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. Now

0:30

our podcast . Hello

0:38

everybody , and welcome back to A Better Life

0:40

with George and Steve . Here

0:42

we are again . George is

0:45

still working on his project . He couldn't

0:47

make it today . He had some things to

0:49

do as well . So I am

0:51

here with a special guest

0:53

, as I may have mentioned

0:55

it somewhere along the line Tony Farina . Steve

0:58

, how are you ? I'm good , I'm good . Thank

1:00

you so much for joining us today . So

1:03

we had a very special day

1:05

because , first of all , it

1:07

poured like mad all morning and now

1:09

it's as beautiful day as it possibly could be

1:11

. We'd been talking a long time , tony

1:14

and I , about his old

1:16

family recipes and some

1:18

of his mother's and grandmother's

1:21

ways of making good

1:23

old sundae sauce , as well

1:25

as meatballs

1:27

, sausage , and we

1:29

had a little angel hair today . So it

1:31

was really . I feel like

1:33

I'm about to burst , but I am getting

1:36

close to an espresso Tone

1:38

. Tell me , before we get started on

1:40

the food which we'll get to . So tell me

1:42

these family recipes . You grew up in New

1:44

Jersey is

1:52

that correct ?

1:52

Yes , born and raised in Newark , moved out in 1967

1:55

when there was a lot of unrest in Newark , new Jersey . We moved to Edison but my mom

1:57

and her sisters and sister-in-laws kept the traditions

1:59

going . It all comes down to

2:01

my mom was a really good cook and

2:04

she managed and cooked all of the traditional

2:06

Italian dishes meatballs

2:09

, sausage , rasol , lasagna

2:12

, stuffed shells . She was

2:14

renowned for her eggplant parmesan , which

2:16

is basically to die for . For most people

2:18

that I give the eggplant parmesan to

2:20

just never had anything better . It's a lot

2:23

of work , but it all comes down to

2:25

what she fed us and

2:27

me trying to carry on the tradition for my kids .

2:30

I know I don't have any of my mother's

2:33

recipes . Nothing's been deposited

2:35

down on paper . She didn't write anything down

2:37

. I have no idea what she did . A

2:39

few things that I would love to know the

2:41

inner workings of . One is her stuffed cabbage

2:43

. It was amazing . She made it in this huge pot

2:46

. She put like tomatoes in between the cabbages

2:48

and stuff . It was something people came from all

2:50

over to have it and it was half . My father was

2:53

Hungarian and Czechoslovakian

2:56

, so stuffed cabbage is a big deal

2:58

in their family as well . So she made

3:00

that a lot and she made sauce

3:02

. She made a sauce especially if

3:04

my grandfather was coming over . There was no

3:07

way he wasn't going to

3:09

get pasta for dinner . He

3:11

would add peas , like I told you in the past . But

3:13

back to you .

3:15

Yeah , so it's funny . You mentioned the recipes

3:18

. So

3:24

my mom had just a piling of pieces of paper with different recipes on it and as she got older and my

3:26

daughter and son started getting to

3:28

teenage years , we had a discussion

3:30

about how do we transfer those recipes

3:33

down to next generations . And she

3:35

spent the last few years actually

3:38

recording it all in a special book . The

3:41

first book was for my daughter and the second book is for

3:43

my son and the second book is only halfway done

3:45

before my mom passed . So

3:47

I've got photocopies that I have inserted

3:49

in my son's book . But it's funny

3:51

when you talk about recipes , because

3:54

my mom had some specialties . Her eggplant

3:56

parm , her meatballs were

3:58

my favorite , but I'm not sure everybody else felt the

4:00

same way . But she made some great

4:02

desserts and one of them was her cream puffs

4:04

and my aunts and cousins used to complain

4:07

because they swore my mother never gave them

4:09

the full compliment of the recipe

4:11

. You know she was like holding something

4:13

back so that her cream puffs or

4:15

her eggplant parm was absolutely the best and no

4:17

one could replicate it . You know , as I

4:19

started going through some of her recipes I

4:22

don't know if it's just my own taste

4:24

or my recollection , but I've

4:26

modified some of her recipes

4:28

that she had given me , that she had given my daughter

4:31

and my son , and actually the meatballs you

4:33

had today was a slight modification off

4:35

of what my mom's recipe actually

4:37

said . And I was telling Steve earlier

4:39

that back then my father

4:41

came from Campania , avenel

4:44

Capasoli , and my mother came

4:46

from Calabria , and my

4:48

father was used to very dense , hard

4:51

meatballs and my mother was used to very

4:53

flaky , moist , break

4:55

apart meatballs . So she would actually make

4:57

every year , every week , two

4:59

different meatballs One for my dad based

5:02

on the way he liked them from his mom , and

5:04

one for my brother and I that based

5:06

on her family tradition . So as

5:08

I started making her meatballs , they were not

5:11

flaky enough , they did not break up enough . So

5:13

I kept modifying and doing some research

5:15

and talking to some other older Italian folks

5:17

that made meatballs to come up with a kind

5:19

of a modified recipe . And we had

5:21

it today and I , as I told Steve , they were

5:23

a little bit denser than what they should have been today . So

5:26

I must have done something a little different

5:28

than I usually do , but it's all handmade

5:31

. The meatballs sometimes are big , they're small , sometimes

5:33

they have a little bit too much breadcrumbs and egg in , and

5:35

sometimes a little less , but that's what it's all

5:37

about .

5:38

So meatballs . Since

5:41

we're there for the moment , let's start .

5:43

If you will discuss your recipe a

5:45

little bit , Sure , I won't give you

5:47

the details , but I'll give you the general understanding . So

5:49

where do you start ?

5:51

Let's go back to— let's talk about ingredients .

5:53

Yep , let's go back to the way I was raised . So we were

5:55

middle class , living in Newark , new Jersey , one

5:59

income and then two incomes . So

6:07

we start with just basically chopped meat , which is ground beef , and we use 80-20

6:09

because you want a little bit of the fat in there , and we mix that with

6:11

eggs , some milk , parmesan

6:13

cheese , some breadcrumbs . So

6:16

my grandmother and my mother used to put

6:18

bread in milk and get it

6:20

all nice and soppy and then put it into the meatball

6:23

mix . My mother converted to bread

6:25

crumbs at one point in time and we actually used seasoned

6:27

bread crumbs with Italian seasoning in them and

6:29

we mixed that with the ground beef and

6:32

then you put it together . And you

6:35

don't want to put it together too hard , you're not making a snowball

6:37

, you want to have it where it's a little loose . So

6:39

that's another thing I might've done . I might've made them a little bit too

6:42

hard , I might've packed them a little too hard for Steve .

6:43

So do you brown them in

6:45

a pan or do you bake

6:48

them in the oven ?

6:49

So we bake them in the oven , and this is

6:51

really the key to the sauce

6:53

. So when you bake them in the oven , you're

6:55

baking them in a mix of oil , onions

6:58

, garlic and some seasonings and

7:01

you got the sausage and the meatballs

7:03

on the pan in the oven . I brown my

7:05

sausages first because I like them a little firm

7:07

, and we let them bake and

7:09

then we take them out , put them in the sauce . We

7:11

take all the drippings not

7:14

the onions , not the garlic , some garlic and

7:16

we pour it into the sauce and then we let it bake

7:18

for three hours , simmer for three hours on the pot

7:20

.

7:21

So wait a minute .

7:23

Am I talking too fast ?

7:24

No , I'm just trying to get it right . So the

7:26

meatballs are on a cookie sheet

7:28

, right On a cookie sheet , With a lip on it right

7:30

.

7:30

And you pour oil garlic and onion

7:32

in there . So you put oil in there so that they

7:34

don't stick . I put onion and

7:37

garlic in there .

7:38

So like minced onion .

7:40

Yeah , but you don't want the onion too

7:42

small because you don't want to put too much onion in your sauce

7:44

.

7:44

It disappears .

7:45

So you want to either strain it or , if it's

7:47

big enough onions , just drain it and hold

7:49

the onion back . I put some garlic in my sauce

7:51

. I like to have garlic in there to simmer

7:53

. We didn't have any garlic when we were eating

7:56

today . You didn't see any cloves of garlic . Sometimes

7:58

you'll find one in there , so you pull them

8:00

out , or do you ? No , I pull most of the

8:02

garlic out , I put all the onions out and

8:04

then the fat that comes out of the meatballs with the

8:06

oil I pour right into the sauce and

8:09

then I put the meatballs and the sausage in there and

8:11

it simmers for three hours with all that

8:14

mix .

8:14

Interesting .

8:15

It is interesting .

8:17

Breadcrumbs huh .

8:18

Yes , breadcrumbs makes it a little flaky . Right

8:21

, you don't want a meatloaf , you don't want a round

8:23

meatloaf , you want something that's a little bit more , that

8:25

can break up , gives it a little bit of substance

8:28

. And , once again , middle income

8:30

can't have enough ground

8:33

beef to feed the family . So you got to insert

8:35

some bread , or , in

8:37

this case , breadcrumbs , to

8:39

fill it out . And the key , with sauce

8:41

, and everyone's got their own recipes , but you

8:43

need some piece of pork in

8:46

your sauce . So I use sausage , people

8:48

use brajol , which is a beef , but

8:51

people use pork chops or pork

8:53

ribs of some sort and put them in there . We

8:55

like sausage , so we've always used sausages . And

8:57

when you fry your sausage first , and once

8:59

again you're getting that nice sauce , that

9:01

oily sauce from the sausage that goes in the sauce

9:03

also that nice sauce , that oily

9:05

sauce from the sausage that goes in the sauce also .

9:11

Yeah , it's funny you said that because I made a pork rib sauce

9:13

a little while ago and it came out fantastic . I never did it before but I had a

9:15

rack of ribs . I cooked rack of

9:17

ribs for one of the football games and I didn't

9:19

smoke them because I wasn't in the

9:21

mood , I just threw them in the oven and I only had so many pans . I had two racks

9:23

left over . I threw them in the mood , I just threw them in the oven and I only had so many pans

9:25

. I had two racks left over . I

9:27

threw them in a thing with a bunch of tomato sauce

9:29

and cooked sauce with it and the sauce came out

9:31

amazing .

9:32

Yeah .

9:33

With the ribs in it , it really was

9:35

good . So it was like a meal in itself . You had a couple

9:37

of ribs and some sauce , much like

9:40

you have a couple of meatballs and some sauce , but you have a couple of meatballs

9:42

and some sauce . But it was different it was great .

9:43

Yeah , you think about it Growing up . We ate macaroni

9:46

. We called it macaroni back then , not pasta

9:48

. We ate macaronis and

9:50

some type of gravy meat because it was gravy

9:53

, it wasn't sauce . You

9:59

had brown gravy and red gravy . Growing up , this was red gravy , so you would call the meat

10:01

and the red gravy as gravy meat . So what are we having for dinner tonight

10:03

? We're having macaroni and gravy meat

10:05

and we'd have sausage and brussel

10:08

or meatballs , but we would traditionally

10:10

eat macaroni and

10:12

meatballs or gravy meat Tuesdays

10:15

, thursdays and Sunday consistently

10:18

every week . Really , yeah

10:20

. So if you remember , there used to be an old commercial

10:22

. Prince Spaghetti Day right , wednesday

10:25

is Prince Spaghetti Day . I think it was actually

10:27

originated in Boston because everybody

10:30

I knew growing up in Newark

10:32

and all the other Italian kids growing up

10:34

, it was Tuesday , thursday , sunday and

10:37

Tuesdays and Thursdays would be at night . Sunday

10:39

would be a two o'clock meal in the afternoon

10:41

and you'd have sandwiches or something

10:43

late at night . We had a lot of pasta and

10:46

meatballs and sausage . It was

10:48

something I'm trying to carry

10:50

on with my kids . I don't think they eat

10:52

it as much as I do , but yeah

10:55

, you do what you do .

10:56

Yeah , I don't ever remember it being

10:58

like that . We had it routinely every

11:00

week . I know when

11:02

people came over , my mother was going to make a

11:05

sundae sauce that she

11:07

made meatballs , sausage

11:10

and then lamb . She

11:13

had these little lamb chops she got from somewhere

11:15

. I've never seen them again and

11:17

my father loved them . I remember that Maybe

11:19

that's why she did it , and she

11:21

would cook it all in the sauce together and

11:24

then you would get the sauce on your pasta and

11:26

then a bowl of meat

11:28

would be either go around or whatever

11:30

, and people picked up what they like . I didn't eat the lamb

11:33

. I loved sausage and I loved her meatballs

11:35

. So my mom used breadcrumbs too . She's

11:38

somewhat similar . I think she did

11:40

what you said , that she poured the oil

11:42

or whatever from , she would

11:44

fry the meatballs

11:46

in a pan and she would add cloves of

11:48

garlic to the oil and

11:51

then she would put those into

11:55

the sauce when she was cooking it . Sure , but

11:57

I most remember never onions

11:59

, always just garlic , oil , salt and pepper

12:01

, maybe some oregano , maybe

12:04

some red wine that's something

12:06

a lot of people add to a sauce

12:08

and the meatballs

12:10

were basically an egg

12:13

. I don't remember more than one egg , but

12:15

there must have been times . An egg

12:17

, breadcrumbs , onion

12:20

in the meatballs .

12:21

Oh , yeah , okay .

12:23

But cut very small and

12:27

it was , like you said , 80-20 chopped meat . It never

12:29

was . Later on , when I found out that people

12:31

were using pork , veal and beef

12:33

, I was like why

12:35

? But I know that's , you're

12:38

right , it was a cost-efficient

12:40

way of just using regular beef and

12:43

when we were young the money

12:45

was something very few and far between

12:47

. I think my father I remember when he

12:49

drove a laundry truck . I think he made a little

12:51

over $100 a week , a little

12:53

over , and our mortgage

12:56

was about the same , a little bit more than $100

12:58

, the GI Bill and all that stuff

13:00

. So it was

13:02

two kids trying to keep up with the

13:04

Joneses living in an area where other

13:06

people have everything . It was an interesting

13:09

point of view , but certainly pasta and tomato

13:12

sauce . My mom always used

13:14

canned tomatoes . She never used canned

13:16

sauce , she would use puree

13:19

and whole and then chop them up

13:21

with her hands .

13:22

Oh yeah , so it was a little chunkier sauce .

13:24

It was a little chunkier , but then she would do something

13:26

to it . I don't know if she immersion

13:28

blended or something , because it was very

13:31

like your

13:33

sauce today very smooth

13:35

, pureed , almost Today

13:38

was very good . The sausage was great . It's

13:40

the process right . It's really that

13:42

it all sits in there and cooks together and

13:46

my mother would make them the day before because she really believed

13:49

that the meatballs tasted better after

13:51

sitting in the refrigerator overnight , and

13:53

I believed it too . I would sneak

13:55

into the Sunday meal

13:57

while it was sitting in overnight and

14:00

take a piece of Wonder Bread

14:02

white bread and pick a meatball

14:04

out , smush it in and eat

14:06

it on the bread , and it was a good

14:08

combo . It's funny because my former mother-in-law

14:10

, who soon passed , used to use

14:13

only Petrich

14:15

Farm white bread in

14:17

her meatballs had to be Petrich

14:19

Farms and it was soaked

14:21

in milk and then she

14:23

worked it in with her hands into the meatballs

14:25

sausage

14:30

. She would open up sausage even

14:32

though you could buy it not

14:35

in casings . She

14:37

used to buy it in the casings and cut it open

14:39

and make meatballs out of that .

14:41

It was good she made lasagna that way too the lasagna

14:44

was really good like that . It's

14:46

funny you mentioned the white bread , because

14:48

I used to do the same thing . I would

14:50

, while my mother was cooking the pasta , the

14:52

sauce , I

14:55

would , while my mother was cooking the pasta , the sauce , the gravy , I would go

14:57

in with some Wonder Bread and I would just take the gravy and pour it right

14:59

on the top of Wonder Bread , try to grab as much of a

15:01

meatball as I could and run

15:03

out of the kitchen eating it .

15:06

Yeah , there was a fine line to where

15:08

you took too much , certainly when

15:11

she started to wonder if she had enough food for

15:13

the people that were coming . You would , she

15:15

would , my mother would make you .

15:16

Definitely she wouldn't be mad , but she'd

15:19

make you feel bad that you shouldn't have done it but

15:22

you think about those traditions when I was going to

15:25

college down in lawrenceville

15:28

and we were probably an hour away from edison

15:30

at the time every once in a while on

15:32

the weekend , if things weren't going on at the fraternity

15:34

, I would invite a friend or two to

15:36

come home for a Sunday gravy , and it became

15:38

something that everybody was looking to

15:41

get an invitation to , and I actually

15:43

used it occasionally to get myself a new girlfriend . I

15:45

would invite a girl up to my mom's house for gravy

15:48

on a Sunday afternoon and , lo

15:50

and behold , I had myself a new girlfriend . Lo

15:52

and behold , I had myself a new girlfriend .

15:54

That's funny because I always think of my cousin Stefan

15:57

so

16:04

obviously he's on my father's side , who was

16:06

Czechoslovakian and Hungarian or whatever they were

16:08

, and

16:11

Polish I think three things . My

16:18

cousin loved my mom's horse because

16:20

at home that's not what his mother made , because his mother was my father's

16:22

sister and his father was , I think , part Russian

16:25

and part Hungarian or whatever . He

16:30

used to tell me he was a Bolshevik , but obviously he was not . So they didn't make

16:33

Italian sauce like that and I routinely

16:35

, when I go to a restaurant especially a good

16:37

Italian restaurant , all

16:39

these fancy things on the menu I order meatballs

16:43

and sauce .

16:44

It's a perfect way of telling if it's a good

16:47

traditional Italian restaurant . I

16:49

usually always start with chicken parm and

16:51

if chicken parm with the sauce and the macaroni on

16:53

the side with some sauce on it , if that's good , then I know

16:56

I'm in a good restaurant .

16:57

That's true . Tony and I last ate . We've

17:00

ate at a few Italian restaurants

17:02

around where we are . We ate

17:04

at Castelletto , which was Tony

17:07

blew his mind . He couldn't believe how good it

17:09

was . It was so good . I know my friend Paulie

17:20

Castelletto owns a restaurant and he's been begging me to do a podcast live

17:22

from there . I have not done it , but he says he'll . He'll bring out all the old Italian

17:25

specialties , but one day that's going to happen . Um , we've eaten at Nona

17:28

, which is very good , and I did a review . Uh , I don't

17:31

know if it was last week or the week before from here

17:33

Anona , and

17:38

then we also ate at Sergio's in Portchester , and that's

17:40

very good as well . Yes , it is

17:43

Castellano's , probably my

17:45

favorite , but they're all good . Anona

17:49

is nice because it's right in the middle of town and , like I mentioned during

17:52

my review , it's right around the corner from a really nice

17:54

cigar lounge that you can go have a cigar

17:56

on after you had this wonderful

17:58

meal . But

18:01

, like I said in my review , and Tony's the

18:03

one that had the homemade ravioli

18:05

right , that's correct . Yeah , and it was very , very

18:07

good .

18:08

Yeah , speaking of raviolis , my grandmother

18:10

on my father's side used to make homemade raviolis

18:13

and as she got older the

18:15

recipe changed a little bit and she

18:18

wasn't as skilled at making

18:20

them . So at one point in time when I was young I'd

18:23

be eating one of her raviolis and it'd have

18:25

eggshells in it . So

18:27

I never forget making such a big

18:29

commotion about it to my mom

18:32

and dad . I'm not eating these raviolis

18:34

because they got eggshells in them and how much

18:36

shit did sorry .

18:37

how much trouble did you get in on your

18:39

way home ?

18:40

I was lambasted and was

18:42

forced to eat those raviolis regardless

18:46

of what was in them . They were phenomenal , but and they

18:48

were big . Today raviolis are small

18:50

. These are big raviolis . You don't eat two or three

18:52

of them . But another recipe

18:55

from my grandmother that we have not been able to

18:57

master is her tomato

18:59

pie , which is it's like

19:01

a Sicilian pizza , but it's a little

19:03

bit different . It's thick , the

19:06

sauce goes , the mozzarella

19:08

, the cheese goes on first , then the sauce goes over

19:10

the top , and then you do breadcrumbs on top of that and you bake

19:12

it . Sauce goes over the top , and then you do breadcrumbs on top of that and you bake it

19:14

, and we're able to get everything but the crust . The

19:16

crust is just not at

19:18

the level . It was when my grandmother

19:20

used to make it and we can't figure out how . It

19:23

wasn't a recipe , it was people watching her and trying

19:25

to formulate a recipe . So tell me about

19:27

it . What did she use for a crust ? She

19:31

just used flour . We think there's a different

19:33

amount of oil that she used

19:35

in the actual , the

19:38

formation of the crust and also in the

19:40

pan . We don't think we've used enough oil

19:42

because it doesn't come up like almost

19:44

crispy where it's Breaks apart .

19:46

Yeah , so it was just flour , or she

19:48

made like a dough .

19:49

Oh , she made a dough . Yeah , it was a dough . You're

19:54

thinking huh , Mm-hmm yeah .

19:56

Did it have yeast in it ?

19:57

No , oh , yeah , it did . Oh , it absolutely

19:59

did . And it rises but

20:01

it becomes too bready , Not enough

20:03

. It's not crispy enough . It

20:05

has an oil bottom to it , Almost not

20:08

caramelized , but along those lines just

20:11

can't seem to get . It . Could

20:15

be the pan we use a double pan now with our cookie sheets

20:17

, I don't know . It's one of the challenges that we've been able

20:19

to have not been able to master yet . I

20:21

got cousins doing variations

20:24

Every once in a while . I'll take a stab at it . My

20:26

brother , who's a pretty good cook , will take a stab at

20:28

it . Haven't mastered it yet .

20:32

So the dough , she would let it rise

20:34

and then she'd spread it out .

20:36

That is correct . She would put it in a bowl , she'd

20:38

put a wet dish towel on top , let

20:40

it sit on top of the oven and

20:44

then bang it down and put it in a big

20:46

14 by whatever cookie sheet .

20:49

So maybe you're using the wrong yeast .

20:51

Possibly . I don't think she was using

20:53

flour to make bread . I think she

20:55

was using traditional gold metal

20:58

flour , because that's what we did .

21:00

Yeah , she probably . There's quick rise

21:02

yeast and there's regular yeast , and

21:04

then there's the Italian stuff comes in a chunk and

21:06

I bet you that's what she used . It's

21:09

the kind they use in Neapolitan

21:11

pizza . You think she used gold metal

21:13

flour . She didn't use double O or anything like that

21:15

, right ?

21:16

Too hard to come by ? I don't know In

21:18

those days . But I do remember seeing chunks

21:20

of yeast , so maybe you've got a little bit of an

21:23

idea there .

21:23

Right . So

21:29

the Italian yeast comes in as like a big chunk and you like it almost looks like a Havla

21:31

bar , that kind of thing , and you cut a piece off and then you mix

21:34

it in and break it up and mix it in . That's

21:37

the yeast you really eat to make pizza

21:40

. If you're really going to do the Novelabar

21:42

way , that's the way to do it . And

21:45

you remember that that dough does

21:47

rise . Sometimes most people let

21:49

it rise overnight in a refrigerator , but

21:52

when it's cooked it doesn't rise a lot

21:54

. So that may be the tip

21:56

.

21:57

Interesting .

22:00

I bake a lot of bread . That would be my first

22:03

forte . I love that challenge

22:05

. By the way , I would love that challenge

22:07

. I don't know if I totally understand . It's

22:09

funny because we have a guy George has a friend and

22:11

he's come on our podcast . We did a two . I

22:14

don't know if you heard it . You may have listened to it

22:16

hank pizza , I

22:18

think I did he does the . He's the frico

22:21

king or whatever . If you ever saw his

22:24

pie and it's like a detroit

22:26

style . I don't know where they get this name

22:28

from , but it

22:31

has a crispy crust . If see

22:33

, you have to go on his , I said his name

22:35

Hank Pizza . You

22:39

go on his website and look at his crust when he cuts

22:41

it , it just goes .

22:43

And is it thick or is it thin ?

22:46

The pie is thick , yeah , okay , I don't

22:48

know how thick the crust is , I have to

22:50

look but the outside has this

22:52

crisp and I don't know if that's from

22:54

cheese or what .

22:57

Combination probably .

22:58

And I somewhat wonder

23:00

whether she mixed or

23:02

somewhat put Parmesan cheese

23:05

on her crust where

23:07

that would prevent it from rising and giving

23:09

it a crispier tendency . That may

23:11

be something else you want to try .

23:14

I'll give you the recipe . You can take a whack at

23:16

it if you like Especially that it has a dough

23:19

.

23:20

That's all of it , Absolutely yeah .

23:21

Yeah , and she makes a special sauce which

23:23

is more of a marinara sauce that she puts on

23:25

the pizza .

23:26

That's something we didn't discuss . Your sauce , so

23:28

you told me what you do with the oil . Do you do

23:30

anything else ?

23:31

No , it's pretty basic Puree , half puree

23:34

, half tomato sauce and , as I was

23:36

mentioning to you earlier , it's hard to define

23:38

those special tomatoes in a sauce

23:41

. They usually have them in puree or they'll have them

23:43

in peeled tomatoes , the Marzano

23:45

tomatoes . So I stay

23:47

away from those unless I really want to start getting into a blender

23:50

and making it the right way . But I

23:52

usually just do half puree , half sauce

23:54

, lots of different Italian seasonings

23:57

, parsley , basil

23:59

, oregano , mix it

24:01

all in and then the meat with

24:04

the drippings really adds

24:06

the kind of seasoning to

24:08

it that you experienced today .

24:10

So you use dry seasonings or do you use fresh

24:12

and then throw it in ?

24:13

I do both . Depends on how quick I want to make my sauce If I use dry seasonings , or do you use fresh and then throw it in ? I do both . Depends on how quick I want

24:16

to make my sauce . If I have fresh

24:18

seasonings , I'll cut it all up . If

24:20

not , then I'll use some dry seasoning out of

24:22

a jar .

24:25

Another thought of that crust I'm thinking about that

24:27

. I have a set of books that basically

24:29

has every bread recipe on

24:31

the face of the earth , has

24:37

every bread recipe on the face of the

24:39

earth . It's a five or seven volume goes through every history , every

24:41

kind of bread , everything from panettone to whatever you could think of

24:43

, any Arab breads , all those

24:46

Middle Eastern breads . Everything

24:48

is in this book , in this set of books . I

24:50

think it costs like $700 . It's

24:52

in my closet and I've made

24:54

a lot out of it and it tells you how to make every

24:56

part , goes through the tools , goes

24:59

through the methods of making the

25:01

dough , every method , every

25:03

one . Some people use water , some people use

25:05

milk , as you would for naan

25:07

or something like that . Really

25:10

quite an interesting group of books . It

25:12

weighs 1,000 pounds

25:14

and cost too much money

25:16

. But it's years ago

25:18

and I probably mentioned this on the podcast before

25:20

I was lucky enough to go a few

25:22

times to get lessons at Boulay's

25:25

restaurant . He had recently passed

25:27

away in Georgia . We talked about it on

25:30

one of the podcasts in the past , but

25:32

he had a restaurant and on the side

25:34

one of the entrances he

25:37

had like a bar and it was

25:39

really just a school for teaching people

25:41

how to cook , and he had these

25:43

unbelievable ovens , those steam

25:46

ovens , the ones that cost $50,000

25:49

to put in your kitchen . So he had

25:51

all those and we used to talk

25:53

about baking bread and he realized that

25:55

I'm pretty obsessed with

25:57

baking bread . He couldn't believe how much knowledge

26:00

I had . And he made

26:02

bread without flour . He

26:04

made bread . He really blew

26:06

my mind a lot of times because he made

26:08

these non-gluten kind of bread . He

26:10

took me down in the kitchen , which was in the basement

26:12

or down below the main floor anyway

26:14

, and they had a 55

26:17

gallon drum full of sourdough

26:19

starter . The thing

26:21

was like and I spoke about this before , so the listeners

26:24

remember this it was like the movie the

26:26

Thing . It was this big blob , you

26:28

could actually see it rise

26:30

, and I still have some

26:32

of that starter in the freezer . He gave me

26:34

a jar of it and I took it home and grew it and then froze a lot of it , and I still have some of that starter in the freezer . He gave me a jar of it and I took it

26:36

home and grew it and then froze

26:38

a lot of it , and I still have some .

26:40

Where do you cook your bread ? In your oven .

26:42

In my oven , inside a crock .

26:44

Is that what it takes ?

26:45

the crock . That's what it takes .

26:46

Yeah , I'd love to be able to master

26:49

doing something with breads and

26:51

crusts and things like that .

26:53

It's a completely different method

26:55

right , and others have heard me talk

26:57

about this , but I have the recipe . Poulin

27:00

makes organic sourdough

27:02

I don't want to say whole wheat , but

27:04

like a whole wheat and regular

27:07

flour famous in France because

27:10

obviously the baguette is

27:13

the wonder of the world over there

27:15

. Matter of fact , government regulates the

27:18

cost of bread and other things and how

27:20

it's made . So when

27:22

the woman who I learned from

27:24

I shouldn't say learned from physically , but

27:26

learned from video and other things

27:28

and reading her

27:31

father or her grandfather started the

27:33

bakery there and he couldn't compete with

27:35

making old baguettes so he made sourdough

27:37

, and sourdough has a longer

27:39

shelf life than a baguette , which may be a day

27:42

. You could get a week or maybe two

27:44

out of a sourdough because of the nature of the bacteria

27:46

. So poor

27:48

people would come and buy it because they

27:50

could keep the loaf and it would live on and

27:53

on and they wouldn't have to throw it out

27:55

like a baguette or consume it . So

27:59

I started making those loaves and they're amazing

28:01

, but they're a little bit different . I'll show you some

28:03

picture . I can't believe you never saw it before

28:05

because I always post it , but so

28:07

this is the pull-on .

28:09

Wow , it looks like the bread we had today I know .

28:12

This is better . The bread today was

28:14

pretty good . This is better because it's a

28:16

whole wheat grainy kind of bread

28:18

and it has that soury taste

28:21

and I know I have a loaf of sour I bought today too

28:23

. I haven't cracked into it , considering that I

28:25

sliced my finger open once again in the exact

28:27

same spot , if you guys remember

28:29

that I spoke about how I sliced it open

28:31

and

28:34

it was infected forever and I couldn't bend it forever . When I was smoking

28:36

meat at the fundraiser the other day , on the exact

28:38

same spot . Now that it finally healed , I

28:40

sliced it open again while I was cutting bread

28:43

, and that was because they didn't leave

28:45

the bread in the oven

28:47

long enough , even though it was totally cooked

28:49

. They didn't crisp it enough . For whatever

28:51

reason it's a business they got

28:53

to roll it along , so the knife bounced

28:55

off and sliced my hand . I may have had something

28:58

to do with it .

28:59

Yeah , user error right .

29:00

User error yeah .

29:02

But blood was spilled for sauce and

29:04

spaghetti today .

29:05

Yeah , it really was bleeding . I didn't

29:07

think I was going to be able to get it to stop

29:09

because it was just pouring out into the

29:11

sink . You

29:15

would think that I murdered somebody . It was

29:17

like an oj simpson sink picture but

29:19

I finally got it to stop . But I couldn't get it

29:21

to stop bleeding long enough to get that band-aid

29:23

out of the package . There's blood

29:25

all over the all over my bathroom . I had to wipe

29:28

it all up but anyway , so

29:30

that how that pull on

29:32

heavy crust rises in a crock

29:34

. I contemplated making

29:36

it for today , but it takes longer If we were

29:38

eating at night . It really takes a whole day

29:40

. I imagine . The only thing because

29:43

of the heavier grain , it doesn't have that traditional

29:45

sour dough with all those

29:48

big nooks and cranny in the bread

29:50

. Because of the grain , where it's

29:52

organic and briny

29:54

, it has the flavor and

29:56

it's great because you can toast it days later

29:58

and it still comes out as good and you

30:00

use that real fatty French butter that's got all

30:02

the fat in it . It's like you should say on the label double

30:05

the fat . But that's great

30:07

bread . I know I'm obsessed with bread

30:09

and I'm obsessed with dough

30:11

and getting it to rise perfectly and I need to start baking it again

30:13

. I promised some people and I'm obsessed with dough and getting it to rise perfectly and I need to start baking it again . I promised some

30:15

people and I haven't done it yet

30:17

and I'm going to .

30:19

Bread will make or break your meal . Good

30:22

bread will make a bad meal better

30:24

.

30:25

Yeah , we got lucky today because this morning I went

30:27

he said good bread . If it's not good

30:29

bread , don't get it is what he told me . So

30:31

I went went to the checos today

30:33

near the chico's or whatever you call it . I

30:36

went there today and the bread had just come

30:38

out of the oven with wraps sitting on the

30:40

counter , still warm . So

30:42

I got spared the

30:45

embarrassment of the only thing I had to do for the

30:47

meal today that's not true

30:49

.

30:49

You got the pasta I'm

30:51

sorry .

30:52

I went to the store and got the pasta too , but I already had it here . That

30:54

was the store and got the pasta too , but I already had it here . That was the only one

30:56

we use is the only one I already had here .

30:58

I got all the other ones . So , lee , let's talk about

31:00

an eggplant parm recipe .

31:04

Now I've been hearing about this eggplant parm

31:06

and I almost took a shot at trying to do

31:08

it myself , just by what he told me , to

31:10

be honest , but I didn't want to take the grief

31:12

over it , what he saw , but go ahead , tell

31:14

me about it .

31:15

Obviously you got to get eggplants in season

31:17

. I've tried to . Eggplants

31:23

will show up in the grocery store any month , doesn't matter . But when they're not in season they

31:25

just don't have the same flavors and I've learned that the hard way . So you start out with your

31:27

eggplants in season , you

31:30

peel them and then you slice

31:32

them cylindrical so you have

31:34

little discs of

31:36

eggplant . How thick , typically

31:39

about an eighth of an inch we do super

31:41

thin .

31:42

So do you use a mandolin or you try to cut them with

31:44

a knife .

31:45

I cut them with a knife . It would be better

31:47

using a gadget

31:50

. That would be consistent . Maybe

31:52

try that going forward . But what you end

31:54

up doing this is mom's recipe . I've

31:56

had a lot of people tell me they've had similar

31:59

but never exactly the same

32:01

. So you take as you get

32:03

your slices , you lay them on a plate and

32:06

ideally you laid them on a plate that has

32:08

grates to where the

32:10

oil can seep through , to where the oil can seep through . You

32:12

put a layer of eggplant , you

32:16

put salt , you put another layer of eggplant salt

32:18

all the way up and then you press

32:21

them . You fill a pot

32:23

full of water and you put it at the very

32:25

top of the pile and

32:29

you just press them for about a good 30 minutes and have all the bitterness and

32:31

all the juices come out . You

32:34

pat them down , you flour

32:36

an egg , deep fry

32:38

them and then you start layering them

32:40

in a casserole dish . And the way you layer them

32:42

is you put sauce first and if

32:45

you think about this , all the traditional Italian

32:47

dishes that I've been used to growing

32:50

up with , the foundation has

32:52

been my mother's gravy . So you

32:54

have to have some leftover gravy to

32:56

make eggplant . You have

32:58

to have leftover gravy to make lasagna

33:00

or manigat or

33:02

stuffed shells . So you put a layer

33:04

of gravy down and you start . You

33:06

put a layer of eggplant , a

33:09

little Parmesan , a little mozzarella , put

33:13

a little bit of sauce and then you just raise

33:15

it all the way up to where it's like a casserole . It almost looks

33:17

like lasagna when it comes out of the

33:19

oven , but the bitterness

33:21

is gone . It's a sweet taste . It's

33:24

healthy for you , other than the deep frying

33:26

. A buddy of mine actually tried

33:29

baking the eggplant instead of deep frying

33:31

it and said it was pretty close

33:33

to what we're used to . So I guess the

33:35

next time I try to do it I'll end up baking

33:37

it . But it's a project . Eggplant

33:40

parm . You need two people . It's a lot of

33:42

work .

33:43

Yeah , I used to eat this restaurant in Boca

33:45

Raton . I don't remember the name of it , I'm sure it's not

33:47

there anymore but they used to have these

33:49

towers of

33:52

thin fried eggplant

33:54

and it was literally like a round

33:57

tower , all the same size , covered

33:59

with sauce and with cheese

34:02

. They would bake it in the oven . You'd get

34:04

this like little tower and

34:06

it was absolutely the best eggplant

34:08

I ever had in my life .

34:09

You haven't had mine yet , have you .

34:11

Yeah , but that's a lot of talk . I don't know how

34:13

true it is . He didn't bring any eggplant

34:15

today . He could have done that .

34:18

Your kitchen is not big enough to make eggplant

34:20

parm .

34:22

Listen , I've made

34:24

50 pounds of pastrami in there . I've

34:26

made makes a mess . Don't get me wrong

34:28

when I get done looking or when I come back

34:30

from cooking , because that stuff

34:33

smoked so I had to go to the smoker . I

34:36

had to go to the smoker and

34:38

it's difficult to keep it clean

34:40

. So usually now what I do because I have a housekeeper

34:42

once a week coming clean now I make

34:44

sure if I'm going to make a messy cook , I'm going to do

34:46

it the day before she comes , which is Wednesday

34:48

.

34:52

I'm sure she appreciates that . What's Meg

34:54

doing today ? Meg is in Nebraska , left Thursday

34:57

. We'll come back tomorrow . Monday

34:59

. She's helping her father organize

35:02

his apartment for the move Because

35:04

as we move to Charleston

35:06

South Carolina , ed will be coming

35:08

and living around the corner from us down

35:10

in Charleston South Carolina .

35:12

Really that's her dad . That's her dad .

35:13

That's her dad . He's out there by himself . For

35:16

the most part . The woman he was seeing

35:18

went into

35:20

an assisted living home , so he's kind of on his own . He's

35:22

got some friends , but he's 84 years old

35:24

, it's time . Friends .

35:30

And the warmer weather , because Nebraska is freezing , cold , windy

35:33

too , it's just because of the wind . It's freezing , cold , windy too , it's just because of the wind . It's so

35:35

flat and the wind . I

35:37

had a friend when I was a kid . He

35:39

was stationed in Nebraska and

35:42

obviously it was much colder 50 years

35:44

ago , 45 years ago , and

35:46

he said Nebraska . He was stationed all over the

35:48

place in Nebraska . He was stationed in South Dakota

35:50

.

35:53

He told me Nebraska was the coldest place he's ever been in his life . It's beautiful

35:56

, though .

35:56

Because of the wind .

35:57

Yeah , no , it's beautiful , it's flat . Your point is absolutely

35:59

right on .

36:00

Flat . That's what it is . Flat , it's

36:03

as flat as anything could be . Other

36:06

farmers out there , where

36:09

do they grow corn ?

36:11

Best corn's in southern Jersey , Best

36:13

tomatoes best corn are in southern Jersey

36:15

. We have that argument all the time me and the

36:18

clan from Nebraska .

36:20

Really . I know the tomatoes are . Corn

36:23

is good , jersey corn's good , but the tomatoes

36:25

are something . It's funny because I had a friend

36:27

who's in . He sent me a video

36:29

. He is in Croatia

36:32

and he showed me a tomato

36:34

and bit into it and it was this like red

36:37

live awesome tomato

36:39

. And he said this is a tomato . I had to

36:41

come to Croatia to try it

36:43

. And I'm thinking about when I was a kid and

36:45

all the times in New Jersey when it was tomato

36:47

season . You knew it because every place

36:50

had tomatoes for sale .

36:52

We have another tradition called a tomato salad

36:55

, and it's fresh Jersey

36:57

tomatoes , cubed onions

37:00

, some Italian seasoning

37:02

, a little bit of oil and water

37:04

and let it sit overnight and

37:06

it just is unbelievable refreshing

37:08

and healthy .

37:09

No cucumbers .

37:10

No , we don't do cucumbers . I know a lot of people do

37:12

.

37:13

And red onion .

37:15

I use white sweet onions . But

37:18

people use red , but I use white sweet . I use

37:20

white sweet even with my sauce . I

37:22

like white sweet onions .

37:24

So do I .

37:24

Yeah , Vidalia onions like that type so when

37:27

my Spanish are yellow .

37:29

When I was making

37:31

barbecue sauce the other day , we

37:33

didn't have enough yellow onion at the Italian Club

37:35

and I was like what's the deal

37:37

? We don't have yellow onions . He goes , oh , I usually use red

37:40

. And I was like red

37:42

. I never used red

37:45

, but I used red . It came out pretty well because you

37:47

puree the barbecue

37:49

sauce when you're done , so it mixes in , but it had a

37:51

nice flavor . I can't complain about the barbecue

37:53

sauce . It was perfect .

37:54

Oh yeah , if you're going to go to Stanford .

37:56

We talk about pizza , george , and I talk about pizza all

37:58

the time . Let's hear you . I forgot

38:00

, I forgot all about that . I'm

38:02

glad you brought it up . Let's talk about

38:04

Connecticut pizzas .

38:06

Come on tell

38:09

me about how it's better than anywhere in the universe

38:11

. I wouldn't say better than anywhere in the universe , but I think there's

38:13

a distinction . When you think about New Haven

38:15

style pizza and some of the

38:17

Brooklyn and Northern Jersey pizza

38:20

joints Both , I think

38:22

, are 9 , 10 type ratings

38:24

A little bit different but very good

38:26

. And my favorite from New Haven is Sally's

38:28

. They just opened one in downtown Stanford

38:31

and that's where you and I went and I think

38:33

you were happy with what you were eating .

38:35

It was very good . I can't complain . It was very

38:37

good , I don't know , but it

38:39

was very good . I really liked it . But sometimes

38:42

when I look at pizza I

38:44

don't want to say it almost looked a little processed

38:46

. To me it was a feeling , not a taste

38:48

or anything else .

38:56

It just seemed that it wasn't as handmade as what I'm used to , but the

38:58

flavor and the taste and everything was amazing . Yeah , the crust is good . They make

39:00

it on site , so that was just a perception going

39:02

in . You're a little bit tainted . I think I

39:04

beat you up a little bit too much , for what was

39:07

that artesian pizza joint you

39:09

and George were talking about ?

39:10

It's right here in Hartsdale . Hartsdale

39:12

House of pizza Talk about it all

39:14

the time . I should have sent you the video somebody

39:17

sent me of all the different slices

39:19

they had .

39:20

So there's another one in Westchester called Johnny's

39:22

. I know Mount Vernon , I think it is .

39:25

I have no idea . I was driving around Mount Vernon the other day

39:27

and I said I think Johnny's is around here .

39:29

I have no idea where it is , you would drive right by it . It's

39:31

nondescript . So I went there because

39:33

we have a gentleman that works for us in Westchester

39:35

and he raves about Johnny's .

39:37

I have been there .

39:40

And I rave about New Haven , listen , very similar

39:42

in my view to Sally's , that

39:45

type of style crusty thin

39:47

, more sauce than cheese

39:50

, but I still go Sally's number

39:52

one . If you're going to compare Connecticut

39:54

New

39:59

Haven-type style pizza and I can't recall the names of the ones in Jersey that I've

40:01

eaten at , but they're very similar . So that was pizza . You talk about Italian restaurants

40:04

. You've got Columbus Park , downtown

40:06

Stanford , phenomenal Italian restaurant

40:08

.

40:09

I've never been there .

40:10

Yeah , and the other one which is actually better but

40:12

extremely difficult to get into is Cafe

40:15

Silvum , which is on the south side

40:17

of South Stanford . I think it's called All

40:20

homemade pasta . Same thing with Columbus Park

40:22

all homemade pasta , but really good

40:24

dishes . Cafe Silvum is a little bit

40:26

more traditional , columbus Park is

40:28

a little bit more . It's got a little bit of a flair

40:31

to it , but it's very good . Both of

40:33

them are very good restaurants .

40:35

I'll keep those in mind . It's funny just

40:37

to get back to pizza for a minute . So

40:39

the other night I had worked late

40:41

. It was Friday . I went over to meet

40:43

George . He got out at whatever 9 o'clock

40:46

at night and I was in Mimarnik

40:48

and one

40:50

of my favorite pizza places of all time

40:52

is Sal's for

40:54

Sicilian pie . Sicilian

41:03

pie is known without Westchester as

41:05

the number one unbelievable Sicilian . But

41:09

I have to say the last two times I was in there it wasn't as good as it used to be . The second to

41:12

last time I was in there they

41:15

said usually it's oh , I'll take

41:17

. I want corners . Can I have the next one that came

41:19

out ? They always had one in . Oh no , don't take that

41:21

. Don't take what you don't want . Wait

41:23

for the next one . I used to go to South's Pizza 1130

41:26

at night . You'd be hungry . You just got

41:28

out of doing something . Wherever you were , the

41:36

food wasn't there . You weren't sure you ever go to those places where you have to go to an event . You

41:38

don't know if they're going to feed you . You don't know if they're not going to feed you . You know what

41:40

I'm talking about .

41:40

Yeah , whether you're going to like it or not .

41:42

So I remember I got out of the

41:44

event . We went over to Sal's

41:46

got slices . He was sat in the car

41:48

just got slices . It was like 10.45

41:50

. I think they're open to midnight . They were still pulling hot

41:52

pies out of the thing . So

41:55

two times ago I went oh it's Sunday

41:57

night , we close at 9 . 9 ? You

42:00

close at 9 ? Dinner's not even . This

42:03

is the town . People are rolling around , the

42:05

people are just coming out to eat 9

42:08

o'clock . They work in the

42:10

city by the time they get home on the bus on a Friday night . Oh

42:13

, we close at 9 . Now , when

42:16

did that start ? We don't

42:18

have any slices left . I was like what ? So

42:22

I took a slice of something I didn't want but

42:24

I needed to eat something . So

42:26

Friday that was a Sunday

42:28

. So Friday I go in there . I

42:31

hit 9.05 . Oh , we're closed . What

42:34

do you mean ? We're closed . It's 9.05

42:36

on a Friday night . In downtown

42:38

Mamaroneck the streets are packed

42:40

with people . You couldn't even get a parking spot . Oh

42:43

, we close at 9 . Now . We close at 9 every night . Now

42:45

. Change

42:47

of ownership . Change of ownership the original

42:49

owner sold to one of the guys that worked for him

42:51

or one of the guys that he was partners with and brought him out

42:54

. The ownership changed . The pizza

42:56

is no . First

43:02

of all , they used to be whatever you want kind of attitude to . We're doing you a favor attitude

43:05

. Sal's my favorite Sicilian pizza place . I've never

43:07

had Sicilian so good except Hard

43:09

Steel House of Pizza . Sicilian is pretty good .

43:12

They have artesian pizza . How could it be Sicilian

43:15

?

43:15

It's good pie . You'll see . I'm going to have to order

43:17

one when you're here . All right

43:19

, so South , many decades

43:21

. People

43:25

I know went there when they were kids decades ago . Pizza

43:28

was better than anyone . Matter of fact , what's his name

43:30

? When he won Wingfoot Went there and

43:32

had afterwards a Shambo . What's his name ? When he won Wingfoot

43:34

went there and had afterwards Shambo . What's his name ? Whatever his name

43:36

is , you know who I'm talking about . He went and

43:38

had Sal's Pizza . After he was done , he had

43:40

the US . He had the trophy

43:43

under his arm , his trophy

43:45

in one hand and a slice of Sal's

43:47

in the other .

43:48

okay , Cross Sal's off the list

43:50

. I'm not going .

43:53

I'm never going back there . And they just didn't care

43:55

. They were full of themselves and

43:57

I was like what ? And so I started asking other people

44:00

. They said , yeah , that's what it is . So I

44:02

don't know what happened to your Sal's Pizza . It's

44:05

a shame . It's a shame . You could

44:07

take the best thing in the world and you want to

44:09

live off your old reputation

44:11

because it's nowhere what it used to be that's

44:15

not unusual , it's not unusual unfortunately

44:17

it is . But

44:20

having said that , I bashed

44:22

sows and I promised myself I was gonna

44:24

bash sows because they were so

44:26

mean to me when I was in there . We're like it wasn't just

44:28

get out of here . Five after nine , we

44:30

don't have any slices to sell , come , come

44:32

on . So I

44:34

went next door to Smokehouse and I'll give you a review

44:36

of how it was there another day , but I

44:39

think we've spoken enough for

44:41

one podcast .

44:43

We have spoken .

44:44

Yes , thank you , tony , so much for

44:46

coming here and cooking .

44:47

Thank you for… it's an honor , steve …be

44:49

here please .

44:50

A guest appearance here , tony

44:52

. He is back and forth from

44:55

beautiful downtown

44:57

Stanford . And now in

44:59

what town ? Mount Pleasant . Mount

45:02

Pleasant , south Carolina , the

45:04

place where everybody's moving to South .

45:06

Carolina Feels that way .

45:07

Feels like everybody I know now lives in South Carolina

45:09

and it's a big state so

45:11

you know the greatest whole hog barbecue

45:14

guy is there .

45:15

I tell you what they don't have good Italian

45:17

food . Down in Charleston

45:20

, in the surrounding area . Everyone's complaining

45:22

about the pizza , Everyone's complaining about the Italian

45:24

provisions . So I was actually thinking

45:26

that maybe I'd open up an Italian provision

45:29

place when I get settled down there and start

45:31

bringing some bread and mozzarella

45:33

and provolone and

45:35

prosciutto down there and start serving

45:38

it the right way .

45:40

That could be done . Bread you're going to have

45:42

to bake , so you're going to need the ovens or whatever . There's

45:44

an awesome bakery in

45:47

Fort Lauderdale , florida , on Las Olas Boulevard

45:50

, and I've mentioned it before . I can't even remember the name of

45:52

it . So it could be done

45:54

. If

45:57

it's done there , it's done everywhere . Of course , he used to import the water

45:59

from New York , but now my friend

46:01

has built a

46:04

water filtration system

46:06

that he's selling all over in Florida

46:08

to all the restaurants all over in Florida

46:10

and he's in Fort Lauderdale and

46:12

he really is and I don't know the name of

46:14

his company . I will certainly mention it when we

46:17

come back . His filtration systems

46:19

have changed the water for restaurants

46:21

and baking in

46:23

Florida and that part of Florida and soon

46:25

to be all over . They built an amazing

46:28

system . He spent his whole life doing water

46:30

filtration and he's created something

46:32

that's really amazing , so Interesting . So that is , if you're going to bake , created something that's

46:34

really amazing Interesting . So that is , if

46:36

you're going to bake bread , that's what you need . Anyway , thank

46:38

you so much . Thank you for everything

46:40

. Great to have you here . Welcome

46:42

to the first time to the studio here , and

46:45

that's it . Hopefully , next week we'll be with

46:47

George and I'm sure we're going to

46:49

have Tony on again . Thank you all

46:52

. Enjoy

46:57

the rest of your day , night

47:05

or morning , whatever the case may be .