Latest / Cats & Pudding with Jennifer Dilandro / Mariarosa Trapani - Family, Food, and Italian Magic

Transcript

Mariarosa Trapani - Family, Food, and Italian Magic · Cats & Pudding with Jennifer Dilandro

• 0:01
  Speaker 1: Are you okay.
• 0:02
  Speaker 2: I'm just I'm just sorried. I can't sleep all I
• 0:07
  Speaker 2: need more money for lunch.
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• 0:30
  Speaker 3: This is the Cats in Footing podcast Melting Pot of
• 0:37
  Speaker 3: and now here's jam.
• 0:39
  Speaker 4: Good afternoon, everybody, and welcome to Kats and put It
• 0:42
  Speaker 4: And today I have a great guest and I'm finally
• 0:44
  Speaker 4: getting to meet her in person because we were talking
• 0:47
  Speaker 4: online for a little while and now I finally got
• 0:49
  Speaker 4: her in the students to come and do the podcast.
• 0:51
  Speaker 3: Maria Rose, it's tan right.
• 0:55
  Speaker 4: I usually I usually watch everybody's last names all the time.
• 0:59
  Speaker 4: I'm like that old lady that messes up everybody's list.
• 1:02
  Speaker 1: No, stop, thank you having me.
• 1:05
  Speaker 3: I'm so happy you're here.
• 1:06
  Speaker 1: No, thank you for having me. I'm so excited to
• 1:08
  Speaker 1: be here.
• 1:09
  Speaker 3: I'm excited you here too.
• 1:11
  Speaker 4: So I mean we started talking online and I you know,
• 1:13
  Speaker 4: I love I loved what you would do, and I
• 1:15
  Speaker 4: loved your your your you know your content, and no,
• 1:19
  Speaker 4: let everybody know how. I want to let me know
• 1:21
  Speaker 4: how you started, what what brought you to this place
• 1:24
  Speaker 4: you're right now.
• 1:26
  Speaker 1: So it started with, you know, because my grandma's alive
• 1:33
  Speaker 1: from my mom's side, she's the only grandmother that's alive
• 1:36
  Speaker 1: my dad's parents passed away. So I'm like, you know what,
• 1:40
  Speaker 1: what better way than to do content with her? So
• 1:45
  Speaker 1: one day I was just filming her and she was
• 1:46
  Speaker 1: just like looking at me like like what are you doing?
• 1:49
  Speaker 1: You know, like the old timers they're like that. And
• 1:52
  Speaker 1: the first video that I did, it blew up. So
• 1:55
  Speaker 1: I'm like, oh wait, and that was on Instagram. I
• 1:58
  Speaker 1: was like okay, Like I was still getting used to
• 2:00
  Speaker 1: like Instagram and posting and all that. I wasn't really
• 2:04
  Speaker 1: good at like editing videos at the time. So then
• 2:08
  Speaker 1: I I told my mom to be a part of it,
• 2:13
  Speaker 1: and she was like that too, but now like she's
• 2:17
  Speaker 1: more excited, like to do these videos.
• 2:19
  Speaker 3: But.
• 2:21
  Speaker 1: From my channel, I want it to be something that's
• 2:27
  Speaker 1: like like a memorance of it, So like years from now,
• 2:33
  Speaker 1: I wanted to just be something that I look back
• 2:37
  Speaker 1: at and I'm like, okay, like I did these videos
• 2:39
  Speaker 1: with my grandma and and my mom, and I wanted
• 2:42
  Speaker 1: to just be like a memory thing.
• 2:44
  Speaker 3: Oh I love that.
• 2:45
  Speaker 4: Yeah, So what do you do you you mainly just
• 2:47
  Speaker 4: do cooking on the videos or you just do everything.
• 2:49
  Speaker 3: It's just all types of content that you.
• 2:51
  Speaker 1: Do, mainly cooking. I'm starting to At first, you know,
• 2:56
  Speaker 1: I was like really shy to be in the videos.
• 2:58
  Speaker 1: It was like it was just like purposely just for
• 3:01
  Speaker 1: my mom and my grandma. Okay, So now like I'm
• 3:03
  Speaker 1: coming in it little by little doing my own videos.
• 3:07
  Speaker 1: Everyone loves my mom, Like sometimes when I do like
• 3:09
  Speaker 1: little festivals and and we we like cook and stuff
• 3:12
  Speaker 1: because she's known for her ada ginie, her rice bowls. Yeah,
• 3:16
  Speaker 1: so when we go to these festivals, they're like, I
• 3:19
  Speaker 1: want a picture with your mom, let me take it.
• 3:21
  Speaker 1: I'm like, what am I chopol liver?
• 3:24
  Speaker 3: I love it? Your mom is cute?
• 3:26
  Speaker 1: Was cute? Cute?
• 3:27
  Speaker 3: How old your mom?
• 3:28
  Speaker 1: She's fifty eight? I believe eight.
• 3:31
  Speaker 3: She's nice. Well, I was so cute.
• 3:32
  Speaker 4: She's the same age as me, but she's I'm fifty four,
• 3:35
  Speaker 4: but she's she's she's she's a nice, you could sell.
• 3:38
  Speaker 3: She's a nice lady.
• 3:39
  Speaker 4: And you you she speaks full of Italian, right she's.
• 3:42
  Speaker 1: She does, but she speaks like she'll speak English, perfect English.
• 3:46
  Speaker 1: It's my dad that doesn't speak at all, really English,
• 3:49
  Speaker 1: not even one word wow.
• 3:51
  Speaker 3: Yeah.
• 3:51
  Speaker 1: And he's been here what like thirty one years and.
• 3:53
  Speaker 3: That's a lot of the old time is they don't
• 3:54
  Speaker 3: want to do that. Yeah, I don't want to speak
• 3:57
  Speaker 3: now speak.
• 3:57
  Speaker 1: Yeah.
• 3:59
  Speaker 3: And your grandma, so she lives with you?
• 4:01
  Speaker 1: No, so she lives next door to my mom's house.
• 4:03
  Speaker 3: Aw, and you live with you live in Old Tower.
• 4:06
  Speaker 3: You live in Old Tower to.
• 4:07
  Speaker 1: New Howard, New Howard and New Howard.
• 4:09
  Speaker 4: You all live in New Howard Beach where she lives
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  Speaker 4: in the same neighborhood as I live in.
• 4:11
  Speaker 3: That's why we're asking. I'm as so they so you
• 4:16
  Speaker 3: all live in New Howard Beach right now?
• 4:18
  Speaker 1: No, so they live in Glendale?
• 4:21
  Speaker 3: Are they still live in Glendaleeah? And you moved to
• 4:22
  Speaker 3: Howard Beach? Yeah, I got you, okay, So yeah, and
• 4:25
  Speaker 3: you're on the old side, new side, new side. Yeah,
• 4:27
  Speaker 3: so you're not you're my neighbor. Yeah, I'm not far. Yeah,
• 4:30
  Speaker 3: I'm on the new side too. Yeah. Literally, you do
• 4:34
  Speaker 3: your kids go to to A seven? Do you have kids?
• 4:36
  Speaker 3: So I don't know if you have kids?
• 4:37
  Speaker 1: Yes, I do?
• 4:37
  Speaker 3: Do they go to a seven?
• 4:39
  Speaker 1: They go to school near there?
• 4:41
  Speaker 3: I know which one? Okay, I know which one.
• 4:43
  Speaker 1: That's okay.
• 4:44
  Speaker 3: So how old DoD I?
• 4:46
  Speaker 1: I have an eight year old and a six year old?
• 4:48
  Speaker 3: Anymore in the works.
• 4:50
  Speaker 1: If it happens, it happens. You know, I'm good right
• 4:53
  Speaker 1: now though it is almost ten years now.
• 4:57
  Speaker 3: They did a lot, did two in ten years? That's all. That's.
• 5:00
  Speaker 1: Yeah, I was young. I was what twenty one, twenty two?
• 5:03
  Speaker 1: When I have old I'm thirty one.
• 5:05
  Speaker 3: Oh you're a baby. I got shoes older than you.
• 5:08
  Speaker 3: You are a baby. My oldest daughter is older than you.
• 5:11
  Speaker 1: Really know what? You look awesome as a mama?
• 5:14
  Speaker 3: Thank you, well, thank you. You know it's what I do.
• 5:17
  Speaker 4: You know, I gotta look good otherwise nobody would want
• 5:20
  Speaker 4: to do my treatments if I look like the grip keeper.
• 5:23
  Speaker 1: Now, listen, you do awesome work. I've seen your page,
• 5:26
  Speaker 1: and thank you. You You're awesome that way.
• 5:29
  Speaker 3: Thank you. I listened a lot of years to get
• 5:31
  Speaker 3: where I am. You know, it's it's it was a grind.
• 5:33
  Speaker 3: It wasn't easy.
• 5:34
  Speaker 1: Of course it was hard.
• 5:35
  Speaker 3: And you know, I had three kids and I went
• 5:39
  Speaker 3: back to school. It's tough. It wasn't easy. I sit
• 5:41
  Speaker 3: back and go, I don't know how the hell I
• 5:43
  Speaker 3: did it? Like, how did I do?
• 5:44
  Speaker 2: That?
• 5:45
  Speaker 3: Was raised? And now they're old.
• 5:46
  Speaker 1: I have thirty three of it till it's easier now
• 5:48
  Speaker 1: because they're older.
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  Speaker 3: Right.
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  Speaker 4: You know what my grandmother always said, the bigger the kid,
• 5:51
  Speaker 4: the bigger the problem. And it's so true because once
• 5:53
  Speaker 4: they get older, there's so many more other things that you.
• 5:55
  Speaker 3: Have to worry about.
• 5:56
  Speaker 4: Because when they're little, what is the problem they want?
• 5:58
  Speaker 4: You know, they want you know, reading a book, they
• 6:01
  Speaker 4: want you to dudes, you don't spend spending time as
• 6:03
  Speaker 4: the hardest day. But when they get older, it's like
• 6:05
  Speaker 4: so much more extra stuff because now they're going into adulthood.
• 6:09
  Speaker 3: So it's like, you know, they're getting married.
• 6:11
  Speaker 4: One's getting married, the other one is like now going
• 6:14
  Speaker 4: back to school.
• 6:15
  Speaker 3: The other one is like just left school and now
• 6:17
  Speaker 3: doesn't know what she wants to do.
• 6:18
  Speaker 4: So it's like, oh my god, how is it at
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  Speaker 4: thirty three, twenty six and nineteen?
• 6:24
  Speaker 1: Wow? So I'm assuming your older ones getting Yeah.
• 6:27
  Speaker 4: She's getting married. She get married in nine months, nine
• 6:30
  Speaker 4: much she's getting married. So hopefully it'll be a grandma soon. Yeah,
• 6:35
  Speaker 4: I mean I said, maybe I'll be able to cook
• 6:36
  Speaker 4: with them.
• 6:37
  Speaker 3: I just don't have time. And I watch everybody and
• 6:39
  Speaker 3: I watch yours.
• 6:41
  Speaker 4: I watched Rosella's shot. I'm like, Jesus, I wish I
• 6:43
  Speaker 4: had time to sit down and cook that I used to.
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  Speaker 4: I still do cook a lot, but I just wish
• 6:49
  Speaker 4: I had time to sit and go and use do
• 6:52
  Speaker 4: my grandmother's recipes, my sister's recipes, my mom's recipes, because
• 6:56
  Speaker 4: they were so delicious.
• 6:58
  Speaker 3: You know my you know, things like that, And I'm like,
• 7:01
  Speaker 3: this is it's so it's so nice to watch that.
• 7:03
  Speaker 4: You're you're the multi generational connection that you guys have together,
• 7:07
  Speaker 4: which is nice, and you're able to spend that time
• 7:10
  Speaker 4: with them to do it, which is great.
• 7:11
  Speaker 1: Yeah, this is like the best time because when you
• 7:14
  Speaker 1: know they're older, now they're getting older. I'm getting older.
• 7:17
  Speaker 1: So it's the beauty of the social media. You know,
• 7:20
  Speaker 1: there's a promoo con of it. The pro is, So
• 7:23
  Speaker 1: what's the pro is is? You know, like filming back then,
• 7:27
  Speaker 1: they didn't have like filming cameras and stuff like that,
• 7:30
  Speaker 1: so I take advantage of it. Just do that.
• 7:33
  Speaker 3: And what do you think the cons You're always.
• 7:35
  Speaker 1: Like I feel like people are always on the phone,
• 7:38
  Speaker 1: including myself. I'm really honest, you know. Besides this, besides filming,
• 7:44
  Speaker 1: I film for restaurants as well. I work for an
• 7:48
  Speaker 1: eight like a PR company. So it's like now I'm
• 7:52
  Speaker 1: like constantly on my phone, but I love doing it,
• 7:54
  Speaker 1: you know.
• 7:55
  Speaker 3: So what do you So what do you do for
• 7:57
  Speaker 3: the restaurants?
• 7:58
  Speaker 1: I film that preparing the dish or like some skits
• 8:03
  Speaker 1: and stuff. So initially that.
• 8:05
  Speaker 4: So you go to all different places like all over
• 8:09
  Speaker 4: the Tri state area or just.
• 8:10
  Speaker 1: Are you more mainly in Queens? Yeah, okay, yeah, I
• 8:15
  Speaker 1: work for PR companies called Sharada PR and yeah, we
• 8:20
  Speaker 1: got a lot of great clients.
• 8:22
  Speaker 3: So that's good.
• 8:23
  Speaker 4: So what restaurants have you done? Because I probably know
• 8:26
  Speaker 4: a lot of restaurants.
• 8:27
  Speaker 1: And so are you familiar with Astoria? Yes, you know
• 8:30
  Speaker 1: Gaudio's pizzeria. I do them, car Mines in Brooklyn, Williamsburg
• 8:40
  Speaker 1: and Rockos of rock Beach and in Rockaway.
• 8:43
  Speaker 3: We know I know run very well. Yeah, yeah, I
• 8:46
  Speaker 3: know them very well.
• 8:48
  Speaker 4: So yeah, I mean that's great and you love and
• 8:51
  Speaker 4: you is that? Is that what you're doing full time
• 8:53
  Speaker 4: now is just doing the content.
• 8:55
  Speaker 1: So for now, yeah, I'm doing that for now.
• 8:59
  Speaker 3: So you know, what did you do before? Before?
• 9:01
  Speaker 1: I was a CNA certified nurse assistant, so I was
• 9:06
  Speaker 1: taking care of elderly people and I love that too,
• 9:09
  Speaker 1: but it was like, you know, it got too much.
• 9:11
  Speaker 1: Then I worked in a church. I was literally like
• 9:13
  Speaker 1: all over the place. I had like three jobs in once.
• 9:16
  Speaker 1: So the church now I just sing every Sunday, which
• 9:20
  Speaker 1: is Saint Helen's I'm in the choir and I love
• 9:24
  Speaker 1: that that I will never stop doing.
• 9:27
  Speaker 3: I love that.
• 9:27
  Speaker 1: Yeah, that's so busybody got to keep myself. Even though
• 9:31
  Speaker 1: I have two kids, it's still got.
• 9:32
  Speaker 3: A what do the kids think?
• 9:34
  Speaker 1: They love it?
• 9:34
  Speaker 3: They love Do they get into THEWS with you too sometimes?
• 9:37
  Speaker 1: Or no?
• 9:37
  Speaker 3: You don't really try to keep them out.
• 9:40
  Speaker 1: You know, they're they're shy like they they like to
• 9:43
  Speaker 1: focus on their their things. So it's you know, it's something.
• 9:49
  Speaker 4: It's like something mommy does something.
• 9:51
  Speaker 3: I don't want to be bothered right now, right, I
• 9:53
  Speaker 3: got that. And so how does your husband feel.
• 9:55
  Speaker 1: About Oh, he's very supportive, very with the filming, with
• 9:59
  Speaker 1: my filming. Sometimes he helps me, like behind the scenes
• 10:02
  Speaker 1: if I can't like hold the camera, yeah, he'll help me.
• 10:05
  Speaker 1: But I'm like no, no, no, I'll turn it this way. No, no,
• 10:07
  Speaker 1: turn it this way, or like I'll use his hands
• 10:09
  Speaker 1: in the video. I'm like, no, I like it this way.
• 10:12
  Speaker 1: You know. So, but he's very supportive, and so what
• 10:15
  Speaker 1: do you do?
• 10:15
  Speaker 4: Just decide that I'm gonna all right, I'm gonna make
• 10:17
  Speaker 4: this tonight and I'm.
• 10:17
  Speaker 3: Gonna post this.
• 10:18
  Speaker 4: Is that I mean when you're when you're cooking at
• 10:20
  Speaker 4: home or is it just like whatever you're make it
• 10:23
  Speaker 4: for dinner that night? You'll do it.
• 10:24
  Speaker 1: Depends like sometimes they'll just I'll just do it like
• 10:27
  Speaker 1: out of nowhere, Like I'll be like, oh, I'm making this,
• 10:29
  Speaker 1: let me just put on my camera, and then I'll
• 10:31
  Speaker 1: like plan it. Let's say like yesterday I made chicken
• 10:33
  Speaker 1: fringes and I'm like, now I got to set up
• 10:36
  Speaker 1: the camera. I gotta do it this way. And then
• 10:39
  Speaker 1: I was telling I was telling before uh Arianna, I'm like,
• 10:44
  Speaker 1: I bought chicken cutlets from a place, which I'm not
• 10:46
  Speaker 1: going to say because I'm not gonna. I'm not like
• 10:48
  Speaker 1: that to bash people, but they were terrible. Man. When
• 10:52
  Speaker 1: I tell them I want thin, thin cutlets pounded were neighborhood.
• 10:57
  Speaker 4: Yes, maybe you don't have to say.
• 11:00
  Speaker 1: Okay, yeah, So you know, I was so freaking pissed.
• 11:04
  Speaker 4: And they're so expensive, and then they don't and then
• 11:08
  Speaker 4: they don't do it the right way.
• 11:09
  Speaker 1: Yeah. So I'm like, you know what, I'm going to
• 11:11
  Speaker 1: just buy my own things and cut it my own self.
• 11:13
  Speaker 3: That's it. And you're just you'll.
• 11:15
  Speaker 1: Just pound pound them and myself and got them right.
• 11:18
  Speaker 4: I now, you know, And people don't realize the chicken
• 11:21
  Speaker 4: cutlet is so important, like for real, right.
• 11:23
  Speaker 3: Brisella was talking about a chicken.
• 11:24
  Speaker 4: Cutlet on on on a podcast Salves podcast not sALS
• 11:30
  Speaker 4: uh was it sales podcast sALS podcast last week?
• 11:33
  Speaker 3: And well it was about you know, the she was
• 11:35
  Speaker 3: making chicken cults.
• 11:36
  Speaker 4: But it's so that is such a big deal in
• 11:39
  Speaker 4: our culture, especially if.
• 11:42
  Speaker 3: You film like you wanted to want it to look good.
• 11:45
  Speaker 4: But I'm saying, in the Italian culture, to make a
• 11:47
  Speaker 4: good chicken cutlet, and you need good it has to
• 11:50
  Speaker 4: be pounded right, it has to be right, consistency with
• 11:53
  Speaker 4: bread crumb and you know, make sure you have some
• 11:55
  Speaker 4: grat cheese in there, postle callic whatever it is.
• 11:58
  Speaker 3: But it's got to be the right consistent. Didn't see.
• 12:00
  Speaker 3: And if it's too thick, it tastes like it tastes.
• 12:04
  Speaker 3: If it's too thin, it tastes it's like it's like
• 12:07
  Speaker 3: like oil. It's tasting oil and bread crum and that's it.
• 12:11
  Speaker 3: It's gross.
• 12:12
  Speaker 4: So you need that right absolute consistency. So what happened
• 12:15
  Speaker 4: The chicken colors were too thick.
• 12:16
  Speaker 1: So some of them I had a pound them. I'm like,
• 12:19
  Speaker 1: I bought, I went there, I paid money just for
• 12:21
  Speaker 1: them to do that, and then I have to still
• 12:23
  Speaker 1: do the work, so.
• 12:24
  Speaker 3: I might as well just do it myself anyway.
• 12:26
  Speaker 1: Yeah, so I'm like whatever, I'm going to just do
• 12:28
  Speaker 1: it myself.
• 12:29
  Speaker 4: When you could go get it from like a Key
• 12:31
  Speaker 4: Food or someplace that's cheap. And they have and they
• 12:33
  Speaker 4: cut it and they cut a few and they have
• 12:36
  Speaker 4: the same They have bell and Evans and they have
• 12:38
  Speaker 4: I'm talking with they better they better advertise with me.
• 12:41
  Speaker 1: No, No, they're good, they're good. That's only branded by
• 12:44
  Speaker 1: yeah Bella.
• 12:45
  Speaker 3: I do like produce Perdue.
• 12:47
  Speaker 4: I'm saying another brand produce sometimes, but I do. I
• 12:50
  Speaker 4: always go I like Bello Evans make a chicken color
• 12:52
  Speaker 4: my kids if that's like, they'll go to like if
• 12:55
  Speaker 4: I'm like, all right, what do you guys want?
• 12:57
  Speaker 3: Do you want a Talian style chicken colors? Do you
• 12:59
  Speaker 3: want to mar? Okay? So American is with you know, mashed.
• 13:02
  Speaker 4: Potatoes and and yeah, I make it with mashtadoes on
• 13:05
  Speaker 4: the site and I make Italian chicken coutts, but I
• 13:07
  Speaker 4: don't put sauce on it.
• 13:08
  Speaker 3: So I just make it like I would rather rightly,
• 13:11
  Speaker 3: rather what do you want on the side? So American is.
• 13:14
  Speaker 4: Potatoes, peas or like a salad or like apple and
• 13:18
  Speaker 4: apple sauce. And then so you've gotta make that. You
• 13:21
  Speaker 4: gotta say that gim from adult shades.
• 13:22
  Speaker 3: Over apple sauce. Yeah, well on the side, like that's it.
• 13:25
  Speaker 3: That's the meal. So it's a chicken cutlet.
• 13:27
  Speaker 4: And then I'll serve it with apple sauce and and
• 13:31
  Speaker 4: and what meshed potatoes and peas on the side.
• 13:33
  Speaker 1: Yeah, so you get like savory and sweet at the
• 13:36
  Speaker 1: same time.
• 13:36
  Speaker 3: Yeah, it's delish.
• 13:37
  Speaker 4: And then I'll like dip it, I'll dick it, dip
• 13:39
  Speaker 4: it in duckt sauce or whatever. So I do like
• 13:42
  Speaker 4: the Americans, and then I'm like, you want the.
• 13:44
  Speaker 1: Italian American, you want the Italian.
• 13:46
  Speaker 4: Times, you know, Rightalian it's uh, you know with with
• 13:48
  Speaker 4: with sauce and what's it out on it, you know,
• 13:50
  Speaker 4: like chicken parmesan or I do it with you know,
• 13:56
  Speaker 4: playing with salad, you know, like a mixed salad, that's ye.
• 13:59
  Speaker 4: But I I'm not like one of those whole like
• 14:01
  Speaker 4: salad with all that shit in it. I like salad
• 14:03
  Speaker 4: with gaud with with oil, vinegar and salt.
• 14:05
  Speaker 1: And that's It's like lemon in your salad.
• 14:08
  Speaker 3: I do too. I like it too, but I don't
• 14:10
  Speaker 3: like what all the all the crap.
• 14:11
  Speaker 1: Like cranberries and all that.
• 14:13
  Speaker 4: No, I'm not like That's how my grandfather made salad
• 14:16
  Speaker 4: school old school and he used to make it what
• 14:18
  Speaker 4: iceberg lettuce and it's taste delicious. I'll never forget how
• 14:22
  Speaker 4: delicious that salad was. Yes, you know, now I do
• 14:25
  Speaker 4: a romaine, but I'm like, they didn't have a whole
• 14:28
  Speaker 4: that shit back then. They didn't have like a variety
• 14:30
  Speaker 4: of lettuce. They had one type of lettuce and that
• 14:32
  Speaker 4: was right. Now we have fifty type.
• 14:34
  Speaker 3: Of lettuces to make salad. But that was good, So
• 14:36
  Speaker 3: I would do that.
• 14:37
  Speaker 4: I'd make chicken coll it with salad and that and
• 14:40
  Speaker 4: then sometimes a palmesan.
• 14:41
  Speaker 3: But that's about you. How do you make it?
• 14:43
  Speaker 1: Yeah, So that's how I grew up too. It was
• 14:45
  Speaker 1: literally chicken cutlet and then with the iceberg lettuce bread
• 14:48
  Speaker 1: onion in it, yeah, and and lemon and oil and
• 14:54
  Speaker 1: salt and pepper. Just simple like that.
• 14:55
  Speaker 3: That's it.
• 14:56
  Speaker 1: Sometimes I'll like, like, I'll just want to do something different,
• 14:59
  Speaker 1: like I'll add like balsamic vinegar with the with the
• 15:03
  Speaker 1: what's it called the romaine fresh malt, like the little balls.
• 15:07
  Speaker 1: But I'm like you, I like simple because you know what,
• 15:10
  Speaker 1: because it's simple, because it's good.
• 15:12
  Speaker 4: It's just just a chicken coulant and salad by itself
• 15:14
  Speaker 4: is the most delicious meal.
• 15:16
  Speaker 3: I love it, especially if it's a good chicken cootland.
• 15:19
  Speaker 1: Yes, eat the nice crispiness, delicious.
• 15:22
  Speaker 3: There's nothing better. And then you can just like kind
• 15:24
  Speaker 3: of just eat them. Yeah.
• 15:25
  Speaker 1: So that's what I do. Sometimes when I cook it,
• 15:28
  Speaker 1: I eat it like I pick on it. I'm like, no,
• 15:30
  Speaker 1: don't do this, because you got to eat dinner after
• 15:33
  Speaker 1: I do not do this.
• 15:35
  Speaker 4: Do you find yourself eating more now because you're doing
• 15:37
  Speaker 4: these videos?
• 15:41
  Speaker 1: Not really, I still eat the same. I try to
• 15:43
  Speaker 1: like limit myself a little bit.
• 15:44
  Speaker 4: Well, it's like anytime, because you know when we cook, right,
• 15:47
  Speaker 4: do you notice when you cook, you're the last part.
• 15:49
  Speaker 3: You don't even want to eat it? You don't cook
• 15:51
  Speaker 3: how I feel?
• 15:52
  Speaker 1: Right?
• 15:52
  Speaker 4: So, especially when you're making a big meal for everybody,
• 15:54
  Speaker 4: you're like, you eat because you're picking on it, you're
• 15:59
  Speaker 4: testing everything, and they let me taste that and this
• 16:01
  Speaker 4: looks good. Do you make the bread crumb and fry
• 16:04
  Speaker 4: the bread crumb that's left?
• 16:06
  Speaker 3: Yes, that's a bad extra. You know a lot of
• 16:09
  Speaker 3: people don't know that.
• 16:10
  Speaker 1: Yeah, because that weird.
• 16:11
  Speaker 3: Like my kids, that's if that's they like that better
• 16:14
  Speaker 3: than charl Yeah.
• 16:15
  Speaker 1: Sometimes I add extra garlic after do you I like
• 16:18
  Speaker 1: I put I like it.
• 16:20
  Speaker 3: I put extra grated cheese and garlic on it.
• 16:23
  Speaker 1: Yeah, it's so garlic powder or garlic garlic garlic chopped
• 16:27
  Speaker 1: up like it really grinded. Yeah, it makes like a
• 16:30
  Speaker 1: big of a difference.
• 16:31
  Speaker 4: It's so delicious, like so good. I like my kids like, mom,
• 16:34
  Speaker 4: we're gonna make sure you make extra bread crumb. I'm like, yeah,
• 16:36
  Speaker 4: of course, ione like the extra bread crumb. But a
• 16:38
  Speaker 4: lot of people don't don't. I'm surprised a lot of
• 16:41
  Speaker 4: the people that I talk to don't do that. I'm like,
• 16:44
  Speaker 4: you don't use the rest of the bread crumb and
• 16:46
  Speaker 4: fry it?
• 16:46
  Speaker 3: Yeah, it's so good.
• 16:47
  Speaker 1: I wonder in Italy if they do that, because I
• 16:52
  Speaker 1: don't know if they really do that.
• 16:53
  Speaker 3: Do you know what I think it was. I'm gonna
• 16:54
  Speaker 3: tell you what I think it was. I think it was.
• 16:57
  Speaker 4: As because they were so poor when they came here.
• 17:03
  Speaker 4: They hadn't they couldn't afford to buy certain meats and
• 17:06
  Speaker 4: stuff like that, so they would make it. And yeah,
• 17:09
  Speaker 4: and I think that's where it came from, because they
• 17:11
  Speaker 4: were poor, like they used to They used to take
• 17:13
  Speaker 4: old Italian bread and you know, pull like hot milk
• 17:16
  Speaker 4: over it and eat that.
• 17:17
  Speaker 3: Like hard, like hard.
• 17:18
  Speaker 1: Dad does that and it's delicious. How he adds he
• 17:22
  Speaker 1: makes espresso. I pause it over right over the hot milk.
• 17:29
  Speaker 1: It kind of looks gross, but it's delicious. He had
• 17:32
  Speaker 1: sugar and Italian bread. It has to be some molina, yes,
• 17:36
  Speaker 1: it's so he mixes. I filmed him one day he
• 17:38
  Speaker 1: was doing it.
• 17:38
  Speaker 3: I'm like, wait, they didn't have milk, so they used coffee.
• 17:41
  Speaker 3: That's why my father used to do that cereal.
• 17:44
  Speaker 4: Yeah, it was an Italian cereal, so they put the
• 17:47
  Speaker 4: and you know, he used to do it too when
• 17:48
  Speaker 4: he didn't have a time, but he chose cornflakes and
• 17:51
  Speaker 4: to put coffee on the corn flex and that was
• 17:53
  Speaker 4: like so my father was from the other side too,
• 17:56
  Speaker 4: like he came, he came. We passed away when I
• 17:58
  Speaker 4: was very young, but he he used to do all
• 18:01
  Speaker 4: those things. And I think it's because they didn't have
• 18:02
  Speaker 4: money and that's why they did it. So it's yeah,
• 18:06
  Speaker 4: my grandma used to put the you know, that's how
• 18:08
  Speaker 4: I saw her start doing that too, with the with
• 18:11
  Speaker 4: the hot with the hot milk on top of the
• 18:13
  Speaker 4: Italian brand.
• 18:14
  Speaker 1: Isn't that crazy though, like years from now, like it
• 18:17
  Speaker 1: had to take all these decades for it to be
• 18:20
  Speaker 1: like something popular now when it was just a poor
• 18:22
  Speaker 1: food looks yeah back then, you know, and now it's popular.
• 18:25
  Speaker 3: People like what is this? But it does? It tastes
• 18:27
  Speaker 3: so good?
• 18:28
  Speaker 1: Yeah, I gotta try that the corn flakes.
• 18:33
  Speaker 4: Yeah, it's still with coffee in there, with coffee cornflakes
• 18:36
  Speaker 4: and coffee. I you know, and I used to love it,
• 18:39
  Speaker 4: but that was because they didn't have that. It couldn't
• 18:41
  Speaker 4: afford milk, so it was make coffee and they pour
• 18:43
  Speaker 4: a little milk and they pour it over it and
• 18:45
  Speaker 4: it was hot, so then it was a hot cereal.
• 18:47
  Speaker 3: So it was yeah, it was good.
• 18:49
  Speaker 1: Interesting. Yeah, where does your family come from?
• 18:51
  Speaker 3: My family, my grandmother comes from Naples, my grandfather.
• 18:57
  Speaker 4: From Sicily, and my dad from Sicily. My dad, my
• 19:00
  Speaker 4: mother is like half and half and my dad is
• 19:01
  Speaker 4: full Sicilian. So I got some seventy five percent nice.
• 19:04
  Speaker 1: From We're in Sicily Toronto. Oh, okay, is the nearby.
• 19:11
  Speaker 3: It's not far.
• 19:12
  Speaker 4: It's like by the ocean, so it's like not far,
• 19:14
  Speaker 4: it's not it's not it's not that far from Palermo town.
• 19:18
  Speaker 3: So, and my grandma is from Naples. What about your
• 19:21
  Speaker 3: family from Naples?
• 19:22
  Speaker 1: No, so both my parents from Sicily nearby ledmore So.
• 19:27
  Speaker 1: My mom comes from Balastrata, you know where Castella Mott
• 19:30
  Speaker 1: is like maybe like twenty minutes away from there.
• 19:32
  Speaker 3: Which is not far from Palmo because it's not it's
• 19:35
  Speaker 3: not that big anyway. Yeah, it's small.
• 19:37
  Speaker 1: And my dad from Baggaia. Okay, yeah, so.
• 19:40
  Speaker 3: You guys, I love Capana, you do you guys go
• 19:43
  Speaker 3: back and forth. You know, I've never been to Sicily.
• 19:46
  Speaker 1: I've been all over Italy to go the best beaches
• 19:49
  Speaker 1: on my li. Know.
• 19:50
  Speaker 3: My daughter, who's my son in law is his parents
• 19:53
  Speaker 3: live in Sicily. They live there.
• 19:56
  Speaker 4: So we're gonna go and we're gonna spend I want
• 19:58
  Speaker 4: to spend like a month, because you can't go there
• 19:59
  Speaker 4: and spend two days.
• 20:00
  Speaker 3: You got to go there.
• 20:01
  Speaker 1: Yes, you need to go to sun Beto Lokappo.
• 20:04
  Speaker 3: You got to give me a list. Yes, yes, I
• 20:06
  Speaker 3: will because if I go, I'm going for a month and.
• 20:08
  Speaker 1: You have to and go in the month of April August.
• 20:12
  Speaker 3: Yes, everybody says that, ye Fedaghosto. Yeah, everybody says I
• 20:16
  Speaker 3: can't wait to go to Sicily. But I've been all
• 20:18
  Speaker 3: over Italy. I've been to every I've been everywhere in Italy.
• 20:21
  Speaker 1: You were opposite. Every year I went to Sicily with
• 20:24
  Speaker 1: my parents, and I kept telling them, let's go somewhere different,
• 20:28
  Speaker 1: like let's go to Barcelona, now, let's go now Sicily, Sicily, Sicily. Well,
• 20:32
  Speaker 1: it is beautiful, it is beautiful, but it's like every year.
• 20:35
  Speaker 4: It's just like you want to do something else, you
• 20:37
  Speaker 4: know that far Europe, you could go so much. Yeah,
• 20:40
  Speaker 4: it's like going to another state, like if you go
• 20:42
  Speaker 4: someplace else, you know.
• 20:43
  Speaker 1: Yeah, like I haven't been like all these years. I
• 20:46
  Speaker 1: went to to Sicily and then up until I got married,
• 20:48
  Speaker 1: literally from my honeymoon, the first time I've ever went
• 20:51
  Speaker 1: to Florida. I've never even been to Florida.
• 20:53
  Speaker 4: Wow, you know to Sicily a million times? Yes, well
• 20:56
  Speaker 4: that's nice, Yeah that is. But that's nice that you
• 21:00
  Speaker 4: got to go there. Why was the last time we
• 21:02
  Speaker 4: went a.
• 21:06
  Speaker 1: Good twelve years ago?
• 21:07
  Speaker 3: Some do trip back.
• 21:09
  Speaker 1: Yeah, my kids want to go.
• 21:12
  Speaker 3: And family still there.
• 21:13
  Speaker 1: Yeah, my dad's whole side is there.
• 21:15
  Speaker 3: That's nice.
• 21:16
  Speaker 1: Some cousins are still here, but.
• 21:17
  Speaker 3: You get recipes from them too.
• 21:20
  Speaker 1: Not really, it's mostly from my mom's side. Yeah, and
• 21:23
  Speaker 1: grandma and grandma.
• 21:25
  Speaker 3: Yeah grandma, that's so sweet. I would love to meet
• 21:27
  Speaker 3: your grandma and mom definitely, definitely. So we gotta we
• 21:31
  Speaker 3: gotta try to get that together.
• 21:32
  Speaker 1: Yes, I love to do and I hope you enjoy
• 21:34
  Speaker 1: the I brought you the.
• 21:35
  Speaker 3: I can't wait.
• 21:37
  Speaker 4: It's going to be this fatal animal today because I got,
• 21:39
  Speaker 4: I got your your your delicious, your delicious, uh gift,
• 21:45
  Speaker 4: I got Chongellow lemon cello.
• 21:47
  Speaker 3: And then Frankie Motz just sent me some almost that
• 21:50
  Speaker 3: I love. That's fresh. So I'm excited. I'm just gonna
• 21:54
  Speaker 3: be fat.
• 21:55
  Speaker 1: So you have dinner, yes, and dessert.
• 21:59
  Speaker 4: And I had shot, right, I got, I got my,
• 22:02
  Speaker 4: I got my gordial after you.
• 22:06
  Speaker 3: So I'm excited. Well, it was so nice having you
• 22:08
  Speaker 3: on the show. I really plea I really really would love.
• 22:11
  Speaker 4: To have you back on again so we can I
• 22:13
  Speaker 4: can see the progress and see how you're doing, and
• 22:16
  Speaker 4: let everybody know where they could find you.
• 22:18
  Speaker 1: So on Instagram, my name is cooking with Maria Rosa
• 22:23
  Speaker 1: on TikTok the same thing, cooking with Maria Rosa.
• 22:26
  Speaker 3: You have a YouTube channel too, or not yet?
• 22:28
  Speaker 1: I don't. I gotta make it, okay.
• 22:29
  Speaker 3: Yeah YouTube is hard, though you. Tube is more for guys. Yeah.
• 22:33
  Speaker 1: Yeah, I feel like it's more like a gamer.
• 22:35
  Speaker 2: It is.
• 22:35
  Speaker 4: It is a game with things, and they don't and
• 22:37
  Speaker 4: they won't. They watched like the twenty second videos. Now, no, exactly,
• 22:41
  Speaker 4: too hard.
• 22:42
  Speaker 1: I mean I do that. I get bored quick. So
• 22:44
  Speaker 1: this is just everybody they.
• 22:46
  Speaker 3: Have no attention span. I know it's hard, it's hard,
• 22:50
  Speaker 3: it's hot, it's hard with the videos. But it was
• 22:52
  Speaker 3: very nice having you, and it's a pleasure meeting you
• 22:54
  Speaker 3: when I'm glad my neighbors too. Sofully i'll see.
• 22:57
  Speaker 1: You come by. We'll do a video together.
• 23:00
  Speaker 3: So let's do that.
• 23:01
  Speaker 1: We'll set down you in the kitchen.
• 23:03
  Speaker 3: We'll talk about Chicka col you know, and we won't
• 23:06
  Speaker 3: get them from that place, no, no, please them.
• 23:09
  Speaker 1: We'll cut it ourselves.
• 23:09
  Speaker 3: We'll cut it ourselves and pounds it. I love that,
• 23:12
  Speaker 3: so we'll definitely do that.
• 23:13
  Speaker 4: That's that's indeed, so thank you for tuning in everybody,
• 23:16
  Speaker 4: and for old school Italian excuse me, for old school
• 23:19
  Speaker 4: Italian cafe right in the heart original queens. You're gonna
• 23:22
  Speaker 4: have to try my favorite place, which is Dulci Being Cafe.
• 23:24
  Speaker 4: They serve the best espresso, coffee, cappuccini, you know, latte,
• 23:28
  Speaker 4: all important directly from Italy. Their paninis and their pastries
• 23:31
  Speaker 4: and gelato are the best. Dolci Being Cafe, and I
• 23:34
  Speaker 4: hope you come in and you and you evaluate them too.
• 23:38
  Speaker 4: We'll have to get you in there too, So let's
• 23:40
  Speaker 4: love that.
• 23:40
  Speaker 3: DO'TI being cafe everybody and have a great day. Thank
• 23:43
  Speaker 3: you for tuning in. I appreciate it.