August 15, 2023 • 50 mins
It’s a double-date for this episode of Flaky Biscuit! Bryan and his fiance Bridget sit down with Sarah Hyland and her husband Wells Adams at their dining table in Los Angeles. Sarah Hyland made her first appearance in film in 1997 at the age of six. Since then she’s had an array of roles in television and film, but is best known for her role as Haley Dunphy in Modern Family. Wells Adams is the longtime bartender on Bachelor in Paradise and a chef in his own right. He hosted Hulu’s Best in Dough, has appeared in multiple cooking competitions, and is a co-host of the podcast Two Dudes in a Kitchen. The two lovebirds sip some wine with Bryan and Bridget as they recall a couple of their favorite meals from early in their relationship: truffle risotto and steak & shrimp tacos.
Watch Bryan make his version and Subscribe: Youtube
Recipe from today's episode can be found at Shondaland.com
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Sarah Hyland IG: @sarahhyland
Wells Adams IG: @wellsadams
Bryan Ford IG: @artisanbryan
Don’t forget to check out The George Lopez Foundation at georgelopezfoundation.org, No Kid Hungry at nokidhungry.org, the ASPCA at aspca.org, and the Nashville Human Society at nashvillehumane.org.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio.
Speaker 2 (00:06):
She kicking and making.
Speaker 1 (00:10):
The thing.
Speaker 3 (00:14):
Special episode.
Speaker 1 (00:15):
I would love to introduce this really wonderful couple. I mean,
what a power couple we have here. First, let me
introduce prominent and widely celebrated actor Very very.
Speaker 3 (00:25):
Known for her role as Haley in Modern Family.
Speaker 1 (00:28):
She's saying, she dances, she produces, she makes us laugh,
and not only that, she's conquering the hosting roles right
now in shows like Plato and Love Island.
Speaker 3 (00:37):
Please welcome to the incredible Sarah Highland.
Speaker 2 (00:39):
Hello, Hello, are And.
Speaker 1 (00:42):
It wouldn't be a double date without a wonderful, amazing
husband joining us. Also today is Wells Adams, host of
Best and Doe, bartender on Bacher and Paradise. You already
know is your boy always looking slick, serving up the drinks.
He's a podcast host, he's a DJ and apparently a
really good cook. So you know, I can't wait to
(01:03):
dive into that. But welcome this fantastic human being, Wells Adams.
Speaker 4 (01:07):
Thank you. We did a show together. We did Best
and Dough together.
Speaker 1 (01:10):
Yes, that is how we got to know each other.
That was a really phenomenal experience.
Speaker 4 (01:14):
And I can say this no shade to the other
guest judges, but Danielle and I had the most fun
when you were doing the episodes with us, and I
feel like you had a good time too, So much
fun doing those episodes.
Speaker 1 (01:29):
It was honestly the most fun I've done a few shows,
and I felt the less, like the least amount of pressure. Yeah,
that's how Wells and I got to know each other.
And bridget Bridge. I had a funny story about becoming
a fan of your acting.
Speaker 2 (01:42):
I love Law and Order SPO.
Speaker 4 (01:47):
There's not a week that goes by that I don't
get tweeted about her being a loved.
Speaker 2 (01:51):
Or it's great, it's great stuff.
Speaker 5 (01:54):
Are you a fan of my episode from SPU when
I was an alleged sexual assault victim of my father's
or from when I was a straight up like a murderer.
Speaker 2 (02:05):
Yeah, I was a murderer.
Speaker 6 (02:09):
Yeah.
Speaker 5 (02:11):
Medication I filmed that two weeks after I turned eighteen,
So it was my first job without having to have
a legal guardian on set aka Mi Madre, and so
I worked really, really hard, like they were even auditioning
girls out here in La. I actually met the girl
that it was down between me and her and she
(02:33):
was from LA and they were like, oh yeah, it's
like this younger blonde actress in LA is between the
two of you. And I was like, chit, Dakota Fanning,
isn't it Like I just knew. I just was like,
I'm not going to get this role. Of course, Dakota
Fanning is going to get it because she's so amazing
and so talented. I was so grateful that it wasn't
a code of Fanning because I ended up booking it
(02:55):
and it was so much fun. It was amazing.
Speaker 4 (02:57):
You lost a lot of jobs, Dakota Fanning.
Speaker 5 (03:03):
There's no beef there, only only just like inspiration of
looking up to her as an actress, even though she's
younger than me. I'm just I'm just jealous.
Speaker 4 (03:11):
At how well you're looking up to her in terms
of eyeline.
Speaker 5 (03:14):
Definitely an eyelight, I guarantee you. I'm I'm shorter than.
Speaker 6 (03:20):
Well.
Speaker 1 (03:20):
Shout out, Dakota Fanning. Apparently we dedicated the intro to
this episode to you.
Speaker 3 (03:25):
There.
Speaker 1 (03:30):
All right, well look let's just jump in. You know,
we don't want the food to get too cold. This
is flaky biscuit. Why don't you tell the listeners what
you had Bridge and I prepare for you today and
why this is a nostalgic meal for you as a couple.
Speaker 4 (03:42):
Well, I had you guys do steak tacos.
Speaker 1 (03:45):
Oh, steak and shrimp, and I am gonna have to
get up and get the shrimp whenever. Okay, it's you know,
shrimp is sensitive.
Speaker 4 (03:52):
It's nostalgic to us. Because so when we first started dating,
I remember I would fly out from Nashville to Los
Angeles and I cooked for you and I made you.
I think I made you shrim tacos one night, and
then I think I made you like my famous yes
(04:15):
steak tacos. Yeah, skirt steak recipe tacos. And it's funny
because for whatever reason, their day, I was eating fruit
and I was like, Sarah, do you know what my
favorite fruit is? And she was like, no, what blueberries?
Which was close, which was number two. Then we got
into like did you know what my favorite fruit is?
And I was like, well, I think it's this, and
I was wrong, but I was close. I feel like
(04:37):
I went with raspberries, but it's really it's plums and anyways,
and then she then you asked, what is your favorite
meal ever? Death row meal?
Speaker 5 (04:47):
Yes, like what's your last meal?
Speaker 4 (04:50):
And then you said your tacos yeah, which was very honor.
Speaker 2 (04:58):
That's our death row meal you just made.
Speaker 3 (05:01):
Hey, I'm not trying to make it better than anyone else.
I just wanted to.
Speaker 1 (05:07):
I want to bring you back to the time you
first had this together. So you had it, you flew
out from well.
Speaker 5 (05:11):
Yeah, so I remember this very vividly because I remember
what music we were playing.
Speaker 4 (05:16):
Oh wow, oh really?
Speaker 5 (05:17):
Oh yeah.
Speaker 4 (05:17):
It's funny because at the time our relationship was in secret,
like we didn't really set information, and she was also
going through some health issues with she just kind of
like got on the kidney transplant.
Speaker 5 (05:29):
So I was I was in quarantine, so I couldn't
leave the house because my immune system was so so
so very low, so only like a certain number of
people could come visit me at home. I could only
leave to go to the doctors, which is what everybody
experienced in twenty twenty. And I was like, this is
a visit before everything is fine. I know how to
(05:50):
just like sit still at home and watch Netflix all day.
But so it's not like when we first started dating,
we could go out to restaurants and it's not like
we have a first date at a restaurant. Our first
like meal meal together was at my house in Studio City.
He came visited and made us shrimp tacos.
Speaker 4 (06:11):
And it was funny because at the time we were
very cryptic with social media, like we were like dropping
crumbs that like both of us were in relationship picked on.
Some people picked up on it. But it was funny
because I lived in Nashville for twelve years and there
was a couple of years where I lived with my
sister and I was like the backup babysitter for her
(06:32):
and her kids. I lived in their basement and it
was like while I was like saving money to buy
my own house. And I remember we did like the
shrimp taco or the steak shrimp tacos, and yeah, my
sister texted me and she goes, you're not that slick.
I know what you're doing. You made your shrimp talk
because I used to make that for her family as well.
I remember her being like, you're not slick. I know
what's happening, because I think Sarah had posted something of
(06:53):
like this is what I mean tonight on stories or whatnot, like.
Speaker 5 (06:57):
Hearts and stuff like so like Pepe loves stupid like loose.
Speaker 4 (07:02):
But I'm not going to go.
Speaker 6 (07:08):
Wow.
Speaker 5 (07:08):
But it was a wonderful night.
Speaker 2 (07:10):
He cooked for me.
Speaker 5 (07:11):
I'd never had had a man cook for me before,
so it was like really special. And obviously I love
tacos and he was just so good at making them.
And Bourns was playing like Electric Love, like that album.
It was really nice and I loved it.
Speaker 3 (07:27):
Wells Wells coming in on.
Speaker 1 (07:30):
You know, I think the first meal we had together
I was I got lazy and just bought some from
Whole Foods that was pre made.
Speaker 3 (07:36):
Wells out here coming in with the special. What wasn't
the first meal we had together.
Speaker 2 (07:41):
I think it was a Whole Foods like reheat skillet of.
Speaker 3 (07:46):
Like beef, green beans and mashed potato.
Speaker 2 (07:49):
We were both very nervous, so we're just like we
were in Whole Foods, like palm sweaty, like what should
we make?
Speaker 1 (07:55):
Like I don't know anyway, congrats to flying in and
making your famous tacos.
Speaker 3 (08:02):
Like that's I'm like, why did I cook this?
Speaker 1 (08:05):
I should have asked you because and what about the
appetizer that we're starting with.
Speaker 4 (08:13):
So I think you asked me about this so long ago,
but so I think this is truffle risotto with caviar?
Am I am I right about that?
Speaker 3 (08:20):
Yeah?
Speaker 4 (08:23):
I wasn't really sure. So well, we're rich now, so
now it's funny. I come from a family that likes
(08:46):
to go out to fancy restaurants, like as before, like
the foodie thing was a thing, like every once in
a while, go to a place that, like it's really
really expensive and really really nice and decadent. And Sarah
is not.
Speaker 5 (08:59):
That she didn't I didn't grow up like that.
Speaker 4 (09:01):
No, she grew up in Manhattan. You know, she was
working as a kid. And I have the utmost respect
for your upbringing in comparison to mind. But I remember
being like, I need to take you to a very
nice place one time, and I need you to experience
what like a foody thing is. So we went. There's
a place called Satrine, which is in Santa Monica, and
(09:23):
they have truffle risotto there. And first of all, this
girl loves risotta like it's her thing. And they have
this truffle rosotta there that is fire, and I just
remember her after that like taking her to like a
very nice, expensive meal and it was a Valentine's Day
I think or anniversary and she was like, oh, so
(09:43):
this is what foody stuff is. And I was like yeah,
and she was like, oh, I like it.
Speaker 5 (09:49):
If it tastes like this, I love it.
Speaker 4 (09:52):
I'm just a greasy pizza. And then the caviar thing
is really funny because as in my family, for every
like big event, whether it's like Christmas Eve or New
Year's Eve or like someone's birthday, my mom would always
go get like a little thing of caviar and like
everyone would share it and she wouldn't really eat it.
(10:15):
For a while.
Speaker 5 (10:16):
I had never had it, never even like really crossed
my mind as well. So on our honeymoon he finally
convinced me.
Speaker 6 (10:24):
Yeah.
Speaker 4 (10:25):
We were in big sir and probably a few bottles
of wine in and it was time I ordered it
because I was like, this is my honeymoon, this is
a big event. I'm gonna get caviar. And she was like, Okay,
I'll try it. Caviar. Either you like it or like
it's gross, totally understand that it's like oysters, or but
(10:45):
I have video of it to be like maybe if
she likes it, like this will be interesting. Yeah, and
she tried it and no, I'm obsessed.
Speaker 5 (10:51):
It's a problem. Yeah, it's an issue because once I
like something, I lean in roll heavy.
Speaker 4 (10:58):
It's expensive, like how much you get. But it is
such a fun thing for like a dinner party, to
like sit around and have like a little bit. I
think it really like raises like the fun level of
that night, like, oh, we're having a little bit of cavea.
Speaker 5 (11:11):
It's like a drug like scrambled eggs and mimosas, which
if you're doing that, it's like, Okay, great Christmas morning breakfast.
But you throw some cavea and it's like, oh, this
is a fancy she elevated, exactly.
Speaker 3 (11:26):
E them eggs are different now, yeah, exactly.
Speaker 1 (11:29):
So was I supposed to put the caviar on the risotto?
Speaker 2 (11:36):
He said, sure, I'm gonna.
Speaker 3 (11:38):
I'm gonna explain to you guys what I did.
Speaker 1 (11:40):
I'll explain this, we'll eat it, and then you'll give
me your honest you'll tell me like where that brings
you to. Your boy doesn't make very often. I'm also Hispanic,
so we cooked rice differently in itals. But I do
love Risota, so, you know, typical white wine. I did
some chicken sock or boreo rice. You know, I followed
(12:00):
the playbook here, right, I tried to you know what
I'm saying, and then finished off with some I don't
know what kind of truffle is from Whole Foods.
Speaker 3 (12:08):
And then Bridget's friends caviar.
Speaker 2 (12:10):
Yeah, it's a woman owned business called Caviar Selects, and
they were kind enough to share some caviar with us,
but really great stuff. She shipped it from New York.
They're based in New York, but they get it worldwide
and USA based.
Speaker 5 (12:24):
Sponsored just wanted we love female owned.
Speaker 2 (12:30):
Yeah. Her name is Sarah. She's she's amazing Sarah.
Speaker 3 (12:34):
So digging.
Speaker 1 (12:34):
I mean, I'm I'm fucking terrified.
Speaker 2 (12:39):
Why it's fine, It's good, it's great.
Speaker 4 (12:45):
Caviar is very good job Sharah.
Speaker 5 (12:49):
For a second, I was like, what, Oh.
Speaker 4 (12:51):
Yeah, the other Sarah is delicious.
Speaker 1 (12:54):
Okay, okay, okay, the eyes don't lie.
Speaker 3 (13:01):
Wait what you think about their face and the eyes?
Speaker 2 (13:02):
You know, I can't speak to their nostalgia, but I
can speak to how delicious this is. It's very very good.
Speaker 4 (13:08):
But also if you're combining truffles and and you fuck
it up.
Speaker 1 (13:16):
So y'all want to know a secret. Yeah, I made
this risotta in the microwave.
Speaker 5 (13:19):
Really, that's amazing.
Speaker 1 (13:22):
I love fifteen minutes without stirring in Again, not sponsored,
but real. I did a show with David Chang, the chef,
and he does he works with any Day cookware and
it's like microwavable.
Speaker 5 (13:33):
Cookwar so it's like it is a bitch to make.
Speaker 1 (13:36):
Yeah, so I kind of I google like can the
any Day make risotta? And there there was like a process,
So I will say, like shout out to that because
that's I just put everything in the any Day and
microwave did it and it came out pretty good.
Speaker 3 (13:48):
Well the first one. I the first one I overcooked.
I had to redo it.
Speaker 1 (13:50):
So I did overcook the first one and it came
out hard, and I was I can't be bringing this
hard risotta to know the lands Adams House, And yeah,
I mean microwave.
Speaker 5 (14:02):
So it's not just not easy to cook the rice.
But I will say about this, what I think is
amazing is that it's not too salty, but there's like
just enough salt in it. There have been a lot
of times where I've had risotta. Actually, there was this
place that I was obsessed with this risotto and they
(14:22):
had like the salmon risotta in Hendersonville, North Carolina. I
would have this risutta always. It was just like regular
mushrom risota with a salmon pullet on top. But sometimes
it wasn't salty enough and I would like just add
salt into it myself. But then sometimes it could be
too salty, which you can't really do anything about other
(14:44):
than drink a copious amount of water. But I think
what you've done amazing here is to be able to
have those profiles of all of the things that you
added to it, whether it was in a microwave or not,
and have it be delicious.
Speaker 3 (14:58):
In that sense, you should be.
Speaker 1 (14:59):
Like a food critique commentator or something like that. Because
that was pretty nice. So why don't you guys dig
into the tacos. I'll go get the shrimp and then
we'll go from there.
Speaker 3 (15:09):
So entertain them. Yeah, I'm gonna get them scramps.
Speaker 2 (15:12):
Get them scramps. Did you know there's a truffle mafia.
It's kind of hard to get truffles nowadays with climate
change and everything going on, so they have like truffle.
Speaker 5 (15:23):
Gangs, okay, protecting their land.
Speaker 2 (15:26):
And truffles reproduced by being eaten by animals, which is
kind of a weird science fact that I didn't know.
And they're not plants, they're underground mushrooms in the Fungi Kingdom.
Speaker 5 (15:38):
They reproduced by being eaten.
Speaker 2 (15:41):
Spread yep, exactly.
Speaker 5 (15:43):
That's amazing. That's a beautiful way of thinking about it.
Of like the way to create life is by dying.
Speaker 1 (15:52):
Yes, damn, that was the real thing. To come back
to what we're all talking about. So we're moving on
to the taco phase. So here's where it gets real.
He goes, this is this is, this is the special
Wells meal. I want y'all to get real withted. What
are you smelling? What are you seeing? What are you tasting?
What are you touching?
Speaker 5 (16:11):
Well, when I walked in from my call and you
guys had already started doing everything, that may smell so good.
Speaker 1 (16:19):
Okay, So the tortilla is actually a single origin heirloom
corn varietal masa.
Speaker 3 (16:25):
I will just go ahead and flex on just case.
Speaker 4 (16:28):
So what does that mean.
Speaker 1 (16:29):
It's essentially as close to the Earth as you can
get in terms of how something's processed like, oh amazing. No,
it's like coffee they talk about like single origin all
that it's not blended with anything.
Speaker 3 (16:40):
It's it's corn from.
Speaker 1 (16:41):
A specific location, like you can trace back where it
came from. Not sponsored, but it is macienda. You can
find it at whole foods that you normally use to
make tortillas. No, man, I grew up using my seca
like most Hispanic people. My seca is like I mean,
most Hispanic households have my seca in their pantry.
Speaker 4 (16:58):
Do you have a tortilla press?
Speaker 6 (17:00):
I did use it.
Speaker 3 (17:01):
Press. Talk to me, let's do Sarah.
Speaker 5 (17:04):
I'm still I'm I'm like a meticulous assembly.
Speaker 1 (17:07):
I want the real the real deal assessment well of
this meal.
Speaker 3 (17:12):
I had the.
Speaker 4 (17:13):
Preface to this, and you can hear it my voice.
I've had allergies for the past like three days, so
my nose a little stuffed up, so I'm not smelling
as much as I normally would. Got it what I
would say. The presentation of it is beautiful. Is it
skirt or is it skirtktak? Skirt yes, which I feel
very strongly about. Skirt steak is better than what's.
Speaker 3 (17:34):
The other cut.
Speaker 4 (17:35):
It's very similar, correct skirt's got a lot more fat
in it, which I really enjoy. It's cooked beautifully and
I do love the like Malden salt or kind of
thick flaky salt over top of it, and it is delicious.
Did you make this this pico?
Speaker 5 (17:52):
So?
Speaker 3 (17:53):
Why don't you talk to them about what that salsa is?
Speaker 6 (17:56):
Oh?
Speaker 2 (17:56):
Yeah, I looked up the Hallmark channel and apparently you
have a recipe about salsta.
Speaker 4 (18:02):
And that it was my mom's flight steak recipe in there.
Speaker 2 (18:07):
Yeah, is that what you did?
Speaker 3 (18:09):
I tried?
Speaker 4 (18:09):
So did you do like the soy sauce and ginger
and some a sweetener of some sort of. It's so
funny because when I smelled it in my noses a
little stuff and I was like, that suppost a lot.
And then I was like, do all flanks states just
smell like this? And I just thought that that's what
while I rescue smelled like.
Speaker 3 (18:28):
You did it?
Speaker 2 (18:28):
Man? So so Brian always likes to go rogue when
we do these recipes.
Speaker 3 (18:33):
I love going rogue and I love that about him.
I do.
Speaker 2 (18:36):
I love a man that goes rogue, and just like,
we're going to do this not too rogue, but I'm
like well, you know, let's try to get it right
if we're going to get the proof effect going.
Speaker 1 (18:47):
I was going to actually go rogue and do like
sass On, like more of a how a Hunduram person
would do the meat and it would probably be really good.
Speaker 3 (18:54):
But she's like, no, like, check this marinade. Now. I
was like, soy sauce, soy sauce. I was like, let's
do it.
Speaker 1 (19:00):
It has some honey, it has some ginger in the fridge,
has some garlic crushed. There might have been something else
in there, maybe a little black pepper. And I let
that sit for probably five hours in the fridge.
Speaker 4 (19:09):
Oh yeah, I did a home and garden. Yeah, it's
right with Cameron and it was so funny. That was
a while ago. And I will say this, that marinate
is fire. It is super it's so good, Like it's
very very simple, and it's also really good. We grew
up duck hunting. It's really really good on a duck breast,
a really red meat. But yeah, this is it's so
(19:32):
I was. I knew when I smelled it. I was like, man,
that's so weird. I smelled so much like.
Speaker 5 (19:38):
I literally came out of the office I was like, oh,
that sounds good.
Speaker 1 (19:42):
And so the salsa as well. I think it's your
your idea. It's the canned tomatoes with chi lists and
if one jalapeno dice, garlic, celantro, a fourth of an onion,
what else?
Speaker 3 (19:56):
Anyway, what do you think? I mean? Does it look
like what you make when you make it?
Speaker 4 (19:59):
Or yeah, it's well, it's very good, it's very fresh.
Speaker 3 (20:02):
Okay.
Speaker 4 (20:03):
That's one thing that you need when it comes to
your pico or your salsa, is it needs to seem
really really bright and fresh, which it does.
Speaker 1 (20:11):
Kind of crumbled a little bit under pressure that I
don't know why. It's a deliciousta, but it crumbled under pressure.
Maybe it was the juice from the steak sitting there
that kind.
Speaker 5 (20:21):
Of yeah, maybe it was that it did it on
the on the shrimp as well.
Speaker 1 (20:25):
Oh you had the shrimp already. Oh yeah, oh so
I will tell you. I'm allergic to shellfish. Is so
bridget prepared the shrimp.
Speaker 3 (20:32):
I can be wrong.
Speaker 2 (20:33):
I'm not a chef.
Speaker 3 (20:35):
What did you do to make the shrimp?
Speaker 2 (20:37):
Oh gosh, I don't know. I did orange lemon.
Speaker 3 (20:42):
That's its orange. Soason is season salt basically maybe a
little msg. I mean, you know, but that's that that's.
Speaker 2 (20:50):
That is wrong.
Speaker 6 (20:52):
All right.
Speaker 1 (20:53):
So we've got Wells eating this is it's almost like commentary,
like sports commentary.
Speaker 3 (20:58):
Wells goes in for a back bite. He went from
the front.
Speaker 1 (21:03):
He's assessing something and there's delicious was in progress.
Speaker 6 (21:08):
You know.
Speaker 4 (21:08):
I like about drip tacos. I feel less guilty eating
them because I feel like they're healthier.
Speaker 5 (21:16):
I also love cows, Yeah, you do, like when they're alive.
Speaker 4 (21:21):
Oh you also like them when they're dead.
Speaker 5 (21:23):
I do love steak tacos and cheeseburgers. But yeah, my
family lived in upstate New York, across the dirt road
from a dairy farm. So like when I would go
visit my grandma and my aunts and uncles, like, I
would just like cuddle with cows.
Speaker 2 (21:40):
All the time. That's so funny.
Speaker 5 (21:41):
I didn't eat beef until I was like thirteen years old,
I think. And my first piece of beef that I
ate was in an out burger because my friends convinced
me to have one because I was out here in
LA visiting. So like, it's really hard for me to
like beef, but I do, well, he's got me a
sweater for Christmas, says, I'm a slept for a cheeseburger,
So I mean it.
Speaker 2 (22:03):
That's so funny. I actually grew up. I grew up
in Long Island, but my grandma had a house upstate,
New York too, and she lived across the street from
a dairy farm as well, So I grew up milking cows,
oh my god, machines and like. We had a barn
cat that we took named Harry, who was a little
like inbred. But we still love.
Speaker 5 (22:22):
All those All these barncats are though, Like legit, all
those barncats are. They all sleep with their like brothers
and sisters and everything. As long as my arcan, it
doesn't matter.
Speaker 3 (22:34):
Yeah, don't go anywhere.
Speaker 1 (22:39):
We'll be right back after this. Welcome back to Flaky Biscuit.
Our listeners love to know, point blank yes or no.
Speaker 3 (23:00):
Did I bring you back.
Speaker 1 (23:01):
To the moments you remember when you first started dating,
when you first started eating caviar?
Speaker 3 (23:06):
Where did you go? Did I bring you guys back?
Speaker 5 (23:11):
That steak brought me back.
Speaker 4 (23:12):
Yeah, you did a really good job of the steak.
Speaker 5 (23:16):
I will say this. Everything was absolutely delicious. The truffles
brought me back to citrine my first foodie experience with you.
Same with the caveaar you lost your hat, No, we
lost my hat later on. Yeah, yeah, Karmen got me
that hat. I really love that hat. No, the meat
(23:37):
really brought me back, and it continues to bring me
back because you cook that all the time.
Speaker 4 (23:42):
For us, it's a once a week thing. We do
a thing called Challenge Wednesday. We're big fans of the
MTV hit show The Challenge, The Challenge.
Speaker 5 (23:52):
So it's like we watched the Challenge. We do a
taco challenge. I always eat more tacos than he does.
And yeah, it's Wednesday, and it's Wednesday.
Speaker 4 (24:00):
The Challenge is on right now. But they're coming back.
I saw Johnny Bananas posted something recently that they're coming.
Don't worry, there's another challenge coming up.
Speaker 2 (24:05):
But Johnny Banana like hurt my brain.
Speaker 4 (24:09):
Yeah, I don't worry beat him on a cooking show.
Speaker 3 (24:13):
Who wants?
Speaker 4 (24:13):
So it's fine called worse in America, But so I
make There was a solid three months of this past
year where I made this every Wednesday.
Speaker 5 (24:26):
I will say the only thing missing is dice by onions.
Speaker 3 (24:31):
I told you I told.
Speaker 5 (24:33):
You like really really like brutally honest where it's like nipkicky,
because it's absolutely delicious.
Speaker 4 (24:42):
Your craft shredded cheese.
Speaker 5 (24:44):
Non craft Sargento Sargento.
Speaker 3 (24:46):
For man, I saw that today, I begetting something. We
left the house just now.
Speaker 1 (24:52):
I was like, okay, we got I know, he said
something about cheese, so I was like, let's just stop
and get like a simple vanilla Mexican.
Speaker 2 (24:59):
This is delicious.
Speaker 3 (25:00):
But man, when I I love the Stargento, I.
Speaker 5 (25:05):
Like the finely shredded because then I put more on it.
It makes me feel like I'm eating less.
Speaker 4 (25:11):
She also does a weird thing where she we get
the scoops chips. Yeah, she get her salsa. She'll do
the scoop of salsa and then she'll get take her
tiny little witch hands and then and then sprinkle the
cheese on top. It's like a little notcho cheese.
Speaker 6 (25:27):
And she does.
Speaker 5 (25:30):
If there's food in front of my face, I will
eat it. So I do do that. But yeah, that's Argento.
Speaker 3 (25:36):
It's slaps, oh.
Speaker 1 (25:37):
Man's Argento slaps hashtags. Argento slaps the tenth brand we've
mentioned today.
Speaker 4 (25:42):
I will say this like the this whole taco thing
derived because I'm now like on the seventh season of
doing Veteran Paradise or film it in Mexico, and they
make really good baha like traditional tacos. It's very simple,
like and that's what I like about it. It's like
very good protein usually just like white onions, a little
(26:04):
bit cheese, and then what they call down there gringo killer,
which is amazing. It's hot sauce. It's hot sauce, but
it's black. Oh and it kills gingos, it kills green gay.
Speaker 5 (26:19):
So life came.
Speaker 4 (26:21):
Back and I was like, these are the type of
akos I like when I go to Texas. I'm like,
this isn't a taco. This is so much cheese, Like
this is not what I think of as like a
true traditional taco, which they make a lot in Los
Angeles because.
Speaker 3 (26:34):
Yeah, because you know they got Mexican.
Speaker 1 (26:36):
Yeah, well in borderlands towns of Texas.
Speaker 6 (26:40):
So we just drove.
Speaker 1 (26:41):
We stopped in Big Bend on the way here, and
the closer you are to the border, the the easier
it is to find more of the traditional taco. How
about that ghetto would do it, like you said, some
diced onions, some limes, some Seilan throw and a really
good protein on diaz pretty much.
Speaker 3 (26:53):
Oh you need But I am first of all, I'm
not Mexican.
Speaker 1 (26:57):
I'm Hundering, and I grew up in the United States,
So I also love random fredgchees, just like randomly American eyes.
Speaker 2 (27:05):
Oh don't don't get me started about American ied food.
Speaker 4 (27:10):
What's your favorite Americanized food?
Speaker 3 (27:14):
The chili talk about it.
Speaker 2 (27:15):
I like just like a simple culinary forward dip called
taco dip, and it's just cream, cheese, hormel, chili.
Speaker 3 (27:25):
No beans, gotta be horme, no beans.
Speaker 2 (27:27):
And shredded craft or whatever's on sale. Yeah, and then
until it bubbles up, and then you just just kill.
Speaker 4 (27:38):
Are you go with the thick fres into that?
Speaker 2 (27:42):
Yes, a thick chip holds up. You can't go thin chip.
Speaker 3 (27:45):
You got it.
Speaker 5 (27:46):
You gotta have a fret, not like a like a
mission torti. You gotta have like just like straight up freedom.
Speaker 3 (27:52):
There's a lot.
Speaker 2 (27:52):
Sometimes I just take a spoon and eat it.
Speaker 3 (27:54):
Though, to be let's let's let's.
Speaker 6 (27:58):
There's a lot.
Speaker 1 (27:59):
I'm back here. So you guys are obviously foodies. Y'all
love to cook, and you're recently married. And we're actually
about to get married in July. Outside of the tacos,
I mean, obviously, Wells, you seem to lead the charge
in the culinary adventures here.
Speaker 4 (28:14):
I cook, she bakes. Also, it leans to like the
type of people that we are, Like I think that
baking is very exactly.
Speaker 5 (28:22):
It's a math equation, and I like that, like you know.
Speaker 4 (28:25):
What the exact things are. But I think we're both
pretty good. You have a couple. This is what I
would say to like every couple. That's if you're gonna
get married and have a bunch of parties and stuff,
you need to hone in like five to seven really
good things you can do that you can just like
without a problem, Like I can go do this, Like.
Speaker 5 (28:44):
I make a root vegetable medley for every Thanksgiving and Christmas.
It looks really pretty. It's like colored carrots, beets, butternut squash,
and with time, obviously salt, pepper, olive oil, rosemary, and thyme.
I add some garlic clothes in there and everything like that,
and you just like bake it for like forty five minutes.
(29:05):
And here's the thing. Not a lot of people love beats.
They think it tastes too, like earthy, earthy tastes, like dirt,
all that kind of stuff. I love beats so much.
And when you perish, we forget that you ate them
the night before yet scary, I think you're dying. Yeah,
the morning afterwards you're like, oh, no, what do I have?
(29:27):
Yeah that's scary, but yeah, no, I make I do
make a good I make a cranberry loaf and a
pumpkin loaf from scratch every year. But I just like mixing.
I'm a really good mixer, whether it is a punch bowl,
a pesto sauce, deviled eggs, Like deviled eggs is just
mixing things, Like that's it. What is baking. It's mixing
(29:48):
things and then like.
Speaker 3 (29:50):
Putting it in a thing.
Speaker 5 (29:51):
Like I'm just good at mixing stuff.
Speaker 4 (29:53):
When it comes to like our because we're like a team, right,
so like I think that when we come together, you
got this this and this and this this and this,
and then we go kill and also like it makes
it so we can't entertain and all that kind of
stuff and hopefully everyone leaves our house or our parties
like having an amazing time.
Speaker 1 (30:13):
Yeah, you know, it's like cooking really, I mean, but
with the dough, it's different because you don't know what's
going to happen when you put in the oven. Like
I know, if I take a steak and put it
on the pan and I time it and have a thermometer,
I'm pretty sure I can get to a certain result.
Speaker 3 (30:26):
But sometimes with dough, even me, like I'll.
Speaker 6 (30:28):
Be in the bakery. We're about to open a bakery.
Speaker 1 (30:30):
And I'll literally be like, I'll put it in the
oven and just be like watching it, like, yeah.
Speaker 5 (30:35):
Yeah, even though I've air bubbles is in that dough?
I have no idea.
Speaker 3 (30:40):
I have no idea.
Speaker 6 (30:41):
Yeah, you have every dough.
Speaker 3 (30:43):
It's a living creature, it's a living organism.
Speaker 2 (30:45):
And so yeah, no. So actually in North Carolina, we
had a pizza party with the locals in the town.
Like the local we went on a whitewater rafting trip
and Brian saved an old man's life. Oh wow, so
like this old man had no business being on a
(31:05):
whitewater rafting trip.
Speaker 3 (31:06):
Like fell out.
Speaker 1 (31:08):
I was wearing the tightest shorts I've ever worn in
my life because I mispacked my bag, I guess. And
so I'm sitting there and our guide, our raft guide,
he was kind of a showman joke. Rocky shout out
to Rocky Bro Like, all of a sudden, he goes, oh,
we got to go save that guy's life. Oh, because
they explained that in the beginning to if you have
to save someone's life, you grab them by the vest
(31:29):
and all this kind of push and he's like, we
got to save this guy's life. And we're like ah,
and he's like, no, I'm serious and he points and
that old man bro he was gone.
Speaker 3 (31:40):
He was going fast, head first guy. He was blue
in the face. We get there and.
Speaker 4 (31:46):
He jumped out of the boat.
Speaker 1 (31:47):
I didn't jump out of the boat. He got close
enough and he was like, Brian is on you like
do it?
Speaker 3 (31:51):
Like get him up?
Speaker 1 (31:52):
And so yeah, I like, I was like, okay, two
fingers under the thing, pushed down, pull up.
Speaker 3 (31:57):
I pulled him up.
Speaker 1 (31:58):
The banana shorts were ripping and I was I was like,
I'm going to take this pain. And I did say
that man's life.
Speaker 3 (32:05):
Yeah.
Speaker 2 (32:05):
So it was a nice thing in the town. Everyone
was just like, he's a hero. So we travel with
the Ooney Oven, so wherever we go, we throw a party. Anyway,
it was hot springs shout out, shout out, Hot Springs,
North Carolina, Rocky.
Speaker 5 (32:20):
You know what I took away from this story is
that Rocky is not an actual living human.
Speaker 4 (32:27):
He's the guy.
Speaker 5 (32:30):
Yeah, but like Rocky couldn't even get in the water
to say that man's life because he's not a real
human being.
Speaker 4 (32:37):
No, a guy could never get out of the boat.
Speaker 3 (32:40):
I don't know, are you? And stuff like that.
Speaker 5 (32:42):
Obviously you should see when I said her little witch
fingers in the cheese, there wasn't a My.
Speaker 1 (32:50):
Mom doesn't like to admit it, but we have like
witch in our blood. Sorry, Ma, you got irish background,
so that means you got that witch in you too. Wells,
are you Witchy?
Speaker 5 (32:59):
Wells is way more witchy than he wants to believe.
Speaker 4 (33:03):
I'll be like, oh, that person is definitely cheating on
the other person, and she's like, how would you know that?
And like, well, I've been watching this whole thing, and
she's like, you're you know something. No, I've just been
paying attention.
Speaker 2 (33:17):
Wow, there's energies, I think to it, like you can
just kind of pick.
Speaker 5 (33:20):
Up well he's very sensitive to energies as well. He
doesn't like going into my office, which is my like witchy.
Speaker 4 (33:29):
There's a whole energy is not great.
Speaker 3 (33:32):
I love it.
Speaker 5 (33:32):
It is not not great. You're just afraid of I
put up my spiritual communications center in there because they
were like hanging out too much in my bedroom and
I was like in.
Speaker 4 (33:41):
The podcast, I don't like it. It's the rail It's.
Speaker 1 (33:43):
Okay, because honestly, first of all the Adams I wanted
to say something, so sorry, I walked away because I
went to the wine cellar and you asked about this
whole nostalgia thing, and you chose La Crema And I
don't know if you chose that for a reason.
Speaker 3 (33:58):
That twenty dollars budget wine that we got.
Speaker 4 (34:01):
Well, it was you did a very good job in
terms of nostalgia because it's from where I grew up
to Monterey.
Speaker 2 (34:07):
That's true Monterey.
Speaker 4 (34:09):
Yeah, yes, anyway, which level, my my father, doctor Adams,
and my brother make wine up in Cloverdale, close to Healsburg.
And so this is our twenty seventeen cabs. Sara, you
like this one?
Speaker 5 (34:24):
Yeah, yeah, that's my favorite cab.
Speaker 4 (34:26):
This one's her favorite. So I thought we would.
Speaker 3 (34:28):
I would love to have some.
Speaker 4 (34:32):
Time to breathe.
Speaker 3 (34:33):
Probably what a full circle moment that the doctor Adams
wine came out and this was money.
Speaker 2 (34:38):
An intuitive move you just made.
Speaker 5 (34:41):
It's almost as if you're a.
Speaker 6 (34:44):
Witch.
Speaker 3 (34:45):
Witch. You guys have great vibes. We are off the rails.
Speaker 1 (34:50):
I just want to sech of my listeners really quickly.
This is one of the best episodes ever.
Speaker 2 (34:55):
This is what true.
Speaker 5 (34:56):
Double dates are like.
Speaker 3 (34:57):
That.
Speaker 5 (34:58):
This is like legit, like what our double dates are
like in real life. And it's amazing being on this
double date with you for everybody to here.
Speaker 2 (35:07):
Thank you so much.
Speaker 1 (35:09):
Here's to miss Adams wine.
Speaker 3 (35:13):
Adam's wine. I cannot wait to taste this.
Speaker 4 (35:15):
It needs to breathe a little bit, not drink it.
That's my way of saying it might become a shitty No,
it's not. And it's time is the issue.
Speaker 3 (35:24):
You know when you go to dive bars and you
order wine and you're like, why did I just do that?
Speaker 1 (35:28):
Because you see that like half full bottle they have
been touched for about three.
Speaker 3 (35:31):
Months, yeah exactly, And then they pour you the.
Speaker 1 (35:33):
Red wine and then you taste it and you're like,
oh my god, that Adams Wow.
Speaker 4 (35:39):
A little bit.
Speaker 5 (35:39):
And I will say, as a person who is a fan,
I have made a massive dent in this year of
the Cabs, So while it breathes.
Speaker 1 (35:50):
Actually, I'll segue us into our flaky game. The recipe
for you know, the risotto and everything I did will
be on Sean Landock. Get on the discord, talk about it,
let's make it.
Speaker 6 (36:03):
We'll be right back. All right, all right, let's just
jump back in.
Speaker 3 (36:21):
You want to leave the flake game, babe? Yes, I
think you should.
Speaker 2 (36:27):
Because I came up with these questions earlier today.
Speaker 3 (36:30):
Yeah, and they're kind of intense. You got your scantron's ready.
Speaker 2 (36:37):
Number two pencils four.
Speaker 4 (36:40):
A's in a row.
Speaker 1 (36:41):
You camp when I grew up the answer the right
answer if you didn't know.
Speaker 5 (36:46):
C yeah, went in doubt Charlie out every.
Speaker 3 (36:48):
Now and then.
Speaker 4 (36:48):
D If it's all the above the above, Yeah, that was.
Speaker 1 (36:52):
Always a good If it's at all the above, you'd
be like, yep, all right, let's play this game.
Speaker 2 (36:58):
Okay. This is a multiple choice taco food trivia question.
Speaker 5 (37:03):
Oh I haven't studied.
Speaker 2 (37:05):
Okay, okay, everyone relaxed. Tickety breath b Okay, how heavy
was the largest taco in the world? Was it a
one thousand, six hundred and fifty four pounds? Was it
b five thousand pounds. Was it C nine hundred and
(37:27):
eighty pounds or was it D two hundred pounds?
Speaker 5 (37:32):
You want to go, ladies first, I'm gonna win in doubt,
Charlie out kind of.
Speaker 4 (37:36):
Galt, D Okay, I'll go D.
Speaker 5 (37:39):
I have a feeling it's more.
Speaker 2 (37:40):
Yes, it is as your witch energy coming out five thousand,
sixteen fifty four.
Speaker 5 (37:46):
Sixteen fifty four.
Speaker 2 (37:47):
If you had it in front of you, you would
see that B, C, and D were all like whole numbers.
Speaker 5 (37:54):
Yeah, yeah, I said C, and I was like not No.
Speaker 2 (37:59):
I'm going to give a little background on this large
flower taco. It took a staff of approximately eighty people,
which lasted six hours, and the record was broken during
the one hundredth anniversary celebrations of the City of MEXICALI.
Speaker 4 (38:15):
All right, how do you think they made that tortilla?
Speaker 6 (38:19):
So?
Speaker 3 (38:19):
How did they make so?
Speaker 4 (38:21):
Was it just like on like a giant black top
streets that they knew.
Speaker 3 (38:27):
The year on the street?
Speaker 4 (38:29):
Yeah, just and it cooks it think it's gotta be And.
Speaker 6 (38:32):
How do you flip it?
Speaker 3 (38:33):
We will circle back to the specifics of it.
Speaker 1 (38:36):
But our next question in our flaky games, this is
the most the flake is how much.
Speaker 2 (38:41):
Is the world's most expensive taco? Is it A one
thousand dollars B fifty thousand dollars C twenty five thousand
dollars or is it D ninety five thousand dollars.
Speaker 5 (38:55):
Ten fifty twenty five ninety ninety five. Well, like, let's
think this baby, right, Okay, what's like the most expensive
cut of meat that you can get? WAGU great is that?
Speaker 4 (39:09):
I feel like ten thousand is the most you can
charge for any type of meal.
Speaker 5 (39:13):
I don't know though.
Speaker 4 (39:14):
Ten thousand is a lot of there's a gold.
Speaker 5 (39:17):
Leaf on there.
Speaker 4 (39:19):
Thousand WHOA, no, twenty five thousand, it's got.
Speaker 6 (39:26):
To be the answer.
Speaker 5 (39:27):
Twenty five thousand gotta be it.
Speaker 1 (39:28):
I don't know how you did that, but it does
have gold leaf.
Speaker 3 (39:33):
Of course, is twenty five thousand.
Speaker 4 (39:37):
Caviar.
Speaker 2 (39:38):
It's a featuring a gold flake corn tortilla. This taco
is made up of premium ingredients, including lagines, legoes.
Speaker 3 (39:49):
I just wanted to I.
Speaker 4 (39:51):
Like the way you did it.
Speaker 2 (39:52):
Yeah, kobaby, almaga, caviar, oh back truffle.
Speaker 4 (40:01):
Okay, basically what we ordered.
Speaker 5 (40:03):
Yes, yes, but I'm telling you that it's like we'll
be sending you a bill.
Speaker 1 (40:07):
This is at the Grand Vellas Los Cabos resort, so
it sounds like you guys are probably gonna go there soon.
Speaker 5 (40:13):
I'm not going to spend twenty five brand on a taco.
Speaker 2 (40:16):
Next question, Okay, what is the world record of most
tacos eaten in eight minutes?
Speaker 5 (40:22):
Eight minutes?
Speaker 2 (40:23):
Is it A eighty seven tacos? Is it B one
hundred and forty seven tacos? Is it C two hundred
and thirty one tacos? Or is it D one hundred
and twenty six tacos in eight minutes?
Speaker 4 (40:36):
Yeah, just someone who's watched the hot dog eating thing. Yeah,
they top out mid one fifties.
Speaker 6 (40:47):
Really, I mean, I don't know.
Speaker 5 (40:49):
They put the bread in the water and then just
like shove it down their throat.
Speaker 4 (40:52):
First impression is the one twenty something?
Speaker 5 (40:56):
Okay, I'm gonna let you answer this since I did
the first ones, like.
Speaker 4 (40:59):
They helped you. What the game is rich? Okay, we
feel about the one twenty we feel don't feel about it,
We don't feel.
Speaker 6 (41:13):
Right about it.
Speaker 1 (41:14):
So the was the one like ninety so y eighty seven,
one seven and thirty one?
Speaker 4 (41:20):
I think eighty seven?
Speaker 3 (41:24):
It was Joey Chestnut. Joey, Yes, Joey.
Speaker 5 (41:28):
Joey Chestnut did the taco thing too.
Speaker 3 (41:29):
Yeah.
Speaker 4 (41:30):
Classic, they all they do all of those things.
Speaker 5 (41:33):
God damn Joey Chestnut for the win again, Joey ches
love him?
Speaker 3 (41:37):
What's up with his internal organs?
Speaker 2 (41:39):
Wait a minute, Wait a minute, Wait a minute, This
is a like a biscuit error. What because you're first?
Speaker 3 (41:46):
Yeah, it was right?
Speaker 5 (41:48):
What see I told you interation?
Speaker 3 (41:50):
Wait so he was actually right intuition.
Speaker 5 (41:53):
I told you he's psychic.
Speaker 2 (41:54):
I just reread my answer. Joey Chestnut broke the world
record for eighty seven tacos and twenty six tacos in
eight minutes.
Speaker 5 (42:06):
See intuition psychic.
Speaker 2 (42:07):
I told you, guys, he stood by it, which I respect.
Speaker 5 (42:12):
He's a witch, I told you, and I've been told
well done for a while.
Speaker 2 (42:16):
Well done.
Speaker 3 (42:17):
That was a flaky. That was the first.
Speaker 2 (42:19):
Again, that was a flaky And that's what all.
Speaker 4 (42:23):
That's what happens when you have three balls of wine household.
Speaker 3 (42:28):
Some rare family heirloom wine as well.
Speaker 1 (42:31):
We really appreciated y'all being on Flaky Biscuit And at
the end of each episode, we like to talk about
organizations that our guests are proud to be supporting, and
I understand that there were quite a few organizations that
y'all are proud to support. You know, we're going to
have the details in our show notes, but I understand
the George Lopes Foundation, No Kid Hungry, the SPCA, and
(42:53):
the Nashville Humane Association are important to y'all, So feel
free to let us, let me let Bridge and nine
our listeners know why these organizations are important.
Speaker 4 (43:02):
Easy to start with George Lopez friend of ours, Yeah.
Speaker 5 (43:07):
Close friend mentor for me when I was in my
early twenties going through kidney failure. The Joeorge Lopez Foundation
supports kids who are either in the process where they're
on dialysis the need for a kidney, or they are
post kidney transplant patients. It's a really wonderful foundation. I
used to be the youth ambassador for the program as
(43:29):
well as the youth ambassador for No Kid Hungary, which
I think speaks very loudly to the listeners of this
specific podcast. There are so many programs in place. I
was brought in by Jeff Bridges to the No Kid
Hungry Foundation, but there are so many organizations in place
like school lunches during the summertime that parents are unaware of,
(43:52):
and so many kids get sent to school with out lunches.
Families depend on school cool lunches for their children to
be able to eat. So when the summertime comes, those
families are like really out of luck. And like child
hunger within the United States specifically, is something that is
(44:14):
so very easily solved. There are programs already in place.
We have been made so much progress as an organization
to bring more school lunches into schools, into the homes
of all of these kids whose families, unfortunately are just
victims of a system that doesn't really support them and
(44:36):
it is prejudice. And this is the United States of America.
So like children should not be going hungry on a
daily basis here, there's these systems in place, and that's
what really what nokid Hungry supports, just raising awareness, going
to this Senate, trying to get these programs set up
in motion or just even to be made aware of.
So that is something that I'm really passionate about as
(44:57):
well as because I see an end in sight. You know,
child hunger is actually something that we can solve and
wrap a really pretty bow on it, at least in
the United States of America, right, And obviously, the ASPCA
and Nashville Humane Association are very close to us because
we're big animal lovers. I would cuddle with a bear
(45:21):
if it meant the end of my life, I wouldn't.
I wouldn't mind. As long as I could cuddle with
a bear, I'd be good. Do not cuddle with a.
Speaker 2 (45:29):
Bear, don't do that.
Speaker 5 (45:31):
Disclaimer, don't do that.
Speaker 6 (45:32):
Cuddle with bears.
Speaker 4 (45:34):
But yeah, I mean both of us. I was highly
involved in the Nashville Humane Association when I worked in
Nashville as a radio DJ, and we would try to
get a dog or a cat adopted every single week,
which we were able to do for my entire tenure there,
which is like something I was really proud of and
unknownst to me at the time. Sarah was doing the
(45:54):
exact same thing with the ASPCA out here so obviously
and New York, and so it was something that's always
been very big for us, is to make sure that
kids aren't hungry and dogs and cats have forever homesh Yeah.
Speaker 2 (46:10):
Amazing, awesome, Well, thank you guys so much for sharing.
Speaker 1 (46:12):
Yeah, we really appreciate y'all sharing so much with us
and to the listeners. Check out the show notes as
usual for information on how to volunteer, how to donate,
how to help, how to support these causes, and from
Flaky Biscuit.
Speaker 3 (46:25):
I think this is probably the best double date I've
ever had.
Speaker 5 (46:28):
This is so can I plug one thing?
Speaker 3 (46:30):
Actually anything you want?
Speaker 5 (46:32):
So I have a company which is a supplemental vitamin
chocolate company. So it is called Source and it is vegan,
gluten free and a fair trade company where we have
chocolate vitamins that are obviously you guys know that chocolate's
natural prebiotic, so you're actually able to absorb the vitamins
(46:54):
that we put into our chocolate. For those who want
to check it out, go to try Source dot com.
S U R s E.
Speaker 4 (47:01):
Love Island USA, of which you host is coming back
for another season. Yes, and you'll be there for that.
You got a movie I think that you're gonna be
working on this year, which is exciting. Bacher and Paradise
is always never gonna end, so I'm sure I'll be
back doing that than ever. YFT my podcast y F
t uh, And then I do it. I do a
(47:23):
cooking podcast with Tyler Florence, who is on a bunch
of Food Network shows called Two Dudes in the Kitchen
where we just talk about like I'm the idiot where
I just talk about. I asked him questions on like
how do you be a better cook? That's about it?
Who knows what else?
Speaker 2 (47:38):
You're not an idiot? You make Doug gumbo.
Speaker 3 (47:46):
I think you're a sleeper in the kitchen, wells man.
Speaker 2 (47:49):
So this is what we did. I did want to
ask if you guys were to pitch a food show
with you two oh yeah, and we can do this
off the record.
Speaker 1 (47:57):
That's the developer and yeah, such a good TV developers
like low key, like, let's.
Speaker 5 (48:01):
Pitch a show, dude, that's just me all the time.
Speaker 3 (48:04):
If you guys had a food show, what would it
be about.
Speaker 5 (48:07):
Let's put it out in the universe. Today is the
Fullman and Virgo.
Speaker 4 (48:09):
So what would you want to do?
Speaker 5 (48:12):
I want to eat your food?
Speaker 4 (48:13):
Yeah, okay, so.
Speaker 5 (48:14):
I want to eat your food and I want you
to cook.
Speaker 4 (48:19):
Yeah, and then also make the drinks.
Speaker 5 (48:21):
And yes, I want to be served.
Speaker 4 (48:23):
Okay, that's serve me, serve, serve, serve, serve served.
Speaker 6 (48:31):
Great.
Speaker 1 (48:32):
I want to thank you both so so much, honestly
for taking the time today.
Speaker 3 (48:36):
Best double date this.
Speaker 2 (48:37):
Is thank you so much for Saron Wells.
Speaker 1 (48:40):
You guys are amazing, and Flaky Biscuit is entirely internally
eternally eternally thankful.
Speaker 3 (48:46):
Yes, and entirely drunk.
Speaker 7 (48:49):
Thanks for coming to Flaky Biscuit, Nick, I think we're done, dank.
Speaker 1 (49:00):
Thank y'all so much for listening to this wild episode.
We had an absolute blast on this double date. We
had some of that good Monterey red wine to pair
with the truffle risotto and steak and shrimp tacos and
the recipe. That recipe's on shannaland dot com. And I
really want y'all to live large, be luxurious, invite some
(49:21):
friends over or have a double date and cook this recipe.
Make sure you tag us, of course, me Artist and Brian,
but go ahead and tag Sara Hiland.
Speaker 3 (49:29):
You know what I'm saying. Tag Wells Adams, post.
Speaker 1 (49:32):
Your photos, post your videos, let us know how you did,
and trust me, you won't be disappointed.
Speaker 6 (49:37):
If you cook your risotto in the microwave, it's all good.
Speaker 3 (49:40):
Don't forget to check out the George Lopez Foundation.
Speaker 1 (49:42):
No Kid Hungry, the ASPCA, and the Nashville Human Society.
You can find their websites and the handles I mentioned
in the show notes for this episode. If you like
Flaky Biscuit, rate it, review it five stars, ten stars.
All Right, this is the best food podcast ever. Make
sure that you let everyone know that. Flaky Biscuit is
(50:03):
executive produced by Sandy Bailey, Alex Alcea, Lauren Homan, Tyler Klang,
and Gabrielle Collins. Our creative producer is Bridget Kenna, and
our editor and producer is Nicholas Harder, with music by Crucial.
Speaker 6 (50:16):
Recipes from Flaky Biscuit.
Speaker 1 (50:18):
Can be found each week on shondaland dot com. Subscribe
to the Shondaland YouTube channel for more Flaky Biscuit content.
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. For more podcasts from Shondaland Audio, visit the
iHeartRadio app, Apple Podcasts, or wherever you listen to your
favorite shows.
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio.
Speaker 2 (00:06):
She kicking and making.
Speaker 1 (00:10):
The thing.
Speaker 3 (00:14):
Special episode.
Speaker 1 (00:15):
I would love to introduce this really wonderful couple. I mean,
what a power couple we have here. First, let me
introduce prominent and widely celebrated actor Very very.
Speaker 3 (00:25):
Known for her role as Haley in Modern Family.
Speaker 1 (00:28):
She's saying, she dances, she produces, she makes us laugh,
and not only that, she's conquering the hosting roles right
now in shows like Plato and Love Island.
Speaker 3 (00:37):
Please welcome to the incredible Sarah Highland.
Speaker 2 (00:39):
Hello, Hello, are And.
Speaker 1 (00:42):
It wouldn't be a double date without a wonderful, amazing
husband joining us. Also today is Wells Adams, host of
Best and Doe, bartender on Bacher and Paradise. You already
know is your boy always looking slick, serving up the drinks.
He's a podcast host, he's a DJ and apparently a
really good cook. So you know, I can't wait to
(01:03):
dive into that. But welcome this fantastic human being, Wells Adams.
Speaker 4 (01:07):
Thank you. We did a show together. We did Best
and Dough together.
Speaker 1 (01:10):
Yes, that is how we got to know each other.
That was a really phenomenal experience.
Speaker 4 (01:14):
And I can say this no shade to the other
guest judges, but Danielle and I had the most fun
when you were doing the episodes with us, and I
feel like you had a good time too, So much
fun doing those episodes.
Speaker 1 (01:29):
It was honestly the most fun I've done a few shows,
and I felt the less, like the least amount of pressure. Yeah,
that's how Wells and I got to know each other.
And bridget Bridge. I had a funny story about becoming
a fan of your acting.
Speaker 2 (01:42):
I love Law and Order SPO.
Speaker 4 (01:47):
There's not a week that goes by that I don't
get tweeted about her being a loved.
Speaker 2 (01:51):
Or it's great, it's great stuff.
Speaker 5 (01:54):
Are you a fan of my episode from SPU when
I was an alleged sexual assault victim of my father's
or from when I was a straight up like a murderer.
Speaker 2 (02:05):
Yeah, I was a murderer.
Speaker 6 (02:09):
Yeah.
Speaker 5 (02:11):
Medication I filmed that two weeks after I turned eighteen,
So it was my first job without having to have
a legal guardian on set aka Mi Madre, and so
I worked really, really hard, like they were even auditioning
girls out here in La. I actually met the girl
that it was down between me and her and she
(02:33):
was from LA and they were like, oh yeah, it's
like this younger blonde actress in LA is between the
two of you. And I was like, chit, Dakota Fanning,
isn't it Like I just knew. I just was like,
I'm not going to get this role. Of course, Dakota
Fanning is going to get it because she's so amazing
and so talented. I was so grateful that it wasn't
a code of Fanning because I ended up booking it
(02:55):
and it was so much fun. It was amazing.
Speaker 4 (02:57):
You lost a lot of jobs, Dakota Fanning.
Speaker 5 (03:03):
There's no beef there, only only just like inspiration of
looking up to her as an actress, even though she's
younger than me. I'm just I'm just jealous.
Speaker 4 (03:11):
At how well you're looking up to her in terms
of eyeline.
Speaker 5 (03:14):
Definitely an eyelight, I guarantee you. I'm I'm shorter than.
Speaker 6 (03:20):
Well.
Speaker 1 (03:20):
Shout out, Dakota Fanning. Apparently we dedicated the intro to
this episode to you.
Speaker 3 (03:25):
There.
Speaker 1 (03:30):
All right, well look let's just jump in. You know,
we don't want the food to get too cold. This
is flaky biscuit. Why don't you tell the listeners what
you had Bridge and I prepare for you today and
why this is a nostalgic meal for you as a couple.
Speaker 4 (03:42):
Well, I had you guys do steak tacos.
Speaker 1 (03:45):
Oh, steak and shrimp, and I am gonna have to
get up and get the shrimp whenever. Okay, it's you know,
shrimp is sensitive.
Speaker 4 (03:52):
It's nostalgic to us. Because so when we first started dating,
I remember I would fly out from Nashville to Los
Angeles and I cooked for you and I made you.
I think I made you shrim tacos one night, and
then I think I made you like my famous yes
(04:15):
steak tacos. Yeah, skirt steak recipe tacos. And it's funny
because for whatever reason, their day, I was eating fruit
and I was like, Sarah, do you know what my
favorite fruit is? And she was like, no, what blueberries?
Which was close, which was number two. Then we got
into like did you know what my favorite fruit is?
And I was like, well, I think it's this, and
I was wrong, but I was close. I feel like
(04:37):
I went with raspberries, but it's really it's plums and anyways,
and then she then you asked, what is your favorite
meal ever? Death row meal?
Speaker 5 (04:47):
Yes, like what's your last meal?
Speaker 4 (04:50):
And then you said your tacos yeah, which was very honor.
Speaker 2 (04:58):
That's our death row meal you just made.
Speaker 3 (05:01):
Hey, I'm not trying to make it better than anyone else.
I just wanted to.
Speaker 1 (05:07):
I want to bring you back to the time you
first had this together. So you had it, you flew
out from well.
Speaker 5 (05:11):
Yeah, so I remember this very vividly because I remember
what music we were playing.
Speaker 4 (05:16):
Oh wow, oh really?
Speaker 5 (05:17):
Oh yeah.
Speaker 4 (05:17):
It's funny because at the time our relationship was in secret,
like we didn't really set information, and she was also
going through some health issues with she just kind of
like got on the kidney transplant.
Speaker 5 (05:29):
So I was I was in quarantine, so I couldn't
leave the house because my immune system was so so
so very low, so only like a certain number of
people could come visit me at home. I could only
leave to go to the doctors, which is what everybody
experienced in twenty twenty. And I was like, this is
a visit before everything is fine. I know how to
(05:50):
just like sit still at home and watch Netflix all day.
But so it's not like when we first started dating,
we could go out to restaurants and it's not like
we have a first date at a restaurant. Our first
like meal meal together was at my house in Studio City.
He came visited and made us shrimp tacos.
Speaker 4 (06:11):
And it was funny because at the time we were
very cryptic with social media, like we were like dropping
crumbs that like both of us were in relationship picked on.
Some people picked up on it. But it was funny
because I lived in Nashville for twelve years and there
was a couple of years where I lived with my
sister and I was like the backup babysitter for her
(06:32):
and her kids. I lived in their basement and it
was like while I was like saving money to buy
my own house. And I remember we did like the
shrimp taco or the steak shrimp tacos, and yeah, my
sister texted me and she goes, you're not that slick.
I know what you're doing. You made your shrimp talk
because I used to make that for her family as well.
I remember her being like, you're not slick. I know
what's happening, because I think Sarah had posted something of
(06:53):
like this is what I mean tonight on stories or whatnot, like.
Speaker 5 (06:57):
Hearts and stuff like so like Pepe loves stupid like loose.
Speaker 4 (07:02):
But I'm not going to go.
Speaker 6 (07:08):
Wow.
Speaker 5 (07:08):
But it was a wonderful night.
Speaker 2 (07:10):
He cooked for me.
Speaker 5 (07:11):
I'd never had had a man cook for me before,
so it was like really special. And obviously I love
tacos and he was just so good at making them.
And Bourns was playing like Electric Love, like that album.
It was really nice and I loved it.
Speaker 3 (07:27):
Wells Wells coming in on.
Speaker 1 (07:30):
You know, I think the first meal we had together
I was I got lazy and just bought some from
Whole Foods that was pre made.
Speaker 3 (07:36):
Wells out here coming in with the special. What wasn't
the first meal we had together.
Speaker 2 (07:41):
I think it was a Whole Foods like reheat skillet of.
Speaker 3 (07:46):
Like beef, green beans and mashed potato.
Speaker 2 (07:49):
We were both very nervous, so we're just like we
were in Whole Foods, like palm sweaty, like what should
we make?
Speaker 1 (07:55):
Like I don't know anyway, congrats to flying in and
making your famous tacos.
Speaker 3 (08:02):
Like that's I'm like, why did I cook this?
Speaker 1 (08:05):
I should have asked you because and what about the
appetizer that we're starting with.
Speaker 4 (08:13):
So I think you asked me about this so long ago,
but so I think this is truffle risotto with caviar?
Am I am I right about that?
Speaker 3 (08:20):
Yeah?
Speaker 4 (08:23):
I wasn't really sure. So well, we're rich now, so
now it's funny. I come from a family that likes
(08:46):
to go out to fancy restaurants, like as before, like
the foodie thing was a thing, like every once in
a while, go to a place that, like it's really
really expensive and really really nice and decadent. And Sarah
is not.
Speaker 5 (08:59):
That she didn't I didn't grow up like that.
Speaker 4 (09:01):
No, she grew up in Manhattan. You know, she was
working as a kid. And I have the utmost respect
for your upbringing in comparison to mind. But I remember
being like, I need to take you to a very
nice place one time, and I need you to experience
what like a foody thing is. So we went. There's
a place called Satrine, which is in Santa Monica, and
(09:23):
they have truffle risotto there. And first of all, this
girl loves risotta like it's her thing. And they have
this truffle rosotta there that is fire, and I just
remember her after that like taking her to like a
very nice, expensive meal and it was a Valentine's Day
I think or anniversary and she was like, oh, so
(09:43):
this is what foody stuff is. And I was like yeah,
and she was like, oh, I like it.
Speaker 5 (09:49):
If it tastes like this, I love it.
Speaker 4 (09:52):
I'm just a greasy pizza. And then the caviar thing
is really funny because as in my family, for every
like big event, whether it's like Christmas Eve or New
Year's Eve or like someone's birthday, my mom would always
go get like a little thing of caviar and like
everyone would share it and she wouldn't really eat it.
(10:15):
For a while.
Speaker 5 (10:16):
I had never had it, never even like really crossed
my mind as well. So on our honeymoon he finally
convinced me.
Speaker 6 (10:24):
Yeah.
Speaker 4 (10:25):
We were in big sir and probably a few bottles
of wine in and it was time I ordered it
because I was like, this is my honeymoon, this is
a big event. I'm gonna get caviar. And she was like, Okay,
I'll try it. Caviar. Either you like it or like
it's gross, totally understand that it's like oysters, or but
(10:45):
I have video of it to be like maybe if
she likes it, like this will be interesting. Yeah, and
she tried it and no, I'm obsessed.
Speaker 5 (10:51):
It's a problem. Yeah, it's an issue because once I
like something, I lean in roll heavy.
Speaker 4 (10:58):
It's expensive, like how much you get. But it is
such a fun thing for like a dinner party, to
like sit around and have like a little bit. I
think it really like raises like the fun level of
that night, like, oh, we're having a little bit of cavea.
Speaker 5 (11:11):
It's like a drug like scrambled eggs and mimosas, which
if you're doing that, it's like, Okay, great Christmas morning breakfast.
But you throw some cavea and it's like, oh, this
is a fancy she elevated, exactly.
Speaker 3 (11:26):
E them eggs are different now, yeah, exactly.
Speaker 1 (11:29):
So was I supposed to put the caviar on the risotto?
Speaker 2 (11:36):
He said, sure, I'm gonna.
Speaker 3 (11:38):
I'm gonna explain to you guys what I did.
Speaker 1 (11:40):
I'll explain this, we'll eat it, and then you'll give
me your honest you'll tell me like where that brings
you to. Your boy doesn't make very often. I'm also Hispanic,
so we cooked rice differently in itals. But I do
love Risota, so, you know, typical white wine. I did
some chicken sock or boreo rice. You know, I followed
(12:00):
the playbook here, right, I tried to you know what
I'm saying, and then finished off with some I don't
know what kind of truffle is from Whole Foods.
Speaker 3 (12:08):
And then Bridget's friends caviar.
Speaker 2 (12:10):
Yeah, it's a woman owned business called Caviar Selects, and
they were kind enough to share some caviar with us,
but really great stuff. She shipped it from New York.
They're based in New York, but they get it worldwide
and USA based.
Speaker 5 (12:24):
Sponsored just wanted we love female owned.
Speaker 2 (12:30):
Yeah. Her name is Sarah. She's she's amazing Sarah.
Speaker 3 (12:34):
So digging.
Speaker 1 (12:34):
I mean, I'm I'm fucking terrified.
Speaker 2 (12:39):
Why it's fine, It's good, it's great.
Speaker 4 (12:45):
Caviar is very good job Sharah.
Speaker 5 (12:49):
For a second, I was like, what, Oh.
Speaker 4 (12:51):
Yeah, the other Sarah is delicious.
Speaker 1 (12:54):
Okay, okay, okay, the eyes don't lie.
Speaker 3 (13:01):
Wait what you think about their face and the eyes?
Speaker 2 (13:02):
You know, I can't speak to their nostalgia, but I
can speak to how delicious this is. It's very very good.
Speaker 4 (13:08):
But also if you're combining truffles and and you fuck
it up.
Speaker 1 (13:16):
So y'all want to know a secret. Yeah, I made
this risotta in the microwave.
Speaker 5 (13:19):
Really, that's amazing.
Speaker 1 (13:22):
I love fifteen minutes without stirring in Again, not sponsored,
but real. I did a show with David Chang, the chef,
and he does he works with any Day cookware and
it's like microwavable.
Speaker 5 (13:33):
Cookwar so it's like it is a bitch to make.
Speaker 1 (13:36):
Yeah, so I kind of I google like can the
any Day make risotta? And there there was like a process,
So I will say, like shout out to that because
that's I just put everything in the any Day and
microwave did it and it came out pretty good.
Speaker 3 (13:48):
Well the first one. I the first one I overcooked.
I had to redo it.
Speaker 1 (13:50):
So I did overcook the first one and it came
out hard, and I was I can't be bringing this
hard risotta to know the lands Adams House, And yeah,
I mean microwave.
Speaker 5 (14:02):
So it's not just not easy to cook the rice.
But I will say about this, what I think is
amazing is that it's not too salty, but there's like
just enough salt in it. There have been a lot
of times where I've had risotta. Actually, there was this
place that I was obsessed with this risotto and they
(14:22):
had like the salmon risotta in Hendersonville, North Carolina. I
would have this risutta always. It was just like regular
mushrom risota with a salmon pullet on top. But sometimes
it wasn't salty enough and I would like just add
salt into it myself. But then sometimes it could be
too salty, which you can't really do anything about other
(14:44):
than drink a copious amount of water. But I think
what you've done amazing here is to be able to
have those profiles of all of the things that you
added to it, whether it was in a microwave or not,
and have it be delicious.
Speaker 3 (14:58):
In that sense, you should be.
Speaker 1 (14:59):
Like a food critique commentator or something like that. Because
that was pretty nice. So why don't you guys dig
into the tacos. I'll go get the shrimp and then
we'll go from there.
Speaker 3 (15:09):
So entertain them. Yeah, I'm gonna get them scramps.
Speaker 2 (15:12):
Get them scramps. Did you know there's a truffle mafia.
It's kind of hard to get truffles nowadays with climate
change and everything going on, so they have like truffle.
Speaker 5 (15:23):
Gangs, okay, protecting their land.
Speaker 2 (15:26):
And truffles reproduced by being eaten by animals, which is
kind of a weird science fact that I didn't know.
And they're not plants, they're underground mushrooms in the Fungi Kingdom.
Speaker 5 (15:38):
They reproduced by being eaten.
Speaker 2 (15:41):
Spread yep, exactly.
Speaker 5 (15:43):
That's amazing. That's a beautiful way of thinking about it.
Of like the way to create life is by dying.
Speaker 1 (15:52):
Yes, damn, that was the real thing. To come back
to what we're all talking about. So we're moving on
to the taco phase. So here's where it gets real.
He goes, this is this is, this is the special
Wells meal. I want y'all to get real withted. What
are you smelling? What are you seeing? What are you tasting?
What are you touching?
Speaker 5 (16:11):
Well, when I walked in from my call and you
guys had already started doing everything, that may smell so good.
Speaker 1 (16:19):
Okay, So the tortilla is actually a single origin heirloom
corn varietal masa.
Speaker 3 (16:25):
I will just go ahead and flex on just case.
Speaker 4 (16:28):
So what does that mean.
Speaker 1 (16:29):
It's essentially as close to the Earth as you can
get in terms of how something's processed like, oh amazing. No,
it's like coffee they talk about like single origin all
that it's not blended with anything.
Speaker 3 (16:40):
It's it's corn from.
Speaker 1 (16:41):
A specific location, like you can trace back where it
came from. Not sponsored, but it is macienda. You can
find it at whole foods that you normally use to
make tortillas. No, man, I grew up using my seca
like most Hispanic people. My seca is like I mean,
most Hispanic households have my seca in their pantry.
Speaker 4 (16:58):
Do you have a tortilla press?
Speaker 6 (17:00):
I did use it.
Speaker 3 (17:01):
Press. Talk to me, let's do Sarah.
Speaker 5 (17:04):
I'm still I'm I'm like a meticulous assembly.
Speaker 1 (17:07):
I want the real the real deal assessment well of
this meal.
Speaker 3 (17:12):
I had the.
Speaker 4 (17:13):
Preface to this, and you can hear it my voice.
I've had allergies for the past like three days, so
my nose a little stuffed up, so I'm not smelling
as much as I normally would. Got it what I
would say. The presentation of it is beautiful. Is it
skirt or is it skirtktak? Skirt yes, which I feel
very strongly about. Skirt steak is better than what's.
Speaker 3 (17:34):
The other cut.
Speaker 4 (17:35):
It's very similar, correct skirt's got a lot more fat
in it, which I really enjoy. It's cooked beautifully and
I do love the like Malden salt or kind of
thick flaky salt over top of it, and it is delicious.
Did you make this this pico?
Speaker 5 (17:52):
So?
Speaker 3 (17:53):
Why don't you talk to them about what that salsa is?
Speaker 6 (17:56):
Oh?
Speaker 2 (17:56):
Yeah, I looked up the Hallmark channel and apparently you
have a recipe about salsta.
Speaker 4 (18:02):
And that it was my mom's flight steak recipe in there.
Speaker 2 (18:07):
Yeah, is that what you did?
Speaker 3 (18:09):
I tried?
Speaker 4 (18:09):
So did you do like the soy sauce and ginger
and some a sweetener of some sort of. It's so
funny because when I smelled it in my noses a
little stuff and I was like, that suppost a lot.
And then I was like, do all flanks states just
smell like this? And I just thought that that's what
while I rescue smelled like.
Speaker 3 (18:28):
You did it?
Speaker 2 (18:28):
Man? So so Brian always likes to go rogue when
we do these recipes.
Speaker 3 (18:33):
I love going rogue and I love that about him.
I do.
Speaker 2 (18:36):
I love a man that goes rogue, and just like,
we're going to do this not too rogue, but I'm
like well, you know, let's try to get it right
if we're going to get the proof effect going.
Speaker 1 (18:47):
I was going to actually go rogue and do like
sass On, like more of a how a Hunduram person
would do the meat and it would probably be really good.
Speaker 3 (18:54):
But she's like, no, like, check this marinade. Now. I
was like, soy sauce, soy sauce. I was like, let's
do it.
Speaker 1 (19:00):
It has some honey, it has some ginger in the fridge,
has some garlic crushed. There might have been something else
in there, maybe a little black pepper. And I let
that sit for probably five hours in the fridge.
Speaker 4 (19:09):
Oh yeah, I did a home and garden. Yeah, it's
right with Cameron and it was so funny. That was
a while ago. And I will say this, that marinate
is fire. It is super it's so good, Like it's
very very simple, and it's also really good. We grew
up duck hunting. It's really really good on a duck breast,
a really red meat. But yeah, this is it's so
(19:32):
I was. I knew when I smelled it. I was like, man,
that's so weird. I smelled so much like.
Speaker 5 (19:38):
I literally came out of the office I was like, oh,
that sounds good.
Speaker 1 (19:42):
And so the salsa as well. I think it's your
your idea. It's the canned tomatoes with chi lists and
if one jalapeno dice, garlic, celantro, a fourth of an onion,
what else?
Speaker 3 (19:56):
Anyway, what do you think? I mean? Does it look
like what you make when you make it?
Speaker 4 (19:59):
Or yeah, it's well, it's very good, it's very fresh.
Speaker 3 (20:02):
Okay.
Speaker 4 (20:03):
That's one thing that you need when it comes to
your pico or your salsa, is it needs to seem
really really bright and fresh, which it does.
Speaker 1 (20:11):
Kind of crumbled a little bit under pressure that I
don't know why. It's a deliciousta, but it crumbled under pressure.
Maybe it was the juice from the steak sitting there
that kind.
Speaker 5 (20:21):
Of yeah, maybe it was that it did it on
the on the shrimp as well.
Speaker 1 (20:25):
Oh you had the shrimp already. Oh yeah, oh so
I will tell you. I'm allergic to shellfish. Is so
bridget prepared the shrimp.
Speaker 3 (20:32):
I can be wrong.
Speaker 2 (20:33):
I'm not a chef.
Speaker 3 (20:35):
What did you do to make the shrimp?
Speaker 2 (20:37):
Oh gosh, I don't know. I did orange lemon.
Speaker 3 (20:42):
That's its orange. Soason is season salt basically maybe a
little msg. I mean, you know, but that's that that's.
Speaker 2 (20:50):
That is wrong.
Speaker 6 (20:52):
All right.
Speaker 1 (20:53):
So we've got Wells eating this is it's almost like commentary,
like sports commentary.
Speaker 3 (20:58):
Wells goes in for a back bite. He went from
the front.
Speaker 1 (21:03):
He's assessing something and there's delicious was in progress.
Speaker 6 (21:08):
You know.
Speaker 4 (21:08):
I like about drip tacos. I feel less guilty eating
them because I feel like they're healthier.
Speaker 5 (21:16):
I also love cows, Yeah, you do, like when they're alive.
Speaker 4 (21:21):
Oh you also like them when they're dead.
Speaker 5 (21:23):
I do love steak tacos and cheeseburgers. But yeah, my
family lived in upstate New York, across the dirt road
from a dairy farm. So like when I would go
visit my grandma and my aunts and uncles, like, I
would just like cuddle with cows.
Speaker 2 (21:40):
All the time. That's so funny.
Speaker 5 (21:41):
I didn't eat beef until I was like thirteen years old,
I think. And my first piece of beef that I
ate was in an out burger because my friends convinced
me to have one because I was out here in
LA visiting. So like, it's really hard for me to
like beef, but I do, well, he's got me a
sweater for Christmas, says, I'm a slept for a cheeseburger,
So I mean it.
Speaker 2 (22:03):
That's so funny. I actually grew up. I grew up
in Long Island, but my grandma had a house upstate,
New York too, and she lived across the street from
a dairy farm as well, So I grew up milking cows,
oh my god, machines and like. We had a barn
cat that we took named Harry, who was a little
like inbred. But we still love.
Speaker 5 (22:22):
All those All these barncats are though, Like legit, all
those barncats are. They all sleep with their like brothers
and sisters and everything. As long as my arcan, it
doesn't matter.
Speaker 3 (22:34):
Yeah, don't go anywhere.
Speaker 1 (22:39):
We'll be right back after this. Welcome back to Flaky Biscuit.
Our listeners love to know, point blank yes or no.
Speaker 3 (23:00):
Did I bring you back.
Speaker 1 (23:01):
To the moments you remember when you first started dating,
when you first started eating caviar?
Speaker 3 (23:06):
Where did you go? Did I bring you guys back?
Speaker 5 (23:11):
That steak brought me back.
Speaker 4 (23:12):
Yeah, you did a really good job of the steak.
Speaker 5 (23:16):
I will say this. Everything was absolutely delicious. The truffles
brought me back to citrine my first foodie experience with you.
Same with the caveaar you lost your hat, No, we
lost my hat later on. Yeah, yeah, Karmen got me
that hat. I really love that hat. No, the meat
(23:37):
really brought me back, and it continues to bring me
back because you cook that all the time.
Speaker 4 (23:42):
For us, it's a once a week thing. We do
a thing called Challenge Wednesday. We're big fans of the
MTV hit show The Challenge, The Challenge.
Speaker 5 (23:52):
So it's like we watched the Challenge. We do a
taco challenge. I always eat more tacos than he does.
And yeah, it's Wednesday, and it's Wednesday.
Speaker 4 (24:00):
The Challenge is on right now. But they're coming back.
I saw Johnny Bananas posted something recently that they're coming.
Don't worry, there's another challenge coming up.
Speaker 2 (24:05):
But Johnny Banana like hurt my brain.
Speaker 4 (24:09):
Yeah, I don't worry beat him on a cooking show.
Speaker 3 (24:13):
Who wants?
Speaker 4 (24:13):
So it's fine called worse in America, But so I
make There was a solid three months of this past
year where I made this every Wednesday.
Speaker 5 (24:26):
I will say the only thing missing is dice by onions.
Speaker 3 (24:31):
I told you I told.
Speaker 5 (24:33):
You like really really like brutally honest where it's like nipkicky,
because it's absolutely delicious.
Speaker 4 (24:42):
Your craft shredded cheese.
Speaker 5 (24:44):
Non craft Sargento Sargento.
Speaker 3 (24:46):
For man, I saw that today, I begetting something. We
left the house just now.
Speaker 1 (24:52):
I was like, okay, we got I know, he said
something about cheese, so I was like, let's just stop
and get like a simple vanilla Mexican.
Speaker 2 (24:59):
This is delicious.
Speaker 3 (25:00):
But man, when I I love the Stargento, I.
Speaker 5 (25:05):
Like the finely shredded because then I put more on it.
It makes me feel like I'm eating less.
Speaker 4 (25:11):
She also does a weird thing where she we get
the scoops chips. Yeah, she get her salsa. She'll do
the scoop of salsa and then she'll get take her
tiny little witch hands and then and then sprinkle the
cheese on top. It's like a little notcho cheese.
Speaker 6 (25:27):
And she does.
Speaker 5 (25:30):
If there's food in front of my face, I will
eat it. So I do do that. But yeah, that's Argento.
Speaker 3 (25:36):
It's slaps, oh.
Speaker 1 (25:37):
Man's Argento slaps hashtags. Argento slaps the tenth brand we've
mentioned today.
Speaker 4 (25:42):
I will say this like the this whole taco thing
derived because I'm now like on the seventh season of
doing Veteran Paradise or film it in Mexico, and they
make really good baha like traditional tacos. It's very simple,
like and that's what I like about it. It's like
very good protein usually just like white onions, a little
(26:04):
bit cheese, and then what they call down there gringo killer,
which is amazing. It's hot sauce. It's hot sauce, but
it's black. Oh and it kills gingos, it kills green gay.
Speaker 5 (26:19):
So life came.
Speaker 4 (26:21):
Back and I was like, these are the type of
akos I like when I go to Texas. I'm like,
this isn't a taco. This is so much cheese, Like
this is not what I think of as like a
true traditional taco, which they make a lot in Los
Angeles because.
Speaker 3 (26:34):
Yeah, because you know they got Mexican.
Speaker 1 (26:36):
Yeah, well in borderlands towns of Texas.
Speaker 6 (26:40):
So we just drove.
Speaker 1 (26:41):
We stopped in Big Bend on the way here, and
the closer you are to the border, the the easier
it is to find more of the traditional taco. How
about that ghetto would do it, like you said, some
diced onions, some limes, some Seilan throw and a really
good protein on diaz pretty much.
Speaker 3 (26:53):
Oh you need But I am first of all, I'm
not Mexican.
Speaker 1 (26:57):
I'm Hundering, and I grew up in the United States,
So I also love random fredgchees, just like randomly American eyes.
Speaker 2 (27:05):
Oh don't don't get me started about American ied food.
Speaker 4 (27:10):
What's your favorite Americanized food?
Speaker 3 (27:14):
The chili talk about it.
Speaker 2 (27:15):
I like just like a simple culinary forward dip called
taco dip, and it's just cream, cheese, hormel, chili.
Speaker 3 (27:25):
No beans, gotta be horme, no beans.
Speaker 2 (27:27):
And shredded craft or whatever's on sale. Yeah, and then
until it bubbles up, and then you just just kill.
Speaker 4 (27:38):
Are you go with the thick fres into that?
Speaker 2 (27:42):
Yes, a thick chip holds up. You can't go thin chip.
Speaker 3 (27:45):
You got it.
Speaker 5 (27:46):
You gotta have a fret, not like a like a
mission torti. You gotta have like just like straight up freedom.
Speaker 3 (27:52):
There's a lot.
Speaker 2 (27:52):
Sometimes I just take a spoon and eat it.
Speaker 3 (27:54):
Though, to be let's let's let's.
Speaker 6 (27:58):
There's a lot.
Speaker 1 (27:59):
I'm back here. So you guys are obviously foodies. Y'all
love to cook, and you're recently married. And we're actually
about to get married in July. Outside of the tacos,
I mean, obviously, Wells, you seem to lead the charge
in the culinary adventures here.
Speaker 4 (28:14):
I cook, she bakes. Also, it leans to like the
type of people that we are, Like I think that
baking is very exactly.
Speaker 5 (28:22):
It's a math equation, and I like that, like you know.
Speaker 4 (28:25):
What the exact things are. But I think we're both
pretty good. You have a couple. This is what I
would say to like every couple. That's if you're gonna
get married and have a bunch of parties and stuff,
you need to hone in like five to seven really
good things you can do that you can just like
without a problem, Like I can go do this, Like.
Speaker 5 (28:44):
I make a root vegetable medley for every Thanksgiving and Christmas.
It looks really pretty. It's like colored carrots, beets, butternut squash,
and with time, obviously salt, pepper, olive oil, rosemary, and thyme.
I add some garlic clothes in there and everything like that,
and you just like bake it for like forty five minutes.
(29:05):
And here's the thing. Not a lot of people love beats.
They think it tastes too, like earthy, earthy tastes, like dirt,
all that kind of stuff. I love beats so much.
And when you perish, we forget that you ate them
the night before yet scary, I think you're dying. Yeah,
the morning afterwards you're like, oh, no, what do I have?
(29:27):
Yeah that's scary, but yeah, no, I make I do
make a good I make a cranberry loaf and a
pumpkin loaf from scratch every year. But I just like mixing.
I'm a really good mixer, whether it is a punch bowl,
a pesto sauce, deviled eggs, Like deviled eggs is just
mixing things, Like that's it. What is baking. It's mixing
(29:48):
things and then like.
Speaker 3 (29:50):
Putting it in a thing.
Speaker 5 (29:51):
Like I'm just good at mixing stuff.
Speaker 4 (29:53):
When it comes to like our because we're like a team, right,
so like I think that when we come together, you
got this this and this and this this and this,
and then we go kill and also like it makes
it so we can't entertain and all that kind of
stuff and hopefully everyone leaves our house or our parties
like having an amazing time.
Speaker 1 (30:13):
Yeah, you know, it's like cooking really, I mean, but
with the dough, it's different because you don't know what's
going to happen when you put in the oven. Like
I know, if I take a steak and put it
on the pan and I time it and have a thermometer,
I'm pretty sure I can get to a certain result.
Speaker 3 (30:26):
But sometimes with dough, even me, like I'll.
Speaker 6 (30:28):
Be in the bakery. We're about to open a bakery.
Speaker 1 (30:30):
And I'll literally be like, I'll put it in the
oven and just be like watching it, like, yeah.
Speaker 5 (30:35):
Yeah, even though I've air bubbles is in that dough?
I have no idea.
Speaker 3 (30:40):
I have no idea.
Speaker 6 (30:41):
Yeah, you have every dough.
Speaker 3 (30:43):
It's a living creature, it's a living organism.
Speaker 2 (30:45):
And so yeah, no. So actually in North Carolina, we
had a pizza party with the locals in the town.
Like the local we went on a whitewater rafting trip
and Brian saved an old man's life. Oh wow, so
like this old man had no business being on a
(31:05):
whitewater rafting trip.
Speaker 3 (31:06):
Like fell out.
Speaker 1 (31:08):
I was wearing the tightest shorts I've ever worn in
my life because I mispacked my bag, I guess. And
so I'm sitting there and our guide, our raft guide,
he was kind of a showman joke. Rocky shout out
to Rocky Bro Like, all of a sudden, he goes, oh,
we got to go save that guy's life. Oh, because
they explained that in the beginning to if you have
to save someone's life, you grab them by the vest
(31:29):
and all this kind of push and he's like, we
got to save this guy's life. And we're like ah,
and he's like, no, I'm serious and he points and
that old man bro he was gone.
Speaker 3 (31:40):
He was going fast, head first guy. He was blue
in the face. We get there and.
Speaker 4 (31:46):
He jumped out of the boat.
Speaker 1 (31:47):
I didn't jump out of the boat. He got close
enough and he was like, Brian is on you like
do it?
Speaker 3 (31:51):
Like get him up?
Speaker 1 (31:52):
And so yeah, I like, I was like, okay, two
fingers under the thing, pushed down, pull up.
Speaker 3 (31:57):
I pulled him up.
Speaker 1 (31:58):
The banana shorts were ripping and I was I was like,
I'm going to take this pain. And I did say
that man's life.
Speaker 3 (32:05):
Yeah.
Speaker 2 (32:05):
So it was a nice thing in the town. Everyone
was just like, he's a hero. So we travel with
the Ooney Oven, so wherever we go, we throw a party. Anyway,
it was hot springs shout out, shout out, Hot Springs,
North Carolina, Rocky.
Speaker 5 (32:20):
You know what I took away from this story is
that Rocky is not an actual living human.
Speaker 4 (32:27):
He's the guy.
Speaker 5 (32:30):
Yeah, but like Rocky couldn't even get in the water
to say that man's life because he's not a real
human being.
Speaker 4 (32:37):
No, a guy could never get out of the boat.
Speaker 3 (32:40):
I don't know, are you? And stuff like that.
Speaker 5 (32:42):
Obviously you should see when I said her little witch
fingers in the cheese, there wasn't a My.
Speaker 1 (32:50):
Mom doesn't like to admit it, but we have like
witch in our blood. Sorry, Ma, you got irish background,
so that means you got that witch in you too. Wells,
are you Witchy?
Speaker 5 (32:59):
Wells is way more witchy than he wants to believe.
Speaker 4 (33:03):
I'll be like, oh, that person is definitely cheating on
the other person, and she's like, how would you know that?
And like, well, I've been watching this whole thing, and
she's like, you're you know something. No, I've just been
paying attention.
Speaker 2 (33:17):
Wow, there's energies, I think to it, like you can
just kind of pick.
Speaker 5 (33:20):
Up well he's very sensitive to energies as well. He
doesn't like going into my office, which is my like witchy.
Speaker 4 (33:29):
There's a whole energy is not great.
Speaker 3 (33:32):
I love it.
Speaker 5 (33:32):
It is not not great. You're just afraid of I
put up my spiritual communications center in there because they
were like hanging out too much in my bedroom and
I was like in.
Speaker 4 (33:41):
The podcast, I don't like it. It's the rail It's.
Speaker 1 (33:43):
Okay, because honestly, first of all the Adams I wanted
to say something, so sorry, I walked away because I
went to the wine cellar and you asked about this
whole nostalgia thing, and you chose La Crema And I
don't know if you chose that for a reason.
Speaker 3 (33:58):
That twenty dollars budget wine that we got.
Speaker 4 (34:01):
Well, it was you did a very good job in
terms of nostalgia because it's from where I grew up
to Monterey.
Speaker 2 (34:07):
That's true Monterey.
Speaker 4 (34:09):
Yeah, yes, anyway, which level, my my father, doctor Adams,
and my brother make wine up in Cloverdale, close to Healsburg.
And so this is our twenty seventeen cabs. Sara, you
like this one?
Speaker 5 (34:24):
Yeah, yeah, that's my favorite cab.
Speaker 4 (34:26):
This one's her favorite. So I thought we would.
Speaker 3 (34:28):
I would love to have some.
Speaker 4 (34:32):
Time to breathe.
Speaker 3 (34:33):
Probably what a full circle moment that the doctor Adams
wine came out and this was money.
Speaker 2 (34:38):
An intuitive move you just made.
Speaker 5 (34:41):
It's almost as if you're a.
Speaker 6 (34:44):
Witch.
Speaker 3 (34:45):
Witch. You guys have great vibes. We are off the rails.
Speaker 1 (34:50):
I just want to sech of my listeners really quickly.
This is one of the best episodes ever.
Speaker 2 (34:55):
This is what true.
Speaker 5 (34:56):
Double dates are like.
Speaker 3 (34:57):
That.
Speaker 5 (34:58):
This is like legit, like what our double dates are
like in real life. And it's amazing being on this
double date with you for everybody to here.
Speaker 2 (35:07):
Thank you so much.
Speaker 1 (35:09):
Here's to miss Adams wine.
Speaker 3 (35:13):
Adam's wine. I cannot wait to taste this.
Speaker 4 (35:15):
It needs to breathe a little bit, not drink it.
That's my way of saying it might become a shitty No,
it's not. And it's time is the issue.
Speaker 3 (35:24):
You know when you go to dive bars and you
order wine and you're like, why did I just do that?
Speaker 1 (35:28):
Because you see that like half full bottle they have
been touched for about three.
Speaker 3 (35:31):
Months, yeah exactly, And then they pour you the.
Speaker 1 (35:33):
Red wine and then you taste it and you're like,
oh my god, that Adams Wow.
Speaker 4 (35:39):
A little bit.
Speaker 5 (35:39):
And I will say, as a person who is a fan,
I have made a massive dent in this year of
the Cabs, So while it breathes.
Speaker 1 (35:50):
Actually, I'll segue us into our flaky game. The recipe
for you know, the risotto and everything I did will
be on Sean Landock. Get on the discord, talk about it,
let's make it.
Speaker 6 (36:03):
We'll be right back. All right, all right, let's just
jump back in.
Speaker 3 (36:21):
You want to leave the flake game, babe? Yes, I
think you should.
Speaker 2 (36:27):
Because I came up with these questions earlier today.
Speaker 3 (36:30):
Yeah, and they're kind of intense. You got your scantron's ready.
Speaker 2 (36:37):
Number two pencils four.
Speaker 4 (36:40):
A's in a row.
Speaker 1 (36:41):
You camp when I grew up the answer the right
answer if you didn't know.
Speaker 5 (36:46):
C yeah, went in doubt Charlie out every.
Speaker 3 (36:48):
Now and then.
Speaker 4 (36:48):
D If it's all the above the above, Yeah, that was.
Speaker 1 (36:52):
Always a good If it's at all the above, you'd
be like, yep, all right, let's play this game.
Speaker 2 (36:58):
Okay. This is a multiple choice taco food trivia question.
Speaker 5 (37:03):
Oh I haven't studied.
Speaker 2 (37:05):
Okay, okay, everyone relaxed. Tickety breath b Okay, how heavy
was the largest taco in the world? Was it a
one thousand, six hundred and fifty four pounds? Was it
b five thousand pounds. Was it C nine hundred and
(37:27):
eighty pounds or was it D two hundred pounds?
Speaker 5 (37:32):
You want to go, ladies first, I'm gonna win in doubt,
Charlie out kind of.
Speaker 4 (37:36):
Galt, D Okay, I'll go D.
Speaker 5 (37:39):
I have a feeling it's more.
Speaker 2 (37:40):
Yes, it is as your witch energy coming out five thousand,
sixteen fifty four.
Speaker 5 (37:46):
Sixteen fifty four.
Speaker 2 (37:47):
If you had it in front of you, you would
see that B, C, and D were all like whole numbers.
Speaker 5 (37:54):
Yeah, yeah, I said C, and I was like not No.
Speaker 2 (37:59):
I'm going to give a little background on this large
flower taco. It took a staff of approximately eighty people,
which lasted six hours, and the record was broken during
the one hundredth anniversary celebrations of the City of MEXICALI.
Speaker 4 (38:15):
All right, how do you think they made that tortilla?
Speaker 6 (38:19):
So?
Speaker 3 (38:19):
How did they make so?
Speaker 4 (38:21):
Was it just like on like a giant black top
streets that they knew.
Speaker 3 (38:27):
The year on the street?
Speaker 4 (38:29):
Yeah, just and it cooks it think it's gotta be And.
Speaker 6 (38:32):
How do you flip it?
Speaker 3 (38:33):
We will circle back to the specifics of it.
Speaker 1 (38:36):
But our next question in our flaky games, this is
the most the flake is how much.
Speaker 2 (38:41):
Is the world's most expensive taco? Is it A one
thousand dollars B fifty thousand dollars C twenty five thousand
dollars or is it D ninety five thousand dollars.
Speaker 5 (38:55):
Ten fifty twenty five ninety ninety five. Well, like, let's
think this baby, right, Okay, what's like the most expensive
cut of meat that you can get? WAGU great is that?
Speaker 4 (39:09):
I feel like ten thousand is the most you can
charge for any type of meal.
Speaker 5 (39:13):
I don't know though.
Speaker 4 (39:14):
Ten thousand is a lot of there's a gold.
Speaker 5 (39:17):
Leaf on there.
Speaker 4 (39:19):
Thousand WHOA, no, twenty five thousand, it's got.
Speaker 6 (39:26):
To be the answer.
Speaker 5 (39:27):
Twenty five thousand gotta be it.
Speaker 1 (39:28):
I don't know how you did that, but it does
have gold leaf.
Speaker 3 (39:33):
Of course, is twenty five thousand.
Speaker 4 (39:37):
Caviar.
Speaker 2 (39:38):
It's a featuring a gold flake corn tortilla. This taco
is made up of premium ingredients, including lagines, legoes.
Speaker 3 (39:49):
I just wanted to I.
Speaker 4 (39:51):
Like the way you did it.
Speaker 2 (39:52):
Yeah, kobaby, almaga, caviar, oh back truffle.
Speaker 4 (40:01):
Okay, basically what we ordered.
Speaker 5 (40:03):
Yes, yes, but I'm telling you that it's like we'll
be sending you a bill.
Speaker 1 (40:07):
This is at the Grand Vellas Los Cabos resort, so
it sounds like you guys are probably gonna go there soon.
Speaker 5 (40:13):
I'm not going to spend twenty five brand on a taco.
Speaker 2 (40:16):
Next question, Okay, what is the world record of most
tacos eaten in eight minutes?
Speaker 5 (40:22):
Eight minutes?
Speaker 2 (40:23):
Is it A eighty seven tacos? Is it B one
hundred and forty seven tacos? Is it C two hundred
and thirty one tacos? Or is it D one hundred
and twenty six tacos in eight minutes?
Speaker 4 (40:36):
Yeah, just someone who's watched the hot dog eating thing. Yeah,
they top out mid one fifties.
Speaker 6 (40:47):
Really, I mean, I don't know.
Speaker 5 (40:49):
They put the bread in the water and then just
like shove it down their throat.
Speaker 4 (40:52):
First impression is the one twenty something?
Speaker 5 (40:56):
Okay, I'm gonna let you answer this since I did
the first ones, like.
Speaker 4 (40:59):
They helped you. What the game is rich? Okay, we
feel about the one twenty we feel don't feel about it,
We don't feel.
Speaker 6 (41:13):
Right about it.
Speaker 1 (41:14):
So the was the one like ninety so y eighty seven,
one seven and thirty one?
Speaker 4 (41:20):
I think eighty seven?
Speaker 3 (41:24):
It was Joey Chestnut. Joey, Yes, Joey.
Speaker 5 (41:28):
Joey Chestnut did the taco thing too.
Speaker 3 (41:29):
Yeah.
Speaker 4 (41:30):
Classic, they all they do all of those things.
Speaker 5 (41:33):
God damn Joey Chestnut for the win again, Joey ches
love him?
Speaker 3 (41:37):
What's up with his internal organs?
Speaker 2 (41:39):
Wait a minute, Wait a minute, Wait a minute, This
is a like a biscuit error. What because you're first?
Speaker 3 (41:46):
Yeah, it was right?
Speaker 5 (41:48):
What see I told you interation?
Speaker 3 (41:50):
Wait so he was actually right intuition.
Speaker 5 (41:53):
I told you he's psychic.
Speaker 2 (41:54):
I just reread my answer. Joey Chestnut broke the world
record for eighty seven tacos and twenty six tacos in
eight minutes.
Speaker 5 (42:06):
See intuition psychic.
Speaker 2 (42:07):
I told you, guys, he stood by it, which I respect.
Speaker 5 (42:12):
He's a witch, I told you, and I've been told
well done for a while.
Speaker 2 (42:16):
Well done.
Speaker 3 (42:17):
That was a flaky. That was the first.
Speaker 2 (42:19):
Again, that was a flaky And that's what all.
Speaker 4 (42:23):
That's what happens when you have three balls of wine household.
Speaker 3 (42:28):
Some rare family heirloom wine as well.
Speaker 1 (42:31):
We really appreciated y'all being on Flaky Biscuit And at
the end of each episode, we like to talk about
organizations that our guests are proud to be supporting, and
I understand that there were quite a few organizations that
y'all are proud to support. You know, we're going to
have the details in our show notes, but I understand
the George Lopes Foundation, No Kid Hungry, the SPCA, and
(42:53):
the Nashville Humane Association are important to y'all, So feel
free to let us, let me let Bridge and nine
our listeners know why these organizations are important.
Speaker 4 (43:02):
Easy to start with George Lopez friend of ours, Yeah.
Speaker 5 (43:07):
Close friend mentor for me when I was in my
early twenties going through kidney failure. The Joeorge Lopez Foundation
supports kids who are either in the process where they're
on dialysis the need for a kidney, or they are
post kidney transplant patients. It's a really wonderful foundation. I
used to be the youth ambassador for the program as
(43:29):
well as the youth ambassador for No Kid Hungary, which
I think speaks very loudly to the listeners of this
specific podcast. There are so many programs in place. I
was brought in by Jeff Bridges to the No Kid
Hungry Foundation, but there are so many organizations in place
like school lunches during the summertime that parents are unaware of,
(43:52):
and so many kids get sent to school with out lunches.
Families depend on school cool lunches for their children to
be able to eat. So when the summertime comes, those
families are like really out of luck. And like child
hunger within the United States specifically, is something that is
(44:14):
so very easily solved. There are programs already in place.
We have been made so much progress as an organization
to bring more school lunches into schools, into the homes
of all of these kids whose families, unfortunately are just
victims of a system that doesn't really support them and
(44:36):
it is prejudice. And this is the United States of America.
So like children should not be going hungry on a
daily basis here, there's these systems in place, and that's
what really what nokid Hungry supports, just raising awareness, going
to this Senate, trying to get these programs set up
in motion or just even to be made aware of.
So that is something that I'm really passionate about as
(44:57):
well as because I see an end in sight. You know,
child hunger is actually something that we can solve and
wrap a really pretty bow on it, at least in
the United States of America, right, And obviously, the ASPCA
and Nashville Humane Association are very close to us because
we're big animal lovers. I would cuddle with a bear
(45:21):
if it meant the end of my life, I wouldn't.
I wouldn't mind. As long as I could cuddle with
a bear, I'd be good. Do not cuddle with a.
Speaker 2 (45:29):
Bear, don't do that.
Speaker 5 (45:31):
Disclaimer, don't do that.
Speaker 6 (45:32):
Cuddle with bears.
Speaker 4 (45:34):
But yeah, I mean both of us. I was highly
involved in the Nashville Humane Association when I worked in
Nashville as a radio DJ, and we would try to
get a dog or a cat adopted every single week,
which we were able to do for my entire tenure there,
which is like something I was really proud of and
unknownst to me at the time. Sarah was doing the
(45:54):
exact same thing with the ASPCA out here so obviously
and New York, and so it was something that's always
been very big for us, is to make sure that
kids aren't hungry and dogs and cats have forever homesh Yeah.
Speaker 2 (46:10):
Amazing, awesome, Well, thank you guys so much for sharing.
Speaker 1 (46:12):
Yeah, we really appreciate y'all sharing so much with us
and to the listeners. Check out the show notes as
usual for information on how to volunteer, how to donate,
how to help, how to support these causes, and from
Flaky Biscuit.
Speaker 3 (46:25):
I think this is probably the best double date I've
ever had.
Speaker 5 (46:28):
This is so can I plug one thing?
Speaker 3 (46:30):
Actually anything you want?
Speaker 5 (46:32):
So I have a company which is a supplemental vitamin
chocolate company. So it is called Source and it is vegan,
gluten free and a fair trade company where we have
chocolate vitamins that are obviously you guys know that chocolate's
natural prebiotic, so you're actually able to absorb the vitamins
(46:54):
that we put into our chocolate. For those who want
to check it out, go to try Source dot com.
S U R s E.
Speaker 4 (47:01):
Love Island USA, of which you host is coming back
for another season. Yes, and you'll be there for that.
You got a movie I think that you're gonna be
working on this year, which is exciting. Bacher and Paradise
is always never gonna end, so I'm sure I'll be
back doing that than ever. YFT my podcast y F
t uh, And then I do it. I do a
(47:23):
cooking podcast with Tyler Florence, who is on a bunch
of Food Network shows called Two Dudes in the Kitchen
where we just talk about like I'm the idiot where
I just talk about. I asked him questions on like
how do you be a better cook? That's about it?
Who knows what else?
Speaker 2 (47:38):
You're not an idiot? You make Doug gumbo.
Speaker 3 (47:46):
I think you're a sleeper in the kitchen, wells man.
Speaker 2 (47:49):
So this is what we did. I did want to
ask if you guys were to pitch a food show
with you two oh yeah, and we can do this
off the record.
Speaker 1 (47:57):
That's the developer and yeah, such a good TV developers
like low key, like, let's.
Speaker 5 (48:01):
Pitch a show, dude, that's just me all the time.
Speaker 3 (48:04):
If you guys had a food show, what would it
be about.
Speaker 5 (48:07):
Let's put it out in the universe. Today is the
Fullman and Virgo.
Speaker 4 (48:09):
So what would you want to do?
Speaker 5 (48:12):
I want to eat your food?
Speaker 4 (48:13):
Yeah, okay, so.
Speaker 5 (48:14):
I want to eat your food and I want you
to cook.
Speaker 4 (48:19):
Yeah, and then also make the drinks.
Speaker 5 (48:21):
And yes, I want to be served.
Speaker 4 (48:23):
Okay, that's serve me, serve, serve, serve, serve served.
Speaker 6 (48:31):
Great.
Speaker 1 (48:32):
I want to thank you both so so much, honestly
for taking the time today.
Speaker 3 (48:36):
Best double date this.
Speaker 2 (48:37):
Is thank you so much for Saron Wells.
Speaker 1 (48:40):
You guys are amazing, and Flaky Biscuit is entirely internally
eternally eternally thankful.
Speaker 3 (48:46):
Yes, and entirely drunk.
Speaker 7 (48:49):
Thanks for coming to Flaky Biscuit, Nick, I think we're done, dank.
Speaker 1 (49:00):
Thank y'all so much for listening to this wild episode.
We had an absolute blast on this double date. We
had some of that good Monterey red wine to pair
with the truffle risotto and steak and shrimp tacos and
the recipe. That recipe's on shannaland dot com. And I
really want y'all to live large, be luxurious, invite some
(49:21):
friends over or have a double date and cook this recipe.
Make sure you tag us, of course, me Artist and Brian,
but go ahead and tag Sara Hiland.
Speaker 3 (49:29):
You know what I'm saying. Tag Wells Adams, post.
Speaker 1 (49:32):
Your photos, post your videos, let us know how you did,
and trust me, you won't be disappointed.
Speaker 6 (49:37):
If you cook your risotto in the microwave, it's all good.
Speaker 3 (49:40):
Don't forget to check out the George Lopez Foundation.
Speaker 1 (49:42):
No Kid Hungry, the ASPCA, and the Nashville Human Society.
You can find their websites and the handles I mentioned
in the show notes for this episode. If you like
Flaky Biscuit, rate it, review it five stars, ten stars.
All Right, this is the best food podcast ever. Make
sure that you let everyone know that. Flaky Biscuit is
(50:03):
executive produced by Sandy Bailey, Alex Alcea, Lauren Homan, Tyler Klang,
and Gabrielle Collins. Our creative producer is Bridget Kenna, and
our editor and producer is Nicholas Harder, with music by Crucial.
Speaker 6 (50:16):
Recipes from Flaky Biscuit.
Speaker 1 (50:18):
Can be found each week on shondaland dot com. Subscribe
to the Shondaland YouTube channel for more Flaky Biscuit content.
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. For more podcasts from Shondaland Audio, visit the
iHeartRadio app, Apple Podcasts, or wherever you listen to your
favorite shows.
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