Canal Street Dreams - Episode 26: The Frankies Roast Center-Cut Pork Chops and the NY Food Scene circa 2010

Release Date: September 26, 2023

In Episode 26 of Canal Street Dreams, hosts Eddie Huang and Natashia Perrotti dive deep into the vibrant New York food scene of circa 2010, centered around "The Frankie Spuntino Kitchen Companion and Cooking Manual." Through engaging conversations, they explore nostalgic memories, culinary techniques, and the evolution of beloved neighborhoods and eateries.

1. Exploring "The Frankie Spuntino Kitchen Companion"

The episode kicks off with Eddie and Natashia introducing "The Frankie Spuntino Kitchen Companion," a cookbook selected by Natashia for its rich culinary insights.

[03:24] Eddie: "Today we're going to make the Frankie Spuntino roasted center cut pork loin. It's in the oven right now."

They delve into specific recipes from the book, highlighting the roasted center-cut pork loin and the broccoli rabe recipe. Natashia praises the cookbook for its emphasis on technique and practical advice tailored for home cooks.

[04:00] Natashia: "They do little things throughout this. When you see the pork chop recipe, if you don't want to do the whole pork loin, they're like, if you want to make it even further in advance, wrap it tightly in plastic, refrigerate up to two days..."

Eddie echoes her sentiments, commending the book as "probably the best Italian American cookbook I've ever read."

2. Nostalgia for the 2010 New York Food Scene

Eddie and Natashia reminisce about the dynamic Lower East Side (LES) food landscape around 2010, a golden era marked by culinary innovation and community-driven establishments.

[14:08] Eddie: "There was all these kind of discussions at the community board meetings... People were discussing the height limits on buildings."

They discuss iconic restaurants like Lolo Wine Bar, Veselka, and Baraket, emphasizing how these spots fostered a sense of community and culinary excellence.

[15:16] Natashia: "It was a really wild time. It was before the dawn of Instagram, and people really had fun."

Eddie adds personal anecdotes about discovering remarkable chefs and the thriving dining scene, mentioning Momofuku and Bauhaus.

3. Transformation of Neighborhoods and Community Vibes

Transitioning from nostalgia, the hosts examine how rapid development and commercialization impacted the LES. The introduction of high-rises, condos, and popular clubs like Libation altered the neighborhood's character.

[16:43] Eddie: "And I'll tell you, it was interesting around this time too. 2010, there were all these kind of discussions..."

[16:55] Natashia: "You remember, like, grand Sichuan, like on St. Mark's or by the Phong Wah. There was a grand Sichuan."

They lament the oversaturation and loss of the unique LES vibe, noting how once-iconic venues gave way to new establishments that catered to a different crowd.

[18:10] Eddie: "Everything's weird. But you know what's funny? The LES is back, but on the other side now because of Dime Square."

Despite these changes, Eddie and Natashia find solace in Lolo Wine Bar, portraying it as a beacon of the old LES community spirit.

[29:37] Eddie: "I will go on record, I think that is the best restaurant in LA. Don't go like, don't go Go, but don't go."

[29:52] Natashia: "Like, they've created community."

4. Culinary Techniques and Favorite Recipes

Returning to their culinary exploration, the hosts discuss their favorite recipes from "The Frankie Spuntino Kitchen Companion."

[25:22] Eddie: "Do you mind going Tony Da Vinci?"

They highlight dishes like meatballs, handmade pastas, and sausage with peppers and onions, appreciating the cookbook's balance between traditional flavors and innovative techniques.

Natashia shares her struggles with making pasta from scratch, emphasizing the cookbook's role in making such endeavors approachable.

[07:04] Natashia: "It's really cool. Which I would like to do one day. I've made pasta, like, one time in my life, and it came out horrible."

Eddie concurs, noting the complexity of pasta-making and the cookbook's guidance in overcoming common challenges.

5. Modern Reflections on Cooking and Community

Eddie and Natashia reflect on the importance of community in dining, contrasting the authentic neighborhood feel of places like Lolo with more commercialized establishments.

[30:07] Natashia: "It feels like Central Casting for a reality show on the scene."

They celebrate Chef Willie and Lori at Lolo, praising their ability to maintain an evolving yet cohesive menu that resonates with regular patrons.

[30:48] Eddie: "It's my favorite pace. Like, it's like JK. You know that movie Whiplash Babe, when JK Simmons is like, not my tempo. Not my tempo."

6. Brief Diversion into Sports and Current Events

Shifting gears, the hosts briefly touch upon recent sports incidents and newsworthy events, providing light-hearted commentary amidst their culinary discourse.

• Boston Patriots Incident: Discussion about a tragic altercation at Gillette Stadium involving a Patriots fan and a Dolphin supporter. They express condolences and share frustrations about Boston fan culture.

  [37:40] Natashia: "Patriots fans are down."

• Missing F35 Fighter Jet: Eddie and Natashia debate the cost and absurdity of a missing F35 jet, highlighting bureaucratic inefficiencies.

  [46:32] Natashia: "This has to be a crazy number. How much money do one of these jets cost? And, like, how easy is it to lose?"

• Drew Barrymore and WGA Talks: The hosts critique Drew Barrymore's handling of the Writers Guild of America (WGA) negotiations, emphasizing the importance of solidarity among creators.

  [51:56] Eddie: "I do not condone being a scab. I'm just saying I think I can understand logically why Drew Barrymore did it."

7. Final Thoughts on Culinary Adventures

Returning to their main theme, Eddie and Natashia conclude with reflections on their cooking experience, particularly the roasted pork loin and broccoli rabe.

[55:45] Natashia: "This is delicious. Super tender."

[56:38] Eddie: "But it's great. Make this 100. Or if you're in New York, go to Frankie's."

They encourage listeners to engage with the cookbook, try out the recipes, and support their favorite local restaurants.

Notable Quotes with Timestamps

• [04:00] Natashia: "They do little things throughout this. When you see the pork chop recipe... they teach you the techniques."

• [07:04] Natashia: "I've made pasta, like, one time in my life, and it came out horrible."

• [15:16] Natashia: "It was a really wild time. It was before the dawn of Instagram, and people really had fun."

• [25:22] Eddie: "Do you mind going Tony Da Vinci?"

• [29:52] Natashia: "Like, they've created community."

• [30:48] Eddie: "It's my favorite pace. Like, it's like JK... not my tempo."

• [46:32] Natashia: "This has to be a crazy number. How much money do one of these jets cost?"

• [51:56] Eddie: "I do not condone being a scab. I'm just saying I think I can understand logically why Drew Barrymore did it."

• [55:45] Natashia: "This is delicious. Super tender."

Conclusion

Episode 26 of Canal Street Dreams offers a nostalgic journey through New York's dynamic food scene of 2010, enriched by heartfelt discussions on culinary techniques, community, and the ever-evolving landscape of beloved neighborhoods. Through Eddie and Natashia's vibrant storytelling, listeners gain both a historical perspective and a practical guide to recreating treasured recipes from "The Frankie Spuntino Kitchen Companion."

Whether you're a seasoned food enthusiast or someone looking to reconnect with the charm of classic New York eateries, this episode serves as a flavorful reminder of the importance of community and tradition in the culinary world.