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Luke’s Diner: A Simple Way to Make a Luke’s Diner Pancake · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I am all in again.
• 0:06
  Speaker 2: Oh, I am all in again with Scott Patterson and
• 0:20
  Speaker 2: iHeartRadio Podcast.
• 0:22
  Speaker 1: Hey everybody, Scott Patterson, I am all in Podcast. Want
• 0:25
  Speaker 1: to love Productions. iHeart Radio Media. iHeart Podcast. We have
• 0:30
  Speaker 1: a very special Luke Steiner with Frankie Celens. Let me
• 0:34
  Speaker 1: tell you a little bit about Frankie's an Emmy Award
• 0:37
  Speaker 1: winning chef, TV host, cookbook author known for his taste
• 0:40
  Speaker 1: making shows Struggle Meals Worth the Hype and Frankie Versus
• 0:45
  Speaker 1: the Internet. Welcome Frankie to the show.
• 0:48
  Speaker 3: Good to be here, Scott, Luke, Scott, who do I
• 0:50
  Speaker 3: call you? You're Scott?
• 0:51
  Speaker 1: You call me by my my born name, my given name. Yeah, Luke.
• 0:57
  Speaker 1: Luke is not here right.
• 0:59
  Speaker 3: Now, Lucas my brother though, so it's very confusing for me.
• 1:03
  Speaker 1: It's very well, We're going to try to straighten things
• 1:05
  Speaker 1: out here for you, all right. Tell us back to
• 1:07
  Speaker 1: the very beginning, Frank Pete, you went to NYU Tish
• 1:12
  Speaker 1: School of the Arts for Music Production and Business, not
• 1:15
  Speaker 1: culinary school? Went did cooking go from things I do
• 1:19
  Speaker 1: for friends to this could actually be my career?
• 1:23
  Speaker 3: I was double majoring in Italian and so in the
• 1:26
  Speaker 3: summers I'd go be with three generations to go family
• 1:30
  Speaker 3: in Italy, and I mean, I have an Italian American family.
• 1:35
  Speaker 3: We cooked at home, but cooking with them in Italy
• 1:37
  Speaker 3: was like extra fun. And so I'd bring these dishes
• 1:40
  Speaker 3: and they tell me all these histories and myths of
• 1:42
  Speaker 3: these dishes that we all know now, but in two
• 1:45
  Speaker 3: thousand and seven, no one knew of them because the
• 1:47
  Speaker 3: YouTube was like just born and no one was doing
• 1:50
  Speaker 3: those videos. So my kitchen faced out in the city
• 1:54
  Speaker 3: and I'd throw these dinner parties and I'd charge everyone
• 1:57
  Speaker 3: a dollar less than the school meal plan. And when
• 1:59
  Speaker 3: like the seventh friend of a friend was like, you
• 2:01
  Speaker 3: should film this, I was like, yeah, I should film this.
• 2:05
  Speaker 3: That's pretty much it interesting.
• 2:08
  Speaker 1: Interesting. So you have revived your old taste made show
• 2:12
  Speaker 1: called Struggle Meals after three years of being off air.
• 2:15
  Speaker 1: What made this the right moment to bring it back?
• 2:20
  Speaker 3: Well, it seems that everyone's still talking about never ending inflation,
• 2:23
  Speaker 3: soaring the food costs, the inability to have more than
• 2:28
  Speaker 3: like thirty days money in advance. I believe food is
• 2:33
  Speaker 3: about the third biggest expense after housing and transportation, maybe
• 2:37
  Speaker 3: healthcare on people. So can I make a difference there,
• 2:41
  Speaker 3: I think I can. So the show started as that
• 2:43
  Speaker 3: we used to do under two dollars a plate. Quickly
• 2:46
  Speaker 3: those episodes became sort of obsolete, as now two dollars
• 2:49
  Speaker 3: buys half as much as it did when we started
• 2:51
  Speaker 3: making the show. So, but the affordable ingredients are still affordable,
• 2:56
  Speaker 3: and the ways to use everything up so there's no waste.
• 2:59
  Speaker 3: Obvious brings the cost of everyone's yearly spend it down.
• 3:03
  Speaker 3: So the themes remain. But the fans, we're asking for it,
• 3:06
  Speaker 3: and I think I think it's relevant.
• 3:09
  Speaker 1: Right, All right, Well, you also talked about how food
• 3:12
  Speaker 1: in this country gets wasted. Yeah, how much of Struggle
• 3:16
  Speaker 1: Meals is really about saving money versus just using what
• 3:21
  Speaker 1: you will already have.
• 3:23
  Speaker 3: Yeah, for the people that are haven't watched the show,
• 3:27
  Speaker 3: you hear a struggle meal and you think I'm you know,
• 3:29
  Speaker 3: taking a piece of wonderbread and putting half a banana
• 3:32
  Speaker 3: and mayo on it. That's not what's happening. This struggle
• 3:35
  Speaker 3: obviously can be financial, but it can also be finding time,
• 3:38
  Speaker 3: and everything is relative. You could have a family that's
• 3:42
  Speaker 3: arning really well and they're still not able to save
• 3:44
  Speaker 3: money because of whatever's going on. And just how much
• 3:48
  Speaker 3: things cost. So, yeah, the stat is the thirty percent
• 3:51
  Speaker 3: of groceries going the garbage. So if you spend ten
• 3:55
  Speaker 3: thousand dollars a year on groceries, three is gone. So
• 3:59
  Speaker 3: if you if you can just plan, if you can
• 4:01
  Speaker 3: figure out how to use it, if you don't get
• 4:03
  Speaker 3: bored with a certain ingredient, and you can get derivative
• 4:07
  Speaker 3: dishes out of it, then you could save that theoretical money.
• 4:11
  Speaker 3: I feel like that's the bigst way to save right there.
• 4:15
  Speaker 1: What do you tell people who love ground beef but
• 4:20
  Speaker 1: at thirty dollars plus a pound, how do they replace that?
• 4:26
  Speaker 3: James Beard Foundation did a thing maybe fifteen years ago
• 4:29
  Speaker 3: where they were mixing it with mushroom to keep that
• 4:32
  Speaker 3: umami richness there but lower the beef. Obviously, the old
• 4:37
  Speaker 3: way of doing it is meatballs, meat loaf, put filler
• 4:40
  Speaker 3: in breadcrumbs, egg cheese, things like that. But I've been
• 4:45
  Speaker 3: using chicken livers to stretch the beef. Interesting, there's one
• 4:51
  Speaker 3: sixth the cost per pound to ground beef. Wow.
• 4:56
  Speaker 1: Yeah, so you're replacing the beef totally or you're adding
• 5:01
  Speaker 1: to it so you're not using as much beef.
• 5:03
  Speaker 3: Let's say, just round numbers. Let's say two pounds of
• 5:07
  Speaker 3: ground beef is ten bucks and two pounds of chicken
• 5:09
  Speaker 3: livers is two dollars. And I goh, twenty ounces of
• 5:14
  Speaker 3: beef and then sixteen thirty two and then twelve of
• 5:19
  Speaker 3: the chicken livers. I've taken the cost down significant, right,
• 5:24
  Speaker 3: like more than half. Make a nice ride. Good with that,
• 5:26
  Speaker 3: Mix it with pasta.
• 5:28
  Speaker 1: There you go, it's not bad. It's not bad, all right. So,
• 5:31
  Speaker 1: looking back at the run before the hiatus, is there
• 5:34
  Speaker 1: an episode or recipe you're most excited to revisit or
• 5:38
  Speaker 1: improve now that you're doing it again.
• 5:41
  Speaker 3: I'm at the point, as I'm sure you have experienced
• 5:45
  Speaker 3: as well, where you realize you can't really reinvent the wheel,
• 5:47
  Speaker 3: and you do a lot of repeating of the things
• 5:49
  Speaker 3: that you've said. So the question you're just asked is
• 5:52
  Speaker 3: similar to one that someone asked me recently, which is,
• 5:56
  Speaker 3: you know, what are you excited to teach the audience
• 5:58
  Speaker 3: that they don't already know? And the and the answer
• 6:01
  Speaker 3: is like the thing that I haven't yet figured out
• 6:03
  Speaker 3: that I can't wait to share with them. So there
• 6:05
  Speaker 3: is still learning constantly happening. I always love to cook apasta,
• 6:10
  Speaker 3: I would say that, even though I love every dish
• 6:13
  Speaker 3: that I make, like every twentieth one, is like really, like,
• 6:16
  Speaker 3: this is the best thing I've ever had. And since
• 6:20
  Speaker 3: I'm not a professional actor like you, I think you
• 6:23
  Speaker 3: see it even more. I get even more excited.
• 6:26
  Speaker 1: That's right, all right. So you've cooked meals for some
• 6:30
  Speaker 1: pretty prominent figures, world figures, famous the fames Novak Djokovic.
• 6:38
  Speaker 1: You made a meal for the best tennis player in
• 6:42
  Speaker 1: the history of the game.
• 6:44
  Speaker 3: Arguably, I've made like one hundred meals for him. I
• 6:47
  Speaker 3: did two US one hundred. I don't know, it's three
• 6:51
  Speaker 3: weeks for the US Open, times two and Cincinnati Open.
• 6:54
  Speaker 1: All right, So you were you were his personal chef
• 6:57
  Speaker 1: during the during the US Oh, that's fantastic.
• 7:00
  Speaker 3: Nineteen and twenty.
• 7:01
  Speaker 1: So what did he eat? What was that like for you?
• 7:04
  Speaker 1: What was that experience?
• 7:05
  Speaker 3: Like, well, he's vegan, he's gluten free. I can't get
• 7:08
  Speaker 3: too much into the details, but I'll give you one
• 7:10
  Speaker 3: thing that's incredible. Then he thinks of Obviously, he wants
• 7:14
  Speaker 3: food and he wants it to be balanced. He starts
• 7:16
  Speaker 3: most mornings with celery juice that is cold pressed and
• 7:21
  Speaker 3: at one point in twenty nineteen, I went through all
• 7:24
  Speaker 3: the organic celery in like the radius of where I
• 7:26
  Speaker 3: was working for him. Then I just grabbed conventional one
• 7:30
  Speaker 3: day and you can actually see it separate into a
• 7:33
  Speaker 3: film of whatever the pesticide is. I was like, I
• 7:35
  Speaker 3: can't do this, and that went away. But that was why,
• 7:38
  Speaker 3: just to see that that aside, the guy burns a
• 7:41
  Speaker 3: lot of calories. He's an elite athlete. We've all watched
• 7:44
  Speaker 3: well tennis fans have watched him do a five setter
• 7:47
  Speaker 3: that goes five six hours, you know, and you realize
• 7:50
  Speaker 3: this is literally like running a double marathon. Okay, so
• 7:54
  Speaker 3: vegan and gluten free, how do you get a lot
• 7:56
  Speaker 3: of calories in? And he thinks about how much energy
• 8:00
  Speaker 3: it's going to take to digest those calories. So let's
• 8:05
  Speaker 3: just use cashewes as an example. Let's say a cashew
• 8:09
  Speaker 3: has ten calories. I'm sure it has less one cashe,
• 8:13
  Speaker 3: but let's just say it as ten calories, and if
• 8:14
  Speaker 3: you eat a raw cashew, your body spends five calories
• 8:18
  Speaker 3: digesting it. Well, Novak has me soaking the cashes in
• 8:23
  Speaker 3: water and then dehydrating them at such a low temperature
• 8:26
  Speaker 3: that there's no miard reaction, but so they become much softer,
• 8:29
  Speaker 3: so the digestion process can start outside the body. So
• 8:33
  Speaker 3: now the ten calorie cash you might only take two
• 8:35
  Speaker 3: calories to digest, and so he gets NET eight instead
• 8:39
  Speaker 3: of NET five. I just thought that was very interesting,
• 8:42
  Speaker 3: and that every single ingredient was treated to like a
• 8:48
  Speaker 3: ridiculous degree. And I've never worked so hard in my
• 8:51
  Speaker 3: entire life.
• 8:52
  Speaker 1: He so he's playing five sets in ninety plus degrees
• 8:58
  Speaker 1: and winning trophies and millions and not really looking that tired.
• 9:06
  Speaker 1: I just want to say, I'm you know, I'm on
• 9:09
  Speaker 1: a pretty strict diet and workout regimen. I played three
• 9:13
  Speaker 1: games of pickleball the other day with my son versus
• 9:16
  Speaker 1: my buddy and his son, and I almost collapsed. Anyway, Frankie,
• 9:21
  Speaker 1: I think I need you.
• 9:23
  Speaker 3: You need the soaked cashws.
• 9:26
  Speaker 1: You got it? Can you start soaking some cashws for
• 9:28
  Speaker 1: me and dehydrate the crap out of them place? I
• 9:31
  Speaker 1: need that net net. What's the most memorable guest you've
• 9:35
  Speaker 1: had on any of your shows? And and what was
• 9:38
  Speaker 1: it like cooking alongside them? If if you can reveal this.
• 9:42
  Speaker 3: My the most memorable guest that I've ever had is
• 9:44
  Speaker 3: Cookie Monster. It's just such a wild experience to with
• 9:51
  Speaker 3: Cookie Monster. Yeah, the the operator of cookie Monster is
• 9:56
  Speaker 3: a really funny guy. And I have never had so
• 9:59
  Speaker 3: many people, you know, from an office want to come
• 10:02
  Speaker 3: in onto set to watch what's going on, like it's
• 10:04
  Speaker 3: the biggest celebrity I've ever worked with. His Cookie Monster.
• 10:10
  Speaker 1: That's so good.
• 10:11
  Speaker 3: Just maybe it's the most interesting thing to watch. And
• 10:13
  Speaker 3: now I've worked with him in two configurations, and one
• 10:15
  Speaker 3: of them was two people. His mouth would be the
• 10:18
  Speaker 3: right hand and the left hand of Cookie Monster would
• 10:21
  Speaker 3: be the left hand, and then he would have another
• 10:23
  Speaker 3: operator doing the right hand with the right hand, and
• 10:26
  Speaker 3: they kind of like sit on top of each other
• 10:28
  Speaker 3: in a beanbag. So whenever you see Cookie Monster doing
• 10:31
  Speaker 3: something with two hands, like drumming, that's two different people
• 10:34
  Speaker 3: trying to synchronize.
• 10:36
  Speaker 1: Oh okay. He puts a.
• 10:37
  Speaker 3: Little Lava Leer microphone on a baseball hat like this,
• 10:40
  Speaker 3: so no matter where his head is in space, that
• 10:42
  Speaker 3: it stays and they look at reversed monitors under the
• 10:46
  Speaker 3: table to see what's going on.
• 10:49
  Speaker 1: Oh that's great, Yeah, that's great. All right, here's the question.
• 11:01
  Speaker 1: If someone is cooking for themselves for the very first time,
• 11:05
  Speaker 1: broken a little overwhelmed. What's the first recipe you would
• 11:09
  Speaker 1: hand them?
• 11:10
  Speaker 3: Is it breakfast lunch for dinner? Scott?
• 11:13
  Speaker 1: All right, let's just say let's just say breakfast. No, no,
• 11:16
  Speaker 1: let's say dinner. Let's take I think you should.
• 11:19
  Speaker 3: I think apasta is the way to get out because
• 11:21
  Speaker 3: it teaches you to have two things happening simultaneously, and
• 11:24
  Speaker 3: you go with a simple sauce. I don't want to
• 11:27
  Speaker 3: do a jarred tomato sauce. I literally want you to
• 11:29
  Speaker 3: do garlic and oil with spaghetti. And that way you
• 11:34
  Speaker 3: can learn to salt the pasta water correctly, so the
• 11:36
  Speaker 3: pasta has flavored straight out of the water. And you
• 11:39
  Speaker 3: can learn to watch something intently and not burn it.
• 11:42
  Speaker 3: That is the garlic in the oil, and then marry
• 11:44
  Speaker 3: them together. That is a delicious dish. It means like literally,
• 11:48
  Speaker 3: that could be it. You could add some red pepper flakes,
• 11:50
  Speaker 3: you could add some parsley, no cheese.
• 11:53
  Speaker 1: I want to ask you a question, this is for me.
• 11:56
  Speaker 1: How much water do you pour into the marria or
• 12:00
  Speaker 1: in an aerowsauce so that it sticks to the pasta
• 12:04
  Speaker 1: while while you're cooking the marin air sauce while you're
• 12:07
  Speaker 1: heating it up.
• 12:08
  Speaker 3: It's not a static answer, as I'm sure you know.
• 12:12
  Speaker 3: So if I opened the can of crushed tomatoes, let's say,
• 12:16
  Speaker 3: and put it in a pot and it reduced by
• 12:19
  Speaker 3: I don't know by a quarter, that that's going to
• 12:23
  Speaker 3: need less water than something that reduced by half. If
• 12:26
  Speaker 3: I am using a pasta that's extruded through a teflon dye,
• 12:31
  Speaker 3: which they do that for speed, it probably means that
• 12:34
  Speaker 3: in the factory when they dried it out, they didn't
• 12:36
  Speaker 3: dry it out so long, so it continues to be
• 12:38
  Speaker 3: a sponge and absorbed water. More more expensive extruded pasta
• 12:43
  Speaker 3: which they dried out longer, which is gonna have a
• 12:46
  Speaker 3: much bigger aldent date window. And not have you ever
• 12:49
  Speaker 3: put not to like rag on, you know, gorilla, but
• 12:53
  Speaker 3: like have you ever left that in the fridge overnight,
• 12:55
  Speaker 3: in the sauce and in the spaghetti's like three times
• 12:57
  Speaker 3: the size the next morning?
• 12:59
  Speaker 1: Ye? Yes, of course trying that's the quick.
• 13:03
  Speaker 3: Drying in the manufacturing process that one's going to need
• 13:06
  Speaker 3: more water for sure, because the possible is like a
• 13:09
  Speaker 3: never ending sponge soaking up all moisture around it, right,
• 13:13
  Speaker 3: So the answer is you got to use your eyes.
• 13:16
  Speaker 1: Okay, all right, good tip, good pro tip. Thank you
• 13:19
  Speaker 1: for that. All right. So, since this is a Gilmore
• 13:21
  Speaker 1: Girls podcast overall, and I play a diner on her
• 13:25
  Speaker 1: named Luke, what's a budget friendly diner item anyone can
• 13:31
  Speaker 1: make at home?
• 13:32
  Speaker 3: We're doing breakfast, we're doing dinner.
• 13:34
  Speaker 1: Let's do let's do breakfast this time.
• 13:37
  Speaker 3: I think pancakes, but like, don't buy a mix, is
• 13:41
  Speaker 3: what I'm saying. You know, find some some flour, some
• 13:46
  Speaker 3: baking soda, some sugar, throw a little salt in there,
• 13:51
  Speaker 3: definitely get a little oil in there, and and right,
• 13:54
  Speaker 3: maybe some sparkling water to give it a little more lyft.
• 13:58
  Speaker 3: Make sure you butter up that cast iron carbon steel
• 14:01
  Speaker 3: griddled pant whatever. You're gonna probably waste the first one
• 14:06
  Speaker 3: until you get that round, buttered, beautiful edge. Right. There's
• 14:12
  Speaker 3: finesse to that, as you know.
• 14:15
  Speaker 1: Or you can go to the WB Tour's website and
• 14:18
  Speaker 1: order Luke's Diner pancake Mix, which is all of those
• 14:22
  Speaker 1: things that you just described. You could do that, you
• 14:25
  Speaker 1: could do that.
• 14:26
  Speaker 3: You could you could make your own take frozen blueberries
• 14:29
  Speaker 3: and sugar and sort of make your own syrup. If
• 14:32
  Speaker 3: you don't have access to maple syrup or something like that,
• 14:34
  Speaker 3: say any of these fruits and just mix it basically
• 14:36
  Speaker 3: fifty to fifty with sugar. Could be down. Believe you've
• 14:39
  Speaker 3: got your sweet sauce.
• 14:41
  Speaker 1: Or you could go to the w B Tours website
• 14:45
  Speaker 1: and order Lukes maple syrup. You could do that too.
• 14:50
  Speaker 1: You could do all those things, couldn't you?
• 14:53
  Speaker 3: You could do that? Was this question is set up
• 14:57
  Speaker 3: for that. No, I'm gonna do that.
• 14:59
  Speaker 1: It's just not engineal at all.
• 15:03
  Speaker 3: I love I love a good Euro at a diner.
• 15:07
  Speaker 3: I feel like you can mimic the meat on a
• 15:10
  Speaker 3: spit with spam because it's compressed meat. And you know,
• 15:13
  Speaker 3: if you cut it up real nice and can make
• 15:15
  Speaker 3: some pedas with with yogurt and flour.
• 15:18
  Speaker 1: And mimic the meat on a stick with spam, that's.
• 15:21
  Speaker 3: A nice fit. S P I T you know how
• 15:25
  Speaker 3: the gyro Euro?
• 15:27
  Speaker 1: Right? Sure? Well?
• 15:28
  Speaker 3: I compressed? Like how do you mimic that without that equipment?
• 15:32
  Speaker 3: And I say, get meat that's already been compressed and
• 15:36
  Speaker 3: drive up really nicely because of beautiful pockets of a
• 15:38
  Speaker 3: multified fat throughout the product.
• 15:40
  Speaker 1: Nice, nice, nice, all right, Rory Laurl. I visit Luke's
• 15:46
  Speaker 1: Diner almost every day, and why wouldn't they? And if
• 15:50
  Speaker 1: you ran a diner, Frankie, uh, what would be your
• 15:54
  Speaker 1: staples on the menu.
• 15:56
  Speaker 3: At breakfast time? I'd make sure that I had a
• 15:58
  Speaker 3: really really good pancake an egg situation. And I want
• 16:01
  Speaker 3: scrapple in there because I just don't see scrapple enough.
• 16:05
  Speaker 1: What is scrapple, by the way.
• 16:07
  Speaker 3: Yeah, it's it's mystery me.
• 16:10
  Speaker 1: But what is it? What is scrapple?
• 16:12
  Speaker 3: It's it's like, uh, oh man, we did it in
• 16:16
  Speaker 3: sausage school. So it's like all the filling of a
• 16:19
  Speaker 3: sausage with some other things, but it's not in casing.
• 16:23
  Speaker 3: It's it's hash browns of the meat world with unknown ingredients.
• 16:30
  Speaker 3: That that's a pretty good answer.
• 16:31
  Speaker 1: Right, hash bros the meat world?
• 16:34
  Speaker 3: What is scrapple to you?
• 16:37
  Speaker 1: Now? I'm just saying because I you know, I broke
• 16:39
  Speaker 1: into the entertainment business at five years old doing a
• 16:43
  Speaker 1: a commercial radio spot for Habersets sausage and scrapple, and
• 16:49
  Speaker 1: my sister and I voiced over that that that radio spot,
• 16:54
  Speaker 1: so I and I never I just here you are
• 16:57
  Speaker 1: and you talk and scrapple, and I want to know
• 16:59
  Speaker 1: what the heck it is because I've never asked the question,
• 17:03
  Speaker 1: even though I represented the product proudly at five.
• 17:07
  Speaker 3: The Americans watch Talan, right. I mean the word itself
• 17:11
  Speaker 3: sounds like scraps, right, So I don't think there's a
• 17:17
  Speaker 3: defined recipe for it. I think it's a great way
• 17:20
  Speaker 3: to reduce the thirty percent of ingredients that go in
• 17:22
  Speaker 3: the garbage for the average American.
• 17:28
  Speaker 1: I think that's the best answer I could hope for
• 17:30
  Speaker 1: right there. All right, if you were a paying Frankie,
• 17:33
  Speaker 1: if you were a paying customer at Luke Steiner, what
• 17:37
  Speaker 1: would you personally order and where would you sit?
• 17:40
  Speaker 3: I'd sit at the bar all the way probably on
• 17:43
  Speaker 3: the right, and I'd want something off menu that is
• 17:45
  Speaker 3: simple and delicious, like what, I don't know, whatever you're feeling.
• 17:51
  Speaker 1: Like, Luke's in your Luke's there, he's waiting, he's impatient,
• 17:55
  Speaker 1: he could blow at any moment. What are you telling
• 17:58
  Speaker 1: them to do off the menu?
• 18:00
  Speaker 3: The thing that causes the least is that amount of
• 18:02
  Speaker 3: stress that he would make for himself.
• 18:06
  Speaker 1: So it's really it's a question back on me.
• 18:08
  Speaker 3: It is a question back on you so, and it's
• 18:10
  Speaker 3: also what do you have right now?
• 18:12
  Speaker 1: You know meased out right right right right right, all right.
• 18:16
  Speaker 3: Question is can we answer that question right now? You're
• 18:18
  Speaker 3: going to come up with something.
• 18:19
  Speaker 1: We are going to have to revisit this. Okay, we
• 18:23
  Speaker 1: will have to revisit this. Frankie Selenza, great, Han, you
• 18:27
  Speaker 1: please come back on. You're a lot of funks. We'll
• 18:30
  Speaker 1: continue the conversation. Good luck with everything. Check out Frankie Shows, Struggle,
• 18:35
  Speaker 1: Meals on Taste, MADS YouTube page. Frankie Selenza much appreciate
• 18:40
  Speaker 1: the time, continued success and remember the best man's on
• 18:43
  Speaker 1: the planet. Keep those cards in letter coming. We appreciate them.
• 18:47
  Speaker 1: We read every single one of them. Where you lead,
• 18:50
  Speaker 1: we will follow.
• 18:51
  Speaker 4: Stay safety, Hey, everybody off again.
• 19:22
  Speaker 1: Follow us on Instagram at I Am all In podcast
• 19:26
  Speaker 1: and email us at Gilmore at iHeartRadio dot com.