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Luke’s Diner: Opa! Going Greek, Gilmore Style · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I am all in again. Let's just.
• 0:18
  Speaker 2: Luke's Diner with Scott Patterson and iHeartRadio Podcast.
• 0:23
  Speaker 1: Hey Everybody, Scott Patterson, I Am all and Podcast, one
• 0:25
  Speaker 1: of them productions iHeart Radio Media, iHeart Podcast. Luke's Diner
• 0:30
  Speaker 1: episode with the the one and only Debbie Metnopolis. Debbie, Hi, welcome.
• 0:39
  Speaker 1: How you're doing all the things? Yeah?
• 0:43
  Speaker 3: Hi there, How are you? Scott?
• 0:45
  Speaker 1: I'm doing well. Six time Emmy nominee.
• 0:51
  Speaker 3: You're Lucky seven is a charm.
• 0:55
  Speaker 1: You're the host of at Home and Family TV, recently
• 0:58
  Speaker 1: published best only cookbook Hold it Up Greekish. It's all
• 1:02
  Speaker 1: Greek to me. There it is, it's blurry. That's a
• 1:07
  Speaker 1: great looking book cover. That's fantastic.
• 1:09
  Speaker 3: You know what's better? You know, well, my co host
• 1:12
  Speaker 3: Mark Steinus from ET and From Home Family actually photograph this. Yeah.
• 1:18
  Speaker 3: He's made an amazing transition into photography and he's really good.
• 1:22
  Speaker 3: By the way.
• 1:22
  Speaker 1: Does it piss you off sometimes how talented that guy
• 1:25
  Speaker 1: is and how good.
• 1:26
  Speaker 3: Looking he is And you can't have it all Mark?
• 1:29
  Speaker 1: Okay apparently again, she's also the founder of.
• 1:36
  Speaker 3: Okay. You're going to say it for you? Akaria, Akaria,
• 1:39
  Speaker 3: there's an island in Greece called Igaria, but in English
• 1:44
  Speaker 3: it's a karia. If I were to say Igaria, people
• 1:46
  Speaker 3: would be like, what are you saying?
• 1:48
  Speaker 1: I want to go there?
• 1:49
  Speaker 3: It's the place where people forget to die. It's that's
• 1:52
  Speaker 3: when it's been dubbed the most octagenarians on the planet forget. Yeah,
• 1:57
  Speaker 3: they forget, Like why die when it's so beautiful here?
• 1:59
  Speaker 1: That's one of the like blue zones, is that what
• 2:02
  Speaker 1: they call them? One of those places? Man? All right,
• 2:06
  Speaker 1: so your co host for the View for two seasons
• 2:08
  Speaker 1: at the age of twenty two, baby going into the
• 2:12
  Speaker 1: lions then, and I'll bet you tore it up anyway,
• 2:15
  Speaker 1: making you the youngest person to be a permanent co
• 2:19
  Speaker 1: host of the show. Welcome to Luke Steiner. Thank you
• 2:22
  Speaker 1: for having me listen. You and I go way back
• 2:27
  Speaker 1: in the category of banana bread. Okay, that's a big category.
• 2:32
  Speaker 1: If people wanted to know. We made banana bread together
• 2:35
  Speaker 1: on the air, and it was the.
• 2:37
  Speaker 3: Best banana bread I've ever had in my life. I
• 2:39
  Speaker 3: still dream of it.
• 2:41
  Speaker 1: My mother's recipe and really good. Let me tell you,
• 2:44
  Speaker 1: I grew up on that with like you know that
• 2:48
  Speaker 1: real butter, just like just tons of butter on the
• 2:51
  Speaker 1: banana bread.
• 2:52
  Speaker 3: That's the only way.
• 2:53
  Speaker 1: That's the only way to do it.
• 2:54
  Speaker 3: I just know.
• 2:56
  Speaker 1: So you grew up in a traditional Greek household, what
• 2:59
  Speaker 1: are some of the earliest memories around food and family.
• 3:01
  Speaker 1: I mean they have to be legion everything.
• 3:05
  Speaker 3: Everything growing up Greek, everything is based around food and family.
• 3:09
  Speaker 3: Every single memory I have almost is of being in
• 3:13
  Speaker 3: the kitchen at all times, you know. I mean, listen,
• 3:16
  Speaker 3: we'd have gatherings at the house and people would start
• 3:19
  Speaker 3: in the living room and everyone would end up in
• 3:21
  Speaker 3: the kitchen. That's just how it is at an ethnic house,
• 3:25
  Speaker 3: I think, especially when people are cooking, and it was
• 3:27
  Speaker 3: always about laughter and love and food. And you know,
• 3:31
  Speaker 3: I mean most of my core memories, whether it was
• 3:35
  Speaker 3: a celebration or something sad or something really important in life,
• 3:42
  Speaker 3: always happened around like the kitchen table, and it was
• 3:47
  Speaker 3: if there was a death, we ate, If there was
• 3:49
  Speaker 3: a birth, we ate. If someone was sad, we ate,
• 3:51
  Speaker 3: if someone was happy, we ate. And it's it I
• 3:56
  Speaker 3: think has shaped my idea of food being more than
• 4:01
  Speaker 3: just sustenance, food being a way of sharing your life
• 4:04
  Speaker 3: with someone. And I think that's probably why I was
• 4:07
  Speaker 3: so interested in writing cookbooks because I felt like, for me,
• 4:11
  Speaker 3: my love language is feeding people. I just if I'm
• 4:15
  Speaker 3: feeding you, if I'm making something for you, you know
• 4:18
  Speaker 3: that I love you.
• 4:20
  Speaker 1: Yeah, that's for darn sure. Was there a particular family
• 4:25
  Speaker 1: member who really taught you, Hannah cook? Was there your mom?
• 4:28
  Speaker 3: My mom? Yeah? Everything, I mean everything, I know. Ninety
• 4:32
  Speaker 3: percent of the recipes in both books are from my mom,
• 4:36
  Speaker 3: or my grandma or my aunts. My uncle had a
• 4:40
  Speaker 3: bakery in Greece, so a lot of the baked goods
• 4:43
  Speaker 3: are from his recipes, but most of them really from
• 4:45
  Speaker 3: my mother.
• 4:47
  Speaker 1: How often do you travel to Greece?
• 4:51
  Speaker 3: Growing up? It was like every other summer, And then
• 4:53
  Speaker 3: when I started working, you know, and going to college,
• 4:58
  Speaker 3: it sort of slowed down a little bit. But in
• 5:00
  Speaker 3: the last since my daughter was born, since Alexander was born,
• 5:05
  Speaker 3: we go every year. We just haven't been we think,
• 5:10
  Speaker 3: the last year. But I am going in about three weeks,
• 5:15
  Speaker 3: so I'm very excited. Oh oh yeah. I try to
• 5:18
  Speaker 3: get there as often as I possibly can. My most
• 5:21
  Speaker 3: of my family still lives there and we have a
• 5:23
  Speaker 3: house there. But it's also super important to me that
• 5:28
  Speaker 3: my daughter can, like learns to speak Greek and that
• 5:32
  Speaker 3: she carries on her you know, her roots, and that
• 5:38
  Speaker 3: she is she knows. Listen, I'm Greek, and I'm going
• 5:41
  Speaker 3: to continue to celebrate my culture. That's important to me
• 5:44
  Speaker 3: because it's unless the family really pushes it, it kind
• 5:47
  Speaker 3: of gets lost.
• 5:48
  Speaker 1: Right, it does. It truly does. So from your childhood,
• 5:52
  Speaker 1: what's the dish that gives you the most comfort today?
• 5:55
  Speaker 3: What's the dish because it is comfort to David my childhood, Well,
• 5:59
  Speaker 3: that's I'd probably say. There's a dish called yemi sta,
• 6:05
  Speaker 3: which in English is basically stuffed peppers and tomatoes. And
• 6:10
  Speaker 3: the way that my mother would make this. I think
• 6:12
  Speaker 3: a lot of cultures have stuffed peppers and tomatoes, but
• 6:14
  Speaker 3: the way my mom would make them was just incredible.
• 6:16
  Speaker 3: And I remember coming home, like on cold nights from
• 6:20
  Speaker 3: track practice, you know, like in ninth and tenth grade,
• 6:23
  Speaker 3: and walking through the door and smelling the house and
• 6:26
  Speaker 3: being like, oh my gosh, she's making yemmi sta. It's
• 6:29
  Speaker 3: my favorite, you know, And she would and it would
• 6:32
  Speaker 3: often be made with the tomatoes and the peppers that
• 6:34
  Speaker 3: my dad would grow in the backyard in our garden,
• 6:38
  Speaker 3: so you know, it's full of rice and ground beef
• 6:41
  Speaker 3: and fresh tomatoes that are stewed and spices, and it's
• 6:46
  Speaker 3: just really yummy, so yummy. And I make her recipe
• 6:50
  Speaker 3: exactly like she tells me to make it, and it's
• 6:53
  Speaker 3: still not as good as hers. And she says to me,
• 6:55
  Speaker 3: you know, I ham because mommy puts more love when
• 6:59
  Speaker 3: she make it. Okay, I guess I gotta make it
• 7:04
  Speaker 3: with more love.
• 7:07
  Speaker 1: Any dishes that you didn't really appreciate it as a
• 7:11
  Speaker 1: kid but that you now love.
• 7:14
  Speaker 3: Yeah, you know what, surprisingly enough, because not only do
• 7:17
  Speaker 3: I love it, I'm kind of obsessed with it. Lamb chops,
• 7:22
  Speaker 3: the Greek lamb rib chops. And let me tell you
• 7:24
  Speaker 3: why I didn't like lamb because I for Okay, Greeks,
• 7:31
  Speaker 3: during Easter time, I call it Greaster. We have different
• 7:33
  Speaker 3: Easter than the regular Easter, so ours is Greaster, yours
• 7:37
  Speaker 3: is Easter. The Greeks have to wait until after Passover
• 7:40
  Speaker 3: to have Easter because if you actually go back and
• 7:43
  Speaker 3: look at historically, you can't have Easter without Passover. So
• 7:47
  Speaker 3: we wait for the passover that we have Easter. Okay,
• 7:49
  Speaker 3: So it's always right after pass Over, like a week
• 7:51
  Speaker 3: after so, and we also go by the Gregorian calendar. Anyway,
• 7:56
  Speaker 3: So you make a lay on a spit in the
• 8:01
  Speaker 3: backyard and it's a huge celebration and you know, the
• 8:06
  Speaker 3: sacrificial lamb and everybody at all the Greeks gather in
• 8:09
  Speaker 3: somebody's yard and whatever, and there's a spit and there's
• 8:12
  Speaker 3: a lamb on the thing. So as a child, this
• 8:15
  Speaker 3: really scarred me, Like it was tough for me to
• 8:19
  Speaker 3: understand why this baby lamb would be on the seat.
• 8:24
  Speaker 3: It was not an easy thing to swallow or eat.
• 8:28
  Speaker 3: So not only is a lamb, but it's a fresh lamb.
• 8:32
  Speaker 3: So we would often go my dad and all of
• 8:35
  Speaker 3: his greed buddies. We'd go down to the farm where
• 8:38
  Speaker 3: they had these lamps for specifically for picking for this
• 8:42
  Speaker 3: situation in Virginia. And you know, one year, my dad
• 8:47
  Speaker 3: took me with all the bodies. I was probably six,
• 8:50
  Speaker 3: and I'm playing with these animals, not really at that point,
• 8:52
  Speaker 3: I hadn't really understood what was happening. I'm there playing
• 8:55
  Speaker 3: with farm animals and a dormle. They pick whatever. I
• 8:58
  Speaker 3: don't see what goes down. We get in the car,
• 9:00
  Speaker 3: we go. You know, a few days later, this thing
• 9:04
  Speaker 3: is on our spit and I'm starting to put two
• 9:08
  Speaker 3: and two together and very confused by this whole thing,
• 9:10
  Speaker 3: and I actually asked them, is this what do you mean?
• 9:13
  Speaker 3: This is lamb? I just played with lambs and I
• 9:15
  Speaker 3: put it together and it freaked me out really badly.
• 9:19
  Speaker 3: So I didn't eat lamp for years. And then finally,
• 9:24
  Speaker 3: you know, when I accepted the fact that we we
• 9:28
  Speaker 3: as humans, if we're not vegetarians, do eat animals, I
• 9:32
  Speaker 3: realized how delicious the lamb could be. And I am
• 9:37
  Speaker 3: a meat eater, one thousand percent a meat eater, so lamb,
• 9:42
  Speaker 3: I think, was the most difficult. I mean, it was bizarre.
• 9:44
  Speaker 3: I even kept some of the bones and I took
• 9:47
  Speaker 3: them to show and tell. When I was a child,
• 9:49
  Speaker 3: they must have thought I was bananas bananas. My mom
• 9:52
  Speaker 3: still tells the stories. She said, do you remember when
• 9:54
  Speaker 3: you were so scarred and you kept the bones from
• 9:56
  Speaker 3: the lamb? I said, yes, I do.
• 9:57
  Speaker 1: Oh my god, that's hysterical. Speaking of cookbooks, congratulations, Greekish.
• 10:13
  Speaker 1: This is a book filled with one hundred and twenty recipes.
• 10:17
  Speaker 1: How'd you choose which ones to include? There must be
• 10:19
  Speaker 1: so many more.
• 10:20
  Speaker 3: Oh, there are so many more. Well, I it was
• 10:23
  Speaker 3: difficult but this one is different than the first one
• 10:27
  Speaker 3: because the first one was all authentic, one thousand percent
• 10:30
  Speaker 3: all Greek recipes, tried and true, traditional family recipes. This
• 10:35
  Speaker 3: one is called Greek Ish because my friends had been
• 10:39
  Speaker 3: saying for years, Debbie, why don't you had other things
• 10:42
  Speaker 3: into your cookbooks, because you know you've made Greek cookbooks,
• 10:45
  Speaker 3: but people don't know that you really just you're a
• 10:48
  Speaker 3: great cook so you can Why don't you add your steak?
• 10:50
  Speaker 3: Why don't you add your smashed potatoes, Why don't you
• 10:52
  Speaker 3: add your roasted carrots? Why don't you add your nachos?
• 10:57
  Speaker 3: So I said, you know what, You're kind of right, like,
• 10:59
  Speaker 3: let me broaden this little bit. So there's the Ish part.
• 11:01
  Speaker 3: So there's a lot of recipes that hear that aren't
• 11:03
  Speaker 3: traditionally Greek. I have a great bolonnais, Like I have
• 11:07
  Speaker 3: a secret bolonnais. The secret to that is you drop
• 11:09
  Speaker 3: up a parmesan rind in the bolon a sauce for
• 11:11
  Speaker 3: like three or four hours when you're making it, and
• 11:13
  Speaker 3: it gives it this sort of unctious flavor and you
• 11:15
  Speaker 3: can't really explain why, and people like, what is this?
• 11:17
  Speaker 3: I'm like, it's the run. So I think I just
• 11:23
  Speaker 3: chose these based on my friends and family's favorites. Some
• 11:28
  Speaker 3: that I feel like that are staples that people just
• 11:30
  Speaker 3: need to know how to make. And I think my
• 11:33
  Speaker 3: favorite thing about doing this book, which was different than
• 11:36
  Speaker 3: the other book, to be quite honest, is that it
• 11:39
  Speaker 3: has an interactive component to it, which is super cool.
• 11:42
  Speaker 3: So the interactive component is that there are bore codes
• 11:46
  Speaker 3: at the bottom of a lot of these recipe pages,
• 11:48
  Speaker 3: and when you scan the bar code, I pop up
• 11:51
  Speaker 3: and I teach you how to make the recipe in
• 11:53
  Speaker 3: my own kitchen.
• 11:54
  Speaker 2: Oh and in this day and age, it's like, look,
• 11:58
  Speaker 2: so many people just go to TikTok or YouTube or
• 12:01
  Speaker 2: Instagram and frankly they're too lazy to read the recipe,
• 12:04
  Speaker 2: so they're not going to make it.
• 12:05
  Speaker 3: So if you scan the barcode, I'm legitimately in my kitchen.
• 12:09
  Speaker 3: It's a homegrown situation, a one man show. I set
• 12:13
  Speaker 3: my camera up and it's me. It's like if my
• 12:15
  Speaker 3: neighbor came over, I'm like in shorts and a T shirt.
• 12:18
  Speaker 3: Sometimes I'm barefoot. I'm like, hey, guys, okay, welcome to
• 12:20
  Speaker 3: a cookbook. All right, So today you're gonna make you
• 12:23
  Speaker 3: want to make this. I'm gonna show you how to
• 12:24
  Speaker 3: make it, and I show you how to make it,
• 12:26
  Speaker 3: and then that way you could just turn it on
• 12:28
  Speaker 3: your phone and be like, oh, okay, so that's what
• 12:30
  Speaker 3: I'm putting next to some ends upposed to reading it.
• 12:32
  Speaker 1: That's brilliant.
• 12:33
  Speaker 3: Isn't that fun?
• 12:34
  Speaker 1: Whose idea was that?
• 12:36
  Speaker 3: I wish she was mine? It was the publishers. Isn't
• 12:40
  Speaker 3: it a great idea? So the publisher came to me
• 12:42
  Speaker 3: and said, you want to do this? And I thought,
• 12:44
  Speaker 3: I will tell you this, Scott. I mean, I love cooking.
• 12:47
  Speaker 3: I loved writing a cookbook, but doing the cookbook is
• 12:50
  Speaker 3: like childbirth, and it takes longer. It takes about, you know,
• 12:56
  Speaker 3: beginning to end, about fourteen months. So it's a lot
• 13:01
  Speaker 3: of reviewing recipes, writing recipes, testing recipes over and over,
• 13:06
  Speaker 3: looking at the recipe and editing it and making sure
• 13:10
  Speaker 3: your eyes aren't going cross side when you're trying to
• 13:12
  Speaker 3: see did I leave a word out? Like you started
• 13:14
  Speaker 3: to go cuckoo. So when they came to me and
• 13:16
  Speaker 3: they said do you want to do this? I thought,
• 13:19
  Speaker 3: this is a commitment and I know what I'm getting
• 13:21
  Speaker 3: myself into because I did it the first time, but
• 13:23
  Speaker 3: at the end it's so you're so thrilled when it's finished,
• 13:26
  Speaker 3: and you're like, I did this all by myself, just
• 13:28
  Speaker 3: a few people and not a huge production team, you
• 13:31
  Speaker 3: know what I mean. So and then they said, well,
• 13:33
  Speaker 3: here's the thing that we think you're really going to enjoy,
• 13:36
  Speaker 3: and we'll make it a lot easier for you because
• 13:39
  Speaker 3: this is your real this is what you do. So
• 13:41
  Speaker 3: I said that, and I've said we're in let's do
• 13:43
  Speaker 3: it right now. And we started the next day and
• 13:44
  Speaker 3: it was so I mean, it was so fun. And
• 13:48
  Speaker 3: another thing which is really great about this because the
• 13:50
  Speaker 3: book is also digital. It's you can get it worldwide
• 13:54
  Speaker 3: and not worry about shipping. But because it's digital, I
• 13:58
  Speaker 3: can add recipes to the digital book okay, and add
• 14:03
  Speaker 3: add videos as I go, and then they can print
• 14:10
  Speaker 3: to order. I mean, it's it's a new it's a
• 14:13
  Speaker 3: new wave of what's happening in the world these days.
• 14:15
  Speaker 3: It's not like it was where you print five thousand books,
• 14:18
  Speaker 3: they sit in a warehouse or they sit at Bard's
• 14:20
  Speaker 3: Noble and then people have to buy them. I literally
• 14:22
  Speaker 3: can update the book in real.
• 14:24
  Speaker 1: Time, which is believable.
• 14:26
  Speaker 3: Yeah, I mean it makes me feel a little bit
• 14:28
  Speaker 3: like some of the people that got the first uh
• 14:32
  Speaker 3: the first book itself will have a different copy, but
• 14:36
  Speaker 3: there's a huge barcode at the bottom of the front page,
• 14:40
  Speaker 3: right like a QR code that will have every single
• 14:43
  Speaker 3: recipe regardless of what copy you bought. So as I update,
• 14:46
  Speaker 3: it's right there.
• 14:47
  Speaker 1: So I'm talking to my I'm facetiming my buddy yesterday
• 14:50
  Speaker 1: pulls in In and Out Burger and he's a bit
• 14:53
  Speaker 1: of a prankster, a jokestery, the funniest guys you ever meet.
• 15:00
  Speaker 1: He's always on. And he pulls up and he orders
• 15:06
  Speaker 1: his you know, burger, fries, whatever, and then he says,
• 15:09
  Speaker 1: and I'd like that animal style, right, And he said
• 15:12
  Speaker 1: I'd also like to virtual burgers. And I say, virtual burger?
• 15:16
  Speaker 1: What is that? He goes, well, it's just you know,
• 15:18
  Speaker 1: can you just I can't take it now, but can
• 15:20
  Speaker 1: you just email me a couple of burgers? And they're like,
• 15:24
  Speaker 1: just pull up to the front place. So they give
• 15:26
  Speaker 1: him his order and he says, take down my email.
• 15:29
  Speaker 1: I want some virtual burgers, and the guy took his
• 15:31
  Speaker 1: email to top it. We're getting to this point and
• 15:35
  Speaker 1: it's like just a joke he was playing on people,
• 15:37
  Speaker 1: but they kind of took him seriously and they didn't know.
• 15:40
  Speaker 1: They hadn't heard from corporate that this was the thing.
• 15:43
  Speaker 1: He says, But let me get your email and I'll
• 15:45
  Speaker 1: call corporate and we'll get you your burgers. We'll email them.
• 15:50
  Speaker 3: And I will tell you something. In and Out is
• 15:53
  Speaker 3: so cool and they're so vibey and they're hip to
• 15:55
  Speaker 3: all this stuff. And Linsey, who owns the company, is brilliant.
• 15:58
  Speaker 3: She's like the youngest female billion there in.
• 16:00
  Speaker 1: The world or something amazing.
• 16:02
  Speaker 3: And she would get such a kick out of that.
• 16:05
  Speaker 3: She would probably she if she found out about this,
• 16:08
  Speaker 3: I bet you she would email him like two virtual
• 16:12
  Speaker 3: burgers with a gift certificate to go get them. Like
• 16:15
  Speaker 3: that's the type of thing that In and Out does,
• 16:16
  Speaker 3: which is so clever. I love those guys.
• 16:18
  Speaker 1: They're so good. Yeah, it's so great media training, diet. Yeah,
• 16:31
  Speaker 1: I'm getting a lot of press for the last thirty years. Yeah,
• 16:36
  Speaker 1: but now it's really you know, really, the noise is
• 16:39
  Speaker 1: getting really loud. Tell us a little bit about why
• 16:42
  Speaker 1: Greek food is so good for our bodies.
• 16:44
  Speaker 3: Greek food is so good for us because simply because
• 16:48
  Speaker 3: it's based around whole foods from our planet. Most food
• 16:53
  Speaker 3: that you will eat, that is, Greek food has like
• 16:57
  Speaker 3: five ingredients or less. Nothing is in there that she
• 16:59
  Speaker 3: cannot pronounce. It's based They only use olive oil. Olive
• 17:06
  Speaker 3: oil is so important and so good for us. I mean,
• 17:10
  Speaker 3: the benefits of olive oil are astronomical. That lowers cholesterol,
• 17:15
  Speaker 3: is great for your skin, is great for inflammation. I mean,
• 17:18
  Speaker 3: it's I think it's anti carcinogen like all kinds of
• 17:25
  Speaker 3: things that it fights free radicals. It's really really good
• 17:28
  Speaker 3: for you. And I think that's one of the reasons
• 17:29
  Speaker 3: the Mediterranean diet is so good for us. But it
• 17:33
  Speaker 3: also is based in grains and a lot of fish,
• 17:37
  Speaker 3: in mostly vegetables. If you look at the history of
• 17:40
  Speaker 3: the Greek people and the people in the Mediterranean, they're
• 17:43
  Speaker 3: mostly eating a diet of fish, veggies, and grains. Meat
• 17:47
  Speaker 3: comes in there, obviously the lamb, you know, the SUBLACKI
• 17:50
  Speaker 3: the you. They don't eat a lot of steak, They
• 17:53
  Speaker 3: don't eat a lot of like they don't know a
• 17:55
  Speaker 3: lot of burgers. This is not this whole like fast
• 17:58
  Speaker 3: food thing is not. They do slow food. They don't
• 18:00
  Speaker 3: do fast food, and especially in Greece and most of
• 18:07
  Speaker 3: the EU, to be quite honest, there there are so
• 18:12
  Speaker 3: many chemicals that are not allowed for farmers to use
• 18:18
  Speaker 3: or anyone to use for their animals or for their
• 18:21
  Speaker 3: fruits and vegetables and then bring those vegetables and fruits
• 18:26
  Speaker 3: to market. You're not allowed to put pesticides on things.
• 18:28
  Speaker 3: It's illegal. It is absolutely illegal because it's poison. They
• 18:32
  Speaker 3: would never imagine putting something on something that is a
• 18:35
  Speaker 3: poison and selling it to someone because it's basically you're
• 18:37
  Speaker 3: killing them. So that in itself is a huge reason
• 18:42
  Speaker 3: why the Mediterranean diet is how it is. But then
• 18:45
  Speaker 3: again that's in Europe, not over here. So it's all
• 18:48
  Speaker 3: about like when I remember when I wrote the first
• 18:50
  Speaker 3: cookbook and I said to my mom, Mom, I'm writing
• 18:54
  Speaker 3: the introduction and I'm talking about the Greek diet and
• 18:58
  Speaker 3: organic in this and that. At my Mom's like organic,
• 19:02
  Speaker 3: what is this organic? It's like twelve years ago, thirt
• 19:04
  Speaker 3: two years ago? I said, organic, you know, mom, like
• 19:07
  Speaker 3: Mama did. And the card you grow it in the back,
• 19:09
  Speaker 3: you grow it, no no harmful chemicals, no pesticides, no nothing,
• 19:14
  Speaker 3: just you know, natural and she was like this normal, honey, normal,
• 19:21
  Speaker 3: And I said, yeah, isn't that sad? And we now
• 19:24
  Speaker 3: have to call normal organic?
• 19:27
  Speaker 1: Right right?
• 19:28
  Speaker 3: And not only that, she laughed, she was like, I
• 19:31
  Speaker 3: can't believe now everyone based so much money for organic.
• 19:34
  Speaker 3: We had to be organic because we want poor we
• 19:37
  Speaker 3: want that. Isn't that funny? Like what was what was
• 19:42
  Speaker 3: essentially poor people having to grow their own food has
• 19:45
  Speaker 3: now become a bougie thing and they charged you three
• 19:48
  Speaker 3: times the price. I mean, our world is upside down.
• 19:52
  Speaker 3: It has been for a minute here, but I think
• 19:55
  Speaker 3: you know that's what the Greek and the Mediterranean diet
• 19:59
  Speaker 3: is based in. And another reason that the Mediterranean died
• 20:01
  Speaker 3: and that Greek people and people in that part of
• 20:06
  Speaker 3: the world do happen to live longer, healthier lives is
• 20:10
  Speaker 3: something that they don't really talk about a lot when
• 20:13
  Speaker 3: you're talking about like the Greeks and why they're so
• 20:16
  Speaker 3: healthy that because of our religion we're Greek Orthodox, we
• 20:22
  Speaker 3: fast like by fasting, O explain what this means. We
• 20:27
  Speaker 3: fast for all the high holy holidays. So if I
• 20:31
  Speaker 3: had to guess off the top of my head, you're
• 20:33
  Speaker 3: probably fasting between ninety and one hundred days a year
• 20:38
  Speaker 3: by fasting. This is what fasting is. You don't eat
• 20:42
  Speaker 3: for that specific time, like whether it's a week or
• 20:45
  Speaker 3: you know, four days or over Easter before Easter it's
• 20:49
  Speaker 3: forty days. You don't eat any animal products at all.
• 20:54
  Speaker 3: You essentially become vegan. No milk, so, no dairy, no meat,
• 21:00
  Speaker 3: know nothing, only olive oil. And if you're really hardcore
• 21:04
  Speaker 3: about it, you don't even eat honey because honey came
• 21:06
  Speaker 3: from bees. So I truly believe. I mean, I'm not
• 21:09
  Speaker 3: a doctor, but I believe it resets your entire digestion
• 21:14
  Speaker 3: system and it gives your body a chance to rest.
• 21:18
  Speaker 3: And you know, whether it's religious or whatever why they
• 21:23
  Speaker 3: did it back in the day, whatever that reasoning was,
• 21:27
  Speaker 3: it allows your body to actually chill for a minute,
• 21:31
  Speaker 3: and I think that helps your cells regenerate, and I
• 21:35
  Speaker 3: think it helps, you know, flush out any toxins or
• 21:38
  Speaker 3: any disease that may be lingering in there.
• 21:40
  Speaker 1: To be quite honest, right, And this is following the
• 21:42
  Speaker 1: Greek Orthodox calendar. Yes, okay, gotcha. Wow, that's fascinating because
• 21:48
  Speaker 1: there's so much now coming out about fasting and the benefits.
• 21:51
  Speaker 1: Yeah yeah, all right, let's say there's someone who's never
• 21:55
  Speaker 1: cooked Greek food before. Where do you recommend they start
• 21:59
  Speaker 1: buying your book now?
• 22:01
  Speaker 3: I would recommend first and foremost buying Greekish. It's on Amazon.
• 22:06
  Speaker 3: You can go to Amazon just put in Greekish and
• 22:08
  Speaker 3: you'll see it there. I would recommend the first thing
• 22:11
  Speaker 3: they start with. Whatever you do, don't start with Filo doe.
• 22:15
  Speaker 3: Oh my god, you'll never cook again.
• 22:16
  Speaker 1: Filo dough.
• 22:17
  Speaker 3: I love you, but she is a nighther to work with.
• 22:20
  Speaker 3: She's brittle, she's harsh, so she could get really brittle,
• 22:24
  Speaker 3: like if you don't go quick, it just starts to
• 22:25
  Speaker 3: break and you'll start crying. I think the first thing
• 22:29
  Speaker 3: you should do really is do the simple stuff, because truly,
• 22:32
  Speaker 3: some of the best dishes are the simplest because they're
• 22:36
  Speaker 3: not hiding behind anything. It's just those simple flavors that
• 22:40
  Speaker 3: you taste and you go, wow, this is incredible. For instance,
• 22:42
  Speaker 3: you can do like my tomato feta toast. You literally
• 22:47
  Speaker 3: take a hunk of sourdough bread, you toast it perfectly.
• 22:51
  Speaker 3: You get a beautiful piece of feta in the brine.
• 22:54
  Speaker 3: Do not buy veta that's crumbled or that's not in
• 22:57
  Speaker 3: the brine, that it's just in a package because you
• 22:58
  Speaker 3: haven't had real feta until you get feta in the
• 23:00
  Speaker 3: brine Brian. It's supposed to be moist. You put that
• 23:03
  Speaker 3: on top, You cut up some cherry tomatoes, put that
• 23:05
  Speaker 3: on top, chopping nod some basil, Sprinkle with olive oil
• 23:10
  Speaker 3: and salt and dig in and let me tell you,
• 23:12
  Speaker 3: that's like a typical on the go breakfast in grease
• 23:15
  Speaker 3: and it is incredible. Another one would be like my
• 23:19
  Speaker 3: watermelon feta, cucumber and mint salad. That's a beautiful one.
• 23:24
  Speaker 3: You can drop heart of palms in there as well.
• 23:27
  Speaker 3: You put olive oil on top and some salt. Refreshing,
• 23:30
  Speaker 3: beautiful for summer if you you know, listen if you
• 23:36
  Speaker 3: like Lamb, and I say, everyone will like Lamb if
• 23:40
  Speaker 3: they have it prepared correctly. When people go, oh, I
• 23:42
  Speaker 3: don't like Lamb, it's gross, I'm like, someone made it
• 23:44
  Speaker 3: for you gross. That's why. So if you go get
• 23:47
  Speaker 3: Lamb chops, beautiful Lamb chops that are hopefully from New
• 23:51
  Speaker 3: Zealand or some ranch in California that usually those are
• 23:58
  Speaker 3: usually the best quality, I believe it or not. You
• 24:00
  Speaker 3: can get them at Costco. I'm not kidding and their
• 24:02
  Speaker 3: lamb is O really good, really so yeah, I was shocked.
• 24:05
  Speaker 3: I'm like, dang Costco.
• 24:07
  Speaker 1: Y'all are killing it with your leg right right.
• 24:11
  Speaker 3: So get the lamb chops, the red chops, olive oil, salt, pepper, oregano, lemon,
• 24:18
  Speaker 3: Squeeze it on top. Make sure you get a regano. Okay,
• 24:20
  Speaker 3: get it on there. Throw them on the grill three
• 24:22
  Speaker 3: and a half to four minutes on each side. Take
• 24:25
  Speaker 3: them off, squirt, squirt more lemon on it. You won't
• 24:29
  Speaker 3: believe it is the best tasting thing you've ever had.
• 24:32
  Speaker 1: So high heat, medium heat.
• 24:34
  Speaker 3: What you want to first, get it at a high heat.
• 24:38
  Speaker 3: You want it to see your real quick and then
• 24:40
  Speaker 3: turn it down to medium heat. I'd say keep it.
• 24:44
  Speaker 3: Keep it at four hundred okay, seventy five, four hundred closed,
• 24:49
  Speaker 3: three and a half minutes one side. Flip them over
• 24:51
  Speaker 3: three out to four minutes on the other side. Make
• 24:52
  Speaker 3: sure that your your rub is olive oil, regano, salt, pepper,
• 24:59
  Speaker 3: rub rub, rubber up and squeeze with lemon and throw
• 25:01
  Speaker 3: it on top.
• 25:02
  Speaker 1: And what are you what are you cooking it in
• 25:04
  Speaker 1: another layer of olive oil? Heating that up in the
• 25:08
  Speaker 1: on the grill, you're saying grill, yeah.
• 25:11
  Speaker 3: Which is another reason I think that people think lamb,
• 25:13
  Speaker 3: because if you get lamb on a grill, you're like drooling.
• 25:17
  Speaker 1: It's so good, right right? Yeah, you know, I think
• 25:24
  Speaker 1: Luke's Diner should add a Greek dish to the menu.
• 25:26
  Speaker 1: What do you think it should be? What do you think?
• 25:28
  Speaker 1: What do you think I should debut with?
• 25:30
  Speaker 3: What you should debut with? Well, it's hard to say,
• 25:34
  Speaker 3: because you could just do a simple Greek salad, which
• 25:37
  Speaker 3: is beautiful, But is that kind of boring? Do you
• 25:39
  Speaker 3: think that's boring?
• 25:40
  Speaker 1: I I kind of want to do the lamb.
• 25:42
  Speaker 3: Let's do the lamb? Then, I wasn't sure if your
• 25:45
  Speaker 3: viewers would you know, it could be sometimes you know,
• 25:49
  Speaker 3: sometimes people say, you know, they get weird, but yes,
• 25:53
  Speaker 3: do the lamb. I would love that. That would be
• 25:55
  Speaker 3: my favorite thing in the.
• 25:55
  Speaker 1: World, right right, good? All right? So you're walking to
• 25:59
  Speaker 1: Luke's Diner, right, You're you're in stars Hollow. You walk in.
• 26:03
  Speaker 1: What would you order? Where would you sit? Where?
• 26:06
  Speaker 3: What I said? I think I'd order a milkshake. Yeah,
• 26:18
  Speaker 3: that's what I would order.
• 26:19
  Speaker 1: All right? Well, it was fun catching up with you
• 26:21
  Speaker 1: you've got to come back. We're going. Of course, you've
• 26:25
  Speaker 1: got to come back.
• 26:26
  Speaker 3: I would love to come back. You're fantastic. You know
• 26:29
  Speaker 3: what we should do?
• 26:29
  Speaker 1: Actually tell me.
• 26:30
  Speaker 3: We should do like a collaboration and I should either
• 26:34
  Speaker 3: I should come to you or you should come to me,
• 26:35
  Speaker 3: and I should show you how to make the lamp
• 26:37
  Speaker 3: shops and we should just throw it on the grill.
• 26:39
  Speaker 1: Let's do it.
• 26:40
  Speaker 3: So my next book that I want to do that
• 26:42
  Speaker 3: I've been thinking about and like just really, I don't know.
• 26:46
  Speaker 3: It's been a long road for this, and I keep
• 26:48
  Speaker 3: saying I'm gonna do it. I keep say I'm gonna
• 26:50
  Speaker 3: do it. I'm I've never gotten around to it. I'm
• 26:51
  Speaker 3: gonna do it now. I want to do a book
• 26:54
  Speaker 3: because I'm always outside called Girls Who Grill The Ultimate
• 26:58
  Speaker 3: Guide to Grilling, because like I don't know, like a
• 27:03
  Speaker 3: lot of my guy friends like, what do you mean
• 27:04
  Speaker 3: you grill? I said, it's one of my favorite things.
• 27:06
  Speaker 3: I grill, grill, I grow watermelon, I grow vegetables, I grill.
• 27:12
  Speaker 3: I grill everything you can grill, lettuce. People don't know,
• 27:16
  Speaker 3: and I'm like, why not, Why don't I just do
• 27:18
  Speaker 3: a whole book about grilling.
• 27:19
  Speaker 1: So that's brilliant. So you're all set up there at
• 27:23
  Speaker 1: your place. I'll come to your place.
• 27:25
  Speaker 3: You come over here and we'll grill.
• 27:26
  Speaker 1: We're gonna grill.
• 27:28
  Speaker 3: I mean, I should maybe do a podcast called Girls
• 27:30
  Speaker 3: Who Grill and I just grill and I talk to people.
• 27:33
  Speaker 1: I think you should.
• 27:35
  Speaker 3: I think we just came up with an idea.
• 27:36
  Speaker 1: That's let's you know what, maybe it's a podcast, not
• 27:39
  Speaker 1: a book. Let me talk to my people. Let me
• 27:42
  Speaker 1: talk to my people.
• 27:43
  Speaker 3: You people need to talk to their people and get some.
• 27:46
  Speaker 1: People on the phone, and they're gonna be some conversation. Right.
• 27:51
  Speaker 1: I love it when am I coming over? I want
• 27:54
  Speaker 1: to come over when we right now.
• 27:57
  Speaker 3: Just stuff met the kids, get the wife, the dogs.
• 28:00
  Speaker 1: Come on, all right, I'll leave a letter. I'll just letter. Seriously,
• 28:08
  Speaker 1: I'll come over. We'll do this.
• 28:10
  Speaker 3: That's actually very cool.
• 28:11
  Speaker 1: I want to cook lamb with you. Yeah, that's like
• 28:15
  Speaker 1: the new thing. Now we'll make it a thing.
• 28:20
  Speaker 3: I'm coming over to make lamb inside joke.
• 28:26
  Speaker 1: Oh man, you're fantastic. Get her book Greekish. You can
• 28:31
  Speaker 1: get it on Amazon. Debbie Mattnopolis. The she's just inevitable. Okay,
• 28:40
  Speaker 1: it's it's just fantastic. All the best anyway, thanks for
• 28:43
  Speaker 1: the downloads everybody, and as you know, we love your
• 28:48
  Speaker 1: cards and letters and all your comments. And remember this,
• 28:51
  Speaker 1: where you lead, we will follow. Okay, stay safe everyone,
• 29:00
  Speaker 1: dot Hey everybody, and don't forget follow us on Instagram
• 29:27
  Speaker 1: at i Am All In podcast and email us at
• 29:31
  Speaker 1: Gilmore at iHeartRadio dot com