Michael Symon Makes Meatballs

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[SPEAKER_03]: Every body loves a car, every body loves, except people who don't do gluten or people who don't do meat But it's not everybody's the right one as a drinking those people are like, oh my god, he's got a shit himself Not that would be a good old friend Pull up a chair and get ready for a good time
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[SPEAKER_01]: oh my gosh hello everybody welcome back to chewed up those of you who have been coming week after week thank you so much those of you who are seeing us for the first time thank your friends you are welcome because child this is where we have a really great time i'm curlahol i'm here with my good kitchen friends and out of side the kitchen let's and Kelly Michael Simon and let me tell you we're going do
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[SPEAKER_01]: We're going to January with which means comfort food season when I tell you, I think of January as a comfort food season because we're already complaining that there is no light and the days are short.
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[SPEAKER_01]: Oh my god.
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[SPEAKER_01]: Well, I and you like this.
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[SPEAKER_01]: Pants and just acted it out.
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[SPEAKER_04]: I don't know where you are.
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[SPEAKER_01]: I also feel like it is a time to recharge to sort of find the wonderful side of hibernating.
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[SPEAKER_01]: You know what I mean?
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[SPEAKER_01]: Yes.
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[SPEAKER_01]: And I think that's what this season is about.
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[SPEAKER_03]: That's what they do in Scandinavia.
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[SPEAKER_03]: They'll settle into it, you know?
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[SPEAKER_03]: Good for that.
01:51.720 --> 01:57.028
[SPEAKER_03]: I feel it's a good time to find a winner place to win.
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[SPEAKER_03]: I'm like, why did I sell that Miami apart?
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[SPEAKER_03]: I'm right.
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[SPEAKER_03]: This is Ellen.
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[SPEAKER_03]: I'm in California here.
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[SPEAKER_02]: I'd calm down.
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[SPEAKER_01]: Michael, I feel like you're making something that is the perfect energy of comfort and saucy and delicious and meaty pointy season.
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[SPEAKER_02]: It's a little riff.
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[SPEAKER_02]: I'm like some Italian flavors to put together really quickly So I'm going to make meatballs like little balls But I want to do them in a Marzala sauce.
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[SPEAKER_02]: Palpatina.
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[SPEAKER_02]: Oh, palpatina.
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[SPEAKER_03]: Oh, very good.
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[SPEAKER_03]: Oh, palpatina I know we have a little palpatina palpatina.
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[SPEAKER_03]: What's the word of the blarge of a palpatone?
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[SPEAKER_03]: Yeah
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[SPEAKER_01]: Oh my god, that was impressive.
02:48.254 --> 02:53.879
[SPEAKER_01]: Look, when you're old and you pull something out of that that memory file I would die for him.
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[SPEAKER_02]: You're about to tell a phrase and talk where you're old in there.
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[SPEAKER_03]: Do you think we should continue talking about how old we are?
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[SPEAKER_03]: Are we turning off the kids?
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[SPEAKER_03]: Nick literally just choked on the sandwich.
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[SPEAKER_02]: Oh, the kids are like, what's old as new?
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[SPEAKER_02]: What's good old?
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[SPEAKER_02]: Oh, yeah, yeah.
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[SPEAKER_02]: It's cool to be old now.
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[SPEAKER_02]: I think so.
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[SPEAKER_02]: OK, no, maybe the kids don't feel sorry for them so much for sure.
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[SPEAKER_01]: I'm going to tell you something.
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[SPEAKER_01]: First of all, I feel like there are young ladies who come up to me all the time.
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[SPEAKER_01]: I don't know if it's because I have great hair or whatever.
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[SPEAKER_01]: But they treat me like on their auntie.
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[SPEAKER_05]: Mm-hmm.
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[SPEAKER_01]: And I... You say young, what do they like 50?
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[SPEAKER_01]: You know, but I feel like it isn't up.
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[SPEAKER_01]: I own this Auntie role.
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[SPEAKER_01]: You know what I mean?
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[SPEAKER_01]: So I love being my age.
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[SPEAKER_01]: I love it.
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[SPEAKER_01]: I don't want to be 40 again.
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[SPEAKER_01]: I'm going to be 30 again.
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[SPEAKER_01]: I literally love this age.
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[SPEAKER_01]: I do.
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[SPEAKER_03]: I love it, too.
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[SPEAKER_03]: Oh, I love it.
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[SPEAKER_03]: Watching my body deteriorate.
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[SPEAKER_02]: And that's part of it.
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[SPEAKER_02]: Just get rid of the mirrors in your house.
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[SPEAKER_02]: Fine.
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[SPEAKER_02]: I'm not looking.
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[SPEAKER_02]: That's what goes back to Liz's favorite life.
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[SPEAKER_02]: Someone was smart.
04:04.836 --> 04:06.599
[SPEAKER_02]: Our body's envisioned one at the same time.
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[SPEAKER_02]: So when I look across the room, how do you just look blurry?
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[SPEAKER_01]: That's it.
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[SPEAKER_01]: This is what you're doing.
04:12.010 --> 04:13.092
[SPEAKER_01]: You say you're part now.
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[SPEAKER_02]: You haven't changed the day, you haven't changed my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes have changed the day, my eyes
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[SPEAKER_02]: shoot up show.com.
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[SPEAKER_02]: And so I'm just kind of break them into little balls and I don't pack them too tight.
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[SPEAKER_02]: And I wanted to make this today because the other day we were at our front house, Tina and Alfiero.
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[SPEAKER_02]: And Tina got bit by the
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[SPEAKER_02]: the, it's happened a lot more time and she got bit by the tick and she can't even read me.
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[SPEAKER_02]: Oh, yes.
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[SPEAKER_02]: Yes.
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[SPEAKER_02]: The long start tick.
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[SPEAKER_02]: Yeah.
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[SPEAKER_02]: Loves.
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[SPEAKER_02]: So chunks.
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[SPEAKER_02]: I made chicken.
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[SPEAKER_02]: Yeah.
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[SPEAKER_02]: Me balls.
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[SPEAKER_02]: And she's like, Oh, my God.
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[SPEAKER_02]: These were the, like, it still tasted meaty to her, which made her very happy.
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[SPEAKER_02]: I put a little bit of ground mushroom powder in those two.
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[SPEAKER_02]: No, no, no, no, no, no, no, no, no, no, no, no, no, no, no.
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[SPEAKER_02]: But, you know, it's your favorite, you know, I'm beef in here, I've pork and I was Carl and I were talking earlier.
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[SPEAKER_02]: I think it's like, as I've gotten older, I like more breadcrumbs in my meatballs to make them a little bit softer.
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[SPEAKER_02]: I don't know, I just like the texture of it, but just play with your favorite, meatball recipe or use ours.
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[SPEAKER_03]: I mean, can I just tell you very well, I made a meatball mistake fairly recently, and that is, I overworked my meatball.
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[SPEAKER_03]: Yes.
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[SPEAKER_03]: So, and it became a little mushy.
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[SPEAKER_03]: I'm not made a meatball dough, my mind.
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[SPEAKER_03]: Yeah, the meat, and it was not my favorite texture of meatball.
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[SPEAKER_03]: So, I won't just get it all combined.
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[SPEAKER_02]: Come on, and so like, I bread crumbed.
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[SPEAKER_02]: Like a lot of times, I'll take style bread, soak it milk, add that oregano, fresh oregano, a little bit of garlic, some sauteed onion.
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[SPEAKER_02]: the meat, you know, egg, like, just pretty, right?
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[SPEAKER_02]: That's a good classic.
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[SPEAKER_02]: And I was just spooning it to form it into these, like, kind of little balls.
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[SPEAKER_02]: And I'm not, like, a lot of people use, yeah, yeah.
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[SPEAKER_02]: Like, I just want to, like, just one quick get the shape.
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[SPEAKER_02]: and that's it.
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[SPEAKER_02]: Like I don't make them real tight and just not what I do.
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[SPEAKER_02]: So I'm just like these little guys and I have this hair demand just get it.
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[SPEAKER_02]: I'm going to turn as that's happy.
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[SPEAKER_02]: I don't want to turn your balls on.
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[SPEAKER_02]: You just have to get them slightly.
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[SPEAKER_02]: Just get them for it.
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[SPEAKER_01]: As you're doing that, Michael.
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[SPEAKER_01]: Also, I'm thinking about biscuits.
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[SPEAKER_01]: I think one of the things about the reason biscuits
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[SPEAKER_01]: arched dry because people really use a rolling pin and they pack the dough so tight.
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[SPEAKER_01]: But like when you have a meatball that isn't packed, it just feels like all the juice sort of gets trapped in there and it's not, it's not like a...
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[SPEAKER_01]: a gut bob.
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[SPEAKER_01]: Right.
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[SPEAKER_01]: Yeah.
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[SPEAKER_01]: Yeah.
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[SPEAKER_02]: Good.
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[SPEAKER_02]: What's happening is, you know, in, like, I use any 20 ground beef.
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[SPEAKER_02]: I want to get these 20 to 25 percent fat that are, well, sometimes I'll even put some Italian sausage in it.
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[SPEAKER_01]: Yeah.
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[SPEAKER_02]: Yeah.
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[SPEAKER_02]: Like more fat.
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[SPEAKER_02]: Um, and flavor.
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[SPEAKER_02]: But so if you could, if you sit here and you overwork to beef and you overwork this, the fat starts to melt.
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[SPEAKER_01]: Yeah.
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[SPEAKER_02]: Start melt the fat and then it gets grainy and then it gets tough.
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[SPEAKER_02]: So you just want to keep everything kind of cold in the fat hole.
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[SPEAKER_02]: So it naturally melts throughout the cooking process.
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[SPEAKER_02]: And that's when you get that nice moist ball.
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[SPEAKER_02]: Yum.
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[SPEAKER_02]: Keep the fat.
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[SPEAKER_02]: Whole.
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[SPEAKER_01]: All right.
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[SPEAKER_01]: So I want to go back to, so we're talking about comfort food.
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[SPEAKER_01]: And I feel like we're going in a direction of Italy.
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[SPEAKER_01]: And here we are.
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[SPEAKER_01]: In some places it may be cold and some places I know it is warm, but if you are at a time in the season where you are not going to travel because you want to stay in, do you allow yourself to travel with food?
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[SPEAKER_01]: You know, do you really intentionally think about that?
07:54.740 --> 07:57.883
[SPEAKER_01]: Like, hey, I want to go to Italy.
07:57.923 --> 07:58.924
[SPEAKER_01]: I want to go to Greece.
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[SPEAKER_01]: Let me make something at home.
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[SPEAKER_01]: So it feels like I've grabbed like, yeah.
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[SPEAKER_03]: Where might that place be?
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[SPEAKER_03]: I would prefer to go online and look at flights too.
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[SPEAKER_05]: It'll be nice.
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[UNKNOWN]: It'll be nice.
08:12.418 --> 08:12.779
[SPEAKER_03]: It'll be nice.
08:12.799 --> 08:13.279
[SPEAKER_03]: I'm a girlfriend.
08:13.299 --> 08:17.764
[SPEAKER_03]: Yeah, I just, I will spend a day looking at like, how can I get the cheapest flight to whatever city?
08:17.784 --> 08:18.665
[SPEAKER_03]: And then I don't book them.
08:18.685 --> 08:19.686
[SPEAKER_01]: But yeah.
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[SPEAKER_03]: I do, but I, you know, I do travel a little bit, obviously.
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[SPEAKER_03]: But I kind of dream.
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[SPEAKER_03]: I just dream about going everywhere.
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[SPEAKER_02]: Let's have to come on, so, listen, I, as you know, like, we've bought our first place in Venice Beach in California 20 plus years ago.
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[SPEAKER_02]: We had it for quite a while, and so shortly after the two started because then we had to buy a place in New York, so we couldn't, you know, you can't.
08:40.541 --> 08:43.686
[SPEAKER_02]: I wasn't in the position to own homes all over the country.
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[SPEAKER_02]: So,
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[SPEAKER_02]: We sold a place in Venice, we got the place in New York, and then we sold a place in the city, and now we have a little place in Venice that we use.
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[SPEAKER_02]: It's a little bungalow, Venice, but the thing that I love most about being out there, especially this time of years, wanted to warm, and it's cold there, but it's citrus season.
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[SPEAKER_02]: And we have a thousand square foot house, but we have an orange tree and a lemon tree.
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[SPEAKER_02]: And a yard, and there, and I think one of the reasons
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[SPEAKER_02]: California so much is being Greek and Sicilian a lot of the things that grow like in Santorini or one of the great guys on this time of year is also growing in California this time.
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[SPEAKER_02]: So the food that I love to cook is they're growing when I'm they're being happy.
09:31.611 --> 09:37.480
[SPEAKER_02]: You know, so it's like I cook with a lot of citrus and even even when I was in
09:37.460 --> 09:38.662
[SPEAKER_02]: like Ohio or near.
09:38.702 --> 09:43.269
[SPEAKER_02]: Like I always cooked with a lot of citrus in the winter because citrus to me makes it is a winter fruit.
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[SPEAKER_02]: Yeah.
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[SPEAKER_03]: But it also like makes you feel alive a bit.
09:47.136 --> 09:47.396
[SPEAKER_03]: Yeah.
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[SPEAKER_03]: Yes, it makes you feel alive.
09:48.678 --> 09:51.002
[SPEAKER_03]: It can transport you to some of your times.
09:51.022 --> 09:51.483
[SPEAKER_03]: Yeah.
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[SPEAKER_01]: It's bright.
09:52.184 --> 09:57.572
[SPEAKER_01]: I mean, I mean, at a time when, you know, you're in the winter, regardless of the climate, it's bright.
09:57.893 --> 10:02.961
[SPEAKER_01]: And I feel like almost like nature's like, look, we know you're going through a hard
10:02.941 --> 10:04.163
[SPEAKER_01]: We just want shit.
10:04.203 --> 10:05.165
[SPEAKER_01]: Oh, we just want shit.
10:05.185 --> 10:05.726
[SPEAKER_01]: Oh, we just want shit.
10:05.746 --> 10:06.227
[SPEAKER_01]: Oh, we just want shit.
10:06.247 --> 10:06.748
[SPEAKER_01]: Oh, we just want shit.
10:06.788 --> 10:07.470
[SPEAKER_01]: Oh, we just want shit.
10:07.630 --> 10:08.392
[SPEAKER_01]: Oh, we just want shit.
10:08.412 --> 10:08.872
[SPEAKER_01]: Oh, we just want shit.
10:08.892 --> 10:09.333
[SPEAKER_01]: Oh, we just want shit.
10:09.353 --> 10:09.874
[SPEAKER_01]: Oh, we just want shit.
10:09.894 --> 10:10.435
[UNKNOWN]: Oh, we just want shit.
10:10.456 --> 10:10.896
[SPEAKER_05]: Oh, we just want shit.
10:10.916 --> 10:11.357
[SPEAKER_05]: Oh, we just want shit.
10:11.377 --> 10:11.818
[SPEAKER_05]: Oh, we just want shit.
10:11.838 --> 10:12.279
[SPEAKER_05]: Oh, we just want shit.
10:12.299 --> 10:12.740
[UNKNOWN]: Oh, we just want shit.
10:12.760 --> 10:13.201
[UNKNOWN]: Oh, we just want shit.
10:13.221 --> 10:13.662
[SPEAKER_05]: Oh, we just want shit.
10:13.682 --> 10:14.123
[SPEAKER_05]: Oh, we just want shit.
10:14.143 --> 10:14.583
[SPEAKER_05]: Oh, we just want shit.
10:14.604 --> 10:15.044
[SPEAKER_05]: Oh, we just want shit.
10:15.064 --> 10:15.505
[SPEAKER_05]: Oh, we just want shit.
10:15.525 --> 10:15.966
[UNKNOWN]: Oh, we just want shit.
10:15.986 --> 10:16.427
[UNKNOWN]: Oh, we just want shit.
10:17.065 --> 10:17.706
[SPEAKER_03]: All right.
10:17.726 --> 10:24.552
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[SPEAKER_03]: Okay, or when Michael burns something on purpose.
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[SPEAKER_03]: Oh, whatever.
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[SPEAKER_01]: Whatever it takes.
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[SPEAKER_02]: With these, I form our little meatballs.
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[SPEAKER_02]: I put this on high, it's on 10.
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[SPEAKER_02]: I put, after the pan got hot, I put some extra virgin olive oil in here.
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[SPEAKER_02]: And now I'm just gonna start dropping my meatballs.
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[SPEAKER_02]: I got a little sizzle and I'm going to start adding my meatballs to this fat and just brown them off a little bit and then we'll start building the sauce and everything right in here.
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[SPEAKER_02]: Great.
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[SPEAKER_03]: I love it this sauce.
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[SPEAKER_03]: You get a mushroom based sauce.
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[SPEAKER_02]: Yeah, I need more sauce.
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[SPEAKER_03]: More sauce.
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[SPEAKER_02]: Oh, right.
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[SPEAKER_02]: Oh, you have the sauce.
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[SPEAKER_02]: I have some more salt and wine.
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[SPEAKER_02]: So for the sauce, I have shallots.
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[SPEAKER_02]: I'm right on.
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[SPEAKER_02]: You need to want a little bit of more salt and wine garlic, flatly parsley, butter.
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[SPEAKER_02]: We have community mushrooms here.
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[SPEAKER_02]: Yeah, a little neutral stock.
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[SPEAKER_03]: Okay, I can stock.
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[SPEAKER_03]: I didn't see the wine.
11:31.540 --> 11:34.684
[SPEAKER_03]: I was like, oh, is he making like a stroganoff sauce here?
11:34.705 --> 11:36.327
[SPEAKER_03]: You need some sort of like sour cream.
11:36.407 --> 11:38.250
[SPEAKER_03]: Yeah, because that was, yeah, I love more salad.
11:38.270 --> 11:38.590
[SPEAKER_03]: Awesome.
11:38.630 --> 11:42.536
[SPEAKER_01]: I mean, but also to this point, I mean, think about all the different ways you can go with your sauce.
11:42.616 --> 11:45.861
[SPEAKER_01]: Once you have the meatballs, like you talked about like a stroganoff sauce, I could do that.
11:45.901 --> 11:48.064
[SPEAKER_01]: You could go, you could do a tomato sauce.
11:48.084 --> 11:50.207
[SPEAKER_01]: You could go in so many different ways with this.
11:50.307 --> 11:51.249
[SPEAKER_01]: So different countries.
11:52.270 --> 11:52.851
[SPEAKER_01]: This is not...
11:52.831 --> 12:15.109
[SPEAKER_02]: You know, I also think, too, like, quite honestly, like, and me is so expensive right now, like it's almost embarrassingly expensive, you know, but so if you could find a way to use ground beef in some different ways of ground sugar, whatever it is, you can save yourself a couple of boxes and still, and it comes together quick and they're still super had.
12:15.089 --> 12:16.491
[SPEAKER_03]: And when it goes on sale, freeze it.
12:16.651 --> 12:17.852
[SPEAKER_03]: I got a freezer full of meat.
12:17.932 --> 12:19.654
[SPEAKER_03]: Yeah, I got that in part.
12:19.674 --> 12:20.375
[SPEAKER_02]: It's on the meat.
12:20.515 --> 12:21.636
[SPEAKER_02]: Yeah.
12:21.656 --> 12:22.477
[SPEAKER_02]: Yeah.
12:22.878 --> 12:27.383
[SPEAKER_02]: And don't think about meatballs, don't just, I think people think about meatballs.
12:27.403 --> 12:28.444
[SPEAKER_02]: They think about tomato sauce.
12:28.464 --> 12:29.365
[SPEAKER_03]: There's a million billion.
12:29.385 --> 12:30.046
[SPEAKER_03]: Why is your food?
12:30.126 --> 12:31.287
[SPEAKER_03]: Every culture has a meatball.
12:31.387 --> 12:32.468
[SPEAKER_03]: Yeah, a percentage of a set.
12:32.949 --> 12:36.112
[SPEAKER_03]: You know who has a lot of meatball recipes on the New York Times cooking app?
12:36.152 --> 12:38.155
[SPEAKER_03]: I think it's Kate Chunt.
12:38.415 --> 12:41.198
[SPEAKER_03]: If you have the New York Times cooking app, I think it's well worth the money.
12:41.178 --> 12:42.160
[SPEAKER_03]: Yeah, I have it too.
12:42.180 --> 12:44.123
[SPEAKER_03]: Yeah, they have a lot of meatball recipes there.
12:44.143 --> 12:44.323
[SPEAKER_01]: Yeah.
12:44.343 --> 12:44.784
[SPEAKER_03]: Really good.
12:44.824 --> 12:45.645
[SPEAKER_03]: Yeah, really good.
12:45.665 --> 12:50.412
[SPEAKER_01]: So speaking of that, so one of the, I had a dumpling cooking class at my house.
12:51.334 --> 13:01.870
[SPEAKER_01]: And so the filling of the dumpling makes it, it's very similar to a meatball, but it's going to put it into a dumpling wrapper, but you could easily just make a meatball and put it in the pan.
13:01.850 --> 13:06.676
[SPEAKER_01]: One of the things that she told us is that you only stir one way.
13:07.277 --> 13:08.278
[SPEAKER_01]: You only stir to the right.
13:08.819 --> 13:11.362
[SPEAKER_01]: When you're making it, the way that it emulsifies, right?
13:11.562 --> 13:15.527
[SPEAKER_01]: Well, she's talking about you stir it one way and what she's stirring.
13:15.567 --> 13:21.554
[SPEAKER_01]: When you're stirring the meat, when you're putting things in, when you're mixture, you only stir to the right of your meat mix.
13:21.695 --> 13:22.596
[SPEAKER_01]: Rod meat mixer.
13:22.616 --> 13:26.000
[SPEAKER_01]: Rod meat mixer that is going to go into the dumpling.
13:26.280 --> 13:29.224
[SPEAKER_01]: I thought about this if you were talking about how I overworked the meat.
13:29.204 --> 13:42.792
[SPEAKER_01]: yeah so she's like one way and then I happen to be reading an old cookbook that talked about that very thing, going one way and how
13:43.666 --> 13:50.134
[SPEAKER_01]: the intuitive nature of cooking back in the day when everybody knew certain things.
13:50.214 --> 13:55.760
[SPEAKER_01]: Science has sort of replaced it and left certain things out that they did it.
13:55.780 --> 14:02.488
[SPEAKER_01]: But then when she was, when this woman was talking about this, and then I saw it in an old cookbook I'm like, what is that?
14:02.528 --> 14:06.012
[SPEAKER_01]: And I think, and then I looked it up, it's about,
14:07.274 --> 14:11.542
[SPEAKER_01]: like, emulsifying the fat and not overworking it.
14:11.562 --> 14:11.763
[SPEAKER_01]: Right.
14:12.043 --> 14:13.306
[SPEAKER_01]: So what Michael is saying?
14:13.366 --> 14:19.518
[SPEAKER_03]: Keep when he said, keep the fat hole, W-H-O-L-E. That's when I realized I overworked the meatball.
14:19.538 --> 14:19.839
[SPEAKER_03]: Yes.
14:19.879 --> 14:20.079
[SPEAKER_03]: Right.
14:20.159 --> 14:21.883
[SPEAKER_03]: Because I broke up the fat too much.
14:21.943 --> 14:22.604
[SPEAKER_03]: Well, you know what happened?
14:22.624 --> 14:25.249
[SPEAKER_03]: Because if you've got, you've got only mixins from meatballs, right?
14:25.269 --> 14:28.776
[SPEAKER_03]: You've got onions, you've got your bread come, you've got your milk, your egg, blah, blah.
14:28.756 --> 14:36.108
[SPEAKER_03]: Mix it all up first you got that mixed up first then put the meat in and mix it all together Because you have it all you have a little bit of salt over here.
14:36.128 --> 14:46.486
[SPEAKER_03]: There's some big my big steak a little salt over here little parsley over here, but I had to overwork the meat to get it all evenly distributed So that was a big mistake, but it was still delicious.
14:46.506 --> 14:50.353
[SPEAKER_01]: You were mixing it every time you put another ingredient Well, I sort of threw it all into other things.
14:50.373 --> 14:51.094
[SPEAKER_03]: Oh, what are the days?
14:51.134 --> 14:53.398
[SPEAKER_03]: I was like, oh, I forgot to mix it all just do it now.
14:53.418 --> 14:54.139
[SPEAKER_03]: Yeah, it's a hurry
14:54.119 --> 14:54.820
[SPEAKER_02]: I was in a hurry.
14:54.840 --> 14:56.042
[SPEAKER_02]: Back to Musium Plus, Cliff.
14:56.062 --> 14:56.803
[SPEAKER_02]: Musium Plus?
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[SPEAKER_02]: Musium Plus?
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[SPEAKER_02]: Musium Plus?
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[SPEAKER_02]: Musium Plus?
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[SPEAKER_02]: Musium Plus?
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[SPEAKER_02]: Musium Plus?
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[SPEAKER_02]: Musium Plus?
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[SPEAKER_02]: Musium Plus?
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[SPEAKER_02]: Musium Plus?
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[SPEAKER_02]: Musium Plus?
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[SPEAKER_02]: Musium Plus?
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[SPEAKER_02]: Musium Plus?
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[SPEAKER_02]: Musium Plus?
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[SPEAKER_03]: Musium Plus?
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[SPEAKER_03]: Musium Plus?
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[SPEAKER_03]: Musium Plus?
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[SPEAKER_03]: Musium Plus?
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[SPEAKER_03]: Musium Plus?
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[SPEAKER_03]: Musium Plus?
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[SPEAKER_03]: Musium Plus?
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[SPEAKER_03]: Musium Plus?
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[SPEAKER_03]: Musium Plus?
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[SPEAKER_02]: Musium Plus?
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[SPEAKER_02]: Musium Plus?
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[SPEAKER_02]: part of it's because of how I grew up.
15:23.791 --> 15:28.161
[SPEAKER_02]: I like making certain things by hand because it feel it as opposed to it.
15:28.181 --> 15:36.218
[SPEAKER_02]: Like you put it in a mixer and you get the mixer going or a food processor and then the food processor will make sure it gets hot and then you're it makes some 10 seconds and you're dead.
15:36.419 --> 15:36.639
[SPEAKER_02]: Right.
15:36.659 --> 15:39.786
[SPEAKER_02]: You know, we're like it's more forgiving if you're doing it with your hand, everybody.
15:39.968 --> 15:46.356
[SPEAKER_01]: But I mean, I forgot that I made this connection as you were talking about meatballs and the fat.
15:46.436 --> 15:58.170
[SPEAKER_01]: So when you're making sausage, you know, sometimes you may put in really cold meat to keep it cold so that the fat doesn't get all mealy and salt, ice water, right?
15:58.230 --> 16:01.234
[SPEAKER_01]: And so when you're making,
16:01.214 --> 16:09.608
[SPEAKER_01]: pastry like flaky pastry or biscuits you want the cold butter because if it melts even with cookies if it melts You don't get the steam.
16:10.029 --> 16:12.013
[SPEAKER_01]: Yeah, that's in the fat, right?
16:12.033 --> 16:12.113
[SPEAKER_01]: Yep.
16:12.133 --> 16:18.143
[SPEAKER_01]: Oh those people's by the way If you all are listening those meatballs, there's flavor in the brown take your time to brown
16:18.123 --> 16:19.808
[SPEAKER_02]: So yeah, so I brown both sides.
16:19.848 --> 16:20.309
[SPEAKER_02]: Yeah.
16:20.349 --> 16:21.352
[SPEAKER_02]: Fried them in a little bit of olive oil.
16:21.653 --> 16:28.532
[SPEAKER_02]: I was going to have a slow oven here and put them in the water, the oven just to let them cook through a little more as I build the sauce and then I'll finish them in the sauce.
16:28.572 --> 16:28.753
[SPEAKER_02]: Great.
16:28.853 --> 16:29.856
[SPEAKER_02]: That's a good idea.
16:30.016 --> 16:31.300
[SPEAKER_02]: Be getting to add in the sauce too.
16:31.641 --> 16:33.145
[SPEAKER_03]: I'm going to tell you I'm having such a sense.
16:33.125 --> 16:34.989
[SPEAKER_03]: It happens a lot on this show.
16:35.069 --> 16:35.911
[SPEAKER_03]: I don't shoot up.
16:35.951 --> 16:39.038
[SPEAKER_03]: I know such a sense memory of, like, grandparents' kitchen.
16:39.419 --> 16:40.300
[SPEAKER_03]: Because they were a town.
16:40.361 --> 16:42.325
[SPEAKER_03]: My grandfather was a talented, loved meatballs.
16:42.806 --> 16:47.496
[SPEAKER_03]: And, like, on Sunday, you'd have, they'd have meatballs and sauce and pasta.
16:47.917 --> 16:51.044
[SPEAKER_03]: And that was the smell emanating from my grandparents' kitchen.
16:51.064 --> 16:51.946
[SPEAKER_03]: That's right.
16:52.006 --> 16:53.108
[SPEAKER_03]: That's right.
16:53.088 --> 16:56.774
[SPEAKER_03]: So it just brings me to a warm, happy place, right?
16:56.835 --> 16:58.297
[SPEAKER_03]: But food can do that.
16:58.337 --> 16:59.740
[SPEAKER_02]: It's like really great fuel.
16:59.760 --> 17:00.701
[SPEAKER_02]: You know what's funny too?
17:00.802 --> 17:04.688
[SPEAKER_02]: Like with meatballs, especially like we're talking but we're talking other shows too.
17:04.708 --> 17:07.533
[SPEAKER_02]: Like traditions, family traditions, like everybody.
17:07.774 --> 17:13.784
[SPEAKER_02]: Like some people roll their meatballs and they bake them from start to start with some people drop from raw, right, and a sauce.
17:13.804 --> 17:17.070
[SPEAKER_02]: They don't even run them at all, you know?
17:17.050 --> 17:32.528
[SPEAKER_02]: you obviously I just know like me now because you just said it my mom always fried in an olive oil my grandmother always fried in an olive oil so that's how I cook and put again it is it's that it's that smell that senses the you know you just don't get that smelly baking before right yeah yeah yeah yeah yeah yeah
17:32.508 --> 17:36.832
[SPEAKER_02]: So the meat balls are just hanging out like a 275 degree oven.
17:37.213 --> 17:39.555
[SPEAKER_02]: Cook it through a little bit more so I can finish them quickly in here.
17:39.956 --> 17:42.418
[SPEAKER_02]: But now I added the mushrooms to the pan with the elbow.
17:42.438 --> 17:46.182
[SPEAKER_02]: I didn't over crowd the pan, I let the mushrooms get a little bit more colorotment texture.
17:46.683 --> 17:48.224
[SPEAKER_02]: And I didn't salt the mushrooms.
17:48.244 --> 17:48.625
[SPEAKER_02]: Yes.
17:48.865 --> 17:51.347
[SPEAKER_02]: Because if I, you know, everything we do, we always salt.
17:51.408 --> 17:52.949
[SPEAKER_02]: They salt, they should go salt, they should go salt to go.
17:53.249 --> 17:58.295
[SPEAKER_02]: If I put the salt in right with these mushrooms, they're going to release their liquid, we're never going to get good caramelization.
17:58.615 --> 18:00.557
[SPEAKER_02]: So I just want to get a little color on these.
18:00.537 --> 18:04.182
[SPEAKER_02]: That I'm going to have the shelves, that in the garlic, that in the salt, that in the glaze, and all that good stuff.
18:04.603 --> 18:05.104
[SPEAKER_01]: Awesome.
18:05.164 --> 18:06.205
[SPEAKER_01]: Y'all.
18:06.225 --> 18:06.866
[SPEAKER_03]: All right.
18:07.047 --> 18:07.247
[SPEAKER_03]: What?
18:07.287 --> 18:07.988
[SPEAKER_03]: What did you fan mail?
18:08.008 --> 18:08.789
[SPEAKER_03]: Let's do fan mail.
18:08.909 --> 18:09.931
[SPEAKER_03]: What did you fan mail?
18:09.991 --> 18:10.231
[SPEAKER_03]: Yeah.
18:10.251 --> 18:14.117
[SPEAKER_04]: OK. You got fan mail.
18:16.560 --> 18:16.741
[UNKNOWN]: Look out.
18:16.761 --> 18:18.223
[UNKNOWN]: It's fan mail.
18:18.243 --> 18:18.523
[SPEAKER_04]: Fan mail.
18:18.543 --> 18:21.187
[SPEAKER_04]: Hey, look at that.
18:21.207 --> 18:21.448
[SPEAKER_03]: What?
18:21.468 --> 18:21.608
[SPEAKER_03]: Oh, oh.
18:21.628 --> 18:23.811
[SPEAKER_03]: Not only did he join any blackmail.
18:25.580 --> 18:30.129
[SPEAKER_03]: I've got bust out some meat that y'all haven't seen, but I got to work, I'll have to wait till another end.
18:30.189 --> 18:32.252
[SPEAKER_03]: So, that's not a quaint flavor.
18:32.333 --> 18:36.080
[SPEAKER_03]: I'm going to be going to be starting to roll and I'm going to be like, my feet hurt.
18:36.100 --> 18:37.643
[SPEAKER_03]: I'm going to be like, now you're knee hurt.
18:37.683 --> 18:38.444
[SPEAKER_03]: It's not my knee hurt.
18:38.464 --> 18:40.408
[SPEAKER_01]: All right, so let's get the fan mail.
18:41.590 --> 18:45.377
[SPEAKER_01]: All right y'all, let's see, let's see, let's see what we have here.
18:45.357 --> 18:46.599
[SPEAKER_01]: Oh, well, I like this one.
18:46.619 --> 18:47.700
[SPEAKER_01]: I like them and pull this one out.
18:48.541 --> 18:53.528
[SPEAKER_01]: Every summer we make a ton of pesto from our garden and we put it in our freezer great tip.
18:54.008 --> 19:01.819
[SPEAKER_01]: But we're getting bored of pesto pasta and pork tenderloin, stuff with pesto and prosciutto, which are there two go-to uses.
19:02.239 --> 19:05.223
[SPEAKER_01]: Do you have any suggestions of other ways we can use our pesto?
19:05.283 --> 19:07.526
[SPEAKER_01]: Bonus points if you make one or two on the show.
19:07.867 --> 19:08.968
[SPEAKER_01]: Thanks, Allison.
19:08.948 --> 19:13.636
[SPEAKER_03]: Allison, let me tell you we're in the same place, girl, because I'd make all the pesto and then I breeze it.
19:14.116 --> 19:14.818
[SPEAKER_03]: It's delicious.
19:14.878 --> 19:17.242
[SPEAKER_03]: You drop a little bit of pesto into a soup.
19:17.282 --> 19:18.343
[SPEAKER_03]: You don't cook it in the soup.
19:18.363 --> 19:18.624
[SPEAKER_03]: Yeah.
19:18.644 --> 19:21.428
[SPEAKER_03]: But as you're serving the soup, you do a dollop of pesto.
19:21.809 --> 19:23.311
[SPEAKER_03]: You stir it into the bowl.
19:23.552 --> 19:25.615
[SPEAKER_03]: Tim, it brings a freshness of brightness to it.
19:25.635 --> 19:26.236
[SPEAKER_03]: You're going to love it.
19:26.256 --> 19:29.902
[SPEAKER_03]: The other thing is, mix some with mayonnaise, put in every sandwich you make.
19:30.183 --> 19:30.483
[SPEAKER_03]: Yes.
19:30.703 --> 19:31.385
[SPEAKER_03]: Delicious.
19:31.405 --> 19:32.787
[SPEAKER_03]: I love both of those tips.
19:32.807 --> 19:33.809
[SPEAKER_03]: Mmm, too great.
19:33.829 --> 19:35.952
[SPEAKER_02]: Pesto on a soup is a sleeper.
19:35.932 --> 19:38.698
[SPEAKER_01]: Yeah, yeah, it's it's absolutely a sleeper.
19:38.718 --> 19:50.782
[SPEAKER_01]: I also think I have mixed I've done biscuits and I've mixed the Pesto into my buttermilk So I've also done Yeah, so I mixed it into the buttermilk and then you have like a Pesto biscuit.
19:51.163 --> 19:57.075
[SPEAKER_01]: I've also done it with if I'm doing like Like a savory cinnamon roll.
19:57.255 --> 19:57.315
[SPEAKER_01]: Yep
19:57.295 --> 20:01.764
[SPEAKER_01]: I take the pesto, I mix it into my butter, I spread it out, I roll it, you know.
20:01.784 --> 20:03.247
[SPEAKER_03]: Yeah, so I almost think of like garlic bread.
20:03.328 --> 20:03.929
[SPEAKER_03]: Yes, right.
20:03.949 --> 20:08.398
[SPEAKER_03]: So pesto and butter and then on our piece of bread put in the oven and melt it all delicious.
20:08.599 --> 20:09.901
[SPEAKER_03]: Yeah, we just change your life.
20:10.062 --> 20:11.044
[SPEAKER_01]: Allison, you're welcome.
20:11.084 --> 20:12.507
[SPEAKER_01]: Let me tell you another thing that I do.
20:12.888 --> 20:15.473
[SPEAKER_01]: I know that you probably are doing basil pesto.
20:15.453 --> 20:18.798
[SPEAKER_01]: I decided like sometimes I just and I think I've mentioned this before.
20:18.818 --> 20:23.446
[SPEAKER_01]: I will take baby kale and mix it in with my pesto Because I just want another flavor.
20:23.506 --> 20:26.010
[SPEAKER_01]: You can do broccoli and I use that as a dip.
20:26.190 --> 20:31.959
[SPEAKER_01]: I use it like with like those those little multi-grain chips.
20:31.979 --> 20:39.832
[SPEAKER_03]: Oh, yeah, so if I kind of like like that Yeah, pesto with it and with a little bit of mayonnaise or Greek Greek yogurt sour cream you turn into a dip.
20:39.952 --> 20:40.633
[SPEAKER_03]: That's delicious
20:40.613 --> 20:44.097
[SPEAKER_01]: Okay, your place should be like the Pesto capital of your town.
20:44.117 --> 20:46.039
[SPEAKER_02]: Hey, real quick, I hope we're next question.
20:46.059 --> 20:47.540
[SPEAKER_02]: So the mushrooms are looking good.
20:47.660 --> 20:48.381
[SPEAKER_02]: Oh, yeah.
20:48.401 --> 20:48.922
[SPEAKER_02]: The onions.
20:49.642 --> 20:51.024
[SPEAKER_02]: And the mushrooms are looking good.
20:51.044 --> 20:54.728
[SPEAKER_02]: So for about 30 seconds and a year to the garlic, we're like, Matt kind of toast for a little bit.
20:55.068 --> 20:56.910
[SPEAKER_02]: Usually add flatly parsley at the end.
20:57.050 --> 21:02.556
[SPEAKER_02]: In this case, I'm going to add it now and let it kind of add some flavor to the fat in the oil, really.
21:02.736 --> 21:06.080
[SPEAKER_02]: And then I'm going to deglaze, because this is going to come along pretty quickly now.
21:06.520 --> 21:09.203
[SPEAKER_02]: So you can see that you can hear it.
21:09.183 --> 21:19.142
[SPEAKER_02]: It's kind of popping, but it's also infusing the flavor of that oil, and now I'm going to deglaze with a little bit of the marzala.
21:19.730 --> 21:22.054
[SPEAKER_01]: This is why I say add-on drink, but I eat my alcohol.
21:22.234 --> 21:25.619
[SPEAKER_01]: I love me some edible Barcelona.
21:25.899 --> 21:27.161
[SPEAKER_02]: I do produce wood deer right here.
21:27.181 --> 21:28.483
[SPEAKER_02]: There's a lot of stuff you can use.
21:28.503 --> 21:30.266
[SPEAKER_02]: You can use it all, not at all.
21:30.587 --> 21:33.872
[SPEAKER_02]: And I'm just going to make sure we scrape all the goodies at the bottom of the pan.
21:33.892 --> 21:37.257
[SPEAKER_02]: I'm going to reduce the material by half.
21:37.277 --> 21:40.422
[SPEAKER_02]: And then I'm going to add my stock, the bottom, and put the meatballs back in.
21:40.442 --> 21:41.303
[SPEAKER_01]: Oh, my gosh.
21:41.463 --> 21:42.164
[SPEAKER_01]: Oh, my gosh.
21:42.184 --> 21:42.665
[SPEAKER_01]: That's what we said.
21:42.685 --> 21:43.627
[SPEAKER_01]: That's another question.
21:44.308 --> 21:45.229
[SPEAKER_01]: All right.
21:45.690 --> 21:48.454
[SPEAKER_01]: So here's a question.
21:49.109 --> 21:54.457
[SPEAKER_01]: Um, how much difference is there really between dry measuring cups and liquid measuring cups?
21:54.898 --> 21:59.125
[SPEAKER_01]: I admit the sometimes I want to save in dishes and just use them interchangeably.
21:59.185 --> 22:01.449
[SPEAKER_01]: And I'm wondering how much it affects the recipe.
22:01.789 --> 22:06.156
[SPEAKER_01]: Keep the episodes coming, Renee W. Okay Renee, what are you going to let you guys in?
22:06.136 --> 22:07.978
[SPEAKER_01]: I'm going to say first off, just get a scale girl.
22:08.039 --> 22:09.080
[SPEAKER_01]: You say it all the dishes.
22:09.761 --> 22:10.862
[SPEAKER_01]: It's all the ingredients.
22:10.882 --> 22:13.906
[SPEAKER_01]: I mean, just get a scale, a lot of recipes.
22:13.926 --> 22:16.850
[SPEAKER_01]: A lot of books now have the conversions.
22:16.890 --> 22:17.831
[SPEAKER_01]: Yeah.
22:18.212 --> 22:25.361
[SPEAKER_01]: But also, the reason, so for a dry measuring cup, you measure and you can actually scrape off, because it's dry.
22:25.381 --> 22:26.603
[SPEAKER_01]: It's not going to spill over.
22:26.823 --> 22:34.894
[SPEAKER_01]: But the reason the wet and dry are different is because you don't want to put a water in a dry measuring cup
22:37.810 --> 22:38.772
[SPEAKER_01]: I mean, you know what I mean?
22:39.252 --> 22:40.134
[SPEAKER_03]: I guess that makes sense.
22:40.154 --> 22:42.237
[SPEAKER_01]: It makes sense because you're gonna spill it.
22:42.397 --> 22:42.818
[SPEAKER_03]: Yeah.
22:42.838 --> 22:44.020
[SPEAKER_03]: So that's the difference.
22:44.040 --> 22:45.062
[SPEAKER_03]: I'm gonna do a test though.
22:45.122 --> 22:47.526
[SPEAKER_03]: I'm gonna get my dry measuring cups and my wet measuring cups.
22:47.546 --> 22:50.611
[SPEAKER_03]: I'm gonna actually pour the wet, you know, and we can do it right now.
22:50.831 --> 22:51.492
[SPEAKER_03]: We can probably do it.
22:51.512 --> 22:51.913
[SPEAKER_01]: That's it.
22:52.073 --> 22:56.540
[SPEAKER_01]: Yeah, we gotta get a pirex, we gotta get a dry measure cup, we gotta never some water.
22:56.680 --> 22:57.562
[SPEAKER_01]: And we're gonna sell it.
22:57.782 --> 22:58.724
[SPEAKER_01]: I love it.
22:58.744 --> 22:59.445
[SPEAKER_01]: Yeah, all right, sir.
22:59.485 --> 23:00.487
[SPEAKER_03]: We're gonna do that pirex.
23:00.507 --> 23:03.792
[SPEAKER_03]: But I just wanna tell you a scale also works.
23:03.812 --> 23:05.134
[SPEAKER_03]: Yeah, no, scales are great.
23:05.114 --> 23:06.097
[SPEAKER_03]: They really do make a difference.
23:06.117 --> 23:06.899
[SPEAKER_03]: Especially when baking.
23:07.380 --> 23:07.782
[SPEAKER_03]: Yes.
23:07.882 --> 23:10.289
[SPEAKER_03]: No, right, because if flour can be, I mean, honestly.
23:10.529 --> 23:15.564
[SPEAKER_01]: I mean, I think when you had that little thing, a few, uh, I might a month ago with those cookies.
23:16.125 --> 23:17.088
[SPEAKER_03]: Oh, that thing, yeah.
23:17.108 --> 23:17.409
[SPEAKER_03]: Yeah.
23:17.449 --> 23:18.432
[SPEAKER_03]: I sure do use the scale.
23:18.653 --> 23:20.237
[SPEAKER_01]: Is that what you say?
23:20.217 --> 23:23.361
[SPEAKER_01]: Yeah, I looked at that flower, and I think that's the flower.
23:23.381 --> 23:24.362
[SPEAKER_03]: Back to the cookie.
23:24.422 --> 23:25.363
[SPEAKER_03]: Back to the cookie.
23:25.383 --> 23:25.603
[SPEAKER_01]: Yeah.
23:25.623 --> 23:26.504
[SPEAKER_01]: Oh, thank you, Alice.
23:26.804 --> 23:27.425
[SPEAKER_03]: Alice.
23:27.966 --> 23:28.647
[SPEAKER_03]: You're awesome.
23:28.667 --> 23:29.027
[SPEAKER_03]: Thanks.
23:29.147 --> 23:29.628
[SPEAKER_03]: Okay.
23:30.228 --> 23:31.610
[SPEAKER_03]: You're awesome.
23:31.750 --> 23:33.232
[SPEAKER_03]: Oh, milk would be easier to see than water.
23:33.412 --> 23:33.512
[SPEAKER_03]: Yeah.
23:33.532 --> 23:34.213
[SPEAKER_03]: I'll drink the milk.
23:34.373 --> 23:34.593
[SPEAKER_01]: Yeah.
23:35.614 --> 23:36.676
[SPEAKER_01]: I liked that.
23:39.339 --> 23:39.779
[SPEAKER_03]: On the bottom.
23:39.839 --> 23:40.180
[SPEAKER_03]: Thank you.
23:42.242 --> 23:42.622
[SPEAKER_03]: Okay.
23:42.662 --> 23:45.786
[SPEAKER_03]: So what are we going to should I put in the liquid first?
23:45.800 --> 23:49.504
[SPEAKER_01]: Yeah, put the, yeah, yeah, that's what I'm gonna do here.
23:49.604 --> 23:52.006
[SPEAKER_01]: And see if it actually comes to a cup.
23:52.026 --> 23:52.306
[SPEAKER_01]: Okay.
23:53.067 --> 23:58.192
[SPEAKER_01]: All right, so here we are, real time, Renee W. But you're right, see here's the thing now I got to go all the way.
23:58.212 --> 24:00.394
[SPEAKER_01]: It's not quite a cup yet, it's there it is.
24:00.414 --> 24:01.055
[SPEAKER_03]: There it is.
24:01.115 --> 24:01.935
[SPEAKER_03]: Make a mask when.
24:02.056 --> 24:02.316
[SPEAKER_03]: See?
24:02.596 --> 24:02.836
[SPEAKER_03]: See?
24:04.958 --> 24:08.101
[SPEAKER_03]: All right, so the dry measuring cup going into the liquid measuring cup.
24:08.121 --> 24:10.704
[SPEAKER_01]: And it's a cup.
24:10.724 --> 24:11.925
[SPEAKER_01]: This exact, it's a cup.
24:12.614 --> 24:19.782
[SPEAKER_03]: No, it's just, it's ever so slightly blow that line, but honestly, I don't think that's gonna affect anything.
24:19.802 --> 24:30.974
[SPEAKER_01]: It will not affect it if your flower is measured correctly, because if you throw off the wet to dry ratio, but for the most part, yeah, but it is, I'll tell you, it is a little bit below the line.
24:31.014 --> 24:33.337
[SPEAKER_03]: Yeah, yeah, but yeah, just by a little bit.
24:33.417 --> 24:34.438
[SPEAKER_03]: Yeah, the miniscus.
24:34.858 --> 24:35.519
[SPEAKER_03]: The miniscus.
24:35.719 --> 24:36.320
[SPEAKER_03]: The miniscus.
24:37.001 --> 24:38.082
[SPEAKER_03]: Um.
24:38.062 --> 24:39.184
[SPEAKER_03]: I'm just going to drink this a little.
24:39.204 --> 24:41.769
[SPEAKER_01]: Oh, wow, you're getting your mounting your sauce with butter.
24:41.869 --> 24:43.593
[SPEAKER_02]: I'm just putting a little bit of cold butter in here.
24:44.755 --> 24:48.162
[SPEAKER_02]: And I'm going to swirl that in to kind of thicken the sauce a little bit.
24:48.683 --> 24:49.464
[SPEAKER_02]: Is that's happening?
24:49.504 --> 24:52.871
[SPEAKER_02]: I'm going to pull by meatballs that we're just hanging out.
24:53.472 --> 24:54.314
[SPEAKER_02]: Oh, that beautiful.
24:54.835 --> 24:59.985
[SPEAKER_02]: I'm scared to put some drop them in and let them finish.
25:00.640 --> 25:02.343
[SPEAKER_02]: Right in this sauce.
25:02.363 --> 25:03.145
[SPEAKER_02]: Oh, my gosh.
25:03.906 --> 25:05.028
[SPEAKER_02]: Do we have anything like what?
25:05.108 --> 25:05.930
[SPEAKER_02]: It can even go through this.
25:06.330 --> 25:08.294
[SPEAKER_02]: Well, that's what, like, so we look at it.
25:08.314 --> 25:13.203
[SPEAKER_02]: Like, egg noodles, rice, like pot, any kind of sauce.
25:13.243 --> 25:15.868
[SPEAKER_02]: So you can do anything you want as a starter for this.
25:15.888 --> 25:16.970
[SPEAKER_02]: You can match potatoes.
25:17.310 --> 25:18.212
[SPEAKER_02]: Oh, you don't know.
25:18.532 --> 25:19.134
[SPEAKER_02]: Palenta.
25:19.274 --> 25:22.159
[SPEAKER_02]: Palenta would be delightful.
25:22.139 --> 25:32.153
[SPEAKER_01]: I mean, I think about a soft polenta on a board, a big board, I think about you, Michael, because Michael always talk about that for a group of people, which, by the way, oh, my gosh.
25:32.173 --> 25:32.654
[SPEAKER_01]: Here it is.
25:33.675 --> 25:38.662
[SPEAKER_01]: What fluid would you serve a recommend when hosting a small, like six to eight dinner party?
25:38.762 --> 25:40.805
[SPEAKER_01]: Thanks, Mitch, be from Staten Island, New York.
25:41.046 --> 25:41.827
[SPEAKER_01]: Exactly this.
25:42.227 --> 25:43.649
[SPEAKER_01]: Like, polenta on a board?
25:44.050 --> 25:44.130
[SPEAKER_02]: Yes.
25:44.110 --> 25:48.175
[SPEAKER_01]: You know when you put, like, you can put your meatballs, you can put some other things.
25:48.195 --> 25:52.540
[SPEAKER_02]: Yeah, boy, my grandma used to, we did it on the chew, I think, one time work.
25:52.560 --> 25:55.924
[SPEAKER_02]: I just made the plan to put it on the table and then I think I did it with boy and eggs.
25:56.264 --> 25:56.704
[SPEAKER_02]: Yeah.
25:56.724 --> 25:58.286
[SPEAKER_02]: And she would put boy and eggs on top.
25:58.366 --> 25:59.528
[SPEAKER_02]: Oh, my God, it was the greatest.
26:00.028 --> 26:01.470
[SPEAKER_02]: But you could put meatballs on top.
26:01.490 --> 26:02.892
[SPEAKER_02]: You could put what I love.
26:03.492 --> 26:05.374
[SPEAKER_02]: See, I grew up on my mom's side of the family.
26:05.434 --> 26:07.697
[SPEAKER_02]: I grew up more with the length of the mashed potatoes.
26:07.717 --> 26:08.979
[SPEAKER_02]: Palenta was our mashed potatoes.
26:09.119 --> 26:09.359
[SPEAKER_02]: Got it.
26:09.379 --> 26:12.042
[SPEAKER_02]: Like, I love, I love.
26:12.022 --> 26:12.964
[SPEAKER_02]: soft polenta.
26:13.184 --> 26:15.128
[SPEAKER_02]: I don't hard polenta does nothing for me.
26:15.468 --> 26:17.833
[SPEAKER_02]: Like soft polenta's magic.
26:17.853 --> 26:18.133
[SPEAKER_02]: For me.
26:18.454 --> 26:18.834
[SPEAKER_02]: Yeah.
26:18.854 --> 26:20.477
[SPEAKER_02]: You know, I like a fried heart.
26:20.698 --> 26:21.900
[SPEAKER_01]: I like the bones.
26:21.940 --> 26:22.140
[SPEAKER_01]: Yeah.
26:22.461 --> 26:28.472
[SPEAKER_01]: I seriously, but I think and you entertain a like Clinton, what would you do for a small party six to eight people?
26:28.552 --> 26:32.679
[SPEAKER_03]: I mean, honestly, it's like whatever I do is going to be something that I could do the day before.
26:32.800 --> 26:33.180
[SPEAKER_01]: Yes.
26:33.200 --> 26:33.421
[SPEAKER_03]: Okay.
26:33.441 --> 26:34.142
[SPEAKER_03]: And then we keep.
26:34.162 --> 26:35.785
[SPEAKER_03]: So like short ribs.
26:35.765 --> 26:41.051
[SPEAKER_03]: a pot of short ribs is probably something that I would do the day before because it's actually better the next day.
26:41.071 --> 26:45.776
[SPEAKER_03]: So you guys keep that up, bring a table, make a little pull-in to on the side or something or buttered noodles.
26:46.256 --> 26:48.159
[SPEAKER_03]: Also, you know, I'm big on Lausanne.
26:48.179 --> 26:49.940
[SPEAKER_03]: We talked about that during the holidays season.
26:50.401 --> 26:51.542
[SPEAKER_03]: Everybody loves a good Lausanne.
26:51.702 --> 26:53.104
[SPEAKER_03]: So that'd be fun to make my rolled up.
26:53.124 --> 26:54.966
[SPEAKER_03]: Everybody loves a good party.
26:55.046 --> 26:57.469
[SPEAKER_03]: Except people who don't do gluten or people who don't do meat.
26:57.589 --> 26:58.730
[SPEAKER_03]: But it's not everybody.
26:59.371 --> 27:04.236
[SPEAKER_03]: But as I'm drinking, those people are like, oh my god,
27:05.144 --> 27:07.810
[SPEAKER_04]: Now, that would be a good opening.
27:07.830 --> 27:09.133
[SPEAKER_04]: It's happening.
27:10.676 --> 27:11.077
[SPEAKER_02]: Whatever.
27:11.157 --> 27:15.867
[SPEAKER_02]: Oh, and when we write back, we usually don't take commercials break, but Clinton just shouldn't say.
27:16.469 --> 27:18.934
[SPEAKER_02]: We'll be right back.
27:21.850 --> 27:27.337
[SPEAKER_02]: You may have noticed some of the boards and plates were using those are all from front gate, including some from my burial collection.
27:27.357 --> 27:35.168
[SPEAKER_01]: That's got everything from outdoor furniture to decor to entertaining essentials, all made with quality, comfort, and style in mind.
27:35.188 --> 27:39.214
[SPEAKER_03]: And since most of it is designed in-house, you can't find their pieces anywhere else.
27:39.935 --> 27:42.598
[SPEAKER_03]: Front gate, thanks for making our spread, looks so good.
27:42.838 --> 27:45.462
[SPEAKER_03]: A more information go to frontgate.com.
27:46.555 --> 27:48.739
[SPEAKER_03]: Talk about poop a lot on the show.
27:48.779 --> 27:49.160
[SPEAKER_03]: We do.
27:49.200 --> 27:50.222
[SPEAKER_01]: You get to this age.
27:50.262 --> 27:50.903
[SPEAKER_01]: That's what you do.
27:50.963 --> 28:02.725
[SPEAKER_01]: It's a blessing when everything So it comes out of your body Yes, it really is
28:02.705 --> 28:03.025
[SPEAKER_03]: me.
28:03.065 --> 28:05.508
[SPEAKER_01]: Oh my God.
28:05.688 --> 28:07.009
[SPEAKER_03]: Oh, the movie meatballs.
28:07.170 --> 28:08.911
[SPEAKER_03]: Is it do you love it or do you hate it?
28:08.991 --> 28:09.872
[SPEAKER_03]: I love it.
28:09.952 --> 28:11.234
[SPEAKER_03]: Do you never seen it?
28:11.474 --> 28:12.295
[SPEAKER_03]: I love that movie.
28:13.035 --> 28:14.016
[SPEAKER_03]: Love that movie.
28:14.037 --> 28:15.518
[SPEAKER_01]: Yeah, yeah, yeah, yeah.
28:15.538 --> 28:17.720
[SPEAKER_02]: Carlos and all the name of movies are songs remember.
28:17.800 --> 28:24.347
[SPEAKER_01]: I have a little delayed reaction because I have to go into the world of decks and I have the like way.
28:24.367 --> 28:27.510
[SPEAKER_03]: Oh yeah, it's not top your mind, but you know, Damon, I watch it every year.
28:27.790 --> 28:31.294
[SPEAKER_03]: Oh, and in the summer, it's like one of the, it's like
28:31.274 --> 28:32.257
[SPEAKER_03]: I think it's a guy's movie.
28:32.278 --> 28:33.863
[SPEAKER_03]: I think a lot of guys really love it.
28:33.883 --> 28:39.242
[SPEAKER_03]: I can't see a plate of meatballs about going meatballs.
28:39.914 --> 29:07.542
[SPEAKER_02]: I have a question for you guys, is there a movie that like one you haven't maybe have seen recently that you didn't see it a long time and like still cracked you up or a movie that like when it comes on there's not a chance in how you're not watching me balls poltergeist nine to five the shining oh yes the best movie in the whole world the shining what else am I forgetting
29:07.522 --> 29:10.545
[SPEAKER_01]: Well, I know in our house, it's my Matthew.
29:10.565 --> 29:12.668
[SPEAKER_01]: It loves Matt Damon.
29:13.168 --> 29:16.352
[SPEAKER_01]: So it's gonna be born identity anything.
29:16.452 --> 29:16.832
[SPEAKER_01]: Really?
29:16.912 --> 29:19.395
[SPEAKER_01]: It's going to be dead poet society.
29:19.435 --> 29:23.039
[SPEAKER_01]: It's gonna, I mean, he, lie, have seen that movie.
29:23.139 --> 29:28.786
[SPEAKER_01]: I don't care if they're playing the last 10 minutes, but that's like, oh, oh, poor identity.
29:29.146 --> 29:31.909
[SPEAKER_01]: You know, number 15, you know?
29:32.935 --> 29:38.504
[SPEAKER_01]: You haven't seen Matt Damon jump from one window to the next window.
29:38.524 --> 29:41.409
[SPEAKER_01]: I feel like that's what we always pick it up You know, that's the second one.
29:41.429 --> 29:42.150
[SPEAKER_01]: I really have it.
29:42.290 --> 29:44.294
[SPEAKER_02]: Wow Have you you know that movie boy?
29:44.314 --> 29:45.456
[SPEAKER_02]: Yeah, I like that team.
29:45.516 --> 29:48.521
[SPEAKER_02]: I like that team I like how to even shout as much as Matthew.
29:48.581 --> 29:59.719
[SPEAKER_02]: Yeah, the one the movie it came out the other night when I was watching it came on the other night when I was Scrolling and I didn't see it in a while and it's both of them cracked me up like one and two, but flutch
29:59.699 --> 30:13.054
[SPEAKER_02]: Oh, my gosh, I laugh so hard during flesh like when he's dressed up as the as a Los Angeles Laker and he's you know, he's dreaming that he's a Laker like I've never stayed it.
30:13.074 --> 30:14.097
[SPEAKER_02]: Are you fucking kidding?
30:15.427 --> 30:16.508
[SPEAKER_02]: You've never seen Flash.
30:16.528 --> 30:17.249
[SPEAKER_02]: I've never seen Flash.
30:17.269 --> 30:17.770
[SPEAKER_02]: I'm sorry.
30:17.790 --> 30:19.172
[SPEAKER_02]: Let me have to go out.
30:19.192 --> 30:19.953
[SPEAKER_01]: Let me back in.
30:20.093 --> 30:20.533
[SPEAKER_01]: What hour?
30:20.593 --> 30:21.735
[SPEAKER_01]: And 59 minutes.
30:21.955 --> 30:23.537
[SPEAKER_02]: All my plans like watch this show.
30:23.557 --> 30:26.561
[SPEAKER_02]: Chase was kind of in as like the greatest days.
30:26.581 --> 30:26.941
[SPEAKER_02]: Yeah.
30:27.082 --> 30:27.682
[SPEAKER_02]: Daddy checked it.
30:27.702 --> 30:27.802
[SPEAKER_02]: Yeah.
30:27.822 --> 30:29.284
[SPEAKER_02]: And he was doing a little application.
30:29.304 --> 30:32.909
[SPEAKER_02]: But he was like all these like he would just turn into different characters.
30:33.229 --> 30:35.352
[SPEAKER_02]: He's like a detective that's trying to get things up.
30:35.372 --> 30:37.114
[SPEAKER_02]: So he would pretend to be other people.
30:37.094 --> 30:39.417
[SPEAKER_02]: He's like, look at your planes, for example.
30:39.477 --> 30:44.722
[SPEAKER_02]: He's like, he walks in, he's got like fake buck teeth and a big uniform out of, he's like, oh, what are we looking at here?
30:44.742 --> 30:46.664
[SPEAKER_02]: Oh, yeah, everything's ball bearings these days.
30:46.805 --> 30:49.407
[SPEAKER_02]: You know, like he would just like go and see ridiculous things.
30:49.467 --> 30:49.768
[SPEAKER_02]: Okay.
30:49.788 --> 30:53.592
[SPEAKER_02]: When he's dressed up as a laker, it's fantastic because it's like, it is dream.
30:53.632 --> 30:56.875
[SPEAKER_02]: He's a Los Angeles laker, and they're like, oh, flesh does a lot of things for us.
30:56.916 --> 30:58.918
[SPEAKER_02]: He's six, five, six, eight with the Afro.
30:59.198 --> 31:00.139
[SPEAKER_02]: No, none of this stuff.
31:00.239 --> 31:01.100
[SPEAKER_02]: That's the guy I know.
31:01.120 --> 31:01.861
[SPEAKER_02]: He bites a guy.
31:02.782 --> 31:02.882
[SPEAKER_02]: Yeah.
31:02.862 --> 31:03.823
[SPEAKER_03]: It's so good.
31:03.943 --> 31:06.646
[SPEAKER_03]: I have no idea what you're talking about, but I'll go, I'll rent that tonight.
31:06.686 --> 31:07.767
[SPEAKER_03]: Nick, you've seen the clutch.
31:08.628 --> 31:10.891
[SPEAKER_02]: Look, God, it's one of the great movies I don't know, Ryan.
31:11.071 --> 31:12.413
[SPEAKER_02]: I don't know, I don't know, I've missed it.
31:12.453 --> 31:13.634
[SPEAKER_02]: You will find it very funny.
31:13.694 --> 31:15.636
[SPEAKER_02]: We have, I fear we have similar senses of humor.
31:15.656 --> 31:16.217
[SPEAKER_02]: Yeah, I like that.
31:16.437 --> 31:19.480
[SPEAKER_02]: Bad, bad.
31:19.601 --> 31:20.962
[SPEAKER_01]: I like Fletz.
31:20.982 --> 31:21.403
[SPEAKER_03]: Okay.
31:21.423 --> 31:22.984
[SPEAKER_03]: I like me, uh, it's Caddy Shack.
31:23.285 --> 31:24.446
[SPEAKER_03]: Yeah, all the new Fletz.
31:24.486 --> 31:25.147
[SPEAKER_03]: Caddy Shack.
31:25.567 --> 31:26.388
[SPEAKER_03]: Equally is stupid.
31:26.508 --> 31:27.910
[SPEAKER_03]: I like Ronny, Rodney Dangerfield.
31:27.970 --> 31:28.991
[SPEAKER_03]: Oh, my God.
31:29.011 --> 31:30.793
[SPEAKER_03]: Hey, you want to make $12 in the heart?
31:34.233 --> 31:35.595
[SPEAKER_02]: Oh, I'm wearing my hat like this.
31:35.796 --> 31:36.817
[SPEAKER_02]: Oh, what's going on here?
31:39.742 --> 31:55.549
[SPEAKER_02]: Oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh
31:55.529 --> 31:59.993
[SPEAKER_02]: And again, this would be great over any type of noodle of your choice.
32:00.054 --> 32:00.674
[SPEAKER_02]: Yeah.
32:00.694 --> 32:05.379
[SPEAKER_02]: The great over mashed potatoes, whips, celery, root, soft, palenta, you know, it'd be great.
32:05.399 --> 32:06.720
[SPEAKER_02]: Was spets all, it'd be great.
32:06.820 --> 32:07.721
[SPEAKER_02]: Oh, my God, spets all.
32:07.741 --> 32:09.323
[SPEAKER_02]: You could do a moment later, yes, yes, yes.
32:09.723 --> 32:11.245
[SPEAKER_03]: How many meatballs would you like, Carla?
32:11.605 --> 32:11.925
[SPEAKER_03]: Uh, three?
32:12.166 --> 32:12.946
[SPEAKER_03]: Three meatballs.
32:13.527 --> 32:14.088
[SPEAKER_03]: Oh, he's odd.
32:14.788 --> 32:15.229
[SPEAKER_03]: Uh, not you.
32:15.309 --> 32:15.769
[SPEAKER_03]: Not you're not.
32:15.789 --> 32:16.130
[SPEAKER_03]: No, I don't.
32:16.150 --> 32:17.471
[SPEAKER_03]: I feel like you have to serve.
32:17.551 --> 32:20.254
[SPEAKER_02]: I got, I got, I got some extra, great feel over here.
32:20.274 --> 32:21.175
[SPEAKER_02]: Oh, my gosh, thank you.
32:21.815 --> 32:22.136
[SPEAKER_02]: Yeah, all right.
32:22.156 --> 32:23.477
[SPEAKER_02]: So you don't have to worry about the,
32:23.542 --> 32:25.084
[SPEAKER_01]: Thank you, sorry, once that I watched.
32:25.104 --> 32:25.485
[SPEAKER_01]: Oh, that's right.
32:25.505 --> 32:25.745
[SPEAKER_01]: Oh, good.
32:25.906 --> 32:26.787
[SPEAKER_01]: This looks so good.
32:26.927 --> 32:27.768
[SPEAKER_01]: I'll check it over there.
32:27.789 --> 32:29.391
[SPEAKER_01]: Honestly, I would have this over toast.
32:31.354 --> 32:34.258
[SPEAKER_01]: I would have this over a deck of cards.
32:37.023 --> 32:38.385
[SPEAKER_01]: I would have this over a sponge.
32:39.046 --> 32:41.109
[SPEAKER_01]: I would have what again.
32:41.129 --> 32:48.300
[SPEAKER_02]: It's like, I think, to look at, in this day, and age when I went up like that.
32:48.415 --> 32:50.898
[SPEAKER_02]: I go back to Kyle, you know, three kids, this event.
32:50.918 --> 32:56.486
[SPEAKER_02]: Like, to find meals that are super tasty, that don't cost you an arm and a leg, and you could get on the table in, you know, 20 minutes.
32:56.866 --> 32:57.147
[SPEAKER_02]: Yeah.
32:57.627 --> 32:58.028
[SPEAKER_02]: Good meal.
32:58.368 --> 32:59.971
[SPEAKER_02]: Why did this feel as well as this feel so bright?
33:00.531 --> 33:01.072
[SPEAKER_02]: Oh, my God.
33:01.633 --> 33:02.053
[SPEAKER_02]: A parkly?
33:02.734 --> 33:03.215
[SPEAKER_02]: I see.
33:03.235 --> 33:04.136
[SPEAKER_02]: Look at cooked it, clean.
33:04.817 --> 33:05.859
[SPEAKER_03]: Oh, it's a very intelligent.
33:05.879 --> 33:08.382
[SPEAKER_03]: I don't pray a fucking sunshine.
33:11.416 --> 33:15.502
[SPEAKER_01]: So to your point, this is great.
33:15.662 --> 33:17.065
[SPEAKER_01]: I love the texture of the meatball.
33:17.105 --> 33:18.667
[SPEAKER_01]: She talked about having more breading.
33:18.867 --> 33:22.172
[SPEAKER_01]: I just don't want it to feel like a hamburger in a ball.
33:22.673 --> 33:26.859
[SPEAKER_01]: I really want it to feel soft and anxious and.
33:26.880 --> 33:34.471
[SPEAKER_02]: I want to look like my mom, when my mom does meatballs for in tomato sauce, and I made them on the truth before she makes ricotta meatballs.
33:35.012 --> 33:40.360
[SPEAKER_02]: So she folds in a lot of whipped ricotta cheese, which gives them that very soft.
33:40.340 --> 33:44.306
[SPEAKER_02]: tender almost like it could barely form on viewing, which I love too.
33:45.467 --> 33:47.971
[SPEAKER_03]: Every time David and I have meatballs, because I can now this is going to be great.
33:47.991 --> 33:49.714
[SPEAKER_03]: And I know tomorrow I want to sandwich.
33:51.716 --> 33:52.417
[SPEAKER_03]: Right, the next day.
33:52.457 --> 33:53.539
[SPEAKER_03]: Pour on a fresh bread.
33:53.559 --> 33:54.701
[SPEAKER_03]: This would be what?
33:54.801 --> 33:55.041
[SPEAKER_03]: Yeah.
33:55.221 --> 33:56.563
[SPEAKER_03]: And then what you take is the sauce.
33:56.623 --> 33:58.106
[SPEAKER_03]: And you mix it up with a little bit of mayonnaise.
33:58.446 --> 33:59.508
[SPEAKER_03]: And then have meatballs.
33:59.528 --> 34:00.309
[SPEAKER_03]: See what's the next day?
34:00.429 --> 34:01.150
[SPEAKER_03]: Oh, I'll miss it.
34:01.889 --> 34:06.936
[SPEAKER_02]: You know, when you asked about the brightness, I think the nuttiness of the masala was one thing.
34:07.296 --> 34:14.246
[SPEAKER_02]: But like different from what you see us do often, putting the parsley on the oil was hot.
34:14.506 --> 34:14.947
[SPEAKER_02]: Yeah.
34:14.967 --> 34:17.971
[SPEAKER_02]: Really throws the parsley flavor into it and gives it that.
34:17.991 --> 34:19.553
[SPEAKER_02]: I think that's what I'm picking up on it.
34:19.813 --> 34:20.734
[SPEAKER_02]: It doesn't taste heavy.
34:20.874 --> 34:24.519
[SPEAKER_02]: Yeah, like if you throw parsley into like tomato sauce or legal flat.
34:25.300 --> 34:30.968
[SPEAKER_02]: But if you kind of fry it in the oil with the onions and herbs, it really brightens all that oil.
34:30.948 --> 34:35.624
[SPEAKER_03]: Love it, love it, I just thought I was gonna give away time while I was choking.
34:36.688 --> 34:37.912
[SPEAKER_03]: Oh, the fan giveaway today.
34:37.952 --> 34:40.602
[SPEAKER_03]: Front gate dinner plates.
34:40.822 --> 34:41.565
[SPEAKER_03]: What?
34:41.714 --> 34:42.996
[SPEAKER_03]: Look at that beautiful design.
34:43.777 --> 34:45.139
[SPEAKER_03]: Well, it's an easy assignment.
34:46.121 --> 34:47.202
[SPEAKER_02]: Does he come in?
34:47.222 --> 34:47.903
[SPEAKER_02]: Um, gorgeous.
34:47.963 --> 34:50.868
[SPEAKER_02]: So this is our season one, two, one, two, one.
34:50.888 --> 34:52.290
[SPEAKER_02]: The season of the fructay plates.
34:53.231 --> 34:54.293
[SPEAKER_02]: Liz worked on this design.
34:54.653 --> 34:57.377
[SPEAKER_02]: They're made in Italy and sponge painted.
34:58.098 --> 35:01.443
[SPEAKER_02]: That's why they have that really cool, like, a cheek to look at the really beautiful.
35:01.523 --> 35:01.924
[SPEAKER_02]: Beautiful.
35:02.024 --> 35:03.045
[SPEAKER_02]: They got your name on the back.
35:03.286 --> 35:03.847
[SPEAKER_02]: Oh, do they?
35:04.908 --> 35:05.008
[SPEAKER_02]: Yeah.
35:05.028 --> 35:05.309
[SPEAKER_02]: Yeah.
35:05.509 --> 35:06.210
[SPEAKER_02]: Oh, look at that.
35:06.270 --> 35:07.212
[SPEAKER_02]: Bye, Michael Simon.
35:08.413 --> 35:08.874
[SPEAKER_03]: I love it.
35:08.894 --> 35:09.455
[SPEAKER_03]: It wants to choose.
35:09.655 --> 35:10.036
[SPEAKER_03]: That's his.
35:10.316 --> 35:10.877
[SPEAKER_03]: OK.
35:11.448 --> 35:14.736
[SPEAKER_03]: And the winner is, I feel like you can use this as a drum roll.
35:21.653 --> 35:23.097
[SPEAKER_01]: Oh, whatever you're ready.
35:23.117 --> 35:28.009
[SPEAKER_01]: All right, it is Sue H from Austin, Texas.
35:28.029 --> 35:28.630
[SPEAKER_03]: Let's stop, let's stop.
35:29.555 --> 35:30.637
[SPEAKER_03]: What a great town.
35:30.657 --> 35:31.598
[SPEAKER_03]: That's a good to do.
35:31.638 --> 35:32.679
[SPEAKER_03]: I love the town.
35:32.699 --> 35:35.183
[SPEAKER_03]: Oh my god, I had K-S-O there once that I still fantasized about.
35:35.644 --> 35:40.210
[SPEAKER_02]: Can I do something like, I just want to give a quick, like, front gate, listen, I've been a partners with them.
35:40.290 --> 35:43.194
[SPEAKER_02]: Like, we've done things with them three years now.
35:43.214 --> 35:45.698
[SPEAKER_02]: We start designing things with them, which has been a blast.
35:45.718 --> 35:46.960
[SPEAKER_02]: They've been the best partners we ever had.
35:47.300 --> 35:50.945
[SPEAKER_02]: But I also just wanted to thank them with really zero questions.
35:51.546 --> 35:56.473
[SPEAKER_02]: When we first started their show, 50 something episodes ago, they were one of our first spots.
35:56.453 --> 36:06.224
[SPEAKER_02]: They didn't ask why they just are like jumping with both feet and we I we appreciate you guys very much because you But very very good to us Front gate you have been awesome.
36:06.244 --> 36:06.544
[SPEAKER_01]: I know.
36:06.624 --> 36:08.086
[SPEAKER_01]: Thank you so much seriously.
36:08.186 --> 36:08.426
[SPEAKER_01]: All right.
36:08.446 --> 36:09.047
[SPEAKER_01]: Let's wrap it up.
36:09.187 --> 36:11.730
[SPEAKER_01]: Yeah, let's wrap it up I'm gonna finish this maple all in private.
36:11.750 --> 36:12.711
[SPEAKER_02]: Can I do it like I'll do it?
36:12.731 --> 36:13.111
[SPEAKER_02]: I'll do it.
36:13.151 --> 36:13.612
[SPEAKER_02]: I'll do it.
36:13.632 --> 36:13.892
[SPEAKER_02]: Ready?
36:14.032 --> 36:20.419
[SPEAKER_02]: Yeah, all right Have a fabulous day everybody
36:23.437 --> 36:27.664
[SPEAKER_00]: Thanks for watching Tudah and thanks to our sponsors for making this show possible.
36:28.004 --> 36:35.696
[SPEAKER_00]: Frontgate and special thanks to Fresh Direct for supplying the groceries and a canopy by Hilton and B&B tentant party rentals for supporting our show.
36:36.097 --> 36:38.721
[SPEAKER_00]: New episodes drop every Monday Wednesday and Friday.
36:39.001 --> 36:49.097
[SPEAKER_00]: To subscribe, snag recipes and dig into all the extra fun, head to TudahShow.com or watch and click subscribe on YouTube or wherever you get your podcasts.
36:49.117 --> 36:50.980
[SPEAKER_00]: Now go make a mess in your own kitchen.