Speaker 1: Oh ROMBERGNY podcast. Hey mama, I am so excited for
Speaker 1: today's guest. Ah, what an extraordinary get for the podcast
Speaker 1: for the Ron Burgundy Podcast. Ladies and gentlemen, coming to
Speaker 1: our studio today in studio. Major League ball player Alex Rodriguez.
Speaker 1: You know him as a rod. He played twenty two
Speaker 1: seasons in the Major League Baseball for teams such as
Speaker 1: the Seattle Mariners, the Texas Rangers, and maybe you've heard
Speaker 1: of this team before, Carolina, the New York Yankees, of course, yeah. Yeah.
Speaker 1: And when I asked him, he was so excited to
Speaker 1: be on our podcast, it was beautiful. It was kind
Speaker 1: of a beautiful thing he was. He was laughing out
Speaker 1: of disbelief, you know, just like a young child. And
Speaker 1: I think he was in in some sort of dream state.
Speaker 1: And I told him, no, I'm not kidding, I want you.
Speaker 1: But he was just so ecstatic. I mean, he wasn't
Speaker 1: calming down. No, SERI manic. I mean you could. You
Speaker 1: could have gone through a talent booker to book camp. Nope, nope.
Speaker 1: I ran into him at a Gelson's and we spoke
Speaker 1: in person. We've spoken, we speak because we speak, Yeah, yeah,
Speaker 1: we speak. A Rod and I a few times a week. Yeah, yeah,
Speaker 1: I know. He's uh, well, he has more time now
Speaker 1: that he's not in the big leagues right now he's retired.
Speaker 1: He's more of a commentator. So we speak. We speak
Speaker 1: a couple of times a week, and he actually he
Speaker 1: actually comes to me for advice sometimes, but he comes
Speaker 1: to you. Yes, but I won't give it. But so
Speaker 1: he's your friend, but you won't give him advice. No, No,
Speaker 1: I'm too scared too, I'm too scared. I mean, it's
Speaker 1: a rod. What if my advice is wrong? Listen to me, Caroline.
Speaker 1: Even when your friends desperately need your guidance, when they're
Speaker 1: banging down your door at dawn needing someone to talk
Speaker 1: to you, don't give it to them. Don't give him advice.
Speaker 1: It's a setup. I don't know about that. I mean,
Speaker 1: I know it is. What if they just want to
Speaker 1: get another opinion from someone who's close. Nope, Nope, nope, nope.
Speaker 1: They're tricking you. They're trying to trick you. They are
Speaker 1: just setting you up for you to tell them things
Speaker 1: like you know, like yes, Roger, I think you should
Speaker 1: invest your savings in a button factory, because you're right,
Speaker 1: nobody makes cool buttons anymore. And yes, they're in so
Speaker 1: many pieces of clothing. And then flash forward to three
Speaker 1: years later. You know, now you find Roger in a
Speaker 1: tunnel under the four or five and he's just walks
Speaker 1: around with a cardboard sign that says, fuck you. Oh God,
Speaker 1: you ruin my life. I mean, the button industry is thickle, Carolina.
Speaker 1: It is fickle. Sometimes it doesn't pay out. But if
Speaker 1: you strike while the iron is hot, you might buy
Speaker 1: yourself a farm. That's the allure of the of the
Speaker 1: button industry. It doesn't see that glamorous or dramatic. It's
Speaker 1: not glamorous. It's hard work. The button game. They chew
Speaker 1: you up and spit you out. How many buttons startups
Speaker 1: have you heard in the last couple of years? Hundreds? Right, hundreds.
Speaker 1: That's why when I watched CNNBC, I'm always looking for
Speaker 1: the new button factory stocks and there there's always a
Speaker 1: new one every day. Anyway, or we all set up
Speaker 1: for a rod. He should be here soon. I can't
Speaker 1: believe it. Are Does my suit look okay? Oh my god? Yeah,
Speaker 1: you were great. I'm excited too, Thank you, thank you?
Speaker 1: And do you look good? Um? Yeah? I think I
Speaker 1: look fine. Okay, are you sure? Yes, I'm sure. Do
Speaker 1: you want to go check. There's a bathroom down the
Speaker 1: hall and has a mirror in it. Oh no, I'm fine.
Speaker 1: One Carolina. Do you know who a Rod is? Have
Speaker 1: you seen a picture of him? He's not your average
Speaker 1: sloppy Joe. This man's got glass. I know what he
Speaker 1: looks like. I still think I look fine. And you've
Speaker 1: seen his girlfriend, Jennifer Lopez. You've watched the wedding planner. Yes,
Speaker 1: she's very beautiful. I'm sure he's seen women who aren't
Speaker 1: as pretty as Jennifer Lopez. He won't freak out if
Speaker 1: I just look fine. He might. He might, and then
Speaker 1: I'll freak out. Okay, if it means so much, I'll
Speaker 1: just don't put my hair up one second. Thank you.
Speaker 1: I appreciate that. Oh my god, what is that on
Speaker 1: your forehead? This it's oh my god, this is my birthmark.
Speaker 1: I was It's just a small birth I was boring
Speaker 1: with it. I I like it. I think it's get
Speaker 1: symptoms stomach, you know. No, I like it too. Can
Speaker 1: I just see you again with your hair over it?
Speaker 1: Should we have someone in the crew, Can anyone run
Speaker 1: down to save on drugs and pick up some rouge
Speaker 1: for Carolina's cheeks, maybe a hair brush. You know what,
Speaker 1: You're being incredibly insulting. Oh my god, oh my god,
Speaker 1: what is it okay to our listeners out there. I
Speaker 1: do not want to alarm you, but there is a
Speaker 1: bee in the studio today, and I'm not trying to
Speaker 1: cry wolf. If you are listening with your children, please
Speaker 1: take your remote and turn the machine I'm speaking from
Speaker 1: off now to find the machine where my voice is
Speaker 1: coming from and turn it off. Tell the crew to
Speaker 1: go home. They should be with their families. And just
Speaker 1: open that window behind. We have to move really very slowly.
Speaker 1: Five arm, it's on your arm. Don't move, it's on
Speaker 1: your arm. Got a bottle? You get this roun breathe?
Speaker 1: I need you to breathe. O Carolina, it's not moving.
Speaker 1: Are you packing packing? What I mean? Do you have
Speaker 1: a pistol on? You? Take out your revolver? A gun?
Speaker 1: I don't have a gun. You ron, You hate guns.
Speaker 1: I hate bees. Look, just take this magazine here, you
Speaker 1: go here, take this. I am no mood to read
Speaker 1: the Vogue profile on Amy Adams. I'm saving it for later.
Speaker 1: Hit with it, that it hit the bee with it. Carolina.
Speaker 1: If I don't make it, you're being incredibly dramatic. Will
Speaker 1: you still a rod? What's up? From me? What's up? Yes?
Speaker 1: Just say Ron couldn't make it, but wanted to say.
Speaker 1: What's app It's It's how athletes talk to each other.
Speaker 1: You know what you're going to be Okay? Oh my god?
Speaker 1: Wait sorry, Ron, Oh my god, it's on the back
Speaker 1: of your head. Just don't move, just don't turn. You
Speaker 1: know what this year sucked, Dick. A rod is late,
Speaker 1: my producer isn't packing, and the bee is nursing on
Speaker 1: my scalp. I'll tell you if I if I wasn't
Speaker 1: getting my podcast check today. We don't get paid today.
Speaker 1: What do you mean? What do you mean? What do
Speaker 1: you mean? Get just one second? Yes, we get paid
Speaker 1: every two weeks on Friday. So this Friday we're not
Speaker 1: getting paid, but next Friday we are. We need to
Speaker 1: cut to commercial. I need to talk to my producers.
Speaker 1: Can we get the suits in here? Let's go, Let's
Speaker 1: go to commercial. All right, and we're back Ron Burgundy
Speaker 1: podcast And I'm having a hard time over here. I
Speaker 1: just I just heard my actual salary um, and some
Speaker 1: of my outgoing checks might bounce. So I've got to
Speaker 1: call my landlord and the guy I bought those huffer
Speaker 1: fish from for my aquarium. Is is the b still
Speaker 1: on me? Yeah? Sorry, it's still just it's boeing, boeing, boeing.
Speaker 1: That's the sound of my checks bouncing. Maybe they'll offer
Speaker 1: us more once we get this. A Rod interview in
Speaker 1: the bag right? Maybe where is he? Um? You know
Speaker 1: what I think he's He must be running away. I
Speaker 1: just texted his publicist to see you. Okay, have an
Speaker 1: e t A. Let's some in that case, Let's let's
Speaker 1: run over my questions for him. I'm gonna let's run
Speaker 1: over those. Grab those. Um. The first one just says
Speaker 1: A Rod, I need help with rent anyway you could
Speaker 1: throw me a bone. That was That was an off
Speaker 1: air question. Having that many money preps. It's the other
Speaker 1: pile of note cards those questions. Yes, that's for a
Speaker 1: fair questions and airs. Okay, okay, um, this is the
Speaker 1: on air. Um. No, I'm not ignoring you. I'm not
Speaker 1: having money. I'm not having abnormal money problems. I mean
Speaker 1: everyone has money problems. He isn't know people, you know
Speaker 1: A lot of people will make sure they put them
Speaker 1: away in their savings for, you know, a rainy day.
Speaker 1: I'm average. I carry eight, eight to ten credit cards.
Speaker 1: I rotate them constantly. I'd say right in the middle
Speaker 1: of well, how many do you have? I have one
Speaker 1: credit card. I pay the bills like a debit card.
Speaker 1: How do you do it? You know, I just remember
Speaker 1: the date every month. That's no fun. You don't get
Speaker 1: to rotate them and show them off. Oh I don't
Speaker 1: think if I need to show off my master Card,
Speaker 1: Visa Merry Express Regular, Platinum, Regular, diners Club, American Airlines
Speaker 1: purple Platinum, I'm not familiar. Southwest Airlines, Visa Rose Colored. Okay,
Speaker 1: so those are just some of them. Okay, so what
Speaker 1: my next question? My next on air question? Don't read
Speaker 1: the off fair questions. Fair questions are private. I understand
Speaker 1: Rod and I on the air question. Hey a Rod,
Speaker 1: what's it like to play baseball in front of a
Speaker 1: bunch of people? Really? This is that was your question?
Speaker 1: I thought that'd be a good place to start. You
Speaker 1: don't have to start every question with saying a Rod, Um, Okay, well,
Speaker 1: this one's all right. I guess I just think in
Speaker 1: the future. I think we should go with more hard
Speaker 1: hitting questions. Oh you mean like this? Oh, now for
Speaker 1: our listeners, I did not hit Carolina. Okay, I tried
Speaker 1: to swap the b No, I did not. Well, Um,
Speaker 1: while we still have telescope. Onto the next on air question,
Speaker 1: Hey a Rod, when the bat hits the ball and
Speaker 1: it goes crack, you must really love that. I cannot
Speaker 1: wait to hear his answer to that one. I bet
Speaker 1: I'll just say yes. Oh, I don't know. That could
Speaker 1: be an interesting answer. I mean we could dive deep
Speaker 1: into that one. We actually should leave ten minutes for
Speaker 1: that question so we don't go over Yes, what is
Speaker 1: that like? You know, the crack of the bat. Yeah,
Speaker 1: the ball goes flying. Okay, I'll market as in a
Speaker 1: post wine really love it? Oh my god, please keep
Speaker 1: going fuck fuck so sorry. The be just flew right
Speaker 1: by my face. The door is open, it'll fly out
Speaker 1: on its own sound. No not this guy, no, no, no, no,
Speaker 1: I've imprinted on him. He knows only one of us
Speaker 1: is leaving the room. I don't think bees are that intelligent.
Speaker 1: Or next question, okay, um, hey a Rod, does Jlo
Speaker 1: have a sister or a mom? I could meet. You
Speaker 1: know what, that can be moved to the off air questions. Okay,
Speaker 1: I mean I put that in the off air stick.
Speaker 1: I don't think you should save your sister or mom.
Speaker 1: You know it makes you sound, it sounds it seems inappropriate. Okay.
Speaker 1: Next on air question is, hey, a Rod, do you
Speaker 1: get tired from running so fast during games? And that
Speaker 1: is where we get in. That's where we get the scoop.
Speaker 1: These just sound like very generic questions. I just do
Speaker 1: you see the pattern I've done. I've done some just
Speaker 1: easy what are called softball questions. Then get him in
Speaker 1: a great mood, and then I hit him where it counts.
Speaker 1: I of course he probably gets tired from running so
Speaker 1: fast during baseball games. Athletes are probably always tired after
Speaker 1: a game. See that would be fascinating to hear out
Speaker 1: of his mouth, not so much out of yours, but
Speaker 1: from from a Rod. My man. All right, I guess
Speaker 1: we can explore that and see if there. Look, I'm
Speaker 1: gonna be honest. I wrote these last night, right as
Speaker 1: I was falling asleep, and I was in what I
Speaker 1: call the in between world, the in between world. Yes,
Speaker 1: when when you're in between being awake and falling asleep
Speaker 1: and all the dream thoughts start coming in. You know,
Speaker 1: you know what. I don't need to explain myself to you.
Speaker 1: It's called the in between world, okay, and it comforts me. Okay, Um, anyway,
Speaker 1: let's Oh my god, look I think a rod is
Speaker 1: pulling up parking spot. Are you serious? Oh I'm so,
Speaker 1: I'm are you okay? Oh my god, I think he's coming.
Speaker 1: Someone's getting out of the car. All right, I swallowed it.
Speaker 1: I swallowed that thing the b. Oh no, you didn't.
Speaker 1: It's right there on the chair right next year. Well,
Speaker 1: then I swallowed another b. Maybe you just swallowed your
Speaker 1: own spit or something. Oh wait, look outside? Wait? Is
Speaker 1: that is that a rod? Right there? I don't is it?
Speaker 1: I don't think so. I think, I honestly think in
Speaker 1: the Captain's head, I think that might be our p
Speaker 1: a in a corn dog. It's Leonard. For our listeners, Um,
Speaker 1: that is not a rod. It's a share our very
Speaker 1: um sweet p a Leonard, who was bringing us lunch.
Speaker 1: I hate Leonard. N he's going to listen to this
Speaker 1: later today. Well I don't like him. Hate his grubby,
Speaker 1: sweaty little fingers and his glasses are always fogged up.
Speaker 1: What is with that? You know? I think he just
Speaker 1: breathes heavy and fast. A rod is not coming, is he? Well? Okay,
Speaker 1: to be honest, his publicist just texted yes and said
Speaker 1: he wasn't booked. So I don't know if you guys,
Speaker 1: if there was a misunderstanding or but he doesn't even
Speaker 1: know about our podcast. Well, that's certainly not true. I mean,
Speaker 1: I actually met up with him, as I was saying,
Speaker 1: I'm met him at a Gilson's and we purchased a
Speaker 1: few few items together and then we we drove on
Speaker 1: a tandem bicycle uh down to the park where we
Speaker 1: ordered smoothies by the lake, and we were sitting there,
Speaker 1: and we were sitting with all the presidents of the
Speaker 1: United States. Some were deceased, some were living. We're having
Speaker 1: a wonderful conversation. Then the smoothies turn to cherry wine
Speaker 1: and it turns into a bacchanal celebration with the presidents
Speaker 1: and just telling wonderful stories and letting the wine feed
Speaker 1: our expression. And next you know, people were taking their
Speaker 1: clothes off and it got wild. I think that there
Speaker 1: and there were paparazzi and Alexander the Great ah, oh,
Speaker 1: I see now I was in the in between place,
Speaker 1: so you I think, Um, what happened? You booked a
Speaker 1: rod in your head right before falling asleep? Yes, yes,
Speaker 1: you have to understand. The in between place can feel
Speaker 1: very real. I can. Yeah, sometimes you can be in
Speaker 1: the sort of refuge state. You know what? Though, maybe
Speaker 1: here you will still show up. Is there a chance
Speaker 1: of that? I don't think, So let's give him five
Speaker 1: more minutes. Luckily we have recorded this week a cooking
Speaker 1: segment with John and Vinnie, successful restauranturs. Please stick with
Speaker 1: us while we learn how to make a tomato sauce.
Speaker 1: We have with us now two fabulous chefs, John and Vinny.
Speaker 1: John and Vinny, welcome to the show. Guys, Thank you
Speaker 1: so much for joining us. Thanks for having us for
Speaker 1: you know what. I just know you guys as John
Speaker 1: and Vinny. John, what's your last name? Chuck Shook? And
Speaker 1: Vinny do Tolo? Do tolo? So you're not brothers? No,
Speaker 1: we are because I kept referring to you guys as
Speaker 1: the Dotto brothers. That's but Vinny, you probably have a
Speaker 1: do you have siblings? That's actually John that you're talking to.
Speaker 1: Oh but no, Cassie. Look, you've done this to me before,
Speaker 1: and because I have a doppelganger as well. In fact,
Speaker 1: my neighbor ted it looks very similar to me. I'm
Speaker 1: having an issue with my neighbor. What's going on? I
Speaker 1: don't want to get into it. I don't want to
Speaker 1: waste your time. Um, he's just he's being a jerk.
Speaker 1: What do you do? He just he's called the police
Speaker 1: on me like eighteen times about what parties. Things like that.
Speaker 1: You spell in his lawn with fire ship face. Yeah,
Speaker 1: that was intense. I would scare anybody. I had to
Speaker 1: send a message. It was a shot across the bow.
Speaker 1: I want to do that to my neighbor. Sometimes I
Speaker 1: wouldn't recommend it. When they call about my music, what
Speaker 1: sort of music is it? Believe it or not, it'll
Speaker 1: be like Miles Davis. They'll call me, oh and they
Speaker 1: get they get hyped up over Miles Davis, Saturday's Saturday's neighborhood.
Speaker 1: That seems a little next. I understand getting I right
Speaker 1: over Charlie Parker, but not to Miles Davis. Yeah, yeah,
Speaker 1: that makes sense. Guys. Let me start by asking where
Speaker 1: in Italy are you from? We're actually not from Italy.
Speaker 1: I'm actually from Rome. John doesn't know that I'm not
Speaker 1: even Italian. What what what's your ethnic makeup? What's your background?
Speaker 1: I mean I am a mutton basically kind of. But um,
Speaker 1: I guess many many ancestors ago Russian. I've been talking
Speaker 1: about doing that kind of DNA test. You ever done
Speaker 1: that where you swabbed the inside of your butt cheeks?
Speaker 1: Do you know what it's your I've I've done the
Speaker 1: DNA test a handful of times, and I've swabbed the
Speaker 1: inside of my butt cheeks and then I get no
Speaker 1: read out that just comes back fecal matter. Yeah. But
Speaker 1: so you guys grew up here in the state you're
Speaker 1: you're American. Yeah, we're both from Florida, Okay, Carolina. She
Speaker 1: loves Florida. I love for the state of high cuisine.
Speaker 1: She goes to Disney World at least once a month.
Speaker 1: Once a month. I mean, it is the happiest place
Speaker 1: on that right. It gets me like a little bit
Speaker 1: of relief. I go alone. I don't want anyone bring
Speaker 1: me down. What's your favorite ride? It's a small world,
Speaker 1: probably because I think it's true. It is. Yet you
Speaker 1: ever been roun I refused to go on It's a
Speaker 1: Small World because I find those little people creepy. Ron
Speaker 1: screamed at them the whole time we went through that ride.
Speaker 1: I'm just a teacup guy again and again and again
Speaker 1: because I don't I don't get dizzy. No, because I
Speaker 1: know I know how to spot like a ballerina, you
Speaker 1: just pick a I get on one of those with
Speaker 1: my kids, I'm like, quit spinning it. I'm holding on
Speaker 1: for dear life. Yeah, if you have to build up
Speaker 1: the stamina, you really do. Yeah. The fish, the fish
Speaker 1: and chips at the Epcot Center worth having, Yeah, they're good. Okay,
Speaker 1: they're good. Been trying to get a free ride down there. Yeah,
Speaker 1: well we'll talk about it. Wasn't it? Uh? The food
Speaker 1: critic who just passed away, Jonathan Gold, said that some
Speaker 1: music party had the best corn dogs. Was it not
Speaker 1: Sperry for It or Disneyland? It wasn't Disney. I've never
Speaker 1: had a corner. Someone was saying. He praised the corn
Speaker 1: dogs there. Hm, but I'll eat as far as I'm concerned.
Speaker 1: Bad corn dog is an oxymoron, it doesn't exist. Nope,
Speaker 1: I'll still eat it. And we cooked way too long
Speaker 1: I'll double upright. So guys, you you met in Florida
Speaker 1: somehow you you both were with chefs. Oh, in culinary school.
Speaker 1: And culinary school is uh school? Or you study food? Okay, okay, good, good,
Speaker 1: that's what I thought it was. No, I just I'm
Speaker 1: I'm too afraid to admit. I thought it was shoe cobblers.
Speaker 1: I thought, if you want to be a cobbler, I
Speaker 1: thought you went to coliner school. But now I know
Speaker 1: it's cooking school. Are you making fun of our height?
Speaker 1: So you no, no, no, no, no, no, I'm not
Speaker 1: why you think I'm referring to is like the Keebler
Speaker 1: elves or something? No, no, no, not at all. You're
Speaker 1: not a little Cobblers, even though there'd be a keeperould
Speaker 1: be a neat nickname from your next restaurant, a little Cobbler,
Speaker 1: Little Cobblers Baker, the little Cobbler's Bakery, and you serve
Speaker 1: nothing but cobbler. But you have to hire real elves
Speaker 1: to run. It only open on Christmas Day, one day year,
Speaker 1: but you have to pay for the property year round.
Speaker 1: But it's worth it. We don't know how Christmas I mean,
Speaker 1: people would flock to it. It's pretty much like honey
Speaker 1: baked tam right, yes, yes, you're there once a year.
Speaker 1: I used to think that honey baked Ham was the
Speaker 1: honey bank. I thought it was a bank, But it's
Speaker 1: honey baked Ham. I was always misreading that anyway, delightful
Speaker 1: little antidotes here. So you guys teamed up. And how
Speaker 1: many restaurants do you have? Now? So we we chaff
Speaker 1: at four places and then we uh partner with a
Speaker 1: handful of other chefs here in l A and together
Speaker 1: we have nine restaurants. And what type of food? Everything
Speaker 1: from Italian, Middle Eastern, French? Wild game? Um, not really,
Speaker 1: it's hard to get wild game actually out here in
Speaker 1: the West Coast. Have you ever cooked a camel? No?
Speaker 1: I'ld like to. It would be a challenge, right, big time.
Speaker 1: It's a big animal. Which hump would you take? Front back?
Speaker 1: Front front? Hop it tender tender meat exactly, That's what
Speaker 1: I think. That'd be a good challenge, hump. It would
Speaker 1: be a good challenge. Um. The policy no shoes, no shirt,
Speaker 1: no problem is that? Is that what you guys lived
Speaker 1: by only in Florida. In Florida, but here here it's
Speaker 1: strict health code violation seeing that sign. Have you have
Speaker 1: you guys ever gotten a B or a C restaurants?
Speaker 1: Be honest, we take it very seriously. You take it
Speaker 1: down though, if you wouldn't put a plant in front
Speaker 1: of yes, yes, I mean anything below would be is
Speaker 1: really dangerous to eat at. I would just let you
Speaker 1: know what, what is the lowest grade that they let
Speaker 1: you still operate? See, so you're not going to see
Speaker 1: a restaurant with a D rating, no clo you're close. Yeah,
Speaker 1: you're gonna see a man in orange in prison. So
Speaker 1: you're going to take us through one of your recipes today,
Speaker 1: I understand. What were you thinking that we would talk
Speaker 1: about just making a basic red sauce? Wait, what's a
Speaker 1: hold on? I'm jumping around here because I'm excited to
Speaker 1: talk to a show. What's a ragou? Usually consists of
Speaker 1: a slow cooked meat, but typically I mean now, it's
Speaker 1: usually used and basically it's like a be a mixture
Speaker 1: of things that could be like a mixture of ingredients
Speaker 1: like mushroom and asparagus. Ragou. People would say, we worked
Speaker 1: we worked at a restaurant in Florida where they used
Speaker 1: to call these, you know, ragu or they'd call it
Speaker 1: a hash, but it wasn't really so false advertising. Okay,
Speaker 1: So no Pomadora sauce is a red sauce is red sauce,
Speaker 1: and you guys probably make a lot of it, a
Speaker 1: lot of it. Are there be honest with me? Are
Speaker 1: there nights where you guys just pour a bunch of
Speaker 1: cans of shift Boyardi into the bat and say let
Speaker 1: it ride? There's days where I'd like to, but you don't.
Speaker 1: But I don't. See you're a better man than I would,
Speaker 1: because I would get lazy. I go. They can't tell
Speaker 1: the difference, can't tell the difference. So a pomadoro describe
Speaker 1: to me, take us through the process basic red sauce.
Speaker 1: Basically the way that we make ours. Since we take
Speaker 1: cold pan with cold olive oil, slice garlic and crushed chili.
Speaker 1: We bring it up and then a cold pan, cold pan. Yeah,
Speaker 1: because we're trying to use the so you keep the
Speaker 1: pan in the So basically we take the pan out
Speaker 1: of refrigerator, the refrigerator, well maybe not the refrigerator, but
Speaker 1: but okay, got it out of your cabinet wherever you're
Speaker 1: storing it. We put it on the stove I store
Speaker 1: my pans in my boot of my car trunk. They
Speaker 1: might be hot. If it's hot, Yeah, I need to
Speaker 1: not store them there. Yeah. I just never know if
Speaker 1: I need to cook on the road or if I'm
Speaker 1: had a house and they don't have a saucepot. Would
Speaker 1: you need to cook on the road. I don't know.
Speaker 1: I just gotta be prepared. What's your favorite pot? I
Speaker 1: like a well, I like a skillet. I have iron skillets.
Speaker 1: That's why I get terrible gas miles because they wait
Speaker 1: down the trunk of my car. Um and I like
Speaker 1: a what's the big soup pot? Like for for gumbo?
Speaker 1: Stop stockpot gumbo? What are you making the stockpot? Um Bra?
Speaker 1: And bone broth is really taken off in Yeah, bone broth.
Speaker 1: I'll find old bones over by the but the train tracks. Yeah,
Speaker 1: vermin bones, and I'll boil that down. It makes a
Speaker 1: pretty hearty broth, A little sweet, a little bit sweet
Speaker 1: at times. Yep, yep. Yeah. So back to Palmadoro. A
Speaker 1: little garlic is Palmado a region in Italy? Is that
Speaker 1: where it comes from? I'm gonna check on my BlackBerry hair.
Speaker 1: It's okay, tomato okay, So garlic told you we weren't
Speaker 1: from Italy? Garlic. Do you use a rabbit's foot at
Speaker 1: any point? Only in my pocket? Okay? So, which is
Speaker 1: very common. You know a lot of chefs, a lot
Speaker 1: of do you carry rabbit foot in your pocket? I don't.
Speaker 1: But is that that's not a myth, that that's a
Speaker 1: true thing, not a myath, true thing. And that's just
Speaker 1: so you you have a lucky night with your cooking
Speaker 1: every night. Yeah, I mean cooking super opinionated. So you know,
Speaker 1: depending on a person's opinion, they might like or hate
Speaker 1: your stuff no matter what you're doing. So the rabbit
Speaker 1: foot is a trick, excellent. I also I love rabbit.
Speaker 1: Have you ever eaten rabbit? I have eaten a whole rabbit. Yes,
Speaker 1: it's delicious, delicious, right down to the eyeballs. And I
Speaker 1: never had I never had any rabbit. And I like
Speaker 1: the sweetmeats, but like rabbit brain, the liver, the kidney,
Speaker 1: and gold ladder. Yeah, go old school, old school man.
Speaker 1: So then and the oil kind of comes up from
Speaker 1: the cold pan, which kind of infuses the garlic. Can
Speaker 1: we cook it right now here in our kitchen? Yeah? Yeah.
Speaker 1: So let me start with slicing some garlic. Here, John's
Speaker 1: got a bag of garlic. I love that we brought
Speaker 1: some garlic. I mean, ron, you bought enough garlic for
Speaker 1: for an army, So we're just gonna slice it up.
Speaker 1: There we go, Thank you, slicing up the garlict. What
Speaker 1: you're hearing right now is the slicing of garlic. Garlic.
Speaker 1: Thank you. And you're you're slicing the garlic way for
Speaker 1: thin I've noticed. Yeah, it should be relatively thin, not
Speaker 1: too thin, because you don't want it to burn or
Speaker 1: but you wanted to be translucent in the pan once opaque, Yes,
Speaker 1: as you start to cook. Do you cook a lot
Speaker 1: of Italian ron? I just know I just like saying
Speaker 1: that word opaque. Yeah, I use it probably ten times
Speaker 1: a day. It's a great explanation of understanding how to cook.
Speaker 1: That's why I asked, So, then should I ask a question?
Speaker 1: What's your favorite kind of can tomatoes do you use?
Speaker 1: I use usually use Anderson's Anderson's I've never seen, I've
Speaker 1: never seen, and really that a local San Diego brand.
Speaker 1: Why what do you guys use? We use Chris Bianco's tomatoes,
Speaker 1: Bianco's napoly Still after the scandal. You still are going
Speaker 1: to go with him. I think you've got Chris and
Speaker 1: Mario batally mixed up. Chris is the nice, nice guy
Speaker 1: in Arizona. Yes, I did, actually to clear that up.
Speaker 1: We'll clear that one. Yeah. So Chris is a sweet
Speaker 1: guy in Arizona. He's growing these up in northern California.
Speaker 1: They're delicious, very um neutral taste. I think a lot
Speaker 1: of can tomatoes get kind of um. So he grows them.
Speaker 1: He has his own canning operation. He partnered with a
Speaker 1: farmer up there and then boom robbed the Napoli. You
Speaker 1: guys ship him down to so then he ships them
Speaker 1: down to us. We had we go through about a
Speaker 1: pallet of tomatoes a month at each Shona Minny. So
Speaker 1: any of those stolen, I hope not. That's an instant
Speaker 1: termination at our So if you steal stuff time, Oh yeah,
Speaker 1: so I believe it. Definitely. We did have one guy
Speaker 1: came the son of a gun one time. We haven't
Speaker 1: we've never caught him. It was a customer pretending to
Speaker 1: be a customer. You never even sat down the eight right,
Speaker 1: and he literally stole our toothpick holder off the hostess stand.
Speaker 1: I got a video of it if I posted it
Speaker 1: on my my Instagram, ran out the door. That was it.
Speaker 1: You know what? Sounds like he took the toothpicks too,
Speaker 1: though my neighbor ted it might have been him. Got
Speaker 1: a big holder collection that will make your headspin. It's
Speaker 1: pretty amazing. We have. We have a reward out actually
Speaker 1: for it, chicken sandwiches in off to send you a
Speaker 1: picture of the holder one chicken sandwiches to be redeemed
Speaker 1: at any time, anytime you want. It's not like one
Speaker 1: of those restaurants in the middle of Texas where you
Speaker 1: have to eat them all in one sitting. It's that
Speaker 1: son of and you can just so you just have
Speaker 1: a coupon book you basically, it's like a credit card
Speaker 1: that you'll get that when you get a hundred chicken sandwiches,
Speaker 1: the value of a hundred chicken sandwiches. You know what.
Speaker 1: I'm just gonna start bringing people in off the street
Speaker 1: until we find this this toothpick bandit. I'll show you.
Speaker 1: I'll show you a picture of him run so you
Speaker 1: can take a look. Maybe maybe it's your neighbor. Do
Speaker 1: you have an artists caricature drawing of him? No, we
Speaker 1: actually have a video. You have the videos, you really
Speaker 1: do know what he looks like security cameras boom. I
Speaker 1: love it. We haven't got him. Now, don't go to
Speaker 1: son of a gun. If yeah, if you're that guy,
Speaker 1: go to Son of go go. I'm gonna be waiting
Speaker 1: for you in the bushes. I'm gonna throw you in
Speaker 1: a burlap sack over them. We need more people like
Speaker 1: you were on in our lives. I'm very vigilant. So
Speaker 1: let's get back to the I don't want it to burn.
Speaker 1: But basically, uh, you know, I added the tomatoes to
Speaker 1: the garlic already and now looking beautiful, we're basically less wonderful.
Speaker 1: Thank you, thank you. We're gonna let this kind of
Speaker 1: come up to heat and then we're gonna turn it
Speaker 1: down and cook for only like twenty or thirty minutes,
Speaker 1: because uh, we're not making like a Sunday gravy. We're
Speaker 1: just making a quick pomadoro sauce. And then uh, after
Speaker 1: it's turned down, then we're gonna season it. And I
Speaker 1: think that's one of the and eventually, what are you
Speaker 1: gonna do with this pomadoro sauce? I mean, it's it's
Speaker 1: in our eyes. It's kind of the mother sauce of
Speaker 1: Jhona Vinney's restaurant. You know, we use it for braising
Speaker 1: the meatballs, we use it in making our different kinds
Speaker 1: of tomato, but never use it in a glass straight
Speaker 1: from the pan and just drink it like a milkshake.
Speaker 1: I mean, there's days that I want to do that
Speaker 1: because it's that delicious. But you know, my biggest thing
Speaker 1: is that they always hate is I always like to
Speaker 1: come and dip the bread in it because I'm don't
Speaker 1: do that. Yeah, that's not sanitary. That'll get you a D.
Speaker 1: It would get you a D for sure. Yeah. So
Speaker 1: sometimes I just put a little bit in a cup
Speaker 1: and I walk around with, you know, chunk of bread.
Speaker 1: It's similar to drinking it, of course. So that's it.
Speaker 1: It's a very basic tomato sauce. Anybody can make it
Speaker 1: at their house. You know. You can start with good
Speaker 1: ingredients and uh you know, and then you've got a
Speaker 1: good base to being able to do a lot of
Speaker 1: other cool And how how long will that sauce keep
Speaker 1: a year? Uh? Well, if you jar it, you could
Speaker 1: make it and then re jar it. But if I
Speaker 1: just keep it on the kitchen counter. Oh no, you
Speaker 1: need to cool it down, keep it out in temperature
Speaker 1: danger zone, keep it in the refrigerator. So don't keep
Speaker 1: it in the backyard unless you got a fridge back there,
Speaker 1: or or if you live somewhere words very cold and
Speaker 1: like Montana, like Montana, and keep it outside of Montana.
Speaker 1: And it's the winner. Okay, you know, sometimes this is confusing.
Speaker 1: This is what a lot of people aren't cooks. What's
Speaker 1: crazy about it is is not really that hard, but
Speaker 1: it's very intimidating for so many people. So it looks
Speaker 1: like it's it's it's sizzling rather nice and can can
Speaker 1: we try some of the pomadoro sauce? Yeah, let me
Speaker 1: just turn it down and I'm gonna season it with us.
Speaker 1: I like to use kosher salt and I kind of
Speaker 1: balance it. We actually all should taste it, make sure
Speaker 1: it tastes crap. I would love to just be careful. Ron.
Speaker 1: It's really hot. I'm gonna oh it is hot. Oh
Speaker 1: my god, I told you I thought you were joking.
Speaker 1: Then get him a glass of water, help him out.
Speaker 1: Oh my god, it's scalding hot. That's the so I
Speaker 1: thought you met medium hot It is delicious, though I
Speaker 1: hate when that happens, when you burn your tongue because
Speaker 1: then it's like you can't taste anything for like a week.
Speaker 1: Oh yeah, let let's let that cool down. For sure.
Speaker 1: I think it needs just a little bit more salt,
Speaker 1: A little more salt, maybe some cinnamon, no sentiment, cardaman,
Speaker 1: no cardaman, Nutmeg, no nutmeg, no, never mind. I feel
Speaker 1: like you name like every spice you know, Ron, that's it,
Speaker 1: the four spices. That's all I have in my spice rack.
Speaker 1: Do you ever do this? I've noted in restaurants one
Speaker 1: of the one of the things is to offer truffles,
Speaker 1: and they'll shave truffles over a dish, right, you pay
Speaker 1: extra in this A truffle is a exotic um root
Speaker 1: fungus fungus like a mushroom family discovered by pigs, typically
Speaker 1: typical because the pigs were eating them. Those those pigs
Speaker 1: aren't living anymore. Wow, somebody like that pig. Those pigs
Speaker 1: are now on your Western bacon cheeseburger's right there? Y are?
Speaker 1: Do you guys ever shave your leg hairs and just
Speaker 1: braise it over someone's dish? Now? Okay, you know there's gourmet.
Speaker 1: We never know what's it's so funny. Hair such a
Speaker 1: sensitive thing when it comes to hair, But there's so
Speaker 1: many worse things I think that could be found in food.
Speaker 1: Hair is really not first like stories in terms of
Speaker 1: what you guys have heard found in random things kind
Speaker 1: of happened at the restaurant where you can't kind of
Speaker 1: prevent it, where the dishwasher washes a pan with a
Speaker 1: steel wool and a piece of the steel wool gets
Speaker 1: caught in the rivet of the pan, and then when
Speaker 1: they go to make the sauce or something, it falls
Speaker 1: into the sauce and it's it's happened to us, and
Speaker 1: it's a it's a honest mistake, but people think you're
Speaker 1: trying to kill them. But then you like random ones,
Speaker 1: like we had somebody emailed the restaurant a picture of
Speaker 1: a four inch nail, rusty nail in there's not a
Speaker 1: rusty nail at all in this building, you know, like,
Speaker 1: I know that's not from us, um, but it's all
Speaker 1: part of it. Does anyone ever find like a lost
Speaker 1: piece of jewelry in a dish No, typically not, But
Speaker 1: if you were is that like finders keepers? Uh said? Oh,
Speaker 1: my gosh, my engagement ring. I found it. Like nope, sorry, Bob,
Speaker 1: dumb enough to let your engagement ring fall into the sauce.
Speaker 1: I think it's Finder's Keeper exactly. Just so you know,
Speaker 1: you know what. Carolina is a terrible cook. I'm not great.
Speaker 1: I'm not great. I cook alone a little bit, but
Speaker 1: and I always say, cook with someone else, make it
Speaker 1: more fun, right, don't cook alone? That's why. Don't cook alone.
Speaker 1: I mean, yeah, I cook. I can cook like eggs
Speaker 1: and toast and who can who can't. I can cook cereal.
Speaker 1: I can cook ritz crackers out of a box and
Speaker 1: I'm doing my work. I can cook an apple that
Speaker 1: I got out of the refrigerator. Don't think it's like
Speaker 1: that necessarily. I mean it takes a lot of time
Speaker 1: and effort. Sorry, Ron, are you in a colt? I um,
Speaker 1: I might be coming down with something. Yes, yeah. Is
Speaker 1: palmadoras as good for fighting the common cold? The garlic
Speaker 1: is the garlic. You get a lot of vitamin see
Speaker 1: from the tomatoes. Make some garlic water, it's very good.
Speaker 1: I might make some garlic. We have so much garlic left,
Speaker 1: a lot of garlic. This is good for which are
Speaker 1: fine because we've there's been a lot of vampire sightings
Speaker 1: in this neighborhood as well, so we can we can
Speaker 1: use it to keep people, keep people away. Um, I
Speaker 1: put the garlic with the bones that you're finding by
Speaker 1: the tracks you're on something. All of our vampire sightings
Speaker 1: have been Byron though. When he says there's been a
Speaker 1: lot in our neighborhood, I'm up at odd hours when
Speaker 1: a lot of people aren't out. Yeah, So so are
Speaker 1: we in the restaurant business? And I actually you know
Speaker 1: so who is? And I'm gonna ask you this last question.
Speaker 1: We'll let you guys go. We really appreciate your time,
Speaker 1: thank you for coming by. And who's the biggest celebrity
Speaker 1: you were most excited to serve? Anyone that we're looking
Speaker 1: most forward to and we hope it happens is let
Speaker 1: me guess Kid Rock totally? No, No, I think nobu. Mate,
Speaker 1: he's our unicorn and you have served him or you're waiting.
Speaker 1: We're waiting. We're waiting. Yeah, we go eat his restaurant
Speaker 1: like once a week and asked him to come in,
Speaker 1: but he hasn't come. Wow, Yeah he's our guy. Will
Speaker 1: you scream like small school children? In the back of
Speaker 1: the house here at his restaurant. We're like, man, that's
Speaker 1: like a unicorn sighting. We get excited. Don't scream at
Speaker 1: your employees, don't get two tents. If he douyes, come by,
Speaker 1: you know what I mean? Yeah, for sure, we asked.
Speaker 1: We asked him every time we see him, so it's
Speaker 1: only just a matter of time. I guess the pressure
Speaker 1: is on No Boo to come by and pay homage
Speaker 1: to the great John and Vinnie combine. It needs to happen.
Speaker 1: We need to get no boobie and we need to
Speaker 1: get the toothpick bandit. We gotta catch, you gotta catch.
Speaker 1: And I need those chicken sandwiches. I would get them
Speaker 1: all at one sitting, but I think I would lay
Speaker 1: them all in my bed and roll around them. Decent proposal.
Speaker 1: On that note, we'd like to say thank you, Thank
Speaker 1: you guys. If you find yourself in the Los Angeles area,
Speaker 1: please check out some of John Vinnie's amazing restaurants, Animal
Speaker 1: Son of a Gun, John and Veni's Pizzeria Ta mec Petite,
Speaker 1: Ta Ta Familia, and Kiss Met. This is Ron Burgundy
Speaker 1: here listening to the Ron Burgundy podcast, and here are
Speaker 1: my final thoughts this one. You know, we thought we
Speaker 1: were going to have a Rosny. It didn't pan out.
Speaker 1: And yet, of course we also had some extenuating circumstances.
Speaker 1: We had to deal with that, a live b in
Speaker 1: the studio. In the studio and I created a little
Speaker 1: bit of havoc and um. And yet at the same time,
Speaker 1: a couple of things happened. Just just by talking about
Speaker 1: a Rod and sharing his essence, relating stories about him,
Speaker 1: I felt like he was here. I felt like, even
Speaker 1: though he wasn't here, I could feel him sitting in
Speaker 1: that chair across from me. I felt very much that
Speaker 1: he wasn't here. I think A Rod would have been
Speaker 1: proud of today. And when he listens to this, he's
Speaker 1: gonna have a big old fat smile on his face though,
Speaker 1: and say, Ronnie, you did me right. Yeah. Also in
Speaker 1: my final thoughts, I like to recognize that cooking is
Speaker 1: to life what breathing is. Two. Do you have something No, gosh,
Speaker 1: I should write it out ahead of time. You have
Speaker 1: the first part down, and I just think it's going
Speaker 1: to flow through me in it. It never does. It's
Speaker 1: not like one out of twenty, it just never does.
Speaker 1: It happens, Well, it does happen this time. At least
Speaker 1: you stay in the room instead of leaving mid sentence. Right, No,
Speaker 1: learning every day, learning every day. Well, I think today
Speaker 1: I overcame a massive fear of bees. You definitely did.
Speaker 1: I went from wanting to shut this place down and
Speaker 1: run out, take my pants off and pull the fire
Speaker 1: alarm to just accepting the fact that that be is
Speaker 1: one of God's beautiful creatures. Absolutely, and even though you
Speaker 1: did nothing but sit there helplessly while your boss was
Speaker 1: in the grips of terror. I think I overcame that
Speaker 1: I was the bigger person. I don't think I was
Speaker 1: a smaller person. But I think in summation, even when
Speaker 1: you don't have a rod, or you have a wild
Speaker 1: African be staring at you on the tip of a
Speaker 1: microphone and you want to maybe just go home and
Speaker 1: call it today, it's worth persevering. So this episode was
Speaker 1: It's about perseverance and the feeling you get when you
Speaker 1: hear the crack of the bat. Right, you wouldn't know,
Speaker 1: but you know who would a rod. Thank you for listening.
Speaker 1: This is Ron Burberdy, Have a pleasant good night. The
Speaker 1: Ron Burgundy Podcast is a production of I Heart Radio
Speaker 1: podcast Network and Funnier Die. I'm Ron Burgundy. I'm the host,
Speaker 1: writer and executive producer. Carolina Barlow is my co host,
Speaker 1: writer and producer. The show was also produced by Whitney Hodeck,
Speaker 1: Jack O'Brien, Miles Gray, and Nick Stump. Our executive producer
Speaker 1: is Mike Farrell. Our consulting producer is Andrew Steel. Our
Speaker 1: associate producer is Anna Hosni. Our writer is Jake Fogolis.
Speaker 1: Our production supervisor is Colin MacDougall. This episode was engineered, mixed,
Speaker 1: and edited by Nick Stump. Until next time, This is
Speaker 1: Ron Burgundy.