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Speaker 1: Welcome to Hat to Money. I'm Joel and I am

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Speaker 1: Mad and today we're talking cheap meal prep for struggling

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Speaker 1: chefs with Frankie Celenza.

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Speaker 2: Yeah, there is nothing more elemental than our need to

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Speaker 2: eat food. Right, So, no matter how much money you've

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Speaker 2: got in the bank, no matter how much debt you have,

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Speaker 2: we're all united by the fact that we get hungry.

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Speaker 2: And while some folks might like to splurge when it

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Speaker 2: comes to their meals, the rest of us are looking

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Speaker 2: for ways to cut those costs so that we can

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Speaker 2: reach some other financial goals. And that is why we

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Speaker 2: were pumped to be joined by Daytime Emmy Award winning

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Speaker 2: culinary host Frankie Celenza. Frankie's show Struggled Meals. It is

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Speaker 2: all about getting the most bang for your buck in

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Speaker 2: the kitchen, both for your wallet and when it comes

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Speaker 2: to the amount of time that you're spending cooking that's

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Speaker 2: important as well. So we're excited to talk about that today. Frankie,

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Speaker 2: thank you for joining us today on the podcast.

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Speaker 3: So happy to be here you guys.

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Speaker 1: Frankie, We're glad to have you man, and I feel

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Speaker 1: like you even make cooking accessible to someone like me.

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Speaker 1: Who is terrible at the stuff. So I appreciate that.

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Speaker 1: But our first question to everyone who comes on the show,

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Speaker 1: we want to know what your craft be. Your equivalent

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Speaker 1: is Matt and I. We splurge outrageously on good beer

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Speaker 1: while we're saving for the future. What is what is

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Speaker 1: that in your life?

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Speaker 3: Yeah, it's it's mountain bike parts. Yeah. Actually, just before yeah,

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Speaker 3: I got a package with a new set of long

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Speaker 3: fingered gloves. Very important. My current pair is wearing through

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Speaker 3: on the index finger from heavy breaking and intense rock riding.

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Speaker 3: So it's time for another pair, you know, gotta gotta

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Speaker 3: protect the contact points.

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Speaker 2: It's incredibly important that in your feet. So how did

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Speaker 2: you get into biking? Was it just a love for

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Speaker 2: you said? You said mountain biking specifically, and it sounds

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Speaker 2: like you are actually on trails. Was it a love

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Speaker 2: of being an outdoors like on the mountain or did

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Speaker 2: you start like most of us, riding around your cul

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Speaker 2: de sac? How did you get into biking?

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Speaker 3: This is so bizarre, but when I was thirteen years old,

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Speaker 3: my very best friend got into road biking because it

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Speaker 3: was the Lance Armstrong era, and so I hopped to

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Speaker 3: my dad's bike and started riding with him, and before

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Speaker 3: you know it, I mean we were competing in the

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Speaker 3: national championships as road bike riders and I've probably done

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Speaker 3: nine hundred laps of Central Park and stage races and

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Speaker 3: that was my sport as a teenager, Like I actually

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Speaker 3: thought about maybe going pro. I was a very good sprinter.

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Speaker 3: This is before the days of texting, even T nine,

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Speaker 3: nobody was even T nine texting. Now when I get

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Speaker 3: on the road, the cars seem to be going faster, bigger,

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Speaker 3: and with less focus. So I love being in the woods.

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Speaker 3: I love being with nature, and it's a natural antidepressant.

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Speaker 3: It makes me feel really good.

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Speaker 2: I love it. It's good for you from so many

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Speaker 2: different angles. I mean from a transportation standpoint, from a

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Speaker 2: just staying healthy standpoint, and obviously, like you're saying, from

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Speaker 2: a mental clarity standpoint as well.

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Speaker 1: And I know it costs money, but from the value

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Speaker 1: you get from biking regularly, it's like it's so worth

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Speaker 1: the money you stick into it, for sure, So.

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Speaker 4: It really is. We have firm your splurge.

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Speaker 3: Oh sweet, Yeah, well, I will say this my first

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Speaker 3: mountain bike, I literally just changed it six months ago

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Speaker 3: and I had been riding that since two thousand and one,

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Speaker 3: So I got my money's worth out of that. Man,

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Speaker 3: the technology has changed quite a bit. The stuff I

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Speaker 3: can get up and down now is like I couldn't

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Speaker 3: believe it. I thought lightness was all that matters. It

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Speaker 3: is not the case.

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Speaker 1: Yeah, that's I mean my splurge. We totally do.

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Speaker 4: Man. We sign off.

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Speaker 1: So well, let's talk about your area of expertise, which

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Speaker 1: is which is cooking, which is helping us helping everyone

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Speaker 1: out there cook and make awesome meals for less. I'm

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Speaker 1: curious too, what was the inspiration for struggle Meals We

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Speaker 1: love your philosophy? Was this born out of necessity? Were

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Speaker 1: you like some broke college student sort of thing and

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Speaker 1: you're like, I got to figure out how to do

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Speaker 1: this on my own? Or yeah, what kind of necessitated

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Speaker 1: or brought about this creative endeavor.

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Speaker 3: It's sort of twofold because when I look back when

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Speaker 3: I started making these videos in two thousand and nine,

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Speaker 3: I actually have a reel that I made where I'm

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Speaker 3: holding up packets and I'm like, I'm like, get the

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Speaker 3: packets from the dining hall, use them right here. You

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Speaker 3: know it's going to be perfect. But what I did

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Speaker 3: in school was I undercut the meal plan by a

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Speaker 3: dollar and I had people come over to my place

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Speaker 3: for what was definitely a better meal than what was

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Speaker 3: being served in the cafeteria. Coming full circle, I mean literally,

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Speaker 3: we were just filming random recipes that taste made. Someone

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Speaker 3: from the office came onto the set and said, hashtag

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Speaker 3: struggle meals is trending. We think we should make a

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Speaker 3: show around that. And it just started like that, wow,

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Speaker 3: and I was like, Okay, let's revisit this. I figured

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Speaker 3: it would be people in school or just out of school,

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Speaker 3: or people with their first job, and it is a

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Speaker 3: much wider swap of people than that. I mean, I mean,

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Speaker 3: after like housing and transportation, I feel like food is

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Speaker 3: number three or four biggest expense for sure.

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Speaker 2: That really is yeah, months to month. Yeah, you discovered

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Speaker 2: that there's a lot of folks who are cooked like

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Speaker 2: they're just out of college, even old.

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Speaker 4: Yeah, they anything beyond that, beyond like some of the wealthiest.

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Speaker 3: People in the world. I mean, I can't believe they

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Speaker 3: just grab whitebread and slap some stuff on it, and

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Speaker 3: you know, we can do better than that. So the

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Speaker 3: struggle is broad, it can be multifaceted. It doesn't have

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Speaker 3: to just be financial. Yeah.

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Speaker 1: I guess a common misconception in the world of food

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Speaker 1: at least is that you can't eat healthy on a budget,

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Speaker 1: that you can't do it cheaply, that the cheap foods

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Speaker 1: are the worst foods for you. But when I watch

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Speaker 1: your content, that's not the experience I get, And it's

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Speaker 1: not the experience I have at the grocery store.

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Speaker 4: Yeah.

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Speaker 1: Like, sure, some of the nicest whole foods you can

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Speaker 1: spend a whole lot of money on, But I feel

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Speaker 1: like you you don't have to eat like crap if

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Speaker 1: you want to save money.

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Speaker 4: Do you agree?

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Speaker 3: I one hundred percent agree. That is my job to

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Speaker 3: agree with that. And it is misleading when you look

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Speaker 3: at the title the show struggle meals, because it sounds

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Speaker 3: like I'm going to be, you know, cutting up a

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Speaker 3: hot dog and you know, cooking it on a George

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Speaker 3: forumangrill and slapping it on white bread, And that's not

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Speaker 3: what we do. And you're right, the unhealthy foods are

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Speaker 3: the cheapest ones. But do you know the biggest cost

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Speaker 3: in food for Americans, the.

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Speaker 4: Biggest cost in meat.

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Speaker 3: If you look at your bill at the end of

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Speaker 3: the year, where did the largest amount of your money

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Speaker 3: that you spent on food go. Where did it go?

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Speaker 2: I'm guessing prepackaged foods like cereal, chips, Swiss misrolls, all

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Speaker 2: that kind of stuff.

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Speaker 3: It's actually that money went directly into the garbage because

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Speaker 3: thirty percent of the graceries go directly into the garbage waste.

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Speaker 3: So so now imagine that we decide that we're going

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Speaker 3: to put effort into cooking, and we're going to plan

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Speaker 3: a little bit, and we're going to just maybe just

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Speaker 3: work on five dishes, and we know we're going to

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Speaker 3: fail at the beginning, but we get to an efficiency

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Speaker 3: point where we have no waste. Now our budget kind

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Speaker 3: of got bigger because we're not throwing out so much money.

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Speaker 3: Now you can buy real food.

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Speaker 2: Yeah, absolutely, So when you are buying real food, I'm

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Speaker 2: thinking about the trend that we've seen in particular over

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Speaker 2: the past few years with higher inflation, like that's also

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Speaker 2: hit the grocery stores as well in a pretty serious way. Right,

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Speaker 2: And so, have you changed your approach or have you

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Speaker 2: changed your advice when it comes to spending less on food?

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Speaker 2: I guess basically, at the end of the day, I

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Speaker 2: want to know if you're still buying eggs because we

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Speaker 2: saw the eggs bike. It's starting to level off now,

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Speaker 2: But yeah, what are your thoughts on inflation and how

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Speaker 2: that's impacting how folks shop and prepare their food.

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Speaker 3: I think I've purchased a dozen eggs this year, so

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Speaker 3: I was pretty low on it. I was like, it's

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Speaker 3: not really worth it. And I'm not a huge breakfast

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Speaker 3: guy anyway, so I don't mind just having overnight's oats

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Speaker 3: or you know, sprinkling a little bit of This is

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Speaker 3: going to sound so bougie, but it's a great breakfast.

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Speaker 3: A little bit of chia with some oat milk and

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Speaker 3: tiny bit of maple syrup or honey and like a cow,

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Speaker 3: leave that overnight. I love it. But here's like, here's

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Speaker 3: the main thing. We live in such a convenient time,

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Speaker 3: arguably the most convenient time of all time. And if

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Speaker 3: you walk into the supermarket, and this goes for all

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Speaker 3: things in life, Okay, you can go so deep down

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Speaker 3: every single path of everything we do. I'm sure you

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Speaker 3: could spend a thousand hours learning about toilet flappers. I'm

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Speaker 3: sure you could so like, and maybe that would save

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Speaker 3: you water money, I don't know. But you walk into

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Speaker 3: the supermarket and they have pretty much everything all the time.

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Speaker 3: If you're in a food desert, that's a different story.

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Speaker 3: But the problem is people buy things that are out

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Speaker 3: of season and they're expensive. And so if you're not

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Speaker 3: really paying attention to the fact that the prices are

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Speaker 3: fluctuating over the course of the year based on supply

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Speaker 3: and demand and whether it's in season and the climate

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Speaker 3: that you're actually purchasing it in, then you could you know,

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Speaker 3: you could look at asparagus in December and say, sparagus

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Speaker 3: is too expensive. I'm never buying asparagus because it's too

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Speaker 3: It's like, yeah, it's coming from Argentina. It's not asparagus

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Speaker 3: season now, yeah, and you're paying for shipping. There's a

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Speaker 3: lack of supply, so the price goes up. And right now,

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Speaker 3: I just bought a bunch of asparagus an hour ago.

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Speaker 3: They're super skinny because they're just they're just coming out

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Speaker 3: of the ground, you know, and they came from nearby,

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Speaker 3: and the price was not high. It was two ninety

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Speaker 3: nine for a pound and a half. Because they're in season.

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Speaker 3: So there's gonna be a flood. They're gonna flood the

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Speaker 3: market with asparagus right now, price is gonna drop, so

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Speaker 3: you know, go on the internet, see what things are

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Speaker 3: in season where you live, and try to eat seasonally.

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Speaker 3: That helps a lot with the money too.

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Speaker 1: So revolving our meals kind of around what's currently cheap,

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Speaker 1: not just not being agnostic when you're making your grocery

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Speaker 1: list and kind of knowing what's going on seasonally. That's

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Speaker 1: really important to saving money. Right, So, I guess we're

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Speaker 1: talking about winter vegetables in winter and like berries in

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Speaker 1: April and may, that kind of thing. When those are

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Speaker 1: kind of like because you can get strawberry sometimes like

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Speaker 1: a buck fifty a pound right about now, but in

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Speaker 1: a few months they're going to be way more expensive.

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Speaker 3: Yep. And unless they start like hydroponically growing it nearby,

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Speaker 3: and then the seasons don't matter as much and the

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Speaker 3: surprise is constant and they've figured it out. But all

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Speaker 3: these tips take probably five hundred days of you having

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Speaker 3: your eyes peeled, you know, and just monitoring all these prices.

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Speaker 1: Are you buying in bulk when that stuff happens and

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Speaker 1: freezing some of it or something like for instance, no berries, no, no,

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Speaker 1: none of that kind of stuff.

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Speaker 3: If I'm gonna have berries, I'll just buy frozen berries.

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Speaker 3: I'm not gonna buy freshens and freeze them. They pick

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Speaker 3: them at the season. They have blast freezers, which are

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Speaker 3: really great because they are so cold that when you

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Speaker 3: put the berry into the blast freezer, it freezes so quickly.

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Speaker 3: As you know, water, when it becomes as solid as

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Speaker 3: one of the few elements that expands. So if you

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Speaker 3: freeze something slowly, the water inside the berries expand and

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Speaker 3: it breaks apart all the I guess meat, if you

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Speaker 3: could call it that. When you defrost it, it always it's

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Speaker 3: just the texture's gone. It doesn't have the snap. So

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Speaker 3: that's if you do it in a home freezer. Is

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Speaker 3: it a little bit better when you buy it from

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Speaker 3: an industrial process? Yeah?

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Speaker 2: Absolutely, Yeah, I guess I've never thought about the Yeah,

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Speaker 2: the difference between the frozen veggies you buy at the

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Speaker 2: store versus what you can freeze yourself.

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Speaker 1: Well, they're probably doing that process when berries are at

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Speaker 1: peak season, right, They're using a lot of resect.

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Speaker 3: They're picking them when there's a ton of supply. They're

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Speaker 3: putting it in their industrial strength blast freezer so that

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Speaker 3: it doesn't you know, crystallize and expand and break apart

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Speaker 3: all the fibers inside and then they're selling them to you.

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Speaker 3: So yeah, if something's out of season, like peas, the

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Speaker 3: frozen aisle is definitely the way to go. Like, I'd

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Speaker 3: pick frozen fees over over canned peas any day.

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Speaker 4: Okay.

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Speaker 2: The biggest thing that stands out to me, Frankie, just

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Speaker 2: watching your show is that you are incredibly creative when

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Speaker 2: it comes to how it is that you approach your food,

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Speaker 2: and it makes me think that most of us aren't

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Speaker 2: thinking outside of the box. I think most folks just

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Speaker 2: may not be getting creative enough, and that we're maybe

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Speaker 2: two either specifically meal focused or were too gadget focused

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Speaker 2: when it comes to how folks cook today. What are

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Speaker 2: your thoughts there? Do you do you agree with that

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Speaker 2: that statement?

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Speaker 4: I guess I totally.

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Speaker 2: What's your recommendation?

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Speaker 3: Yeah, it's I actually think we're in a nice era

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Speaker 3: right now with the social media because you can visually

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Speaker 3: watch a recipe in thirty seconds. Some of them are

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Speaker 3: getting a little bit too elaborate because they're clearly chasing

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Speaker 3: views and I'm not learning anything and there's too many

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Speaker 3: ingredients and I can't mimic it. But I just did

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Speaker 3: one yesterday. It has like three ingredients. I don't know

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Speaker 3: how I'm going to make it longer than thirty seconds.

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Speaker 3: There's so little happening on in it. It's a great

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Speaker 3: it's a great meal, but if you've never been in

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Speaker 3: the kitchen, it's like anything else in life, like it.

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Speaker 3: The first thing you make is probably not going to

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Speaker 3: be great. You do need to learn. I would I

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Speaker 3: would do the kiss rule, keep it simple, silly, and

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Speaker 3: the gadget you don't need. The gadgets you don't need.

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Speaker 3: You really don't need much to get started. As the truth,

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Speaker 3: you just like buy and season plan on using everything.

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Speaker 3: Suck it up. Yeah.

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Speaker 2: Yeah.

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Speaker 1: When Matt talks about getting creative, like you used an

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Speaker 1: eye to make a panini, are those like you don't

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Speaker 1: need a panini press?

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Speaker 4: Right?

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Speaker 1: No, we think we need all these things to make

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Speaker 1: a decent meal, but really we just need a little ingenuity, right, We.

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Speaker 3: Need a little ingenuity. And obviously, if you're making a

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Speaker 3: lot of sandwiches, using in an iron is a silly thing.

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Speaker 3: But when we do stuff if like that on the show,

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Speaker 3: you know we're I think I'm talking to two audiences.

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Speaker 3: One is the people that haven't ever been in the kitchen,

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Speaker 3: and I want them to see that, like you can

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Speaker 3: use items from around the home and cook. And the

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Speaker 3: other group are people that cook all the time. So

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Speaker 3: the people that cook all the time, if they're going

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Speaker 3: to make that recipe, they'll use their panini press, or

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Speaker 3: they'll heat up two cast iron pans, one smaller than

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Speaker 3: the other, put the sandwich in the bigger one, put

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Speaker 3: the smaller one on top, which is now hot because

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Speaker 3: you had it on the stove and you just made

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Speaker 3: a panini press. I mean, cast iron is a giant

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Speaker 3: heat battery and it'll hold that heat and it'll crisp

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Speaker 3: it up real good. Absolutely, But more than anything, I

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Speaker 3: want people to feel like they can take liberty. You know,

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Speaker 3: when I think back to my mom and my aunt

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Speaker 3: when I was a kid or whatever, every time they

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Speaker 3: would cook out of a cookbook, they would always be like, oh,

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Speaker 3: I changed this, I changed that, I changed that. Like

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Speaker 3: you didn't even make the recipe the right way once,

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Speaker 3: they're already changing it. And that's the right attitude to

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Speaker 3: have if you've cooked enough enough meals in your life,

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Speaker 3: because a recipe is simply a destination and as you know,

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Speaker 3: I'm sure you've used GPS. There's a lot of ways

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Speaker 3: to get there.

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Speaker 2: Yeah, no, I like that, Yeah, there can It's gonna

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Speaker 2: have the inspiration perhaps something to set.

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Speaker 4: Your sites on.

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Speaker 3: But how do we want to inspire people to improvise? Absolutely?

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Speaker 4: Yeah, a little. I love it.

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Speaker 2: Well, Frankie. We're going to get to several other topics,

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Speaker 2: including how it is that you can affordably incorporate meat

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Speaker 2: into your your meals as well as meal prep. That's

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Speaker 2: another a hot tactic that folks can include. We'll get

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Speaker 2: to those plus more right after this.

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Speaker 3: Our we're back.

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Speaker 1: We're still talking with Frankie Celenzo about making meals for

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Speaker 1: less money and making good meals right, not having to

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Speaker 1: suck it up and eat like crap, and and the

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Speaker 1: fact that it's it's not necessarily as expensive as as

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Speaker 1: you think.

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Speaker 2: You don't have to be over there slicing up your bolooney.

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Speaker 1: Is BLOONI man, I don't. I don't know if I've

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Speaker 1: ever had boloni, to be honest, but you do like

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Speaker 1: hot dogs.

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Speaker 2: We've talked about this on the show before.

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Speaker 4: Let's go hot dog.

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Speaker 1: Sometimes that doesn't make ye, Frankie.

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Speaker 3: That is that's why we call it Boloonia. If you

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Speaker 3: look at the way Bolooni is spelt, it's spelt Bologna,

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Speaker 3: the town which is where Mortodella comes from in Italy.

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Speaker 1: And so it is Moretadella, like an improved version.

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Speaker 3: Mortadella is the original one, and just like parmi gihan odgiano,

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Speaker 3: it has like Italian protections of the European Union, so

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Speaker 3: we weren't allowed to call it that if we manufactured

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Speaker 3: it over here, which is why we have parmesan and

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Speaker 3: boloney when it's American. Isn't that interesting?

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Speaker 2: It's like we need to go straight to the source

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Speaker 2: and get the real story.

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Speaker 3: It's very good and I don't mind. Listen. One of

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Speaker 3: my favorite things is a Oscar Mayer boloney sandwich with

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Speaker 3: mayo and white bread and a little bit of dress.

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Speaker 3: It's delicious.

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Speaker 1: So every once in a hot dog by the way,

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Speaker 1: oh okay, all right, And even Frankie slums it every

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Speaker 1: once in a while, right, even though he's making good stuff.

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Speaker 4: Most of the times are great.

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Speaker 3: It's not slumming. It's a fun little treat. Well.

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Speaker 1: I take my little man and we go to Costco

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Speaker 1: occasionally and we do we do the hot dog thing

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Speaker 1: together and it's a nice little like father son date.

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Speaker 1: So we have a good time. But my my, my

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Speaker 1: girls are not into the hot dog nearly nearly as

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Speaker 1: much as as the guys are. I get Okay, So

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Speaker 1: while we're talking about meat, let's let's keep talking about meat.

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Speaker 1: These are we're talking about the barkain basement cuts here

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Speaker 1: in terms of hot dogs and in blooney, But meat

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Speaker 1: is you talk about this, and it's just kind of

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Speaker 1: common understanding this point that meat just costs more than

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Speaker 1: a lot of the other things. If you're eating ribbi,

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Speaker 1: you're gonna bust your budget pretty quickly. So like, how

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Speaker 1: how should we be thinking about trimming our meat consumption

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Speaker 1: and being able to maybe still eat meat sometimes but

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Speaker 1: without like breaking the bank.

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Speaker 3: Yeah, you gotta just eat less meat, is the truth

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Speaker 3: of it. And you know, if you look at history,

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Speaker 3: meat was always like the food of the nobility and

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Speaker 3: all the off cuts off the off cuts, sorry, like

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Speaker 3: the the ofal and the things that were really fatty

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Speaker 3: and tough what went down to the working class people.

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Speaker 3: Those are the cuts that have more flavor, which is

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Speaker 3: ironic now, but the whole world is so efficient at

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Speaker 3: making food that now, all classes of people seem to

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Speaker 3: be eating meat a lot more than the human body.

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Speaker 3: It's able to process. And I'm not going to get

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Speaker 3: into like diet and all that stuff, but I mean,

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Speaker 3: I think we're all eating way too much of it.

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Speaker 3: I will tell you this. I have some guanchali frozen

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Speaker 3: in my freezer. It's fancy Italian bacon. It comes from

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Speaker 3: the cheek. I bought it two months ago. I keep

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Speaker 3: it frozen. I literally I just sliced a couple thin slices,

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Speaker 3: probably one ounce of it, put it in a pan

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Speaker 3: over medium heat. It shriveled up, rendered out fat, and

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Speaker 3: then I saw teate a bunch of spring onions, which

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Speaker 3: are in season right now in that fat. And I

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Speaker 3: just put spaghetti in there, and like that was delicious.

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Speaker 3: And I'm eating meat, but I'm using it as a

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Speaker 3: flavoring and as the fat for the dish rather than

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Speaker 3: using olive oil. And then the center point is perfectly

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Speaker 3: aldente spaghetti, which I think is textually pleasing.

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Speaker 2: Yes, yeah, that's my My wife calls using meat as

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Speaker 2: a garnish just like you said, like the ability to

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Speaker 2: kind of pull some of that flavor of.

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Speaker 3: So like you know, instead of getting four chicken breasts

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Speaker 3: that have been deboned and de skinned. That's always going

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Speaker 3: to cost more money because it's just on a fundamental level,

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Speaker 3: like there was a lot of process there that you're

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Speaker 3: paying for someone else to do. So if you eat chicken,

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Speaker 3: I think it's pretty fundamental that you buy a whole

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Speaker 3: chicken and learn to break it down. It's really not

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Speaker 3: that hard. And by the way, you get a carcass

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Speaker 3: at the end, which means you can make your own stock,

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Speaker 3: which is superior to everything else.

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Speaker 2: Heck, yeah, okay, So wrothwise, two questions. Do you boil

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Speaker 2: your carcass? Do you boil your bones in an instapot?

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Speaker 3: I don't I have one. I've not used it.

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Speaker 2: I just but you don't use it. So that goes

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Speaker 2: back to the gotcha. It goes back to how unnecessary

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Speaker 2: certain tools are. All right, So I was curious about that.

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Speaker 2: But then secondly, so for folks who are say who

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Speaker 2: are maybe they're working out more, they're looking to get

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Speaker 2: more protein in their diet. I noticed in a couple

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Speaker 2: of year recipes that you incorporate some peanut butter like

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Speaker 2: into sauces or to kind of thicken things up and

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Speaker 2: it seems like that's an awesome way to include like

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Speaker 2: ten twenty grams of additional protein in something. What are

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Speaker 2: some of the other way or first of all, I

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Speaker 2: guess how often do you do that? Because I thought

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Speaker 2: that was interesting from a maybe from a flavor standpoint.

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Speaker 2: But then what are some other sources of affordable protein

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Speaker 2: other than meat?

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Speaker 3: I love? And we can get back to meat, because

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Speaker 3: I didn't want to just brush it off. I know

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Speaker 3: people like to eat it. It is the most fun

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Speaker 3: thing to cook. It's obviously a wonderful centerpiece, even an

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Speaker 3: affordable meal, So we can get back to that. But

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Speaker 3: I love peanut butter. I mean I put it, put

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Speaker 3: a scoop of peanut butter with oatmeal. I put a

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Speaker 3: scooped peanut butter with with cereal. I like a banana

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Speaker 3: peanut butter smoothie. I'll do it all the time. But

434
00:20:03,960 --> 00:20:07,080
Speaker 3: I cooked four I did three tennis tournaments with the

435
00:20:07,119 --> 00:20:11,320
Speaker 3: world number one tennis player who's a famous vegan, and

436
00:20:11,920 --> 00:20:16,760
Speaker 3: we did a lot of beans for protein and nuts.

437
00:20:17,200 --> 00:20:20,960
Speaker 3: But nuts. There's some crazy stuff that he was having

438
00:20:20,960 --> 00:20:24,199
Speaker 3: me do, for example, like cashewes. Let's just say a

439
00:20:24,240 --> 00:20:28,120
Speaker 3: cashew has ten calories Okay, if you and I eat

440
00:20:28,200 --> 00:20:32,880
Speaker 3: the cashew, we're gonna spend five six calories just trying

441
00:20:32,880 --> 00:20:35,480
Speaker 3: to break it down because it's so hard to digest.

442
00:20:36,200 --> 00:20:40,000
Speaker 3: But what I was doing was soaking the cashews in

443
00:20:40,119 --> 00:20:43,080
Speaker 3: water overnight and then putting them in a super low

444
00:20:43,119 --> 00:20:46,160
Speaker 3: oven just to dehydrate that water out but not create

445
00:20:46,200 --> 00:20:48,920
Speaker 3: a miard reaction. And now you look at the cashew,

446
00:20:48,920 --> 00:20:50,560
Speaker 3: it's got no color on it. It looks the same

447
00:20:50,600 --> 00:20:52,080
Speaker 3: as the other cashoe, but when you bite into it,

448
00:20:52,080 --> 00:20:55,479
Speaker 3: it's much softer. So I've started the digestion process outside

449
00:20:55,520 --> 00:20:58,080
Speaker 3: the body, and now it only takes let's say two

450
00:20:58,119 --> 00:21:01,280
Speaker 3: calories to consume the ten, so you get a net

451
00:21:01,280 --> 00:21:03,440
Speaker 3: gain of eight versus if you just eat it raw.

452
00:21:03,600 --> 00:21:05,840
Speaker 3: Maybe you know fifty percent of the energy that you're

453
00:21:05,880 --> 00:21:07,479
Speaker 3: getting is being used to digest the thing.

454
00:21:08,000 --> 00:21:08,920
Speaker 4: Feel like a mama bird.

455
00:21:10,160 --> 00:21:12,639
Speaker 3: Yeah, oh, exactly right. The mom bird choose it and

456
00:21:12,680 --> 00:21:16,520
Speaker 3: then regurgitates it into it. It's baby chick's mouth, that's correct.

457
00:21:17,240 --> 00:21:21,440
Speaker 3: Lentils are a great source of protein, and as far

458
00:21:21,440 --> 00:21:24,399
Speaker 3: as like energy goes, which is super interesting. Fat, the

459
00:21:24,440 --> 00:21:27,440
Speaker 3: good fats are really really great. Every gram of fat

460
00:21:27,480 --> 00:21:30,920
Speaker 3: has twice as many calories as that of protein or carbohydrate,

461
00:21:31,200 --> 00:21:32,760
Speaker 3: so you can eat half as much of it by

462
00:21:32,760 --> 00:21:35,520
Speaker 3: weight and still be able to store energy. Because it

463
00:21:35,560 --> 00:21:37,760
Speaker 3: isn't just about repairing muscle, it's also preparing for the

464
00:21:37,800 --> 00:21:40,879
Speaker 3: next time you're gonna. I mean, we all use our

465
00:21:40,920 --> 00:21:43,119
Speaker 3: muscles every day, and we use the energy that we

466
00:21:43,200 --> 00:21:46,200
Speaker 3: eat to move right. I think coconut milk is a great,

467
00:21:46,800 --> 00:21:50,439
Speaker 3: great thing to use occasionally. I love olive oil. What

468
00:21:50,560 --> 00:21:53,000
Speaker 3: else can we talk about? Cannellini means are wonderful?

469
00:21:53,359 --> 00:21:53,679
Speaker 2: All right?

470
00:21:53,800 --> 00:21:56,320
Speaker 1: Well, okay, let's say somebody says, you know what, I

471
00:21:56,320 --> 00:21:59,840
Speaker 1: appreciate Frankie, all your advice on other ways to include

472
00:22:00,119 --> 00:22:02,560
Speaker 1: tein of my diet. Maybe I'll do the cashew trick,

473
00:22:02,800 --> 00:22:05,600
Speaker 1: but I also want I also want meat as kind

474
00:22:05,600 --> 00:22:07,320
Speaker 1: of the main thing I like. Yeh, I don't know,

475
00:22:07,320 --> 00:22:10,480
Speaker 1: three or four dinners a week, And so I guess

476
00:22:10,520 --> 00:22:12,200
Speaker 1: is it all about It's all about the cuts, right,

477
00:22:12,280 --> 00:22:14,400
Speaker 1: is it? The cuts that make the difference, and how

478
00:22:14,480 --> 00:22:16,720
Speaker 1: you talked about the cheaper cuts oftentimes can be the

479
00:22:16,760 --> 00:22:19,879
Speaker 1: most flavorful. But I guess some people are just so

480
00:22:20,000 --> 00:22:22,399
Speaker 1: used to buying boneless, skinless chicken, breast or whatever that

481
00:22:22,480 --> 00:22:24,800
Speaker 1: they forget to get the chicken thighs that are like

482
00:22:24,880 --> 00:22:26,520
Speaker 1: a third of the price but way tastier.

483
00:22:26,960 --> 00:22:30,000
Speaker 3: Well, listen, this is a money podcast. So every as

484
00:22:30,040 --> 00:22:32,760
Speaker 3: you know, everybody's trying to make a buck. And the

485
00:22:32,800 --> 00:22:36,040
Speaker 3: way it happens in food is through convenience. Right at

486
00:22:36,080 --> 00:22:38,080
Speaker 3: the highest level, you can go out to eat, they'll

487
00:22:38,080 --> 00:22:40,000
Speaker 3: take care of the dishes for you, they'll cook all

488
00:22:40,040 --> 00:22:42,760
Speaker 3: the food for you. Great, that's the most expensive. Then

489
00:22:42,800 --> 00:22:45,040
Speaker 3: you get the fast casual. They do less things for you.

490
00:22:45,119 --> 00:22:47,320
Speaker 3: It's a little bit less money. Then you want to

491
00:22:47,520 --> 00:22:49,800
Speaker 3: you know, you got prepared foods at the supermarket. That's

492
00:22:49,840 --> 00:22:52,159
Speaker 3: even less expensive because you've got to reheat it or

493
00:22:52,200 --> 00:22:55,760
Speaker 3: do some processes to get it ready to be consumed.

494
00:22:56,080 --> 00:22:58,160
Speaker 3: And then you go one level below that and we're

495
00:22:58,240 --> 00:23:02,120
Speaker 3: to the boneless, skinless chicken breast and the pre formed

496
00:23:02,240 --> 00:23:06,199
Speaker 3: hamburger patties and the chicken wings that they have already

497
00:23:06,240 --> 00:23:09,800
Speaker 3: marinating in various things for you. I mean, it's cheaper

498
00:23:10,160 --> 00:23:12,840
Speaker 3: compared to the restaurant and the fast casual, but you're

499
00:23:12,880 --> 00:23:16,359
Speaker 3: still paying for convenience. So you can go a level

500
00:23:16,400 --> 00:23:19,080
Speaker 3: lower than that. And really what you want to do

501
00:23:19,200 --> 00:23:22,360
Speaker 3: is like if you just think of the animal as

502
00:23:22,400 --> 00:23:25,119
Speaker 3: a whole. That's the cheapest way to get it, because

503
00:23:25,600 --> 00:23:28,199
Speaker 3: no one has cut anything off of it yet. So

504
00:23:28,280 --> 00:23:31,600
Speaker 3: we did an episode many seasons ago where we took

505
00:23:31,640 --> 00:23:35,199
Speaker 3: a giant pork loin and we got like twenty meals

506
00:23:35,200 --> 00:23:38,159
Speaker 3: out of it, and you had the leaner end and

507
00:23:38,200 --> 00:23:40,200
Speaker 3: the fattier end of it, and we were cutting the

508
00:23:40,280 --> 00:23:43,119
Speaker 3: chops at different thicknesses depending on how much protein had

509
00:23:43,119 --> 00:23:45,600
Speaker 3: had or protein and fat had had. And I was

510
00:23:45,640 --> 00:23:47,960
Speaker 3: giving you four different ways to cook all those things.

511
00:23:48,000 --> 00:23:50,879
Speaker 3: And you know that's really the way to do it.

512
00:23:50,920 --> 00:23:52,840
Speaker 3: I'm going on a little bit of tangent here, but.

513
00:23:53,160 --> 00:23:55,280
Speaker 2: No, that's you're funny to.

514
00:23:55,600 --> 00:23:58,440
Speaker 3: Put more effort. It's not magic, there's no way. It's

515
00:23:58,480 --> 00:24:01,400
Speaker 3: not through buying a tool. It's not through buying a one,

516
00:24:01,480 --> 00:24:03,639
Speaker 3: you know, an onion cutter thing where it's got that

517
00:24:03,720 --> 00:24:05,679
Speaker 3: grid and you put the onion and slams it through.

518
00:24:05,920 --> 00:24:09,840
Speaker 3: It's not through a crock pod or any of those things,

519
00:24:09,920 --> 00:24:13,160
Speaker 3: or an air fryer. It's through you physically doing more

520
00:24:13,320 --> 00:24:16,040
Speaker 3: labor because that because then you're not giving money to

521
00:24:16,119 --> 00:24:18,359
Speaker 3: someone else who has been doing it for you before,

522
00:24:18,640 --> 00:24:20,359
Speaker 3: which brings us back to convenience.

523
00:24:20,960 --> 00:24:23,080
Speaker 2: Yeah, yeah, So I mean, essentially what you're talking about,

524
00:24:23,080 --> 00:24:27,080
Speaker 2: and you mentioned that that porkloin, I'll watch that video.

525
00:24:27,720 --> 00:24:29,720
Speaker 2: You you got multiple meals out of it, and what

526
00:24:29,720 --> 00:24:32,679
Speaker 2: you're essentially doing there is you're prepping meals for the

527
00:24:32,680 --> 00:24:35,159
Speaker 2: week ahead. Why, I mean, what are some of the

528
00:24:35,160 --> 00:24:39,840
Speaker 2: other advantages that come with thinking ahead and the ability

529
00:24:39,880 --> 00:24:42,560
Speaker 2: to basically prep your meals in advance If.

530
00:24:42,520 --> 00:24:44,199
Speaker 3: You can, If you can prep in advance and you

531
00:24:44,240 --> 00:24:46,399
Speaker 3: can stick to that schedule even if you don't feel

532
00:24:46,440 --> 00:24:48,840
Speaker 3: like eating that thing, then you will reduce the waste.

533
00:24:48,840 --> 00:24:50,760
Speaker 3: And that's the thirty percent of the money you're spending

534
00:24:50,760 --> 00:24:53,200
Speaker 3: on food not going down the toilet. So that's really

535
00:24:53,200 --> 00:24:57,639
Speaker 3: really fantastic. But listen, it happens to me too. You know,

536
00:24:57,640 --> 00:24:59,800
Speaker 3: I'll cook a bunch of things and then I either

537
00:24:59,800 --> 00:25:02,639
Speaker 3: get sidetracked because life happens. I totally understand it, and

538
00:25:02,680 --> 00:25:04,320
Speaker 3: then all of a sudden, there's nothing to eat, and

539
00:25:04,960 --> 00:25:08,520
Speaker 3: when the blood sugar starts falling. That that's when you

540
00:25:08,600 --> 00:25:11,880
Speaker 3: either make, you know, a fast food decision or you're

541
00:25:11,880 --> 00:25:13,399
Speaker 3: just like, oh, let's just go out to dinner, and

542
00:25:13,440 --> 00:25:15,679
Speaker 3: then you know it's one hundred dollars and it's so

543
00:25:16,160 --> 00:25:20,240
Speaker 3: when you're meal prepping, you're you're planning, and when you're planning,

544
00:25:20,400 --> 00:25:23,480
Speaker 3: you're also financially planning. I would say, you got to

545
00:25:23,480 --> 00:25:26,800
Speaker 3: stick to the schedule, and you've got to be obedient,

546
00:25:26,840 --> 00:25:27,840
Speaker 3: not obedient.

547
00:25:27,440 --> 00:25:31,560
Speaker 2: Discipline, obedient to your so your previous self, to your

548
00:25:31,560 --> 00:25:32,080
Speaker 2: own roles. Y.

549
00:25:32,280 --> 00:25:34,199
Speaker 1: Yeah, absolutely, no, I think that's so true. I mean,

550
00:25:34,200 --> 00:25:35,919
Speaker 1: I think when you have a budget, you have a

551
00:25:35,960 --> 00:25:38,280
Speaker 1: plan for your money, and so it makes it way

552
00:25:38,320 --> 00:25:41,040
Speaker 1: more likely that you're actually going to follow through. And

553
00:25:41,160 --> 00:25:43,560
Speaker 1: the same is true when you have a meal plan.

554
00:25:43,680 --> 00:25:45,160
Speaker 1: Like you know, my wife and I we sit down

555
00:25:45,200 --> 00:25:47,199
Speaker 1: on the weekend, and I will say she takes the

556
00:25:47,240 --> 00:25:50,879
Speaker 1: main role in kind of meals, which is awesome, and

557
00:25:51,000 --> 00:25:53,800
Speaker 1: I'm kind of more the clean up guy. But it's

558
00:25:53,840 --> 00:25:55,760
Speaker 1: it's that plan that we make ahead of time and

559
00:25:55,800 --> 00:25:59,240
Speaker 1: then which is so helpful in ensuring that we're actually

560
00:25:59,240 --> 00:26:00,720
Speaker 1: going to fow through and not just randomly go out

561
00:26:00,760 --> 00:26:03,520
Speaker 1: to eat. But I guess, so planning is important, but

562
00:26:03,600 --> 00:26:06,040
Speaker 1: talk to us about actually making the meals ahead of time,

563
00:26:06,080 --> 00:26:08,240
Speaker 1: because you're doing that too, right, So you're like creating

564
00:26:08,280 --> 00:26:10,159
Speaker 1: a bunch of stuff and sticking it in the freezer

565
00:26:10,240 --> 00:26:12,480
Speaker 1: or fridge so that you've got meals to eat for

566
00:26:12,960 --> 00:26:15,639
Speaker 1: days or potentially even like weeks or something that you

567
00:26:15,680 --> 00:26:18,240
Speaker 1: can pull out a month from now. Like how important

568
00:26:18,280 --> 00:26:19,720
Speaker 1: is that you know?

569
00:26:19,760 --> 00:26:22,680
Speaker 3: There is no one size fits all, And so we've

570
00:26:22,760 --> 00:26:24,679
Speaker 3: done that on the show. We have an episode this

571
00:26:24,800 --> 00:26:27,320
Speaker 3: season for that, we had an episode last season for that,

572
00:26:27,359 --> 00:26:30,080
Speaker 3: and I know we've touched on it before. But again,

573
00:26:30,119 --> 00:26:32,200
Speaker 3: I'm just trying to get people to think about many,

574
00:26:32,240 --> 00:26:35,040
Speaker 3: many things, and we did smart things, like, you know,

575
00:26:35,119 --> 00:26:37,560
Speaker 3: it could be really easy. Let's say you prepped food

576
00:26:37,600 --> 00:26:41,280
Speaker 3: for work, you know, and then you forget to bring it.

577
00:26:41,960 --> 00:26:44,119
Speaker 3: That's no good. So we were like, you got to

578
00:26:44,119 --> 00:26:46,119
Speaker 3: put your car keys or your metro card or whatever.

579
00:26:46,160 --> 00:26:48,560
Speaker 3: You got to put that in the fridge with the

580
00:26:48,560 --> 00:26:50,919
Speaker 3: food that you prepped, so when you're looking for it,

581
00:26:50,920 --> 00:26:53,879
Speaker 3: you don't forget the food. That was one thing I

582
00:26:53,880 --> 00:26:55,800
Speaker 3: would say, if you have the time to do it, absolutely,

583
00:26:55,840 --> 00:26:59,199
Speaker 3: But there's so many ways to prep food. And you know,

584
00:26:59,280 --> 00:27:02,239
Speaker 3: we think of making a whole meal on Sunday night

585
00:27:02,359 --> 00:27:04,640
Speaker 3: and freezing it and that's really great, but you could

586
00:27:04,680 --> 00:27:07,120
Speaker 3: also if a recipe calls for half an onion or something,

587
00:27:07,160 --> 00:27:08,960
Speaker 3: you could chop up the whole onion and then put

588
00:27:09,000 --> 00:27:11,080
Speaker 3: it in a little deli container. And now you've got

589
00:27:11,119 --> 00:27:13,479
Speaker 3: an onion. You know, you've done some prep for a

590
00:27:13,560 --> 00:27:15,960
Speaker 3: future meal, and you've cut down on a knife that

591
00:27:16,040 --> 00:27:17,640
Speaker 3: needs to be cleaned, and a cutting board that needs

592
00:27:17,680 --> 00:27:21,680
Speaker 3: to be wiped, and eyes that need to be blotted

593
00:27:21,720 --> 00:27:24,960
Speaker 3: from crying every single time I cut an onion. But

594
00:27:25,320 --> 00:27:27,679
Speaker 3: food prep comes in many forms, and back to the like,

595
00:27:27,800 --> 00:27:29,840
Speaker 3: you know, you buy that big piece of meat, that

596
00:27:30,040 --> 00:27:32,520
Speaker 3: giant piece of meat, and you cut thinner ones on

597
00:27:32,560 --> 00:27:34,960
Speaker 3: the lean side and pound them out. You can freeze those.

598
00:27:35,240 --> 00:27:39,120
Speaker 3: You could even flour them, egg them, par cook them

599
00:27:39,119 --> 00:27:41,640
Speaker 3: and freeze them and then you know, reheat them if

600
00:27:41,640 --> 00:27:45,439
Speaker 3: you wanted to. You could go lots of ways. But

601
00:27:45,520 --> 00:27:47,920
Speaker 3: if you were going to have a meal that had

602
00:27:48,080 --> 00:27:50,919
Speaker 3: some I don't know, some pork in it or something,

603
00:27:51,600 --> 00:27:54,120
Speaker 3: you know, think a step ahead. You could go buy

604
00:27:54,240 --> 00:27:55,960
Speaker 3: just the pork for that meal, or you could buy

605
00:27:56,000 --> 00:28:00,399
Speaker 3: more of it. And now you're doing prep once for

606
00:28:00,560 --> 00:28:04,560
Speaker 3: potentially three meals. It's only going to take twenty percent longer,

607
00:28:04,760 --> 00:28:06,520
Speaker 3: But when you divide that by the three meals you're

608
00:28:06,560 --> 00:28:09,280
Speaker 3: gonna get, it's actually a lot more efficient. So I

609
00:28:09,280 --> 00:28:12,240
Speaker 3: saw my mom doing a task on Easter and she

610
00:28:12,320 --> 00:28:14,040
Speaker 3: was doing one thing and then switching to the other thing,

611
00:28:14,040 --> 00:28:15,560
Speaker 3: and then doing one thing and switching to the other thing,

612
00:28:15,600 --> 00:28:17,320
Speaker 3: And I was like, Mom, it's a lot faster if

613
00:28:17,359 --> 00:28:20,080
Speaker 3: you just do all of job one first and then

614
00:28:20,119 --> 00:28:24,240
Speaker 3: switch to job two, because you know you're eliminating steps.

615
00:28:24,240 --> 00:28:26,120
Speaker 3: You're picking up the knife, putting down the knife, picking

616
00:28:26,200 --> 00:28:28,560
Speaker 3: up the knife. No, pick up the knife, hold the knife.

617
00:28:28,680 --> 00:28:30,760
Speaker 3: Chop chop, chop, chop chop. Put down the knife for good,

618
00:28:31,040 --> 00:28:33,480
Speaker 3: and now move on to the next step. I know

619
00:28:33,520 --> 00:28:36,480
Speaker 3: I'm speaking very esoteric and broadly, but I think people

620
00:28:36,600 --> 00:28:39,320
Speaker 3: understand what I'm getting at here. You know, be a

621
00:28:39,400 --> 00:28:43,160
Speaker 3: machine when you're prepping and just do that repetitive, boring task.

622
00:28:43,200 --> 00:28:45,800
Speaker 3: You'll get faster and faster at it as the repetition

623
00:28:45,880 --> 00:28:48,840
Speaker 3: is in there. And then even think a meal ahead.

624
00:28:49,040 --> 00:28:50,880
Speaker 2: It seems like it's a kind of a holistic approach

625
00:28:50,880 --> 00:28:53,240
Speaker 2: to how it is that you're thinking about all of

626
00:28:53,280 --> 00:28:55,680
Speaker 2: the meals that you're going to be consuming that week

627
00:28:55,800 --> 00:28:58,160
Speaker 2: or even for the next couple weeks, rather than focusing

628
00:28:58,200 --> 00:29:00,960
Speaker 2: on one bite at a time, or when you can

629
00:29:00,960 --> 00:29:01,640
Speaker 2: at a time.

630
00:29:02,120 --> 00:29:04,440
Speaker 3: You can prep for the next meal, even if you

631
00:29:04,560 --> 00:29:07,960
Speaker 3: don't know what it is yet, especially if you've got

632
00:29:08,320 --> 00:29:12,640
Speaker 3: ten dishes that you know cold under your belt. You know,

633
00:29:12,880 --> 00:29:14,320
Speaker 3: you could say I don't know what I'm going to

634
00:29:14,440 --> 00:29:16,160
Speaker 3: use this for yet, but then you got to hold

635
00:29:16,200 --> 00:29:18,480
Speaker 3: yourself to actually using it, because then we get back

636
00:29:18,480 --> 00:29:19,320
Speaker 3: into the food waste thing.

637
00:29:19,400 --> 00:29:21,840
Speaker 2: Okay, So I guess for folks out there who say,

638
00:29:21,840 --> 00:29:24,080
Speaker 2: maybe there's some folks listening and they're like, man, I've

639
00:29:24,280 --> 00:29:27,360
Speaker 2: barely got two dishes that I know how to go

640
00:29:27,400 --> 00:29:29,200
Speaker 2: to without looking up a recipe. Why do you look

641
00:29:29,200 --> 00:29:31,760
Speaker 2: at me when you said that, Matt just happened to

642
00:29:31,760 --> 00:29:34,880
Speaker 2: sit across from me. What are maybe some easy meals

643
00:29:34,880 --> 00:29:38,400
Speaker 2: that someone could prep four lunches. Say they go to

644
00:29:38,440 --> 00:29:41,680
Speaker 2: work and they're trying to avoid busting their budget by

645
00:29:41,680 --> 00:29:43,719
Speaker 2: going out to lunch. What are some meals that are

646
00:29:43,760 --> 00:29:45,600
Speaker 2: really easy to cook ahead time where they've got something

647
00:29:45,640 --> 00:29:47,880
Speaker 2: tasty that we know where there's some variety where it's

648
00:29:47,960 --> 00:29:52,680
Speaker 2: not just PBJ and whitebread with the granaise and baloney.

649
00:29:53,000 --> 00:29:56,120
Speaker 2: But yeah, like, are there some meals that lend themselves

650
00:29:56,120 --> 00:29:58,080
Speaker 2: to that meal prep on Sundays?

651
00:29:58,440 --> 00:29:58,600
Speaker 4: Yeah?

652
00:29:58,640 --> 00:30:03,120
Speaker 3: I think bowls are great to think about to take

653
00:30:03,120 --> 00:30:06,680
Speaker 3: to work with you, and you know it's easy to say,

654
00:30:06,760 --> 00:30:09,080
Speaker 3: I'm not inspired. I don't know exactly what to do.

655
00:30:09,200 --> 00:30:12,280
Speaker 3: But you should be inspired every day by every meal

656
00:30:12,360 --> 00:30:15,800
Speaker 3: that you eat out. If if you go to you know,

657
00:30:15,840 --> 00:30:18,080
Speaker 3: a place and buy a quin Wa bowl or whatever

658
00:30:18,400 --> 00:30:21,320
Speaker 3: you should like, you should be constantly thinking, how did

659
00:30:21,320 --> 00:30:23,320
Speaker 3: they make this? What are these flavors? Look at that? Oh,

660
00:30:23,360 --> 00:30:25,959
Speaker 3: I can do this. So I'm just looking right now,

661
00:30:26,000 --> 00:30:29,400
Speaker 3: I've got a dish on episode three, season eight, spring

662
00:30:29,480 --> 00:30:33,520
Speaker 3: green Quinoha. It sounds great. Quenwa's great warm or cold.

663
00:30:33,600 --> 00:30:35,600
Speaker 3: So it's going to travel really well. It's going to

664
00:30:35,640 --> 00:30:39,480
Speaker 3: have that interesting texture regardless, it's not going to expire

665
00:30:39,720 --> 00:30:42,640
Speaker 3: like pasta does. Pasta does not travel well. And spring

666
00:30:42,680 --> 00:30:45,920
Speaker 3: greens can mean anything. It could be, you know, spring

667
00:30:45,960 --> 00:30:51,000
Speaker 3: green pesto. It could be sauteed greens. It could be

668
00:30:51,040 --> 00:30:55,800
Speaker 3: some some yummy chryciferous spring vegetables. I would do sauce

669
00:30:55,840 --> 00:30:59,080
Speaker 3: on the side, or if you don't have you know,

670
00:30:59,080 --> 00:31:02,040
Speaker 3: if you don't want to have twos, you could, for example,

671
00:31:02,080 --> 00:31:05,360
Speaker 3: put sauce in like the bottom of the container and

672
00:31:05,360 --> 00:31:06,920
Speaker 3: then everything else on top of it and just make

673
00:31:06,960 --> 00:31:08,640
Speaker 3: sure you keep gravity that way, and then when you're

674
00:31:08,640 --> 00:31:10,440
Speaker 3: ready to eat it, flip it over. And now you've

675
00:31:10,480 --> 00:31:11,360
Speaker 3: just like dressed.

676
00:31:11,120 --> 00:31:11,880
Speaker 4: It like that.

677
00:31:12,520 --> 00:31:14,160
Speaker 3: Yeah, but you want to think about foods that can

678
00:31:14,200 --> 00:31:17,200
Speaker 3: travel well, I don't think fried food travels well. I

679
00:31:17,200 --> 00:31:21,000
Speaker 3: think in general, fried food is probably not so much

680
00:31:21,040 --> 00:31:23,760
Speaker 3: fun to cook at home because the aroma of the oil,

681
00:31:23,880 --> 00:31:30,600
Speaker 3: really it's intense, and it's life ruining if you spill

682
00:31:30,680 --> 00:31:33,400
Speaker 3: that stuff anyway, or if you've got kids running around,

683
00:31:33,440 --> 00:31:36,160
Speaker 3: I mean, three hundred and fifty degrees ough terrible.

684
00:31:36,560 --> 00:31:38,960
Speaker 1: Talk about can foods for a second, because I when

685
00:31:38,960 --> 00:31:40,760
Speaker 1: I was growing up that was we just say can

686
00:31:40,840 --> 00:31:43,680
Speaker 1: green beans all the time, and I remember thinking green

687
00:31:43,720 --> 00:31:45,520
Speaker 1: beans are the worst food on the face of the planet.

688
00:31:45,760 --> 00:31:48,200
Speaker 1: And then I still remember a standoff I had with

689
00:31:48,280 --> 00:31:50,880
Speaker 1: my parents over eating like one green bean, and I

690
00:31:50,960 --> 00:31:53,560
Speaker 1: made their lives miserable over this thing. But then I

691
00:31:53,560 --> 00:31:55,640
Speaker 1: remember having fresh green beans for the first time in

692
00:31:55,680 --> 00:31:58,080
Speaker 1: my life, and I was like, I think I like

693
00:31:58,120 --> 00:32:01,160
Speaker 1: green beans. Wait a second, Like these are completely different animals.

694
00:32:01,400 --> 00:32:05,000
Speaker 1: But you kind of just talk smack about canned peas

695
00:32:05,040 --> 00:32:08,239
Speaker 1: just a little bit again frozen, So I don't know.

696
00:32:08,320 --> 00:32:10,720
Speaker 1: But then you also, I've seen you make like canned

697
00:32:10,800 --> 00:32:13,120
Speaker 1: salmon and use that in like a pretty interesting way

698
00:32:13,120 --> 00:32:15,479
Speaker 1: in your show. So how do we think about canned foods?

699
00:32:15,480 --> 00:32:15,720
Speaker 4: Man?

700
00:32:15,880 --> 00:32:20,160
Speaker 3: I love canned beans because it's you know, a really

701
00:32:20,160 --> 00:32:22,920
Speaker 3: fast way to beans can be a really great filler

702
00:32:22,960 --> 00:32:24,480
Speaker 3: and a lot of dishes. Like we were just talking

703
00:32:24,520 --> 00:32:27,240
Speaker 3: about taking quenwa to lunch, I mean putting some chickpea's

704
00:32:27,240 --> 00:32:28,920
Speaker 3: in there from a can, rinsed with a little bit

705
00:32:28,920 --> 00:32:31,560
Speaker 3: of paprika, olive oil and salt. That's a delicious lunch,

706
00:32:31,600 --> 00:32:33,440
Speaker 3: you know, And we didn't really have to cook anything

707
00:32:33,480 --> 00:32:38,040
Speaker 3: except the quinoa, which cooks quickly. But I am really

708
00:32:38,040 --> 00:32:40,320
Speaker 3: getting into the science of a lot of greens. And

709
00:32:40,760 --> 00:32:45,240
Speaker 3: what I've found is that when you cook some greens

710
00:32:45,640 --> 00:32:50,680
Speaker 3: with acid, they turn kind of brown. If you blanch

711
00:32:50,800 --> 00:32:53,840
Speaker 3: the greens, ice them, and then put acid after, they

712
00:32:53,840 --> 00:32:57,200
Speaker 3: hold the beautiful green color. So the canned peas, the

713
00:32:57,240 --> 00:33:00,720
Speaker 3: canned green beans, they probably have a little bit of

714
00:33:00,760 --> 00:33:04,360
Speaker 3: acid in there to make them shelf stable, and they

715
00:33:04,440 --> 00:33:08,160
Speaker 3: probably bring the temperature of the entire can up to

716
00:33:08,200 --> 00:33:10,680
Speaker 3: pasteurize it so that it can be shelf stable. And

717
00:33:10,840 --> 00:33:12,480
Speaker 3: you know, the first thing you notice is you open

718
00:33:12,520 --> 00:33:16,120
Speaker 3: it up, the color is not amazing. But the frozen,

719
00:33:16,600 --> 00:33:20,000
Speaker 3: the frozen greens they are Why because they're raw. It

720
00:33:20,040 --> 00:33:23,880
Speaker 3: didn't have acid and heat applied, which ruined the color,

721
00:33:24,120 --> 00:33:27,360
Speaker 3: not to mention the texture. Yeah, peas and green beans

722
00:33:27,400 --> 00:33:30,120
Speaker 3: in a can not texturally plea. I just don't even

723
00:33:30,160 --> 00:33:31,800
Speaker 3: know what the point is at that point. I gotta

724
00:33:31,800 --> 00:33:32,120
Speaker 3: be honest.

725
00:33:32,280 --> 00:33:34,360
Speaker 4: Yeah, I know, I'd rather do frozen.

726
00:33:34,200 --> 00:33:36,040
Speaker 3: And I know my show is Struggle Meals, but like,

727
00:33:36,080 --> 00:33:40,640
Speaker 3: there's other ways to There's not a lot of nutritional

728
00:33:40,720 --> 00:33:44,000
Speaker 3: value in there or textural pleasure in anything that is

729
00:33:44,000 --> 00:33:46,840
Speaker 3: a vegetable in a can. Beans are okay though, and

730
00:33:47,000 --> 00:33:48,520
Speaker 3: tan fish is fantastic.

731
00:33:48,760 --> 00:33:50,400
Speaker 2: Okay, Well, I was going to talk about how much

732
00:33:50,400 --> 00:33:53,200
Speaker 2: I like cayn spinach because I watch Popeye as a kid,

733
00:33:53,920 --> 00:33:56,400
Speaker 2: but talk about some of the different I guess I'm

734
00:33:56,400 --> 00:33:59,080
Speaker 2: more interested in the protein, I guess. So you're talking

735
00:33:59,120 --> 00:34:02,400
Speaker 2: about cayn fish. What is it that makes canned fish

736
00:34:02,560 --> 00:34:04,160
Speaker 2: healthy but also tasty?

737
00:34:04,560 --> 00:34:07,960
Speaker 3: I think because it's you know, a vegetable is delicate,

738
00:34:08,719 --> 00:34:13,080
Speaker 3: A piece of muscle is much more resilient to get

739
00:34:13,400 --> 00:34:16,520
Speaker 3: slapped around. So when you do that same process to

740
00:34:17,000 --> 00:34:20,160
Speaker 3: you know, fish in a can, it's still good. I

741
00:34:20,200 --> 00:34:22,480
Speaker 3: love tuna in oil in a can. I think it's great.

742
00:34:22,520 --> 00:34:25,040
Speaker 1: All right, Hey, Frankie, we got a couple more questions

743
00:34:25,080 --> 00:34:26,719
Speaker 1: we want to talk through with you here. Okay, we

744
00:34:26,760 --> 00:34:29,759
Speaker 1: want to and specifically I'm curious to know about your

745
00:34:30,000 --> 00:34:33,600
Speaker 1: drawer full of packets that you have and kind of

746
00:34:33,640 --> 00:34:36,360
Speaker 1: how you infuse those into your recipes. We have just

747
00:34:36,400 --> 00:34:38,000
Speaker 1: a couple more questions to get to with you. Right

748
00:34:38,000 --> 00:34:48,480
Speaker 1: after this, we.

749
00:34:48,440 --> 00:34:52,240
Speaker 2: Are back from the break talking with Frankie, Sealinza and Frankie.

750
00:34:52,320 --> 00:34:57,160
Speaker 2: You know, Joel just mentioned your seasoning drawer, but it

751
00:34:57,160 --> 00:35:00,959
Speaker 2: looks like his completely freey pro bono. Yeah, it looks

752
00:35:01,000 --> 00:35:04,239
Speaker 2: like you take what's in the bottom of like fast

753
00:35:04,280 --> 00:35:05,759
Speaker 2: food bags, and you take them home and you dump

754
00:35:05,800 --> 00:35:07,520
Speaker 2: them out and then you organize them put them in

755
00:35:07,560 --> 00:35:12,560
Speaker 2: your drawer. You got ketchup mustard, Honey, there is that?

756
00:35:12,600 --> 00:35:13,000
Speaker 4: What you do?

757
00:35:13,000 --> 00:35:14,960
Speaker 2: Do you just grab a couple extra you know, when

758
00:35:15,000 --> 00:35:17,560
Speaker 2: you're at a restaurant? How do you have that on hand?

759
00:35:17,800 --> 00:35:21,280
Speaker 2: And how often do you use the mini packets drawer?

760
00:35:21,560 --> 00:35:23,600
Speaker 3: I mean on the show, obviously it's a little bit

761
00:35:23,719 --> 00:35:27,000
Speaker 3: of a gag because it's so organized and there's such

762
00:35:28,080 --> 00:35:31,680
Speaker 3: endless quantity in there. But you know, it does have

763
00:35:31,719 --> 00:35:33,879
Speaker 3: an overarching theme which makes a lot of sense, which

764
00:35:33,920 --> 00:35:36,399
Speaker 3: is like if you buy things in bulk, or if

765
00:35:36,400 --> 00:35:38,600
Speaker 3: you happen to have access to a cafeteria, or if

766
00:35:38,640 --> 00:35:40,359
Speaker 3: you ever get takeout and they give you those things

767
00:35:40,400 --> 00:35:42,680
Speaker 3: and you don't want it on that meal, you should

768
00:35:42,680 --> 00:35:45,240
Speaker 3: save it because it could be free flavor in the future.

769
00:35:46,200 --> 00:35:48,040
Speaker 3: Right now, I've got a lot of duck sauce. I

770
00:35:48,080 --> 00:35:49,920
Speaker 3: don't know. I had Chinese takeout and they gave me

771
00:35:50,040 --> 00:35:51,839
Speaker 3: like six of them. I don't know who they're given

772
00:35:51,960 --> 00:35:55,200
Speaker 3: six of them to. Is duck sauce super useful in

773
00:35:55,280 --> 00:35:57,840
Speaker 3: the dishes I want to make. If I think of

774
00:35:57,840 --> 00:35:59,880
Speaker 3: it as a duck sauce, then the answer is no,

775
00:36:00,080 --> 00:36:02,120
Speaker 3: it's gonna be super specific. But if I think of

776
00:36:02,160 --> 00:36:04,520
Speaker 3: it of what it really is, liquid sugar, all of

777
00:36:04,520 --> 00:36:07,759
Speaker 3: a sudden, the possibilities for those packets open up, and

778
00:36:07,840 --> 00:36:10,400
Speaker 3: I'm saving it and I'm gonna use it for something nice.

779
00:36:10,520 --> 00:36:10,840
Speaker 4: I like it.

780
00:36:10,920 --> 00:36:13,239
Speaker 1: Yeah, No, I like the resourcefulness of that. I think

781
00:36:13,520 --> 00:36:16,200
Speaker 1: you might cross over into cheap territory if you're going

782
00:36:16,200 --> 00:36:18,799
Speaker 1: to your local fast food restaurant in order to raid

783
00:36:19,160 --> 00:36:21,759
Speaker 1: their stash of packets. But yeah, if you're just using

784
00:36:21,760 --> 00:36:23,399
Speaker 1: the extra ones that you get and stuff like that,

785
00:36:23,440 --> 00:36:24,600
Speaker 1: I think I think that's why.

786
00:36:24,640 --> 00:36:26,920
Speaker 4: So I think it's just stealing.

787
00:36:28,680 --> 00:36:30,040
Speaker 2: Jill goes to chick fil Ase, like, can I get

788
00:36:30,040 --> 00:36:31,920
Speaker 2: fifteen chick Flase sauces exactly.

789
00:36:31,960 --> 00:36:33,120
Speaker 4: They're like, are you gonna order something with that?

790
00:36:33,200 --> 00:36:35,920
Speaker 1: I'm like, I wasn't thinking about it, but I know

791
00:36:36,160 --> 00:36:39,520
Speaker 1: in season eight of Struggle Meals, you're gonna talk about

792
00:36:39,560 --> 00:36:42,680
Speaker 1: no cook meals, and especially like we're getting closer to summer,

793
00:36:42,760 --> 00:36:46,040
Speaker 1: the tempts are warming up. One of the best reasons,

794
00:36:46,080 --> 00:36:48,919
Speaker 1: in my estimation, to be able to make a meal

795
00:36:49,239 --> 00:36:52,040
Speaker 1: where you're not cooking and turning on the oven is

796
00:36:52,239 --> 00:36:55,520
Speaker 1: just because you're making your AC unit work that much harder.

797
00:36:55,840 --> 00:36:58,520
Speaker 1: You're you're just like heating up your home while the

798
00:36:59,360 --> 00:37:01,319
Speaker 1: X do your ten is like ninety degrees or something

799
00:37:01,400 --> 00:37:02,480
Speaker 1: like that. It seems like a waste.

800
00:37:02,480 --> 00:37:05,000
Speaker 2: So working over your yeah, you're sweating, You're staying on

801
00:37:05,080 --> 00:37:06,760
Speaker 2: their sweating over the open flame.

802
00:37:06,880 --> 00:37:08,640
Speaker 1: Yeah, nobody wants that. Nobody wants that.

803
00:37:08,719 --> 00:37:13,040
Speaker 3: So yeah, there's somesequent dilemmas as well, Like you know,

804
00:37:13,280 --> 00:37:15,520
Speaker 3: if you have air conditioning and you're doing a bunch

805
00:37:15,560 --> 00:37:17,719
Speaker 3: of things that are generating a ton of heat in

806
00:37:17,760 --> 00:37:21,080
Speaker 3: the kitchen, you're now spending money to counteract that with

807
00:37:21,160 --> 00:37:22,040
Speaker 3: the entire condition.

808
00:37:22,120 --> 00:37:24,359
Speaker 1: Yeah, so it's either hop out side and grill, right,

809
00:37:24,520 --> 00:37:26,879
Speaker 1: which I think is just wonderful. Right, So you want

810
00:37:26,920 --> 00:37:28,360
Speaker 1: to talk to tell me a little bit about do

811
00:37:28,400 --> 00:37:30,880
Speaker 1: you go outside and grill? What's your take on grilling,

812
00:37:30,880 --> 00:37:32,880
Speaker 1: and then also talk to me a little bit about

813
00:37:32,880 --> 00:37:35,200
Speaker 1: the no cook meals that people can institute during the

814
00:37:35,239 --> 00:37:36,040
Speaker 1: summer months.

815
00:37:36,440 --> 00:37:38,360
Speaker 3: I think grilling is great. I just moved out of

816
00:37:38,400 --> 00:37:41,759
Speaker 3: the city. I've spent twenty eight of my thirty six

817
00:37:41,880 --> 00:37:45,040
Speaker 3: years in New York City and various burrows, and I've

818
00:37:45,120 --> 00:37:48,920
Speaker 3: just left. I don't actually have a grill yet, but

819
00:37:49,160 --> 00:37:52,640
Speaker 3: I love it's simplicity. I've always enjoyed it because basically,

820
00:37:52,719 --> 00:37:56,080
Speaker 3: you take in seasoned vegetables and meats, you season them

821
00:37:56,280 --> 00:37:59,000
Speaker 3: very sparsely, and you cook them and it's beautiful. And

822
00:37:59,040 --> 00:38:01,160
Speaker 3: it is the exact same concept of why I love

823
00:38:01,160 --> 00:38:04,759
Speaker 3: Italian food. It's just simple. It's just simple. When it's

824
00:38:04,800 --> 00:38:06,879
Speaker 3: too hot to cook, there's a million things you can eat,

825
00:38:06,920 --> 00:38:10,480
Speaker 3: and I feel like our bodies are naturally telling us

826
00:38:10,520 --> 00:38:14,280
Speaker 3: what we should intuitively be eating. One of my favorite

827
00:38:14,600 --> 00:38:19,200
Speaker 3: things is a gaspacho soup in Spanish cuisine. It's basically

828
00:38:19,239 --> 00:38:21,520
Speaker 3: red bell pepper is a little bit of tomato and

829
00:38:21,560 --> 00:38:23,800
Speaker 3: they just like blend it up with olive oil and

830
00:38:23,880 --> 00:38:26,520
Speaker 3: salt and it's fantastic. And so we have this episode

831
00:38:26,520 --> 00:38:28,759
Speaker 3: too Hot to Cook. We didn't do a gaspacho, but

832
00:38:28,760 --> 00:38:32,920
Speaker 3: we did a chilled cucumber avocado soup and that's great.

833
00:38:33,440 --> 00:38:38,359
Speaker 3: It you start wondering what is cooking, And so if

834
00:38:38,360 --> 00:38:41,759
Speaker 3: you think cooking literally means adding heat, I don't think

835
00:38:41,800 --> 00:38:44,360
Speaker 3: that's a broad enough view of what it means, because

836
00:38:44,480 --> 00:38:47,719
Speaker 3: sometimes it can just be putting things together in a

837
00:38:47,800 --> 00:38:53,840
Speaker 3: nice ratio, you know, or turning things into something that's drinkable,

838
00:38:54,000 --> 00:38:58,520
Speaker 3: or you know, when you make a salad, is that cooking?

839
00:38:59,040 --> 00:39:01,360
Speaker 3: You combine an oil in an acid together with an

840
00:39:01,360 --> 00:39:04,680
Speaker 3: emulsifier and put it over some in seasoned greens and

841
00:39:04,719 --> 00:39:07,120
Speaker 3: maybe some herbs if you're growing them, which, by the way,

842
00:39:07,160 --> 00:39:09,680
Speaker 3: I think people should be growing herbs free flavor. You

843
00:39:09,719 --> 00:39:14,400
Speaker 3: pick it, it grows back, unbelievable. It's a live photosynthesis.

844
00:39:14,440 --> 00:39:16,000
Speaker 1: So we should we all have our own little garden

845
00:39:16,160 --> 00:39:16,560
Speaker 1: going on.

846
00:39:16,719 --> 00:39:19,839
Speaker 3: I just found wild chives growing. I've been picking them,

847
00:39:19,840 --> 00:39:22,319
Speaker 3: I've been using them all week. It's crazy. And here

848
00:39:22,320 --> 00:39:25,280
Speaker 3: in the Northeast. It's just about ramp season. My wife

849
00:39:25,320 --> 00:39:27,080
Speaker 3: just went on a walk. She goes the ramps are out.

850
00:39:27,320 --> 00:39:29,400
Speaker 3: She was out of a lot with our neighbor and

851
00:39:29,520 --> 00:39:31,000
Speaker 3: she was about to pick them, and the neighbor said,

852
00:39:31,120 --> 00:39:33,960
Speaker 3: I am not letting you eat anything from the woods.

853
00:39:34,360 --> 00:39:39,239
Speaker 3: So I guess, But what made like a wild spring onion? Yeah?

854
00:39:39,320 --> 00:39:39,680
Speaker 4: Very nice?

855
00:39:39,719 --> 00:39:42,319
Speaker 1: Isn't that what made Noma famous? Aren't they He's like

856
00:39:42,360 --> 00:39:46,960
Speaker 1: literally restaurant from foraging. Yeah, find something ironic and one

857
00:39:46,960 --> 00:39:47,200
Speaker 1: of the.

858
00:39:47,080 --> 00:39:50,480
Speaker 3: Most native meals you can have, and they're getting stuff

859
00:39:50,560 --> 00:39:52,560
Speaker 3: for free by sending a bunch of interns in the

860
00:39:52,560 --> 00:39:53,680
Speaker 3: woods to pick them.

861
00:39:54,800 --> 00:40:00,680
Speaker 2: Right, we've learned it is not sustainable, a sustainable model. Okay,

862
00:40:00,760 --> 00:40:02,920
Speaker 2: I guess I got one last question for you, Frankie.

863
00:40:03,040 --> 00:40:05,640
Speaker 2: And this might be like asking someone to pick their

864
00:40:05,640 --> 00:40:09,440
Speaker 2: favorite kid, but do you have an absolute favorite? Just

865
00:40:09,520 --> 00:40:12,560
Speaker 2: go to struggle meal, something that is affordable that kind

866
00:40:12,600 --> 00:40:15,480
Speaker 2: of fits within the parameters of what you're trying to

867
00:40:15,520 --> 00:40:18,080
Speaker 2: steer folks towards in order to save money, but that's

868
00:40:18,160 --> 00:40:21,000
Speaker 2: also just top notch when it comes to flavor and

869
00:40:21,160 --> 00:40:22,120
Speaker 2: incredibly delicious.

870
00:40:22,239 --> 00:40:27,640
Speaker 3: Yeah, it's spaghetti, garlic and oil, sometimes broccoli, sometimes red pepper.

871
00:40:28,360 --> 00:40:30,760
Speaker 3: You can pull the whole thing together in fifteen minutes.

872
00:40:31,040 --> 00:40:33,480
Speaker 3: We had a version of it yesterday for lunch. I

873
00:40:33,480 --> 00:40:35,960
Speaker 3: had some broccoli rob I chopped it up real fine.

874
00:40:36,160 --> 00:40:39,239
Speaker 3: I put the spaghetti in my salted water, and when

875
00:40:39,280 --> 00:40:42,000
Speaker 3: it was about seventy percent done, I threw all the

876
00:40:42,040 --> 00:40:45,200
Speaker 3: chopped broccoli into the water with the spaghetti, dumped the

877
00:40:45,239 --> 00:40:47,200
Speaker 3: whole thing through a sieve. Didn't even have a second

878
00:40:47,200 --> 00:40:49,279
Speaker 3: pan going, saved a little bit of the pasta water,

879
00:40:49,520 --> 00:40:51,239
Speaker 3: put it all back into the pan with a little

880
00:40:51,239 --> 00:40:53,440
Speaker 3: bit of the pasta water, and I put some chili

881
00:40:53,480 --> 00:40:56,000
Speaker 3: oil on it that I made, you know. And that's

882
00:40:56,040 --> 00:40:58,879
Speaker 3: a variation of sautain garlic and oil with a little

883
00:40:58,920 --> 00:41:00,759
Speaker 3: bit of red pepper flakes and own spaghetti in it,

884
00:41:00,840 --> 00:41:04,399
Speaker 3: which is great. You can use frozen broccoli. By the way,

885
00:41:04,400 --> 00:41:08,560
Speaker 3: broccoli has more protein gram for gram than steak. We

886
00:41:08,600 --> 00:41:11,160
Speaker 3: were talking about. Yes it does.

887
00:41:11,400 --> 00:41:12,000
Speaker 4: I had no idea.

888
00:41:12,560 --> 00:41:14,680
Speaker 3: It's nuts, so there's a ton. There's a ton of

889
00:41:14,680 --> 00:41:20,000
Speaker 3: protein and crciferous vegetables. Yeah. I love spaghetti because it

890
00:41:20,000 --> 00:41:22,360
Speaker 3: seems so simple. It can be salty, it can be spicy.

891
00:41:22,400 --> 00:41:25,160
Speaker 3: It's textraally pleasing when you cook that pasta al dente,

892
00:41:25,200 --> 00:41:27,920
Speaker 3: and the salt in the water is at two percent salinity,

893
00:41:28,239 --> 00:41:30,040
Speaker 3: and you twist it around your fork and you bite

894
00:41:30,040 --> 00:41:32,400
Speaker 3: through it, and you get all these moments of textraal

895
00:41:32,480 --> 00:41:36,200
Speaker 3: variance as your teeth bite through the perfectly twirled spaghetti

896
00:41:36,400 --> 00:41:39,920
Speaker 3: cock right through, and then you've you've got this oily

897
00:41:40,080 --> 00:41:43,520
Speaker 3: vegetable that you put in there. Yeah, it's it's very good.

898
00:41:44,440 --> 00:41:45,800
Speaker 4: I can know what I'm eating right now.

899
00:41:46,760 --> 00:41:49,840
Speaker 1: Serious broccoli, by the way, I feel like we've just

900
00:41:49,840 --> 00:41:52,120
Speaker 1: been doing this lightly roasting it in the oven. Broccoli

901
00:41:52,200 --> 00:41:54,520
Speaker 1: is so much better roasted in the oven, and it

902
00:41:54,520 --> 00:41:56,560
Speaker 1: brings out so many more flavors in it than it

903
00:41:56,600 --> 00:41:57,919
Speaker 1: does like cooking on the stove top.

904
00:41:58,120 --> 00:42:00,800
Speaker 3: I mean, you're getting the Millard reactions, so even getting

905
00:42:00,800 --> 00:42:03,200
Speaker 3: some burnt, charred stuff. But you can pretty much take

906
00:42:03,239 --> 00:42:06,080
Speaker 3: any vegetables and throw it in an oven at four

907
00:42:06,160 --> 00:42:08,320
Speaker 3: hundred degrees for twenty minutes with oil and salt, and

908
00:42:08,360 --> 00:42:11,440
Speaker 3: it's gonna be amazing. You know. If it's a harder vegetable,

909
00:42:11,440 --> 00:42:13,760
Speaker 3: you're gonna cut it into smaller pieces so the distance

910
00:42:13,800 --> 00:42:15,719
Speaker 3: the center is less, so you know it's not raw

911
00:42:15,760 --> 00:42:18,239
Speaker 3: in the center. And if it's something really soft. You

912
00:42:18,239 --> 00:42:21,600
Speaker 3: can leave it pretty big. Yeah, it broccoli in the oven.

913
00:42:21,760 --> 00:42:23,239
Speaker 3: And it's so easy, right, you just throw it on

914
00:42:23,239 --> 00:42:23,759
Speaker 3: a sheet tray.

915
00:42:24,080 --> 00:42:24,680
Speaker 4: So easy.

916
00:42:24,920 --> 00:42:28,399
Speaker 1: Yeah, so easy, dude, Frankie, we so appreciate you coming

917
00:42:28,440 --> 00:42:30,560
Speaker 1: on the show Man. Where can our listeners find out

918
00:42:30,560 --> 00:42:33,680
Speaker 1: more about Struggle Meals and season eight coming up? And

919
00:42:33,719 --> 00:42:35,359
Speaker 1: I know Season Nate's gonna be great, but you can

920
00:42:35,360 --> 00:42:37,120
Speaker 1: go back and watch all the old stuff too that Mike,

921
00:42:37,160 --> 00:42:38,560
Speaker 1: Matt and I have been doing over the past couple

922
00:42:38,560 --> 00:42:41,160
Speaker 1: of weeks, learning a lot in the process. But where

923
00:42:41,160 --> 00:42:43,000
Speaker 1: can folks find out more about you and what you're

924
00:42:43,080 --> 00:42:43,279
Speaker 1: up to?

925
00:42:44,040 --> 00:42:46,320
Speaker 3: Well, you can follow me at Frankie Cooks. Frankie I

926
00:42:46,520 --> 00:42:49,600
Speaker 3: e Cooks, not Frankie Y. And you should definitely go

927
00:42:49,640 --> 00:42:52,719
Speaker 3: to Taste made dot com because they tell you all

928
00:42:52,760 --> 00:42:54,600
Speaker 3: the places where you can watch the show, and there

929
00:42:54,640 --> 00:42:57,800
Speaker 3: are so many that I would say there's a seventy

930
00:42:57,840 --> 00:43:00,359
Speaker 3: percent chance that if you're listening to this show, you

931
00:43:00,440 --> 00:43:04,000
Speaker 3: already have access to watch the show in some form,

932
00:43:04,239 --> 00:43:08,520
Speaker 3: which is remarkable. The distribution has gotten really pretty great,

933
00:43:08,880 --> 00:43:11,680
Speaker 3: and we've done like four hundred recipes now we just

934
00:43:11,680 --> 00:43:15,959
Speaker 3: filmed the one hundredth episode. So the show is doing great. Congrats, Yeah,

935
00:43:16,040 --> 00:43:20,080
Speaker 3: thank you. It's an endlessly there's so many possibilities for

936
00:43:20,120 --> 00:43:24,280
Speaker 3: affordable food and it really only needs to be crappy

937
00:43:24,360 --> 00:43:26,759
Speaker 3: if you want it to be that way. You you

938
00:43:26,800 --> 00:43:28,919
Speaker 3: can do a lot with very little and it goes

939
00:43:28,960 --> 00:43:29,759
Speaker 3: for everything in life.

940
00:43:29,760 --> 00:43:32,239
Speaker 2: As we've said, Yeah, it just takes a little bit

941
00:43:32,280 --> 00:43:34,840
Speaker 2: of effort, and you are providing that inspiration. We'll be

942
00:43:34,880 --> 00:43:36,919
Speaker 2: sure to link to all the different places where folks

943
00:43:36,960 --> 00:43:39,080
Speaker 2: can find that content. Frankie, thank you so much for

944
00:43:39,239 --> 00:43:40,280
Speaker 2: talking with us today.

945
00:43:40,800 --> 00:43:43,200
Speaker 3: You're very welcome. And if you get into cooking everybody,

946
00:43:43,239 --> 00:43:47,520
Speaker 3: it will bring yourself satisfaction, which is we'll bring you joy,

947
00:43:47,719 --> 00:43:48,280
Speaker 3: I promise.

948
00:43:48,880 --> 00:43:52,160
Speaker 2: All right, man, what's a fun conversation talking about food

949
00:43:52,200 --> 00:43:55,359
Speaker 2: here with Frankie. How many times during this conversation were

950
00:43:55,360 --> 00:43:58,200
Speaker 2: you just visualizing exactly what it was that he was describing.

951
00:43:59,000 --> 00:44:01,160
Speaker 2: Starts making your mouth a little.

952
00:44:00,960 --> 00:44:03,880
Speaker 4: Bit about spaghetti. I almost taste it right now, frank.

953
00:44:04,200 --> 00:44:07,560
Speaker 2: Him describing your teeth going through each consecutive noodle, I

954
00:44:07,600 --> 00:44:09,200
Speaker 2: was like it was like a zoom in, zoomed in

955
00:44:09,239 --> 00:44:11,120
Speaker 2: shot of like my own mouth, and I can see

956
00:44:11,120 --> 00:44:14,680
Speaker 2: my teeth like like chomping down on those noodles. I

957
00:44:14,719 --> 00:44:18,000
Speaker 2: loved it, But do you have a specific big takeaway

958
00:44:18,000 --> 00:44:18,680
Speaker 2: from this episode?

959
00:44:18,680 --> 00:44:20,680
Speaker 1: Okay, so there's, yeah, a lot of good stuff and

960
00:44:20,800 --> 00:44:22,919
Speaker 1: a lot of informative stuff if you want to make

961
00:44:23,120 --> 00:44:25,880
Speaker 1: good food at home for less. I think one of

962
00:44:25,920 --> 00:44:28,160
Speaker 1: the biggest things that stuck out to me, and I

963
00:44:28,160 --> 00:44:30,600
Speaker 1: think you spot on, is it it takes practice, right,

964
00:44:30,640 --> 00:44:34,080
Speaker 1: and it takes effort. And so I think we in

965
00:44:34,440 --> 00:44:37,080
Speaker 1: kind of modern society, we expect everything to be easy.

966
00:44:37,160 --> 00:44:38,840
Speaker 1: It's actually pretty easy to get what you need at

967
00:44:38,880 --> 00:44:40,879
Speaker 1: the grocery store. But if you live in a world

968
00:44:40,920 --> 00:44:42,799
Speaker 1: of convenience, Yeah, we live in a world convenience, and

969
00:44:42,840 --> 00:44:45,600
Speaker 1: so we've gotten used to everything coming to us easily.

970
00:44:45,640 --> 00:44:47,880
Speaker 1: And when it comes to like developing a skill, and

971
00:44:47,920 --> 00:44:50,640
Speaker 1: that is kind of what you're doing as a an

972
00:44:50,640 --> 00:44:53,120
Speaker 1: at home chef. You have to develop a skill. One

973
00:44:53,200 --> 00:44:54,839
Speaker 1: for when it comes to like, let's say you're gonna

974
00:44:54,840 --> 00:44:57,120
Speaker 1: buy a whole chicken and butcher it right, that's a skill.

975
00:44:57,320 --> 00:44:59,400
Speaker 1: But then when it comes to like cooking it properly

976
00:44:59,480 --> 00:45:01,600
Speaker 1: and making it taste the best that it can in

977
00:45:01,640 --> 00:45:04,640
Speaker 1: a variety of different ways, that's another skill. And so

978
00:45:05,160 --> 00:45:07,640
Speaker 1: you don't just acquire those things really willly neely. They

979
00:45:07,640 --> 00:45:09,799
Speaker 1: don't come to you through osmosis, nor.

980
00:45:09,760 --> 00:45:11,520
Speaker 2: Does it happen overnight like he said I think he

981
00:45:11,560 --> 00:45:16,040
Speaker 2: said specifically, he mentioned five hundred days of being aware

982
00:45:16,239 --> 00:45:19,600
Speaker 2: of the meals around you and what prices are. Like basically,

983
00:45:19,640 --> 00:45:22,480
Speaker 2: he's taking you completely through an entire year into the

984
00:45:22,480 --> 00:45:25,960
Speaker 2: next year. Again, you know where you're repeating ingredients, like

985
00:45:26,000 --> 00:45:28,080
Speaker 2: you're repeating a season and you're starting to then at

986
00:45:28,080 --> 00:45:31,320
Speaker 2: that point finally understand oh, this should be in the season.

987
00:45:31,360 --> 00:45:32,480
Speaker 2: Oh this is how I can use this.

988
00:45:32,600 --> 00:45:33,560
Speaker 4: It's a it's a process.

989
00:45:33,560 --> 00:45:35,960
Speaker 1: So basically, if you start listening to Frankie and making

990
00:45:35,960 --> 00:45:37,880
Speaker 1: some changes late twenty twenty four, you're gonna be good

991
00:45:37,920 --> 00:45:41,160
Speaker 1: at this. Okay, but I think that's that's cool to

992
00:45:41,200 --> 00:45:42,960
Speaker 1: know that you can be done. You're gonna learn a

993
00:45:42,960 --> 00:45:44,600
Speaker 1: lot along the way. Then you're gonna have a lot

994
00:45:44,640 --> 00:45:47,480
Speaker 1: of fun. You might ruin something like but don't let

995
00:45:47,520 --> 00:45:49,640
Speaker 1: that failure kind of set you back and push you

996
00:45:49,680 --> 00:45:51,640
Speaker 1: back towards kind of the takeout mentality.

997
00:45:51,719 --> 00:45:52,080
Speaker 4: I like it.

998
00:45:52,200 --> 00:45:54,200
Speaker 2: Yeah, So my big takeaway is going to be I'm

999
00:45:54,239 --> 00:45:57,040
Speaker 2: going to try to figure out something like very specific

1000
00:45:57,040 --> 00:45:59,879
Speaker 2: for folks, which is I liked what he was talking

1001
00:46:00,000 --> 00:46:02,960
Speaker 2: about when it came to preparing for a meal. So

1002
00:46:03,320 --> 00:46:05,239
Speaker 2: that kind of sounds daunting, right, because you're thinking, well,

1003
00:46:05,239 --> 00:46:07,600
Speaker 2: how you know it's hard enough preparing for one meal.

1004
00:46:07,640 --> 00:46:09,439
Speaker 2: How am I supposed to think through like five different meals?

1005
00:46:09,719 --> 00:46:11,400
Speaker 2: But what he was saying was that even just chopping

1006
00:46:11,480 --> 00:46:13,279
Speaker 2: up the whole onion as opposed to half of the

1007
00:46:13,320 --> 00:46:17,759
Speaker 2: onion is considered meal prep And I think where creativity

1008
00:46:17,800 --> 00:46:20,120
Speaker 2: can start to blossom is when we think about breaking

1009
00:46:20,120 --> 00:46:23,480
Speaker 2: down a protein and then pre preparing or prepackaging, say

1010
00:46:23,520 --> 00:46:26,279
Speaker 2: a chicken breast or a chicken thigh, or just a

1011
00:46:26,320 --> 00:46:28,640
Speaker 2: cut of meat. Because if you say you only need

1012
00:46:28,680 --> 00:46:30,879
Speaker 2: a quarter of a cut of meat or only half

1013
00:46:30,920 --> 00:46:32,320
Speaker 2: of it, if you put the rest of it in

1014
00:46:32,360 --> 00:46:34,000
Speaker 2: the freezer and you've got that set aside, and you

1015
00:46:34,080 --> 00:46:36,560
Speaker 2: know that, Okay, shoot, I got to cook dinner tonight.

1016
00:46:36,600 --> 00:46:39,759
Speaker 2: What can I make at home? You know, maybe you

1017
00:46:39,760 --> 00:46:42,239
Speaker 2: can boil some positive, you got some veggies. Oh, look

1018
00:46:42,239 --> 00:46:44,279
Speaker 2: in the freezer. I happen to have this protein. And

1019
00:46:44,360 --> 00:46:47,960
Speaker 2: starting to take these different pieces and finding ways creative

1020
00:46:47,960 --> 00:46:49,879
Speaker 2: ways to put them together, Well, in my mind, that's

1021
00:46:49,880 --> 00:46:53,680
Speaker 2: the beginning of creativity is finding ways to place these

1022
00:46:53,719 --> 00:46:55,920
Speaker 2: pieces and have them interact in a way that is

1023
00:46:55,960 --> 00:46:58,520
Speaker 2: appetizing and delicious and hopefully nutritious.

1024
00:46:58,560 --> 00:47:00,359
Speaker 4: It might have to be like organized to right.

1025
00:47:00,360 --> 00:47:02,920
Speaker 1: I'm sure I have to get get some organizational skills

1026
00:47:02,920 --> 00:47:05,640
Speaker 1: in order to make sure that you're you're storing things properly.

1027
00:47:05,760 --> 00:47:07,160
Speaker 1: We didn't really talk about that with him, But that

1028
00:47:07,239 --> 00:47:08,960
Speaker 1: has to be part of the equation, right, so that

1029
00:47:09,080 --> 00:47:10,719
Speaker 1: it also doesn't easily find what you need when you

1030
00:47:10,719 --> 00:47:10,960
Speaker 1: need it.

1031
00:47:11,000 --> 00:47:13,000
Speaker 2: Sure, I don't think it needs to be so overwhelming

1032
00:47:13,000 --> 00:47:15,840
Speaker 2: to where someone is who might be listening things that

1033
00:47:15,880 --> 00:47:17,799
Speaker 2: they have to come up with an entirely new system, right,

1034
00:47:17,960 --> 00:47:20,520
Speaker 2: But just simply putting something in a ziploc bag and

1035
00:47:20,560 --> 00:47:22,719
Speaker 2: writing on it with a sharpie labeling it yep. That

1036
00:47:22,800 --> 00:47:24,960
Speaker 2: way you know exactly what is in there, how many

1037
00:47:25,000 --> 00:47:28,280
Speaker 2: ounces of protein or of meat that is, or maybe

1038
00:47:28,280 --> 00:47:29,840
Speaker 2: it's a bag of herbs or something like that. But

1039
00:47:29,840 --> 00:47:31,920
Speaker 2: as long as it's labeled, I think that just having

1040
00:47:31,920 --> 00:47:34,440
Speaker 2: that knowledge is a way to create sort of an

1041
00:47:34,480 --> 00:47:36,040
Speaker 2: index of what it is that you have in your

1042
00:47:36,120 --> 00:47:38,640
Speaker 2: kitchen that you know that you can tap for for meals.

1043
00:47:38,680 --> 00:47:40,879
Speaker 1: I like, so, yeah, a lot of good stuff in here,

1044
00:47:40,880 --> 00:47:43,680
Speaker 1: and yeah, Frankie I love his approach in struct meals.

1045
00:47:43,560 --> 00:47:47,000
Speaker 1: It's such an interesting show that that deviates from so

1046
00:47:47,080 --> 00:47:48,680
Speaker 1: many the other cooking shows you might be used.

1047
00:47:48,600 --> 00:47:50,279
Speaker 2: To watching a lot. He's a lot of fun.

1048
00:47:50,320 --> 00:47:52,440
Speaker 1: He's changed the game taking shows, which I in a

1049
00:47:52,440 --> 00:47:54,400
Speaker 1: good way. So all right, Matt, let's get back to

1050
00:47:54,440 --> 00:47:56,200
Speaker 1: the beer that we had on this episode. One of

1051
00:47:56,239 --> 00:47:57,879
Speaker 1: my favorite things to pick up at the grocery store

1052
00:47:58,600 --> 00:48:00,360
Speaker 1: is a six pack of delicious craft beer. Is it

1053
00:48:00,400 --> 00:48:03,000
Speaker 1: because it's delicious or is it because it's pre prepared

1054
00:48:03,000 --> 00:48:04,200
Speaker 1: and all you gotta do is pop that time? But

1055
00:48:04,280 --> 00:48:05,480
Speaker 1: that might be part of it.

1056
00:48:05,480 --> 00:48:06,239
Speaker 4: It's a little bit of both.

1057
00:48:06,239 --> 00:48:07,719
Speaker 1: It make it so easy for you. Yeah, well, it's

1058
00:48:07,719 --> 00:48:09,400
Speaker 1: even nicer when the listener sends went our way. This

1059
00:48:09,400 --> 00:48:11,680
Speaker 1: one came from listener Katie, So thank you Katie. She

1060
00:48:11,719 --> 00:48:14,279
Speaker 1: said a few of her favorite wyoming beers, and this

1061
00:48:14,280 --> 00:48:17,040
Speaker 1: one's called fluffy Cow Hazy Ipa. What were your thoughts

1062
00:48:17,080 --> 00:48:19,040
Speaker 1: on this one? Yeah, it was quite tasty.

1063
00:48:19,239 --> 00:48:21,040
Speaker 2: I'll mention when we when I first poured this thing,

1064
00:48:21,160 --> 00:48:23,080
Speaker 2: I was surprised to see how dark it was. I

1065
00:48:23,080 --> 00:48:25,960
Speaker 2: feel like most of the hazies that that we're drinking,

1066
00:48:26,040 --> 00:48:28,239
Speaker 2: they tend to be lighter, like, aren't they like they

1067
00:48:28,280 --> 00:48:31,240
Speaker 2: in my mind they often look more like orange juice

1068
00:48:31,520 --> 00:48:34,080
Speaker 2: like or even lemonade. Yeah, yeah, sometimes they're they're pretty light.

1069
00:48:34,120 --> 00:48:36,160
Speaker 2: And so this was kind of a it was like

1070
00:48:36,200 --> 00:48:39,200
Speaker 2: a darker amber hazy, but it was quite tasty. Man

1071
00:48:39,320 --> 00:48:42,360
Speaker 2: definitely had that hot punch going on. But at the

1072
00:48:42,360 --> 00:48:44,960
Speaker 2: same time, it wasn't too vegetable, right, Sometimes those like

1073
00:48:45,000 --> 00:48:48,319
Speaker 2: it It literally feels like you're eating vegetables when you're

1074
00:48:48,360 --> 00:48:50,960
Speaker 2: drinking an iPad. But this one was more balanced. It

1075
00:48:51,000 --> 00:48:53,880
Speaker 2: was you know, hop forward, but certainly still had some

1076
00:48:53,920 --> 00:48:55,040
Speaker 2: of that malt backbone.

1077
00:48:55,080 --> 00:48:56,880
Speaker 1: I think this one, if I read the label correctly,

1078
00:48:56,960 --> 00:48:59,080
Speaker 1: it had hints of vanilla or something infused into it,

1079
00:48:59,080 --> 00:49:01,120
Speaker 1: which I thought interesting made the mouth feel a little

1080
00:49:01,120 --> 00:49:05,080
Speaker 1: bit softer. So is this like combo of like tropical notes,

1081
00:49:05,120 --> 00:49:08,200
Speaker 1: but like almost made a little more smoother in your

1082
00:49:08,200 --> 00:49:09,720
Speaker 1: mouth because of the presence of vanilla.

1083
00:49:09,800 --> 00:49:13,320
Speaker 4: So is an interesting combo? Is it Trader?

1084
00:49:13,560 --> 00:49:16,320
Speaker 2: What's the hop that has more like tropical vanilla?

1085
00:49:16,600 --> 00:49:16,719
Speaker 4: Like?

1086
00:49:16,920 --> 00:49:18,719
Speaker 2: Is it Trader Vix? I think it's Vic Secret or

1087
00:49:18,760 --> 00:49:21,120
Speaker 2: something or Vix Secret maybe, I mean, wait, what's Trader Vix?

1088
00:49:21,160 --> 00:49:24,080
Speaker 2: And my thinking of Trader Vix is a lovely coxicil bar.

1089
00:49:24,080 --> 00:49:25,759
Speaker 2: I believe that is what I'm thinking of. It is

1090
00:49:25,800 --> 00:49:27,440
Speaker 2: not that it is what you said. It is a

1091
00:49:27,520 --> 00:49:30,879
Speaker 2: Vic secret, VIC secret. Maybe I don't know, or are

1092
00:49:30,880 --> 00:49:32,080
Speaker 2: you thinking about Victoria's secret?

1093
00:49:32,440 --> 00:49:32,920
Speaker 4: Maybe I am.

1094
00:49:32,960 --> 00:49:36,720
Speaker 2: Now, it's like it's some combination of all the words

1095
00:49:36,719 --> 00:49:37,359
Speaker 2: that we just said.

1096
00:49:37,400 --> 00:49:37,719
Speaker 4: I don't know.

1097
00:49:38,239 --> 00:49:40,919
Speaker 2: Uh, But Katie, we are incredibly thankful for you. We

1098
00:49:41,000 --> 00:49:45,320
Speaker 2: appreciate you donating this Groooner Brothers brewing beer to the show.

1099
00:49:45,239 --> 00:49:45,560
Speaker 4: No doubt.

1100
00:49:45,600 --> 00:49:47,680
Speaker 1: But that's gonna do it for this episode. For links

1101
00:49:47,719 --> 00:49:50,360
Speaker 1: to everything that Frankie is working on, including his socials,

1102
00:49:50,400 --> 00:49:53,239
Speaker 1: you can find those up on our website at howtomoney

1103
00:49:53,239 --> 00:49:53,640
Speaker 1: dot com.

1104
00:49:53,640 --> 00:49:55,200
Speaker 2: That's right. Yeah, we'll make sure to link to some

1105
00:49:55,239 --> 00:49:58,640
Speaker 2: of the specific episodes that he mentioned. But that's gonna

1106
00:49:58,640 --> 00:50:00,200
Speaker 2: be it for this one, buddy. Until next time, I'm

1107
00:50:00,280 --> 00:50:02,399
Speaker 1: Best Friends Out, Best Friends Out.