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Luke’s Diner: Where’s the Beefaroni · 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 an iHeartRadio podcast.
• 0:22
  Speaker 1: Hey everybody, Scott Patterson, I am all in podcast one
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  Speaker 1: Aline Productions, iHeartRadio, iHeartMedia, iHeart podcast. This is Luke's Diner
• 0:34
  Speaker 1: with the one and only Christy Carlson, who.
• 0:37
  Speaker 3: We are welcoming back.
• 0:40
  Speaker 1: Christy is with us today, who, if you don't know,
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  Speaker 1: is the author of Eat Like a Gilmour and the
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  Speaker 1: unofficial cookbook for fans of Gilmore Girls. She also happens
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  Speaker 1: to be a certified nutrition coach, so I'm especially excited
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  Speaker 1: to hear her take on Laura I and Rory's eating habits, because, man,
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  Speaker 1: I tell you, a nutrition coach is dream. I would
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  Speaker 1: say those two are also. We just recapped season two
• 1:03
  Speaker 1: episode fifteen, Lost and Found. We'll we see pancakes with
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  Speaker 1: the side of pancakes, ice cream and ready whip, and
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  Speaker 1: lots of variations of chicken. Without further ado, let's go
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  Speaker 1: into it. Caesar's pancakes are critiqued in this episode, and
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  Speaker 1: I just wanted to highlight that, and a different actor
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  Speaker 1: begins playing Caesar Arvis Alvarado. I guess came in and
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  Speaker 1: replaced the original Caesar So Christy, you're the author of
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  Speaker 1: Eat Like Gilmore, the unofficial cookbook for fans and Gilmore Girls.
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  Speaker 1: What sparked your decision to create this cookbook?
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  Speaker 2: Well, Hi, Scott, thanks for having me back by.
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  Speaker 1: Hi.
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  Speaker 2: Hi, I watched the show starting in two thousand and
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  Speaker 2: I guess I always thought Warner Brothers would come out
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  Speaker 2: with a cookbook. They had, they hinted, they had hit
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  Speaker 2: little hints here and there, like on the website and stuff.
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  Speaker 2: And then in twenty fifteen, I was I was working
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  Speaker 2: on creative projects. I'd left sort of corporate life temporarily,
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  Speaker 2: and I just my husband gave me the idea, why
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  Speaker 2: don't you just write the cookbook that you've been wanting?
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  Speaker 2: And I was like, yeah, I guess I could do that.
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  Speaker 2: I wonder if anybody else would want it, So I
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  Speaker 2: talked about it online and I thought maybe twenty people
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  Speaker 2: would want it, and more people were excited than I thought.
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  Speaker 2: So I started a Kickstarter and like fourteen hundred people
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  Speaker 2: ended up supporting my Kickstarter, So so that kind of
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  Speaker 2: I guess, I guess it gave me the springboard to
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  Speaker 2: have the confidence to move forward with it, like full boat,
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  Speaker 2: and then in the midst of all of that, I
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  Speaker 2: got a publishing deal and the book ended up just
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  Speaker 2: skyrocketing when it came out. So I nothing I could
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  Speaker 2: have predicted, nothing I was planning for. It was all
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  Speaker 2: kind of I felt like I was on a like
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  Speaker 2: sacred conveyor belt or something. It was really amazing.
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  Speaker 3: Well, that's great. Great. What's your favorite recipe from the book?
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  Speaker 2: Oh, my gosh, this is the hardest question, you know.
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  Speaker 2: I like, I created like ninety percent of the recipes
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  Speaker 2: in the book, so they're all special to me. Some
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  Speaker 2: of them took a lot of I don't know, reworking,
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  Speaker 2: I guess, but I personally, from a nutrition standpoint, I
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  Speaker 2: really like the Bferoni.
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  Speaker 1: A Ferroni boom for the wind.
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  Speaker 2: That is my favorite recipe. It's Bferoni. I grew up
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  Speaker 2: eating Chef Boyardi products, but when you make it from scratch,
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  Speaker 2: everything is fresh, everything is like, that's got real tomatoes
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  Speaker 2: in it. It just it gives you so much more nutrition.
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  Speaker 2: But it tastes very much like Beeferoni, So I love
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  Speaker 2: it from that aspect.
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  Speaker 1: What Gilmore Girls treat would you recommend everyone try at home?
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  Speaker 2: Probably the muffin bottom pie. It's really a unique thing
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  Speaker 2: that you're not going to find anywhere else in the world.
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  Speaker 2: And it's fun to make. It's not that difficult, and
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  Speaker 2: it feels very Gilmourny.
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  Speaker 3: Right.
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  Speaker 1: Is there a dish from the show that the fans
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  Speaker 1: are always asking you about?
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  Speaker 2: You know, the thing that people talk about I feel
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  Speaker 2: like the most is Johnny Machetti. It is a dish
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  Speaker 2: that it's very controversial because I guess back in Ohio
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  Speaker 2: or somewhere in Indiana, somewhere in the Midwest one hundred
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  Speaker 2: years ago, someone created an Italian dish with a red
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  Speaker 2: sauce called Johnny Marzetti, and so everyone assumes that Johnny
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  Speaker 2: Machetti is a riff off of Johnny Marsetti. But when
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  Speaker 2: you look at Johnny Macchetti in the show, when Richard's
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  Speaker 2: like scooping it out of the pan, it's not a
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  Speaker 2: red sauce. It's like a cream sauce. And Emily even
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  Speaker 2: talks about how he put cream a mushroom suit, which
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  Speaker 2: you would never put in a red sauce. So I
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  Speaker 2: guess that's the most controversial recipe in the book. Is
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  Speaker 2: what is what exactly is Johnny Maschetti gotcha.
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  Speaker 1: Do you have a favorite Friday night dinner from the show.
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  Speaker 2: Oh my gosh, the uh the pot roast and the
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  Speaker 2: Parker rolls Parker House rolls. Delicious always sounds so good
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  Speaker 2: to me. It's comfort food, right.
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  Speaker 1: Yeah, pot roast, boy, I tell you you like pot roast.
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  Speaker 3: I haven't had it. So what my mom used to
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  Speaker 3: make it all the time, did she? Oh? God, yeah,
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  Speaker 3: she made a great potrests everybody. We were always fought
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  Speaker 3: over the end. Who got the end?
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  Speaker 4: You know?
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  Speaker 2: Oh yeah, the crusty end.
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  Speaker 3: Crusty, so good.
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  Speaker 1: Do you prefer making classic diner food or more elevated
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  Speaker 1: dishes you like? You like, you'd like cooking fancy?
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  Speaker 3: Huh?
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  Speaker 2: I like both. I really like both. I'm very much
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  Speaker 2: a one minute I want a very elegant you know,
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  Speaker 2: like scallops, a little garnish and some fanciness to it,
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  Speaker 2: and then the next day I want like a cheeseburger.
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  Speaker 2: So I'm I'm definitely I span the spectrum of Gilmour
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  Speaker 2: eating for sure.
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  Speaker 3: All right.
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  Speaker 1: So, out of all the recipes in the books, there's
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  Speaker 1: over a hundred, which is your favorite to make?
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  Speaker 2: That's a hard question, Scott.
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  Speaker 3: So what I'm known for. It's what I do.
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  Speaker 2: I really like making all the muffins. They're so quick
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  Speaker 2: and easy, and you know, if I get inspired in
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  Speaker 2: the morning, I can just take fifteen minutes, put them together,
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  Speaker 2: pop them in the oven, and then there's nothing like
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  Speaker 2: a warm, fresh, homemade muffin with your coffee in the morning.
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  Speaker 1: I love that absolutely. So you're a certified nutrition coach.
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  Speaker 1: How do you get certification? Is that college courses?
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  Speaker 3: What is that?
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  Speaker 2: There are specialized companies. So I went through Precision Nutrition
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  Speaker 2: and it's an online, self paced course like so many
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  Speaker 2: even college degrees are now, and it's a combination of
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  Speaker 2: video books. You have to take tests after every module.
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  Speaker 2: It's just like taking a course, but it's all at
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  Speaker 2: your own pace. Sure, And you know, honestly, I've been
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  Speaker 2: studying nutrition for a long time. As I age, I'm
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  Speaker 2: especially interested in nutrition and the course that did answer
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  Speaker 2: several of my questions, but I feel like there's so
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  Speaker 2: much more to be uncovered. I feel like nutrition is
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  Speaker 2: such a deep, nuanced topic and we get so many
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  Speaker 2: contradictory things that are flying at us all the time.
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  Speaker 2: It's hard to know what's real. I think everybody sort
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  Speaker 2: of has questions about their nutrition.
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  Speaker 1: Right, you constantly see these things online now about you
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  Speaker 1: know they're lying to you and everything that they said
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  Speaker 1: is horrible for you.
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  Speaker 3: Butter, steak, these kinds of things, you know you should
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  Speaker 3: eat them.
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  Speaker 1: How do you feel about that? Because I when I
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  Speaker 1: do a lot of cooking and I use a lot
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  Speaker 1: of butter, and I eat a lot of steak. Yeah, yeah,
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  Speaker 1: talk about that a little bit.
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  Speaker 2: I am not a fan of villainizing any food. I
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  Speaker 2: think that anything that's like a whole ingredient, like a
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  Speaker 2: steak or like butter, has some nutritional value to it
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  Speaker 2: that is critical to our well being. It's just a
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  Speaker 2: matter of how much do you introduce what do you
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  Speaker 2: layer it with in your day. So I eat red meat.
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  Speaker 2: I eat primarily grass fed red meat because of the
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  Speaker 2: omega threes that are not found in.
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  Speaker 1: Non grass fed and it's so cheap now it's only
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  Speaker 1: like fifty bucks a pound.
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  Speaker 2: It's really easy to find. I mean even Trader Joe's
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  Speaker 2: has grass fed ground beef. So it's it's way more
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  Speaker 2: accessible than it ever used to be. And so I'm
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  Speaker 2: I don't villainize anything. And that's I definitely talked about
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  Speaker 2: that in my cookbooks, like to me, butter is butter,
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  Speaker 2: milk is milk, sugar is sugar, Like, none of those
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  Speaker 2: things are are wrong, inherently wrong. They all have something
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  Speaker 2: to add.
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  Speaker 3: To our diet, right right.
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  Speaker 1: I mean, just don't you know we're not recommending everybody
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  Speaker 1: drink a glass of hot fat. You know that's that's
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  Speaker 1: not going to be good. No, but yeah, I mean
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  Speaker 1: we we eat a very basic diet of of a
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  Speaker 1: lot of foods that you know, people for the last
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  Speaker 1: I mean a couple of decades have said you got
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  Speaker 1: to watch out for this stuff. And it's like, no, no,
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  Speaker 1: it's all good for you. It's all great for you.
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  Speaker 3: It's for you.
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  Speaker 1: So let me ask you this, This is this is
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  Speaker 1: a big question. You know, you're a nutrition coach. What
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  Speaker 1: words of advice would you give Rory and Laurel life
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  Speaker 1: after eating apps? Because it's kind of like whoa, I mean,
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  Speaker 1: what they pull out of their fridge. I mean this
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  Speaker 1: is I mean, at the end of the day, this
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  Speaker 1: is a mother feeding her daughter and it's like, you know,
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  Speaker 1: I know the care I take feeding feeding my child,
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  Speaker 1: and she's just throwing out like, you know, have some
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  Speaker 1: candy for dinner?
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  Speaker 4: You know.
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  Speaker 3: What's happening here.
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  Speaker 1: Uh so give them some advice, Give give Laurel some advice.
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  Speaker 2: To me, the best thing that they do for themselves
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  Speaker 2: is is walk. They walk so often. I think that's
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  Speaker 2: really important. And you know, probably the biggest concern is
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  Speaker 2: the amount of coffee they drink. It is incredibly dehydrating,
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  Speaker 2: and I never see them drink water or anything else.
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  Speaker 2: So that's like red flag number one. And then yes,
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  Speaker 2: candy for dinner. I mean, grant, I don't think they
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  Speaker 2: do that every night, but even once a week, like
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  Speaker 2: that's kind of a red line too. I think that
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  Speaker 2: Emily actually does them a great service by bringing them
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  Speaker 2: in once a week and giving them like a really nice, balanced,
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  Speaker 2: elegantly made meal, right and and Laura Lei has the
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  Speaker 2: benefit of being at the end and having Suki's food,
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  Speaker 2: which is also elegantly made and balanced with whole ingredients.
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  Speaker 2: But it's all the stuff they and Luke's too, Like
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  Speaker 2: Luke is not playing around with bad ingredients. So it's
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  Speaker 2: it's everything they do at home that is the problem.
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  Speaker 2: It's it's the it's the movie nights and the spray
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  Speaker 2: cheese and all that stuff.
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  Speaker 1: So if you could share a meal with any of
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  Speaker 1: the characters on the show. Who would it be and why?
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  Speaker 2: Oh my gosh. Probably that's a very tough question because
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  Speaker 2: I don't want to I don't want to eat with
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  Speaker 2: Souper because she'll be asking me constantly how I feel
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  Speaker 2: about the meal. So probably I would say Luke. I mean,
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  Speaker 2: I would say Luke can win, all right. I'd be
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  Speaker 2: interested to see, like what Luke really eats. He's got
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  Speaker 2: so many opinions on what everybody else eats. I would
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  Speaker 2: like to see what he actually eat.
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  Speaker 3: Yeah.
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  Speaker 1: I think he's taking bites here and there during the day, right,
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  Speaker 1: He's like hiding his face behind the counter and just
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  Speaker 1: like taking a bite off a burger, and then you
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  Speaker 1: know he's eating a burger.
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  Speaker 3: That's what he's doing, all right.
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  Speaker 1: So tell us a little bit about where you are
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  Speaker 1: with the book and are you writing another one? Like
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  Speaker 1: what's going on? You're planning another another version, you know.
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  Speaker 2: I in twenty sixteen, Eat like a Gilmour came out
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  Speaker 2: and then there was a lot of feedback that I
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  Speaker 2: was missing, some critical I see you drinking water.
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  Speaker 3: Scott, you guilt. You guilted me right into it.
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  Speaker 2: Meanwhile, I'm sitting here with coffee.
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  Speaker 1: So I'm just right right, huh, practice what you preach, lady,
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  Speaker 1: come out.
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  Speaker 2: I came out with a second book in twenty eighteen,
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  Speaker 2: Daily Cravings, and then in like during COVID, I wasn't
• 13:23
  Speaker 2: really doing anything. I was at home the whole time,
• 13:25
  Speaker 2: and so I created a third cookbook that's completely based
• 13:28
  Speaker 2: on their revival, and it's called Seasons. And to me,
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  Speaker 2: that kind of closed it out. It went from beginning
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  Speaker 2: to the end, it was the whole spectrum. So I'm
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  Speaker 2: not I don't have another book in the hopper right now.
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  Speaker 1: Who do you feel if anybody on the show has
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  Speaker 1: any issues with food?
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  Speaker 3: Who would you.
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  Speaker 1: Single out and say? And as a coach, let's coach
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  Speaker 1: some of these characters like Kirk, what do you think
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  Speaker 1: Kirk needs to eat more of?
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  Speaker 2: Well, the sugar packets, he definitely needs to cut down.
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  Speaker 2: Didn't he put like seven sugar packets in his coffee? Yeah,
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  Speaker 2: that's probably not good. And his full scene where he
• 14:16
  Speaker 2: just eats a lot of sugar, it's like all sugar.
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  Speaker 2: He's constantly eating like your mud pie with the gummy
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  Speaker 2: worms in it. He's eating the banana, fudgy banana shake
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  Speaker 2: like he's eating a ton of sugar. So I would
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  Speaker 2: just to say, let's cut down on the sugar.
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  Speaker 3: Maybe that's your next book.
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  Speaker 1: Maybe it's like like from a nutrition coach point of view,
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  Speaker 1: helping out the Gilmore Girls characters to improve them the
• 14:45
  Speaker 1: their diets.
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  Speaker 2: Or maybe not a book, maybe just like a TikTok
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  Speaker 2: page or something.
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  Speaker 1: That's kind of how I think in terms of TikTok pages.
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  Speaker 1: It's not a book. You're right. Well, look, this has
• 14:58
  Speaker 1: been a lot of fun catching up. I hope to
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  Speaker 1: see you again, uh in your next book and all
• 15:08
  Speaker 1: the best. Thanks for sharing this time with us, and
• 15:10
  Speaker 1: remember everybody, where you lead.
• 15:12
  Speaker 3: We will follow. Take care of everybody.
• 15:43
  Speaker 4: Everybody to again, follow us on Instagram at I Am
• 15:47
  Speaker 4: all In podcast and email us at Gilmore at iHeartRadio
• 15:52
  Speaker 4: dot com.
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  Speaker 1: Eh