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Luke’s Diner: You Wanted Something Festive · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I am all in again.
• 0:09
  Speaker 2: Let's just do.
• 0:18
  Speaker 1: Luke's Diner with Scott Patterson, an iHeartRadio podcast. Hey everybody,
• 0:22
  Speaker 1: Scott Patterson, I Am all in Podcast, one of our
• 0:25
  Speaker 1: productions iHeartMedia, iHeartRadio, iHeart Podcast. We are going to be
• 0:31
  Speaker 1: doing another episode of Luke's Diner with none other than
• 0:34
  Speaker 1: Jeff Morrow. And we're gonna discuss what he does in
• 0:39
  Speaker 1: the kitchen, his cooking shows, even he's got a little band.
• 0:44
  Speaker 1: We're gonna bring him in any minute now. We'll be
• 0:47
  Speaker 1: back after these words.
• 0:50
  Speaker 2: I heeart Podcasts.
• 0:52
  Speaker 1: Listen on the iHeartRadio app.
• 0:55
  Speaker 2: What's happening, Scott? How you doing?
• 0:57
  Speaker 1: I like that? You got a drum kit back there?
• 0:59
  Speaker 1: You drummer.
• 1:00
  Speaker 2: My son's a drummer. I'm a guitarist. We have bands.
• 1:03
  Speaker 2: I'm in a band, He's in two bands. We do
• 1:06
  Speaker 2: it all.
• 1:06
  Speaker 1: Let me tell our listeners, our audiends, what the hell
• 1:10
  Speaker 1: I am? What's going on here? Jeff Morrow is an
• 1:15
  Speaker 1: Emmy nominated chef, television personality and host. And you're from
• 1:20
  Speaker 1: Oak Park, Illinois, known as the Sandwich King. And you
• 1:25
  Speaker 1: gained fame after winning season seven of Food Network Star Wow.
• 1:30
  Speaker 1: Congratulations and fourteen pressing judge.
• 1:33
  Speaker 2: Yeah, cracking your career really now you meant how young
• 1:36
  Speaker 2: I was.
• 1:37
  Speaker 1: You impressed the judges with your humor, Jeff and your charm.
• 1:41
  Speaker 1: I think I prove that it's a fan creative approach
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  Speaker 1: to handheld meals. And You later hosted Sandwich King and
• 1:50
  Speaker 1: twenty four Dollars in twenty four showcasing your love four
• 1:54
  Speaker 1: sandwiches in Chicago's culinary scene. Since twenty fourteen, you have
• 2:00
  Speaker 1: been the co host of the Food Networks hit series
• 2:02
  Speaker 1: The Kitchen alongside Sonny Anderson, Katie Lee and others. Also
• 2:05
  Speaker 1: hosted Kitchen Crash, and has served as a coach on
• 2:08
  Speaker 1: Worst Cooks in America. Jess is also the founder and
• 2:13
  Speaker 1: CEO of Marl Provisions. What inspired this love of sandwiches?
• 2:18
  Speaker 2: How did it?
• 2:19
  Speaker 1: How did it become a culinary trademark?
• 2:21
  Speaker 2: How tell us my first job, you know, fourteen years old,
• 2:24
  Speaker 2: slinging sandwiches at the local deli, trying to make some
• 2:26
  Speaker 2: scratch for you know, my turbographics sixteen games. And I
• 2:29
  Speaker 2: was like, you know, I was always in theater too.
• 2:33
  Speaker 2: I always did Second City youth programs in Chicago from
• 2:37
  Speaker 2: the time I was in third grade, all the way
• 2:38
  Speaker 2: throughout high school and college, and I always loved comedy
• 2:42
  Speaker 2: in the stage and when I had my first job
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  Speaker 2: at a deli and experience not only the crafting of
• 2:49
  Speaker 2: food and learning how to make soups and schmears and
• 2:52
  Speaker 2: salads and sandwiches obviously, but like that interaction between the
• 2:56
  Speaker 2: person ordering it and that deli case was kind of
• 3:00
  Speaker 2: stage for me. So I can also create in cook
• 3:03
  Speaker 2: which I always loved doing. Come from a giant family,
• 3:05
  Speaker 2: food was paramount, but like it was at exchange, and
• 3:08
  Speaker 2: you can really lighten up a person's day with a
• 3:11
  Speaker 2: little humor in that exchange. And I always viewed the
• 3:15
  Speaker 2: deli in the sandwich is an extension of that is just,
• 3:19
  Speaker 2: you know, the greatest connection. And I went to culinary
• 3:22
  Speaker 2: school later in life, and I did all that, I've
• 3:24
  Speaker 2: worked in restaurants, but to me, like the interaction between
• 3:27
  Speaker 2: the customer and the delicate testineer was the word I
• 3:30
  Speaker 2: made up, but like it was always in exchange that
• 3:33
  Speaker 2: was greater than just putting food out on a plate
• 3:36
  Speaker 2: and not knowing the results.
• 3:38
  Speaker 1: No, you know, deli's are underrated, aren't they like diners
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  Speaker 1: and delis, and we were just I just had some
• 3:45
  Speaker 1: friends come up from La were outside of La Now
• 3:49
  Speaker 1: and we went to this deli and we had the
• 3:53
  Speaker 1: best time. We were there for hours and hours and
• 3:55
  Speaker 1: hours in that booth, eating this incredible chicken pot pie
• 3:59
  Speaker 1: that didn't seem to and we were just laughing and crying.
• 4:03
  Speaker 1: So we were laughing so much with tears were streaming
• 4:06
  Speaker 1: down ours because we're in this comfortable space. You know,
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  Speaker 1: it wasn't this snooty place where you couldn't let loose,
• 4:12
  Speaker 1: But that's that's the beauty of it, right. What is
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  Speaker 1: your favorite Chicago inspired dish that you make at home
• 4:22
  Speaker 1: or make for your friends or your family.
• 4:24
  Speaker 2: Probably my most popular that gets requested is in that
• 4:30
  Speaker 2: my family makes and that the internet makes. Is my
• 4:33
  Speaker 2: Chicago style Italian beef pot road style done in the tradition.
• 4:39
  Speaker 2: It's like melding these two words worlds like my classic
• 4:41
  Speaker 2: French training with you know, my my my down home
• 4:45
  Speaker 2: you know, neighborhood style Chicago training, and it's like our
• 4:49
  Speaker 2: Italian beef sandwich obviously very popular, made pop even more
• 4:52
  Speaker 2: popular by the bear. You know, usually big raised, slow
• 4:56
  Speaker 2: roasted chuck rolls different tougher to me, shave thin right
• 5:01
  Speaker 2: and you dunk it in the gravy or the ajew
• 5:03
  Speaker 2: and it's this on the spongy bread with the jardin
• 5:06
  Speaker 2: era and the sweet peppers and you need it. But like,
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  Speaker 2: you can't replicate that at home unless Scott and I
• 5:11
  Speaker 2: know you're into food, but do you have a deli
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  Speaker 2: slicer at home? Probably not. It's not a very common,
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  Speaker 2: you know, countertop appliance in America. I mean, I'm the
• 5:20
  Speaker 2: sandwich gang. My wife won't let me have one, you
• 5:22
  Speaker 2: know what. Now on you know, it takes up a
• 5:26
  Speaker 2: lot of real estate. So my recipe, which you can
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  Speaker 2: find on on food network dot com, it it mimics
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  Speaker 2: that without the need for a slicer by taking that
• 5:33
  Speaker 2: chuck and slowly braising it in wine, in beef stocks
• 5:37
  Speaker 2: and aromatics and herbs so it's pullable. So you get
• 5:40
  Speaker 2: this like almost just soft melt in your mouth texture
• 5:43
  Speaker 2: that you do on the same bun with the same peppers.
• 5:45
  Speaker 2: And then but the key to this in any sandwich
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  Speaker 2: you make at home, there you're trying to replicate let's say,
• 5:51
  Speaker 2: like a you know, fast food smash burger or a
• 5:54
  Speaker 2: hot dog from the hot dog stand, or even like
• 5:56
  Speaker 2: an Italian sub from the deli, right, is you got
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  Speaker 2: to wrap the sandwiches for like a minimum a minute
• 6:02
  Speaker 2: to two minutes in butcher paper or deli paper and
• 6:06
  Speaker 2: just let it sit and let it chill out. So
• 6:08
  Speaker 2: something magical happens in there. Depending if it's a cold sandwich,
• 6:11
  Speaker 2: something magical happens. But it just marries up in there, right,
• 6:14
  Speaker 2: kind of really solidifies the relationship, right, consummates with itself
• 6:19
  Speaker 2: in the wrapper. And uh, you know that's probably my
• 6:22
  Speaker 2: favorite go to because whether it's like, you know, you're
• 6:25
  Speaker 2: watching the game or having a bunch of people over
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  Speaker 2: stays nice, it's there. You can eat it for three hours, you.
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  Speaker 1: Know, right, beautiful, beautiful. All right, So we watched this episode,
• 6:33
  Speaker 1: right just forget this this stuff? Episode ten? So the
• 6:36
  Speaker 1: Santa Berger? What do you think of the Santa Berger?
• 6:37
  Speaker 2: I mean I saw it, okay, and I saw it
• 6:40
  Speaker 2: and then I was like, no way, Like my first
• 6:43
  Speaker 2: question was like how many of these were sold at Luke's,
• 6:47
  Speaker 2: you know, like how many did he?
• 6:48
  Speaker 1: Like?
• 6:49
  Speaker 2: What was because that wasn't a La Minute.
• 6:51
  Speaker 1: Now, that was the one he made for her, and
• 6:53
  Speaker 1: that's that's it.
• 6:54
  Speaker 2: That was it. It wasn't even a special, no I
• 6:56
  Speaker 2: know that's not that's that's lovely. It's the sentiment is
• 7:00
  Speaker 2: is huge. But I don't you know, even her character
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  Speaker 2: do not want to take a bite of that. It's
• 7:05
  Speaker 2: we do that they try to make us. Like I've
• 7:07
  Speaker 2: been on the kitchen right on every Saturday, and it's
• 7:10
  Speaker 2: like we explore some of the internet's finest things a
• 7:14
  Speaker 2: lot of the time that you you know, the the
• 7:17
  Speaker 2: viral foods that are on the internet just to you know,
• 7:20
  Speaker 2: get a click or alike. But like that's we find
• 7:23
  Speaker 2: that food shape like creatures, right, sometimes don't just don't
• 7:29
  Speaker 2: hit like you want them to, you know, like like
• 7:31
  Speaker 2: the we've made like cheeseballs that are in the shape
• 7:34
  Speaker 2: of penguins with like olives for a beak, and then
• 7:36
  Speaker 2: you get that orange, you know, peppers for the for
• 7:39
  Speaker 2: the eyes, and you got all this stuff. You like,
• 7:41
  Speaker 2: by the time you craft it and you look at
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  Speaker 2: this cute little thing, nobody wants to eat that, And
• 7:45
  Speaker 2: I feel bad, you know, I was, like, he put
• 7:49
  Speaker 2: all that work into it, and she's not going to
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  Speaker 2: eat that.
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  Speaker 1: Dam right, it's not having it. It's not having it.
• 7:55
  Speaker 2: But you got appreciate the effort. Right, He's an artist.
• 7:58
  Speaker 1: I think that was just really the point, right, you know?
• 8:01
  Speaker 1: Okay apple tarts they served him at the Gilmore family
• 8:04
  Speaker 1: Christmas party. I think, do you make an apple tart?
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  Speaker 2: You know what I am? I'm a big fan of
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  Speaker 2: like a cheat quick apple tart using a puff pastry
• 8:14
  Speaker 2: store bought. And if you have, like you know, come fall,
• 8:17
  Speaker 2: you got a lot of like my people, I don't.
• 8:20
  Speaker 2: I don't like it on like apple picking. I don't
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  Speaker 2: know if you've ever been apple picking? Have you is
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  Speaker 2: a human?
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  Speaker 1: I mean I picked a lot of apples in my youth.
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  Speaker 2: I mean I was gone on a sojourn.
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  Speaker 1: I'm an organic, spontaneous apple picking. I wouldn't say it
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  Speaker 1: was planned.
• 8:35
  Speaker 2: And here we go, Oh you didn't go on an event? Sure,
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  Speaker 2: you know, with a loved one to go pick apples
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  Speaker 2: for the afternoon. It's a miserable experience. There's bees everywhere,
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  Speaker 2: and then you're left with like literally a bushel of
• 8:44
  Speaker 2: apples that that's like a eighty apples. I mean, what
• 8:47
  Speaker 2: are you gonna do with them? So I always wait
• 8:49
  Speaker 2: for that time of year, and it's like my in
• 8:51
  Speaker 2: laws or my friends down the street that still have
• 8:53
  Speaker 2: little ones. I have a six year old boy, I'm
• 8:55
  Speaker 2: not going to take you know, that ship is saled.
• 8:56
  Speaker 2: There's no apple picking in our immediate future. Like when
• 9:00
  Speaker 2: these people bring me their bounty and they're like, hey, man,
• 9:03
  Speaker 2: you want some apples. Think they're gonna give you four apples,
• 9:05
  Speaker 2: they give you, give you like eighteen apples, which is
• 9:07
  Speaker 2: barely making a dent into a bushel. So I'm there,
• 9:10
  Speaker 2: and that's when I tart it up. Because it's usually
• 9:12
  Speaker 2: nice green like tart apples and that stuff. You only
• 9:17
  Speaker 2: have stuff laying around the house that you can whip
• 9:20
  Speaker 2: this up. And all you need is to kind of
• 9:22
  Speaker 2: procure the store abought pup pastry, and I'll do it
• 9:24
  Speaker 2: in a large or medium size like cast iron skillet,
• 9:27
  Speaker 2: you know, break down those apples with butter and sugar
• 9:31
  Speaker 2: and brown sugar in like vanilla bean paste, and just
• 9:34
  Speaker 2: make it this ouyguy thing and then just literally like
• 9:37
  Speaker 2: put the puff pastry on top, finish it in the oven,
• 9:41
  Speaker 2: and then that puff pastry kind of drips down the
• 9:43
  Speaker 2: side and then you can turn it out the pan
• 9:45
  Speaker 2: and you kind of have this like quick and easy
• 9:49
  Speaker 2: I don't know cheat apple tart, but man, something about
• 9:53
  Speaker 2: an apple tart to me, especially if you have some
• 9:55
  Speaker 2: ice cream with it, or fresh whipped cream. I'm a
• 9:58
  Speaker 2: huge fan, way more than like like classic apple pie.
• 10:03
  Speaker 1: I bet you have fun cleaning that pan.
• 10:05
  Speaker 2: You know what, It's not as bad as like cleaning
• 10:07
  Speaker 2: a burger in there or a steak. Is way harder
• 10:10
  Speaker 2: because of the fond that's left over.
• 10:12
  Speaker 1: You know, you got to pro So how do you
• 10:13
  Speaker 1: do it? I mean, okay, So this is the question
• 10:15
  Speaker 1: I have because I just got two cast iron skillets.
• 10:19
  Speaker 2: I love them nice, I love them.
• 10:22
  Speaker 1: I cook my omelets in there for my boy. I
• 10:23
  Speaker 1: got a ten year old. I cook them and we
• 10:27
  Speaker 1: do we do the salmon in there. But boy, it
• 10:30
  Speaker 1: really sticks right, no matter how much olive oil I
• 10:32
  Speaker 1: put in. So now, so let me let me ask
• 10:34
  Speaker 1: you this the technique for cleaning. Here's what I do.
• 10:37
  Speaker 1: I don't fight that what's left over too much. I
• 10:41
  Speaker 1: want to dry it. I want to get a dry
• 10:43
  Speaker 1: fast right. You don't want to let it sit, so
• 10:47
  Speaker 1: I wait until the next day it's all dried, and
• 10:49
  Speaker 1: then I scrape all the stuff up. So I do
• 10:52
  Speaker 1: it again.
• 10:53
  Speaker 2: I mean, listen, if you're going to leave it a
• 10:54
  Speaker 2: month with all that stuff on there, right, it'll just
• 10:56
  Speaker 2: probably rust up and right then you got to like
• 10:59
  Speaker 2: re season it. That's a whole pain in the butt.
• 11:01
  Speaker 2: But if you like salmon's precarious, right, because even if
• 11:05
  Speaker 2: you put a lot of oil on there, I would
• 11:07
  Speaker 2: always start with the skin side down and maybe it's
• 11:09
  Speaker 2: not hot enough, but that's I'm sure you're getting your
• 11:11
  Speaker 2: cast iron band hot enough, you know, and that's why
• 11:14
  Speaker 2: stuff sticks. But for me cleaning it up, like I swear,
• 11:18
  Speaker 2: I know this is people say no soap, no, just
• 11:22
  Speaker 2: warm water in a brillo pad, and you're like, you know,
• 11:25
  Speaker 2: sometimes my I was like, just can you please clean
• 11:27
  Speaker 2: this band? She will not touch the cast iron pants.
• 11:32
  Speaker 2: She bleeds that up to me, and I'll just a
• 11:34
  Speaker 2: little soap, little warm water, scrape it down with the
• 11:36
  Speaker 2: abrasive side of the sponge, get everything up. And what
• 11:39
  Speaker 2: I think the most important thing to do is to
• 11:42
  Speaker 2: just write I dry it, don't let it air dry,
• 11:45
  Speaker 2: dry it, and then just a little bit of neutral
• 11:48
  Speaker 2: oil on there. Oh, really rub the oil in there
• 11:51
  Speaker 2: and put it back in the pan before you do it.
• 11:54
  Speaker 2: Neutral oil like we use avocado oil or a canola
• 11:59
  Speaker 2: oil or a vetcha oil something like. Besides olive oil.
• 12:05
  Speaker 2: You know, you want to something heavy duty, and then
• 12:08
  Speaker 2: you just light coating just so it shines up nice
• 12:11
  Speaker 2: and that'll keep it a from rusting, and we'll prepare
• 12:13
  Speaker 2: it for nonstickedness the next use, okay, and then you
• 12:17
  Speaker 2: can kind of beat it up a little bit with
• 12:18
  Speaker 2: a little bit of soap and warm water. You know
• 12:20
  Speaker 2: you can, okay, I mean people get crazy. They want
• 12:24
  Speaker 2: to see the reflection in these. There's a whole community
• 12:26
  Speaker 2: out there that try to get their cast iron skillet
• 12:29
  Speaker 2: is nonstick as humanly possible, right, because it is like
• 12:33
  Speaker 2: nature's best way to achieve a nonstick surface with eggs omelets,
• 12:38
  Speaker 2: you know, sticky salmon without having to go to like
• 12:41
  Speaker 2: you know, the the chemical route or like the teflon route.
• 12:45
  Speaker 2: Then got a lot of you know, people misuse those
• 12:49
  Speaker 2: and hang on to them too long. The next thing
• 12:51
  Speaker 2: you know, you're eating bits of this chemical. It's been
• 12:54
  Speaker 2: proven to be very bad for you. But there's other options.
• 12:58
  Speaker 2: I'm not that obsessive. I use my like if I'm
• 13:01
  Speaker 2: gonna make an omelet, I'm gonna use like I like
• 13:03
  Speaker 2: the hex clad pants. I think it's a nice happy
• 13:06
  Speaker 2: medium without you know, all that coding on there. But
• 13:10
  Speaker 2: I'm always gonna use fat and that's kind of what people,
• 13:12
  Speaker 2: I think, want to remove themselves from. But at the
• 13:16
  Speaker 2: end of the day, a little bit of butter or
• 13:18
  Speaker 2: a little bit olive it on the pant, you know,
• 13:19
  Speaker 2: I mean, what's gonna kill you is you're you trying
• 13:22
  Speaker 2: to make this cast iron things slick as possible by
• 13:26
  Speaker 2: like treating it like a newborn baby. Slow down, put
• 13:29
  Speaker 2: your energy to something else. Maybe take care you know
• 13:32
  Speaker 2: of your family first. Stop neglecting your kids, all right,
• 13:37
  Speaker 2: or running around on your old lady. How about we
• 13:39
  Speaker 2: start with the home first. Make your own bed, you
• 13:44
  Speaker 2: got you got me rolling here? Brother?
• 13:55
  Speaker 1: How do you make your perfect burger? What's what do
• 13:57
  Speaker 1: you put in the burger? What do you do? Nothing?
• 14:00
  Speaker 2: Eighty twenty chuck. Here's here's the thing I don't preport,
• 14:05
  Speaker 2: you know. I try to get the freshest chuck possible
• 14:08
  Speaker 2: from the butcher case, not the pre cell of faint stuff,
• 14:11
  Speaker 2: because you know, sometimes you take that home, it looks
• 14:13
  Speaker 2: red and you open it up and then there's a
• 14:14
  Speaker 2: great meat inside a little little extra chocolate center in there.
• 14:17
  Speaker 2: I'm like, I don't want that, so I'll get the
• 14:19
  Speaker 2: good stuff. I'm a I'm a big fan of the
• 14:22
  Speaker 2: cast iron or I'll use my cast iron like griddle
• 14:26
  Speaker 2: on the grill to make and I make them outside
• 14:29
  Speaker 2: so it doesn't splatter everywhere. So I like a nice heavy,
• 14:33
  Speaker 2: flat bottom, flat surface, salt and pepper, maybe not inside.
• 14:39
  Speaker 2: So see people like I got an uncle. He's like,
• 14:42
  Speaker 2: you put an egg in there, you put some ground beautifully.
• 14:45
  Speaker 2: I'm like, stop, All burgers need a salt and pepper,
• 14:47
  Speaker 2: maybe a little granulated garlic only on the outside, right,
• 14:51
  Speaker 2: because you want that beefy flavor, you're gonna season. There's
• 14:53
  Speaker 2: gonna be enough salt and toppings and stuff.
• 14:56
  Speaker 1: Right.
• 14:57
  Speaker 2: If you season the patty well enough, you're gonna it's
• 14:59
  Speaker 2: it's gonna to carry through the to the to the middle.
• 15:03
  Speaker 2: Nice my artifact, super crust on both sides. Right, Try
• 15:07
  Speaker 2: to not prod it, don't poke it, don't smash it.
• 15:10
  Speaker 2: Smash it at first. If you like a smashberg, I
• 15:12
  Speaker 2: do love that. And when I'm feeling a little frisky,
• 15:14
  Speaker 2: you know, I take like my my my like my
• 15:17
  Speaker 2: my my calck dowl thing, and I will like smash
• 15:20
  Speaker 2: it with a super super dramatic shmeard lacy edge right
• 15:26
  Speaker 2: and only really cook it on one side, flip it
• 15:28
  Speaker 2: over piece of cheese, and you have this kind of
• 15:31
  Speaker 2: just this beef skirt that forms, and if you do
• 15:33
  Speaker 2: it right enough and you bring it up right enough,
• 15:35
  Speaker 2: it comes right off and you scrape a little bit
• 15:37
  Speaker 2: and then you put that on like like a Hawaiian
• 15:40
  Speaker 2: roll or a potato bun, some squishy bun with not
• 15:43
  Speaker 2: much on it, like I like, I'm I'm like a
• 15:46
  Speaker 2: purist a little maybe a pickle Hollopano American cheese beef
• 15:50
  Speaker 2: soft sweet bun.
• 15:52
  Speaker 1: Yeah. No, yeah, we we do that. We do we
• 15:54
  Speaker 1: We like that onion because I do the same thing
• 15:57
  Speaker 1: I used. I used to do the egg and some
• 15:59
  Speaker 1: of onion seasoning and all kinds of stuff. And it's like,
• 16:02
  Speaker 1: you don't need it. You don't need it. You know,
• 16:04
  Speaker 1: if you're gonna put that onion on there, you know
• 16:07
  Speaker 1: that's the flavor that you want, that's what you want.
• 16:11
  Speaker 1: And I do that, and I'm doing that a lot
• 16:13
  Speaker 1: more because my kid said, Dad, can you somehow spice
• 16:17
  Speaker 1: up this sauce? You know, he's got a pretty refined palate,
• 16:21
  Speaker 1: fri kid, And uh so I'm throwing more onion in
• 16:24
  Speaker 1: the in the marinara sauce. Now like I'm I'm grilling
• 16:28
  Speaker 1: the onion and you know, kind of liquefying it before
• 16:30
  Speaker 1: I even put the meat in, you know, scause I
• 16:35
  Speaker 1: do it in a skillet. Yeah, on a red sauce
• 16:37
  Speaker 1: for a pross. Yeah, yeah, yeah, that's what I do.
• 16:40
  Speaker 2: There's this great recipe that I've I've read about from
• 16:44
  Speaker 2: New York Times Mars Marcel Hassan. It's a it's the
• 16:48
  Speaker 2: easiest but tastiest marnar sauce. And I've never made it
• 16:52
  Speaker 2: this way, but it's literally like good tomatoes. Half a
• 16:57
  Speaker 2: stick of butter and an onion quartered and you simmer
• 17:01
  Speaker 2: it right and then you take out the onions. You
• 17:04
  Speaker 2: get all that onion flavor and it's like the silkiest, richest, quickest,
• 17:08
  Speaker 2: easiest tomato sauce. Look it up. It's I haven't made
• 17:11
  Speaker 2: it again, so I don't know. I mean, someone's listening
• 17:14
  Speaker 2: out there and they ate it. But like to me that,
• 17:16
  Speaker 2: I mean, that's not the world I came from. I
• 17:18
  Speaker 2: came I do, my mom my, grandma, my aunt's right.
• 17:20
  Speaker 1: Iss.
• 17:21
  Speaker 2: You saw te an onion, a little bit of garlic
• 17:24
  Speaker 2: and a lot of olive oil and dried Italian spices
• 17:26
  Speaker 2: till it's like liquefied, right, And you add one hundred
• 17:29
  Speaker 2: cans of tomatoes and then you cook it for two days.
• 17:32
  Speaker 2: Then you throw like a gallon of basil at the
• 17:34
  Speaker 2: end before serving it, and then a tub of ragatta cheese.
• 17:38
  Speaker 2: And that was like, that was our that was how
• 17:40
  Speaker 2: we ate red sauce. So I was like butter an
• 17:43
  Speaker 2: onion that's not even cut, you know, but it seems
• 17:46
  Speaker 2: like an easy thing to kind of zip through on
• 17:48
  Speaker 2: a weeknight, you know, especially we got littles.
• 17:52
  Speaker 1: Let me ask you this, have you ever watched a
• 17:55
  Speaker 1: film or even a TV show that inspired you to
• 17:59
  Speaker 1: cook somebody something? Not somebody, but something.
• 18:02
  Speaker 2: I would I've been hungry enough looks, you know what,
• 18:05
  Speaker 2: like the Live movie when they're eating the frozen butt,
• 18:08
  Speaker 2: like you know, you know, Day thirty seven, You're like,
• 18:12
  Speaker 2: that's a good looking ash and they take the window,
• 18:16
  Speaker 2: you know, the glass and no, I've never wanted to
• 18:20
  Speaker 2: eat a few and can when I get that out
• 18:21
  Speaker 2: there first, I know people have gone down for less.
• 18:26
  Speaker 2: Let me think what if I've been watching recently?
• 18:30
  Speaker 1: When you watch Goodfellas, do you not get hungry when
• 18:32
  Speaker 1: they're in prison and they're like.
• 18:33
  Speaker 2: No, it makes me ill, dude, you don't like that.
• 18:36
  Speaker 1: You don't like that.
• 18:37
  Speaker 2: It was so dark and I just there was no ventilation.
• 18:40
  Speaker 2: I just rewatched it like three weeks ago, really, And
• 18:43
  Speaker 2: I know guys that have literally been in jail and
• 18:45
  Speaker 2: have cooked in jail have been like pretty lined up nice,
• 18:47
  Speaker 2: you know, where they can have Sunday dinners. To me,
• 18:51
  Speaker 2: it's like, oh, it's just like so musty in there,
• 18:55
  Speaker 2: and and it's dark and there's no ventilation, so you
• 18:59
  Speaker 2: smell the garlic, and then Henry's running around, you know,
• 19:01
  Speaker 2: dropping off drugs everywhere. It was just like, I want
• 19:04
  Speaker 2: to be relaxed and not not incarcerated. Uh.
• 19:09
  Speaker 1: But godfather, godfather. When they're making the tomato sauce.
• 19:16
  Speaker 2: Yeah, when they're making and they're.
• 19:17
  Speaker 1: Teaching, they're teaching Mikero, make the tomato sauce because you
• 19:20
  Speaker 1: might have to cook for a hundred guys one day.
• 19:22
  Speaker 2: That was great. And then Clemenza drops the raw meatballs
• 19:25
  Speaker 2: into the sauce.
• 19:26
  Speaker 1: Well, yeah, the sausage and the pork and the and.
• 19:29
  Speaker 2: The work and you got the buck and the veal
• 19:31
  Speaker 2: and you put it in a sauce that makes me good.
• 19:33
  Speaker 2: But that was like my you know, like I wanna
• 19:36
  Speaker 2: I'm trying to think of what I do. I was
• 19:38
  Speaker 2: just watching Landman with Billy Bob Thornton, and she the
• 19:44
  Speaker 2: wife made paea for everybody. It was like communal pie,
• 19:47
  Speaker 2: and it was like, you know, these guys are all
• 19:49
  Speaker 2: oil men, you know, they're like, you know, they're Landman,
• 19:52
  Speaker 2: they work in oil rigs, and she's trying to impress
• 19:54
  Speaker 2: them with baya. It looked very good and I'm not
• 19:56
  Speaker 2: even and that was I was. I think I was
• 19:58
  Speaker 2: really hungry and I was watching this because I'm not
• 20:00
  Speaker 2: a big piea guy, you know, but they made this
• 20:04
  Speaker 2: look very good on a show you know that you
• 20:07
  Speaker 2: know what makes me and I want I got back
• 20:10
  Speaker 2: into Yellowstone. This is not food, but this is all
• 20:13
  Speaker 2: these shows, right. I don't know who drinks this much
• 20:15
  Speaker 2: out of crystal goblets, you know, in rocks glasses, brown liquor,
• 20:20
  Speaker 2: all day long, all night long, when they get home
• 20:22
  Speaker 2: from work, they're always just like pouring just like thick
• 20:27
  Speaker 2: brown bourbon into a one hundred pound glass. Right, So
• 20:32
  Speaker 2: every time I watch it, I'm like, I think I'm
• 20:34
  Speaker 2: gonna get I'm to start that. Well, white kids, these guys,
• 20:36
  Speaker 2: guys are running a ranch. What's stopping me from just
• 20:39
  Speaker 2: like having, you know, having a decanter right by the
• 20:43
  Speaker 2: you know, on its own little tray by the TV
• 20:45
  Speaker 2: right way, be like, what are you doing? Like just
• 20:49
  Speaker 2: pouring a little schnuffer here of thick brown liquor. And
• 20:53
  Speaker 2: I never get around to it, but it makes me
• 20:54
  Speaker 2: want to drink.
• 20:56
  Speaker 1: Right they are. They're drinking a lot. She's always drinking,
• 20:59
  Speaker 1: She's drunking the costs. Always drink. Kelly Riley's always having
• 21:02
  Speaker 1: a trink. Always drinks, I know. And great glasses is great, tumblers.
• 21:06
  Speaker 2: Great, just like etched crystal right right. And then they occasion,
• 21:10
  Speaker 2: like at least one episode someone's throwing a glass in
• 21:12
  Speaker 2: a fireplace or something like they you know, no wonder
• 21:14
  Speaker 2: they're losing the ranch. It's just blowing glassware. Right.
• 21:18
  Speaker 1: It's expensive, it's unbelievable. Give us a trick. You got
• 21:31
  Speaker 1: a trick that you use for it. Give us one
• 21:35
  Speaker 1: clever thing you do.
• 21:36
  Speaker 2: The most underutilized thing in the kitchen that everybody has
• 21:41
  Speaker 2: the most under like that, I don't know, nobody uses
• 21:46
  Speaker 2: it never gets enough. Love is the broiler in your stove,
• 21:50
  Speaker 2: all right, the oven broiler to reheat, to put a
• 21:54
  Speaker 2: little color on a steak maybe you made outside, to
• 21:58
  Speaker 2: crisp up the top of some badgetables to quickly cook
• 22:01
  Speaker 2: some roasted vegetables that don't need, you know, an hour
• 22:04
  Speaker 2: in the oven. They just want to put a little
• 22:05
  Speaker 2: color on. Like to me, it's like so underutilized in
• 22:10
  Speaker 2: it mimics what most restaurants do to put color on
• 22:14
  Speaker 2: food is use that salamander or that kind of broiler
• 22:17
  Speaker 2: they all have. And this is we all have that.
• 22:19
  Speaker 2: And if you learn to kind of play with the
• 22:21
  Speaker 2: levels of your rack in the oven, you can really
• 22:25
  Speaker 2: master it. You know, I love it. And then when
• 22:30
  Speaker 2: you're like, let's say, okay, here's another trick. This is
• 22:34
  Speaker 2: what people do. Don't ever, rarely order an extra large
• 22:39
  Speaker 2: pizza at the most large, preferably medium. Never when when
• 22:44
  Speaker 2: you're on the phone with them, tell them uncut. Do
• 22:46
  Speaker 2: not cut my pizza. I will handle it myself at home.
• 22:49
  Speaker 2: It's twofold number one. When you get that pizza. We're
• 22:52
  Speaker 2: in Chicago, it's like a bit of every time we
• 22:53
  Speaker 2: order pizza, it's an event. Don't cut my pizza because
• 22:56
  Speaker 2: when it transports via delivery to your home. You know,
• 23:00
  Speaker 2: those cuts will allow moisture right to penetrate and compromise
• 23:06
  Speaker 2: the crust, right, and then you get in it's floppy
• 23:09
  Speaker 2: or it's you know, sometimes it's wet, depending on them.
• 23:10
  Speaker 2: And if you get vegetables on your pizza, it's miserable.
• 23:14
  Speaker 2: So it'll preserve the Cristmas of the crust in the
• 23:17
  Speaker 2: integrity of the pizza. If you get it on, don't
• 23:18
  Speaker 2: get it cut medium being a perfect size. Sometimes large
• 23:22
  Speaker 2: they extra large pizzas. They're just like you know, the
• 23:25
  Speaker 2: centers are inedible sometimes right, and they cut our PiZZ
• 23:28
  Speaker 2: thin crust in the squares here in Chicago. But even
• 23:30
  Speaker 2: if you're eating triangles number two, if you get that
• 23:33
  Speaker 2: pizza and you don't get around to it, or they're late,
• 23:35
  Speaker 2: or you got some you know, your delivery guys not
• 23:39
  Speaker 2: not getting there expeditiously, right. I always put my oven
• 23:44
  Speaker 2: like either heat up a sheet pan in the oven,
• 23:46
  Speaker 2: knowing that pizza is coming through the door a little late,
• 23:49
  Speaker 2: and I'll put it on a hot sheet pan, uncut
• 23:54
  Speaker 2: boom the bottom. Or if you have a large nonstick skillet,
• 23:57
  Speaker 2: you could do that as well. Throw it in the
• 23:59
  Speaker 2: oven for on a hot sheet pan just for a second,
• 24:02
  Speaker 2: and it's like activates from the bottom and you throw
• 24:04
  Speaker 2: it in there for two minutes just to reheat the
• 24:06
  Speaker 2: top without cooking it more. And then you got re
• 24:09
  Speaker 2: crisp crust.
• 24:11
  Speaker 1: Yeah, come on right, that's good.
• 24:13
  Speaker 2: Even lives here, that's good. It's off the top of
• 24:16
  Speaker 2: you think I wrote you didn't. There was no pre
• 24:18
  Speaker 2: interview for this.
• 24:19
  Speaker 1: People don't appreciate that what you're doing for the world.
• 24:24
  Speaker 2: What's going on? I'm just sitting here in my dusty
• 24:26
  Speaker 2: basement trying.
• 24:28
  Speaker 1: It's unbelievable. It's unbelievable. Do you have any exciting projects,
• 24:34
  Speaker 1: new recipes in the works. What's going on with you?
• 24:37
  Speaker 2: Well? You could. You can watch Man Worst Cooks in America, Okay,
• 24:40
  Speaker 2: which is premiered a couple of weeks ago. It's on
• 24:42
  Speaker 2: Food Network at eight eight pm Eastern, which had on
• 24:48
  Speaker 2: My which is I'm one of the chef mentors. There's
• 24:50
  Speaker 2: two chef men towards This is the Heroes Versus Villain's
• 24:53
  Speaker 2: Celebrity edition. So a man that you worked with on
• 24:56
  Speaker 2: Gilmore Girls If I'm Not Here, played a legendary cover
• 25:02
  Speaker 2: tune on your show. The great Sebastian Bach was on
• 25:06
  Speaker 2: my team, who is definitely, unequivocally one of the worst
• 25:11
  Speaker 2: cooks in America. I mean, he was a hardcat to wrangle.
• 25:15
  Speaker 2: But it's a fun show. So that's on the kitchens
• 25:18
  Speaker 2: on and if you want any Chicago Staples premium products
• 25:22
  Speaker 2: such as our craft jard and Era, which is our
• 25:25
  Speaker 2: famous pepper medley of fermented peppers packed in oil, or
• 25:28
  Speaker 2: an Italian beef kit which is the best beefs you
• 25:30
  Speaker 2: will ever have, transporter from Chicago that you can make
• 25:33
  Speaker 2: it home with the sausage, the bread, the peppers. You
• 25:35
  Speaker 2: go to Marl Provisions dot Com and we'll ship to
• 25:37
  Speaker 2: your door in two days. We got plenty of fun
• 25:39
  Speaker 2: stuff there. But you know I'm playing that jewel bags
• 25:42
  Speaker 2: are playing Roberts West Side here in the neighborhood. King
• 25:45
  Speaker 2: of Hearts dance on Valentine's Day, February fourteen. Once of
• 25:48
  Speaker 2: the chagrins of the wives of the band members like,
• 25:52
  Speaker 2: what are we doing romantically? Oh, you're gonna come watch
• 25:54
  Speaker 2: my band play.
• 25:55
  Speaker 1: You know what your problem is, you don't have enough fun.
• 25:58
  Speaker 1: You gotta get more fun out of life. I'll tell you.
• 26:02
  Speaker 2: Something.
• 26:02
  Speaker 1: We gotta have a talk with you. You got to
• 26:05
  Speaker 1: come back on.
• 26:06
  Speaker 2: I would love to Scott and anytime.
• 26:08
  Speaker 1: I want to hear more about the jewel bags, what's
• 26:10
  Speaker 1: going on with them, their future, the tour, you know,
• 26:14
  Speaker 1: the globe.
• 26:15
  Speaker 2: You know, I told I told the guys. They all
• 26:18
  Speaker 2: believe the to her words. You know, I'm like, I'm
• 26:20
  Speaker 2: the only one in the business. If you will, they're
• 26:22
  Speaker 2: just dead, you know. I go, Guys, I got some
• 26:24
  Speaker 2: great news. Were just nominated for for a Daytime Grammy.
• 26:27
  Speaker 2: Today They're like, no way, and then nobody realized, right,
• 26:31
  Speaker 2: I mean there's the Daytime Emmys, which I've been nominated
• 26:34
  Speaker 2: for Daytime Grammy. So I'm like, we're changing our name
• 26:37
  Speaker 2: to the Daytime Grammys. Good, We're going places. We're gonna
• 26:41
  Speaker 2: get an award from this.
• 26:42
  Speaker 1: That's beautiful. All right. So if I ever come to Chicago,
• 26:46
  Speaker 1: I'm looking you up.
• 26:47
  Speaker 2: Please do man, We'll go. I will. I will make
• 26:50
  Speaker 2: you uncomfortably full.
• 26:51
  Speaker 1: Well, we're going to party now. I'm really great talking
• 26:55
  Speaker 1: to you.
• 26:55
  Speaker 2: Great meeting man.
• 26:56
  Speaker 1: Uh check this dude out. He's uh, he's a ton
• 27:00
  Speaker 1: of fun. Jeff, So appreciate the time. Good luck with
• 27:04
  Speaker 1: the band, Good luck with the cooking. Good luck with
• 27:06
  Speaker 1: the Food Network show Worst Cooks in America, Jeff Morrow,
• 27:09
  Speaker 1: Ladies and gentlemen, Thank you, Scott, and that's gonna do
• 27:13
  Speaker 1: it for Jeff Morrow. Check him out on Worst Cooks
• 27:15
  Speaker 1: in America. Check out his jewel bag songs. They gotta
• 27:19
  Speaker 1: be good. I mean, if they're half as entertaining as
• 27:21
  Speaker 1: he was on this podcast, you can have a good
• 27:25
  Speaker 1: time anyway. Thanks for downloading. Best fans on the planet,
• 27:28
  Speaker 1: and remember where you lead, we will follow.
• 27:30
  Speaker 3: See you next time. Stay safe, everybody.
• 28:01
  Speaker 1: And don't forget. Follow us on Instagram at I Am
• 28:04
  Speaker 1: all In podcast and email us at Gilmore at iHeartRadio
• 28:09
  Speaker 1: dot com.