May 10, 2024 • 11 mins
Rocco DiSpirito stops by the Mercedes Benz Interview Lounge to talk about his new book, Everyday Delicious.
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Speaker 1 (00:01):
Fly from the Mercedes Fins Interview lounge.
Speaker 2 (00:04):
So it's where Rocco de Spirrito is here. I've been
a fan of this chef for so many years. We've
been had your engagement party at his restaurant.
Speaker 1 (00:12):
He did.
Speaker 3 (00:12):
I remember it was wonderful.
Speaker 1 (00:14):
And I ordered the beef welling.
Speaker 3 (00:16):
It was the best I've ever had.
Speaker 1 (00:18):
Hope we brought some of that food.
Speaker 3 (00:19):
It would be nice if he did.
Speaker 2 (00:20):
We'll find out he better have food or else. You know,
a Rocco Spirito has a new book. It's called every
Day Delicious. And he's going to walk in that room
any minute. And he's gonna walk in this room any
minute now, and he'll just.
Speaker 3 (00:32):
Do you remember when he was here that one time
and we made him go to the vending machine and
he had to get all the ingredients and make something. Yes, oh,
you guys pulled like a chopped on him. Yes, you
were chopped before chopped was chopped.
Speaker 1 (00:43):
That's right.
Speaker 2 (00:43):
His fifteenth book is called Everyday Delicious. It's Rocca Spirando.
Speaker 1 (00:49):
Where have you been? I've been here.
Speaker 4 (00:50):
I've been here in the green room maker rating the
convenience machines.
Speaker 1 (00:56):
Daniel was talking about it. I didn't remember that. The
last time was.
Speaker 2 (00:58):
Rocco was on with his get to that microphone. It's
just like, yes, you'll listen to that. You got a
great voice. We used to invite our favorite chefs in Yeah,
and we give them, I think, like seven dollars in
quarters and say go to the vending machine, buy a
bunch of crap and make lunch.
Speaker 1 (01:16):
And of course Rocket looks at me like no, Well
I would say no.
Speaker 4 (01:19):
I went and I did it, and I made it
like an a course tasting menu, and I'm pretty sure
everyone was happy.
Speaker 1 (01:25):
Right. How do you get beef Wellington out of a
peanut butter?
Speaker 4 (01:28):
Cracking all the emin and peanuts together, and it takes
it takes a while, but I thought it was one
of the greatest segment ideas ever.
Speaker 1 (01:34):
I'm kind of really hoping we do it again someday.
Speaker 2 (01:36):
If I had money, we'd do it. Times are tough
all those quarters, just as in all businesses. The radio
business is tough as well, so fifteenth cookbook. Every day
you live long enough, they'll just let you keep doing
things right. It's crazy, right, I.
Speaker 1 (01:50):
Mean, do they still sell them? Do people still buy
your old ones? How does that? We've sold twelve copies
and very happy. I'm very happy with that. Nothing new
with the like the ones you've had.
Speaker 4 (02:00):
The theoretical backlist, yes, yeah, so the idea is to
get a book published right once it's printed at backlists.
But the thing is everything's available for free on the
internet now, so the fact list is just a figurement
of our imagination.
Speaker 1 (02:13):
Yeah, yeah, okay, it's okay.
Speaker 2 (02:14):
But every Day Delicious. I was looking at the photos.
The photos are delicious, thank you so much. Scratch and
sniff them in the book.
Speaker 4 (02:20):
Yeah, someone has to make the joke that that used
to be your nickname, right, delicious, every day delicious, every
day delicious, every day delicious.
Speaker 1 (02:30):
It's a great drag name. I'm gonna use that, I know.
Speaker 2 (02:32):
Hey, so that's a lot of recipes, fifteen cookbooks in
our rist.
Speaker 1 (02:36):
Cook Yeah, it's about one hundreds to two hundred recipes
per There's that many dishes on Earth.
Speaker 4 (02:42):
No, there's millions of dishes on her There's there's literally
tens of thousands just in the American lexicon. There's so
many cuisines, cuisine types, ethnic cuisines. So fortunately for me,
there's at least fifteen more books out there worth the recipes.
Speaker 3 (02:54):
Yeah, in this book, what's the easiest recipe that someone
can make?
Speaker 4 (02:58):
The fetishine Alfredo so fetishing and afraid. It was the
most beloved dish in America. It's a classic Roman dish.
It's butter, Palmerzano, red giano and fresh fettuccini. Zero cream.
That's right, no cream exactly, No cream, no charlie, no peas,
no parsley, and none of that nonsense.
Speaker 1 (03:13):
Because you have those things in there, it's no longer fetccinio.
That's right. Yeah, it's a different it is a different
or something every day. Oka, I want to talk make
it in twelve minutes.
Speaker 2 (03:21):
Here's my thing about about prep and then cooked time.
I enjoy taking my time. So in fact, my husband
Alex calls me the slow cooker because if I.
Speaker 1 (03:30):
Say dinners, is that you're dragon? Yes?
Speaker 2 (03:34):
Yes, No, I mean if I say dinners at eight
dinners probably around nine thirty, Okay, I take my time
with it because that's what that's how I use my kitchet.
Speaker 3 (03:44):
You go so angry people when you do that.
Speaker 1 (03:45):
You promised me dinner eight nine thirty, I'm gonna be mad.
Speaker 4 (03:48):
Yeah, but you serve the one you play the music.
You'd be a little bit charming. You know, you have
some chips on the table. Time to arming every night,
every night. It's not a quick fire challenge, right. I
don't want to I don't want to live my life
like that. Enjoy cooking, so everyday delicious Rock or Spirit
of that's his new cookbook. I want to talk about
the world of bread and cutlets. Okay, it's one of
(04:10):
the greatest inventions ever. Right, flour, egg, bread, crumb, deep fry.
You put anything in flour, egg brick from a deep
fry and it's delicious.
Speaker 1 (04:17):
So exactly. Yeah, come on, bread and deep fry kids.
Speaker 3 (04:19):
Yes, I'm so scared of deep frying. Yeah, I'm terrified.
Speaker 4 (04:22):
You need a fried daddy. Oh yeah, yeah, they still
make what would they call that today? If they made
it today?
Speaker 2 (04:30):
I think you're still a countertop fry. Amazon has an
air can.
Speaker 1 (04:39):
What is an air friar? Guys?
Speaker 4 (04:41):
The air fryer sounds a lot like a solution to
a problem we don't have, you know, can you explain
when an air and how's people swear.
Speaker 3 (04:49):
My sister will make chicken in there and it comes out.
Speaker 1 (04:52):
Christ, isn't it just an oven? Isn't just the countertopier
than deep fro blows air on things. I don't know,
I don't I feel another drag name coming on.
Speaker 4 (05:03):
But it's a countertop oven with that has a fan
in it. Right, I'm pretty sure.
Speaker 1 (05:06):
That they say it's healthier. You don't have to immerse
it in buble? What what? I have a question, Rocco
your you had to walk to this, Mike Gold, what's
your question? My question is this? Okay, so we've got
all these gadgets. Elvis comes in every day, so he
just bought another gadget.
Speaker 4 (05:21):
Okay, what are those gadgets that we actually need versus
the ones that we can just throw away?
Speaker 1 (05:25):
At our ki? I have a I have a graveyard
of gadgets.
Speaker 3 (05:27):
In the base the air fryer. He's selling.
Speaker 4 (05:31):
Go ahead gadgets we really should Gadgets we should have
are called a chef's knife, a frying pan, a chef's spoon,
a pair of tongs probably right, A peeler a greater, but.
Speaker 1 (05:41):
My poster machine. I love a post.
Speaker 4 (05:43):
Pust machines are great. Absolutely, we're gonna make it. We're
gonna make a lot. You know you're not you don't
want to be caught doing that by hand, right, you
gotta wear the old day.
Speaker 2 (05:52):
I have a girl much like Danielle has, like an.
Speaker 1 (05:55):
Old no no, did he just say that? That's okay? Okay, Wait.
Speaker 2 (06:04):
All the years you've been cooked, all these years you've
been cooking and kitchens, and you mentioned it earlier.
Speaker 1 (06:09):
You have the war wounds.
Speaker 2 (06:09):
See, I got this one from the edge of us
saw to that's that's for real. Two weeks old. The
things started bleeding. They make it antibiotics for that. Now,
well I forgot I just lick it. I mean, so,
I mean, how many times do you think you have
fried your body?
Speaker 4 (06:23):
A lot of times, A lot of times, thousands of times.
We had to go to the hospital a couple of times, Yeah,
I had, I did. I fried my body once on
this hand and there was like a grapefruit size blister
that grew and I had to go to the hospital.
I missed six weeks where it was wild, wild stuff.
But that happens all the time. And you're expect to
just soldier on. Much like live radio and you're on
(06:44):
the air, you can't just leave gas strict distress. You
can't just get up and go as you may soon, witness.
Did I tell you what the time to get all
the things today? Did I tell you about the time
I saw you almost naked on a beach in grease?
Speaker 1 (06:56):
No? Tell me more? Can you tell me? I'm swearing
all that was you? Anyway? Moving on? How look I did?
Speaker 4 (07:03):
Oh wow, you did? Because I'm at least seventy five
pounds later. Right now, you're looking good. You mentioned something
about your weight. I want to talk about this. And
this is from a food lover to a food lover.
So I'm doing the semi glue tides right, I've lost
like seventeen pounds whatever.
Speaker 1 (07:19):
Very good, Well, it is good almost well, thank you.
The thing is, I can't but I'm pissed off rocco
because I can't eat as much as I used to know.
I'm a food lover. I was down.
Speaker 2 (07:33):
I've considered stopping doing it and gaining a little weight
back so I can enjoy my food again.
Speaker 1 (07:38):
Let's let's weigh weigh the prosy's and connies. What what?
How much time have you been on it? I've almost
seventh I started my seventh injection.
Speaker 4 (07:47):
Oh seventeen pounds seven weeks is a lot. That's a lot,
So I would say the pros that weigh the cons
so far, you're gonna have to get off it at
some point.
Speaker 1 (07:53):
We don't. Yeah, I will, But I miss, I miss
missed the binging.
Speaker 2 (07:58):
What is it binging? Make sure I do miss I
missed sitting down, I'd missed bolletpaus I missed sitting on
eating a bolt apausa. I have two bites and I'm like, well,
I can't do it. So since sema glue tides are
the thing right now, everyone sure.
Speaker 1 (08:13):
Everyone's taking them, it's game changing. I wonder if other
people like me out there going you know what. I
think I'd rather be a little a little heftier and
enjoy my food, because foods are.
Speaker 4 (08:20):
Some people have made that choice, and some people do
enjoy the process of eating for you know, twenty thirty
forty minutes an hour and uh, you know, stuffing themselves
with more food than they should possibly handle. I have
some I think We've talked about my my healthy program
and the food that I deliver and make for clients,
and so I have a bunch of clients who are
on zempic and semi glue tides now, and they complain
about the same thing you know, they say that you're
(08:42):
I send them twelve hundred calories of food a day,
and they're like, oh my god, this is so much.
What am I gonna do.
Speaker 1 (08:46):
With all this?
Speaker 4 (08:47):
But you know it's really nothing, right, But it's the
right amount of calories for the average person. So yeah,
there's that's the downside. But if you're gonna lose weight
and you know, make everything else work better in seven weeks,
that's that's pretty good. Have you noticed any other benefits? Yeah,
my blurry vision.
Speaker 3 (09:07):
Blood sugar, some side effects that we don't like too much.
Speaker 4 (09:10):
Real dementia. Yeah, that's that's accelerating.
Speaker 2 (09:14):
Let's go through every day delicious rockcod of Spiritos new cookbook.
The photography, by the way, as I guess, every successful
cookbook has to have that photography that makes you want
to eat the page.
Speaker 4 (09:25):
Don't you think so? Don't you look forward to the
photographs of the books. I think the photographs are the
best part. Yeah, I think the photographs are the best part.
I think, in fact, that's the only thing you can
get out of a cookbook these days, because the recipes
are all online.
Speaker 1 (09:36):
Right, books, that's your job to sell. You're you're the
better salesman. Try to you keep saying, why I listen
to this guy, Listen to me. I don't want to
sell any books.
Speaker 3 (09:48):
Italian subs Long Island Deli style.
Speaker 1 (09:52):
That's a good one.
Speaker 4 (09:52):
It comes to the mustache, lots of great. My mom
had a mustache and I loved her lot.
Speaker 1 (10:02):
It's okay. I would tonight. I would like to do
the Poo poo style fried trip. You can and you can.
Speaker 3 (10:11):
Take.
Speaker 1 (10:11):
That's a good one.
Speaker 4 (10:12):
So what I like about this book is it's like
everybody's top ten lists, but it's top ten lists from
all different countries and all different cuisines.
Speaker 2 (10:18):
You can see that because I'm changing the Vietnamese in here.
I'm seeing the first draft Alfredo and pad Tie in
the same book.
Speaker 1 (10:25):
Yes, we talk about it.
Speaker 4 (10:27):
Simon Majumdar's Buttered Chicken. Simon Jumdar one of my great
friends who's from India, from from England and India, and
he lent me his recipe and apparently, uh, the big
secret there is the chili powder that comes from Cashmere
and then there're yeah, there's a couple of others.
Speaker 1 (10:45):
Yeah, pretty good. Pretty good. If you had one meal
left in your life because of some heinous crime. You
called which dish would be your last dish out of
this book? This is an easy choice.
Speaker 4 (10:58):
And so it's got pine apple, has got bacon, it's
got shrimp, and it's got rice. It's the fat fried
rice stoner style. A right, it is rice dish that
is you know, specifically designed for people who are high.
Speaker 1 (11:13):
Here it is fat.
Speaker 2 (11:14):
I love that fat for real fat fried rice, superstoner style.
And Rocco starts out with saying, frying rice and bacon.
Fat's my favorite trick for taking rice that's a day
past its prime and turning it into a meal worthy
of sharing with your friends. Rocco, if and when you
reopen a restaurant's coming, we will be first in line.
I thank you. We'll only be able to get to
(11:35):
four to thirty reservation. I don't want you to steal
these recipes online. I want you to buy this book
because having a cookbook is the best way to do it.
Every day delicious Roco to Spirito thirty minute ish home
cooked meals made simple for all of us from our
top ten lists of our favorite foods from around the world.
Speaker 1 (11:54):
We love it. Thank you, Rocco, Thank you, everybuddy. Thank
you so much,
Fly from the Mercedes Fins Interview lounge.
Speaker 2 (00:04):
So it's where Rocco de Spirrito is here. I've been
a fan of this chef for so many years. We've
been had your engagement party at his restaurant.
Speaker 1 (00:12):
He did.
Speaker 3 (00:12):
I remember it was wonderful.
Speaker 1 (00:14):
And I ordered the beef welling.
Speaker 3 (00:16):
It was the best I've ever had.
Speaker 1 (00:18):
Hope we brought some of that food.
Speaker 3 (00:19):
It would be nice if he did.
Speaker 2 (00:20):
We'll find out he better have food or else. You know,
a Rocco Spirito has a new book. It's called every
Day Delicious. And he's going to walk in that room
any minute. And he's gonna walk in this room any
minute now, and he'll just.
Speaker 3 (00:32):
Do you remember when he was here that one time
and we made him go to the vending machine and
he had to get all the ingredients and make something. Yes, oh,
you guys pulled like a chopped on him. Yes, you
were chopped before chopped was chopped.
Speaker 1 (00:43):
That's right.
Speaker 2 (00:43):
His fifteenth book is called Everyday Delicious. It's Rocca Spirando.
Speaker 1 (00:49):
Where have you been? I've been here.
Speaker 4 (00:50):
I've been here in the green room maker rating the
convenience machines.
Speaker 1 (00:56):
Daniel was talking about it. I didn't remember that. The
last time was.
Speaker 2 (00:58):
Rocco was on with his get to that microphone. It's
just like, yes, you'll listen to that. You got a
great voice. We used to invite our favorite chefs in Yeah,
and we give them, I think, like seven dollars in
quarters and say go to the vending machine, buy a
bunch of crap and make lunch.
Speaker 1 (01:16):
And of course Rocket looks at me like no, Well
I would say no.
Speaker 4 (01:19):
I went and I did it, and I made it
like an a course tasting menu, and I'm pretty sure
everyone was happy.
Speaker 1 (01:25):
Right. How do you get beef Wellington out of a
peanut butter?
Speaker 4 (01:28):
Cracking all the emin and peanuts together, and it takes
it takes a while, but I thought it was one
of the greatest segment ideas ever.
Speaker 1 (01:34):
I'm kind of really hoping we do it again someday.
Speaker 2 (01:36):
If I had money, we'd do it. Times are tough
all those quarters, just as in all businesses. The radio
business is tough as well, so fifteenth cookbook. Every day
you live long enough, they'll just let you keep doing
things right. It's crazy, right, I.
Speaker 1 (01:50):
Mean, do they still sell them? Do people still buy
your old ones? How does that? We've sold twelve copies
and very happy. I'm very happy with that. Nothing new
with the like the ones you've had.
Speaker 4 (02:00):
The theoretical backlist, yes, yeah, so the idea is to
get a book published right once it's printed at backlists.
But the thing is everything's available for free on the
internet now, so the fact list is just a figurement
of our imagination.
Speaker 1 (02:13):
Yeah, yeah, okay, it's okay.
Speaker 2 (02:14):
But every Day Delicious. I was looking at the photos.
The photos are delicious, thank you so much. Scratch and
sniff them in the book.
Speaker 4 (02:20):
Yeah, someone has to make the joke that that used
to be your nickname, right, delicious, every day delicious, every
day delicious, every day delicious.
Speaker 1 (02:30):
It's a great drag name. I'm gonna use that, I know.
Speaker 2 (02:32):
Hey, so that's a lot of recipes, fifteen cookbooks in
our rist.
Speaker 1 (02:36):
Cook Yeah, it's about one hundreds to two hundred recipes
per There's that many dishes on Earth.
Speaker 4 (02:42):
No, there's millions of dishes on her There's there's literally
tens of thousands just in the American lexicon. There's so
many cuisines, cuisine types, ethnic cuisines. So fortunately for me,
there's at least fifteen more books out there worth the recipes.
Speaker 3 (02:54):
Yeah, in this book, what's the easiest recipe that someone
can make?
Speaker 4 (02:58):
The fetishine Alfredo so fetishing and afraid. It was the
most beloved dish in America. It's a classic Roman dish.
It's butter, Palmerzano, red giano and fresh fettuccini. Zero cream.
That's right, no cream exactly, No cream, no charlie, no peas,
no parsley, and none of that nonsense.
Speaker 1 (03:13):
Because you have those things in there, it's no longer fetccinio.
That's right. Yeah, it's a different it is a different
or something every day. Oka, I want to talk make
it in twelve minutes.
Speaker 2 (03:21):
Here's my thing about about prep and then cooked time.
I enjoy taking my time. So in fact, my husband
Alex calls me the slow cooker because if I.
Speaker 1 (03:30):
Say dinners, is that you're dragon? Yes?
Speaker 2 (03:34):
Yes, No, I mean if I say dinners at eight
dinners probably around nine thirty, Okay, I take my time
with it because that's what that's how I use my kitchet.
Speaker 3 (03:44):
You go so angry people when you do that.
Speaker 1 (03:45):
You promised me dinner eight nine thirty, I'm gonna be mad.
Speaker 4 (03:48):
Yeah, but you serve the one you play the music.
You'd be a little bit charming. You know, you have
some chips on the table. Time to arming every night,
every night. It's not a quick fire challenge, right. I
don't want to I don't want to live my life
like that. Enjoy cooking, so everyday delicious Rock or Spirit
of that's his new cookbook. I want to talk about
the world of bread and cutlets. Okay, it's one of
(04:10):
the greatest inventions ever. Right, flour, egg, bread, crumb, deep fry.
You put anything in flour, egg brick from a deep
fry and it's delicious.
Speaker 1 (04:17):
So exactly. Yeah, come on, bread and deep fry kids.
Speaker 3 (04:19):
Yes, I'm so scared of deep frying. Yeah, I'm terrified.
Speaker 4 (04:22):
You need a fried daddy. Oh yeah, yeah, they still
make what would they call that today? If they made
it today?
Speaker 2 (04:30):
I think you're still a countertop fry. Amazon has an
air can.
Speaker 1 (04:39):
What is an air friar? Guys?
Speaker 4 (04:41):
The air fryer sounds a lot like a solution to
a problem we don't have, you know, can you explain
when an air and how's people swear.
Speaker 3 (04:49):
My sister will make chicken in there and it comes out.
Speaker 1 (04:52):
Christ, isn't it just an oven? Isn't just the countertopier
than deep fro blows air on things. I don't know,
I don't I feel another drag name coming on.
Speaker 4 (05:03):
But it's a countertop oven with that has a fan
in it. Right, I'm pretty sure.
Speaker 1 (05:06):
That they say it's healthier. You don't have to immerse
it in buble? What what? I have a question, Rocco
your you had to walk to this, Mike Gold, what's
your question? My question is this? Okay, so we've got
all these gadgets. Elvis comes in every day, so he
just bought another gadget.
Speaker 4 (05:21):
Okay, what are those gadgets that we actually need versus
the ones that we can just throw away?
Speaker 1 (05:25):
At our ki? I have a I have a graveyard
of gadgets.
Speaker 3 (05:27):
In the base the air fryer. He's selling.
Speaker 4 (05:31):
Go ahead gadgets we really should Gadgets we should have
are called a chef's knife, a frying pan, a chef's spoon,
a pair of tongs probably right, A peeler a greater, but.
Speaker 1 (05:41):
My poster machine. I love a post.
Speaker 4 (05:43):
Pust machines are great. Absolutely, we're gonna make it. We're
gonna make a lot. You know you're not you don't
want to be caught doing that by hand, right, you
gotta wear the old day.
Speaker 2 (05:52):
I have a girl much like Danielle has, like an.
Speaker 1 (05:55):
Old no no, did he just say that? That's okay? Okay, Wait.
Speaker 2 (06:04):
All the years you've been cooked, all these years you've
been cooking and kitchens, and you mentioned it earlier.
Speaker 1 (06:09):
You have the war wounds.
Speaker 2 (06:09):
See, I got this one from the edge of us
saw to that's that's for real. Two weeks old. The
things started bleeding. They make it antibiotics for that. Now,
well I forgot I just lick it. I mean, so,
I mean, how many times do you think you have
fried your body?
Speaker 4 (06:23):
A lot of times, A lot of times, thousands of times.
We had to go to the hospital a couple of times, Yeah,
I had, I did. I fried my body once on
this hand and there was like a grapefruit size blister
that grew and I had to go to the hospital.
I missed six weeks where it was wild, wild stuff.
But that happens all the time. And you're expect to
just soldier on. Much like live radio and you're on
(06:44):
the air, you can't just leave gas strict distress. You
can't just get up and go as you may soon, witness.
Did I tell you what the time to get all
the things today? Did I tell you about the time
I saw you almost naked on a beach in grease?
Speaker 1 (06:56):
No? Tell me more? Can you tell me? I'm swearing
all that was you? Anyway? Moving on? How look I did?
Speaker 4 (07:03):
Oh wow, you did? Because I'm at least seventy five
pounds later. Right now, you're looking good. You mentioned something
about your weight. I want to talk about this. And
this is from a food lover to a food lover.
So I'm doing the semi glue tides right, I've lost
like seventeen pounds whatever.
Speaker 1 (07:19):
Very good, Well, it is good almost well, thank you.
The thing is, I can't but I'm pissed off rocco
because I can't eat as much as I used to know.
I'm a food lover. I was down.
Speaker 2 (07:33):
I've considered stopping doing it and gaining a little weight
back so I can enjoy my food again.
Speaker 1 (07:38):
Let's let's weigh weigh the prosy's and connies. What what?
How much time have you been on it? I've almost
seventh I started my seventh injection.
Speaker 4 (07:47):
Oh seventeen pounds seven weeks is a lot. That's a lot,
So I would say the pros that weigh the cons
so far, you're gonna have to get off it at
some point.
Speaker 1 (07:53):
We don't. Yeah, I will, But I miss, I miss
missed the binging.
Speaker 2 (07:58):
What is it binging? Make sure I do miss I
missed sitting down, I'd missed bolletpaus I missed sitting on
eating a bolt apausa. I have two bites and I'm like, well,
I can't do it. So since sema glue tides are
the thing right now, everyone sure.
Speaker 1 (08:13):
Everyone's taking them, it's game changing. I wonder if other
people like me out there going you know what. I
think I'd rather be a little a little heftier and
enjoy my food, because foods are.
Speaker 4 (08:20):
Some people have made that choice, and some people do
enjoy the process of eating for you know, twenty thirty
forty minutes an hour and uh, you know, stuffing themselves
with more food than they should possibly handle. I have
some I think We've talked about my my healthy program
and the food that I deliver and make for clients,
and so I have a bunch of clients who are
on zempic and semi glue tides now, and they complain
about the same thing you know, they say that you're
(08:42):
I send them twelve hundred calories of food a day,
and they're like, oh my god, this is so much.
What am I gonna do.
Speaker 1 (08:46):
With all this?
Speaker 4 (08:47):
But you know it's really nothing, right, But it's the
right amount of calories for the average person. So yeah,
there's that's the downside. But if you're gonna lose weight
and you know, make everything else work better in seven weeks,
that's that's pretty good. Have you noticed any other benefits? Yeah,
my blurry vision.
Speaker 3 (09:07):
Blood sugar, some side effects that we don't like too much.
Speaker 4 (09:10):
Real dementia. Yeah, that's that's accelerating.
Speaker 2 (09:14):
Let's go through every day delicious rockcod of Spiritos new cookbook.
The photography, by the way, as I guess, every successful
cookbook has to have that photography that makes you want
to eat the page.
Speaker 4 (09:25):
Don't you think so? Don't you look forward to the
photographs of the books. I think the photographs are the
best part. Yeah, I think the photographs are the best part.
I think, in fact, that's the only thing you can
get out of a cookbook these days, because the recipes
are all online.
Speaker 1 (09:36):
Right, books, that's your job to sell. You're you're the
better salesman. Try to you keep saying, why I listen
to this guy, Listen to me. I don't want to
sell any books.
Speaker 3 (09:48):
Italian subs Long Island Deli style.
Speaker 1 (09:52):
That's a good one.
Speaker 4 (09:52):
It comes to the mustache, lots of great. My mom
had a mustache and I loved her lot.
Speaker 1 (10:02):
It's okay. I would tonight. I would like to do
the Poo poo style fried trip. You can and you can.
Speaker 3 (10:11):
Take.
Speaker 1 (10:11):
That's a good one.
Speaker 4 (10:12):
So what I like about this book is it's like
everybody's top ten lists, but it's top ten lists from
all different countries and all different cuisines.
Speaker 2 (10:18):
You can see that because I'm changing the Vietnamese in here.
I'm seeing the first draft Alfredo and pad Tie in
the same book.
Speaker 1 (10:25):
Yes, we talk about it.
Speaker 4 (10:27):
Simon Majumdar's Buttered Chicken. Simon Jumdar one of my great
friends who's from India, from from England and India, and
he lent me his recipe and apparently, uh, the big
secret there is the chili powder that comes from Cashmere
and then there're yeah, there's a couple of others.
Speaker 1 (10:45):
Yeah, pretty good. Pretty good. If you had one meal
left in your life because of some heinous crime. You
called which dish would be your last dish out of
this book? This is an easy choice.
Speaker 4 (10:58):
And so it's got pine apple, has got bacon, it's
got shrimp, and it's got rice. It's the fat fried
rice stoner style. A right, it is rice dish that
is you know, specifically designed for people who are high.
Speaker 1 (11:13):
Here it is fat.
Speaker 2 (11:14):
I love that fat for real fat fried rice, superstoner style.
And Rocco starts out with saying, frying rice and bacon.
Fat's my favorite trick for taking rice that's a day
past its prime and turning it into a meal worthy
of sharing with your friends. Rocco, if and when you
reopen a restaurant's coming, we will be first in line.
I thank you. We'll only be able to get to
(11:35):
four to thirty reservation. I don't want you to steal
these recipes online. I want you to buy this book
because having a cookbook is the best way to do it.
Every day delicious Roco to Spirito thirty minute ish home
cooked meals made simple for all of us from our
top ten lists of our favorite foods from around the world.
Speaker 1 (11:54):
We love it. Thank you, Rocco, Thank you, everybuddy. Thank
you so much,
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