← Canal Street Dreams
Canal Street Dreams
Episode 26: The Frankies Roast Center-Cut Pork Chops and the NY Food Scene circa 2010
00:56:31
Eddie & Natashia cook from the Frankies Spuntino cook book and reminisce on NY's food scene in 2010 as well as an in depth conversation about pizza spurred by the arrival of Scarr's Pizza in LA.
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- [00:00]
Chris Gethard
Beautiful Anonymous changes each week. It defies genres and expectations. For example, our most recent episode, I talked to a woman who survived a murder attempt by her own son. But just the week before that, we just talked the whole time about Star Trek. We've had other recent episodes about sexting in languages that are not your first language or what it's like to get weight loss surgery. It's unpredictable, it's real, it's honest, it's raw. Get Beautiful Anonymous wherever you listen to.
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Unknown Male Co-Host
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Chris Gethard
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Chris Gethard
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Unknown Male Co-Host
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Unknown Female Co-Host
Okay. We were at our favorite restaurant, Lolo.
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Unknown Male Co-Host
Yes.
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Unknown Female Co-Host
And Lori, the owner, told us she was having an event with the guys from Frankie's this weekend. So we were kind of just in, like, a Frankie's mood.
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Unknown Male Co-Host
And I think low key. The Frankies, the Franks might be involved in Lola, like, might have helped out or.
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Unknown Female Co-Host
Wow.
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Unknown Male Co-Host
You know, like, might be part of the.
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Unknown Female Co-Host
Maybe that's why we love Lolo so much. Because Frankie's is one of my favorite spots.
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Unknown Male Co-Host
Yeah.
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Unknown Female Co-Host
In New York. The pasta Alamon is like, like, you.
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Unknown Male Co-Host
Love the pasta lemon. I love the cavatelli. We both love, like, this roast pork that's in here. I will say, this book came out. I remember. I'm gonna look here. And it was like there was this, like, Peter Meehan era, Right. Peter Meehan was, like, also really good friends with David Chang and he was the New York Times food writer reviewing, I believe, like, 25 and under in the late 2000s. And he was good friends with it. Yes. 2010. This came out.
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Unknown Female Co-Host
Wow.
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Unknown Male Co-Host
And this was a peak era of cookbooks, at least for me in my age. I don't know what it was like in the 70s, 80s. I know there was some good cookbooks that I read from that era, too.
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Unknown Female Co-Host
But they were wild, though. Have you ever read, like, an American cookbook from the 70s.
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Unknown Male Co-Host
Yeah.
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Unknown Female Co-Host
Like the joy of cooking gelatinous. Like, is that the 60s? More like when there was like that, like, gelatinous. They would call it like, salads and it would be like jello with floating things in there.
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Unknown Male Co-Host
Yeah. Like it, like. Yeah, it's like a jello dessert salad with, like, cream and foam.
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Unknown Female Co-Host
And it's so crazy. And they're like, this is healthy. This is salad.
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Unknown Male Co-Host
Yeah. Super wild. And like, I do love those recipes. Like, I love seeing, like, an old recipe.
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Unknown Female Co-Host
I love looking at them. I've admittedly, like, never eaten any of that food.
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Unknown Male Co-Host
Yeah.
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Unknown Female Co-Host
Or been around it.
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Unknown Male Co-Host
I've only seen that jello in, like, cafeterias, you know, but like, old looks. Looks wild. Like honey baked ham and stuff like that.
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Unknown Female Co-Host
Yeah.
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Unknown Male Co-Host
But I. I tend to like it.
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Unknown Female Co-Host
I like honey baked ham.
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Unknown Male Co-Host
Yeah. Honey baked ham.
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Unknown Female Co-Host
I would that up.
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Unknown Male Co-Host
It's fire. The first step here. So today we're going to make the Frankie Spuntino roasted center cut pork loin. It's in the oven right now.
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Unknown Female Co-Host
I mean, I wish I could smell it.
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Unknown Male Co-Host
We're going to show you in process. Then we're going to tell you what we did and show you. Thank you. My G Bang in process roast pork loin. We're all extremely excited. And to accompany it, we're going to do the Frankie Sputino broccoli rabe recipe. And I have to say, I love broccoli rabe, but their broccoli rabe was always my favorite. And I was like, I just never assumed or I never thought that there was some special technique to make broccoli rabe or garlic, but there is. You first take a quarter cup of olive oil, heat it on low here, give it a minute, then introduce two whole cloves of garlic. And now where I used to up, I would just throw in the broccoli rabe, throw in minced garlic, stir fry it around. It's very much like a Chinese stir fry. But this one, they have you sear whole cloves of garlic till they're brown on the edges, then you turn them over. And they want you to do this for 8 to 10 minutes on low heat here, which we have it. And after that, you add crushed red chilies. I ground up the crushed red chilies myself. There's two whole chilies in there and then fresh broccoli rabe salt. I gotta give them credit for this because a lot of western cooking, they don't use much white pepper. They call out white pepper in this. These boys know how to cook this is from the era of, like, new chefs coming out late 2000s, early 2000s. The Franks. David Chang, guys like John and Vinnie that did animal. This was a very, very cool era of cooking in America. Wonderful books. And I would say this book goes back to the old style of cookbooks where it's about technique. And my favorite thing about this book is you can see in this recipe, right, they will anticipate issues you can run into. They say some rabe is tender and some is tough with stalks like tree saplings, and leaves like sail canvas. If you can only get the latter, add a splash of water in step three, and let the greens cook covered for a couple extra minutes. Repeat until tender. 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, cut the rack into chops, and then warm them through in butter in a saute pan over medium heat. So they're not the type of chefs doing the book where they're like, you got to do it this way. They. They really anticipate a lot of the issues you'll run into cooking at home versus cooking in the restaurant, but they teach you the techniques. And I gotta say, probably the best Italian American cookbook I've ever read.
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Unknown Female Co-Host
Yeah.
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Unknown Male Co-Host
You found, like, what, like, probably 12 recipes in there you liked?
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Unknown Female Co-Host
Yeah, everything is good. It's so hard to pick one from there.
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Unknown Male Co-Host
The meatballs you like to.
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Unknown Female Co-Host
I love the meatballs. I'm super into, like, all the pastas, but they. And, like, their technique in there is how to make the pastas from scratch. It's not like, go buy the cavatelli. It's like, make it, which is 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.
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Unknown Male Co-Host
I've.
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Unknown Female Co-Host
It was so gummy.
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Unknown Male Co-Host
Yeah, it's. Making pasta is really hard. Like, I've only done it in a class or with another pro and, like, following them. Yeah, it's very hard to up.
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Unknown Female Co-Host
Then I did, like, pandemic over zoom. Like, big, like, get all your friends together, and there's a chef that we hired and, like, we're gonna make pasta Vi. And it was, like, such a disaster party. I think I was, like, wasted trying to make this pasta. But there's also sausage, peppers, and onions in this cookbook, which I want to do. I want to do, like, on a roll.
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Unknown Male Co-Host
Oof. Their sausage, peppers and onions was very good. These technique is fire.
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Unknown Female Co-Host
Yeah.
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Unknown Male Co-Host
And then also, you know, this is like the era of New York when you kind of move there, like 2011, 2012.
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Unknown Female Co-Host
Yeah, for sure.
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Unknown Male Co-Host
Like, when you first moved to New York in that time from Boston, what were, like, the things you noticed about dining, restaurant scene, like, anything that you remember?
- [08:00]
Unknown Female Co-Host
Okay, well, I was like 17 or 18 and I was, like, broke. So I mean, my, like, early diet, like when I first moved there, I definitely wasn't eating at places like Frankie's all the time. It was like, very rare and like one offs. But I just noticed, like, how much was available. Like, you could get anything at any time. You could go, like, down, like, Chinatown, get an amazing meal for nothing. Like, dollar pizza. Like, Joe slices of pizza.
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Unknown Male Co-Host
Yeah.
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Unknown Female Co-Host
Were everything to me.
- [08:30]
Unknown Male Co-Host
Were. So you. Were you. That was your budget era of dining.
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Unknown Female Co-Host
Yeah. Like, I didn't start, like, I remember. Yeah. I moved to New York and probably for like the first, like, six months.
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Unknown Male Co-Host
I added crushed red chilies. Just saying. Sorry. Crushed red chilies.
- [08:43]
Unknown Female Co-Host
I had, you know, the support of my mom. And then I was like, I'm gonna stay here and, like, not go home for the summer. And I had a boyfriend that everyone hated, and they were like, cool, we'll get a job and support yourself and, like, pay your own way. And I was like, cool, it's gonna be dollar pizza for me, baby. So it was cute up until, like 2014, 2015, and then I started eating out and, like, having disposable income to do so. But, yeah, you probably experienced this. This was like your. You were like, eating at this time. You were like, in chef food.
- [09:22]
Unknown Male Co-Host
Yeah, I was in, like, chef land at this time. But, you know, just to also finish your thought, because I think a lot of people live that era. You did, like, my favorite cheap restaurants in New York at that time in 2010 was like Baraket on Houston.
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Unknown Female Co-Host
The.
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Unknown Male Co-Host
The kind of Turkish diner that had kebabs.
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Unknown Female Co-Host
Yeah.
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Unknown Male Co-Host
Turkish kebab house. I really, really like Veselka. Like, I was a huge Vasilka.
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Unknown Female Co-Host
For sure. Vasilica forever.
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Unknown Male Co-Host
Yeah.
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Unknown Female Co-Host
Just getting, like, soup and like, pierogies and.
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Unknown Male Co-Host
Yeah. And remember, you remember, like, grand Sichuan, like on St. Mark's or by the Phong Wah. There was a grand Sichuan.
- [10:01]
Unknown Female Co-Host
No, I don't remember that.
- [10:03]
Unknown Male Co-Host
That was fire.
- [10:04]
Unknown Female Co-Host
I also.
- [10:05]
Unknown Male Co-Host
Did you eat at Makmu?
- [10:06]
Unknown Female Co-Host
No.
- [10:08]
Unknown Male Co-Host
Okay.
- [10:08]
Unknown Female Co-Host
No, I ate a lot at, like, Lovely Day.
- [10:10]
Unknown Male Co-Host
Okay.
- [10:11]
Unknown Female Co-Host
Yeah.
- [10:12]
Unknown Male Co-Host
Seen Thai food?
- [10:13]
Unknown Female Co-Host
I had. Yeah. Well, there was Like, a peanut butter and jelly sandwich. And I was like, this is in my. Yeah, like, I can afford. Let's go. But I also did a lot of, like, promoter dinners. Like, I would be all up in catch eating, like, one piece of sushi and then going to One Oak and, like, just sustaining myself for, like, a day off of my spicy tuna hand roll. And I was like, let's go.
- [10:39]
Unknown Male Co-Host
Did you have to wear the T shirt? Because I remember some of these promoter dinners I got invited to. They had all the models and girls wear, like, a T shirt from the club or from the promoter. No, it was straight.
- [10:50]
Unknown Female Co-Host
No, we never wore, like, T shirts. If somebody had, like, a hat, like, I remember there would be, like, promoter groups.
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Unknown Male Co-Host
Yeah.
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Unknown Female Co-Host
And I don't even remember, like, the names of them anymore. It's been so long. But they would have, like. It was the era where girls would be up in the club with, like, a snapback on backwards.
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Unknown Male Co-Host
Yes. The Kirill was here. Yeah.
- [11:07]
Unknown Female Co-Host
And so, like, there's. You can catch some photos of me with a snap back on back. Like, somebody's, like, massive walk that I was like, let me have it. It's cute.
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Unknown Male Co-Host
I think your mom's screensaver is you, isn't it? You with. Is it with the Hennessy hat or. No, that's a different shoe.
- [11:22]
Unknown Female Co-Host
Oh, my God. I don't even know. But, like, we would be up in the club. It was, like, a really wild time. It was before the dawn of Instagram, and people, like, really had fun. Like, inst. There was, like, blurry photos of you going out.
- [11:35]
Unknown Male Co-Host
This is, like. This is a fun thing to talk about. I want to talk about this. It's like. It's. This is. Go ahead, babe. I'm gonna make extra. So, like, everybody. Your mom has a lot after. I got some after.
- [11:46]
Unknown Female Co-Host
Amazing.
- [11:48]
Unknown Male Co-Host
But no, it was a time where it was pre Instagram. Like, I was thinking about this book, and I was just like, dude, I have so much to say, because I remember when this book came out, and it was a really big deal, and I read it, and I was like, yo, this is almost as good as that, dude. Like, herald more on cooking.
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Unknown Female Co-Host
Yeah.
- [12:08]
Unknown Male Co-Host
Except it was, like, contained to Italian food.
- [12:11]
Unknown Female Co-Host
Yeah.
- [12:11]
Unknown Male Co-Host
But the thing for me was, like, what. What was. It was like, this was the last kind of fun era of culture going out in New York.
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Unknown Female Co-Host
It was.
- [12:21]
Unknown Male Co-Host
Instagram came in 2012, and it was a rap then we got paid to party.
- [12:25]
Unknown Female Co-Host
But it was cool for, like, a second Instagram when it first came out, I will say, until, like, 2014, maybe 2015. Like, stretching it.
- [12:34]
Unknown Male Co-Host
Yeah. Dirty Sprite 2 was the last.
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Unknown Female Co-Host
It was cool. Like, I liked it because there was no pressure. It was like, I would post pictures of like, a fucking cockroach and I would, like, make a joke about it. You know what I mean? Like, it was just weird and funny and you were trolling.
- [12:46]
Unknown Male Co-Host
And my Instagram was super stupid.
- [12:50]
Unknown Female Co-Host
Mine was true. I'd post pictures of me, like, crawling on the ground in New York. It was just like, there was no consequences. You could post anything and it was funny. And nobody would be, like, judging you, being like, why did she post that?
- [13:02]
Unknown Male Co-Host
Yeah, we.
- [13:03]
Unknown Female Co-Host
What's wrong with her?
- [13:04]
Unknown Male Co-Host
But I think 2016, around 2016, like, it just really peaked in terms of, like, now everybody is trying to make money on this thing.
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Unknown Female Co-Host
Yeah. Because people were making money.
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Unknown Male Co-Host
Yeah.
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Unknown Female Co-Host
And it was crazy. Like, I remember distinctly there was like this line in the sand of playtime versus capitalism on the Internet.
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Unknown Male Co-Host
Yeah.
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Unknown Female Co-Host
And I was like, damn.
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Unknown Male Co-Host
When people started to curate their IG and like, take photos off. That was around the time. And it was like everyone's Instagram had to look a certain way. And I was like, what?
- [13:38]
Unknown Female Co-Host
Well, I mean, I. I archived. I think I deleted my, like, original Instagram. Cuz I was like, I just don't want this. And like, started over. And then I archived a bunch of. Cuz I was like, this is too naughty now. Like, people take this seriously.
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Unknown Male Co-Host
Yeah.
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Unknown Female Co-Host
Like, they'll look at your Instagram and be like, what kind of person is this? And I'm like, this is not indicative of who I am. This is like my. Yeah, my diary.
- [13:58]
Unknown Male Co-Host
You could. You could no longer get jobs.
- [14:00]
Unknown Female Co-Host
Yeah. I think that's like, you posted a weird bloody photo of you, like, two years ago. I don't think we should hire her. I was like, okay, cool.
- [14:08]
Unknown Male Co-Host
But this was also an exciting time in restaurants. Like, I remember all the buzz from them. And Momofuku. And, you know, I had opened Bauhaus Christmas 2009. So this came. This book came out right around the time where, like, Bauhaus was getting a lot of press and I started to meet chefs.
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Unknown Female Co-Host
Yeah.
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Unknown Male Co-Host
Because I had never worked in New York restaurants and I wasn't really friends with that many, but they started to come eat at Bauhaus. And I was like, yo, these dudes are sick. And their restaurant was on Clinton Street.
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Unknown Female Co-Host
Yeah.
- [14:40]
Unknown Male Co-Host
And right down the street from where Procell used to be at Coat of Arms. And there was a Dominican diner on the corner. It was like a great eating street.
- [14:51]
Unknown Female Co-Host
Yeah.
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Unknown Male Co-Host
And like, did you ever go to WD40?
- [14:54]
Unknown Female Co-Host
Yeah.
- [14:54]
Unknown Male Co-Host
Yeah. Like, Wiley Dufresne was on Clinton. It was like, a really exciting time to cook in the Lower east side.
- [15:00]
Unknown Female Co-Host
Yeah.
- [15:01]
Unknown Male Co-Host
It was fucking cool.
- [15:02]
Unknown Female Co-Host
That was like the peak moment of the Lower east side before it had that. And not to say that it's, like, at all not a great place anymore. It just kind of got oversaturated, I think. And I haven't been for a while, so I can't speak on it now.
- [15:16]
Unknown Male Co-Host
Yeah.
- [15:17]
Unknown Female Co-Host
But, like, I would say, like, three, four years ago. Just felt very fratty.
- [15:20]
Unknown Male Co-Host
Yeah.
- [15:21]
Unknown Female Co-Host
It was like college students took over.
- [15:23]
Unknown Male Co-Host
Yeah. And so for, like. I remember the thing that marked it was that club Libation open.
- [15:30]
Unknown Female Co-Host
Oh, my God, yes. When Libation opened, the no Resize Libation was wild. I like, went there one Sunday. It was like popping on Sundays.
- [15:40]
Unknown Male Co-Host
Yeah.
- [15:40]
Unknown Female Co-Host
And I went up in there and I was like, what is going on? It was like the worst version of Coyote Ugly. You could just make Coyote Ugly Horrible, horrible with, like, whack. Like, there was girls, like, dancing on the bar. But I was like, oh, my God, they were in Chelsea Boots. And I was just like, this is insane.
- [15:58]
Unknown Male Co-Host
It was like a super mega bridge and tunnel club.
- [16:02]
Unknown Female Co-Host
Yeah.
- [16:02]
Unknown Male Co-Host
And it was like the whole neighborhood vibe of the les just died with.
- [16:07]
Unknown Female Co-Host
A crepe spot next door. Never forget. And, like, I would just watch people, like, get wasted and stumble into the crepe spot. Yeah.
- [16:14]
Unknown Male Co-Host
Like, Libation up Ludlow street was the end.
- [16:17]
Unknown Female Co-Host
And the Soho House.
- [16:18]
Unknown Male Co-Host
Yeah, like, the Soho came out. And then that Ludlow condominium went up.
- [16:22]
Unknown Female Co-Host
I was all up in that. I was all up in Ludlow House. I'm not gonna front, like, people watching this and be like, she's full of shit, because she was all up in there. But it really was, like, such. Such a horrible.
- [16:35]
Unknown Male Co-Host
It was a bad time.
- [16:35]
Unknown Female Co-Host
Yeah. And then I think, what was it? It wasn't a Cipriani. It was something else. I don't know. Something else opened right on that block.
- [16:44]
Unknown Male Co-Host
And I'll tell you, it was interesting around this time too. 2010, there was all these kind of discussions at the community board meetings. And I would walk by. I actually, like, went to one with Raph. And it was. People were discussing the height limits on buildings. And the reason why the East Village, West Village has maintained its character is because of the height limits on buildings. And they raised the height limits on the Lower east side so that they could build condos. Like the Ludlow.
- [17:15]
Unknown Female Co-Host
Yeah.
- [17:15]
Unknown Male Co-Host
And that's when the shit was a Wrapped.
- [17:17]
Unknown Female Co-Host
Well, I remember them doing this in Williamsburg too.
- [17:19]
Unknown Male Co-Host
Yup.
- [17:20]
Unknown Female Co-Host
Because I moved to Williamsburg in 2013.
- [17:24]
Unknown Male Co-Host
Yep.
- [17:25]
Unknown Female Co-Host
And then I remember I like went to Europe one summer and then I came back and there was just like a Whole Foods. An Apple store.
- [17:33]
Unknown Male Co-Host
Yeah.
- [17:34]
Unknown Female Co-Host
A Sephora, A T Mobile. Like, I was like, wait, what the. I used to have to go into the city to do any of this. And now it's all here.
- [17:42]
Unknown Male Co-Host
Yeah.
- [17:43]
Unknown Female Co-Host
And then high rises started going up right on the water. And then the Domino factory building is now. I don't know what the fuck it is, but I just saw that they did an Hermes show during Fashion Week in the Domino Sugar Factory building in Williamsburg. And I was like, wow, this is so crazy to me. I'm not even mad at it. But I was just like, the Williamsburg that I know Hermes is up in the Domino Sugar factory building.
- [18:08]
Unknown Male Co-Host
It's gotten big weird.
- [18:09]
Unknown Female Co-Host
Mm.
- [18:10]
Unknown Male Co-Host
Everything's weird. But you know what's funny? The Les is back, but on the other side now because of Dime Square. It's like that orchard. Orchard and Canal side East Broadway. Seward park, which was like kind of junky land back then. It wasn't like skid Row.
- [18:26]
Unknown Female Co-Host
No. But it was like shady a little bit maybe.
- [18:29]
Unknown Male Co-Host
Yeah. We would just go smoke whatever we want to smoke and then drink four locos in Seward Park.
- [18:33]
Unknown Female Co-Host
Yeah. There was like two or three bars down there. Now it's like 168 bars. Yeah.
- [18:38]
Unknown Male Co-Host
Fucking fire. And they had that pop up place lto that like everyone popped up in.
- [18:44]
Unknown Female Co-Host
Mm.
- [18:46]
Unknown Male Co-Host
It was a fun. That was a really fun time to be a chef. Yeah, that was. I really enjoyed Lower east side 2000, 2009.
- [18:58]
Chris Gethard
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Chris Gethard
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Unknown Male Co-Host
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Chris Gethard
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Unknown Male Co-Host
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Unknown Female Co-Host
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Unknown Female Co-Host
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Unknown Male Co-Host
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- [19:29]
Unknown Female Co-Host
Well, guys, Scar's Pizza is opening up in LA.
- [19:33]
Unknown Male Co-Host
Yeah, that's.
- [19:33]
Unknown Female Co-Host
That's a big win for us.
- [19:35]
Unknown Male Co-Host
Huge win.
- [19:36]
Unknown Female Co-Host
I'm excited. I feel like we can have some good pizza.
- [19:43]
Unknown Male Co-Host
That is going to be big because there is not a great New York slice here. We have Joe's, which is a serviceable New York slice.
- [19:51]
Unknown Female Co-Host
Yeah, I like Joe's.
- [19:52]
Unknown Male Co-Host
Prime Pizza, which I think is a very. It's a. I think prime pizza is a good, solid neighborhood New York slice.
- [19:59]
Unknown Female Co-Host
I like prime.
- [20:00]
Unknown Male Co-Host
Yeah. And, like, prime is basically the child of best pizza in Williamsburg. So, yeah, the homie from Best Pizza helped Jim open prime. And so it's kind of like an import of best Pizza, but I would say it's.
- [20:16]
Unknown Female Co-Host
We also have the spot in the row.
- [20:19]
Unknown Male Co-Host
Oh, yeah.
- [20:19]
Unknown Female Co-Host
Which I'm, like, blanking on the name.
- [20:21]
Unknown Male Co-Host
Pizzeria Bianco.
- [20:22]
Unknown Female Co-Host
Yeah.
- [20:22]
Unknown Male Co-Host
Yeah. That guy does a kind of his own style. It feels Neapolitan. It is.
- [20:27]
Unknown Female Co-Host
But I love it.
- [20:27]
Unknown Male Co-Host
Yeah. That. That dude is fire. And he. Sandwich spot popping out. I really. With crispy and Pizza say.
- [20:33]
Unknown Female Co-Host
We haven't been to pizza say, in forever, but I'm like, I love pizza. I would pop out to pizza say.
- [20:39]
Unknown Male Co-Host
Yeah, I feel la. So there was an article today, actually, speaking of news, where it was like, this is the golden era of LA pizza.
- [20:47]
Unknown Female Co-Host
And right now.
- [20:48]
Unknown Male Co-Host
Yeah. I kind of hate it when there's a headline like that, because I'm like, yo, just everybody calm down. It's like when a. It's like when a white guy gets excited representing an ethnic food. It's like, all right, you're cool. But, like, let's contextualize.
- [21:02]
Unknown Female Co-Host
Yeah. What do you really know about this?
- [21:03]
Unknown Male Co-Host
Yeah. So it's like, it's great that there is a golden arrow, but let's still remember it's la. And I will say there are a lot of places to get different styles of incredible pizza, for sure. But for me, like, I would trade all of them for, like, Lucia.
- [21:23]
Unknown Female Co-Host
Yeah.
- [21:24]
Unknown Male Co-Host
Or, you know. Oh, my God. What's the other one in Carol Gardens you love? All of a sudden, I forget the name. Oh, my God. Lucali. Yeah, Lucali. Like, or even. Even a Grimald. I would kill for Grimaldi's.
- [21:36]
Unknown Female Co-Host
It's just a different level of pizza, I think.
- [21:40]
Unknown Male Co-Host
Yeah.
- [21:40]
Unknown Female Co-Host
I mean, once you had pizza in, like, Sheepshead Bay or, like, Brooklyn or some. It's just. You're not gonna get that in la. But I do think that there's, like, such a good variety of pizza. I've never been to that spot. What is it? Sheets or quarters?
- [21:53]
Unknown Male Co-Host
Quarters.
- [21:54]
Unknown Female Co-Host
It's good.
- [21:55]
Unknown Male Co-Host
Sigh. Damien likes to eat quarters when we play dominoes.
- [21:58]
Unknown Female Co-Host
I've never been heard. It's good.
- [22:00]
Unknown Male Co-Host
Yeah.
- [22:02]
Unknown Female Co-Host
I've never had the Prince street out here. I've had it in New York. I personally am just like, this is whatev. So I'm not gonna go out of my way.
- [22:10]
Unknown Male Co-Host
I'm gonna keep it funky about Prince street and Scars. All right. I love. I love Scar. Scar. Very friendly guy. Has a great Air Force One. Everybody loves Scarlet. It's location. I'm gonna just keep it real funky. It's a great slice.
- [22:23]
Unknown Female Co-Host
Yeah.
- [22:24]
Unknown Male Co-Host
I don't sign. I. I will not co sign. Scars is the best New York pizza.
- [22:28]
Unknown Female Co-Host
Well, no, I don't think a bad.
- [22:29]
Unknown Male Co-Host
Hill to die on because all the homies like it.
- [22:32]
Unknown Female Co-Host
Yeah.
- [22:32]
Unknown Male Co-Host
And I love. There's nothing wrong with his pizza.
- [22:34]
Unknown Female Co-Host
Yeah.
- [22:35]
Unknown Male Co-Host
But I'm just like, if I'm eating a slice, it's probably Lucia.
- [22:39]
Unknown Female Co-Host
Yeah.
- [22:40]
Unknown Male Co-Host
But you gotta go to Sheep's Head Bay, Scars and Prince Street. The reason why they got the name and why it's popping for the most part.
- [22:46]
Unknown Female Co-Host
It's so easy. It's so accessible. It's good enough. Yeah, for sure. Like, who wants to go? Like, getting into Carol Gardens is a pain in the ass. Getting to Sheepshead Bay is a pain in the ass.
- [22:57]
Chris Gethard
Yes.
- [22:57]
Unknown Female Co-Host
It's not chill. Like, it's like, I'm going. If I'm Ubering. I'm not like, I don't have the patience anymore. I don't live in New York anymore. I don't have that, like, vigor in need to like, take a trip on the train. Like, when I'm in New York now, I'm like, cool. I'm getting in the car. Like, LA has truly taken away my ability to rough it.
- [23:18]
Unknown Male Co-Host
Like, I still want, like a coal fired slice.
- [23:21]
Unknown Female Co-Host
Yeah. So what's your ideal slice of pizza? Okay, just like run it right now.
- [23:25]
Unknown Male Co-Host
My favorite slice is Lucia.
- [23:28]
Unknown Female Co-Host
Okay.
- [23:28]
Unknown Male Co-Host
I really like Lucia and Sheepshead Bay.
- [23:30]
Unknown Female Co-Host
And in somebody who's never had Lucia, how would you explain it?
- [23:34]
Unknown Male Co-Host
Lucia is a classic Brooklyn slice.
- [23:35]
Unknown Female Co-Host
Okay.
- [23:36]
Unknown Male Co-Host
And then also the. The ones. There's two spots in Bensonhurst, they're like initial names I can't remember all of a sudden. But those two slice spots, if. Do you mind helping me look it up, babe? Bensonhurst Pizza. They'll come up. They're like the two first ones. But like, yeah, Bensonhurst got two of the best sliced spots. And then Lucia, to me is really the perfect combination now of somebody continuing like their parents tradition. But then he also has some slices that are like, interesting and special that he does on certain days. Like, he got a clam pie. That's fucking crazy. What I look for in a slice is I want. I. I like Di Fara. Like that, you know, that's the tree of pizza that I like. Big, crusty, not necessarily super thin. But thin and definitely in the New York canon.
- [24:35]
Unknown Female Co-Host
Yeah.
- [24:35]
Unknown Male Co-Host
But I want it crusty. I'm a fold it. And I also want to feel like a chew and a pool slightly of dough when I'm. When I'm biting off that slice. Di Fara is a perfect pizza. That's the greatest pizza I ever had.
- [24:51]
Unknown Female Co-Host
I mean, I can't disagree. I feel like that's my exact rundown of a perfect slice. I want to fold it. I definitely want there to be a little bit of crunch, but I don't want it to be, like, burnt. No, I actually don't mind a little bit of it being burnt on the bottom. I kind of like that flavor, but it needs to, like, hold its structural integrity. Yeah, a good cheese pull. I feel like I'm always talking about cheese. I like extra cheesy cheese pull, but okay. The spots in Bensonhurst are labella, pizza den, JV, JMB, J&B.
- [25:22]
Unknown Male Co-Host
JMB's fire. And there's one other one.
- [25:24]
Unknown Female Co-Host
Do you mind going Tony Da Vinci.
- [25:27]
Unknown Male Co-Host
Da Vinci. Da Vinci and jmb. Absolute flames. Raph took me once and we just drove by and just got a slice and ate it in the car. I'm like, holy.
- [25:38]
Unknown Female Co-Host
Yeah.
- [25:38]
Unknown Male Co-Host
Like, that was next level. But I ride for Lucia now since Dom the Fara passed.
- [25:46]
Unknown Female Co-Host
Yeah, that's your, like, new spot.
- [25:48]
Unknown Male Co-Host
Yeah, that's my spot. But, like, there's just places, like I said, Lucauli Grimaldi. If I'm in the area, I'm not walking past it.
- [25:58]
Unknown Female Co-Host
For, you know, people.
- [26:00]
Unknown Male Co-Host
A lot of people like Paulie G's, too, I think Paulie G's and. And point is good.
- [26:04]
Unknown Female Co-Host
I like polyg.
- [26:05]
Unknown Male Co-Host
Yeah, for sure.
- [26:07]
Unknown Female Co-Host
I used to live right by it.
- [26:08]
Unknown Male Co-Host
Yeah, I will. And. And to. No matter what I say, Scars is going to be popping. Scars got legions of fans, but it's just like, I kind of like when I Like when we're honest about who the champ is. I don't like a fake champ.
- [26:24]
Unknown Female Co-Host
What would you say that in a way? Like, there's a Manhattan champ and then there's a Brooklyn champ. Like, it is Burrows.
- [26:32]
Unknown Male Co-Host
Yeah, Yeah, I would say that. I would say that. Like, that is a really good point. Sorry, babe. I forgot.
- [26:37]
Unknown Female Co-Host
No, no, you're fine.
- [26:39]
Unknown Male Co-Host
Oh, my God. Forgot a little salt. Forgot a little bit.
- [26:42]
Unknown Female Co-Host
No, it was still really good.
- [26:44]
Unknown Male Co-Host
Oh, my goodness. I may have put it in there. I think I may have put it in there. I'll lose. Great. I'm glad you liked it because this is a really good recipe. But, yeah, you're right. I think it's like borough to borough because also in Prince street they have their challenges working in high rent areas. So like, I will say this while I'm just talking about the food, what I'm not taking into consideration in this conversation is how hard it is to be successful in Manhattan and like how high the cost is. So like, props to him for doing that. It's a different, you know, it's a different business talent, I would say. It's like people used to, you know, people would come in a bow house and be like, I can get this in Chinatown for $2. But the truth is no one in Chinatown was making vows at the time. It was really interesting. Like, so there was a couple places in Flushing.
- [27:42]
Unknown Female Co-Host
Yeah. I was going to say, wasn't that the thing? Like there was no one really doing that.
- [27:46]
Unknown Male Co-Host
Yeah.
- [27:46]
Unknown Female Co-Host
And that's why it caught on and like everyone loved it.
- [27:49]
Unknown Male Co-Host
Yeah, it was very, very rare. There was like one place like Lou seafood 88 or 68 that that was doing bowels also. So I feel with scars like, you know, I don't want to be a hater. I just have to say I don't think it's the best slice. I really am excited for him to come to LA because if he picks up scars off Orchard street and puts it in LA on day one, immediately he's the best New York slice in LA just on day one. So I'm excited.
- [28:23]
Unknown Female Co-Host
100. And with all that said, all that said, I will still up a Domino's Pizza. So happy doing so. Like peak living.
- [28:33]
Unknown Male Co-Host
To me, this shit's fun though. Like, I like, I'm really enjoying the POD now because it's really like family and food talk because my brain is full of fucking food talk. And I just, I fucking just filed all this shit away for years because I was, I think, just like bummed out I wasn't doing the show anymore.
- [28:54]
Unknown Female Co-Host
Yeah. Do you ever think about that? Like, if you were to bring back a version of Wong's World and you were to like just hit your this, there's spots that you've just been thinking about for years now, not doing it. Do you have like a lineup of places? You're just like, I want to go there, I want to eat the food, I want to talk about it.
- [29:16]
Unknown Male Co-Host
I want to show this to the world. I definitely have a lot of spots. For instance, Lolo Wine bar we talk about all the time. 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. Or.
- [29:29]
Unknown Female Co-Host
Or we really want everyone to go because we want to support them also. Like, let us have our Friday night 7pm in peace.
- [29:38]
Unknown Male Co-Host
Yeah. I will also say what I really love about Lolo is it's a true neighborhood restaurant. Lori's there every night. You know, the servers. The servers are super friendly. Like, everyone talks about creating a vibe or a scene restaurant or just, like, community.
- [29:53]
Unknown Female Co-Host
Like, they've created community.
- [29:54]
Unknown Male Co-Host
Yeah. They truly have done it. And what's funny is because all these other restaurants that eat or be interviewing the chefs and owners, they don't feel like community. Like, you go to horses. It doesn't feel like community. It's a scene restaurant. No.
- [30:08]
Unknown Female Co-Host
I feel like I'm auditioning for, like, fucking. Yeah, LA's hottest. Like, it's a bunch of LA's coolest people. I'm scared.
- [30:17]
Unknown Male Co-Host
Yeah. Like, get the fuck out of here. Like, it feels like central casting for a reality show on the scene. Lolo is genuinely a neighborhood restaurant. You'll generally genuinely run into homies and friends and neighbors. And the pace at which Chef Willie is progressing and evolving, the menu is insane. It's. 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.
- [30:48]
Unknown Female Co-Host
Yeah.
- [30:49]
Unknown Male Co-Host
I feel like in la, more than anywhere I've seen, a restaurant gets popular, and then the chef goes turbo.
- [30:56]
Unknown Female Co-Host
Yeah.
- [30:56]
Unknown Male Co-Host
And it's like, so many new dishes and so many. It's just like, yo, yo, yo, chill. Like, make sure you keep some of the hits we're coming for. Try things on your Wednesdays and Tuesdays and, like.
- [31:08]
Unknown Female Co-Host
Yeah.
- [31:08]
Unknown Male Co-Host
Incubate your ideas, then release it. Willy. Always, every season has, like, two, maybe three dishes. He adds or takes off. But I'm just, like, so here for his progression because I think the pace is honest. It's not about him trying to win an award or get a medal. It's like he's really doing his thing.
- [31:31]
Unknown Female Co-Host
Yeah. It's also really thought out. Like, every time I'm there and there is a change on the menu, it feels like it makes sense. It's integrated in the whole menu. Everything works together. You can just go full family style. Like, you could just say one of everything, and it's gonna make sense. It's gonna be a great meal.
- [31:47]
Unknown Male Co-Host
Yeah.
- [31:49]
Unknown Female Co-Host
His growth is just crazy. Crazy from when we started going to now.
- [31:53]
Unknown Male Co-Host
Yeah.
- [31:54]
Unknown Female Co-Host
The food has just, like. It was always great, but it's incredible now. There's dishes that I just didn't even see coming.
- [32:01]
Unknown Male Co-Host
Yeah.
- [32:02]
Unknown Female Co-Host
We had this, like, steak with these, like, was it like, roasted red peppers or, like, almost, like, fermented?
- [32:09]
Unknown Male Co-Host
He has a rib eye dish there. Now, that is the closest thing I've seen to a Western cook adapting the idea of Hunan chili fish head. Right. In Hunan cooking, there is a famous fish head dish that has fermented chilies on it. You know, Contramar also does a fish with, like, two types of chilies on it. Willy is doing a ribeye with a chili and a fermentation on top of. But what's ill about him is he's not telling anyone he fermented and did all this shit. I actually talked to him, and I was like, yo, son, this is a fermented pepper. And he's like, yeah. I just didn't want to say it because it's, like, corny, and, like, some people don't want a fermented pepper. I'm like, I with you. You're just like, chopped chili, ribeye fire dish. You're not listing every ingredient. And if there's two chefs, I would tell people to watch and pay attention to go support him and Marco from Open Market. Those are the two most interesting chefs to me right now that everybody's not already on. Like, Justin's killing it, but everybody knows Justin's killing.
- [33:20]
Unknown Female Co-Host
Yeah.
- [33:21]
Unknown Male Co-Host
Like, Justin is that dude right now.
- [33:22]
Unknown Female Co-Host
Taco Tuesday is blowing up.
- [33:24]
Unknown Male Co-Host
Yes.
- [33:25]
Unknown Female Co-Host
Anna Jack is. We all know Justin's blown up. Yeah.
- [33:30]
Unknown Male Co-Host
His illustration is in our nursery because he's that dude.
- [33:34]
Unknown Female Co-Host
It is in our nursery. It's so cute. It's like, my favorite thing down there.
- [33:37]
Unknown Male Co-Host
So cute. Yeah. And, like, I. I just really. I get excited to go see Willie and Lori at Lolo.
- [33:45]
Unknown Female Co-Host
I do too.
- [33:46]
Unknown Male Co-Host
And I think that's why you. You picked this recipe this week.
- [33:50]
Unknown Female Co-Host
For sure. We. That was. We did our first date night last Friday, and we went to Lolo the best. It just feels comfortable. It's like when you have a st spot, and I think that's the thing. It's like, there's a lot of things that in moving to LA from New York, I don't have, like, my spot anymore. But Lolo really feels like a restaurant that I would go to in New York and, like, just feel comfortable.
- [34:12]
Unknown Male Co-Host
Yeah.
- [34:12]
Unknown Female Co-Host
And just go, like, once or twice a week, pop in, have a glass of wine, have dinner, just hang out, like, shoot the with Lori.
- [34:20]
Unknown Male Co-Host
Yep. And a lot of people last week responded, and I really do like the responses. They were like, yo, you guys got to move to the O.C. see, we got good food here. Move to Alhambra.
- [34:30]
Unknown Female Co-Host
Insane food there. For sure.
- [34:32]
Unknown Male Co-Host
We love the food out there and we love.
- [34:33]
Unknown Female Co-Host
We drive out there all the time.
- [34:35]
Unknown Male Co-Host
Yeah, we love the community out there. When we talking about la, we're kind of talking about, like, Hollywood. Hollywood, Palisades, Silver, like basically everything west of Pasadena. Because once you get to Pasadena, it's cool.
- [34:50]
Unknown Female Co-Host
Yeah, we love Pasadena. I feel like we have. We've toyed with the idea of moving there a lot.
- [34:56]
Unknown Male Co-Host
Yes. Now, as we talk about this, I'm just letting you know I'm going to show you the marinade for the roasted pork loin. So I got a whole rack center cut pork loin. I usually like a rack that has the bones sticking out, but at Lazy Acres, they already, like, cut the bone off. So it doesn't. It's not going to be as pretty as I would want it to be, but it's still delicious and fly. And you should go to the best butcher and get like a pork chop with the bones sticking out. But really Italian flat parsley, chopped thyme, rosemary, and then garlic with olive oil. That is your recipe. And then you salt white pepper to finish. Super simple cooking. This is why I love the franks. Their entire cookbook, it's about cooking the shit out of things. They have recipes for cheese broths in here, like little things to add, umami. And like, this is a cook's book for sure. And we're gonna continue to highlight shit like this for you guys that we really fuck with.
- [36:03]
Unknown Female Co-Host
Totally. And we'll revisit this book because there's so many things that I called out in there that I was like, I really want to try.
- [36:09]
Unknown Male Co-Host
Yeah. And if you guys got books you like, let us know because we will. We will cook from those books.
- [36:17]
Unknown Female Co-Host
Yeah, I'm really excited. We just got the Ina Garten Cooking for Jeffrey.
- [36:21]
Unknown Male Co-Host
Cute.
- [36:22]
Unknown Female Co-Host
Love it.
- [36:22]
Unknown Male Co-Host
Cute.
- [36:23]
Unknown Female Co-Host
Love them.
- [36:23]
Unknown Male Co-Host
I like that.
- [36:26]
Unknown Female Co-Host
They're so cute. Do you want to get into some news?
- [36:28]
Unknown Male Co-Host
Yo, let's do some news. Yeah. We've been talking a lot of good food.
- [36:32]
Unknown Female Co-Host
I'm gonna hit you with some sports talk right now.
- [36:34]
Unknown Male Co-Host
Oh, please.
- [36:35]
Unknown Female Co-Host
So this is kind of funny because it's like Boston, Florida. Yeah, from Boston. He's from Florida. This is actually. Is not funny at all. I don't know why I just left.
- [36:46]
Unknown Male Co-Host
Oh, I think I know this. I just saw that.
- [36:48]
Unknown Female Co-Host
It's truly, like, not funny at all.
- [36:50]
Unknown Male Co-Host
I like this story.
- [36:51]
Unknown Female Co-Host
I'm just like. I. I just. I'm fucking weird. Okay. Patriots fan dies after getting Punched in the face by dolphin supporter at Gillette Stadium. So I've known this about Boston my whole life. I don't know if I feel like everyone does. Their fans are just super rowdy. Like, you can go to any sporting event in Boston and, like, there's going to be a fight. I. I don't know anyone who's ever died. Like, I've never heard of somebody dying at a game. But this is crazy. Apparently, they just, like, got in a fight. It got heated. This guy just got punched in the face, went down, was unconscious, brought him to the hospital. He did not. He did not make it.
- [37:30]
Unknown Male Co-Host
Floor 1, Boston 0.
- [37:32]
Unknown Female Co-Host
He was, like, 53. So he was relatively young. Like, this man was not an old man by any means. Should be. Like. And everyone said that he was, like, didn't have a hot temper, never really got angry, never gotten fights. Like, totally out of character for him.
- [37:49]
Unknown Male Co-Host
That is so Boston, though. You could have, like, the most racist cop die in Boston. And everyone's. He's a great guy. Like, so he stoned one black guy, but he was a great guy.
- [37:58]
Unknown Female Co-Host
Well, that's, like, everyone everywhere who white gets that treatment. Like, there's, like, a school shooter. And they were like, well, he was mentally ill, so, like, you should have some sympathy.
- [38:09]
Unknown Male Co-Host
Yeah.
- [38:09]
Unknown Female Co-Host
And it's just like, okay, I'm glad.
- [38:11]
Unknown Male Co-Host
You have sympathy for this dude. We need balance on the pod.
- [38:13]
Unknown Female Co-Host
I don't have sympathy for him. I don't know him. I don't know what went down. All I know is that that's crazy. And I think that everyone should just, like, realize that when you fuck around, you find out you can't. You around, you find out. Like, I run my mouth, but I'm not trying to start a physical altercation in public ever.
- [38:32]
Unknown Male Co-Host
Don't want. No, don't start.
- [38:34]
Unknown Female Co-Host
I don't want the smoke. I don't want to. I don't want to throw hands. Like, I don't want to. I don't want any of it. Because you might end up dead at Gillette Stadium. Oh, that's just crazy.
- [38:47]
Unknown Male Co-Host
That is wild. That is wild. I mean, yo, yeah, condolences to his fam. Now that I'm thinking about this after.
- [38:54]
Unknown Female Co-Host
Condolences, which is not funny at all. Like, I'm very sorry, and I feel like I'm being insensitive. Sensitive. My bad.
- [39:00]
Unknown Male Co-Host
Nah, I think it's still, like, the headline was, like, miami fan.
- [39:05]
Unknown Female Co-Host
They did him dirty with the headline. Like, they did the whole thing dirty. Like, they were just like, miami fan, unleashes on Patriots vanity. Gillette Stadium. Good night.
- [39:14]
Unknown Male Co-Host
Yeah. Up. Apparently, Jonah from Buzzfeed has a job again. Because that's, like, an ill Buzzfeed headline.
- [39:20]
Unknown Female Co-Host
I'm reading it on the New York Post.
- [39:22]
Unknown Male Co-Host
Oh, wow. New York Post. The original Buzzfeed.
- [39:24]
Unknown Female Co-Host
This was written by Yaron Steinbuch. So that's a call out, babe.
- [39:30]
Unknown Male Co-Host
New York, New York.
- [39:31]
Unknown Female Co-Host
You did this, man. Dirty, dirty, dirty.
- [39:34]
Unknown Male Co-Host
Yeah, his wife's at home. Just like, yeah, John will be home.
- [39:39]
Unknown Female Co-Host
No, I think that she was with him at the game.
- [39:41]
Unknown Male Co-Host
Oh, my God.
- [39:42]
Unknown Female Co-Host
I don't know. There's a photo. There's a photo of them together at a game.
- [39:49]
Unknown Male Co-Host
Now she has to take her kids to the sisters. I'm so sorry.
- [39:56]
Unknown Female Co-Host
This is where I stop. This is where I stop.
- [39:58]
Unknown Male Co-Host
So foul.
- [39:58]
Unknown Female Co-Host
This is where I stop.
- [39:59]
Unknown Male Co-Host
This is where she stops. But I've had. I've had it out with Boston fans. I'm a huge.
- [40:05]
Unknown Female Co-Host
Aren't you a Red Sox fan?
- [40:06]
Unknown Male Co-Host
I'm a huge Red Sox fan. But I will tell you, I like quietly in the Red Sox fan now because it was fun when the Red Sox were losers. The. The Red Sox fans, to me, I enjoyed. But then once they won, I was just like, yo, y' all got. Y' all are assholes.
- [40:23]
Unknown Female Co-Host
That's how everyone feels about, like, every team. Because once someone wins, like, they start getting cocky, and they're like, oh, our team's the best.
- [40:30]
Unknown Male Co-Host
Yeah. But if it was the Commanders, I think I would have. I think I would keep it slightly chill.
- [40:35]
Unknown Female Co-Host
No, you wouldn't.
- [40:36]
Unknown Male Co-Host
You don't think so?
- [40:37]
Unknown Female Co-Host
Are you fucking kidding me?
- [40:39]
Unknown Male Co-Host
I think I would.
- [40:40]
Unknown Female Co-Host
You think you would keep it chill if the commanders won? First of all, we would have to go to Washington or wherever the fuck for, like, three weeks. We'd have to go to the parade. We'd be. Everyone would be wearing a jersey. You would have a new Washington commander's tattoo. I would probably have wake up with a fucking face tattoo that says, like, commanders on me. Your whole every. Would not be chill at all. It would be, like, the most insane, extravagant event that would have ever happened.
- [41:04]
Unknown Male Co-Host
If it was the Knicks, that will happen. If it's Commanders, I'm gonna be chill because, like, really, when I'm winning with the Commander, I'm quite. Yo, we're two, zero, quietly two zero.
- [41:14]
Unknown Female Co-Host
Doing our thing because the season started five minutes ago. But if you won the super bowl.
- [41:20]
Unknown Male Co-Host
Two and, oh, two and. Oh, we're gonna fuck up the Bills this week. Yeah.
- [41:26]
Unknown Female Co-Host
If the Commander's won the Super Bowl, I Would just like to cut to this. When he's painted half gold, half red with like a fucking. He's just naked with bodybuilding paint on him in like a football uniform. And then he's the one who like gets on the field and streaks at the Super Bowl. Like you would do some crazy like that if they won the Super Bowl.
- [41:48]
Unknown Male Co-Host
Listen, I don't even know. I don't even know. I know for the Knicks, I would be acting a fool. Cuz. Yeah, the command, the commanders are my first love. That's my first team I was die hard for.
- [41:59]
Unknown Female Co-Host
Yeah.
- [42:00]
Unknown Male Co-Host
And I think that I'm so nervous that I'm just like praying, wishing. And if they do win, I think I will just be emotionally drained. I'll be on the floor ordering so much memorabilia there. I would stop collecting sneakers and simply collect world champion Commander's merchandise.
- [42:18]
Unknown Female Co-Host
Okay.
- [42:19]
Unknown Male Co-Host
And the Knicks. The Knicks were the team that like. The Knicks. Yeah, I would say. I would. I actually became a die hard Knick fan in the late 80s because of Patrick Ewing and like the Knicks. The Knicks is cool because I have more friends to act a fool with. And I love this. Like, I lived in New York much longer in my adult life. Yeah, I would absolutely live in New York if the Knicks had. If the Knicks had a chance to win. Like, if the Knicks made a trade this summer and say we had gotten Paul George and we got rid of Julius Randall, I would fully be sorry. I would fully be trying to move.
- [43:04]
Unknown Female Co-Host
You would not have to campaign that hard.
- [43:06]
Unknown Male Co-Host
Yeah, I wouldn't have to campaign that hard.
- [43:08]
Unknown Female Co-Host
You would just have to say, like, yeah, we're moving.
- [43:10]
Unknown Male Co-Host
Yeah, let's move to New York. I. I would fully move there. And you'll see. You guys saw how simple that marinade was. Chop up some flat parsley, pull some rosemary, pull some thyme. This is a type of like, like delicious, fun, relaxing, meditative cooking you can do for your, like, partner too. Since this is separate bedrooms. It's like when I pull this pork chop out, it's gonna look like I spent 75 hours and put my foot in that. But really it was an hour this morning. An hour and a half in the oven. Light, chilling, very relaxed. Please cook from the Frankies cookbook.
- [43:52]
Unknown Female Co-Host
But it's great.
- [43:53]
Unknown Male Co-Host
Yeah, that's great news. Sorry I took us on a detour. No.
- [43:56]
Unknown Female Co-Host
While we're on sports talk, I know we, we spoke about this earlier and I would just like to hear your thoughts on Coach Prime.
- [44:04]
Unknown Male Co-Host
Oh, I love Coach Prime. Everybody is on the Buffs bandwagon. Right now. I think. I think it's fair if you're getting on the Buffs bandwagon this week. I had been on week one because I'm the number one cam' Ron fan in the world. And, like, cam' Ron been on this. And Cameron was on the field for game two. So that's when I was officially on the Buffs bandwagon. Wolverines first, Buffs second. But, dude, Coach prime is the most interesting coach in fucking college football right now. That dude is going to change college football. This is like, NWA in college football right now.
- [44:43]
Unknown Female Co-Host
Yeah, he's really heating it up, right?
- [44:45]
Unknown Male Co-Host
Yeah.
- [44:45]
Unknown Female Co-Host
I liked his birthday post to his son.
- [44:48]
Unknown Male Co-Host
It's fire.
- [44:48]
Unknown Female Co-Host
He was like, you're my favorite. He was like, you're my favorite. This one's second. This one's third. This one's fourth. Like, catch up.
- [44:55]
Unknown Male Co-Host
That was very interesting to me. I like. I like him ranking his sons also. My senior thesis in college that I wrote was called Shadows of the Big House. Studying, like, bodies and how people were being used and none of these kids were being paid for, like, 100 years playing college football. I really do think that the money they're paying the kids has fundamentally changed the game for the better. I think the second biggest thing that's happened since the NCAA started paying these kids is the arrival of Coach Prime. Coming from the historically black college, fostering his kids, building a culture, finding his voice as a coach, and then transferring to a D1, like, you know, big school in Colorado with a lot of history and not compromising, not ktoeing. He. He has not changed a thing about himself. And I think Coach prime is, like, liberating a lot of coaches of color and enabling them to be themselves. And this has been a racist sport forever. No one believed black people could play quarterback. No one thought black people could be coaches. This is a huge, watershed fucking moment. Like, very rarely do I say this. Colleges should be teaching Coach Prime.
- [46:11]
Unknown Female Co-Host
Okay, well, moving on from sports, There's a missing F35 fighter jet in South Carolina. I just was curious, how much do you think one of these jets cost? Like, just like, your guess?
- [46:25]
Unknown Male Co-Host
My guess for this is $35 million.
- [46:32]
Unknown Female Co-Host
No.
- [46:33]
Unknown Male Co-Host
How much?
- [46:34]
Unknown Female Co-Host
My first thought when I read this, and I was like, how? I just needed to know. I was like, this has to be a crazy number. How much money do one of these jets cost? And, like, how easy is it to lose One of These jets cost? $100 million, and the government just lost it and was like, oopsies and that shit.
- [46:51]
Unknown Male Co-Host
Is just flying around. Well, this is like, lands well.
- [46:53]
Unknown Female Co-Host
I think they found debris in South Carolina. So it did land. So they found some debris. It was discovered in Williamsburg county about two hours northeast of the joint base in Charleston, which it took off from. But the guy who was piloting the jet ejected, and he's okay. He was, like, taken to a hospital and kind of like, he recovered, but.
- [47:12]
Unknown Male Co-Host
Oh, sorry.
- [47:14]
Unknown Female Co-Host
No, you're fine. The jet was on autopilot because the pilot got out and they were like, we don't know where it's going. And I'm like, this is the United States. How did you not have tracking on your $100 million F35 jet?
- [47:28]
Unknown Male Co-Host
Yeah. That's fucking crazy.
- [47:29]
Unknown Female Co-Host
That's crazy to me. I just. I'm. I'm appalled. I'm just like, this is our government. Like, no one has any money. Like, we have. We've endless money for war and jets, but we have no money for, like, free health care.
- [47:43]
Unknown Male Co-Host
Everyone's big broke, but this jet is flying around.
- [47:48]
Unknown Female Co-Host
I saw some funny memes, though, that we can insert. People are like, searching for. They're like, can I resell this on grail? I'd find it. Like, can I put this on Poshmark?
- [47:59]
Unknown Male Co-Host
The thing too is we get so much of our news from Vlad and Grand Chat and X. Yeah.
- [48:07]
Unknown Female Co-Host
Formerly known as Twitter.
- [48:09]
Unknown Male Co-Host
That's kind of how we get our news. He had the best memes about this fucking, like, missing jet.
- [48:13]
Unknown Female Co-Host
Dude, the show is funny. I mean, all of the memes on grand wizard are insane.
- [48:17]
Unknown Male Co-Host
We will insert these memes.
- [48:19]
Unknown Female Co-Host
Yeah. I honestly feel like we can't. Like, Grand Wizard's private, and sometimes I'll try to send it to other people that don't follow. And I'm just like, yeah, screenshot it. I can't even send it to you. And then, like, it should be archived and shown in. In the Guggenheim in like 20 years.
- [48:38]
Unknown Male Co-Host
How.
- [48:39]
Unknown Female Co-Host
Hold on, bro. How.
- [48:42]
Unknown Male Co-Host
I'm gonna do it, but I'm gonna be butt ass naked, so the wind could just be hitting my balls and hey, bro, watch your jet. Watch your jet, bro. Watch your jack.
- [48:52]
Chris Gethard
Turn your ass myself. And don't.
- [48:53]
Unknown Male Co-Host
Hey, don't turn it on for a week. I think grand wizard should be in the Smithsonian and his name's up. But like, this is. This is a. It seems to be a pro Black account.
- [49:12]
Unknown Female Co-Host
So, like, Grand Wizard. Yeah, I think so.
- [49:16]
Unknown Male Co-Host
It feels pro black to me. So I think.
- [49:20]
Unknown Female Co-Host
I think it's just. It's just like, pro. It's pro, like 2000s humor as well. Yeah, like, it didn't. There was no wokeisms included in this humor. So if you're like sensitive, don't.
- [49:34]
Unknown Male Co-Host
The movement has completely missed him and I kind of love him for it.
- [49:37]
Unknown Female Co-Host
Yeah, it's like he lived in a bunker underground and like completely missed me too. And completely missed, like any. Like, he still thinks women can't vote, I think. No, no, I'm kidding, I'm kidding.
- [49:49]
Unknown Male Co-Host
He's just horny. He's a little horny.
- [49:51]
Unknown Female Co-Host
I think it's funny. I could take a joke. I think it's hilarious.
- [49:54]
Unknown Male Co-Host
Yeah.
- [49:56]
Unknown Female Co-Host
I mean, in news that affects our daily lives. The WGA is set to resume talks tomorrow. So we're filming this on Tuesday. They're set to resume their talks tomorrow. Hopefully they can come to some sort of resolution. This all happens after Drew Barrymore announced that she was going to go back to work on her talk show without the use of writers who are in the wga. And if they were going to use writers, they weren't going to be union, they were just going to be writers who aren't a part of the union or no writers. And she experienced some like, crazy backlash. Everyone was just calling her a scab and being very hostile towards her. So she got on the Internet crying and she has since taken back her announcement and she's not doing her talk show anymore.
- [50:49]
Unknown Male Co-Host
Drew Barrymore needs a new publicist because that was one of.
- [50:52]
Unknown Female Co-Host
That was bad.
- [50:53]
Unknown Male Co-Host
That was one of the worst, like, excuses. She just literally just went on and cried. And what's interesting is because I continued to read about this story. I was interested in it because I was like, how is she so stupid? Like, you're openly being a scab going back without your writers. Yeah, and like this late in the game too. Like, you know, we're probably two months out, three months out, Something like, you've already waited eight months. And it was very interesting because I can understand Bill Maher. Bill Maher's are like the establishment guy. I'm gonna do my dog Pizzle. You know, like I'm a libertarian. And it's like, all right, cool. Yeah, you know, like you've always been in that Drew Barrymore. It's interesting. I was listening to some shows like the Town and she's being pushed to do this is what I'm hearing because, yeah, it feel.
- [51:40]
Unknown Female Co-Host
It feels like there was a team behind her pushing her to do it.
- [51:43]
Unknown Male Co-Host
Because basically what's happening is the channels that syndicate like the Drew Barrymore show, these other late night shows, they're putting Pressure on these people to do the shows. Or lose their time slots.
- [51:56]
Unknown Female Co-Host
Yeah.
- [51:57]
Unknown Male Co-Host
And lose their shows. I do not condone being a scab. I'm just saying I think I can understand logically why Drew Barrymore did it. I think is a terrible decision, and she's learning why it's a terrible decision. But people need to remember, the real bad people here is the amptp, the studios, the networks, the channels, continuing not to negotiate in good faith. Don't be an idiot like Drew Barrymore. Drew Barrymore is not a bad person. She's an idiot.
- [52:26]
Unknown Female Co-Host
No, I don't think she's a bad person at all. She kept reiterating. She was like, I'm just thinking about everyone who works on this show who isn't a writer. She was like, I'm just thinking about these people's jobs and, like, their livelihoods and, like, trying to get everyone back to work so they can make money. So I don't think that she's a bad person or she was trying to be a scab. I think she just made a bad decision and was, like, very misled by whoever is on her team and whoever is running that show.
- [52:59]
Unknown Male Co-Host
Man, they. I hope they need to settle this. I'm dipping into my IRA crazy right now. Yeah, it's been bonkers.
- [53:09]
Unknown Female Co-Host
They really need to settle.
- [53:10]
Unknown Male Co-Host
Please fucking settle. Yo. Save us all. Save the town. I like it, too, because finally there's people being like, where the is Karen Bass? I'm like, that's a good question. Wow, look at this pork chop. This is. Let's taste this. Oh, this is delicious. Super tender. Do you eat pork chop a lot?
- [53:57]
Unknown Female Co-Host
Not a lot, but I enjoy it. Just not something I like, would ever make at home. And honestly, it's not on many menus.
- [54:07]
Unknown Male Co-Host
Yeah, this is new for me because I have never roasted, like, a rack of pork. Yeah, I roast, like, prime rib, pork butt, shoulder. Asian cooking. You don't use the loin much besides stir fry.
- [54:26]
Unknown Female Co-Host
But is there a different technique to cooking it?
- [54:29]
Unknown Male Co-Host
Yeah, we will, like, cut it into strips and stir fry, and then.
- [54:35]
Unknown Female Co-Host
We.
- [54:35]
Unknown Male Co-Host
Will roast more of, like, the ribs or the pork or the butt. The butt or the shoulder. Right. But in Italian cooking, they'll do this. This is fire. Like, this may make it to a friendsgiving menu someday.
- [54:50]
Unknown Female Co-Host
Wow.
- [54:51]
Unknown Male Co-Host
You know, that's big. Yeah, that's pretty big. I really like our prime rib, like, because right now we do turkey and prime rib for friendsgiving.
- [55:00]
Unknown Female Co-Host
I love the prime rib. Feels like a holiday.
- [55:06]
Unknown Male Co-Host
Yeah, prime rib is giving holiday. I mean, anytime you Roast a rack. It feels holiday.
- [55:11]
Unknown Female Co-Host
Yeah, for sure.
- [55:14]
Unknown Male Co-Host
I really also like roasting lamb shoulder.
- [55:17]
Unknown Female Co-Host
Your lamb shoulder is crazy.
- [55:19]
Unknown Male Co-Host
Thanks.
- [55:20]
Unknown Female Co-Host
What's your out of, like, all of them? What's your favorite one to make?
- [55:24]
Unknown Male Co-Host
I think I get most excited for prime ribbon prime ribs, just like that dish I grew up with.
- [55:28]
Unknown Female Co-Host
Yeah.
- [55:29]
Unknown Male Co-Host
Kind of like how you guys had the beef shop.
- [55:32]
Unknown Female Co-Host
Yeah. I, like, don't get excited for that at all, though. It's just like fast food. It's not like.
- [55:40]
Unknown Male Co-Host
Rolling Wilshire.
- [55:41]
Unknown Female Co-Host
Yeah.
- [55:42]
Unknown Male Co-Host
Wow. That Rob is good.
- [55:46]
Unknown Female Co-Host
Broccoli rabe is amazing. After you put the white pepper, I'd set it off for sure.
- [55:52]
Unknown Male Co-Host
This feels like a Szechuan dish. Garlic, the red chilies, the white pepper. I'm just like, this flavor profile. It feels like some. Like, the way you would stir fry a lot of Szechuan food. Yeah, it's really nice. These dudes. This is the best broccoli rabe I've had.
- [56:09]
Unknown Female Co-Host
Yeah. Makes me want to go to Frankie's. I'm, like, dying to go.
- [56:13]
Unknown Male Co-Host
We're gonna get the food this weekend.
- [56:14]
Unknown Female Co-Host
Yeah. So are they. They cooking at Lola or. Why did I think it had to do with olive oil for some reason?
- [56:22]
Unknown Male Co-Host
Oh, yeah. They're promoting their new olive oil, so that's why they're doing it.
- [56:26]
Unknown Female Co-Host
Okay.
- [56:26]
Unknown Male Co-Host
But I feel like unless you got other news you want to talk about, I feel like that's the episode.
- [56:32]
Unknown Female Co-Host
That's the episode. This is delicious. Make this 100. Or if you're in New York, go to Frankie's.
- [56:39]
Unknown Male Co-Host
Buy the Frankie's book, cook this dish, go to the restaurant. Gold Coach Prime, Florida 1, Boston 0.
- [56:50]
Unknown Female Co-Host
Damn Patriots. Panels are down. Are down. Bad.
- [56:56]
Unknown Male Co-Host
Amazing.
- [57:00]
Chris Gethard
Hi, I'm Chris Gethard, and I'm very excited to tell you about Beautiful Anonymous, a podcast where I talk to random people on the phone. I tweet out a phone number. Thousands of people try to call, talk to one of them. They stay anonymous. I can't hang up. That's all the rules. I never know what's gonna happen. We get serious ones. I've talked with meth dealers on their way to prison. I've talked to people who survived mass shootings. Crazy, funny ones. I talked to a guy with a goose laugh, somebody who dresses up as a pirate on the weekends. I never know what's gonna happen. It's a great show. Subscribe today. Beautiful Anonymous.