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Juicy Lucy Cheeseburger Tater Tot Hot Dish with Stephanie Hansen! · Dishing with Stephanie's Dish

• 0:00
  SPEAKER_00: I know a lot of you already know Stephanie,
• 0:04
  SPEAKER_00: but for those of you who aren't familiar with Stephanie's work,
• 0:07
  SPEAKER_00: we'll introduce you during this live.
• 0:15
  SPEAKER_01: This is the first time that I've actually made this in front of anyone.
• 0:22
  SPEAKER_00: Oh, well, this is the first time I've ever made a hot dish.
• 0:26
  SPEAKER_00: Oh, that's so great.
• 0:27
  SPEAKER_00: I've never eaten hot dish and I've never made hot dish.
• 0:30
  SPEAKER_00: This is a brand new thing for me.
• 0:32
  SPEAKER_00: I've heard of it.
• 0:33
  Although,
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  honestly,
• 0:34
  I don't think I heard of hot dish until maybe the last 10 years
• 0:38
  or so.
• 0:41
  SPEAKER_01: I don't know if that is an awesome thing or a sad thing.
• 0:45
  SPEAKER_01: Depends on how you feel about hot dish.
• 0:51
  SPEAKER_00: Well, when I got your book, I was like, oh, Trish was like, what?
• 0:55
  SPEAKER_00: Never had hot dish?
• 0:56
  SPEAKER_00: So I had somebody message me, Robin, who's on this call.
• 0:59
  SPEAKER_00: She messaged me and she was like...
• 1:02
  SPEAKER_00: You've never had hot dish?
• 1:05
  SPEAKER_00: I was like, I haven't.
• 1:07
  SPEAKER_00: I don't know.
• 1:08
  SPEAKER_00: I grew up in Colorado.
• 1:09
  SPEAKER_00: We didn't have hot dish.
• 1:11
  SPEAKER_00: We had casseroles.
• 1:12
  SPEAKER_00: And that's one of the things I want to ask you about is the difference.
• 1:14
  SPEAKER_01: Yeah.
• 1:15
  SPEAKER_01: There's a whole story about it.
• 1:17
  SPEAKER_00: Yeah, I can't wait.
• 1:18
  SPEAKER_00: And my other daughter, Anne, is here.
• 1:20
  SPEAKER_00: Hi.
• 1:21
  SPEAKER_00: Hi, Anne.
• 1:24
  Well,
• 1:25
  for those of you who know Stephanie but don't know me,
• 1:29
  my name is Rebecca Blackwell.
• 1:31
  SPEAKER_00: And, oh, Jen Sharp from Louisiana says she's never heard of hot dish.
• 1:36
  SPEAKER_00: So there we go.
• 1:37
  SPEAKER_00: Okay, Jen.
• 1:37
  SPEAKER_00: All right.
• 1:38
  SPEAKER_00: Here we go.
• 1:38
  SPEAKER_00: All right.
• 1:39
  SPEAKER_00: We can be hot dish versions.
• 1:41
  SPEAKER_00: Yes.
• 1:42
  SPEAKER_00: Okay.
• 1:43
  SPEAKER_00: So I'm Rebecca Blackwell.
• 1:45
  SPEAKER_00: I write the newsletter on Substack, Let's Get Lost.
• 1:48
  SPEAKER_00: I also have two recipe websites.
• 1:51
  SPEAKER_00: You'll find them at A Little and A Lot and Of Batter and Dough.
• 1:55
  SPEAKER_00: And I live in an RV.
• 1:58
  SPEAKER_00: My husband and I sold our house about five and a half years ago.
• 2:02
  SPEAKER_00: coming up on six years ago, actually.
• 2:04
  SPEAKER_00: And we live in an RV full time and we travel all over the country.
• 2:10
  And we've been in Michigan for a while and learned how to sail
• 2:15
  and bought a sailboat.
• 2:16
  And so now we're kind of dividing our time between traveling
• 2:19
  around in the fall and
• 2:21
  SPEAKER_00: winter and spring months and coming to Michigan to sail in
• 2:25
  SPEAKER_00: Here in the summer.
• 2:26
  SPEAKER_00: So that's that's kind of a little bit about me.
• 2:29
  SPEAKER_00: And man, I think I met you.
• 2:36
  I mean,
• 2:36
  like,
• 2:37
  I don't think you and I didn't know each other at all until.
• 2:40
  SPEAKER_01: No, we met through Substack.
• 2:43
  SPEAKER_00: Yeah.
• 2:44
  SPEAKER_00: Yeah.
• 2:44
  SPEAKER_00: So we met through Substack, and I don't know.
• 2:50
  SPEAKER_00: So Stephanie and I have never met in person,
• 2:52
  but you know how there are those people that you can just tell
• 2:55
  from their writing
• 2:56
  and just from what they're doing in the world that if you live
• 3:00
  next door to them,
• 3:01
  SPEAKER_00: they would be your friend.
• 3:03
  SPEAKER_00: And that's exactly how I felt about Stephanie right from the start.
• 3:06
  SPEAKER_00: Yeah.
• 3:08
  SPEAKER_01: I was attracted to you because you were RV living.
• 3:11
  SPEAKER_01: And my husband and I have a camper van, a Winnebago.
• 3:15
  SPEAKER_01: And we bought it during COVID.
• 3:16
  SPEAKER_01: And we traveled around a lot during the COVID times.
• 3:19
  And now we get out in it probably two times a year for a week
• 3:23
  or two at a time.
• 3:25
  And I was just so intrigued by a food writer that lived out of
• 3:29
  a camper van or an RV.
• 3:31
  SPEAKER_00: Yeah, an RV.
• 3:32
  SPEAKER_00: Yeah, a camper van.
• 3:34
  SPEAKER_00: I don't think we could do a camper van.
• 3:36
  SPEAKER_00: Yeah.
• 3:37
  SPEAKER_01: It's small.
• 3:38
  SPEAKER_01: It's smallish.
• 3:39
  SPEAKER_01: And then we're sailors too.
• 3:41
  So Rebecca,
• 3:43
  we did a sailing trip and Rebecca was like,
• 3:45
  oh,
• 3:45
  that's our dream.
• 3:46
  SPEAKER_01: And I was like, well, you start by taking lessons.
• 3:49
  SPEAKER_01: And she did.
• 3:50
  SPEAKER_01: And then I was telling my husband all about you and Steve.
• 3:53
  SPEAKER_01: And then like a week later, I'm like, well, they bought a boat.
• 3:56
  SPEAKER_01: He's like, they just took the lessons.
• 3:58
  SPEAKER_01: Yeah.
• 4:00
  SPEAKER_01: I said they don't wait around.
• 4:02
  SPEAKER_00: No, we were like, we got a sale.
• 4:07
  SPEAKER_00: Yeah, so Stephanie just released.
• 4:11
  SPEAKER_00: Stephanie, is this your third cookbook?
• 4:13
  SPEAKER_00: Second.
• 4:14
  SPEAKER_00: Second.
• 4:15
  SPEAKER_00: Okay, this is your second cookbook.
• 4:17
  SPEAKER_00: So I just got my hands on Stephanie's second cookbook.
• 4:24
  SPEAKER_00: a couple of weeks ago.
• 4:25
  SPEAKER_00: I think it's only been out maybe for three weeks, right?
• 4:27
  SPEAKER_00: Yeah, it came out September 2nd.
• 4:30
  SPEAKER_00: Okay, okay.
• 4:31
  SPEAKER_00: So a little bit longer than I thought.
• 4:33
  SPEAKER_00: And it's delightful.
• 4:34
  SPEAKER_00: And I immediately wanted to cook a whole bunch of stuff from it.
• 4:39
  But I was absolutely drawn to the hot dish recipe because I've
• 4:43
  never made hot dish
• 4:44
  SPEAKER_00: or had hot dish.
• 4:45
  SPEAKER_00: So yeah,
• 4:46
  SPEAKER_00: but Stephanie,
• 4:47
  SPEAKER_00: for people who don't know that much about you,
• 4:50
  SPEAKER_00: you are the authority on Midwestern food,
• 4:53
  SPEAKER_00: for sure.
• 4:54
  SPEAKER_01: I hope so.
• 4:55
  SPEAKER_01: I mean, it's either me or someone else.
• 4:58
  SPEAKER_01: I don't know.
• 4:59
  SPEAKER_01: We're kind of having a moment in the Midwest.
• 5:01
  One of our local restaurants was named Food and Wine Restaurant
• 5:03
  of the Year.
• 5:05
  SPEAKER_01: Another local restaurant was named Bon Appetit's Restaurant of the Year.
• 5:08
  SPEAKER_01: So the Midwest is definitely having a moment.
• 5:12
  SPEAKER_01: I am an entrepreneur who sold a business and bought
• 5:18
  SPEAKER_01: got a radio show about food.
• 5:19
  And I started talking about food and I've had that radio show
• 5:23
  for 18 years on our
• 5:24
  SPEAKER_01: local radio station.
• 5:26
  SPEAKER_01: It's now a podcast too called The Weekly Dish.
• 5:28
  SPEAKER_01: And along the way,
• 5:29
  I started a food blog at stephaniesdish.com because I needed a
• 5:34
  place to put the
• 5:35
  SPEAKER_01: recipes that we were talking about.
• 5:37
  And then I started making recipes and then I started getting
• 5:42
  more involved in
• 5:44
  SPEAKER_01: I was always a cook, but I'm a home cook.
• 5:46
  SPEAKER_01: I'm not a trained chef.
• 5:47
  SPEAKER_01: I'm not a food writer.
• 5:49
  SPEAKER_01: So I was sort of struggling with where my agency was in the food space.
• 5:53
  SPEAKER_01: And where I landed was that I'm an eater.
• 5:55
  SPEAKER_01: So I have a point of view that's that of you at home.
• 6:00
  SPEAKER_01: That's you as the home cook.
• 6:02
  SPEAKER_01: And that sort of caught on.
• 6:04
  SPEAKER_01: And I finished my first book that was based around our cabin experience.
• 6:09
  SPEAKER_01: We have a cabin in northern Minnesota on an island.
• 6:11
  SPEAKER_01: And people were always really curious about that.
• 6:13
  SPEAKER_01: So that book was a May through September kind of summer book.
• 6:18
  SPEAKER_01: And then they asked me to do a companion,
• 6:20
  SPEAKER_01: which is this book,
• 6:21
  SPEAKER_01: sort of the October through April cozy months,
• 6:24
  SPEAKER_01: Because in the winter here, it's cold.
• 6:26
  SPEAKER_01: We eat a lot of soups, a lot of stews, a lot of braises.
• 6:30
  SPEAKER_01: And in my first book, I did not have a hot dish.
• 6:34
  SPEAKER_01: And that's what Midwesterners call casseroles.
• 6:37
  SPEAKER_01: I don't know why we call them hot dish, but we do.
• 6:39
  And if you call it a casserole,
• 6:41
  people will correct you and say,
• 6:43
  oh,
• 6:43
  you mean a hot dish.
• 6:46
  SPEAKER_01: So my first book,
• 6:47
  I'd be at book signings and everyone would be paging through
• 6:50
  looking for the hot
• 6:51
  SPEAKER_01: dish recipe.
• 6:52
  SPEAKER_01: And I was like, you know, we eat more than just hot dish in the Midwest.
• 6:56
  SPEAKER_01: And they were like, oh, yeah, I know.
• 6:57
  SPEAKER_01: But like, where's your tater tot hot dish?
• 7:00
  SPEAKER_01: So the second book, I was feeling like, huh, do I need to do this?
• 7:05
  SPEAKER_01: Is it time?
• 7:06
  SPEAKER_01: And I thought, if I did do it, what would it be?
• 7:09
  And the Juicy Lucy hamburger is invented in the Minnesota and a
• 7:13
  very Midwestern thing.
• 7:14
  SPEAKER_01: It is a hamburger that has a ball of molten cheese inside it.
• 7:19
  SPEAKER_01: And then you eat it on a soft bun.
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  And when you bite into it,
• 7:22
  the cheese sort of oozes out and brings your mouth.
• 7:24
  SPEAKER_01: That's the hallmark of the Juicy Lucy.
• 7:26
  SPEAKER_01: Yeah.
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  I thought if we could put that in like a casserole version or a
• 7:31
  hot dish version,
• 7:32
  SPEAKER_01: what would that look like?
• 7:33
  SPEAKER_01: So then I struggled with the idea of like, do I use the Campbell's?
• 7:39
  SPEAKER_01: Do I try to make a bechamel?
• 7:41
  SPEAKER_01: I thought about like from a home cook perspective.
• 7:43
  SPEAKER_01: I thought for the most part, they're going to use soup.
• 7:46
  SPEAKER_01: So just Stephanie, use the soup, make it taste good.
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  SPEAKER_01: Don't try to be too highbrow.
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  SPEAKER_01: And we ended up with the juicy Lucy tater tot hot dish.
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  SPEAKER_00: In a pan that is shaped like Minnesota.
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  SPEAKER_01: My mother-in-law gave me this pan.
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  And in the pan,
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  there's different regional hot dishes for different areas.
• 8:09
  SPEAKER_01: Oh, that's amazing.
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  SPEAKER_01: The fish supper dish,
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  SPEAKER_01: the pierogi casserole,
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  SPEAKER_01: the walleye and wild rice bake,
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  SPEAKER_01: it kind of matches different recipes.
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  SPEAKER_01: So...
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  SPEAKER_01: I put it in the casserole dish.
• 8:24
  SPEAKER_01: I made the hot dish.
• 8:25
  SPEAKER_01: I put the tater tots on it.
• 8:27
  And wouldn't you know,
• 8:28
  everyone that picks up the book wants to talk about the hot
• 8:31
  dish.
• 8:32
  Well,
• 8:35
  I have also never heard of the Juicy Lucy hamburger before your
• 8:40
  book.
• 8:41
  SPEAKER_00: I had to look it up.
• 8:42
  SPEAKER_00: I was going through the book, and I was like, okay, Juicy Lucy.
• 8:47
  SPEAKER_00: So we have a niece who's named Lucy,
• 8:50
  SPEAKER_00: and we call her Juicy Lucy,
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  SPEAKER_00: and we didn't even know that that was a thing.
• 8:54
  SPEAKER_00: Yeah, it's a thing.
• 8:56
  SPEAKER_01: It's kind of a big thing.
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  And there's a rivalry between which restaurant started it,
• 9:01
  but it is definitely a thing.
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  SPEAKER_01: So should we start?
• 9:05
  SPEAKER_00: Yeah, let's do it.
• 9:08
  SPEAKER_01: We start with two pounds of ground beef.
• 9:10
  SPEAKER_01: Thanks.
• 9:13
  SPEAKER_01: This is my cooking apparatus that I use on my television show.
• 9:19
  So I have a TV show that started about a year ago called Taste
• 9:24
  Buds with Stephanie.
• 9:26
  SPEAKER_01: And it started in the Minneapolis market.
• 9:29
  SPEAKER_01: And just a couple weeks ago, it's launched in 85 different markets.
• 9:33
  SPEAKER_01: That is amazing.
• 9:35
  The funny thing about cooking in your home is,
• 9:38
  you know,
• 9:38
  I'm a home chef.
• 9:39
  SPEAKER_01: So I don't have like, I'm not even a chef.
• 9:41
  SPEAKER_01: I'm a home cook.
• 9:41
  SPEAKER_01: Sorry that I even called myself a chef.
• 9:44
  SPEAKER_01: It's you're using your home equipment.
• 9:47
  I have to use a camp stove because my real stove behind me is
• 9:51
  too hard to get the angles.
• 9:53
  SPEAKER_01: Sure, sure.
• 9:54
  SPEAKER_01: So we've really improvised with our cooking equipment here,
• 9:58
  SPEAKER_01: but the show is now all over the United States.
• 10:02
  SPEAKER_01: So it's fun to be able to bring Midwest cooking to the United States.
• 10:09
  So I am assuming that a lot of people that are on this live are
• 10:12
  familiar with your
• 10:13
  SPEAKER_00: show,
• 10:13
  SPEAKER_00: but I know there's,
• 10:15
  SPEAKER_00: I know there's handful,
• 10:16
  SPEAKER_00: at least a handful,
• 10:17
  SPEAKER_00: if not more,
• 10:18
  SPEAKER_00: that probably aren't.
• 10:19
  SPEAKER_00: How do people find it?
• 10:21
  Yeah,
• 10:22
  it's on,
• 10:24
  it's hard to know exactly what stations have picked it up yet.
• 10:27
  SPEAKER_01: You can always find it on YouTube at Taste Guns with Stephanie.
• 10:31
  SPEAKER_01: Sure, sure.
• 10:32
  SPEAKER_01: All the episodes are also linked on my website at stephaniesdish.com.
• 10:37
  SPEAKER_01: And if you follow me on Substack,
• 10:39
  SPEAKER_01: each week I provide a link to that week's episode with the recipes.
• 10:44
  So I try to make it so however people want to consume it,
• 10:47
  they can find it.
• 10:49
  SPEAKER_01: It's also on Tubi.
• 10:51
  SPEAKER_01: It just kind of shows up in weird places.
• 10:53
  SPEAKER_01: In all sorts of places.
• 10:55
  SPEAKER_00: Well, and then the podcast, of course.
• 10:57
  SPEAKER_01: Yes.
• 10:57
  I have a podcast called The Weekly Dish,
• 10:59
  which is a rebroadcast on my radio show.
• 11:02
  And then I started a podcast called Dishing with Stephanie's
• 11:05
  Dish because I wanted
• 11:08
  to talk to cookbook authors because I was just starting down
• 11:10
  the road of writing a
• 11:11
  SPEAKER_01: book.
• 11:12
  SPEAKER_01: And I wanted to talk to people that were doing it.
• 11:15
  SPEAKER_01: So I think that's how you and I first,
• 11:18
  I reached out to you to have you on the podcast because I
• 11:20
  thought cooking in an RV
• 11:21
  SPEAKER_01: was so cool.
• 11:23
  SPEAKER_00: Yes.
• 11:23
  Well,
• 11:24
  and yeah,
• 11:25
  and I listened to,
• 11:26
  I listened to that podcast religiously for sure.
• 11:29
  SPEAKER_00: It's in my, my handful of don't miss an episode.
• 11:34
  SPEAKER_00: I love it.
• 11:35
  SPEAKER_00: I love it.
• 11:35
  SPEAKER_00: You, you have excellent, excellent taste in your guests.
• 11:40
  SPEAKER_00: Yeah.
• 11:41
  SPEAKER_01: Oh, thank you.
• 11:41
  SPEAKER_01: I really enjoy the podcast.
• 11:44
  SPEAKER_01: I'm really a broadcaster and a storyteller.
• 11:48
  So I love just spending time talking with people about why they
• 11:51
  do the things they
• 11:52
  SPEAKER_01: do and how they got interested in them.
• 11:55
  SPEAKER_01: And Substack has just been so fun to meet so many new people.
• 11:59
  SPEAKER_00: Yeah, it really has.
• 12:00
  SPEAKER_00: I have had the same experience for sure.
• 12:03
  SPEAKER_00: So for people that are just joining, we are making Juicy Lucy.
• 12:09
  SPEAKER_00: Let's see.
• 12:10
  SPEAKER_00: Wait, what's the full title?
• 12:11
  SPEAKER_00: Tater Tot Hot Dish.
• 12:12
  SPEAKER_01: Hot Dish.
• 12:13
  SPEAKER_01: We are just browning two pounds of ground beef and a little oil.
• 12:18
  SPEAKER_01: I use olive oil,
• 12:20
  SPEAKER_01: but you could use vegetable oil or sunflower oil,
• 12:22
  SPEAKER_01: whatever oil feels good to you.
• 12:24
  SPEAKER_01: And we're just taking the pink off.
• 12:26
  And I'm going to go ahead and I'm going to add one onion that I
• 12:29
  chopped up.
• 12:33
  SPEAKER_01: And I'm also going to add two-thirds cup of diced dill pickles.
• 12:41
  SPEAKER_01: A Juicy Lucy is your traditional hamburger,
• 12:45
  SPEAKER_01: but it's got the cheese molten center,
• 12:48
  SPEAKER_01: and they always serve it with pickles,
• 12:50
  SPEAKER_01: ketchup,
• 12:51
  SPEAKER_01: and mustard.
• 12:52
  SPEAKER_01: So we're trying to create those flavors in our base mixture.
• 13:00
  SPEAKER_00: Well,
• 13:00
  I am not adding pickles to the mixture right now because I was
• 13:06
  not paying close
• 13:07
  SPEAKER_00: enough attention to how many people in my house were eating the pickles.
• 13:11
  This happens to me when I'm doing my TV show because I do all
• 13:17
  the shopping for the show.
• 13:18
  SPEAKER_01: And I lay everything out on like sheet pans that morning.
• 13:23
  SPEAKER_01: And we usually do like three or four recipes an episode.
• 13:26
  SPEAKER_01: Yeah.
• 13:27
  SPEAKER_01: And honestly,
• 13:28
  SPEAKER_01: no matter how hard I try,
• 13:30
  SPEAKER_01: I always forget something or I have to,
• 13:34
  SPEAKER_01: like,
• 13:34
  SPEAKER_01: I might not have chili powder,
• 13:36
  SPEAKER_01: so I have to use paprika or something that looks like it.
• 13:40
  SPEAKER_01: Yep.
• 13:42
  SPEAKER_00: So I did have enough to cut them up.
• 13:45
  to into uh chips to put on the top but i had to choose one or
• 13:50
  the other they either
• 13:51
  go in the mixture or they go on top i don't have enough for
• 13:53
  both so there we go you
• 13:55
  i want to say too i have also done this with jalapenos pickled
• 14:00
  jalapenos i really
• 14:02
  like spicy things so that would be a good substitution if
• 14:06
  you're out of pickles
• 14:08
  SPEAKER_00: What about like, I almost chopped up some banana peppers.
• 14:13
  SPEAKER_00: Like the pickled banana peppers.
• 14:14
  SPEAKER_00: That would look good, right?
• 14:15
  SPEAKER_00: Like pepperoncini.
• 14:16
  SPEAKER_00: I have some of those.
• 14:17
  SPEAKER_00: Yeah.
• 14:18
  SPEAKER_01: You could even,
• 14:18
  SPEAKER_01: if you're like the Chicagoland person and you have a giardiniera,
• 14:22
  SPEAKER_01: you could use that.
• 14:24
  SPEAKER_01: It's a little going to be different.
• 14:25
  SPEAKER_01: It's going to be more like hot Italian beef hot dish.
• 14:28
  SPEAKER_01: Yeah.
• 14:29
  SPEAKER_01: But, you know.
• 14:30
  SPEAKER_01: That would be good.
• 14:32
  SPEAKER_01: All right.
• 14:33
  SPEAKER_01: So my ground beef is pretty good here.
• 14:36
  Our seasonings are going to be,
• 14:38
  oh,
• 14:38
  I forgot to add the garlic and I always add that last.
• 14:42
  SPEAKER_01: I don't know who decided that when you add onions to something,
• 14:46
  SPEAKER_01: you add the garlic because I think the garlic always burns.
• 14:48
  SPEAKER_01: It's true.
• 14:51
  I wait and usually add it as like my last step right before I
• 14:56
  add the seasonings.
• 14:57
  SPEAKER_00: Yeah, because it only needs a minute or two.
• 14:59
  SPEAKER_01: Yeah, and I feel like people always burn garlic.
• 15:01
  SPEAKER_01: So, okay, I've added my garlic.
• 15:04
  SPEAKER_01: I'm now going to add some seasonings.
• 15:05
  SPEAKER_01: I've got kosher salt, about a teaspoon.
• 15:09
  SPEAKER_01: I've got smoked paprika, about another teaspoon.
• 15:12
  SPEAKER_01: I've got some pepper.
• 15:13
  SPEAKER_01: I mean, this is not a fancy dish.
• 15:16
  SPEAKER_01: There's not a lot of fancy seasonings.
• 15:18
  SPEAKER_01: When you cook with my cookbook,
• 15:21
  I had a rule that everything had to be available from my local
• 15:25
  grocery store at the
• 15:26
  SPEAKER_01: cabin,
• 15:27
  SPEAKER_01: which is a really small family-owned store.
• 15:30
  So I just kind of kept with that because I think people don't
• 15:33
  want things with
• 15:34
  SPEAKER_01: super complicated ingredients anymore.
• 15:37
  SPEAKER_01: If you're doing like weeknight cooking or dinner party cooking, fine.
• 15:40
  SPEAKER_01: But for most everyday things, you want it to be pretty simple.
• 15:44
  SPEAKER_00: Yeah,
• 15:45
  SPEAKER_00: so I'll show you all later,
• 15:47
  but I have one of these in the oven so that you could see what
• 15:51
  it looks like when
• 15:51
  SPEAKER_00: it's all the way done.
• 15:53
  SPEAKER_00: And so I made it before we started this, and it only took a few minutes.
• 15:59
  SPEAKER_00: It's very fast.
• 16:01
  SPEAKER_01: Yeah, it goes fast.
• 16:04
  SPEAKER_01: I just added a quarter cup of mustard, and I'm going to also add ketchup.
• 16:09
  SPEAKER_01: So I'm going to add a half a cup of ketchup.
• 16:13
  SPEAKER_01: And I want to tell you, this is really like no other recipe in my book.
• 16:19
  SPEAKER_01: My other recipes are a little healthier, cozy.
• 16:24
  There are comfort food,
• 16:26
  but it is not a book that's full of hot dishes and weird
• 16:30
  ingredients.
• 16:32
  SPEAKER_00: So Stuart says hi to both of us, Ms.
• 16:35
  SPEAKER_00: Blackwell and Ms.
• 16:36
  SPEAKER_00: Hanson.
• 16:36
  SPEAKER_00: Hi, Stuart.
• 16:37
  SPEAKER_01: Hello, Stuart.
• 16:39
  I'm blind,
• 16:40
  Stuart,
• 16:40
  so I can't see any of the comments,
• 16:42
  but Rebecca's doing a good job for me.
• 16:45
  SPEAKER_00: So I want to hear,
• 16:46
  SPEAKER_00: well,
• 16:46
  SPEAKER_00: okay,
• 16:47
  SPEAKER_00: tell us the next thing,
• 16:48
  SPEAKER_00: and then I want to hear the history of Hot Dish.
• 16:50
  SPEAKER_01: Okay, so we're going to go ahead.
• 16:52
  SPEAKER_01: You're going to add a can of Campbell's cheddar cheese soup.
• 16:58
  SPEAKER_01: and a can of crema something.
• 17:00
  SPEAKER_01: Now,
• 17:00
  SPEAKER_01: in my book,
• 17:01
  SPEAKER_01: I have crema of chicken,
• 17:03
  SPEAKER_01: but sometimes if I can find it,
• 17:05
  SPEAKER_01: I'll use crema jalapeno,
• 17:08
  which is what I happen to have here today because I liked it a
• 17:11
  little spicy.
• 17:13
  SPEAKER_01: Could be crema mushroom.
• 17:16
  SPEAKER_01: Oh, you had prima jalapeno too?
• 17:18
  SPEAKER_00: Yeah.
• 17:18
  SPEAKER_01: I didn't know this existed.
• 17:19
  SPEAKER_01: They don't really have it in the Midwest, Rebecca.
• 17:22
  SPEAKER_00: I did not know it existed.
• 17:25
  SPEAKER_00: I really didn't.
• 17:25
  SPEAKER_00: I saw that in the ingredient list and I was like, what?
• 17:28
  SPEAKER_00: But there it was right on the show.
• 17:30
  SPEAKER_01: Well,
• 17:31
  SPEAKER_01: and if I'm being honest,
• 17:32
  SPEAKER_01: when I do this part,
• 17:33
  I kind of gag a little bit because I really hate cooking with
• 17:37
  prepared foods.
• 17:39
  SPEAKER_01: But I wanted the recipe to taste like the real burger.
• 17:44
  SPEAKER_01: So such is life.
• 17:46
  SPEAKER_01: So I'm just stirring the cheese, soup, and the cream of soup in here.
• 17:55
  SPEAKER_01: And you're getting a real, like, cheeseburger-y consistency.
• 18:00
  SPEAKER_00: Yeah.
• 18:02
  SPEAKER_01: Show you up.
• 18:04
  SPEAKER_01: I don't know if you can see it in there.
• 18:05
  SPEAKER_01: It's kind of red, kind of yellow.
• 18:07
  SPEAKER_00: Yeah, I wouldn't want to try and photograph it, that's for sure.
• 18:11
  SPEAKER_00: Yeah.
• 18:12
  SPEAKER_01: Okay, and that's the base.
• 18:14
  SPEAKER_00: So we're done with that.
• 18:19
  Stephanie,
• 18:19
  I thought it was funny that my cheddar cheese soup says it's
• 18:23
  healthy.
• 18:24
  SPEAKER_00: It says it's heart healthy.
• 18:27
  SPEAKER_01: You know what that means?
• 18:28
  SPEAKER_01: It has like, because these things are just full of salt, right?
• 18:33
  SPEAKER_01: Right.
• 18:33
  SPEAKER_01: That's why they taste good.
• 18:34
  SPEAKER_01: So the heart healthy ones, they take out a little less salt.
• 18:37
  SPEAKER_01: Right.
• 18:38
  SPEAKER_00: I got a kick out of that.
• 18:40
  And you'll notice I didn't use a lot of salt because the soups
• 18:43
  are so salty.
• 18:44
  SPEAKER_01: Yeah.
• 18:45
  SPEAKER_01: Okay.
• 18:46
  SPEAKER_01: So from here, I'm just going to reset a little bit by moving my cooktop.
• 18:54
  SPEAKER_01: Because now we are into the assembly portion of the dish.
• 18:58
  SPEAKER_01: Yes.
• 19:01
  SPEAKER_00: And we've only been cooking for a couple of minutes.
• 19:04
  SPEAKER_01: Yeah, it comes together quick.
• 19:09
  SPEAKER_01: So I've got my fancy Minnesota-shaped casserole dish.
• 19:14
  SPEAKER_01: I love it.
• 19:16
  SPEAKER_01: You could even, like, use what we cooked in.
• 19:19
  SPEAKER_01: And you could just lay the tater tots right on top.
• 19:23
  SPEAKER_01: But what we're going to do is we're going to transfer this to our bowl.
• 19:30
  SPEAKER_01: And try not to burn ourselves all at the same time.
• 19:35
  SPEAKER_01: Okay, it's making a really gross, slightly slashing sound.
• 19:41
  SPEAKER_00: Don't be surprised.
• 19:42
  Well,
• 19:43
  and I'm making a—so the recipe makes like a 9x13 pan,
• 19:49
  and I'm making a half recipe.
• 19:53
  SPEAKER_00: Yeah.
• 19:54
  SPEAKER_00: And that was super easy.
• 19:56
  SPEAKER_00: But I do have a question for you.
• 19:57
  SPEAKER_00: Sure.
• 19:58
  SPEAKER_00: If you are making a half recipe in a square pan—
• 20:03
  SPEAKER_00: And you only wanted to use one can of soup.
• 20:07
  SPEAKER_00: Which one would you choose?
• 20:09
  SPEAKER_00: Cheese.
• 20:10
  SPEAKER_00: Okay, there we go.
• 20:12
  SPEAKER_01: It's a juicy... Lucy, the juicy is the cheese part.
• 20:17
  SPEAKER_01: Beautiful.
• 20:18
  SPEAKER_01: Okay.
• 20:19
  SPEAKER_01: So from here, we're still going for our flavor of hamburger-ish.
• 20:26
  SPEAKER_01: So we're going to take...
• 20:28
  sliced pickle chips you can slice them yourself or buy them and
• 20:33
  we're gonna lay
• 20:33
  them down oh you have an overhead camera i have one but i
• 20:39
  didn't turn it on this is
• 20:41
  very fancy i'm just turning i'm just turning my phone from one
• 20:46
  one angle to the
• 20:47
  SPEAKER_01: next i mean rebecca you're so good at all of your tech
• 20:54
  it's not actually here's the secret it's not actually me it's
• 20:58
  my husband oh see
• 21:00
  mine's never home he's always on the road in the van so i'm
• 21:03
  always alone here help
• 21:06
  SPEAKER_01: me okay so we're just laying all of the pickle chips down
• 21:16
  to cover and i gotta just drain this a little bit also by the
• 21:19
  way you guys save
• 21:20
  your pickle juice i don't know if you know this but it makes
• 21:24
  great salad dressing
• 21:25
  it tenderizes meats i use it to make fried chicken i did not
• 21:31
  know this i threw out
• 21:32
  SPEAKER_00: my pickle juice earlier today oh no it's like gold oh
• 21:38
  SPEAKER_01: It is like gold.
• 21:39
  SPEAKER_00: I've never used it in things.
• 21:41
  SPEAKER_00: Amazing.
• 21:41
  I have a recipe coming up on my show where we make fried
• 21:45
  chicken and biscuits,
• 21:47
  SPEAKER_01: and I brine the chicken in the pickle juice.
• 21:49
  SPEAKER_01: I have no idea.
• 21:52
  So I've got all my pickles laid in,
• 21:56
  but now we need,
• 21:57
  like,
• 21:58
  something to glue the tots to,
• 22:00
  right?
• 22:00
  SPEAKER_01: Because they're not going to stick on the pickle chips.
• 22:03
  SPEAKER_01: So we've got two cups of cheese.
• 22:05
  SPEAKER_01: Okay.
• 22:08
  SPEAKER_01: And we're going to put the cheese down.
• 22:09
  SPEAKER_01: And then we're going to put the tots on top.
• 22:13
  SPEAKER_01: The cheese is going to act as the glue that's going to hold them down.
• 22:18
  SPEAKER_01: There is a little bit of tech here.
• 22:21
  And also,
• 22:22
  like,
• 22:23
  is there such thing as a...
• 22:27
  Is there such thing as a hot dish without cheese?
• 22:30
  SPEAKER_01: I don't... I mean, probably.
• 22:31
  SPEAKER_01: Oh, doesn't, like, tuna, like...
• 22:36
  SPEAKER_01: Tuna hot dish doesn't have cheese, does it?
• 22:39
  SPEAKER_01: It just has like potato chips on top.
• 22:42
  SPEAKER_00: Okay.
• 22:43
  So we have to talk about what the requirements are for like
• 22:48
  what makes it a hot
• 22:49
  SPEAKER_00: dish and what doesn't.
• 22:51
  SPEAKER_01: Okay.
• 22:51
  While we're doing that,
• 22:53
  I'm just using a bag of crispy crownies or tater tots.
• 22:58
  SPEAKER_01: Whatever you feel like doing.
• 23:01
  SPEAKER_01: And you're just laying them on the top of your casserole dish.
• 23:06
  SPEAKER_01: In a nice sort of symmetrical pattern.
• 23:11
  SPEAKER_01: So what I think makes a hot dish is the cream of something.
• 23:14
  SPEAKER_01: Okay.
• 23:17
  SPEAKER_01: And usually like some kind of protein and a vegetable.
• 23:22
  SPEAKER_01: Okay.
• 23:24
  SPEAKER_01: And a topping.
• 23:25
  SPEAKER_01: So the topping could be biscuit.
• 23:27
  SPEAKER_01: It could be, in this case, tater tots.
• 23:30
  SPEAKER_01: Okay.
• 23:30
  SPEAKER_01: It could be mashed potatoes.
• 23:34
  SPEAKER_01: It could be sweet potatoes.
• 23:36
  SPEAKER_01: Could be potato chips.
• 23:38
  SPEAKER_01: Doritos.
• 23:39
  SPEAKER_00: So hot dish really is just...
• 23:42
  SPEAKER_00: So that was my, like, I was like, well, what's the difference?
• 23:44
  SPEAKER_00: I mean, like, growing up in Colorado, we had a lot of casseroles.
• 23:48
  SPEAKER_00: But I was like, they're the same.
• 23:50
  SPEAKER_00: They're the same.
• 23:52
  SPEAKER_00: Okay.
• 23:52
  SPEAKER_01: It's just regionality of what you call it.
• 23:55
  SPEAKER_00: I thought they had to have tater tots.
• 23:57
  SPEAKER_00: Because everybody that I have talked to now that,
• 24:01
  SPEAKER_00: when I said I was going to make this,
• 24:04
  SPEAKER_00: and I talked to people who were,
• 24:05
  SPEAKER_00: like,
• 24:05
  SPEAKER_00: shocked and appalled that I didn't know what hot dish was,
• 24:09
  SPEAKER_00: they were like,
• 24:10
  SPEAKER_00: they always mentioned tater tots.
• 24:12
  Yeah,
• 24:13
  it is like because the quintessential Midwestern dish is tater
• 24:18
  tot wild rice hot dish.
• 24:21
  SPEAKER_01: Oh, OK.
• 24:22
  SPEAKER_01: But like technically,
• 24:24
  SPEAKER_01: I mean,
• 24:24
  SPEAKER_01: you can make a green bean casserole as a,
• 24:27
  SPEAKER_01: you know,
• 24:28
  SPEAKER_01: like at Thanksgiving time as a hot dish.
• 24:30
  SPEAKER_01: Yeah.
• 24:31
  SPEAKER_01: And people like a lot of Lutherans live in the Midwest.
• 24:34
  SPEAKER_01: Yeah.
• 24:35
  So they're always showing up at church things and bringing like
• 24:41
  their casserole or
• 24:42
  SPEAKER_01: their hot dish.
• 24:43
  SPEAKER_01: So when someone dies in the Midwest, you gather at the church.
• 24:48
  And then after the service,
• 24:50
  everybody has their dish that they bring to share.
• 24:53
  SPEAKER_01: Right.
• 24:54
  SPEAKER_01: So many funerals end in a potluck at the church.
• 24:57
  SPEAKER_01: Right.
• 24:59
  SPEAKER_01: And I don't know if that's where the hot dish originated,
• 25:02
  SPEAKER_01: but it certainly,
• 25:04
  SPEAKER_01: you see them there often.
• 25:06
  SPEAKER_01: Okay.
• 25:08
  SPEAKER_01: Okay, so our vessel is filled.
• 25:13
  SPEAKER_01: It is layered with all of our pretty tater tots.
• 25:18
  SPEAKER_01: I have my oven preheated to 375.
• 25:21
  SPEAKER_01: I'm going to go ahead and stick this in there.
• 25:25
  SPEAKER_01: And I'm going to put it in for, I think it's 20 minutes.
• 25:30
  And then I brush it with olive oil just to make sure that the
• 25:38
  tots get really brown and crispy.
• 25:40
  SPEAKER_01: And then I'll finish it for 10 more minutes.
• 25:42
  SPEAKER_01: So she's going in.
• 25:43
  SPEAKER_01: All right.
• 25:45
  SPEAKER_01: Dun, dun, dun.
• 25:48
  SPEAKER_00: Okay, so I'm going to read a couple of these comments here.
• 25:53
  SPEAKER_00: Lori Olson White said the difference is Hot Dishes,
• 25:57
  SPEAKER_00: Minnesota,
• 25:58
  kind of like the difference between Duck Duck Gray Duck and
• 26:01
  Duck Duck Goose.
• 26:03
  SPEAKER_01: For sure.
• 26:04
  SPEAKER_01: Do you know about that?
• 26:05
  SPEAKER_01: No, I don't know about that.
• 26:07
  SPEAKER_01: In the Midwest, we always say duck, duck, gray duck.
• 26:11
  SPEAKER_01: And everywhere else, they say duck, duck, goose.
• 26:14
  SPEAKER_01: And I don't even know why, but people wear it on T-shirts.
• 26:17
  SPEAKER_01: It's kind of a thing.
• 26:19
  SPEAKER_00: That's amazing.
• 26:20
  SPEAKER_00: Okay, I did not know that.
• 26:22
  SPEAKER_00: Um, somebody says, KKT says, this is comfort food.
• 26:26
  SPEAKER_00: Love the cheeseburger version.
• 26:28
  SPEAKER_00: Yes, this is comfort food.
• 26:29
  SPEAKER_00: But I feel like, so, I mean, like, we call them casseroles, of course.
• 26:32
  SPEAKER_00: But I feel like casseroles are, like, prime comfort food, for sure.
• 26:36
  SPEAKER_01: Yeah.
• 26:37
  SPEAKER_01: And, you know, you're in the Midwest.
• 26:41
  SPEAKER_01: Like, in the actual wintertime.
• 26:43
  SPEAKER_01: Hold on one second.
• 26:44
  SPEAKER_01: I'm going to set my time.
• 26:44
  SPEAKER_01: Yeah, yeah, yeah.
• 26:48
  SPEAKER_01: In the actual wintertime here, it is dark at 4.15.
• 26:52
  SPEAKER_01: Right?
• 26:53
  SPEAKER_01: So you're like a mole living in this world of dark coldness,
• 27:00
  SPEAKER_01: and you're looking for,
• 27:01
  SPEAKER_01: like,
• 27:01
  SPEAKER_01: cozy ways to...
• 27:04
  SPEAKER_01: be in the winter.
• 27:06
  And a lot of times the way to get through winter is to go
• 27:09
  outside,
• 27:10
  but it's cold.
• 27:10
  SPEAKER_01: Like you got to get outside in order to survive the winter here.
• 27:14
  You have to pick up a sport or you have to walk outside and you
• 27:19
  really have to find
• 27:20
  SPEAKER_01: a way to get outside and embrace it.
• 27:22
  Because if you don't,
• 27:23
  you're spending literally five months inside,
• 27:26
  which can be challenging.
• 27:28
  SPEAKER_01: So all the, your body craves carbohydrates.
• 27:34
  SPEAKER_01: Yeah.
• 27:35
  SPEAKER_01: When you're cold.
• 27:36
  SPEAKER_01: And that's a real thing.
• 27:38
  SPEAKER_01: And for those of us in the Midwest,
• 27:40
  it'll start in about October where all we want to eat is
• 27:43
  potatoes and soup.
• 27:45
  And it is a real function of your body kind of like getting
• 27:48
  ready for this like seasonal change.
• 27:52
  SPEAKER_01: Yeah.
• 27:52
  Like in the summertime about after Memorial Day,
• 27:55
  everybody wants to eat vegetables and salad.
• 27:58
  SPEAKER_01: Right.
• 27:59
  SPEAKER_01: Excuse me.
• 28:00
  SPEAKER_01: So, yeah, that's kind of why we're eating cozy comfort foods.
• 28:05
  SPEAKER_01: And the book goes by month.
• 28:08
  So there's October recipes,
• 28:09
  November recipes,
• 28:10
  December recipes,
• 28:11
  a lot of holiday.
• 28:12
  SPEAKER_01: And then January, February, March.
• 28:14
  SPEAKER_01: This here's in February because it's cold.
• 28:18
  SPEAKER_01: And other than the Super Bowl, there's really not much happening.
• 28:21
  SPEAKER_01: The only good thing in February is that it's only 28 days.
• 28:25
  SPEAKER_00: I agree with you totally.
• 28:31
  Like a diet of potatoes and soup for months at a time sounds
• 28:34
  perfectly lovely.
• 28:35
  SPEAKER_00: Yes.
• 28:37
  SPEAKER_00: I am on board with that.
• 28:39
  SPEAKER_00: John says,
• 28:40
  how do you work with herbs and spices when a dish calls for a
• 28:44
  small amount of
• 28:45
  perhaps roseberry and you don't want to buy a bunch not knowing
• 28:49
  when you'll be
• 28:50
  SPEAKER_00: making that recipe again?
• 28:52
  SPEAKER_01: Okay, so I'm a gardener and I'm big in preserving herbs.
• 28:57
  SPEAKER_01: So let's say you have to buy a rosemary for something.
• 29:01
  SPEAKER_01: Use the amount that you're going to use.
• 29:02
  SPEAKER_01: Then take the rest of the rosemary and put it in a blender with salt.
• 29:07
  SPEAKER_01: And you just blend it.
• 29:08
  SPEAKER_01: So you use like a two to one.
• 29:12
  SPEAKER_01: And you then have rosemary salt.
• 29:14
  SPEAKER_01: And when you blend it, the oils are released from the herbs.
• 29:17
  So you can kind of use that in replacement of your rosemary
• 29:22
  down the road in many dishes.
• 29:25
  SPEAKER_01: There are times when your fresh herbs just need to be used.
• 29:28
  SPEAKER_01: But for a lot of things, you can just substitute.
• 29:31
  SPEAKER_01: Also, you can freeze herbs.
• 29:34
  SPEAKER_01: So if you like are buying thyme,
• 29:37
  SPEAKER_01: for instance,
• 29:38
  SPEAKER_01: there's no reason that you use your little bit of thyme.
• 29:41
  You can either make a thyme salt or you can just strip those
• 29:44
  leaves off and you can
• 29:45
  SPEAKER_01: put them in the freezer with a little bit of water in an ice cube,
• 29:48
  SPEAKER_01: freeze it,
• 29:49
  SPEAKER_01: and then you have fresh,
• 29:51
  SPEAKER_01: because as soon as it thaws out,
• 29:52
  SPEAKER_01: it's fresh-ish.
• 29:54
  It changes color a little bit,
• 29:55
  but no one's going to know in your recipes.
• 29:58
  SPEAKER_00: No, right.
• 29:58
  Especially when you're putting it in a soup or something like
• 30:01
  that or in a hot dish.
• 30:02
  SPEAKER_00: Yep.
• 30:03
  SPEAKER_01: You can also make broth cubes with different herbs in them.
• 30:07
  SPEAKER_01: So if you're making soups or stews.
• 30:11
  SPEAKER_01: And honestly,
• 30:12
  SPEAKER_01: if I'm super lazy sometimes,
• 30:13
  SPEAKER_01: I just throw the herbs in a plastic bag in the freezer.
• 30:16
  SPEAKER_01: And I deal with them later.
• 30:18
  SPEAKER_00: I've done that before and it works perfectly well.
• 30:21
  SPEAKER_01: Yes.
• 30:22
  Trish,
• 30:23
  not Trisha,
• 30:24
  Trish Reed says,
• 30:25
  I make the original tater tot hot dish with no cheese.
• 30:29
  SPEAKER_00: I don't believe the original should have cheese.
• 30:32
  SPEAKER_00: Okay, tell me about this.
• 30:33
  There's some controversy here about what's the original hot
• 30:37
  dish with no cheese.
• 30:38
  SPEAKER_01: I mean, everyone's original, I think, typically has controversy.
• 30:44
  SPEAKER_01: cream of chicken, a cream of mushroom soup.
• 30:47
  SPEAKER_01: It might have the vegetable medley, the frozen vegetables.
• 30:52
  SPEAKER_01: It might have chicken in it.
• 30:54
  SPEAKER_01: And you could just use like poached or rotisserie chicken.
• 30:58
  SPEAKER_01: And then they don't use cheese.
• 31:00
  SPEAKER_01: They'll use like a mashed potato to top it, a tater tot to top it.
• 31:05
  SPEAKER_01: But a lot of people have added cheese over the years.
• 31:08
  SPEAKER_01: Just depends.
• 31:10
  SPEAKER_01: And if you were going to add cheese,
• 31:11
  SPEAKER_01: I think that it's nice to have something to glue the tops down.
• 31:16
  SPEAKER_01: But if you lay them right on top of the cream of something,
• 31:20
  SPEAKER_01: then they kind of meld into that creamy top too.
• 31:23
  SPEAKER_01: So it's just a matter of preference.
• 31:27
  SPEAKER_00: My husband's favorite Thanksgiving dish is green bean casserole.
• 31:31
  SPEAKER_00: And I always add cheese.
• 31:33
  SPEAKER_00: Always, always, always.
• 31:35
  SPEAKER_00: People don't always.
• 31:36
  SPEAKER_00: And I think it desperately needs it.
• 31:38
  SPEAKER_00: But all this time I've been making hot dish and I didn't know.
• 31:42
  SPEAKER_00: Yeah.
• 31:42
  SPEAKER_01: And you could easily, if he loves that so much.
• 31:45
  SPEAKER_01: You could add ground hamburger, ground pork, or pulled chicken.
• 31:49
  SPEAKER_00: I've added chicken.
• 31:49
  SPEAKER_00: Yeah.
• 31:50
  SPEAKER_00: I've added chicken, and we've had that for a meal.
• 31:52
  SPEAKER_00: And it uses a can of cream of mushroom soup.
• 31:55
  SPEAKER_01: Cream of something.
• 31:56
  SPEAKER_01: And you're going to use sage instead of, like, the smoked paprika.
• 32:00
  SPEAKER_01: You're going to use those Thanksgiving herbs.
• 32:02
  SPEAKER_01: Yeah.
• 32:02
  SPEAKER_01: You could add mashed potatoes on the top.
• 32:04
  SPEAKER_01: You could do tater tots.
• 32:06
  SPEAKER_01: You could even do, like, a biscuit topping.
• 32:08
  SPEAKER_01: Yeah.
• 32:09
  SPEAKER_01: Oh, that'd be delicious.
• 32:11
  SPEAKER_01: I have a chicken and biscuits in my book.
• 32:13
  And I really wanted to do something different than just white
• 32:16
  potatoes because the
• 32:17
  SPEAKER_01: whole dish becomes just purely white.
• 32:21
  SPEAKER_01: So I use sweet potatoes and carrots as the primary vegetable.
• 32:26
  SPEAKER_01: So it's very orange.
• 32:27
  SPEAKER_01: It's very autumnal.
• 32:29
  SPEAKER_01: And it's got the chicken.
• 32:30
  SPEAKER_01: I make a nice gravy.
• 32:31
  SPEAKER_01: And then I put the dropped dumplings on the top and finish baking it.
• 32:35
  SPEAKER_01: That sounds great.
• 32:36
  SPEAKER_01: It's so good.
• 32:37
  SPEAKER_00: That sounds delicious.
• 32:39
  SPEAKER_00: Yeah, it is delicious.
• 32:39
  So I make a chicken pot pie with a biscuit,
• 32:43
  like a drop biscuit topping,
• 32:44
  very similar.
• 32:46
  SPEAKER_00: And yeah,
• 32:47
  it's exactly the type of thing that I want to eat in the middle
• 32:49
  of winter when it's
• 32:50
  SPEAKER_00: dark at 4.30.
• 32:51
  In my first book,
• 32:52
  I had chicken pot pie two ways because I make it just like you
• 32:56
  said.
• 32:56
  But then I also think like sometimes for a weeknight or if
• 33:00
  you're not comfortable
• 33:01
  SPEAKER_01: with like doughy things,
• 33:02
  SPEAKER_01: because some people just freak out when they have to bake.
• 33:05
  SPEAKER_01: Then you just cut out a puff pastry top of the same size as your pan,
• 33:11
  SPEAKER_01: create some bentles like you would a pie,
• 33:15
  and then just lay it in there or even lay it over and kind of
• 33:18
  crimp it underneath.
• 33:20
  SPEAKER_01: And then you brush it with butter and you bake it.
• 33:22
  SPEAKER_01: And you get that really delicious crispy top,
• 33:25
  SPEAKER_01: but you don't have to deal with the dumpling piece.
• 33:28
  SPEAKER_01: Because some people, that's just too much.
• 33:30
  SPEAKER_01: It pushes them over the edge.
• 33:31
  SPEAKER_00: They don't want to do it.
• 33:32
  SPEAKER_01: They're like, no.
• 33:33
  SPEAKER_01: No.
• 33:34
  SPEAKER_01: They don't want to make pie crusts.
• 33:36
  Yeah, exactly.
• 33:39
  SPEAKER_00: Robin says tuna has cheese.
• 33:42
  SPEAKER_00: Oh, and asparagus.
• 33:43
  SPEAKER_00: She likes tuna hot tish with cheese and asparagus.
• 33:47
  SPEAKER_00: Okay, that...
• 33:49
  SPEAKER_01: Kind of sounds like the fourth ring of hell to me.
• 33:52
  Only because like it sounds super like springy because you get
• 33:57
  asparagus in the spring.
• 33:59
  SPEAKER_01: But then I'm like, OK, I don't know.
• 34:02
  SPEAKER_01: This is maybe more than you need to know.
• 34:04
  But there's like 90 percent of the population that gets
• 34:07
  asparagus pee after they eat asparagus.
• 34:10
  SPEAKER_01: And all I can think of is like weird tuna casserole and asparagus pee.
• 34:14
  SPEAKER_01: No, thank you.
• 34:19
  SPEAKER_00: Oh, that's hilarious.
• 34:21
  SPEAKER_01: Do you know that's like an enzyme?
• 34:24
  Like just like how some people can't eat cilantro because it
• 34:27
  tastes like soap.
• 34:29
  SPEAKER_01: There is an enzyme that makes certain people have asparagus pee,
• 34:32
  but other people don't even know what you're talking about and
• 34:34
  think you're a nut.
• 34:36
  SPEAKER_00: Okay, I didn't know that some people didn't, that that didn't happen.
• 34:40
  SPEAKER_01: Yeah, it doesn't happen to everyone.
• 34:43
  It's kind of like,
• 34:45
  we're like way off topic here,
• 34:46
  but it's kind of like eating beets.
• 34:49
  SPEAKER_00: And then like, you know, 12 hours later, you think you're dying.
• 34:52
  SPEAKER_00: Yep.
• 34:53
  SPEAKER_01: I'm a cancer survivor, so I've done that maneuver a few times.
• 34:59
  SPEAKER_00: You're like, ready to read it.
• 35:00
  SPEAKER_01: You're like, oh my gosh, what's going on?
• 35:02
  SPEAKER_01: And then you're like, oh, it's fine.
• 35:04
  SPEAKER_01: That's so true.
• 35:09
  SPEAKER_00: Stuart says, give me a starchy, stodgy casserole topping anytime.
• 35:14
  SPEAKER_00: I love all that stuff.
• 35:16
  SPEAKER_00: And yeah, I'm Lutheran too.
• 35:18
  SPEAKER_01: Okay,
• 35:18
  SPEAKER_01: Stuart,
• 35:19
  SPEAKER_01: you also used my favorite word recently because I'm,
• 35:22
  SPEAKER_01: of course,
• 35:22
  SPEAKER_01: watching the Great British Bake Off,
• 35:24
  SPEAKER_01: which I was sort of late to the party.
• 35:26
  SPEAKER_01: I didn't start watching it till about five years ago.
• 35:30
  SPEAKER_01: It is such a joy.
• 35:33
  SPEAKER_01: I love this show so much.
• 35:35
  SPEAKER_01: My husband and I both watch it together.
• 35:36
  SPEAKER_01: I hate competition cooking shows generally.
• 35:39
  SPEAKER_01: I kind of like Top Chef.
• 35:42
  Actually,
• 35:42
  I'm back on Top Chef because I think the new seasons are good,
• 35:45
  but...
• 35:46
  You know,
• 35:46
  like,
• 35:46
  generally,
• 35:47
  I don't want to watch people competing at cooking things.
• 35:50
  SPEAKER_01: But the Bake Off, they're so earnest.
• 35:53
  SPEAKER_01: They're so nice.
• 35:54
  SPEAKER_01: And they have,
• 35:55
  SPEAKER_01: like,
• 35:55
  spotted dick and all these weird things that I've never even
• 35:58
  heard of before.
• 36:00
  SPEAKER_01: And they always talk about, like, the pastry is too stodgy or claggy.
• 36:05
  SPEAKER_01: It's so true.
• 36:07
  SPEAKER_01: I just love the words.
• 36:08
  SPEAKER_01: Yeah.
• 36:12
  SPEAKER_00: My daughter,
• 36:13
  SPEAKER_00: Anne,
• 36:13
  SPEAKER_00: who is a chef,
• 36:14
  SPEAKER_00: pointed out that the other thing with fresh herbs,
• 36:18
  SPEAKER_00: going back to our conversation about fresh herbs,
• 36:20
  is dried herbs are often a perfectly good substitute for a lot
• 36:25
  of things that call
• 36:26
  SPEAKER_00: for fresh herbs,
• 36:27
  SPEAKER_00: but it's really important to bloom them in oil first.
• 36:30
  SPEAKER_00: So you would add them...
• 36:32
  to like let's say you're sauteing some garlic and onions and
• 36:35
  other vegetables you
• 36:36
  want to add the dried herbs to the oil and let them like simmer
• 36:41
  in the oil for a
• 36:42
  minute or two to open up their flavor and that's really
• 36:46
  important you always see
• 36:48
  that in Indian or Asian cooking Chinese cooking they're always
• 36:52
  blooming the herbs
• 36:52
  SPEAKER_01: first it's like the first thing that they do
• 36:55
  SPEAKER_00: So I even do this in dessert recipes.
• 36:59
  So I have a spice cake recipe on one of my blogs that calls for
• 37:03
  blooming all the
• 37:03
  SPEAKER_00: spices in butter before you add it to the batter.
• 37:07
  SPEAKER_00: And the difference in flavor is huge.
• 37:10
  SPEAKER_01: Oh, my gosh.
• 37:11
  SPEAKER_01: Okay.
• 37:12
  I'm going to grab my casserole just because I need to brush it
• 37:14
  now with a little oil.
• 37:15
  SPEAKER_00: Let me see if we have any other questions here that I've missed.
• 37:21
  SPEAKER_00: I'm going to pull mine out of the oven, too, to show you.
• 37:24
  SPEAKER_00: Okay.
• 37:25
  SPEAKER_00: All right.
• 37:25
  SPEAKER_01: What is happening is the cheese is melting.
• 37:29
  SPEAKER_01: We're getting a little bubbly, wubbly action.
• 37:32
  SPEAKER_01: And I'm just taking and brushing the top with a little oil.
• 37:38
  SPEAKER_01: I'm going to cheat.
• 37:39
  SPEAKER_01: I have extra virgin olive oil spray.
• 37:42
  SPEAKER_01: And I'm just going to spray.
• 37:44
  SPEAKER_01: All right.
• 37:48
  SPEAKER_01: Put it back in.
• 37:49
  SPEAKER_01: Again, right now the tots have no color.
• 37:53
  SPEAKER_01: They're cooking,
• 37:53
  SPEAKER_01: but they have no color on them,
• 37:55
  SPEAKER_01: and I want them to get that nice,
• 37:56
  SPEAKER_01: crispy brown.
• 37:57
  SPEAKER_01: So they're going back in for the 10 minutes.
• 38:02
  And I'm going to show you all what this looks like when it's
• 38:09
  all the way done.
• 38:10
  SPEAKER_00: Let me turn this around here.
• 38:13
  SPEAKER_00: You can see it's still bubbling.
• 38:17
  SPEAKER_01: Oh, cute!
• 38:19
  SPEAKER_01: There we are.
• 38:19
  SPEAKER_01: It's like a little mini.
• 38:21
  SPEAKER_01: Yes!
• 38:23
  If you had those little,
• 38:24
  like,
• 38:24
  Le Creuset soup dishes or crocs,
• 38:27
  you could do it in that.
• 38:29
  SPEAKER_01: Oh, that's a great idea.
• 38:30
  SPEAKER_01: It would be fun to,
• 38:31
  SPEAKER_01: like,
• 38:32
  SPEAKER_01: make,
• 38:32
  SPEAKER_01: like,
• 38:33
  for a Halloween party or something where you're just doing
• 38:35
  something kind of goofy.
• 38:37
  SPEAKER_00: That is a, yeah, that is a great idea.
• 38:41
  Well,
• 38:41
  and you could do,
• 38:42
  yeah,
• 38:42
  if you had those little dishes,
• 38:43
  you could do individual servings.
• 38:45
  SPEAKER_01: Yeah, also, like, hot dish for two.
• 38:48
  SPEAKER_01: Yeah.
• 38:49
  SPEAKER_01: I love all these dishes.
• 38:50
  SPEAKER_01: I'm a big thrifter because I write cookbooks and I'm styling all of them.
• 38:54
  SPEAKER_01: Look at those.
• 38:57
  SPEAKER_00: You could totally do a hot dish in there.
• 39:00
  SPEAKER_00: And then just top it with your tots.
• 39:02
  SPEAKER_00: Oh, I love it.
• 39:05
  SPEAKER_00: I want to show you all the—okay, so the cheese.
• 39:08
  SPEAKER_00: I know—I mean, like, I've learned that cheese is not always added.
• 39:14
  But if I was making a hot dish,
• 39:16
  which I am,
• 39:16
  I think I would always add cheese.
• 39:20
  SPEAKER_00: I think always add cheese is just a really good life philosophy.
• 39:24
  Also,
• 39:25
  too,
• 39:26
  like,
• 39:26
  if for dietary reasons you're trying to watch your calories—
• 39:30
  SPEAKER_01: feel free to sub parm cheese because it's a hard cheese.
• 39:34
  SPEAKER_01: It's a lot less caloric, but it packs a lot of flavor.
• 39:38
  SPEAKER_01: It's not going to give you that,
• 39:39
  SPEAKER_01: like,
• 39:40
  SPEAKER_01: cheese robe,
• 39:42
  SPEAKER_01: but it's going to give you flavor in a less caloric,
• 39:48
  SPEAKER_01: semi-disgusting way,
• 39:49
  SPEAKER_01: but...
• 39:53
  SPEAKER_01: You know.
• 39:55
  But so I love this because we've got the cheese and the
• 39:58
  hamburger and we got pickles.
• 40:00
  SPEAKER_00: Pickles.
• 40:01
  SPEAKER_01: And this is like what a juicy, loosey tastes like because the...
• 40:09
  SPEAKER_01: The roll that they use on a Juicy Lucy is kind of important.
• 40:13
  SPEAKER_01: And many of the originals use, like, a big, poofy, like, bun.
• 40:18
  Like,
• 40:19
  almost like a potato roll that kind of squashes down when you
• 40:22
  hold it.
• 40:22
  SPEAKER_00: Okay.
• 40:22
  SPEAKER_00: So you're like, ah.
• 40:24
  SPEAKER_00: Okay.
• 40:27
  SPEAKER_00: Yeah, don't burn your face.
• 40:32
  SPEAKER_00: My very first bite of hot dish.
• 40:35
  SPEAKER_00: I feel so honored.
• 40:36
  SPEAKER_00: It's really good.
• 40:39
  SPEAKER_01: It's just sort of nostalgic.
• 40:41
  SPEAKER_01: It's not complicated.
• 40:43
  SPEAKER_00: There's like, I have zero complaints about what is in my mouth right now.
• 40:48
  SPEAKER_00: It is really, really, really good.
• 40:51
  SPEAKER_00: Let's see.
• 40:52
  SPEAKER_00: Lori says,
• 40:53
  I make individual servings of tater tot hot dish a lot for
• 40:56
  parties just as a nod to
• 40:58
  SPEAKER_00: my Minnesota roots.
• 40:59
  SPEAKER_01: Yeah.
• 41:00
  SPEAKER_01: And to just like do something kind of fun and kind of different.
• 41:03
  SPEAKER_00: Yeah, I love it.
• 41:04
  SPEAKER_01: OK, this is delicious.
• 41:07
  SPEAKER_01: It's supposed to kind of give you that.
• 41:10
  SPEAKER_01: And I don't know if you ever eat fast food.
• 41:12
  SPEAKER_01: I eat it in shame in my car alone.
• 41:14
  SPEAKER_01: But occasionally,
• 41:18
  SPEAKER_01: if you're in an RV or you're in a van,
• 41:20
  you have to like eat fast food because sometimes you are at
• 41:23
  places where there just
• 41:24
  SPEAKER_01: isn't good food selection.
• 41:25
  SPEAKER_01: Yeah, for sure.
• 41:26
  SPEAKER_01: And, you know, I occasionally crave a McDonald's cheeseburger.
• 41:31
  And what I love about it is the pickles with that ketchup and
• 41:35
  mustard tang,
• 41:37
  SPEAKER_01: and then the like weird American cheese,
• 41:40
  SPEAKER_01: the big ploofy bun,
• 41:41
  SPEAKER_01: and then just a little bit of that very pressed.
• 41:43
  SPEAKER_01: You're not even sure it's real meat.
• 41:45
  So this casserole is sort of designed to give you all of that
• 41:50
  in a mouthful.
• 41:52
  SPEAKER_01: It's...
• 41:54
  SPEAKER_01: It's really good.
• 41:55
  SPEAKER_01: I'm glad.
• 41:57
  SPEAKER_01: You know how I knew.
• 41:58
  Like,
• 41:58
  I knew it was good because I just know,
• 42:01
  like,
• 42:01
  it's going to be good.
• 42:02
  SPEAKER_01: But then I made it on a TV show here locally,
• 42:06
  SPEAKER_01: and there's a man named Ben Lieber,
• 42:07
  SPEAKER_01: and he calls our Minnesota Vikings games.
• 42:10
  SPEAKER_01: And we're not really friends.
• 42:11
  I know of him,
• 42:12
  and I've met him before,
• 42:14
  but he's very fit,
• 42:16
  and he's very large.
• 42:17
  SPEAKER_01: He's like six feet two.
• 42:19
  He's a former gopher,
• 42:20
  I think,
• 42:21
  or he played football for maybe a professional team.
• 42:23
  SPEAKER_01: I don't know.
• 42:24
  SPEAKER_01: But he's very fit.
• 42:26
  SPEAKER_01: And I could see him kind of like looking at this thing and wondering.
• 42:31
  SPEAKER_01: And then by the time I got done on the segment and by the time I left,
• 42:35
  SPEAKER_01: he'd literally eaten like two thirds of the entire thing.
• 42:39
  SPEAKER_01: He just kept going at it.
• 42:41
  SPEAKER_01: And he even put a picture on social media like of him eating it.
• 42:45
  SPEAKER_01: I was like, oh, he's really into it.
• 42:47
  SPEAKER_01: Yeah.
• 42:47
  SPEAKER_00: You're like, this recipe is a winner.
• 42:49
  SPEAKER_00: Yeah,
• 42:49
  SPEAKER_01: because if Ben Lieber can eat it,
• 42:52
  SPEAKER_01: Mr.
• 42:52
  SPEAKER_01: Like Super Stud Muffin Health Conscious Guy,
• 42:55
  SPEAKER_00: it's good.
• 42:56
  SPEAKER_00: That's amazing.
• 42:57
  SPEAKER_00: I love it.
• 42:57
  SPEAKER_01: Kids will love it, you know.
• 43:01
  SPEAKER_00: Annie says that...
• 43:03
  SPEAKER_00: fast food tastes better alone in your car.
• 43:06
  SPEAKER_01: Well,
• 43:07
  SPEAKER_01: it does because I don't know,
• 43:09
  SPEAKER_01: like,
• 43:10
  SPEAKER_01: no one's really like proud when they run for the border,
• 43:12
  SPEAKER_01: but occasionally it is a joke.
• 43:17
  SPEAKER_01: Um,
• 43:17
  I told this story on my television show and some man texted us
• 43:22
  and he was like,
• 43:23
  SPEAKER_01: I think I've seen that white lady in her car in front of my house.
• 43:26
  SPEAKER_01: Yeah.
• 43:30
  SPEAKER_01: I was like, probably me.
• 43:32
  SPEAKER_01: And it's not mine ever since COVID because,
• 43:34
  SPEAKER_01: you know,
• 43:34
  everybody's got cameras and they're a little creeped out about
• 43:37
  who's in front of
• 43:37
  SPEAKER_00: their house.
• 43:38
  SPEAKER_01: So I try to land like not in front of your picture window,
• 43:41
  SPEAKER_01: kind of a little before and a little behind.
• 43:44
  SPEAKER_01: So you can't exactly see me.
• 43:45
  SPEAKER_00: You have to like put on a disguise like you're hiding from the paparazzi.
• 43:52
  SPEAKER_01: I've got like a, but you can't eat with a mask on.
• 43:54
  SPEAKER_01: Yeah.
• 43:56
  SPEAKER_01: No, it is.
• 43:57
  And then I like,
• 43:58
  my husband makes fun of me because he's like,
• 44:01
  I saw the bag in the garbage.
• 44:03
  SPEAKER_01: I was like, well, I wasn't trying to hide it.
• 44:05
  SPEAKER_01: He was like, oh, really?
• 44:06
  SPEAKER_01: You weren't?
• 44:09
  SPEAKER_01: He goes, which day this week did you have a bad day?
• 44:15
  SPEAKER_00: John asks, ever think of substituting jalapeno for pickles?
• 44:18
  SPEAKER_00: And earlier you did mention,
• 44:19
  SPEAKER_00: I think,
• 44:20
  SPEAKER_00: that,
• 44:20
  SPEAKER_00: yeah,
• 44:21
  SPEAKER_00: pickled jalapenos,
• 44:23
  SPEAKER_00: which now that I've tried it,
• 44:25
  SPEAKER_00: pickled jalapenos would be delicious in there.
• 44:27
  SPEAKER_01: Yeah.
• 44:27
  SPEAKER_01: And the one thing I think,
• 44:28
  SPEAKER_01: John,
• 44:29
  SPEAKER_01: that you'd want to do,
• 44:30
  because you can put the pickled jalapenos in the base or you
• 44:34
  could even put it on
• 44:35
  SPEAKER_01: the top because you would really get a lot of flavor there.
• 44:40
  But make sure like some of the pickled jalapenos that you buy
• 44:42
  at the store,
• 44:44
  SPEAKER_01: They're not like packed in the brine and some of them are candied,
• 44:48
  SPEAKER_01: like you can get different kinds.
• 44:49
  So I think you need that brine and that hit of acid in order to
• 44:53
  kind of bring all
• 44:53
  SPEAKER_01: these flavors home.
• 44:55
  So just make sure you're getting some sort of vinegary
• 44:57
  something in there and you'll be good.
• 45:02
  SPEAKER_00: Okay,
• 45:03
  SPEAKER_00: so before we go,
• 45:04
  SPEAKER_00: Stephanie,
• 45:05
  SPEAKER_00: I want to,
• 45:06
  SPEAKER_00: so first of all,
• 45:06
  SPEAKER_00: if you guys don't have this,
• 45:09
  SPEAKER_00: I mean,
• 45:09
  SPEAKER_00: you might as well order the first volume and the second volume.
• 45:12
  SPEAKER_00: It really is like two parts of a whole.
• 45:16
  SPEAKER_00: And so, but definitely get your hand on this.
• 45:18
  SPEAKER_00: But tell me what some of your other favorite recipes are from this book.
• 45:23
  SPEAKER_01: Yeah.
• 45:23
  SPEAKER_01: Beer cheese, wild rice is really like delicious.
• 45:28
  SPEAKER_01: I love that soup so much.
• 45:29
  SPEAKER_01: I'm kind of a soup queen.
• 45:30
  SPEAKER_01: They call me the soup queen in the Twin Cities.
• 45:33
  SPEAKER_01: Yeah.
• 45:34
  SPEAKER_01: I love beef stroganoff in here.
• 45:37
  SPEAKER_01: I have an old school version.
• 45:39
  SPEAKER_01: I've got a apple cider braised lamb shanks with a Parmesan risotto.
• 45:44
  SPEAKER_01: And that's basically all cooked in the oven.
• 45:47
  SPEAKER_01: A broiled scallop and oven dish that's got rice.
• 45:51
  SPEAKER_01: I also traveled to Cambodia and Thailand during the writing of this book.
• 45:55
  SPEAKER_01: Oh, that's the cranberry orange bread.
• 45:57
  SPEAKER_01: That's one of my holiday gifts that I give people.
• 46:00
  SPEAKER_01: It looks really good.
• 46:01
  We had an official book launch last night at the American
• 46:04
  Swedish Institute Museum,
• 46:05
  SPEAKER_01: and they made those and gave people those to take home.
• 46:08
  SPEAKER_00: Oh, man.
• 46:09
  SPEAKER_00: I wish I would have been there.
• 46:11
  SPEAKER_00: Also, the scallops with the
• 46:14
  SPEAKER_01: Yeah.
• 46:16
  That is based on a supper club recipe from a supper club in
• 46:19
  Wisconsin called Simpsons.
• 46:22
  SPEAKER_01: And I was trying to recreate the dish.
• 46:25
  SPEAKER_01: I love that scallop,
• 46:26
  but I also love the rice preparation because you just bake it
• 46:29
  all in the oven.
• 46:30
  SPEAKER_01: It's really easy.
• 46:30
  SPEAKER_01: Yeah.
• 46:32
  SPEAKER_00: So one thing that I noticed,
• 46:34
  SPEAKER_00: and I'll tell you,
• 46:35
  SPEAKER_00: I did what I do with every cookbook that I am drawn into.
• 46:39
  I read it in one sitting,
• 46:41
  cover to cover,
• 46:42
  all the way through,
• 46:43
  start to finish.
• 46:44
  SPEAKER_00: And every single recipe,
• 46:47
  SPEAKER_00: I think every single recipe,
• 46:48
  SPEAKER_00: is a small handful of ingredients and pretty quick and easy.
• 46:53
  I didn't find anything that I felt like was complicated or had
• 46:56
  a lot of ingredients.
• 46:58
  SPEAKER_01: I don't want to be too fussy or intimidate people.
• 47:02
  I also don't want to pretend I'm a professional chef because
• 47:06
  professional chefs go
• 47:07
  SPEAKER_01: to chef school.
• 47:08
  SPEAKER_01: They've got skills.
• 47:10
  SPEAKER_01: I am a good home cook that makes very delicious food.
• 47:13
  And that's what the book is,
• 47:15
  and if that feels like it resonates with you.
• 47:18
  SPEAKER_01: And, you know, I have my chef-y books.
• 47:20
  SPEAKER_01: I,
• 47:21
  SPEAKER_01: like,
• 47:21
  SPEAKER_01: will pull out something where I'm going to do a weekend project and make,
• 47:24
  SPEAKER_01: like,
• 47:25
  SPEAKER_01: a whole Indian meal from start to finish.
• 47:27
  SPEAKER_01: I can do that, but that's not typically how I eat most days.
• 47:31
  So I really wanted to make it feel—my sister Cubby is her name,
• 47:36
  and she's a terrible cook.
• 47:38
  SPEAKER_01: And I always try to use her as my example because she really is terrible.
• 47:41
  SPEAKER_01: Yeah.
• 47:42
  SPEAKER_01: And like, she doesn't know.
• 47:44
  SPEAKER_01: I can't take shortcuts with her because she doesn't know about food.
• 47:48
  SPEAKER_01: She doesn't know about ingredients.
• 47:50
  SPEAKER_01: I have to really kind of be real specific.
• 47:52
  SPEAKER_01: And I make her read the book before I send it to the final edit.
• 47:56
  SPEAKER_01: And she'll be like, I didn't understand what this meant.
• 48:00
  SPEAKER_01: Like, what is this?
• 48:01
  SPEAKER_01: How do I find this?
• 48:02
  SPEAKER_01: So I use her as my audience.
• 48:04
  SPEAKER_01: Right.
• 48:05
  SPEAKER_01: And it's a good test.
• 48:07
  SPEAKER_00: Yeah.
• 48:08
  SPEAKER_00: No, that's great.
• 48:10
  SPEAKER_00: I could do the same thing with my daughters.
• 48:13
  I have one daughter who's a chef and another daughter who would
• 48:17
  just really,
• 48:18
  really love to find a life partner who would cook for her every
• 48:22
  day for the rest of
• 48:23
  SPEAKER_00: her life so she would never,
• 48:24
  SPEAKER_00: ever,
• 48:24
  SPEAKER_00: ever have to do it.
• 48:26
  SPEAKER_00: Oh, I love it.
• 48:27
  SPEAKER_01: That's amazing.
• 48:30
  SPEAKER_01: Okay.
• 48:31
  SPEAKER_01: My hot dish is out.
• 48:35
  SPEAKER_01: It's very bubbly.
• 48:38
  SPEAKER_01: And my tots are brown.
• 48:40
  And probably if I was just doing it myself,
• 48:44
  I might go in another minute or two.
• 48:46
  SPEAKER_01: I don't think I had my stove fully heated before we started.
• 48:49
  SPEAKER_01: But let's see if I can.
• 48:51
  SPEAKER_00: Yeah.
• 48:52
  SPEAKER_00: Yeah.
• 48:55
  I feel like it's probably going to taste better in a
• 48:57
  Minnesota-shaped pan.
• 48:59
  SPEAKER_01: Well, I mean...
• 49:02
  SPEAKER_01: It'll be a little fun.
• 49:03
  SPEAKER_01: It looks really good, though.
• 49:10
  SPEAKER_01: I'm here alone.
• 49:11
  SPEAKER_00: So, like, I'm just going to work in to the casserole.
• 49:18
  I mean,
• 49:19
  honestly,
• 49:19
  if it wasn't hot,
• 49:20
  you wouldn't even need utensils,
• 49:21
  Stephanie.
• 49:24
  SPEAKER_01: I could just go at it with my hands.
• 49:28
  SPEAKER_01: Okay, so that pickle, ooh, look at that nice pickly chip.
• 49:34
  SPEAKER_00: Yes, delicious.
• 49:36
  SPEAKER_01: With a little bit of cheese, a little bit of the tater tot.
• 49:40
  SPEAKER_00: Yeah, yeah.
• 49:41
  SPEAKER_00: I know I'm going to burn this out.
• 49:42
  SPEAKER_00: Now you don't burn your face.
• 49:49
  SPEAKER_01: I love the brininess of the pickle.
• 49:52
  SPEAKER_00: I do too.
• 49:52
  I feel like without the pickle,
• 49:55
  like you need that,
• 49:56
  you need that asset in there.
• 49:59
  SPEAKER_00: It's really, really important.
• 50:01
  SPEAKER_01: A jalapeno would be a good sub.
• 50:03
  SPEAKER_00: Yeah, jalapeno would be a good sub.
• 50:05
  SPEAKER_01: Yum.
• 50:06
  SPEAKER_01: Oh.
• 50:08
  SPEAKER_00: Really good.
• 50:10
  SPEAKER_00: I'm real happy.
• 50:11
  SPEAKER_00: Thank you so much, Stephanie.
• 50:13
  SPEAKER_00: Thank you for doing this.
• 50:14
  SPEAKER_00: Thank you for introducing me to Hot Dish.
• 50:17
  SPEAKER_00: I feel like honored.
• 50:19
  SPEAKER_01: Like I need to get you a medal or a badge or something.
• 50:26
  SPEAKER_00: I know.
• 50:26
  SPEAKER_00: Ask your mom to get me one of those pants.
• 50:29
  Yeah.
• 50:30
  SPEAKER_01: I'll find one for you, but maybe I'll find one in Michigan.
• 50:33
  SPEAKER_01: Isn't that your sweet spot?
• 50:35
  SPEAKER_00: Yeah, I mean, that's where we are for now.
• 50:37
  I don't know how long we're going to be here for a few summers
• 50:41
  at least,
• 50:42
  I suppose.
• 50:43
  SPEAKER_01: I mean, how are you going to travel with this?
• 50:46
  SPEAKER_00: That's true.
• 50:47
  SPEAKER_00: That's true.
• 50:47
  SPEAKER_00: I don't really have the storage space for it.
• 50:49
  SPEAKER_00: I know.
• 50:50
  SPEAKER_00: I think what I need to do is come visit you,
• 50:53
  SPEAKER_00: and you can bake me something in your Minnesota shape,
• 50:56
  SPEAKER_00: Pam.
• 50:56
  SPEAKER_01: I'm happy to any time.
• 50:58
  SPEAKER_01: I hope if you follow me, you'll follow Rebecca on Substack.
• 51:08
  SPEAKER_01: I hope if you follow Rebecca, you'll follow me.
• 51:11
  SPEAKER_01: Sundays with Stephanie is my newsletter.
• 51:13
  SPEAKER_01: I basically publish twice a week,
• 51:16
  SPEAKER_01: Wednesdays and Sundays,
• 51:19
  SPEAKER_01: and then sometimes Fridays with the pod.
• 51:22
  SPEAKER_01: But this has been a blast.
• 51:23
  SPEAKER_01: And thank you.
• 51:24
  SPEAKER_01: Pick up the book.
• 51:25
  SPEAKER_01: If you order it off my website, I can do custom inscriptions.
• 51:29
  So if you have someone that has a cabin or is getting married
• 51:31
  or you want something
• 51:33
  SPEAKER_01: more personal based on your Midwest roots or clients or friends,
• 51:38
  just you can order it there and then send me an email and I'll
• 51:40
  get it shipped right
• 51:41
  SPEAKER_01: to you.
• 51:42
  SPEAKER_01: Otherwise, anywhere you buy books, you can find it.
• 51:45
  SPEAKER_00: Amazing.
• 51:45
  SPEAKER_00: Thank you so much.
• 51:47
  And the recording,
• 51:49
  if you subscribe to our newsletters,
• 51:50
  you'll get the recording.
• 51:51
  SPEAKER_00: We'll send out the link to that.
• 51:53
  My newsletter goes out every Saturday,
• 51:54
  so there'll be a recording link in that.
• 51:57
  SPEAKER_00: I'm going to send mine out on Friday if it's okay.
• 52:00
  SPEAKER_00: Yeah, absolutely.
• 52:01
  SPEAKER_00: Perfect.
• 52:03
  SPEAKER_00: Okay.
• 52:03
  SPEAKER_00: Thank you, everyone.
• 52:04
  SPEAKER_00: Have a good night.
• 52:05
  SPEAKER_00: Yeah, have a great night.
• 52:06
  SPEAKER_00: Go get some hot dish.
• 52:07
  SPEAKER_00: Okay.
• 52:08
  SPEAKER_00: Bye.
• 52:09
  SPEAKER_00: Bye.