1 00:00:00,080 --> 00:00:07,760 Speaker 1: Yeah, all right, guys, welcome to Always Hungry from My 2 00:00:07,920 --> 00:00:10,239 Speaker 1: Heart Radio. My name is Bobby Flay and I'm here 3 00:00:10,280 --> 00:00:12,680 Speaker 1: with my daughter and co host. I'm Suphie Flag and 4 00:00:12,680 --> 00:00:15,160 Speaker 1: I'm Always Hungry. Sophie and I gathered around my stove 5 00:00:15,240 --> 00:00:18,320 Speaker 1: to cook together. Well you cook, I asked the questions, 6 00:00:18,320 --> 00:00:20,279 Speaker 1: and eat the food. If does any food left, we 7 00:00:20,360 --> 00:00:22,520 Speaker 1: come to the table together to share a meal, connect 8 00:00:22,560 --> 00:00:25,239 Speaker 1: as a family, and tell the stories that matter to us. 9 00:00:25,600 --> 00:00:27,520 Speaker 1: All right, Dad, I'm gonna need you to transport me 10 00:00:27,600 --> 00:00:29,920 Speaker 1: on this on this episode, because what are we talking about? 11 00:00:30,000 --> 00:00:33,000 Speaker 1: I'm talking about favorite trip of all time? And we've 12 00:00:33,000 --> 00:00:37,080 Speaker 1: been on some good ones, both together and separate exactly. 13 00:00:37,159 --> 00:00:42,200 Speaker 1: Let's get into it. Bon voyage. Oh my god. Okay, 14 00:00:42,200 --> 00:00:46,360 Speaker 1: what are we making? So a lot of tomatoes? Yeah, 15 00:00:46,760 --> 00:00:50,640 Speaker 1: so today we're talking about, um, something kind of fun, 16 00:00:50,680 --> 00:00:55,720 Speaker 1: which is our favorite trip ever? And I think about 17 00:00:57,120 --> 00:00:59,640 Speaker 1: I guess, I guess my favorite trips have been probably 18 00:01:00,000 --> 00:01:03,280 Speaker 1: in Europe a couple of different places. One of my 19 00:01:03,320 --> 00:01:09,800 Speaker 1: favorite trips was in Barcelona with you. I have some 20 00:01:09,840 --> 00:01:11,760 Speaker 1: trips that there are also some of my some of 21 00:01:11,800 --> 00:01:15,679 Speaker 1: my phraves that that we're not with you. But um, 22 00:01:15,720 --> 00:01:17,840 Speaker 1: I think about the Barcelona trip that we took when 23 00:01:17,840 --> 00:01:21,119 Speaker 1: you were like, I don't know, fourteen or something, and 24 00:01:21,760 --> 00:01:25,800 Speaker 1: it was like watching you discover like that Spanish food. 25 00:01:26,120 --> 00:01:28,800 Speaker 1: So I'm gonna make some. I'm gonna make a couple 26 00:01:28,840 --> 00:01:34,360 Speaker 1: of little snacks. I watched you discover serrano ham best. 27 00:01:34,880 --> 00:01:36,680 Speaker 1: You know. The best way to describe that, I guess 28 00:01:36,760 --> 00:01:41,600 Speaker 1: is like Spain's version of prosciutto and secure and ham um. 29 00:01:41,600 --> 00:01:44,720 Speaker 1: It's not the same thing, but it's has wonderful flavor. 30 00:01:46,400 --> 00:01:48,520 Speaker 1: I didn't find any serronto ham, but I did find 31 00:01:48,520 --> 00:01:52,280 Speaker 1: some duck prosciuttoo in the store. And then I have 32 00:01:52,360 --> 00:01:55,720 Speaker 1: some white anchovies, but as from Spain as well. And 33 00:01:55,720 --> 00:01:57,840 Speaker 1: then I have some caughta cheese because like when you 34 00:01:57,840 --> 00:01:59,840 Speaker 1: go to Europe, there's lots of fun things a snack on. 35 00:02:00,560 --> 00:02:04,120 Speaker 1: So we're talking about favorite trip of all time, I 36 00:02:04,160 --> 00:02:08,280 Speaker 1: guess I'd like to talk about one that I think 37 00:02:08,320 --> 00:02:10,200 Speaker 1: about with you. I mean, you and I have taken 38 00:02:10,200 --> 00:02:13,240 Speaker 1: some really great trips. When you were about twelve years old, 39 00:02:13,280 --> 00:02:15,720 Speaker 1: I started taking you to Europe just the two of us, 40 00:02:16,160 --> 00:02:18,840 Speaker 1: dad daughter trips for like a handful of days, less 41 00:02:18,840 --> 00:02:21,080 Speaker 1: than a week. Usually. The first one was Paris, the 42 00:02:21,120 --> 00:02:23,720 Speaker 1: second one was Rome, I think, and I think the 43 00:02:23,760 --> 00:02:28,359 Speaker 1: third one was Barcelona. That makes sense. Barcelona is one 44 00:02:28,360 --> 00:02:32,200 Speaker 1: of my favorite places in the world. It's a fantastic Citylona, 45 00:02:32,360 --> 00:02:35,400 Speaker 1: it's just an amazing city. It's got energy, it's electric, 46 00:02:35,480 --> 00:02:41,400 Speaker 1: it has incredible architecture, you know, most famously Goudy. It 47 00:02:41,480 --> 00:02:46,280 Speaker 1: has amazing art, it has great food, great life, nightlife. 48 00:02:46,760 --> 00:02:50,240 Speaker 1: It's just it's just a really dynamic place, really fantastic city. 49 00:02:50,320 --> 00:02:53,000 Speaker 1: And so but one of the things that I watched 50 00:02:53,480 --> 00:02:57,280 Speaker 1: you do there was you got introduced to Serrano ham 51 00:02:57,320 --> 00:03:00,720 Speaker 1: and you haven't turned back since. So Rono ham is 52 00:03:00,880 --> 00:03:03,959 Speaker 1: it's basically, you know, this is not even a fair equation, 53 00:03:04,040 --> 00:03:08,160 Speaker 1: but it's sort of like Spain's version of priscutteo purscuto 54 00:03:08,200 --> 00:03:10,120 Speaker 1: is just more well known. I would die for this ham, 55 00:03:10,400 --> 00:03:13,639 Speaker 1: the salted cured hams said, I would die for this ham, 56 00:03:13,680 --> 00:03:18,720 Speaker 1: and it has it has really intense flavor. The best 57 00:03:18,800 --> 00:03:22,680 Speaker 1: quality ones are from pigs that eat black acorns. Black 58 00:03:22,680 --> 00:03:25,760 Speaker 1: footed pigs that eat acorns, I should say not black acorns, 59 00:03:25,760 --> 00:03:29,040 Speaker 1: some black footed pigs that eat acorns, and so they 60 00:03:29,040 --> 00:03:32,400 Speaker 1: have something like an inherit sweetness from from from their diet, 61 00:03:33,120 --> 00:03:36,640 Speaker 1: but the color is so pretty, it's very dense. Like 62 00:03:36,720 --> 00:03:39,280 Speaker 1: the difference between like Serrounto ham and purcutto is first 63 00:03:39,320 --> 00:03:44,640 Speaker 1: of all, almost always Prescotto is sliced on an electric 64 00:03:44,640 --> 00:03:48,920 Speaker 1: slicer and it's paper paper thin. Serrounto ham and the best, 65 00:03:49,520 --> 00:03:54,320 Speaker 1: you know, topics bars in Spain, you'll see them slicing 66 00:03:54,360 --> 00:03:58,680 Speaker 1: it by hand with a very sharp slicing knife. And 67 00:03:58,800 --> 00:04:02,240 Speaker 1: usually the person that is is slicing the ham is 68 00:04:02,280 --> 00:04:04,640 Speaker 1: an expert at it, and they just have like the 69 00:04:04,680 --> 00:04:08,240 Speaker 1: perfect motion and perfect technique, and it's the right thickness. 70 00:04:08,280 --> 00:04:10,960 Speaker 1: It's not too thin, it's not too thick, it's like 71 00:04:11,000 --> 00:04:14,760 Speaker 1: the perfect density to it, and it has just an 72 00:04:15,840 --> 00:04:19,359 Speaker 1: really lovely kind of bite to it in terms of 73 00:04:19,360 --> 00:04:24,200 Speaker 1: the saltiness and the sweetness of the meat as well. 74 00:04:24,839 --> 00:04:27,200 Speaker 1: And then you know that's just the beginning of it. 75 00:04:28,600 --> 00:04:31,640 Speaker 1: You know. Obviously in Spain, a lot a big part 76 00:04:31,640 --> 00:04:36,320 Speaker 1: of Spain is known for for its topics culture, small plates. 77 00:04:37,680 --> 00:04:41,640 Speaker 1: People usually stand it up at a bar and you know, 78 00:04:41,680 --> 00:04:43,640 Speaker 1: they eat these small plates of food. It could be 79 00:04:44,000 --> 00:04:47,840 Speaker 1: almonds on a plate, it could be white anchovies, the bukatons, 80 00:04:47,839 --> 00:04:49,760 Speaker 1: which I love. We have some here today. It could 81 00:04:49,800 --> 00:04:53,240 Speaker 1: be a slice of a tortilla um not the tortilla 82 00:04:53,279 --> 00:04:56,160 Speaker 1: that you would think about from Mexico, not a countratilla 83 00:04:56,440 --> 00:04:59,640 Speaker 1: or a flower twirtilla, but an egg tortilla where it 84 00:04:59,680 --> 00:05:02,719 Speaker 1: has you know, an array of lots of different things, 85 00:05:02,800 --> 00:05:06,880 Speaker 1: usually vegetables, potatoes, things like that running through what looks 86 00:05:06,960 --> 00:05:09,440 Speaker 1: like like an egg pie almost that you take slices 87 00:05:09,480 --> 00:05:12,320 Speaker 1: of and they serve it room temperature. It's delicious, you know, 88 00:05:12,640 --> 00:05:14,479 Speaker 1: it just kind of goes on and on. You could 89 00:05:14,520 --> 00:05:18,520 Speaker 1: be some shellfish dishes, maybe like a like a like 90 00:05:18,560 --> 00:05:21,279 Speaker 1: a room temperature shrimp dish with some white beans. It 91 00:05:21,320 --> 00:05:24,360 Speaker 1: could be you know, muscles with some sort of green sauce. 92 00:05:24,800 --> 00:05:26,560 Speaker 1: You know, it's it's it's just sort of endless, but 93 00:05:26,600 --> 00:05:29,599 Speaker 1: basically small plates. And they have a great market there. 94 00:05:29,880 --> 00:05:33,960 Speaker 1: Oh yeah, so good. Yeah, that's a that's a great 95 00:05:34,000 --> 00:05:37,760 Speaker 1: market because it's a market that you can buy fruits, vegetables, meats, fish, 96 00:05:37,839 --> 00:05:40,159 Speaker 1: things like that as if you're going to like a 97 00:05:40,160 --> 00:05:45,400 Speaker 1: great supermarket. But also there's amazing food stands where you know, 98 00:05:45,480 --> 00:05:47,600 Speaker 1: basically that's the kind of place I spend all day. 99 00:05:48,360 --> 00:05:50,200 Speaker 1: It reminds me when I think about that food stand, 100 00:05:50,200 --> 00:05:52,960 Speaker 1: it reminds me of Borrow Market in London, which is 101 00:05:53,000 --> 00:05:57,360 Speaker 1: another great place to spend basically your entire afternoon. Yeah. 102 00:05:57,400 --> 00:05:59,800 Speaker 1: I can't remember if we talked about this on another episode, 103 00:05:59,800 --> 00:06:02,760 Speaker 1: but when we were in Lebo, Korea, I remember we 104 00:06:02,760 --> 00:06:05,280 Speaker 1: were at a food stand and we were we were 105 00:06:05,600 --> 00:06:09,200 Speaker 1: sitting down and the Naples soccer team was sitting right 106 00:06:09,200 --> 00:06:11,760 Speaker 1: next to us. They were they were very rowdy. They 107 00:06:11,760 --> 00:06:13,839 Speaker 1: were fun. They were very fun. I mean when I 108 00:06:13,839 --> 00:06:15,680 Speaker 1: say rowdy, they were rowdy in a good way. They 109 00:06:15,680 --> 00:06:18,960 Speaker 1: were really loving themselves. Obviously they were probably in town 110 00:06:19,000 --> 00:06:21,360 Speaker 1: to play Barcelona or something, and you know, they were 111 00:06:22,400 --> 00:06:24,280 Speaker 1: those guys that they were having a good time. That 112 00:06:24,560 --> 00:06:45,080 Speaker 1: was really cool. That's right. I forgot about that. I 113 00:06:45,080 --> 00:06:46,599 Speaker 1: don't know if you remember this, but one of the 114 00:06:48,320 --> 00:06:52,239 Speaker 1: one of the most well known things that you'll find 115 00:06:52,400 --> 00:06:57,200 Speaker 1: in Spain is tomato a pond kuntamat, which is tomato toast. 116 00:06:58,000 --> 00:07:00,679 Speaker 1: Now what they do there is, um, they just take, 117 00:07:01,560 --> 00:07:04,320 Speaker 1: you know, incredibly ripe tomatoes and they cut them in 118 00:07:04,360 --> 00:07:07,880 Speaker 1: half and they just basically spread it on toast. Okay, 119 00:07:08,160 --> 00:07:12,000 Speaker 1: what I do is I do something a little bit different. Um, 120 00:07:12,040 --> 00:07:15,880 Speaker 1: I make a tomato oil with some garlic, and a 121 00:07:15,880 --> 00:07:20,680 Speaker 1: little bit of crushed pepper, and I I cooked the 122 00:07:20,720 --> 00:07:25,520 Speaker 1: tomatoes in the oil with the garlic, and and then 123 00:07:25,560 --> 00:07:28,520 Speaker 1: I purree it. So you have like this tomato oil 124 00:07:28,560 --> 00:07:31,080 Speaker 1: to spread on top of the toast. It's not the 125 00:07:31,120 --> 00:07:34,320 Speaker 1: same thing, um, it's a little different. I just like 126 00:07:34,440 --> 00:07:37,480 Speaker 1: the I like the texture of the tomatoes in this, 127 00:07:38,600 --> 00:07:40,960 Speaker 1: and also I think it's a good way to really 128 00:07:40,960 --> 00:07:45,000 Speaker 1: give it lots of tomato flavor, especially if your tomatoes 129 00:07:45,000 --> 00:07:49,640 Speaker 1: aren't that ripe. So you're basically creating like a tomato oil, okay, 130 00:07:50,160 --> 00:07:54,520 Speaker 1: And so I just I take the tomatoes. These are 131 00:07:54,600 --> 00:07:57,600 Speaker 1: cherry tomatoes, and I cut them in half so that 132 00:07:57,640 --> 00:07:59,600 Speaker 1: they start to burst as they cook in the oil 133 00:07:59,640 --> 00:08:02,200 Speaker 1: with the al and a little salt and pepper, and 134 00:08:02,200 --> 00:08:08,160 Speaker 1: I put in a little food processor. And it doesn't 135 00:08:08,160 --> 00:08:10,400 Speaker 1: have to be totally pure, because you can have some 136 00:08:10,480 --> 00:08:12,760 Speaker 1: chunks of the tomato if you want in there as well. 137 00:08:13,440 --> 00:08:15,520 Speaker 1: And then I have some toast working over here. I 138 00:08:15,560 --> 00:08:18,600 Speaker 1: have some good country bread from tartin my favorite break 139 00:08:18,680 --> 00:08:22,080 Speaker 1: bakery in Los Angeles, and which you're gonna take the 140 00:08:22,160 --> 00:08:24,200 Speaker 1: tomato oil and then spread it on top of the 141 00:08:24,200 --> 00:08:27,800 Speaker 1: bread just to enhance it. And then we're gonna serve 142 00:08:27,840 --> 00:08:29,840 Speaker 1: it with these things that I have. So the duck prasciutto. 143 00:08:30,400 --> 00:08:32,160 Speaker 1: I have some regular prosciuto as well. Do you want 144 00:08:32,160 --> 00:08:36,720 Speaker 1: that as well? Okay, the duck prasciutto, the bukatys and 145 00:08:36,800 --> 00:08:39,120 Speaker 1: the and then some fresh for cotta with a regano 146 00:08:39,240 --> 00:08:42,080 Speaker 1: and a little bit of olive oil. Um. So I'm 147 00:08:42,120 --> 00:08:45,640 Speaker 1: just gonna take our toast out. My toaster is not 148 00:08:45,840 --> 00:08:49,280 Speaker 1: very good. It just takes a long time to make toast. 149 00:08:49,400 --> 00:08:51,040 Speaker 1: You should have a good toaster. Now it takes too 150 00:08:51,120 --> 00:08:53,640 Speaker 1: long for me to make toast. I'm not really sure 151 00:08:53,640 --> 00:08:56,559 Speaker 1: what the story is. Maybe you're just impatient. I'm definitely impatient, 152 00:08:56,600 --> 00:08:59,600 Speaker 1: but I need a better toaster. Also, is also that 153 00:09:00,000 --> 00:09:02,959 Speaker 1: you need a quicker toaster. You should get the TikTok one. 154 00:09:03,120 --> 00:09:06,000 Speaker 1: The TikTok What the TikTok toaster, the one that went 155 00:09:06,080 --> 00:09:09,160 Speaker 1: viral on TikTok. It has like the um touch screen. 156 00:09:09,360 --> 00:09:12,280 Speaker 1: There's a toast that went viral on TikTok. There's a 157 00:09:12,280 --> 00:09:15,480 Speaker 1: touch screen on it and toast chilling different things. Really, Yeah, 158 00:09:15,760 --> 00:09:19,600 Speaker 1: all right, let me just give this tomato oil its taste. Yeah, 159 00:09:19,800 --> 00:09:22,400 Speaker 1: that just has great flavor, especially with the garlic and 160 00:09:22,440 --> 00:09:26,080 Speaker 1: all that. Um, it's very garlick. And then I'm going 161 00:09:26,120 --> 00:09:28,760 Speaker 1: to take I have some fresher Reagan all in my refrigerat. 162 00:09:28,800 --> 00:09:30,680 Speaker 1: I'm going to use that. So what I'm gonna do 163 00:09:30,720 --> 00:09:33,040 Speaker 1: is I'm gonna spread the tomato oil on top of 164 00:09:33,080 --> 00:09:37,520 Speaker 1: my toast if the toast ever gets done. So you 165 00:09:37,520 --> 00:09:41,240 Speaker 1: have a favorite trip that you were on without your dad? Yeah, 166 00:09:42,360 --> 00:09:44,320 Speaker 1: how could you? I mean, I think I've already talked 167 00:09:44,320 --> 00:09:47,720 Speaker 1: about this a bit, but my my favorite trip that 168 00:09:47,760 --> 00:09:50,480 Speaker 1: I've taken with my girlfriends has been to Portugal to 169 00:09:50,640 --> 00:09:53,280 Speaker 1: Lisbon into logos. I've been to Lisban once. I don't, 170 00:09:53,400 --> 00:09:55,360 Speaker 1: I have not. I've been to Lisbon in an old 171 00:09:55,360 --> 00:09:57,400 Speaker 1: port to it was a long time ago. I was 172 00:09:57,440 --> 00:10:00,200 Speaker 1: there for like a very short period of time. Only 173 00:10:00,200 --> 00:10:02,920 Speaker 1: remember eating clams. Yeah, a lot of clams, a lot 174 00:10:02,920 --> 00:10:04,920 Speaker 1: of fish. But I didn't really spend a lot of 175 00:10:04,920 --> 00:10:07,840 Speaker 1: time to take me through this a little bit because Portugal, 176 00:10:08,080 --> 00:10:12,120 Speaker 1: Portugal has become it's a hot spot. Yeah, a lot 177 00:10:12,120 --> 00:10:14,839 Speaker 1: of people were talking about Portugal. We went like right 178 00:10:14,880 --> 00:10:17,160 Speaker 1: before summer, I want to say, in May, so it's 179 00:10:17,160 --> 00:10:20,600 Speaker 1: technically like off season. I think still during that time 180 00:10:20,720 --> 00:10:23,400 Speaker 1: to go to the beach, but we landed. It was 181 00:10:23,400 --> 00:10:26,240 Speaker 1: when we were studying abroad, and we landed and rented 182 00:10:26,240 --> 00:10:28,400 Speaker 1: a car immediately and drove to Lagos. It was like 183 00:10:28,559 --> 00:10:30,640 Speaker 1: a two hour trip. We went in Lisbon, drove to Lagos, 184 00:10:30,679 --> 00:10:32,400 Speaker 1: you know, just like kind of stopping along the way 185 00:10:32,480 --> 00:10:35,720 Speaker 1: taking pictures, looking at cows. It was so fun. But 186 00:10:35,880 --> 00:10:38,720 Speaker 1: you know, when you get to the beaches and Lagos, 187 00:10:39,200 --> 00:10:42,839 Speaker 1: it's like straight out of a like a travel book. 188 00:10:43,120 --> 00:10:49,440 Speaker 1: Like everyone is wearing gorgeous bathing suits and drinking, saying 189 00:10:49,480 --> 00:10:54,840 Speaker 1: greon the beach, and you know, the the beaches themselves, 190 00:10:54,840 --> 00:10:57,840 Speaker 1: the water is spectacular something some of the best surfing 191 00:10:57,840 --> 00:11:01,960 Speaker 1: in the world too. I mean, I need to go 192 00:11:02,000 --> 00:11:04,959 Speaker 1: back there also. I mean, another amazing trip that I 193 00:11:05,000 --> 00:11:07,920 Speaker 1: went on was I went to Marrakech. You've been there, 194 00:11:08,040 --> 00:11:11,520 Speaker 1: I've been. I've been to Morocco. I I spent about 195 00:11:11,760 --> 00:11:13,839 Speaker 1: I don't know, ten or twelve days in Morocco with 196 00:11:14,040 --> 00:11:17,280 Speaker 1: literally a hundred people. It was a it was a 197 00:11:17,400 --> 00:11:23,360 Speaker 1: chef's collaborative, food writers, chefs, it was all food professionals 198 00:11:23,360 --> 00:11:26,400 Speaker 1: on this trip. That was insane. I mean, we landed 199 00:11:26,440 --> 00:11:28,760 Speaker 1: in Casablanca. We didn't say there very long, and then 200 00:11:28,760 --> 00:11:33,360 Speaker 1: we went to places like Fez and Marrakech. I thought 201 00:11:33,440 --> 00:11:36,040 Speaker 1: Fez was amazing. I thought Marrakech was great. We cooked 202 00:11:36,040 --> 00:11:38,360 Speaker 1: in this in this hotel called Mammonia, which is probably 203 00:11:38,360 --> 00:11:42,520 Speaker 1: the most famous hotel in Marrakech. I remember making couscous 204 00:11:42,720 --> 00:11:44,800 Speaker 1: in there. I was like, I was like pinching myself 205 00:11:44,920 --> 00:11:49,080 Speaker 1: making cuscus in Marrakech, and I remember I made like 206 00:11:49,120 --> 00:11:52,880 Speaker 1: a I made lamb with the cuscus, and then I 207 00:11:52,920 --> 00:11:57,920 Speaker 1: made a pesta with fresh mint and I think almonds 208 00:11:57,960 --> 00:12:00,679 Speaker 1: to go with it. What are those like beautiful ceramic 209 00:12:01,640 --> 00:12:04,960 Speaker 1: dishes that they make a lot of rice dishes in jeans? 210 00:12:05,240 --> 00:12:08,120 Speaker 1: Oh my god, I had never had that before. Yeah, 211 00:12:08,160 --> 00:12:13,319 Speaker 1: I mean it was spectacular night. I ordered it every day. 212 00:12:13,360 --> 00:12:15,280 Speaker 1: It was so good. Did you did you spend a 213 00:12:15,320 --> 00:12:19,640 Speaker 1: night in the desert? Yes, Sahara, Yes, that was one 214 00:12:19,640 --> 00:12:22,920 Speaker 1: of the most incredible experiences I've ever had. It's you know, 215 00:12:23,000 --> 00:12:25,480 Speaker 1: in many ways, they're still living in the ninth century there, 216 00:12:25,520 --> 00:12:29,240 Speaker 1: you know, and they preserve their history incredibly well. Walking 217 00:12:29,240 --> 00:12:34,040 Speaker 1: through the suits the markets is really an amazing, really 218 00:12:34,080 --> 00:12:36,320 Speaker 1: fun You need a guide to go through there because 219 00:12:36,360 --> 00:12:38,880 Speaker 1: you really need to be able to navigate it in 220 00:12:38,920 --> 00:12:41,520 Speaker 1: the very in the very best way. I drank a 221 00:12:41,559 --> 00:12:44,960 Speaker 1: lot of mint tea there, so much fresh mint tea. Yeah, 222 00:12:45,640 --> 00:12:50,600 Speaker 1: so good freshman tea. There's there's a very aggressive Uh. 223 00:12:50,840 --> 00:12:53,440 Speaker 1: People like to sell you carpets there? Yeah, well i'd 224 00:12:53,480 --> 00:12:55,320 Speaker 1: like to I'd like to buy targets there. No, I 225 00:12:55,360 --> 00:12:57,720 Speaker 1: wish I didn't know how to get. But you do 226 00:12:57,760 --> 00:13:00,800 Speaker 1: have to negotiate. I mean that's but and and here's 227 00:13:00,800 --> 00:13:03,240 Speaker 1: the thing. If you don't want to negotiate, you can't 228 00:13:03,240 --> 00:13:06,840 Speaker 1: buy it like you have. It's like you like if 229 00:13:06,840 --> 00:13:08,600 Speaker 1: they say it's a hundred dollars, you say, I'll give 230 00:13:08,600 --> 00:13:12,200 Speaker 1: you a hundred, like no one twenty. Like, you have 231 00:13:12,280 --> 00:13:14,079 Speaker 1: to negotiate. It's part of the it's part of the 232 00:13:14,160 --> 00:13:29,080 Speaker 1: ritual there. It's kind of fun. One of my favorite 233 00:13:29,120 --> 00:13:30,880 Speaker 1: trips that I took without you is I went to 234 00:13:31,040 --> 00:13:34,720 Speaker 1: Room by myself and I went there for six weeks. 235 00:13:35,320 --> 00:13:39,320 Speaker 1: Actually I took Nacho Stella wasn't around yet, but I 236 00:13:39,360 --> 00:13:41,600 Speaker 1: took Nacho. Nacho and I went to room together, which 237 00:13:41,640 --> 00:13:44,800 Speaker 1: is really kind of funny. Lads on tour, we were 238 00:13:44,840 --> 00:13:49,560 Speaker 1: on tour, and you know, I went there for one 239 00:13:49,600 --> 00:13:53,200 Speaker 1: specific reason, which was just just just to kind of 240 00:13:53,240 --> 00:13:58,440 Speaker 1: live like a local. And I every day I ran 241 00:13:58,640 --> 00:14:00,920 Speaker 1: along the Tiber river. I was sort of my workout 242 00:14:00,920 --> 00:14:04,360 Speaker 1: every morning, go back, take a shower, and then I 243 00:14:04,840 --> 00:14:07,000 Speaker 1: and then I went. I walked to It was a 244 00:14:07,040 --> 00:14:10,599 Speaker 1: seven minute walk to this school, Las squolad Leonardo the 245 00:14:10,720 --> 00:14:23,320 Speaker 1: Capito Hollywood too long. That's amazing. DiCaprio his own Italian 246 00:14:24,480 --> 00:14:36,080 Speaker 1: in Rome. It was called Las Scuola Leonardo DiCaprio, Da 247 00:14:36,160 --> 00:14:41,960 Speaker 1: Vinci DiCaprio Division. And I went to class every day 248 00:14:42,000 --> 00:14:44,760 Speaker 1: for like I don't know, four or five hours, which 249 00:14:44,800 --> 00:14:47,840 Speaker 1: is crazy. And I still can't speak any of the language. 250 00:14:47,920 --> 00:14:51,400 Speaker 1: But when was the first time you went overseas? Did 251 00:14:51,440 --> 00:14:53,200 Speaker 1: you do it? Did you travel when you were ever? 252 00:14:53,800 --> 00:14:57,160 Speaker 1: The first time I went overseas is I went to Paris. No, 253 00:14:57,640 --> 00:15:00,920 Speaker 1: I went to London to visit my friend Aldelfabro, who 254 00:15:00,960 --> 00:15:02,800 Speaker 1: you know he was. He was a chef at this 255 00:15:02,960 --> 00:15:06,360 Speaker 1: restaurant called the I think it was called the Museum Cafe, 256 00:15:06,520 --> 00:15:09,120 Speaker 1: was on Butler's Wharf in London. So were you in 257 00:15:09,120 --> 00:15:11,680 Speaker 1: your twenties at that point. I was in my twenties. 258 00:15:11,680 --> 00:15:13,440 Speaker 1: I was a chef at a restaurant called Miracle Grill 259 00:15:13,480 --> 00:15:16,360 Speaker 1: in the East Village and we went to we went 260 00:15:16,440 --> 00:15:19,800 Speaker 1: to I went to London, I stayed with him, and 261 00:15:19,840 --> 00:15:23,480 Speaker 1: then for the weekend we went to Paris. Yeah, and 262 00:15:23,920 --> 00:15:28,800 Speaker 1: actually your grandfather, my dad was there. Just happened to 263 00:15:28,800 --> 00:15:30,880 Speaker 1: be in parrass. Did you see him, Yeah, I saw him. 264 00:15:30,880 --> 00:15:32,800 Speaker 1: He took us to the tour Door Gen which was 265 00:15:33,600 --> 00:15:36,440 Speaker 1: you know, it's a you know, three star michil And restaurant. 266 00:15:36,920 --> 00:15:39,320 Speaker 1: And we had pressed duck. Nice. You know what that is, 267 00:15:39,480 --> 00:15:42,040 Speaker 1: no idea. They pressed the blood out of the duck 268 00:15:42,840 --> 00:15:44,480 Speaker 1: and then they make the sauce out of the blood. 269 00:15:44,520 --> 00:15:48,520 Speaker 1: It's a very old school, very very old school. What's that? 270 00:15:48,680 --> 00:15:52,600 Speaker 1: Was it good? It's intense, but it's good. And anyway, 271 00:15:52,640 --> 00:15:57,040 Speaker 1: back to Rome. So I loved I loved being listen. 272 00:15:57,200 --> 00:15:59,080 Speaker 1: And when I say I lived like a local, that 273 00:15:59,160 --> 00:16:03,080 Speaker 1: that's a stretch because nobody, nobody mistook me for being 274 00:16:03,080 --> 00:16:05,560 Speaker 1: a local there, right, But I but I lived. I 275 00:16:05,600 --> 00:16:07,480 Speaker 1: tried to live that life as much as I could. 276 00:16:07,680 --> 00:16:09,240 Speaker 1: I was by myself. It was one of these. It 277 00:16:09,280 --> 00:16:11,280 Speaker 1: was the longest I had been by myself in any way, 278 00:16:11,320 --> 00:16:15,200 Speaker 1: shape or form. And also I was away from the 279 00:16:15,320 --> 00:16:17,600 Speaker 1: United States for for a very long period of time, 280 00:16:18,280 --> 00:16:21,840 Speaker 1: and I've never done that before. I mean, I have businesses, 281 00:16:22,000 --> 00:16:23,760 Speaker 1: you know that I have to attend to on a 282 00:16:23,840 --> 00:16:27,960 Speaker 1: daily basis. But you know, I just I just gotten 283 00:16:28,120 --> 00:16:29,920 Speaker 1: into my fifties and I was like, I'm going to 284 00:16:30,000 --> 00:16:33,040 Speaker 1: do it now. And I learned a lot about myself. 285 00:16:33,120 --> 00:16:35,640 Speaker 1: I learned a lot about like that I could be 286 00:16:35,680 --> 00:16:38,320 Speaker 1: away from work and still be happy, that I could 287 00:16:38,360 --> 00:16:41,680 Speaker 1: be alone and and not be you know, just lonely 288 00:16:41,760 --> 00:16:44,120 Speaker 1: pining away for some company. And I had a great time. 289 00:16:44,160 --> 00:16:46,800 Speaker 1: I met a lot of people there, yoked a lot there. 290 00:16:46,920 --> 00:16:49,360 Speaker 1: I cooked. I cooked very sort of under the radar, 291 00:16:49,440 --> 00:16:52,760 Speaker 1: and some try stuff like that, you know, just being 292 00:16:52,800 --> 00:16:54,560 Speaker 1: sort of like a kitchen hand in the restaurant, in 293 00:16:54,560 --> 00:16:56,760 Speaker 1: the restaurant, being a line cook, whatever whatever they needed 294 00:16:56,800 --> 00:16:58,640 Speaker 1: me to do. It was just so great. It's one 295 00:16:58,680 --> 00:17:00,840 Speaker 1: of the things that I love about out It's like 296 00:17:00,880 --> 00:17:03,560 Speaker 1: when when Joe Allen, who gave me my first he 297 00:17:03,600 --> 00:17:05,639 Speaker 1: gave me my tuition to go to culinary school when 298 00:17:05,640 --> 00:17:08,400 Speaker 1: I was like nineteen or wherever I was. He said 299 00:17:08,440 --> 00:17:11,359 Speaker 1: to me, like, this profession can take you around the world. 300 00:17:11,400 --> 00:17:13,560 Speaker 1: And I did not know what he meant. Then one 301 00:17:13,600 --> 00:17:15,600 Speaker 1: of the things that you start to realize is that 302 00:17:16,160 --> 00:17:18,359 Speaker 1: I was in some kitchens in Rome where like nobody 303 00:17:18,359 --> 00:17:22,199 Speaker 1: spoke English or very very very little English, and my 304 00:17:22,280 --> 00:17:25,800 Speaker 1: Italian it was very very spotty, So basically we didn't 305 00:17:25,800 --> 00:17:27,800 Speaker 1: speak on the same language, but we did speak the 306 00:17:27,800 --> 00:17:31,320 Speaker 1: same language at the stove, which is just an amazing 307 00:17:31,840 --> 00:17:36,200 Speaker 1: thing to see and to experience that. You know, if 308 00:17:36,240 --> 00:17:38,760 Speaker 1: you gave me some onions and some garlics and some tomatoes, 309 00:17:38,800 --> 00:17:40,040 Speaker 1: I can do what you need me to do. You 310 00:17:40,080 --> 00:17:42,800 Speaker 1: can communicate yes, exactly right. One of my favorite trips 311 00:17:42,800 --> 00:17:44,800 Speaker 1: that we went on together was when we spent Christmas 312 00:17:44,840 --> 00:17:47,119 Speaker 1: in Rome. That was a really cool trip. That was 313 00:17:47,160 --> 00:17:50,280 Speaker 1: actually it was your idea, was it. Yeah? It was 314 00:17:50,359 --> 00:17:51,679 Speaker 1: you were like, Dad, I think we should go to 315 00:17:51,760 --> 00:17:55,200 Speaker 1: Rome for Christmas. And I was like okay, and it 316 00:17:55,280 --> 00:17:57,879 Speaker 1: was the two of us. We went there and we 317 00:17:57,960 --> 00:18:00,240 Speaker 1: had the best time. We remember. We were we we 318 00:18:00,240 --> 00:18:03,320 Speaker 1: we heard saw and heard the Pope give Christmas Mass. 319 00:18:03,440 --> 00:18:05,840 Speaker 1: It was crazy. I mean it's like you see that 320 00:18:05,920 --> 00:18:07,879 Speaker 1: on TV and you're like, oh, that's cool, and then 321 00:18:07,880 --> 00:18:11,199 Speaker 1: when you're there you're like, wow, no, really amazing it was. 322 00:18:11,320 --> 00:18:14,480 Speaker 1: And we hit every Jolataria ever opened in the city 323 00:18:14,520 --> 00:18:19,360 Speaker 1: of Rome. It was a really fun way to eat 324 00:18:19,680 --> 00:18:21,280 Speaker 1: and they do this and you're up a lot. Obviously, 325 00:18:21,359 --> 00:18:24,600 Speaker 1: tapas and things like that. Tomato toast with like serrunto 326 00:18:24,680 --> 00:18:27,600 Speaker 1: ham usually usually some sort of Montego cheese that have 327 00:18:27,680 --> 00:18:29,280 Speaker 1: some cheese in there too. Do you want some cheese? 328 00:18:29,280 --> 00:18:31,399 Speaker 1: Are you good? We have already have a spread. We 329 00:18:31,400 --> 00:18:33,240 Speaker 1: have we caught the cheese right, and we have the 330 00:18:33,240 --> 00:18:37,119 Speaker 1: bukadona's the white anchovies, and then the duct of shudo 331 00:18:37,280 --> 00:18:40,520 Speaker 1: and so and then you can you can use the 332 00:18:40,560 --> 00:18:43,000 Speaker 1: tomato toast. You can put stuff on top of it, 333 00:18:43,080 --> 00:18:45,000 Speaker 1: or you can just eat it on the side. It's 334 00:18:45,000 --> 00:18:48,360 Speaker 1: just good on its own. So good. Okay, toasts out 335 00:18:48,359 --> 00:18:51,760 Speaker 1: of the oven. You're spreading a little tomato oil. Looks good? 336 00:18:52,320 --> 00:18:54,720 Speaker 1: Did we have in Spain? Well, in Spain they have 337 00:18:54,880 --> 00:18:57,840 Speaker 1: pun kun tomato, which is basically just toast, and they 338 00:18:57,880 --> 00:19:00,520 Speaker 1: just open the tomatoes up, the fresh tomatoes, and they 339 00:19:00,600 --> 00:19:03,399 Speaker 1: rubbed the tomatoes on the toast and then I'm just 340 00:19:03,440 --> 00:19:05,720 Speaker 1: gonna take a little bit of a rigano and just 341 00:19:05,720 --> 00:19:09,320 Speaker 1: put it on top. Tomato oil is like right, orange, 342 00:19:09,320 --> 00:19:11,720 Speaker 1: It's so pretty and it just really gives the toast 343 00:19:11,720 --> 00:19:14,560 Speaker 1: a really beautiful flavor. Yeah, let's sit down, let's eat. 344 00:19:15,000 --> 00:19:20,280 Speaker 1: How great that one? Yeah, that looks really pretty. I 345 00:19:20,320 --> 00:19:22,720 Speaker 1: also want to crack out Poland. Have you ever been 346 00:19:22,760 --> 00:19:26,480 Speaker 1: to Poland? Really cool city? Well you have Polish blood, 347 00:19:26,480 --> 00:19:30,000 Speaker 1: don't you a lot of parogue? Yeah? Did you eat 348 00:19:30,000 --> 00:19:35,160 Speaker 1: parogus there? Yeah? Of course, Yeah. It was great, really cool, 349 00:19:35,720 --> 00:19:38,560 Speaker 1: very cool city. So I would get like my guess is, 350 00:19:38,560 --> 00:19:40,359 Speaker 1: like you go to a supermarket and like you know, 351 00:19:40,400 --> 00:19:42,200 Speaker 1: like you go to like an Italian supermarket and like 352 00:19:42,240 --> 00:19:45,320 Speaker 1: they have different ravioli's in the cases. Do they have 353 00:19:45,320 --> 00:19:48,280 Speaker 1: different flavors of paro? Yeah? They do that well in 354 00:19:48,320 --> 00:19:49,879 Speaker 1: the market. I don't know. I mean I didn't go 355 00:19:49,920 --> 00:19:53,240 Speaker 1: to the markets, but we just eat them on the street. No, 356 00:19:53,480 --> 00:19:55,119 Speaker 1: Like that's what like I would go. We would go 357 00:19:55,160 --> 00:19:58,320 Speaker 1: to restaurants and eat eat parogues, not on the street. 358 00:19:58,320 --> 00:19:59,680 Speaker 1: But that's cool. We should we should go to We 359 00:19:59,680 --> 00:20:03,160 Speaker 1: should of Poland? Yeah for sure. Yeah. I mean one 360 00:20:03,160 --> 00:20:05,879 Speaker 1: of the things I like about Rome is like you know, 361 00:20:05,880 --> 00:20:09,200 Speaker 1: obviously all the trottery is there. There's places like Rasholi 362 00:20:09,359 --> 00:20:14,720 Speaker 1: which have Choli has actually three different kinds of three 363 00:20:14,760 --> 00:20:17,520 Speaker 1: different locations. One is like a bakery called you know 364 00:20:17,560 --> 00:20:20,239 Speaker 1: the four No, which is oven and so they do 365 00:20:20,280 --> 00:20:22,840 Speaker 1: all the bake baked breads in there, and the pizzas 366 00:20:22,840 --> 00:20:25,600 Speaker 1: and the sandwiches and stuff like that, and pastries, and 367 00:20:25,600 --> 00:20:29,000 Speaker 1: then they have like a salumaria which is like you 368 00:20:29,000 --> 00:20:31,800 Speaker 1: know where they have all like the chicouderie, like all 369 00:20:31,840 --> 00:20:35,080 Speaker 1: the all the cured and dried meats and stuff like that, 370 00:20:35,160 --> 00:20:38,280 Speaker 1: and cheese is and it has this great sort of 371 00:20:38,280 --> 00:20:40,840 Speaker 1: wine cellar and you kind of eat in the in 372 00:20:40,920 --> 00:20:43,760 Speaker 1: the like in the marketplace. Basically, yeah, we we like 373 00:20:43,840 --> 00:20:45,520 Speaker 1: to do that. We like to eat in the marketplace, 374 00:20:46,000 --> 00:20:48,760 Speaker 1: different marketplaces. Yeah, but this is just basically it's basically 375 00:20:48,800 --> 00:20:52,600 Speaker 1: a store. So you're like you're in the store and 376 00:20:52,640 --> 00:20:54,320 Speaker 1: you can take things out of there, but you can 377 00:20:54,359 --> 00:20:58,359 Speaker 1: also eat in the restaurants like an impossible reservation, you know. 378 00:20:58,400 --> 00:21:00,800 Speaker 1: It's like if you just wait up that morning and 379 00:21:00,800 --> 00:21:03,200 Speaker 1: you want to eat lunch there, you probably can't get 380 00:21:03,200 --> 00:21:06,640 Speaker 1: a table. It's because it's like every every concert age 381 00:21:06,640 --> 00:21:09,760 Speaker 1: in Rome, it's like telling their their clients to go 382 00:21:09,840 --> 00:21:12,640 Speaker 1: there for for lunch and for dinner. It's really it's 383 00:21:12,640 --> 00:21:15,919 Speaker 1: really difficult. But when John and I shot there, when 384 00:21:15,960 --> 00:21:18,080 Speaker 1: we shot in Rome, we went to Rasholi, both the 385 00:21:18,720 --> 00:21:20,800 Speaker 1: fourn No and the and the other place. Then they have. 386 00:21:20,840 --> 00:21:22,680 Speaker 1: They also have like a bar coffee bar kind of 387 00:21:22,720 --> 00:21:24,960 Speaker 1: thing as well. It's really cool. All right, where do 388 00:21:25,000 --> 00:21:27,480 Speaker 1: you want to go next? I think I want to go. 389 00:21:28,040 --> 00:21:29,520 Speaker 1: I mean I always want to go back to Italy 390 00:21:29,560 --> 00:21:31,639 Speaker 1: because I love it so much. I think. You know, 391 00:21:31,680 --> 00:21:34,000 Speaker 1: I have so many I have so many favorite trips. 392 00:21:34,200 --> 00:21:35,719 Speaker 1: You know. I could always go back to the Moufee 393 00:21:35,760 --> 00:21:38,120 Speaker 1: Coast any summer. I can always go back to Rome 394 00:21:38,200 --> 00:21:39,680 Speaker 1: any time of the year, just because I love it 395 00:21:39,720 --> 00:21:42,560 Speaker 1: so much. Um wa, do I want to go next? 396 00:21:42,920 --> 00:21:46,760 Speaker 1: I need to do some more Southeast Asian situations, you know, 397 00:21:46,800 --> 00:21:50,199 Speaker 1: I need so. I have never been to Thailand. You 398 00:21:50,200 --> 00:21:52,720 Speaker 1: were there, Yeah, what were you doing in Thailand? I went? 399 00:21:53,400 --> 00:21:55,240 Speaker 1: It was remember that. Yeah, when I when I write 400 00:21:55,240 --> 00:21:59,439 Speaker 1: when I graduated your crew exactly right, that was like 401 00:21:59,480 --> 00:22:04,920 Speaker 1: your that was your the gift to yourself for graduating. Yeah. Yeah, 402 00:22:04,920 --> 00:22:07,639 Speaker 1: I want to go to Thailand. I've been to Vietnam, 403 00:22:07,680 --> 00:22:11,439 Speaker 1: I've been to Cambodia, South Korea. I have not been 404 00:22:11,480 --> 00:22:13,680 Speaker 1: to Korea. I have not been to Korea. My friend 405 00:22:13,680 --> 00:22:15,840 Speaker 1: asked to Troy, who was a chef, has threatened to 406 00:22:15,880 --> 00:22:18,280 Speaker 1: take me there, like She's like, I have to take 407 00:22:18,320 --> 00:22:20,159 Speaker 1: you to Korea, and she's like she knows a lot 408 00:22:20,200 --> 00:22:21,760 Speaker 1: of obviously knows a lot of people there. I spent 409 00:22:21,800 --> 00:22:23,760 Speaker 1: a few days in Soul when I was interning for 410 00:22:23,760 --> 00:22:27,040 Speaker 1: the Olympics, so fun. Loved it, Yeah, I loved it. 411 00:22:27,320 --> 00:22:28,640 Speaker 1: What do you want to go to? You even been? 412 00:22:29,000 --> 00:22:31,880 Speaker 1: I would really like to go to Istanbul. I've been there. 413 00:22:31,960 --> 00:22:33,680 Speaker 1: I want to see the hot air balloons, the hot 414 00:22:33,720 --> 00:22:36,920 Speaker 1: air ballooms. Yeah, well, the ruins there are called ephasis, 415 00:22:37,000 --> 00:22:39,879 Speaker 1: which are spectacular ruins, you know, you see like the 416 00:22:39,960 --> 00:22:44,000 Speaker 1: ruins like in Italy, in Greece, c and the the 417 00:22:44,040 --> 00:22:46,320 Speaker 1: emphasis ruins are amazing. And then I want to I 418 00:22:46,359 --> 00:22:48,760 Speaker 1: really want to go to Israel. Let's book flights and 419 00:22:49,080 --> 00:22:54,680 Speaker 1: get some good restaurant recommendation. Yeah there. Always Hungry is 420 00:22:54,720 --> 00:22:58,000 Speaker 1: created by Bobby Flay and Sophie Flight. Our executive producer 421 00:22:58,200 --> 00:23:02,080 Speaker 1: is Christopher Hasiotis. Always Hungry is produced, edited, and mixed 422 00:23:02,080 --> 00:23:06,160 Speaker 1: by Jonathan hoss Stressler. Always Hungry is engineered by Sophie Flay. 423 00:23:06,400 --> 00:23:08,800 Speaker 1: For more podcasts from My Heart Radio, visit the I 424 00:23:09,000 --> 00:23:12,560 Speaker 1: Heart Radio app, Apple podcast, or wherever you listen to 425 00:23:12,600 --> 00:23:13,399 Speaker 1: your favorite shows.