December 22, 2022 • 34 mins
Joe Amabile aka Grocery Store Joe joins the Wells and Tyler as they discuss social media and food, the best restaurants and the power of...sauce.
Plus Hannah Brown reunites with Tyler after appearing on the reality competition show “Special Forces” together. They reminisce about the awful living conditions, terrible food they faced, plus wait until you hear Hannah’s extremely uncomfortable moment with The Spice Girls’ Mel B.
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Episode Transcript
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Speaker 1 (00:00):
It's two Dudes in a Kitchen with Tyler Florence and
Wells Adams and I heart radio podcast. What's up everybody?
You were listening to two dudes in a kitchen. My
name's Wells Adams. I'm alongside. What I found out last
week was People Magazine Sexiest Chef Alive in Tyler Florence
back in back in the day. Man, I mean it
was it must be like two thousand four, but hey,
(00:21):
it was real. It happens. Yeah, don't don't try to
self deprecate this thing. It's a real life thing that
happened and used to be proud of it. Oh my god,
are you kidding me? I mean, like, we've had so
many kind of really interesting, you know things in this uh,
in this crazy journey of being a celebrity chef, and yeah,
that's definitely one of them. Well, you've hosted um a
million different reality shows. Uh, we met on Worst Cooks
(00:44):
in America celebrity editions. So you've been coming across a
lot of celebrities or studio celebrities or reality TV stars
in your time. And today's episode is gonna be fun
because we are going to bring in a bunch of
my buddies from Bachelor Nation and talk about food and
what they've got going on. And I tell you what, Man,
I would say this, My favorite person who I've ever
(01:06):
done any show with is our next guest. You might
know him as grocery store Joe, American television personality. He
got robbed on Dancing with the Stars, that's for sure.
He's so Chicago and Italian. He makes his own pasta sauce.
He's the best grocery store Joe on Two dudes in
(01:28):
the kitchen? How are you, buddy? What's update? How are
you man? Good? How are you nice to meet you? Joe?
What's been going on? Man? Uh? You know, just another day? Really?
Holiday season is here? Actually? Um so hanging out in
New York right now. Listen, you launched your pasta sauce line.
So are sales going like crazy for the holidays? Pasta
(01:52):
sauce generally does better in the winter months, so that's good. Um.
I'll run another special around Christmas time. We're you know,
we're growing the brand. I'm in about eighty something stores
within Chicago. Uh. It is harder to sell a pasta
sauce online because people don't really want to buy a
(02:16):
jar of red sauce through the via internet. Um, but
you know it's growing slowly, but surely what made you
want to get into making pasta sauces? You know after
after the Bachelor and Dancing with the Stars, that really
had to just break down who I was as a
person and how I could really come up with was
(02:37):
red sauce. So that's what I did. No. But during um,
during the pandemic, I was shooting like food videos for
restaurants and just like going to different restaurants and whatnot.
I was just trying to figure out, um, how I
could start a business. My friend owns a distribution company
in Chicago. He's in about thirty stores, and we, um,
(03:00):
we came up with the sauce. I had a family recipe.
We worked it out together, manufactured it Sundays with Joe.
I came up within about five minutes. You know, well
sometimes that's where the best ideas happened. And you know,
like Sunday, Yeah, my name's Joe pasta sauce. Growing up,
we had it on Sunday. I combined the two and
(03:20):
there you go. So it was this year known as
recipe And like, is she angry that this has been
released to the world. Uh No, it was like it
was a a rough take on a family, old family recipe,
and they could, like, you know, they could deal with it.
But my grandma's ninety three, so she she's she doesn't
know what's going but she doesn't know. She's fine with it. Yeah, yeah,
(03:46):
she's like, oh, Joey, you're such a cute boy. Yeah,
that's it, right, Well, good for you, man, that's great.
So so when you when you hop off a reality
show and you start thinking about this, because like, this
is where I think it's really interesting because even in
my genre as of being a professional chef and the
media opportunities that around that, there's not a lot of
(04:07):
my colleagues that haven't been on television for five minutes,
right and been the you know, a guest judge on
something or a guest contested on something. So I think
hopping off of that and kind of getting a game
plan together and how you can monetize your you know,
you'r you gotta make hey, what the sunshines, right, So
how do you monetize that when you hop off and
(04:27):
make sure that you when when when you're episodes or
season lands, that there's a good place for you to
jump off and make a little scratch. You know, I
think that's really interesting. Yeah, yeah, I mean I was.
I was throwing darts for a while and uh I
basically still am. But you know, you you come off, Yeah,
you come off these shelves and you you want to
(04:49):
use your platform and and figure out how you could
capitalize UM And for me, I was in the food
industry for ten about ten years. I I was in
the produce market, so I sold produced to all the
different grocery stores in the Midwest. UM, I delivered to restaurants.
I've worked in restaurants. So the transition for from reality
(05:12):
to like trying to get more into the food industry
of the food world, that was kind of a simple
choice for me because like all the content that I
watch is just food. Like all I'm doing is youtubing
food videos and watching Food Network and everything. So and
you also do like, um, your Instagram reels where you
(05:34):
go like do restaurant critiques, right, Yeah, that I was doing.
I haven't done that in a while, but I was
doing that. That's what I was doing back in UM.
That was just honestly, I was I didn't know what
to do. And I didn't want to keep posting photos
of myself smiling, so I didn't even have social media.
(05:55):
I got it when I went on the show. So
that was back in like two thousand eighteen. UM, and
I were member, just like, so what am I supposed
to do with my friends? Like, well, we we always
go out to eat, just shoot stories about eating food,
and that's kind of like what I did. Okay, So
I want to know, then, Joe, top three favorite restaurants
in Chicago and top three favorite restaurants in New York City. Well, okay,
(06:22):
if you don't say as Owls number one, Tellian Beef,
we're not friends. It's not the number one. I'm sorry,
but okay. So I love als Els on Taylor Street
is really good. It is really good. They put they
put they I think they used not well to see
what he just up right there? Now that this is
kind of hit in in the vein of somebody from Chicago.
(06:43):
My family owned Boston's Beef. I don't know if you
if you remember that that was on Grand in Pulaski,
that was in Chicago. That was running for however many years.
I want to see at least fifty, Um, but I
think I grew up. I went to school at St. Vincent's, UM,
so I grew up across the street from um Johnny's. Beef.
Johnny's is probably my number one. Johnny's is not bad.
(07:04):
I gotta tell you. We went we did the whole
Hot Beat tour. We were just in Chicago a couple
of weeks ago, and we did the whole Hot Beat
tour and uh and and Johnny's. When you walk in,
there was just something a little sad about the room
when I couldn't put my finger on it, like nobody
had to smile on the face, like nobody, like everybody
was just sort of bummed out, and you kind of
walked in, you really had to kind of like pry
it out of them. And then they kind of slid
(07:25):
this like kind of sloppy looking, hoppy sandwich from front
of you. It was good, But then you go to
Owl's right now, I was like telling the home chipper
and Owls, well, well, I well, and maybe maybe it's
just because we got we got the red carpet treatment.
But he took me back in the kitchen. He showed
me how they cooked the beak. He showed me how
to make the jardinair. They ferment the whole thing like
(07:47):
the guy had nothing to hide. Everything was fresh, and
we had we had a really really good time. I
took a picture. I'm on the celebrity wall. Now see
that's that's my joint, dude, that's my number one. I
get well els. If you get there, U see beef,
you got yeah hot peppers and you eat it there.
It is it's hard to respect. You gotta give respect,
(08:07):
give props. Yeah, when you eat it wet, dude, it's
like it's not even a sandwich, and it's more like
bread pudding. It's soggy. You got It's knife in the
fourth territory that I'm not. I'm not. I'm not a
big wet guy. I'm not gonna lie like just regular juicy.
Don't dip my beef. I hate. Don't get my beef, bro,
don't you get my beef? Get back with that. So
(08:28):
I'm gonna put you're throwing me way off. Okay, best
pizza in Chicago Bird's Place. It's not even pizza, bro,
It's like it's a deep I prefer New York pizza
over Chicago pizza. Monte Verde the Loyalist and Last Garrolla.
(08:49):
Those are gonna be my top three restaurants in Chicago.
Um Love Lost, Carol Lost, groll is really good, Man
Lost Girls really good, fantastic, The Loyalists, They're dirty. Burger
is incredible. That's all I have to say. Johnny's Beef
is up there for me and I'll give it to you.
I love Ales. I haven't had it in a while,
but it's a great beef. They opened up a few locations.
(09:11):
Some of them aren't really that good, but the one
on Taylor Street is okay New York. I'm gonna say,
Lou Kelly and Carol Gardens, that's the best pizza I've
ever had in my life. That place, The grammar See
Tavern Burger is pretty good, is pretty incredible. The Manetta
(09:31):
Tavern Burger is all the black burger Menetta Tavern that is.
That's a that's a magic trick because when you open
up the burger, there's nothing on the It's a bun.
It's like Camela's onion jam. But it's the grind, right,
the grind. It's got like it's got like dry age
into it. It's like it's super interesting. It's a really
really good burger. Um, I love it. I think it's delicious. Yeah.
(09:52):
They don't even put um that one. They don't even
put cheese on. And then you get with fries and
you sit at the bar. I mean, it's just a
it's a wonderful afternoon. And then like restaurants in New York,
repizza restaurant, restaurants in New York, I like French sett Man.
Have you even been. I've been the Frenchett. It was great. Yeah,
I had the chicken. I thought it was really good.
(10:15):
Oh Um. The new Indian restaurant opened up in the
West Village. It's real Semma. Semma is really good. Yeah,
Donnie Angie's really good. What about cocktails do you like?
You like Dante's and the Grene Village. Yeah, now there's
a there's a really good bar called Holy Water. Rebecca.
(10:35):
It's like the it's like the sub training. It's so good.
Holy Wood Water. Yeah, run, don't walk, it's so fun.
I'm more of a you know, I'm more of a
McCallan on the rocks Can guy. I'm not a big
cocktail guy. To switch gears a little bit. Congratulations, Joseph,
You're now are married man, Um, So are you are
(10:56):
you cooking for the wife now or what's happen in here?
We She's actually making a chicken gumbo tonight. I made
breakfast tacos this morning, Teresa egg Um. They were honestly,
they were fantastic. Um. I make you know. I'm a
big pasta spaghetti. I make a red sauce. Um, that's
(11:17):
Sundays that's might go to crumbled sausage chicken palm. I
think it's Serena can't eat a lot of dairy. So
I know that you guys are gonna have like a
big party. Um, even though you guys already got married.
So who's going to be in charge of like the dinner?
(11:38):
We're gonna go do eight work. So we're getting married
in South Carolina where where it's called the cedar room.
It's actually beautiful. I mean, I think it's beautiful. I
grew up in South Carolina's my home. Stay here. Okay,
we're both gonna do. Okay, Serena's as well, So I
will say it was. It was my favorite thing I
got to do in the entire process of planning a
(11:59):
wet was going and trying all the foods because everyone's
vying for your business, and so you get to have
all this amazing food and you know, I mean it's
not free, but it's free that day, and then it
becomes the most expensive thing you ever paid for in
your entire life. Last question for you, Joseph, before we
let you go. When you were on the Bachelorette or
(12:21):
when you were in Paradise, what was your favorite thing
to eat and did you cook for yourself? Um? Well,
I was only on the Bachelorette for a day, so
eating wasn't really an option for me. And then Paradise,
I have a very for I don't know if it's
the water in Mexico, but I have a very weak
stomach and like the first week of me being there,
(12:42):
I'm always sick. Um. So Mike go to in Paradise
probably just eggs over hard toast, making extra crispy pedia lights. Um.
They honestly, the chicken nuggets, they're actually pretty good. I
mean they're disgusting, but they're disgusting in a good way. Yeah.
(13:05):
I think being a chef in a kitchen, dude, I'm
exposed to like such a low level of like, you know,
stuff all the time that I didn't not I have.
I have the stomach money of a billy goat. Yeah,
I believe I remember you getting sick in Paradise and
feeling so bad for you. Yeah. Well, Joseph, I always
love seeing your your smiling face, and I miss you
(13:26):
so much. Where can everyone go find Sundays with Joe's
Sauce and find out more about you? Yeah? So my
Instagram Joe mobiley one. You can see me there eating
food or smiling whatever. Uh, Sundays with Joe dot com
is where you get my sauce. It's also in a
bunch of stores in Chicago, Capudos, Mariano's, um, to name
(13:47):
a few of those are some bigger chains. Um. And yeah,
that's pretty much it sums up. Is it only one
sauce or do you have like a pizza sauce, amrania
apasta sauce. I have two sauces, and a Rabbia which
is spicy and it actually has a good spice, um,
and then a sweet marian ea. Um. They're cattle cooked,
so it isn't just like your stereotypical jarred sauce. I
(14:12):
personally think it's really really good. All right, Joseph, thank
you so much for coming on the show man. Of course,
thank you Wells, Tyler. Nice to meet you. Yeah, great
to meet you. Do list, congratulations and the best luck
at your wedding in South Carolina. Sons like a lot
of fun. It's a great stay. It's good place. Yeah cool, alright, guys, bye, Joe,
take care of later. Joe's the best, yeah man. And
(14:32):
I just think it's kind of one of those things
because everybody, you know, how's either a first hustle or
a side hustle whatever that is, right, but trying to
figure out how to like, how do you manufacture it
because obviously he's not making it from scratches in his house, right,
So so those things are called licensing agreements, right, So
you get into business with the company it's already making that, uh,
and you kind of go through a tasting process when
(14:54):
you give them their recipe and then they kind of
make it their ingredients at scale and you you know,
you all the control that you get something going nice
and you take it out and then and it's up
to you. From a press standpoint, you really knock out
of park. But I think that is like if you
can roadmap that out for a lot of people. I
think all the people would would appreciate that. I think
that's a huge advantage, just to know how to well,
next time we'll have them on. He'll go through all
(15:15):
the nuts and bolts and logistics of starting Sundays with
Joe Sauce. Yeah, like like business Yeah, like like two
dudes in a in a business school kitchen. Man, we
have a star study episode today. We are now about
to bring in Well, let's let's be honest. I think
that everyone would say that she was the best bachelor
(15:38):
at that we've ever had. She's also, of course a
beauty pageant title holder. But more importantly, she's on a
new show that I believe that Tyler is going to
be on, if I'm not mistaken, a new show called
Special Forces World's Toughest Test. Welcome into two Dudes in
the kitchen. It's Hannah Brown. Hannah, how are you hi?
(16:00):
I'm good. How are y'all? So good? Hannah, It's so
good to see you again. It's so good to see you.
Oh my god, like fresh faced and not in a
hundred and eighth degree Jordanian desert. Yeah, oh my god.
We're both probably feeling and looking a bit better. Than
the last time we saw each other. That was And
(16:20):
I guess now the show is announced, we can start
to talk about this. But Special Forces it's gonna be
on Fox in in January. Um and and it was
the hardest thing I've ever done in my entire life.
I don't know what I was thinking. Can you guys
give me the elevator pitch of the show, because I
I've now seen some ads for it and it looks
(16:40):
like it looks like a bunch of army guys are
trying to kill celebrities. Well that's about it. But I
don't think anyone who did this show quite knew what
we were getting into. Like it was. I knew it
was going to be intense, and I was excited to
like push myself and to like learn something more about
(17:03):
myself and really see like what I could do and
what I could get from the show. Um but wow,
like I like, well, they're really letting us do this
like this, They're really allow allowing all this to happen.
That's how I felt the entire time, Like yeah, they're
they're really going to try to kill us, Like this
is really you could really die right now, You could
(17:24):
really drowned, you could really break a bone, you could
really like fall your death, like like it was all
really Yeah, I think that was the thing like that
nobody will really understand. Like there was no like production
like handing to time out like I have, Like it was, uh,
(17:44):
there was no production around the whole time. It was
like I felt like we were on some type of
like simulation camp thing, um, like the Hunger Games that
we weren't trying to kill each other, like the DS
was was trying to go right, I mean I was,
I'm like, I'm just like looking through our text thread
(18:04):
all of us together. Um. But the recovery process, the PTSD,
and not to make light of PTSD, but kind of
coming off the show like that, like everybody felt like
we everybody needed emotional hugs. Like that was literally the
hardest thing I've ever done in my pie. Yeah. And
I gotta know because I've interviewed a lot of people
who have been on Dancing with the Stars, and the
(18:26):
thing that a lot of people don't realize about Dancing
with the Stars is how like rigorous it is uh
on your body, Like everyone loses like a ton of weight.
Obviously they're using muscles that they don't normally use. You know,
you're practicing and doing the choreography like so much every
single day that everyone says, just like one of the
hardest shows to do, what was harder was Special Forces
(18:49):
or Dancing with the Stars harder. So Special Forces you
could not do that for that long. Like Special Forces
is definitely harder because it's there's no skip, there's no
let's go to the physical therapists and like get a massage,
like it is you're living in it. Which I thought
that When the Stars is the hardest thing I've ever done,
(19:10):
like physically, like this is a new extreme because there's
no escape from the I'm not like truly like the
whole thing is like discomfort. There's no glam that you
don't have moments of rest. You're constantly on alert and
like fight or flight. It's such an immersive experience. So yeah,
(19:31):
like I thought they'd Seal with the Stars was like
the most extreme thing you could do. Like this definitely
beats it by like tenfold tenfold fold. And I've never
done Dancing with the Stars and it looked really really
hard and like but but I mean just the idea
of like so we all have sleep in one big
tent um and it was a hundred and eight during
the day and it felt like it was in the
thirties at night. Such extreme like heat switches, right, I
(19:54):
mean it was like really really hot and freezing and
the desert and then and you couldn't leave eve the
tent by yourself. If you had to go to the bathroom,
you had to take someone because in the military situation,
one person is going to get sniped, the two people
can can provide cover. So you had to wake somebody
up in the middle of n if you have to
go to the bathroom, and then with with like your no, dude.
(20:15):
It was brutal. And the worst part with the bathroom
I took a d next to melb right right while
we're you know what I mean, with your heads outside
your head sticking out a plywood bathroom. That's just like
take it to like you're going to the bathroom in
a hole. It was just it was just brutal. I like,
(20:36):
I want to share. I know, I'm so people to
watch it because it's like I think that's why we
have this group text that we're all like you we
got really close, because if you're going through an experience
like that, like you have to like lean on each
other and doesn't matter, like nobody will really understand it.
And I think we're so excited to finally talk about
it because like nothing we've ever seen, nobody else has
(20:58):
really experienced it. So like I feel the same like
the dial. So this this show has been on the
air in the UK for I think like twelve seasons.
It's been around for a long time. It's also been
in Australia, so this is the first time this has
been introduced to American audience, right, and I I it's
gonna I think it's gonna be Fox's number one show
this season. I think it's gonna be a block but
blockbuster considering how how much add time they're putting into
(21:20):
the promos. It's on every you know, in front of
every football game. But yeah, I mean just just kind
of being out there in the desert and have it.
You know, it's it's just the the the air quality
what you're breathing is literally just like ground up glass.
You're breathing this like air desert, you know, with it's
like sandstorms that kind of blow through, right, So everyone's congested. Um,
(21:40):
you know, it's it's like you have to be on
on call twenty four hours a day. You're basically kind
of in this like simulated battles, right, and and and
it's training and it is so hard. It's so it's
so humbling and humiliating. And can we talk about the food? Yeah?
I mean we called one of the things that we
had cornthy bath was I swear it was dog food.
(22:04):
But you're so hungry that you eat it anyway and
ask for seconds because you're starving. You get like you
get a horrible egg and an orange and and that
that's kind of it, you know, almost for the whole.
Is it like the food that I know that Um,
a bunch of people in the army eat where you
like boil a bag and then you eat out of
that bag. Was it like that? I would have been thrilled.
(22:25):
That would have been like lu tess. That would have
been Yeah, that would have been Michelin caliber. No, it
would be like a like how he said, like a
boiled egg, a piece of white bread, and then you
would get an orange and then you would get your
corned beef assid for dinner. Well, um goes bad. I
(22:46):
cannot wait for this show to come out. It's called
Special Forces The Ultimate Test. I just it's good to
know that Tyler and Hannah don't die from this. But
I do want to switch gears though. Hannah, you're originally
from Alabama. Are you a big Southern food gal or
have you like gone completely Hollywood vegan? Uh? Like don't
(23:09):
don't no. I mean my favorite food is a cheeseburger
and French fries and like always will be um. But
I was never like a fried chicken. I like chicken fingers,
but like not like fried chicken. But yeah, Like I
went back home for Thanksgiving and it was just carbs
and meat and it was amazing. M and the food.
(23:31):
I will say, like I love living in California because
there's so many options of different things that like living
in Tuscaloose to Alabama. I went back home for Thanksgiving
and I was like, wow, like there's nothing to eat here,
but like the home cooking. I'ness I love that, you know,
like the meat and three thing in South right, Okay,
(23:53):
I love the meat and three. Love a meat and
three right, So so a met three it's like where
you get like you get fried chicken or salt a
steak or ham or or something right, and then and
then you can hamburger steak and you get you can
get fried okra, green beans right, you can get Southern
squash and get beans cooked down. You get a couple
of sweet potatoes, cream cheese, cream corn, and you get
(24:16):
all these things and it's kind of like a big deal.
And so there's like these hybrids between you know, barbecue
places and meat and threes and fried chicken shacks in
the South, and yeah, Tuscaloose is really good like that,
but I think Birmingham is has some of them on
fire right now. Yeah, for sure. It seems like the
food there, there's just so many things happening, especially like
(24:38):
downtown Birmingham. It's really awesome. But hot and hot Fish
House that's a really great place. Oh my gosh. Yeah,
Like you can't get barbecue in California. That's like like that.
There's just there's just a difference. It's different. Yeah, it's
just a different type of barbecue. Like I definitely stuff
like that. Um, for sure, I I love it. I
(25:03):
was looking on your Instagram and you do a bunch
of cooking videos, but you also do baking videos. Do
you prefer one over the other. Um, so I try,
I tried. I've been really my mom is like a
great cook, um, but she wasn't that great until like
she had a family. And I think that will give
me more like of a push. But like everything that
(25:24):
makes not bad, like everything, I'm like, oh I can
do this. Um, Cooking stresses me out more than baking this,
which I know that's like opposite for a lot of
people because you have to like get it accurate for baking,
but I feel just more pressure cooking for some reason.
So I would I think baking is more like a
fun thing because I don't like have to have it
(25:46):
something I kind of do in like my spare time,
where like when I'm cooking, it's like I'm feeding people
right now, like this is our dinner. We're baking is
like we didn't really need the extra like sugar, but
if it's really good, we'll eat the type thing. So
I think bakings more what I prefer. Yeah, So like
we're baking, it's like a fun project, but cooking it's
(26:06):
like it's live fire, like you're going now, this is
like it's happening now. We're about the few people now.
And so when when you when you do cook and
you get a you know, a couple of good recipes
in your belt. I'm sure you make a couple of
just banging you know, like special, probably just to help me.
You have to teach me. I can make decent things
(26:27):
that like I'm like, this is healthy. Um, we can
eat basically I make like hamburgers and salmon and some
chicken and then put that's it. But like I think
I can make it special. I just don't know how
well you got that. You got the meats, we need
(26:48):
the three now. Um, it's always like a sweet a
Japanese like sweet potato, an asparagus or Brassels sprouts like
those purple Japanese sweepatoes or bomb so favorite we have
really nice every week, multiple times probably and then brussels
sprouts some type of green or like an easy salad
(27:11):
of like usually from a bag that I've mixed with
like some mother spinach. That's cool. And now now, now
when it comes to like making really good, um brussels sprouts,
what's your what's your secret trick? Because sometimes they can
be boring and sometimes they can be delicious. How do
you do it? Oh, minor minor, a little boring. I'm
(27:34):
because like for me, I just want it done quick.
I wish I think that's why I might we really
probably need to talk about this, like you could probably
talk about this is two dudes in the kitchen. This
is what we do. All I do is like put
olive oil in it, like salt and pepper. But then
I feel like my mom used to put like, can
you put like balsamics something on it? Yeah, at the
end of at the end, yeah, yeah, totally at the end. So,
(27:56):
like so Brussels sprouts and can be caramels, right, so
when you boil them, they smell like cabbage, and they
smell like somebody farted. It's disgusted right, by the way,
it never had Brussels sprouts in the first date because
never get right, could get a little gass. Yeah, a
bit of a relationship for two years now, so we're
(28:17):
past past the gas. We're very we're very comfortable. Yeah.
But but so you cut them in half, toss them
a little of extroverts and all oil and salt, and
then you put them cutside down onto a sheet hand right,
and then and then you want to let them roast, right,
you wanta let them cook until the start to smell
good three fifty twenty five thirty minutes. Take a nice
(28:39):
flat spatch like good underneath them, flip them over until
they start to feel brown. So so the the the
sugars to start to develop inside the Brussels sprouts begin
to taste really really good. Now halfway through, to splash
a little ball soamic vinegar on top of that. Let
let's start to get kind of like syrupy and bake
into that. Or dude, if you just want to roast
them and then finish them with like armigan and lemon
(29:01):
juice and another little dash to salt on top of that. Simple, simple,
but really really good. A lot of people make Brussels
sprouts with bacon or panchetta. How do you feel about
how do you feel about that? Is that cheating dude? Dude? Yeah,
there's no shame in that game. Um, but there's no
shame in that game at all. Right, So fat and
Brussels sprouts are really really really good. They absolutely so
(29:25):
anything that you can kind of set up in that
particular world, you're gonna be in good ship. Uh. And
the last episode, Tyler was asking me, like all the
stuff that we ate when we were in the mansion.
Do you remember what you ate when you were on
the Bachelor? Oh, yeah, for sure, because I definitely didn't
cook then, So I ate the animal crackers and the
red vines. That's what I say, no joke. I remember
(29:48):
they would be like the girls would fill it back
because I'm like, I don't know what's going on here.
I mean, maybe some eggs. I think the guys are
more well, I don't know. Did y'all eat a lot?
You'll probably like made some cool Yeah. I was telling
him that I one day was like, I'll cook for everyone,
and I made gumbo for every It was like a
day that I didn't have a date or anything to do,
(30:09):
and so I had like I think it was um
Fits at the time, it was a handler and I
was and Fits went and like bought all the stuff
and like brought it back and I cooked for everybody.
Oh my gosh. Yeah, No, nobody really did that. I
mean we would. It was all really simple things, all
the girls, at least my season. I think one time
(30:29):
like they made like a really big breakfast. I think
I was having some type of like my own psycho
drama that day, and I think I remember that they
gave me, like they made these really good pancakes and
like eggs and bacon. But other than that, I think
we were like definitely like sandwich chicken fingers girls. We
did not cook that much. Did you ever eat the
(30:52):
food on Dates? No? Every time when I was a bachelorette,
I would literally like it was like my thing to
like touch the food to see how cold it was.
I would be like cold, um, and like they could
probably make a whole edit of me go just sticking
my finger and going cold. Um. No, I never got
to eat the food at the dates. And in my
season we went to like Scotland and Latvia and that
(31:16):
was pretty hard. Also, like maybe Tyler would know what
would be what would have been good for me to
eat there, but like I didn't eat the best until
I got to like Grease, like that was great food
for me on my season. But yeah, I know I'm
mostly ate like a child, which I'm okay with. That's
so funny and it's so good to see you. Thank
(31:36):
you so much for coming on the show. Yeah, absolutely,
I'm glad. Um it was it's like both of my
world's combined with Tyler, so glad to be here. I
can't tell you how excited I am for Special Forces
World's Toughest Test. I hope you win. I mean, you
win every show you go on at this point. Right, so,
(31:57):
January four on Fox, it's a Fox that special Forces
the Ultimate Test, Hannah, before you go, where can people
find more about you? Where can they follow you? All
that stuff? Yeah? Thank you? Follow me on Instagram is
probably where you'll find out anything and everything at Hannah Brown.
Also you have TikTok for any fun things. Um, but yeah,
(32:19):
and then you'll see me on Fox on January four.
All right, see you, Hannah, Thank you so much. Yea,
all right, take care. You know, I think that she's
gonna go make some Brussels sprouts later, I hope. So
it's just kind of one of those banging things that
everybody likes if you get it right, it's it's like
your new trick. And like so, and I always tell people,
and I maybe tell parents this more than anything else,
(32:40):
but you and your kids specifically, we'll really enjoy vegetables
if you roast them in the oven. Right, so, so
degrees sheet hand extra virginal oil and this works with
everything carrots, um, you know, Brussels sprouts broccoli, cut it
up in like bite sized cheas, toss a little bit
(33:01):
of olive oil, salt pepper, roasted uh with olive oil
three fifty degrees for about until it starts to caramelize.
And there's not a vegetable on planet Earth. And my
kids won't eat They love it roasted and brussel spo
Eat your vegetables, kids, That's what Dyler was saying. Yep, dude,
it's so good to see you and have a merry Christmas. Brother,
(33:21):
you too, my friend. Uh, Merry Christmas. And where are
you gonna be for for Christmas? I'm gonna be here
and we're having my dad and his girlfriend comes, so
I'll be cooking up a storm, so you'll be seeing
some of the recipes that I throw together. So I'm
excited for that. You're gonna be in Vale, We're gonna
be in Hawaii. Oh man, everyone's gotta be somewhere. I know,
(33:43):
snow and and and sand. That's our jam for the holidays.
So Miller and Lux is opening up at the Four
Seasons in Vale, Colorado, and we're also opening up at
the Four Seasons Hualabi on the Big Islands just north
Dakoona and uh and have a great holiday to all
the listeners out there. You guys have an amazing holiday
as well, and we'll see you next time on Two
(34:04):
Dudes in a Kitchen. See see you next sun By.
Take care alright, guys, thanks for listening. Follow us on
Instagram at two Dudes in the Kitchen. Make sure to
write us a review and leave us five stars. We'll
take that and we'll see you guys next time. See
you next time.
It's two Dudes in a Kitchen with Tyler Florence and
Wells Adams and I heart radio podcast. What's up everybody?
You were listening to two dudes in a kitchen. My
name's Wells Adams. I'm alongside. What I found out last
week was People Magazine Sexiest Chef Alive in Tyler Florence
back in back in the day. Man, I mean it
was it must be like two thousand four, but hey,
(00:21):
it was real. It happens. Yeah, don't don't try to
self deprecate this thing. It's a real life thing that
happened and used to be proud of it. Oh my god,
are you kidding me? I mean, like, we've had so
many kind of really interesting, you know things in this uh,
in this crazy journey of being a celebrity chef, and yeah,
that's definitely one of them. Well, you've hosted um a
million different reality shows. Uh, we met on Worst Cooks
(00:44):
in America celebrity editions. So you've been coming across a
lot of celebrities or studio celebrities or reality TV stars
in your time. And today's episode is gonna be fun
because we are going to bring in a bunch of
my buddies from Bachelor Nation and talk about food and
what they've got going on. And I tell you what, Man,
I would say this, My favorite person who I've ever
(01:06):
done any show with is our next guest. You might
know him as grocery store Joe, American television personality. He
got robbed on Dancing with the Stars, that's for sure.
He's so Chicago and Italian. He makes his own pasta sauce.
He's the best grocery store Joe on Two dudes in
(01:28):
the kitchen? How are you, buddy? What's update? How are
you man? Good? How are you nice to meet you? Joe?
What's been going on? Man? Uh? You know, just another day? Really?
Holiday season is here? Actually? Um so hanging out in
New York right now. Listen, you launched your pasta sauce line.
So are sales going like crazy for the holidays? Pasta
(01:52):
sauce generally does better in the winter months, so that's good. Um.
I'll run another special around Christmas time. We're you know,
we're growing the brand. I'm in about eighty something stores
within Chicago. Uh. It is harder to sell a pasta
sauce online because people don't really want to buy a
(02:16):
jar of red sauce through the via internet. Um, but
you know it's growing slowly, but surely what made you
want to get into making pasta sauces? You know after
after the Bachelor and Dancing with the Stars, that really
had to just break down who I was as a
person and how I could really come up with was
(02:37):
red sauce. So that's what I did. No. But during um,
during the pandemic, I was shooting like food videos for
restaurants and just like going to different restaurants and whatnot.
I was just trying to figure out, um, how I
could start a business. My friend owns a distribution company
in Chicago. He's in about thirty stores, and we, um,
(03:00):
we came up with the sauce. I had a family recipe.
We worked it out together, manufactured it Sundays with Joe.
I came up within about five minutes. You know, well
sometimes that's where the best ideas happened. And you know,
like Sunday, Yeah, my name's Joe pasta sauce. Growing up,
we had it on Sunday. I combined the two and
(03:20):
there you go. So it was this year known as
recipe And like, is she angry that this has been
released to the world. Uh No, it was like it
was a a rough take on a family, old family recipe,
and they could, like, you know, they could deal with it.
But my grandma's ninety three, so she she's she doesn't
know what's going but she doesn't know. She's fine with it. Yeah, yeah,
(03:46):
she's like, oh, Joey, you're such a cute boy. Yeah,
that's it, right, Well, good for you, man, that's great.
So so when you when you hop off a reality
show and you start thinking about this, because like, this
is where I think it's really interesting because even in
my genre as of being a professional chef and the
media opportunities that around that, there's not a lot of
(04:07):
my colleagues that haven't been on television for five minutes,
right and been the you know, a guest judge on
something or a guest contested on something. So I think
hopping off of that and kind of getting a game
plan together and how you can monetize your you know,
you'r you gotta make hey, what the sunshines, right, So
how do you monetize that when you hop off and
(04:27):
make sure that you when when when you're episodes or
season lands, that there's a good place for you to
jump off and make a little scratch. You know, I
think that's really interesting. Yeah, yeah, I mean I was.
I was throwing darts for a while and uh I
basically still am. But you know, you you come off, Yeah,
you come off these shelves and you you want to
(04:49):
use your platform and and figure out how you could
capitalize UM And for me, I was in the food
industry for ten about ten years. I I was in
the produce market, so I sold produced to all the
different grocery stores in the Midwest. UM, I delivered to restaurants.
I've worked in restaurants. So the transition for from reality
(05:12):
to like trying to get more into the food industry
of the food world, that was kind of a simple
choice for me because like all the content that I
watch is just food. Like all I'm doing is youtubing
food videos and watching Food Network and everything. So and
you also do like, um, your Instagram reels where you
(05:34):
go like do restaurant critiques, right, Yeah, that I was doing.
I haven't done that in a while, but I was
doing that. That's what I was doing back in UM.
That was just honestly, I was I didn't know what
to do. And I didn't want to keep posting photos
of myself smiling, so I didn't even have social media.
(05:55):
I got it when I went on the show. So
that was back in like two thousand eighteen. UM, and
I were member, just like, so what am I supposed
to do with my friends? Like, well, we we always
go out to eat, just shoot stories about eating food,
and that's kind of like what I did. Okay, So
I want to know, then, Joe, top three favorite restaurants
in Chicago and top three favorite restaurants in New York City. Well, okay,
(06:22):
if you don't say as Owls number one, Tellian Beef,
we're not friends. It's not the number one. I'm sorry,
but okay. So I love als Els on Taylor Street
is really good. It is really good. They put they
put they I think they used not well to see
what he just up right there? Now that this is
kind of hit in in the vein of somebody from Chicago.
(06:43):
My family owned Boston's Beef. I don't know if you
if you remember that that was on Grand in Pulaski,
that was in Chicago. That was running for however many years.
I want to see at least fifty, Um, but I
think I grew up. I went to school at St. Vincent's, UM,
so I grew up across the street from um Johnny's. Beef.
Johnny's is probably my number one. Johnny's is not bad.
(07:04):
I gotta tell you. We went we did the whole
Hot Beat tour. We were just in Chicago a couple
of weeks ago, and we did the whole Hot Beat
tour and uh and and Johnny's. When you walk in,
there was just something a little sad about the room
when I couldn't put my finger on it, like nobody
had to smile on the face, like nobody, like everybody
was just sort of bummed out, and you kind of
walked in, you really had to kind of like pry
it out of them. And then they kind of slid
(07:25):
this like kind of sloppy looking, hoppy sandwich from front
of you. It was good, But then you go to
Owl's right now, I was like telling the home chipper
and Owls, well, well, I well, and maybe maybe it's
just because we got we got the red carpet treatment.
But he took me back in the kitchen. He showed
me how they cooked the beak. He showed me how
to make the jardinair. They ferment the whole thing like
(07:47):
the guy had nothing to hide. Everything was fresh, and
we had we had a really really good time. I
took a picture. I'm on the celebrity wall. Now see
that's that's my joint, dude, that's my number one. I
get well els. If you get there, U see beef,
you got yeah hot peppers and you eat it there.
It is it's hard to respect. You gotta give respect,
(08:07):
give props. Yeah, when you eat it wet, dude, it's
like it's not even a sandwich, and it's more like
bread pudding. It's soggy. You got It's knife in the
fourth territory that I'm not. I'm not. I'm not a
big wet guy. I'm not gonna lie like just regular juicy.
Don't dip my beef. I hate. Don't get my beef, bro,
don't you get my beef? Get back with that. So
(08:28):
I'm gonna put you're throwing me way off. Okay, best
pizza in Chicago Bird's Place. It's not even pizza, bro,
It's like it's a deep I prefer New York pizza
over Chicago pizza. Monte Verde the Loyalist and Last Garrolla.
(08:49):
Those are gonna be my top three restaurants in Chicago.
Um Love Lost, Carol Lost, groll is really good, Man
Lost Girls really good, fantastic, The Loyalists, They're dirty. Burger
is incredible. That's all I have to say. Johnny's Beef
is up there for me and I'll give it to you.
I love Ales. I haven't had it in a while,
but it's a great beef. They opened up a few locations.
(09:11):
Some of them aren't really that good, but the one
on Taylor Street is okay New York. I'm gonna say,
Lou Kelly and Carol Gardens, that's the best pizza I've
ever had in my life. That place, The grammar See
Tavern Burger is pretty good, is pretty incredible. The Manetta
(09:31):
Tavern Burger is all the black burger Menetta Tavern that is.
That's a that's a magic trick because when you open
up the burger, there's nothing on the It's a bun.
It's like Camela's onion jam. But it's the grind, right,
the grind. It's got like it's got like dry age
into it. It's like it's super interesting. It's a really
really good burger. Um, I love it. I think it's delicious. Yeah.
(09:52):
They don't even put um that one. They don't even
put cheese on. And then you get with fries and
you sit at the bar. I mean, it's just a
it's a wonderful afternoon. And then like restaurants in New York,
repizza restaurant, restaurants in New York, I like French sett Man.
Have you even been. I've been the Frenchett. It was great. Yeah,
I had the chicken. I thought it was really good.
(10:15):
Oh Um. The new Indian restaurant opened up in the
West Village. It's real Semma. Semma is really good. Yeah,
Donnie Angie's really good. What about cocktails do you like?
You like Dante's and the Grene Village. Yeah, now there's
a there's a really good bar called Holy Water. Rebecca.
(10:35):
It's like the it's like the sub training. It's so good.
Holy Wood Water. Yeah, run, don't walk, it's so fun.
I'm more of a you know, I'm more of a
McCallan on the rocks Can guy. I'm not a big
cocktail guy. To switch gears a little bit. Congratulations, Joseph,
You're now are married man, Um, So are you are
(10:56):
you cooking for the wife now or what's happen in here?
We She's actually making a chicken gumbo tonight. I made
breakfast tacos this morning, Teresa egg Um. They were honestly,
they were fantastic. Um. I make you know. I'm a
big pasta spaghetti. I make a red sauce. Um, that's
(11:17):
Sundays that's might go to crumbled sausage chicken palm. I
think it's Serena can't eat a lot of dairy. So
I know that you guys are gonna have like a
big party. Um, even though you guys already got married.
So who's going to be in charge of like the dinner?
(11:38):
We're gonna go do eight work. So we're getting married
in South Carolina where where it's called the cedar room.
It's actually beautiful. I mean, I think it's beautiful. I
grew up in South Carolina's my home. Stay here. Okay,
we're both gonna do. Okay, Serena's as well, So I
will say it was. It was my favorite thing I
got to do in the entire process of planning a
(11:59):
wet was going and trying all the foods because everyone's
vying for your business, and so you get to have
all this amazing food and you know, I mean it's
not free, but it's free that day, and then it
becomes the most expensive thing you ever paid for in
your entire life. Last question for you, Joseph, before we
let you go. When you were on the Bachelorette or
(12:21):
when you were in Paradise, what was your favorite thing
to eat and did you cook for yourself? Um? Well,
I was only on the Bachelorette for a day, so
eating wasn't really an option for me. And then Paradise,
I have a very for I don't know if it's
the water in Mexico, but I have a very weak
stomach and like the first week of me being there,
(12:42):
I'm always sick. Um. So Mike go to in Paradise
probably just eggs over hard toast, making extra crispy pedia lights. Um.
They honestly, the chicken nuggets, they're actually pretty good. I
mean they're disgusting, but they're disgusting in a good way. Yeah.
(13:05):
I think being a chef in a kitchen, dude, I'm
exposed to like such a low level of like, you know,
stuff all the time that I didn't not I have.
I have the stomach money of a billy goat. Yeah,
I believe I remember you getting sick in Paradise and
feeling so bad for you. Yeah. Well, Joseph, I always
love seeing your your smiling face, and I miss you
(13:26):
so much. Where can everyone go find Sundays with Joe's
Sauce and find out more about you? Yeah? So my
Instagram Joe mobiley one. You can see me there eating
food or smiling whatever. Uh, Sundays with Joe dot com
is where you get my sauce. It's also in a
bunch of stores in Chicago, Capudos, Mariano's, um, to name
(13:47):
a few of those are some bigger chains. Um. And yeah,
that's pretty much it sums up. Is it only one
sauce or do you have like a pizza sauce, amrania
apasta sauce. I have two sauces, and a Rabbia which
is spicy and it actually has a good spice, um,
and then a sweet marian ea. Um. They're cattle cooked,
so it isn't just like your stereotypical jarred sauce. I
(14:12):
personally think it's really really good. All right, Joseph, thank
you so much for coming on the show man. Of course,
thank you Wells, Tyler. Nice to meet you. Yeah, great
to meet you. Do list, congratulations and the best luck
at your wedding in South Carolina. Sons like a lot
of fun. It's a great stay. It's good place. Yeah cool, alright, guys, bye, Joe,
take care of later. Joe's the best, yeah man. And
(14:32):
I just think it's kind of one of those things
because everybody, you know, how's either a first hustle or
a side hustle whatever that is, right, but trying to
figure out how to like, how do you manufacture it
because obviously he's not making it from scratches in his house, right,
So so those things are called licensing agreements, right, So
you get into business with the company it's already making that, uh,
and you kind of go through a tasting process when
(14:54):
you give them their recipe and then they kind of
make it their ingredients at scale and you you know,
you all the control that you get something going nice
and you take it out and then and it's up
to you. From a press standpoint, you really knock out
of park. But I think that is like if you
can roadmap that out for a lot of people. I
think all the people would would appreciate that. I think
that's a huge advantage, just to know how to well,
next time we'll have them on. He'll go through all
(15:15):
the nuts and bolts and logistics of starting Sundays with
Joe Sauce. Yeah, like like business Yeah, like like two
dudes in a in a business school kitchen. Man, we
have a star study episode today. We are now about
to bring in Well, let's let's be honest. I think
that everyone would say that she was the best bachelor
(15:38):
at that we've ever had. She's also, of course a
beauty pageant title holder. But more importantly, she's on a
new show that I believe that Tyler is going to
be on, if I'm not mistaken, a new show called
Special Forces World's Toughest Test. Welcome into two Dudes in
the kitchen. It's Hannah Brown. Hannah, how are you hi?
(16:00):
I'm good. How are y'all? So good? Hannah, It's so
good to see you again. It's so good to see you.
Oh my god, like fresh faced and not in a
hundred and eighth degree Jordanian desert. Yeah, oh my god.
We're both probably feeling and looking a bit better. Than
the last time we saw each other. That was And
(16:20):
I guess now the show is announced, we can start
to talk about this. But Special Forces it's gonna be
on Fox in in January. Um and and it was
the hardest thing I've ever done in my entire life.
I don't know what I was thinking. Can you guys
give me the elevator pitch of the show, because I
I've now seen some ads for it and it looks
(16:40):
like it looks like a bunch of army guys are
trying to kill celebrities. Well that's about it. But I
don't think anyone who did this show quite knew what
we were getting into. Like it was. I knew it
was going to be intense, and I was excited to
like push myself and to like learn something more about
(17:03):
myself and really see like what I could do and
what I could get from the show. Um but wow,
like I like, well, they're really letting us do this
like this, They're really allow allowing all this to happen.
That's how I felt the entire time, Like yeah, they're
they're really going to try to kill us, Like this
is really you could really die right now, You could
(17:24):
really drowned, you could really break a bone, you could
really like fall your death, like like it was all
really Yeah, I think that was the thing like that
nobody will really understand. Like there was no like production
like handing to time out like I have, Like it was, uh,
(17:44):
there was no production around the whole time. It was
like I felt like we were on some type of
like simulation camp thing, um, like the Hunger Games that
we weren't trying to kill each other, like the DS
was was trying to go right, I mean I was,
I'm like, I'm just like looking through our text thread
(18:04):
all of us together. Um. But the recovery process, the PTSD,
and not to make light of PTSD, but kind of
coming off the show like that, like everybody felt like
we everybody needed emotional hugs. Like that was literally the
hardest thing I've ever done in my pie. Yeah. And
I gotta know because I've interviewed a lot of people
who have been on Dancing with the Stars, and the
(18:26):
thing that a lot of people don't realize about Dancing
with the Stars is how like rigorous it is uh
on your body, Like everyone loses like a ton of weight.
Obviously they're using muscles that they don't normally use. You know,
you're practicing and doing the choreography like so much every
single day that everyone says, just like one of the
hardest shows to do, what was harder was Special Forces
(18:49):
or Dancing with the Stars harder. So Special Forces you
could not do that for that long. Like Special Forces
is definitely harder because it's there's no skip, there's no
let's go to the physical therapists and like get a massage,
like it is you're living in it. Which I thought
that When the Stars is the hardest thing I've ever done,
(19:10):
like physically, like this is a new extreme because there's
no escape from the I'm not like truly like the
whole thing is like discomfort. There's no glam that you
don't have moments of rest. You're constantly on alert and
like fight or flight. It's such an immersive experience. So yeah,
(19:31):
like I thought they'd Seal with the Stars was like
the most extreme thing you could do. Like this definitely
beats it by like tenfold tenfold fold. And I've never
done Dancing with the Stars and it looked really really
hard and like but but I mean just the idea
of like so we all have sleep in one big
tent um and it was a hundred and eight during
the day and it felt like it was in the
thirties at night. Such extreme like heat switches, right, I
(19:54):
mean it was like really really hot and freezing and
the desert and then and you couldn't leave eve the
tent by yourself. If you had to go to the bathroom,
you had to take someone because in the military situation,
one person is going to get sniped, the two people
can can provide cover. So you had to wake somebody
up in the middle of n if you have to
go to the bathroom, and then with with like your no, dude.
(20:15):
It was brutal. And the worst part with the bathroom
I took a d next to melb right right while
we're you know what I mean, with your heads outside
your head sticking out a plywood bathroom. That's just like
take it to like you're going to the bathroom in
a hole. It was just it was just brutal. I like,
(20:36):
I want to share. I know, I'm so people to
watch it because it's like I think that's why we
have this group text that we're all like you we
got really close, because if you're going through an experience
like that, like you have to like lean on each
other and doesn't matter, like nobody will really understand it.
And I think we're so excited to finally talk about
it because like nothing we've ever seen, nobody else has
(20:58):
really experienced it. So like I feel the same like
the dial. So this this show has been on the
air in the UK for I think like twelve seasons.
It's been around for a long time. It's also been
in Australia, so this is the first time this has
been introduced to American audience, right, and I I it's
gonna I think it's gonna be Fox's number one show
this season. I think it's gonna be a block but
blockbuster considering how how much add time they're putting into
(21:20):
the promos. It's on every you know, in front of
every football game. But yeah, I mean just just kind
of being out there in the desert and have it.
You know, it's it's just the the the air quality
what you're breathing is literally just like ground up glass.
You're breathing this like air desert, you know, with it's
like sandstorms that kind of blow through, right, So everyone's congested. Um,
(21:40):
you know, it's it's like you have to be on
on call twenty four hours a day. You're basically kind
of in this like simulated battles, right, and and and
it's training and it is so hard. It's so it's
so humbling and humiliating. And can we talk about the food? Yeah?
I mean we called one of the things that we
had cornthy bath was I swear it was dog food.
(22:04):
But you're so hungry that you eat it anyway and
ask for seconds because you're starving. You get like you
get a horrible egg and an orange and and that
that's kind of it, you know, almost for the whole.
Is it like the food that I know that Um,
a bunch of people in the army eat where you
like boil a bag and then you eat out of
that bag. Was it like that? I would have been thrilled.
(22:25):
That would have been like lu tess. That would have
been Yeah, that would have been Michelin caliber. No, it
would be like a like how he said, like a
boiled egg, a piece of white bread, and then you
would get an orange and then you would get your
corned beef assid for dinner. Well, um goes bad. I
(22:46):
cannot wait for this show to come out. It's called
Special Forces The Ultimate Test. I just it's good to
know that Tyler and Hannah don't die from this. But
I do want to switch gears though. Hannah, you're originally
from Alabama. Are you a big Southern food gal or
have you like gone completely Hollywood vegan? Uh? Like don't
(23:09):
don't no. I mean my favorite food is a cheeseburger
and French fries and like always will be um. But
I was never like a fried chicken. I like chicken fingers,
but like not like fried chicken. But yeah, Like I
went back home for Thanksgiving and it was just carbs
and meat and it was amazing. M and the food.
(23:31):
I will say, like I love living in California because
there's so many options of different things that like living
in Tuscaloose to Alabama. I went back home for Thanksgiving
and I was like, wow, like there's nothing to eat here,
but like the home cooking. I'ness I love that, you know,
like the meat and three thing in South right, Okay,
(23:53):
I love the meat and three. Love a meat and
three right, So so a met three it's like where
you get like you get fried chicken or salt a
steak or ham or or something right, and then and
then you can hamburger steak and you get you can
get fried okra, green beans right, you can get Southern
squash and get beans cooked down. You get a couple
of sweet potatoes, cream cheese, cream corn, and you get
(24:16):
all these things and it's kind of like a big deal.
And so there's like these hybrids between you know, barbecue
places and meat and threes and fried chicken shacks in
the South, and yeah, Tuscaloose is really good like that,
but I think Birmingham is has some of them on
fire right now. Yeah, for sure. It seems like the
food there, there's just so many things happening, especially like
(24:38):
downtown Birmingham. It's really awesome. But hot and hot Fish
House that's a really great place. Oh my gosh. Yeah,
Like you can't get barbecue in California. That's like like that.
There's just there's just a difference. It's different. Yeah, it's
just a different type of barbecue. Like I definitely stuff
like that. Um, for sure, I I love it. I
(25:03):
was looking on your Instagram and you do a bunch
of cooking videos, but you also do baking videos. Do
you prefer one over the other. Um, so I try,
I tried. I've been really my mom is like a
great cook, um, but she wasn't that great until like
she had a family. And I think that will give
me more like of a push. But like everything that
(25:24):
makes not bad, like everything, I'm like, oh I can
do this. Um, Cooking stresses me out more than baking this,
which I know that's like opposite for a lot of
people because you have to like get it accurate for baking,
but I feel just more pressure cooking for some reason.
So I would I think baking is more like a
fun thing because I don't like have to have it
(25:46):
something I kind of do in like my spare time,
where like when I'm cooking, it's like I'm feeding people
right now, like this is our dinner. We're baking is
like we didn't really need the extra like sugar, but
if it's really good, we'll eat the type thing. So
I think bakings more what I prefer. Yeah, So like
we're baking, it's like a fun project, but cooking it's
(26:06):
like it's live fire, like you're going now, this is
like it's happening now. We're about the few people now.
And so when when you when you do cook and
you get a you know, a couple of good recipes
in your belt. I'm sure you make a couple of
just banging you know, like special, probably just to help me.
You have to teach me. I can make decent things
(26:27):
that like I'm like, this is healthy. Um, we can
eat basically I make like hamburgers and salmon and some
chicken and then put that's it. But like I think
I can make it special. I just don't know how
well you got that. You got the meats, we need
(26:48):
the three now. Um, it's always like a sweet a
Japanese like sweet potato, an asparagus or Brassels sprouts like
those purple Japanese sweepatoes or bomb so favorite we have
really nice every week, multiple times probably and then brussels
sprouts some type of green or like an easy salad
(27:11):
of like usually from a bag that I've mixed with
like some mother spinach. That's cool. And now now, now
when it comes to like making really good, um brussels sprouts,
what's your what's your secret trick? Because sometimes they can
be boring and sometimes they can be delicious. How do
you do it? Oh, minor minor, a little boring. I'm
(27:34):
because like for me, I just want it done quick.
I wish I think that's why I might we really
probably need to talk about this, like you could probably
talk about this is two dudes in the kitchen. This
is what we do. All I do is like put
olive oil in it, like salt and pepper. But then
I feel like my mom used to put like, can
you put like balsamics something on it? Yeah, at the
end of at the end, yeah, yeah, totally at the end. So,
(27:56):
like so Brussels sprouts and can be caramels, right, so
when you boil them, they smell like cabbage, and they
smell like somebody farted. It's disgusted right, by the way,
it never had Brussels sprouts in the first date because
never get right, could get a little gass. Yeah, a
bit of a relationship for two years now, so we're
(28:17):
past past the gas. We're very we're very comfortable. Yeah.
But but so you cut them in half, toss them
a little of extroverts and all oil and salt, and
then you put them cutside down onto a sheet hand right,
and then and then you want to let them roast, right,
you wanta let them cook until the start to smell
good three fifty twenty five thirty minutes. Take a nice
(28:39):
flat spatch like good underneath them, flip them over until
they start to feel brown. So so the the the
sugars to start to develop inside the Brussels sprouts begin
to taste really really good. Now halfway through, to splash
a little ball soamic vinegar on top of that. Let
let's start to get kind of like syrupy and bake
into that. Or dude, if you just want to roast
them and then finish them with like armigan and lemon
(29:01):
juice and another little dash to salt on top of that. Simple, simple,
but really really good. A lot of people make Brussels
sprouts with bacon or panchetta. How do you feel about
how do you feel about that? Is that cheating dude? Dude? Yeah,
there's no shame in that game. Um, but there's no
shame in that game at all. Right, So fat and
Brussels sprouts are really really really good. They absolutely so
(29:25):
anything that you can kind of set up in that
particular world, you're gonna be in good ship. Uh. And
the last episode, Tyler was asking me, like all the
stuff that we ate when we were in the mansion.
Do you remember what you ate when you were on
the Bachelor? Oh, yeah, for sure, because I definitely didn't
cook then, So I ate the animal crackers and the
red vines. That's what I say, no joke. I remember
(29:48):
they would be like the girls would fill it back
because I'm like, I don't know what's going on here.
I mean, maybe some eggs. I think the guys are
more well, I don't know. Did y'all eat a lot?
You'll probably like made some cool Yeah. I was telling
him that I one day was like, I'll cook for everyone,
and I made gumbo for every It was like a
day that I didn't have a date or anything to do,
(30:09):
and so I had like I think it was um
Fits at the time, it was a handler and I
was and Fits went and like bought all the stuff
and like brought it back and I cooked for everybody.
Oh my gosh. Yeah, No, nobody really did that. I
mean we would. It was all really simple things, all
the girls, at least my season. I think one time
(30:29):
like they made like a really big breakfast. I think
I was having some type of like my own psycho
drama that day, and I think I remember that they
gave me, like they made these really good pancakes and
like eggs and bacon. But other than that, I think
we were like definitely like sandwich chicken fingers girls. We
did not cook that much. Did you ever eat the
(30:52):
food on Dates? No? Every time when I was a bachelorette,
I would literally like it was like my thing to
like touch the food to see how cold it was.
I would be like cold, um, and like they could
probably make a whole edit of me go just sticking
my finger and going cold. Um. No, I never got
to eat the food at the dates. And in my
season we went to like Scotland and Latvia and that
(31:16):
was pretty hard. Also, like maybe Tyler would know what
would be what would have been good for me to
eat there, but like I didn't eat the best until
I got to like Grease, like that was great food
for me on my season. But yeah, I know I'm
mostly ate like a child, which I'm okay with. That's
so funny and it's so good to see you. Thank
(31:36):
you so much for coming on the show. Yeah, absolutely,
I'm glad. Um it was it's like both of my
world's combined with Tyler, so glad to be here. I
can't tell you how excited I am for Special Forces
World's Toughest Test. I hope you win. I mean, you
win every show you go on at this point. Right, so,
(31:57):
January four on Fox, it's a Fox that special Forces
the Ultimate Test, Hannah, before you go, where can people
find more about you? Where can they follow you? All
that stuff? Yeah? Thank you? Follow me on Instagram is
probably where you'll find out anything and everything at Hannah Brown.
Also you have TikTok for any fun things. Um, but yeah,
(32:19):
and then you'll see me on Fox on January four.
All right, see you, Hannah, Thank you so much. Yea,
all right, take care. You know, I think that she's
gonna go make some Brussels sprouts later, I hope. So
it's just kind of one of those banging things that
everybody likes if you get it right, it's it's like
your new trick. And like so, and I always tell people,
and I maybe tell parents this more than anything else,
(32:40):
but you and your kids specifically, we'll really enjoy vegetables
if you roast them in the oven. Right, so, so
degrees sheet hand extra virginal oil and this works with
everything carrots, um, you know, Brussels sprouts broccoli, cut it
up in like bite sized cheas, toss a little bit
(33:01):
of olive oil, salt pepper, roasted uh with olive oil
three fifty degrees for about until it starts to caramelize.
And there's not a vegetable on planet Earth. And my
kids won't eat They love it roasted and brussel spo
Eat your vegetables, kids, That's what Dyler was saying. Yep, dude,
it's so good to see you and have a merry Christmas. Brother,
(33:21):
you too, my friend. Uh, Merry Christmas. And where are
you gonna be for for Christmas? I'm gonna be here
and we're having my dad and his girlfriend comes, so
I'll be cooking up a storm, so you'll be seeing
some of the recipes that I throw together. So I'm
excited for that. You're gonna be in Vale, We're gonna
be in Hawaii. Oh man, everyone's gotta be somewhere. I know,
(33:43):
snow and and and sand. That's our jam for the holidays.
So Miller and Lux is opening up at the Four
Seasons in Vale, Colorado, and we're also opening up at
the Four Seasons Hualabi on the Big Islands just north
Dakoona and uh and have a great holiday to all
the listeners out there. You guys have an amazing holiday
as well, and we'll see you next time on Two
(34:04):
Dudes in a Kitchen. See see you next sun By.
Take care alright, guys, thanks for listening. Follow us on
Instagram at two Dudes in the Kitchen. Make sure to
write us a review and leave us five stars. We'll
take that and we'll see you guys next time. See
you next time.
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