me ill, dude, you don't like that. 0:18:36.320 --> 0:18:37.000 You don't like that. 0:18:37.480 --> 0:18:39.960 It was so dark and I just there was no ventilation. 0:18:40.160 --> 0:18:43.040 I just rewatched it like three weeks ago, really, And 0:18:43.080 --> 0:18:45.199 I know guys that have literally been in jail and 0:18:45.280 --> 0:18:47.640 have cooked in jail have been like pretty lined up nice, 0:18:47.960 --> 0:18:51.520 you know, where they can have Sunday dinners. To me, 0:18:51.600 --> 0:18:54.840 it's like, oh, it's just like so musty in there, 0:18:55.560 --> 0:18:58.960 and and it's dark and there's no ventilation, so you 0:18:59.000 --> 0:19:01.600 smell the garlic, and then Henry's running around, you know, 0:19:01.680 --> 0:19:04.560 dropping off drugs everywhere. It was just like, I want 0:19:04.560 --> 0:19:08.639 to be relaxed and not not incarcerated. Uh. 0:19:09.400 --> 0:19:15.960 But godfather, godfather. When they're making the tomato sauce. 0:19:16.040 --> 0:19:17.280 Yeah, when they're making and they're. 0:19:17.119 --> 0:19:20.280 Teaching, they're teaching Mikero, make the tomato sauce because you 0:19:20.359 --> 0:19:22.560 might have to cook for a hundred guys one day. 0:19:22.720 --> 0:19:25.919 That was great. And then Clemenza drops the raw meatballs 0:19:25.960 --> 0:19:26.800 into the sauce. 0:19:26.920 --> 0:19:29.800 Well, yeah, the sausage and the pork and the and. 0:19:29.720 --> 0:19:31.400 The work and you got the buck and the veal 0:19:31.480 --> 0:19:33.680 and you put it in a sauce that makes me good. 0:19:33.680 --> 0:19:35.879 But that was like my you know, like I wanna 0:19:36.920 --> 0:19:38.520 I'm trying to think of what I do. I was 0:19:38.560 --> 0:19:44.720 just watching Landman with Billy Bob Thornton, and she the 0:19:44.760 --> 0:19:47.840 wife made paea for everybody. It was like communal pie, 0:19:47.920 --> 0:19:49.199 and it was like, you know, these guys are all 0:19:49.240 --> 0:19:51.679 oil men, you know, they're like, you know, they're Landman, 0:19:52.000 --> 0:19:54.000 they work in oil rigs, and she's trying to impress 0:19:54.000 --> 0:19:56.199 them with baya. It looked very good and I'm not 0:19:56.280 --> 0:19:58.080 even and that was I was. I think I was 0:19:58.119 --> 0:20:00.840 really hungry and I was watching this because I'm not 0:20:00.920 --> 0:20:04.239 a big piea guy, you know, but they made this 0:20:04.280 --> 0:20:07.480 look very good on a show you know that you 0:20:07.840 --> 0:20:10.200 know what makes me and I want I got back 0:20:10.240 --> 0:20:13.520