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Luke’s Diner: Comedy Gold · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I am all in again. Oh let's you.
• 0:18
  Speaker 2: Luke's Diner with Scott Patterson an iHeartRadio podcast.
• 0:22
  Speaker 1: Hey Everybody, Scott Patterson, I Am all in Podcast one
• 0:25
  Speaker 1: eleven productions. iHeartRadio Media. iHeart Podcast. Luke's Diner. We Are
• 0:31
  Speaker 1: with the one and Only Judy Gold. She's an Emmy
• 0:35
  Speaker 1: winning comedian, author, and actor known for a stand up special.
• 0:39
  Speaker 1: She's appeared in Netflix Standout, Hulu's Hysterical, and shows like Chopped,
• 0:43
  Speaker 1: All Stars and Somebody Feed Phil And Yes, she absolutely
• 0:47
  Speaker 1: loves to cook. What should go to comfort food to
• 0:50
  Speaker 1: prepare well?
• 0:51
  Speaker 3: Scott, all I think about is food. And so I
• 0:56
  Speaker 3: just want you to know the signature on my email.
• 0:58
  Speaker 3: You know how people are like while I'm so mine
• 1:02
  Speaker 3: has been for years sent while thinking about my next meal.
• 1:07
  Speaker 3: So I love to cook, and so I started getting
• 1:12
  Speaker 3: into cooking, you know, after the kids were like like
• 1:18
  Speaker 3: the doorbell would ring, the buzzer in my apartment would ring,
• 1:22
  Speaker 3: and it might be someone visiting me, but they would
• 1:26
  Speaker 3: be like, foods here, no matter what happened, because I
• 1:29
  Speaker 3: would order in all the time. And so I'm like,
• 1:32
  Speaker 3: I have to cook. And you know, my mother cooked
• 1:34
  Speaker 3: my father and cooked my grandmother cooked, so I, you know,
• 1:38
  Speaker 3: I really and I started taking cooking classes. And then
• 1:41
  Speaker 3: I was on chopped, and I really started taking cooking classes,
• 1:44
  Speaker 3: and so I go Eastern European for a lot of
• 1:49
  Speaker 3: stuff like my my comfort food, a roasted chicken, a
• 1:54
  Speaker 3: nice Shabbat dinner. I love making red cabbage with balsamic
• 2:02
  Speaker 3: braised red cabbage. And now I've expanded. I have a
• 2:07
  Speaker 3: walk and I love making stir fry, and I love
• 2:11
  Speaker 3: making pasta, and I love making salmon. And I mean,
• 2:16
  Speaker 3: I have a huge amount of recipes and I try
• 2:20
  Speaker 3: a lot of stuff out and everyone gets mad at
• 2:23
  Speaker 3: me because I'm such a slob in the kitchen, But
• 2:27
  Speaker 3: I don't know, I just enjoy it so much, enjoyed
• 2:30
  Speaker 3: that process of I'm gonna go shopping and I'm gonna
• 2:36
  Speaker 3: make this stuff, and I get a reward at the end,
• 2:39
  Speaker 3: you know, and it's me eating, but it's also watching
• 2:43
  Speaker 3: everyone else enjoy it.
• 2:44
  Speaker 2: Right, even though I don't let them in the kitchen.
• 2:46
  Speaker 1: They all hate meson, I don't let them in either.
• 2:50
  Speaker 1: When I'm cooking. I'm like, you're out, don't come in here,
• 2:53
  Speaker 1: don't even mess with me. I got a million things
• 2:56
  Speaker 1: going on here. I'm timing everything. It's all different. It's
• 3:00
  Speaker 1: so do you understand the calculus of what's going on.
• 3:05
  Speaker 1: I'm complicated.
• 3:07
  Speaker 2: It's unbelieva. It's like, get out of my face.
• 3:09
  Speaker 3: Like I have friends who I invite over for dinner
• 3:13
  Speaker 3: and they walk in like trepidaciously.
• 3:15
  Speaker 2: Liked my load to walk over. I'm like, no, you're done.
• 3:20
  Speaker 2: Can I help? That's the worst when they're like can
• 3:23
  Speaker 2: I help? No, No, you can't help. Get them go
• 3:25
  Speaker 2: away for me, go in the living.
• 3:27
  Speaker 1: Room because work exactly, leave exactly, Like one distraction could
• 3:34
  Speaker 1: cost me, Like the rice is going to get overcut right.
• 3:37
  Speaker 3: And it's like, but wait, so all, I have two
• 3:40
  Speaker 3: questions for you then, Scott one, are you from Philly?
• 3:44
  Speaker 1: I was born there, raised in South Jersey?
• 3:46
  Speaker 3: Yeah, yeah, ax I heard the accent. Number one and
• 3:49
  Speaker 3: number two. Do you have a d h D?
• 3:53
  Speaker 1: I don't know, but I think I probably have some
• 3:58
  Speaker 1: type of it, So I have.
• 4:00
  Speaker 3: I was diagnosed as an adult and I have ADHD.
• 4:03
  Speaker 3: And that whole idea of I'm focusing right now and
• 4:09
  Speaker 3: if you say a fucking thing to me, it's gonna
• 4:13
  Speaker 3: it's like a train going through my brain. And then
• 4:17
  Speaker 3: I'm gonna forget where I am. So don't you know
• 4:19
  Speaker 3: that's a symptom of a d AHD. But I think
• 4:22
  Speaker 3: a lot of chefs have ADHD because it's so about
• 4:28
  Speaker 3: multitasking and ADHD people love to multitask. And that's what
• 4:32
  Speaker 3: I love about it. It's like there and there, and
• 4:33
  Speaker 3: you're timing it and you're like.
• 4:34
  Speaker 2: Okay, bit bell goes off. It's just it's like orchestral
• 4:38
  Speaker 2: in as.
• 4:39
  Speaker 1: Yeah, yes I do. I feel like a conductor of
• 4:41
  Speaker 1: an Orea. I love it. I love it.
• 4:44
  Speaker 2: Yes.
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  Speaker 1: I love seeing all the burners filled and going, oh
• 4:47
  Speaker 1: my god, and I'm going to control this.
• 4:51
  Speaker 2: Wait.
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  Speaker 3: Here's another thing. When people walk in and they're like, oh,
• 4:55
  Speaker 3: that looks and it's like.
• 4:56
  Speaker 2: Shut the uh oh that looks. So are you going
• 5:06
  Speaker 2: to be adding a lot? Now you're not. You're going home,
• 5:10
  Speaker 2: You're not eating.
• 5:12
  Speaker 1: That's so good. That's exactly how I know.
• 5:14
  Speaker 2: It's like, let me create here.
• 5:17
  Speaker 1: Oh god, oh my god. Now now listen, when I
• 5:21
  Speaker 1: have people over, I have to sort of like power
• 5:24
  Speaker 1: it down a little bit. I got to tone it
• 5:26
  Speaker 1: down a little I can't, you know. But when I mean,
• 5:30
  Speaker 1: my wife and my son know this right now, I'll
• 5:35
  Speaker 1: have him back there and I will teach him things
• 5:38
  Speaker 1: and I'll have him doing certain things. But I know
• 5:42
  Speaker 1: my wife is coming back there to maybe nibble or
• 5:45
  Speaker 1: grab something right, comment right, right exactly, and I'm like,
• 5:51
  Speaker 1: or to second guess me in some way. Then, yeah,
• 5:56
  Speaker 1: it's a flame too high when you think, and I'm like,
• 5:58
  Speaker 1: I'm like, no, you're your band, you can't.
• 6:01
  Speaker 2: Get yes, you're out. I am so like that.
• 6:09
  Speaker 3: And then my kids are like, Okay, I'll be like,
• 6:12
  Speaker 3: I'm going to make Jenner for everyone, and they're like, Mommy,
• 6:15
  Speaker 3: are you going to be like in a mood?
• 6:18
  Speaker 2: Well, and I'm like, yes, i am.
• 6:21
  Speaker 3: I am going to be the same miserable person I
• 6:24
  Speaker 3: am every time I make a meal, and I don't
• 6:25
  Speaker 3: want you in here. Yeah, it's it's I love that
• 6:29
  Speaker 3: you agree with me, because Elisa, my partner, is always like,
• 6:33
  Speaker 3: oh so did you put and get them?
• 6:36
  Speaker 2: You don't even know how to cook?
• 6:38
  Speaker 1: Get out? Oh uh tell me about cooking under pressure?
• 6:46
  Speaker 2: Oh god, while the cameras are rolling, Okay.
• 6:49
  Speaker 1: What's that like? Because I did that once. I went
• 6:51
  Speaker 1: to the Food Network recently in the park because I
• 6:54
  Speaker 1: was there and I did a segment with Amanda Dean,
• 6:56
  Speaker 1: who's fantastic. Yeah, yeah, yeah, And we did pan. We
• 7:00
  Speaker 1: did a simple pay thing, and that's kind of it
• 7:03
  Speaker 1: was kind of stressful.
• 7:04
  Speaker 3: It was like, you know, first of all, Scott, let
• 7:07
  Speaker 3: me tell you something. I have PTCD, which is post
• 7:11
  Speaker 3: traumatic chopped disorder because I was on Chopped All Stars.
• 7:17
  Speaker 3: First of all, I get there. It's me Joey Fatone,
• 7:22
  Speaker 3: who owns a restaurant in Florida, or yeah, Johnny Weir
• 7:26
  Speaker 3: who's never cooked in his entire life, and Layla Ali.
• 7:30
  Speaker 3: And if you think there's an Ali that's not going
• 7:32
  Speaker 3: to win a competition, you're wrong. And she brought her
• 7:35
  Speaker 3: own knives. I brought my own knives too, but I
• 7:38
  Speaker 3: really didn't care. I just did it to you know,
• 7:40
  Speaker 3: psych people out, but it did. She had her own
• 7:42
  Speaker 3: and you know.
• 7:44
  Speaker 2: And.
• 7:47
  Speaker 3: You know, I had prepared. I had a friend of
• 7:50
  Speaker 3: mine who's a chef, come in and we did. We
• 7:53
  Speaker 3: just cooked for five days. She taught me everything. I
• 7:56
  Speaker 3: took a knives skills class, I did everything, and you know,
• 8:03
  Speaker 3: I was you know, I'm competitive. I'm a comedian anyway.
• 8:06
  Speaker 3: So the so we open the the first basket, it's
• 8:12
  Speaker 3: the appetizer, right, and in the basket is chicken breast
• 8:21
  Speaker 3: guji chang, you know that Korean like paste. It's like
• 8:27
  Speaker 3: a tomato paste but Korean hot saucepit or whatever. An
• 8:33
  Speaker 3: avocado where I had just had surgery on my hand
• 8:36
  Speaker 3: because I stabbed myself getting a pit out of an
• 8:39
  Speaker 3: avocado while I was cooking. And then uh, a vanilla
• 8:45
  Speaker 3: cupcake with vanilla icing. So that's the thing. And I'm like,
• 8:50
  Speaker 3: I know exactly what I'm doing, gonna grill the chicken.
• 8:54
  Speaker 3: I seasoned it, I grilled it. It came out great.
• 8:57
  Speaker 3: Then I made guacamole with the avocado and the gujiang,
• 9:01
  Speaker 3: and then.
• 9:03
  Speaker 2: I was like, what do I do with this cupcake?
• 9:07
  Speaker 3: So I just crumpled it up and made a breading
• 9:12
  Speaker 3: for it was so bad, the breading for the for
• 9:18
  Speaker 3: the chicken anyway, So and I put it on my plate.
• 9:21
  Speaker 3: And I'm a mom of two like tween teen boys,
• 9:25
  Speaker 3: so my presentation was like it is at home. Johnny
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  Speaker 3: Weird doesn't even season his chicken. He's but his plate
• 9:35
  Speaker 3: has like flowers on it and little and it was
• 9:38
  Speaker 3: like a work of art, you know. He got all
• 9:41
  Speaker 3: these little things to make it look pretty. Layla Layla
• 9:46
  Speaker 3: did her chicken. I thought it was a little burned,
• 9:48
  Speaker 3: but whatever, and Joey did his. And then the worst part, okay,
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  Speaker 3: is the standing there because if you while they're deciding
• 10:02
  Speaker 3: and asking, you know, you stand there and they go
• 10:04
  Speaker 3: through each each person, but you're all standing there. The
• 10:08
  Speaker 3: amount if you watch the amount of camera angles, it's
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  Speaker 3: like expression from each chef, expression from each judge, the
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  Speaker 3: food itself.
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  Speaker 2: Like there's eight hundred and we're standing there for like
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  Speaker 2: two hours.
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  Speaker 3: It's like yeah, and so till I am like, just
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  Speaker 3: fucking pick.
• 10:30
  Speaker 2: And so they.
• 10:32
  Speaker 3: They did mine, and they were like, you know, the
• 10:35
  Speaker 3: guacamole is delicious, the chicken is it?
• 10:37
  Speaker 1: Does they do it on like a TV set too?
• 10:40
  Speaker 2: Yeah? This is the TV set?
• 10:41
  Speaker 1: Yeah yeah, yeah, It's like that's how they do it.
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  Speaker 1: It's like taked forever.
• 10:45
  Speaker 3: Right, And so he said your chicken is cooked perfectly,
• 10:49
  Speaker 3: that the guacamole is delicious. I mean, I don't know
• 10:55
  Speaker 3: about this breading, but it's fine. He didn't really incorporate.
• 10:58
  Speaker 3: I was like, oh, shut the p one up anyway,
• 11:01
  Speaker 3: but the food tasted great. He's like, and the presentation,
• 11:05
  Speaker 3: and I was like, look, I can't do everything you know,
• 11:09
  Speaker 3: I didn't say that, but I was, you know, so anyway,
• 11:12
  Speaker 3: Johnny Weir's not tasty at all, but look like anyway.
• 11:16
  Speaker 3: So of course I get chopped after the appetizer, and
• 11:20
  Speaker 3: I knew they thought I was going to go further
• 11:24
  Speaker 3: because in the next the entree basket, one of the
• 11:28
  Speaker 3: ingredients was motza and none of them knew what the
• 11:33
  Speaker 3: hell matsa was or what to do with it. And
• 11:36
  Speaker 3: I would have made like a delicious matza brie and
• 11:38
  Speaker 3: gone into the finals, I'm telling you. But yeah, but
• 11:42
  Speaker 3: I got chopped, and I still it was devastating. But
• 11:45
  Speaker 3: I've done a whole bunch of Food Network competitions. I
• 11:50
  Speaker 3: was on Rachel Versus Guy. I mean, I've done a
• 11:53
  Speaker 3: whole bunch of them, and I love them. I love
• 11:56
  Speaker 3: food and I love you know, I'm like Rosenthal, like,
• 12:01
  Speaker 3: I love that it brings people together.
• 12:03
  Speaker 1: Right, right, right, So let's shift years a little bit.
• 12:15
  Speaker 1: You've been doing stand up for.
• 12:17
  Speaker 2: Decades forty three years.
• 12:19
  Speaker 1: Wow, how is your approach and your material evolved, especially
• 12:25
  Speaker 1: in today's culture?
• 12:26
  Speaker 3: Oh god, we this could be the entire podcast, But you.
• 12:32
  Speaker 2: Know, it's interesting.
• 12:34
  Speaker 3: You know, I started in the eighties and each decade
• 12:38
  Speaker 3: has been another issue.
• 12:42
  Speaker 2: You know, you think back about what we could say.
• 12:44
  Speaker 3: I wrote a book about it called about Free Speech,
• 12:49
  Speaker 3: called Yes, I can say that when they come for
• 12:50
  Speaker 3: the comedians, we're all in trouble.
• 12:52
  Speaker 1: And they did come for the comedians.
• 12:53
  Speaker 2: And they're coming now.
• 12:54
  Speaker 3: And and the point was that, you know, we're in
• 12:59
  Speaker 3: this situation right now where you know, I come from
• 13:02
  Speaker 3: the eighties, you could say whatever.
• 13:03
  Speaker 2: The hell you wanted. There were no phones.
• 13:06
  Speaker 3: No one was posting bits of people's acts without context
• 13:11
  Speaker 3: or nuance or intent or anything.
• 13:14
  Speaker 1: Right.
• 13:14
  Speaker 3: Uh, No one could write I was at a comedy
• 13:17
  Speaker 3: show and she said this, and it offended me. And this,
• 13:19
  Speaker 3: you know, so with the advent, the invention of social media,
• 13:27
  Speaker 3: we now have everyone you know, is you could close
• 13:31
  Speaker 3: a restaurant down because the you know, the hostess, her
• 13:36
  Speaker 3: host didn't looked at you cross eyed, and you fucking
• 13:39
  Speaker 3: ate them, so you're gonna write like a bad review whatever. Right,
• 13:43
  Speaker 3: So we have that element, But then we also have
• 13:47
  Speaker 3: this wokeness, this idea that you know, I don't hear
• 13:53
  Speaker 3: the whole joke. Like we're at this point right now
• 13:56
  Speaker 3: where people don't listen to the entire idea to hear
• 14:02
  Speaker 3: a word and they're like, that's it done, I'm over,
• 14:04
  Speaker 3: you know. And what's happening is, you know, you can
• 14:11
  Speaker 3: say whatever you want.
• 14:12
  Speaker 2: You can. But and and the darker.
• 14:16
  Speaker 3: The topic, the more subversive the topic, the funnier and
• 14:20
  Speaker 3: more and the more well crafted the joke has to be.
• 14:25
  Speaker 2: You have to.
• 14:25
  Speaker 3: If you're going to talk about something that is so controversial,
• 14:28
  Speaker 3: you better write a damn.
• 14:29
  Speaker 2: Good joke in today's environment. In today's environment, So let.
• 14:42
  Speaker 1: Me ask you this. If sticking with comedy, pick three
• 14:45
  Speaker 1: comedians you'd have over for dinner.
• 14:48
  Speaker 2: Oh God, who would you cook for?
• 14:50
  Speaker 1: Joan Joan Rivers, Joan Rivers.
• 14:53
  Speaker 3: Okay, yeah, that didn't sound like a good reaction, Scott.
• 14:56
  Speaker 3: You mean comedians right now.
• 14:58
  Speaker 2: That are alive?
• 15:00
  Speaker 1: Anybody, anybody your top three? And you know so many
• 15:05
  Speaker 1: great ones have passed, so I can't. Oh, I don't
• 15:07
  Speaker 1: want to limit it. I think I would love because
• 15:11
  Speaker 1: my first one would be Carlin.
• 15:13
  Speaker 3: Yeah I knew Carlin and I interviewed him. I mean,
• 15:16
  Speaker 3: I'm cooking dinner. I want like people who love to eat.
• 15:20
  Speaker 3: I would have Tony Fields over, Okay. I think I
• 15:24
  Speaker 3: would love to have Moms Mayby over too, mom's mom's maybly.
• 15:30
  Speaker 1: Wow.
• 15:31
  Speaker 2: Yeah, I eat with these comedians that are alive all
• 15:34
  Speaker 2: the time. So I don't you know, did you know
• 15:37
  Speaker 2: Richard Lewis?
• 15:38
  Speaker 3: Oh my god, yes, the best, the nicest, the warmest,
• 15:42
  Speaker 3: the funniest.
• 15:43
  Speaker 2: That what a mention.
• 15:45
  Speaker 3: And his heart was so big and what a loss,
• 15:48
  Speaker 3: you know, terrible. But I'm not cooking for him right now,
• 15:56
  Speaker 3: all right, So.
• 15:57
  Speaker 1: Let's get into Gilmore girls a little bit and talk
• 15:59
  Speaker 1: about my diner, Luke's Diner. Yeah, you know, at my diner,
• 16:04
  Speaker 1: pancakes and French toasts are not a want, it's they
• 16:08
  Speaker 1: are a need. Okay, So you add any secret ingredients
• 16:12
  Speaker 1: to your batter to make them fluffy or crispy around
• 16:15
  Speaker 1: the edges, you know, in that way? Do you have
• 16:18
  Speaker 1: a special pan cake recipe?
• 16:21
  Speaker 3: My, I make more French toasts than I do pancakes.
• 16:26
  Speaker 3: I am a French toast snob extraordinaire. But I do
• 16:34
  Speaker 3: think the key ingredients, okay, that I add two sweet
• 16:43
  Speaker 3: breakfast foods, heavy cream, m and sugar. I think, you know,
• 16:51
  Speaker 3: especially with the French toast, I use halla French toast
• 16:58
  Speaker 3: and I make thekala often. You're not impressed by that Scott,
• 17:03
  Speaker 3: Did I make my own Kala's.
• 17:06
  Speaker 1: I'm stunned, silent, shut up.
• 17:12
  Speaker 2: But yeah, I think the key is heavy cream.
• 17:16
  Speaker 1: Uh huh, Okay, what about butter?
• 17:18
  Speaker 3: Oh, butter, Yes, but butter, butter, butter, butter, butter and
• 17:23
  Speaker 3: good butter, decent butter and a little vanilla.
• 17:26
  Speaker 2: You have to put vanilla and everything.
• 17:28
  Speaker 1: I've always found that butter. It just improves the flavor
• 17:30
  Speaker 1: of everything.
• 17:31
  Speaker 2: Oh everything.
• 17:32
  Speaker 3: Yeah, I'm done. And you know, look, I grew up
• 17:35
  Speaker 3: Kosher and we didn't put butter on anything, but we
• 17:40
  Speaker 3: had margarine a lot. But you know, we ate our
• 17:45
  Speaker 3: baked potatoes like dry. You know, really if it was
• 17:49
  Speaker 3: with me or we'd put margarine on it. I mean
• 17:53
  Speaker 3: it was just so I had like an awakening experience
• 17:59
  Speaker 3: when I started cooking and wasn't just kosher cooking. So
• 18:04
  Speaker 3: butter to me is the cake. And I spend money
• 18:07
  Speaker 3: on good butter. I buy Kate's butter or that. What's
• 18:11
  Speaker 3: that Irish?
• 18:13
  Speaker 1: I know what you're talking about.
• 18:15
  Speaker 2: It's like yeah, yeah, yea yea yes, that that that's great.
• 18:19
  Speaker 2: Isn't that such good butter?
• 18:22
  Speaker 3: Yeah, you're absolutely right about the butter. But adding some
• 18:25
  Speaker 3: heavy cream always does a little nice.
• 18:29
  Speaker 1: What about coffee? What's your what's.
• 18:30
  Speaker 2: Your what's your go to? Scott? Let me tell you something.
• 18:37
  Speaker 1: And have you tried my coffee because I have a
• 18:39
  Speaker 1: coffee company.
• 18:40
  Speaker 2: You do not?
• 18:40
  Speaker 1: Yeah, I do, And I got the I got the
• 18:42
  Speaker 1: good stuff, specially coffee grade one the best.
• 18:46
  Speaker 3: If you don't send me some coffee. I am a
• 18:51
  Speaker 3: coffee addict, really addict. Ask my son, he's here addict.
• 18:57
  Speaker 2: Everywhere I go. I go on the road all the time.
• 19:00
  Speaker 3: Time I buy a bag of their local if they
• 19:03
  Speaker 3: have a local brewer, uh.
• 19:06
  Speaker 2: Crew, I buy it.
• 19:07
  Speaker 3: I just was in Mansfield, Ohio, and I have Yeah,
• 19:12
  Speaker 3: I have a bag of theirs.
• 19:13
  Speaker 1: Right. And you like to you like the you like
• 19:16
  Speaker 1: the whole bean. You like to buy the whole bean grindy,
• 19:17
  Speaker 1: I like.
• 19:18
  Speaker 2: I do both.
• 19:19
  Speaker 3: I have a chemex and I use I do a
• 19:22
  Speaker 3: poor over a lot of time. And then I also
• 19:25
  Speaker 3: have a grind and brew, and I really think pour over.
• 19:33
  Speaker 3: There's really no comparison to any other. I'd love a
• 19:38
  Speaker 3: poor over, I just so. But I have this grind
• 19:45
  Speaker 3: and brew where when I'm making a huge pot, I
• 19:50
  Speaker 3: you know, it grinds the beans and makes the coffee.
• 19:53
  Speaker 3: It's a queens and aren't and they don't make it anymore.
• 19:55
  Speaker 3: And mine's on the outs, and I don't know what.
• 19:58
  Speaker 3: I really don't know what to get, I, you know,
• 20:02
  Speaker 3: because I like to make a full pot and I
• 20:05
  Speaker 3: don't want to make.
• 20:08
  Speaker 2: You know, I don't want to be standing there pouring
• 20:10
  Speaker 2: over water at.
• 20:10
  Speaker 1: The What do you want? I'll send you some beans.
• 20:13
  Speaker 1: What do you want?
• 20:14
  Speaker 3: I like a nice dark roast, okay, I like rich,
• 20:20
  Speaker 3: Oh my god, got so excited. I do a lot
• 20:25
  Speaker 3: of French, Italian Sumatra. I like, you know, Arabian, I
• 20:33
  Speaker 3: Ethiopian's good.
• 20:36
  Speaker 2: But I am very much.
• 20:39
  Speaker 3: Into a dark roast, full body. Okay, nutty chocolatey, not
• 20:50
  Speaker 3: overly chocolate, but you know what I mean?
• 20:53
  Speaker 1: Yeah, no, I know exactly what. All right, I'll send
• 20:55
  Speaker 1: you some beans. God get your the girls that get
• 20:58
  Speaker 1: your information, and okay, I'll send you and we're going
• 21:01
  Speaker 1: to come to Luke's Diner. Now, what would you order
• 21:04
  Speaker 1: if you came to Luke's Diner? Which you will? You
• 21:06
  Speaker 1: will come to luke Diner one day? And what would
• 21:09
  Speaker 1: you order? And where would you sit?
• 21:13
  Speaker 2: Okay? Are there booths at Luke's Diner?
• 21:16
  Speaker 1: There are no booths.
• 21:18
  Speaker 2: I want a corner table by the window.
• 21:20
  Speaker 1: You don't want to sit at the counter.
• 21:22
  Speaker 2: You know.
• 21:22
  Speaker 3: I love sitting at the counter, but I am so
• 21:25
  Speaker 3: tall and I'm long legs. It is so uncomfortable for me.
• 21:28
  Speaker 1: Ah okay, and.
• 21:29
  Speaker 2: So I really do.
• 21:31
  Speaker 3: I often want to sit at the counter, but only
• 21:35
  Speaker 3: if you can move your chair back and forth.
• 21:37
  Speaker 2: And it's not one of those things.
• 21:38
  Speaker 1: We do have a very nice table by the window
• 21:42
  Speaker 1: overlooking the park.
• 21:44
  Speaker 2: That's what I want.
• 21:45
  Speaker 1: That's that's the perfect table. All right. What are you
• 21:48
  Speaker 1: going to order?
• 21:49
  Speaker 3: Well, I'm getting coffee immediately, black, nothing in it, gotcha.
• 21:54
  Speaker 2: I want to see a menu.
• 21:56
  Speaker 1: Diner. We have diner food. I know Burger's eyes, I
• 22:00
  Speaker 1: know the basics. Patty melt, tuna.
• 22:04
  Speaker 3: Melt, I would prom I mean my go to club
• 22:08
  Speaker 3: sandwich is the Turkey Club okay, on toasted whole.
• 22:12
  Speaker 1: Weight, nice.
• 22:15
  Speaker 2: Mayo on the side, well done fries.
• 22:21
  Speaker 1: Yes, that's the way I like him too.
• 22:24
  Speaker 2: What's the soup situation?
• 22:26
  Speaker 1: Anything you need? Minnestrone, chicken noodle? We've got a beef barley.
• 22:32
  Speaker 2: I would do. My other go to would be the
• 22:36
  Speaker 2: chicken noodle with.
• 22:39
  Speaker 3: Tuna on toasted rye let us tomato and onion.
• 22:46
  Speaker 1: Well done, fries, beautiful, you got it all right, I'm
• 22:48
  Speaker 1: gonna write that down. Yeah all right, I'm gonna get
• 22:51
  Speaker 1: you the beans. Judy Gold, thank you. I love you too.
• 22:55
  Speaker 1: You're You're amazing? Are you? Are you out on the road?
• 22:59
  Speaker 1: Are you?
• 23:00
  Speaker 2: Oh? I'm out on the road baby?
• 23:01
  Speaker 1: Where can we see Where can we see you? Next?
• 23:03
  Speaker 3: I go to Provincetown for the summer where I work
• 23:06
  Speaker 3: at the post office cabaret. I do three shows a
• 23:10
  Speaker 3: week and I work on all my I have a
• 23:12
  Speaker 3: residency there and it's great.
• 23:14
  Speaker 1: That's beautiful. What a what a beautiful part of the country. Then, yeah, gosh.
• 23:18
  Speaker 1: I did a motorcycle ride out there with a bunch
• 23:20
  Speaker 1: of people for charity and we ended up in Provincetown.
• 23:23
  Speaker 1: We stayed.
• 23:23
  Speaker 3: Isn't it the best? It's just and the food, Scott,
• 23:27
  Speaker 3: I'm telling you. That's where Anthony Bourdane started. Oh really yeah,
• 23:32
  Speaker 3: he was a dishwasher there. That's where he started.
• 23:35
  Speaker 1: Yeah, oh my god. Yeah, beautiful beautiful country out there. Anyway,
• 23:40
  Speaker 1: all the best.
• 23:41
  Speaker 2: Please come back anytime.
• 23:44
  Speaker 1: Let's carve out more time for you, yes, because I
• 23:47
  Speaker 1: want to get into more stuff. We barely touched on
• 23:49
  Speaker 1: on what I wanted to get into. But anyway, thank
• 23:52
  Speaker 1: you for your time, Judy Gold, everybody, thank you and
• 23:54
  Speaker 1: remember keep those cards in letter coming. We are so
• 24:00
  Speaker 1: grateful for you all. Thanks for downloads and the loyalty
• 24:03
  Speaker 1: over the years, and remember where you lead, we will follow.
• 24:07
  Speaker 1: Stay safe, everyone, do hey, everybody talk forget. Follow us
• 24:38
  Speaker 1: on Instagram at I Am All In podcast and email
• 24:42
  Speaker 1: us at Gilmore at iHeartRadio dot com.