0:05

i'm rick martinez i'm a cookbook author

0:07

video host, and i love dancing

0:10

in the with my dog, choco cute

0:12

i'm carla lalli

0:14

music i'm also cookbook author video host,

0:16

and i swear by

0:19

gold bond medicated powder

0:20

if you know, you know, she

0:23

uses it everywhere, folks and

0:26

this is borderline, salty, the show, where we

0:28

take your calls, boost your confidence, and make

0:30

you a smarter happier

0:32

cook today

0:33

we'll discuss the do's and

0:35

don'ts for grilling sausage the different

0:38

ways to store freshly baked goods and

0:40

what to do with that leftover bacon, grease, you

0:43

should not be

0:45

throwing it away, never but

0:47

before we get it, i want to

0:49

to share this week, segment of tell me something

0:51

good is brought to you by the sonos, move

0:53

a powerful and portable smart speaker

0:56

for listening all around your home and beyond

0:58

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1:07

okay rec now human some

1:21

okay carla so have you been to

1:23

mexico city

1:24

i i had a taco

1:26

their that made me cry

1:27

okay i love

1:30

tacos in mexico city and if you're

1:32

ever in mexico city you have got to go

1:34

to law school coup years to try that tacos com

1:36

channels one of the secrets

1:39

i think are the reason why these

1:41

tacos are so incredible is because a

1:43

lot of these tuck it is and is and

1:45

questo as they have like

1:47

one at giant pot like

1:49

a rando and they just put

1:51

everything all the meets all the that

1:53

they serve in this one pot early in the

1:56

morning they fill it up with a little water

1:58

it cooks day all that fat render

2:00

that eventually start stir fry in it's own

2:02

fats and it's incredible

2:06

this , one of those recipes that you

2:08

think to yourself only a restaurant

2:10

can do it because of the volume of

2:12

meat that is in this giant pot

2:14

bright but i finally decided to take the plunge

2:17

and i was like you know what i'm gonna a recipe

2:19

for eight to twelve people this will definitely

2:21

be a party taco and

2:23

it was so incredibly

2:25

delicious and i was so proud of myself

2:28

that i actually to capture

2:30

essence of this taco company

2:32

channel in a home kitchen version

2:35

yeah i'm he took a leap into the meat

2:37

parts parts

2:39

honey i live in the meat thoughts

2:43

ssssss the

2:45

girl i'm going to just hang out here in the meat papa

2:48

why don't you tell me something good

2:50

the what think that for me lately

2:52

as that i

2:53

started building a new show called

2:56

the bear oh a lot of people are talking

2:59

the actor whose the star is the

3:01

guy who played left on same less which

3:03

was another amazing patentable

3:05

show and leo

3:07

am i have started watching it together of

3:09

my older son leo so it's a show

3:11

the takes place in a restaurant and

3:14

the main director has worked

3:16

in like super high stakes fine

3:18

dining environments including eleven madison

3:20

park which are mike very familiar

3:23

with because my office when i worked

3:25

as shake shack was later early in the wine

3:27

cellar of eleven embark

3:29

i would have to go into the wine room to get into

3:32

my god office so who the seven

3:34

eleven madison park you worked at no muscle

3:36

all these places and now he's come home to chicago

3:38

to kind of like save his

3:40

family is

3:41

the address

3:43

usually i can't watch the show had a

3:45

place in restaurant kitchens it

3:48

bothers me so much like canal

3:50

the castings really weird like the set

3:52

dressing as like wrong they're like using

3:55

you know tom

3:56

experts say whatever i just didn't like you would never

3:58

do that see what he's doing there

3:59

like that not right like many sites

4:02

but for the bayer they got really good

4:04

consulting to work with the actors

4:07

and to make sure all that stuff feels real and

4:10

leo has his first rest the job and

4:12

we started like having the

4:14

tv dinner dates to watch the bear

4:16

together and it has been like

4:19

so fun oh

4:21

it's has awhile since we had a tv show

4:23

that both and

4:24

to at the same time and still

4:26

ask me like

4:27

why are they saying like whatever was he saying

4:29

hands what does that mean i'm well italian

4:32

and

4:33

and ah yeah mother son

4:35

bonding to snuff like

4:37

that is the most wholesome i've

4:39

in a very long it's it's it's it's it's it's

4:41

it's it's

4:45

all right carla are you ready to get

4:47

into some color questions

4:48

was born ready let's do

4:50

this

4:53

i reckon carla this

4:55

is nolan he him calling from

4:58

story a queens in new york city given

5:01

that it's grilling season i did have a question

5:04

on fourth of july a friend have a

5:06

cookout but he did not wanna ma'am the

5:08

grill as he asked me to do it i'm

5:10

a very comfortable cook i felt

5:12

fine doing that however

5:14

the more people showed up bringing things to grill

5:16

the mourners most people bringing sausages

5:19

and of them are cooked i had a time

5:21

or like beer boiled or and like that so i

5:24

was a little nervous about under

5:27

cooking them because we had port

5:29

we had lamb we had turkey we're things of different

5:31

sizes is there the

5:33

way of knowing that a sausage on the grill

5:36

is done without having to cut

5:38

it open or poker with i have

5:40

hand which would run other juices

5:42

out of it if you have any suggestions of a good

5:45

with visually and seeing if the

5:47

rock or sausage or whatever it is done

5:49

i would love to hear back from you you very much

5:52

a

5:52

love me some grilled sausage sat

5:54

out also love cleans

5:57

would do it

5:58

the really long time to real

5:59

the cooking a sausage well requires

6:02

grilling over medium heat it's

6:04

kind of that low and slow equivalent

6:07

of cooking inside

6:10

and you just don't have to be like jumping

6:12

around dealing with the super high flame

6:14

and flare ups non sounds like

6:16

experience and comfortable and confident

6:18

with love to see it and

6:21

this question to me really as about

6:23

surfing done this without having to cut

6:26

into the sausage which as he says

6:28

he didn't never

6:28

one i do yeah i'm done this

6:31

on a sausage is a little tricky because

6:33

is gonna casing him but i think

6:35

there's some visual cues that can really

6:37

help you out the first saying is that

6:39

the sausage itself when it's

6:41

done it will shrink

6:43

and linked by pop

6:45

up in girth ha ha

6:47

shrinkage and girthy i

6:50

, i know if like a whole

6:52

new sausage but you know we all love a little

6:54

girl appear like normally when i

6:56

am grilling meets i'd try and

6:58

and touch them and i can usually tell done this touching

7:01

it yeah sausages are not that

7:03

it's going to pass up

7:05

because all of the juices on the inside

7:08

are gonna get steamy and are going to try and burst

7:10

into when a sausage burst of that

7:12

means it's now going over

7:14

ten so you wanna pull it

7:17

right before it burst you're

7:19

going to see it kind of inflate like a balloon

7:21

you might see little bubbles happening

7:24

underneath the casing that's

7:26

your cue that it's ready to go whom

7:28

the other cues that i always look for

7:31

our even browning on all sides

7:33

so if you're grilling something like a bratwurst

7:35

that has bratwurst a very light skinned

7:37

casing you wanna get like deep

7:40

golden brown tear melly colors

7:42

all over on all sides if

7:45

you're grilling something like a child he saw

7:47

that got a red colored to you

7:49

want something deep brick red color

7:52

almost trying like brick try not to

7:54

get too aggressive with my charm arts

7:56

and you know if you are grilling on

7:59

that beautiful medium heat

8:01

then you're not going to get those flare ups are you

8:03

shouldn't get flare ups and you shouldn't get

8:05

like really aggressive trying i yeah

8:07

and like any other

8:10

cat as me

8:11

it's really important to let the sausage

8:14

set after you take it off the ground

8:16

and west because

8:18

all of those juices that have been like

8:21

unleashed all the fat rendered inside

8:24

you want

8:24

that stuff to settle down to lake

8:26

recombine with the ground me if you cut

8:28

rate into at all of the juices are given come

8:30

out near good may even if you close it perfectly

8:32

well you're gonna end up with a

8:35

dogs i had this friend well

8:37

he's no longer friends because i watched him grow

8:39

sausages was actually

8:42

used to cut them in half lengthwise

8:45

and grill them cut side down

8:47

until basically it was just like the

8:50

of issue of issue

8:52

mirabelle and i was like we

8:55

spent so much money buying like these amazing

8:57

sauces and literally

9:00

just like killed all

9:02

of a delicious juices out of them was

9:04

like no you are never coming back to house can't

9:06

get out yeah the only time will cook

9:09

a sausage like that as if i'm starting with the

9:11

already pre cut sausage so like that

9:14

your boss or spanish juri

9:16

though because anything had end to

9:18

them they're fully and just to

9:20

get like the maximum amount of browning on

9:22

that flat side but i also do

9:24

that i would do that in a skillet i wouldn't i

9:26

don't think i would do that outside thread so

9:28

let's get back to the grill sausages

9:30

on the grill medium heat beautiful

9:32

charring that bubbling

9:34

right beneath the surface let

9:37

those dogs rast off

9:39

heat he cut into them and

9:42

i would like mine with hot mustard

9:44

experience

9:47

her color

9:50

what's on your mind

9:51

hi my name is mckenzie my pronouns or he's

9:54

ham i was wondering what do you think

9:56

are your most underrated kitchen

9:58

utensils or underrated

10:00

kitchen appliances something that you feel

10:03

a lot of people don't have but they said house

10:05

and why

10:07

i love this question because usually

10:09

people are asking what the most

10:11

over read add appliances or tools

10:14

are and in that sounds so

10:16

good there is a sex

10:18

and that i called ten kitchen

10:20

tools you'd probably

10:22

don't have that definitely

10:24

needs and for the vague

10:26

during class in love it okay so what was

10:28

your number one on that list and

10:30

mortar

10:31

the i gotta say like i

10:33

use my mortar and pestle for so many

10:35

more things than just grinding

10:38

spices so i have a smooth one and

10:40

i have the japanese grooved

10:42

one a sir about see

10:45

that acts of is a president from our good friend

10:47

andy bear ghani gave that to me many moons

10:49

ago and i use them all like

10:51

almost every day so yes i grind

10:54

spices with them by it it

10:56

also won't mass down garlic

10:58

financial the and can make a whole caesar dressing

11:01

and my smooth more i'm humble you

11:03

can coarsely chopped hosted not spices

11:05

something them into the mortar and pestle and giving them as

11:07

you wax i take

11:09

crew times and turn them

11:10

the breadcrumbs in the mortar and pestle

11:13

i just like love

11:15

using it also i love sort tactile

11:18

old tools that just feel

11:20

elemental and essential

11:23

one of my favorite tools that i think

11:25

more people to own is

11:27

a scale yup i think scales

11:30

are absolutely essential for baking

11:32

to get like the most perfect

11:34

results the reason why i have

11:36

like a really tricked out coffee scale

11:39

which actually measures out to

11:41

the hundreds of a gram is because

11:44

in mexican cooking chile's

11:46

actually are also the thickening

11:48

agent for a lot of soups and stews

11:51

they also come in like so many different sizes

11:53

like if i say use three

11:55

on shows my aunt you might be

11:57

really huge years might be a little bit smaller

12:00

yeah and therefore your sauce is

12:02

gonna be a lot thinner than my sos so

12:04

if i give you a gram amount for that we're

12:07

gonna get the same results and so that's

12:09

why i love scales is just like you're

12:11

always gonna get as close to the recipe

12:14

that i developed in my house with the

12:16

scale

12:16

i think i said in the bulk like if you

12:18

never ever ever bake and have

12:21

no desire to maybe you don't

12:23

need a scale but if you even bake one

12:26

gotta tell you

12:27

the river so stuff i

12:29

also really love a good

12:31

she tray like i might have

12:33

a stack of about sixteen she trades

12:36

in my house yeah i got some

12:38

primarily because of video shoot

12:40

they're just the really easy when

12:42

you like have one day is completely missed

12:44

out and you put everything for

12:47

that dish on one tray yeah but

12:49

i also just loves instead of like having

12:51

a thousand different measles just

12:53

put everything on the she trade i use and

12:55

for spoon raz i use them for grilling

12:57

use them for my i use them for

12:59

just about anything also

13:01

, tip the quarter seat makes a great cake

13:04

for one's oh tix of

13:07

course he would know about synthesis us

13:09

cause sometimes that's it you need

13:11

that is true another thing that

13:13

ah canada back to

13:15

leo working in a restaurant for the time

13:18

is that i am obsessed

13:20

with masking tape and sharpies it

13:22

just help you say official know what

13:24

you have not over by

13:27

not lose track of things labeling

13:29

leftovers so the people actually eat some

13:31

and i've been made fun of by everybody

13:33

in the family like really mom do you have to label

13:36

like that those are eggs like obviously their

13:38

eggs and then i started working

13:40

harasser i'm he came home and he was like yeah

13:44

the tape and

13:45

rp like real know psych

13:48

aren't , glad you grew up in a house for you already

13:50

know like how to label his sake

13:52

yeah kind of another

13:55

obsession of mine are these

13:58

little och so quarter cup

13:59

liquid measuring cups so can't

14:02

live without i'm like they're the best

14:04

tool because it is so annoying

14:06

when you were developing a restroom and you just cooking

14:09

in general and you you want

14:11

to use three tablespoons of cider

14:13

vinegar or four tablespoons

14:15

of olive oil and have

14:18

to use a tablespoon measure for something like

14:20

is so annoying when you have these liquid

14:22

measuring cups just pour in there

14:24

and they stack really nice

14:26

the they're very compact i have

14:28

millions i could go on

14:30

on bad yeah you by the the however

14:32

many things we've

14:33

it will make you likely promise

14:36

a better smarter more confident cooks

14:38

also happier just like us so

14:41

healthy

14:48

the borderline salty what's your question

14:51

how wrong with a little more model

14:53

for my son as a season

14:56

there are no love listening yourself

14:58

my know it

15:01

wherever question that saying they

15:04

were beijing of years later what

15:06

we saw that i was as if

15:09

rcs and i will never saw

15:11

never saw is so thick to see the other

15:13

baseball

15:14

so far as the advertise

15:17

this year

15:18

thank you

15:19

the most adorable collar ever

15:21

are you crying i'm crying

15:24

literally literally tearing up oh

15:26

my

15:27

wow olivia thank you for calling

15:29

that makes us so happy and also

15:32

a baker after your own heart rex

15:34

is baking like daily

15:36

i know i know i mean

15:38

i actually i've i connect with you quite

15:40

a lot olivia because i was

15:43

begging it a very young age and love

15:45

my sweet tooth had the best of me even

15:47

then and i actually liked this

15:50

question because it's very thoughtful for

15:52

me as a as a young baker i just

15:54

ate everything i mean you know

15:57

that's how i said listen that the just it's a it's

15:59

a but

16:01

i see that you're a lot more than

16:03

i was as a child i think is also

16:05

great question

16:06

you're not a baker bring things home

16:08

like the day had i

16:11

thought is delicious feather and

16:13

scallion savory scones and

16:15

didn't finish them in a day and that stuff too

16:17

late people are buying

16:20

their big guides once you get them home how to keep

16:22

them like optimize season have him the next

16:24

day so the way i break

16:26

this down is really

16:30

you want everything to be airspace

16:32

when you're storing them especially your baked

16:34

goods and so your choices be com

16:36

are you storing it airtight at room

16:38

temp airtight in the fridge

16:41

or airtight freezer so

16:44

for example aired hate room temperature

16:47

that what we would recommend for

16:49

cookies cookie do you

16:51

can portion

16:53

wrath and keep in the freezer funny

16:55

that you say that because i always have

16:57

emergency cookie dough in the freezer

17:00

at all times we know that your freezer

17:02

have different is my magical land

17:04

with like at one day we will have to do like

17:06

a visual tour of oz yeah

17:09

ak my freezer so

17:12

one of the things that to me i think

17:14

fundamentally is most important about baking

17:16

is that fresh baked goods are always

17:18

best and if you have that in your mind

17:21

then how do you

17:23

reconstruct those baked goods so they

17:25

always seem like they're fresh out of the oven

17:28

so what i try and do is like i'll make a

17:30

do so it could be a pado

17:32

it could be a biscuit do it could be a scone

17:34

do it could be a cookie dough and then

17:37

you freeze what you're not going to eat

17:39

that day so like you portion things

17:41

out you make your cookie dough balls

17:43

if you're going to bake nine of them then you put all the

17:46

cookie dough in the freezer so you're saying

17:48

the best way to store a freshly

17:50

baked good as actually to

17:52

the only bake what you eat

17:54

that day

17:55

yeah and way you're always

17:57

giving your future self a little

17:59

prayer

17:59

right so this is great for

18:02

i like things that can be frozen do the same

18:04

thing with pastry down so it's

18:06

really easy to sort of make a double quantity

18:09

of a tart do then

18:12

freeze half of that but some things

18:14

you have to bake whole like i'm thinking

18:16

about layer cake ix or current

18:18

rads finance brad things

18:20

like that those are going to store best

18:23

in the fridge but anything

18:25

you play in the fridge is going to absorb

18:28

moisture so that could be actually really great

18:30

for layer cake because they

18:32

could sit in the fridge for a couple of days and they're

18:34

not gonna dry out but

18:36

then things like a banana bread or zucchini

18:38

bread or even pound cake

18:41

get a little too who

18:43

much humidity and so for those i

18:45

like to take out slice and

18:47

pop into the toaster to kind recreate

18:49

that lake freshly baked you know war

18:52

and delicious and then you can melt butter

18:54

cheese and to themselves cakes

18:57

if you're storing like three the cake

19:00

rabbit i like to do

19:02

parchment and then foil put

19:04

those in to the fridge or

19:06

cut it into smaller pieces

19:09

and put those in the freezer and then just let

19:11

them saw and then you've got

19:16

cake in my love fresh

19:18

takes pies i whenever

19:20

i make a pie i usually leave

19:22

those out overnight no more

19:24

two days i feel like either

19:26

you wrap them tightly and plastic wrap but

19:29

i think the flavor actually benefits

19:31

from a room temp overnights

19:33

hang out but after that you definitely to get

19:35

them in the refrigerator because especially

19:37

if you live in a warm climate

19:39

or humid climates your cross is

19:41

gonna get soggy and the fruit

19:43

pies especially are going to start to get a little bit

19:45

weird and get the develop off flavors after

19:48

twelve to twenty four hours so get it

19:50

in the fridge after that

19:52

yeah

19:53

you know a you can deal with left over

19:55

pie that maybe the cross says like not

19:58

crispin delicious as a was on day

19:59

one what tell me

20:01

break it up into pieces and then mix

20:04

it in

20:04

q ice cream shut

20:06

up yes oh my god are you kidding me

20:08

yeah it was one of the most popular things

20:11

on the menu at shake shack was that apple

20:13

pie concrete it with pieces

20:15

of apple pie just say

20:17

when did it

20:18

into a cream

20:20

so you could use gelato or let our

20:23

hard ice cream kind of temper

20:24

the then just makes the pie pieces

20:27

in

20:27

the to the ice cream and it's kind

20:30

of amazing it's a blizzard basically

20:32

oh my god i once a peach

20:35

pie concrete right now they've

20:37

ever had that derek when he hits

20:39

the sickness

20:42

we are

20:44

almost at the end of the show but i think we have

20:46

some his one more

20:50

hurricane carla hear what is your conundrum

20:53

i reckon carla my new the alley my

20:56

pronouns are see her

20:58

and only new jersey in the kitchen

21:00

is bacon grease i my

21:03

parents always save their base will raise i

21:06

of saved my bacon grease have put in a jar

21:08

of i know what to do with a i don't know

21:10

her story and i don't know long

21:12

is good for yeah

21:15

oh my gosh my parents did the exact

21:18

same thing we had this little crock

21:20

next to the stove and it was

21:22

always full of bacon

21:24

grease it was it ran

21:26

out on it would go down little kid my parents

21:29

actually use it quite often my father used

21:31

it a lot for his famous

21:33

rephrase beans but it was

21:35

this in this constant state men

21:38

and use

21:39

the i think that's the really key thing if

21:41

you're using it regularly and you

21:43

know how to use that than keeping

21:45

it out by the stove is totally fine because you're going

21:47

to go quickly if i

21:50

think you know oil like

21:52

that are slow to kind of turn

21:54

by i like to play

21:57

rendered fat and like honestly all

21:59

kinds the about like i'll save chicken fat icesave

22:02

the drippings from michael pork roast anything

22:05

that i perceive and like a really lovely

22:08

chops and render beautiful lamp that

22:10

i'll pour that os and in that

22:12

case i like to put them in a small jar

22:15

preferably glass you don't get like that

22:17

plastic you flavor and store them in the fridge

22:19

label them and put in the fridge by

22:22

it's really important to things before you

22:24

store i like to strain the fab

22:26

just to get any solids that are the

22:28

pan out cause that well

22:30

the album

22:31

further longer and the other thing is

22:33

if there was any smoking or

22:36

charring or anything that burns like

22:38

spaces in the pan

22:40

that's that is gonna have kind

22:42

of an accurate flavor and probably the

22:44

one that you wanna save

22:47

by that yes

22:50

the animal fat

22:51

love animal fat actually

22:53

it's funny that you were saying that because it just reminded me

22:56

i used to have several court containers

22:58

and love duck fat from my

23:01

duck fat can see and

23:03

castaway days and

23:05

i actually one of my favorite things to do with it

23:07

was to make crew with

23:10

ah basically instead of butter

23:12

olive oil just like throw a bunch

23:14

of intensely flavored

23:16

duck fat into a pan and then

23:19

toast you're beautiful black sounds incredible

23:22

oh my god they were so so

23:24

good but you can also do that

23:26

with bacon grease or pork fat or

23:28

be sad or chicken fat or any kind

23:30

of animal fat right is is like

23:32

it's so incredibly useful

23:34

and the thing that you wouldn't think about with any animal

23:36

that is that anything

23:38

, you would use crisco or

23:41

butter or olive oil for you can pretty

23:43

much use an animal fat so i've made pie

23:45

crust i've made biscuits made

23:47

scone obviously

23:49

the crew times also just

23:51

such a vegetables like a vegetables normally

23:53

as i'm starting vegetable for an

23:56

animal does it add so much flavor

23:59

is there's leave you in get you know you're collecting

24:01

like carla if you collect your animal

24:03

fat your pan drippings you're gonna

24:05

get so much more flavor

24:07

than if he's like just a regular vegetable

24:10

oil or even an an extra virgin olive

24:12

oil

24:12

maybe you're going to make an

24:15

iceberg wed salad that has

24:17

hunks of be care law

24:19

and you're going to you on that good

24:21

akin fats and make the crew times

24:24

like rec just sad i target have begun

24:26

that cruz hands and you

24:28

see and the iceberg and the saying

24:30

and wow i kind of i

24:32

haven't eaten if you specific

24:35

and i like

24:37

that with blue cheese but i also lego

24:39

israel

24:39

ah

24:42

oh my god actually you know what warm

24:45

ranch with a little bit of hot bacon fat

24:47

oh my god

24:50

did you to sail warm rats

24:52

okay so this was popular i think

24:55

the eighties like do you remember like the

24:57

warm ranch or warm salad dressings

24:59

like was this whole like saying like

25:02

this i think it was like a spinach salad with

25:04

a warm ranch dressing i mean

25:05

the finance yes but will have warm

25:08

mean i spit a salad with like

25:10

a warm

25:11

bacon fat infuse dress they met kind

25:14

of well did thus fled across

25:16

a warming

25:16

me yes basically you make

25:18

your your bacon prove you're logged on

25:20

to your bacon crumbles whatever you

25:23

take the warm bacon fat and in israel your ranch

25:26

in it and off heat see

25:28

use a residual heat from the pan to warm it

25:30

and then you pour your warm ranch dressing

25:32

over the top of your salad set

25:34

the front door that is

25:36

an eighties trend that said come back

25:38

bring that back alley you got all this bacon

25:41

grease you're going to make your baggage you're going to

25:43

your crew you going to that pan off

25:45

heat you're gonna in your ranch dressing you're

25:47

going to have the most salad

25:50

wow next

25:51

then we hear from alleys is gonna have liked

25:53

warm ranch you ,

25:56

industry can be alley on

25:58

one violence

25:59

the all over

26:00

the night

26:03

is there no end to what we can accomplish

26:05

you're never going to get warm your google

26:08

third day is that is going to you're never gonna

26:10

get warm bacon rendering as

26:12

a result

26:19

everything

26:22

we added a portable move smart speakers

26:24

who our existing sona set up at home

26:27

which has been rad for bringing whatever

26:29

is playing inside the house out to the dac

26:31

or me to the and this summer

26:33

i am also throwing the move the

26:35

my weekend bag for trips to visit

26:38

with my parents they're the ones

26:40

with the pool so that is where we all

26:42

wanna be and the move has become

26:44

as non negotiable for these family weekends

26:47

as watermelon and sunscreen

26:49

it doesn't matter of there's a cannibal contest

26:51

going contest or some pool basketball

26:54

because the move can take the sun and

26:56

with classes my three year niece

26:58

love the voice control feature because

27:01

that we're all gonna be listening to

27:03

milan or with her and if my mom

27:05

gets an opening it's gonna be gonna leonard cohen

27:07

afternoon of course if course if the wheel

27:09

of and make everyone listen to my podcast

27:12

the rechargeable battery last all day

27:15

for those gorgeous summer afternoons

27:17

only go back inside it's ancestors

27:19

did because the move tonnes of cells depending

27:21

on where you're listening soundtrack

27:24

your summer with so no discover move

27:26

plus other speakers and sound bar

27:28

as soon as a com

27:31

for nearly two decades the f b i had

27:33

been trying to figure out who uni bomber was

27:36

then , to join a clue clue

27:38

thirty five thousand word anti technology

27:40

manifesto which led to other

27:43

clues as it were to get he

27:45

said never

27:46

just tell me what you think and i said this is the

27:48

guy he said i know

27:49

what are we going to do now

27:52

it's unabomber a new apple

27:55

original podcast produced by pineapple

27:57

street studios listen follow

27:59

and apple

27:59

august

28:02

hi everyone we want to

28:03

the second to introduce you to podcast

28:05

fire over at america's test kitchen

28:08

it's called proof

28:09

each episode host kevin paying

28:11

tags along with a reporter as they traverse

28:13

corners of the food world to unearth stories

28:16

about the history humanity and

28:18

moments of episodes we love

28:20

group takes a deep dives into questions

28:22

like how did pineapples become a symbol

28:25

of protest was wind being made in

28:27

japan before fuck it was and how

28:29

to course rule on food disputes peace

28:31

or catch the latest season approve from america's

28:33

test kitchen which is out now every

28:36

that your penis

28:41

at that time again

28:44

for for for we go it is time for

28:46

no thank you please this is the segment

28:48

of the shower we talk about foods that not

28:50

everybody loves but everybody

28:53

said and today we're talking

28:55

about one of my favorites is

28:58

claps eggplants they're

29:00

not just for emerges anymore this

29:03

is eggplants are so

29:05

incredibly delicious but incredibly have to admit something

29:08

when admit moved to new york in two

29:10

thousand and one was

29:12

not a huge fan i didn't actively dislike

29:14

them i was fairly neutral to them

29:16

as much as i think in taxes

29:19

at least in the nineties stag plans

29:21

you gotta the grocery store were just they are

29:23

there was a seemed old and tennis rebel

29:26

army and they just didn't look

29:28

very good side wanted to buy one

29:31

and then i moved to new york and

29:33

i remember my first summer going

29:35

to the union square farmers markets

29:38

and be absolutely

29:40

mind blown because of

29:42

all the different varieties of eggplants

29:44

yeah japanese varieties

29:46

and straight be than that of

29:48

the white ones in the dark ones

29:50

and the big ones the little ones know that was the

29:52

short and above all of us they

29:55

were so incredible and so that's

29:57

when i really started buying

29:59

not because i liked

30:02

the flavor knew what to do with them just because it was

30:04

so beautiful and i wanted learn

30:07

to eat them in learn how to cook them yeah

30:09

i think that is so true for me too

30:11

when i realized how many different

30:14

holler that they plants there were

30:16

and sizes like same

30:18

i grew up with your standard

30:21

kind of what follow globe eggplant

30:23

italian globe that's what you're gonna find

30:25

in the supermarket the ones

30:27

that are really huge are spongy

30:29

and they have a giant seeds packet

30:32

in the middle and the last has

30:34

gone this is my see

30:36

and they they can be better so i think

30:38

that's what a lot of us grew up

30:40

eating and y things

30:43

like eggplant parm where the eggplant

30:46

hi like paper thin and

30:48

then and fries you

30:50

just don't even know that there's a plan

30:52

in it anymore is like the

30:55

will favorite way they eat at plant

30:57

and the u s and there's a lot more

31:00

going on so the time here

31:02

is a great time to go to the market

31:04

or go to an asian and look for the long

31:07

purple ones that have a very small diameter

31:09

those are amazing just cut in half

31:11

and brush with olive oil and grilled

31:14

and then obviously there's so many foods that

31:17

are incredible with a plan like you

31:19

know bob of the news was sorta

31:21

said beats like some of these things

31:23

are found all throughout the

31:25

live on and the middle east and

31:28

should be really at leaned into and enjoyed

31:31

it would you can do so many things

31:33

with it it's also fun to just experiment

31:35

because it wants to be with other

31:37

things as wants to be with friends and have

31:39

a good time it's not really one of those things

31:42

that you just make and use herbs solo

31:44

by itself is it wants to be

31:46

like the center of a party and like you know

31:49

and just make everything and taste better

31:51

taste one other thing can be can little bit

31:53

jarring about eggplant that they

31:55

suck up a lot of oil yes

31:58

oil remember the first time that time like tried

32:00

to to see or an eggplant i was like

32:02

okay you're literally drinking the up my

32:04

entire bottle of olive oil vs

32:07

the think about eggplant is all at once

32:09

it will just like suck up yeah all

32:12

of that but then once it's cooked

32:14

it'll it and in so you'll think oh

32:16

my god this is gonna be the greasy of thing ever

32:18

but then as it cooks as it browns

32:21

as you evaporate off that interior

32:24

moisture it will start to release

32:27

the oil and then like chris

32:29

bob and get you those nice brown crispy

32:31

edges that a really really delicious and flavorful

32:33

is and you'll have that creamy cursory texture

32:36

with out all of that that a minute still gonna

32:38

like hold on to some of the fat less you

32:40

know you start out with half a cup of olive oil

32:42

that one slice of globe eggplant

32:45

it's not going to keep all of it inside yeah

32:47

and like i always say we left sat in this

32:50

house we love sad

32:51

okay to everyone who has maybe

32:53

only had that one typical you know

32:56

american type of eggplant

32:58

is that's kind of like just ever having

33:01

it's a red delicious apple and then

33:03

deciding that like you never to eat

33:05

another apple again lots of variety

33:07

is lots of different quality

33:09

is lots of textures lots of colors

33:11

like expand your horizons

33:14

and i am going to put a couple of my

33:16

favorite recipes in show notes mine

33:18

was soccer and a sub each room

33:20

and which which i've really

33:22

craving now cause there's some food from

33:25

episode that i'm craving like about that blueberry

33:27

concrete plus my the beach oh

33:29

my god cookie cutter

33:32

always always always a cookie

33:39

and that's it for this week's episode a borderline

33:41

salty

33:42

you can find recipes and recommendations

33:45

from this week's episode in our so

33:47

know

33:47

if you have a question or appear you

33:49

want to sell you can always leave us a voice

33:52

mail at eight three three four three three that

33:54

number is three three four three three

33:57

three six six three borderline

33:59

told the isn't

33:59

the production by pineapple street studios

34:02

we're your hosts i'm rick martinez

34:04

carla lolly music you can find

34:06

links to our work in the show notes for this

34:08

episode

34:09

natalie brennan is our lead producer

34:11

the know anderson is our produce

34:13

they are managing producer is arenas

34:15

the chagrin are assistant producer is

34:17

marty arrest go our head of sound engineering

34:20

is raj much a job

34:21

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34:24

sumner nj

34:25

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34:27

are shared by dollars and jade brooks original

34:29

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34:32

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34:34

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