1 00:00:05,640 --> 00:00:08,600 Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio. 2 00:00:08,720 --> 00:00:10,479 Speaker 1: My name is Bobby Flay and I'm here with my 3 00:00:10,560 --> 00:00:13,560 Speaker 1: daughter and co host. I'm Supie Flay, and I'm Always Hungry. 4 00:00:13,600 --> 00:00:16,479 Speaker 1: Sophie and I gather around my stove to cook together. Well, 5 00:00:16,560 --> 00:00:19,000 Speaker 1: you cook, I asked the questions, and eat the food. 6 00:00:19,239 --> 00:00:21,000 Speaker 1: If does any food left, we come to the table 7 00:00:21,040 --> 00:00:23,560 Speaker 1: together to share a meal, connect as a family, and 8 00:00:23,640 --> 00:00:26,520 Speaker 1: tell the stories that matter to us. All right, Sophie, U, 9 00:00:26,960 --> 00:00:29,920 Speaker 1: this theme today is all about getting you more comfortable 10 00:00:29,920 --> 00:00:32,040 Speaker 1: in the kitchen. You, Dad, I keep asking you to 11 00:00:32,080 --> 00:00:33,680 Speaker 1: teach me how to cook, and like, I don't know, 12 00:00:33,760 --> 00:00:36,559 Speaker 1: Like I feel like you're you've been shying away. I've 13 00:00:36,560 --> 00:00:39,640 Speaker 1: been shying away because you've been running away. But I 14 00:00:39,760 --> 00:00:42,440 Speaker 1: got five dishes for you. Okay, let me hear him. 15 00:00:45,080 --> 00:00:47,200 Speaker 1: All right, don what are we What are we making 16 00:00:47,360 --> 00:00:50,040 Speaker 1: right now? All right, We're gonna make one of the 17 00:00:50,080 --> 00:00:53,120 Speaker 1: dishes that I think you need to have in your repertoire. Okay, 18 00:00:53,159 --> 00:00:57,320 Speaker 1: what's that chicken poccata? Yeah? I love chicken pocada. Everybody 19 00:00:57,360 --> 00:01:01,320 Speaker 1: loves the pocada. So basically it's gonna be chicken breast, 20 00:01:01,640 --> 00:01:07,119 Speaker 1: boneless and skinless, some capers. We're gonna pound the chicken. 21 00:01:07,880 --> 00:01:12,800 Speaker 1: We wanna have some butter, some lemon, some parsley. That's 22 00:01:12,840 --> 00:01:15,759 Speaker 1: that's as simple as he gets. Okay, so the first 23 00:01:15,800 --> 00:01:18,640 Speaker 1: thing we're gonna do is gonna pound the chicken. Oh 24 00:01:18,720 --> 00:01:25,440 Speaker 1: do we have a mallet? Yeah? Here? Oh there is perfect. 25 00:01:25,840 --> 00:01:28,679 Speaker 1: So I have the chicken breast boneless and skinless, in 26 00:01:28,680 --> 00:01:32,880 Speaker 1: between two pieces of parchment of plastic wrap already, so 27 00:01:33,000 --> 00:01:37,840 Speaker 1: we're just gonna that's not me hammering her nail. It's 28 00:01:37,880 --> 00:01:42,640 Speaker 1: actually me pounding the chicken. And then and the idea 29 00:01:42,680 --> 00:01:44,280 Speaker 1: behind this is you want to pound it so that 30 00:01:44,319 --> 00:01:46,560 Speaker 1: the chicken breast is even all over the place where 31 00:01:46,520 --> 00:01:50,320 Speaker 1: it cooks evenly, and one chicken breast can really feel 32 00:01:50,320 --> 00:01:57,280 Speaker 1: a plate. You're really walking away, what do you think? Look, 33 00:01:57,320 --> 00:02:00,480 Speaker 1: he's pretty good. Okay, do you make this dish? I 34 00:02:00,520 --> 00:02:03,880 Speaker 1: don't have a mallet to know? That is such a 35 00:02:03,920 --> 00:02:07,200 Speaker 1: poor excuse. You can use the bottom of of a flotepan. 36 00:02:08,000 --> 00:02:10,600 Speaker 1: Oh yeah, okay, I'll try it. I'll try it. That's 37 00:02:10,600 --> 00:02:15,720 Speaker 1: an old kitchen trick. So I titled this episode five 38 00:02:15,720 --> 00:02:17,679 Speaker 1: Dishes for Sophie, but it really could be for five 39 00:02:17,680 --> 00:02:20,880 Speaker 1: Dishes for anybody. I mean, the idea is that for 40 00:02:20,919 --> 00:02:24,760 Speaker 1: somebody who's like a home cook, likes to cook at home, 41 00:02:25,639 --> 00:02:27,400 Speaker 1: wants to cook more at home, I think that you 42 00:02:27,440 --> 00:02:31,519 Speaker 1: need or actually even for people that are haven't really 43 00:02:31,560 --> 00:02:34,080 Speaker 1: cooked at all but really want to learn how to cook. 44 00:02:34,120 --> 00:02:38,360 Speaker 1: I think like during the pandemic, I spend a lot 45 00:02:38,480 --> 00:02:43,200 Speaker 1: of time with my friends on Zoom on FaceTime literally 46 00:02:43,400 --> 00:02:48,920 Speaker 1: walking in them through the difference between salt and pepper, okay, 47 00:02:48,960 --> 00:02:50,760 Speaker 1: which is totally fine. Yeah, you got a lot of 48 00:02:50,760 --> 00:02:52,639 Speaker 1: calls during that. I got a lot of phone calls. 49 00:02:53,440 --> 00:02:56,200 Speaker 1: But that's I'm happy to do it. I'm happy to 50 00:02:56,320 --> 00:02:59,000 Speaker 1: sort of pass along any knowledge I can help to 51 00:02:59,120 --> 00:03:02,280 Speaker 1: get people dinner to the table for their family, especially 52 00:03:02,320 --> 00:03:05,320 Speaker 1: in times like that. So but I always say, like 53 00:03:05,400 --> 00:03:07,520 Speaker 1: I always say the same thing, like you need five dishes, 54 00:03:07,680 --> 00:03:09,720 Speaker 1: you know, yeah, You've always said that. Like I said, 55 00:03:09,720 --> 00:03:12,519 Speaker 1: like some of my friend Barry, who like is I 56 00:03:12,520 --> 00:03:14,400 Speaker 1: don't know how old Barry is. He's older than me, 57 00:03:14,520 --> 00:03:16,359 Speaker 1: let's put it that way, and like he's never really 58 00:03:16,360 --> 00:03:18,480 Speaker 1: cooked before. So he had to like I had to 59 00:03:18,520 --> 00:03:20,680 Speaker 1: tell him what pans to go by. I had to 60 00:03:20,680 --> 00:03:23,400 Speaker 1: tell him like what like like and like if I 61 00:03:23,440 --> 00:03:26,880 Speaker 1: say to him by pennay, it's a half an hour conversation. 62 00:03:28,720 --> 00:03:31,600 Speaker 1: You know, well it's a quill shaped pasta, like you 63 00:03:31,600 --> 00:03:34,800 Speaker 1: can find it in a box. Are you guys have 64 00:03:34,840 --> 00:03:36,480 Speaker 1: been friends for how long? No? But the thing is, 65 00:03:36,520 --> 00:03:39,880 Speaker 1: like you like things that you like. Anybody that cooks 66 00:03:39,920 --> 00:03:42,160 Speaker 1: at all would take for granted. Somebody who doesn't cook 67 00:03:42,280 --> 00:03:45,280 Speaker 1: or like looks at the kitchen and fear, you know, 68 00:03:45,560 --> 00:03:48,040 Speaker 1: doesn't know anything. And so that's the way you have 69 00:03:48,080 --> 00:03:50,640 Speaker 1: to sort of teach people, which is totally fine. So 70 00:03:50,680 --> 00:03:52,680 Speaker 1: I spent a lot of time teaching. Barry had to 71 00:03:52,720 --> 00:03:55,880 Speaker 1: cook for him and his daughter Juliet because he needs 72 00:03:55,880 --> 00:03:57,400 Speaker 1: to get dinner to the table. Like there was no 73 00:03:57,480 --> 00:04:00,200 Speaker 1: restaurants open, and it was what it was. I mean, 74 00:04:00,240 --> 00:04:02,280 Speaker 1: you could, you could order in. But like, frankly, it's 75 00:04:02,320 --> 00:04:04,640 Speaker 1: like it's a great time. It was a great time 76 00:04:04,640 --> 00:04:06,400 Speaker 1: for people to learn how to do all kinds of things. 77 00:04:06,400 --> 00:04:10,280 Speaker 1: I'm cold and cooking, right, So I think about like you, 78 00:04:10,560 --> 00:04:13,640 Speaker 1: like you and I have had this funny relationship with 79 00:04:13,760 --> 00:04:17,400 Speaker 1: cooking because you know, for for your whole life, you're 80 00:04:17,400 --> 00:04:19,120 Speaker 1: always like, I'm not I don't need to learn how 81 00:04:19,160 --> 00:04:21,920 Speaker 1: to cook. My dad as a chef, we're covered. It 82 00:04:21,960 --> 00:04:24,240 Speaker 1: wasn't even I didn't I don't need to. It was 83 00:04:24,320 --> 00:04:28,200 Speaker 1: just I just him not super interested in it. Okay, 84 00:04:28,520 --> 00:04:32,040 Speaker 1: how do you feel now? I mean, I I really 85 00:04:32,120 --> 00:04:34,800 Speaker 1: like hosting, so I want to be able to cook 86 00:04:34,839 --> 00:04:37,600 Speaker 1: for my friends, and so I wish I do. Wish 87 00:04:37,600 --> 00:04:40,400 Speaker 1: I had paid a little bit closer attention. That's for sure. 88 00:04:40,480 --> 00:04:43,839 Speaker 1: You paid no attention to it, which was like, listen, 89 00:04:43,880 --> 00:04:47,000 Speaker 1: I get it. I mean, you know, you're like, I'll 90 00:04:47,040 --> 00:04:50,479 Speaker 1: figure something else out, like I'll contribute something else to 91 00:04:50,520 --> 00:04:52,920 Speaker 1: this family, Like we have the cooking part down right. 92 00:04:53,440 --> 00:04:56,200 Speaker 1: I I get it. But but but what happens is 93 00:04:56,240 --> 00:04:59,640 Speaker 1: and I remember this day. I think you were in 94 00:04:59,720 --> 00:05:03,640 Speaker 1: college and you're like, Dad, I mean everybody here thinks 95 00:05:03,680 --> 00:05:07,080 Speaker 1: I know how to cook. And I'm like, well they're wrong, 96 00:05:07,360 --> 00:05:10,320 Speaker 1: and like, like you know, it's it's sort of like 97 00:05:10,360 --> 00:05:12,440 Speaker 1: it's one of those sort of added issues that you 98 00:05:12,520 --> 00:05:14,680 Speaker 1: have as who you as who you are in the 99 00:05:14,680 --> 00:05:17,200 Speaker 1: world because your dad is a known cook. But like 100 00:05:17,600 --> 00:05:19,279 Speaker 1: so people are just expect you to know how to 101 00:05:19,320 --> 00:05:22,520 Speaker 1: like whip up dinner, like because you probably learned to 102 00:05:22,640 --> 00:05:24,800 Speaker 1: learn how to do it over the years and you didn't. 103 00:05:25,400 --> 00:05:29,080 Speaker 1: So so that said just because you're not interested in 104 00:05:29,080 --> 00:05:32,360 Speaker 1: it from a from a professional standpoint, like, I don't 105 00:05:32,400 --> 00:05:35,240 Speaker 1: blame you, but knowing your way around the kitchen in 106 00:05:35,279 --> 00:05:39,000 Speaker 1: some regard is important. I think that everybody should. But 107 00:05:39,120 --> 00:05:40,760 Speaker 1: you don't have to be an expert it. But like 108 00:05:40,839 --> 00:05:43,280 Speaker 1: I always say, five dishes, So here are my five dishes. 109 00:05:43,440 --> 00:05:46,160 Speaker 1: A steak dish, aposta dish, a fish dish, a chicken dish, 110 00:05:46,200 --> 00:05:49,640 Speaker 1: and a salad. So like I think, like, like knowing 111 00:05:49,680 --> 00:05:53,000 Speaker 1: how to make a steak is imperative. I mean, steak 112 00:05:53,040 --> 00:05:55,240 Speaker 1: is one of the things that like lots of people crave. Now, 113 00:05:55,240 --> 00:05:57,640 Speaker 1: if you don't eat meat, obviously this this does not 114 00:05:57,680 --> 00:06:01,760 Speaker 1: include you. So but for steak, I think a cast 115 00:06:01,800 --> 00:06:05,320 Speaker 1: iron pan is incredibly important. I use every I cook 116 00:06:05,320 --> 00:06:07,080 Speaker 1: everything in my cast iron pan. Yeah, I know you 117 00:06:07,120 --> 00:06:10,240 Speaker 1: say that. I love it. A cast iron pan, if 118 00:06:10,240 --> 00:06:13,560 Speaker 1: you use it a lot literally becomes not stick. It does, 119 00:06:14,360 --> 00:06:16,240 Speaker 1: and people are like, how does that possible? And I'm 120 00:06:16,279 --> 00:06:17,880 Speaker 1: just telling you it is like if you know how 121 00:06:17,880 --> 00:06:20,000 Speaker 1: to use if you know how to like use your 122 00:06:20,040 --> 00:06:23,560 Speaker 1: cast iron pan properly, it's it's it's an incredible tool 123 00:06:23,600 --> 00:06:27,000 Speaker 1: because it holds the heat so well and it lasts 124 00:06:27,000 --> 00:06:29,400 Speaker 1: forever if you take care of it. It's really I mean, 125 00:06:29,400 --> 00:06:31,320 Speaker 1: you can pass it down for generations. Did I buy 126 00:06:31,360 --> 00:06:36,960 Speaker 1: for you? No? Okay? Um, so a cast iron steak. 127 00:06:37,000 --> 00:06:39,480 Speaker 1: So like to me, like, what like when you want 128 00:06:39,480 --> 00:06:43,120 Speaker 1: to eat steak, what cut you usually by? Well? I 129 00:06:43,240 --> 00:06:47,080 Speaker 1: don't really. I don't make steak for myself ever. If 130 00:06:47,120 --> 00:06:51,400 Speaker 1: I'm doing red meat, I'll make lamb chops. Okay, there 131 00:06:51,440 --> 00:06:54,359 Speaker 1: goes my theory. Okay, So but it doesn't. It's not 132 00:06:54,400 --> 00:06:55,800 Speaker 1: that I don't want to make steak. It's that I 133 00:06:55,880 --> 00:06:58,120 Speaker 1: just I don't know. I never really I've never really 134 00:06:58,120 --> 00:07:00,479 Speaker 1: paid attention to you making steak, and so I don't 135 00:07:00,520 --> 00:07:02,520 Speaker 1: really have a great recipe for it. But lamb chops 136 00:07:02,560 --> 00:07:05,320 Speaker 1: are so easy to me and kind of have the 137 00:07:05,360 --> 00:07:07,279 Speaker 1: same flavors that I want if I'm having a steak 138 00:07:07,320 --> 00:07:09,880 Speaker 1: to an extent, and so that's why I do that. 139 00:07:09,920 --> 00:07:13,120 Speaker 1: But what what would be your your your cut of 140 00:07:13,200 --> 00:07:16,720 Speaker 1: choice for me to learn a great steak dish. I think, Look, 141 00:07:16,760 --> 00:07:18,440 Speaker 1: there's all there's all kinds of different cuts, and they 142 00:07:18,480 --> 00:07:21,120 Speaker 1: all work for lots of different ways. Filet mignon is 143 00:07:21,160 --> 00:07:23,800 Speaker 1: the most popular, I don't. I mean, it's very tender, 144 00:07:24,000 --> 00:07:28,760 Speaker 1: it's easy to people. Then use a I mean, I 145 00:07:28,800 --> 00:07:31,960 Speaker 1: wouldn't suggest it, but use file at. But basically, you 146 00:07:32,000 --> 00:07:34,120 Speaker 1: want to season in and all sides of salt and pepper, 147 00:07:34,560 --> 00:07:36,280 Speaker 1: and you want to you want high heat in your 148 00:07:36,320 --> 00:07:39,480 Speaker 1: cast iron pan that you love so much, some canola 149 00:07:39,520 --> 00:07:41,960 Speaker 1: oil or some vegetable oil so that it starts to smoke, 150 00:07:42,080 --> 00:07:44,720 Speaker 1: and lots of salt and pepper so it's nice. And 151 00:07:45,240 --> 00:07:47,480 Speaker 1: so it gets really nice and crusty. So the salt 152 00:07:47,480 --> 00:07:49,840 Speaker 1: and pepper is gonna act in two ways for flavor, 153 00:07:49,880 --> 00:07:52,040 Speaker 1: of course, but also it's going to help achieve a 154 00:07:52,040 --> 00:07:54,560 Speaker 1: crust on the outside of your steak, right, okay, okay, 155 00:07:54,600 --> 00:07:56,720 Speaker 1: So you put in the pan hot pan, it starts 156 00:07:56,720 --> 00:07:59,640 Speaker 1: to sizzle. The smoke is building all through your apartment. 157 00:08:00,120 --> 00:08:04,560 Speaker 1: It's okay, it smells good. Um open the window. Your 158 00:08:04,560 --> 00:08:07,040 Speaker 1: ceiling has like a charcoal spot on the top of it, 159 00:08:07,040 --> 00:08:09,760 Speaker 1: doesn't matter. And then and so basically you want to 160 00:08:09,760 --> 00:08:12,120 Speaker 1: crust it, turn it over. You can finish it in 161 00:08:12,120 --> 00:08:14,520 Speaker 1: the oven if it's too thick, and let it cook through. 162 00:08:15,360 --> 00:08:17,520 Speaker 1: And basically what I do in this case is I 163 00:08:17,680 --> 00:08:19,400 Speaker 1: at the end, I just put a little pad of 164 00:08:19,440 --> 00:08:22,080 Speaker 1: butter on top. Let it, let it melt and then 165 00:08:22,160 --> 00:08:24,720 Speaker 1: goes into the pan. It starts to starts to brown 166 00:08:24,760 --> 00:08:26,800 Speaker 1: and get a little nutty. You can take some of 167 00:08:26,840 --> 00:08:29,480 Speaker 1: your Do you have any herbs in your in your neighborhood? 168 00:08:30,200 --> 00:08:32,679 Speaker 1: In my neighborhood, yeah, you live in l A. Is 169 00:08:32,760 --> 00:08:37,000 Speaker 1: there like rosemary growing everywhere? I actually always have rosemary 170 00:08:37,000 --> 00:08:39,839 Speaker 1: in time? Okay, perfect rosemary a time. You throw it 171 00:08:39,920 --> 00:08:41,960 Speaker 1: in the pan, you let it get a little brown 172 00:08:42,000 --> 00:08:44,040 Speaker 1: with the butter, and then you just take a spoon 173 00:08:44,200 --> 00:08:46,360 Speaker 1: and just pour it over it. It's like, that's the 174 00:08:46,440 --> 00:08:48,560 Speaker 1: simplest pan sash you're gonna ever get. You don't have 175 00:08:48,679 --> 00:08:52,080 Speaker 1: to add wine to it. Nothing. It's delicious. And you 176 00:08:52,120 --> 00:08:54,400 Speaker 1: have a steak that's cooked, make sure you let it 177 00:08:54,440 --> 00:08:56,800 Speaker 1: rest after you cook it so that the juice is 178 00:08:57,000 --> 00:08:59,240 Speaker 1: cool down, because if you start cutting it right away, 179 00:08:59,640 --> 00:09:02,199 Speaker 1: did you run out and it dries out? Interesting? Okay, 180 00:09:02,240 --> 00:09:05,679 Speaker 1: I didn't know that. All right, So we have atypan here, 181 00:09:06,720 --> 00:09:09,040 Speaker 1: and do you use the green pan? I? Boy, I do. 182 00:09:09,080 --> 00:09:10,839 Speaker 1: I love it. It's great, right, yeah, it's really good. 183 00:09:11,120 --> 00:09:12,839 Speaker 1: It's a good to approves pan. I also use on 184 00:09:13,000 --> 00:09:15,760 Speaker 1: the always pan. What's that always pan? It's a it's 185 00:09:15,760 --> 00:09:19,599 Speaker 1: a brand. It's a new brand. Okay, So salt and 186 00:09:19,640 --> 00:09:24,720 Speaker 1: pepper on both sides. And do you use Wonder Flower? Um? No, 187 00:09:25,520 --> 00:09:28,120 Speaker 1: So instead of like all purpose flower, this is Wonder Flower. 188 00:09:28,360 --> 00:09:31,120 Speaker 1: Wonder is a brand. I'm not I'm not sponsoring. I'm 189 00:09:31,160 --> 00:09:34,079 Speaker 1: not I'm not suponsoring it. But but it's the name 190 00:09:34,120 --> 00:09:37,440 Speaker 1: of it's They basically have the proprietary function here. So 191 00:09:37,480 --> 00:09:40,480 Speaker 1: this is like the flowers already steam. So it's basically 192 00:09:40,880 --> 00:09:43,360 Speaker 1: I guess it's dehydrated to cook. I'm not looking process, 193 00:09:43,400 --> 00:09:46,120 Speaker 1: but the bottom line is it doesn't clump up, and 194 00:09:46,160 --> 00:09:48,360 Speaker 1: it makes it a very light sort of coating on 195 00:09:48,400 --> 00:09:51,440 Speaker 1: the outside, which is exactly what we want cool. Okay, 196 00:09:51,600 --> 00:09:53,840 Speaker 1: So we're gonna coat it in the Wonder Flower, just 197 00:09:53,880 --> 00:09:57,439 Speaker 1: a very sort of light dusting on it. And then 198 00:09:57,440 --> 00:09:59,360 Speaker 1: you want you want the oil just to kind of 199 00:09:59,600 --> 00:10:01,440 Speaker 1: start to smoke a little bit, because we want we 200 00:10:01,440 --> 00:10:04,000 Speaker 1: don't want, we don't want the chicken to boil in 201 00:10:04,040 --> 00:10:06,880 Speaker 1: the oil. We wanted to crisp. We wanted to get Yeah, 202 00:10:06,920 --> 00:10:09,520 Speaker 1: we wanted to get a little brown. That's the key, 203 00:10:09,760 --> 00:10:11,360 Speaker 1: and the only the only way that's gonna happen is 204 00:10:11,360 --> 00:10:15,320 Speaker 1: if the oil is hot enough, Okay, And then the 205 00:10:15,320 --> 00:10:19,640 Speaker 1: other things. We need our white wine, lemons or lemon juice, 206 00:10:20,000 --> 00:10:26,960 Speaker 1: fresh lemon juice. Um, some capers and then some parsley parsley. 207 00:10:27,120 --> 00:10:31,280 Speaker 1: Oh my god, you always make me chop parsley. That's like, yes, always, 208 00:10:32,000 --> 00:10:36,400 Speaker 1: that's like always my um my job, magnien chopping parsley. 209 00:10:37,640 --> 00:10:40,000 Speaker 1: How many cutting boards do you think you have a lot? 210 00:11:01,760 --> 00:11:05,920 Speaker 1: Addition number two pasta? Now, I will say this about pasta. 211 00:11:06,320 --> 00:11:08,920 Speaker 1: You kind of have one of them. Unlock. Are you 212 00:11:08,960 --> 00:11:11,560 Speaker 1: still making your penny Ali vodka? Yeah? Is that you 213 00:11:11,600 --> 00:11:14,600 Speaker 1: go to? Yeah? Well yeah, all right, take us through it? 214 00:11:14,679 --> 00:11:21,400 Speaker 1: Oh okay, yeah, it was right. I use tomato paste, cream, yeah, 215 00:11:21,440 --> 00:11:24,920 Speaker 1: I use heavy cream. I use a little red pepper 216 00:11:24,920 --> 00:11:29,760 Speaker 1: flake obviously vodka. Is there anything else? I use parmesan 217 00:11:29,880 --> 00:11:34,800 Speaker 1: cheese yeah at the end, okay, basil, basil at the end, yep. 218 00:11:35,040 --> 00:11:37,200 Speaker 1: Just for the record, I make mine a little bit differently. 219 00:11:37,240 --> 00:11:40,840 Speaker 1: I used to what are you're laughing at? Use can tomatoes? Well, 220 00:11:40,920 --> 00:11:44,160 Speaker 1: my pink sauces tomato sauce and cream. Yours is cream 221 00:11:44,320 --> 00:11:48,360 Speaker 1: with tomato paste. Yes, okay, it works? You love it 222 00:11:48,520 --> 00:11:50,760 Speaker 1: so good? Okay? Do your friends like it? Yeah? I 223 00:11:50,800 --> 00:11:54,280 Speaker 1: love it. Well, that's all that matters. Okay, fish, so 224 00:11:54,360 --> 00:11:56,320 Speaker 1: like you need to be able to tell you fish, 225 00:11:56,320 --> 00:11:58,000 Speaker 1: and um, this is the one that you're gonna be 226 00:11:58,000 --> 00:11:59,800 Speaker 1: really happy about. I mean, I think you can do 227 00:11:59,800 --> 00:12:02,200 Speaker 1: this same thing we just did with the chicken, which 228 00:12:02,240 --> 00:12:04,520 Speaker 1: is sort of like the pocata thoughts. It's basically lemon 229 00:12:04,520 --> 00:12:07,520 Speaker 1: and capers. You can do the same thing with fish, Sophie, 230 00:12:08,080 --> 00:12:12,120 Speaker 1: A little wonder flower or no flower, a filet. So 231 00:12:12,200 --> 00:12:15,160 Speaker 1: out here rock fish is really prevalent. I love that fish, 232 00:12:15,640 --> 00:12:18,839 Speaker 1: halib it's amazing too. So you ste it and you're 233 00:12:18,960 --> 00:12:21,400 Speaker 1: you know, you can sute it in a pan. Take 234 00:12:21,440 --> 00:12:28,880 Speaker 1: the fish out again, white wine, lemon juice, a little butter, capers, parsley. 235 00:12:29,280 --> 00:12:32,320 Speaker 1: You're done. I like the parchment paper technique. Oh you 236 00:12:32,320 --> 00:12:35,360 Speaker 1: want to do the one and poppiot? Yeah, okay, you 237 00:12:35,360 --> 00:12:37,800 Speaker 1: can do that as well. You like that better? Yeah? 238 00:12:37,840 --> 00:12:41,360 Speaker 1: I think I do, because it's not as messy. Is 239 00:12:41,360 --> 00:12:44,640 Speaker 1: that as messy? And it's just a little nostalgic for me? Really? Yeah, 240 00:12:45,360 --> 00:12:48,040 Speaker 1: you said your mom would make that all the time, 241 00:12:49,200 --> 00:12:52,600 Speaker 1: So okay, your mom took cooking classes, do you know that? 242 00:12:53,280 --> 00:12:55,360 Speaker 1: And she's really good cook. She's a great cook. She's 243 00:12:55,400 --> 00:12:58,240 Speaker 1: a really, really good cook. I remember when when when 244 00:12:58,280 --> 00:13:00,679 Speaker 1: we were married, she used to like yell at me 245 00:13:00,720 --> 00:13:03,200 Speaker 1: about using the chilies on everything. She's like, do we 246 00:13:03,200 --> 00:13:06,560 Speaker 1: have to have anti chili every day? And I'm like, well, 247 00:13:06,600 --> 00:13:10,440 Speaker 1: that's what I'm cooking, right, that's what's going all right. 248 00:13:10,559 --> 00:13:12,400 Speaker 1: So okay, can you hear you can hear the sizzle? 249 00:13:12,920 --> 00:13:15,640 Speaker 1: All right, that's what you want to hear. Alright. So 250 00:13:15,640 --> 00:13:19,160 Speaker 1: so chicken breast cooks very fast. There's almost no fat 251 00:13:19,200 --> 00:13:21,880 Speaker 1: inn Okay. So basically what we want to do is 252 00:13:21,880 --> 00:13:23,400 Speaker 1: we want to get a really nice crust on this 253 00:13:23,440 --> 00:13:26,160 Speaker 1: one side. Do not touch it, don't keep flipping and 254 00:13:26,160 --> 00:13:30,560 Speaker 1: turning it, just leave it down direct heat. Well, this 255 00:13:30,640 --> 00:13:35,120 Speaker 1: is probably gonna take about I'm gonna say two minutes 256 00:13:35,160 --> 00:13:38,240 Speaker 1: on this side, two real minutes, which is not a 257 00:13:38,280 --> 00:13:40,840 Speaker 1: short period of time when you're cooking something, and then 258 00:13:40,840 --> 00:13:43,080 Speaker 1: you're gonna flip it over from probably another two minutes. 259 00:13:43,120 --> 00:13:47,280 Speaker 1: It's probably four minutes total, depending on how thin you 260 00:13:47,520 --> 00:13:50,640 Speaker 1: pounded it. I guess I pounded mine. What do you 261 00:13:50,679 --> 00:13:54,280 Speaker 1: think that is? Half an inch something like that. Yeah, 262 00:13:54,440 --> 00:13:56,920 Speaker 1: So I'm just gonna stand here and watch this cooks. 263 00:13:56,920 --> 00:13:59,360 Speaker 1: And I haven't I haven't actually touched it. We're gonna 264 00:13:59,440 --> 00:14:01,560 Speaker 1: let it get nice and brown, all right. So now 265 00:14:01,559 --> 00:14:03,760 Speaker 1: so we're gonna turn this over. You see that, Yes, 266 00:14:04,280 --> 00:14:08,320 Speaker 1: you have nice and brown that really like you want 267 00:14:08,320 --> 00:14:11,480 Speaker 1: to contrast a texture like chicken breast is chicken breast 268 00:14:11,600 --> 00:14:14,160 Speaker 1: is very little flavor and it has very little textures. 269 00:14:14,160 --> 00:14:16,040 Speaker 1: So you have to you have to treat this like 270 00:14:16,080 --> 00:14:18,880 Speaker 1: the can like a canvas, you know, for bigger, bigger flavor. 271 00:14:19,840 --> 00:14:22,160 Speaker 1: So then another two minutes and you know this will 272 00:14:22,200 --> 00:14:24,960 Speaker 1: be done, and then we can make the sauce right 273 00:14:24,960 --> 00:14:31,600 Speaker 1: in the pan. And then um, and then you need 274 00:14:31,600 --> 00:14:34,120 Speaker 1: a chicken dish. Now, well I have a chicken dish. 275 00:14:34,160 --> 00:14:37,120 Speaker 1: Oh my god, I'm good at chicken dies. Take us 276 00:14:37,120 --> 00:14:49,280 Speaker 1: through it, okay, take out your cast iron pan. Okay, places, Sophie, 277 00:14:49,880 --> 00:14:51,120 Speaker 1: she would is if you were going to do it 278 00:14:51,120 --> 00:14:54,560 Speaker 1: on TikTok. We don't have all night. Can you turn 279 00:14:54,640 --> 00:14:58,240 Speaker 1: me on on three X speed, because that's exactly that's 280 00:14:58,320 --> 00:15:01,120 Speaker 1: what it would take. Um, No I do, okay, So 281 00:15:01,160 --> 00:15:05,440 Speaker 1: I do chicken thighs, skin on, bone in, skin on, yes, God, 282 00:15:05,520 --> 00:15:07,880 Speaker 1: which is what you told me to do. Um. And 283 00:15:07,960 --> 00:15:12,560 Speaker 1: then you crisp the skin first in the cast iron pan. 284 00:15:13,440 --> 00:15:15,160 Speaker 1: Well you you season it with salt and pepper. That 285 00:15:15,240 --> 00:15:17,240 Speaker 1: you season the thighs with salt and pepper, and then 286 00:15:17,240 --> 00:15:20,200 Speaker 1: you put the skin down to crisp the crisp the 287 00:15:20,600 --> 00:15:23,520 Speaker 1: skin for I don't know a few minutes, and then 288 00:15:24,600 --> 00:15:29,320 Speaker 1: turn the chicken. You turn the chicken thighs over. I 289 00:15:29,400 --> 00:15:32,720 Speaker 1: put olive oil, a little butter, a bunch of garlic 290 00:15:33,440 --> 00:15:35,320 Speaker 1: in the cast iron, and I put it in the 291 00:15:35,320 --> 00:15:39,560 Speaker 1: oven like what and I actually I know this. You 292 00:15:39,720 --> 00:15:42,600 Speaker 1: you probably wouldn't do this, But I actually put a 293 00:15:42,640 --> 00:15:47,040 Speaker 1: lot of the herbs in also. But you yeah, but 294 00:15:47,160 --> 00:15:49,880 Speaker 1: you probably wouldn't do that because you always say put 295 00:15:49,920 --> 00:15:52,160 Speaker 1: them in at the end. Well, the hard herbs, like 296 00:15:52,160 --> 00:15:54,520 Speaker 1: like like rosemary and time, you can do that. Okay, 297 00:15:54,560 --> 00:15:56,480 Speaker 1: Well that's what I do. I added rosemary in time 298 00:15:56,600 --> 00:16:00,960 Speaker 1: maybe some stage, and I leave it in for not 299 00:16:01,040 --> 00:16:03,760 Speaker 1: too too long. And that's how I where'd you learn 300 00:16:03,760 --> 00:16:06,240 Speaker 1: this recipe? I mean it's a combination of like watching 301 00:16:06,280 --> 00:16:13,920 Speaker 1: you your favorite and that's that's all. Well, I'll say this, 302 00:16:14,200 --> 00:16:15,920 Speaker 1: but then, oh, but you know what else I do? Though, 303 00:16:16,000 --> 00:16:20,160 Speaker 1: sometimes if I'm if I'm making chicken thighs, I usually 304 00:16:20,200 --> 00:16:24,120 Speaker 1: make like baby potatoes on the side too, and I'll 305 00:16:24,160 --> 00:16:28,720 Speaker 1: have them. I'll have them already roasting because they taby potatoes. 306 00:16:29,240 --> 00:16:33,920 Speaker 1: What's a baby baby potato? So if you need your 307 00:16:33,920 --> 00:16:39,520 Speaker 1: own cooking shows you, um, well, do you want me 308 00:16:39,560 --> 00:16:43,200 Speaker 1: to keep going? Yes? Oh my god, Okay, those are 309 00:16:43,200 --> 00:16:45,680 Speaker 1: probably already roasted. I just want everybody to understand something. 310 00:16:45,760 --> 00:16:50,440 Speaker 1: I've never seen this. This is literally like talking about 311 00:16:50,440 --> 00:16:56,200 Speaker 1: big Foot because they say he's out there. Why would 312 00:16:56,240 --> 00:16:59,040 Speaker 1: you have seen it before? Because you maybe, like I 313 00:16:59,040 --> 00:17:00,680 Speaker 1: don't know, you would cook me be in my house, 314 00:17:00,720 --> 00:17:03,480 Speaker 1: so like you'd invite me over to your house. It's 315 00:17:03,560 --> 00:17:07,320 Speaker 1: never happened, I know, but that shouldn't be that surprising. 316 00:17:07,680 --> 00:17:09,760 Speaker 1: And then and then I and then I'll put the 317 00:17:09,760 --> 00:17:12,480 Speaker 1: potatoes in the cast iron with the chicken so that 318 00:17:12,600 --> 00:17:16,159 Speaker 1: all of they're all cooking together, all the juices. That 319 00:17:16,160 --> 00:17:20,000 Speaker 1: that's a Michael Simon trick. Oh shut up, Mike. Maybe 320 00:17:20,000 --> 00:17:22,880 Speaker 1: you got it from him through us, Moses, Okay, if 321 00:17:22,880 --> 00:17:26,359 Speaker 1: I would, yeah, I mean that would make sense. Well, listen, 322 00:17:26,440 --> 00:17:28,560 Speaker 1: chicken can go lots of different ways. Do you have 323 00:17:28,600 --> 00:17:32,800 Speaker 1: a roasted chicken dish? Yeah? I used the the roasted 324 00:17:32,880 --> 00:17:37,440 Speaker 1: chicken recipe from the No Fail Roasted Chicken Recipe from 325 00:17:37,440 --> 00:17:40,920 Speaker 1: Bona batit. Okay, what about your girl in a garden 326 00:17:41,240 --> 00:17:44,000 Speaker 1: her chicken with lemon and the onions. Yeah, you taught 327 00:17:44,000 --> 00:17:48,560 Speaker 1: me that too. I've never I don't know the proper term, 328 00:17:48,720 --> 00:17:53,800 Speaker 1: like when you not cars butter flat, I've never. I've 329 00:17:53,800 --> 00:17:56,480 Speaker 1: never butter flatted chicken before, butterfly or spatch cock. I 330 00:17:56,520 --> 00:17:58,800 Speaker 1: did it right in front of you. I know, I 331 00:17:58,880 --> 00:18:00,760 Speaker 1: just haven't. I haven't tried. Yeah right, it's gonna be 332 00:18:00,760 --> 00:18:18,119 Speaker 1: one of your lessons. Okay, great, all right, So we 333 00:18:18,160 --> 00:18:21,840 Speaker 1: have steak pasta fish chicken. Now I almost have salad, 334 00:18:22,200 --> 00:18:24,119 Speaker 1: which kind of is boring to me, but like you 335 00:18:24,160 --> 00:18:26,719 Speaker 1: have to have a salad. What's your goat to salad? 336 00:18:27,200 --> 00:18:32,440 Speaker 1: I really like? And a rugalless salad with red onion, 337 00:18:32,840 --> 00:18:38,919 Speaker 1: goat cheese, roasted butternut squash with what's Greek yogurt and 338 00:18:39,080 --> 00:18:42,840 Speaker 1: lemon chessing. You're making this up? I swear, am I 339 00:18:42,920 --> 00:18:47,080 Speaker 1: legs okay? What okay? Hold on, wait wait wait wait, 340 00:18:49,280 --> 00:18:54,560 Speaker 1: let me let me recall the salado entered, yes, exactly right, 341 00:18:54,640 --> 00:18:57,159 Speaker 1: Hold on, where did you come up with this? And 342 00:18:57,200 --> 00:19:06,080 Speaker 1: a rugalless salad with goat cheese, butternuts squash like roasted okay, 343 00:19:06,760 --> 00:19:12,320 Speaker 1: red onion, chopped read onion, and then a Greek yogurt 344 00:19:12,480 --> 00:19:15,760 Speaker 1: and lemon dressing. Sophie, where did you come up with 345 00:19:15,760 --> 00:19:17,800 Speaker 1: the salad? Does it not sound good to you? It 346 00:19:17,840 --> 00:19:20,199 Speaker 1: does sound good, but it sounds very complicated. It's not 347 00:19:20,240 --> 00:19:23,320 Speaker 1: complicated at all. You're roasting the butternut squash. You just 348 00:19:23,800 --> 00:19:26,159 Speaker 1: you just slice a butternut squash in half, or you 349 00:19:26,200 --> 00:19:29,280 Speaker 1: buy it already already chopped up and you throw in 350 00:19:29,280 --> 00:19:32,160 Speaker 1: the oven. It's not that hard. Come on here, chef, 351 00:19:33,000 --> 00:19:35,320 Speaker 1: I know, but it just seems it seems a little 352 00:19:35,359 --> 00:19:38,560 Speaker 1: elaborate for like a regular salad. Okay, well, it doesn't 353 00:19:38,600 --> 00:19:41,280 Speaker 1: really feel about I have written down here chop salad, 354 00:19:42,400 --> 00:19:44,359 Speaker 1: because actually you had it. You had a chop salad 355 00:19:44,520 --> 00:19:48,480 Speaker 1: named after you that to this day at Masa Grill, 356 00:19:49,000 --> 00:19:51,040 Speaker 1: which is no longer Masa Grill in Vegas is now 357 00:19:51,119 --> 00:19:52,760 Speaker 1: a Maufie, but we still have it. We have a 358 00:19:52,840 --> 00:19:55,880 Speaker 1: chop salad. We have a chop salad at a Maufie, 359 00:19:56,280 --> 00:19:59,720 Speaker 1: and the service still refer it with Sophie's chop salad. Yeah, 360 00:19:59,760 --> 00:20:03,199 Speaker 1: what's an salad again? Which one? Sophie chopped salad? So 361 00:20:03,240 --> 00:20:08,040 Speaker 1: it's chickpeas tomatoes, blue corn, twit tea is romaine, lettuce 362 00:20:08,320 --> 00:20:11,840 Speaker 1: and cheddar cheese. So good. Yeah, we paid the rent 363 00:20:11,840 --> 00:20:15,639 Speaker 1: with that salad for many years, Sophie' chopped salad. That 364 00:20:15,720 --> 00:20:18,800 Speaker 1: salad within the menu. So to your baby, it's so good, 365 00:20:18,840 --> 00:20:21,440 Speaker 1: it's crazy, all right. So we have steak, pasta, fish, 366 00:20:21,520 --> 00:20:23,640 Speaker 1: chicken and salad. Do you feel like you need something 367 00:20:23,640 --> 00:20:27,680 Speaker 1: else dessert? Do you really care about dessert? Not really, 368 00:20:27,720 --> 00:20:30,080 Speaker 1: I'd rather just have some ice cream. Or I love 369 00:20:30,080 --> 00:20:32,879 Speaker 1: your chocolate chip cookies. Well that's a good thing to 370 00:20:32,920 --> 00:20:37,840 Speaker 1: always have. Is like some frozen batter. Yeah, you know, 371 00:20:38,400 --> 00:20:41,800 Speaker 1: because it lasts, It lasts, it last. What's in your 372 00:20:41,840 --> 00:20:43,960 Speaker 1: chocolate chip cookies? What do you mean, what's send them? 373 00:20:44,040 --> 00:20:46,440 Speaker 1: What's the recipe? I don't remember. What do you mean? 374 00:20:46,840 --> 00:20:49,840 Speaker 1: It's what it's flour, eggs, chocolate chips. I don't know. 375 00:20:49,880 --> 00:20:53,159 Speaker 1: I don't remember. Brown sugar, Oh, brown sugar. Yeah, and 376 00:20:53,160 --> 00:20:55,480 Speaker 1: basically in my chocolate chip recipe, you have to let 377 00:20:55,480 --> 00:20:59,240 Speaker 1: it rest the night before God, yours are so good. 378 00:20:59,600 --> 00:21:01,680 Speaker 1: That got good. That that got me through the pandemic. 379 00:21:01,720 --> 00:21:06,359 Speaker 1: That dough that was an amazing collaboration. Well, you know 380 00:21:06,400 --> 00:21:08,680 Speaker 1: Stephanie Bannius, who co authored all my books forell of 381 00:21:08,680 --> 00:21:11,760 Speaker 1: those years. She loved to bake, loved cookies, like you know, 382 00:21:11,960 --> 00:21:14,560 Speaker 1: she's she's a master. I feel like all you need 383 00:21:14,640 --> 00:21:17,680 Speaker 1: is a good ice cream sandwich. So when we first 384 00:21:17,720 --> 00:21:20,919 Speaker 1: opened Masa Grill, we had the ice cream Sandwich of 385 00:21:20,960 --> 00:21:25,120 Speaker 1: the Day. Yes, every day, you had a different ice 386 00:21:25,119 --> 00:21:28,479 Speaker 1: cream sandwich every day, every day. Oh my god. Because 387 00:21:28,600 --> 00:21:30,960 Speaker 1: my pastry chef at the time, Wayne Harley Brackman. Do 388 00:21:30,960 --> 00:21:34,360 Speaker 1: you remember Wayne? Yeah? Okay, So Wayne was great at 389 00:21:34,359 --> 00:21:37,199 Speaker 1: making cookies and great at making ice cream. Great. That 390 00:21:37,359 --> 00:21:40,760 Speaker 1: good great, and so I was like, got it ice 391 00:21:40,800 --> 00:21:43,520 Speaker 1: cream sandwiches. So we would come up with a with 392 00:21:43,600 --> 00:21:46,840 Speaker 1: a list of like different cookies and different sandwiches and 393 00:21:46,880 --> 00:21:48,640 Speaker 1: mix and match them and create like the ice cream 394 00:21:48,680 --> 00:21:51,199 Speaker 1: Sandwich of the Day. That sounds so good, don't you 395 00:21:51,200 --> 00:21:55,359 Speaker 1: think it's a good idea? What a great idea? The 396 00:21:55,800 --> 00:22:03,720 Speaker 1: sizzlin Yeah, she wants those the edges. So then what 397 00:22:03,760 --> 00:22:05,600 Speaker 1: we're gonna do is we're gonna make the sauce right 398 00:22:05,600 --> 00:22:09,960 Speaker 1: in the pan, white wine, lemon juice, capers, butter, parsley. 399 00:22:10,000 --> 00:22:13,119 Speaker 1: While the chicken's still in there, I'm gonna take it out. Okay, 400 00:22:13,160 --> 00:22:16,560 Speaker 1: the chicken has been removed from the pan, and you 401 00:22:16,560 --> 00:22:18,560 Speaker 1: want that to rest for a second. But it's resting, 402 00:22:18,560 --> 00:22:20,760 Speaker 1: we're gonna make the sauce so the same pan. It's 403 00:22:20,800 --> 00:22:28,240 Speaker 1: so hot. Whoa white wine? Ah yeah, so that's going 404 00:22:28,320 --> 00:22:31,199 Speaker 1: to reduce and the alcohol is gonna cook off, and 405 00:22:31,200 --> 00:22:36,200 Speaker 1: then some lemon juice, fresh lemon, and then your favorite 406 00:22:37,359 --> 00:22:41,639 Speaker 1: m lots of papers. So then like all the chicken 407 00:22:41,640 --> 00:22:44,560 Speaker 1: bits will come off. This is called the glazing it, 408 00:22:44,800 --> 00:22:48,000 Speaker 1: so all the chicken bits and the juices will come 409 00:22:48,000 --> 00:22:50,760 Speaker 1: into the sauce that you cooked it in nice right, 410 00:22:51,000 --> 00:22:54,280 Speaker 1: And then alcohol is cooking off of the wine, but 411 00:22:54,400 --> 00:22:56,640 Speaker 1: you're retaining the flavor of the grape, so it's giving 412 00:22:56,680 --> 00:22:59,560 Speaker 1: that nice acidity and that nice fruitiness. Then you have 413 00:23:00,240 --> 00:23:03,960 Speaker 1: the saltiness of the capers, the freshness of the lemon juice. 414 00:23:04,560 --> 00:23:06,280 Speaker 1: And then we're gonna add some butter and some parsley 415 00:23:06,320 --> 00:23:08,240 Speaker 1: at the end, some salt and pepper, and that's gonna 416 00:23:08,240 --> 00:23:15,800 Speaker 1: be your sauce. Also pretty easy, very easy, And the 417 00:23:15,880 --> 00:23:18,400 Speaker 1: wonder flower is actually gonna give the give the sauce 418 00:23:18,480 --> 00:23:21,200 Speaker 1: a little bit of thickness, like a tiny bit of viscosity, 419 00:23:21,280 --> 00:23:23,320 Speaker 1: not a lot, just a tiny bit. Could you do 420 00:23:23,400 --> 00:23:25,680 Speaker 1: this with all purpose flour or now you could absolutely 421 00:23:25,680 --> 00:23:28,520 Speaker 1: most people do it. So we're gonna put the butter 422 00:23:28,600 --> 00:23:31,280 Speaker 1: in there. I'm gonna put the parsley at the very end. 423 00:23:31,880 --> 00:23:34,840 Speaker 1: You always add pressure at the end, at the very 424 00:23:34,840 --> 00:23:37,080 Speaker 1: whenever there's something hot, because you want to want them 425 00:23:37,080 --> 00:23:39,760 Speaker 1: to retain their brightness and their freshness and their color. 426 00:23:40,160 --> 00:23:41,640 Speaker 1: So if you cook them too much, they get bitter, 427 00:23:42,000 --> 00:23:44,440 Speaker 1: lose their brightness, and they get they turned gray. So 428 00:23:44,480 --> 00:23:50,760 Speaker 1: you have the sauces coming together, salt and pepper, and 429 00:23:50,800 --> 00:23:55,280 Speaker 1: then some parsley, beautifully chopped parsley, thank you, and then 430 00:23:55,320 --> 00:24:00,760 Speaker 1: literally so how green that is? Yeah, that's it. You 431 00:24:00,800 --> 00:24:02,960 Speaker 1: take the chicken and you just pour the sauce right 432 00:24:03,000 --> 00:24:09,480 Speaker 1: over the chicken. Let me e buttery goodness, that's for you. 433 00:24:10,080 --> 00:24:15,639 Speaker 1: M Well, nap with tea. Let's taste it. Yeah, but 434 00:24:15,760 --> 00:24:19,399 Speaker 1: I give it an old the old taste test. M M. 435 00:24:19,680 --> 00:24:23,639 Speaker 1: The caper smells so good. How do you cut? What 436 00:24:23,680 --> 00:24:27,800 Speaker 1: do you mean? Your your knife and fork at are 437 00:24:27,880 --> 00:24:32,199 Speaker 1: quite unbelievable. Sorry, that was crazy. What is he? What 438 00:24:32,240 --> 00:24:33,800 Speaker 1: are you doing? What do you mean? What am I doing? 439 00:24:34,240 --> 00:24:37,320 Speaker 1: Anybody cut something like that? First, Helby, You don't do 440 00:24:37,359 --> 00:24:42,840 Speaker 1: that out in the restaurant you. If you do, please 441 00:24:42,840 --> 00:24:49,159 Speaker 1: don't use our last name for the reservation name. Oh 442 00:24:49,240 --> 00:24:54,080 Speaker 1: it's so good when a gless of white wine? Yeah? Okay. 443 00:24:55,680 --> 00:24:58,160 Speaker 1: What about a burger? Should that be part of your repertoire? 444 00:24:58,240 --> 00:25:01,280 Speaker 1: Not really? A burger should definitely be heard of it. Okay? 445 00:25:01,480 --> 00:25:05,040 Speaker 1: Is it an actual burger or is it a fake burger? 446 00:25:05,560 --> 00:25:07,520 Speaker 1: I mean, you're gonna laugh at me, but I would 447 00:25:07,560 --> 00:25:12,040 Speaker 1: want it to be like a salmon burger. I can't 448 00:25:12,040 --> 00:25:13,280 Speaker 1: even look at you. I don't even know what to 449 00:25:13,280 --> 00:25:17,520 Speaker 1: say like this, like listen, I've had Where are you 450 00:25:17,520 --> 00:25:21,800 Speaker 1: eating salmon burgers at home? Yeah? I mean I honestly 451 00:25:21,840 --> 00:25:24,320 Speaker 1: I get the I get the salmon patties from like 452 00:25:24,359 --> 00:25:27,760 Speaker 1: Bristol Farms or like Whole Foods. Okay, then I cooked 453 00:25:27,760 --> 00:25:30,720 Speaker 1: them at home, so they're done for you. And what 454 00:25:30,760 --> 00:25:33,879 Speaker 1: do you put on top? Like mustard or like tartar sauce. 455 00:25:34,720 --> 00:25:37,960 Speaker 1: That's so good? Okay, now it sounds good, but you 456 00:25:37,960 --> 00:25:40,800 Speaker 1: don't want You don't crave like a cheeseburger. No, I 457 00:25:40,800 --> 00:25:43,560 Speaker 1: do crave a cheeseburger. But honestly, if I'm really craving 458 00:25:43,560 --> 00:25:45,399 Speaker 1: a cheeseburger, I'm just going to go to in and 459 00:25:45,400 --> 00:25:50,560 Speaker 1: out what your father owns a burger place called Bobby's Burgers, 460 00:25:51,040 --> 00:25:55,120 Speaker 1: l A, are you so in and out your thing? 461 00:25:55,840 --> 00:25:57,880 Speaker 1: I'm not going to enough, all right, But we're talking 462 00:25:57,880 --> 00:26:00,399 Speaker 1: about eating out like we don't. I'm talking about eating 463 00:26:00,400 --> 00:26:03,200 Speaker 1: at home. Will you cook up our at home or not? Yeah? 464 00:26:03,240 --> 00:26:05,520 Speaker 1: I will. I don't have a grill, and I just 465 00:26:05,560 --> 00:26:06,840 Speaker 1: think it's easier, but I could do it on a 466 00:26:06,880 --> 00:26:11,879 Speaker 1: cast iron pan. Obviously, cash on and action might be better. Yeah, yeah, definitely. 467 00:26:11,960 --> 00:26:14,280 Speaker 1: My roommate doesn't eat meat, though, so she kind of 468 00:26:14,280 --> 00:26:16,600 Speaker 1: sad to eat a burger alone. But yeah, I think 469 00:26:16,760 --> 00:26:20,600 Speaker 1: I think a burger is important to my repertoire of 470 00:26:20,600 --> 00:26:23,720 Speaker 1: of dishes that I can make for myself. Okay, and 471 00:26:23,760 --> 00:26:26,879 Speaker 1: then I think we should wrap this up by probably 472 00:26:26,920 --> 00:26:29,440 Speaker 1: your favorite way. Do you have a go to cocktail 473 00:26:29,480 --> 00:26:33,560 Speaker 1: to add to this? You need one spicy margarita? What 474 00:26:33,600 --> 00:26:37,040 Speaker 1: do you make it spicy with pop chopped palapenos and 475 00:26:37,200 --> 00:26:42,120 Speaker 1: chop them? Yeah? Yeah, so you you Oh you're gonna 476 00:26:42,160 --> 00:26:50,840 Speaker 1: hate this. You get like a big jug and fill it. 477 00:26:52,280 --> 00:26:54,600 Speaker 1: Thanks for listening, Always great, and we'll see you soon. 478 00:26:58,640 --> 00:27:01,240 Speaker 1: Always Hungry is created by Bobby Flay and Sophie Flay. 479 00:27:01,640 --> 00:27:06,040 Speaker 1: Our executive producer is Christopher Hasiotis. Always Hungary is produced, 480 00:27:06,160 --> 00:27:09,960 Speaker 1: edited and mixed by Jonathan Hostresler. Always Hungry is engineered 481 00:27:09,960 --> 00:27:12,960 Speaker 1: by Sophie Flay. For more podcast from My Heart Radio, 482 00:27:13,080 --> 00:27:16,680 Speaker 1: visit the I Heart Radio app, Apple Podcast, or wherever 483 00:27:16,800 --> 00:27:18,200 Speaker 1: you listen to your favorite shows.