April 11, 2024 • 37 mins
It's a real bromance on the show today!
Phil Rosenthal, the creator of "Everybody Loves Raymond" and "Somebody Feed Phil," joins Tyler and Wells to chat about their favorite topic . . . eating!! Phil talks about the scary dishes he was afraid to try on his show, like a salad with ants, but was pleasantly surprised by the taste. He also discusses the delicious soup Tyler and Wells have never tried, Khao Soi, and tips on what to eat as a tourist!
Plus, Phil talks about all the projects he's currently juggling, including his Naked Lunch Podcast, going on a 25-city tour, the 7th season of "Somebody Feed Phil," streaming now on Netflix, and a brand new children's book written with his daughter Lily aptly titled "Just Try It!"
For info on all things Phil, visit Philrosenthalworld.com.
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. Okay, it's time for
another episode of Two Dudes in a Kitchen. Later on
the show, it's going to be three Dudes in a Kitchen.
I'm Wells Adams alongside Tyler Florence. We are still getting
so many messages about my soup salad sandwich theory.
Speaker 3 (00:20):
I feel bad about what I've done.
Speaker 1 (00:22):
To Oh yeah, yeah, you've done it. Yeah, congratulations for sure,
you've set you set the food world on fire.
Speaker 2 (00:29):
You know what the reason why you guys hate it
so much is because you know, deep down I'm right,
and you just can't parse the facts that this can
be real.
Speaker 1 (00:42):
Yeah. Well that's that's just it just facts, right. So okay,
So if it's encrusted with anything that kind of feels
like bread, right, that's a tortilla or bread crumb's whatever
it is, including bread, that's a sandwich sandwich man. Yeah,
So veal milanaise I don't know.
Speaker 3 (00:58):
If I know what that is.
Speaker 1 (00:59):
Okay, So it's a veal chop pounded out really really thin, Okay,
with breadcrumb, pan fried sage brown butter, lemon salt.
Speaker 4 (01:08):
Yeah, what's let's say, chicken pacata. It sounds like kinda
but what's it's a sandwich? There you go, Come on,
that's easy, Tyler.
Speaker 2 (01:18):
I can't tell you how excited I am for the
show today. We've had some really good gets on this show,
but this one might be the best. Are you a
fan of Phil Rosenthal?
Speaker 1 (01:29):
He is the best. He's so interesting. We I loosely
know him. We've kind of interacted a couple of times,
but he's just kind of setting the food world on
fire right now, and and and almost like he stumbled
into this in a way. Yeah, so obviously everybody knows
him from everybody loves Raymond. But then after that, like
his second act, it is is him as a person,
(01:53):
and he's traveling the world seven seasons on Netflix, right
is that where're Yeah? Yeah, it's forever. And I think
he's got a new book coming out of crazy stuff.
His podcast is kind of fire right now. But he
is the guy that I think and I want to
talk to him about this that I think is sort
of stepping into this Anthony Bourdain role and obviously not
the same guy, right, He's you're not gonna get tattooed,
(02:14):
or he might maybe we can get one together. Yeah,
but that would be fun.
Speaker 3 (02:18):
That's an episode right there.
Speaker 1 (02:21):
I would do it in a heartbeat. But he's this
guy that's sort of traveling the world right now and then,
because like he just really wants to taste it and
see it and try it and experience life. And I
think everybody wants to do that. So he's just this
armchair traveler that everybody at home is just cheering for
(02:42):
because he is so much fun to watch and he's
this insatiable, real curiosity on all of it, and he's
exploring the world and he's having the best time. He
takes his family and his wife and his kids, and
it's so much fun to watch.
Speaker 2 (02:54):
Yeah, if you don't know or not familiar with who
we're talking about. Phil Rosenthal originally was a creator and
a on the show Everybody Loves Raymond, And after that
show kind of ended, he went into this second act,
as Tyler was saying, where he had a PBS show
that was called I'll Have What Phil's Having, which was
kind of like a travel log looking Bordain esque show,
(03:17):
and then it was canceled and then Netflix picked it
up and they changed the name to Somebody Feed Phil
and it's become one of the biggest shows on Netflix,
I think one of the longest running shows that Netflix
has created. He is such a lovely guy and if
he watch the show, he really is. He's a very
curious person, and he's just kind of so full positivity,
(03:42):
and even though he does come at some things a
little neurotic and a little scared to do, he is
just so positive that you just can't help but want
to travel and try things with him. And he is
one of the nicest I've met him before as well,
one of the nicest guys. When we come back, we
are going to have the star of Somebody Feed fill
(04:04):
right here on two dudes in a kitchen. All right, guys,
our guest today has so much freaking going on that
we cannot believe that he had time to come on
the show today. I'm guessing we are all going to
be probably laughing a lot throughout the show because our
guest today is Phil Rosenthal. You may know him as
the creator and writer of Everybody Loves Raymond, or maybe
(04:25):
from his award winning Netflix show Somebody Feed Phill that's
now in its seventh season.
Speaker 3 (04:30):
He has a new.
Speaker 2 (04:31):
Book out with his daughter, a podcast, and probably so
much more, because this guy just does not stop. Please,
Welcome to two dudes in a kitchen, the one, the
only Phil Rosenthal here.
Speaker 5 (04:41):
We are nice to see you.
Speaker 1 (04:43):
Good to see you too. Man, Oh my god, this
is great.
Speaker 2 (04:46):
Well, welcome to two dudes in a kitchen. We're so
excited to have you here. I mean, seven seasons of
somebody feed fill. That's insane. Did you ever think it
would go this long?
Speaker 5 (04:57):
I didn't know if anyone would ever buy it. You know,
after everybody loves Raymond from that time to getting the
first iteration of this, which was called I'll have what
Phil's having on PBS, was ten years.
Speaker 3 (05:11):
Yeah, isn't that wild?
Speaker 5 (05:12):
People think, oh, he did Raymond, so they just gave
him a food troke because he wanted to do it. No,
if you I don't know if this happened to you,
but if you want to change lanes in your field,
they're not always so receptive, right.
Speaker 1 (05:27):
Or they could be receptive for like five minutes, and
then you get there and you realize you don't have
the chops to speak the language that could be too
sure and that's.
Speaker 5 (05:35):
How it could have happened. Yeah, but I just kept
trying and I wouldn't give up. And that's the lesson.
I think, if you make something a priority in your life,
it may take ten years. But listen, everyone who wins
the Oscar gets up there and says, it took ten
years to make this movie, right, So things are worthwhile
(05:57):
in life, and you know, maybe the best things in
life are worth pursuing like that.
Speaker 2 (06:04):
Can we start at the beginning, because I mean, I
think at this point everyone knows you now as you
know the host of of your Netflix show, and they
might not know that you you wrote and you were
a creator and everybody loves Raymond. Can you take us
from working on arguably one of the best comedies ever
(06:26):
and then getting to make your own travel, cooking eating
show on Netflix, because that seems like a huge jump.
Speaker 5 (06:35):
So as a kid, we never went anywhere. I didn't
have any we didn't have money, and I didn't travel
until I was twenty three and that was a free
courier flight to Europe and it changed my life. And
I didn't even have good food really in my life
until then, and just a baguette or a croissant in
Paris and some pasta in Italy went you know, the
(06:56):
top of your head comes off. And that stayed with me,
and I realized, Oh, this is what if I ever
do make any money, This is what your extra money
is for, is for travel and these great experiences. And
I was struggling in New York for many years, and
I would save up on my birthday once a year
to eat at a four star restaurant, Wow, which was
(07:18):
one hundred dollars. My parents thought I had a drug habit.
Speaker 1 (07:22):
This was insane, a little bit right, right, not wrong
to me.
Speaker 5 (07:28):
It was like traveling. I mean, Tyler, you know le
bernad Dan lutest Lagronui, these great lacope basque. You've been
to those places? Right.
Speaker 1 (07:39):
When I was a young line cook in Charleston, South Carolina,
I took my entire paycheck for my birthday. It was
like four hundred dollars. I took a train to New
York City to eat at John George Wogerstein's a new restaurant, Jojo.
Because either you knew about it or you didn't. Either
either you could speak the language and you could express
(07:59):
that because his his sort of freshness of food, and
he was kind of doing all these wild and fused
oils and all these kind of beautiful garnishes and just
really stepping away from what French cuisine was like in
New York City at the time. And I spent my
entire paycheck and spent twelve hours on a because I
couldn't afford an airplane because I was like umber Bucks
for food, and the trip up there, stayed in a
dirt back hotel just so I could say I tasted it.
Speaker 5 (08:23):
Yeah, And was it worth it to you?
Speaker 1 (08:25):
Oh my god, it was life changing. It was absolutely
life changing, and all of it is and I'm sure
every time you because what I like about your show,
and because you have this sensatiable curiosity about it which
is so which is so charming to everybody, because like you,
you're a fan, like you love this food like you
love air, and you taste it and it's just delicious,
and your expressions when it's amazing. The audience knows it
(08:49):
right and then and you want to learn about the
chef and the travel and the place and the location,
and then everybody gets a chance to laugh with you
but learn so much.
Speaker 5 (08:57):
I'm so happy you like it because I could not
be one of the dudes in the kitchen. I am
not a chef.
Speaker 1 (09:04):
In any way.
Speaker 5 (09:05):
I don't have the talent, or the temperament or the
stamina because it is it is like a sport. You
have to be kind of an athlete to do what
you do heat. I see it, But you don't have
a bigger fan than me. So I'm coming at this
as a fan. As a you know, people people say
(09:30):
you don't want to be a tourist in a place
you want to be, uh, you know, a local, And
I'm like, I'm sorry, but I'm not a local. I
would never presume to be a local. I am a tourist.
I am proudly a tourist. That's all we are in
this world is a tourist. Rightly my house, I'm a tourist.
(09:53):
I may know a little more than the than someone
just getting here for the first time, but I'm still
learning every day, yeah, about how to live where I live.
There's stuff in my town that I have no idea
about until somebody shows me. So we're all tours anyway.
To get back to your original question, I'm a travel fanatic.
(10:13):
When I do this at twenty three, this is now
every year, I'm going to save up and I'm going
to go somewhere. And what travel gives you, I know,
you know, this is this perspective on life that you
wouldn't have otherwise. You go somewhere. Let's say you go
to Paris, you come home and you say, wow, I
have nice things here too, right you never looked at
them before? Why because you had no basis for comparison.
(10:36):
So this stays with me. And yes, I write sitcoms
and I do this and I create Everybody Loves Raymond.
And during the first year of Raymond, we're going on
hiatus and I say to ray Romano, where you're going
on your hiatus between season one and season two? And
he says, oh, I go to the Jersey Shore. And
I said that's nice. Have you ever been in And
he goes, nah, And I said why not? And he goes,
(10:58):
I'm not really interested in different right right there? I go, oh,
we got to do that episode. He goes, what do
you mean. I go, We're going to send you to
Italy as you and you're going to come back as me.
I'm excited about travel someone excited, especially about Italy and
the food and Italy and the people and the sights
(11:19):
and the soul. And it took me three years to
convince him to get on a plane. It didn't want
to fly. What Yeah, But that show won some awards,
that special episode where we go to Italy. But the
best thing that happened during that episode was I saw
ray the person get it the way I wrote it
(11:42):
in the script for him to get it. He got
it in real life. Phil, have you tried gelato? Yes?
And he was excited and now he goes all the time.
And I thought, right then and there, what if I
could do this for other people? And so that stayed
with me, And even though we had another bunch of
(12:03):
years on Raymond, it lasted nine years. This was always
this crazy dream in the back of my mind. After Raymond,
I thought, I am supposed to write more sitcoms. That
is my job, and nobody wanted them know about. The
business changed drastically in the nine years we were on Raymond.
Everybody wanted young, hip, edgy shows. Now they didn't want
(12:23):
this kind of family thing that I do. And to
be fair, I didn't want to do the shows they
wanted me to do, but they kept telling me to
be Hip and Edgy just we like you, just be
more hip and Edgy. I said, well you got the
right guy, You'm mister Hip and Edgy and I kept
striking out and then I thought, what if I pursued
this the crazy dream? And we went everywhere and nobody
(12:47):
wanted it, especially by the way, my agents didn't want
me to do this because they made money with me
as a sitcom writer. But I said, well, you're not
making money now. Nobody wants my stop, so I may
as well try this. We went to every single place
and finally PBS, which is actually honestly the first place
I wanted to go. Why because I thought on PPS
(13:09):
I would be hip and Edgie. Yes, finally ten that's right, Yeah,
if I go on after the McNeil their report.
Speaker 1 (13:22):
Yeah, So.
Speaker 5 (13:25):
I walk in and I sold the show with one line.
I said, I'm exactly like Anthony Bourdain if he was
afraid of everything.
Speaker 1 (13:33):
There you go, and.
Speaker 5 (13:35):
They bought it immediately. They gave us six episodes on
the air. We won the James Beard Award that year
for Best Travel Series, and then they couldn't afford to
do it anymore, so they canceled it. But thank god,
here came Netflix, so we changed the title and some
little things in the show. I got a theme song,
very nice and listen, it's been It's in a dream.
(14:00):
It's been absolutely wonderful. Now they the hardest part of
doing the show is waiting for Netflix to pick it
up for each season because they make you wait. They
want new things all the time. So we're actually one
of the longest running shows in their history at seven seasons.
Speaker 1 (14:15):
That's amazing.
Speaker 5 (14:16):
But you'll never find a luckier guy in the world
than me. That's how I feel.
Speaker 1 (14:23):
So Anthony Bourdain, which is kind of interesting. Did you
know it's Superhero? Did you guys meet?
Speaker 5 (14:29):
Yeah? I had dinner with them once. Then this was
before I had a show. This was when you know,
he was King of the World.
Speaker 1 (14:35):
Yeah. And so everybody has been trying to because you know,
we've been pitched, you know, like they was after you know, uh,
he unfortunately left us. Everybody was trying to figure out
who's going to fill that void, who's going to be
the new board Dane right, who's going to be doing that?
This is what I'm saying. Nobody cares, Yeah, nobody cares.
(14:57):
But what I like what you're doing because it wouldn't
be an exact knock off because everybody would go, ah,
he's just trying to be bordaining, right, And honestly, a
couple of people have tried and and you know, with
full heart of you know, exploration and food and travel
and that that level of like literacy and competency and
like storytelling. They just can't do it. But you do
it with a different flavor profile, right.
Speaker 5 (15:19):
I knew there could be a show for guys who
watched Boardane and go, he's amazing. I'm never doing that. Yeah,
I'm not going to beirut to get shot at. I
am not having Orneo tribesmen painted nails into my chest
to make a tattoo. Yeah, I am not that guy.
(15:39):
But I thought maybe there's a show for us.
Speaker 2 (15:42):
I kind of disagree with you, Phil, I think that
you are that guy. What made Boardain Boordaine was his
authenticity of who he was exactly. But his authenticity was
he was cool and like a rock star, and you
wanted to be You wanted to be that guy with you.
It's the same thing you are authentically you. It's not
(16:04):
obviously like cool leather jacket fonsie thing. But I think
what I love about your show is the same thing
I loved about him was one as a storytelling and too,
it's like I know that this person is this person,
and I love them for being their their authentic self
in these very very different places.
Speaker 3 (16:24):
And so I disagree.
Speaker 2 (16:26):
I think it's they're very similar in the fact that
people love the show because the host is the host.
Speaker 1 (16:33):
Yeah and yeah, Stanley tuccis travel show on CNN, which
is really kind of wonderful. But that's sort of like
that's one thing, right, I mean, once you kind of
get a couple of seasons of that whole storyline, it's like,
and he does a wonderful job doing it, right, I
mean really really beautiful. But your show kind of goes
everywhere and it's so much fun. And I just love
your your authenticity from from a discovery standpoint, because like
(16:54):
that's the way everybody sees the world and and and
it's just so it's so refreshing and fun to watch
you just interact with it because like I'm a fan too,
Like I do this for a living, but like when
I go travel, I've got my maps, and I got
my lists, and I got my reservations and then I
always kind of leave a little bit open just to
find something, and I take it right.
Speaker 5 (17:14):
Yeah, by the way, what you just said is so important,
and I try to stress that to people who try
to follow my itinerary. I said, don't do everything. Leave
room in your schedule for serendipity. This applies to everything
in life. Leave a little room for stuff to happen.
I don't have to tell you. I'm sure you've been
on vacation and you have your whole list of the
(17:35):
place you want to go and it's raining or you
can't get there, or you missed your flight or whatever
it is, and now you go, let's just eat here,
because why I'm hungry, and I got it, and you
have the meal of your life that can happen.
Speaker 2 (17:47):
Yeah, I wanted to ask you a question because this
is interesting to me. I come from the reality TV world,
so I understand the importance of film reality when reality
is happening. But I also come from a producorial world,
where you want to create something because you want story,
(18:08):
and you know you have acts and everything.
Speaker 3 (18:12):
And for you, you.
Speaker 2 (18:14):
Very much came from a world where that you were creating,
you knew what you wanted to have happened in the
first act of the second act, then you know in
the third I.
Speaker 5 (18:21):
Use some of that structure, And I.
Speaker 2 (18:23):
Wonder if it's hard for you to stop being the
writer sometimes and just be the person living in the reality.
Speaker 5 (18:33):
Great question, I do. I understand the structure of television
and the structure of storytelling, and here are the examples
of it where you wouldn't think it had anything The
two Sitcom and Somebody if you phil have anything to
do with each other. First thing, you don't know me
(18:55):
from being in front of the camera. So when I'm starting,
how do I get the audience to even know me?
What if I talk to them? So it's like this,
like I'm talking to you right now, I'm just this,
And that's kind of the intro to every show. You're
going to have me how I feel about going to
(19:16):
the place, whether I'm afraid to go, whether I'm looking
forward to go, whether I've been there before and can't
wait to show you. You're getting a little perspective of
where we start. Then first scene starts, We're going interjected
with my feelings. That's kind of a structure of a
reality program. You understand the language now of what we're
(19:38):
talking about. Then what else does this hitcom have that
I can apply to this show? Recurring characters. You see
my brother, you see the crew when my parents were alive,
we had them do a zoom with me every show
to check in with them because I found that's the
modern day equivalent of the postcard. And then after that
(19:58):
the final scene, which is kind of a reunion of everybody.
So there's in that forty five minutes to an hour show.
You are comforted by the structure of it without thinking
about it. You understand that it's not just willy nilly,
a guy eating. You know, there's going to be at
(20:20):
least a scene or two of me trying something else
other than eating. Because nobody just goes and eats on
their vacation. I'm trying to give you a resource for
what you can do in a place on your vacation,
and that involves sometimes talk about recurring characters. Bringing my family. Yeah,
(20:41):
so you see my wife in four of the eight
episodes this season. You'll see Lily, my daughter in two
of the episodes, my son Ben in one of the episodes.
They take them whenever I can. Unfortunately, they seem to
have lives of their own they can't always go. But
I don't do it just because I love them and
I want to promote them on television. No, because I
want you to relate to the show. Hey, I'm too.
(21:04):
Look how nice it would be if I was sharing
a hot dog with my kids in uh Iceland.
Speaker 2 (21:11):
Right.
Speaker 5 (21:12):
So that's all structure that you shouldn't be thinking about. Why,
Because I hope you're busy being either dazzled by beautiful scenery,
beautiful food, or hopefully laughing, which is also the other
ingredient that I can bring from sitcoms. It's the same brain.
This is my Curby Your Enthusiasm, Right, Larry was behind
(21:34):
the scenes on Seinfeld. Now he's in front of the
camera showing who he is, authentically him. Yeah, but my show,
I would call my Curby your Enthusiasm.
Speaker 1 (21:45):
Herb with a spone.
Speaker 3 (21:46):
Yeah.
Speaker 5 (21:46):
Yeah, So that's what does that answer your question? Is
how the bridge is made you? I'd be stupid if
I didn't take what I learned from making a show
and applying it to the show.
Speaker 1 (21:59):
Yeah.
Speaker 5 (22:00):
Yeah. And it's story is everything, and we don't go
in knowing what the outcome will be. That is in
the editing. That is we start finding it as we're
doing it, and you have to trust that process. You
can't be like, oh no, what if we have nothing?
Now we always find it?
Speaker 2 (22:16):
Yeah, well yeah, And I think anyone who's very good
at what they do, uh is able to make things
that are difficult seem effortless or in your case, you're
hiding the entire you know, sitcom structure in what seems
to be a random but obviously very very calculated order.
Speaker 3 (22:38):
And I love that.
Speaker 5 (22:39):
But there is the entire have to say this, The
entire show is improvised, the entire show. There is no
literal writing.
Speaker 3 (22:49):
It really is Curvey Enthusias, right.
Speaker 5 (22:52):
Actually I've been on Curby Enthusiasm twice and there is writing.
There is an outline of what has to happen the
scene and even a few of the lines that Larry
wants you to get to or him to get to,
and then the rest is. Yes, it is in provirs,
but our show, it is, for all intents and purposes,
(23:14):
a docu series.
Speaker 1 (23:16):
Yeah, there's story beats right, It's like you know you're
going to go here, you know, going to interact with
that person. You know you're going to interact with that
chef and then whatever.
Speaker 5 (23:23):
But by the way, even the dishes, I may not
necessarily know what's coming.
Speaker 1 (23:28):
That's fine.
Speaker 5 (23:29):
My brother, who produces the show loves to torture me,
and here comes a bug that I have to eat.
Speaker 3 (23:36):
What's been What's been your biggest surprise?
Speaker 2 (23:38):
Because that's usually what happens to me, is that, like,
there's something that I will have a preconceived notion about
and then when I love it completely is different and
I absolutely love it.
Speaker 3 (23:47):
That's my big AHA moment.
Speaker 2 (23:49):
So what has been your the thing that you thought
you weren't going to like but you absolutely fell in
love with?
Speaker 5 (23:56):
Wow, it happens. Every show happens because I'm introduced to
new stuff. The biggest surprise. I can't say I didn't
think I would like it because I just didn't know.
I went to Chang Mai. Have you been to Chang Mai?
Have no? On the Bangkok epis. So we go up
up in northern Thailand and we go to Chang Mai
and do you know what Kowsoi is?
Speaker 1 (24:19):
No?
Speaker 5 (24:19):
Okay, so kowso you would love this. This is the
falling of the maybe of the series. Cow Sooi is
a coconut curry based soup with hand pulled noodles at
the bottom of it, like the most beautiful pasta you
ever had, like really exquisite. Then whatever protein you want,
(24:40):
it could be beef, chicken, fish, rimped tofu, even whatever
you want is going to be the base of this.
Then there's pickled mustard, greens and chilis and onions and scallions,
and then it's topped with crispy noodles.
Speaker 1 (24:56):
I'll fine.
Speaker 5 (24:57):
It ticks all the boxes of texture, tastes, spicy, savory
everything and in Chang MYI, this is a dollar, which
is my second favorite price.
Speaker 1 (25:10):
Exactly love that.
Speaker 5 (25:13):
It was the only time I had the full bowl
of chicken. I don't finish anything on the show. I
couldn't possibly right because I'm tasting so much stuff. I
finished the entire bowl of chicken, and I said I
have to taste the beef, and I finished that whole thing.
Speaker 3 (25:25):
Wow.
Speaker 5 (25:28):
You you can go to Thai restaurants here and get this,
and some of them make it fantastic. A lot of
people come from Thailand and make this soup. Make cow
Soi Khao s oh cow saw it.
Speaker 1 (25:41):
I'm gonna get that this weekend.
Speaker 5 (25:43):
Get it. Oh, I please write to me and tell
me what you think. I listen, there have been other
dishes too, And so if you're talking about surprise, where
I thought, oh, this is going to be terrible. Yes,
I ate an ant in Tokyo, like a carpenter ant,
like a like a big one. I'm at this phenomenal
restaurant called Den in Tokyo. Do you know it. M
(26:06):
I'm sitting into counter. I'm having course after course of
this fabulous meal, unbelievable whatever he wants. And then comes
a salad with ants on it. And at first I
think we should call the excriminated.
Speaker 1 (26:18):
Yeah, and I think you got a buzz problem here
in the restaurant.
Speaker 5 (26:23):
To try this, yes, and the chef and I'm very hesitant,
and the chef says, you should taste this. It tastes
like lemon or lemon grass.
Speaker 1 (26:32):
I hear they taste like lemon grass. Right, that's the
big thing in in Brazil now. It's like some of
these like woodland or jungle bugs that they put on
top of stuff. I have those like these herbal flavors
to it.
Speaker 5 (26:42):
This, he said, tastes like lemon. And I said, listen,
if it's lemon flavor we're going after. Could I have
some lemon?
Speaker 1 (26:51):
And does the lemon have to go to the ant?
Does it have to get the go the lemon? Let's
just do lemon.
Speaker 5 (26:58):
This woman next to me, who's my partner in the scene,
she's eating it and she loves it, and I don't know. Listen,
this is my Bordaine moment right on. Yeah, man up,
So all the courage and muster. I bite down on
this thing and it crunches a little.
Speaker 1 (27:15):
I'm like, oh, snap to it.
Speaker 5 (27:17):
And damn if it wasn't like someone put a lemon
drop on my tongue. Wow, I can't I couldn't believe it.
So all the questions, Now, do you base these in lemon?
What do you do so I'll take them for hours
in lemon? What do you do store them with them? How?
Not every ant, these particular ants from this particular part
of the forest in Japan, These ants taste like lemon.
(27:39):
Who found this out?
Speaker 1 (27:41):
Somebody's very hungry superbody had to.
Speaker 5 (27:44):
Try a lot of disgusting ants to get to the
lemon ant.
Speaker 1 (27:48):
Those aren't the good ants. These are the good ants.
These are the ones that taste like lemons.
Speaker 5 (27:52):
You know that line. It was a brave man who
wants trying an oyster?
Speaker 1 (27:55):
Yeah, yeah, right, who first discovered artichoke? That just seems
like like crazy frong enough to do that.
Speaker 5 (28:01):
It's the spiky thing, but if you eat just the
very bottom of it and scrape it with your teeth.
Speaker 1 (28:05):
Delicious chef's kiss.
Speaker 3 (28:07):
It's it's just a ranch delivery method. Let's be honest
with That's all it is.
Speaker 5 (28:13):
Okay, favorite thing Tyler to put on an art choke?
Speaker 1 (28:18):
Oh gosh, well, uh art choke, h my god, it's
uh like I think ham uh you know, fin sliced
perscuido bree. I love lemon, garlic, aoli. You can keep
it simple. Seafood tastes really great with art chokes. There's
a misnumber that art chokes are difficult to pair with wine,
but I disagree. I think a lot of white burgundy
(28:38):
tastes fantastic with art choke. I think that's really really
nice as well.
Speaker 5 (28:42):
It's not necessarily just a ranch dip that you can
dip the ends in. All these things you mentioned can
go great with the heart, especially.
Speaker 1 (28:50):
Yeah, because it's just it's just it's it has this
like nice orbaceous alkaline flatness to it, which I think
anything that kind of feels you know, rich or or
salty or or you know, citrusy or sharp or whatever
it is, tastes fantastic. With art chokes. I think Roman
artichokes where they actually take the younger artichokes and they
(29:11):
they'll they'll boil them, then flatten them out and then
fry them where they get really yeah, you can and
they're tender enough you can eat the entire thing. I
think those are really with lemon ali. It's one of
my wife has about maybe twenty five dishes under belt
which she just crushes for dinner parties. And her steamed
artichokes are amazing. Love it.
Speaker 5 (29:31):
Please invite me. Wells, have you had them this way?
Speaker 3 (29:35):
I haven't had the Roman way? That sounds amazing, but
way it's a.
Speaker 5 (29:38):
Jew actually a Roman Jewish thing.
Speaker 1 (29:40):
Okay.
Speaker 5 (29:41):
If you go to the trustevere In section in Rome,
you get the fried art troops. There's certain restaurants I
know in New York have them. I haven't had them.
Where are you guys.
Speaker 1 (29:51):
Based, I'm in County. I'm in northern California, Ah, yeah,
and you're here in La Yeah.
Speaker 3 (29:59):
A mysteticity.
Speaker 5 (30:00):
Nice. Yeah, I haven't found a place here that does
the fried art chokes. Have you?
Speaker 2 (30:09):
I have not, But I grew up in northern California,
where like the artichoke capital of the world is. But
my mother made ARTI chokes and it was always the
same way. But I do love. I love an art choke,
and then I also love it is great to showcase
an art chop with someone who's never had it, and
then then they're like, Okay, this is fine. And then
you're like, but you you haven't had the best part,
(30:29):
which is the heart, and then they get that and
it's you can see their eyes just absolutely.
Speaker 5 (30:36):
And good. Right, yeah, great, its great. I think people
don't know. It's like the Brussels sprout. Remember when we
were growing up. Brussels Sprout's for the worst thing you
could possibly boiled, disgusting, bitter, awful. And then who was
it who first added balsamic vinegar and bacon, and.
Speaker 1 (30:56):
Yeah, bacon a rose to them for the first time,
you know what I mean exactly said okay, listen, instead
of like we'll make him wet, let's make him crispy.
Speaker 5 (31:02):
You know, Yeah, who did that?
Speaker 1 (31:03):
I don't know somebody smart because my growing up, I
was the same thing like my mom. God, look you know,
I'm not talking anything about my mom, like like she
fed me, I survived, she loves me. Whatever.
Speaker 5 (31:12):
Oh I'm the same. But a lot of them a chef.
Speaker 1 (31:15):
Yeah, well, a lot of the vegetables that she had
are like frozen in a brick, right, andlude Brussels sprouts,
And so she would open up the frozen vegetables, throw
them into a pot, a little scoop of butter, some water,
and she would bring them up and they just smelled,
you know, like what they smelled like, what they smelled like.
But it's probably probably one of the reasons I just
really gravitated towards cooking because the first time you started
trying this stuff, because I was a started off as
a dishwasher and like the nicest restaurant in my hometown
(31:38):
of Greenville, South Carolina, And then you start tasting this stuff,
it's like, oh my god, this like lobster and mayonnaise
for the first time. Right, you taste a uh fileming,
you know, wrapped in bacon or you you know what
I mean, and these like or you taste a roasted artichoke,
or or or you take a b taste a crispy
Brussels sprout or whatever. It is like something. They just
change your life.
Speaker 5 (31:56):
It changes.
Speaker 1 (31:57):
There's no going back, there's no going on.
Speaker 5 (31:59):
In our used to say in our house, meat was
a punishment because we got the cheapest cuts of meat
and they were done to death gray tough. I wasn't
allowed to lead the table until I finished, so it
was like a punishment. And it wasn't until again in
my twenties, I went to a steakhouse against my will.
I said, why would anybody want steak? And a whole
(32:22):
restaurant a house of steak like a torture, like a
horror movie. So I go and the thing comes. I
think it was Gallaghers in Midtown.
Speaker 1 (32:32):
It was just great.
Speaker 5 (32:32):
By that's a nice one, sizzling thick thing comes on.
It's gorgeous.
Speaker 1 (32:36):
I said.
Speaker 5 (32:36):
I literally said, that's steak, and then I tasted it
and goodbye, that's it.
Speaker 1 (32:42):
Boom.
Speaker 3 (32:44):
Well, hey, Phil, I want to be respectful of your time.
Speaker 2 (32:48):
We've talked obviously about your Netflix show, but I do
want to talk about you. Have you have a book
out just try it right, and then you also have
a cool podcast called Naked Lunch, and I want to
hear about both of those things before you leave.
Speaker 5 (33:04):
Okay, quickly, just try it as a kid's book that
I wrote with my daughter Lily about a dad who
eats everything and his little girl who won't eat anything. Yeah,
and it seems to work. It's now a New York
Times bestseller just came out last week, so I'm very
proud of that, and you can get that anywhere. And
the podcast I do with Rolling Stone journalist David Wilde,
(33:27):
who knows everybody in music and show business, and I
have a lot of friends in Joe business. After thirty
something years, we do a podcast where we eat lunch
and talk and it's so fun. And the other one
thing I want to plug before we go is I'm
starting a twenty five city tour live tour where I
(33:49):
tell funny stories of everything that's happened to me in
my life leading up to and including the show.
Speaker 1 (33:55):
That's so great, great, great for you, man. I'm so
happy for you. I'm such a fan. Thank you, and
it's so great to get a chance to chitchat with
you because I think like watching you sort of just
just take this on in such a big way and
just crush it. You're just crushing it and it's so
much funny.
Speaker 5 (34:10):
Yeah, I'm the luckiest guy. That's how I feel. And
I love talking to you guys. We should go eat sometime.
Speaker 1 (34:19):
For sure, for sure, let's let's do that. I'm I
think I'm in La and the not so distant future.
I think we got something coming up. But listen if
you're ever in San Francisco, Yes you know, we got
a bunch of restaurants here.
Speaker 5 (34:29):
Yes you do.
Speaker 1 (34:30):
Yeah, awesome, love to have you all right, do it?
Speaker 2 (34:34):
Phil Phil Rosenthal, thank you so much for coming on
the show. Really really appreciate it. Big fan of yours.
Somebody feed Phil is in a seventh season. Came out
on March first on Netflix.
Speaker 5 (34:47):
Correct, that's right, and come see me live. There's Q
and A. There's one hundred people of show. Get to
Meet and greet Phil Rosenthalworld dot com for everything Phil Rosenthal.
Speaker 2 (34:59):
World, Get the book, just try it came out just
a couple of weeks ago, and obviously listened to his
podcast Naked Lunch.
Speaker 3 (35:05):
Philip Rosenthal, you are the best. Thank you so much
for coming on. Two Dudes in the Kitchen, Thank you dudes.
Speaker 1 (35:11):
Take care man good talking about it.
Speaker 3 (35:13):
Oh man, He's just the coolest.
Speaker 1 (35:15):
The coolest, right, He's just he's just the go And
it's so like like the he stumbled into this position
of this Bordain air apparent of the travelogue, of the
food travelogue, and he never really asked for it in
a way, he didn't really want to be. I guess
who you know plans for success. Yeah, but he's just
doing it through a different filter, on different lens. But
(35:37):
but the curiosity, insatiable curiosity is there, and he's so
much fun to watch.
Speaker 2 (35:42):
It's so interesting too because being in the entertainment industry,
that's the show that everyone wants to do. That is
that everyone pitches and no one gets and including me. Yeah,
I've pitched shows like that as well, you know.
Speaker 1 (35:57):
What I mean? Yeah, Food Network, Discovery, Warner Brothers. You know,
it's like, what's it all about? It's me at travel
around and go we eat, to hang out and talk
to the camera like Snoreville. What else you got?
Speaker 5 (36:06):
Right?
Speaker 1 (36:06):
Yeah?
Speaker 3 (36:06):
Exactly.
Speaker 2 (36:07):
He gets it and nails it and he's so much
different than Bordain who made it kind of famous. And
I think that that actually is what is so lovable
about it is that it's just a completely, you know,
different taste profile. And he's just the coolest man. He
just does everything. Everything he touches turns to gold. So
that was a that was a very cool episode. And
we are eternally grateful for Phil Rosenthal coming on the show.
Speaker 3 (36:29):
Yep, that was a good one.
Speaker 2 (36:30):
All right, well now I'm gonna go eat some artichokes
now now it's on my brain.
Speaker 1 (36:35):
Yeah, exactly, all kinds of good stuff. Man. But he's
just such a good storyteller and you can see he's
got this stuff locked in his brain and as if
he couldn't turn it off if you wanted to. Oh,
I know, that's just who he is. Yeah, as real
as he gets.
Speaker 3 (36:48):
Thank you guys so much for listening.
Speaker 2 (36:50):
If there are any guests you'd like us to have
on the show, let us know by sending us a
DM at Two Dudes in a Kitchen on Instagram.
Speaker 3 (36:56):
And I forgot to subscribe wherever you get your podcasts.
Speaker 2 (36:58):
And we'll be back next week with two new episodisodes
of Two Dudes in a Kitchen.
Speaker 1 (37:01):
We'll see maybe we'll play like soup, salad sandwich again. Yeah,
all right, Take everybody.
Speaker 3 (37:06):
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 (37:13):
We'll take that and we'll see you guys next time.
Speaker 2 (37:16):
See you next time.
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. Okay, it's time for
another episode of Two Dudes in a Kitchen. Later on
the show, it's going to be three Dudes in a Kitchen.
I'm Wells Adams alongside Tyler Florence. We are still getting
so many messages about my soup salad sandwich theory.
Speaker 3 (00:20):
I feel bad about what I've done.
Speaker 1 (00:22):
To Oh yeah, yeah, you've done it. Yeah, congratulations for sure,
you've set you set the food world on fire.
Speaker 2 (00:29):
You know what the reason why you guys hate it
so much is because you know, deep down I'm right,
and you just can't parse the facts that this can
be real.
Speaker 1 (00:42):
Yeah. Well that's that's just it just facts, right. So okay,
So if it's encrusted with anything that kind of feels
like bread, right, that's a tortilla or bread crumb's whatever
it is, including bread, that's a sandwich sandwich man. Yeah,
So veal milanaise I don't know.
Speaker 3 (00:58):
If I know what that is.
Speaker 1 (00:59):
Okay, So it's a veal chop pounded out really really thin, Okay,
with breadcrumb, pan fried sage brown butter, lemon salt.
Speaker 4 (01:08):
Yeah, what's let's say, chicken pacata. It sounds like kinda
but what's it's a sandwich? There you go, Come on,
that's easy, Tyler.
Speaker 2 (01:18):
I can't tell you how excited I am for the
show today. We've had some really good gets on this show,
but this one might be the best. Are you a
fan of Phil Rosenthal?
Speaker 1 (01:29):
He is the best. He's so interesting. We I loosely
know him. We've kind of interacted a couple of times,
but he's just kind of setting the food world on
fire right now, and and and almost like he stumbled
into this in a way. Yeah, so obviously everybody knows
him from everybody loves Raymond. But then after that, like
his second act, it is is him as a person,
(01:53):
and he's traveling the world seven seasons on Netflix, right
is that where're Yeah? Yeah, it's forever. And I think
he's got a new book coming out of crazy stuff.
His podcast is kind of fire right now. But he
is the guy that I think and I want to
talk to him about this that I think is sort
of stepping into this Anthony Bourdain role and obviously not
the same guy, right, He's you're not gonna get tattooed,
(02:14):
or he might maybe we can get one together. Yeah,
but that would be fun.
Speaker 3 (02:18):
That's an episode right there.
Speaker 1 (02:21):
I would do it in a heartbeat. But he's this
guy that's sort of traveling the world right now and then,
because like he just really wants to taste it and
see it and try it and experience life. And I
think everybody wants to do that. So he's just this
armchair traveler that everybody at home is just cheering for
(02:42):
because he is so much fun to watch and he's
this insatiable, real curiosity on all of it, and he's
exploring the world and he's having the best time. He
takes his family and his wife and his kids, and
it's so much fun to watch.
Speaker 2 (02:54):
Yeah, if you don't know or not familiar with who
we're talking about. Phil Rosenthal originally was a creator and
a on the show Everybody Loves Raymond, And after that
show kind of ended, he went into this second act,
as Tyler was saying, where he had a PBS show
that was called I'll Have What Phil's Having, which was
kind of like a travel log looking Bordain esque show,
(03:17):
and then it was canceled and then Netflix picked it
up and they changed the name to Somebody Feed Phil
and it's become one of the biggest shows on Netflix,
I think one of the longest running shows that Netflix
has created. He is such a lovely guy and if
he watch the show, he really is. He's a very
curious person, and he's just kind of so full positivity,
(03:42):
and even though he does come at some things a
little neurotic and a little scared to do, he is
just so positive that you just can't help but want
to travel and try things with him. And he is
one of the nicest I've met him before as well,
one of the nicest guys. When we come back, we
are going to have the star of Somebody Feed fill
(04:04):
right here on two dudes in a kitchen. All right, guys,
our guest today has so much freaking going on that
we cannot believe that he had time to come on
the show today. I'm guessing we are all going to
be probably laughing a lot throughout the show because our
guest today is Phil Rosenthal. You may know him as
the creator and writer of Everybody Loves Raymond, or maybe
(04:25):
from his award winning Netflix show Somebody Feed Phill that's
now in its seventh season.
Speaker 3 (04:30):
He has a new.
Speaker 2 (04:31):
Book out with his daughter, a podcast, and probably so
much more, because this guy just does not stop. Please,
Welcome to two dudes in a kitchen, the one, the
only Phil Rosenthal here.
Speaker 5 (04:41):
We are nice to see you.
Speaker 1 (04:43):
Good to see you too. Man, Oh my god, this
is great.
Speaker 2 (04:46):
Well, welcome to two dudes in a kitchen. We're so
excited to have you here. I mean, seven seasons of
somebody feed fill. That's insane. Did you ever think it
would go this long?
Speaker 5 (04:57):
I didn't know if anyone would ever buy it. You know,
after everybody loves Raymond from that time to getting the
first iteration of this, which was called I'll have what
Phil's having on PBS, was ten years.
Speaker 3 (05:11):
Yeah, isn't that wild?
Speaker 5 (05:12):
People think, oh, he did Raymond, so they just gave
him a food troke because he wanted to do it. No,
if you I don't know if this happened to you,
but if you want to change lanes in your field,
they're not always so receptive, right.
Speaker 1 (05:27):
Or they could be receptive for like five minutes, and
then you get there and you realize you don't have
the chops to speak the language that could be too
sure and that's.
Speaker 5 (05:35):
How it could have happened. Yeah, but I just kept
trying and I wouldn't give up. And that's the lesson.
I think, if you make something a priority in your life,
it may take ten years. But listen, everyone who wins
the Oscar gets up there and says, it took ten
years to make this movie, right, So things are worthwhile
(05:57):
in life, and you know, maybe the best things in
life are worth pursuing like that.
Speaker 2 (06:04):
Can we start at the beginning, because I mean, I
think at this point everyone knows you now as you
know the host of of your Netflix show, and they
might not know that you you wrote and you were
a creator and everybody loves Raymond. Can you take us
from working on arguably one of the best comedies ever
(06:26):
and then getting to make your own travel, cooking eating
show on Netflix, because that seems like a huge jump.
Speaker 5 (06:35):
So as a kid, we never went anywhere. I didn't
have any we didn't have money, and I didn't travel
until I was twenty three and that was a free
courier flight to Europe and it changed my life. And
I didn't even have good food really in my life
until then, and just a baguette or a croissant in
Paris and some pasta in Italy went you know, the
(06:56):
top of your head comes off. And that stayed with me,
and I realized, Oh, this is what if I ever
do make any money, This is what your extra money
is for, is for travel and these great experiences. And
I was struggling in New York for many years, and
I would save up on my birthday once a year
to eat at a four star restaurant, Wow, which was
(07:18):
one hundred dollars. My parents thought I had a drug habit.
Speaker 1 (07:22):
This was insane, a little bit right, right, not wrong
to me.
Speaker 5 (07:28):
It was like traveling. I mean, Tyler, you know le
bernad Dan lutest Lagronui, these great lacope basque. You've been
to those places? Right.
Speaker 1 (07:39):
When I was a young line cook in Charleston, South Carolina,
I took my entire paycheck for my birthday. It was
like four hundred dollars. I took a train to New
York City to eat at John George Wogerstein's a new restaurant, Jojo.
Because either you knew about it or you didn't. Either
either you could speak the language and you could express
(07:59):
that because his his sort of freshness of food, and
he was kind of doing all these wild and fused
oils and all these kind of beautiful garnishes and just
really stepping away from what French cuisine was like in
New York City at the time. And I spent my
entire paycheck and spent twelve hours on a because I
couldn't afford an airplane because I was like umber Bucks
for food, and the trip up there, stayed in a
dirt back hotel just so I could say I tasted it.
Speaker 5 (08:23):
Yeah, And was it worth it to you?
Speaker 1 (08:25):
Oh my god, it was life changing. It was absolutely
life changing, and all of it is and I'm sure
every time you because what I like about your show,
and because you have this sensatiable curiosity about it which
is so which is so charming to everybody, because like you,
you're a fan, like you love this food like you
love air, and you taste it and it's just delicious,
and your expressions when it's amazing. The audience knows it
(08:49):
right and then and you want to learn about the
chef and the travel and the place and the location,
and then everybody gets a chance to laugh with you
but learn so much.
Speaker 5 (08:57):
I'm so happy you like it because I could not
be one of the dudes in the kitchen. I am
not a chef.
Speaker 1 (09:04):
In any way.
Speaker 5 (09:05):
I don't have the talent, or the temperament or the
stamina because it is it is like a sport. You
have to be kind of an athlete to do what
you do heat. I see it, But you don't have
a bigger fan than me. So I'm coming at this
as a fan. As a you know, people people say
(09:30):
you don't want to be a tourist in a place
you want to be, uh, you know, a local, And
I'm like, I'm sorry, but I'm not a local. I
would never presume to be a local. I am a tourist.
I am proudly a tourist. That's all we are in
this world is a tourist. Rightly my house, I'm a tourist.
(09:53):
I may know a little more than the than someone
just getting here for the first time, but I'm still
learning every day, yeah, about how to live where I live.
There's stuff in my town that I have no idea
about until somebody shows me. So we're all tours anyway.
To get back to your original question, I'm a travel fanatic.
(10:13):
When I do this at twenty three, this is now
every year, I'm going to save up and I'm going
to go somewhere. And what travel gives you, I know,
you know, this is this perspective on life that you
wouldn't have otherwise. You go somewhere. Let's say you go
to Paris, you come home and you say, wow, I
have nice things here too, right you never looked at
them before? Why because you had no basis for comparison.
(10:36):
So this stays with me. And yes, I write sitcoms
and I do this and I create Everybody Loves Raymond.
And during the first year of Raymond, we're going on
hiatus and I say to ray Romano, where you're going
on your hiatus between season one and season two? And
he says, oh, I go to the Jersey Shore. And
I said that's nice. Have you ever been in And
he goes, nah, And I said why not? And he goes,
(10:58):
I'm not really interested in different right right there? I go, oh,
we got to do that episode. He goes, what do
you mean. I go, We're going to send you to
Italy as you and you're going to come back as me.
I'm excited about travel someone excited, especially about Italy and
the food and Italy and the people and the sights
(11:19):
and the soul. And it took me three years to
convince him to get on a plane. It didn't want
to fly. What Yeah, But that show won some awards,
that special episode where we go to Italy. But the
best thing that happened during that episode was I saw
ray the person get it the way I wrote it
(11:42):
in the script for him to get it. He got
it in real life. Phil, have you tried gelato? Yes?
And he was excited and now he goes all the time.
And I thought, right then and there, what if I
could do this for other people? And so that stayed
with me, And even though we had another bunch of
(12:03):
years on Raymond, it lasted nine years. This was always
this crazy dream in the back of my mind. After Raymond,
I thought, I am supposed to write more sitcoms. That
is my job, and nobody wanted them know about. The
business changed drastically in the nine years we were on Raymond.
Everybody wanted young, hip, edgy shows. Now they didn't want
(12:23):
this kind of family thing that I do. And to
be fair, I didn't want to do the shows they
wanted me to do, but they kept telling me to
be Hip and Edgy just we like you, just be
more hip and Edgy. I said, well you got the
right guy, You'm mister Hip and Edgy and I kept
striking out and then I thought, what if I pursued
this the crazy dream? And we went everywhere and nobody
(12:47):
wanted it, especially by the way, my agents didn't want
me to do this because they made money with me
as a sitcom writer. But I said, well, you're not
making money now. Nobody wants my stop, so I may
as well try this. We went to every single place
and finally PBS, which is actually honestly the first place
I wanted to go. Why because I thought on PPS
(13:09):
I would be hip and Edgie. Yes, finally ten that's right, Yeah,
if I go on after the McNeil their report.
Speaker 1 (13:22):
Yeah, So.
Speaker 5 (13:25):
I walk in and I sold the show with one line.
I said, I'm exactly like Anthony Bourdain if he was
afraid of everything.
Speaker 1 (13:33):
There you go, and.
Speaker 5 (13:35):
They bought it immediately. They gave us six episodes on
the air. We won the James Beard Award that year
for Best Travel Series, and then they couldn't afford to
do it anymore, so they canceled it. But thank god,
here came Netflix, so we changed the title and some
little things in the show. I got a theme song,
very nice and listen, it's been It's in a dream.
(14:00):
It's been absolutely wonderful. Now they the hardest part of
doing the show is waiting for Netflix to pick it
up for each season because they make you wait. They
want new things all the time. So we're actually one
of the longest running shows in their history at seven seasons.
Speaker 1 (14:15):
That's amazing.
Speaker 5 (14:16):
But you'll never find a luckier guy in the world
than me. That's how I feel.
Speaker 1 (14:23):
So Anthony Bourdain, which is kind of interesting. Did you
know it's Superhero? Did you guys meet?
Speaker 5 (14:29):
Yeah? I had dinner with them once. Then this was
before I had a show. This was when you know,
he was King of the World.
Speaker 1 (14:35):
Yeah. And so everybody has been trying to because you know,
we've been pitched, you know, like they was after you know, uh,
he unfortunately left us. Everybody was trying to figure out
who's going to fill that void, who's going to be
the new board Dane right, who's going to be doing that?
This is what I'm saying. Nobody cares, Yeah, nobody cares.
(14:57):
But what I like what you're doing because it wouldn't
be an exact knock off because everybody would go, ah,
he's just trying to be bordaining, right, And honestly, a
couple of people have tried and and you know, with
full heart of you know, exploration and food and travel
and that that level of like literacy and competency and
like storytelling. They just can't do it. But you do
it with a different flavor profile, right.
Speaker 5 (15:19):
I knew there could be a show for guys who
watched Boardane and go, he's amazing. I'm never doing that. Yeah,
I'm not going to beirut to get shot at. I
am not having Orneo tribesmen painted nails into my chest
to make a tattoo. Yeah, I am not that guy.
(15:39):
But I thought maybe there's a show for us.
Speaker 2 (15:42):
I kind of disagree with you, Phil, I think that
you are that guy. What made Boardain Boordaine was his
authenticity of who he was exactly. But his authenticity was
he was cool and like a rock star, and you
wanted to be You wanted to be that guy with you.
It's the same thing you are authentically you. It's not
(16:04):
obviously like cool leather jacket fonsie thing. But I think
what I love about your show is the same thing
I loved about him was one as a storytelling and too,
it's like I know that this person is this person,
and I love them for being their their authentic self
in these very very different places.
Speaker 3 (16:24):
And so I disagree.
Speaker 2 (16:26):
I think it's they're very similar in the fact that
people love the show because the host is the host.
Speaker 1 (16:33):
Yeah and yeah, Stanley tuccis travel show on CNN, which
is really kind of wonderful. But that's sort of like
that's one thing, right, I mean, once you kind of
get a couple of seasons of that whole storyline, it's like,
and he does a wonderful job doing it, right, I
mean really really beautiful. But your show kind of goes
everywhere and it's so much fun. And I just love
your your authenticity from from a discovery standpoint, because like
(16:54):
that's the way everybody sees the world and and and
it's just so it's so refreshing and fun to watch
you just interact with it because like I'm a fan too,
Like I do this for a living, but like when
I go travel, I've got my maps, and I got
my lists, and I got my reservations and then I
always kind of leave a little bit open just to
find something, and I take it right.
Speaker 5 (17:14):
Yeah, by the way, what you just said is so important,
and I try to stress that to people who try
to follow my itinerary. I said, don't do everything. Leave
room in your schedule for serendipity. This applies to everything
in life. Leave a little room for stuff to happen.
I don't have to tell you. I'm sure you've been
on vacation and you have your whole list of the
(17:35):
place you want to go and it's raining or you
can't get there, or you missed your flight or whatever
it is, and now you go, let's just eat here,
because why I'm hungry, and I got it, and you
have the meal of your life that can happen.
Speaker 2 (17:47):
Yeah, I wanted to ask you a question because this
is interesting to me. I come from the reality TV world,
so I understand the importance of film reality when reality
is happening. But I also come from a producorial world,
where you want to create something because you want story,
(18:08):
and you know you have acts and everything.
Speaker 3 (18:12):
And for you, you.
Speaker 2 (18:14):
Very much came from a world where that you were creating,
you knew what you wanted to have happened in the
first act of the second act, then you know in
the third I.
Speaker 5 (18:21):
Use some of that structure, And I.
Speaker 2 (18:23):
Wonder if it's hard for you to stop being the
writer sometimes and just be the person living in the reality.
Speaker 5 (18:33):
Great question, I do. I understand the structure of television
and the structure of storytelling, and here are the examples
of it where you wouldn't think it had anything The
two Sitcom and Somebody if you phil have anything to
do with each other. First thing, you don't know me
(18:55):
from being in front of the camera. So when I'm starting,
how do I get the audience to even know me?
What if I talk to them? So it's like this,
like I'm talking to you right now, I'm just this,
And that's kind of the intro to every show. You're
going to have me how I feel about going to
(19:16):
the place, whether I'm afraid to go, whether I'm looking
forward to go, whether I've been there before and can't
wait to show you. You're getting a little perspective of
where we start. Then first scene starts, We're going interjected
with my feelings. That's kind of a structure of a
reality program. You understand the language now of what we're
(19:38):
talking about. Then what else does this hitcom have that
I can apply to this show? Recurring characters. You see
my brother, you see the crew when my parents were alive,
we had them do a zoom with me every show
to check in with them because I found that's the
modern day equivalent of the postcard. And then after that
(19:58):
the final scene, which is kind of a reunion of everybody.
So there's in that forty five minutes to an hour show.
You are comforted by the structure of it without thinking
about it. You understand that it's not just willy nilly,
a guy eating. You know, there's going to be at
(20:20):
least a scene or two of me trying something else
other than eating. Because nobody just goes and eats on
their vacation. I'm trying to give you a resource for
what you can do in a place on your vacation,
and that involves sometimes talk about recurring characters. Bringing my family. Yeah,
(20:41):
so you see my wife in four of the eight
episodes this season. You'll see Lily, my daughter in two
of the episodes, my son Ben in one of the episodes.
They take them whenever I can. Unfortunately, they seem to
have lives of their own they can't always go. But
I don't do it just because I love them and
I want to promote them on television. No, because I
want you to relate to the show. Hey, I'm too.
(21:04):
Look how nice it would be if I was sharing
a hot dog with my kids in uh Iceland.
Speaker 2 (21:11):
Right.
Speaker 5 (21:12):
So that's all structure that you shouldn't be thinking about. Why,
Because I hope you're busy being either dazzled by beautiful scenery,
beautiful food, or hopefully laughing, which is also the other
ingredient that I can bring from sitcoms. It's the same brain.
This is my Curby Your Enthusiasm, Right, Larry was behind
(21:34):
the scenes on Seinfeld. Now he's in front of the
camera showing who he is, authentically him. Yeah, but my show,
I would call my Curby your Enthusiasm.
Speaker 1 (21:45):
Herb with a spone.
Speaker 3 (21:46):
Yeah.
Speaker 5 (21:46):
Yeah, So that's what does that answer your question? Is
how the bridge is made you? I'd be stupid if
I didn't take what I learned from making a show
and applying it to the show.
Speaker 1 (21:59):
Yeah.
Speaker 5 (22:00):
Yeah. And it's story is everything, and we don't go
in knowing what the outcome will be. That is in
the editing. That is we start finding it as we're
doing it, and you have to trust that process. You
can't be like, oh no, what if we have nothing?
Now we always find it?
Speaker 2 (22:16):
Yeah, well yeah, And I think anyone who's very good
at what they do, uh is able to make things
that are difficult seem effortless or in your case, you're
hiding the entire you know, sitcom structure in what seems
to be a random but obviously very very calculated order.
Speaker 3 (22:38):
And I love that.
Speaker 5 (22:39):
But there is the entire have to say this, The
entire show is improvised, the entire show. There is no
literal writing.
Speaker 3 (22:49):
It really is Curvey Enthusias, right.
Speaker 5 (22:52):
Actually I've been on Curby Enthusiasm twice and there is writing.
There is an outline of what has to happen the
scene and even a few of the lines that Larry
wants you to get to or him to get to,
and then the rest is. Yes, it is in provirs,
but our show, it is, for all intents and purposes,
(23:14):
a docu series.
Speaker 1 (23:16):
Yeah, there's story beats right, It's like you know you're
going to go here, you know, going to interact with
that person. You know you're going to interact with that
chef and then whatever.
Speaker 5 (23:23):
But by the way, even the dishes, I may not
necessarily know what's coming.
Speaker 1 (23:28):
That's fine.
Speaker 5 (23:29):
My brother, who produces the show loves to torture me,
and here comes a bug that I have to eat.
Speaker 3 (23:36):
What's been What's been your biggest surprise?
Speaker 2 (23:38):
Because that's usually what happens to me, is that, like,
there's something that I will have a preconceived notion about
and then when I love it completely is different and
I absolutely love it.
Speaker 3 (23:47):
That's my big AHA moment.
Speaker 2 (23:49):
So what has been your the thing that you thought
you weren't going to like but you absolutely fell in
love with?
Speaker 5 (23:56):
Wow, it happens. Every show happens because I'm introduced to
new stuff. The biggest surprise. I can't say I didn't
think I would like it because I just didn't know.
I went to Chang Mai. Have you been to Chang Mai?
Have no? On the Bangkok epis. So we go up
up in northern Thailand and we go to Chang Mai
and do you know what Kowsoi is?
Speaker 1 (24:19):
No?
Speaker 5 (24:19):
Okay, so kowso you would love this. This is the
falling of the maybe of the series. Cow Sooi is
a coconut curry based soup with hand pulled noodles at
the bottom of it, like the most beautiful pasta you
ever had, like really exquisite. Then whatever protein you want,
(24:40):
it could be beef, chicken, fish, rimped tofu, even whatever
you want is going to be the base of this.
Then there's pickled mustard, greens and chilis and onions and scallions,
and then it's topped with crispy noodles.
Speaker 1 (24:56):
I'll fine.
Speaker 5 (24:57):
It ticks all the boxes of texture, tastes, spicy, savory
everything and in Chang MYI, this is a dollar, which
is my second favorite price.
Speaker 1 (25:10):
Exactly love that.
Speaker 5 (25:13):
It was the only time I had the full bowl
of chicken. I don't finish anything on the show. I
couldn't possibly right because I'm tasting so much stuff. I
finished the entire bowl of chicken, and I said I
have to taste the beef, and I finished that whole thing.
Speaker 3 (25:25):
Wow.
Speaker 5 (25:28):
You you can go to Thai restaurants here and get this,
and some of them make it fantastic. A lot of
people come from Thailand and make this soup. Make cow
Soi Khao s oh cow saw it.
Speaker 1 (25:41):
I'm gonna get that this weekend.
Speaker 5 (25:43):
Get it. Oh, I please write to me and tell
me what you think. I listen, there have been other
dishes too, And so if you're talking about surprise, where
I thought, oh, this is going to be terrible. Yes,
I ate an ant in Tokyo, like a carpenter ant,
like a like a big one. I'm at this phenomenal
restaurant called Den in Tokyo. Do you know it. M
(26:06):
I'm sitting into counter. I'm having course after course of
this fabulous meal, unbelievable whatever he wants. And then comes
a salad with ants on it. And at first I
think we should call the excriminated.
Speaker 1 (26:18):
Yeah, and I think you got a buzz problem here
in the restaurant.
Speaker 5 (26:23):
To try this, yes, and the chef and I'm very hesitant,
and the chef says, you should taste this. It tastes
like lemon or lemon grass.
Speaker 1 (26:32):
I hear they taste like lemon grass. Right, that's the
big thing in in Brazil now. It's like some of
these like woodland or jungle bugs that they put on
top of stuff. I have those like these herbal flavors
to it.
Speaker 5 (26:42):
This, he said, tastes like lemon. And I said, listen,
if it's lemon flavor we're going after. Could I have
some lemon?
Speaker 1 (26:51):
And does the lemon have to go to the ant?
Does it have to get the go the lemon? Let's
just do lemon.
Speaker 5 (26:58):
This woman next to me, who's my partner in the scene,
she's eating it and she loves it, and I don't know. Listen,
this is my Bordaine moment right on. Yeah, man up,
So all the courage and muster. I bite down on
this thing and it crunches a little.
Speaker 1 (27:15):
I'm like, oh, snap to it.
Speaker 5 (27:17):
And damn if it wasn't like someone put a lemon
drop on my tongue. Wow, I can't I couldn't believe it.
So all the questions, Now, do you base these in lemon?
What do you do so I'll take them for hours
in lemon? What do you do store them with them? How?
Not every ant, these particular ants from this particular part
of the forest in Japan, These ants taste like lemon.
(27:39):
Who found this out?
Speaker 1 (27:41):
Somebody's very hungry superbody had to.
Speaker 5 (27:44):
Try a lot of disgusting ants to get to the
lemon ant.
Speaker 1 (27:48):
Those aren't the good ants. These are the good ants.
These are the ones that taste like lemons.
Speaker 5 (27:52):
You know that line. It was a brave man who
wants trying an oyster?
Speaker 1 (27:55):
Yeah, yeah, right, who first discovered artichoke? That just seems
like like crazy frong enough to do that.
Speaker 5 (28:01):
It's the spiky thing, but if you eat just the
very bottom of it and scrape it with your teeth.
Speaker 1 (28:05):
Delicious chef's kiss.
Speaker 3 (28:07):
It's it's just a ranch delivery method. Let's be honest
with That's all it is.
Speaker 5 (28:13):
Okay, favorite thing Tyler to put on an art choke?
Speaker 1 (28:18):
Oh gosh, well, uh art choke, h my god, it's
uh like I think ham uh you know, fin sliced
perscuido bree. I love lemon, garlic, aoli. You can keep
it simple. Seafood tastes really great with art chokes. There's
a misnumber that art chokes are difficult to pair with wine,
but I disagree. I think a lot of white burgundy
(28:38):
tastes fantastic with art choke. I think that's really really
nice as well.
Speaker 5 (28:42):
It's not necessarily just a ranch dip that you can
dip the ends in. All these things you mentioned can
go great with the heart, especially.
Speaker 1 (28:50):
Yeah, because it's just it's just it's it has this
like nice orbaceous alkaline flatness to it, which I think
anything that kind of feels you know, rich or or
salty or or you know, citrusy or sharp or whatever
it is, tastes fantastic. With art chokes. I think Roman
artichokes where they actually take the younger artichokes and they
(29:11):
they'll they'll boil them, then flatten them out and then
fry them where they get really yeah, you can and
they're tender enough you can eat the entire thing. I
think those are really with lemon ali. It's one of
my wife has about maybe twenty five dishes under belt
which she just crushes for dinner parties. And her steamed
artichokes are amazing. Love it.
Speaker 5 (29:31):
Please invite me. Wells, have you had them this way?
Speaker 3 (29:35):
I haven't had the Roman way? That sounds amazing, but
way it's a.
Speaker 5 (29:38):
Jew actually a Roman Jewish thing.
Speaker 1 (29:40):
Okay.
Speaker 5 (29:41):
If you go to the trustevere In section in Rome,
you get the fried art troops. There's certain restaurants I
know in New York have them. I haven't had them.
Where are you guys.
Speaker 1 (29:51):
Based, I'm in County. I'm in northern California, Ah, yeah,
and you're here in La Yeah.
Speaker 3 (29:59):
A mysteticity.
Speaker 5 (30:00):
Nice. Yeah, I haven't found a place here that does
the fried art chokes. Have you?
Speaker 2 (30:09):
I have not, But I grew up in northern California,
where like the artichoke capital of the world is. But
my mother made ARTI chokes and it was always the
same way. But I do love. I love an art choke,
and then I also love it is great to showcase
an art chop with someone who's never had it, and
then then they're like, Okay, this is fine. And then
you're like, but you you haven't had the best part,
(30:29):
which is the heart, and then they get that and
it's you can see their eyes just absolutely.
Speaker 5 (30:36):
And good. Right, yeah, great, its great. I think people
don't know. It's like the Brussels sprout. Remember when we
were growing up. Brussels Sprout's for the worst thing you
could possibly boiled, disgusting, bitter, awful. And then who was
it who first added balsamic vinegar and bacon, and.
Speaker 1 (30:56):
Yeah, bacon a rose to them for the first time,
you know what I mean exactly said okay, listen, instead
of like we'll make him wet, let's make him crispy.
Speaker 5 (31:02):
You know, Yeah, who did that?
Speaker 1 (31:03):
I don't know somebody smart because my growing up, I
was the same thing like my mom. God, look you know,
I'm not talking anything about my mom, like like she
fed me, I survived, she loves me. Whatever.
Speaker 5 (31:12):
Oh I'm the same. But a lot of them a chef.
Speaker 1 (31:15):
Yeah, well, a lot of the vegetables that she had
are like frozen in a brick, right, andlude Brussels sprouts,
And so she would open up the frozen vegetables, throw
them into a pot, a little scoop of butter, some water,
and she would bring them up and they just smelled,
you know, like what they smelled like, what they smelled like.
But it's probably probably one of the reasons I just
really gravitated towards cooking because the first time you started
trying this stuff, because I was a started off as
a dishwasher and like the nicest restaurant in my hometown
(31:38):
of Greenville, South Carolina, And then you start tasting this stuff,
it's like, oh my god, this like lobster and mayonnaise
for the first time. Right, you taste a uh fileming,
you know, wrapped in bacon or you you know what
I mean, and these like or you taste a roasted artichoke,
or or or you take a b taste a crispy
Brussels sprout or whatever. It is like something. They just
change your life.
Speaker 5 (31:56):
It changes.
Speaker 1 (31:57):
There's no going back, there's no going on.
Speaker 5 (31:59):
In our used to say in our house, meat was
a punishment because we got the cheapest cuts of meat
and they were done to death gray tough. I wasn't
allowed to lead the table until I finished, so it
was like a punishment. And it wasn't until again in
my twenties, I went to a steakhouse against my will.
I said, why would anybody want steak? And a whole
(32:22):
restaurant a house of steak like a torture, like a
horror movie. So I go and the thing comes. I
think it was Gallaghers in Midtown.
Speaker 1 (32:32):
It was just great.
Speaker 5 (32:32):
By that's a nice one, sizzling thick thing comes on.
It's gorgeous.
Speaker 1 (32:36):
I said.
Speaker 5 (32:36):
I literally said, that's steak, and then I tasted it
and goodbye, that's it.
Speaker 1 (32:42):
Boom.
Speaker 3 (32:44):
Well, hey, Phil, I want to be respectful of your time.
Speaker 2 (32:48):
We've talked obviously about your Netflix show, but I do
want to talk about you. Have you have a book
out just try it right, and then you also have
a cool podcast called Naked Lunch, and I want to
hear about both of those things before you leave.
Speaker 5 (33:04):
Okay, quickly, just try it as a kid's book that
I wrote with my daughter Lily about a dad who
eats everything and his little girl who won't eat anything. Yeah,
and it seems to work. It's now a New York
Times bestseller just came out last week, so I'm very
proud of that, and you can get that anywhere. And
the podcast I do with Rolling Stone journalist David Wilde,
(33:27):
who knows everybody in music and show business, and I
have a lot of friends in Joe business. After thirty
something years, we do a podcast where we eat lunch
and talk and it's so fun. And the other one
thing I want to plug before we go is I'm
starting a twenty five city tour live tour where I
(33:49):
tell funny stories of everything that's happened to me in
my life leading up to and including the show.
Speaker 1 (33:55):
That's so great, great, great for you, man. I'm so
happy for you. I'm such a fan. Thank you, and
it's so great to get a chance to chitchat with
you because I think like watching you sort of just
just take this on in such a big way and
just crush it. You're just crushing it and it's so
much funny.
Speaker 5 (34:10):
Yeah, I'm the luckiest guy. That's how I feel. And
I love talking to you guys. We should go eat sometime.
Speaker 1 (34:19):
For sure, for sure, let's let's do that. I'm I
think I'm in La and the not so distant future.
I think we got something coming up. But listen if
you're ever in San Francisco, Yes you know, we got
a bunch of restaurants here.
Speaker 5 (34:29):
Yes you do.
Speaker 1 (34:30):
Yeah, awesome, love to have you all right, do it?
Speaker 2 (34:34):
Phil Phil Rosenthal, thank you so much for coming on
the show. Really really appreciate it. Big fan of yours.
Somebody feed Phil is in a seventh season. Came out
on March first on Netflix.
Speaker 5 (34:47):
Correct, that's right, and come see me live. There's Q
and A. There's one hundred people of show. Get to
Meet and greet Phil Rosenthalworld dot com for everything Phil Rosenthal.
Speaker 2 (34:59):
World, Get the book, just try it came out just
a couple of weeks ago, and obviously listened to his
podcast Naked Lunch.
Speaker 3 (35:05):
Philip Rosenthal, you are the best. Thank you so much
for coming on. Two Dudes in the Kitchen, Thank you dudes.
Speaker 1 (35:11):
Take care man good talking about it.
Speaker 3 (35:13):
Oh man, He's just the coolest.
Speaker 1 (35:15):
The coolest, right, He's just he's just the go And
it's so like like the he stumbled into this position
of this Bordain air apparent of the travelogue, of the
food travelogue, and he never really asked for it in
a way, he didn't really want to be. I guess
who you know plans for success. Yeah, but he's just
doing it through a different filter, on different lens. But
(35:37):
but the curiosity, insatiable curiosity is there, and he's so
much fun to watch.
Speaker 2 (35:42):
It's so interesting too because being in the entertainment industry,
that's the show that everyone wants to do. That is
that everyone pitches and no one gets and including me. Yeah,
I've pitched shows like that as well, you know.
Speaker 1 (35:57):
What I mean? Yeah, Food Network, Discovery, Warner Brothers. You know,
it's like, what's it all about? It's me at travel
around and go we eat, to hang out and talk
to the camera like Snoreville. What else you got?
Speaker 5 (36:06):
Right?
Speaker 1 (36:06):
Yeah?
Speaker 3 (36:06):
Exactly.
Speaker 2 (36:07):
He gets it and nails it and he's so much
different than Bordain who made it kind of famous. And
I think that that actually is what is so lovable
about it is that it's just a completely, you know,
different taste profile. And he's just the coolest man. He
just does everything. Everything he touches turns to gold. So
that was a that was a very cool episode. And
we are eternally grateful for Phil Rosenthal coming on the show.
Speaker 3 (36:29):
Yep, that was a good one.
Speaker 2 (36:30):
All right, well now I'm gonna go eat some artichokes
now now it's on my brain.
Speaker 1 (36:35):
Yeah, exactly, all kinds of good stuff. Man. But he's
just such a good storyteller and you can see he's
got this stuff locked in his brain and as if
he couldn't turn it off if you wanted to. Oh,
I know, that's just who he is. Yeah, as real
as he gets.
Speaker 3 (36:48):
Thank you guys so much for listening.
Speaker 2 (36:50):
If there are any guests you'd like us to have
on the show, let us know by sending us a
DM at Two Dudes in a Kitchen on Instagram.
Speaker 3 (36:56):
And I forgot to subscribe wherever you get your podcasts.
Speaker 2 (36:58):
And we'll be back next week with two new episodisodes
of Two Dudes in a Kitchen.
Speaker 1 (37:01):
We'll see maybe we'll play like soup, salad sandwich again. Yeah,
all right, Take everybody.
Speaker 3 (37:06):
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 (37:13):
We'll take that and we'll see you guys next time.
Speaker 2 (37:16):
See you next time.
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