April 2, 2025 • 29 mins
We cooked! For Bobby Flay! And he gives us his honest review... spoiler alert: Nate's meatloaf was not up to par. Plus, Bobby talks Made by Nacho pet food!
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Fly from the Mercedes Benz Interview Lounge.
Speaker 2 (00:04):
You know, we've had so many great guests over the
years of doing the show. Some of them have become
family members. Some of them we respect him and love
them so much. None of them are here today.
Speaker 3 (00:15):
Oh my goodness.
Speaker 2 (00:17):
They couldn't make it. So I filled in. So luckily
Bobby Flay was in town in his own hometown back
and he thought he'd dropped by. Bobby.
Speaker 4 (00:29):
You guys are so happy I'm here. I can feel it.
Speaker 2 (00:31):
You know what. I've told you a million damn times.
I wish you would here every day, or at least
every week or every month, and you say, oh yeah,
I really love doing your show, and you show up
maybe once a half year.
Speaker 4 (00:41):
I do love it. But Nate does not let me
come in. Call me Okay, I gotta pull here.
Speaker 2 (00:47):
I know I can bypass him. Course, He's always like,
you know, we don't.
Speaker 4 (00:51):
Really have any spots open for and we haven't had
a guest on the show since Nixon was president. And
I'm like, and I'm like, Elvis, I need to promote something.
And then you said, come in. That's what happens, Bobby.
Speaker 2 (01:05):
For you. For you keep in mind I don't until today.
I usually don't have you in to promote your crackpot
businesses today today though you have. Actually it's a very
very good, very great conversation we're going to have about
not Cho God rest, my cat and cats. Yeah, we'll
get into that in a second. But it's always great
(01:26):
to have you on the show.
Speaker 4 (01:27):
Thank you so much. I'm glad to be here. I
saw you in the Bahamas not too long ago.
Speaker 2 (01:31):
We all saw each other. How long ago was that?
Speaker 4 (01:33):
Two weeks?
Speaker 2 (01:34):
Like, it's like a week ago is very yeah, yeah,
I do want to report something. Okay, what was that?
Speaker 4 (01:41):
Well, I had a very it was. It was a
great weekend. I was the headlining chef for the for
the food and Wine festival down then, which is very fun,
and we were all in the Bahamas spirit. And I
was walking after dinner one night to uh the casino,
because that's where the action is at night in the Atlantis,
(02:03):
and I ran into one of your.
Speaker 2 (02:06):
Colleagues. Who's that I'm looking right at her, Gandhi, Yes,
in the casino.
Speaker 4 (02:12):
I will say that her eyes were a little red.
I'm not I don't know why. I think it had
something to do with the salt water.
Speaker 2 (02:17):
Yeah, why were your eyes red?
Speaker 4 (02:20):
And she basically almost didn't say hello to me. And
the only people that were there were Gandhi, one other
person who I'm not going to name because that's not
my place, and me like within three hundred yards with
three of us, and she basically like made believe like
she wasn't sure that she saw me.
Speaker 2 (02:40):
What's psychiademic? Where are you on that night?
Speaker 3 (02:42):
Okay, listen, it's an island party. We had a good time. Yeah,
we smoked a lot.
Speaker 2 (02:49):
Wow, I love this show.
Speaker 3 (02:52):
I was so. I don't smoke nearly as much as
I used to, so now when I smoked, I kind
of get paranoid and like, oh my god, what is
going on?
Speaker 2 (02:59):
So we left four that reason.
Speaker 3 (03:00):
Because I was like, I'm super high.
Speaker 4 (03:01):
We gotta go home.
Speaker 3 (03:02):
So walking back to the room and here comes Bobby
and I was like.
Speaker 1 (03:05):
Bobby, Yeah, always the case, right.
Speaker 3 (03:09):
And he's walking toward us, and I thought, do I
acknowledge this or not acknowledge this? He's not gonna see me,
but he's right.
Speaker 2 (03:14):
Did you wear your invisibility cloak?
Speaker 4 (03:15):
I tried, how'd that work out?
Speaker 2 (03:17):
I'm not to see her?
Speaker 4 (03:18):
I just want to I want to set the scene.
Speaker 2 (03:20):
There was no one within the miles of the three
of us.
Speaker 4 (03:23):
It was just I was passing by her right and
that was it. So she had to see me.
Speaker 2 (03:27):
Yeah.
Speaker 3 (03:28):
So then as I did, I acknowledged. I was like,
oh hey, Bobby. But then I wasn't sure if I
stop and talking again and stop. I didn't stop. I
was really paranoid, and I was like, just keep going.
And then I said, oh my god, this is the
weirdest interaction I've ever had, because he turned around and
he goes you could. I was like, yeah, good and
just squeaked by. And I said to Brandon, who was
(03:50):
with me, I was like, oh man, we were so weird.
Brandon said, no, you were weird, and I said, Bobby's
not gonna remember. He's probably hammered too.
Speaker 2 (03:56):
So now you know. That's as they said to the
story exactly.
Speaker 4 (04:01):
There was plus weekend.
Speaker 2 (04:03):
It was like it was a great I was there
for one night. It was great, though.
Speaker 4 (04:06):
I he flew in and flew out.
Speaker 2 (04:09):
I picked four days into one night. Anyway, let's talk
about let's talk about a nacho okay uh made by nachos.
Everybody gives back campaign. Look, you know, on this show,
we talked a lot about dogs. Were a very dog
centric show, but Danielle huge cat lover, and I just
don't feel like cats get as much love on the
show as we First of all, do you remember I
brought Nacho here? Yes?
Speaker 4 (04:29):
Absolutely, I mean I have I have a picture on
my wall in my apartment of Nacho basically with headphones
on and the microphone. I mean seriously, because he was here,
he was climbing on everything. I know.
Speaker 2 (04:39):
He was amazing, Yeah, amazing cat hell. And Nacho was
with us for how long?
Speaker 4 (04:43):
Only nine years fortunately, but he was obviously had a
huge impact in my life. And then I started Made
by Nacho, you know, the cat food company, about four
actually four years ago, and this is a true story.
On Saturday, April fifth, it's National Nacho Flay Day.
Speaker 2 (05:00):
According to who who?
Speaker 4 (05:01):
Who's in charge of that? I'm in charge of I
love that. Just in charge of that? What the national
the national day? People, that's a very very important group.
But but but we we we created it because we
you know, Made by Nacho is a it's a cat
food company with a purpose, I mean, and and obviously
(05:22):
we're trying to get every cat, you know, Nacho always believed.
He told me this that that he that every cat,
no matter what a rescue cat, any cat needs, needs
a good meal. And so we are giving back fifty
percent of the proceeds up until Nacho Flay Day to
feed cats. And we've I mean, there's tens of thousands
(05:43):
and thousands and thousands of meals that we've we've already garnered.
It's amazing.
Speaker 2 (05:46):
So we have until Mark April fifth. Yeah, so like
cranks this thing into like.
Speaker 4 (05:51):
Yes, exactly, this is this is the week and it's happening.
And also on my Instagram account, sorry, on my Instagram account,
there's a pinned video about the leg see of Nacho.
It's a really very beautiful video and great story about
about him as a cat and why this company exists.
And if you share it, it's an auto automatically one
more meal, so you don't have to spend a penny.
Speaker 1 (06:11):
Okay, so to google it, it's actually a day. He's
not lying.
Speaker 2 (06:14):
I'm not lying. Well, we're checking your sources. But wait,
hold on a second, let's talk about where the money goes.
Because any animal lover, even a dog lover, yes, I
would say, okay, this is legit. So where does the
money go?
Speaker 4 (06:26):
So it goes to uh what we partnered with a
rescue house named Pause Crust. It's up in Westchester and
I'm going there today actually, but I uh, there's so
many cats in need, and I mean, obviously one is
cuted than the other. All my my team over here
is is I think they're all going to walk out
(06:48):
with cats.
Speaker 2 (06:48):
Today it happens. I know, we do doggy Adoption Day
here at the studio.
Speaker 4 (06:52):
In my cats are everything in my life. I have
Canelo and Stella like and they literally they there's such
a big part of my life. I've been a cat
guy my whole life. That's the way it works when
I think a lot of it has to do with
how you were brought up when you were a kid,
where there are cats in your house, where their dogs
in your house, and that's sort of for the most part,
what you be with.
Speaker 2 (07:11):
I work with cats, yeah, and I had cats until
I have dogs, and now I have dogs. But it's
very usual to be a cat and dog lover because
there's such a very different between the two sides. I
love them both. I love them both. My kitty lived
twenty years and then one day she was gone.
Speaker 4 (07:26):
You know, it was that fast. And so what can
we do to help other than get the word out. Well,
I mean that's what you should do. I mean, I listen.
I always appreciate that you guys give me this microphone
to talk about stuff. And this is obviously very very
important to me. I mean, I mean, people know me
as a chef, but my cats are really important to
me as well.
Speaker 2 (07:44):
Here's what we're gonna do, Okay, on behalf of the
morning show, We're going to make a contribution to Paul's
Crossed Animal Rescue. Wow, okay, oh that's so nice deal.
Let's send five thousand dollars into them. Oh yes, honestly,
and the best. I really, you really are the best.
Thank you so much. In in in Nachos, in Nacho's memory.
Speaker 4 (08:03):
I appreciate that, and Nacho appreciates that, and everybody made
by Nacho appreciate Stop speaking for your cat, Thank you
so much.
Speaker 3 (08:10):
I was so handsome.
Speaker 2 (08:12):
Was a massive cat, he was.
Speaker 1 (08:16):
And I have a main coon as well, Diggy.
Speaker 4 (08:17):
And you know these pets, cats, dogs, doesn't matter, they
get into your heart. I mean in a way that's
different than anything else. And so the one thing. Obviously
I miss him to death. But you know the one
thing about it is I love the fact that this
you know, that made by Nacho is going to continue
his legacy forever. I mean, it's so great.
Speaker 2 (08:34):
Yeah. My dog went to about with cancer, scared the
hell out of us, and now he's bouncing around like
a bunny. Oh.
Speaker 4 (08:41):
I love hearing that.
Speaker 2 (08:42):
Yeah. Well, thank God for all these organizations that are
not only getting them adopted but healed. And once they
get that pill and we hear they have one that
makes them live longer, I will put every penny I
have invested in that company. We'll do so again. Uh.
If you want to help honor Nacho's legacy with their
Everybody Gives Back campaign, till April fifth, fifty percent of
(09:06):
all profits are donated to Pause Crossed Animal Rescue. We're
talking helping fun critical care for lots of rescue cats
and all the vet support needed and adoption services. If
you want to see the video that he's talking about
Bobby's talking about, go to.
Speaker 4 (09:22):
Bobby's play Instagram or made by Nacho Instagram and if
you if you share it, it's one more free meal,
one more meal for for a cat need remember.
Speaker 2 (09:30):
That lady that called him and you were all on
there with this. She said, I love I fed Nacho's
food made by Nacho to my cat, and you said,
how do your cat like it? He died later. Clarify,
is that because of the food. And there's a photo
(09:50):
of Bobby and Nacho right there and Elvison look look
at that. Thank God for step and repeat. I get
credit for Nacho. All right, thank you for bringing in today.
We have lots of stuff to do here. Okay, let's go.
We have food. Usually you come in and you judge
the turkey stuffing or Tony's turkey dressing Thanksgiving exactly until
(10:10):
until you said, are Andrews mother's stuffing tastes like cat food?
Which is a good thing in my in my mind,
And everything just depends on the situation. Well, his mother's
bowlingly turned their backs on her and made her cry
after they found out. So what we do? What are
we doing here? I don't find a microphone? That one
doesn't work?
Speaker 5 (10:30):
The whole point of this, since we have dishes that
we've made Bobby our entire lives, we think they're excellent
in delights.
Speaker 4 (10:37):
God, let me tell you something I know I know
my audience here, Okay, I know you guys a little
too well.
Speaker 2 (10:45):
I want to know my mom's meat loaf. Let does
Bobby Flay think of my mom's meat loaf? You made it?
I made my mom's meatloaf.
Speaker 4 (10:54):
Can I ask you some questions about it?
Speaker 2 (10:55):
Which will? You're eating it? You're gonna have something? Do
you have it warmed up? All right? So Daniel, your
music please warmed up? My god? Having Bobby Flay taste
your foodie, Bobby isn't. And I want an edible piece, yes,
all right, I like meat sandwiches. Can I do it? Nate?
Speaker 4 (11:18):
I don't want you messing with my food.
Speaker 2 (11:20):
Dude, Nate, what was your health your health department grade?
Speaker 4 (11:27):
Oh my god, it looks it looks very deapse, It
looks very plate.
Speaker 5 (11:32):
On.
Speaker 2 (11:32):
Who's recipe is this?
Speaker 3 (11:35):
Give it?
Speaker 2 (11:37):
So?
Speaker 4 (11:37):
If you insult his hold on? What's your mom's name?
What's hold on?
Speaker 2 (11:41):
If you if you hold I don't eat that. If
you insult his meat, if you're insulting his mom, Dan,
keep that in mind. All right. He's now tasting your meat.
If it's very red, it's a lot of it's really good.
Put them down.
Speaker 4 (11:57):
It's good, it's good.
Speaker 2 (11:58):
No, No, I want to know what the meat? What
is the face? What is the meat? It's turkey, it's
ground turkey only. Yeah, we are you supposed to put
other meats?
Speaker 4 (12:07):
I don't believe that your mother only uses ground turkey.
Speaker 2 (12:09):
I'm sorry, Pennsylvania. I got lots of turkeys, but turkey
can be really dry. Why is it so red? Is
a tomato paste? Tomato past?
Speaker 4 (12:17):
What else is in here?
Speaker 2 (12:18):
Worcester shirt? Go ahead, eggs and I put some bird. Dude,
you're supposed to serve with the mashed potatoes. Dot mashed
potatoes on your side. I didn't you How long did
you bake this? Well?
Speaker 5 (12:31):
It was in for an hour and fifteen and then
I heated it up again for about another thirty Is
that wrong? Not?
Speaker 2 (12:37):
In my Based off of Bobby's questions, I don't think
he's not.
Speaker 4 (12:41):
This can't be your mom's recipe.
Speaker 2 (12:43):
I think.
Speaker 6 (12:45):
Nineteen sixty she couldn't made how lesabe might be nice
and the way you made it?
Speaker 2 (12:50):
Hold on? Is this? Hold on? Is this a piece
you spit out?
Speaker 4 (12:53):
It reminds me of like it reminds me of like
a turkey hot dog. You know that's that bad thing.
Speaker 3 (12:58):
Okay, good Nate has been bragging about this meat lows.
Speaker 2 (13:03):
Speak up, Elvis, tell you right now, the flavor is
really good. Is it tastes like turkey? Like overworked turkey?
Over work?
Speaker 1 (13:12):
You take it on, take him in the back.
Speaker 2 (13:16):
It's good. It tastes good.
Speaker 4 (13:17):
Though I need some spice in it. Though, I think
you're I think you're a little timid on the spices.
That your mom probably was not timid on the spices
when she makes it, But I think I think that
you were just I think you need to have a
little more like confidence when you're when you're picking up
the salt and the pepper and the spices. You need
some of Ghandi's hot sauce.
Speaker 2 (13:34):
What would you add to it? Boy?
Speaker 1 (13:37):
He just told you.
Speaker 4 (13:37):
Do you have a spice rack? Where's the where's the
elves to spice rack?
Speaker 2 (13:44):
Needs some cum? Right? No, that's not from the right
carry next flake. Cumin is different on a tin scale.
What would you give it? God?
Speaker 4 (13:56):
Oh God, you're a torture. No, eight's a liar.
Speaker 2 (14:06):
Guys are so mean? You want me to guy? Guys,
I gotta pull this together. Okay, we're off the rails. Uh,
Bobby tried it and this is all that's about. And
he ate a bit ate he ate an eate ate
an eight. Al right, good, all right, all right, moving
on to next dish.
Speaker 4 (14:23):
Okay, is it going to be the wedding you already had?
Speaker 2 (14:27):
My Italian weddings. I do want to talk about your soup, okay,
because I pulled that out of the competition.
Speaker 4 (14:31):
Italian Wedding soup. So it's chicken broth. It's got some
greens in it, and it has meatballs. That's homemade chicken broth.
Like five hours to make that broth, but you used
chicken to make the meat and chicken sausage chicken sausage.
I have to say, like, I don't usually like chicken
meatballs because it doesn't have enough fat in it, and
fat is flavor and also creates juiciness. Right, I agree,
But I have to say, like, your these meatballs are
(14:53):
very good, and I really like the broth a lot.
Speaker 2 (14:55):
The broth. My broth is king. There's a little white wine.
Speaker 4 (14:57):
In there too, it's very very good. And what's the greens?
Speaker 2 (15:00):
Uh, it's a baby spinach.
Speaker 1 (15:03):
Point to wow, wow, wait.
Speaker 3 (15:06):
A second, So you're resubmitting your soup now, no, no.
Speaker 2 (15:08):
No, I pulled it out of the competition. That's just
to enjoy and and and I used I used orzo
because it holds up a little better in hot soups.
Speaker 4 (15:15):
We just need to tell people orzo is like it's
pasta that looks like rice exactly.
Speaker 2 (15:19):
It holds up better than like stars or something like that. Okay, okay, nine,
move on. Oh I see some sort of lasagna looking
This is actually the guini with meat sauce. It's one
of the only things I can make.
Speaker 1 (15:34):
Okay, Well, I love the way Bobby is looking at.
Speaker 4 (15:37):
You, but I have to say, honestly, Scott, it's it's
very it's good looking. I mean I like it down
the middle. You gotta speak into a microphone. That's how
radio works. What's is just like a boon sauce.
Speaker 2 (15:53):
It's meat sauce. Sure, the bolon aise. Okay, mushrooms, musher's
some mushrooms. There's fresh garlic in there. Oh oh my gosh.
Look at that. He was eating it with his eyes
and now he's tasting it.
Speaker 4 (16:02):
What do you think, delicious Sunday night dinner?
Speaker 2 (16:04):
Look at that?
Speaker 1 (16:05):
Wow?
Speaker 4 (16:06):
Yeah, what do you give it?
Speaker 2 (16:07):
So? Growing up, my mom always used chopped veal. This
is chopped turkey.
Speaker 4 (16:10):
Nine point four.
Speaker 2 (16:11):
Whoa gotty beef for the leavetty.
Speaker 4 (16:16):
I'm into this, wrapped this off of my house Sunday night.
This is good. Congratulations Scotty Darning. This a little chicken
palm on the side.
Speaker 2 (16:24):
I guess what you have had not one taste of
anything but bird. You've had turkey and this is a turkey.
You had chicken. Wait? What what was the meat turkey? Turkey? Oh?
It was turkey. Yeah.
Speaker 4 (16:37):
See that had a lot of that had a lot
of like that was good. It didn't and I say
this in a good way, didn't taste like turkey. It
tasted like I was eating like beef, like a meat sauce,
like a what's this rice?
Speaker 2 (16:52):
Why are you laughing? Wait a second? You made fried rice? Yeah?
Speaker 4 (16:56):
Okay, let me tell you something. I know your tricks.
You did not make this.
Speaker 2 (17:05):
Try it.
Speaker 4 (17:07):
There's no way you made this. What Chinese restaurants that
you m.
Speaker 1 (17:11):
Before you ate it? Why are you mister doubtful?
Speaker 4 (17:15):
Mister doubtful because one time you had Virgil's barbecue make
something for Thanksgiving?
Speaker 5 (17:21):
You?
Speaker 2 (17:23):
I love you? Am I right?
Speaker 4 (17:25):
I have a good memory.
Speaker 1 (17:26):
Yes, you do.
Speaker 4 (17:27):
Is this from PF Changs?
Speaker 1 (17:32):
It's from Mama and Arra.
Speaker 4 (17:36):
Well, it tastes like fried rice. It's pretty good. Actually,
but you doctored it up something.
Speaker 2 (17:41):
I doctored it.
Speaker 4 (17:42):
Yeah, she put it in a plastic container.
Speaker 6 (17:44):
Oh, I took out some stuff that I didn't think
you would think I made it.
Speaker 4 (17:47):
Oh, she took it.
Speaker 2 (17:49):
She took the PF Chang's logo off the package. Is
it good? Yeah? I mean, you know, but it's they Win,
I mean the win company that makes money. Here comes
a big ball of something. So this is my sous
chef Garrett, and this is my presentation. It's all in
the presentation.
Speaker 4 (18:07):
Oh, you don't have to put it right in front
of me. Hold, that's nice.
Speaker 2 (18:10):
Okay. So I'm we're looking either chopsticks than the meatballs.
It's a long story, okay. So it's a nice presentation.
Nice white ball from it looks like where's the sauce?
So that this is from me, Sary looks like Creighton
barrel to me for you twenty four month shaved parmesan reggiano,
which you must add to because you're spinning on me
the cheese. Okay, let me describe to people listening, I
(18:32):
have to do it. It's it's it's three beautiful meatballs
with some sauce on top, but it needs more sauce. Gary. Okay,
but I'm listen to me. I first listened to me.
It took a lot of time in doing this, and I.
Speaker 4 (18:45):
Did you really make these?
Speaker 2 (18:46):
I swear to god he did?
Speaker 4 (18:47):
He send us videos of him video. Okay, that kind
of meets her in this.
Speaker 2 (18:50):
So okay, the names of the meats, we haven't.
Speaker 5 (18:54):
Organic, organic beef, organic grass fed pork, but no vealcause
Whole Foods does not do business with.
Speaker 2 (19:00):
This U with the veal people. Okay, thank you for
the political I'm sorry Foods doesn't do business with the
veal people. So what we're hearing here, you don't need
I don't think you need veal. As long as you
have the pork and the beef, you're good. Eat the ball.
Here we go. What do you think, well that you
didn't heat them up? What you talking about?
Speaker 4 (19:21):
You didn't they're freezing.
Speaker 2 (19:23):
Oh no, no it's not. He gave you the wrong one.
You're sabotaging me one that's warmed up there. Okay, I
have to tell you that they're good. You've had cold
meat balls before, so you can you can tell what
heat would do to them. It would soften them up,
it would give him a little take me through the recipe.
It's recipe.
Speaker 4 (19:40):
You just look at your own delicious. I was gonna
say it has a lot of flavor. I'm not kidding,
but thank you mean.
Speaker 2 (19:46):
I follow it to a t. But all the sauce, well, okay,
so I give you the sauce. It's Victoria sauce. I
had to take a short cut on that, but it
was I'm telling you, I'll dump sauce on it, and
I got plenty of sauce for you. Trust me. They're good.
Speaker 4 (19:59):
They're a little over work, but they're very delicious.
Speaker 2 (20:01):
A little I did torch on the pepper, I think,
but I think they are good. They're good and they're
not they're good.
Speaker 4 (20:08):
And I like the herbs in there.
Speaker 2 (20:09):
You put them in there. Oh, it's all you, buddy.
Speaker 4 (20:13):
What is this?
Speaker 1 (20:13):
That's that's gone?
Speaker 2 (20:14):
Well, those are mine, by.
Speaker 4 (20:16):
The way, it's your recipe.
Speaker 2 (20:21):
One hundred.
Speaker 1 (20:22):
Wow, it's actually pretty good.
Speaker 2 (20:25):
They're they're good.
Speaker 4 (20:27):
What is this?
Speaker 2 (20:28):
It's this is Gondhy's This is Gandhi's suggestion.
Speaker 3 (20:32):
Truffled mushroom mashed potato.
Speaker 2 (20:34):
What, yes, is this my recipe too?
Speaker 4 (20:38):
What is happening? You guys always make my recipe?
Speaker 2 (20:41):
I didn't.
Speaker 4 (20:42):
This is from Bobby fleshed Egak. Yes, Bobby, yeah, Bobby.
You know they're creamy and they're mushroom meaning and truffley
and delicious. So when we were out to play last night,
she was twenty four dollars for a both. She ordered
them from the Wonder app you did.
Speaker 3 (21:03):
I set an alarm that went off in the middle
of a play yesterday to order them.
Speaker 1 (21:08):
Yeah.
Speaker 4 (21:08):
Well, they're doing a good job over there. That's amazing.
This is amazing. No, the meat loaf's good. I'm good
with the meatloaf.
Speaker 2 (21:16):
I mean, actually testing your own food, I have.
Speaker 4 (21:21):
To say this is very good, very creamy. Deliver really,
Oh yeah, it's delivery.
Speaker 2 (21:26):
It's I get.
Speaker 3 (21:30):
Food from Bobby flay Steak all the time.
Speaker 4 (21:32):
You do. Yes, I wonder. I love that.
Speaker 1 (21:34):
At least we know it's not a ghost kitchen.
Speaker 2 (21:36):
No, it's not. It's not.
Speaker 4 (21:37):
No, they're doing a good job. They're doing a very
very good job.
Speaker 3 (21:39):
Damn it. I was hoping you were gonna hate them.
Speaker 4 (21:40):
And the scary Bobby Flay Steak, the original and Atlantic
City Scary used to go to all the time. I
actually had to close the restaurant because Scary was eating
me at a house at home.
Speaker 2 (21:52):
It was crazy every weekend. You gotta be down there.
You mean a Lang city.
Speaker 4 (22:00):
Yeah, no, I'm not going to be the Hey, can
I get a table of forty two for me and
my friends and so?
Speaker 2 (22:05):
Got some free advertisers.
Speaker 3 (22:06):
It's very on brand for Skins.
Speaker 4 (22:08):
Yes, absolutely.
Speaker 2 (22:09):
Well, look we've fed you. This is it.
Speaker 4 (22:11):
I'm getting kicked out. I can No, You're not go anywhere. No, no,
this is amazing.
Speaker 2 (22:16):
I have to.
Speaker 4 (22:16):
So you want me to rank them by by order, Yeah,
go ahead, all right, Well, but.
Speaker 2 (22:20):
Stop giving yourself all the heavy handed points, because that's
not fair.
Speaker 4 (22:23):
Well, I have to say I think that the mashed
potatoes won.
Speaker 3 (22:26):
Oh my god, I won. This is amazing.
Speaker 2 (22:29):
No, you won. You made them.
Speaker 4 (22:30):
I didn't make them.
Speaker 3 (22:31):
I them.
Speaker 4 (22:33):
They're they're they're very good. I think the meatballs our second. Wow,
also my recipe.
Speaker 2 (22:40):
And then.
Speaker 4 (22:42):
I'm going to put the soup back in the in
the game, I'll think you a third. I mean, I
think if you made if you put a little pork
in with the chicken run delicious, though my homemade the
fried rice. Uh, it's a tie between the fried rice.
Speaker 2 (22:57):
And the meat. Look down. Scotty b brought the meat sauce.
Speaker 4 (23:02):
And I'll wait a second. The the this is this
spaghetti or linguinii? He linguini with the meat sauce was
also very Actually for the for the prize of not
my recipe but also made yourself, I think Scotty wins the.
Speaker 2 (23:23):
Congratulations him, and thank you to Victoria Victoria's jarge sauce.
Speaker 4 (23:29):
Scotty, the prizes, you get a lifetime supply of made
by Nacho cat food.
Speaker 2 (23:33):
I'll take my dog eat it.
Speaker 4 (23:35):
Yes, dog loves the treats, loves the treats. Well.
Speaker 2 (23:39):
So, I mean, I think Nate and I were the
only two that just had, you know, original recipes. I
guess that's true. Well, Scotty's was well, Scotty's was definitely rigid.
Some jar sauce.
Speaker 3 (23:49):
What about an original idea?
Speaker 2 (23:52):
I thought your idea was great.
Speaker 4 (23:53):
Can I tell you do you cook ant?
Speaker 2 (23:55):
Yes?
Speaker 3 (23:55):
I do, not enough to whip something up at the
last second. When Nate presented, this would.
Speaker 4 (23:59):
Be your day if you invited me to your house.
What would it be chicken Berryannie? Probably, Oh, I love it. Yeah,
I love those flavors.
Speaker 3 (24:06):
I will bring that next time.
Speaker 2 (24:07):
So here we are watching this very touching moment in
the play last night, I tell you talking about it
right now.
Speaker 3 (24:15):
Maybe happy ending, maybe happy.
Speaker 2 (24:17):
I mean it's when the whole theater is quiet. I
mean it's a touching moment. God. And then Johnnie's alarm
goes off from and She's like, oh my god, I've
got to order. I've got to order potatoes now. I said, yeah,
they're about to they're about to kiss on stage. He said,
what the hell is that.
Speaker 3 (24:32):
I'm like, it's the potatoes. I got to order them.
Speaker 2 (24:34):
What else is going on in your life? And we
haven't even said hi to Sophie. She doesn't. She didn't
want to go in the air with us. We're talking
about your daughter.
Speaker 4 (24:43):
You read all the news. My daughter's here. Yes, Hi, Sophie.
Speaker 2 (24:47):
Hi Sophie. She doesn't want to go on, but.
Speaker 4 (24:51):
We are going to the Yankee game. So I have
a Bobby's Burgers at Yankee Stadium. We've had it for
a few years and Sophie's never seen it because she
lives in La So she came in this morning and
she's like, I want to go to the Yankee game
because I want to eat burgers and Bobby's burger. So
we're going to do that tonight.
Speaker 2 (25:04):
Excellent. I love the relationship you two have. All I
know is what I see on the gram. Yes, but
it looks great. And Sophie, Hey, Sophie, isn't you have
an incredible career going on in la on TV? Everyone
lovesc news. Baby. You must be so proud of Sophie.
Speaker 4 (25:18):
I am so. I'm very proud of her. She's off
the payroll.
Speaker 3 (25:24):
Moment.
Speaker 2 (25:25):
Yeah, so how does she feel about like your love
life in the newspaper all the time?
Speaker 1 (25:31):
She did make a comment to me.
Speaker 2 (25:32):
She did? She did?
Speaker 6 (25:34):
Yeah, I said to her, so do you get to
go with him to some of these things, like if
you go to the she goes.
Speaker 1 (25:39):
He always has a different date. She's correcting different Sorry, So.
Speaker 4 (25:49):
I know that was definitely a Danielle addition. Let's let's
spice this up all right people here.
Speaker 2 (25:55):
Just for the record, By by the way, people are
asking for Bobby's meatball recipe. They can scary s the recipe. No,
you don't have to go through scary. Just go through Bobby.
It's Bobby's recipe. It's in his book.
Speaker 4 (26:05):
Yeah, I follow chapter one.
Speaker 2 (26:08):
Yeah. Oh and as far as the meatballs go, what
does overworked mean? Meaning?
Speaker 4 (26:13):
Meaning like when you have the meat and like all
the all the all the spices, and the egg and
the parmers on cheese and the bread that's soaked with milk,
all the things that go into a meatball, don't overwork
it too much. Just kind of make it come together
and as soon as it's done and stop with it.
Speaker 2 (26:29):
You wrote the Indian instructions, don't overwork the meat. You
wrote it stirring my meat for a good oh god,
that is. But you know what they say, don't let
your meat loaf. Also, here's another text. I love when
Bobby is on. I love it when he's on with Elvis.
They get to get along. Bobby's run of the family.
(26:52):
What a great radio voice. Oh, thank you so much.
What is a radio voice of us? I get on
here and stuff.
Speaker 4 (27:00):
You sound like a Do you think that people have
a radio voice or do they attain a radio voice
after they're on the radio?
Speaker 2 (27:07):
Little Bothah. Yeah, you have headphones on, which makes you
speak differently because you're listening to you, right, Does it
makes sense? Yes? Okay, I love doing that. Plus we
have we have these buttons we turn on that makes
you sound more masculine than you do in public. Really,
thank God? Really?
Speaker 6 (27:27):
All right, okay, recipe, all you have to do is
go to PF.
Speaker 1 (27:31):
Chang's in order to chicken.
Speaker 2 (27:33):
I think it's in the grocer's freezer as well.
Speaker 1 (27:35):
It is too, but I didn't get it there in restaurant.
Speaker 2 (27:39):
The most important, please, let's not forget the foundation of
our conversation today made by Nacho honoring Nacho's legacy with
their Every Bite Gives Back campaign till April fifth, all
of made by Nacho Food. Fifty percent of the profits
go to Pause Crossed Animal Rescue. And I think that's fabulous.
Speaker 4 (27:58):
And thank you so much for your donation. That was
very very generous. God, I forgot about it. Thank God
for your mind. Five thousand dollars. That's amazing. I appreciate that.
Was it fine, Pause, crist No, it was always fifty No.
I was just kidding. No, but Pause christ will be
very very happy to hear this.
Speaker 2 (28:12):
Lee Schreger checking in. I beg your pardon, that's all.
Speaker 1 (28:15):
He said he wants to invited. That's what it is.
Speaker 3 (28:18):
I can't believe he didn't call in.
Speaker 4 (28:20):
Lee's been texting me to get me to do something
at the New York Food and Wine Festival in October.
But do it well, it's all about schedule.
Speaker 2 (28:28):
We're going, you are. We have nothing in life, so
we have no schedule. So we're going. If we're there,
you should stop by. It's the least you could do.
Speaker 4 (28:36):
I know it's going to be a new new location
this year. I'm not sure he's announced it, so I
really well, last year it was Brooklyn. Last year was
in Brooklyn, and this year is going to be somewhere else.
Speaker 2 (28:45):
Okay, announce.
Speaker 5 (28:49):
That.
Speaker 4 (28:52):
I always looking at me like Lee Schrager doesn't even
make a call.
Speaker 2 (28:55):
He can tect someone to have you killed. Exactly. Very
powerful man, Bobby. We love you, and would you stop
say you're going to come in and not come in.
Speaker 4 (29:04):
As much as you want to. It's the best. You
guys are the greatest. Thank you so much, we really are.
Thanks for reminding me of this again, Bobby.
Speaker 2 (29:09):
Play yeah,
Fly from the Mercedes Benz Interview Lounge.
Speaker 2 (00:04):
You know, we've had so many great guests over the
years of doing the show. Some of them have become
family members. Some of them we respect him and love
them so much. None of them are here today.
Speaker 3 (00:15):
Oh my goodness.
Speaker 2 (00:17):
They couldn't make it. So I filled in. So luckily
Bobby Flay was in town in his own hometown back
and he thought he'd dropped by. Bobby.
Speaker 4 (00:29):
You guys are so happy I'm here. I can feel it.
Speaker 2 (00:31):
You know what. I've told you a million damn times.
I wish you would here every day, or at least
every week or every month, and you say, oh yeah,
I really love doing your show, and you show up
maybe once a half year.
Speaker 4 (00:41):
I do love it. But Nate does not let me
come in. Call me Okay, I gotta pull here.
Speaker 2 (00:47):
I know I can bypass him. Course, He's always like,
you know, we don't.
Speaker 4 (00:51):
Really have any spots open for and we haven't had
a guest on the show since Nixon was president. And
I'm like, and I'm like, Elvis, I need to promote something.
And then you said, come in. That's what happens, Bobby.
Speaker 2 (01:05):
For you. For you keep in mind I don't until today.
I usually don't have you in to promote your crackpot
businesses today today though you have. Actually it's a very
very good, very great conversation we're going to have about
not Cho God rest, my cat and cats. Yeah, we'll
get into that in a second. But it's always great
(01:26):
to have you on the show.
Speaker 4 (01:27):
Thank you so much. I'm glad to be here. I
saw you in the Bahamas not too long ago.
Speaker 2 (01:31):
We all saw each other. How long ago was that?
Speaker 4 (01:33):
Two weeks?
Speaker 2 (01:34):
Like, it's like a week ago is very yeah, yeah,
I do want to report something. Okay, what was that?
Speaker 4 (01:41):
Well, I had a very it was. It was a
great weekend. I was the headlining chef for the for
the food and Wine festival down then, which is very fun,
and we were all in the Bahamas spirit. And I
was walking after dinner one night to uh the casino,
because that's where the action is at night in the Atlantis,
(02:03):
and I ran into one of your.
Speaker 2 (02:06):
Colleagues. Who's that I'm looking right at her, Gandhi, Yes,
in the casino.
Speaker 4 (02:12):
I will say that her eyes were a little red.
I'm not I don't know why. I think it had
something to do with the salt water.
Speaker 2 (02:17):
Yeah, why were your eyes red?
Speaker 4 (02:20):
And she basically almost didn't say hello to me. And
the only people that were there were Gandhi, one other
person who I'm not going to name because that's not
my place, and me like within three hundred yards with
three of us, and she basically like made believe like
she wasn't sure that she saw me.
Speaker 2 (02:40):
What's psychiademic? Where are you on that night?
Speaker 3 (02:42):
Okay, listen, it's an island party. We had a good time. Yeah,
we smoked a lot.
Speaker 2 (02:49):
Wow, I love this show.
Speaker 3 (02:52):
I was so. I don't smoke nearly as much as
I used to, so now when I smoked, I kind
of get paranoid and like, oh my god, what is
going on?
Speaker 2 (02:59):
So we left four that reason.
Speaker 3 (03:00):
Because I was like, I'm super high.
Speaker 4 (03:01):
We gotta go home.
Speaker 3 (03:02):
So walking back to the room and here comes Bobby
and I was like.
Speaker 1 (03:05):
Bobby, Yeah, always the case, right.
Speaker 3 (03:09):
And he's walking toward us, and I thought, do I
acknowledge this or not acknowledge this? He's not gonna see me,
but he's right.
Speaker 2 (03:14):
Did you wear your invisibility cloak?
Speaker 4 (03:15):
I tried, how'd that work out?
Speaker 2 (03:17):
I'm not to see her?
Speaker 4 (03:18):
I just want to I want to set the scene.
Speaker 2 (03:20):
There was no one within the miles of the three
of us.
Speaker 4 (03:23):
It was just I was passing by her right and
that was it. So she had to see me.
Speaker 2 (03:27):
Yeah.
Speaker 3 (03:28):
So then as I did, I acknowledged. I was like,
oh hey, Bobby. But then I wasn't sure if I
stop and talking again and stop. I didn't stop. I
was really paranoid, and I was like, just keep going.
And then I said, oh my god, this is the
weirdest interaction I've ever had, because he turned around and
he goes you could. I was like, yeah, good and
just squeaked by. And I said to Brandon, who was
(03:50):
with me, I was like, oh man, we were so weird.
Brandon said, no, you were weird, and I said, Bobby's
not gonna remember. He's probably hammered too.
Speaker 2 (03:56):
So now you know. That's as they said to the
story exactly.
Speaker 4 (04:01):
There was plus weekend.
Speaker 2 (04:03):
It was like it was a great I was there
for one night. It was great, though.
Speaker 4 (04:06):
I he flew in and flew out.
Speaker 2 (04:09):
I picked four days into one night. Anyway, let's talk
about let's talk about a nacho okay uh made by nachos.
Everybody gives back campaign. Look, you know, on this show,
we talked a lot about dogs. Were a very dog
centric show, but Danielle huge cat lover, and I just
don't feel like cats get as much love on the
show as we First of all, do you remember I
brought Nacho here? Yes?
Speaker 4 (04:29):
Absolutely, I mean I have I have a picture on
my wall in my apartment of Nacho basically with headphones
on and the microphone. I mean seriously, because he was here,
he was climbing on everything. I know.
Speaker 2 (04:39):
He was amazing, Yeah, amazing cat hell. And Nacho was
with us for how long?
Speaker 4 (04:43):
Only nine years fortunately, but he was obviously had a
huge impact in my life. And then I started Made
by Nacho, you know, the cat food company, about four
actually four years ago, and this is a true story.
On Saturday, April fifth, it's National Nacho Flay Day.
Speaker 2 (05:00):
According to who who?
Speaker 4 (05:01):
Who's in charge of that? I'm in charge of I
love that. Just in charge of that? What the national
the national day? People, that's a very very important group.
But but but we we we created it because we
you know, Made by Nacho is a it's a cat
food company with a purpose, I mean, and and obviously
(05:22):
we're trying to get every cat, you know, Nacho always believed.
He told me this that that he that every cat,
no matter what a rescue cat, any cat needs, needs
a good meal. And so we are giving back fifty
percent of the proceeds up until Nacho Flay Day to
feed cats. And we've I mean, there's tens of thousands
(05:43):
and thousands and thousands of meals that we've we've already garnered.
It's amazing.
Speaker 2 (05:46):
So we have until Mark April fifth. Yeah, so like
cranks this thing into like.
Speaker 4 (05:51):
Yes, exactly, this is this is the week and it's happening.
And also on my Instagram account, sorry, on my Instagram account,
there's a pinned video about the leg see of Nacho.
It's a really very beautiful video and great story about
about him as a cat and why this company exists.
And if you share it, it's an auto automatically one
more meal, so you don't have to spend a penny.
Speaker 1 (06:11):
Okay, so to google it, it's actually a day. He's
not lying.
Speaker 2 (06:14):
I'm not lying. Well, we're checking your sources. But wait,
hold on a second, let's talk about where the money goes.
Because any animal lover, even a dog lover, yes, I
would say, okay, this is legit. So where does the
money go?
Speaker 4 (06:26):
So it goes to uh what we partnered with a
rescue house named Pause Crust. It's up in Westchester and
I'm going there today actually, but I uh, there's so
many cats in need, and I mean, obviously one is
cuted than the other. All my my team over here
is is I think they're all going to walk out
(06:48):
with cats.
Speaker 2 (06:48):
Today it happens. I know, we do doggy Adoption Day
here at the studio.
Speaker 4 (06:52):
In my cats are everything in my life. I have
Canelo and Stella like and they literally they there's such
a big part of my life. I've been a cat
guy my whole life. That's the way it works when
I think a lot of it has to do with
how you were brought up when you were a kid,
where there are cats in your house, where their dogs
in your house, and that's sort of for the most part,
what you be with.
Speaker 2 (07:11):
I work with cats, yeah, and I had cats until
I have dogs, and now I have dogs. But it's
very usual to be a cat and dog lover because
there's such a very different between the two sides. I
love them both. I love them both. My kitty lived
twenty years and then one day she was gone.
Speaker 4 (07:26):
You know, it was that fast. And so what can
we do to help other than get the word out. Well,
I mean that's what you should do. I mean, I listen.
I always appreciate that you guys give me this microphone
to talk about stuff. And this is obviously very very
important to me. I mean, I mean, people know me
as a chef, but my cats are really important to
me as well.
Speaker 2 (07:44):
Here's what we're gonna do, Okay, on behalf of the
morning show, We're going to make a contribution to Paul's
Crossed Animal Rescue. Wow, okay, oh that's so nice deal.
Let's send five thousand dollars into them. Oh yes, honestly,
and the best. I really, you really are the best.
Thank you so much. In in in Nachos, in Nacho's memory.
Speaker 4 (08:03):
I appreciate that, and Nacho appreciates that, and everybody made
by Nacho appreciate Stop speaking for your cat, Thank you
so much.
Speaker 3 (08:10):
I was so handsome.
Speaker 2 (08:12):
Was a massive cat, he was.
Speaker 1 (08:16):
And I have a main coon as well, Diggy.
Speaker 4 (08:17):
And you know these pets, cats, dogs, doesn't matter, they
get into your heart. I mean in a way that's
different than anything else. And so the one thing. Obviously
I miss him to death. But you know the one
thing about it is I love the fact that this
you know, that made by Nacho is going to continue
his legacy forever. I mean, it's so great.
Speaker 2 (08:34):
Yeah. My dog went to about with cancer, scared the
hell out of us, and now he's bouncing around like
a bunny. Oh.
Speaker 4 (08:41):
I love hearing that.
Speaker 2 (08:42):
Yeah. Well, thank God for all these organizations that are
not only getting them adopted but healed. And once they
get that pill and we hear they have one that
makes them live longer, I will put every penny I
have invested in that company. We'll do so again. Uh.
If you want to help honor Nacho's legacy with their
Everybody Gives Back campaign, till April fifth, fifty percent of
(09:06):
all profits are donated to Pause Crossed Animal Rescue. We're
talking helping fun critical care for lots of rescue cats
and all the vet support needed and adoption services. If
you want to see the video that he's talking about
Bobby's talking about, go to.
Speaker 4 (09:22):
Bobby's play Instagram or made by Nacho Instagram and if
you if you share it, it's one more free meal,
one more meal for for a cat need remember.
Speaker 2 (09:30):
That lady that called him and you were all on
there with this. She said, I love I fed Nacho's
food made by Nacho to my cat, and you said,
how do your cat like it? He died later. Clarify,
is that because of the food. And there's a photo
(09:50):
of Bobby and Nacho right there and Elvison look look
at that. Thank God for step and repeat. I get
credit for Nacho. All right, thank you for bringing in today.
We have lots of stuff to do here. Okay, let's go.
We have food. Usually you come in and you judge
the turkey stuffing or Tony's turkey dressing Thanksgiving exactly until
(10:10):
until you said, are Andrews mother's stuffing tastes like cat food?
Which is a good thing in my in my mind,
And everything just depends on the situation. Well, his mother's
bowlingly turned their backs on her and made her cry
after they found out. So what we do? What are
we doing here? I don't find a microphone? That one
doesn't work?
Speaker 5 (10:30):
The whole point of this, since we have dishes that
we've made Bobby our entire lives, we think they're excellent
in delights.
Speaker 4 (10:37):
God, let me tell you something I know I know
my audience here, Okay, I know you guys a little
too well.
Speaker 2 (10:45):
I want to know my mom's meat loaf. Let does
Bobby Flay think of my mom's meat loaf? You made it?
I made my mom's meatloaf.
Speaker 4 (10:54):
Can I ask you some questions about it?
Speaker 2 (10:55):
Which will? You're eating it? You're gonna have something? Do
you have it warmed up? All right? So Daniel, your
music please warmed up? My god? Having Bobby Flay taste
your foodie, Bobby isn't. And I want an edible piece, yes,
all right, I like meat sandwiches. Can I do it? Nate?
Speaker 4 (11:18):
I don't want you messing with my food.
Speaker 2 (11:20):
Dude, Nate, what was your health your health department grade?
Speaker 4 (11:27):
Oh my god, it looks it looks very deapse, It
looks very plate.
Speaker 5 (11:32):
On.
Speaker 2 (11:32):
Who's recipe is this?
Speaker 3 (11:35):
Give it?
Speaker 2 (11:37):
So?
Speaker 4 (11:37):
If you insult his hold on? What's your mom's name?
What's hold on?
Speaker 2 (11:41):
If you if you hold I don't eat that. If
you insult his meat, if you're insulting his mom, Dan,
keep that in mind. All right. He's now tasting your meat.
If it's very red, it's a lot of it's really good.
Put them down.
Speaker 4 (11:57):
It's good, it's good.
Speaker 2 (11:58):
No, No, I want to know what the meat? What
is the face? What is the meat? It's turkey, it's
ground turkey only. Yeah, we are you supposed to put
other meats?
Speaker 4 (12:07):
I don't believe that your mother only uses ground turkey.
Speaker 2 (12:09):
I'm sorry, Pennsylvania. I got lots of turkeys, but turkey
can be really dry. Why is it so red? Is
a tomato paste? Tomato past?
Speaker 4 (12:17):
What else is in here?
Speaker 2 (12:18):
Worcester shirt? Go ahead, eggs and I put some bird. Dude,
you're supposed to serve with the mashed potatoes. Dot mashed
potatoes on your side. I didn't you How long did
you bake this? Well?
Speaker 5 (12:31):
It was in for an hour and fifteen and then
I heated it up again for about another thirty Is
that wrong? Not?
Speaker 2 (12:37):
In my Based off of Bobby's questions, I don't think
he's not.
Speaker 4 (12:41):
This can't be your mom's recipe.
Speaker 2 (12:43):
I think.
Speaker 6 (12:45):
Nineteen sixty she couldn't made how lesabe might be nice
and the way you made it?
Speaker 2 (12:50):
Hold on? Is this? Hold on? Is this a piece
you spit out?
Speaker 4 (12:53):
It reminds me of like it reminds me of like
a turkey hot dog. You know that's that bad thing.
Speaker 3 (12:58):
Okay, good Nate has been bragging about this meat lows.
Speaker 2 (13:03):
Speak up, Elvis, tell you right now, the flavor is
really good. Is it tastes like turkey? Like overworked turkey?
Over work?
Speaker 1 (13:12):
You take it on, take him in the back.
Speaker 2 (13:16):
It's good. It tastes good.
Speaker 4 (13:17):
Though I need some spice in it. Though, I think
you're I think you're a little timid on the spices.
That your mom probably was not timid on the spices
when she makes it, But I think I think that
you were just I think you need to have a
little more like confidence when you're when you're picking up
the salt and the pepper and the spices. You need
some of Ghandi's hot sauce.
Speaker 2 (13:34):
What would you add to it? Boy?
Speaker 1 (13:37):
He just told you.
Speaker 4 (13:37):
Do you have a spice rack? Where's the where's the
elves to spice rack?
Speaker 2 (13:44):
Needs some cum? Right? No, that's not from the right
carry next flake. Cumin is different on a tin scale.
What would you give it? God?
Speaker 4 (13:56):
Oh God, you're a torture. No, eight's a liar.
Speaker 2 (14:06):
Guys are so mean? You want me to guy? Guys,
I gotta pull this together. Okay, we're off the rails. Uh,
Bobby tried it and this is all that's about. And
he ate a bit ate he ate an eate ate
an eight. Al right, good, all right, all right, moving
on to next dish.
Speaker 4 (14:23):
Okay, is it going to be the wedding you already had?
Speaker 2 (14:27):
My Italian weddings. I do want to talk about your soup, okay,
because I pulled that out of the competition.
Speaker 4 (14:31):
Italian Wedding soup. So it's chicken broth. It's got some
greens in it, and it has meatballs. That's homemade chicken broth.
Like five hours to make that broth, but you used
chicken to make the meat and chicken sausage chicken sausage.
I have to say, like, I don't usually like chicken
meatballs because it doesn't have enough fat in it, and
fat is flavor and also creates juiciness. Right, I agree,
But I have to say, like, your these meatballs are
(14:53):
very good, and I really like the broth a lot.
Speaker 2 (14:55):
The broth. My broth is king. There's a little white wine.
Speaker 4 (14:57):
In there too, it's very very good. And what's the greens?
Speaker 2 (15:00):
Uh, it's a baby spinach.
Speaker 1 (15:03):
Point to wow, wow, wait.
Speaker 3 (15:06):
A second, So you're resubmitting your soup now, no, no.
Speaker 2 (15:08):
No, I pulled it out of the competition. That's just
to enjoy and and and I used I used orzo
because it holds up a little better in hot soups.
Speaker 4 (15:15):
We just need to tell people orzo is like it's
pasta that looks like rice exactly.
Speaker 2 (15:19):
It holds up better than like stars or something like that. Okay, okay, nine,
move on. Oh I see some sort of lasagna looking
This is actually the guini with meat sauce. It's one
of the only things I can make.
Speaker 1 (15:34):
Okay, Well, I love the way Bobby is looking at.
Speaker 4 (15:37):
You, but I have to say, honestly, Scott, it's it's
very it's good looking. I mean I like it down
the middle. You gotta speak into a microphone. That's how
radio works. What's is just like a boon sauce.
Speaker 2 (15:53):
It's meat sauce. Sure, the bolon aise. Okay, mushrooms, musher's
some mushrooms. There's fresh garlic in there. Oh oh my gosh.
Look at that. He was eating it with his eyes
and now he's tasting it.
Speaker 4 (16:02):
What do you think, delicious Sunday night dinner?
Speaker 2 (16:04):
Look at that?
Speaker 1 (16:05):
Wow?
Speaker 4 (16:06):
Yeah, what do you give it?
Speaker 2 (16:07):
So? Growing up, my mom always used chopped veal. This
is chopped turkey.
Speaker 4 (16:10):
Nine point four.
Speaker 2 (16:11):
Whoa gotty beef for the leavetty.
Speaker 4 (16:16):
I'm into this, wrapped this off of my house Sunday night.
This is good. Congratulations Scotty Darning. This a little chicken
palm on the side.
Speaker 2 (16:24):
I guess what you have had not one taste of
anything but bird. You've had turkey and this is a turkey.
You had chicken. Wait? What what was the meat turkey? Turkey? Oh?
It was turkey. Yeah.
Speaker 4 (16:37):
See that had a lot of that had a lot
of like that was good. It didn't and I say
this in a good way, didn't taste like turkey. It
tasted like I was eating like beef, like a meat sauce,
like a what's this rice?
Speaker 2 (16:52):
Why are you laughing? Wait a second? You made fried rice? Yeah?
Speaker 4 (16:56):
Okay, let me tell you something. I know your tricks.
You did not make this.
Speaker 2 (17:05):
Try it.
Speaker 4 (17:07):
There's no way you made this. What Chinese restaurants that
you m.
Speaker 1 (17:11):
Before you ate it? Why are you mister doubtful?
Speaker 4 (17:15):
Mister doubtful because one time you had Virgil's barbecue make
something for Thanksgiving?
Speaker 5 (17:21):
You?
Speaker 2 (17:23):
I love you? Am I right?
Speaker 4 (17:25):
I have a good memory.
Speaker 1 (17:26):
Yes, you do.
Speaker 4 (17:27):
Is this from PF Changs?
Speaker 1 (17:32):
It's from Mama and Arra.
Speaker 4 (17:36):
Well, it tastes like fried rice. It's pretty good. Actually,
but you doctored it up something.
Speaker 2 (17:41):
I doctored it.
Speaker 4 (17:42):
Yeah, she put it in a plastic container.
Speaker 6 (17:44):
Oh, I took out some stuff that I didn't think
you would think I made it.
Speaker 4 (17:47):
Oh, she took it.
Speaker 2 (17:49):
She took the PF Chang's logo off the package. Is
it good? Yeah? I mean, you know, but it's they Win,
I mean the win company that makes money. Here comes
a big ball of something. So this is my sous
chef Garrett, and this is my presentation. It's all in
the presentation.
Speaker 4 (18:07):
Oh, you don't have to put it right in front
of me. Hold, that's nice.
Speaker 2 (18:10):
Okay. So I'm we're looking either chopsticks than the meatballs.
It's a long story, okay. So it's a nice presentation.
Nice white ball from it looks like where's the sauce?
So that this is from me, Sary looks like Creighton
barrel to me for you twenty four month shaved parmesan reggiano,
which you must add to because you're spinning on me
the cheese. Okay, let me describe to people listening, I
(18:32):
have to do it. It's it's it's three beautiful meatballs
with some sauce on top, but it needs more sauce. Gary. Okay,
but I'm listen to me. I first listened to me.
It took a lot of time in doing this, and I.
Speaker 4 (18:45):
Did you really make these?
Speaker 2 (18:46):
I swear to god he did?
Speaker 4 (18:47):
He send us videos of him video. Okay, that kind
of meets her in this.
Speaker 2 (18:50):
So okay, the names of the meats, we haven't.
Speaker 5 (18:54):
Organic, organic beef, organic grass fed pork, but no vealcause
Whole Foods does not do business with.
Speaker 2 (19:00):
This U with the veal people. Okay, thank you for
the political I'm sorry Foods doesn't do business with the
veal people. So what we're hearing here, you don't need
I don't think you need veal. As long as you
have the pork and the beef, you're good. Eat the ball.
Here we go. What do you think, well that you
didn't heat them up? What you talking about?
Speaker 4 (19:21):
You didn't they're freezing.
Speaker 2 (19:23):
Oh no, no it's not. He gave you the wrong one.
You're sabotaging me one that's warmed up there. Okay, I
have to tell you that they're good. You've had cold
meat balls before, so you can you can tell what
heat would do to them. It would soften them up,
it would give him a little take me through the recipe.
It's recipe.
Speaker 4 (19:40):
You just look at your own delicious. I was gonna
say it has a lot of flavor. I'm not kidding,
but thank you mean.
Speaker 2 (19:46):
I follow it to a t. But all the sauce, well, okay,
so I give you the sauce. It's Victoria sauce. I
had to take a short cut on that, but it
was I'm telling you, I'll dump sauce on it, and
I got plenty of sauce for you. Trust me. They're good.
Speaker 4 (19:59):
They're a little over work, but they're very delicious.
Speaker 2 (20:01):
A little I did torch on the pepper, I think,
but I think they are good. They're good and they're
not they're good.
Speaker 4 (20:08):
And I like the herbs in there.
Speaker 2 (20:09):
You put them in there. Oh, it's all you, buddy.
Speaker 4 (20:13):
What is this?
Speaker 1 (20:13):
That's that's gone?
Speaker 2 (20:14):
Well, those are mine, by.
Speaker 4 (20:16):
The way, it's your recipe.
Speaker 2 (20:21):
One hundred.
Speaker 1 (20:22):
Wow, it's actually pretty good.
Speaker 2 (20:25):
They're they're good.
Speaker 4 (20:27):
What is this?
Speaker 2 (20:28):
It's this is Gondhy's This is Gandhi's suggestion.
Speaker 3 (20:32):
Truffled mushroom mashed potato.
Speaker 2 (20:34):
What, yes, is this my recipe too?
Speaker 4 (20:38):
What is happening? You guys always make my recipe?
Speaker 2 (20:41):
I didn't.
Speaker 4 (20:42):
This is from Bobby fleshed Egak. Yes, Bobby, yeah, Bobby.
You know they're creamy and they're mushroom meaning and truffley
and delicious. So when we were out to play last night,
she was twenty four dollars for a both. She ordered
them from the Wonder app you did.
Speaker 3 (21:03):
I set an alarm that went off in the middle
of a play yesterday to order them.
Speaker 1 (21:08):
Yeah.
Speaker 4 (21:08):
Well, they're doing a good job over there. That's amazing.
This is amazing. No, the meat loaf's good. I'm good
with the meatloaf.
Speaker 2 (21:16):
I mean, actually testing your own food, I have.
Speaker 4 (21:21):
To say this is very good, very creamy. Deliver really,
Oh yeah, it's delivery.
Speaker 2 (21:26):
It's I get.
Speaker 3 (21:30):
Food from Bobby flay Steak all the time.
Speaker 4 (21:32):
You do. Yes, I wonder. I love that.
Speaker 1 (21:34):
At least we know it's not a ghost kitchen.
Speaker 2 (21:36):
No, it's not. It's not.
Speaker 4 (21:37):
No, they're doing a good job. They're doing a very
very good job.
Speaker 3 (21:39):
Damn it. I was hoping you were gonna hate them.
Speaker 4 (21:40):
And the scary Bobby Flay Steak, the original and Atlantic
City Scary used to go to all the time. I
actually had to close the restaurant because Scary was eating
me at a house at home.
Speaker 2 (21:52):
It was crazy every weekend. You gotta be down there.
You mean a Lang city.
Speaker 4 (22:00):
Yeah, no, I'm not going to be the Hey, can
I get a table of forty two for me and
my friends and so?
Speaker 2 (22:05):
Got some free advertisers.
Speaker 3 (22:06):
It's very on brand for Skins.
Speaker 4 (22:08):
Yes, absolutely.
Speaker 2 (22:09):
Well, look we've fed you. This is it.
Speaker 4 (22:11):
I'm getting kicked out. I can No, You're not go anywhere. No, no,
this is amazing.
Speaker 2 (22:16):
I have to.
Speaker 4 (22:16):
So you want me to rank them by by order, Yeah,
go ahead, all right, Well, but.
Speaker 2 (22:20):
Stop giving yourself all the heavy handed points, because that's
not fair.
Speaker 4 (22:23):
Well, I have to say I think that the mashed
potatoes won.
Speaker 3 (22:26):
Oh my god, I won. This is amazing.
Speaker 2 (22:29):
No, you won. You made them.
Speaker 4 (22:30):
I didn't make them.
Speaker 3 (22:31):
I them.
Speaker 4 (22:33):
They're they're they're very good. I think the meatballs our second. Wow,
also my recipe.
Speaker 2 (22:40):
And then.
Speaker 4 (22:42):
I'm going to put the soup back in the in
the game, I'll think you a third. I mean, I
think if you made if you put a little pork
in with the chicken run delicious, though my homemade the
fried rice. Uh, it's a tie between the fried rice.
Speaker 2 (22:57):
And the meat. Look down. Scotty b brought the meat sauce.
Speaker 4 (23:02):
And I'll wait a second. The the this is this
spaghetti or linguinii? He linguini with the meat sauce was
also very Actually for the for the prize of not
my recipe but also made yourself, I think Scotty wins the.
Speaker 2 (23:23):
Congratulations him, and thank you to Victoria Victoria's jarge sauce.
Speaker 4 (23:29):
Scotty, the prizes, you get a lifetime supply of made
by Nacho cat food.
Speaker 2 (23:33):
I'll take my dog eat it.
Speaker 4 (23:35):
Yes, dog loves the treats, loves the treats. Well.
Speaker 2 (23:39):
So, I mean, I think Nate and I were the
only two that just had, you know, original recipes. I
guess that's true. Well, Scotty's was well, Scotty's was definitely rigid.
Some jar sauce.
Speaker 3 (23:49):
What about an original idea?
Speaker 2 (23:52):
I thought your idea was great.
Speaker 4 (23:53):
Can I tell you do you cook ant?
Speaker 2 (23:55):
Yes?
Speaker 3 (23:55):
I do, not enough to whip something up at the
last second. When Nate presented, this would.
Speaker 4 (23:59):
Be your day if you invited me to your house.
What would it be chicken Berryannie? Probably, Oh, I love it. Yeah,
I love those flavors.
Speaker 3 (24:06):
I will bring that next time.
Speaker 2 (24:07):
So here we are watching this very touching moment in
the play last night, I tell you talking about it
right now.
Speaker 3 (24:15):
Maybe happy ending, maybe happy.
Speaker 2 (24:17):
I mean it's when the whole theater is quiet. I
mean it's a touching moment. God. And then Johnnie's alarm
goes off from and She's like, oh my god, I've
got to order. I've got to order potatoes now. I said, yeah,
they're about to they're about to kiss on stage. He said,
what the hell is that.
Speaker 3 (24:32):
I'm like, it's the potatoes. I got to order them.
Speaker 2 (24:34):
What else is going on in your life? And we
haven't even said hi to Sophie. She doesn't. She didn't
want to go in the air with us. We're talking
about your daughter.
Speaker 4 (24:43):
You read all the news. My daughter's here. Yes, Hi, Sophie.
Speaker 2 (24:47):
Hi Sophie. She doesn't want to go on, but.
Speaker 4 (24:51):
We are going to the Yankee game. So I have
a Bobby's Burgers at Yankee Stadium. We've had it for
a few years and Sophie's never seen it because she
lives in La So she came in this morning and
she's like, I want to go to the Yankee game
because I want to eat burgers and Bobby's burger. So
we're going to do that tonight.
Speaker 2 (25:04):
Excellent. I love the relationship you two have. All I
know is what I see on the gram. Yes, but
it looks great. And Sophie, Hey, Sophie, isn't you have
an incredible career going on in la on TV? Everyone
lovesc news. Baby. You must be so proud of Sophie.
Speaker 4 (25:18):
I am so. I'm very proud of her. She's off
the payroll.
Speaker 3 (25:24):
Moment.
Speaker 2 (25:25):
Yeah, so how does she feel about like your love
life in the newspaper all the time?
Speaker 1 (25:31):
She did make a comment to me.
Speaker 2 (25:32):
She did? She did?
Speaker 6 (25:34):
Yeah, I said to her, so do you get to
go with him to some of these things, like if
you go to the she goes.
Speaker 1 (25:39):
He always has a different date. She's correcting different Sorry, So.
Speaker 4 (25:49):
I know that was definitely a Danielle addition. Let's let's
spice this up all right people here.
Speaker 2 (25:55):
Just for the record, By by the way, people are
asking for Bobby's meatball recipe. They can scary s the recipe. No,
you don't have to go through scary. Just go through Bobby.
It's Bobby's recipe. It's in his book.
Speaker 4 (26:05):
Yeah, I follow chapter one.
Speaker 2 (26:08):
Yeah. Oh and as far as the meatballs go, what
does overworked mean? Meaning?
Speaker 4 (26:13):
Meaning like when you have the meat and like all
the all the all the spices, and the egg and
the parmers on cheese and the bread that's soaked with milk,
all the things that go into a meatball, don't overwork
it too much. Just kind of make it come together
and as soon as it's done and stop with it.
Speaker 2 (26:29):
You wrote the Indian instructions, don't overwork the meat. You
wrote it stirring my meat for a good oh god,
that is. But you know what they say, don't let
your meat loaf. Also, here's another text. I love when
Bobby is on. I love it when he's on with Elvis.
They get to get along. Bobby's run of the family.
(26:52):
What a great radio voice. Oh, thank you so much.
What is a radio voice of us? I get on
here and stuff.
Speaker 4 (27:00):
You sound like a Do you think that people have
a radio voice or do they attain a radio voice
after they're on the radio?
Speaker 2 (27:07):
Little Bothah. Yeah, you have headphones on, which makes you
speak differently because you're listening to you, right, Does it
makes sense? Yes? Okay, I love doing that. Plus we
have we have these buttons we turn on that makes
you sound more masculine than you do in public. Really,
thank God? Really?
Speaker 6 (27:27):
All right, okay, recipe, all you have to do is
go to PF.
Speaker 1 (27:31):
Chang's in order to chicken.
Speaker 2 (27:33):
I think it's in the grocer's freezer as well.
Speaker 1 (27:35):
It is too, but I didn't get it there in restaurant.
Speaker 2 (27:39):
The most important, please, let's not forget the foundation of
our conversation today made by Nacho honoring Nacho's legacy with
their Every Bite Gives Back campaign till April fifth, all
of made by Nacho Food. Fifty percent of the profits
go to Pause Crossed Animal Rescue. And I think that's fabulous.
Speaker 4 (27:58):
And thank you so much for your donation. That was
very very generous. God, I forgot about it. Thank God
for your mind. Five thousand dollars. That's amazing. I appreciate that.
Was it fine, Pause, crist No, it was always fifty No.
I was just kidding. No, but Pause christ will be
very very happy to hear this.
Speaker 2 (28:12):
Lee Schreger checking in. I beg your pardon, that's all.
Speaker 1 (28:15):
He said he wants to invited. That's what it is.
Speaker 3 (28:18):
I can't believe he didn't call in.
Speaker 4 (28:20):
Lee's been texting me to get me to do something
at the New York Food and Wine Festival in October.
But do it well, it's all about schedule.
Speaker 2 (28:28):
We're going, you are. We have nothing in life, so
we have no schedule. So we're going. If we're there,
you should stop by. It's the least you could do.
Speaker 4 (28:36):
I know it's going to be a new new location
this year. I'm not sure he's announced it, so I
really well, last year it was Brooklyn. Last year was
in Brooklyn, and this year is going to be somewhere else.
Speaker 2 (28:45):
Okay, announce.
Speaker 5 (28:49):
That.
Speaker 4 (28:52):
I always looking at me like Lee Schrager doesn't even
make a call.
Speaker 2 (28:55):
He can tect someone to have you killed. Exactly. Very
powerful man, Bobby. We love you, and would you stop
say you're going to come in and not come in.
Speaker 4 (29:04):
As much as you want to. It's the best. You
guys are the greatest. Thank you so much, we really are.
Thanks for reminding me of this again, Bobby.
Speaker 2 (29:09):
Play yeah,
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com