1
00:00:06,000 --> 00:00:08,920
Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

2
00:00:09,039 --> 00:00:10,840
Speaker 1: My name is Bobby Flay and I'm view with my

3
00:00:10,920 --> 00:00:14,120
Speaker 1: daughter and co host. I'm Sophie Flag and I'm Always Hungry.

4
00:00:14,120 --> 00:00:17,119
Speaker 1: Sophie and I gather around my stove to cook together. Well,

5
00:00:17,160 --> 00:00:19,640
Speaker 1: you cook, I asked the questions, and eat the food.

6
00:00:20,840 --> 00:00:22,639
Speaker 1: If there's any food left. We come to the table

7
00:00:22,680 --> 00:00:25,200
Speaker 1: together to share a meal, connect as a family, and

8
00:00:25,239 --> 00:00:28,840
Speaker 1: tell the stories that matter to us. Today we're talking

9
00:00:28,840 --> 00:00:32,040
Speaker 1: about something that everyone had to do for the past year,

10
00:00:32,440 --> 00:00:35,960
Speaker 1: quarantine cooking. It made us all think about how to

11
00:00:36,040 --> 00:00:38,960
Speaker 1: use the freezer more and utilize everything in our refrigerator

12
00:00:39,000 --> 00:00:43,320
Speaker 1: and our pantry. We became better home cooks, did you know? Okay,

13
00:00:43,360 --> 00:00:45,960
Speaker 1: so we're going to make I'm gonna make a skillet

14
00:00:46,000 --> 00:00:49,559
Speaker 1: roasted chicken. This is not my recipes or garden. One

15
00:00:49,600 --> 00:00:53,960
Speaker 1: thing about or garden is everything she does is perfect.

16
00:00:54,280 --> 00:00:56,960
Speaker 1: Everybody knows it. We're just gonna go with it. I

17
00:00:57,080 --> 00:01:00,400
Speaker 1: made this chicken a version of this chicken during arantine.

18
00:01:00,560 --> 00:01:05,360
Speaker 1: Often it's lemons, onions, white wine, and chicken. I'm basically

19
00:01:05,360 --> 00:01:07,960
Speaker 1: gonna do exactly what she does. She takes fennel seeds

20
00:01:08,000 --> 00:01:11,440
Speaker 1: and some fresh thyme, some olive oil, and she makes

21
00:01:11,520 --> 00:01:13,600
Speaker 1: like a spiced olive oil mixture to rub on the

22
00:01:13,720 --> 00:01:17,760
Speaker 1: chicken while it's roasting. So interestingly enough, when the pandemic

23
00:01:17,840 --> 00:01:19,640
Speaker 1: hit and we were all not sure what was going

24
00:01:19,680 --> 00:01:23,679
Speaker 1: to happen, people got really thrifty. Unfortunately, there were some

25
00:01:23,760 --> 00:01:25,640
Speaker 1: not so good things about it in terms of people

26
00:01:25,800 --> 00:01:28,560
Speaker 1: just buying everything in the store because frankly, the one

27
00:01:28,560 --> 00:01:32,040
Speaker 1: thing I was concerned about was the food supply because

28
00:01:32,080 --> 00:01:34,039
Speaker 1: I didn't know what was going to happen, like we're

29
00:01:34,040 --> 00:01:37,760
Speaker 1: gonna have people able to continue the food supply, continue

30
00:01:37,800 --> 00:01:40,480
Speaker 1: to grow food and continue to manufacture it, and you

31
00:01:40,520 --> 00:01:42,319
Speaker 1: didn't really know. And the bottom line is, the food

32
00:01:42,360 --> 00:01:45,920
Speaker 1: supply never really suffered. Some other supplies suffered, like you know,

33
00:01:45,959 --> 00:01:48,280
Speaker 1: toilet paper and stuff like that, but like, the food

34
00:01:48,320 --> 00:01:52,160
Speaker 1: supply kept going. And when we first started the pandemic,

35
00:01:52,280 --> 00:01:54,800
Speaker 1: I really started doing things a little bit differently just

36
00:01:54,840 --> 00:01:59,880
Speaker 1: in case the food supply hadn't And I started using

37
00:01:59,920 --> 00:02:02,720
Speaker 1: my freezer more than ever, you know, for proteins and

38
00:02:02,720 --> 00:02:05,400
Speaker 1: stuff like that. I never do that, but you know,

39
00:02:05,560 --> 00:02:09,000
Speaker 1: meats and fish and you know, berries and things like that,

40
00:02:09,040 --> 00:02:10,760
Speaker 1: I was freezing them to make sure that I had

41
00:02:10,800 --> 00:02:13,520
Speaker 1: them sort of at the ready. And then one of

42
00:02:13,560 --> 00:02:16,680
Speaker 1: the things that I'm lucky about is that being somebody

43
00:02:16,720 --> 00:02:20,160
Speaker 1: who has had restaurants and being the chef in a restaurant,

44
00:02:21,120 --> 00:02:24,799
Speaker 1: what you learn to do almost first and foremost is

45
00:02:24,840 --> 00:02:29,679
Speaker 1: how to use and utilize everything, and how to make

46
00:02:30,080 --> 00:02:33,560
Speaker 1: more than one dish out of a protein, and how

47
00:02:33,600 --> 00:02:38,160
Speaker 1: to utilize leftovers in really creative ways. So that's what

48
00:02:38,200 --> 00:02:41,160
Speaker 1: I started doing, and then every day felt like Sunday

49
00:02:41,200 --> 00:02:43,919
Speaker 1: to me. Actually did a piece for CBS Sunday Morning

50
00:02:44,120 --> 00:02:46,000
Speaker 1: and one of the lines was like, every day feels

51
00:02:46,000 --> 00:02:48,480
Speaker 1: like Sunday right now and right now that's okay, I mean,

52
00:02:48,639 --> 00:02:53,120
Speaker 1: just because it just felt like comfort food every night. Yeah, you, um,

53
00:02:53,160 --> 00:02:57,000
Speaker 1: you made a lot of chicken. That's what you're taking

54
00:02:57,000 --> 00:03:00,840
Speaker 1: with in the queue. Well, I mean, I don't know

55
00:03:01,080 --> 00:03:05,240
Speaker 1: what came over me, but I was obsessed with chicken

56
00:03:05,240 --> 00:03:08,760
Speaker 1: salad sandwiches at the beginning. Do you remember that, Oh

57
00:03:08,840 --> 00:03:10,320
Speaker 1: you know, no, you know what I was making. I

58
00:03:10,360 --> 00:03:13,000
Speaker 1: was making Jewish styled chicken soup. Right, You're making chicken

59
00:03:13,040 --> 00:03:15,360
Speaker 1: soup and some of the like leftover chicken that you

60
00:03:15,400 --> 00:03:19,040
Speaker 1: had after it was boiled, basically so so Lawrence is

61
00:03:19,600 --> 00:03:23,560
Speaker 1: my business partner and best friend, Lawrence Krusch. His mom, Dorothy,

62
00:03:23,720 --> 00:03:27,000
Speaker 1: taught me a long time ago that to make really

63
00:03:27,040 --> 00:03:30,000
Speaker 1: good base for like matzo ball soup or Jewish chicken soup,

64
00:03:30,000 --> 00:03:31,799
Speaker 1: if you take a whole chicken and you put it

65
00:03:31,840 --> 00:03:33,799
Speaker 1: in the water with the aramaic and you let a cook.

66
00:03:34,440 --> 00:03:37,840
Speaker 1: So the chicken is like completely obviously very very cooked,

67
00:03:37,920 --> 00:03:40,840
Speaker 1: basically overcooked, but it's like lending itself to all this

68
00:03:40,920 --> 00:03:43,520
Speaker 1: amazing flavor for the soup. And then you take the

69
00:03:43,600 --> 00:03:48,680
Speaker 1: chicken and then you pick the chicken out. Yeah, it's

70
00:03:48,680 --> 00:03:51,000
Speaker 1: like pulled chicken. So yeah, I was making a lot

71
00:03:51,080 --> 00:03:53,720
Speaker 1: of chicken salad, which you were absolutely obsessed with. Oh

72
00:03:53,720 --> 00:03:56,320
Speaker 1: my gosh, I love chicken salad. I love egg salad

73
00:03:56,400 --> 00:03:59,160
Speaker 1: like I just a chicken salad sandwich, Oh my god.

74
00:04:02,480 --> 00:04:05,040
Speaker 1: We spent a lot of time, you know, during the

75
00:04:05,040 --> 00:04:08,480
Speaker 1: pandemic cooking and and there were some things that got

76
00:04:08,520 --> 00:04:12,400
Speaker 1: sort of trendy. You know, some things we're trending in

77
00:04:12,400 --> 00:04:15,440
Speaker 1: a big way. Banana bread everywhere. Banana bread has never

78
00:04:15,440 --> 00:04:19,360
Speaker 1: been bigger. Sury dough, Oh my gosh, sour dough starters.

79
00:04:20,800 --> 00:04:23,800
Speaker 1: I started making a lot of focaca. Yes, you did

80
00:04:24,279 --> 00:04:27,640
Speaker 1: a lot of people did. Oh my gosh, Yes, I

81
00:04:27,680 --> 00:04:32,480
Speaker 1: actually got the recipe from the woman named saman knows Rot.

82
00:04:32,520 --> 00:04:34,120
Speaker 1: And I don't know if I'm pronouncing her correctly, but

83
00:04:34,160 --> 00:04:36,120
Speaker 1: she's a wonderful cook. She writes a life for the

84
00:04:36,160 --> 00:04:40,479
Speaker 1: Times and for various publications. Really great food writer. But

85
00:04:40,560 --> 00:04:44,240
Speaker 1: she did a show on Netflix called Salt, Fat, Acid Heat.

86
00:04:45,560 --> 00:04:49,040
Speaker 1: People love the show. It was so genuine, great authenticity

87
00:04:49,160 --> 00:04:51,520
Speaker 1: to it, and she's incredibly likable, and it was just

88
00:04:51,560 --> 00:04:53,320
Speaker 1: one of those shows that really struck a chord with

89
00:04:53,360 --> 00:04:56,760
Speaker 1: people who are interested in food. And I texted her

90
00:04:56,839 --> 00:04:58,720
Speaker 1: or d m her or something, and I just said,

91
00:04:58,760 --> 00:05:00,160
Speaker 1: you know, I just want to let you know, um

92
00:05:00,240 --> 00:05:04,120
Speaker 1: using the focaccio recipe from Lulgoria it's not her recipe

93
00:05:04,120 --> 00:05:06,600
Speaker 1: with somebody who she was interviewing his recipe in Italy

94
00:05:07,320 --> 00:05:10,000
Speaker 1: and what's up, nacho, And she says right back at you,

95
00:05:10,080 --> 00:05:13,120
Speaker 1: I love your Parker House rolls. So like people were

96
00:05:13,160 --> 00:05:16,000
Speaker 1: like people were like doing stuff like baking, you know,

97
00:05:16,640 --> 00:05:20,479
Speaker 1: comforting breads, etcetera. During the pandemic. It was one of

98
00:05:20,480 --> 00:05:23,200
Speaker 1: the definite like sort of go to things that people

99
00:05:23,200 --> 00:05:25,280
Speaker 1: were doing. And they were doing it like an abundant.

100
00:05:25,320 --> 00:05:27,760
Speaker 1: So focaccio was by sort of thing. I haven't made

101
00:05:27,760 --> 00:05:29,200
Speaker 1: it in a while. I have to start making it

102
00:05:29,200 --> 00:05:32,080
Speaker 1: again because it's a really great recipe. You was really good.

103
00:05:44,480 --> 00:05:46,280
Speaker 1: So I have a whole chicken here. What I'm gonna

104
00:05:46,279 --> 00:05:49,560
Speaker 1: do is gonna butterfly it. And actually when you butterfly

105
00:05:49,600 --> 00:05:51,720
Speaker 1: a chicken, it cooks faster, and I think it cooks

106
00:05:51,800 --> 00:05:55,640
Speaker 1: more evenly. The other term that people use a spatch cocked.

107
00:05:55,880 --> 00:05:59,280
Speaker 1: So spatch cocked or butterflied. You got a nice chicken here.

108
00:06:00,000 --> 00:06:02,120
Speaker 1: You're butterflying the chicken. Does that mean you're cutting here?

109
00:06:02,279 --> 00:06:05,240
Speaker 1: I'm gonna shave. You're cutting down the backbone and you

110
00:06:05,240 --> 00:06:06,640
Speaker 1: can do with a knife. You can do with a

111
00:06:06,680 --> 00:06:10,960
Speaker 1: good pair of kitchen shears. So whoa, yeah, here we go.

112
00:06:12,800 --> 00:06:14,000
Speaker 1: I don't like doing it with this year is I'm

113
00:06:14,040 --> 00:06:17,880
Speaker 1: gonna do with a knife. So you go right down

114
00:06:17,880 --> 00:06:22,760
Speaker 1: on both sides of the backbones. Yes, wow, oh there

115
00:06:22,800 --> 00:06:26,000
Speaker 1: we go. See that? So that comes out? And then

116
00:06:26,640 --> 00:06:30,400
Speaker 1: what was that? That was the backbone that's gone. So

117
00:06:30,440 --> 00:06:32,920
Speaker 1: then you just crack. You can hear it. Watch listen

118
00:06:32,960 --> 00:06:36,880
Speaker 1: to this. You cracked the bone like that. You should

119
00:06:36,880 --> 00:06:39,040
Speaker 1: be really strong to do all of this Now, I

120
00:06:39,120 --> 00:06:41,680
Speaker 1: really remember made a whole chicken linth Okay, So so

121
00:06:41,720 --> 00:06:43,960
Speaker 1: you can see the breastbones here, So that's actually good

122
00:06:43,960 --> 00:06:46,000
Speaker 1: because it's going to help keep it shape. So you

123
00:06:46,000 --> 00:06:49,120
Speaker 1: turn it over and you have a butterfly chicken. When

124
00:06:49,120 --> 00:06:51,599
Speaker 1: I cook a whole chicken, I don't really cut that much.

125
00:06:51,600 --> 00:06:53,520
Speaker 1: I cut like kind of where the wings are, where

126
00:06:53,560 --> 00:06:56,120
Speaker 1: the drumsticks are on the wings, and then I just

127
00:06:56,120 --> 00:06:58,039
Speaker 1: put it on the cast iron and it's basically still

128
00:06:58,040 --> 00:06:59,919
Speaker 1: a whole. You kind of like split this and how

129
00:07:00,000 --> 00:07:03,040
Speaker 1: half almost? Yeah, this is well, I just split in

130
00:07:03,080 --> 00:07:04,520
Speaker 1: the head of it in half. But you made it.

131
00:07:05,600 --> 00:07:09,240
Speaker 1: I butterflied it. I opened it up, so you basically

132
00:07:09,279 --> 00:07:11,560
Speaker 1: take the backbone out and then you just open it

133
00:07:11,640 --> 00:07:14,280
Speaker 1: up and you can see it's gonna cook quicker and

134
00:07:14,360 --> 00:07:23,040
Speaker 1: eymore evenly. So here are some of the dishes that

135
00:07:23,080 --> 00:07:25,800
Speaker 1: I made during I mean, like I think I have

136
00:07:25,800 --> 00:07:31,520
Speaker 1: about a hundred from that. Wow. What are some of

137
00:07:31,560 --> 00:07:36,000
Speaker 1: your favorites? Are most notable cast iron steak with framini, mushrooms,

138
00:07:36,040 --> 00:07:40,880
Speaker 1: purple sweet potatoes, tahini, butter, and scallions. Yeah, I made

139
00:07:40,880 --> 00:07:44,360
Speaker 1: shabbatta French toast with cinnamon, blueberries, banana and maple. I

140
00:07:44,400 --> 00:07:47,080
Speaker 1: made shabbatta chocolate bread pudding, so like like that's like

141
00:07:47,160 --> 00:07:48,800
Speaker 1: I didn't have any of that. That sounds well, we'll

142
00:07:48,800 --> 00:07:51,400
Speaker 1: see that there's a great sort of example of that.

143
00:07:51,400 --> 00:07:53,160
Speaker 1: So I took the chabbatta and I had I made

144
00:07:53,160 --> 00:07:54,960
Speaker 1: French toast of it, but then I made chocolate bread

145
00:07:54,960 --> 00:07:57,840
Speaker 1: pudding out of it as well. Penney with hot Italian sausage,

146
00:07:57,880 --> 00:08:00,880
Speaker 1: and eggplant with tomato sauce and crem fresh Let's see

147
00:08:00,880 --> 00:08:04,080
Speaker 1: what else, you know, grilled pork chops with mustard, honey,

148
00:08:04,120 --> 00:08:07,760
Speaker 1: horse rash sauce. I made chicken cutlets with prosciutto and

149
00:08:07,760 --> 00:08:10,720
Speaker 1: teleegio with a rugle and red white vinigrette. I used

150
00:08:10,760 --> 00:08:13,200
Speaker 1: the focaccia and served it with scrambled eggs and prasciutto,

151
00:08:13,360 --> 00:08:15,360
Speaker 1: kind of like making a sandwich, you know. Yeah, And

152
00:08:15,400 --> 00:08:18,000
Speaker 1: then I did a lot of rice dishes, like steamed rice.

153
00:08:18,000 --> 00:08:20,800
Speaker 1: But I also like making crispy or crusty rice so

154
00:08:20,840 --> 00:08:22,760
Speaker 1: you get that really great texture. I do that a

155
00:08:22,760 --> 00:08:24,800
Speaker 1: lot on beat, where I'll make like a coconut rice,

156
00:08:24,800 --> 00:08:26,360
Speaker 1: but then I'll crust it in the pants. You get

157
00:08:26,400 --> 00:08:29,400
Speaker 1: those crusty bits. I utilize a lot of things in

158
00:08:29,440 --> 00:08:31,800
Speaker 1: my pantry. That's one of the things that is great

159
00:08:31,840 --> 00:08:33,560
Speaker 1: to have a wall stocked panties. Like I had a

160
00:08:33,600 --> 00:08:35,640
Speaker 1: porch chop in the freezer, so I took the porch

161
00:08:35,679 --> 00:08:37,800
Speaker 1: chops out of the freeze. I the frosted them and

162
00:08:37,840 --> 00:08:40,000
Speaker 1: I had some of that Korean red pepper paste and

163
00:08:40,040 --> 00:08:41,520
Speaker 1: I made a glaze out of it. So like I

164
00:08:41,559 --> 00:08:43,600
Speaker 1: grilled the porch chops, put the glaze on it, and

165
00:08:43,640 --> 00:08:45,840
Speaker 1: you have tons of flavor doing that. That's a lot

166
00:08:45,880 --> 00:08:48,599
Speaker 1: of dishes. No, No, it goes on and on. I

167
00:08:48,640 --> 00:08:51,480
Speaker 1: mean you just like like you he rattling comes off

168
00:08:51,600 --> 00:08:54,760
Speaker 1: cauliflower agra dulce, do you know? Agradult means sweet and

169
00:08:54,760 --> 00:08:59,599
Speaker 1: sour like vinegar and honey with capers and roasted cauliflower.

170
00:09:00,200 --> 00:09:02,520
Speaker 1: I did a cash iron chicken with salt saverdi kind

171
00:09:02,559 --> 00:09:04,719
Speaker 1: of like in the style of Jonathan Waxman that barbuto.

172
00:09:04,960 --> 00:09:08,160
Speaker 1: I did spake sweet potatoes with pomegranate black pepper butter.

173
00:09:08,360 --> 00:09:10,960
Speaker 1: I love sweet potatoes. I made another chicken soup with

174
00:09:11,000 --> 00:09:14,760
Speaker 1: green chilies and avocados and tortillas, like a tortilla soup. Oh.

175
00:09:14,800 --> 00:09:17,440
Speaker 1: I made chili for the first time. What kind of

176
00:09:17,480 --> 00:09:20,439
Speaker 1: chili beef chili. It was good. Yeah, it was so good.

177
00:09:20,559 --> 00:09:22,880
Speaker 1: Do you forget I forget what recipe I used? My recipe?

178
00:09:22,880 --> 00:09:24,480
Speaker 1: Do you have a good recipe? I have a really

179
00:09:24,480 --> 00:09:26,720
Speaker 1: good recipe for lamb and black bean chili. But you

180
00:09:26,720 --> 00:09:28,320
Speaker 1: don't have to use the lamb. You can use beef

181
00:09:28,360 --> 00:09:30,680
Speaker 1: if you want to. But it's got like you'd like

182
00:09:30,760 --> 00:09:33,560
Speaker 1: it because it has a dark beer in it and

183
00:09:33,559 --> 00:09:37,319
Speaker 1: red chili. Yeah, but it's it's it's really good. Will

184
00:09:37,360 --> 00:09:41,920
Speaker 1: you hear when I made the enchiladas, the casserole of enchiladas. Yes,

185
00:09:41,960 --> 00:09:45,960
Speaker 1: so I did mushroom and chicken and kale enchiladas and

186
00:09:46,000 --> 00:09:48,160
Speaker 1: I put them in a casserole dish and stacked them

187
00:09:48,240 --> 00:09:52,520
Speaker 1: up with a tomato rich chili sauce with cheese, avocado

188
00:09:52,559 --> 00:09:55,319
Speaker 1: and cilantro. Doesn't sound good, dude, No, it sounds great. Okay.

189
00:09:57,440 --> 00:10:00,400
Speaker 1: You know I did hot a Tian sausages with camelized onions.

190
00:10:00,440 --> 00:10:01,960
Speaker 1: I mean, I just I mean it just goes on

191
00:10:02,000 --> 00:10:03,960
Speaker 1: and on and on. I meane. I made paia with

192
00:10:04,000 --> 00:10:08,000
Speaker 1: wild mushrooms and kale, caeso fondido. We did like a

193
00:10:08,040 --> 00:10:11,560
Speaker 1: Mexican things one night where with treeso and garlic, and

194
00:10:11,600 --> 00:10:14,120
Speaker 1: then I did like a mole spiced salsa with toasted

195
00:10:14,160 --> 00:10:17,400
Speaker 1: sesame seeds. I mean, I'm looking at these recipes. I

196
00:10:17,400 --> 00:10:21,920
Speaker 1: don't even remember making them. Fried chicken thighs with homemade

197
00:10:21,960 --> 00:10:26,040
Speaker 1: ranch dressing. Oh, that sounds so good. Muscles with squid, pasta,

198
00:10:26,080 --> 00:10:29,840
Speaker 1: basil and parsley, Grilled lobster with ginger soy butter, nap

199
00:10:29,840 --> 00:10:33,439
Speaker 1: a cabbage with fried rice and eggs. Mustardy, This is

200
00:10:33,480 --> 00:10:35,800
Speaker 1: what I wrote, mustardy lobster rolls with olive oil and

201
00:10:35,840 --> 00:10:40,920
Speaker 1: toasted buns. Oh, Spaghetti zucchini with cheschito, pestel and parmigiano.

202
00:10:41,120 --> 00:10:44,280
Speaker 1: Now that dish is inspired by a moufie, the Amoufie coast.

203
00:10:45,160 --> 00:10:48,640
Speaker 1: I made a spit roasted porquetta with salsa verida, broccoli,

204
00:10:48,720 --> 00:10:51,079
Speaker 1: robin roasted red peppers with honey, mustard and dressing. I

205
00:10:51,120 --> 00:10:54,200
Speaker 1: mean it just goes on and on. Smoked chicken with

206
00:10:54,280 --> 00:10:57,520
Speaker 1: automatic brine. I mean that just means that I marinated

207
00:10:57,520 --> 00:10:59,920
Speaker 1: it and then just smoked it. I did an oakrad dish,

208
00:11:00,400 --> 00:11:02,760
Speaker 1: also with ranch. I had a ranch moment this year.

209
00:11:03,320 --> 00:11:06,080
Speaker 1: Who is not a bad moment to have? Yeah, and

210
00:11:06,240 --> 00:11:09,800
Speaker 1: green curry, coconut cauliflower sounds really good. Yeah, I mean

211
00:11:09,840 --> 00:11:13,920
Speaker 1: califlower is God. Are you a fan? I mean calie

212
00:11:13,920 --> 00:11:16,600
Speaker 1: flower and Brussels sprouts used to be the ugly step

213
00:11:16,720 --> 00:11:20,880
Speaker 1: child children of vegetables because when we were kids, like

214
00:11:20,960 --> 00:11:24,600
Speaker 1: your your mom would destroy them, like we just throw

215
00:11:24,640 --> 00:11:28,680
Speaker 1: them in water seriously and they'd be like it would

216
00:11:28,720 --> 00:11:32,440
Speaker 1: be terrible. But now like now that are cooking techniques

217
00:11:32,480 --> 00:11:34,320
Speaker 1: across the board have gotten so much better. And you

218
00:11:34,440 --> 00:11:37,120
Speaker 1: roast things, and you marinate things, and you you dress

219
00:11:37,200 --> 00:11:41,040
Speaker 1: things with like interesting other ingredients, and you bring ethnic

220
00:11:41,240 --> 00:11:43,720
Speaker 1: seasonings to things, like you know, I did like an

221
00:11:43,800 --> 00:11:47,360
Speaker 1: Indian spice califlower roasted one night. It was delicious. I

222
00:11:47,360 --> 00:11:49,920
Speaker 1: mean those flavors. It's one of those things where like

223
00:11:50,080 --> 00:11:53,640
Speaker 1: spices are my thing because you know, cooking Southwestern food

224
00:11:53,720 --> 00:11:57,200
Speaker 1: and even Mediterranean food for my whole career, I reached

225
00:11:57,240 --> 00:11:59,200
Speaker 1: for a lot of spices. I mean I always have

226
00:11:59,400 --> 00:12:02,240
Speaker 1: now in the and spices are something that I know

227
00:12:02,520 --> 00:12:05,920
Speaker 1: a little about, but not a lot that said, good

228
00:12:06,000 --> 00:12:09,520
Speaker 1: quality curry powder, you know, wrapped on some califlower with

229
00:12:09,600 --> 00:12:12,600
Speaker 1: some olive oil and adding some nuts and fruits to

230
00:12:12,679 --> 00:12:15,040
Speaker 1: it on its way out and some fresh rubs. It

231
00:12:15,120 --> 00:12:16,760
Speaker 1: makes delicious and you serve it with some kind of

232
00:12:16,840 --> 00:12:21,720
Speaker 1: yogurt dip thing. I mean, you just transform califlower into

233
00:12:21,800 --> 00:12:27,160
Speaker 1: something magical. You know. I learned how to make pork chops.

234
00:12:27,400 --> 00:12:31,520
Speaker 1: I learned how to make lamb chops. But that's a

235
00:12:31,520 --> 00:12:34,359
Speaker 1: good place to start. I know, I know your grandmother

236
00:12:34,840 --> 00:12:37,680
Speaker 1: that was for those were her two dishes, lamb chops

237
00:12:37,679 --> 00:12:42,360
Speaker 1: with mint shelley. What mint jelly? Mint shelly is a

238
00:12:42,400 --> 00:12:45,240
Speaker 1: classic lamb I know it is, but that's just well

239
00:12:45,320 --> 00:12:50,079
Speaker 1: we're talking about. And then you know, and then she'd

240
00:12:50,080 --> 00:12:52,440
Speaker 1: make pork chops with apple sauce, and to make it

241
00:12:52,480 --> 00:12:54,520
Speaker 1: like totally gourmet, she would have sent him into the

242
00:12:54,520 --> 00:12:57,240
Speaker 1: apple sauce out of the jar. Do you like apple sauce?

243
00:12:57,480 --> 00:13:01,080
Speaker 1: Not really, you don't like the texture of it. Do

244
00:13:01,120 --> 00:13:03,400
Speaker 1: you like apple sauce? My friend David Burke, who was

245
00:13:03,400 --> 00:13:05,560
Speaker 1: a chef in New York, he made this apple sauce

246
00:13:05,679 --> 00:13:08,239
Speaker 1: that I still think about in one of his restaurants,

247
00:13:08,280 --> 00:13:11,040
Speaker 1: I mean a longer. Yeah, he did a thing called

248
00:13:11,040 --> 00:13:14,760
Speaker 1: a pork shank back in like the early nineties. Lamb

249
00:13:14,800 --> 00:13:18,480
Speaker 1: shanks became big. But then David Burke, because he's like

250
00:13:18,520 --> 00:13:20,560
Speaker 1: a mad genius, decided he was going to make a

251
00:13:20,640 --> 00:13:23,600
Speaker 1: pork shank, which is just like a big hunk of

252
00:13:23,640 --> 00:13:27,680
Speaker 1: pork with like very crispy skin on the outside of it,

253
00:13:27,720 --> 00:13:30,240
Speaker 1: and he served it with this apple sauce in a

254
00:13:30,280 --> 00:13:33,559
Speaker 1: mason jar. But the apple sauce was a green apple

255
00:13:34,720 --> 00:13:39,200
Speaker 1: sauce with green chilies in it. It was delicious. So

256
00:13:39,280 --> 00:13:42,079
Speaker 1: I like making homemade apple sauces like that, especially with

257
00:13:42,600 --> 00:13:45,080
Speaker 1: chilis like that. I still remember the dish, so yeah,

258
00:13:45,160 --> 00:13:52,360
Speaker 1: I don't want it out of jar. So what we're

259
00:13:52,360 --> 00:13:54,199
Speaker 1: gonna do now is we're gonna take some olive oil

260
00:13:54,760 --> 00:13:58,000
Speaker 1: and some fresh time and some fennel seeds, and we're

261
00:13:58,040 --> 00:14:01,240
Speaker 1: just gonna process them so that we get the flavors

262
00:14:01,280 --> 00:14:03,320
Speaker 1: of the time and the fennel. The fennel has that

263
00:14:03,400 --> 00:14:06,880
Speaker 1: like nice kind of liquorice flavor, and time tastes like time.

264
00:14:08,920 --> 00:14:11,319
Speaker 1: This has like this sort of South of France thing

265
00:14:11,400 --> 00:14:13,719
Speaker 1: working that the iron is so good at you. That's

266
00:14:13,760 --> 00:14:15,160
Speaker 1: what I love about a rist chicken too. You can

267
00:14:15,200 --> 00:14:17,480
Speaker 1: just kind of use like all the herbs that you have, yeah,

268
00:14:17,720 --> 00:14:22,600
Speaker 1: totally to the olive oil and here the time and

269
00:14:22,640 --> 00:14:29,600
Speaker 1: the fennel. It's a very pretty light dreaming, all right.

270
00:14:29,960 --> 00:14:32,360
Speaker 1: So that's done. And obviously this is something you can

271
00:14:32,400 --> 00:14:35,320
Speaker 1: do ahead of time. So I have a cash iron pan,

272
00:14:36,520 --> 00:14:39,360
Speaker 1: which you love to use too, love calf iron, and

273
00:14:39,880 --> 00:14:42,880
Speaker 1: we have onions and lemon. I'm gonna appeal the onion

274
00:14:43,200 --> 00:14:45,960
Speaker 1: and we're just gonna make just slices of the onion,

275
00:14:46,360 --> 00:14:56,520
Speaker 1: round slices. This onions is so good, yeah, so sweet.

276
00:15:00,960 --> 00:15:12,320
Speaker 1: And then we're gonna make slices of lemon. Let. You

277
00:15:12,360 --> 00:15:13,920
Speaker 1: have some garlic in here as grow I'm not I'm

278
00:15:13,920 --> 00:15:18,160
Speaker 1: sure there's garlic. Yeah, a couple of garlic clothes, thank you.

279
00:15:18,480 --> 00:15:21,760
Speaker 1: And we're just gonna smash the garlic clothes just to

280
00:15:21,800 --> 00:15:25,720
Speaker 1: get the skin off them. And so all these these aromatics, Sophie,

281
00:15:25,760 --> 00:15:27,760
Speaker 1: the lemon, the onion, and the garlic go on the

282
00:15:27,760 --> 00:15:30,240
Speaker 1: bottom of the pan, and the chicken is gonna roast

283
00:15:30,280 --> 00:15:34,080
Speaker 1: on top of this, so it becomes places of one.

284
00:15:34,240 --> 00:15:36,960
Speaker 1: So it becomes part of the aromatics to roasted chicken.

285
00:15:37,000 --> 00:15:39,080
Speaker 1: But also it's going to be, you know, part of

286
00:15:39,080 --> 00:15:42,440
Speaker 1: the in the bottom to lemon and the garlic. This

287
00:15:42,480 --> 00:15:56,040
Speaker 1: is so easy and so flavorful. Did we do some

288
00:15:56,080 --> 00:15:59,760
Speaker 1: fried chicken, Yeah, for sure, and fried chicken sandwiches next day.

289
00:16:00,800 --> 00:16:03,120
Speaker 1: That's the key. I did fried chicken with the one

290
00:16:03,160 --> 00:16:05,280
Speaker 1: that I do with Shark, where it's like it's got

291
00:16:05,280 --> 00:16:07,520
Speaker 1: the lime and the honey and the and the red

292
00:16:07,600 --> 00:16:10,600
Speaker 1: chili honey. Yeah yeah, I'm I'm like dying to have

293
00:16:10,640 --> 00:16:13,080
Speaker 1: a Korean fried chicken that's not Korean, no, I know,

294
00:16:13,120 --> 00:16:15,920
Speaker 1: but like that's a little bit it's a little more similar.

295
00:16:16,120 --> 00:16:19,800
Speaker 1: You know, my friend Esther Choi is a Korean chef

296
00:16:19,840 --> 00:16:22,720
Speaker 1: and she's I think she's exploring the world of Korean

297
00:16:22,800 --> 00:16:25,600
Speaker 1: fried chicken as a business, which would be great. But

298
00:16:25,720 --> 00:16:29,160
Speaker 1: like anything like chicken millonaise, chicken peccata, like all those

299
00:16:29,240 --> 00:16:31,560
Speaker 1: kinds of dishes that you make at home that are classics.

300
00:16:31,800 --> 00:16:35,400
Speaker 1: People really love making those kinds of things, and like

301
00:16:35,440 --> 00:16:37,280
Speaker 1: when I teach somebody how to do that kind of

302
00:16:37,440 --> 00:16:39,000
Speaker 1: kind of thing, then they have it down. It's like

303
00:16:39,480 --> 00:16:42,560
Speaker 1: every culture has like a breaded cutlet version, you know,

304
00:16:42,600 --> 00:16:45,560
Speaker 1: whether it's like vener snitchel, which would be you know,

305
00:16:45,880 --> 00:16:49,760
Speaker 1: Austrian or German, or chicken millonaise, which which would be

306
00:16:49,800 --> 00:16:52,680
Speaker 1: a talent Italian, or chicken cutlets, which is just you know,

307
00:16:52,760 --> 00:16:58,400
Speaker 1: American style. You teaching Barry how to make chicken cutlets

308
00:16:58,880 --> 00:17:02,000
Speaker 1: is actually the funniest togever. It's actually should be a

309
00:17:02,000 --> 00:17:05,679
Speaker 1: TV show. So my friend Barry, who can't cook and

310
00:17:05,760 --> 00:17:08,080
Speaker 1: never even attempted to cook, he wanted to learn how

311
00:17:08,080 --> 00:17:10,639
Speaker 1: to cook during the quarantine because he's got this you know,

312
00:17:10,720 --> 00:17:14,359
Speaker 1: young daughter who's how old Juliet twelve and you know,

313
00:17:14,400 --> 00:17:17,480
Speaker 1: so like single dad and literally doesn't know the difference

314
00:17:17,480 --> 00:17:19,520
Speaker 1: between like a frying pan and a grill. I mean,

315
00:17:19,640 --> 00:17:22,640
Speaker 1: has no has no idea. And so we were doing

316
00:17:22,640 --> 00:17:26,400
Speaker 1: these FaceTime cooking lessons where I would walk them through

317
00:17:26,440 --> 00:17:29,840
Speaker 1: every single step. And I taught them how to make

318
00:17:29,880 --> 00:17:32,480
Speaker 1: tomato sauce. I taught them how to cook pasta. I

319
00:17:32,520 --> 00:17:34,720
Speaker 1: taught them how to make like like a pink sauce

320
00:17:34,760 --> 00:17:37,359
Speaker 1: almost like the penny alo Vadca without the vodka that

321
00:17:37,440 --> 00:17:40,399
Speaker 1: you love, you know, where it's tomato sauce then you

322
00:17:40,400 --> 00:17:42,040
Speaker 1: add some cream to it. I taught them how to

323
00:17:42,080 --> 00:17:44,920
Speaker 1: make chicken millonnaise, and you know, with the tomatoes and

324
00:17:44,960 --> 00:17:47,080
Speaker 1: a rugola and of bread the chicken. You know. I

325
00:17:47,119 --> 00:17:49,040
Speaker 1: taught them a bunch of dishes and it became part

326
00:17:49,040 --> 00:17:52,000
Speaker 1: of the repertoire and it just literally like lit them up,

327
00:17:52,119 --> 00:17:54,480
Speaker 1: like they just loved it. That's one of the great

328
00:17:54,520 --> 00:17:56,840
Speaker 1: things about cooking at home, which is that when you

329
00:17:56,920 --> 00:18:00,919
Speaker 1: discover how to cook something fantastic, it's so gratifying. It

330
00:18:01,000 --> 00:18:04,960
Speaker 1: is because a You've done it, so I've accomplished something

331
00:18:05,040 --> 00:18:07,879
Speaker 1: and it's now it's on the plate, and then be like,

332
00:18:07,960 --> 00:18:10,439
Speaker 1: you're eating it, So there's gratification for you and whoever

333
00:18:10,440 --> 00:18:12,880
Speaker 1: you else your feeding. That's why I love cooking so much.

334
00:18:12,960 --> 00:18:15,840
Speaker 1: I can only imagine that people that you actually know

335
00:18:16,560 --> 00:18:19,439
Speaker 1: reached out to you constantly throughout the pandemic for cooking

336
00:18:19,480 --> 00:18:22,120
Speaker 1: advice on it to face time. But was there anyone

337
00:18:22,200 --> 00:18:25,199
Speaker 1: that like you didn't know or or someone that you know.

338
00:18:25,280 --> 00:18:28,520
Speaker 1: Now we're so much more accessible over social media, was

339
00:18:28,560 --> 00:18:31,639
Speaker 1: there anyone that like reached out to you that was like, hey, Bobby,

340
00:18:31,720 --> 00:18:33,399
Speaker 1: can you help me with X, Y and Z? Like

341
00:18:33,400 --> 00:18:36,560
Speaker 1: were you getting a lot of requests for food help,

342
00:18:36,600 --> 00:18:40,760
Speaker 1: cooking help? Literally half a dozen a day? And I

343
00:18:40,760 --> 00:18:44,760
Speaker 1: mean the bottom line is that as ambassadors of the

344
00:18:44,760 --> 00:18:47,640
Speaker 1: Food Network, right, I mean, I've been on the Food

345
00:18:47,640 --> 00:18:52,639
Speaker 1: Network for years. It's literally my family. My relationship with

346
00:18:52,680 --> 00:18:54,919
Speaker 1: the Food Network has really been good to me and

347
00:18:55,000 --> 00:18:57,840
Speaker 1: to our family. It's where I laid my my hat,

348
00:18:57,920 --> 00:19:03,560
Speaker 1: so to speak. And because of that, people reach out

349
00:19:03,960 --> 00:19:06,960
Speaker 1: to us in some way, shape or form, whether they're

350
00:19:06,960 --> 00:19:09,760
Speaker 1: watching our shows, you know, going to the website, buying

351
00:19:09,760 --> 00:19:14,600
Speaker 1: our cookbooks, you're coming to our restaurants. It becomes this

352
00:19:14,680 --> 00:19:20,200
Speaker 1: one gigantic community of information. And so the pandemic hits,

353
00:19:20,560 --> 00:19:23,000
Speaker 1: you know, restaurants are closed, you know, all sort of

354
00:19:23,000 --> 00:19:28,439
Speaker 1: held kind of breaks loose everywhere, and your home and

355
00:19:28,440 --> 00:19:30,960
Speaker 1: you're not going anywhere. So what are you doing? You

356
00:19:31,000 --> 00:19:35,920
Speaker 1: want to be helpful, like, because that's in times of need.

357
00:19:36,320 --> 00:19:38,760
Speaker 1: You want to be able to like give people something

358
00:19:38,800 --> 00:19:42,479
Speaker 1: to sort of brighten their day, help feed their family.

359
00:19:42,560 --> 00:19:44,880
Speaker 1: All those kinds of things are really helpful getting everybody

360
00:19:44,880 --> 00:19:48,439
Speaker 1: through each single day of the pandemic. And so you know,

361
00:19:48,840 --> 00:19:53,480
Speaker 1: I'm grateful that I have something that can be helpful

362
00:19:53,520 --> 00:19:56,640
Speaker 1: to people. During nine eleven, you were so young then,

363
00:19:56,840 --> 00:20:01,320
Speaker 1: but during nine eleven, you know, we, you know, everywhere

364
00:20:01,320 --> 00:20:05,840
Speaker 1: in New York like did what they could and everybody,

365
00:20:05,920 --> 00:20:10,080
Speaker 1: everybody wanted to be helpful, but only some people could

366
00:20:10,080 --> 00:20:14,359
Speaker 1: really be helpful. And you know, we were feeding people,

367
00:20:14,760 --> 00:20:17,600
Speaker 1: the rescue workers, etcetera. And it makes you feel good

368
00:20:17,600 --> 00:20:25,480
Speaker 1: that you can actually participate like that. Okay, so now

369
00:20:25,760 --> 00:20:27,399
Speaker 1: what we're gonna do is We're gonna put the chicken

370
00:20:27,800 --> 00:20:31,480
Speaker 1: skin side down first, Okay, I'm gonna put salt and

371
00:20:31,520 --> 00:20:35,400
Speaker 1: pepper on there, all right, and then we're gonna take

372
00:20:35,440 --> 00:20:38,280
Speaker 1: the oil and we're gonna brush it on the oil

373
00:20:38,359 --> 00:20:43,600
Speaker 1: the time and funnel seats. Yeah yeah, see like a brush.

374
00:20:43,880 --> 00:20:46,280
Speaker 1: I don't have one of those in my kitchen. Okay, well,

375
00:20:46,400 --> 00:20:52,960
Speaker 1: I know it's for Christmas. Great Christmas to me exactly.

376
00:20:53,400 --> 00:20:55,800
Speaker 1: And then what you do here, so now you flavored

377
00:20:55,800 --> 00:20:59,359
Speaker 1: this right, We're gonna turn the chicken over to the

378
00:20:59,359 --> 00:21:01,520
Speaker 1: skin side up, so you are going to cook skin

379
00:21:01,600 --> 00:21:08,119
Speaker 1: side up degrees for thirty minutes. And then after thirty minutes,

380
00:21:08,640 --> 00:21:10,399
Speaker 1: we had some white wine to it, and then a

381
00:21:10,400 --> 00:21:13,240
Speaker 1: white wine alcohol will cook off. You'll save in the

382
00:21:13,240 --> 00:21:16,280
Speaker 1: flavor of the grape, and then all the pan juices

383
00:21:16,560 --> 00:21:18,720
Speaker 1: and the white wine and the lemon and the onions

384
00:21:18,760 --> 00:21:23,359
Speaker 1: all become basically the pan sauce chicken. And then you

385
00:21:23,400 --> 00:21:24,879
Speaker 1: cook it for a little bit longer, and then you

386
00:21:24,920 --> 00:21:26,240
Speaker 1: let it rest for a little bit longer. It's like

387
00:21:26,280 --> 00:21:28,639
Speaker 1: it's a little over an hour all in. Then you

388
00:21:28,680 --> 00:21:36,160
Speaker 1: have or Gardens skillet chicken delicious, see you, because there's

389
00:21:36,200 --> 00:21:38,480
Speaker 1: so many now resources that you can pull from if

390
00:21:38,480 --> 00:21:40,639
Speaker 1: you want to learn how to do something. I just

391
00:21:40,680 --> 00:21:42,399
Speaker 1: think that people got better at cooking, and I think

392
00:21:42,440 --> 00:21:45,000
Speaker 1: that there's some silver linings in these bad moments, and

393
00:21:45,440 --> 00:21:47,200
Speaker 1: one of them is that people got to spend more

394
00:21:47,240 --> 00:21:49,680
Speaker 1: time with their family, they got to have longer winded,

395
00:21:49,720 --> 00:21:53,240
Speaker 1: real conversations around their tables, and they got to become

396
00:21:53,280 --> 00:21:56,600
Speaker 1: better cooks. So you know, that's that's sort of the

397
00:21:56,960 --> 00:21:58,960
Speaker 1: that's sort of the good part of that. Right. Do

398
00:21:59,000 --> 00:22:02,399
Speaker 1: you feel like you had to trouble with overeating and quarantine.

399
00:22:02,480 --> 00:22:04,520
Speaker 1: I don't think I had trouble with it. I think

400
00:22:04,520 --> 00:22:08,040
Speaker 1: that I ate a lot, but I also worked out

401
00:22:08,040 --> 00:22:11,040
Speaker 1: a lot. I mean I was doing yoga and pilates,

402
00:22:11,080 --> 00:22:15,679
Speaker 1: and I was walking in my neighborhood like miles and

403
00:22:15,720 --> 00:22:19,200
Speaker 1: miles and miles because you couldn't go to the gym,

404
00:22:19,320 --> 00:22:23,120
Speaker 1: so I have to do something. I mean, I mean, look, honestly,

405
00:22:23,240 --> 00:22:26,760
Speaker 1: I mean I was drinking more, but after the first

406
00:22:26,800 --> 00:22:29,560
Speaker 1: month I stopped drinking completely, just because I think everybody

407
00:22:29,600 --> 00:22:32,760
Speaker 1: was drinking. We were like, what is going on? And

408
00:22:32,760 --> 00:22:34,359
Speaker 1: then like all of a sudden, I was like, I

409
00:22:34,400 --> 00:22:36,760
Speaker 1: can't be drinking bottles of wine. At night. I mean,

410
00:22:36,880 --> 00:22:39,359
Speaker 1: like you just can't. I mean what you know what

411
00:22:39,440 --> 00:22:42,080
Speaker 1: happens is you know, for me, it's like, you make

412
00:22:42,119 --> 00:22:43,760
Speaker 1: a good meal, like I want to glass of wine

413
00:22:43,760 --> 00:22:45,680
Speaker 1: with that. I mean, of course, because that's what you

414
00:22:45,680 --> 00:22:47,520
Speaker 1: should be doing, and then all of a sudden you

415
00:22:47,560 --> 00:22:52,119
Speaker 1: turn you're like wait, wait, wait, yeah, where did what

416
00:22:52,160 --> 00:22:54,399
Speaker 1: happened to the rest of it? And then so like

417
00:22:54,520 --> 00:22:56,719
Speaker 1: you know, if that happens, I just go like hold on,

418
00:22:56,960 --> 00:22:59,280
Speaker 1: and I take a month or two off from drinking completely.

419
00:22:59,359 --> 00:23:03,080
Speaker 1: Yeah you're good at about that. Well, it's all about moderation.

420
00:23:03,880 --> 00:23:06,080
Speaker 1: But at the same time, I love the flavor of

421
00:23:07,400 --> 00:23:09,840
Speaker 1: delicious wines and stuff like that. Right, I don't need

422
00:23:09,880 --> 00:23:12,680
Speaker 1: to be drinking like to kill a cocktails every night.

423
00:23:12,680 --> 00:23:15,800
Speaker 1: But wine with dinner is just listen, when you're looking

424
00:23:15,840 --> 00:23:21,960
Speaker 1: for moments of comfort in a time of distress. You've

425
00:23:21,960 --> 00:23:24,400
Speaker 1: made a really nice meal for the middle of the table,

426
00:23:24,440 --> 00:23:26,720
Speaker 1: you want to complete it with a really great class

427
00:23:26,720 --> 00:23:30,560
Speaker 1: of wine. Just do? I mean I do. I've definitely

428
00:23:30,600 --> 00:23:36,080
Speaker 1: loved expanding my cooking repertoire, but I I'm very excited

429
00:23:36,080 --> 00:23:39,400
Speaker 1: to get back into a restaurant and enjoy a nice meal.

430
00:23:40,119 --> 00:23:45,560
Speaker 1: Well I've had a lot of chicken. I mean, obviously,

431
00:23:46,200 --> 00:23:48,320
Speaker 1: you know I feel that way. It's my business and

432
00:23:48,440 --> 00:23:50,879
Speaker 1: my industry and my brothers and sisters out there who

433
00:23:50,920 --> 00:23:53,840
Speaker 1: have this has been tough. But but you know, in

434
00:23:53,920 --> 00:23:58,199
Speaker 1: terms of like just as an experience standpoint, yeah, we

435
00:23:58,280 --> 00:24:01,159
Speaker 1: all miss restaurants. You want to sit down at a

436
00:24:01,200 --> 00:24:04,439
Speaker 1: table and not worry about who you're sitting next to.

437
00:24:04,920 --> 00:24:07,720
Speaker 1: You know, you want to listen. I think that when

438
00:24:08,680 --> 00:24:10,439
Speaker 1: we all get back out, it's going to be like

439
00:24:10,560 --> 00:24:13,240
Speaker 1: a Studio fifty four all over again. I mean, people

440
00:24:13,240 --> 00:24:18,080
Speaker 1: are going to be out dancing, eating, drinking, going to events,

441
00:24:18,160 --> 00:24:21,560
Speaker 1: going to movie theaters, all the things that we probably

442
00:24:21,600 --> 00:24:27,240
Speaker 1: in some ways have taken for granted, and understandably you

443
00:24:27,280 --> 00:24:30,080
Speaker 1: know we miss. And I think that to look at

444
00:24:30,080 --> 00:24:34,480
Speaker 1: this in a positive light, you know, we've taken this pause,

445
00:24:34,960 --> 00:24:38,399
Speaker 1: whether or not we wanted to or not, and and

446
00:24:38,440 --> 00:24:41,520
Speaker 1: hopefully it's made us think about, you know, how we

447
00:24:41,560 --> 00:24:43,560
Speaker 1: want to do things differently, maybe in our lives or

448
00:24:43,600 --> 00:24:46,920
Speaker 1: maybe not. And in terms of in terms of food,

449
00:24:47,080 --> 00:24:50,960
Speaker 1: I think it's made us all probably better cooks, definitely,

450
00:24:51,000 --> 00:24:53,160
Speaker 1: And now that I now that I've got a few

451
00:24:53,359 --> 00:24:56,359
Speaker 1: recipes up my sleeve, I'm excited to get back to

452
00:24:56,400 --> 00:24:59,439
Speaker 1: the day when I can cook for my friends, have

453
00:24:59,520 --> 00:25:01,960
Speaker 1: my own little dinner party. Yeah, we can go to

454
00:25:01,960 --> 00:25:04,760
Speaker 1: Barry's house. You know, he'll make you like. That's what

455
00:25:04,920 --> 00:25:06,920
Speaker 1: the Aposta dish or the chicken call its. I thought

456
00:25:06,960 --> 00:25:13,080
Speaker 1: him exactly. I mean, I'm I'm kind of hungry. Let's eat, Okay,

457
00:25:13,640 --> 00:25:19,320
Speaker 1: let's get some lemon chicken. Always Hungry is created by

458
00:25:19,320 --> 00:25:23,880
Speaker 1: Bobby Flay and Sophie flag. Our executive producer is Christopher Hasiotis.

459
00:25:24,200 --> 00:25:27,480
Speaker 1: Always Hungry is produced, edited, and mixed by Jonathan Hanks Dressler.

460
00:25:27,720 --> 00:25:31,320
Speaker 1: Always Hungry is engineered by Sophie Flay. For more podcast

461
00:25:31,359 --> 00:25:34,000
Speaker 1: from My Heart Radio, visit the I Heart Radio app,

462
00:25:34,040 --> 00:25:37,520
Speaker 1: Apple Podcast, or wherever you listen to your favorite shows.

463
00:25:39,320 --> 00:25:42,800
Speaker 1: This chicken is really good. The onion is almost like caramelized.

464
00:25:43,080 --> 00:25:46,199
Speaker 1: I want to thank in a garden for everything creating

465
00:25:46,240 --> 00:25:49,399
Speaker 1: just another perfect dish. It's lemon onions and then like

466
00:25:49,480 --> 00:25:52,040
Speaker 1: some flavored olive oil and a butterfly chicken. So good.

467
00:25:52,160 --> 00:25:54,320
Speaker 1: It's one of those things where it's like this was

468
00:25:54,400 --> 00:25:57,800
Speaker 1: so easy and so delicious. It's classic Ina totally, but

469
00:25:57,880 --> 00:26:00,560
Speaker 1: don't talk and shoo at the same time, it sounds

470
00:26:00,600 --> 00:26:06,240
Speaker 1: so bad. I'm just hungry, so I'm trying alfaut here.

471
00:26:06,280 --> 00:26:10,119
Speaker 1: I'm always hungry of the show. I love when you

472
00:26:10,119 --> 00:26:12,320
Speaker 1: give me dirty looks across the table. Well, I'm not

473
00:26:12,359 --> 00:26:14,280
Speaker 1: trying to. I don't know what. I don't put on

474
00:26:14,280 --> 00:26:16,359
Speaker 1: the recording, but who wants to hear you choose? Like,

475
00:26:16,520 --> 00:26:17,240
Speaker 1: no thanks,