May 10, 2024 • 11 mins
Rocco DiSpirito stops by the Mercedes Benz Interview Lounge to talk about his new book, Everyday Delicious.
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Speaker 1 (00:01):
Live from the Mercedes Fins Interview Lounge.
Speaker 2 (00:04):
So we're played. Rocco de Spirito is here. I've been
a fan of this chef for so many years. We've
been had your engagement party at his restaurant.
Speaker 1 (00:12):
He did. I remember it was wonderful.
Speaker 2 (00:14):
And I ordered the beef welling.
Speaker 1 (00:16):
It was the best I've ever had.
Speaker 2 (00:18):
I hope we brought some of that food.
Speaker 1 (00:19):
It would be nice if he did.
Speaker 2 (00:20):
We'll find out you better have food or else. You know.
A Rocco Spirto has a new book. It's called every
Day Delicious. And he's going to walk in that room
any minute. And he's gonna walk in this room any
minute now, and he'll just.
Speaker 1 (00:32):
Do you remember when he was here that one time
and we made him go to the vending machine and
he had to get all the ingredients and make something.
Speaker 2 (00:38):
Yes, oh, you guys pulled like a chopped on him.
Speaker 1 (00:39):
Yes, when you were chopped before chopped was chopped.
Speaker 2 (00:42):
That's right. His fifteenth book is called Everyday Delicious. It's
Rocco de Spirito. Where have you been? I've been here.
Speaker 3 (00:50):
I've been here in the green room making coffee, rating
the convenience machines.
Speaker 2 (00:56):
Daniel was talking about it. I didn't remember that. The
last time was Rocco was on with his get close
to the microphone. It's just like, yes, you'll listen to that.
You got a great voice. We used to invite our
favorite chefs in Yeah, and we give them, I think,
like seven dollars in quarters. And so go to the
vending machine, buy a bunch of crap and make lunch.
And of course Rocket looks at you like no, Well
(01:18):
I would say no.
Speaker 3 (01:19):
I went and I did it, and I made it
like an a course tasting menu, and I'm pretty sure
everyone was happy, right, And.
Speaker 2 (01:25):
You can't beat Wellington out of a peanut butter crack.
Speaker 3 (01:28):
Just stick all the bm and peanuts together and it
takes It takes a while, but I thought it was
one of the greatest segment ideas ever. I'm kind of
step really hoping we do it again someday. If I
had money, we'd do it. Times are tough, say all
those quarters, just as all businesses. The radio business is
tough as well, So fifteenth cookbook. Every day you live
long enough, they'll just let you keep doing things right.
(01:49):
It's crazy, right.
Speaker 2 (01:50):
I mean, do they still sell them? Do people still
buy your old ones. How does that work? We're sold
twelve copies and very happy. I'm very happy with that,
and nothing new with the like the ones you've had out.
Speaker 3 (02:00):
The theoretical backlist, Yes, yeah, so the idea is to
get a book published right once it's printed at backlists.
But the thing is everything's available for free on the
internet now, so the back list is just a figment
of our imagination.
Speaker 2 (02:13):
Yeah, yeah, it's okay. But every Day Delicious. I was
looking at the photos. The photos are delicious, thank you
so much. Scratch and sniff them in the book.
Speaker 3 (02:20):
Ye, someone has to make the joke that that used
to be your nickname, right, delicious, every day delicious, every
day delicious, every day delicious.
Speaker 2 (02:29):
It's a great drag name. I'm gonna use that, I know. Hey,
so that's a lot of recipes, fifteen cookbooks in our
cook Yeah, it's about a hundreds to two hundred recipes per.
Speaker 3 (02:39):
There's not that many dishes on Earth. No, there's millions
of dishes on her. There's there's literally tens of thousands
just in the American and Lexicon. There's so many cuisines,
cuisine types, ethnic cuisines. So fortunately for me, there's at
least fifteen more books out there worth the recipe.
Speaker 1 (02:54):
Yeah, in this book, what's the easiest recipe that someone
can make?
Speaker 3 (02:58):
The Fetishine Alfredo so afraid. It was the most beloved
dish in America. It's a classic Roman dish. It's butter, palmerzana,
red jihano, and fresh fetuccini.
Speaker 2 (03:06):
Zero cream.
Speaker 3 (03:08):
That's right, no cream exactly, No cream, Charlie, no peas,
no parsley, and none of that nonsense.
Speaker 2 (03:13):
Because you've have those things in there. It's no longer fetinia,
that's right. Yeah, it's a different it is a different
or something every day. O. Yeah, I want to talk.
You make it in twelve minutes. Here's my thing about
about prep and then cooked time. I enjoy taking my time.
In fact, my husband Alex calls me the slow cooker
because if I say dinners you yes, yes, No, I
(03:38):
mean if I say dinners at eight, dinners probably around
nine thirty, okay, I take my time with it because
that's what that's how I use my kitchet. You so
angry people when you do that. You promised me dinner
nine thirty, I'm gonna be mad.
Speaker 3 (03:48):
Yeah, but you serve the one you play the music.
You'd be a little bit charming. You know, you have
some chips on the table. It's time to charming every night,
every night. It's not a quick fire challenge, right.
Speaker 2 (03:58):
I don't want to I don't want to live my
life like that. I enjoy cooking, so every day delicious
Rock or the Spirit of that's his new cookbook. I
want to talk about the world of bread and cutlets. Okay,
it's one of the greatest inventions ever. Right, flour, egg, bread, crumb,
deep fry. You put anything in flour, egg break from
a deep fry and it's delicious. So exactly. Yeah, come on,
(04:18):
bread and deep fry kids. Yes, I'm scared of deep frying. Yeah,
I'm terrified.
Speaker 3 (04:22):
You need a frieda addy? Oh yeah, yeah. They still
make what would they call that today? If they made
it today?
Speaker 2 (04:30):
I think you're still a countertop fry. Amazon has target
air fryer.
Speaker 1 (04:39):
Can I do?
Speaker 3 (04:39):
It's an air friar, guys. Air frier sounds a lot
like a solution to a problem we don't have.
Speaker 2 (04:44):
I don't you know. Can you explain what an air
and how people swear by.
Speaker 1 (04:49):
My sister will make chicken in there and it comes
out Christ.
Speaker 2 (04:52):
Isn't it just an oven? Isn't just the countertopier than
deep fro blows air things?
Speaker 1 (04:58):
I don't know, I don't know.
Speaker 2 (05:00):
I feel another dragon name coming on.
Speaker 3 (05:03):
But it's the countertop oven with that has a fan
in it, right, I'm pretty sure that.
Speaker 2 (05:07):
They say it's healthier. You don't have to immerse it
in bubble? What what?
Speaker 3 (05:10):
I have a question, Rocco, You're you had to walk
to this, Mike gold just might not work?
Speaker 2 (05:16):
What's your question? My question is this? Okay, so we've
got all these gadgets. Elvis comes in every day, so
he just bought another gadget.
Speaker 3 (05:21):
Okay, what are those gadgets that we actually need versus
the ones that we can just throw away at our ki?
Speaker 2 (05:25):
I have a I have a graveyard of gadgets.
Speaker 1 (05:27):
In the air fryer. He's selling.
Speaker 3 (05:31):
Go ahead gadgets we really should Gadgets we should have
are called a chef's knife, a frying pan, a chef's spoon,
a pair of tongs probably right, A peeler a greater, But.
Speaker 2 (05:41):
My poster machine I love a POSTA buster machine is
a great Absolutely, we're gonna make it. We're gonna make
a lot. You know you're not. You don't want to
be caught doing that by hand, right, You gotta wear
the old apron. I have a girl much like Danielle has,
like an old no did he just says, that's okay, okay. Wait,
(06:04):
all the years you've been cooked, all these years you've
been cooking and kitchens, and you mentioned it earlier. You
have the war wound. See I got this one from uh,
the edge of a saw.
Speaker 3 (06:12):
That's that's for real. Wow, two weeks the thing started bleeding.
They make it antibiotics for that. Now, well I forgot
I just lick it. I mean, so, I mean, how
how many times do you think you have fried your body?
A lot of times, a lot of times, thousands of times.
Had to go to the hospital a couple of times, Yeah,
I had, I did. I fried my body once on
this hand and there was like a grapefruit size blister
(06:34):
that grew and I had to go to the hospital
and I missed six weeks where it was wild, wild stuff.
But that happens all the time, by the way, And
you're expect to just soldier on, much like live radio
and you're on the air. You can't just leave gas
strict distress. You can't just get up and go as
you may soon witness. Did I tell you what the
time to get all the things today?
Speaker 2 (06:52):
Did I tell you at the time I saw you
almost naked on a beach in grease? No tell me more?
Can you tell me swear that was you? Anyway? Moving on?
How look I did?
Speaker 3 (07:03):
Oh wow, you did? Because I'm at least seventy five
pounds later. Right now, you're looking good. You mentioned something
about your weight. I'm gonna talk about this, and this
is from a food lover to a food lover, So
I'm doing the semi glue tides, right, I've lost like
seventeen pounds whatever.
Speaker 2 (07:19):
Very good, well, it is good almost well, thank you.
The thing is, I can't but I'm pissed off rocco
because I can't eat as much as I used to know.
I'm a food lover. I was down one. I've considered
stopping doing it and gaining a little weight back so
I can enjoy my food again. Let's let's weigh weigh
(07:39):
the prosies and connies. What what? How much time have
you been on it? I've almost seventh I started about
seventh injection.
Speaker 3 (07:47):
Oh right, seventeen pounds seven weeks is a lot. That's
a lot, So I would say the pros that weigh
the cons so far, you're gonna have to get off
it at some point.
Speaker 2 (07:53):
We don't know I will. But I miss I miss
missed the binging. What is binging? Sure? I do miss
bing I missed any down I'd missed boltpaus I missed
ity on eating a bout apausa. I have two bites
and I'm like, well, you can't do it. So since
cinema glue tides are the thing right now, everyone everyone's
taking them. It's game changing. I wonder if the other
(08:15):
people like me out there going you know what. I
think I'd rather be a little, a little heftier and
enjoy my food because food.
Speaker 3 (08:20):
Some people have made that choice, and some people do
enjoy the process of eating for you know, twenty thirty
forty minutes an hour and uh, you know, stuffing themselves
with more food than they should possibly handle. I have
some I think we've talked about my my healthy program
and the food that I deliver and make for clients,
and so I have a bunch of clients who are
on zempic and sem glue tides now and they complain
about the same thing. You know, they say that you're
(08:42):
I send them twelve hundred calories of food a day,
and they're.
Speaker 2 (08:44):
Like, oh my god, this is so much. What am
I gonna do with all this?
Speaker 3 (08:47):
But you know, it's really nothing, right, But it's the
right amount of calories for the average person. So yeah,
there's that's the downside. But if you're gonna lose weight
and you know, make everything else work better in seven weeks,
that's that's pretty good. Have you noticed any other benefits?
Speaker 2 (09:00):
Yeah, my blurry.
Speaker 1 (09:02):
Vision, blood some side effects that we don't like too much.
Speaker 2 (09:10):
Really, dementia. Yeah, that's that's accelerating. Let's go through everyday.
Delicious rockcod of Spirit has new cookbook. The photography by
the way, as I guess, every successful cookbook has to
have that photography that makes you want.
Speaker 3 (09:24):
To eat the page, don't you think so? Don't you
look forward to the photographs of the books? I think
the photographs are the best part. Yeah, I think the
photographs are the best part. I think, in fact, that's
the only thing you can get out of a cookbook
these days, because the recipes are all online.
Speaker 2 (09:36):
Right, that's your job to sell You're you're the better.
Try to you keep saying, why I listen to this guy,
listen to me. I don't want to sell any books.
Speaker 1 (09:48):
Italian subs Long Island deli style.
Speaker 2 (09:52):
That's a good one.
Speaker 3 (09:52):
It comes to the mustache, lots of great and my
mom had a mustache and I loved her lot.
Speaker 2 (10:02):
It's okay. I would tonight. I would like to do
the Poo poo style fried trip. You can and you can.
That's a good one.
Speaker 3 (10:12):
So what I like about this book is it's like
everybody's top ten lists, but it's top ten lists from
all different countries and all different cuisines.
Speaker 2 (10:18):
You can see that because I'm changing the Vietnamese in here.
I'm seeing the first draft Alfredo and pad Tie in
the same book. Yah, yes, we'll talk about it.
Speaker 3 (10:27):
Simon Majumdr's buttered Chicken Simon Jundar one of my great
friends who's from India, from from England and India, and
he lent me his recipe and apparently, uh, the big
secret there is the chili powder that comes from Cashmere.
Speaker 2 (10:43):
And then there're yeah, there's a couple of others. Yeah,
pretty good. It's pretty good. If you had one meal
left in your life because of some heinous crime you
call which dish would be your last dish out of
this book? This is an easy choice.
Speaker 3 (10:58):
And so it's got pina, fool's got bacon, it's got shrimp,
and it's got rice. It's the fat fried rice stoner
style A right, it is rice dish that is, you know,
specifically designed for people who are high.
Speaker 2 (11:13):
Here it is fat. I love that fat for real
fat fried rice, superstoner style. And Rocco starts out by saying,
frying rice and bacon. Fat's my favorite trick for taking
rice that's a day past its prime and turning it
into a meal worthy of sharing with your friends. Rocco,
if and when you reopen a restaurant's coming, we will
be first in line, I hope, so thank you so much.
(11:34):
We'll only be able to get the four to thirty
reservation that. I don't want you to steal these recipes online.
I want you to buy this book because having a
cookbook is the best way to do it. Every day
delicious Roco to Spirito thirty minute ish home cooked meals
made simple for all of us from our top ten
lists of our favorite foods from around the world. We
(11:54):
love it. Thank you Rocot, thank you everybuddy, thank you
so much.
Live from the Mercedes Fins Interview Lounge.
Speaker 2 (00:04):
So we're played. Rocco de Spirito is here. I've been
a fan of this chef for so many years. We've
been had your engagement party at his restaurant.
Speaker 1 (00:12):
He did. I remember it was wonderful.
Speaker 2 (00:14):
And I ordered the beef welling.
Speaker 1 (00:16):
It was the best I've ever had.
Speaker 2 (00:18):
I hope we brought some of that food.
Speaker 1 (00:19):
It would be nice if he did.
Speaker 2 (00:20):
We'll find out you better have food or else. You know.
A Rocco Spirto has a new book. It's called every
Day Delicious. And he's going to walk in that room
any minute. And he's gonna walk in this room any
minute now, and he'll just.
Speaker 1 (00:32):
Do you remember when he was here that one time
and we made him go to the vending machine and
he had to get all the ingredients and make something.
Speaker 2 (00:38):
Yes, oh, you guys pulled like a chopped on him.
Speaker 1 (00:39):
Yes, when you were chopped before chopped was chopped.
Speaker 2 (00:42):
That's right. His fifteenth book is called Everyday Delicious. It's
Rocco de Spirito. Where have you been? I've been here.
Speaker 3 (00:50):
I've been here in the green room making coffee, rating
the convenience machines.
Speaker 2 (00:56):
Daniel was talking about it. I didn't remember that. The
last time was Rocco was on with his get close
to the microphone. It's just like, yes, you'll listen to that.
You got a great voice. We used to invite our
favorite chefs in Yeah, and we give them, I think,
like seven dollars in quarters. And so go to the
vending machine, buy a bunch of crap and make lunch.
And of course Rocket looks at you like no, Well
(01:18):
I would say no.
Speaker 3 (01:19):
I went and I did it, and I made it
like an a course tasting menu, and I'm pretty sure
everyone was happy, right, And.
Speaker 2 (01:25):
You can't beat Wellington out of a peanut butter crack.
Speaker 3 (01:28):
Just stick all the bm and peanuts together and it
takes It takes a while, but I thought it was
one of the greatest segment ideas ever. I'm kind of
step really hoping we do it again someday. If I
had money, we'd do it. Times are tough, say all
those quarters, just as all businesses. The radio business is
tough as well, So fifteenth cookbook. Every day you live
long enough, they'll just let you keep doing things right.
(01:49):
It's crazy, right.
Speaker 2 (01:50):
I mean, do they still sell them? Do people still
buy your old ones. How does that work? We're sold
twelve copies and very happy. I'm very happy with that,
and nothing new with the like the ones you've had out.
Speaker 3 (02:00):
The theoretical backlist, Yes, yeah, so the idea is to
get a book published right once it's printed at backlists.
But the thing is everything's available for free on the
internet now, so the back list is just a figment
of our imagination.
Speaker 2 (02:13):
Yeah, yeah, it's okay. But every Day Delicious. I was
looking at the photos. The photos are delicious, thank you
so much. Scratch and sniff them in the book.
Speaker 3 (02:20):
Ye, someone has to make the joke that that used
to be your nickname, right, delicious, every day delicious, every
day delicious, every day delicious.
Speaker 2 (02:29):
It's a great drag name. I'm gonna use that, I know. Hey,
so that's a lot of recipes, fifteen cookbooks in our
cook Yeah, it's about a hundreds to two hundred recipes per.
Speaker 3 (02:39):
There's not that many dishes on Earth. No, there's millions
of dishes on her. There's there's literally tens of thousands
just in the American and Lexicon. There's so many cuisines,
cuisine types, ethnic cuisines. So fortunately for me, there's at
least fifteen more books out there worth the recipe.
Speaker 1 (02:54):
Yeah, in this book, what's the easiest recipe that someone
can make?
Speaker 3 (02:58):
The Fetishine Alfredo so afraid. It was the most beloved
dish in America. It's a classic Roman dish. It's butter, palmerzana,
red jihano, and fresh fetuccini.
Speaker 2 (03:06):
Zero cream.
Speaker 3 (03:08):
That's right, no cream exactly, No cream, Charlie, no peas,
no parsley, and none of that nonsense.
Speaker 2 (03:13):
Because you've have those things in there. It's no longer fetinia,
that's right. Yeah, it's a different it is a different
or something every day. O. Yeah, I want to talk.
You make it in twelve minutes. Here's my thing about
about prep and then cooked time. I enjoy taking my time.
In fact, my husband Alex calls me the slow cooker
because if I say dinners you yes, yes, No, I
(03:38):
mean if I say dinners at eight, dinners probably around
nine thirty, okay, I take my time with it because
that's what that's how I use my kitchet. You so
angry people when you do that. You promised me dinner
nine thirty, I'm gonna be mad.
Speaker 3 (03:48):
Yeah, but you serve the one you play the music.
You'd be a little bit charming. You know, you have
some chips on the table. It's time to charming every night,
every night. It's not a quick fire challenge, right.
Speaker 2 (03:58):
I don't want to I don't want to live my
life like that. I enjoy cooking, so every day delicious
Rock or the Spirit of that's his new cookbook. I
want to talk about the world of bread and cutlets. Okay,
it's one of the greatest inventions ever. Right, flour, egg, bread, crumb,
deep fry. You put anything in flour, egg break from
a deep fry and it's delicious. So exactly. Yeah, come on,
(04:18):
bread and deep fry kids. Yes, I'm scared of deep frying. Yeah,
I'm terrified.
Speaker 3 (04:22):
You need a frieda addy? Oh yeah, yeah. They still
make what would they call that today? If they made
it today?
Speaker 2 (04:30):
I think you're still a countertop fry. Amazon has target
air fryer.
Speaker 1 (04:39):
Can I do?
Speaker 3 (04:39):
It's an air friar, guys. Air frier sounds a lot
like a solution to a problem we don't have.
Speaker 2 (04:44):
I don't you know. Can you explain what an air
and how people swear by.
Speaker 1 (04:49):
My sister will make chicken in there and it comes
out Christ.
Speaker 2 (04:52):
Isn't it just an oven? Isn't just the countertopier than
deep fro blows air things?
Speaker 1 (04:58):
I don't know, I don't know.
Speaker 2 (05:00):
I feel another dragon name coming on.
Speaker 3 (05:03):
But it's the countertop oven with that has a fan
in it, right, I'm pretty sure that.
Speaker 2 (05:07):
They say it's healthier. You don't have to immerse it
in bubble? What what?
Speaker 3 (05:10):
I have a question, Rocco, You're you had to walk
to this, Mike gold just might not work?
Speaker 2 (05:16):
What's your question? My question is this? Okay, so we've
got all these gadgets. Elvis comes in every day, so
he just bought another gadget.
Speaker 3 (05:21):
Okay, what are those gadgets that we actually need versus
the ones that we can just throw away at our ki?
Speaker 2 (05:25):
I have a I have a graveyard of gadgets.
Speaker 1 (05:27):
In the air fryer. He's selling.
Speaker 3 (05:31):
Go ahead gadgets we really should Gadgets we should have
are called a chef's knife, a frying pan, a chef's spoon,
a pair of tongs probably right, A peeler a greater, But.
Speaker 2 (05:41):
My poster machine I love a POSTA buster machine is
a great Absolutely, we're gonna make it. We're gonna make
a lot. You know you're not. You don't want to
be caught doing that by hand, right, You gotta wear
the old apron. I have a girl much like Danielle has,
like an old no did he just says, that's okay, okay. Wait,
(06:04):
all the years you've been cooked, all these years you've
been cooking and kitchens, and you mentioned it earlier. You
have the war wound. See I got this one from uh,
the edge of a saw.
Speaker 3 (06:12):
That's that's for real. Wow, two weeks the thing started bleeding.
They make it antibiotics for that. Now, well I forgot
I just lick it. I mean, so, I mean, how
how many times do you think you have fried your body?
A lot of times, a lot of times, thousands of times.
Had to go to the hospital a couple of times, Yeah,
I had, I did. I fried my body once on
this hand and there was like a grapefruit size blister
(06:34):
that grew and I had to go to the hospital
and I missed six weeks where it was wild, wild stuff.
But that happens all the time, by the way, And
you're expect to just soldier on, much like live radio
and you're on the air. You can't just leave gas
strict distress. You can't just get up and go as
you may soon witness. Did I tell you what the
time to get all the things today?
Speaker 2 (06:52):
Did I tell you at the time I saw you
almost naked on a beach in grease? No tell me more?
Can you tell me swear that was you? Anyway? Moving on?
How look I did?
Speaker 3 (07:03):
Oh wow, you did? Because I'm at least seventy five
pounds later. Right now, you're looking good. You mentioned something
about your weight. I'm gonna talk about this, and this
is from a food lover to a food lover, So
I'm doing the semi glue tides, right, I've lost like
seventeen pounds whatever.
Speaker 2 (07:19):
Very good, well, it is good almost well, thank you.
The thing is, I can't but I'm pissed off rocco
because I can't eat as much as I used to know.
I'm a food lover. I was down one. I've considered
stopping doing it and gaining a little weight back so
I can enjoy my food again. Let's let's weigh weigh
(07:39):
the prosies and connies. What what? How much time have
you been on it? I've almost seventh I started about
seventh injection.
Speaker 3 (07:47):
Oh right, seventeen pounds seven weeks is a lot. That's
a lot, So I would say the pros that weigh
the cons so far, you're gonna have to get off
it at some point.
Speaker 2 (07:53):
We don't know I will. But I miss I miss
missed the binging. What is binging? Sure? I do miss
bing I missed any down I'd missed boltpaus I missed
ity on eating a bout apausa. I have two bites
and I'm like, well, you can't do it. So since
cinema glue tides are the thing right now, everyone everyone's
taking them. It's game changing. I wonder if the other
(08:15):
people like me out there going you know what. I
think I'd rather be a little, a little heftier and
enjoy my food because food.
Speaker 3 (08:20):
Some people have made that choice, and some people do
enjoy the process of eating for you know, twenty thirty
forty minutes an hour and uh, you know, stuffing themselves
with more food than they should possibly handle. I have
some I think we've talked about my my healthy program
and the food that I deliver and make for clients,
and so I have a bunch of clients who are
on zempic and sem glue tides now and they complain
about the same thing. You know, they say that you're
(08:42):
I send them twelve hundred calories of food a day,
and they're.
Speaker 2 (08:44):
Like, oh my god, this is so much. What am
I gonna do with all this?
Speaker 3 (08:47):
But you know, it's really nothing, right, But it's the
right amount of calories for the average person. So yeah,
there's that's the downside. But if you're gonna lose weight
and you know, make everything else work better in seven weeks,
that's that's pretty good. Have you noticed any other benefits?
Speaker 2 (09:00):
Yeah, my blurry.
Speaker 1 (09:02):
Vision, blood some side effects that we don't like too much.
Speaker 2 (09:10):
Really, dementia. Yeah, that's that's accelerating. Let's go through everyday.
Delicious rockcod of Spirit has new cookbook. The photography by
the way, as I guess, every successful cookbook has to
have that photography that makes you want.
Speaker 3 (09:24):
To eat the page, don't you think so? Don't you
look forward to the photographs of the books? I think
the photographs are the best part. Yeah, I think the
photographs are the best part. I think, in fact, that's
the only thing you can get out of a cookbook
these days, because the recipes are all online.
Speaker 2 (09:36):
Right, that's your job to sell You're you're the better.
Try to you keep saying, why I listen to this guy,
listen to me. I don't want to sell any books.
Speaker 1 (09:48):
Italian subs Long Island deli style.
Speaker 2 (09:52):
That's a good one.
Speaker 3 (09:52):
It comes to the mustache, lots of great and my
mom had a mustache and I loved her lot.
Speaker 2 (10:02):
It's okay. I would tonight. I would like to do
the Poo poo style fried trip. You can and you can.
That's a good one.
Speaker 3 (10:12):
So what I like about this book is it's like
everybody's top ten lists, but it's top ten lists from
all different countries and all different cuisines.
Speaker 2 (10:18):
You can see that because I'm changing the Vietnamese in here.
I'm seeing the first draft Alfredo and pad Tie in
the same book. Yah, yes, we'll talk about it.
Speaker 3 (10:27):
Simon Majumdr's buttered Chicken Simon Jundar one of my great
friends who's from India, from from England and India, and
he lent me his recipe and apparently, uh, the big
secret there is the chili powder that comes from Cashmere.
Speaker 2 (10:43):
And then there're yeah, there's a couple of others. Yeah,
pretty good. It's pretty good. If you had one meal
left in your life because of some heinous crime you
call which dish would be your last dish out of
this book? This is an easy choice.
Speaker 3 (10:58):
And so it's got pina, fool's got bacon, it's got shrimp,
and it's got rice. It's the fat fried rice stoner
style A right, it is rice dish that is, you know,
specifically designed for people who are high.
Speaker 2 (11:13):
Here it is fat. I love that fat for real
fat fried rice, superstoner style. And Rocco starts out by saying,
frying rice and bacon. Fat's my favorite trick for taking
rice that's a day past its prime and turning it
into a meal worthy of sharing with your friends. Rocco,
if and when you reopen a restaurant's coming, we will
be first in line, I hope, so thank you so much.
(11:34):
We'll only be able to get the four to thirty
reservation that. I don't want you to steal these recipes online.
I want you to buy this book because having a
cookbook is the best way to do it. Every day
delicious Roco to Spirito thirty minute ish home cooked meals
made simple for all of us from our top ten
lists of our favorite foods from around the world. We
(11:54):
love it. Thank you Rocot, thank you everybuddy, thank you
so much.
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