Latest / I Am All In with Scott Patterson / Luke’s Diner: Relinquish the banana, please.

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Luke’s Diner: Relinquish the banana, please. · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I Am All In Again, Luke's Diner with Scott Patterson,
• 0:20
  Speaker 1: an iHeartRadio podcast.
• 0:22
  Speaker 2: Hey Everybody, Scott Patterson, I Am All In Podcast one
• 0:25
  Speaker 2: on one episode Luke's Diner with Wells Adam one eleven productions,
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  Speaker 2: iHeartRadio Media and podcasts. He was a contestant on the
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  Speaker 2: twelfth season of The Bachelorette and later appeared in the
• 0:40
  Speaker 2: third season of Bachelor in Paradise. Since season four, he
• 0:44
  Speaker 2: has served as the beloved bartender of Bachelor in Paradise.
• 0:49
  Speaker 2: He recently completed the reality show Traders, hosted by Alan Cumming,
• 0:54
  Speaker 2: where he was the first player eliminated. Oh gosh, you
• 0:58
  Speaker 2: didn't need to say that. No, it's I have to
• 1:01
  Speaker 2: It's I'm under contracts written in the copy. It gets
• 1:05
  Speaker 2: written in the stars beyond. But that you know, it's
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  Speaker 2: not necessarily a bad thing, right, so we can we
• 1:11
  Speaker 2: can spin it. Beyond the Bachelor franchise, Wells has co
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  Speaker 2: hosted the culinary podcast Two Dudes in a Kitchen with
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  Speaker 2: celebrity chef Tyler Florence, and hosted Hulu's pizza making competition
• 1:25
  Speaker 2: show Best in Dough in twenty twenty two So Food
• 1:34
  Speaker 2: in season one, episode nine, Rory's dance, Lorelei pulls a
• 1:37
  Speaker 2: muscle in her back. Emily steps in to care for
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  Speaker 2: her and makes her mashed bananas on toast. She used
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  Speaker 2: to make this comforting snack for Lourle when she was
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  Speaker 2: sick as a child. First of all, first off, wells welcome.
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  Speaker 2: Have you ever made mash bananas on toast? No.
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  Speaker 3: I was watching it, and I thought, I thought what
• 2:02
  Speaker 3: Laura I thought, which is this is gross. Like at
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  Speaker 3: the end, she's like, this is terrible or whatnot. But
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  Speaker 3: she also doesn't remember it. But the thing that was
• 2:11
  Speaker 3: interesting to me, Scott was they have dinner, right, and
• 2:16
  Speaker 3: Laura's being picky about her salad and like, doesn't like
• 2:20
  Speaker 3: tomatoes in a salad. But she also says she doesn't
• 2:23
  Speaker 3: like avocado, which blows my mind. I like, everyone likes avocado,
• 2:28
  Speaker 3: and if you don't like avocado and avocado toast, then
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  Speaker 3: you're definitely not gonna like bananas crushed up on toast. Right.
• 2:37
  Speaker 2: No, I'll go with you.
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  Speaker 3: I'm going with you. That was just I was like,
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  Speaker 3: I'm not sure because I've always loved the character of
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  Speaker 3: Flora I. And then I heard that she doesn't like avocado,
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  Speaker 3: and I was like, I don't know if I can
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  Speaker 3: get on board with that. You know, h this is
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  Speaker 3: tough the harbor for me to stomach.
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  Speaker 2: It's a quandary for sure. You hosted a culinary podcast
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  Speaker 2: just a bit ago, so you must have a passion
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  Speaker 2: for food. What what does food and cooking mean to
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  Speaker 2: you specifically?
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  Speaker 3: H Yeah, I heard I heard this quote the other day.
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  Speaker 3: I'm going to butcher it, but it was something to
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  Speaker 3: the effect of the things that are necessary in life
• 3:16
  Speaker 3: are are are food and clothing and shelter. And if
• 3:27
  Speaker 3: you can make the necessities of life an art form,
• 3:31
  Speaker 3: then like life is going to be good. And that's
• 3:35
  Speaker 3: the way that I think about you know, like obviously
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  Speaker 3: it's like amazing architecture, arch you know you're into architecture,
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  Speaker 3: or if you're like this amazing like fashion fashionista or something.
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  Speaker 3: But then also with food, like if you're a cook,
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  Speaker 3: you're making something that's a necessity into an art form,
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  Speaker 3: which I like, I really like the idea of that.
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  Speaker 3: And so for me, like food could be so like
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  Speaker 3: kind of mundane or even kind of like an assessed
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  Speaker 3: city just for life, but then it also can make
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  Speaker 3: your life so much better, and so like I grew
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  Speaker 3: up in a house that, like both my parents were
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  Speaker 3: amazing cooks. My father was a doctor, but he ended
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  Speaker 3: up going to France to go learn how to cook
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  Speaker 3: French food, and so it was just something that was
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  Speaker 3: kind of like ingrained in my family growing up. And luckily,
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  Speaker 3: my wife can't cook. She can't boil water really, so
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  Speaker 3: like I get the opportunity to kind of like make
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  Speaker 3: all these things for her. And it's one of my
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  Speaker 3: favorite things in the world to do, is to cook.
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  Speaker 3: So getting to do the show with Tyler Florence, who's
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  Speaker 3: just like this, you know, obviously a culinary guru, I
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  Speaker 3: learned so much.
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  Speaker 2: You know.
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  Speaker 3: I was on his show called Worst Cooks in America
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  Speaker 3: on Food Network. I learned so much from him and
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  Speaker 3: his co host on NAT show. And then getting to
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  Speaker 3: host a cooking show about all about Pizza with Danielle
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  Speaker 3: Yu Diddy, who owns a Peace Tsana, I've gotten to
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  Speaker 3: learn so much from like some of the best. And yeah,
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  Speaker 3: I just absolutely love, love, love getting in the kitchen
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  Speaker 3: and trying stuff out.
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  Speaker 2: Yeah, I'm kind of there too, Uh. I love to cook.
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  Speaker 2: It's a great stress release for me. I love to
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  Speaker 2: take over the kitchen and do my thing and time
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  Speaker 2: out my courses, and you know, and I love serving it.
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  Speaker 2: I love seeing everybody enjoying it. I want to know
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  Speaker 2: what they think. You know, maybe I'll use a little
• 5:33
  Speaker 2: little spice here, a little spice. Yeah, you know, I
• 5:36
  Speaker 2: just you know, I used to. I changed up my
• 5:40
  Speaker 2: my egg my omelet menu for my son. He's ten,
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  Speaker 2: and he kind of crinkled up his nose.
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  Speaker 3: A little bit.
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  Speaker 2: He goes, Dad, what is this cheese?
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  Speaker 3: Yeah?
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  Speaker 2: I changed up the cheese a little bit. I put
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  Speaker 2: an English chatterar in instead of like the normal eric right,
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  Speaker 2: he goes. He looks at me, he goes, nah, don't
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  Speaker 2: don't do that again.
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  Speaker 3: It's so funny that you say that. It always reminds
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  Speaker 3: me of that scene in Uncle Buck when mccullay Colkin
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  Speaker 3: comes down and and Uncle Buck's like making them eggs,
• 6:16
  Speaker 3: and he, like mccullay Colkin, like looks over to his
• 6:20
  Speaker 3: sister and he goes, are there mushrooms in here? Which
• 6:24
  Speaker 3: is so funny because like, obviously kids don't want mushrooms
• 6:27
  Speaker 3: with onions like in their onmelts, but like as an adult,
• 6:31
  Speaker 3: like I love that, you know, m.
• 6:35
  Speaker 2: Yeah, I just and I just added onion to the
• 6:39
  Speaker 2: to our our marin era sau Yeah. Yeah, because he
• 6:42
  Speaker 2: loves my meat sauce.
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  Speaker 3: He loves it. Now, so let's talk about meat sauce.
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  Speaker 3: This is a good one. Yeah. You are you from
• 6:49
  Speaker 3: scratch guy? Or do you go get like a bottle
• 6:52
  Speaker 3: of rowse or something and then spice that up with
• 6:55
  Speaker 3: like more garlic, more basil and stuff like that, or
• 6:57
  Speaker 3: are you starting from scratch?
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  Speaker 2: I now, okay, So I did that with REOs, yeah okay,
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  Speaker 2: And I added a little bit.
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  Speaker 3: I added some onion.
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  Speaker 2: I did, okay, because so I so I put the
• 7:10
  Speaker 2: you know, I put some olive oil and the skillet.
• 7:12
  Speaker 2: I chopped up the onion real fine, you know, liquefied
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  Speaker 2: it almost and then threw it these and he noticed it.
• 7:18
  Speaker 2: It had a nice little kick, right, he gives it.
• 7:21
  Speaker 2: You know, that's the flavor, right you That scene from
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  Speaker 2: The Godfather when they're making it, when they're trying to
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  Speaker 2: teach Michael Corleone how to make a sauce. Right, yeah,
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  Speaker 2: So that's our net. My son is demanding because I
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  Speaker 2: showed him that scene. He says, all right, that's.
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  Speaker 3: How we're going. Let's do it.
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  Speaker 2: Because I cooked with him, you know, he helps me out,
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  Speaker 2: and uh, he goes, I want to put the onion in,
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  Speaker 2: and I want to put the veal in, and I
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  Speaker 2: want to put the sausage in, and the whole thing.
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  Speaker 2: I said, but we're going to need a big vat.
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  Speaker 2: He goes, Yeah, we got to get a big vat
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  Speaker 2: because we're going to be cooking for a lot of people.
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  Speaker 2: But yeah, I think I think we're going to start.
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  Speaker 3: The next thing you got to show him is I'm
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  Speaker 3: not sure if he's old enough to see this movie,
• 8:01
  Speaker 3: but you know Goodfellas when they're in jail and he's
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  Speaker 3: plice the blade, then yeah, melts in the oil.
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  Speaker 2: Good every time. I every time I watch that fool movie,
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  Speaker 2: I get I get so hungry.
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  Speaker 3: Where's the bread?
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  Speaker 2: We can't eat without the bread?
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  Speaker 3: Who's good?
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  Speaker 2: Now we can eat? Yeah?
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  Speaker 3: Or even even in Yeah, you should just do like
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  Speaker 3: cooking in movies and like go through them because like
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  Speaker 3: even in Godfather when he's teaching her how to make
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  Speaker 3: YOCHI right, like it's it's very kind of sensual, right,
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  Speaker 3: like I said, like a sexy scene. Yeah, it's like
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  Speaker 3: it's like teaching a woman how to play golf. And
• 8:45
  Speaker 3: like getting him behind her and like like showing her
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  Speaker 3: the swing, you know. But I remember thinking like, oh,
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  Speaker 3: that looks so good. I want to eat that.
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  Speaker 2: Oh man. Yeah, So what kind of a paste do
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  Speaker 2: you use as your basis? Is there a particular brand
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  Speaker 2: that you like, uh, like tomato paste? Yeah, I mean
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  Speaker 2: that's how you do it from scratch. I mean, what
• 9:05
  Speaker 2: what do you mean by from scratch? Even going more
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  Speaker 2: organic than using tomato paste. I mean, there's there there's
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  Speaker 2: another way to do it. No.
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  Speaker 3: I also like, I'm not like a you know, Michelin
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  Speaker 3: Award winning chef or anything, but like a lot of times,
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  Speaker 3: so yeah, I will go get like a big old
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  Speaker 3: canna like tomatoes, right, oh gosh, yeah wow. And so yeah,
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  Speaker 3: you can start with you can start with tomato pastes.
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  Speaker 3: I'm not sure if I have like a specific brand.
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  Speaker 3: I usually I have the one that's like in a
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  Speaker 3: tube that you can just like squirt out, because I
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  Speaker 3: always find that if you use that tomato paste is
• 9:40
  Speaker 3: in a can, you only use like half of it,
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  Speaker 3: and then you but you put soran wrap over it.
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  Speaker 3: Then it's all of a sudden, it's been four weeks
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  Speaker 3: in the refrigerator and you're like, I never, I'm never
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  Speaker 3: gonna use this again. Uh huh. So usually what I'll do, yeah,
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  Speaker 3: I'll uh, I'll throw some oil down, throw some tomato
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  Speaker 3: paste in there. I think it's important to do tomato
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  Speaker 3: paste first, and I think that you should toast your
• 10:00
  Speaker 3: tomato pastes, something that a lot of people don't do.
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  Speaker 3: They usually do it later. I think toasting the tomato
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  Speaker 3: pastes is a good little trick. And then getting and
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  Speaker 3: I'll even throw in I think anchovies make everything better.
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  Speaker 3: It just gives like a little bit of an oom mommy, mom.
• 10:19
  Speaker 3: Now your child might not like this, But I'll usually
• 10:22
  Speaker 3: throw in like a couple little anchoby flays into that
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  Speaker 3: kind of like tomato paste oil garlic mixture. Let the
• 10:30
  Speaker 3: those anchovies basically dissolve into that oil and it's becomes
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  Speaker 3: kind of a little bit of a salt bamb which
• 10:37
  Speaker 3: makes it so you don't have to season it so
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  Speaker 3: much later. And then put in those tomatoes and then
• 10:41
  Speaker 3: make sure you kind of break all that up, and
• 10:43
  Speaker 3: then you know, obviously the basil and you know the
• 10:46
  Speaker 3: Italian seasoning and all that kind of stuff. But if
• 10:48
  Speaker 3: I'm being honest, I very very rarely you know I
• 10:52
  Speaker 3: was I hosted a pizza cooking show, and I wouldn't
• 10:56
  Speaker 3: make my own tomato sauce. I would. I would do
• 11:00
  Speaker 3: the thing of like going to get a good jar
• 11:02
  Speaker 3: of tomato sauce, and then I would add to it
• 11:06
  Speaker 3: to make it either more spicy or more sweet or
• 11:10
  Speaker 3: whatever I wanted for that particular pizza. I think that's
• 11:13
  Speaker 3: the much easier way.
• 11:15
  Speaker 2: Okay, Okay, I just you know, I want to make
• 11:27
  Speaker 2: a tomato I want to make a marinero sauce or
• 11:29
  Speaker 2: tomato sauce that I have to slow cook all day
• 11:33
  Speaker 2: and like drop a drop a couple of onions in
• 11:35
  Speaker 2: and just let them dissolve over time, and put the
• 11:38
  Speaker 2: pork in and the lamb and the you know, it's
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  Speaker 2: just my fantasy.
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  Speaker 3: Are you Italian? No?
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  Speaker 2: But I grew up in a in a heavily ethnic
• 11:48
  Speaker 2: area of South Jersey where it's lots of Italians, so like,
• 11:55
  Speaker 2: it's always been one of my favorite foods.
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  Speaker 3: Yeah.
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  Speaker 2: We eat Italian, eat Italian like twice a week in
• 12:02
  Speaker 2: my house. Yeah, my son loves it, he was. Sunday
• 12:06
  Speaker 2: nights are big here. You know, we have people over
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  Speaker 2: and I cook a huge, like a massive amount of
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  Speaker 2: pasta and sauce and meatballs.
• 12:16
  Speaker 3: Let's talk about pasta. That's like hijack your show. But
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  Speaker 3: this is just interesting. So I mean, obviously we've been
• 12:22
  Speaker 3: talking about red sauce and stuff, but do you have
• 12:23
  Speaker 3: a favorite type of pasta? And and like, like, are
• 12:26
  Speaker 3: you a carbonara guy or you like what you what.
• 12:29
  Speaker 2: Is your what is your angel hair?
• 12:32
  Speaker 3: Angel hair? Okay?
• 12:33
  Speaker 2: Yeah, and then my boy loves the angel hair because
• 12:36
  Speaker 2: he just he eats you know, he's ten, but he
• 12:39
  Speaker 2: eats enough food for five people in one sitting. It's
• 12:44
  Speaker 2: and he's you know, he's starting to growl a little bit, right,
• 12:47
  Speaker 2: so he's getting long in the limbs and lean. But man,
• 12:50
  Speaker 2: he can put back it away.
• 12:52
  Speaker 3: He can just put it Carba load him up.
• 12:54
  Speaker 2: Oh, it's unbelievable. Yeah, he loves that angel hair. Yeah.
• 12:58
  Speaker 3: The thing that I learned that one of the biggest
• 13:01
  Speaker 3: lessons I learned in cooking, especially with Italian cooking, is
• 13:05
  Speaker 3: the importance of reserving pasta water that I think a
• 13:09
  Speaker 3: lot of people don't think about and never do. But
• 13:15
  Speaker 3: so if you're unfamiliar with it, the idea is is
• 13:18
  Speaker 3: that you make your pasta. You know, obviously, in like
• 13:22
  Speaker 3: heavily salted water. It's supposed to take like the sea,
• 13:26
  Speaker 3: is what every chef says. And then what happens is
• 13:29
  Speaker 3: is it tooks that pasta, and the starches of the
• 13:32
  Speaker 3: pasta leech out of it, and then then it's in
• 13:34
  Speaker 3: the water. And you want to reserve some of that
• 13:36
  Speaker 3: pasta water, especially if you're making a sauce, because it
• 13:38
  Speaker 3: will help thicken up any sauce, especially if you're making
• 13:43
  Speaker 3: like some sort of cheese sauce that needs to be
• 13:44
  Speaker 3: kind of thick, and it will help whatever the sauce
• 13:47
  Speaker 3: is that you're making, it'll help it stick to the pasta,
• 13:50
  Speaker 3: because it's the one thing you don't want is to
• 13:52
  Speaker 3: have everyone's seen it. You make like this red sauce
• 13:54
  Speaker 3: and you put it all on the pasta and it
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  Speaker 3: doesn't stick to it.
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  Speaker 2: Right, it's runny.
• 13:59
  Speaker 3: Yeah, yeah, So the the thing that you know every
• 14:03
  Speaker 3: chef will tell you is get a coffee mug. Make
• 14:06
  Speaker 3: sure you get like at least a couple cups of that,
• 14:08
  Speaker 3: and then if your sauce is yeah, like almost like
• 14:11
  Speaker 3: broken or really really runny, throw some of that pasta
• 14:15
  Speaker 3: sauce in there. Start cooking it down and it'll kind
• 14:18
  Speaker 3: of emulsify it and it'll help, you know, stick to
• 14:22
  Speaker 3: that pasta. The other thing is that, like, do you
• 14:25
  Speaker 3: are you like an aldente guy?
• 14:28
  Speaker 2: No? No, no, no, no, you don't you know, maybe
• 14:32
  Speaker 2: for a lunch, yes, but not dinner. Now. I cooked
• 14:35
  Speaker 2: a crap out of it. I like the noodle soft. Okay,
• 14:38
  Speaker 2: Now that that that helps us be able to shovel
• 14:41
  Speaker 2: in mass quantities.
• 14:42
  Speaker 3: Yeah, but you ever so if you're making like your
• 14:46
  Speaker 3: sauce on the side right, like in a different pant,
• 14:49
  Speaker 3: you take it out al dente and then do the
• 14:52
  Speaker 3: last like four or five minutes in the sauce to
• 14:56
  Speaker 3: them bring it to your soft.
• 15:00
  Speaker 2: But you like, no, no, no, I keep everything separate.
• 15:04
  Speaker 2: I strain the pasta, I put it on the plates,
• 15:07
  Speaker 2: and then I pour the sauce on and I serve
• 15:11
  Speaker 2: it that way, and I let you know who I'm
• 15:14
  Speaker 2: serving mix it in the way they want to.
• 15:18
  Speaker 3: Got it.
• 15:19
  Speaker 2: But wait a minute, So you're saying take the pasta
• 15:21
  Speaker 2: water during this process, I mean, but oh so, not
• 15:26
  Speaker 2: having strained it yet, but just steal some from when
• 15:30
  Speaker 2: it's cooking, from the heavily salt or water when the
• 15:32
  Speaker 2: pasta is still in there, looking Okay, yeah, all right,
• 15:35
  Speaker 2: that's a good tip. I like that.
• 15:37
  Speaker 3: Yeah, especially like you know, if you're making you need
• 15:40
  Speaker 3: it for some recipes, like a carbon I need it
• 15:43
  Speaker 3: to ulcipyle that cheese and butter together. But then so
• 15:48
  Speaker 3: like the thing that I'll do a lot is I
• 15:51
  Speaker 3: I just like kind of like a butter oil capers
• 15:55
  Speaker 3: an chovy sauce, I really really simple with whatever greens.
• 15:58
  Speaker 3: I've got to figut some flat par parsley or some
• 16:01
  Speaker 3: basil or something. I make that on the side, and
• 16:04
  Speaker 3: then I'll get a bunch of like parmesan rigihano, put
• 16:08
  Speaker 3: a bunch of that kind of in this like really
• 16:11
  Speaker 3: really uh delicious kind of oil mixture butter thing that
• 16:16
  Speaker 3: I've made, and then make sure I start pouring a
• 16:19
  Speaker 3: little bit of that pasta water in there and it
• 16:22
  Speaker 3: kind of makes this uh it makes this real like
• 16:28
  Speaker 3: silky smooth right sauce. And then what I'll I'll take
• 16:33
  Speaker 3: my pasta out that's a little bit of dente because
• 16:36
  Speaker 3: there's pasta water in there, it's still cooking and it'll
• 16:39
  Speaker 3: really help marry the sauce that I've made into the pasta.
• 16:44
  Speaker 3: And then I'll play and you know garnish with whatever
• 16:46
  Speaker 3: on top.
• 16:47
  Speaker 2: And you'll and you'll put this you're cooking the sauce
• 16:50
  Speaker 2: in a pan, right, yeah, okay, all right now I'll
• 16:53
  Speaker 2: try that.
• 16:54
  Speaker 3: That's good. That's good.
• 16:56
  Speaker 2: Yeah, because that's the quality that I'm looking for. Is
• 16:59
  Speaker 2: that thickened sauce that binds to the pasta. That's what
• 17:04
  Speaker 2: you want. Yeah, that's that's what I'm Okay.
• 17:07
  Speaker 3: Good.
• 17:08
  Speaker 2: You have an extremely talented wife, I do from what
• 17:12
  Speaker 2: I am told. Is there a particular meal that she
• 17:17
  Speaker 2: requests from you?
• 17:19
  Speaker 3: Yeah? So my wife. But by the way, sidebars, her
• 17:23
  Speaker 3: name is Sarah Hyland. She was on a show called
• 17:25
  Speaker 3: Modern Family, and she is obsessed with Gilmore Girls, and
• 17:30
  Speaker 3: she wanted to make sure that I tell you that
• 17:33
  Speaker 3: she is a gigantic fan. And then she also told
• 17:36
  Speaker 3: me that she had a crush on you when she
• 17:38
  Speaker 3: watched a show, which I was like, I don't know
• 17:39
  Speaker 3: if I should say that, but just so you know,
• 17:41
  Speaker 3: she was like, it's not it's not Jess, it's not Tristan,
• 17:45
  Speaker 3: it's not Dean. I thought that Luke was the hot
• 17:48
  Speaker 3: one on the show. Just that you know, it's very nice.
• 17:54
  Speaker 2: That's very very nice. Tell her, I said, thank you
• 17:56
  Speaker 2: and that that I love her show too.
• 18:00
  Speaker 3: So yeah, the way that I was able to con
• 18:04
  Speaker 3: someone who's so much more attractive and talented than I
• 18:07
  Speaker 3: am into marrying me was definitely through cooking. It's funny too,
• 18:13
  Speaker 3: because when we first started dating, it was kind of
• 18:16
  Speaker 3: a seat like we didn't tell anybody. It was a
• 18:19
  Speaker 3: kind of a little bit of a secret. But she
• 18:22
  Speaker 3: would post things on Instagram of like what I had
• 18:26
  Speaker 3: cooked for her, and I remember my siblings being like,
• 18:29
  Speaker 3: I know that, or I know someone's in Los Angeles
• 18:35
  Speaker 3: trying to get laid. So yeah, the the dish that
• 18:39
  Speaker 3: I made for her originally that she loves, that she
• 18:43
  Speaker 3: loved was was was spicy, well not really. It was
• 18:49
  Speaker 3: like basically black and shrimp tacos that I could do
• 18:53
  Speaker 3: really really well. And then I showed her my mom's
• 18:58
  Speaker 3: skirt steak recipe and that on its own is really delicious.
• 19:02
  Speaker 3: But then she was like, what if you use this
• 19:04
  Speaker 3: skirt steak in steak tacos? She likes tacos obviously, and
• 19:10
  Speaker 3: then I started doing that and she requests that at
• 19:14
  Speaker 3: least once a week. She also likes she likes sausage
• 19:21
  Speaker 3: in red sauce. She's from the Lower East Side, so
• 19:25
  Speaker 3: there's a lot of Italian I get she requests from me,
• 19:29
  Speaker 3: But yeah, it was basically the skirt steak thing is
• 19:32
  Speaker 3: something I had to make for her basically every single week.
• 19:34
  Speaker 3: And I can tell you that recipe and it's fantastic
• 19:37
  Speaker 3: and it's also idiot proof really, so this is what
• 19:42
  Speaker 3: you do. You can do flank or skirt or you
• 19:44
  Speaker 3: even do a soda. But I have found, even though
• 19:47
  Speaker 3: it's a little more expensive, that skirts steak is the
• 19:49
  Speaker 3: best is the best for this and I would I
• 19:52
  Speaker 3: would say that it's my second favorite cut of meat
• 19:55
  Speaker 3: in terms of beef. I think that like a ribbi
• 19:57
  Speaker 3: is number one, and then I think skirts steaks number two.
• 20:00
  Speaker 3: And I think a lot of chefs would actually agree
• 20:01
  Speaker 3: with me because just because there's so much, there's so
• 20:05
  Speaker 3: much marbling and fat in there innately, so it's always really,
• 20:09
  Speaker 3: really tender. The only problem is it's very thin, so
• 20:12
  Speaker 3: you can you can tend to overcook it, so you
• 20:13
  Speaker 3: really really got to kind of watch that. It's the
• 20:16
  Speaker 3: most simple marinade that I use for a lot of
• 20:19
  Speaker 3: things that my mother taught me. And go try this
• 20:23
  Speaker 3: yesterday and everyone in your family will love it. You
• 20:26
  Speaker 3: basically get soy sauce, then mince some garlic or if
• 20:34
  Speaker 3: you've got a kind of a microplane, you know, as
• 20:37
  Speaker 3: thin as you can make the garlic, the more powerful
• 20:40
  Speaker 3: it would be. And I like it really garlicy, so
• 20:42
  Speaker 3: soy sauce, garlic, and then ginger, not like raw ginger,
• 20:46
  Speaker 3: but like you know, powdered ginger in there. And then
• 20:52
  Speaker 3: maybe a little bit of a Worcester sauce. And if
• 20:56
  Speaker 3: you have any type of sugar or work like my
• 20:59
  Speaker 3: mom just you use like granulated sugar. But then I
• 21:02
  Speaker 3: like elevated to be like no, you could use you
• 21:05
  Speaker 3: could use a maple syrup, you could use a gave,
• 21:09
  Speaker 3: you could use molasses, any anything that you want, any
• 21:13
  Speaker 3: favor flavor profile that you're into. So then you have
• 21:17
  Speaker 3: the saltiness of of the soy sauce, You got the
• 21:23
  Speaker 3: spiciness of the garlic. Oh, and then some red flakes
• 21:26
  Speaker 3: as well, red pepper flakes. You got the spiciness of
• 21:29
  Speaker 3: the garlic and the red pepper flakes, and then you've
• 21:31
  Speaker 3: got the uh, you've got the umami of the Worcester sauce,
• 21:36
  Speaker 3: and you've got the sweet of whatever the honey or
• 21:39
  Speaker 3: whatever it is. You put all that together, you throw
• 21:42
  Speaker 3: that into a bag with your with your skirt steak.
• 21:46
  Speaker 3: You let that marinate for the longer the better. But
• 21:49
  Speaker 3: if you can get if you can give me an
• 21:51
  Speaker 3: hour inside the refrigerator, we are money.
• 21:54
  Speaker 2: M hm.
• 21:55
  Speaker 3: And then you throw this on, you know, a kind
• 21:59
  Speaker 3: of a rippin' hot skillet, and it's I mean it's
• 22:04
  Speaker 3: so you know, skirtchstake is really really thin, so it's
• 22:06
  Speaker 3: like three minutes aside. But the most valuable thing that
• 22:10
  Speaker 3: you can have in your kitchen is a meat thermometer.
• 22:12
  Speaker 3: So depending on what you want. But like it's so thin,
• 22:15
  Speaker 3: let's get it to like for me, like tops one fifteen,
• 22:20
  Speaker 3: one twenty, and then sit it out, let it rest.
• 22:23
  Speaker 3: It'll get to you know, probably one thirty. It'll be
• 22:26
  Speaker 3: well done on the ends. It'll be a medium rare
• 22:28
  Speaker 3: in the middle, so that's perfect for everyone. You know,
• 22:31
  Speaker 3: people want it more well done, you give them the ends.
• 22:33
  Speaker 3: If people want it you know, uh, less cooked, you
• 22:35
  Speaker 3: give them the middle portions and it will be one
• 22:39
  Speaker 3: of the best steaks you've ever had. Then if you
• 22:41
  Speaker 3: throw that and do a taco boy, oh boy, you
• 22:44
  Speaker 3: might get to Marry uh An actress.
• 22:47
  Speaker 2: I love it all Right, let's shift gears a little bit.
• 23:00
  Speaker 2: I'm gonna ask you a question about gill More Girls
• 23:04
  Speaker 2: characters and who do you think would be the most
• 23:08
  Speaker 2: fun to have a meal with.
• 23:11
  Speaker 3: And why that's a good cla time? Yeah, can I say,
• 23:18
  Speaker 3: is it Amy Palladino? Is that the writer.
• 23:21
  Speaker 2: Amy Sherman Palladino. He's not a character though, I know,
• 23:26
  Speaker 2: but I'm so sorry your answer is not acceptable. Okay, okay,
• 23:31
  Speaker 2: because I do because that's the that's the obvious answer.
• 23:34
  Speaker 3: Okay, okay, okay, okay, okay, okay. So can I have
• 23:41
  Speaker 3: a beer with Jess?
• 23:43
  Speaker 2: Like?
• 23:43
  Speaker 3: Can like? What do we do?
• 23:45
  Speaker 2: Sorry, we cannot promote the consumption of alcoholic drinks on
• 23:48
  Speaker 2: this podcast.
• 23:49
  Speaker 3: God, I played a bartender on a bad reality What
• 23:53
  Speaker 3: do you do?
• 23:57
  Speaker 2: So?
• 23:58
  Speaker 3: Yeah, if I'm if I'm going to like eat chicken
• 24:00
  Speaker 3: wings and have beers, I go with Jess. If I'm
• 24:06
  Speaker 3: having breakfast, it's you, my guy. I mean, obviously your
• 24:10
  Speaker 3: diner is is iconic, but yeah, I still you know,
• 24:15
  Speaker 3: my my wife had a crush on you. I think,
• 24:19
  Speaker 3: like all the guys my age probably had a crush
• 24:21
  Speaker 3: on Rory. But I think Laurel I was always you know,
• 24:25
  Speaker 3: she was. Yes, I'm gonna go with Laurel. I is
• 24:28
  Speaker 3: that okay? Ship?
• 24:29
  Speaker 2: Yeah, sure, you can eat with who you want, you know,
• 24:34
  Speaker 2: that's okay.
• 24:35
  Speaker 3: But here's the thing. Yeah, the grandparents. Yeah, they're rich.
• 24:40
  Speaker 3: It might be a really nice meal. Like if I'm going.
• 24:42
  Speaker 2: To the club, I would that would be my pick
• 24:45
  Speaker 2: because that would be a nice meal and at least
• 24:47
  Speaker 2: they have a good conversation, right, you know you're gonna
• 24:49
  Speaker 2: get a good conversation guaranteed.
• 24:51
  Speaker 3: Yeah, and they're definitely gonna pick up the tab. So yeah, okay,
• 24:54
  Speaker 3: that's my answer. Sorry, there you go.
• 24:56
  Speaker 2: So we're we're dining at the Gilmours and in my style,
• 25:00
  Speaker 2: so I.
• 25:00
  Speaker 3: Want to go to there. I forget the name of
• 25:03
  Speaker 3: like the country club, like whether where they do the
• 25:05
  Speaker 3: he does, like the Cotillion or what she does, like
• 25:08
  Speaker 3: a that party looks like a really nice country club.
• 25:11
  Speaker 3: And I imagine I can play some golf there with that.
• 25:14
  Speaker 3: That'd be fun.
• 25:15
  Speaker 2: Yeah, that'd be good. I'm with you on that one.
• 25:18
  Speaker 2: Let me know when you're going. I'll try to I'll
• 25:20
  Speaker 2: try to be right, Okay, All right, so listen, we're
• 25:25
  Speaker 2: all all about coffee at Gilmore girls. Are you coffee
• 25:28
  Speaker 2: or tea person?
• 25:29
  Speaker 3: I am a coffee guy over tea for sure, But
• 25:32
  Speaker 3: I'm not like it's not what it's like a part
• 25:35
  Speaker 3: of my identity. Like a lot of people like I don't.
• 25:38
  Speaker 3: I don't think I've been to Starbucks in ten years? Right?
• 25:43
  Speaker 3: Ten years? Good? Sorry, No, it's good.
• 25:46
  Speaker 2: Yeah, So you're bartender Bacher Paradise. If if you had
• 25:51
  Speaker 2: to bartend for a stars hollow Town meeting, okay, yeah,
• 25:57
  Speaker 2: what signature cocktail would you create or the attendees?
• 26:03
  Speaker 3: Dang, that's a good question. I'd have to it's not
• 26:07
  Speaker 3: a bad question. Yeah, you'd have to uh like batch
• 26:11
  Speaker 3: it out right. I have to be a like a
• 26:13
  Speaker 3: big large thing. So like what's could at like large batch.
• 26:17
  Speaker 2: Like a punch bowl type of deal where they ladle
• 26:20
  Speaker 2: it out.
• 26:22
  Speaker 3: Well, you can do like I used to do this thing,
• 26:26
  Speaker 3: not used to I still do it. It's actually like
• 26:28
  Speaker 3: a great little tip. There's a bunch. There's a couple
• 26:29
  Speaker 3: of drinks that you can they're called freezer door drinks
• 26:32
  Speaker 3: where you can you can create the cocktail and then
• 26:35
  Speaker 3: you can just put it in your freezer door and
• 26:36
  Speaker 3: it's like always ready. So I probably do something like that,
• 26:39
  Speaker 3: Like martinis are great for that because it's really only
• 26:41
  Speaker 3: a couple it's only a couple ingredients. Same with old fashions, Exactually,
• 26:47
  Speaker 3: what you do is you take out like a quarter
• 26:49
  Speaker 3: of the booze in the bourbon bottle, and then you
• 26:52
  Speaker 3: add the other stuff in there, so the simple syrup
• 26:54
  Speaker 3: and the bitterers and stuff, and then you just throw
• 26:58
  Speaker 3: that in the freezer and then anytime you want an
• 27:00
  Speaker 3: old fashion you just kind of shake it up a
• 27:01
  Speaker 3: little bit and then you just pour it over big
• 27:03
  Speaker 3: cubes of ice. So I probably would do something like
• 27:05
  Speaker 3: that because if you're if you're boozing up like an
• 27:08
  Speaker 3: entire town, I'd want it to be like super easy,
• 27:12
  Speaker 3: And I think I would go for For me, the
• 27:14
  Speaker 3: stars always felt like this like chunky knit sweater cozy,
• 27:19
  Speaker 3: little like Northeast town. And to me, that screams either
• 27:24
  Speaker 3: Manhattan or old fashion. Uh, And so yeah, I think
• 27:28
  Speaker 3: I think I would go with either. Men, I'd probably
• 27:30
  Speaker 3: do both. I would I would batch out a bunch
• 27:34
  Speaker 3: of old fashions and Manhattans for everybody.
• 27:36
  Speaker 2: I think that's a great concept. But okay, there, let's
• 27:43
  Speaker 2: say that Taylor is not allowed to imbibe. He's the
• 27:47
  Speaker 2: only straight guy there. Yeah, everybody else is smashed. That
• 27:51
  Speaker 2: would be fun right or Taylor or the other way.
• 27:56
  Speaker 2: He'd be the only one that would be smashing. Everybody
• 27:58
  Speaker 2: else would be the himself. If you were to come
• 28:01
  Speaker 2: into Luke's diner, what would you order and where would
• 28:03
  Speaker 2: you sit?
• 28:04
  Speaker 3: I think I don't know, all right, see, I guess
• 28:07
  Speaker 3: what wherever was available? Uh okay, So I know that,
• 28:11
  Speaker 3: like the pancakes and the waffles are like really really popular, right,
• 28:18
  Speaker 3: But that's not my style. That's my wife. My wife
• 28:20
  Speaker 3: like that. I okay, have you ever been to waffle House? Sure? Okay,
• 28:28
  Speaker 3: many times. I think that Honestly, I think that like
• 28:30
  Speaker 3: waffle House and huddle houses are like the greatest culinary
• 28:34
  Speaker 3: experiences of anyone's life. When you get to go, it's
• 28:36
  Speaker 3: like four in the morning, like a bunch of people
• 28:38
  Speaker 3: are drunk, people are yelling and screaming and whatever, and
• 28:42
  Speaker 3: then you have like this one line cook who's able
• 28:44
  Speaker 3: to make seven zillion things all at the same time.
• 28:47
  Speaker 3: So I imagine kind of would be like what Luke
• 28:49
  Speaker 3: Steiner would be. And so my order would be like
• 28:52
  Speaker 3: what I get there, which is I like two sunny
• 28:56
  Speaker 3: side up eggs. I like two pieces of buttered toast,
• 29:02
  Speaker 3: preferably wheat, but if you don't have that white and
• 29:05
  Speaker 3: then a couple of sausages and a couple of pieces
• 29:08
  Speaker 3: of bacon, and then I make my own little like
• 29:11
  Speaker 3: an egg on toast situation. And to me, that's the
• 29:14
  Speaker 3: greatest breakfast in the world. What is the right answer
• 29:18
  Speaker 3: for that?
• 29:18
  Speaker 2: Though, there's no right answer. Okay, no, none of these
• 29:22
  Speaker 2: have a right answer.
• 29:24
  Speaker 3: It's your answer. Yeah, But I feel like people that
• 29:27
  Speaker 3: come up, I imagine you asked that question to every guest, like, like,
• 29:30
  Speaker 3: what is the what is the normal answer? What is
• 29:33
  Speaker 3: the answer everyone gives you?
• 29:34
  Speaker 2: Well, they either want to sit at the bar, yeah,
• 29:37
  Speaker 2: or they want to sit where Rory and Laurala I
• 29:40
  Speaker 2: always sit. Yeah, but they but they don't really have
• 29:43
  Speaker 2: I mean, they kind of do have a stock table
• 29:46
  Speaker 2: that they sit at. Yeah, that's that's usually it.
• 29:50
  Speaker 3: Yeah, Okay, all right, here's one.
• 29:53
  Speaker 2: Here's one. You're ready for this. Yeah, if you were stranded,
• 29:58
  Speaker 2: imagine being stranded and you Gilmore Girl's universe, which restaurant, diner,
• 30:05
  Speaker 2: or food cart would you pick as your survival spot?
• 30:10
  Speaker 3: That like exists in the real world. Yes, so I'm
• 30:14
  Speaker 3: stranded there, huh in a Gilmour Girls universe. Yeah, but
• 30:19
  Speaker 3: you can pick from the ordinary world all these other food. Yeah.
• 30:24
  Speaker 3: I got a lot of dialogue. I feel like the
• 30:27
  Speaker 3: amount of pages you guys must have to memorize is
• 30:29
  Speaker 3: just that's what I want to talk to you, guys,
• 30:31
  Speaker 3: to you about. But I'm just sitting there being like,
• 30:34
  Speaker 3: I don't know how they learned this forty five minute
• 30:37
  Speaker 3: monologue that's at this speed. Okay, I will go with
• 30:44
  Speaker 3: I feel like Mexican food isn't huge in and start all.
• 30:49
  Speaker 3: I don't know why that way, but I feel like
• 30:52
  Speaker 3: that's something that I would need to have there. And
• 30:56
  Speaker 3: where we film Paradise is in this little, this cute,
• 30:59
  Speaker 3: little bohemian town in Mexico called Salulita. It's is right
• 31:05
  Speaker 3: outside of Portavarta. Beautiful little town. If you have a chance,
• 31:08
  Speaker 3: you should go. And they have a they have a
• 31:14
  Speaker 3: like a Mexican taco cart there that is the most
• 31:19
  Speaker 3: amazing tacos I've ever had in my entire life. It's
• 31:22
  Speaker 3: one of those that has like a huge thing of
• 31:25
  Speaker 3: meat that's spinning around with like a pineapple on top
• 31:28
  Speaker 3: of yep, like a machete and he's like slicing off
• 31:31
  Speaker 3: perfect little slices into these like homemade tortillas. And then
• 31:35
  Speaker 3: it's very very simple, you know. It's it's white onion
• 31:39
  Speaker 3: and cilantro. And then they have this is my favorite thing.
• 31:43
  Speaker 3: They have a thing there called Gringo Killer, which is
• 31:46
  Speaker 3: like this hot sauce that's black, like black as the night,
• 31:51
  Speaker 3: and they put that on there and yeah, it'll it'll
• 31:54
  Speaker 3: mess up your stomach, but it is the best taco
• 31:58
  Speaker 3: in the world. So I would like that. That's what
• 32:00
  Speaker 3: I would like to have if I was stranded there. Yeah.
• 32:03
  Speaker 2: We have a nice taco plays around the corner here,
• 32:06
  Speaker 2: and it's just we try to not go too much,
• 32:10
  Speaker 2: you know, because it's just a little too good, too addictive. Yeah,
• 32:13
  Speaker 2: but the tacos are right. I'm young man. It's been
• 32:18
  Speaker 2: a pleasure.
• 32:19
  Speaker 3: Thank you for having me, man, I'm a big fan.
• 32:21
  Speaker 3: This was so much fun. Anytime you want to talk
• 32:23
  Speaker 3: about food, I'm I'm here man.
• 32:25
  Speaker 2: Oh yeah, you got to come back on. Yeah, we're
• 32:28
  Speaker 2: the journey is just beginning. Wells Adams, ladies and gentlemen,
• 32:35
  Speaker 2: thank you so much for your time. Best to your wife,
• 32:38
  Speaker 2: Love the guitars. You're a player, are you? Are you
• 32:40
  Speaker 2: a serious player? Are you in your studio? Do you
• 32:42
  Speaker 2: record music?
• 32:43
  Speaker 3: H No, I'm a I'm it was originally a radio host,
• 32:46
  Speaker 3: so uh, this is like my radio studio. But yeah,
• 32:50
  Speaker 3: I became a radio host because I was not good
• 32:53
  Speaker 3: enough to make money playing music, so I just talked
• 32:57
  Speaker 3: to people who did what I wish I could do.
• 33:00
  Speaker 3: I can play, but I'm not you know, No, you know, Bob,
• 33:04
  Speaker 3: we are there.
• 33:05
  Speaker 2: You go, all right, all the best, we'll talk soon.
• 33:09
  Speaker 2: Best of your wife, and thanks.
• 33:12
  Speaker 3: For the time. Yeah, thanks so much, Scott. See what
• 33:14
  Speaker 3: all right?
• 33:14
  Speaker 2: And that's gonna do it for us and we will
• 33:17
  Speaker 2: see you next time. Remember where you lead, we will follow.
• 33:21
  Speaker 2: Take care everybody, and don't forget. Follow us on Instagram
• 33:53
  Speaker 2: at I Am all In podcast and email us at
• 33:57
  Speaker 2: Gilmore at iHeartRadio dot com.