November 20, 2023 • 55 mins
Thanksgiving is around the corner, and there is plenty to be thankful for!
Actress Annie Starke joins Tyler and Wells to chat about her new cooking show, "The Mountain Kitchen," filmed at her Mom's home (Glenn Close) in Montana. She spills the tea on secret family recipes, making her own kinds of vinegar and the ingredients for a flavorful onion sugar.
The trio also talks turkey! Including how and why you should try 'spatchinng' your turkey and favorite side dishes! Like broccoli casserole and, for dessert, a sweet potato and banana casserole. Plus, Tyler gives an update on his two recently launched restaurants in San Francisco.
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Episode Transcript
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. All right, welcome into
another episode of Two Dudes in a Kitchen. It's Wells
Adams hanging alongside Tyler Florence, who it looks like is
in well only a stone's throw from his actual kitchen
at Miller and lux that's.
Speaker 1 (00:17):
Right, man, how are you. Good morning? Good to see
you body. I like your green wall. Man. I'm really
kind of in your new studio.
Speaker 2 (00:21):
Look, I know it's it's coming together. I gotta be
honest with you. I'm very, very excited about it.
Speaker 3 (00:28):
So what's that. What's been going on?
Speaker 1 (00:31):
Oh my god? Crazy week? Man. So we opened up
Miller and Lucks Provisions in Union Square on Monday and
it's been insane. If you guys want to follow along
on my Instagram page at Tyler Florence and also Miller
Luves Provisions, you can see how splashed the opening was.
And I gotta tell you it kind of felt like
the restaurant launch of the year in San Francisco. We
(00:53):
had the mayor and dignitaries from city council and Fire Department,
and the police chief and i'll kind of crazy people
that are out there to really kind of celebrate San
Francisco and and the holiday shopping seas and all kinds
of fun stuff. So it was we launched two restaurants
this week, and if you're in the restaurant industry, you
know exactly what that feels like. It's a big crunch.
(01:13):
It is a big growth period. But I got to
tell you really plowed my entire management team top the bottom.
Everybody turned out, and we're so excited to really just
shurn a new era of dining in San Francisco. Right
in Union Square, so right what feels like the rodeo
drive of San Francisco crossed from like Louis Baton and
(01:34):
Gucci and Saxsomith Avenue. We opened up two cafes. One's
going to be called It's Mill and Lots Provisions, but
once patisserie. Uh, and it's filled with like spectacular pastries
and desserts and coffee and and all the other side
of the park. It's the Roads History, So it's beautiful
rotsiste chicken and farmers market fresh side dishes and all
day brunch. So you know, just another fabulous restaurant launch.
(01:56):
And I gotta tell you it's like as crazy as
the week always feels. I have an overwhelming sense of
pride and gratitude from city San Francisco. And also I
managed for this poet, got it.
Speaker 2 (02:06):
That's awesome man single handedly saving the city of San Francisco,
Tyler Florence.
Speaker 3 (02:10):
He's a man of many talents.
Speaker 1 (02:12):
Well, I think we're just trying to do our part.
You know, there's we got to get out of this
rhetoric of like the doom loop and although that in
a lot of ways, that's real. And listen, all the
bad press we've got in San Francisco over last year,
we deserve, you know, it's one thing for it to happen,
and there's nothing to let it just sort of just
(02:34):
just exacerbate and ignore it. And and that's kind of
where we are right now. So I think the the
citizens in San Francisco are getting together and stand enough
enough and we're going to take these places over one
neighborhood and time.
Speaker 2 (02:45):
Well, that's awesome, man, and congratulations and everyone, if you're
in San Francisco, make sure you go check out all
of Tyler's stuff. He's a man of many talents. Speaking
of people with many talents. I'm excited for our guests today.
We're doing kind of a mountain cooking episode, which makes
me very very excited because it was maybe last episode
or the episode before where we were talking about how
we're both avid hunters and loving to eat, you know,
(03:09):
the game that we go and harvest. Our guests today
is an actress in her own right, but also the
daughter of the one and only Glenn Close, which is
absolutely insane. Her name is Annie Stark. She has an
upcoming cooking show called The Mountain Kitchen on the Magnolia Network.
So we're excited to talk to her about this outdoor
(03:29):
kitchen show that she's going to be doing, and kind
of like what this all means, Like is it growing
all of your own food outside? Is it going and
hunting all that kind of stuff? And I do think
that like we were kind of in a world where
people are talking about homesteading and going and living on
the land a lot more than they were in the past.
(03:49):
I'm not sure if that's something that's like in your
TikTok algorithm, but definitely is in mine for.
Speaker 1 (03:54):
Sure, and it's in mind. But it's this ethos that
my wife really lives, like my wife loved, like, we
have ten thousand honey bees, so we collect all brown honey.
We get about one hundred and fifty pounds a honey
year and it sounds like a lot, and we usually
give most of away for like Christmas gifts and anytime
we go to a dinner party, will take a nice
(04:15):
little kind of hand harders to jar honey. And then
we definitely use it all my restaurants, which is kind
of fun too, but that we you know, we try
to put up a lot of like vegetables from the
garden and then we have goats, and we have we
have chickens. We get our own eggs, so we were
definitely living that lifestyle.
Speaker 3 (04:31):
Yeah, it's so cool.
Speaker 2 (04:33):
Like I was even watching a TikTok the other day
of like why you should be canning all of your
own vegetables and you can totally do this yourself and
just some mason jars and stuff, And why we you know,
assume that like can stuff that was done you know,
halfway across the world and shipped over to us, is
any better for us than the stuff that we grow
(04:54):
here and we can't hear. And it got me thinking
of like obviously live in La so it's like not
very viable.
Speaker 3 (05:00):
But uh, I was like I could be doing that.
Speaker 2 (05:03):
I could be filling up my pantry with stuff that
I know is healthy and you know, grown locally, And
why aren't.
Speaker 3 (05:09):
I doing that?
Speaker 1 (05:11):
Yeah? And and there's so many different, you know, wonderful
use cases of just saving a little bit of the
summer flavor and using it throughout the work. Right, So
if you're into anything that feels sort of simple, try
to try to can some tomatoes. You know, I know,
we just passed the tomato season, but you know, if
you're into you know, like pumpkin pie, spice, apple butter
(05:32):
is a fantastic thing to make. We have a couple
of fruit trees in our yard and we get, you know,
I don't know, a few cases of apples and pears,
and we kind of make a mixed fruit butter out
of apples and pears every year with like really deep
sort of clove and allspice and cinnama flavor and just
kind of cook it down where it's just like almost
like like baby foods smooth, but really really delicious. And
(05:53):
then that's another thing that we put up every year.
So it's these little things that it just feels like
this ancient craft that a lot of people are starting
to pay it time. It just feels like it because
it definitely kind of warmed your heart. It feels like
you're doing something fun, and it's an amazing gift to give.
Like when we go to someone's house, we'll take apple, butter, honey,
you know, other things that we make will take, you know,
if we've got a big egg week, we'll take, you know,
(06:14):
a half dozen eggs in someone's house that our chickens
produce for us. And so it's just it's just it's
really really fun when you can you can touch food
like that and learn how to do it.
Speaker 2 (06:24):
Yeah, I'm excited to talk everything about the Mountain Kitchen
with Annie Stark. She's the host of the new Magnillia
Network show We're renting a quick break. When we come
back on Two Dudes in a Kitchen, We're going to
take you into the wonderful world of the Mountain.
Speaker 3 (06:39):
Stick around.
Speaker 2 (06:43):
All right, We're back in Two Dudes in a Kitchen,
joined by a lady from the Mountain. I guess it's
Annie Stark. She is the host of the new show
The Mountain Kitchen, which is on Magnillia Network right now, Annie,
how are you.
Speaker 4 (06:55):
I'm so well, thanks for having me. You guys, I've
been a huge fan for a long time.
Speaker 1 (07:01):
Thank you appreciation.
Speaker 4 (07:03):
Tyler's Ultimate is my ultimate. It has been since two
thousand and three, so.
Speaker 1 (07:08):
You know, thank you, Yeah, thank you every much. Appreciate that.
We just I just finished my seventeenth cookbook, So congratulations
on everything you're working on. I know what it's like
to produce content like that, and it's like such a
herculean effort to get all the words right and get
photography right and get it bound and publish, and then
you have to go on tour with all of it.
So I've definitely been there a handful of times, and congratulations.
Speaker 5 (07:30):
Thank you.
Speaker 4 (07:31):
It's it's like fun and I am incredibly lucky, to
say the least.
Speaker 5 (07:36):
So yeah, I'm just riding this wave.
Speaker 2 (07:41):
So Annie, Tyler and I have talked about and we
love to go hunting, and he has you know, bees,
and he's harvesting all this stuff in his backyard. So
we are kind of like outdoorsy people tell us about
what we can kind of tend to see on the mountain.
Speaker 3 (07:58):
Kitchen.
Speaker 4 (07:59):
Oh man, I mean we're the thing that I'm kind of,
you know, so happy that the show is spreading the word.
Speaker 5 (08:04):
Montana has amazing food scene.
Speaker 4 (08:08):
You know, it's a we live in a particularly fertile valley,
so like the produce that we have is bananas. I mean,
like the growing period is quite short, as you can imagine,
but it's just it's amazing, and you know, the beef
and the pork and also you know, there's elk and deer.
So it's kind of this like gorgeous cornucopia that I
(08:28):
just think people need to know about.
Speaker 5 (08:31):
And I'm very jealous that you have bees. I'm allergic
to bees, so I can't.
Speaker 1 (08:34):
Oh, I know, I can't do that.
Speaker 5 (08:36):
I'm so sad. I can't.
Speaker 4 (08:38):
I'm like, you know, trying to get a bee keeper.
But yeah, it's it's like a I don't know, a playland. Honestly,
that's great.
Speaker 1 (08:47):
It's one of my favorite places in the country, hands down.
We go to Whitefish, Montana every four day.
Speaker 5 (08:52):
Why.
Speaker 1 (08:53):
Yeah, it's really really pretty and the entire state it's
just you know, it's Purple Mountain's majesty.
Speaker 5 (08:58):
The way I like it really is.
Speaker 1 (09:00):
It's so it's just so yeah, it's so incredibly stunning
and I'm like the meadows of just stunning beautiful yellow
wildflowers and in the summer, and then the artismal producer
is not to mention the beef community that's in Montana.
It's it's a great place to go. And it's a
beautiful backdrop too. I was looking, I was watching some
of the clips from your show, and my, gosh, what
(09:23):
a wonderful studio, you know, which is it feels like
your backyard that you're shooting in, right.
Speaker 5 (09:28):
It is.
Speaker 4 (09:29):
I mean it's I've always been like a you know,
crazy outdoor kid that grew up into a fair woman.
So this is like, it's it's so great. I mean
we you know, we're outside pretty much every day, even
if it's freezing, and it's just an awesome place to
be and we're incredibly lucky. I mean, my family's been
(09:52):
here for a while. On my mom's side, they've been
here for like fifty years, so you know, I grew
up coming here. Actually I'm from the East Coast through originally,
and it's I don't know, it's so part of my
soul in such a huge way. And I know that
sounds cheesy, but it's really true.
Speaker 5 (10:08):
Yeah.
Speaker 1 (10:08):
Well, I just I just want to extend an official
welcome to the Discovery family and and Warner Brothers, and
you know, because we're on Food Network and you're on
Magnolia sort of sister companies with Discovery and Warner Brothers,
but happy to have you. You know that the so I
started in nineteen ninety six, back when Food Network was
just three years old, and uh, and it was just
a handful of so it was me, it was Ming,
(10:30):
it was Mario and Emerald and Bobby and Sarah Moulton.
And over the years that the table has just gotten
so big and wonderful because there's always like some something
for everybody and always like a new adventure hotel. And
I think this is going to be a real hit show.
Speaker 5 (10:44):
Oh thanks. Ming is here by the.
Speaker 1 (10:46):
Way, Yeah, all great? He is? He?
Speaker 5 (10:48):
Well not in my house, but where is he?
Speaker 1 (10:52):
Mean? I would just touched one days matter of fact. Yeah,
it's funny. No, he's got here, Meng.
Speaker 4 (10:58):
Yeah, he's in big sky and I you know, I
get to see him every now and then.
Speaker 1 (11:03):
Who's the man?
Speaker 5 (11:04):
I adore him?
Speaker 4 (11:05):
And by the way, I've been you know I truly
grew up with Food Network. You guys were were my
besties and you still are. So this is this is
amazing for me right now, just know.
Speaker 1 (11:16):
That run on. Well, we are friends, and let's if
you ever want to do a collaboration next. I'm out there.
Maybe we can kind of figure out what summer looks like.
And let's yeah, let me hop on your show.
Speaker 4 (11:25):
I'm going to bark up that tree until that tree
falls down, so I hold that ready for that.
Speaker 1 (11:30):
Yeah, I'm totally ready for that. Yeah, let's go. That's away.
Speaker 2 (11:34):
Let's get into like how this all started in the
genesis of it all because you did a kind of
a career pivot right and take us back and how
how did we get to where we are now?
Speaker 4 (11:44):
You know what's weird is I actually like I flip
that because I've been like a food I don't know,
food obsessive food nerd ever since I was a kid.
We have a lot of really funny photos of me
like standing on you know, boxes and boxes at the counter,
just making I don't know whatever, and I, you know,
(12:05):
food is always food and food culture has always been
like a really I don't know escape for me. It's
how I like Blow Off Steam. I find unbelievable solace
in it. And I also come on my dad's side
from a very enthusiastic food family. So honestly, this show
is really who I am as as a person, and
(12:26):
so I've always been as a person, and I mean,
you know, being an actress in an entertainment industry, that's
also who I am.
Speaker 5 (12:33):
But I don't know this, this like kind of comes
from a deeper down place, if that makes any sense.
Speaker 1 (12:38):
So I completely agree. I always the difference between you know,
personalities on television who are really good cooks and entertainers
and great communicators and great teachers. These are things that
you can replicate versus you know, watching someone have an
adventure in a movie or a television series that it's
sort of dreamt up by a producer and a writer.
(13:00):
You know, these are real things that people kind of
interact with you. So you're right, it's a deeper connection
with a lot of people.
Speaker 5 (13:05):
Yeah, And I mean that's also what makes it so
this whole.
Speaker 4 (13:08):
This show, this experience talking to you guys, I don't know,
it's just like I'm very proud is the word, And
I'm overwhelmed and humbled, and I'm just happy that something
this special that really came from you know, beginning, middle
and hopefully never end.
Speaker 5 (13:26):
But it's all me, you know, I it's it's very authentic.
Speaker 1 (13:31):
So well, walk this through your day on set and
beautiful bows in Montana.
Speaker 4 (13:37):
Man, we were so lucky, by the way with the weather.
It would like flirt with us every day. We thought
it was just going to pour, but as it we
shot it all in June, and June is a fabulous
time in bows. Although you know it does rain every
now and then, but that's like when all the wildflowers
are blooming. That's you know, everything really comes alive again.
(13:58):
So they really came at like the most perfect beautiful
time as you can see. But yeah, it was it's
shot again like in Bozeman, I tried to and I
hope to do this throughout the show. I try to
include all my favorite local people and they are like
the best, and so just to give them, you know,
(14:19):
the spotlight that they so deserved was really really great
and they had a lot of fun with it.
Speaker 5 (14:24):
And I worked with.
Speaker 4 (14:25):
Pacific Productions, which I'm sure you know very well, and
they are the best. I mean, they you know, kind
of a fabulous group that have been working together for
years and years, so I don't know, I joined a
very well oiled machine and it was just so much fun.
It was, you know, kind of all day every day.
But again it was like really fun.
Speaker 1 (14:48):
Yeah, super fun. I think it like a host of
time showing a cookie shop. Yeah, like the it's it
cuts together really well, especially like in my half hour.
That being said, it's still an eight, nine, ten, twelve,
fifteen hour day sometimes, right, it's like, yeah, you shoot
every recipe three times or twice or whatever. It is
not like that, you know, I have to say, yeah, at.
Speaker 5 (15:08):
The end of the shoot, I like slept for like
a week.
Speaker 1 (15:12):
It's it's it's it looks like a lot of fun.
It is definitely work, for sure, but what you get
is just this beautiful storytelling and and such a unique
part of the world and your unique you know, if
you like Pioneer Woman, you're gonna love this, right, And
that's that's that's what I see this as. And I
just think it's it's gonna be a real big hit
for a lot of people to watch because I think
(15:33):
everybody kind of feels like they've got that Western outdoor
spirit in them, you know, like this is what they
want to come hang out with you and drive to
the mountains any part of your house.
Speaker 4 (15:41):
Oh man, well that I mean, I can tell you
how much that means to me. That's the mission accomplished.
Speaker 1 (15:46):
Then, you know, yeah, right, yeah, communication, that's right, Thank you.
People gonna love it.
Speaker 2 (15:52):
Kevin Costner did this to us. Now everyone wants to
wants to be out out there and on the range
and stuff, and they're like, I want to be part
of Yellowstone.
Speaker 5 (16:01):
Yeah, yeah, the authentic Yeah, that happens every day.
Speaker 1 (16:06):
You know.
Speaker 4 (16:06):
We have battles with our neighbors and you know, yeah
waterways and stuff. You know.
Speaker 5 (16:14):
Just now after this, so yeah.
Speaker 1 (16:17):
Tell your neighbors, said I So, so let's talk recipes.
What what can people you know, get into on your show.
Speaker 4 (16:24):
There there's a bit of everything I have to say.
I do share. I hope I don't get in a
huge trouble for this. The jury's still out, but I
do share some family treasures that I was like, I'm
really I hope you're not mad at me for telling
you know, all these people about that. But anyway, it's
you know, we share my grandma, I Unfortunately, both of
(16:45):
my grandmas are no longer with us, but they were.
Speaker 5 (16:48):
You know, my grandma was the cook on my mom's side, you.
Speaker 4 (16:52):
Know, and she was kind of the only cook on
my mom's side quickly and.
Speaker 5 (16:56):
My dad, my dad's mom.
Speaker 4 (16:59):
She was like this arden guru and had these little
tricks to make you know, for example, a tomato taste
even more tomato ey and delicious and simple and one of.
Speaker 5 (17:10):
My favorite things.
Speaker 4 (17:11):
I mean, there's it's all local, literally from start to finish.
I also share some of my I call them like
my weird pantry items that I think a good pantry
is like the best, I truly think, and I don't
know to kind of fancy up a vinegar in a
really simple way, for example, it makes a whole salad
(17:35):
and it's so easy and it you know, it's a
very interesting ingredient. So there's a lot of that, a
lot of my weird pantry, and again it's all a
lot of it.
Speaker 1 (17:45):
Is.
Speaker 4 (17:45):
My favorite thing to do is work with fire, so
there's a lot of that as well. And you know,
if you know me, I'm constantly smelling of a campfire,
which I like.
Speaker 5 (17:55):
But some people don't like that.
Speaker 1 (17:56):
But anyway, that's my favorite. I know, I mean what
I mean, live fire cooking. It's it's you know, it's
a real huge passion onto.
Speaker 5 (18:07):
I I love it. I nothing.
Speaker 4 (18:10):
I also think just food genuinely, genuinely taste better when
over a fire. I just like things that are charred,
and I think a good char is a good thing,
not a bad thing.
Speaker 5 (18:24):
So a lot of that.
Speaker 4 (18:25):
And again, it's cooking with fire and cooking on the ranch.
It's what we do as a family, like literally all
the time. So again it's it brings it back to
the authentic vibe. Is definitely authentic.
Speaker 2 (18:39):
Well, you know, I want people to watch your show,
but I also want some like a little bit of
of the spice. Like you said, like I know how
to make tomatoes taste more tomato, So like what is that?
Speaker 3 (18:49):
How do you do that?
Speaker 4 (18:50):
So this is so my grandma would do a tiny
bit of like so salt on a you know, take
a tomato, gorgeous like in season, thick cut tomato, you know, salt, pepper,
but then you put a little sugar on it, not
too much, just like it brings out everything in a tomato,
(19:11):
just that little addition of sugar. I think, and I
actually in the show. I love to make different kinds
of sugars. So I actually did an onion sugar that
I put in so many things, and I put it
on a tomato. I also put it in like salad
dressings and marina. It's just like the weirdest, the most
(19:31):
delicious ingredient.
Speaker 1 (19:33):
We chet that sounds fantastic.
Speaker 4 (19:35):
It's so good and it's so easy to you just
like you know, you could frizzle your own onions or
shallots or whatever. But I also have used like you know,
store bought onions that you just pulse together with some sugar.
Speaker 1 (19:47):
It's bananas now, so just a dehydrated season thing or
is it? Are they wet? No?
Speaker 5 (19:53):
No, it's sugar that I then keep in a jar
and fring it out every now and then.
Speaker 4 (19:58):
Yeah, And it's amazing how things it could go on.
And I also one of my favorite also things to do,
I make rose sugar, which again sounds incredibly fancy, but
it's not. You know, if you get you could dry
your own rose petals if you want. But now there's
like you know, grocery stores are kind of off the
(20:19):
hinge right now, so you can in some places here
in Bozeman, you could get some dried rose petals and
I pulse them together and I put them on like
some short bread on top.
Speaker 5 (20:29):
Is just a little you know, topper. And I mean
it also is a really good cocktail room.
Speaker 1 (20:34):
By the way, that sounds fantastic.
Speaker 5 (20:37):
Ye little prosecco.
Speaker 4 (20:39):
But again, it's like two ingredients and it's just makes
you know, these crazy pantry items that are just a
very unique and like, you know, really versatile once you
start using.
Speaker 1 (20:51):
Them, because your palette response is spicy, sour, salty and sweet.
It's like the reason that Thai food tastes so good
because it's so complex, right, you get you get the
salty from the fish sauce, you get this sweet from
the coconut milk, you get the brightness from the lime,
and and harmony. All of a sudden, everything seasons everything else.
So the reason that that like tomatoes specifically like acidic
(21:11):
tomato sauce really responds with all the sugar because you're
creating a balance, You're getting smoothing out the jagged edges.
And I think like having like onion sugar. That sounds
so interesting to me because when when my my wife
we even will celebrate our eighteenth Weddy Niversity come up
in December, thank you very much. And so she's my
greatest culinary student, my wife, right, So like for years,
(21:33):
you know, she'll make something really delicious, like like a
chili or a soup or or her strogan off or
something like that, and she'll hand me a spoon and
she goes give me some notes, and I'm always like,
need a little more salt and these a little acid,
these little sugar, right, and so kind of like creating
that balance out of all these flavor profiles. It's the
quickest way to make something taste unbelievably delicious. I'm not
necessarily like changing the flavor profile, but just smoothing out
(21:56):
the rough edges. Yeah, just smooth out the rough edges
and a little bit of like sugar mix with somebody
savory like onion. I think that sounds fantastic.
Speaker 5 (22:04):
It's so good and it's it's like a bar.
Speaker 4 (22:07):
But again, like once you try it, you're like, I
want to put this on a lot of things.
Speaker 5 (22:13):
They get its grated salad dressing too.
Speaker 1 (22:16):
Yeah. I mean it's because like get you got the
acid from like the limit juice of the vinegar or
what are like a little mustard onion sugar to bounce that.
It sounds fantastic that I'm like tacking up on that.
I think that's a fantastical.
Speaker 5 (22:27):
Take it, take it, put it in your pocket.
Speaker 1 (22:29):
Is it straight from the mountain kitchen? Do you?
Speaker 4 (22:31):
I also just like a new favorite thing of mine
is fancying up vinegars, like you know, just champagne vinegar.
Speaker 5 (22:38):
If you put a bunch of garlic clothes in.
Speaker 4 (22:40):
There, wait a month and then you like barely need
anything else for salad dressing mm hmm.
Speaker 5 (22:47):
Or like you know what did I do the other day?
Speaker 4 (22:50):
Oh, white balsamic with a bunch of orange peel.
Speaker 1 (22:55):
How do you store that? It's like mason I have,
Like I keep shove it. Okay, is it got cool?
Let me show you someone's really proud of the really
proud of their pantry. At this on your sugar sugar.
Speaker 5 (23:12):
Here's my roast.
Speaker 2 (23:13):
Sugar label maker. Every house must must have a label maker.
Oh my gosh, it's the best tool in our house.
Speaker 3 (23:24):
Well that might be me, but.
Speaker 4 (23:26):
I haven't laughs at me because he thinks that our
pantry looks like a witches den. There's the garlic. Yeah,
and I just did this. This isn't quite ready to
crack up. And I put it in like maybe two
weeks ago.
Speaker 3 (23:43):
Yeah, I can see the data.
Speaker 4 (23:46):
Yeah, and this is like the very last of my
white ballsamach and orange peel. That is bananas. I can't
tess that enough. How great that is. And like when
you do you use vinegar like that, all you need
is like squeeze a.
Speaker 5 (24:03):
Lemon, a little bit of olive oil and you're done.
Speaker 1 (24:06):
Yeah, yeap, various hats.
Speaker 5 (24:09):
That I have become obsessed with.
Speaker 1 (24:12):
That's great.
Speaker 2 (24:13):
I love that you said earlier that you released some
recipes or I guess some family secrets on the show
that you might be getting in trouble for. What was
one of those that you were like, Oh, they might be.
Speaker 1 (24:26):
Moved, and I can Can I make an off color
rabbit joke? It just feels appropriate, right?
Speaker 6 (24:31):
Oh?
Speaker 5 (24:31):
No, of course, I mean I would hope they would.
No bunnies were heard in the to my knowledge.
Speaker 4 (24:42):
Yeah, my gosh, my Grandma's biscuits sacred. But they're baking
powder biscuits and we have them pretty much every special occasion.
Speaker 1 (24:53):
So they're kind of sculle like. Once you break into.
Speaker 4 (24:56):
A bit but they have again, you have to do
the cold butter. You have to do you have to
do it quickly. It's so easy, but like you just
have to hammer them out quickly because then you'll get
the flakes, the flaky layers.
Speaker 1 (25:08):
Yeah, yeah, and you can pull them apart.
Speaker 5 (25:10):
But they're just they're so good.
Speaker 4 (25:12):
And I also I mean like they go fabulously with
like strawberries or I we make honey butter with them,
which is a family favorite. But yeah, that is a
snacred information that I'm blessing the will now.
Speaker 5 (25:30):
Yeah, that was bad.
Speaker 4 (25:32):
Yeah, I was like, hey, can I can I borrow
that recipe?
Speaker 1 (25:37):
Why? I'm like another really good, very very simple biscuit recipes.
I worked in Charleston, South Carolina for about five years.
Speaker 5 (25:45):
School Kingdom of Biscuits.
Speaker 1 (25:46):
Yeah, yeah, yeah, So Donald Barrickman, who's still very different
in my music, Executi, chef of Magnolia's on the Bay Street,
and his biscuit that we made small ones and use
it as a garnish for a couple of or dishes
like on the shrimping grits, but also for the the
strawberry shortcake, which is literally a biscuit. He took white
(26:08):
lily self rising flour because it's got all the all
the lemony agent already balanced down. So it's not flour
plus plus plus. It's already got everything on it right, Salt, bacon, powdered,
baking soda. It's already you know, you could, you could,
you could bake something. If you added water to that,
it would work, right. But he would add he would
add heavy cream to that. And it was two ingredients.
It was two ingredients, white lily self rising flour and
(26:31):
heavy cream. I'd have to, like, you know, find a
recipe for the right ratio. But it was the right
amount of moisture and fout right and then and then yeah,
right exactly. And he would roll it out like so
maybe there were got maybe an inch an inch thick,
and then punch them mountain bake them and you would
get the puff from the rise from the baking powder
and baking soda. And then you would break them open
(26:53):
and they would just smell like like they were definitely
more stone like than sort of like a super flaky biscuit,
sort of a different He wouldn't cut in whole butter
into the baking and into the flower process. He would
literally just like white self rising flower, a cold heavy cream,
mix it together, create a dell, roll it out, punch
at bacum. They puff and they would brown beautifully because
(27:14):
the fat side of heavy cream, and they were just
so snackable. So like.
Speaker 5 (27:20):
Just close your mouth.
Speaker 1 (27:22):
Yeah, you give me your sugar, I'll give you like
one of my secret biscuit risks.
Speaker 4 (27:26):
Oh, such a deal, Like the oneing part of that
one that is amazing.
Speaker 5 (27:32):
And two ingredients, I mean wow, two ingredients.
Speaker 1 (27:36):
Yeah, two ingredients are really is it put together? You
have to play around with the ratio, but it's got
to feel like, you.
Speaker 4 (27:40):
Know, our biscuits like they are kind of scony, but
like they have the layers. So it's literally like you know,
layer biscuit and a scone had a baby and that's ours.
Speaker 1 (27:50):
Yeah, when you basically make like a pastry crust out
of it, right, So it's it's the dry ingredients and
then it's the it's the cold butter you cut into that,
and then if you want a really super flaky biscuit
that almost kind of feels like high crust stacked together,
then it's then you just want to add a little
bit of water to that just enough to kind of
(28:11):
roll it together, to hold it together. But you want
to create so almost like the way a croissant will
start to kind of fight apartment. Okay, so you do
you just want you you really want to be flour
moistened by water and and and then uh and then
separated by fat into layers. So when the fat will
start to melt, it'll blow this individual layers up and
(28:32):
create the steam through the heat. And that's going to
give you that sort of kind of fun slightly on
leven sides. When you kind of crack it open, you
can peel the layers out like a croissan. That's one
biscuit style and then the other biscuit style that feels
almost like a like a like a scone in a way,
which are really really good as well, is when you
you kind of fully hydrate the flour, which with with
(28:53):
things like heavy cream. Yeah, yeah, I.
Speaker 4 (28:56):
Wish I had my notebook with me. And also maybe
we can circle back to this during our collapse.
Speaker 1 (29:02):
Yeah, right, would listen. Like I said, we're in Montana,
where in Montana every summer it feels like a good
opportunity just to bounce a to Bozeman for sure.
Speaker 5 (29:10):
Yeah, and we'll invite Meng Meg Meng.
Speaker 3 (29:14):
He's in two of Mountain Kitchen featuring Florence.
Speaker 4 (29:17):
I definitely well yeah, well, no promises, but hopefully.
Speaker 1 (29:24):
Well, so this is your first season, I mean, like,
get ready to rumble. I mean, obviously, you know you're
no stranger to you know, everybody in the world from
your television shows and movies and things like that. But
it's a very very personal thing to be in someone's
kitchen and cook with them. Are you excited for this?
Speaker 5 (29:40):
I mean, this feels like, honestly what I love about it.
That is really what I love about it.
Speaker 4 (29:46):
And when I finally kind of got up the courage
to actually let me a bit of a side story
I've had for years, like seven years before I even
like wrote this, I had like a secret website and
a secret Instagram that I like only my friends and
family knew about. It was like, my I don't, yeah,
(30:09):
I don't, it doesn't exist anymore. I had to give it.
I had to bring it into my you know, normal Instagram.
Kind of sad, but anyway, so I don't know, like
it's kind of was like my like beloved hobby got
way out of hand.
Speaker 5 (30:26):
And but I'm that's exactly what I.
Speaker 4 (30:28):
Love about doing this show though, like it's it is
incredibly personal, it is very real, but that's truly like
what I set out to do. So I'm all for it.
And I frankly, I don't know. We live in a
weird world, and I feel like food and happiness is
(30:51):
just something that you know, everybody can get down with.
So I'm I'm here for that.
Speaker 1 (30:56):
Fantastic Are you working with Alison Page at a Magnoia? Yeah?
Speaker 4 (31:01):
And great, and I mean Maculi has been so wonderful.
And also working with everybody at Pacific was like, you know,
groundbreaking for me.
Speaker 1 (31:12):
Great production company.
Speaker 4 (31:13):
They're so great and a lot of them are Brettish,
so they had never been to anything like Montana and
they were like.
Speaker 1 (31:20):
Well, well so it's everybody did, so they know what
they're getting into. Pacific is the same company is shot
in Agella Losses television show. I know, and they and
they yep and and they and they shoot, I'm a
Garden sold the show as well, they do and yeah,
Xtry drumm exactly. Yeah, So it's it is the best
of the best of the best for the production.
Speaker 4 (31:38):
Center right now, I don't know what kind of lottery
I want, but I'm going with it. And they, I
mean the whole you know, especially the London crew because
they've been to like Oklahoma so many times, very different
than Montana, extremely and they just they loved it. I mean,
they had a lot of fun. One of them got
a tattoo, so I take that as a good.
Speaker 1 (31:58):
Son, right, put your guards.
Speaker 5 (32:02):
Then I was like where did you go for that?
Did you make an appointment?
Speaker 1 (32:06):
I don't think what was what was the tattoo? If
you get them off the wall.
Speaker 4 (32:13):
Daughter's name by the way, Hi, Matt, we're talking about
His daughter's name is Florence, so we got the skyline
of Florence and it was his first tattoo.
Speaker 5 (32:23):
It was like, what is that on your arm? What
is what is that bandage? I say, like talked about
it and that was like make an appointment though, you know,
like do it the traditional He was like, nah, okay,
go for it, man, you luck.
Speaker 2 (32:49):
I wanted to ask a question how kind of both
of your careers have intertwined? Like is there anything that
cooking and acting have in common for you?
Speaker 1 (32:59):
Yeah?
Speaker 4 (32:59):
I mean it was also it's funny, yes, and also
like it was so hard to actually look at the camera,
which is like number one, don't do that my entire career.
Speaker 5 (33:09):
So something to get used to.
Speaker 4 (33:11):
But yeah, I mean, I think it's a lot of
thinking on your feet. It's a lot of you know,
getting the what you're doing, what you're you know, getting
the words across basically, and you know, we would It's it's.
Speaker 5 (33:29):
Very unscripted the show.
Speaker 4 (33:30):
It's very like you know, but I do know I
have to like cover X, Y and Z at some point,
and you know the process, so I think you know
that also was an enormous help. I guess I've been
learning lines my whole life, so I kind of was
able to, you know, easily remember to say something.
Speaker 1 (33:49):
That's a huge plus. Like if you can wear a copy,
that's a huge, huge plus. If you can memorize a
recipe and kind of get down the details of it
and stand in front of a table full of fantastic
greading and and and cook, know your beats and I
always kind of sew it together like a thread. Right,
So I'm gonna start off with this. This is gonna
be the middle part of the recipe. I got to
hit that at some point in time, I'm gonna get
(34:10):
into the pot. I'm gonna get the pot into the oven,
and then you're just gonna let the recipe dictate the
flow of it and then try to have fun.
Speaker 5 (34:17):
It's true, and I don't know.
Speaker 4 (34:19):
I'm a talker, so I just like telling, you know,
random stories, weird brain so yeah, but yeah, so in
that sense, it's it's a little personal, but it's also like,
you know, work skill set coming in.
Speaker 2 (34:35):
So, yeah, you were talking earlier about loving open fire
and like that smell. It's like reminds me of that
Seinfeld episode where Cramer comes up with like the perfume
for the beach.
Speaker 3 (34:46):
Someone should can that smell?
Speaker 5 (34:49):
So weird that you said that because I watched that
literally left.
Speaker 2 (34:54):
This is a good idea, except the Calvin Klein's a
great idea.
Speaker 1 (34:57):
Yeah.
Speaker 2 (34:58):
Yeah, but so I was wondering, like, so, what is
some of your favorite things that like you and your
family like a staple for you know, fireside cooking.
Speaker 5 (35:07):
Ooh, that's hard. I lately not lately.
Speaker 4 (35:11):
We love putting things like directly into the coals, and
I think that is one of the best ways to
do a butternut squash. Franklin, so a lot of like
veggies are our favorite, especially again because like we have
you know, really amazing vegetable producers here. So you know,
(35:32):
if it's squash season, I mean literally in the coals
and you crack it open, scoop out the guts, put
just like butter, maybe like a drizzle of honey or whatever,
and it's so good. So I honestly that's just my
preferred now way like point blank period of making butternut
squash and acorn squash so.
Speaker 5 (35:55):
Much, any like squash you could do that with.
Speaker 4 (36:00):
We also love charring eggplant and you know, mixing up
the guts and again with like butter whatever we want,
and then scooping it out with great bread. Oh, Bozeman
has incredible bakers, by the way, I have to say
that there's a place called the Wild Crumb that I
think on a James Beard nomination and they are like
(36:23):
just here, they are so incredible and they do everything.
The amount of bread and the amount of pastries that
those women make every day is.
Speaker 5 (36:31):
Like how do you do that? It's amazing stuff.
Speaker 4 (36:37):
So yeah, I just charred veg is definitely something we
always have. Gosh, what else I do love a good
spatchcock chicken. That's my mom's favorite.
Speaker 2 (36:51):
And line walk us through how you do a spatchcock
chicken on an open flame.
Speaker 4 (36:58):
So yeah, we have this great get you know, take
your time on the fire, get it, you know, nice
gray coals. Just flip it bone side, you know, skin
side up, and then I put a big metal bowl
over it, over the top of it, just you know,
make it cook.
Speaker 5 (37:16):
Evenly, and you baste it every now and then you
don't flip it over.
Speaker 4 (37:20):
I never flip it over, so like the underside does
look a little scary, you know in terms of like
char effect, but that's all right, it's all right. And
then you know, just keep an eye on it. Always
bring a meat thermometer. And again, basting very important.
Speaker 3 (37:39):
You basically butter oil. What are you basing with?
Speaker 4 (37:41):
I do a butter and I love to do like
a Rosemary sage time little bouquet garnie.
Speaker 5 (37:48):
And make it into a brush.
Speaker 3 (37:50):
Nice.
Speaker 5 (37:52):
Oh.
Speaker 4 (37:53):
Another thing that I did recently that I didn't show
you guys in my weird witch pantry is like garlic honey,
you know, as you know, Montana's incredible honey, and they
have this store in town that it's like the most
dark wildflower honey.
Speaker 5 (38:12):
Let me let me get it.
Speaker 3 (38:13):
Hold on, I'll bet it.
Speaker 1 (38:15):
Garlic honey barbecue chicken sounds really delicious right now.
Speaker 2 (38:17):
Well, you know what's really funny is that, like I
for some reason, I think TikTok thinks that like I'm
dying because it's a lot of like tink sures and
like things that like make you feel better. And apparently garlic, Yeah,
garlic honeyes must be if you're ever feeling sticks would
be really good for you.
Speaker 1 (38:32):
I feel that way with my YouTube feed. I think
my YouTube feed is trying to like diagnose things I
got going on.
Speaker 5 (38:39):
But look at this garlic, this color, and that's how
it comes.
Speaker 4 (38:43):
And again just based it little garlic, honey and good
flaky sea salt, lots of pepper.
Speaker 1 (38:51):
Barbecue chicken with garlic, honey sounds and herbs sounds spectacular. Yeah,
I like that a lot. Now. Now, walk people through spatch.
I think it's it might be a new word that
you've heard, but maybe some people aren't really clear on
the technica. I do that.
Speaker 5 (39:07):
I think people like automatically are like, what is that right?
Speaker 1 (39:11):
Can you say? Can you say that slowly? Because you
said that really fast, and I'm not exactly sure what
you said. Yeah, like what are yeah, what am I scratching?
What am I spatching here?
Speaker 5 (39:23):
My husband especially finds it funny and disconcerting.
Speaker 1 (39:25):
Yeah.
Speaker 6 (39:26):
Yeah, you just laid down flat, You cut out the spine,
save the spine for a stop, and kind of you know,
push down on the breastplate, give it some resuscitation.
Speaker 1 (39:40):
Yeah right right, yeah, break breastplate. Right. Yeah, So with
a really good par of like heavy kitchen shares, you
can do it with a cleaver and do it with
a knife. Yeah, the kitchen shears are the easiest, but
you're gonna have there's gonna be two resistant spots right
the thigh and then right right at the wishbone and
the collar. Right, So those those are the two spaces.
You got to put a little elbow grease in the
break in the bone, but you trim that out then
(40:02):
and then so so you're basically taking a football. You're
making a brick out of it. Yep, all right, So
you're kind of increasing the surface area of the chicken
on both sides, so it cooks faster, which is great
because like chicken, we try to permeate, not only the
muscle of the chicken. But then because a lot of
people get really you know, understandably, so if chickens a
(40:24):
little pink at the bone, right, they get a little
freaked out, right, And so by the time that that chicken,
the irradiant heat penetrates the muscle of the chicken to
cook the bones all the way through. The breast is shredded.
The breast is done so by taking out the backbone
and increasing the surface area of the chicken so it
gets to one fieven turnal temperature faster. It means it's
(40:47):
going to cook and it's not going to dehydrate as much.
So that's one of the greatest things about is patchcock chicken.
It's going to perfectly cook and you're never going to
taste the juice your bird not to much.
Speaker 4 (40:56):
It takes you know, significantly shorter of a cooked time.
Speaker 1 (41:00):
Yeah, thirty thirty Yeah, an hour hour twenty to down
to thirty five minutes, thirty forty minutes all the way in.
Speaker 4 (41:05):
I know this might be controversial, but that's the way
I love to do Thanksgiving Turkey.
Speaker 1 (41:10):
Me too, me too, Well, I like what I'm like.
Speaker 5 (41:13):
I it's how I do it. And it's way better
and yeah, assume me.
Speaker 7 (41:20):
Hey, it's Danielle Fischel, right or Strong and will Fredell.
But you know us best as Tapanga.
Speaker 8 (41:25):
Sean and Eric from Boy Meets World.
Speaker 7 (41:28):
And now Pod Meets World, the podcast where we've been
sitting down weekly to rewatch the show we start in
as kids, and we've been unpacking well a lot.
Speaker 9 (41:37):
And we've been taking the show on the road with
the Kids Want to Jump Tour where every stop in
cities across the US has been totally different and pretty hilarious,
if I do say so myself.
Speaker 8 (41:46):
But we know not everyone could join us. So we're
happy to announce that our recent thirtieth anniversary of the show,
Live from the met in Philadelphia, will now be available
to stream no matter where you live.
Speaker 7 (41:56):
Our biggest show yet in the hometown of the Matthews,
featuring appearances by Trina, Angela McGee, Matthew Lawrence aka Jack Hunter,
Tony Mister Turner Quinn, and Danny Harley McNulty, who makes
a very special surprise visit.
Speaker 9 (42:11):
It was so much fun and now you can experience
it from the comfort of your own home.
Speaker 8 (42:15):
It will be available on December eleventh at five pm Pacific.
You can learn more about how you can watch at
veeps dot Events slash Pod Meets World.
Speaker 3 (42:23):
December eleventh, your birthday.
Speaker 8 (42:26):
Let's boy get.
Speaker 7 (42:27):
All the info on streaming the live Pod meets World
show so you don't miss out. Go to veeps, veeps
dot Events, slash Pod meets World.
Speaker 2 (42:35):
Now, the first episode we ever did was at Miller
and Lux right there, and you said, I'm going to carry.
Speaker 1 (42:46):
Me. I'm at my restaurant. This is Miller and LUTs,
our steakhouse to San Francisco.
Speaker 5 (42:51):
Yes, that's right.
Speaker 1 (42:52):
Yeah, but this is this is my steakhouse. We just
got named best steakhouse and the San Francisco Bay Area
by San Francisco Magazine. Rats. Thank you, very appreciate you,
thank you, thank you.
Speaker 5 (43:03):
I love that ceiling.
Speaker 1 (43:04):
It's beautiful, isn't that beautiful? Yeah? Elizabeth Rose Jackson with
Ken fulk Uh designed this whole space. I don't I
don't know what because we're talking about turkey for a second.
I want to get off topic here. But the restaurants, Yeah,
we did. We did two hundred and twenty covers. Last night.
We're at the Chase Center, home of the Golden State Warriors. Yeah,
so just yeah, just passed this door. I built this
sneaky back door right there, almost like that scene in
(43:26):
Coca Cabana and good uh and good Fellas, right yeah, right,
so that that one door will take you straight into
the arena, which is kind of cool. Wow. Yeah, okay,
we welcome visit anytime you want to do a clout
in San Francisco. You want to cook, will do it.
Speaker 5 (43:41):
Yeah, absolutely, yeah, okay.
Speaker 1 (43:45):
As well as a matter of fact, my my seventeenth cookbook,
American Grill is coming because I'm a big wide fire
fan myself, and uh and we're we're have this big,
huge national tour coming up next summer. So yeah, which
Wells is gonna be? Well's is gonna pop into a
couple of them? For sure.
Speaker 3 (44:00):
I want to go to Bozeman.
Speaker 1 (44:01):
Yeah, let's go, let's get it. Let's get to both.
That sounds like great.
Speaker 4 (44:04):
Yeah, my god, come by or or you know, come
by Bozeman. Don't go to Big Sky, but come by Bozeman.
Speaker 1 (44:10):
You know.
Speaker 4 (44:12):
Meng Wills sake, I'm a big Skuy, but I I disagree.
Speaker 1 (44:17):
What's the name of the property he served Yellowstone Club?
Speaker 4 (44:21):
I see, yeah, and he yeah, his restaurants, gorgeous.
Speaker 5 (44:26):
It's not a bad place to be, you.
Speaker 1 (44:28):
Know, definitely not. Yeah, the Ylso Club is a big
stop for a bunch of people in San Francisco. Yeah,
they're either at a kio and on the Big Island
or they're at the Yelso Club in Montana.
Speaker 4 (44:38):
Bozman is quite low key in comparison, But hit him both.
You know, you'll get you'll get the high Melow just
im just kidding. Were talrying about Turkey though?
Speaker 1 (44:50):
Yeah, you were telling you tell my Turkey club mens ago.
Speaker 2 (44:53):
He got caught until and then and then Tyler gave
you a tour on a podcast that no one can see,
which was.
Speaker 1 (44:59):
The well yeah, well the Theater of the Mind. Yeah
where this is real. We're all here, come check us out.
But yeah, we're talking about turkey for a second. Ago
because like spatchcocking turkey, I did that for it was
like two cookbooks ago. And I'm not taking credit for
this because I don't think I obviously didn't invent spatchcocking,
but nobody was really talking about it. I think it
(45:20):
was like twenty seventeen. I did it, and I posted
on Instagram because we're writing my it was like fifteenth book,
sixteenth book, and they called inside the test kitchen and
we were just really just sort of studying fast, like
how do you cook fast? And then the Chronicle like
got a hold my Instagram post and they were like,
what you cooked the whole turkey? And like in forty
(45:42):
five minutes, I'm like yeah. So they sent two food
writers over to my test kitchen, well as I've shot
there before, and I did it right in front of
them and they put it on the cover of the
Food section, like, oh my god, it's amazing. So that's
another thing so much yeah us and yeah.
Speaker 5 (45:58):
It makes it even I don't know, it's just like
it's better putty.
Speaker 1 (46:03):
Putting a whole turkey in an oven is a disaster.
Speaker 5 (46:06):
It's it's terrifying.
Speaker 4 (46:07):
It was never it's been like, you know, tail as
all as time with people messing up their turkey, you know.
Speaker 6 (46:13):
What I mean.
Speaker 1 (46:14):
Yeah, because it's the same it's the same principle. Right,
So you've got this big bird that probably weighs ten
pounds twelve pounds, right, a big bird, right, and it's
probably a little frozen in the middle, let's be real,
probably a little frozen still, right, And then and then
and then and if you even if you put stuffing,
and it's even worse, right because you're just creating like
all these layers. Right, So the most important thing people
(46:35):
get freaked out about is if it's going to be
pink at the bone. So by the time the irradiant
heat from an oven, even if you have a convection on,
by the time that the waves of heat permeate the
top muscle down to the bottom muscle, into the bones,
into the thickest part of the thigh, the joints, right,
the breast is shredded, then you just then then where's
the gravy, because I can't eat this without gravy. Right,
(46:57):
But if you take the backbone now flat out, it's
it'll it'll go from what can be a three hour
cooking process for a big bird like that down to
about an hour, right. And uh, and I even take
a one step further, I take I take all the
bones out. I'll take all the bones out, and now
I'll roast it like I'll roast the breasts like like
a chicken breast like that. Yeah, So just got season
(47:20):
it with a little bit of like stage butter, like
keep it really clean. Salt and then skin side down
and a nice heavy, you know, twelve inch saucepan. I
have some chef chef weights which are really great, nice,
really good even browning on the skin, flip it over,
pop it in the oven like a sautee the big
chicken breasts, and it cuts the time down even more
(47:41):
and it's even more delicious because souji slice it. You
get these like perfect you know, because sometimes sometimes shreded
turkey on a platter can just look like shoe strings.
But I and dry dry as a bone, awful, dry
as a bone, right, yeah, but you get these really beautiful,
like Michelin like circles of super moist turkey breast, which
(48:03):
is fantastic. Take the legs a little bit longer. Sometimes
I'll call them feed the legs, so they're like super shredded.
And then uh, and then and then I was just
kind of cook everything separately versus trying to like, okay,
right any any time. And I never make the same
turkey twice, so it's always sort of a mystery. And
sometimes I don't even like know what I'm gonna make
until a couple of days before. But but that's that's
(48:27):
my thing. Cooking a turkey hole is a disaster. Break
either spatchcock it for sure, take it one step further
because we all do with the cage, the carcass right
as I'll cut that into pieces, roast that hard roast
that sometimes I like the heart roasted the night before
and then and then make a real good dark turkey stock.
Speaker 4 (48:46):
I think we're gonna do something even like crazier. I mean,
this isn't crazy, this is very apropos.
Speaker 5 (48:52):
To me, but I think we're gonna spatchcock and smoke
ours this year.
Speaker 1 (48:56):
Yep, yep. So I got a smoker in the back
of It's also a turkey season.
Speaker 4 (49:00):
One of My husband gave me the sexiest smoker for
my birthday and I cannot wait to you know, I mean,
I've been smoking a lot, but I want to smoke
this turkey.
Speaker 1 (49:11):
Smoke that smoke great, No, put that in your plithe
and smoke it. Smoke that, yeah, but smoke that turkey.
Speaker 5 (49:20):
Well yeah, what are your okay?
Speaker 4 (49:24):
Now it's my Now I'll ask what are your favorite
I mean besides like stuffing and stuff, what are your guys?
Speaker 5 (49:31):
What are your favorite sides?
Speaker 1 (49:34):
What about you?
Speaker 2 (49:36):
Broccoli casserole and make it every year. It's the easiest
thing in the world. It's broccoli florets, a giant brick
of Velveta cheese cut into.
Speaker 3 (49:49):
Slices on top.
Speaker 2 (49:50):
Then I take some ritz crackers, melt some butter, break
those up into uh a ziploc bag and then put
that on top of it. It's like, I think it's
like thirty minutes at three hundred and fifty and it's
it's a gil give you a heart attack.
Speaker 3 (50:06):
It's terrible for you.
Speaker 2 (50:07):
But every single year we always say what was the
best thing, and they say that stupid broccoli cast role
is the best.
Speaker 1 (50:13):
Not bragging, Not bragging if it's true. It's not bragging
if it's true. It's just it's just like, listen, if
you don't like velveto, you don't like puppies. Yeah, that's it.
Speaker 5 (50:21):
Yeah, that is a very accurate correlation.
Speaker 4 (50:26):
Yeah.
Speaker 1 (50:27):
Yeah, If you don't like Velveta's, shame on you. It's delicious. Well,
there's a couple of hits in no, this is going
to sound fancy a yes, but there's a couple of
things that are like real big hits. In my house,
I make a sweet potato banana cast roll, right, so
it's like we we have yeah, hoast roast sweet potatoes,
roast bananas, all right, so whole sweet potatoes forkum, So
(50:50):
you put some holesones they don't blow up in the oven,
so that a little bit of olive oil on the outside,
a little bit of salt film into the oven bacum
like in bacon potatoes. So it's about thirty five to
forty minutes. This is like the day before stuff. I
try to keep Thanksgiving Day down to me. Hot turkey
and I'm done, right, My my gravy's already made. Debate
Like if I'm making side dishes, I'm just going to
(51:12):
mix two ingredients together and that's it. And you know
I'm not that the just I want. I want color and.
Speaker 5 (51:18):
Crust to do the turkey and that's it.
Speaker 1 (51:21):
Basically, No yeah, no drama, zero drama on Thanksgiving. Can't
take it because like because like we end up cooking
thanks Given dinner for like twenties me twenty five people.
Speaker 5 (51:30):
That's a lot.
Speaker 1 (51:32):
But but but I think if you can get your
getta get around it right, like I just try to
be on top of it. I got all my side
dish containers sort of picked out with post it notes,
so I'm not trying to scramble day of I get
my head in the game, and then I'll just go
in the kitchen. I'll slam a quad shot espresso. I'll
put on some loud music and dare anybody walk into
the kitchen, I'll stab you. Get out, get out. I'm like,
(51:54):
I'm I'm like, get out, Hey, can I help dad?
I'm like, yeah, you can get it. You can help
me by getting down there.
Speaker 5 (52:04):
And get you know yeah.
Speaker 1 (52:06):
And then then I just kind of get in her rhythm.
And then all of a sudden, it's like people show up.
He up to thirty three o'clock and the table looks
like a you know, like a Southern living you know, uh,
cover spread and it looks beautiful. And I'm like, well,
there you got folks.
Speaker 4 (52:20):
She she is a table scaping queen, and I am.
Speaker 5 (52:25):
Less, so so like again, she's like, can I help it?
I'm like, you can set the tables?
Speaker 1 (52:30):
What you can do that? That's that's that's my wife's
Jamil like she she she makes you know, it's like
she'll she'll set up a little bar, which is kind
of fun. You know, well, I think having I love
how this whole thing turned into uh uh I thanks
Giving special. But I think it's really important to make
sure that you've got some sort of snackable course to
(52:51):
buy yourself another thirty minutes and things aren't, you know,
being need a little more time on the turkey for
whatever it is. So I think, you know, planning on
a beautiful cheese and SHARKU three expression that's really important,
doesn't have to be hard.
Speaker 4 (53:03):
We're a big Pate family, Mike, Pat, Ye, me too,
and we love to pair. Like Huckleberry is a really
big thing here in Montana. Yeah, hberry is like actually
quite sweet. It's like a you know, sweeter cousin of
the blueberries. How I would describe.
Speaker 1 (53:18):
It, Montana's Montana's fruit.
Speaker 4 (53:21):
Man, You like Pat and huckleberry. That is always a
thing that we have on special occasions, especially Thanksgiving. I
can't wait for that.
Speaker 2 (53:29):
Actually, well now I'm ready for Thanksgiving and I'm ready
for this show.
Speaker 5 (53:34):
My favorite holiday.
Speaker 3 (53:36):
Yeah, my too.
Speaker 1 (53:38):
It's it's it's it's my super Bowl, that's for sure.
Speaker 6 (53:41):
I know.
Speaker 5 (53:42):
Yeah, Christmas without a presents.
Speaker 2 (53:44):
Yeah, that's right. And we're running out of time with you.
Thank you so much for coming on two dudes in
a kitchen.
Speaker 5 (53:49):
For having me. You guys, this has been so fun.
Speaker 2 (53:51):
Everyone out there. Check out Mount Kitchen. It's out now
on Magnillia Network. And I cannot wait to come to
Bozeman and hang out with you guys.
Speaker 5 (54:01):
Man, come on out, We'll spoil you.
Speaker 1 (54:02):
Routten. Welcome to the Discovery Warner Brothers family. So happy
to have you. Thank you, best of luck with the show.
It looks beautiful.
Speaker 5 (54:10):
Oh, thank you guys.
Speaker 4 (54:11):
All right, Happy Thanksgiving everybody, No, for real, it's been
an absolute joy.
Speaker 5 (54:18):
Thank you so much for having me. Loved every minute
of course.
Speaker 2 (54:23):
Any Hi, Well, I guess we just did our Thanksgiving episode.
Speaker 3 (54:26):
That's nice.
Speaker 2 (54:27):
We just did, But I feel like if you go
back and listen to the first episode we ever did,
we talked about Thanksgiving and it's the exact same thing
we talked about. We talked about spatchcocking a turkey. We
talked about my my broccoli cast role, and your banana situation.
Speaker 1 (54:43):
Yeah, exactly. Everybody likes the hits as if it's not broken,
don't fix it. I want I want exactly what I
had last year and it was delicious.
Speaker 2 (54:50):
Yeah, that was a fun episode. Everyone, please go follow
us on Instagram at two Dudes in a Kitchen and
a rate and review in the Apple podcast S or Tyler.
This has always been fun and I'm now I'm hungry,
and I gotta go. I gotta go eat something that's.
Speaker 1 (55:03):
Right, buddy, all right, see you, bud, take everybody bye.
Speaker 2 (55:06):
All right, guys, thanks for listening. Follow us on Instagram
at two Dudes in a Kitchen. Make sure to write
us a review and leave us five stars.
Speaker 1 (55:13):
We'll take that and we'll see you guys next time.
Speaker 2 (55:16):
See you next time.
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. All right, welcome into
another episode of Two Dudes in a Kitchen. It's Wells
Adams hanging alongside Tyler Florence, who it looks like is
in well only a stone's throw from his actual kitchen
at Miller and lux that's.
Speaker 1 (00:17):
Right, man, how are you. Good morning? Good to see
you body. I like your green wall. Man. I'm really
kind of in your new studio.
Speaker 2 (00:21):
Look, I know it's it's coming together. I gotta be
honest with you. I'm very, very excited about it.
Speaker 3 (00:28):
So what's that. What's been going on?
Speaker 1 (00:31):
Oh my god? Crazy week? Man. So we opened up
Miller and Lucks Provisions in Union Square on Monday and
it's been insane. If you guys want to follow along
on my Instagram page at Tyler Florence and also Miller
Luves Provisions, you can see how splashed the opening was.
And I gotta tell you it kind of felt like
the restaurant launch of the year in San Francisco. We
(00:53):
had the mayor and dignitaries from city council and Fire Department,
and the police chief and i'll kind of crazy people
that are out there to really kind of celebrate San
Francisco and and the holiday shopping seas and all kinds
of fun stuff. So it was we launched two restaurants
this week, and if you're in the restaurant industry, you
know exactly what that feels like. It's a big crunch.
(01:13):
It is a big growth period. But I got to
tell you really plowed my entire management team top the bottom.
Everybody turned out, and we're so excited to really just
shurn a new era of dining in San Francisco. Right
in Union Square, so right what feels like the rodeo
drive of San Francisco crossed from like Louis Baton and
(01:34):
Gucci and Saxsomith Avenue. We opened up two cafes. One's
going to be called It's Mill and Lots Provisions, but
once patisserie. Uh, and it's filled with like spectacular pastries
and desserts and coffee and and all the other side
of the park. It's the Roads History, So it's beautiful
rotsiste chicken and farmers market fresh side dishes and all
day brunch. So you know, just another fabulous restaurant launch.
(01:56):
And I gotta tell you it's like as crazy as
the week always feels. I have an overwhelming sense of
pride and gratitude from city San Francisco. And also I
managed for this poet, got it.
Speaker 2 (02:06):
That's awesome man single handedly saving the city of San Francisco,
Tyler Florence.
Speaker 3 (02:10):
He's a man of many talents.
Speaker 1 (02:12):
Well, I think we're just trying to do our part.
You know, there's we got to get out of this
rhetoric of like the doom loop and although that in
a lot of ways, that's real. And listen, all the
bad press we've got in San Francisco over last year,
we deserve, you know, it's one thing for it to happen,
and there's nothing to let it just sort of just
(02:34):
just exacerbate and ignore it. And and that's kind of
where we are right now. So I think the the
citizens in San Francisco are getting together and stand enough
enough and we're going to take these places over one
neighborhood and time.
Speaker 2 (02:45):
Well, that's awesome, man, and congratulations and everyone, if you're
in San Francisco, make sure you go check out all
of Tyler's stuff. He's a man of many talents. Speaking
of people with many talents. I'm excited for our guests today.
We're doing kind of a mountain cooking episode, which makes
me very very excited because it was maybe last episode
or the episode before where we were talking about how
we're both avid hunters and loving to eat, you know,
(03:09):
the game that we go and harvest. Our guests today
is an actress in her own right, but also the
daughter of the one and only Glenn Close, which is
absolutely insane. Her name is Annie Stark. She has an
upcoming cooking show called The Mountain Kitchen on the Magnolia Network.
So we're excited to talk to her about this outdoor
(03:29):
kitchen show that she's going to be doing, and kind
of like what this all means, Like is it growing
all of your own food outside? Is it going and
hunting all that kind of stuff? And I do think
that like we were kind of in a world where
people are talking about homesteading and going and living on
the land a lot more than they were in the past.
(03:49):
I'm not sure if that's something that's like in your
TikTok algorithm, but definitely is in mine for.
Speaker 1 (03:54):
Sure, and it's in mind. But it's this ethos that
my wife really lives, like my wife loved, like, we
have ten thousand honey bees, so we collect all brown honey.
We get about one hundred and fifty pounds a honey
year and it sounds like a lot, and we usually
give most of away for like Christmas gifts and anytime
we go to a dinner party, will take a nice
(04:15):
little kind of hand harders to jar honey. And then
we definitely use it all my restaurants, which is kind
of fun too, but that we you know, we try
to put up a lot of like vegetables from the
garden and then we have goats, and we have we
have chickens. We get our own eggs, so we were
definitely living that lifestyle.
Speaker 3 (04:31):
Yeah, it's so cool.
Speaker 2 (04:33):
Like I was even watching a TikTok the other day
of like why you should be canning all of your
own vegetables and you can totally do this yourself and
just some mason jars and stuff, And why we you know,
assume that like can stuff that was done you know,
halfway across the world and shipped over to us, is
any better for us than the stuff that we grow
(04:54):
here and we can't hear. And it got me thinking
of like obviously live in La so it's like not
very viable.
Speaker 3 (05:00):
But uh, I was like I could be doing that.
Speaker 2 (05:03):
I could be filling up my pantry with stuff that
I know is healthy and you know, grown locally, And
why aren't.
Speaker 3 (05:09):
I doing that?
Speaker 1 (05:11):
Yeah? And and there's so many different, you know, wonderful
use cases of just saving a little bit of the
summer flavor and using it throughout the work. Right, So
if you're into anything that feels sort of simple, try
to try to can some tomatoes. You know, I know,
we just passed the tomato season, but you know, if
you're into you know, like pumpkin pie, spice, apple butter
(05:32):
is a fantastic thing to make. We have a couple
of fruit trees in our yard and we get, you know,
I don't know, a few cases of apples and pears,
and we kind of make a mixed fruit butter out
of apples and pears every year with like really deep
sort of clove and allspice and cinnama flavor and just
kind of cook it down where it's just like almost
like like baby foods smooth, but really really delicious. And
(05:53):
then that's another thing that we put up every year.
So it's these little things that it just feels like
this ancient craft that a lot of people are starting
to pay it time. It just feels like it because
it definitely kind of warmed your heart. It feels like
you're doing something fun, and it's an amazing gift to give.
Like when we go to someone's house, we'll take apple, butter, honey,
you know, other things that we make will take, you know,
if we've got a big egg week, we'll take, you know,
(06:14):
a half dozen eggs in someone's house that our chickens
produce for us. And so it's just it's just it's
really really fun when you can you can touch food
like that and learn how to do it.
Speaker 2 (06:24):
Yeah, I'm excited to talk everything about the Mountain Kitchen
with Annie Stark. She's the host of the new Magnillia
Network show We're renting a quick break. When we come
back on Two Dudes in a Kitchen, We're going to
take you into the wonderful world of the Mountain.
Speaker 3 (06:39):
Stick around.
Speaker 2 (06:43):
All right, We're back in Two Dudes in a Kitchen,
joined by a lady from the Mountain. I guess it's
Annie Stark. She is the host of the new show
The Mountain Kitchen, which is on Magnillia Network right now, Annie,
how are you.
Speaker 4 (06:55):
I'm so well, thanks for having me. You guys, I've
been a huge fan for a long time.
Speaker 1 (07:01):
Thank you appreciation.
Speaker 4 (07:03):
Tyler's Ultimate is my ultimate. It has been since two
thousand and three, so.
Speaker 1 (07:08):
You know, thank you, Yeah, thank you every much. Appreciate that.
We just I just finished my seventeenth cookbook, So congratulations
on everything you're working on. I know what it's like
to produce content like that, and it's like such a
herculean effort to get all the words right and get
photography right and get it bound and publish, and then
you have to go on tour with all of it.
So I've definitely been there a handful of times, and congratulations.
Speaker 5 (07:30):
Thank you.
Speaker 4 (07:31):
It's it's like fun and I am incredibly lucky, to
say the least.
Speaker 5 (07:36):
So yeah, I'm just riding this wave.
Speaker 2 (07:41):
So Annie, Tyler and I have talked about and we
love to go hunting, and he has you know, bees,
and he's harvesting all this stuff in his backyard. So
we are kind of like outdoorsy people tell us about
what we can kind of tend to see on the mountain.
Speaker 3 (07:58):
Kitchen.
Speaker 4 (07:59):
Oh man, I mean we're the thing that I'm kind of,
you know, so happy that the show is spreading the word.
Speaker 5 (08:04):
Montana has amazing food scene.
Speaker 4 (08:08):
You know, it's a we live in a particularly fertile valley,
so like the produce that we have is bananas. I mean,
like the growing period is quite short, as you can imagine,
but it's just it's amazing, and you know, the beef
and the pork and also you know, there's elk and deer.
So it's kind of this like gorgeous cornucopia that I
(08:28):
just think people need to know about.
Speaker 5 (08:31):
And I'm very jealous that you have bees. I'm allergic
to bees, so I can't.
Speaker 1 (08:34):
Oh, I know, I can't do that.
Speaker 5 (08:36):
I'm so sad. I can't.
Speaker 4 (08:38):
I'm like, you know, trying to get a bee keeper.
But yeah, it's it's like a I don't know, a playland. Honestly,
that's great.
Speaker 1 (08:47):
It's one of my favorite places in the country, hands down.
We go to Whitefish, Montana every four day.
Speaker 5 (08:52):
Why.
Speaker 1 (08:53):
Yeah, it's really really pretty and the entire state it's
just you know, it's Purple Mountain's majesty.
Speaker 5 (08:58):
The way I like it really is.
Speaker 1 (09:00):
It's so it's just so yeah, it's so incredibly stunning
and I'm like the meadows of just stunning beautiful yellow
wildflowers and in the summer, and then the artismal producer
is not to mention the beef community that's in Montana.
It's it's a great place to go. And it's a
beautiful backdrop too. I was looking, I was watching some
of the clips from your show, and my, gosh, what
(09:23):
a wonderful studio, you know, which is it feels like
your backyard that you're shooting in, right.
Speaker 5 (09:28):
It is.
Speaker 4 (09:29):
I mean it's I've always been like a you know,
crazy outdoor kid that grew up into a fair woman.
So this is like, it's it's so great. I mean
we you know, we're outside pretty much every day, even
if it's freezing, and it's just an awesome place to
be and we're incredibly lucky. I mean, my family's been
(09:52):
here for a while. On my mom's side, they've been
here for like fifty years, so you know, I grew
up coming here. Actually I'm from the East Coast through originally,
and it's I don't know, it's so part of my
soul in such a huge way. And I know that
sounds cheesy, but it's really true.
Speaker 5 (10:08):
Yeah.
Speaker 1 (10:08):
Well, I just I just want to extend an official
welcome to the Discovery family and and Warner Brothers, and
you know, because we're on Food Network and you're on
Magnolia sort of sister companies with Discovery and Warner Brothers,
but happy to have you. You know that the so I
started in nineteen ninety six, back when Food Network was
just three years old, and uh, and it was just
a handful of so it was me, it was Ming,
(10:30):
it was Mario and Emerald and Bobby and Sarah Moulton.
And over the years that the table has just gotten
so big and wonderful because there's always like some something
for everybody and always like a new adventure hotel. And
I think this is going to be a real hit show.
Speaker 5 (10:44):
Oh thanks. Ming is here by the.
Speaker 1 (10:46):
Way, Yeah, all great? He is? He?
Speaker 5 (10:48):
Well not in my house, but where is he?
Speaker 1 (10:52):
Mean? I would just touched one days matter of fact. Yeah,
it's funny. No, he's got here, Meng.
Speaker 4 (10:58):
Yeah, he's in big sky and I you know, I
get to see him every now and then.
Speaker 1 (11:03):
Who's the man?
Speaker 5 (11:04):
I adore him?
Speaker 4 (11:05):
And by the way, I've been you know I truly
grew up with Food Network. You guys were were my
besties and you still are. So this is this is
amazing for me right now, just know.
Speaker 1 (11:16):
That run on. Well, we are friends, and let's if
you ever want to do a collaboration next. I'm out there.
Maybe we can kind of figure out what summer looks like.
And let's yeah, let me hop on your show.
Speaker 4 (11:25):
I'm going to bark up that tree until that tree
falls down, so I hold that ready for that.
Speaker 1 (11:30):
Yeah, I'm totally ready for that. Yeah, let's go. That's away.
Speaker 2 (11:34):
Let's get into like how this all started in the
genesis of it all because you did a kind of
a career pivot right and take us back and how
how did we get to where we are now?
Speaker 4 (11:44):
You know what's weird is I actually like I flip
that because I've been like a food I don't know,
food obsessive food nerd ever since I was a kid.
We have a lot of really funny photos of me
like standing on you know, boxes and boxes at the counter,
just making I don't know whatever, and I, you know,
(12:05):
food is always food and food culture has always been
like a really I don't know escape for me. It's
how I like Blow Off Steam. I find unbelievable solace
in it. And I also come on my dad's side
from a very enthusiastic food family. So honestly, this show
is really who I am as as a person, and
(12:26):
so I've always been as a person, and I mean,
you know, being an actress in an entertainment industry, that's
also who I am.
Speaker 5 (12:33):
But I don't know this, this like kind of comes
from a deeper down place, if that makes any sense.
Speaker 1 (12:38):
So I completely agree. I always the difference between you know,
personalities on television who are really good cooks and entertainers
and great communicators and great teachers. These are things that
you can replicate versus you know, watching someone have an
adventure in a movie or a television series that it's
sort of dreamt up by a producer and a writer.
(13:00):
You know, these are real things that people kind of
interact with you. So you're right, it's a deeper connection
with a lot of people.
Speaker 5 (13:05):
Yeah, And I mean that's also what makes it so
this whole.
Speaker 4 (13:08):
This show, this experience talking to you guys, I don't know,
it's just like I'm very proud is the word, And
I'm overwhelmed and humbled, and I'm just happy that something
this special that really came from you know, beginning, middle
and hopefully never end.
Speaker 5 (13:26):
But it's all me, you know, I it's it's very authentic.
Speaker 1 (13:31):
So well, walk this through your day on set and
beautiful bows in Montana.
Speaker 4 (13:37):
Man, we were so lucky, by the way with the weather.
It would like flirt with us every day. We thought
it was just going to pour, but as it we
shot it all in June, and June is a fabulous
time in bows. Although you know it does rain every
now and then, but that's like when all the wildflowers
are blooming. That's you know, everything really comes alive again.
(13:58):
So they really came at like the most perfect beautiful
time as you can see. But yeah, it was it's
shot again like in Bozeman, I tried to and I
hope to do this throughout the show. I try to
include all my favorite local people and they are like
the best, and so just to give them, you know,
(14:19):
the spotlight that they so deserved was really really great
and they had a lot of fun with it.
Speaker 5 (14:24):
And I worked with.
Speaker 4 (14:25):
Pacific Productions, which I'm sure you know very well, and
they are the best. I mean, they you know, kind
of a fabulous group that have been working together for
years and years, so I don't know, I joined a
very well oiled machine and it was just so much fun.
It was, you know, kind of all day every day.
But again it was like really fun.
Speaker 1 (14:48):
Yeah, super fun. I think it like a host of
time showing a cookie shop. Yeah, like the it's it
cuts together really well, especially like in my half hour.
That being said, it's still an eight, nine, ten, twelve,
fifteen hour day sometimes, right, it's like, yeah, you shoot
every recipe three times or twice or whatever. It is
not like that, you know, I have to say, yeah, at.
Speaker 5 (15:08):
The end of the shoot, I like slept for like
a week.
Speaker 1 (15:12):
It's it's it's it looks like a lot of fun.
It is definitely work, for sure, but what you get
is just this beautiful storytelling and and such a unique
part of the world and your unique you know, if
you like Pioneer Woman, you're gonna love this, right, And
that's that's that's what I see this as. And I
just think it's it's gonna be a real big hit
for a lot of people to watch because I think
(15:33):
everybody kind of feels like they've got that Western outdoor
spirit in them, you know, like this is what they
want to come hang out with you and drive to
the mountains any part of your house.
Speaker 4 (15:41):
Oh man, well that I mean, I can tell you
how much that means to me. That's the mission accomplished.
Speaker 1 (15:46):
Then, you know, yeah, right, yeah, communication, that's right, Thank you.
People gonna love it.
Speaker 2 (15:52):
Kevin Costner did this to us. Now everyone wants to
wants to be out out there and on the range
and stuff, and they're like, I want to be part
of Yellowstone.
Speaker 5 (16:01):
Yeah, yeah, the authentic Yeah, that happens every day.
Speaker 1 (16:06):
You know.
Speaker 4 (16:06):
We have battles with our neighbors and you know, yeah
waterways and stuff. You know.
Speaker 5 (16:14):
Just now after this, so yeah.
Speaker 1 (16:17):
Tell your neighbors, said I So, so let's talk recipes.
What what can people you know, get into on your show.
Speaker 4 (16:24):
There there's a bit of everything I have to say.
I do share. I hope I don't get in a
huge trouble for this. The jury's still out, but I
do share some family treasures that I was like, I'm
really I hope you're not mad at me for telling
you know, all these people about that. But anyway, it's
you know, we share my grandma, I Unfortunately, both of
(16:45):
my grandmas are no longer with us, but they were.
Speaker 5 (16:48):
You know, my grandma was the cook on my mom's side, you.
Speaker 4 (16:52):
Know, and she was kind of the only cook on
my mom's side quickly and.
Speaker 5 (16:56):
My dad, my dad's mom.
Speaker 4 (16:59):
She was like this arden guru and had these little
tricks to make you know, for example, a tomato taste
even more tomato ey and delicious and simple and one of.
Speaker 5 (17:10):
My favorite things.
Speaker 4 (17:11):
I mean, there's it's all local, literally from start to finish.
I also share some of my I call them like
my weird pantry items that I think a good pantry
is like the best, I truly think, and I don't
know to kind of fancy up a vinegar in a
really simple way, for example, it makes a whole salad
(17:35):
and it's so easy and it you know, it's a
very interesting ingredient. So there's a lot of that, a
lot of my weird pantry, and again it's all a
lot of it.
Speaker 1 (17:45):
Is.
Speaker 4 (17:45):
My favorite thing to do is work with fire, so
there's a lot of that as well. And you know,
if you know me, I'm constantly smelling of a campfire,
which I like.
Speaker 5 (17:55):
But some people don't like that.
Speaker 1 (17:56):
But anyway, that's my favorite. I know, I mean what
I mean, live fire cooking. It's it's you know, it's
a real huge passion onto.
Speaker 5 (18:07):
I I love it. I nothing.
Speaker 4 (18:10):
I also think just food genuinely, genuinely taste better when
over a fire. I just like things that are charred,
and I think a good char is a good thing,
not a bad thing.
Speaker 5 (18:24):
So a lot of that.
Speaker 4 (18:25):
And again, it's cooking with fire and cooking on the ranch.
It's what we do as a family, like literally all
the time. So again it's it brings it back to
the authentic vibe. Is definitely authentic.
Speaker 2 (18:39):
Well, you know, I want people to watch your show,
but I also want some like a little bit of
of the spice. Like you said, like I know how
to make tomatoes taste more tomato, So like what is that?
Speaker 3 (18:49):
How do you do that?
Speaker 4 (18:50):
So this is so my grandma would do a tiny
bit of like so salt on a you know, take
a tomato, gorgeous like in season, thick cut tomato, you know, salt, pepper,
but then you put a little sugar on it, not
too much, just like it brings out everything in a tomato,
(19:11):
just that little addition of sugar. I think, and I
actually in the show. I love to make different kinds
of sugars. So I actually did an onion sugar that
I put in so many things, and I put it
on a tomato. I also put it in like salad
dressings and marina. It's just like the weirdest, the most
(19:31):
delicious ingredient.
Speaker 1 (19:33):
We chet that sounds fantastic.
Speaker 4 (19:35):
It's so good and it's so easy to you just
like you know, you could frizzle your own onions or
shallots or whatever. But I also have used like you know,
store bought onions that you just pulse together with some sugar.
Speaker 1 (19:47):
It's bananas now, so just a dehydrated season thing or
is it? Are they wet? No?
Speaker 5 (19:53):
No, it's sugar that I then keep in a jar
and fring it out every now and then.
Speaker 4 (19:58):
Yeah, And it's amazing how things it could go on.
And I also one of my favorite also things to do,
I make rose sugar, which again sounds incredibly fancy, but
it's not. You know, if you get you could dry
your own rose petals if you want. But now there's
like you know, grocery stores are kind of off the
(20:19):
hinge right now, so you can in some places here
in Bozeman, you could get some dried rose petals and
I pulse them together and I put them on like
some short bread on top.
Speaker 5 (20:29):
Is just a little you know, topper. And I mean
it also is a really good cocktail room.
Speaker 1 (20:34):
By the way, that sounds fantastic.
Speaker 5 (20:37):
Ye little prosecco.
Speaker 4 (20:39):
But again, it's like two ingredients and it's just makes
you know, these crazy pantry items that are just a
very unique and like, you know, really versatile once you
start using.
Speaker 1 (20:51):
Them, because your palette response is spicy, sour, salty and sweet.
It's like the reason that Thai food tastes so good
because it's so complex, right, you get you get the
salty from the fish sauce, you get this sweet from
the coconut milk, you get the brightness from the lime,
and and harmony. All of a sudden, everything seasons everything else.
So the reason that that like tomatoes specifically like acidic
(21:11):
tomato sauce really responds with all the sugar because you're
creating a balance, You're getting smoothing out the jagged edges.
And I think like having like onion sugar. That sounds
so interesting to me because when when my my wife
we even will celebrate our eighteenth Weddy Niversity come up
in December, thank you very much. And so she's my
greatest culinary student, my wife, right, So like for years,
(21:33):
you know, she'll make something really delicious, like like a
chili or a soup or or her strogan off or
something like that, and she'll hand me a spoon and
she goes give me some notes, and I'm always like,
need a little more salt and these a little acid,
these little sugar, right, and so kind of like creating
that balance out of all these flavor profiles. It's the
quickest way to make something taste unbelievably delicious. I'm not
necessarily like changing the flavor profile, but just smoothing out
(21:56):
the rough edges. Yeah, just smooth out the rough edges
and a little bit of like sugar mix with somebody
savory like onion. I think that sounds fantastic.
Speaker 5 (22:04):
It's so good and it's it's like a bar.
Speaker 4 (22:07):
But again, like once you try it, you're like, I
want to put this on a lot of things.
Speaker 5 (22:13):
They get its grated salad dressing too.
Speaker 1 (22:16):
Yeah. I mean it's because like get you got the
acid from like the limit juice of the vinegar or
what are like a little mustard onion sugar to bounce that.
It sounds fantastic that I'm like tacking up on that.
I think that's a fantastical.
Speaker 5 (22:27):
Take it, take it, put it in your pocket.
Speaker 1 (22:29):
Is it straight from the mountain kitchen? Do you?
Speaker 4 (22:31):
I also just like a new favorite thing of mine
is fancying up vinegars, like you know, just champagne vinegar.
Speaker 5 (22:38):
If you put a bunch of garlic clothes in.
Speaker 4 (22:40):
There, wait a month and then you like barely need
anything else for salad dressing mm hmm.
Speaker 5 (22:47):
Or like you know what did I do the other day?
Speaker 4 (22:50):
Oh, white balsamic with a bunch of orange peel.
Speaker 1 (22:55):
How do you store that? It's like mason I have,
Like I keep shove it. Okay, is it got cool?
Let me show you someone's really proud of the really
proud of their pantry. At this on your sugar sugar.
Speaker 5 (23:12):
Here's my roast.
Speaker 2 (23:13):
Sugar label maker. Every house must must have a label maker.
Oh my gosh, it's the best tool in our house.
Speaker 3 (23:24):
Well that might be me, but.
Speaker 4 (23:26):
I haven't laughs at me because he thinks that our
pantry looks like a witches den. There's the garlic. Yeah,
and I just did this. This isn't quite ready to
crack up. And I put it in like maybe two
weeks ago.
Speaker 3 (23:43):
Yeah, I can see the data.
Speaker 4 (23:46):
Yeah, and this is like the very last of my
white ballsamach and orange peel. That is bananas. I can't
tess that enough. How great that is. And like when
you do you use vinegar like that, all you need
is like squeeze a.
Speaker 5 (24:03):
Lemon, a little bit of olive oil and you're done.
Speaker 1 (24:06):
Yeah, yeap, various hats.
Speaker 5 (24:09):
That I have become obsessed with.
Speaker 1 (24:12):
That's great.
Speaker 2 (24:13):
I love that you said earlier that you released some
recipes or I guess some family secrets on the show
that you might be getting in trouble for. What was
one of those that you were like, Oh, they might be.
Speaker 1 (24:26):
Moved, and I can Can I make an off color
rabbit joke? It just feels appropriate, right?
Speaker 6 (24:31):
Oh?
Speaker 5 (24:31):
No, of course, I mean I would hope they would.
No bunnies were heard in the to my knowledge.
Speaker 4 (24:42):
Yeah, my gosh, my Grandma's biscuits sacred. But they're baking
powder biscuits and we have them pretty much every special occasion.
Speaker 1 (24:53):
So they're kind of sculle like. Once you break into.
Speaker 4 (24:56):
A bit but they have again, you have to do
the cold butter. You have to do you have to
do it quickly. It's so easy, but like you just
have to hammer them out quickly because then you'll get
the flakes, the flaky layers.
Speaker 1 (25:08):
Yeah, yeah, and you can pull them apart.
Speaker 5 (25:10):
But they're just they're so good.
Speaker 4 (25:12):
And I also I mean like they go fabulously with
like strawberries or I we make honey butter with them,
which is a family favorite. But yeah, that is a
snacred information that I'm blessing the will now.
Speaker 5 (25:30):
Yeah, that was bad.
Speaker 4 (25:32):
Yeah, I was like, hey, can I can I borrow
that recipe?
Speaker 1 (25:37):
Why? I'm like another really good, very very simple biscuit recipes.
I worked in Charleston, South Carolina for about five years.
Speaker 5 (25:45):
School Kingdom of Biscuits.
Speaker 1 (25:46):
Yeah, yeah, yeah, So Donald Barrickman, who's still very different
in my music, Executi, chef of Magnolia's on the Bay Street,
and his biscuit that we made small ones and use
it as a garnish for a couple of or dishes
like on the shrimping grits, but also for the the
strawberry shortcake, which is literally a biscuit. He took white
(26:08):
lily self rising flour because it's got all the all
the lemony agent already balanced down. So it's not flour
plus plus plus. It's already got everything on it right, Salt, bacon, powdered,
baking soda. It's already you know, you could, you could,
you could bake something. If you added water to that,
it would work, right. But he would add he would
add heavy cream to that. And it was two ingredients.
It was two ingredients, white lily self rising flour and
(26:31):
heavy cream. I'd have to, like, you know, find a
recipe for the right ratio. But it was the right
amount of moisture and fout right and then and then yeah,
right exactly. And he would roll it out like so
maybe there were got maybe an inch an inch thick,
and then punch them mountain bake them and you would
get the puff from the rise from the baking powder
and baking soda. And then you would break them open
(26:53):
and they would just smell like like they were definitely
more stone like than sort of like a super flaky biscuit,
sort of a different He wouldn't cut in whole butter
into the baking and into the flower process. He would
literally just like white self rising flower, a cold heavy cream,
mix it together, create a dell, roll it out, punch
at bacum. They puff and they would brown beautifully because
(27:14):
the fat side of heavy cream, and they were just
so snackable. So like.
Speaker 5 (27:20):
Just close your mouth.
Speaker 1 (27:22):
Yeah, you give me your sugar, I'll give you like
one of my secret biscuit risks.
Speaker 4 (27:26):
Oh, such a deal, Like the oneing part of that
one that is amazing.
Speaker 5 (27:32):
And two ingredients, I mean wow, two ingredients.
Speaker 1 (27:36):
Yeah, two ingredients are really is it put together? You
have to play around with the ratio, but it's got
to feel like, you.
Speaker 4 (27:40):
Know, our biscuits like they are kind of scony, but
like they have the layers. So it's literally like you know,
layer biscuit and a scone had a baby and that's ours.
Speaker 1 (27:50):
Yeah, when you basically make like a pastry crust out
of it, right, So it's it's the dry ingredients and
then it's the it's the cold butter you cut into that,
and then if you want a really super flaky biscuit
that almost kind of feels like high crust stacked together,
then it's then you just want to add a little
bit of water to that just enough to kind of
(28:11):
roll it together, to hold it together. But you want
to create so almost like the way a croissant will
start to kind of fight apartment. Okay, so you do
you just want you you really want to be flour
moistened by water and and and then uh and then
separated by fat into layers. So when the fat will
start to melt, it'll blow this individual layers up and
(28:32):
create the steam through the heat. And that's going to
give you that sort of kind of fun slightly on
leven sides. When you kind of crack it open, you
can peel the layers out like a croissan. That's one
biscuit style and then the other biscuit style that feels
almost like a like a like a scone in a way,
which are really really good as well, is when you
you kind of fully hydrate the flour, which with with
(28:53):
things like heavy cream. Yeah, yeah, I.
Speaker 4 (28:56):
Wish I had my notebook with me. And also maybe
we can circle back to this during our collapse.
Speaker 1 (29:02):
Yeah, right, would listen. Like I said, we're in Montana,
where in Montana every summer it feels like a good
opportunity just to bounce a to Bozeman for sure.
Speaker 5 (29:10):
Yeah, and we'll invite Meng Meg Meng.
Speaker 3 (29:14):
He's in two of Mountain Kitchen featuring Florence.
Speaker 4 (29:17):
I definitely well yeah, well, no promises, but hopefully.
Speaker 1 (29:24):
Well, so this is your first season, I mean, like,
get ready to rumble. I mean, obviously, you know you're
no stranger to you know, everybody in the world from
your television shows and movies and things like that. But
it's a very very personal thing to be in someone's
kitchen and cook with them. Are you excited for this?
Speaker 5 (29:40):
I mean, this feels like, honestly what I love about it.
That is really what I love about it.
Speaker 4 (29:46):
And when I finally kind of got up the courage
to actually let me a bit of a side story
I've had for years, like seven years before I even
like wrote this, I had like a secret website and
a secret Instagram that I like only my friends and
family knew about. It was like, my I don't, yeah,
(30:09):
I don't, it doesn't exist anymore. I had to give it.
I had to bring it into my you know, normal Instagram.
Kind of sad, but anyway, so I don't know, like
it's kind of was like my like beloved hobby got
way out of hand.
Speaker 5 (30:26):
And but I'm that's exactly what I.
Speaker 4 (30:28):
Love about doing this show though, like it's it is
incredibly personal, it is very real, but that's truly like
what I set out to do. So I'm all for it.
And I frankly, I don't know. We live in a
weird world, and I feel like food and happiness is
(30:51):
just something that you know, everybody can get down with.
So I'm I'm here for that.
Speaker 1 (30:56):
Fantastic Are you working with Alison Page at a Magnoia? Yeah?
Speaker 4 (31:01):
And great, and I mean Maculi has been so wonderful.
And also working with everybody at Pacific was like, you know,
groundbreaking for me.
Speaker 1 (31:12):
Great production company.
Speaker 4 (31:13):
They're so great and a lot of them are Brettish,
so they had never been to anything like Montana and
they were like.
Speaker 1 (31:20):
Well, well so it's everybody did, so they know what
they're getting into. Pacific is the same company is shot
in Agella Losses television show. I know, and they and
they yep and and they and they shoot, I'm a
Garden sold the show as well, they do and yeah,
Xtry drumm exactly. Yeah, So it's it is the best
of the best of the best for the production.
Speaker 4 (31:38):
Center right now, I don't know what kind of lottery
I want, but I'm going with it. And they, I
mean the whole you know, especially the London crew because
they've been to like Oklahoma so many times, very different
than Montana, extremely and they just they loved it. I mean,
they had a lot of fun. One of them got
a tattoo, so I take that as a good.
Speaker 1 (31:58):
Son, right, put your guards.
Speaker 5 (32:02):
Then I was like where did you go for that?
Did you make an appointment?
Speaker 1 (32:06):
I don't think what was what was the tattoo? If
you get them off the wall.
Speaker 4 (32:13):
Daughter's name by the way, Hi, Matt, we're talking about
His daughter's name is Florence, so we got the skyline
of Florence and it was his first tattoo.
Speaker 5 (32:23):
It was like, what is that on your arm? What
is what is that bandage? I say, like talked about
it and that was like make an appointment though, you know,
like do it the traditional He was like, nah, okay,
go for it, man, you luck.
Speaker 2 (32:49):
I wanted to ask a question how kind of both
of your careers have intertwined? Like is there anything that
cooking and acting have in common for you?
Speaker 1 (32:59):
Yeah?
Speaker 4 (32:59):
I mean it was also it's funny, yes, and also
like it was so hard to actually look at the camera,
which is like number one, don't do that my entire career.
Speaker 5 (33:09):
So something to get used to.
Speaker 4 (33:11):
But yeah, I mean, I think it's a lot of
thinking on your feet. It's a lot of you know,
getting the what you're doing, what you're you know, getting
the words across basically, and you know, we would It's it's.
Speaker 5 (33:29):
Very unscripted the show.
Speaker 4 (33:30):
It's very like you know, but I do know I
have to like cover X, Y and Z at some point,
and you know the process, so I think you know
that also was an enormous help. I guess I've been
learning lines my whole life, so I kind of was
able to, you know, easily remember to say something.
Speaker 1 (33:49):
That's a huge plus. Like if you can wear a copy,
that's a huge, huge plus. If you can memorize a
recipe and kind of get down the details of it
and stand in front of a table full of fantastic
greading and and and cook, know your beats and I
always kind of sew it together like a thread. Right,
So I'm gonna start off with this. This is gonna
be the middle part of the recipe. I got to
hit that at some point in time, I'm gonna get
(34:10):
into the pot. I'm gonna get the pot into the oven,
and then you're just gonna let the recipe dictate the
flow of it and then try to have fun.
Speaker 5 (34:17):
It's true, and I don't know.
Speaker 4 (34:19):
I'm a talker, so I just like telling, you know,
random stories, weird brain so yeah, but yeah, so in
that sense, it's it's a little personal, but it's also like,
you know, work skill set coming in.
Speaker 2 (34:35):
So, yeah, you were talking earlier about loving open fire
and like that smell. It's like reminds me of that
Seinfeld episode where Cramer comes up with like the perfume
for the beach.
Speaker 3 (34:46):
Someone should can that smell?
Speaker 5 (34:49):
So weird that you said that because I watched that
literally left.
Speaker 2 (34:54):
This is a good idea, except the Calvin Klein's a
great idea.
Speaker 1 (34:57):
Yeah.
Speaker 2 (34:58):
Yeah, but so I was wondering, like, so, what is
some of your favorite things that like you and your
family like a staple for you know, fireside cooking.
Speaker 5 (35:07):
Ooh, that's hard. I lately not lately.
Speaker 4 (35:11):
We love putting things like directly into the coals, and
I think that is one of the best ways to
do a butternut squash. Franklin, so a lot of like
veggies are our favorite, especially again because like we have
you know, really amazing vegetable producers here. So you know,
(35:32):
if it's squash season, I mean literally in the coals
and you crack it open, scoop out the guts, put
just like butter, maybe like a drizzle of honey or whatever,
and it's so good. So I honestly that's just my
preferred now way like point blank period of making butternut
squash and acorn squash so.
Speaker 5 (35:55):
Much, any like squash you could do that with.
Speaker 4 (36:00):
We also love charring eggplant and you know, mixing up
the guts and again with like butter whatever we want,
and then scooping it out with great bread. Oh, Bozeman
has incredible bakers, by the way, I have to say
that there's a place called the Wild Crumb that I
think on a James Beard nomination and they are like
(36:23):
just here, they are so incredible and they do everything.
The amount of bread and the amount of pastries that
those women make every day is.
Speaker 5 (36:31):
Like how do you do that? It's amazing stuff.
Speaker 4 (36:37):
So yeah, I just charred veg is definitely something we
always have. Gosh, what else I do love a good
spatchcock chicken. That's my mom's favorite.
Speaker 2 (36:51):
And line walk us through how you do a spatchcock
chicken on an open flame.
Speaker 4 (36:58):
So yeah, we have this great get you know, take
your time on the fire, get it, you know, nice
gray coals. Just flip it bone side, you know, skin
side up, and then I put a big metal bowl
over it, over the top of it, just you know,
make it cook.
Speaker 5 (37:16):
Evenly, and you baste it every now and then you
don't flip it over.
Speaker 4 (37:20):
I never flip it over, so like the underside does
look a little scary, you know in terms of like
char effect, but that's all right, it's all right. And
then you know, just keep an eye on it. Always
bring a meat thermometer. And again, basting very important.
Speaker 3 (37:39):
You basically butter oil. What are you basing with?
Speaker 4 (37:41):
I do a butter and I love to do like
a Rosemary sage time little bouquet garnie.
Speaker 5 (37:48):
And make it into a brush.
Speaker 3 (37:50):
Nice.
Speaker 5 (37:52):
Oh.
Speaker 4 (37:53):
Another thing that I did recently that I didn't show
you guys in my weird witch pantry is like garlic honey,
you know, as you know, Montana's incredible honey, and they
have this store in town that it's like the most
dark wildflower honey.
Speaker 5 (38:12):
Let me let me get it.
Speaker 3 (38:13):
Hold on, I'll bet it.
Speaker 1 (38:15):
Garlic honey barbecue chicken sounds really delicious right now.
Speaker 2 (38:17):
Well, you know what's really funny is that, like I
for some reason, I think TikTok thinks that like I'm
dying because it's a lot of like tink sures and
like things that like make you feel better. And apparently garlic, Yeah,
garlic honeyes must be if you're ever feeling sticks would
be really good for you.
Speaker 1 (38:32):
I feel that way with my YouTube feed. I think
my YouTube feed is trying to like diagnose things I
got going on.
Speaker 5 (38:39):
But look at this garlic, this color, and that's how
it comes.
Speaker 4 (38:43):
And again just based it little garlic, honey and good
flaky sea salt, lots of pepper.
Speaker 1 (38:51):
Barbecue chicken with garlic, honey sounds and herbs sounds spectacular. Yeah,
I like that a lot. Now. Now, walk people through spatch.
I think it's it might be a new word that
you've heard, but maybe some people aren't really clear on
the technica. I do that.
Speaker 5 (39:07):
I think people like automatically are like, what is that right?
Speaker 1 (39:11):
Can you say? Can you say that slowly? Because you
said that really fast, and I'm not exactly sure what
you said. Yeah, like what are yeah, what am I scratching?
What am I spatching here?
Speaker 5 (39:23):
My husband especially finds it funny and disconcerting.
Speaker 1 (39:25):
Yeah.
Speaker 6 (39:26):
Yeah, you just laid down flat, You cut out the spine,
save the spine for a stop, and kind of you know,
push down on the breastplate, give it some resuscitation.
Speaker 1 (39:40):
Yeah right right, yeah, break breastplate. Right. Yeah, So with
a really good par of like heavy kitchen shares, you
can do it with a cleaver and do it with
a knife. Yeah, the kitchen shears are the easiest, but
you're gonna have there's gonna be two resistant spots right
the thigh and then right right at the wishbone and
the collar. Right, So those those are the two spaces.
You got to put a little elbow grease in the
break in the bone, but you trim that out then
(40:02):
and then so so you're basically taking a football. You're
making a brick out of it. Yep, all right, So
you're kind of increasing the surface area of the chicken
on both sides, so it cooks faster, which is great
because like chicken, we try to permeate, not only the
muscle of the chicken. But then because a lot of
people get really you know, understandably, so if chickens a
(40:24):
little pink at the bone, right, they get a little
freaked out, right, And so by the time that that chicken,
the irradiant heat penetrates the muscle of the chicken to
cook the bones all the way through. The breast is shredded.
The breast is done so by taking out the backbone
and increasing the surface area of the chicken so it
gets to one fieven turnal temperature faster. It means it's
(40:47):
going to cook and it's not going to dehydrate as much.
So that's one of the greatest things about is patchcock chicken.
It's going to perfectly cook and you're never going to
taste the juice your bird not to much.
Speaker 4 (40:56):
It takes you know, significantly shorter of a cooked time.
Speaker 1 (41:00):
Yeah, thirty thirty Yeah, an hour hour twenty to down
to thirty five minutes, thirty forty minutes all the way in.
Speaker 4 (41:05):
I know this might be controversial, but that's the way
I love to do Thanksgiving Turkey.
Speaker 1 (41:10):
Me too, me too, Well, I like what I'm like.
Speaker 5 (41:13):
I it's how I do it. And it's way better
and yeah, assume me.
Speaker 7 (41:20):
Hey, it's Danielle Fischel, right or Strong and will Fredell.
But you know us best as Tapanga.
Speaker 8 (41:25):
Sean and Eric from Boy Meets World.
Speaker 7 (41:28):
And now Pod Meets World, the podcast where we've been
sitting down weekly to rewatch the show we start in
as kids, and we've been unpacking well a lot.
Speaker 9 (41:37):
And we've been taking the show on the road with
the Kids Want to Jump Tour where every stop in
cities across the US has been totally different and pretty hilarious,
if I do say so myself.
Speaker 8 (41:46):
But we know not everyone could join us. So we're
happy to announce that our recent thirtieth anniversary of the show,
Live from the met in Philadelphia, will now be available
to stream no matter where you live.
Speaker 7 (41:56):
Our biggest show yet in the hometown of the Matthews,
featuring appearances by Trina, Angela McGee, Matthew Lawrence aka Jack Hunter,
Tony Mister Turner Quinn, and Danny Harley McNulty, who makes
a very special surprise visit.
Speaker 9 (42:11):
It was so much fun and now you can experience
it from the comfort of your own home.
Speaker 8 (42:15):
It will be available on December eleventh at five pm Pacific.
You can learn more about how you can watch at
veeps dot Events slash Pod Meets World.
Speaker 3 (42:23):
December eleventh, your birthday.
Speaker 8 (42:26):
Let's boy get.
Speaker 7 (42:27):
All the info on streaming the live Pod meets World
show so you don't miss out. Go to veeps, veeps
dot Events, slash Pod meets World.
Speaker 2 (42:35):
Now, the first episode we ever did was at Miller
and Lux right there, and you said, I'm going to carry.
Speaker 1 (42:46):
Me. I'm at my restaurant. This is Miller and LUTs,
our steakhouse to San Francisco.
Speaker 5 (42:51):
Yes, that's right.
Speaker 1 (42:52):
Yeah, but this is this is my steakhouse. We just
got named best steakhouse and the San Francisco Bay Area
by San Francisco Magazine. Rats. Thank you, very appreciate you,
thank you, thank you.
Speaker 5 (43:03):
I love that ceiling.
Speaker 1 (43:04):
It's beautiful, isn't that beautiful? Yeah? Elizabeth Rose Jackson with
Ken fulk Uh designed this whole space. I don't I
don't know what because we're talking about turkey for a second.
I want to get off topic here. But the restaurants, Yeah,
we did. We did two hundred and twenty covers. Last night.
We're at the Chase Center, home of the Golden State Warriors. Yeah,
so just yeah, just passed this door. I built this
sneaky back door right there, almost like that scene in
(43:26):
Coca Cabana and good uh and good Fellas, right yeah, right,
so that that one door will take you straight into
the arena, which is kind of cool. Wow. Yeah, okay,
we welcome visit anytime you want to do a clout
in San Francisco. You want to cook, will do it.
Speaker 5 (43:41):
Yeah, absolutely, yeah, okay.
Speaker 1 (43:45):
As well as a matter of fact, my my seventeenth cookbook,
American Grill is coming because I'm a big wide fire
fan myself, and uh and we're we're have this big,
huge national tour coming up next summer. So yeah, which
Wells is gonna be? Well's is gonna pop into a
couple of them? For sure.
Speaker 3 (44:00):
I want to go to Bozeman.
Speaker 1 (44:01):
Yeah, let's go, let's get it. Let's get to both.
That sounds like great.
Speaker 4 (44:04):
Yeah, my god, come by or or you know, come
by Bozeman. Don't go to Big Sky, but come by Bozeman.
Speaker 1 (44:10):
You know.
Speaker 4 (44:12):
Meng Wills sake, I'm a big Skuy, but I I disagree.
Speaker 1 (44:17):
What's the name of the property he served Yellowstone Club?
Speaker 4 (44:21):
I see, yeah, and he yeah, his restaurants, gorgeous.
Speaker 5 (44:26):
It's not a bad place to be, you.
Speaker 1 (44:28):
Know, definitely not. Yeah, the Ylso Club is a big
stop for a bunch of people in San Francisco. Yeah,
they're either at a kio and on the Big Island
or they're at the Yelso Club in Montana.
Speaker 4 (44:38):
Bozman is quite low key in comparison, But hit him both.
You know, you'll get you'll get the high Melow just
im just kidding. Were talrying about Turkey though?
Speaker 1 (44:50):
Yeah, you were telling you tell my Turkey club mens ago.
Speaker 2 (44:53):
He got caught until and then and then Tyler gave
you a tour on a podcast that no one can see,
which was.
Speaker 1 (44:59):
The well yeah, well the Theater of the Mind. Yeah
where this is real. We're all here, come check us out.
But yeah, we're talking about turkey for a second. Ago
because like spatchcocking turkey, I did that for it was
like two cookbooks ago. And I'm not taking credit for
this because I don't think I obviously didn't invent spatchcocking,
but nobody was really talking about it. I think it
(45:20):
was like twenty seventeen. I did it, and I posted
on Instagram because we're writing my it was like fifteenth book,
sixteenth book, and they called inside the test kitchen and
we were just really just sort of studying fast, like
how do you cook fast? And then the Chronicle like
got a hold my Instagram post and they were like,
what you cooked the whole turkey? And like in forty
(45:42):
five minutes, I'm like yeah. So they sent two food
writers over to my test kitchen, well as I've shot
there before, and I did it right in front of
them and they put it on the cover of the
Food section, like, oh my god, it's amazing. So that's
another thing so much yeah us and yeah.
Speaker 5 (45:58):
It makes it even I don't know, it's just like
it's better putty.
Speaker 1 (46:03):
Putting a whole turkey in an oven is a disaster.
Speaker 5 (46:06):
It's it's terrifying.
Speaker 4 (46:07):
It was never it's been like, you know, tail as
all as time with people messing up their turkey, you know.
Speaker 6 (46:13):
What I mean.
Speaker 1 (46:14):
Yeah, because it's the same it's the same principle. Right,
So you've got this big bird that probably weighs ten
pounds twelve pounds, right, a big bird, right, and it's
probably a little frozen in the middle, let's be real,
probably a little frozen still, right, And then and then
and then and if you even if you put stuffing,
and it's even worse, right because you're just creating like
all these layers. Right, So the most important thing people
(46:35):
get freaked out about is if it's going to be
pink at the bone. So by the time the irradiant
heat from an oven, even if you have a convection on,
by the time that the waves of heat permeate the
top muscle down to the bottom muscle, into the bones,
into the thickest part of the thigh, the joints, right,
the breast is shredded, then you just then then where's
the gravy, because I can't eat this without gravy. Right,
(46:57):
But if you take the backbone now flat out, it's
it'll it'll go from what can be a three hour
cooking process for a big bird like that down to
about an hour, right. And uh, and I even take
a one step further, I take I take all the
bones out. I'll take all the bones out, and now
I'll roast it like I'll roast the breasts like like
a chicken breast like that. Yeah, So just got season
(47:20):
it with a little bit of like stage butter, like
keep it really clean. Salt and then skin side down
and a nice heavy, you know, twelve inch saucepan. I
have some chef chef weights which are really great, nice,
really good even browning on the skin, flip it over,
pop it in the oven like a sautee the big
chicken breasts, and it cuts the time down even more
(47:41):
and it's even more delicious because souji slice it. You
get these like perfect you know, because sometimes sometimes shreded
turkey on a platter can just look like shoe strings.
But I and dry dry as a bone, awful, dry
as a bone, right, yeah, but you get these really beautiful,
like Michelin like circles of super moist turkey breast, which
(48:03):
is fantastic. Take the legs a little bit longer. Sometimes
I'll call them feed the legs, so they're like super shredded.
And then uh, and then and then I was just
kind of cook everything separately versus trying to like, okay,
right any any time. And I never make the same
turkey twice, so it's always sort of a mystery. And
sometimes I don't even like know what I'm gonna make
until a couple of days before. But but that's that's
(48:27):
my thing. Cooking a turkey hole is a disaster. Break
either spatchcock it for sure, take it one step further
because we all do with the cage, the carcass right
as I'll cut that into pieces, roast that hard roast
that sometimes I like the heart roasted the night before
and then and then make a real good dark turkey stock.
Speaker 4 (48:46):
I think we're gonna do something even like crazier. I mean,
this isn't crazy, this is very apropos.
Speaker 5 (48:52):
To me, but I think we're gonna spatchcock and smoke
ours this year.
Speaker 1 (48:56):
Yep, yep. So I got a smoker in the back
of It's also a turkey season.
Speaker 4 (49:00):
One of My husband gave me the sexiest smoker for
my birthday and I cannot wait to you know, I mean,
I've been smoking a lot, but I want to smoke
this turkey.
Speaker 1 (49:11):
Smoke that smoke great, No, put that in your plithe
and smoke it. Smoke that, yeah, but smoke that turkey.
Speaker 5 (49:20):
Well yeah, what are your okay?
Speaker 4 (49:24):
Now it's my Now I'll ask what are your favorite
I mean besides like stuffing and stuff, what are your guys?
Speaker 5 (49:31):
What are your favorite sides?
Speaker 1 (49:34):
What about you?
Speaker 2 (49:36):
Broccoli casserole and make it every year. It's the easiest
thing in the world. It's broccoli florets, a giant brick
of Velveta cheese cut into.
Speaker 3 (49:49):
Slices on top.
Speaker 2 (49:50):
Then I take some ritz crackers, melt some butter, break
those up into uh a ziploc bag and then put
that on top of it. It's like, I think it's
like thirty minutes at three hundred and fifty and it's
it's a gil give you a heart attack.
Speaker 3 (50:06):
It's terrible for you.
Speaker 2 (50:07):
But every single year we always say what was the
best thing, and they say that stupid broccoli cast role
is the best.
Speaker 1 (50:13):
Not bragging, Not bragging if it's true. It's not bragging
if it's true. It's just it's just like, listen, if
you don't like velveto, you don't like puppies. Yeah, that's it.
Speaker 5 (50:21):
Yeah, that is a very accurate correlation.
Speaker 4 (50:26):
Yeah.
Speaker 1 (50:27):
Yeah, If you don't like Velveta's, shame on you. It's delicious. Well,
there's a couple of hits in no, this is going
to sound fancy a yes, but there's a couple of
things that are like real big hits. In my house,
I make a sweet potato banana cast roll, right, so
it's like we we have yeah, hoast roast sweet potatoes,
roast bananas, all right, so whole sweet potatoes forkum, So
(50:50):
you put some holesones they don't blow up in the oven,
so that a little bit of olive oil on the outside,
a little bit of salt film into the oven bacum
like in bacon potatoes. So it's about thirty five to
forty minutes. This is like the day before stuff. I
try to keep Thanksgiving Day down to me. Hot turkey
and I'm done, right, My my gravy's already made. Debate
Like if I'm making side dishes, I'm just going to
(51:12):
mix two ingredients together and that's it. And you know
I'm not that the just I want. I want color and.
Speaker 5 (51:18):
Crust to do the turkey and that's it.
Speaker 1 (51:21):
Basically, No yeah, no drama, zero drama on Thanksgiving. Can't
take it because like because like we end up cooking
thanks Given dinner for like twenties me twenty five people.
Speaker 5 (51:30):
That's a lot.
Speaker 1 (51:32):
But but but I think if you can get your
getta get around it right, like I just try to
be on top of it. I got all my side
dish containers sort of picked out with post it notes,
so I'm not trying to scramble day of I get
my head in the game, and then I'll just go
in the kitchen. I'll slam a quad shot espresso. I'll
put on some loud music and dare anybody walk into
the kitchen, I'll stab you. Get out, get out. I'm like,
(51:54):
I'm I'm like, get out, Hey, can I help dad?
I'm like, yeah, you can get it. You can help
me by getting down there.
Speaker 5 (52:04):
And get you know yeah.
Speaker 1 (52:06):
And then then I just kind of get in her rhythm.
And then all of a sudden, it's like people show up.
He up to thirty three o'clock and the table looks
like a you know, like a Southern living you know, uh,
cover spread and it looks beautiful. And I'm like, well,
there you got folks.
Speaker 4 (52:20):
She she is a table scaping queen, and I am.
Speaker 5 (52:25):
Less, so so like again, she's like, can I help it?
I'm like, you can set the tables?
Speaker 1 (52:30):
What you can do that? That's that's that's my wife's
Jamil like she she she makes you know, it's like
she'll she'll set up a little bar, which is kind
of fun. You know, well, I think having I love
how this whole thing turned into uh uh I thanks
Giving special. But I think it's really important to make
sure that you've got some sort of snackable course to
(52:51):
buy yourself another thirty minutes and things aren't, you know,
being need a little more time on the turkey for
whatever it is. So I think, you know, planning on
a beautiful cheese and SHARKU three expression that's really important,
doesn't have to be hard.
Speaker 4 (53:03):
We're a big Pate family, Mike, Pat, Ye, me too,
and we love to pair. Like Huckleberry is a really
big thing here in Montana. Yeah, hberry is like actually
quite sweet. It's like a you know, sweeter cousin of
the blueberries. How I would describe.
Speaker 1 (53:18):
It, Montana's Montana's fruit.
Speaker 4 (53:21):
Man, You like Pat and huckleberry. That is always a
thing that we have on special occasions, especially Thanksgiving. I
can't wait for that.
Speaker 2 (53:29):
Actually, well now I'm ready for Thanksgiving and I'm ready
for this show.
Speaker 5 (53:34):
My favorite holiday.
Speaker 3 (53:36):
Yeah, my too.
Speaker 1 (53:38):
It's it's it's it's my super Bowl, that's for sure.
Speaker 6 (53:41):
I know.
Speaker 5 (53:42):
Yeah, Christmas without a presents.
Speaker 2 (53:44):
Yeah, that's right. And we're running out of time with you.
Thank you so much for coming on two dudes in
a kitchen.
Speaker 5 (53:49):
For having me. You guys, this has been so fun.
Speaker 2 (53:51):
Everyone out there. Check out Mount Kitchen. It's out now
on Magnillia Network. And I cannot wait to come to
Bozeman and hang out with you guys.
Speaker 5 (54:01):
Man, come on out, We'll spoil you.
Speaker 1 (54:02):
Routten. Welcome to the Discovery Warner Brothers family. So happy
to have you. Thank you, best of luck with the show.
It looks beautiful.
Speaker 5 (54:10):
Oh, thank you guys.
Speaker 4 (54:11):
All right, Happy Thanksgiving everybody, No, for real, it's been
an absolute joy.
Speaker 5 (54:18):
Thank you so much for having me. Loved every minute
of course.
Speaker 2 (54:23):
Any Hi, Well, I guess we just did our Thanksgiving episode.
Speaker 3 (54:26):
That's nice.
Speaker 2 (54:27):
We just did, But I feel like if you go
back and listen to the first episode we ever did,
we talked about Thanksgiving and it's the exact same thing
we talked about. We talked about spatchcocking a turkey. We
talked about my my broccoli cast role, and your banana situation.
Speaker 1 (54:43):
Yeah, exactly. Everybody likes the hits as if it's not broken,
don't fix it. I want I want exactly what I
had last year and it was delicious.
Speaker 2 (54:50):
Yeah, that was a fun episode. Everyone, please go follow
us on Instagram at two Dudes in a Kitchen and
a rate and review in the Apple podcast S or Tyler.
This has always been fun and I'm now I'm hungry,
and I gotta go. I gotta go eat something that's.
Speaker 1 (55:03):
Right, buddy, all right, see you, bud, take everybody bye.
Speaker 2 (55:06):
All right, guys, thanks for listening. Follow us on Instagram
at two Dudes in a Kitchen. Make sure to write
us a review and leave us five stars.
Speaker 1 (55:13):
We'll take that and we'll see you guys next time.
Speaker 2 (55:16):
See you next time.
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