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Luke’s Diner: Not So Grossy · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I am all in again.
• 0:09
  Speaker 2: Let's do.
• 0:18
  Speaker 1: Luke's Diner with Scott Patterson, an iHeartRadio podcast. Hey everybody,
• 0:22
  Speaker 1: Scott Patterson, I amal and podcast one of them productions.
• 0:25
  Speaker 1: iHeartRadio Media. iHeart podcasts. We have a very special guest
• 0:30
  Speaker 1: todaying Luke's Diner, Dan Grossi Pelosi. Oh my god, here
• 0:35
  Speaker 1: he is. You know he is known as a meatball
• 0:42
  Speaker 1: making meatballs. This is his New York Times bestselling author
• 0:45
  Speaker 1: of Let's Eat. He specializes in all things comfort and
• 0:48
  Speaker 1: food is recipes, and so he's kind of perfect for
• 0:50
  Speaker 1: this podcast. In this show, his recipes specialize in all
• 0:54
  Speaker 1: things comfort and food. His his recipes are meant to
• 0:57
  Speaker 1: be shared. And I want to know where the heck
• 1:00
  Speaker 1: is mine and celebrate with the ones you love. Dan,
• 1:04
  Speaker 1: send me a lot, because this lie I love a
• 1:06
  Speaker 1: lot of people. Dan is a contribute to the New
• 1:08
  Speaker 1: York Times Cooking section appears regularly on Good Morning America.
• 1:14
  Speaker 1: His new cookbook, Let's Party Recipes and Menus for Celebrating
• 1:17
  Speaker 1: every Day, is available now. It's a great title. He
• 1:21
  Speaker 1: recently launched Grocy World, a new online universe where people
• 1:24
  Speaker 1: can connect with him and the entire Grocy community about recipes, travel,
• 1:30
  Speaker 1: body positive culture and more. Love It, Daniel, Welcome to
• 1:34
  Speaker 1: the show.
• 1:35
  Speaker 3: I couldn't be happy to be here. It's just so
• 1:39
  Speaker 3: amazing to be chatting with you. I'm such a huge fan.
• 1:44
  Speaker 3: So if you had told me, you know, years ago,
• 1:47
  Speaker 3: when I was watching you on my television, admittedly having
• 1:50
  Speaker 3: a giant crush on you, that I'd be chatting with
• 1:52
  Speaker 3: you on a podcast, I would have passed out.
• 1:56
  Speaker 4: So hopefully I don't pass out here.
• 2:00
  Speaker 1: I have barely just met you, and I have a
• 2:03
  Speaker 1: crush on YouTube. Pal Let me tell you, Let me
• 2:05
  Speaker 1: tell you. Look, congratulations on let'sy becoming a New York
• 2:09
  Speaker 1: Times best selling cookbook.
• 2:11
  Speaker 4: What don't you.
• 2:13
  Speaker 1: Let's talk about recipe testing? What's that look like for you?
• 2:16
  Speaker 1: Where do you get your inspiration?
• 2:18
  Speaker 3: Well, you know, my inspiration comes from the majority of
• 2:21
  Speaker 3: my inspiration comes from growing up Italian American and Portuguese
• 2:24
  Speaker 3: American surrounding myself. I didn't leave the kitchen. I was
• 2:27
  Speaker 3: an indoor kid. I was in the kitchen, I was cooking.
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  Speaker 3: I was watching, you know, these amazing men and women
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  Speaker 3: and people in my family cook and learning from them.
• 2:35
  Speaker 3: They didn't let me just sit there. They had me
• 2:37
  Speaker 3: testing and tasting and you know, making mistakes. And then
• 2:41
  Speaker 3: from there my world expanded. I left my hometown, I
• 2:44
  Speaker 3: moved to San Francisco, I lived in Portland, Oregon. I've
• 2:47
  Speaker 3: lived in New York City for the past twelve years.
• 2:49
  Speaker 3: So I just am like always eating, tasting, consuming, and
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  Speaker 3: I'm just inspired by all the comfort food that I
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  Speaker 3: eat in my life. And then I get to turn
• 2:58
  Speaker 3: that into recipes and share them people to get them
• 3:00
  Speaker 3: to cook, which is kind of the most exciting thing
• 3:02
  Speaker 3: about what I do.
• 3:03
  Speaker 1: That's fantastic. You know, I'm I'm a little bit of
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  Speaker 1: a chef mine. I wouldn't say chef. I can't. I
• 3:09
  Speaker 1: can't qualify as a chef.
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  Speaker 4: Cook I cook.
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  Speaker 3: Okay, yeah, I call myself a cook too. I didn't
• 3:13
  Speaker 3: go to culinary school, so I only identify as a cook.
• 3:16
  Speaker 3: So where the same.
• 3:17
  Speaker 1: There you go. But I make a lot of pasta
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  Speaker 1: with my son and I Okay, well he helps and he,
• 3:24
  Speaker 1: you know, he'll taste the sauce and say, Dad, that
• 3:27
  Speaker 1: needs to be a little more onion. He likes. He
• 3:29
  Speaker 1: likes a lot of onions.
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  Speaker 4: That's good.
• 3:31
  Speaker 3: I mean, I like a lot of onion too. I mean,
• 3:32
  Speaker 3: also is my number one thing.
• 3:34
  Speaker 4: So we're well, Rund.
• 3:36
  Speaker 1: Yeah, yeah, good good. I'm gonna get some pro tips
• 3:39
  Speaker 1: here today. I'm very yeah.
• 3:40
  Speaker 4: Do you like vodka sauce?
• 3:41
  Speaker 1: Do you like?
• 3:42
  Speaker 2: Never tried it?
• 3:43
  Speaker 1: Never?
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  Speaker 4: Okay?
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  Speaker 3: My vodka sauce recipe went viral in twenty twenty, and
• 3:48
  Speaker 3: it's like, let's started all of this. I'm gonna send
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  Speaker 3: it to you. You've got to make this with your son.
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  Speaker 3: It will become your number one favorite thing.
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  Speaker 1: Really yeah really okay? Great, yeah, I'll try it out.
• 4:01
  Speaker 1: But I see you know you make a lot of
• 4:02
  Speaker 1: pasta salads, which is something I could get behind absolutely.
• 4:07
  Speaker 1: What are your most creative pasta salad recipes?
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  Speaker 3: Well, I have my like family pasta salad, which is
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  Speaker 3: basically like an Italian HOGI in a bowl with pasta,
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  Speaker 3: which is delicious, gobsalami, cheese, you know, olives, pepper, andcini,
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  Speaker 3: you know, delicious Italian dressing.
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  Speaker 4: I've done all kinds of stuff.
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  Speaker 3: I've done chicken chicken pacada pasta salad, which is like
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  Speaker 3: chicken pocada but in a cold pasta salad?
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  Speaker 4: What else I just did.
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  Speaker 3: On The New York Times this summer just came out
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  Speaker 3: in July kale caesar pasta salad, which is like a
• 4:42
  Speaker 3: kale caesar salad, which I'd love, and kales particularly good
• 4:45
  Speaker 3: for pasta salad because it holds up really well, right,
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  Speaker 3: it doesn't, it doesn't do what romain would.
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  Speaker 4: Do, and so it lasts for days.
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  Speaker 3: And I made a delicious like mayo based caesar dressing
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  Speaker 3: and put some lemony bread crumbs on top, and it
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  Speaker 3: is so good.
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  Speaker 1: Right, yeah, speaking of mayo, Yes, you have this exotic
• 5:04
  Speaker 1: recipe because I saw you like an entire cup of
• 5:07
  Speaker 1: mayo and a berry cake.
• 5:09
  Speaker 3: Why why Because it's it's that's that's a traditional Southern thing.
• 5:13
  Speaker 4: I mean it's fat. It's fat, right, So like.
• 5:16
  Speaker 3: We're putting oil, we're putting butter. Oil, butter and mao
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  Speaker 3: are all similar, right, similar things. And the mayo provides this,
• 5:24
  Speaker 3: especially if you're saying dukes, which is my favorite, that's
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  Speaker 3: like a level of like tanginess to it. So it's
• 5:30
  Speaker 3: and the moisture is out of control, gotcha?
• 5:33
  Speaker 4: Gotcha?
• 5:34
  Speaker 5: All right?
• 5:34
  Speaker 1: So you have a you have a really scrumptious cheesy
• 5:38
  Speaker 1: hand potato soup made from leftovers. Are you someone who
• 5:42
  Speaker 1: can make leftovers? Well, what's your if I know, I
• 5:46
  Speaker 1: know the answer is yes, what's your how do you do?
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  Speaker 4: I mean you have.
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  Speaker 3: The first thing about leftovers that you have to understand
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  Speaker 3: is that you stop thinking about them tasting like the
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  Speaker 3: first the first serving, right Like, They're never going to
• 5:57
  Speaker 3: taste like the night or the day you made them.
• 6:00
  Speaker 3: You have to think of the potential of what they
• 6:01
  Speaker 3: can become, not what they work. So like, if you
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  Speaker 3: have leftover pasta, don't just don't try to bring it
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  Speaker 3: back to it, especially put it in a pan with
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  Speaker 3: some olive oil. Fry it, make it nice and crispy.
• 6:11
  Speaker 3: Make and make a leftover, you know, a pasta for tata.
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  Speaker 3: Do something that's going to give you, Like if you
• 6:17
  Speaker 3: have rice, you know, you've got to make sure when
• 6:19
  Speaker 3: you reheat it you add some water or somewhere an
• 6:21
  Speaker 3: ice cube into it so it steams like or you
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  Speaker 3: can make it really crispy. So you've got to think
• 6:25
  Speaker 3: about like taking that leftover and then what you can
• 6:28
  Speaker 3: do to move it forward, not backwards.
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  Speaker 1: You just taught an acting class. You could make that
• 6:35
  Speaker 1: same speech to a bunch of actors and they would understand,
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  Speaker 1: don't try to repeat the result that you just go
• 6:44
  Speaker 1: do something crispy, Make it crispy.
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  Speaker 3: Make it crispy, exactly, turn it into a sandwich. Any
• 6:50
  Speaker 3: pretty much any leftover can be turned into a sandwich.
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  Speaker 1: That's fantastic. Well, okay, so what's your favorite most used
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  Speaker 1: kitchen appliants? Any that you think are underrated and underutilized?
• 7:03
  Speaker 3: Honestly, Like, I'm kind of a teddy bear, and these
• 7:06
  Speaker 3: hands are really not great.
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  Speaker 4: They're kind of paused. So I love tongs.
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  Speaker 3: Tongs are like, you know, because I love to go
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  Speaker 3: into my fingers, but I've been burned too many times.
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  Speaker 3: So I think tongs. You can serve with tongs, you
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  Speaker 3: can stir, you can cook with tongs. They're great for
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  Speaker 3: pasta that you take them on the grill. I love
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  Speaker 3: a tongue. I have so many different tongs. I was
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  Speaker 3: just in Japan and I bought incredible tongs, and then
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  Speaker 3: I got really into cooking with chopsticks, which is like
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  Speaker 3: a totally different story, totally not part of my own culture,
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  Speaker 3: but it was incredible to watch. So yeah, I know
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  Speaker 3: it's kind of boring, but I do think tongs like
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  Speaker 3: you just can use them for everything, you know.
• 7:40
  Speaker 1: Okay, all right, Dan Pelosi, it's winter Yeah. Yeah, you're
• 7:45
  Speaker 1: you're hibernating, but you're called into the kitchen. What do
• 7:48
  Speaker 1: you cook? Is it your favorite season with your bear paws?
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  Speaker 3: Yes, it absolutely isn't. I live in the country in
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  Speaker 3: Upstate New York, so I have fireplaces.
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  Speaker 4: There was a bear in my yard yesterday. Come hang
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  Speaker 4: by the fire.
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  Speaker 3: I'm probably making meatballs, a big pot of marinera big
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  Speaker 3: thing of meatballs, garlic bread, spaghetti, or making like something
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  Speaker 3: that's marin aera adjacent, eggplant parmesan or lazagna. Something you
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  Speaker 3: can really just that's gonna stick to your bones. I
• 8:20
  Speaker 3: have a new lavagna recipe in my new book that
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  Speaker 3: is just next level.
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  Speaker 1: Man, Emma Jackie. I think we're gonna head to upstate
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  Speaker 1: New York this winter. Yeah, have some meatballs with Dan.
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  Speaker 5: Here.
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  Speaker 1: Man, this sounds too good to be true.
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  Speaker 4: Come taste my ball, Scott.
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  Speaker 1: Sorry, no, no, listen, man. You see you're a guy
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  Speaker 1: who swings for the fences. I respect that.
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  Speaker 2: Dan.
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  Speaker 1: Listen. What's over one hundred different recipes right in your
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  Speaker 1: new Let's Party cookbook? Do you have a favorite?
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  Speaker 3: I would say my top ones are there's the lasagna,
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  Speaker 3: which is called Don't Tell You nana about this aasagna
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  Speaker 3: because it's like very non traditional alvanna.
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  Speaker 4: It's for Thanksgiving and it uses like.
• 9:02
  Speaker 3: Brussels sprouts and leaks and you know all the kinds
• 9:06
  Speaker 3: of like Thanksgiving vegetables that you would never think to
• 9:08
  Speaker 3: put in alasagna.
• 9:09
  Speaker 4: That one's really fab. There's a no cook tomato sauce.
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  Speaker 3: Recipe that you know nanas in Italy, when it's too
• 9:15
  Speaker 3: hot outside, they don't want to cook, so they would
• 9:17
  Speaker 3: slice tomatoes, salt them and put them in the sun
• 9:20
  Speaker 3: and then it would just like the tomatoes would just
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  Speaker 3: like sweat and make a delicious sauce. That's called Sunshine pasta.
• 9:25
  Speaker 3: It's peak, it's peak tomatoes season, so that's a great.
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  Speaker 4: Time for that. What else?
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  Speaker 3: I have a caramelized banana pudding where you make a
• 9:32
  Speaker 3: traditional banana pudding, but you take the time to slice
• 9:35
  Speaker 3: the bananas, put brown sugar on them and broil them
• 9:38
  Speaker 3: and they get like crispy and caramelized. That's incredible. I
• 9:43
  Speaker 3: have a bunch of holiday cookies. I'm like, holiday cookies
• 9:46
  Speaker 3: are my thing. I throw a huge holiday cookie party,
• 9:49
  Speaker 3: and so I have six new holiday cookie.
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  Speaker 4: Recipes in there, really really good.
• 9:54
  Speaker 1: All right, So your cookbook is organized into from my
• 9:58
  Speaker 1: last count sixteen dinner party category? Is that right? Sixteen
• 10:03
  Speaker 1: to a Girls Night In? What type of party is
• 10:05
  Speaker 1: your favorite to host?
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  Speaker 3: I mean, my kind of type party to host is
• 10:10
  Speaker 3: the party that, like, you know, where it's just like relaxing.
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  Speaker 3: You know, we're we're taking We're just like you can
• 10:16
  Speaker 3: come in your pajamas. There's nothing too fancy about it.
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  Speaker 3: But the food is just really good and the conversation
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  Speaker 3: and it's just about gathering people are on the table.
• 10:24
  Speaker 3: Some of the parties that I love, there's a party
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  Speaker 3: called January because I feel like in January, we should
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  Speaker 3: all be gathering around the table, like everyone's alone, we're
• 10:32
  Speaker 3: all like cold. Get your people together, make something delicious,
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  Speaker 3: have some comfort food, get people out of their houses.
• 10:40
  Speaker 3: That's the kind of vibe. The Girl Night In is
• 10:41
  Speaker 3: like a delicious steakhouse dinner. It's around, you know, February
• 10:46
  Speaker 3: Valentine's Day, like get your girls together, leave your men
• 10:48
  Speaker 3: at home, and and you know, have an incredible steakhouse dinner.
• 10:53
  Speaker 3: So it's really just like they're all all the menus
• 10:55
  Speaker 3: are themed sort of seasonally, but they can all be
• 10:58
  Speaker 3: sort of eating year round, so you could just make
• 11:00
  Speaker 3: one of the recipes from the menu if you want, like,
• 11:02
  Speaker 3: you don't have to make all sick.
• 11:04
  Speaker 5: So you know, Hi, I'm Terry Hatcher, and you may
• 11:15
  Speaker 5: remember me as Susan Meyer from Desperate Housewives.
• 11:18
  Speaker 6: I'm Andrea Bowen, though you may know me as Terry's
• 11:20
  Speaker 6: onscreen daughter Julie Meyer.
• 11:22
  Speaker 7: And I'm Emerson Tenney, Terry's real life daughter.
• 11:24
  Speaker 5: And this is Desperately Devoted a rewatch podcast dedicated to
• 11:29
  Speaker 5: the iconic series Desperate Housewives, with two actors and a writer,
• 11:33
  Speaker 5: one of.
• 11:33
  Speaker 6: Whom is watching the show for the very first time.
• 11:36
  Speaker 7: Yes, that's me, Andrea.
• 11:37
  Speaker 5: Can you imagine if I had let her watch it
• 11:40
  Speaker 5: as a six year old.
• 11:41
  Speaker 6: We will dive into all the behind the scene stories
• 11:44
  Speaker 6: of Osteria Lane.
• 11:45
  Speaker 7: And look at how the show continues to inform conversations
• 11:48
  Speaker 7: about relationships, identity, and culture today.
• 11:51
  Speaker 5: So, whether you are a diehard fan or you're watching
• 11:55
  Speaker 5: it like Emerson for the very first time.
• 11:57
  Speaker 6: We are so excited to welcome you back to Asteria
• 12:00
  Speaker 6: Lane because we are desperately devoted to you.
• 12:04
  Speaker 7: Listen to Desperately Devoted on the iHeartRadio app, Apple Podcasts
• 12:08
  Speaker 7: or wherever you get your podcasts.
• 12:12
  Speaker 1: Let me ask you about Emily Gilmore. Okay, yes, what
• 12:15
  Speaker 1: category would you suggest she choose from?
• 12:19
  Speaker 4: In Let's Party Gilmore.
• 12:22
  Speaker 3: I think that she would like there's a chapter or
• 12:25
  Speaker 3: there's a menu called Fishing for Compliments, and it's about
• 12:29
  Speaker 3: sort of inspired by my upbringing, eating the feats of
• 12:32
  Speaker 3: Seven Fishes with my family on Christmas Eve, and I
• 12:35
  Speaker 3: think Italian Americans when they're cooking, they put the food
• 12:38
  Speaker 3: down like you've got to compliment them, right, Like if
• 12:40
  Speaker 3: you don't say, like, oh this is delicious, like you're
• 12:42
  Speaker 3: in trouble, right. So it's about sort of like embracing
• 12:45
  Speaker 3: sort of the host, and it's it's humorous. But I
• 12:47
  Speaker 3: do think that the recipes in there feel very Gilmore
• 12:50
  Speaker 3: are Emily Gilmore. They feel very like, you know, a
• 12:53
  Speaker 3: full like piece of salmon that's beautifully roasted, and there's
• 12:57
  Speaker 3: like a really delicious of fruit, so like you know
• 13:01
  Speaker 3: all the seat cold seafood salad that has like.
• 13:04
  Speaker 4: Muscles and shrimp and scallop.
• 13:06
  Speaker 3: So it feels like I don't like fancy food, but
• 13:09
  Speaker 3: I think presentationally that chapter there's like a delicious, delicate
• 13:13
  Speaker 3: scallop pasta like I think you would need that, Adam only.
• 13:18
  Speaker 1: So, so okay, you're with family, you really want to
• 13:23
  Speaker 1: enjoy the meal with friends. Do you prefer to laid
• 13:27
  Speaker 1: back kind of Lorelei Rory style setting or a formal
• 13:30
  Speaker 1: kind of Friday night dinner, you know at the at
• 13:34
  Speaker 1: the at the.
• 13:34
  Speaker 4: Main definitely laid back.
• 13:36
  Speaker 3: But I do have like a very like I like
• 13:41
  Speaker 3: to dress the table. I like to set it with
• 13:43
  Speaker 3: really fun items. I like to put like a random
• 13:46
  Speaker 3: like you know, like ceramic piece of like sculpture that
• 13:49
  Speaker 3: I that I have, or like beautiful flowers or like
• 13:52
  Speaker 3: things that are like unexpected. I even say in the book,
• 13:55
  Speaker 3: like if you don't have a tablecloth, you can use
• 13:56
  Speaker 3: a clean bed sheet, Like just make something really beautiful
• 13:59
  Speaker 3: happen on the table to feel special and like you
• 14:01
  Speaker 3: put some effort in it into it. And also it's
• 14:03
  Speaker 3: a great way to show people your personality. And I
• 14:07
  Speaker 3: think I'm probably going more souky style if I'm hosting. Okay,
• 14:14
  Speaker 3: slightly erratic, but it's delicious.
• 14:17
  Speaker 1: Right, all right, give me one recipe of yours. And
• 14:20
  Speaker 1: this is a really important comment here. Question great, Okay, Dan,
• 14:25
  Speaker 1: I don't mean to put the pressure on, but here
• 14:27
  Speaker 1: comes do it. You're a guy that can handle it.
• 14:31
  Speaker 1: What's one recipe that you would add of your recipes
• 14:38
  Speaker 1: that you would add to Luke's Diner?
• 14:41
  Speaker 3: Menuh, I'm so ready for this, Okay, So I think
• 14:45
  Speaker 3: I think it would be the gold rush wings, which
• 14:48
  Speaker 3: are like a honey mustard wing. They're so delicious. Everyone's
• 14:52
  Speaker 3: doing you know, garlic permeanon wings, buffalo wings like you know,
• 14:56
  Speaker 3: like the classics. This is like a delicious honey mustard gorgeous,
• 15:01
  Speaker 3: golden dripping wing that is incredible. And if not that
• 15:05
  Speaker 3: Montarelli sticks. But I feel like Luke already had Monzarell sticks.
• 15:08
  Speaker 3: I don't know, you tell me, Mmm.
• 15:11
  Speaker 1: I think he might. I think he might.
• 15:13
  Speaker 4: Yeah.
• 15:13
  Speaker 1: I mean if he's in the Northeast, if he's in
• 15:15
  Speaker 1: the Northeast and he doesn't have Motzi realistics, they're gonna
• 15:17
  Speaker 1: burn his diner down.
• 15:18
  Speaker 4: You know, I grew up in Connecticut and uh, you know, near.
• 15:21
  Speaker 3: Lichfield and very similar vibes, and you know there's a
• 15:24
  Speaker 3: lot of diners that they had montso sticks. They also
• 15:25
  Speaker 3: had chocolate cream pie, which is another good recipe.
• 15:28
  Speaker 1: In right, right, right, yeah, Okay, another big Luke's Diner question. Dan,
• 15:33
  Speaker 1: I apologize for throwing a couple at you, but I
• 15:35
  Speaker 1: know you can handle it. Dan Pelos. You're walking down
• 15:38
  Speaker 1: stars Hall at Main Street. You're across the street from
• 15:40
  Speaker 1: stars Hall High School. You turn around, you see Luke's.
• 15:44
  Speaker 1: You're going in, Yeah, going in the diner. What would
• 15:47
  Speaker 1: you order? Where would you sit?
• 15:49
  Speaker 3: I would probably, I mean, like I'm a bit brazen,
• 15:52
  Speaker 3: so I would probably try to just sit down with
• 15:55
  Speaker 3: Lorli and Rory.
• 15:56
  Speaker 4: And introduce myself.
• 15:58
  Speaker 3: You know, like I think I would is fucking cozy
• 16:01
  Speaker 3: up because you know, Laurel is a fast talker and
• 16:04
  Speaker 3: so am I. So I think we would go head
• 16:07
  Speaker 3: to head and I would definitely get the burger yuh.
• 16:10
  Speaker 1: H, burger fries, shake, you get lack of white milkshake too.
• 16:15
  Speaker 4: Yeah, you got to get a few drinks. You gotta
• 16:16
  Speaker 4: get the coke. You gotta get the coffee. You gotta
• 16:18
  Speaker 4: get the coke. You gotta get a side of water.
• 16:20
  Speaker 3: It's the classics, you know, I mean, what's better than
• 16:24
  Speaker 3: a diner burger? I do love a turkey club, but
• 16:27
  Speaker 3: I don't feel like there was a lot of turkey
• 16:28
  Speaker 3: club happening at Luke's.
• 16:30
  Speaker 1: You can get one, you can.
• 16:31
  Speaker 4: You can Okay, we'll see.
• 16:35
  Speaker 1: No, you be the judge. You be the judge. I mean,
• 16:37
  Speaker 1: that's why we're asking you.
• 16:39
  Speaker 4: Yeah, I think I think the Burger though.
• 16:41
  Speaker 1: Yeah, okay, all right. Where can people pre order? Let's party.
• 16:46
  Speaker 3: They can order any bookstore that you love online or
• 16:50
  Speaker 3: local bookstores. You can also go to Danpelosi dot com
• 16:53
  Speaker 3: and find my book to pre order. You can find
• 16:56
  Speaker 3: my book tour. I'm touring. I'd love to meet people.
• 17:00
  Speaker 1: Yeah, and your grandmother, Nancy Pelosi.
• 17:03
  Speaker 4: Yes, how she grandmother? That's so sweet grandmother. I think
• 17:08
  Speaker 4: she's gonna be okay.
• 17:10
  Speaker 1: There's there's no relation there right at all.
• 17:12
  Speaker 4: There is no relation.
• 17:13
  Speaker 3: Although I lived in San Francisco for ten years in
• 17:15
  Speaker 3: my twenties and every.
• 17:17
  Speaker 4: Guy I dated would pretend that it was my mom
• 17:19
  Speaker 4: when we walk in to'd be like, oh, you know
• 17:23
  Speaker 4: Dan's mother. Like I'm like, we're not.
• 17:25
  Speaker 3: Getting a reservation at Sony with your likes, you know,
• 17:29
  Speaker 3: But yeah, I have no problem.
• 17:30
  Speaker 4: You know Nancy's she seems great so but now not really.
• 17:34
  Speaker 1: Dan Pelosi, you are a superstar. Good luck with your book.
• 17:38
  Speaker 1: We really enjoyed. Please come back on. You know you're
• 17:41
  Speaker 1: gonna write more. Books. You're you're a happening guy. You're
• 17:44
  Speaker 1: on the scene.
• 17:45
  Speaker 4: Yeah, and we're going to need your book. We got
• 17:47
  Speaker 4: to get your book. Let's go.
• 17:48
  Speaker 1: You want you want what kind of a book do you.
• 17:50
  Speaker 4: Want from you? We want the Luke Steiner Cookbook.
• 17:53
  Speaker 1: You want that?
• 17:54
  Speaker 4: Yeah?
• 17:55
  Speaker 1: All right, let me see what I can do.
• 17:57
  Speaker 4: Let's make it happen.
• 17:58
  Speaker 1: No, I'm gonna I'm gonna do something. Well, I mean,
• 18:01
  Speaker 1: you know, if you say you want it, you got it.
• 18:05
  Speaker 4: Thanks Luke, Thanks Scott.
• 18:08
  Speaker 3: Sorry, well listen, I haven't called your daddy yet, and
• 18:11
  Speaker 3: that we haven't gotten there.
• 18:12
  Speaker 1: I thought that, Yeah, I mean I think, I think.
• 18:14
  Speaker 1: I think with the ball thing, I think we're being
• 18:17
  Speaker 1: We don't need you don't need to do that.
• 18:19
  Speaker 4: It was it was part of that. It just it
• 18:22
  Speaker 4: just like sort of slid in. Okay, you're the best.
• 18:26
  Speaker 4: This is so fun. Thank you so much.
• 18:27
  Speaker 1: All right, Look, please come back, good luck with the book.
• 18:31
  Speaker 1: You're gonna do a little tour. You're gonna you're gonna
• 18:33
  Speaker 1: make some.
• 18:33
  Speaker 3: Appearances, touring around and going to ten cities and doing
• 18:36
  Speaker 3: some dinners.
• 18:37
  Speaker 4: Nice. You can't keep you can't get rid of me.
• 18:39
  Speaker 1: You know, nobody wants to get ready. They need more
• 18:42
  Speaker 1: of you. Dan, all right, take care and remember best
• 18:45
  Speaker 1: fans on the planet. Uh and remember where you lead,
• 18:48
  Speaker 1: we will follow. Thank our guest, Dan Pelosi, the wonderful
• 18:51
  Speaker 1: Dan Pelosi. Will see him again, hopefully real soon. Good
• 18:54
  Speaker 1: luck on your book tour. Thank you, and stay safe.
• 18:57
  Speaker 2: Everyone dot.
• 19:26
  Speaker 1: Hey, everybody, and don't forget. Follow us on Instagram at
• 19:30
  Speaker 1: I Am all In podcast and email us at Gilmore
• 19:34
  Speaker 1: at iHeartRadio dot com.