Latest / Dishing with Stephanie's Dish / Dan Pashman, host of "The Sporkful" podcast is coming to the Twin Cities

Transcript

Dan Pashman, host of "The Sporkful" podcast is coming to the Twin Cities · Dishing with Stephanie's Dish

• 0:15
  SPEAKER_01: Hello, everybody, and welcome to the Dishing with Stephanie's Dish podcast.
• 0:18
  SPEAKER_01: I'm Stephanie Hansen.
• 0:19
  SPEAKER_01: I'm here today with my guest, Dan Pashman, and it's sort of a coincidence that you're here today.
• 0:25
  SPEAKER_00: Okay.
• 0:26
  SPEAKER_01: Because I just finished.
• 0:29
  SPEAKER_01: I have a little TV show that I do here in the Twin Cities called Taste Buds with Stephanie, and I just did an interview and a segment with Ann Kim.
• 0:40
  SPEAKER_01: Oh, my old friend.
• 0:41
  SPEAKER_01: Your old friend who I learned mostly about.
• 0:45
  SPEAKER_01: I mean, obviously being in the Twin Cities and a woman in the Twin Cities in this community, we know each other.
• 0:51
  SPEAKER_01: But the area that I learned about her the most was at a Sporkful event that you did a few years back.
• 0:59
  SPEAKER_01: And I sat in the audience pre-pandemic, I'm pretty sure.
• 1:02
  SPEAKER_00: Right.
• 1:03
  SPEAKER_00: Yeah.
• 1:04
  SPEAKER_00: 2019, I think it was.
• 1:05
  SPEAKER_01: Yes, yes, yes.
• 1:06
  SPEAKER_01: It was close to like where the pandemic was just starting to roll.
• 1:10
  SPEAKER_00: Yeah, I believe it was April 1st because it snowed a little bit right before the show and I was like, this is perfect.
• 1:15
  SPEAKER_00: I'm so glad that I'm in the Twin Cities and it's snowing in April.
• 1:17
  SPEAKER_00: I wouldn't want it any other way.
• 1:18
  SPEAKER_01: No, because obviously Prince, you know, sometimes it snows.
• 1:22
  SPEAKER_00: That's right.
• 1:23
  SPEAKER_01: But the best part about seeing you today is that you're going to be back on March 24th at the Amsterdam, which is where I saw you at 630 with Ann Kim again recording another podcast.
• 1:34
  SPEAKER_01: That's awesome.
• 1:36
  SPEAKER_00: That's right.
• 1:36
  SPEAKER_00: But this one's going to be different because now Anne's going to turn the tables on me.
• 1:40
  SPEAKER_00: So, you know, that's one of the cool things about this.
• 1:42
  SPEAKER_00: We've done a lot of live, sportful podcast tapings over the years, but this one's going to be fun and different because I'm inviting guest hosts to basically sort of turn the tables.
• 1:49
  SPEAKER_00: They get to ask me questions all about my new cookbook and whatever else.
• 1:53
  SPEAKER_00: And I'm sure I'll have questions, too.
• 1:54
  SPEAKER_00: It's going to be a really fun conversation.
• 1:56
  SPEAKER_00: But yeah, doors open at 630, show at 730.
• 1:58
  SPEAKER_00: It's a Sunday evening.
• 1:59
  SPEAKER_00: Should be a lot of fun.
• 2:01
  SPEAKER_01: Anything's Possible is the new cookbook.
• 2:03
  SPEAKER_01: You have over 81 recipes that are pasta-centric.
• 2:08
  SPEAKER_01: You're the first person that I've met that was featured on Time Magazine's Best Invention of the Year for your new
• 2:16
  SPEAKER_01: Dishing with Stephanie's Dish.
• 2:43
  SPEAKER_00: I'm sure there'd be ups and downs and things would go wrong.
• 2:45
  SPEAKER_00: It'd be a great story.
• 2:46
  SPEAKER_00: And it would be a great story as long as it's very successful or if it crashes and burns.
• 2:51
  SPEAKER_00: Either one of those would be good.
• 2:54
  SPEAKER_00: But it ended up being so much harder than I anticipated.
• 2:56
  SPEAKER_00: I decided to invent a new shape of pasta because I'm kind of dissatisfied, Stephanie, with a lot of the old shapes out there.
• 3:02
  SPEAKER_00: I have these three metrics I came up with to judge all pasta shapes.
• 3:05
  SPEAKER_00: So there's fork ability, how easy is it to get it on the fork and keep it there?
• 3:10
  SPEAKER_00: Sauce ability, how well does sauce adhere?
• 3:12
  SPEAKER_00: And tooth sink ability, which is how satisfying is it to sink your teeth into it?
• 3:16
  SPEAKER_00: And a lot of shapes get one or two of these right, very few nail all three.
• 3:20
  SPEAKER_00: Spaghetti can barely get one of them.
• 3:23
  SPEAKER_00: You can't get a good bite of spaghetti on a fork because either it's too much pasta or it's not enough.
• 3:27
  SPEAKER_00: You've got danglers splattering sauce all over the place.
• 3:30
  SPEAKER_00: Then you finish the pasta and half the sauce is still on the plate.
• 3:35
  SPEAKER_00: These are design flaws, Stephanie.
• 3:38
  SPEAKER_00: And so I had the idea like, could I do better?
• 3:42
  SPEAKER_00: But it ended up being a lot harder than I anticipated.
• 3:44
  SPEAKER_00: It took me three years.
• 3:45
  SPEAKER_00: And my goal was not just to invent a theoretical shape but to actually get it mass produced so that many people could try it.
• 3:52
  SPEAKER_00: and everyone from all the people in the world of pasta to my wife that I talked to said this was a terrible idea.
• 4:00
  SPEAKER_00: But after a lot of trial and error and setbacks, the shape launched in 2021 and it's now in stores across the country.
• 4:07
  SPEAKER_00: It's called Cascatelli.
• 4:08
  SPEAKER_00: It's a short shape with these two sort of spines of ruffles that stick out perpendicular to the main strip.
• 4:15
  SPEAKER_00: And so in between those two spines of ruffles, sauce gets in there and it cannot get out.
• 4:19
  SPEAKER_00: It's got all different kinds of interesting textures, much more varied than a typical pasta.
• 4:24
  SPEAKER_00: And yes, it was named one of Time Magazine's Best Inventions of the Year.
• 4:28
  SPEAKER_00: It was featured everywhere from the New York Times and NPR and MPR to Access Hollywood, which was not on my vision board when I started.
• 4:38
  SPEAKER_00: I did not expect that, but it was all pretty incredible.
• 4:42
  SPEAKER_01: So, I think I've bought this because, like, it's being mass-produced.
• 4:45
  SPEAKER_01: You can buy it, like, Cremette, I think, makes it, don't they?
• 4:49
  SPEAKER_00: Well, so, there's a version made by, the original version is made by a company called Sfolini, S-F-O-G-L-I-N-I dot com.
• 4:56
  SPEAKER_00: So, that's in select stores around the country.
• 4:58
  SPEAKER_00: You can also order it online right from them.
• 5:00
  SPEAKER_00: And there's a version at Trader Joe's.
• 5:02
  SPEAKER_00: Trader Joe's has the Cascatelli manufactured separately.
• 5:05
  SPEAKER_00: And then there's the gluten-free version made by Bonza that's in Whole Foods nationwide.
• 5:09
  SPEAKER_00: So, those are the versions out there right now.
• 5:11
  SPEAKER_01: Dishing with Stephanie's Dish.
• 5:43
  SPEAKER_00: Yeah, I mean, I've had a funny sort of arc within my relationship with Bucatini, Stephanie.
• 5:49
  SPEAKER_00: I started off being opposed to it because I feel like everyone says, oh, it's like spaghetti, but it's hollow down the center.
• 5:54
  SPEAKER_00: So it holds sauce, but it really, it's such a narrow tube.
• 5:56
  SPEAKER_00: It doesn't hold sauce.
• 5:57
  SPEAKER_00: No sauce is in there.
• 5:58
  SPEAKER_00: That's right.
• 5:59
  SPEAKER_00: Dishing with Stephanie's Dish.
• 6:20
  SPEAKER_00: What it does do well is that it has a really wonderful texture, better than spaghetti because it's a hollow tube, but it's such a narrow tube that it has a lot of like sort of tensile strength.
• 6:29
  SPEAKER_00: And so when you bite into it, it kind of springs back against the force of your bite, and that makes it a very satisfying chew.
• 6:35
  SPEAKER_01: I think for the right kind of sauce.
• 6:37
  SPEAKER_01: I don't think fettuccine was the right sauce.
• 6:39
  SPEAKER_01: It maybe would have had to be like a meat sauce or a bolo sauce, something just a little richer with more meaty texture, I think.
• 6:48
  SPEAKER_00: Yeah, yeah.
• 6:49
  SPEAKER_00: In my cookbook, we do a bucatini with scallion oil.
• 6:53
  SPEAKER_00: and crispy fried scallions and crunchy raw scallions and like a soy sauce and butter, a light soy butter coating.
• 7:01
  SPEAKER_00: And then you take a sunny side up egg, a runny egg, and you put it on top and you break the yolk and the yolk is thick enough to coat the bucatini.
• 7:10
  SPEAKER_00: You get the crunch of the scallions and the butter and the soy sauce and the egg yolk.
• 7:13
  SPEAKER_00: And it's like that.
• 7:15
  SPEAKER_00: I mean, my kids go crazy for that one.
• 7:17
  SPEAKER_01: That sounds like a fancy, upgraded, almost like carbonara situation where the egg is the sauce.
• 7:22
  SPEAKER_00: I mean, fancy, but I mean, you can do the whole thing in less, you know, in 45 minutes and it has like six ingredients.
• 7:28
  SPEAKER_01: One of the best recipes ever is, and I think David Chang maybe invented it based in his heritage, of course, but where you'd use the chopped scallions and then you pour the hot oil over it with the ginger and it's like a green sauce.
• 7:42
  SPEAKER_01: Putting that on pasta is good too.
• 7:44
  SPEAKER_00: Yeah, that does sound amazing.
• 7:45
  SPEAKER_00: I'll save that one for my next cookbook.
• 7:48
  SPEAKER_01: Will you do a next one?
• 7:49
  SPEAKER_01: Because I interview a lot of people that write cookbooks and it feels like there's either those of us that write at once and they're like, oh my gosh, that was so much harder than I ever thought it would be.
• 8:00
  SPEAKER_01: Or those of us that decide after they do it once, like it's almost like an addiction and you have to keep going.
• 8:07
  SPEAKER_00: I would say both.
• 8:09
  SPEAKER_00: I feel both simultaneously.
• 8:12
  SPEAKER_00: It has been a lot harder than I anticipated.
• 8:14
  SPEAKER_00: And we're doing a multi-part series on the Sportful podcast about the real inside story of the process of making it.
• 8:20
  SPEAKER_00: Because I found that a lot of people, even folks who buy a lot of cookbooks, don't really know exactly how they're actually made.
• 8:25
  SPEAKER_00: So we did this whole multi-part story that really you will never look at a cookbook the same way again after you listen to this story.
• 8:33
  SPEAKER_00: Stephanie Hansen, Dish Newsletter
• 8:52
  SPEAKER_00: I have never in my 25-year career worked on anything that required this many decisions.
• 8:59
  SPEAKER_00: I mean, starting with the decision about what salt to use, which keeps cookbook authors up at night.
• 9:04
  SPEAKER_00: Because even if you just say kosher salt, well, there's different kinds of kosher salt, and they're not all the same level of saltiness.
• 9:10
  SPEAKER_01: I'm dying of laughter.
• 9:12
  SPEAKER_00: Right.
• 9:12
  SPEAKER_00: Even if you say in your cookbook, I use Diamond Crystal, if someone else doesn't read that,
• 9:17
  SPEAKER_00: Dishing with Stephanie's Dish.
• 9:46
  SPEAKER_00: Dishing with Stephanie's Dish.
• 10:12
  SPEAKER_00: Then we'll work together for the next one.
• 10:16
  SPEAKER_00: I feel both of those feelings simultaneously.
• 10:19
  SPEAKER_01: It's funny because if anyone asked me about the cookbook I wrote, like if what I my criticism of it is, it's exactly that.
• 10:27
  SPEAKER_01: I love salt.
• 10:28
  SPEAKER_01: So I eat a lot of salt.
• 10:30
  SPEAKER_01: And I think I didn't salt my recipes enough throughout the whole book because I was so worried that my preference is so salty that I make some of the recipes exactly as they are in the book.
• 10:41
  SPEAKER_01: And I think, oh, my gosh, this just needs so much salt.
• 10:45
  SPEAKER_00: Right.
• 10:45
  SPEAKER_00: Right.
• 10:46
  SPEAKER_00: And that's the other nerve wracking thing about the process is that, you know, every recipe in my book was tested by four different people, you know, five plus times total.
• 10:57
  SPEAKER_00: But still, then the book goes to print and I'll go back and cook a recipe and I'll be like, ah, maybe it needed another quarter teaspoon of this.
• 11:05
  SPEAKER_00: And so, you know, you never feel like you got it
• 11:07
  SPEAKER_00: Dish with Stephanie Hansen
• 11:26
  SPEAKER_00: Dish Newsletter.
• 11:47
  SPEAKER_00: Dish Newsletter.
• 12:05
  SPEAKER_00: I wanted the photos in the book to be, I wanted it to feel very lived in, very not fancy, you know, so like a lot of the dishes have like a napkin is crumpled up or a bite has already been taken from the food, there's crumbs on the table, like there's hands coming in and my kids are in some of the, my kids' hands are in some of the photos reaching and grabbing for stuff.
• 12:24
  SPEAKER_00: I wanted it to feel like there are real people behind this cookbook and real people.
• 12:29
  SPEAKER_00: Good, good.
• 12:31
  SPEAKER_00: Real people sometimes leave crumbs on the table and crumple up napkins and there's half of a sip taken out of the drink or whatever.
• 12:41
  SPEAKER_00: Dishing with Stephanie's Dish.
• 13:04
  SPEAKER_00: Add One Ingredient That You Didn't Use to Put on Pasta.
• 13:07
  SPEAKER_00: Maybe you're going to do kimchi carbonara.
• 13:09
  SPEAKER_00: You're going to do cacio e pepe with chili crisp.
• 13:12
  SPEAKER_00: You're going to do a cauliflower mac and cheese.
• 13:16
  SPEAKER_00: It's a beer cheese with mustard mixed into the mac and cheese.
• 13:21
  SPEAKER_00: There's also a lot of instructions for how to make these dishes ahead so that you can plan when you're having people over so you're not stressed.
• 13:28
  SPEAKER_00: I really went to great pains to try to make sure there's a lot of dishes in this cookbook that you can
• 13:33
  SPEAKER_00: Throw Together on a Weekday Night for the Family without stressing out too much while also eating something you haven't had before on pasta and broadening your, you know, kind of blowing your mind, I hope, a little bit and broadening your horizons that there's so much more that you can and should be putting on your pasta.
• 13:49
  SPEAKER_01: Well, you've hit on four distinct trends.
• 13:51
  SPEAKER_01: So you're doing it right because you hit on cauliflower, which is a trend.
• 13:56
  SPEAKER_01: You hit on authenticity of photographs and getting away from the whole whiteboard situation.
• 14:02
  SPEAKER_01: What was the other one that you hit on?
• 14:04
  SPEAKER_01: Oh, five ingredients or less.
• 14:06
  SPEAKER_01: And then weekend project cooking.
• 14:08
  SPEAKER_01: Like that's kind of its own separate little category.
• 14:11
  SPEAKER_01: So this book sounds like you're going to hit it on all cylinders.
• 14:14
  SPEAKER_00: Oh, great.
• 14:15
  SPEAKER_00: I hope from your lips to the cookbook purchaser's ears, Stephanie.
• 14:19
  SPEAKER_01: Do you have a huge tour plan and is the tour in conjunction with Sportful Podcasts all the way along?
• 14:26
  SPEAKER_01: Because that's also part of the book is you got to then, you know, go out there and show it.
• 14:30
  SPEAKER_00: For sure.
• 14:31
  SPEAKER_00: Yeah.
• 14:31
  SPEAKER_00: And I'm very excited to hit the road.
• 14:33
  SPEAKER_00: I mean, I kind of always wanted to do a big tour like this.
• 14:35
  SPEAKER_00: I've done sort of small tours here and there.
• 14:37
  SPEAKER_00: We did our Twin Cities show in 2019, which was a blast.
• 14:40
  SPEAKER_00: And so I knew I wanted to make sure I came back to the Twin Cities.
• 14:43
  SPEAKER_00: I'll be in Chicago, Twin Cities, Atlanta, Miami, D.C., Boston, Philly, Seattle, San Francisco, L.A.
• 14:53
  SPEAKER_00: and all of them in conversation with incredible folks that I'm so grateful are coming.
• 14:57
  SPEAKER_00: So, you know, and Kim and the Twin Cities, as we said.
• 15:01
  SPEAKER_00: Chicago, I'll be in conversation with the Korean vegan Joanne Lee Molinaro.
• 15:05
  SPEAKER_00: In Atlanta, I'll be talking with Kim Severson from the New York Times.
• 15:09
  SPEAKER_00: In Miami, it'll be with Carlos Frias, formerly of the Miami Herald, great food writer.
• 15:13
  SPEAKER_00: In DC, I'll be with Patty Hinnich of PBS, who I love, and she's just the greatest.
• 15:18
  SPEAKER_00: Boston, I'll be chatting with Dan Souza from America's Test Kitchen.
• 15:21
  SPEAKER_00: Philly, we'll be with Kehlani Palmisano at WHYY.
• 15:24
  SPEAKER_00: So just a lot of really talented people that I'm, you know, really appreciate that they're coming out and joining me.
• 15:30
  SPEAKER_01: I mean, if that's not reason to hit subscribe on the Sportful podcast, I don't know what is.
• 15:36
  SPEAKER_01: What are some of the things that you're excited about cooking right now that aren't pasta?
• 15:42
  SPEAKER_01: Are you obsessed with any ingredient or are you finding something seasonal where you're just like, oh, I can't get enough of this?
• 15:49
  SPEAKER_00: I mean, I don't know.
• 15:53
  SPEAKER_00: Well, I guess I would say I'm on a big shawarma kick.
• 15:58
  SPEAKER_00: I love shawarma and when you get it, I've had it in Israel or anywhere across the Middle East and there are variations that span the region and it's always phenomenal.
• 16:14
  SPEAKER_00: Stephanie Hansen, Dishing with Stephanie Hansen
• 16:37
  SPEAKER_00: I've been doing this preserved lemon paste from New York Shook, which is available, I think, at Whole Foods around the country.
• 16:42
  SPEAKER_00: You can get it shipped to your house.
• 16:45
  SPEAKER_00: That, like, you know, as a condiment in the shawarma package with the wrap.
• 16:49
  SPEAKER_00: I usually just buy it.
• 16:49
  SPEAKER_00: You do it with flour tortillas and hummus and the preserved lemon paste and some crunchy acidic veggies.
• 16:55
  SPEAKER_00: Yum.
• 16:56
  SPEAKER_00: Oh, my gosh.
• 16:57
  SPEAKER_00: So good.
• 16:57
  SPEAKER_01: Dishing with Stephanie's Dish featuring Stephanie Hansen
• 17:23
  SPEAKER_00: Yeah, no, for sure.
• 17:24
  SPEAKER_00: I'm not familiar with that, but I'll be sure to check that out.
• 17:27
  SPEAKER_01: Yeah, I'm like, wow, this is really a cool idea I never thought about.
• 17:30
  SPEAKER_01: Also, we're seeing a lot of shawarma, the sauce that's appearing in like pasta dishes.
• 17:37
  SPEAKER_01: Or I saw the other day someone that had roasted a whole head of cauliflower and put it in a shawarma type sauce.
• 17:44
  SPEAKER_01: I think shawarma is having a moment.
• 17:46
  SPEAKER_00: I'm here for it.
• 17:47
  SPEAKER_00: I'm here for it.
• 17:49
  SPEAKER_01: On our radio show, we talked about what vegetables are having a moment because we feel like in the Twin Cities here, carrots are like big.
• 17:57
  SPEAKER_01: Everybody's big into carrots right now.
• 17:59
  SPEAKER_01: I personally am ushering in the humble cabbage and bringing that back into the zeitgeist because we're getting a little tired of Brussels sprouts.
• 18:07
  SPEAKER_01: Do you have any like vegetable that you're kind of obsessed with?
• 18:10
  SPEAKER_00: Dishing with Stephanie's Dish.
• 18:32
  SPEAKER_00: You know, I'm not sure.
• 18:33
  SPEAKER_00: I mean, I still love broccoli.
• 18:35
  SPEAKER_00: I mean, to me, like when you cook it on a high heat on a sheet pan, you get a nice char on it.
• 18:41
  SPEAKER_00: I mean, just all the time.
• 18:42
  SPEAKER_00: And then I'll often just cook a whole sheet of it to have as a side dish at dinner, and then I'll have leftovers in the fridge.
• 18:48
  SPEAKER_00: And when I'm working from home, one of my go-to lunches is the leftover charred broccoli in a flour tortilla with melted mozzarella cheese and chili crisp.
• 19:00
  SPEAKER_00: Oh, you take the tortilla, you put the cheese and the chili crisps, you stick in the microwave for a minute.
• 19:05
  SPEAKER_00: So the cheese is all melty and the chili crisp is like sizzling and bubbly.
• 19:09
  SPEAKER_00: And then you lay in your you warm up your broccoli and you put that in there and wrap it up.
• 19:12
  SPEAKER_00: And it's just like crunchy and spicy and phenomenal.
• 19:17
  SPEAKER_01: Sounds good.
• 19:17
  SPEAKER_01: Do you have any brand of chili crisps that you particularly like?
• 19:21
  SPEAKER_00: I love Kari Kari, which I think is out of Seattle.
• 19:23
  SPEAKER_00: That one, they just got a lot of crunch.
• 19:25
  SPEAKER_00: I don't need my chili crisp.
• 19:27
  SPEAKER_00: I mean, I like spicy food, but I don't want my chili crisp to be too spicy because I like a lot of crunch.
• 19:32
  SPEAKER_00: So I want to be able to really slather it on.
• 19:34
  SPEAKER_00: So I'm a big Kari Kari fan, but there's a lot of good ones out there.
• 19:38
  SPEAKER_01: You've done a lot of amazing podcasts and you've interviewed a lot of really cool people.
• 19:44
  SPEAKER_01: Nigella stands out as like, wow, she's so great in conversation.
• 19:49
  SPEAKER_01: Also, you interviewed Rachel Maddow.
• 19:52
  SPEAKER_01: What would she like when she's not talking about politics, like from a food perspective?
• 19:57
  SPEAKER_01: Is she a foodie?
• 19:58
  SPEAKER_00: Yeah, I mean, she's great.
• 19:59
  SPEAKER_00: And she I mean, my first real job in radio was as a producer at Air America Radio, which is a progressive talk radio network.
• 20:07
  SPEAKER_01: Oh, I know all about it.
• 20:08
  SPEAKER_01: Al Franken was.
• 20:09
  SPEAKER_00: That's right.
• 20:10
  SPEAKER_00: Of course.
• 20:11
  SPEAKER_00: Yes.
• 20:11
  SPEAKER_00: So so the Minnesotans will know well.
• 20:13
  SPEAKER_00: But
• 20:14
  SPEAKER_00: I started there in 2004 when the network launched.
• 20:17
  SPEAKER_00: I worked mostly on Marc Maron's show and he's gone on to be a very successful podcaster.
• 20:22
  SPEAKER_00: But that was where I met Rachel because she was at that time unheard of and she was working on one of the shows as a newscaster.
• 20:30
  SPEAKER_00: So we became friendly then when I launched my podcast.
• 20:32
  SPEAKER_00: Then she was a big MSNBC star and she was nice enough to come on the podcast.
• 20:38
  SPEAKER_00: And I was like, what do you want to talk about?
• 20:39
  SPEAKER_00: And she said, I want to talk about piña coladas.
• 20:44
  SPEAKER_00: And she was, I think still to this day, one of the very few, possibly the only, Sporkful guest who ever came on the show with notes like she was.
• 20:53
  SPEAKER_00: And this is Rachel in a nutshell.
• 20:54
  SPEAKER_00: This is how prepared she was.
• 20:56
  SPEAKER_00: In any meeting, you can't pitch her any idea that she hasn't already read about herself.
• 21:04
  SPEAKER_00: She's always the smartest person in the room.
• 21:05
  SPEAKER_00: She's really amazing.
• 21:08
  SPEAKER_00: She showed up for the taping with notes on the history of the pina colada and why she wanted to talk about it.
• 21:15
  SPEAKER_00: And it was the whole point of it.
• 21:18
  SPEAKER_00: Her whole point was sort of like a lot of cocktails started off being very simple and pure, like the daiquiri, which is just supposed to be like rum and sugar and lime juice.
• 21:27
  SPEAKER_00: And then it sort of got industrialized and turned into this like frozen, you know, mass produced slurry.
• 21:32
  SPEAKER_00: And the funny to her, the funny thing about the pina colada was it was actually always gross.
• 21:37
  SPEAKER_00: Dishing with Stephanie's Dish featuring Stephanie Hansen titled
• 21:54
  SPEAKER_00: Dishing with Stephanie's Dish.
• 22:23
  SPEAKER_00: There you go.
• 22:24
  SPEAKER_00: Search it up.
• 22:26
  SPEAKER_00: You need to make sure you have orgeat on hand, which is almond syrup, the secret ingredient to a Mai Tai.
• 22:31
  SPEAKER_00: It can be a little hard to track down.
• 22:33
  SPEAKER_00: Not every liquor store is going to have it, but I've ordered it online.
• 22:36
  SPEAKER_00: It's very easy to find online.
• 22:38
  SPEAKER_01: All right, well, you have been just a delight.
• 22:40
  SPEAKER_01: I can see why your show is so popular and I feel like you're just so relatable and regular, which I know seems odd to say that to you, but sometimes we're in flyover country here and we have a little bit of a chip on our shoulder about the East Coast, West Coast folks.
• 22:59
  SPEAKER_00: I understand that, but I lived in Chicago for several years.
• 23:02
  SPEAKER_00: My wife and brother both went to college in Chicago, which I know is not the Twin Cities, but I love the Midwest.
• 23:08
  SPEAKER_00: I actually didn't want to leave, but I got my career.
• 23:11
  SPEAKER_00: I got a great job offer in New York and I had to take it, but I have a lot of love for the Midwest, so I'm excited to be coming to the Twin Cities in March.
• 23:18
  SPEAKER_01: Yeah, absolutely.
• 23:19
  SPEAKER_01: Well, we'll put links for people to get tickets to the show.
• 23:22
  SPEAKER_01: We'll put links to your cookbook, your Chili Crisp recommendation, your Rachel Maddow Colada recipe, all of that in the show notes.
• 23:30
  SPEAKER_01: Thanks, Dan, for being a guest.
• 23:31
  SPEAKER_01: I really appreciate talking with you.
• 23:33
  SPEAKER_00: My pleasure.
• 23:33
  SPEAKER_00: Thanks, Stephanie.
• 23:34
  SPEAKER_01: Okay.
• 23:34
  SPEAKER_01: We'll see you soon.
• 23:35
  SPEAKER_01: Bye.
• 23:35
  SPEAKER_00: Bye.