Full Transcript for Does Lukas Hate Lentils?

00:03:56.479 So I that probably didn't. 00:03:58.479 --> 00:04:04.879 But because when you said you keep your bread on the counter, I was like, um I thought that was fascinating. 00:04:04.960 --> 00:04:07.759 Like how how fast do you guys go through a loaf of bread? 00:04:08.639 --> 00:04:11.039 Usually like two, three days. 00:04:11.280 --> 00:04:11.599 Okay. 00:04:11.919 --> 00:04:15.280 Um and I'll if it's like a big loaf, I put half of it in the freezer. 00:04:15.520 --> 00:04:15.599 Yeah. 00:04:15.919 --> 00:04:22.399 I slice it up, put it in a zip top bag and throw it in the freezer, and then just straight from the freezer into the toaster. 00:04:22.560 --> 00:04:22.720 Yeah. 00:04:22.959 --> 00:04:23.279 Yeah. 00:04:23.600 --> 00:04:25.120 That's what I've got to do. 00:04:25.439 --> 00:04:25.680 Yeah. 00:04:26.079 --> 00:04:26.240 Yeah. 00:04:26.399 --> 00:04:27.120 Oh, that's sad. 00:04:27.439 --> 00:04:27.680 I know. 00:04:27.839 --> 00:04:38.879 Especially because I have to say, ever since our sourdough episode, not to keep referencing ourselves here, but uh since the sourdough episode with all of the tweaks that we talked about, my sourdough is like so rocking. 00:04:39.120 --> 00:04:39.759 Oh, that's great. 00:04:39.839 --> 00:04:40.079 I know. 00:04:40.319 --> 00:04:41.680 There's also this is the best. 00:04:41.759 --> 00:04:54.000 I mean, it doesn't really make sense because you think of like cold weather for being when you want to be baking bread, but the heat makes that sourdough starter just come to life and like the bread rises so much better and faster. 00:04:54.240 --> 00:04:54.560 I know. 00:04:54.720 --> 00:04:56.560 Um, it's really a great time to be baking. 00:04:56.720 --> 00:04:57.759 Oh my gosh, it's great. 00:04:57.920 --> 00:05:04.480 And I've I've somehow like it's sort of for worse in a way, I've usurped the discard. 00:05:04.639 --> 00:05:14.240 I I now just keep like the tiniest little bit in my fridge, then I build the whole starter I need with a little extra, bake with that, and then just put the jar right back in the fridge. 00:05:14.319 --> 00:05:16.800 So I actually just somehow don't have any discard anymore. 00:05:17.040 --> 00:05:17.360 Oh. 00:05:17.680 --> 00:05:18.399 It's kind of weird. 00:05:18.560 --> 00:05:20.720 Like I'm never like feeding it more than once. 00:05:20.879 --> 00:05:21.199 Yeah. 00:05:21.439 --> 00:05:23.199 Because it's so strong right now. 00:05:23.360 --> 00:05:24.800 Maybe in the winter I'll have to do that. 00:05:24.879 --> 00:05:27.439 But I don't have to like really revive it. 00:05:27.920 --> 00:05:28.399 Oh, that's great. 00:05:28.639 --> 00:05:32.639 So there's you're not pouring off like a cup of it in order to Yeah, exactly. 00:05:32.879 --> 00:05:33.199 Great. 00:05:33.439 --> 00:05:33.759 Yeah. 00:05:33.920 --> 00:05:38.560 So And you probably sounds like you're living in a a a thriving bakery, right? 00:05:38.639 --> 00:05:40.399 You know, like you're just turning them in and out. 00:05:40.800 --> 00:05:43.680 I mean, it's still very involved, but yeah. 00:05:43.920 --> 00:05:45.920 But it is it is so satisfying. 00:05:46.000 --> 00:05:54.000 Like the I think it was really um the shaping that I really needed to rein in, and it's it seems like it makes a big difference. 00:05:54.160 --> 00:05:55.040 So good. 00:05:55.199 --> 00:06:03.120 And then also the um when to when to incorporate the sourdough di uh when it's ripe. 00:06:03.600 --> 00:06:04.480 When it's ready to be big. 00:06:04.800 --> 00:06:05.920 That I think was huge. 00:06:06.079 --> 00:06:06.399 Yeah. 00:06:06.639 --> 00:06:06.959 Yeah. 00:06:07.279 --> 00:06:10.639 And the switching maybe to all bread flour, I think also gave it a little initiative. 00:06:11.040 --> 00:06:14.000 Gluten really helps like the higher protein flour, yeah, yeah, yeah. 00:06:14.240 --> 00:06:14.480 Yeah. 00:06:14.639 --> 00:06:15.439 So anyway. 00:06:15.839 --> 00:06:16.000 Good. 00:06:16.079 --> 00:06:16.959 I'm so happy for you. 00:06:17.199 --> 00:06:17.759 Yeah, yeah. 00:06:17.920 --> 00:06:19.680 But it was a sad, a sad moment. 00:06:20.399 --> 00:06:29.040 Today we uh are uh we're talking about lentils, which like food storage, I know is gonna be a topic that we have a lot more to say than we even realize. 00:06:29.360 --> 00:06:30.240 It's a hot topic. 00:06:30.560 --> 00:06:36.160 But um, it just so happened that this morning I was do you listen to that podcast Um Table Manners? 00:06:37.040 --> 00:06:38.879 It's with Oh, is it English? 00:06:39.199 --> 00:06:50.160 It's it yeah, Jessie Ware, who is a pop singer that I don't know, she's particularly popular among gay men and especially the like geriatric millennial sect such as myself. 00:06:50.240 --> 00:06:56.720 She's like she started out with this album of sort of like soothing balads, and now she's gone like kind of disco and dancing. 00:06:57.040 --> 00:06:57.600 Oh, fun. 00:06:57.920 --> 00:07:08.079 And she's been doing this podcast for years with her mom, and they cook lunch for a guest and then have a conversation, and it's always so good and and fun. 00:07:08.160 --> 00:07:15.519 And they're like funny and smart and really savvy cooks, and then it's like they're very gifted at guiding a conversation with somebody. 00:07:16.160 --> 00:07:19.040 Oh, I love and I love the multi-generational aspect of that too. 00:07:19.360 --> 00:07:21.759 That mom-daughter dynamic is just amazing. 00:07:22.079 --> 00:07:32.959 But um, in this most, I think it's the most recent episode or which it was in my queue, Kristen Scott Thomas was the guest, and she was talking about the lentil salad that she just made. 00:07:33.759 --> 00:07:37.360 And Jesse was kind of probing to get more information about it. 00:07:37.600 --> 00:07:38.800 So she asked what kind of lentils. 00:07:38.959 --> 00:07:41.600 She's like, brown, black, green lentils. 00:07:41.759 --> 00:07:46.079 Uh, and then Kristen Scott Thomas said, Pui, puy,

puy. 00:07:46.560 --> 00:07:53.279 And I was like, oh my God, I have been mispronouncing these lentils for my entire life. 00:07:53.439 --> 00:07:55.199 I thought it was lentils du pie. 00:07:55.680 --> 00:07:55.920 Oh? 00:07:56.160 --> 00:07:58.879 How embarrassing is nobody's ever corrected me. 00:07:59.839 --> 00:08:02.240 And then I guess how often does that come up, also? 00:08:02.639 --> 00:08:03.279 It never does. 00:08:03.439 --> 00:08:06.079 In fact, I always have to Google even how to properly spell it. 00:08:06.240 --> 00:08:08.319 It's just like something that won't stick in my brain. 00:08:08.399 --> 00:08:14.639 But I was walking home from the gym and I was like, I mean, how fun that Kristen's got Thomas is the one to teach me this lesson. 00:08:14.720 --> 00:08:15.439 And now now we know. 00:08:15.759 --> 00:08:16.240 Thank you, Kristen. 00:08:16.480 --> 00:08:16.639 Yeah. 00:08:16.879 --> 00:08:22.240 But she was like, she was talking about this lentil salad, and I just love all she grew up in Paris. 00:08:22.800 --> 00:08:31.680 And I love how like it first off, it doesn't sound like she's all that into food, but then she sort of breaks down how she creates her vinaigrette, and it's very, very detailed. 00:08:31.839 --> 00:08:34.879 And then like this lentil salad, the puy, puy, puy. 00:08:35.039 --> 00:08:37.759 It was like just a little bit of finely chopped celery, just this much. 00:08:37.840 --> 00:08:43.200 And I'm just like imagining like two inches of like chopped celery stock in this lentil salad. 00:08:43.279 --> 00:08:46.080 And anyway, it's just like so fun to hear people talk about food. 00:08:46.320 --> 00:08:47.600 Oh my God, it's so fun. 00:08:47.759 --> 00:08:50.799 I mean, this is basically why I have the job that I have. 00:08:50.879 --> 00:08:54.080 Because I'm like, I want to talk to anybody and everybody. 00:08:54.159 --> 00:08:59.840 Like, if you're a celebrity, if you're Joe Schmoe, whoever, I want to be like, how much celery do you put in your lentil salad? 00:09:00.000 --> 00:09:02.080 Like, let's get into it, you know? 00:09:02.399 --> 00:09:06.960 So it's so it's so fun to like be like, this is this little fact that I know about you. 00:09:07.519 --> 00:09:07.840 Yeah. 00:09:08.159 --> 00:09:10.320 And yeah, I'm just like the way I cook too. 00:09:10.399 --> 00:09:12.799 I'm like, maybe this is something in my American nature. 00:09:12.960 --> 00:09:17.600 I'm like, if you're gonna put celery in your lentil salad, at least a whole stock. 00:09:17.759 --> 00:09:20.480 I mean, just like big chunks, you know. 00:09:20.799 --> 00:09:21.039 Right. 00:09:21.200 --> 00:09:30.399 But this does this does segue very well into the fact that when we were first talking about this episode, I was like, we were like, oh, should we do another bean episode or something? 00:09:30.559 --> 00:09:32.879 And then we were like, oh, maybe lentils specifically. 00:09:33.039 --> 00:09:38.960 And then you dropped the bomb that like echoed throughout the world. 00:09:39.120 --> 00:09:46.159 I was like shaken to my core where you were like, Well, like in this very nice sort of, you know, kind of quiet way. 00:09:46.240 --> 00:09:49.039 You were like, I don't really love lentils that much. 00:09:49.200 --> 00:09:52.159 And I was like, you don't love lentils that much. 00:09:52.480 --> 00:09:53.759 I was like shocked. 00:09:54.159 --> 00:10:01.919 Is it just that I seem so much like a lentil person, or is it that my line of work, or is it because lentils are considered like beloved? 00:10:02.480 --> 00:10:02.879 Everything. 00:10:03.200 --> 00:10:22.159 It's I guess it's not that lentils are necessarily beloved, but I was like, you of all people in terms of like you have this vegan and vegetarian like like world that you've created that like includes so I mean maybe I haven't like maybe there's an omission of lentils in your in your like there is not. 00:10:22.399 --> 00:10:23.759 I continue to cook with them. 00:10:24.159 --> 00:10:29.039 Yeah, I mean you talk about lentils all the time, but I was like, it I it was I was shaken. 00:10:29.279 --> 00:10:40.080 And I'm so I want to hear all the details, all the sort of hot goss about it because um because I was I was just like I I is it all lentils, is just some lentils. 00:10:40.320 --> 00:10:46.320 How deep is this just like or is it Well, I guess like I so I did not grow up eating lentils. 00:10:46.480 --> 00:10:48.960 That's like something that came in adulthood for sure. 00:10:49.120 --> 00:10:49.600 Yeah. 00:10:49.919 --> 00:11:03.039 And it's not that I guess it's it's not like I hate lentils, and I'll definitely like eat them if they're there and I do cook with them, but primarily from a place of like these are really good for me. 00:11:03.200 --> 00:11:03.600 Yeah. 00:11:03.840 --> 00:11:07.360 And so that's why I and they're like cheap and a good protein in that way. 00:11:07.679 --> 00:11:13.360 I feel like part of the problem is just that like it's so rare that I cook them exactly as I want them. 00:11:13.600 --> 00:11:21.519 Like they're either undercooked, which is death for my digestive system, or overcooked and mushy and not that good. 00:11:21.759 --> 00:11:22.080 Yeah. 00:11:22.399 --> 00:11:34.960 I've I mean there's definitely exceptions, and there's a bunch of recipes that I have made that I do like, but they just I don't know, and and it I feel like they're a lot harder to to cook than people give them credit for. 00:11:35.440 --> 00:11:37.120 I think that's I think that's true. 00:11:37.279 --> 00:11:49.679 I mean, when I was thinking about recipes and dishes that I make for this, I was like, it does seem like a lot of lentil recipes are kind of cook them until they're mush and then do something with them. 00:11:50.000 --> 00:11:51.360 Um yeah. 00:11:51.759 --> 00:11:58.639 And I think that's because it's easy to cook them until they're mush, it's kind of harder to cook them where they have some sort

of texture. 00:11:58.799 --> 00:12:03.919 And part of it's also the type of lentil, like the lentil dupuy, I guess, is the one. 00:12:04.080 --> 00:12:14.720 Those are the like black caviar, they're also called like the well, I think there's like the black uh very beluga is what is I've always said in my mind, but I have no confidence right now. 00:12:15.200 --> 00:12:16.639 Um I think they're a different one. 00:12:16.720 --> 00:12:22.080 There's like the black caviar beluga lentils and then the dupuis, which are the green or they're dark green. 00:12:22.559 --> 00:12:24.399 And they're like smaller in shape and like round. 00:12:24.879 --> 00:12:25.919 They hold their shape more. 00:12:26.000 --> 00:12:30.240 They're they're like the black ones in that they hold their shape more, but they're green. 00:12:30.399 --> 00:12:30.559 Okay. 00:12:30.799 --> 00:12:43.519 I guess it's like also you go out to a restaurant where there are lentils, and when they're perfectly cooked and perfectly seasoned and have more than just that sort of earthy virtuousness about them. 00:12:44.240 --> 00:12:50.960 There's like uh then I feel like, oh, I do want to eat this all the time. 00:12:51.120 --> 00:12:51.919 This is delicious. 00:12:52.159 --> 00:12:55.039 And but I've never really cracked like what's the secret to those. 00:12:55.279 --> 00:13:04.559 Did you ever make the ones um there was a recipe that went around years ago for uh at Bouvette in New York City from their cookbook like with kale, I think. 00:13:04.879 --> 00:13:05.120 No. 00:13:05.360 --> 00:13:10.000 It seemed like the secret for those was like tons of olive oil and then plenty of salt. 00:13:10.240 --> 00:13:10.639 Yeah. 00:13:10.879 --> 00:13:14.639 And let's be honest, I mean, that is the secret to all being cookery. 00:13:14.960 --> 00:13:20.000 And I guess pulses and other are these pulses, I think. 00:13:20.320 --> 00:13:22.879 Lentils are pro as far as I understand, yeah, they're pulses. 00:13:23.120 --> 00:13:23.600 Yeah, yeah. 00:13:23.759 --> 00:13:26.879 But it's yeah, lots of oil and salt, I guess, can't hurt. 00:13:27.200 --> 00:13:30.639 I mean, lentils I would not say are my favorite food, certainly. 00:13:30.960 --> 00:13:41.039 The sort of most common, like just the good old brown lentil, I feel like doesn't it is really earthy, doesn't seem to have a ton of texture. 00:13:41.440 --> 00:13:43.039 It's flavor's a little muddy. 00:13:43.279 --> 00:13:48.720 It's not yeah, there's a dryness in it too, that like it's not an appealing mouthfeel. 00:13:49.120 --> 00:13:50.799 Yeah, it's sort of cakey inside. 00:13:51.279 --> 00:13:51.759 Yeah. 00:13:52.000 --> 00:13:53.039 No, it's true. 00:13:53.279 --> 00:13:59.120 I do think most of the ways in which I like lentils are they're like suspended in some sort of liquid. 00:13:59.360 --> 00:14:07.759 I mean lentil soup, obviously, like that's probably the most common thing that I do with lentils, is just like especially with like red lentils or something like that. 00:14:08.080 --> 00:14:12.480 Like delicious and the texture is appealing and it and the color's pretty. 00:14:12.720 --> 00:14:19.279 So that all I kind of think of the split lentils, like the split peas and the red lentils as a different category. 00:14:19.840 --> 00:14:20.799 They're kind of different, I guess. 00:14:21.120 --> 00:14:25.039 Because they and the way they cook too is basically a puree diet. 00:14:25.120 --> 00:14:28.080 You they don't hold on to any of their structural integrity. 00:14:28.480 --> 00:14:29.039 It's true. 00:14:29.279 --> 00:14:29.759 It's true. 00:14:29.919 --> 00:14:36.000 And in a way, yeah, I kind of like them for that in like a soup context, it's great. 00:14:36.799 --> 00:14:46.799 But yeah, I didn't I other things I was thinking about, like uh or a soup that I do like to make, um but it's the lentil's not really the star. 00:14:46.960 --> 00:14:53.200 Is have you ever made um this Persian soup called, I'm gonna really butcher it, Ash Rasta? 00:14:54.639 --> 00:14:56.480 No, I'm not familiar with this. 00:14:56.879 --> 00:14:59.519 I wrote it down Ash Resta. 00:15:00.080 --> 00:15:04.480 I'm sure please correct me, um, if anyone knows how to properly spell that. 00:15:04.639 --> 00:15:16.159 But it's a it's a um Persian soup that's like a bunch of different mixed beans, often including lentils, with like spinach and herbs and these little noodles in it. 00:15:16.799 --> 00:15:18.960 Oh I do I have these different toppings. 00:15:19.360 --> 00:15:19.519 Okay. 00:15:19.840 --> 00:15:25.840 There used to be this place, I wonder if you ever went to it, it was like uh maybe in like the nineties or the early 2000s. 00:15:26.159 --> 00:15:40.639 There was this pizza place in Chelsea, and in the back of the pizza place there was or I guess inside the pizza place, like definitely part of the pizza place, was this guy who this Persian guy who was selling these Persian foods. 00:15:40.799 --> 00:15:42.399 It was like right near Union Square. 00:15:42.639 --> 00:15:47.120 Oh no, I think I think he used to s maybe sell stuff at like the Union Square Farmers Market. 00:15:47.360 --> 00:15:53.519 Um, but then he found this space in this pizza place where he would just have this little sort of pop-up thing. 00:15:53.840 --> 00:15:54.639 Oh, that's so cool. 00:15:54.960 --> 00:16:01.200 It was so cool, and it was like, you know, it was a long it was long enough ago that you're like Persian food. 00:16:01.279 --> 00:16:05.120 Like this isn't something that you're just getting around New York City necessarily all the time. 00:16:05.360 --> 00:16:11.840 And so it was like probably my f one of my first experiences with Persian food, and I used to work near there like in my twenties. 00:16:12.240 --> 00:16:17.120 Um so once in a while as a special treat, I'd go into the pizza place and get like a little cup of this soup. 00:16:17.279 --> 00:16:26.639 And it was so fun because it's like this very,

you know, lentil and beans and noodles and sort of a really interesting veggie, you know, forward soup. 00:16:26.879 --> 00:16:40.240 But then you put these like fried onions on it, you put dried mint on it, and you put this dairy thing, which I think in retrospect is like some sort of whey product, but I think you could use like yogurt or whatever. 00:16:40.720 --> 00:16:49.279 But it was like each bite you could definitely make a little tiny special bite with all these little, you know, different bits in it, and it was amazing and I loved it. 00:16:49.679 --> 00:16:52.399 And what's the sort of dominant flavor profile of it? 00:16:53.120 --> 00:16:57.919 I'd say it's like herby and earthy and spinach-y. 00:16:58.159 --> 00:17:01.120 It's like it's you know, is there an acid component? 00:17:02.000 --> 00:17:13.200 There must have been I mean, this yogurt or this whey thing, it has kind of a sour vibe a little bit, um, I think because of maybe the I don't know. 00:17:13.440 --> 00:17:21.440 It's like a pr pr pretty straightforward bean soup concept, but part of it was so fun to have all this little s little bits on top of it. 00:17:21.599 --> 00:17:23.839 So I've tried to make that, but it wasn't as good as this. 00:17:24.319 --> 00:17:25.519 Yeah, I mean that sounds delicious. 00:17:25.599 --> 00:17:26.319 I'm gonna look that up. 00:17:26.720 --> 00:17:28.000 Yeah, yeah, no, it was really good. 00:17:28.319 --> 00:17:33.279 Do you ever make um one lentil dish that I do actually really love is uh Mujadara? 00:17:33.680 --> 00:17:34.079 Oh yes. 00:17:34.640 --> 00:17:35.359 That was on that list too. 00:17:35.759 --> 00:17:41.519 Oh the rice and lentils and the fried onions and oh my god, it's that's that's real comfort food. 00:17:41.839 --> 00:17:55.519 It is real comfort food, and I love the fried onions as the I mean that's seems like anything with like really deep, dark fried onions on top is like truly comforting to me. 00:17:55.920 --> 00:17:58.240 But um what kind of a recipe do you follow when you make that? 00:17:58.480 --> 00:18:02.559 Uh it's been a while since I've made it, so I don't know, I don't think I have any details. 00:18:02.799 --> 00:18:03.519 What do you do? 00:18:04.559 --> 00:18:11.759 I made one the most recent I think was from this excellent cookbook called Hot Date. 00:18:12.160 --> 00:18:14.559 And it was a Mujadara it made a ton. 00:18:14.640 --> 00:18:19.279 Um I was like eating that for days. 00:18:20.000 --> 00:18:25.440 Um and uh it had dates in it, in addition to like all the onions and stuff. 00:18:25.519 --> 00:18:27.440 Um and it was really good. 00:18:27.599 --> 00:18:31.759 And but I feel like prior to that I'd just done it pretty simply. 00:18:31.920 --> 00:18:38.400 Like one of the things I feel like that I that a number of recipes try to accomplish with that dish is turning it into a one-pot affair. 00:18:38.559 --> 00:18:38.880 Yeah. 00:18:39.119 --> 00:18:43.759 Um, which can be done, but it's kind of

better if you cook the lentils and the rice separately. 00:18:44.000 --> 00:18:44.480 Oh, really? 00:18:44.720 --> 00:18:58.720 Do you find that I remember making it together, but I think uh it sounds so like me that I'm pretty sure that I just forced it to be a one-pot thing, even if it wasn't at its prime as a one-pot thing. 00:18:59.440 --> 00:18:59.759 Okay. 00:19:01.359 --> 00:19:02.640 I'm just like good enough. 00:19:02.880 --> 00:19:12.720 But yeah, yeah, I mean, it does and there's so there's something so appealing about them kind of swimming together in some liquid and then coming. 00:19:13.359 --> 00:19:14.720 I mean, it's impossible to get. 00:19:14.880 --> 00:19:16.319 What kind of lentils do you use? 00:19:16.480 --> 00:19:21.680 Because it's pretty hard to like if you're using like basmati rice, I mean that's cooks pretty quickly. 00:19:21.759 --> 00:19:24.880 So you can like start the lentils ahead. 00:19:25.519 --> 00:19:27.200 Um Yeah, well that's the thing. 00:19:27.279 --> 00:19:33.359 I think there's like an Otolingi recipe for this that I had made many years ago that was really good. 00:19:33.599 --> 00:19:36.480 Um and I don't think it was a one-pot thing. 00:19:36.640 --> 00:19:53.599 Yeah but um I've always used the like brown lentils, not the Dupuis, but like the um the flatter ones that kind of break down a little bit, you know, or get rather than like the nuttiness, they integrate in lentil. 00:19:53.680 --> 00:19:53.839 Yeah. 00:19:54.000 --> 00:19:55.039 I'm not describing this very well. 00:19:55.359 --> 00:20:17.039 No, they do I mean well that's why I'm I find it interesting the idea of cooking them separately, because part of me feels like the part of the dish that makes it kind of interesting is that they do like the lentils sort of give off this sort of m murky muddiness, the sort of sediment that then gets kind of incorporated into the rice that actually in that case seems sort of appealing. 00:20:17.440 --> 00:20:18.000 Yeah. 00:20:18.400 --> 00:20:19.440 Yeah, I guess you're right. 00:20:19.519 --> 00:20:22.160 It's like uh it's just a timing issue on the recipe. 00:20:22.480 --> 00:20:23.039 It's a timing issue. 00:20:23.200 --> 00:20:34.720 But a part of what makes that so good is the onions are yeah, I I don't take them like full caramelized and I crank up the heat a little bit more so they still actually have a little bit of like crunch in them. 00:20:34.960 --> 00:20:35.119 Yes. 00:20:35.440 --> 00:20:39.200 But then they've got a bunch of like searing on them and they're so good that way. 00:20:39.680 --> 00:20:44.880 I mean and then the spices I wish I had made I should have tried to make this as maybe I'm gonna have this for dinner tonight. 00:20:44.960 --> 00:20:45.599 This would be good. 00:20:45.920 --> 00:20:49.839 But um like the cinnamon and cumin. 00:20:50.400 --> 00:20:51.519 Yeah, and warm spices. 00:20:51.759 --> 00:20:56.799 All the yeah, all the warm spices, and then I always would put a

bunch of yogurt on top of it. 00:20:57.119 --> 00:20:58.559 It has to have yogurt, yeah. 00:20:58.640 --> 00:20:58.880 Yeah. 00:20:59.119 --> 00:21:00.400 Oh, that sounds delicious. 00:21:00.559 --> 00:21:02.319 It's funny, like onions like that. 00:21:02.400 --> 00:21:05.759 I feel like I feel like no one talks about fried onions. 00:21:06.160 --> 00:21:11.519 Like people are always talking about caramelized onions, which I I have nothing against caramelized onions, they're yummy. 00:21:11.920 --> 00:21:17.599 But there's something really appealing to me about fried onions where they're not sweet and jammy. 00:21:18.079 --> 00:21:21.519 They're more, yeah, like sharp and savory. 00:21:21.920 --> 00:21:22.160 Uh-huh. 00:21:22.480 --> 00:21:24.720 And like And like forkable. 00:21:24.960 --> 00:21:25.279 Yeah. 00:21:25.440 --> 00:21:28.960 And the idea that they're like some maybe almost kind of burnt. 00:21:29.200 --> 00:21:32.799 And um, and yeah, they still have a little texture to them. 00:21:33.119 --> 00:21:35.279 I mean, that is delicious. 00:21:35.440 --> 00:21:43.680 I have this weird food memory of my sister once I don't know why this would have happened, but my sister's, you know, seven years older than I am. 00:21:43.920 --> 00:21:49.279 So I remember her once making me maybe she was like babysitting and I got hungry or something. 00:21:49.839 --> 00:21:53.119 So she was like, I'll make you a fried onion sandwich. 00:21:53.599 --> 00:21:56.720 And it was literally like some fried onions. 00:21:56.880 --> 00:22:03.759 So that that, you know, oily Deep, dark brown, but not soft sort of texture. 00:22:04.319 --> 00:22:06.480 Have some some body as a sandwich filling. 00:22:06.799 --> 00:22:12.640 Yeah, and then this happens weirdly also to just just be like in a buttered pita, but it was delicious. 00:22:12.880 --> 00:22:16.880 It was like, you know, 40 years later, I'm still like, that was a great sandwich, Liz. 00:22:17.599 --> 00:22:18.799 Was there anything else in there besides that? 00:22:19.279 --> 00:22:19.599 No. 00:22:23.279 --> 00:22:26.559 But I was like, yeah, I do want a fried onion sandwich during south. 00:22:26.799 --> 00:22:26.960 Wow. 00:22:27.279 --> 00:22:32.720 Well, like part of in Mujidara, part of the appeal is that it gives body to the dish, right? 00:22:33.119 --> 00:22:37.200 Caramelized onions kind of melt into it, but fried onions. 00:22:37.920 --> 00:22:43.359 And w what we're talking about is different from like a crispy fried onion or a frizzled onion. 00:22:43.599 --> 00:22:43.759 Yeah. 00:22:44.079 --> 00:22:45.359 It's still like wet. 00:22:45.759 --> 00:22:46.160 Yes. 00:22:46.400 --> 00:22:46.640 Yes. 00:22:46.799 --> 00:22:47.759 And kind of greasy. 00:22:48.720 --> 00:22:49.759 And greasy and yummy. 00:22:50.000 --> 00:22:50.240 Yeah. 00:22:50.319 --> 00:22:50.640 Yeah. 00:22:51.359 --> 00:22:52.000 Oh, that's cool. 00:22:52.160 --> 00:22:56.720 Yeah, that's that's definitely a lentil dish I can I get behind. 00:22:56.960 --> 00:23:00.160 This morning in a panic, I was like, Do I have enough to say about lentils? 00:23:00.319 --> 00:23:12.079 So I like was rummaging through my sort of bean, the bean zone in my pantry, and I found some brown lentils, and I was like, what can I do with these quick to like taste something to have something to talk about? 00:23:12.240 --> 00:23:20.079 Um and then so I made this sort of uh I kept I've been reading about how people make like like lentil bolognese. 00:23:20.480 --> 00:23:24.960 And I'd promised the kids this morning that I'd make them pasta and we couldn't decide. 00:23:25.200 --> 00:23:28.240 It was like, I don't know why I asked the kids for their opinions on this stuff. 00:23:28.319 --> 00:23:31.200 I'm like, what are your top two pastas that you want to have for dinner? 00:23:31.279 --> 00:23:37.119 And then it's like, of course, I'm like, none of these are really convenient for me to make, so I'm just gonna be disappointing you guys. 00:23:37.279 --> 00:23:43.519 Um they're like lemon pasta and tomato sauce, and I'm like, nope, nope, we're not gonna do that. 00:23:43.680 --> 00:23:46.079 Um Here's what I want to make as well. 00:23:46.240 --> 00:23:46.799 Yeah, exactly. 00:23:46.960 --> 00:23:49.039 Thanks for all the input and not using any of it. 00:23:49.200 --> 00:23:56.400 But I was like, oh, I could make a lentil boulevard, it's not anything close to what they asked for, but um but I was like that would be sort of fun to try. 00:23:56.480 --> 00:24:03.359 So I did make one and I haven't, it's not like fully, fully finished, but I took a bite of it right before we started recording, and it's pretty good. 00:24:03.599 --> 00:24:03.839 Okay. 00:24:04.000 --> 00:24:05.680 So what's in it? 00:24:05.839 --> 00:24:08.319 Is it t like tomato sauce then and cooked down veggies? 00:24:08.559 --> 00:24:26.960 Yeah, I like cooked down onion, celery, I had a pepper kicking around, uh, some garlic, added the lentils, added some I like, and I was trying to really actually like I was like, if I'm gonna make this good and if everyone's gonna get into it, I have to like do sort of the extra extra steps. 00:24:27.039 --> 00:24:32.960 So I like added some wine and I added some bay leaves and I added some fennel seeds and what else? 00:24:33.200 --> 00:24:35.119 Yeah, tomatoes and cooked it down. 00:24:35.279 --> 00:24:36.799 So I'm hoping it's gonna be good. 00:24:37.200 --> 00:24:43.759 When I tasted it like while it was still cooking, it had sort of a chili vibe, which is not what I was really going for. 00:24:43.920 --> 00:24:49.119 But um I'm hoping that that's gonna with a little grated cheese and some pasta, that's gonna dissipate a little. 00:24:49.440 --> 00:24:51.519 Yeah, maybe a little bit more olive oil or something too. 00:24:52.160 --> 00:24:52.960 Yeah, yeah. 00:24:53.119 --> 00:24:54.079 I think that's right. 00:24:54.240 --> 00:24:58.319 Yeah, maybe that would give it sort of more sauce,

sauce vibes. 00:24:58.880 --> 00:25:02.559 And then so you're gonna spoon that over some cooked pasta. 00:25:02.880 --> 00:25:03.519 Yeah, yeah. 00:25:03.839 --> 00:25:04.079 Okay. 00:25:04.240 --> 00:25:04.640 Yeah. 00:25:04.799 --> 00:25:09.440 That reminds me of um a dish I made a couple years ago. 00:25:09.519 --> 00:25:17.200 Uh, because lentils and pasta doesn't intuitively make sense to me, but I know there's a ton of tradition behind that. 00:25:17.440 --> 00:25:24.480 But I this dish I came across in a book that Rancho Gordo actually reissued called Um Fajoli. 00:25:25.440 --> 00:25:25.920 Oh, yeah. 00:25:26.240 --> 00:25:30.720 The um about the it's got his uses the phrase bean cuisine, the bean cuisine of Italy. 00:25:30.880 --> 00:25:37.839 And it's actually a book that he reissued that had gone out of print and then um issued it through like the Rancho Gordo company. 00:25:38.319 --> 00:25:43.680 But it's um pasta con lenticci, it's just like pasta and lentils, and I had made that. 00:25:44.000 --> 00:25:45.519 It's very, very simple. 00:25:45.759 --> 00:25:49.119 You just um cook your lentils, season them super well. 00:25:49.359 --> 00:25:54.799 This is a lentils always like if there's not enough salt in there, they're no they're really not going to be enjoyable to get it. 00:25:54.960 --> 00:25:56.240 They really will just taste like mud. 00:25:56.480 --> 00:26:15.039 Yeah, and so I think the lentils are cooked with like some bay leaf and a little garlic, and um you cook them in plenty of water so that it's not like because that sometimes there's methods for cooking lentils where it's almost like cooking rice where you d there's not really like liquid liquid left over in it in the pan. 00:26:15.359 --> 00:26:21.440 I don't know that I have a strong view about that, but in this instance there's water left in the pan and you reserve some of it. 00:26:21.599 --> 00:26:23.920 So you cook the lentils, you season them really well. 00:26:24.000 --> 00:26:27.359 There's some olive oil, some bay leaf, some garlic, some chili flakes, I think. 00:26:27.599 --> 00:26:35.279 And then separately, I think traditionally this dish was a way to use up the scraps of like homemade taggedelle. 00:26:35.759 --> 00:26:37.680 So it's like little broken up pieces of pasta. 00:26:38.000 --> 00:26:47.920 So then you cook the pasta and then you put in the lentils and some of the reserved broth and like combine the two on the on the stove top, and it's quite good. 00:26:48.000 --> 00:26:54.720 It's very it's similar to uh Mujidaret, has strong comfort food vibes. 00:26:55.039 --> 00:26:55.599 Yeah, yeah. 00:26:55.680 --> 00:26:56.480 Oh, that sounds great. 00:26:56.799 --> 00:27:04.799 And it's just and it's so it sounds so like austere, you know, but it's um it's actually quite quite rich and comforting. 00:27:05.039 --> 00:27:05.599 Oh yeah. 00:27:05.759 --> 00:27:09.599 Uh you know, I mean, the Italians, they really got a handle on that stuff. 00:27:10.000

--> 00:27:17.839 It's like if you add enough like olive oil and if you're really yeah, if you season it really well, it's like how can that be bad? 00:27:18.160 --> 00:27:19.440 It's all about the attention. 00:27:19.599 --> 00:27:19.839 Yeah. 00:27:20.079 --> 00:27:23.200 It's like prop making sure that things are properly seasoned. 00:27:23.440 --> 00:27:23.759 I know. 00:27:24.079 --> 00:27:25.839 Trying not to rush the process. 00:27:26.000 --> 00:27:31.039 Yeah, I think that's and because otherwise it's just pasta and lentils, and somehow it tastes incredible. 00:27:31.359 --> 00:27:31.599 Yeah. 00:27:31.839 --> 00:27:32.160 Okay. 00:27:32.240 --> 00:27:33.119 I'm gonna try that. 00:27:33.279 --> 00:27:34.000 That sounds great. 00:27:34.400 --> 00:27:38.640 I think um Rancho Gordo, he had these special lentils from Puglia. 00:27:38.960 --> 00:27:39.200 Oh, yeah. 00:27:39.359 --> 00:27:49.359 And they were like a similar shape with the roundness of the Dupuis lentils and the beluga lentils, but um a a sort of chestnutty brown color. 00:27:49.680 --> 00:27:50.160 Sounds great. 00:27:50.400 --> 00:27:53.599 I mean, a special lentil has got to be really special. 00:27:53.839 --> 00:27:55.839 Like that sounds awesome, you know? 00:27:56.640 --> 00:28:08.559 Because again, like it I just had like these random I mean, it's nothing against just a supermarket brown lentil, but they do they I feel like the texture isn't there, that's sort of that muddiness. 00:28:08.640 --> 00:28:08.960 I don't know. 00:28:09.279 --> 00:28:17.359 So having like a really special one, especially if you're gonna use like, you know, put it in a salad or something like that, like you really do want to get that texture right. 00:28:18.079 --> 00:28:22.000 Maybe cooking them like pasta, like in an excess of water is one way to do that. 00:28:22.400 --> 00:28:26.400 I mean, I definitely think that's an easier way to control for the texture. 00:28:26.640 --> 00:28:33.519 I did start cooking lentils with um a big ol' scoop of better than bouillon paste to season them. 00:28:33.599 --> 00:28:34.240 Do you ever do that? 00:28:34.480 --> 00:28:34.960 Oh yeah. 00:28:35.200 --> 00:28:35.519 Okay. 00:28:35.759 --> 00:28:37.680 I mean, in the water with the lentils. 00:28:37.920 --> 00:28:38.480 Oh yeah. 00:28:38.720 --> 00:28:41.680 Oh, just so it's they're basically like cooking in broth. 00:28:41.920 --> 00:28:42.240 Yeah. 00:28:42.480 --> 00:28:43.519 Oh, that's cool. 00:28:43.759 --> 00:28:44.000 Yeah. 00:28:44.240 --> 00:28:44.799 That sounds great. 00:28:44.960 --> 00:28:45.839 I know I haven't had it. 00:28:46.400 --> 00:28:46.799 It's good. 00:28:47.039 --> 00:28:47.279 Yeah. 00:28:47.359 --> 00:28:48.559 I mean, how bad can that be? 00:28:48.640 --> 00:28:49.680 Like, yeah, exactly. 00:28:50.400 --> 00:28:50.880 Yeah. 00:28:51.200 --> 00:28:57.200 Um and I if it kind of helped to give that depth of flavor that sometimes, I mean, maybe is is my issue with lentils. 00:28:57.440 --> 00:28:57.680 Yeah. 00:28:57.759 --> 00:28:57.920 Okay. 00:28:58.400 --> 00:29:00.559 It always comes down to the seasoning with beans, I think. 00:29:00.880 --> 00:29:01.119 Right. 00:29:01.200 --> 00:29:05.359 But that's a really good tip because they are, I mean, obviously they're absorbing a ton of that. 00:29:05.519 --> 00:29:11.200 So if they're absorbing something a little tastier than just water or salted water, that will help. 00:29:11.599 --> 00:29:11.920 Okay. 00:29:12.000 --> 00:29:13.039 I'm gonna try that sometime. 00:29:13.440 --> 00:29:15.839 Do you do many like lentil salads? 00:29:16.400 --> 00:29:18.640 Or enjoy lentils in cold formats? 00:29:18.960 --> 00:29:21.759 I have enjoyed a lentil salad here and there. 00:29:21.920 --> 00:29:24.319 In fact, that feels more a little bit more exciting to me. 00:29:24.400 --> 00:29:35.680 I think because again, I'm maybe paying more attention to how like to getting the cook right than when I'm just like tossing them in soup or tossing them in some brothy thing where they I'm trying to get it. 00:29:36.880 --> 00:29:39.920 Yeah, eventually, yeah, exactly where they get broken down. 00:29:40.319 --> 00:29:59.839 Um I think it's Deb Perlman has on Smitten Kitchen has a recipe that I've at least sort of riffed on where it's like I guess it's sort of like a cowboy caviar kind of take, where it's like lentils with I think she even uses like a jar of salsa or something. 00:29:59.920 --> 00:30:05.519 But then she adds like tomatoes and chopped onions and uh all raw tomatoes and onions. 00:30:06.000 --> 00:30:16.720 Um I should look up the recipe itself, but I think I added like cukes and that kind of stuff, but it was it was almost like uh you could eat it with like tortilla chips, and I was like, that sounds pretty appealing to me. 00:30:16.880 --> 00:30:24.240 Like a spoonable or chipable um salad that has a little protein in it sounds fun. 00:30:24.559 --> 00:30:25.519 Yeah, totally. 00:30:25.759 --> 00:30:29.920 Um Do you find so going back to where we began this conversation? 00:30:30.079 --> 00:30:33.200 Do you find that they're hard to cook like perfectly? 00:30:34.319 --> 00:30:40.160 I mean, this gets to sort of the crux of me as I'm like, I'm like, have I ever cooked them perfectly? 00:30:40.400 --> 00:30:41.200 Probably not. 00:30:41.440 --> 00:30:41.839 You know? 00:30:42.000 --> 00:30:44.400 I'm sort of like, can I eat them? 00:30:44.640 --> 00:30:44.960 Yeah. 00:30:45.119 --> 00:30:47.119 I so so I don't know. 00:30:47.359 --> 00:30:48.799 They do take a while to cook. 00:30:48.880 --> 00:30:54.240 For being such a teeny tiny bean or pulse, they do like take longer to cook. 00:30:54.319 --> 00:31:01.440 Like when I went down to check this tomato sauce, I was like very much expected them to be cooked through, and I was like, oh no, they're not they're not cooked through yet. 00:31:01.920 --> 00:31:03.599 And what kind of lentils are they in the tomato sauce?

00:31:03.680 --> 00:31:04.400 Those are just brown. 00:31:04.720 --> 00:31:06.079 Just brown ones, the flatter ones. 00:31:06.240 --> 00:31:06.559 Yeah. 00:31:06.880 --> 00:31:07.039 Okay. 00:31:07.519 --> 00:31:18.720 But even when they like, you know, they've like sucked up all the liquid and they've gotten bigger and yeah, they're still just there's just a little bit of bite in them that's a little too much. 00:31:19.039 --> 00:31:22.960 So yeah, I don't know what my pro I I don't know what my problem is. 00:31:23.039 --> 00:31:32.160 It's just to get them to cook evenly, you know, like sometimes some of them start to fall apart and then other ones aren't all the way cooked through. 00:31:32.720 --> 00:31:36.799 And just like an undercooked bean is something I'm actually like afraid of. 00:31:36.960 --> 00:31:39.680 I really like don't want to ever have to eat that. 00:31:40.000 --> 00:31:43.440 And so I'm probably paranoid about this when I'm cooking lentils. 00:31:43.680 --> 00:31:44.480 Yeah, so I don't know. 00:31:44.559 --> 00:31:50.799 I I do think that like the pasta style of cooking is a lot more even and more veil-safe than the steaming method. 00:31:51.119 --> 00:31:58.480 I think I think if you actually are just focusing, just saying, I'm just gonna cook the beans, as opposed to I'm uh I'm like putting it in a sauce where I'm like, is everything else ready? 00:31:58.799 --> 00:32:00.400 Hopefully they'll get ready at the same time. 00:32:00.559 --> 00:32:02.240 Like it might be better to concentrate. 00:32:02.480 --> 00:32:08.720 The one thing I think that's so nice about lentils, I guess, is that it can go in like all these different cuisine directions. 00:32:08.880 --> 00:32:15.119 Actually, we haven't talked about Indian lentils, which I do not cook my lentils in an Indian way usually. 00:32:15.279 --> 00:32:23.680 I do with like, I guess if we're if we're taking like split peas out, um I don't I don't cook just like regular brown lentils in an Indian way. 00:32:23.839 --> 00:32:24.480 I don't know if you do. 00:32:24.799 --> 00:32:31.440 I cook with red lentils somewhat frequently just because I I sort of like those and yeah, yeah, I do too. 00:32:31.599 --> 00:32:34.880 Or like the yellow split peas and stuff, but I guess that's kind of out of scope here. 00:32:35.279 --> 00:32:36.000 Yeah, yeah, yeah. 00:32:36.079 --> 00:32:38.880 A little bit different from but what are like the classic? 00:32:39.200 --> 00:32:54.799 I was just trying to think of trying to diagnose my uh relationship with lentils, and I was like, what are you seeing like at uh Frenchy type restaurants, it'll be like lentils with sausage on top or with like a like what crispy salmon is. 00:32:54.960 --> 00:32:56.880 Yeah, or a big like yeah, exactly. 00:32:57.039 --> 00:33:07.440 And I and then I was thinking of this pasta dish, the Italian pasta dish, or um like that French salad that Kristen Scott Thomas described with the celery and the puy, yeah. 00:33:08.720 --> 00:33:15.759 Um that I think that like the comma denominator here is like a heavy-handedness with the richness. 00:33:16.079 --> 00:33:18.000 Yeah, yeah, I think that's true. 00:33:18.160 --> 00:33:34.559 I mean, one thing I love about those French lentil salads is how sharp the like vinaigrette or sort of sauce that you can make with it, where you're like cooking, you know, some puy lentils or those black caviar lentils or um something like that. 00:33:34.799 --> 00:33:39.039 And then yeah, I love having that like strong mustard flavor in there. 00:33:39.200 --> 00:33:39.440 Yes. 00:33:39.680 --> 00:33:51.440 And cooked with like a you know, kind of strident tasting sausage or something like that, they can really take like a heavy hand with like spices or other condiments and stuff, which I kind of appreciate. 00:33:51.839 --> 00:33:58.880 Yeah, and there's something really satisfying about I don't know if you make your lentil salads this way, but putting the dressing on while they're still warm. 00:33:59.119 --> 00:33:59.519 Yes. 00:33:59.759 --> 00:34:01.119 So that they soak up. 00:34:01.519 --> 00:34:09.280 It's just I don't I mean, maybe that if there is alchemy to it, but it feels like the the thinking is that it really soaks up all those flavors in the dressing. 00:34:09.440 --> 00:34:09.679 Yeah. 00:34:09.920 --> 00:34:13.039 And they're so delicious when they're warm and dressed like that. 00:34:13.440 --> 00:34:14.000 They are. 00:34:14.239 --> 00:34:14.800 They are. 00:34:14.960 --> 00:34:17.360 That's making me think I should make some like that soon. 00:34:17.679 --> 00:34:20.880 Because yeah, they're I mean, they are really they're convenient. 00:34:21.039 --> 00:34:21.440 They're cheap. 00:34:21.679 --> 00:34:23.679 They are, I mean, and very, very good for you. 00:34:23.760 --> 00:34:25.119 They're like fiber-wise. 00:34:25.599 --> 00:34:27.599 Incredible source of protein for plant protein. 00:34:27.920 --> 00:34:30.400 And then also like more so than other beans. 00:34:30.639 --> 00:34:30.880 Yeah. 00:34:31.119 --> 00:34:32.719 It's like super concentrated. 00:34:33.119 --> 00:34:33.440 Oh. 00:34:34.000 --> 00:34:34.960 That's good to know. 00:34:35.199 --> 00:34:35.440 Yeah. 00:34:35.599 --> 00:34:39.119 I and I think this is why they're like a staple food around the world. 00:34:39.440 --> 00:34:42.960 Well, I was thinking, I I saw some reps recipe recently. 00:34:43.199 --> 00:34:46.000 Oh, it was on Catherine Newman's Substack. 00:34:46.159 --> 00:34:48.800 Again, I keep she keeps putting recipes on there. 00:34:48.960 --> 00:34:56.719 Um, but it was making falafel, I think, with uh maybe red split are we calling are they split peas? 00:34:56.880 --> 00:34:56.960 No. 00:34:57.280 --> 00:34:58.159 Just like bread lentils. 00:34:58.480 --> 00:34:59.519 Red lentils, yeah. 00:34:59.760 --> 00:35:00.880 I think it was with those. 00:35:00.960 --> 00:35:13.920 Um, and she was saying, you know, because it's I do

find those recipes really cool where you're soaking like a split lentil for like 24 hours and it gets soft enough that then you don't actually have to cook it in a liquid. 00:35:14.000 --> 00:35:17.360 You're can you know pan-fry it or deep fry it or whatever. 00:35:17.840 --> 00:35:24.480 But she made some kind of falafel with them that did look really cool, and I was like, that's kind of a fun, yeah, fun thing to think about. 00:35:24.719 --> 00:35:28.239 Isn't that the traditional method with um falafel when you use chickpeas too? 00:35:28.400 --> 00:35:30.400 You soak them and blend them without cooking the beans. 00:35:31.039 --> 00:35:31.360 Yes. 00:35:31.679 --> 00:35:32.719 That's kind of fun to use. 00:35:34.320 --> 00:35:34.719 Oh yeah. 00:35:34.960 --> 00:35:37.679 I remember one of my first cookbook editing jobs ever. 00:35:37.840 --> 00:35:42.159 I was working on Liana Chrysoff's book, um, and she's so good. 00:35:42.320 --> 00:35:48.719 Um, it was whole grains for a new generation, and she had a falafel recipe in that. 00:35:48.960 --> 00:35:57.039 And um I was editing the manuscript, and I remember writing like a note being like, Oh, like are these chickpeas like you haven't cooked the chickpeas? 00:35:57.119 --> 00:36:00.800 Like, thinking I was really clever to be like something really important here. 00:36:01.280 --> 00:36:01.760 Yeah, totally. 00:36:01.840 --> 00:36:03.119 I'm really pulling my weight here. 00:36:03.280 --> 00:36:05.599 And she was like, Yeah, you don't have to cook those to make falafel. 00:36:05.840 --> 00:36:07.119 And I was like, oh shoot. 00:36:07.599 --> 00:36:09.360 It's like I've got a long way to go. 00:36:09.679 --> 00:36:10.320 Now we know. 00:36:10.559 --> 00:36:11.840 Yeah, now now I know. 00:36:12.159 --> 00:36:14.000 Um are you gonna have the bolognese? 00:36:14.400 --> 00:36:15.679 Is it bolognese or bologna? 00:36:15.920 --> 00:36:24.320 Just when I mispronounce things, can I would love to just be corrected in the moment when Kristen Scott Thomas was teaching me how to pronounce Dupuis lentils. 00:36:24.559 --> 00:36:33.440 When I waited tables at this restaurant on the Upper East Side when I was in my twenties, it was like a French restaurant, and we had a salad ni soise on the menu. 00:36:33.599 --> 00:36:42.800 It was there was uh two women I was waiting on, and it was there was obviously a power dynamic where like one person was doing the other person a favor and the other person was trying to impress the other person. 00:36:43.760 --> 00:36:50.480 I think I mentioned the special of the salad ni sois, and she was like, he doesn't even know how to pronounce this salad. 00:36:50.639 --> 00:36:53.519 And it was it was like so rude that she really did it to my face. 00:36:53.760 --> 00:37:01.920 But then the overall effect of this was that now every time I say that salad, I'm paranoid that I'm mispronouncing it. 00:37:02.000 --> 00:37:09.119 So it's like you're not even gonna be able to like teach me how to now I'm just like aware that this is a minefield and like I don't know what to do about it. 00:37:09.440 --> 00:37:10.000 Exactly. 00:37:10.159 --> 00:37:11.199 Oh, how awful. 00:37:11.599 --> 00:37:12.079 That's okay. 00:37:12.159 --> 00:37:14.320 I should have known, but it was a French restaurant. 00:37:14.400 --> 00:37:18.079 But well, and it doesn't seem it seems like that was quite a good pronunciation. 00:37:18.159 --> 00:37:18.480 I don't know. 00:37:18.559 --> 00:37:19.119 I don't know how to do it. 00:37:20.239 --> 00:37:21.360 I guess it's a both. 00:37:21.519 --> 00:37:22.000 Yeah, yeah, yeah. 00:37:22.079 --> 00:37:23.760 There's the C with the thingy underneath. 00:37:24.079 --> 00:37:24.880 Yeah, I guess. 00:37:25.039 --> 00:37:27.360 But Niswa still seems pretty close. 00:37:27.760 --> 00:37:29.280 Seems certainly not correctable. 00:37:29.440 --> 00:37:33.440 It's not like you're saying like Nikos or something, like you didn't have to be. 00:37:33.920 --> 00:37:34.639 I guess so, yeah. 00:37:34.800 --> 00:37:36.320 And like French flair. 00:37:36.719 --> 00:37:37.599 They knew what I meant. 00:37:37.840 --> 00:37:39.519 So that's probably what matters the most. 00:37:43.199 --> 00:37:43.840 Yeah. 00:37:44.320 --> 00:37:46.719 But anyway, for dinner. 00:37:47.039 --> 00:37:47.840 Lentils dupe. 00:37:48.480 --> 00:37:52.320 Um I am actually kind of inspired to make some lentils. 00:37:52.639 --> 00:37:55.280 I had I'm gonna make some mujadara tonight for dinner. 00:37:55.440 --> 00:37:57.599 That sounds really good because it's kind of cold outside. 00:37:57.679 --> 00:37:59.119 We had this heat wave and now it's cold. 00:37:59.199 --> 00:38:01.440 I'm like, oh, that'll be really, really satisfying. 00:38:01.679 --> 00:38:01.920 Yeah. 00:38:02.079 --> 00:38:03.440 I think I think that's a great idea. 00:38:03.599 --> 00:38:06.159 Are you gonna are you gonna two-pot it or one-pot it? 00:38:06.480 --> 00:38:10.960 I'm gonna cross-reference that Otolengi recipe because I remember that being really good. 00:38:11.119 --> 00:38:11.440 Yeah. 00:38:11.599 --> 00:38:14.320 And then I'm gonna cross-reference a few of them. 00:38:14.559 --> 00:38:14.800 Yeah. 00:38:15.039 --> 00:38:17.679 And and maybe chart a path that way. 00:38:17.760 --> 00:38:17.920 Yeah. 00:38:18.079 --> 00:38:18.320 Yeah. 00:38:18.400 --> 00:38:18.559 Yeah. 00:38:18.800 --> 00:38:20.880 Are you are you gonna do you have your bolognese? 00:38:21.360 --> 00:38:22.800 We have the bolognese, we're all set. 00:38:22.960 --> 00:38:30.320 It's also I was like, gosh, starting dinner at this time, I was like, this is a habit I should definitely be in that I'm not in. 00:38:30.480 --> 00:38:32.960 Instead of like 5 30 being like panic. 00:38:33.119 --> 00:38:37.519 I was like, oh, I'm just gonna have this thing of bolognese on the stove top waiting for the ball. 00:38:37.679 --> 00:38:39.039 All you have to do is cook the pasta. 00:38:39.280 --> 00:38:39.599 Yeah. 00:38:39.760 --> 00:38:40.079 Oh, yeah. 00:38:41.199 --> 00:38:41.519 Hopefully. 00:38:42.320 --> 00:38:42.639 I'm sure. 00:38:42.719 --> 00:38:43.840 Oh, I'm sure it'll be delicious. 00:38:44.000 --> 00:38:45.119 I mean, how bad can it be? 00:38:45.360 --> 00:38:45.599 Right. 00:38:45.840 --> 00:38:46.480 It'll be dinner. 00:38:47.039 --> 00:38:50.480 Okay, well, enjoy your nutritious, delicious lentil dinner. 00:38:50.880 --> 00:38:51.199 Thank you. 00:38:51.280 --> 00:38:51.840 All right, great. 00:38:51.920 --> 00:38:53.280 Well, um, well let's just talk soon. 00:38:53.519 --> 00:38:54.159 Okay, sounds good. 00:38:54.239 --> 00:38:54.880 Until next time. 00:38:55.360 --> 00:38:56.000 Bye.