Plumluvfoods on WICC ep 63 Soups and grocery store prices with Chef Dan the SPiceman live

WE are finally back in the WICC studio and we are talking fall soups and stews plus grocery prices with Chef DAn Monroe from the PAntry in Fairfield

Episode Transcript

Speaker 1 (00:00):
Come in and Stalling.

Speaker 2 (00:01):
A world of sound, Chef Pull.

Speaker 3 (00:04):
On the mic, making Heartstown, the Jeff Jeff Shotguns, My Sister, Chefad.

Speaker 4 (00:13):
And the background making New.

Speaker 3 (00:15):
Beats Down.

Speaker 4 (00:19):
Song, Girls a Face Lead Us Down Any Night and
Dry Conversation song.

Speaker 3 (00:26):
The Life and Bull Made Dishes, Street Bootstore Sides, the Chefs,
Spring Eat Monitiennys Suit It Soon a podcast Chester Can't
Ready Coffee You Off from Dead to Marry Conversation song

(00:48):
on the Fast Say Sunny, Cheffon and the West.

Speaker 4 (00:57):
And the rest. Oh yeah, ladies, general, what's happening. It's
Saturday afternoon. We're on WYS You see the Voice of
Connecticut's your friend Chef Well, I'm in Chef Jeff joining
you live in studio. Happy to be back in the studio.

Speaker 5 (01:08):
First of all, big shout to our friend Freddie Be
for having us in the show, the show before us,
having us on the air.

Speaker 4 (01:13):
Such a sweet gut to have us in here. Huh,
great guy, amazing, so much fun.

Speaker 5 (01:16):
Yeah yeah, I mean awesome to come in here and
talk and you know, just you know, he's such a
nice guy to us, so I appreciate it.

Speaker 4 (01:21):
And not many people are nice to us. No, making
new friends. Man. I love that. Yeah, so it was great.
Hopefully because join him again at some point. I look
forward to it. Anytime we come in live. I want
to come in Earli so we can hang out with fred.

Speaker 5 (01:29):
He was telling us about his standing rib ros that
he makes, which kind of makes me want to make
a standing rib ros absolutude. I know whilest I've done that. Yeah,
I was shocked. If that was his go to number
one dude, that would be lost a bet I had
thought for show. He's like, no, I make tacos totally.
I was thinking, like my apasta or something something like that,
right me with the standing rib rost and you and
I both went okay, okay, it sounds great. But yeah,

(01:51):
shout out to Freddie you for having us on a
great show before us a guy who's way smarter than
we are, of course when it comes to talking on
talk radio, but when it comes talking food, we're gonna
talk talking about that, Jeffey. So we're excited today's episode,
excited to be back in studio live. You can give
us a call here if you want the number, Jeffe.

Speaker 4 (02:06):
You know the number, don't you?

Speaker 2 (02:07):
Uh?

Speaker 4 (02:08):
Two three three three three WICC. That's two oh three
three three three w I c C. Give us a
call here. We're a great conversation today. We were talking
all about two topics that are kind of my favorites.
Jeffey one, it's fall officially as of this week. I'm
getting over being sick a little bit, a little sick.
You know, had a little cold this week. You had.
I didn't. I did a little sick.

Speaker 5 (02:29):
It doesn't happen very often. It never happens like once
in like the ten years you've known me. I think
I've been sick, maybe one. But uh, we're gonna talk
all about soups and soups you can make at home
and how you can make them easily and give you
some chef tips and stuff like that. Plus a're gonna
be talking about some of the things in the grocery
store that has the prices has kind of gotten kind
of crazy and kind of got inflated. For instance, as
we told Fed on his show, you know, skirtch steak
was one of my favorite stakes to buy fifteen years ago.

(02:51):
I pay you know what five dollars, six dollars a
pound something like that was so cheap. It was so great, right,
it was amazing. Yeah, I think I just paid twenty
two dollars.

Speaker 4 (02:58):
A pound for it. Yeah.

Speaker 5 (02:59):
No, A lot of takes her like that, A lot
of a lot of beef in general has gone up
so much, right, but it's sad when there's like a
hidden cut that used to just be for us and
joining us on the next break on the show is
going to be old friend of ours who's old hat
when it comes to doing this program with us. Chef
Dan the spice Man, Chef Dan, I rote from the
pantry in Fairfield, is going to join us and talk
about some grocery store stuff. I think he brought some

(03:21):
super for us to try some super recipes. Oh yeah,
Dan is one of the best chefs I know. That's incredible,
very talentful human being. He looks a little mean, but
he's a sweetheart. Yeah no, he will scare you if
you didn't know him, right. But no, he's been doing
demo days and I think he's changing at the store.
Demo day he's changing, Yes, well, demo days. He's the

(03:41):
demo king. Every Wednesday at the pantry. You go down
there and my man is putting on like he's got
like the newest products. He's made some great dish, hanging
out with people. He's kissing babies. He's got old ladies
coming in the store just for demo day to hang
out with them.

Speaker 4 (03:55):
Come see him. I'm telling you, he's it's it's a
different it's a different Dan. We got to get him
a cut off chef coat to wear so he complex
on him a little bit, you know. I don't know
if that's what we need. I mean, he's got those guns.
That's what we're trying not to make them scary, all right, right,
that's what I'll try to do. We're trying to soften
the look.

Speaker 5 (04:09):
But I figured in order to get the show started first,
to kind of get us off in the right direction
with this, I want to talk a little bit Jeffy
about I don't know some soups, you know, but I
figured the best way to start the show is see
if I can set you off a little bit and
get you angry. Oh that's always great. So being that
it's gonna be soup day here on Plumb Love Foods
Super It's Hey.

Speaker 4 (04:29):
I like what you did there.

Speaker 5 (04:30):
Taste of Home recently published their list of top ten
best soups. Do we have time for that, because I
have five soups from Reed Drumming, The Pioneer Woman.

Speaker 4 (04:38):
I'm gonna cut your mic off. You bring up the
Drumming again, If you bring up The Pioneer Woman again,
well you just see almost every episode. I got a
great the Pioneer one magazine. It's best to fall episode
on this magazine. There's also a great article and hear
about cowboy boots and how they go with everything. I'm
gonna turn his mic off.

Speaker 5 (04:55):
This is a soup of the day on here. I
mean five soups, tremendous. Okay, wait a minute, Okay, I'll
be a fish. I'll bite. Tell me whatever soups all right,
all right, this first one first one delete is you're
gonna get one shot. You get one shot with it,
one shot, all right, come on car, So my one shot? Mom, spaghetti, No,
it's uh, chicken tortellini soup is her first soup of

(05:20):
the list. And this is a perfect fall soup. It's
very easy to make.

Speaker 4 (05:23):
Uh. It falls right in line with your the family
soup that you were talking about earlier. It's very similar.
I'm just it's it's a sounds delicious. Basically a chicken soup.
We shred up a little rotisserie chicken. He had some
mirror pois f shot parsley, and then we finish it
with some Tortellini's store bought tortellinis. I mean chicken stock.

(05:45):
What are we doing, Yeah, we're doing some chicken stock.

Speaker 5 (05:46):
So the broth, carrot's onion, celery, shed it, chicken, tortellini,
heat it up.

Speaker 4 (05:51):
Called soup, little garlic. Is she using jarlic? Yeah?

Speaker 5 (05:54):
No, it's just just a little chopped garlic. Finally chopped garlic,
and it says Italian seasoning, a little red pepper fla.
And then we shred a rotisserie chicken. And then we
get a twenty ounce bag of refrigerated cheese tortellini and
some chopped parsley, and great.

Speaker 4 (06:08):
Why are you like shaking when you said you're like
You're like, you're like, that's my happy tail. I'm wagging
it right now. You do not like re drumming the
Pioneer Woman. I can't. We're talking about a Pioneer Woman
recipe on this show. What are we doing right now? Well,
you I was just trying to talk about popular soups.
I have banned the Pioneer Woman at least once a month.

Speaker 5 (06:24):
I bet you people, if you're at home right now
and you think totallyne soups sounds delicious, want to give
us a call. Go ahead two three three three three
wy c C to just give us a call. Let
us know what you think.

Speaker 4 (06:34):
And if Plump's crazy or or I mean, I think
totally soup sounds delicious.

Speaker 5 (06:37):
I have less of a problem with Tortlini soup than
I do with you bringing a Pioneer Woman magazine into
the studio for our shoulder.

Speaker 4 (06:42):
Just trying to show you that some people, although they
lived on the Pioneer we are chefs. No soups, we
are chefs. We are chefs. And you're not even wearing
cowboy boots. A critique.

Speaker 5 (06:52):
I was gonna critique this, but I see nothing wrong
with this. Soup is the problem, all right? From my list,
taste of home. Okay, it taste home cheeseburger soup.

Speaker 4 (07:02):
You want to know what? Do you want to know what?
That's number four on this list? I swear to god,
that's insane. I wonder if they have the same writer. Wait,
this is the thing. Can you can you make anything?
A soup is that what the deal is here.

Speaker 5 (07:16):
I don't let's talk about cheeseburger soup for a second.
Hit me with the cheeseburger. Cheeseburger souper is ah, It's
basically a cheeseburger and a soup. It's like a cheese
soup with some with some so you throw in a
blender that's it, and some chicken st I'll go to
the recipe and see what it says here. It's pretty simple.
The weird thing is has an odd color. It's like
a white looking soup.

Speaker 4 (07:36):
But it's you know, velveta cheese, you know, chicken broth
and milk, potato, sour cream, you know. So it's like
brown off some beef.

Speaker 5 (07:45):
It's like a It's like an American Welsh rare bit
with bits of burger and all the things you would find.

Speaker 4 (07:52):
In a burger.

Speaker 5 (07:52):
I mean, you went a different direction there that I
thought you were gonna go at all. But I appreciate
where you went with that. But cheeseburger soup. Here's my problem, right,
this is the whole point of this list that I
want to give up. That we're gonna talk more about
the list and the si cheeseburger soup it. Can we
just have vegetable soup, chicken soup. Why don't we trying
to make things.

Speaker 4 (08:08):
Like, oh, you know what would be good cheeseburger soup?
Like what are we doing?

Speaker 5 (08:11):
Because we're trying to appeal to people who might be
a little afraid of certain things like vegetables.

Speaker 4 (08:17):
People don't like vegetables.

Speaker 5 (08:18):
Some kids are out there, there's like there's like adults.
Have you not ran into me an adult who's like,
I don't eat pickles. Yes, they scare me. I've never
had a pickle in my entire life. And men people
like that and then I'm always like really, then then
you don't talk to them rest of your take life.

Speaker 4 (08:35):
I I'm not that guy. I I honestly feel terrible
for people who are scared of food because they im
my relationship with it is so passionate. Can we keep
moving here where I digress? Thank you?

Speaker 5 (08:46):
Cauliflower soup another soup which is on this list, which
if you want to change it up a little bit,
you can roast it. Wo roast the cauliflower soup. You
know you do very little curry powder and it's curry.
Perry Califlower soup is one of my favorites.

Speaker 4 (08:59):
I call it See and Sea soup, Seeing Sea soup,
and if you watch the courage gonna make a sweat
to your bleed. Is that dope enough?

Speaker 5 (09:08):
I'm just saying, why did I? Yeah, I'm just not
sure why I did not. I should have seen that
you paid the price, control the dice. I'm more precise
to the point. I'm nice anyway. Cauliflower soup right there,
little fat throw how about rustic Italian Tordellini soup. I'm

(09:30):
telling you these are the same things. This is the
same people who wrote these things. Hold on, let's see
who wrote yours. Let's see, this is a test kitchen
approves all it says here, it's the same test kitchen. Yeah,
or another Italian goes to his Aina Gardner's wedding soup.
How about stuffed pepper soup? Seems like the opposite of
a stuffed pepper. Yes, stuffed pepper soup is on my list, Jeffrey, yep,

(09:50):
hold on, go for it. This is from the recipe creator.
I was talking about stuffed peppers with other cooks at
the restaurant where I work. We decided to make similar
ingredients into a soup. Customer response was overwhelming. Yep, stuffed
pepper soup.

Speaker 4 (10:07):
I've lost faith in humanity. One cup is only three
hundred and three seven calories. So listen on my list.
I'm gonna hit you with the gumbo. Well, okay, I'm not.

Speaker 5 (10:16):
I'm not upset about a gumbombo. That was a drumming list.
That's off the red drummer like gumbo.

Speaker 4 (10:20):
I take it back. I don't like gumbo. All right, okay,
I've got one for you. Hit it. Ham chowder, ham chowder.
Can you walk me through a ham chowder?

Speaker 5 (10:29):
I would be loved to write walking through a ham
chowder here if you don't mind, it's it's I love ham. Yeah,
so a great recipe here. It looks like and basically
it's like a ham and cheese soup. You know, you
use a little bacon, you make a brew, you do
some cheese. Obviously of your your mirror pa which you'll
hear a saill the word mirror pas lot today, which
read drummer could not define, but we can because we're chefs.
It's carrots onions, a celery, carots onion, celery holy trinity. Yeah,

(10:52):
well no, that's different. That's peppers and leaks.

Speaker 4 (10:57):
No, not leaks. I thought leaks were in it. Peppers,
onion and celery. Excuse me, excuse me. Sorry.

Speaker 5 (11:03):
So essentially he saw miraqua, you make a roue. A
rou is just gonna be able to flour and butter. Yeah,
and then you're gonna add a little bit of potatoes
and corn to it, and then you stir and some ham,
some cheese and some bacon and just cook it all
together and make it all delicious. And using Jeffy's word
unctious sounds quite anxious. It's great there. It's like a
ham and cheese sandwich soup. Serve that with a nice

(11:24):
piece of crusty bread.

Speaker 4 (11:25):
Come on. The thing I don't like about all these
soups is there's so much cheese in each one of
these soups, Like a cheeseburger soup. Yeah, like a loaded
potato soup, you know, like those type of things.

Speaker 5 (11:35):
I just like, I think they're delicious and I think
they have a place, but I think that they're a
little what about like, all right, I'll get you with
a great soup that I love in the fall, please,
super affordable, awesome soup. Super Oh. I didn't even mean
to do that. That poem was unintended, guys, that just
came out. Uh, lentil soup, just a straight up and
down down lentil soup.

Speaker 4 (11:55):
You know, just like your ham in there. What you
can if you want, I like to keep vegetarian.

Speaker 5 (12:00):
I just do mirrapoil, a little bit of garlic, can
of chopped tomatoes, some stock, lentils, let it cook, finish
it with some fresh herbs.

Speaker 4 (12:09):
It's delicious, sounds great. And do you salm pepper obviously?
Do youve it a little pure at all?

Speaker 1 (12:12):
Or no?

Speaker 4 (12:12):
No, no, I leave it. I just let it. I
just like cook it, and it kind of like breaks
up a little bit.

Speaker 5 (12:16):
I do a very similar version about pure half of
it and then the other half of the lentils in it.
They kind of give a little like viscosity.

Speaker 4 (12:21):
Yeah, like that.

Speaker 5 (12:22):
You know, a good of askasi like a nice potato soup,
which is next on the list here, which is she swa.
This is a very simple potato soup, which you know,
listen the baked potato soup, potato soup all kind of
the same thing.

Speaker 4 (12:34):
In my book, Jeffy, So my.

Speaker 5 (12:36):
Grandmother made a potato soup that we just stick to
your ribs and I remember it being like loose mashed
potatoes that we put like a one on really yeah,
like black pepper and like a one that's crazy, I
don't know. And that's like the potato soup in my mind.
And I so whenever I see a potato soup and
it was like, I'm good, you don't want to have
anything to do with it because I'm thinking.

Speaker 4 (12:55):
Like the a one potato soup. Although it was delicious
as a child, that it reminded me.

Speaker 5 (13:00):
It's like, it's like, these are potatoes, and this is
what steak would taste like if we could afford it.

Speaker 4 (13:04):
Okay, all right, I'm with it. That's kind of what
it tastes like. I'll tell you. I'll give you a
quick potato soup hack.

Speaker 5 (13:10):
It's gonna blow your mind, hit it, or maybe it won't,
or maybe it helps us be astronauts. It's gonna be
good at one of these things for us right now.
It may blow your or maybe I was on TV
once and I made potato soup out of potato chips.
All right, that does not bother me at all. Reconstitute them,
you know, hit them a little bit of cream, yeah,
and then just hit them with a blender. It worked
really well, And all of a sudden, I was like,

(13:30):
what if we made sour communion potato soup? What if
we made barbecue chip potato soup? What if we made
you know, all the flavors of it. You can get
a potato chips and make a soup out of it.

Speaker 4 (13:37):
Absolutely, I've I've a you know, I inspired from a
top chef like years ago on like a quick fire
challenge people using just using quick like stuff in a
grocery store or a convenience store that yoused it. And
that is where I first saw people using potato chips,
and it blew my mind. And you know, short cut
parazzi anywhere anyway, I can like figure out a way
to buy something that's half cooked so I can like

(13:59):
make it into something else. Are you buying like the
small bags, like like the big forty pack of small
bags of chips? You know, absolutely made sour cream and onion, yankie,
you butcher some words too. It's hilarious. What's a yankee? Yeah,
you know exactly what whoki nogi? Yeah? No, no, it's

(14:19):
like it's right, is that what you said? Something? Dan?
He's not even here yet. Yeah, that'schi all right.

Speaker 5 (14:28):
Well, I like this pack and listen. If you guys
want to call and correct Jeffy's grammar, feel free. It's
two or three three three three wicc give us a
shout please. Also, one of us here is a chicken
noodle soup, which is obviously I mean, chicken soup is
an easy one to do. Classic, yeah, super classic, super easy.
You can make it really easy at the house too.
You can go with this grocery store. You can buy
the pre cut mirror pua if you want. You can
get a roast chicken or one of the rotisserie chickens

(14:50):
chicken stock. You can make a great chicken noodle soup
really easy at home.

Speaker 4 (14:52):
Yeah. I gotta be honest too. And that's a little
bit more of an expensive way to make a chicken soup,
for sure.

Speaker 5 (14:57):
The cheapest way to do it. You can buy it
like one of the is Friar giant birds in the
grocery store. Oh yes, that are like the cheapest whole bird.
You can throw it in the in the pot with
the tiny bit of mirrapoth, boil it, take out the
chicken and the marrapod. Now you have the stock for
your soup, shred all that up, add some fresh mirrapod
that's chopped up, and then throw it all back in

(15:19):
and then you have all that delicious gelatinous stuff from
the bones in there too. And it was way cheaper.
It's a little bit more time. It's definitely more and
more time consuming. You get more text out of it too.
You can as do the same thing you start that
exact same way you did it. Just put it in
your crock pot in the morning, just let it goots.

Speaker 4 (15:35):
Great.

Speaker 5 (15:35):
And now the insta pots too, I mean, that's another thing.
It doesn't take that long to shred a whole chicken
in an insta pot. You could have a chicken soup
in probably two hours. What are your thoughts on chili,
because on this list is a white chicken chili before
any other type of chili. I just don't understand why
you wouldn't just say chili to start, all right, So
white chicken chili I love. I love chili in general. Sure,
I don't know why that would be first on the

(15:55):
list either. The only chili I dislike is the one
from Ohio with the cinnamon.

Speaker 4 (16:00):
Oh you don't like that?

Speaker 5 (16:01):
Oh okay, Oh, it's like It's like, it's like if
Campbell's soup and chot Me had cinnamon in it, and
and then you're painting a horrendous picture. It is not
a tasty treat. Well, you know, I actually, uh, one
of the Food Network shows I won. I won with
a chili that I made and I put chocolate in it.

(16:23):
You know, Okay, I can see that a little mole
a situation.

Speaker 4 (16:26):
Yeah, it was.

Speaker 5 (16:26):
It was definitely a little bit of a molee situation.
We got a uh yeah, so it was a mole
situation essentially.

Speaker 6 (16:31):
Right.

Speaker 5 (16:32):
So it's as like a Mexican almost curry. Yeah, And
I put chocolate in it to add it up a
little bit and spice it up a little bit. I
didn't put a picture cinnamon in it, and then I
served it inside of a waffle. It's from Cleveland, yes,
oh no, not from Cleveland, Cincinnati, Cincinnati.

Speaker 4 (16:49):
That's what it is. All right. Let's go to let's
see we got Bob from trumble here online. One.

Speaker 5 (16:52):
Let's go to Bob right here. Oh, Bob, Let's go
to Bob right here in trumble Hey, Bob walking plumb
of foods.

Speaker 1 (17:00):
Sorry man, good navy bean soup.

Speaker 5 (17:03):
Oh now, okay, this is something that goes back to
me as a kid. My mom would make navy bean soup,
or she would call it black eyed pea soup. But
navy bean soup delicious. Right, tell us, Bob, how do
you make it?

Speaker 1 (17:13):
Oh? Well, you gotta boil the beans, sure, get him going,
drain off a bunch of the water, and you gotta
have a ham to throw in it. Cut it up
and throw it in there. Oh yeah, my father made
the best navy bean soup.

Speaker 5 (17:28):
Bob is singing my song right now. I'm a big
fan of navy bean soup. I gotta make a navy
bean soup soon. That's that sounds delicious, bottle.

Speaker 1 (17:34):
And then then I gotta tell you how to shop
for beef.

Speaker 4 (17:37):
Oh okay, well, let's jump to it. We'll do a
little we'll do little beef shopping tip with Bob.

Speaker 1 (17:42):
You gotta go on like Monday afternoon when they do
the manager specials and it's like half price for a steak,
cut it up and then make make a good vegetable
soup and throw the steak in it.

Speaker 4 (17:58):
There we go that.

Speaker 1 (18:01):
Manager special answer.

Speaker 4 (18:03):
I like that too.

Speaker 5 (18:04):
And one of the fun things you can do with
that as well, is get some of those cuts of
meat and then we'll talk about this a little bit
later on. Those cuts of meat are a little bit
less expensive, like you know, oxtail, beef, shank. You can
do all kinds of fun stuff off that, particularly when
you're making soups. Bob, We appreciate it, brother, and I'll
tell you what I might make. I might make some
navy bean sleep here soon. That's delicious.

Speaker 4 (18:19):
I love it, it is.

Speaker 1 (18:20):
I love it.

Speaker 4 (18:21):
Thanks Bob too, all right, take care, appreciate you. That's
a good idea, right there, Jeffy. I think, and honestly,
I love that tip.

Speaker 5 (18:27):
I mean people are scared of like when they see
the manager special sticker on stuff, and they shouldn't be.
It's like if you're going to cook it today, Like
you're going there and you see something that's, you know,
usually twelve dollars a pounds, and it's six dollars a pound, Like,
I think you're crazy not to get that. Yeah, I
kind of agree. I kind of agree. Just get it,
you know, but you're cooking it that night. Yeah, I
look forward to it, man. I mean I love soup.
I think soups are one of those things that can

(18:48):
be a whole meal. You know, we're joking around some
of these crazy lists and things we're talking about, like
like Bob was saying, a good navy bean soup is delicious,
a good clam.

Speaker 4 (18:55):
Chowder is unbelievable.

Speaker 5 (18:57):
That's all you gotta do, you know. Don't overthink it,
don't get crazy with it. You can make all conds of.

Speaker 4 (19:00):
Great soups, right, Jeffy, you can make all kinds. Why
do you gotta make the voice like that? Because I
heard the beam, I heard the music, and it makes
me get my very boy. Oh, you can change your
voice off a little bit, change my voice. I get that.

Speaker 5 (19:13):
When we come back here in a few minutes, we're
gonna be joined by our friend, Chef Dan the Spice
Man aka Chef Dan Monroe from the pantry in Fairfield.

Speaker 4 (19:20):
He's got some soups for us to taste.

Speaker 5 (19:21):
He is an expert when it comes to grocery store prices,
and he's also a fantastic chef in his own right too,
to help give us some tips. Jeffrey looking forward to it,
aren't you? And of course I want to hear from you.
Give us a call two with three three three three
wy CC. That's two with three three three three WICC.

Speaker 4 (19:35):
Well right back right here on Plumb of Foods on
the Voice of Connecticut w c C. Stay right there.
We're talking soups and groceries, Connecticute. It's your boys, Chef

(20:06):
Plum hanging out with he was Chef Jeffy right here. Yeah,
Plumb luflos live we are with Live in the studios
this week. Excited me back here. The summer times are
busy season, so.

Speaker 5 (20:14):
It's really hard to kind of get back into the studio.
But we're happy to be here. Jeff are we not thrilled?
And the best part is the microphone actually says close
to your face in here.

Speaker 4 (20:21):
It is it's I need to get one of these
arm things. Yeah, great, it works great.

Speaker 5 (20:25):
If you've missed any part of this program, you can
obviously download the podcast. It's the entire show. Anywhere you
get your fine digital audio, you can find this fine
podcast and you can check out any of the stuff
you can hear about me yelling at Jeffy about the
Pioneer Woman, which was not the plan, but he got.

Speaker 4 (20:38):
Me so fired up. He gets me fired up. I
don't know what it is, but Also, you can.

Speaker 5 (20:41):
Also check us out on Instagram at Chef on the Score,
Plum at four King Chef on Instagram, and of course
at plumb Love Foods on Instagram. Don't forget you want
to join the conversation getting here with us, Give us
a call numbers two O three three three three WICC.
That's two O three three three three WICC joining us
right now in studio. It's one of our our favorite
chefs in the state. He's one of the most talented

(21:02):
guys I know, one of the nicest guys I know,
and one of my closest friends. He is the executive
chef at the Pantry and Fairfield, A legendary, legendary man
in his own right. He's a father, he is a podcaster.
Sometimes he is an entrepreneur. Laisies and gentlemen. Joining us
right now, the legendary chef Danny Spice. There, he is welcome, buddy.

Speaker 2 (21:27):
How are you appreciate the intro man? I always get
to hear all the other intros. I appreciate being introduced.
I love being his studio with you guys. Stuff is
so much fun. I love watching all rock. It's such
a good time.

Speaker 4 (21:36):
It's kind of interesting being liveing dude.

Speaker 5 (21:38):
Dan used to be on the podcast with us all
the time back in the day, and now you know
he's taking doing some other work stuff, but still coming
to hang out with us and share his wealth of knowledge.
And Daniel heard us talking about soups. I mean, you
had to buy your tongue on some of that, didn't you.

Speaker 1 (21:51):
Oh.

Speaker 2 (21:52):
I was over here. My tongue was bleeding and we
were sending you guys say things and talk about cheeseburger soup.
And I'm just reading the list. What's going on, guys,
What's what's really happening? I'm just reading the list of
Jeff's got something to say. You can see how we
just perked up to look at us and grab his.

Speaker 4 (22:08):
Soup again. Dan.

Speaker 5 (22:11):
The pantry and Fairfield fantastic place. You guys make all
kinds of soups over there, don't you.

Speaker 2 (22:16):
Oh, we make all kinds of soup, especially now we're
about to get into rock and everything. Every soup you
mentioned it, aside from cheeseburger soup, I'm gonna have to
throw that on the list that you're about to come to.
But we've made every other kind of soup that you're
talking about stuff pepper soup self pepper soup. We make
a rendition and we don't call it stuff pepper soup,
but it has all the things to go with stuff
pepper in the soup. So I guess we could change
a name.

Speaker 5 (22:36):
What do you think is the biggest tip you could
give somebody at home making soup? Like, I think about
it as a chef, and and I'll start just to
see you can like think about it for a second,
But I think as a chef, I think just when
I build a soup, I think of it as like
building flavors, like kind of like stacking blocks, you know,
like you start with something to kind of add to it,
add to it, add to it, and then work on
the texture.

Speaker 4 (22:53):
I mean, does that make sense? Jeff? Absolutely, Yeah, it's
a layer in flavors. Yeah, that's how I look at
it too. What about you, Dan? Yeah? Absolutely.

Speaker 2 (23:00):
Balance is key. You want to make sure you don't
overdo too much of anything, and don't overthink it. I mean, honestly,
we just learned you could put anything in a soup apparently,
just season it well, just pay attention to how it tastes,
and you could literally have fun with it. Don't be afraid.
Oh that doesn't go a soup.

Speaker 4 (23:14):
Strow it in here. Yeah, it'll be fine.

Speaker 2 (23:15):
I make I make a peach soup cardimen fantastic.

Speaker 5 (23:18):
Really like you serve a cold cold? Yes, jeff you
make refrigerator soup sometimes, don't you take? I mean, Jeffy
is the king of taking leftovers and bring it all
into any kind of soup you could ever want. Uh yeah,
Well you know, I'm fortunate enough to work in a
fan with a family who loves uh doesn't like to
waste things, and uh, I love to stretch things out.
It's like a gift of mine. So I uh yeah,

(23:38):
I I love to. I think leftovers are a great
opportunity to make a wonderful soup. Like, you know, there's
a lot of like I don't throw out anything. There's
a handful of like soup potatoes left that. What's been
one of your favorite soups you've made? Favorite soup?

Speaker 4 (23:50):
I make. I make a soup I call green soup.

Speaker 5 (23:53):
And uh it's just after like three or four different meals,
I'll save all the green vegetables together. Hell usually mix
it with a little ginger and a little black garlic
and tiny bit of couliflower and whip it all together
and it's like a luscious kind of like really beautiful
grain soup and it just all the flavors of you know,

(24:15):
I don't know. I just I love it because it's
it just makes me feel healthy when I eat it.

Speaker 4 (24:18):
Okay, I'm with it, Dan, What about you? It's one
of your favorite go too? Great?

Speaker 2 (24:21):
That sounds great. I love you said gumbo.

Speaker 4 (24:22):
I love chili. Yeah.

Speaker 2 (24:24):
If I'm gonna go with some, I'm gonna go with
a vegetable soup. And I really I think mushrooms. Guys
ain't talking enough about mushrooms. I like the grill some
portabellas throwing like a nice cheese like a bree and
do a nice like mushroom roasted mushroom brie kind of thing.
Maybe throw the lit potatoes in there for some consistency.

Speaker 5 (24:43):
So some people may ask us a question too when
it comes to use like a portaell of mushroom. I'm
curious you guys think about it. Some people want to
clean the gills out of it because it kind of
makes it kind of ensures you don't get in the
sand or dirt in there when they do it. But
do you ever take the gills off it by taking
the back of a spoon and kind of scraping the mushroom.

Speaker 4 (24:58):
I guess I can go first. I do that only
for certain dishes. I don't do it for everything. I
do that, Like, if I'm gonna stuff it, I'll usually
take the gills out of it so there's a little
bit more room in the mushroom. If I'm gonna like
them up and use them in.

Speaker 2 (25:10):
A soup, no, generally, but you dan, yeah, no, this
is going to soup. Cut it up already, clean it
really well.

Speaker 4 (25:15):
But that's it.

Speaker 2 (25:16):
Yeah, don't worry about the water because you don't usually
were you're afraid it's gonna absorb it. Then you want
to see it, but you're making it. You put it
into soups. It doesn't matter, right, right, I'll never forget that.

Speaker 4 (25:24):
Being in culinary school back in the day, there was
a big debate in our product I D class, which
essentially is, you know, it's a bunch of your idea,
a bunch of vegetables and kind of how to handle
them basically, And the big conversation was cleaning mushrooms and
do you wash them? Do you just use paper toil
and wipe them.

Speaker 1 (25:39):
What do you do?

Speaker 5 (25:40):
And like you know, I when you think about what
a mushroom is, it's a sponge. And so if you
wash it and put water on, it absorbs the water
and so it gets that water and it you try
to see it in the pants, not going to see
her because that water's there. So it's an interesting I
don't know, but I don't think there's a right or wrong.
I think you just think there's a well. I think
I think that if you have common sense and you
have to wash the mushroom and water, you're not going
to the wet mushroom and put it directly in a

(26:02):
pan the seru.

Speaker 4 (26:03):
But you can never get all the water out of it. Again,
you either put them on a paper towel, and you
can put them on a rack, and you can put
them in a salad spinner. I've done that a bunch
of times. If you whip them in a salad spinner
over and over and over with paper towels in it too.
Seventeen step Jeffy.

Speaker 5 (26:14):
Here we gets all the moisture out of it though,
and then you can see it and then you can
actually clean it really well, especially something like.

Speaker 4 (26:18):
A morell right right, right. You can't get all the
dirt out of morel without water. R you have a
magnifying glass and a lot of time.

Speaker 2 (26:27):
Well, you know, Dan, what do you think you could
partially roast them, try them out and then throw them.

Speaker 4 (26:32):
In hot Okay, see there you go.

Speaker 2 (26:36):
You don't want to do it too much because moistre
will come on and get too wet. But if you
get it at the right point where it's starting to
dry out a pan, you get nice hair on it.

Speaker 5 (26:44):
Well, I actually subscribe to washing them. I don't think
you wash them any where. It comes from. Yeah, I'll
never forget my instructor. It's the IA and Dan you
went there as well. I'm not sure who you had
for product idea. If you remember this class, I remember
the class.

Speaker 4 (26:55):
I remember, yeah.

Speaker 5 (26:56):
Well, he was always saying to us. He would always
sy think about where the mushrooms grow? Do you want
that in your food? He goes, it grows from excrement.
He would always say the word excrement, and I was like,
stop saying excrement.

Speaker 4 (27:07):
But I was like, no, don't, don't do that.

Speaker 5 (27:11):
So Dan, you came here with gifts from the pantry. Obviously,
and what's the address to the pantry off top of
you had I thought I had it in front of me.

Speaker 2 (27:17):
But Fairfields fifteen eighty post Roll fifteen, Connecticut.

Speaker 4 (27:21):
Yeah, go into the pantry, ask for Chef Dan. He'll
set you up with whatever you looking. On Wednesdays when
it's demo day, demo days where it's at You may
think going.

Speaker 5 (27:30):
To a costco was getting a taste of food, or
maybe going to BJ for to taste of food. No, no, no, no,
demo day at the pantry where Chef Dan's out there, smiling,
talking to everybody, making some great food.

Speaker 4 (27:39):
That's the day to go. Bring the baby you want,
you want to take pictures with him, he's out there.

Speaker 2 (27:43):
It's a good time. And also if you want to
if you see something you like in the store, like
you want to try something, we sell it. You could
tell me, I'll put it on the demo list and
you could try it next time. You ain't got to
worry about the best thing that I get is people
get to try things that they're praidy to try because
costs can be pretty high.

Speaker 4 (27:57):
Yeah.

Speaker 5 (27:57):
I do appreciate the freedom they give you. That's pretty cool.
It's all that's great. If you guys have any soup questions,
I want to join in the conversation. Numbers two O
three three three three W. I sc that's two O
three three three three nine four. Uh, I'm trying to
figure the numbers.

Speaker 4 (28:12):
W it's nine two two. There we go nine two. Listen, listen.
I mean you could have had it.

Speaker 5 (28:19):
You could head in front of you, Jeff, I could
have as a pioneer woman magazine you've got in front
of you.

Speaker 4 (28:24):
I just the article about boots has got me. I'm
just enthralled.

Speaker 5 (28:28):
I'm gonna use that tonight. I want to make a
fire on my patio. Dan, you brought some delicious soups
with you from the pantry.

Speaker 4 (28:32):
What do you got with you today?

Speaker 2 (28:33):
All right, I got I got four fun soups, a
little bit of what we do all the time, a
little bit of something different. I'm I'm gonnass them around
so you guys could try them. Yes, So we got
our beatrice vegan black bean soup. This soup is a nice, simple, easy, quick,
no problem soup. It's vegetarian vegan, as it says.

Speaker 4 (28:51):
What's the nice things?

Speaker 2 (28:52):
So it's black beans, corn roasted peppers, onions, garlic, a
little bit of California chicken stock, which is just water,
chicken stock water, and it's just a good simple, got
a little bit of spice, little bit poky, some chipotle
in there.

Speaker 4 (29:07):
Got a little bit of spiced spice and clean, beautiful.
It's got a lot of black It's a black bean soup.
I got some little corn corn in there, little crunch
and sweetness. I like that. We keep it.

Speaker 2 (29:16):
We keep it kind of rustic, so it's it's brothy.
It's not purade. We definitely do our fair share perade soups.

Speaker 5 (29:23):
That's delicious, man, I mean you almost purade that whole
thing and make a dip out of it even like
that's great.

Speaker 1 (29:28):
You can.

Speaker 2 (29:28):
There's a soup that we make, uh, that we make.
It's actually two different soups, depending on whether we perade
or not. Yeah, one's a vegetable chili. The other one
we call New Mexican tomato bisk.

Speaker 4 (29:39):
And then you have a regular Do you have this
on a regular basis?

Speaker 2 (29:41):
This soup, this soup, Yes, yes, that's one of our
primary vegetarian soups that we have.

Speaker 4 (29:46):
We lose.

Speaker 2 (29:46):
You have it once a week, especially now as it
gets colder. We'll definitely have at least one. There's a
girl that worked there, she's a vegan. Kind of made
it for her. She was have enough vegetarian stuff. Oh nice, sound,
was like say, and we'll do that. We'll definitely name
stuff after different people that work there.

Speaker 4 (29:58):
It just delicious.

Speaker 5 (29:59):
That's a really great soup right there, especially for this
time of year. I mean, what a great I mean
having that with a grilled cheese sounds amazing.

Speaker 2 (30:04):
Oh yeah, absolutely, it's really good. It's like I said,
it's flavorful, and it's a whole meal. It's protein from
the beans, you got the vegetables.

Speaker 4 (30:10):
It's really good for you.

Speaker 5 (30:11):
Quality that's it's really is delicious and it just reminds
me that Southwestern kind of vibe going on there, which
I dig a lot.

Speaker 4 (30:17):
Jeff, what do you got there in your hand? Right now?
Next he handed me red lentil Indian doll.

Speaker 2 (30:23):
Okay, So it's like a traditional Indian doll. It's simple onions, ginger, garlic,
a lot of it cooked down with some red lentils
and some tomatoes.

Speaker 5 (30:33):
So do you think there's a taste difference in red
lentils and other lentils.

Speaker 2 (30:37):
Or no, yes, and they cooked differently. You guys were
talking about lentils earlier not being able to pure and pure.
With this, the way they cook, the lentils will just
pretty much half of them will disintegratee the other ones
will stay nice and meati. You'll get that contrast to texture,
especially with the fresh tomato. Well it's not fresh mametos
can tomato, but you get that chunk of tomato.

Speaker 4 (30:55):
It's really good.

Speaker 2 (30:55):
It's has that nice like acid to it from the
tomato around it.

Speaker 4 (31:00):
It's funny because when I make though, I just let it.
I do that same thing.

Speaker 5 (31:03):
I just let it cook down forever so that it
does just disintegrate and it doesn't like it almost has
no textra tu ite anymore. Yeah, almost like liquid and
I have to stir it really well, but a little
like settle, you know as you're serving.

Speaker 1 (31:15):
You know.

Speaker 5 (31:15):
I love about these both these soups we've had so far,
by the way, guys, is that the flavor is very
rich on them. It's very very I mean, these are
homemade soups, not in a can, which were gonna talk
about a little later on. But these are delicious homemade soups.
And you can taste the difference in there. Let's go
to Jeff here online one and Jeff from New Haven
checking in with us right now. Jeff walking to plumb
Love Foods. How are your friend?

Speaker 6 (31:36):
I'm doing great? Thank you? When it's Jeff from Norwalk.

Speaker 5 (31:38):
From Norwalk even better? How are you, Buddy're excited to
have you on the show.

Speaker 6 (31:42):
I'm doing good. You know, I'm lostening to you guys
talking about soup, and you know there are besides. I
know you talked about cheeseburger soup, which almost makes you
think of like TGI Fridays back in the day or something.

Speaker 4 (31:53):
It's so upsetting, isn't It's just upsetting?

Speaker 6 (31:56):
But you know, and I know I heard you mentioned
that some of you guys are CIA grads, as I am.

Speaker 4 (32:01):
Also.

Speaker 6 (32:02):
Oh nice, but uh, you know some of the classic
soups Billy b the saffron wine cream of muscle soup.
Oh yeah, I mean that's that. That's one of those
classic soups that nobody makes anymore.

Speaker 4 (32:17):
No, you don't see that anymore at all.

Speaker 6 (32:19):
No, No, except if you eat at my country club
where I work, you taste it, well, I.

Speaker 4 (32:23):
Have to go do that, then well it well the country.
Probably you probably let heathens like us in there.

Speaker 6 (32:30):
But uh, you know a chicken maligatorny soup which the
America the the the American riff on on Indian curry
from the nineteen fifties. Uh, soup all pie stole with
the French vegetable soup with a little dab of basil
pesto inside of it. I mean, I mean, you know

(32:51):
people and when you talk about chefs, uh, they always
say the sign of a good cook is somebody who
could make a good soup.

Speaker 4 (32:59):
I couldn't agree more. I couldn't agree with Jeff.

Speaker 5 (33:01):
When I was hiring cooks to come work for me
at a resort I ran in Florida for years, they
would come into to test, run, to cook, and I
would make them make a soup.

Speaker 4 (33:08):
I wouldn't tell me to do it. I say, just
make a soup for me. That's all I want you
to do.

Speaker 6 (33:11):
Oh, absolutely, exactly exactly. And what I do when I
interview somebody is I told them to go into my
walking fridge, grab something, make me a chicken dish, a
beef dish, and a fish dish. And that's how you
judge your person from going inside you said one of
the guys there in the studio is the master of
using leftovers. Anybody who can walk into a fridge blind

(33:31):
and pull three dishes, that's the guy you want to hire.

Speaker 4 (33:34):
Yeah, no doubt about it. Jeff, don't work too hard tonight, man.

Speaker 6 (33:36):
All right, you know what country club I'm off on
Saturday night?

Speaker 4 (33:40):
Baby, Listen, Jeff working bankers hours. We appreciate your brother.
Take care all right, all right, peace, guys, take care
of Shout to Jeff there getting his Saturday nights off.
How about that name great soups? Listen off some great
soups there.

Speaker 5 (33:53):
Well what I mean, I haven't thought about those in forever,
But that's some Billy Bee's, yesh.

Speaker 4 (33:58):
I haven't had that in a long time, right, And
I love it. I used to do that. That's how
I used to do our muscle dish. Was like a
Billy b style for the muscles. I loved it.

Speaker 5 (34:07):
So Dan, you got another superhor for And by the way,
that lentil soup you high there? That that orangelentile soup, beautiful.

Speaker 4 (34:11):
Color on that bright, just a delicious, delicious. Really enjoyed that,
and I loved that. I would eat that love lots.

Speaker 5 (34:16):
Of ginger feels really healthy, Like if you're coming with something,
I feel like that's a great thing to fight away
any kind of colds that are in the neighborhood.

Speaker 4 (34:23):
Yeah, and it's cheap.

Speaker 2 (34:24):
Lentils are super cheap. There's still one of these things
that haven't gone up crazy high in price. And there
they're they're they're again full of protein.

Speaker 4 (34:30):
Yeah, what do you got? What else you got?

Speaker 2 (34:31):
Our butternut squash and apple soup mean classic classic, Yeah,
it's definitely a love love by many. We just brought
it back to squashes now is just getting a season.
We're just getting our local squashed in from the farm. Yeah,
we've been doing more butter. Jeff tasting there that tastes
like full.

Speaker 4 (34:45):
I mean, I'm getting ginger, apple, cinnamon, uh, little nutmeg, onion,
kind of like a little unciousness to the onion, Like
there's the world savory.

Speaker 5 (34:56):
Uh so good, so good because it's like it's it's
got a little bit of spice. I don't know where
that's coming.

Speaker 4 (35:01):
From, that little cayenne touch of cayenne black pepper.

Speaker 5 (35:06):
Which I think is great because it's it's a great
balance to that soup. The sweetness is really rounded out
by all the other flavors from the butternut. When I
think butternut squash apple soup, I'm almost thinking, oh, this
is going to be a really sweet uh No, soup.
That was very savory with the sweetness, which I thought
is great, great job, It's delicious, and honestly, I feel
like our producer Paul sitting there, I feel like he's

(35:26):
missing out.

Speaker 4 (35:27):
He could be tasting these soups too. We'll make sure
you get some. Brother. I feel bad we're sitting here
tasting and he's just staring at me as he drools
on the board in there. He's a really good comfortable
he should have some soup. Sorry you're so far away.
We give it to to the glass. I don't know so, Dad.
But one of the things I think is so great
at these all your recipes.

Speaker 2 (35:46):
For the most that one is not the last two
and I gave. I brought two that were mine and
two that were there when I got there. Okay, cool
brit In all fairness, that one is also cooked with
we use on a quart of apple cider throwing there.
I get some nic sweetness that and water.

Speaker 4 (36:00):
But that's also a really easy soup to make. I'm
not I'm not downplaying it.

Speaker 5 (36:02):
But it's an easy stoop to make, and you can
make that a home so easily, and using using the
sider is a great Call's I use apple sauce for
our Oh yeah, then I do it. I because we
always have jars and jars of it, you know in
the house. Yeah, I just grab one another pantry and
you want to elevate it, pickle some apple wedges and
put it on top of thirty people.

Speaker 4 (36:18):
You know you want me to get seventeen steps? Jeffy
on you?

Speaker 5 (36:22):
All right, JEFFI tells how to grow the apple tree. First,
you get the best apple seeds you can find. Then
you're gonna in seventeen years of cultivatingst the seeds. No,
I have been I've been playing around with niximalization and
then uh, putting things in fermentors. So I've been yeah,
black garlics made. Oh yeah, yeah, I've been making I'm
working on currently right now, black apples. So I nixilated

(36:46):
him and then I have him in the fermenter. That
sounds amazing. It's kinda be very excited for it. That
sounds incredible. That sounds incredible. Dam, what's the last soup
you got for us to taste here? And all these
soups are available to pantry in fair Food. You gotta
go check them out, go ask.

Speaker 4 (36:57):
For a chef Dad.

Speaker 5 (36:58):
See him on demo Wednesday AUSO. You can follow him
at Chef Dan the spice Man on Instagram. He's got
some great stuff going on there. You can see all
his demos smiling looking happy.

Speaker 4 (37:07):
Dan. What is the super taste right now?

Speaker 2 (37:08):
And the pantry Fairfield on the on the I g
as well, that's right, that's right, Fairfield and that's that
is probably the most loved, most cherished soup of all
the soups that we sell the pantry and that is
are uh we call it the jail House Turkey chili.

Speaker 4 (37:22):
Oh man.

Speaker 2 (37:22):
People go crazy for it. It's it's definitely loved. It's
every single Wednesday, so along with demo day you would
get turkey chili. But every single Wednesday we make that
turkey chili.

Speaker 4 (37:31):
It's really good. People love it. It's really so.

Speaker 2 (37:35):
It's traditional chili to a point. It's turkey onions, scarlet,
some peppers, roasted poblanos, roasted peppers, tomatoes, the stock really simple,
a nice combination of chipotle, ancho, cumin, all the spices
you love.

Speaker 4 (37:53):
Very mild.

Speaker 2 (37:53):
There's a little bit of maple syrup added at the
end to give it a little cut of sweetness.

Speaker 5 (37:58):
That's a delicious super football season, like, come on, that's great.
Even like a quick lunch and you know we have
a lunch break for work. That's a great soup right there, Jeffy,
Oh yeah, that's that's and that's got everything you need
in there. There's a probably a great great amount of
protein in that, probably really healthy, you know, and everyone's
watching out for their weight and stuff like that.

Speaker 4 (38:12):
Yeah, that's a great thing. You can probably log that
really easy.

Speaker 5 (38:15):
Yeah, I think that's awesome. And you know, one of
my go tos, you know, I'm on this health journey
right now. My one of my go tos has been,
you know, after I work out, I don't have like
a protein shake orthing like that. I get hot and
sour soup from the Asian restaurant called Sweet Mango in
Newtown right next door. Hot and sour soups full of
protein and vegetables all that you know tofu in there
and the mushrooms and the vegetables. It's delicious and it's
it's easy, and it covers all the bases.

Speaker 4 (38:36):
Yeah, no, I totally can see that. I love I
love a little bone broth after a workout. Yeah, it's great. Dan,
out of these soups, what's your favorite?

Speaker 2 (38:44):
These soups are the doll I love red lentils.

Speaker 4 (38:46):
I love doll. All love the spice.

Speaker 2 (38:47):
We make the curry at the store, and that curry
is toasted and goes into it, and that's a lot
of that flavor at richness you get from it.

Speaker 4 (38:54):
I love that dollar.

Speaker 2 (38:55):
It's like so simple, so easy, like six ingredients, but
it's just so delicious.

Speaker 4 (38:59):
I love it.

Speaker 5 (39:00):
That sounds great. We got ab a couple of minutes
left here before we have run to break Jeffy. Jeffy
out of those soups, he had to pick one.

Speaker 4 (39:04):
What would it be? Oh, that's tough. Uh. I think
the doll might be for me or the black bean one.
So I'm I'm stuck between the black bean and the
buttermilk squad. The buttermilk squash soup. I really liked the
balance of the buttermilk squash, butternut squash, buttermilk squash.

Speaker 5 (39:22):
I've never heard a buttermilk squash that is an Arizona squash,
and the Arctic, the Midwest.

Speaker 4 (39:30):
But all these soups are great.

Speaker 5 (39:31):
And the thing that's fool about making soup at home
too is that or even these soups, like you can
get these, you can like freeze them, make a hold.

Speaker 4 (39:36):
They hold very well.

Speaker 5 (39:37):
You can use them later. But you know, I'm a
big fan of making a pot of soup and then
having some left over later in the week. And you know, also,
soup it gets better the longer it sits in the fridge.
Oh totally, until it's not till it's not. I can't
make a small patch of soup, so I almost like
immediately so my wife doesn't yell at me, I'll take
a few quarts out of the pot and throw them
in the freezer. That's a smart move though, because they

(39:58):
have it, they're already in there, and I'll like that way.

Speaker 4 (40:00):
She's not like, why did you make so much soup?
Because I always get that. That's like because I usually
it's like, we don't even have friends, Jeff, there's only
two of us.

Speaker 5 (40:10):
We don't even have friends. Wow, Wow, that's uh okay.
I don't know I feel about that for your life.
It makes me sad, but no, so try some suits,
go over the pantry, get some soup. The idea behind
this is instead of buying those cans of Campbell's soup
and things like that, you can go to your great
local marchk such as the pantry market.

Speaker 4 (40:26):
Yep, marchket.

Speaker 5 (40:27):
That's I said that in Italian and you can go
there and you get great soup like this, and you
can have at the house, and you can have it
whenever you want. So one hundred percent give yourself a chance.
Get some of that Tom delicious. That's right, fifteen eighty
Post Road in Fairfield, Connecticut.

Speaker 4 (40:39):
There you go, and don't forget.

Speaker 5 (40:40):
Also the pom on Instagram, Dan, you're gonna hang out
with us the next couple of breaks here.

Speaker 2 (40:43):
Absolutely, I love hanging out with you. I was afraid
you to go almost I'm gonna go stick it out.
You know, it's been fun so far. I haven't gotten
poked fun of yet.

Speaker 5 (40:50):
So well, just give you deff a little bit of time,
give me a minute, or until Jeff finally can't you
know when he starts hitting his uh, well, when he
starts butchering words, we'll just you know, we pounce on him.
It's like it's like sharks and blood in the water.
The second someone says something wrong, we just jump on them. Jeff,
what are you looking at on your phone?

Speaker 4 (41:06):
I was going I was trying to define moch Kiit
nicely done, sir, nicely done. Nicely done.

Speaker 5 (41:14):
Yeah, but if you want to give us a call
here we come back. We'll talk more about some super soups.
It's gonna be great. Plus, we're gonna dig into some
stuff from the grocery stores. Uh, Dan, before we jump
in it, we're gonna rent breakage the second. But Dan,
talk to me when it comes to uh, you know,
expensive things in the grocery store. What is the most
expensive thing you've seen so far?

Speaker 2 (41:29):
Oh, beats, Beef's getting crazy. Beef's getting crazy, Bee's getting crazy.
Darry's getting kind of crazy too. Went up and then
went back down again. But you know it's it's a
lot of fun stuff going on.

Speaker 4 (41:38):
You know, they're jump into it. We get back up. Yeah, Jeffy,
what about you really quick? What do you see? It's
gone crazy? Gone crazy? The price of certain fishes are
way up, man, like straight bass, It's like twenty five
dollars a pound or something like that. That's crazy. Yeah,
for fill At, I was that's crazy. I was blown
away by the price of chicken wings. Not much is changed.
I feel like football season they caught on, like we can.

Speaker 5 (41:55):
Charge more money for that. Right now, let's make sure
we charge more money for it now it's football season.
So yeah, we're gonna dive into some of that stuff
when we get back here on Plumb Loove Foods on WICC,
The Voice of Connecticut. We'll also stick with some more
super soup talk. We got Chef Dan the spice Man
from the pantry at Fairfield hanging out with us. Stay
right there and we come back. We're gonna dive into
some tips for shopping for those expensive grocery things you
may see in the store. Now you're check out Plumb

(42:16):
Love Foods right on WICC. Stay right there, be right
back Plumb Love Foods here on a Saturday, hanging out
with you. It's Chef Plumb, Chef Jeffy Hope. You guys
are having a fantastic afternoon. It's beautiful weather outside right now.

Speaker 4 (42:36):
Cool now. Can't wait to go out there myself.

Speaker 5 (42:38):
We're talking all about soups and grocery store prices in
studio today with our good friend chef Dan and spice Man,
the executive chef of the pantry in Fairfield.

Speaker 4 (42:45):
He just brought four delicious soups for us to taste.
They were amazing.

Speaker 5 (42:48):
I'm curious our producer Paul, he's over in the studio, Paul,
can you hear me over there?

Speaker 4 (42:51):
What do you think? I mean? How was that souper
that I catch you off guard? There?

Speaker 1 (42:54):
Brother?

Speaker 4 (42:55):
I apologize? How was that chill you had? It was fantastic?
There we go.

Speaker 7 (43:00):
I'm actually want to careful to high so I know
the pantry quite well.

Speaker 4 (43:03):
And uh yeah it was great. There you go. Well,
shout out to that he likes. He likes to suit there.

Speaker 2 (43:07):
That's why he jumped on that turkey chili.

Speaker 4 (43:08):
He already knew he knew what it was.

Speaker 2 (43:10):
That's the turkey chili.

Speaker 7 (43:12):
By the way, My my wife's the CIA grad She
was in the she was in the bakery. Uh oh, okay, track.
But when'd you graduate?

Speaker 4 (43:19):
I graduated in three?

Speaker 7 (43:21):
Oh my god, you too? Like she graduated high school
in O two. Okay, so you two were like right
right next to each other. Yeah, I had ten years
experience from went to school or class school. Yeah, I
graduated high school in ninety six, so he's sixty three
years old.

Speaker 4 (43:34):
That makes great.

Speaker 7 (43:35):
Thank you, but thank you, Jeff, you have a Yeah,
my wife actually she used to work at the pan
not the pantry, the Chat and Shoe in Fairfield.

Speaker 4 (43:42):
Oh okay, you guys, any of you guys know where
that is.

Speaker 5 (43:45):
I don't where it used to be, and I think
it's like a car dealership. Now oh well, yeah, I
don't think. I'm not familiar with it, but you know,
I'd love to go check it out. Not the car dealership,
but this particular restaurant.

Speaker 4 (43:54):
Yeah. I don't think it's this anymore. But uh yeah.
Shout out.

Speaker 2 (43:56):
Shout out to any pasta Chatt and Shoe employees out there.

Speaker 4 (43:59):
There you go, shout them. We appreciate that. Well, we're
glad you enjoyed the chili. Brother.

Speaker 5 (44:02):
We were glad you we could feed you some lunch.
So good, so good, excellent. It's not bad having a
food show come in live.

Speaker 6 (44:07):
Is it? No?

Speaker 4 (44:09):
Alid? This war offense? See there you go, that's who
you want to hear. We're in And by the way,
if you miss any part of the program, here. You
can get the podcast.

Speaker 5 (44:15):
Just go where you get in your fine digital audio
and download the show type en Plumblave Foods. You can
get all of our episodes. There's a lot of content
there if you do it, trust me a lot, and
some of it is going to be a little bit
different than this, but it's still good stuff. You're gonna
enjoy it. I promise you.

Speaker 4 (44:28):
We want to hear from you. Give us a call.
We're gonna talk.

Speaker 5 (44:30):
About some grocery store prices and I want to see
what you guys out there have seen is a you know,
changed in price? Are gotten a little bit crazy on you?
Two O three three three three WICC Again, that's two
O three three three three w I c C. Give
us a shout here. For those of you who are
not deal with the numbers and the letters on your
phone like me, apparently it's two O three three three
three nine four two two give us a shout out

(44:53):
on here. So, Jeffy, I started this whole thing off
earlier the week on Instagram or I put out there
to people like what's some of the things they've seen
go up in prices? And I thought it'd be interesting
to have Dan on because he works in the grocery store. Absolutely,
some of the some of the tough feedback I got
was Kimberly twelve twenty says meat, all of it.

Speaker 4 (45:10):
Yeah, I mean she's she's not wrong, right, definitely not wrong.

Speaker 2 (45:14):
Absolutely, it's all up, all high, all of it right.

Speaker 4 (45:17):
Yeah, everything. Yeah.

Speaker 5 (45:19):
Olivia Lynn five four five says beef as well with
a bunch of emoji's chef yya lncher chimed in fruit, apples, grapes.

Speaker 4 (45:26):
Good beef is crazy.

Speaker 5 (45:28):
He thinks that everything's gone nuts and of course they
are good friend our coasher Advisor shot for Advisor shut out.

Speaker 4 (45:32):
Yeah here uh and Burrs that's be you you you
are z underscore. Oh that's how you said. Thanks, Jeff,
you appreciate that, he said, bro Chips.

Speaker 5 (45:43):
I didn't even look at the price that when I
got home and it rang up, it was like eight
dollars for Fredo's.

Speaker 4 (45:49):
So yeah, I mean he's not lying. That seems pretty
expensive versus Frido's. But Cereal Cereal is expensive right now.
Cereal's getting there, okay, okay. On the Facebook, I got
some comments as well here, which is interesting.

Speaker 6 (46:02):
Uh.

Speaker 5 (46:03):
Eric Pario says box Cereal like you just said milk, butter, beef, plums, bread,
ice cream, paper tiles, tpe, dog food, Arizona.

Speaker 4 (46:10):
Still nine nine cents though, thank god.

Speaker 2 (46:13):
I'm talking about moving it up to dollars twenty five.

Speaker 4 (46:16):
Hey are they really? Yeah?

Speaker 2 (46:17):
Yeah, breaking news.

Speaker 5 (46:18):
Well you know the dollar store now, you know the dollar,
dollar tree or whatever it is now like some of
it's the dollar.

Speaker 4 (46:24):
Well yeah, that's been like that for a minute. I
don't know. It's like the dollar your porium where some
things are a dollar.

Speaker 5 (46:30):
Our friend Vanessa Holgwan chimed in and she said, besides everything,
of course, and a sad face, prepackaged salad mixed bags
are kind of getting expensive, which I'm not mind those.
I haven't quite noticed that because you don't ever buy them. Well,
but I think about people who don't mix soules like
we do.

Speaker 4 (46:44):
Maybe they do. I don't.

Speaker 5 (46:45):
Yeah, no, no, no, no, honestly, all that all that
stuff is up, like the prepackaged things are all up
because people are buying them.

Speaker 4 (46:50):
Yeah, I mean it. It is a real popular product,
so I think it's and.

Speaker 5 (46:54):
Denise Alan on Facebook chimes and it said eggs and
deli meats and cheeses and you know, I think the
deli meats I agree with how at how much a
sandwich costs?

Speaker 4 (47:01):
Now, it's crazy. Deli meats are out of control. I uh.

Speaker 5 (47:04):
In fact, when I go to get you know, I
get cold cuts for the kids for lunches. Sure, and
I'll always look at the deal and I usually get that,
like I'm telling them, like you get heart slammi and cheddar,
you know whatever, like the.

Speaker 4 (47:16):
Gets like there's always the deal.

Speaker 5 (47:18):
You know, there's always like the deal like, oh, you
get a half pounds and a half pounds for five
ninety nine, you know what I mean, or whatever whatever
it is.

Speaker 4 (47:22):
And it's well.

Speaker 5 (47:23):
The good news is that we have a grocer with
us now who works at the pantry. So if you're
mad about grocery prices, give us a call two or three, three,
and you can yell at Dan and tell him stands,
why is my pimental loaf so expensive?

Speaker 4 (47:36):
Why did you raise the prices? Dan? I don't get it.

Speaker 5 (47:38):
But in all seriousness, what do you see going on
in the grocery role, especially from your wholesale you know perspective?

Speaker 2 (47:42):
Well, it's funny because from the wholesale perspective, they've gotten
really big on trying to get business. So it seems
like from now outside looking in that there's definitely less
being bought because they have like they're coming in looking
for us to get stuff. So even when we complain
the prices high, work with us to try to get
it to beat whatever competitor we might.

Speaker 4 (48:03):
Have with them.

Speaker 2 (48:05):
As far as like package stuff, like you said with
the lettuces, with the cereals, a lot of that stuff
is packaged stuff. So you're not just you're not talking
about like just beef coming in a plastic bag in
a box. You're talking about having to be packaged. So
all those costs are up because the cost of plastic
is up, the cost of packaging it up, cost of
boxing is up. So a cereal costs more now because

(48:25):
you're not just talking about what goes into the bag,
but you're talking about the stuff that goes with That
was always associated with being very low cost. The cost
of just packaging for us, we have to package a
little container of like these soups. I mean these used
to be four cents. Now they're at like eighteen nineteen cents.

Speaker 4 (48:42):
He's talking about a pint deal, pint delicate. Well, it's
the thing too.

Speaker 5 (48:45):
People I don't think they realize or think about those costs.
And you see, you know, a soup in the store,
for instance, You're like, oh, why is that so expensive?
I mean they don't understand that. You know, even the
container is expensive. Like it all all that price has
to trickle down and go somewhere. No one looks at
food prices as hole for the person who's selling the food, right,
And that's like a real problem. Is like a lot
of times people will be like, oh, it's this much

(49:06):
for a sandwich or whatever it is, but they don't
like they're not looking at all the things that like
they just mentioned, like the packaging, the electricity is up,
the gas for the truck to deliver is up, the
you know whatever, everything's raised. So even the wages now
have to be so high just to I mean, it
kind of is one big circle that we can't get
out of, like, yeah, well it's more expensive. You got
to pay people more money. It costs me, right, It
makes not like everything just kind of it's one big circle.

(49:28):
It is one big circle. And what you're what you're
charging for a product isn't based off what the food
costs you. It's based off of all the things that
go into make that product, no doubt. And that's something
that I think as a consumer we forget, you know,
we look at the price and we get angry because
you're like, what.

Speaker 4 (49:45):
Oh, they're just killing us on the price. But it's
not actually them. But it's like, if you want this
business to say open and you care about that business, right,
you have to kind of like work with them because
everything is up for everyone. And that's that's kind of
the problem.

Speaker 5 (49:58):
Yeah, I mean, Dan, any you know off top if
your head, any tips you could give somebody or what
ways you know that they could get uh, you know,
maybe I don't I want to say a better deal,
but like bang for your butt just a shop or
something like that.

Speaker 4 (50:08):
I don't know.

Speaker 2 (50:09):
So the opposite of buying something the prepared is to
get something in the biggest bulk packaging you can find.
So if you can get whole cuts of beef instead
of buying already cut cuts of beef, take it home,
cut it yourself. I guarantee this YouTube video you can
find out how to do it.

Speaker 4 (50:24):
Sert that hard. Just buy.

Speaker 2 (50:25):
It's way cheaper per pound. You can get stuff you
can buy cases of say you have like an event
going on, or a party going on, or you have
some festivities and go to a grocery store and say, hey,
I want to buy a case of that. You can
get a better deal because they'll give you. They'll get
it for you if you pre if you meal prep
same thing. You know, try to buy stuff in bulk.
If you can buy anything from bulk, A lot of

(50:46):
times they'll take the quick sale. Sure, if I can
sell a case of I can have a case walk
in the door, I can hand it, somebody can walk out.
That's so much less for me to have to deal with.
And they may get a couple of bucks off a
pound or whatever. Yeah, we'll definitely take the price down
you'll pay for a case.

Speaker 4 (50:58):
I would do that.

Speaker 2 (50:59):
You know, don't be afraid to ask your grocer, Hey,
what can you do, Especially when you're talking about a
local grocer. A lot of them have the freedom to
be able to help you out. If you're gonna buy
a case of something or a larger quantity of something,
they'll be able to find deals for you.

Speaker 4 (51:10):
It's funny. I was gonna go there with Dan a
little bit. What he's saying.

Speaker 5 (51:13):
I think things you can get from your local farm stand,
your local farmers market, stuff like that, you can probably
get a little bit better deal of especially now towards
the end of the season. You know, then you probably
could like a you know, a big box grocery store
or something like that. You know, I just think you
get a better difference since I think a great example
of this for us, Jeff, we did an event at
the Norwrock Oyster Festival a couple weeks ago and we
served delicious steaks and we went and got them at

(51:34):
restaurant depot. We got these zero bout one strips.

Speaker 4 (51:37):
Beautiful.

Speaker 5 (51:37):
Here's the thing, so strips and meat are all graded.
You have you know, your choice, your select, your prime angus.
You have all these different ratings on it, right that
come from the USDA. Right, so that all costs money
to have happen to have them meat graded. Now there's
some people who don't have their meat graded, and therefore
the meat itself is less expensive. So we actually got
these zero boy one strips that were ungraded, and Jeff

(51:58):
was hesitant about getting them, but we got them and
Dan you saw them too.

Speaker 4 (52:01):
They were fantastic, weren't they They were incredible.

Speaker 2 (52:03):
They're really good, great steaks, great steaks. You got a
couple of take home, Yeah they were fantastic.

Speaker 6 (52:08):
Yeah.

Speaker 5 (52:09):
But I'm saying, like, it's just there's ways around it.
You can just look her up and find you know ways.
You can go to your costco, go to your DJ's,
go to your local farmers market, you talk to your
local grocer as opposed to the big box and like
dance say, and buy things in bulk when you can.

Speaker 4 (52:21):
It makes a big difference. But you can also, like
he said, you can go to the grocer, like you
can go to like whatever Pathmark can cull and whatever
the grocer is, and also go in there and say, hey,
what's the wholesale break, Like how much do I have
to buy to get a whole?

Speaker 5 (52:34):
I feel like you're more likely to get that at
some place like the pantry than you would like a
big y.

Speaker 4 (52:39):
If you pull somebody aside and you talk to a manager, like,
not enough people say it and ask.

Speaker 5 (52:43):
But if you do ask, there's lots of videos of
people ask to see the manager. There's lots of videos,
and the.

Speaker 2 (52:49):
Manager never wants to man never helps to the manager.

Speaker 5 (52:52):
I want to talk to the manager. I see your
manager well, uh, this dot com has posted a list.
Friends of this call this dot com. I go this
website all the time. This is a go to for
Dan too uses all the time.

Speaker 4 (53:04):
It sounds great.

Speaker 5 (53:04):
Eat this not that of some of the They call
it seven grocery items getting shockingly expensive right now, So
let's go through some of this and see what we're
talking about here.

Speaker 4 (53:16):
Coffee they talk about.

Speaker 5 (53:17):
Coffee is reaching coffee shop prices and it's going up
around twenty one percent compared to last year thirty dollars
for a pound of local roasts or ten dollars for
nine outs to the folders, or it's just insane that
I'm ount coffee costs now, Dan, do you see coffee
getting I mean, you have great coffee your spot.

Speaker 4 (53:35):
Yeah, yeah, for sure.

Speaker 2 (53:36):
And I think that's I think that might fall into
a tariff thing because there's not a lot of coffee
being grown in America, so you're marking it from outside sources,
so that price is automatically going to go up on
top of everything else. But right I think that can
solely be directed to importing of coffee from around the world,
that the costs on that essentially are going to make
it go up. But yeah, I definitely see it.

Speaker 4 (53:56):
Yeah, what about you, Jeffy. Yeah, I also believe, if
I'm not mistake in that coffee is one of those
products that is looking to possibly become extinct because of
the weather. There's a certain temperature.

Speaker 5 (54:10):
That has to be maintained for the coffee being to grow,
and like a certain altitude and all this kind of
stuff like that. And apparently the weather patterns the way
they're switching, the way that the temperatures rising, the coffee
harvests aren't as big. So there's it's it's raising the
prices as well, and I'm sure terrors play a big
part of.

Speaker 4 (54:25):
It, so as chief meteor bolagist chef Jeffy here on
the plumb Loft Food So that's I mean, the think
about terrifying it is that if one day that we
just couldn't get coffee, that's insane. I lose my mind.

Speaker 2 (54:33):
I definitely frozen one belt. Yeah, like it's a very
specific place where it's another scary chocolate, chocolate.

Speaker 5 (54:40):
Same thing that in that same category on this list
also is chicken, which I tend to agree with. I
just think that protein in general has gotten more and
more expensive the more we talk about it and get
into a chickens more expensive.

Speaker 4 (54:51):
I mean it is.

Speaker 5 (54:53):
I mean, you think, like ten fifteen years ago, it
costs you know, almost as half as much a cost
for a chicken breast. Now, you know, it's insane how
much has changed. I tend to send to go to
things like chicken thighs. I think, if you're gonna do
grilled chicken, do a grilled chicken thigh, you're gonna It's
just a better tasting piece of meat. It's more juicy.
It's I don't know, I'm a chicken thigh guy. It's
it's a higher fact content. So people who are watching

(55:15):
for that tend and I like them, But people who
I think, you're definitely a more flavorful cut.

Speaker 4 (55:19):
But if you're grilling a lot though, if you're grilling
a lot of that, but they're not that cheap anymore.
That's the thing. It's like chicken, this used to be
super duper cheap.

Speaker 5 (55:26):
You're about I mean, but relative to what a chicken
breast cost, well, yes, but I just feel like they're
still like organic chicken thiyes at the grocery store are
at least seven dollars a pound now or something like that,
which is like insane to me because they used to
be like two bucks. Yeah, we can talk about organic
meat if you want to. I think that's the whole
show we should do. I'm not a big organic meat fan.
I don't think it.

Speaker 4 (55:46):
I think it's just silly. You know, you force feed
the only making you say it's organic. If you force
feed them organic corn, and that's not what they're supposed
to eat, that's what that's what we do. It's the
cheapest way to make it.

Speaker 5 (55:57):
It's a force feed. It's like they only are a
lab organic feed. It's just yeah, well, which is corn.
It's the cheapest thing they can make.

Speaker 4 (56:04):
Yeah, yeah, well organic corn as a postal chicken that
goes and eats you know, bugs. Yeah yeah, Well, I
mean for chicken particularly, you look for pasture raised or
pastor raise dan chicken prices, what do you think, Yeah, yeah,
they're definitely high.

Speaker 2 (56:16):
I think though, what you said now is a chance.
I mean, some people don't like organics, some people do.
I think it's a good way to keep it structured
and clean, and organic prices and regular chicken prices are
kind of getting tighter. So now is your opportunity. If
you've been thinking about, oh, I want to try a
better quality chicken, now's your time to get that better
quality chicken because the prices aren't that big a deal

(56:38):
as they used to be. There used to be such
a gap price gap, where now there's so much closer
because of the heightened the regular chicken prices, right, and
those chicken prices kind of coming together, you have that
time to Now you can move over to saying you
have no excuse to say I want to get a
better quality chicken, because some chicken out there is definitely
not good quality.

Speaker 5 (56:54):
But it's all kind of getting your saying it's a
kind of getting close to the same price anyway, Yes,
makes sense. We've touched on this a little bit here before.
And cereal products which are kind of jumping up there,
which is nuts. Cereal products up two point seven percent
from last year. Now, that doesn't sound like much, but
when you when you take into account how often people
may buy cereal, like that's a lot of money, it says.
Breakfast cereal prices seem to jump up over night. One

(57:15):
shopper said, you know, some breakfast cereals are on sale
for just under seven dollars a box, and you know
you used to be like four bucks a box or
something like that. I could never buy cereal when I
was a kid because it was it was just too expensive.
We would get the off brands, but even the off
brands that are more expensive.

Speaker 4 (57:30):
Yeah, we were on like the.

Speaker 5 (57:31):
Wick program, so we got like Kaboom Cereal, Oh, which
was like Kaboom was like it's like lucky lucky charms
but with like a weird clown on it, and like
everything's everything's like a.

Speaker 4 (57:40):
Little not sweet. Yeah you know what I mean. It's
like a little not sweet. Yeah, It's like this is
almost like a lucky charm. Yeah.

Speaker 5 (57:48):
I think it goes with cereal being even like oatmeal
and things like that kind of following in this category.
So I think all kinds of grains are just getting expensive, Dan,
I think, yes, all kinds of grains are getting expensive.
We used to get Life cereal on our Wick or
go to Yeah, he likes it. I think also a
lot of it.

Speaker 2 (58:03):
Is people not eating as much cereal as we used to,
and I think they're trying to make up for the
cost and that because I think a lot of people
have gone away from cereal because it's gotten a bad
rap and going to more of a high protein breakfast
or skipping breakfast all together with casting and just going
straight to lunch.

Speaker 4 (58:16):
So I think that's where some of that pricing goes.

Speaker 5 (58:18):
The cereal commercials to drive me crazy when were a kid,
Saturday mornings, like you'd watch them. Even as a kid,
I would catch it when they would srow the picture
of like, you know, guys eating Count chocolate and be
part of this complete breakfast. And you see the picture
and it's like beautiful toast and juice and fruit and
a little bit of eggs and then a bowl of cereal.
So it's not saying it's a complete breakfast, but it
happens to be part of the one we're showing you
on the picture here. You know, this is a complete

(58:39):
breakfast that just happens to be a part of. And
I was always like, what are we doing? We're just
lying to people, all right, Listen. I don't think a
half a cup of sugar is part of a complete breathast.
I don't know, well no, but it's do you understand
the way they were'n it though? The way they were'd it.
Here's a complete breakfast, but we put this bowl of
cereal along with it, so it's this is a complete breakfast.
Part is a part of it in this picture is
part of it, exactly exactly. I'll get a couple of

(59:00):
before we had to break here again. But cookies are
up three point five percent three to five percent compared
to last year cookies, which is interesting to me. You know,
some people like to get those pre made, like you know,
cookie dough rolls and slice them and cooking, which was great,
I get it.

Speaker 4 (59:12):
That's good. Yeah, Neslie Toehouse for sure, roll in a
little bin. You can eat it right out of there.

Speaker 5 (59:17):
And they had the price at one point where it
was almost you know, cost effected to buy that as
opposed to making your own. Now it's not even close anymore.
But yeah, I mean baked items Dan in your store too,
has gone up. Crazy flours, so we make a lot
of our own stuff. So even us buying stuff like flour, sugar, butter,
butter's crazy high eggs actually dropped down significantly. But interesting
comes of baked goods. The were talking about the grains.

(59:40):
Grain prices have definitely gone up. Ye breads on here,
the next bread everything that we kind of.

Speaker 2 (59:46):
Have grown industrially in this country. Industrially it is going
you put it all right, an extra l maybe extra syllable.

Speaker 5 (59:58):
I think as grown. I got you like, yeah, it's
all going up. Yeah, soybeans, I mean bread, It says
aside from white bread is up two point nine percent
compared to last year, you know, says Walmart. White bread
used to be with dollar forty two and it used
to be a dollar, so it's interesting how much that's changed.
Bacon is also something that's gone up. It says here
bacon is up five point four percent compared to last year.

Speaker 4 (01:00:21):
You know. I also, I don't know, I feel like
it's just.

Speaker 5 (01:00:25):
Ever since COVID, I feel like things just kind of
jumped and started getting really expensive.

Speaker 4 (01:00:27):
Is that when you feel like it first started?

Speaker 6 (01:00:29):
Well?

Speaker 5 (01:00:30):
No, I think for me, I I've always noticed prices
just jumping up and down depending on what it is.
I feel like across the board, since COVID, we saw
like an increase of everything like paper products, delivery prices.
That's when like I feel like everything got more expensive.
I think food kind of fluctuates and like it's like cyclical,
you know, like certain times things are more expensive.

Speaker 4 (01:00:50):
Sometimes things are less.

Speaker 5 (01:00:52):
But now I think it's gotten to the point where
everything is so much more expensive that we have to
kind of take all that in the consideration, and that's
why the prices of things have gone up so much.
Like you don't take you know, you don't think cereal packaging.

Speaker 4 (01:01:05):
Sure, I mean, well that's exactly what you're saying.

Speaker 6 (01:01:07):
Dan.

Speaker 4 (01:01:07):
We gotta hit to break here in a second.

Speaker 5 (01:01:09):
But I'm curious if you got any kind of tips,
anything you could tell somebody who they can save some
money at the grocery store, save some money when they
go to the store.

Speaker 4 (01:01:16):
I mean, this coupon Clippy coming back, what are we doing.
I think it should.

Speaker 2 (01:01:18):
I mean, I think it's gone away and it definitely
should be something that we bring back. I don't know
how you would. I mean, I think it hauld be
a new way, like a flat screen computer.

Speaker 4 (01:01:27):
Would be good.

Speaker 5 (01:01:27):
And yeah, grocery stores they give you instant savings. Yeah, listen,
don't be afraid to shop online for some of your
stuff too. You'd be surprised how Amazon can get your
groceries a lot cheaper than your grocery store. It's a
little bit crazy to say, but you can definitely do it.
Don't forget Amazon and Whole Foods is the same thing now,
so it doesn't make a bad idea to go check
it out. You're checking out Plumb Love Foods right here
in the Voice of Connect at w I to see
with Chef Plumb and Chef jeff We're joined in studio

(01:01:49):
with our good friend Chef Dan, a spice man from
the pantry. He's brought us some soups for talking grocery prices.
When we come back, we're gonna put it all together
and put a bow on it and make one big
taco sandwich for us all to have a bite of.
Jeffy stay right there. You're checking out Plumb Love Foods
right here on WYCC. Were right back, friends, Plumblove Foods

(01:02:14):
right here at WYCC. Happy Saturday to everybody this side.
You're hanging out with us today. We appreciate you checking
in and check out the program. I got Chef Jeffy
hanging out with me and of course friends. As always,
if you're missing.

Speaker 4 (01:02:26):
A part of this program, you can download the podcast
anywhere you're fine digital audio, that's where it's at. Get
it all right there. It's fantastic Jeffy. That's also we're
joined in studio by our good friend, chef Dan Spiceman.
He's the executive chef of the pantry in Fairfield. You
haven't been to the pantry, get over there and check
it out. Great stuff.

Speaker 5 (01:02:42):
Dan brought us for soups to have and taste, and
we're kind of started covering the top of a soup.
Plus we'll talk a little bit more about some delicious,
delicious expensive things at a grosser store and how to
get around some of that.

Speaker 4 (01:02:54):
Dan.

Speaker 5 (01:02:54):
Yeah, yeah, I mean it's all crazy expensive now. So
I think, like you said in the last anything you
can buy in bulk, anything you can kind of get
ahead of time.

Speaker 4 (01:03:02):
You can think ahead, you can get money up. The bigger,
the more, the more you can get the better.

Speaker 2 (01:03:06):
Absolutely, yeah, the easier you can make it on your grocery. Honestly,
the better it is for you. The quicker you can
get something. And if you know exactly what you want,
going there and tell them what you want, even cut
some meat, you want to get some specialty order, do
them know ahead of time.

Speaker 4 (01:03:18):
They can find it for you.

Speaker 2 (01:03:19):
Actually, if you give them the times and look for price,
and they can probably find a better deal for you too.

Speaker 4 (01:03:22):
Yeah. I do appreciate that because I think that's true.
Just it's thinking ahead, you know.

Speaker 5 (01:03:26):
Particularly, But I think you have a better shot doing
that with some of the smaller independent places than you
would a bigger place.

Speaker 4 (01:03:30):
Jeff, Yeah, I think so.

Speaker 5 (01:03:31):
I think that caller had a really great Jeff from Norwalk,
wasn't it. He had a great point of on Mondays
going in there and checking out the manager special If
you're looking for meat. It's like there's manager specials out
there if you're gonna cook it that day, especially if
you're gonna make a stew, oh for sure. If a
big chuck roast or a big old London broiler or something,
you can dice that thing up. It's usually half price
that way. Great way to save money.

Speaker 4 (01:03:50):
Yeah, that's true, no doubt about it. You definitely can.

Speaker 5 (01:03:52):
And if you have any tips out there you want
to get, give us a call. Two O three three
three three WICC. That's two O three three three three too.

Speaker 4 (01:04:00):
I got it right that time, Jeff, did. I got
it right?

Speaker 5 (01:04:03):
Just to kind of go back to some soups, that's
something that we didn't talk about that I think we
should talk about. You know, are there canned soups that
you can get from the store, pre made soups you
can buy the store, not the kind they make in house,
but like Campbells, they're like, you know, just those jarred soups.

Speaker 4 (01:04:18):
Like I grew up as a kid. My mom would
get Campbell's bean.

Speaker 5 (01:04:22):
And bacon soup right and then serve it with a
blowney sandwich with black pepper on the sandwich.

Speaker 4 (01:04:28):
And it was like the greatest thing.

Speaker 5 (01:04:29):
Black pepper and mayo in the sandwich, white bread, bean
in bacon soup. That was dinner and it was delicious,
Like being in bacon soup is really really good.

Speaker 4 (01:04:35):
Being in bacon soup is delicious. I mean, I think
Campbell's tomato soup it's always been like a kind of
benchmark for sure for tomato soups, you know, as far
as they go.

Speaker 5 (01:04:45):
It's like and a lot of different applications you can
do with that too, and not just the soup. Dan,
what do you think, like, did you grow up any
of those like canned soups like that?

Speaker 6 (01:04:52):
Oh?

Speaker 2 (01:04:52):
Yeah, of course the mushroom cream and mushroom was additive
to pork chops on a regular basis for us.

Speaker 4 (01:04:58):
Oh, it's always yeah with it. Yep.

Speaker 2 (01:05:01):
Yeah, So that was in the house. That'smado soup was
in the house. Potato, Yeah, those cambeo soups. Back in
our day, the red labels was everywhere.

Speaker 4 (01:05:08):
Oh yeah, I mean yeah, particular my mom. Now they're
a dollar expensive, but my mom would get the what
was it called.

Speaker 5 (01:05:18):
It was like a cream of chicken soup and pour
it over top of like chicken legs and roasted off
in the oven cey.

Speaker 4 (01:05:24):
Cream of chicken gravy, she called it. She'd make a
tube of biscuits in that, and that was dinner. That's
classic chicken and gold and grabe some biscuits. Yeah, like
those those cream of mushroom, cream of cellar, cream of
chicken soups were like the base of so many cast rolls. Yeah,
no doubt about it. It's yeah like then that on there.
Oh yeah, no doubt about it.

Speaker 2 (01:05:44):
Well.

Speaker 4 (01:05:44):
The Food Network put out recently back in late August.

Speaker 5 (01:05:49):
Uh you know, it says Food Network staffers can't stop
restocking their pantries with these canned soups. So I thought,
as professional chefs, because not everybody food networks as chefs
like I would, I would probably argue them are not
chefs at Food Network. We could get on here and
talk about this a little bit, and I'm sure that
we'll be very polite about the entire thing. You guys
ready for this, Let's go. One of the first things

(01:06:12):
they have on here. What's interesting is rows made for
home chicken noodle soup. And this year, guys, you can
see it comes to a container that looks almost similar
to what the h the rowels sauce. Yeah, in front
of me, it's a glass jar. It's a glass jar.
It's slow simmer chicken noodle soup. I mean to me,
a chicken noodle soup is something you should never buy
in a can. You can make it home.

Speaker 4 (01:06:32):
It's too easy. Dan, give me your thoughts. I agree.
I'd be real.

Speaker 2 (01:06:35):
We do sell that soup at the pantry.

Speaker 4 (01:06:37):
Oh have you tasted this?

Speaker 2 (01:06:39):
We saw, Yeah, we saw. We saw a few of them.
I haven't tasted that particular one. We saw a lot
of soup. So that is definitely one. As far as
chicken noodle soups go, it's probably better. But I agree,
like chicken noodle soup is really so much easier to
make than people give it credit for.

Speaker 4 (01:06:52):
Like you can do.

Speaker 2 (01:06:53):
You could find so many things you can put together.

Speaker 4 (01:06:55):
Make it easy, chicken.

Speaker 5 (01:06:56):
But if you're going to someplace like the pantry to
do your shopping and you're already gonna buy it, and
you're gonna buy so just go to like Dance Prepared Foods,
Like he's got great soups there that they just made
a house. I agree. I think for some people though,
the the shelf stability of buying a canned soup or
a jarred soup like this that you can have in
the in the pantry and not think about right and

(01:07:18):
then like you know, your kids are home by themselves
and it's like, oh, they're hungry, okay, just want to
open up a can of soup and warm that up.

Speaker 4 (01:07:24):
Yeah, I guess so.

Speaker 5 (01:07:25):
I mean, like it seems I know that seems like
a cop out, but I feel like a lot of
people everyone's working, you know, you're kind of busy.

Speaker 4 (01:07:31):
Sometimes that's something that you know works well, feels like
a bad parenting. I don't know. It depends on the soup.

Speaker 2 (01:07:38):
You get a high quality, delicious soup. I mean, yeah,
like you said, having it ready to.

Speaker 4 (01:07:42):
Go, I don't think. I don't think feeding someone roused
chicken thill soup is bad parenting.

Speaker 5 (01:07:46):
Okay, all right, I'm not gonna I don't I'm not
gonna die on that hill.

Speaker 2 (01:07:49):
I mean, it's kind of weird how they went from
just being an a Talian restaurant that did pasta and
sauce to bo and chicken noodle. So well, that's what
I would say. That's kind of the weird, like fair
right thing that we're talking about.

Speaker 4 (01:07:59):
I mean, I guess you know, they're all trying to
make money, right, things are getting more expensive. I don't know.

Speaker 5 (01:08:03):
If you got a great soup, give us a call.
Two O three three three three wy c C. On
the list also is specific foods organic tomato bisk, which
cracks me up. I want to talk about this for
a second because it says on the label here gluten free.
Well it's tomato soup. It should be gluten free, no kidding, Like.

Speaker 4 (01:08:19):
Yeah, but a lot of times bisks people add rude
to a bisk. Come on, I think that's just the
opposite of what a bisk is. Well, No, like the
crab busk crab bisc is, you use the crab shells
to crunch up to make the rube with.

Speaker 5 (01:08:31):
You know, I don't make a rue. Do you make
a room, you make a bisiness? Now, yeah, I don't
make a r Yeah, and the whole point of a
biscus that's not a rue. Get out, Jeff, we went
to school.

Speaker 4 (01:08:42):
You didn't.

Speaker 5 (01:08:43):
Yeah, But well but I understand, I mean, listen, I
think it's just my point being and not being like
to just poke fun. But my point here is that
this is just again a marketing term as they're putting
on a can that has no reason to be there.
Like do we just start labeling eggplant it's glue and free,
Like how about every tomato it's guten free?

Speaker 4 (01:09:02):
Like we just la vegan free. Yeah, there's vegans. Tomatoes
are vegan. Those are vegan tomatoes. That's well, it's important
to label that. I just think it's hilarious.

Speaker 5 (01:09:11):
It just says this is non not watery, and it's
so rich and creamy and bold and tomato flavor. I mean,
you know, easiest to make a tomato soup. I say
that is that is probably the easiest suit to make
is water tomato. You had some seasoning to it, You
can add a potato onions, put it in your blender.

Speaker 4 (01:09:26):
You can do it in a blender.

Speaker 2 (01:09:27):
There's there was a whole commercial with them Shark blenders,
and they just do it all in the blender and
blended dice.

Speaker 5 (01:09:32):
Yeah, you might to mix with boil stuff in a
minute and a half. Yeah, which you've been in there
for a minute and a half. It'll bring it to
a b which is crazy. And if you I mean,
we freeze tomatoes at my house. We just caught them up,
chunk them, throw them a the block bag, and freeze
them so we have them, you know.

Speaker 4 (01:09:42):
For later later in the year. But yeah, I've had
this specific tomato soup. It's not bad.

Speaker 5 (01:09:46):
And it actually comes in a carton too, oh does it? Yeah,
like not just a can, like a little bit bigger.
And we've got hey Day Canning creamy creamy coconut corn
showder Heyday Canning.

Speaker 4 (01:09:57):
I've never heard of this one. Do you say, I
actually notice it's a newer company.

Speaker 6 (01:10:02):
Uh.

Speaker 4 (01:10:02):
Great.

Speaker 5 (01:10:03):
They they they have some really really cool thirty five
dollars for six it says, yeah, I'm sure it's not cheap.
The uh they have like a kimchi, you know, canellini
beans and they'll have like all these like really cool
flavored you know, Heresa chickpeas and you know things like that,
like I've I've purchased a few of those that are
really delicious.

Speaker 4 (01:10:23):
I haven't seen their corn chowder. I haven't tried it,
but I like the company. It's there. I can't say
anything back, I haven't tried it. I just feel like
a soup to me, and a can shouldn't be expensive,
and this is an expensive soup. So yeah, they do
like seasoned seasoned beans is.

Speaker 5 (01:10:35):
What they call their that other product that I think
is I mean some of their beans are just really
really great.

Speaker 4 (01:10:39):
You'd be surprised.

Speaker 5 (01:10:40):
All right, all right, we're back to Pacific again. Pacific
Foods organic cream of Chicken condensed soup. It says great
for cooking, gluten free and organic a ride, So I mean.

Speaker 4 (01:10:51):
There you go.

Speaker 5 (01:10:51):
Just we would talk about Yeah, we talked to cream
of Chicken soup beforehand. This is about three dollars a
can of Walmart. But I mean, again, a great base
to put something with no doubt about it. And maybe
you spend three I was a cant here and get
you saw some chicken legs and you bake it in
the oven, you make a dish, your neat for two days,
you know, put some rice in there.

Speaker 4 (01:11:05):
I don't know.

Speaker 5 (01:11:05):
So what I'm gonna say about this is Pacific Organic
Cream of Chicken is just the new label on top
of Campbell's soup.

Speaker 4 (01:11:13):
No, was that it is? That? It? I think so,
because like they don't have an organic candle soup maybe,
but it looks just like it. And then they put
the organic on there. Yeah, you know, you know.

Speaker 5 (01:11:23):
So I just saw our next soup in here, and
it made me think, and I think I need to
retract the statement I made before go ahead, I said, oh,
that sounds like bad parenting when it came to feeding
soup to a kid. Well, when my twins were younger
and I was to stay at home dad with my
twins during the day, we.

Speaker 4 (01:11:39):
Had Amy's organic soup. We gave them.

Speaker 5 (01:11:40):
They like the black bean and like the lentil soup,
and I would make that for them with a sandwich,
and that was their lunch. When they were like toddlers,
when you weren't working and you were just watching kids,
you couldn't make anything for them.

Speaker 4 (01:11:50):
Nope, man, you were awful dead. I'm pretty surprised those
kids are alive. Okay, I deserve that. I'll take that,
I will absorb that. I will not fight back, because
you're right. I deserve that. I deserve that. I do.
I deserve it.

Speaker 5 (01:12:01):
Anybody out there who thinks that plumps a terrible parent
when he gives skull too, I see see that's nine
four two two.

Speaker 4 (01:12:08):
Oh, the phone lines just went down. I don't know
what happened.

Speaker 5 (01:12:12):
Amy's organic soup cream a tomato. Uh, it's just nine
dollars a can now at Walmart.

Speaker 4 (01:12:18):
That would be insane. That's the truth. I believe it is.
Because everything is so expensive and.

Speaker 5 (01:12:23):
One organic, one can of soup nine dollars, Dan, it's
gotta be better just to buy soup from you.

Speaker 2 (01:12:29):
Absolutely, our soups are cheap. Our soups are five ninety
five sixteen ounces. Oh wow, that's a that's a full
can of five ninety five nice.

Speaker 4 (01:12:37):
That's nice. All our soup. And we that's that's high.
We were low.

Speaker 5 (01:12:41):
We just had to bump it up really because it costs.
But yeah, what do you guys think about those soups
that come in like the in like a core container,
like the like the cartons soup?

Speaker 4 (01:12:48):
How do you feel about that?

Speaker 2 (01:12:49):
What you said I mean, I think a soup like
the chicken. I like the idea of having that creamy
chicken as a base to bake. You can make a
bunch of difference that you can add that to a
bunch of different things. It's almost like having a grade
from chicken stock, where chicken stock is just the broth.

Speaker 4 (01:13:02):
Right now you have this.

Speaker 2 (01:13:03):
Whole like really flavorful little sauce.

Speaker 4 (01:13:06):
You can make it.

Speaker 2 (01:13:06):
You can make it sauce with it for chicken, you
can make a soup, you can add it to some
other vegetables.

Speaker 4 (01:13:11):
Like I love that. I think having that in house
is actually a great idea. Yeah, just grilling chicken and
finish in the oven with that stufferre top of it
be delicious. Yeah.

Speaker 2 (01:13:17):
Amy's too, everything they do is pretty high quality.

Speaker 4 (01:13:20):
Amy's is definitely a high quality thing. But if you
don't want to spend was it eight dollars, Yeah, it
was something creating nine dollars nine.

Speaker 5 (01:13:28):
That's a can, so it's a condensed can, so it's
probably a camp as a can of water or a
can of milk, and then it makes your soup. So
that's probably sixteen ounces is what it comes out to me.

Speaker 4 (01:13:36):
For nine dollars. Campbell's tomato soup is a dollar twenty four.
Oh well, that doesn't seem that bad to me for
a can. Well, we were kids. I feel like it
was like sixty nine cents or something. It was way cheap.

Speaker 5 (01:13:45):
It's probably ten for a dollar if it was ever
that cheap. Every once in a while you run them deals.

Speaker 4 (01:13:50):
You know, like that's true.

Speaker 5 (01:13:51):
You're by the case, you know. Oh, man, I don't
know is progress those soups on this on this joint? Well,
what is next is specific foods organic? But squash in
the cart and it's four thirty nine. This is ready
to eat. You just heat it up and eat it.

Speaker 4 (01:14:04):
And for me, button out squash soup is not that
hard to make either. You can know this one. It's
so easy.

Speaker 5 (01:14:09):
Yeah, it's so simple to make. I mean the easiest
button up squash. Soep, I coul tell you to make.
Take your button squash, slice it up, roast it in
the other with a little olive oil and salt. Take
it out, put in a big pot that you you know,
a cook fete, little onions, little garlic, pour some stock.

Speaker 4 (01:14:21):
Into it, pure it. Yeah, I don't think you need
to do that.

Speaker 5 (01:14:24):
You can just throw everything in a pot, put stock,
kind of bring into a boil and period. I think
the roast there's a little depth of flavor, but yeah,
sure it does. But it's he just rolled his eyes off,
you see that to be delicious either way, I'm just saying,
you want to make it easier. Plumbs over here, like
it's one pot plus three pans. Listen, I mean, Dan,
don't you agree? Like buttonut squash soup.

Speaker 2 (01:14:44):
And you can even easier as you could buy the
pre cut butternut squash.

Speaker 4 (01:14:47):
Here we go. That's my move. Here we go. Here,
I got a prep department. Here we go. Well, hey, listen,
JACQUESA Pen says, use the grocery stor as your prep cook. Amen.
He says that I can't say he's wrong. Listen. Chef
Papen is the g that's it. Next on the list
is Progresso's all right, Uh, chick arena chicken soup with meatballs.

(01:15:07):
This is the aff Jeffy's got Italian eight.

Speaker 5 (01:15:11):
I am so excited right now because that is my
number one go to if I was gonna eat a
canned soup.

Speaker 4 (01:15:16):
It's Italian wedding or chick Arena?

Speaker 6 (01:15:18):
Is it?

Speaker 4 (01:15:18):
Really, I always have it on my bad. Have you
heard chicken? I've never heard chick arena before. You know
it's chicken. Italian wedding soup. I've never heard before that.

Speaker 5 (01:15:26):
I've never heard it before. Now thy wedding chicken meatballs.
It's chicken meatballs instead of beef meatballs and wedding.

Speaker 4 (01:15:32):
Pork and meatballs made with pork and turkey. That's what
the can. That's so, I don't know what I'm talking about.

Speaker 5 (01:15:40):
Well, I think it's it's fine, it's it's chicken. Always
thought it was all chicken. I could be feeding people
pork and turkey meatballs on line to them, I think
you're a This is two dollars and twenty cents on Amazon.
A soup makes Jeffy so happy. I'm telling you. Progresso
soups to me are just it doesn't about them. It's
just like nostalgic. Like I don't know, I'm Annie's chicken

(01:16:03):
noodle soup. We've all seen these before, the Annie's, you know,
the like purple label. Yeah on there an he's an amy.
They're like the organic ladies. Yeah, yeah, there neighbors, there
were sisters.

Speaker 4 (01:16:15):
That's right.

Speaker 5 (01:16:15):
This soup is four dollars a can you know it's
chicken noodle soup cheaper than Amy, Well, it is a
half price. I mean, go for Annie, and Annie gives
you a better price than way better price. If you're
bawling on a budget, we go Campbell. Well, it's one
way to make your You want to make your chicken
soup that you made at home last longer. Boil some
pasta and throw it in there, you know, and you

(01:16:37):
can stretch it out. Oh, we had chicken soup last
night tonight, chicken noodle soup. You want to get crazier
with it. Make your chicken soup. Buy a can of biscuits,
bring your soup to a nice boiled and turn it
down a little bit, and then break pieces off your
premde biscuits and drop it in there. Now you have
chicken and dumplings, delicious, super easy.

Speaker 4 (01:16:53):
Yeah, you know I do is I do? We do
the chicken. I do the chicken soup. Then I do
the cream of chicken soup.

Speaker 5 (01:16:59):
Rice, you know where I add helpless add a little
like heavy cream or sometimes purry califlower into that, whipping
into it a little bit like so it's white and
wild rice at.

Speaker 4 (01:17:07):
Just keep adding things to it's made different. Then eventually
that is period the whole thing, and ant squash and
pass it. You're the worst private chef. I know, Jeff,
that's not true. I'm just kidding. I'm just getting single one.
They're great.

Speaker 5 (01:17:22):
It's amazing that I'm like as and then by Day said,
like this is called fermented chicken soup. Listen, I would
stretch it out. If I'm allowed to stretch it out.
I will stretch it out when you want me in
the end of the world.

Speaker 4 (01:17:34):
When it has that fuzzy texture on it that just
heal it off extra heal it off. We're gonna make
something new with that.

Speaker 5 (01:17:42):
Oh, and I get upset as I scroll down to
the bottom of this list. It says where to buy
the Pioneer Woman's instapot online. It's like she won't go away,
she keeps I keep telling plumb you don't have to
buy anything from her. I'm gonna beg get it for you.

Speaker 4 (01:17:52):
I don't really, I don't want you to do that.
We got a couple minutes left, boys.

Speaker 5 (01:17:55):
I thought we'd be fun just to kind of do
a quick fire here on some recipes for people to
make some quick soups at home. Jeffy, you want to
throw three pictures of the pineer woman stuff. I don't
want to see it. I don't want to see it.
Jeff you want to give us a quick recipe for soup.
Let's say with some easy things you may have lying
around the house, or an eat soup to prep on
a Monday to have Monday night. Yep, super super easy.
I call it a corn chowder. Okay, super easy quick

(01:18:19):
corn chowder. Everyone has a little bit of bacon in
the fridge usually right. Take three pieces of bacon, chop
them up. Take one onion, chop it up, take it
Idaho potato, dice it, sautee all that together. Hit it
with a tiny bit of flour. Put cook that out
for about ten minutes. Hit it with a can of stock,
throwing two bags of frozen corn. Cook it till it's

(01:18:42):
a little thick.

Speaker 4 (01:18:43):
That's it. While I and it's delicious. Season up a
little bit of pepper, obviously, a little fresh pepper, hot sauce,
maybe a little thyme, yeah, a little, a little hot sauce,
a little tabasco. Wouldn't be mad at any of those things.
And this is a great soup. Too.

Speaker 5 (01:18:55):
I like because you can take the soup and actually
make it a sauce like Dan was talking about before.
You could like do some girl chick and some rice
and just you know, cook this down so it thickens
up a little bit and then splew it over the
top of the chicken.

Speaker 4 (01:19:04):
It's a beautiful meal the next night. Sounds delicious.

Speaker 5 (01:19:06):
It's easy, Dan, What do you got for a quick,
quick recipe for soup? People could make it home.

Speaker 2 (01:19:09):
So quick and easy soup. Most people have line around
out some white beans, cannellini, beans, stick onions, garlic, throwing
the pot. Take that whole can of kidney beans, juice
and all.

Speaker 4 (01:19:18):
Throw it right in there.

Speaker 2 (01:19:19):
Fill a little bit of liquid, canneleini, canelini, a little salt, pepper,
whatever you like, maybe some rosemary. Take some hot of
Tinian sausage. Throw it in the oven, cook that down,
chop it up, puree the soup completely. Throw in the
hot sausage, a little bit of thyme, some parsley, maybe
a little cream.

Speaker 4 (01:19:36):
Done.

Speaker 5 (01:19:37):
Interesting, he wouldn't cook the vegetables down with the fat
from the sausage. I guess I need to remove it
because you're gonna pure you would.

Speaker 2 (01:19:44):
I was going to say that, and that's how, actually
how I do it. I was trying to make it
easy for the every day Joe.

Speaker 4 (01:19:49):
Yeah, I would.

Speaker 2 (01:19:49):
I would cook it into the pan, add the onions,
add the garlic with nice olive oil. Then you take
out the bits and you have like the little fried
pieces of.

Speaker 4 (01:19:57):
Sausage and at the end that's pretty good. Here, it's good.
I love white beans, sort of a nice slice of
bread bread with that, maybe like a pestle on the bread. Okay, yeah, okay,
I'm in. Yeah, that sounds great. I count me in
for that.

Speaker 5 (01:20:09):
So one of my favorites I make is and we
talked about it on Fred Show a little bit before
we came on the air. Here is we call it
family soup at my house, which is it's a staple
growing up in Virginia. One of my go tos that
have all the time something called a Brunswick stew. Essentially,
it's a stew that's made famous down in the del
Mar area.

Speaker 4 (01:20:27):
You know. It's it's like in Virginia we would use.

Speaker 5 (01:20:30):
Like you know, ham and beans, and you smoked hamhock
excuse me, and you cook that down your soup and
it shreds up in there and gets all delicious and
vegetables and you can mirra pat and it's tomato based,
so it's like, you know, it's it's not like a white.

Speaker 4 (01:20:44):
Soup or a brothy soup.

Speaker 5 (01:20:45):
It's it's a little bit thicker and hardy because you
get the starch from his beans in there. But for
me when I make it at my house, because I
had to make a version of it with no meat
for my daughters, you know, I did a whole bunch
of vegetables and so I'm using zucchinis and squash and
peppers and onions, and I've even thrown turnips in there,
and that turnip really adds a really cool, like fall
flavor to it, because turnips can really add a lot
of flavor and stuff. Sometimes, even when I'm pure and

(01:21:05):
mass potatoes, I'll have a turn up into it just
to add a little extra you know, kind of winteryfally
kind of vibe to it.

Speaker 4 (01:21:11):
Earthiness.

Speaker 5 (01:21:11):
Yeah, But for this stew, the way I make it
kind of get that flavor. You can't get the smoky,
you know, hamhock flavor without having smoking hamhocks. But roast
those vegetbles down a little bit first, you know, it
just kind of adds a little layer of flavor to
it before you do it, so you know you don't
have to do that. But take all the vegetables, sautam
and a pan, I mean, in your big pot piece
of cake. Can do it that way, or toss all

(01:21:33):
your vegebs a little bit olive oil, roast them in
the oven at five hundred for about ten minutes so
they start to turn char. And then cook them in
the pan. And to make your soup. It just adds
an extra depth of flavor to it. A little bit
of beans. You know, we do canleini beans, you can
do garbanzo beans in there. There's no right or wrong.
And finish it with some stock and nice can tomatoes.
You know, obviously sam Marziano is the way I go
because I think it taste better. But nice can tomatoes

(01:21:53):
to it. Really let it cook and it starts to
thick enough. Those start just come together. I sometimes will
put like a half potato just to add the potato
starts to it.

Speaker 4 (01:21:59):
Really just soup. Just let it cook for a while.
I'm telling you, it makes a big difference when you
serve it.

Speaker 5 (01:22:03):
Put a dash of hot sauce in it. It's too
hot for the kids. While I was a kid, I
would always put an ice cube in it.

Speaker 4 (01:22:08):
Oh all right, there you go. You know, our family
soup delicious.

Speaker 5 (01:22:11):
If one way I've done, like a like a faux
hamhock is you get like a horse carrot, like a
giant carrot, and burn it in the oven like I
cook it till it's listen dark like burnt.

Speaker 4 (01:22:24):
And then you add that to like whatever stock you're
gonna make, and it adds that smoky, interesting burning smoke
flavor to it, like it's like a I read it
in some vegan book a long time again when I
started doing it every once in a sweetness, Yeah, and
it adds it's it's like obviously it's not, but it
adds a depth of flavor that you wouldn't get that's

(01:22:47):
straight from a vegetable. Yeah, you can. You can do
a sprinkle of a smoke pepper. You can a dash
a worster shart too, which doesn't sorry what.

Speaker 2 (01:22:53):
Kind of season you use, because I would use like
an ancho or chipotle ad that smokiness.

Speaker 4 (01:22:56):
Yeah.

Speaker 5 (01:22:57):
Yeah, I keep it really simple, salt and pepper, and
then you know I'm gonna use a lot of pressure
of rosemary time that's going to go in there. And
sometimes I'll put that little half a teaspoon of smoked
paprika to get that smoking. It's kind of in there,
which smoked paprika is kind of cheating in my book,
but you know, I love the flavors smokeriah.

Speaker 2 (01:23:13):
Really good quality smoked paprika.

Speaker 4 (01:23:15):
It's it feels like cheating.

Speaker 5 (01:23:17):
I mean, paprika in general, I think it's just a
great it's a great underutilized spice. I feel like it's
just got such a depth of flavor that people don't
interesting get into because I think if paprika is not
really much flavor at all, I guess yeah, yeah, I
guess coming from like a you know, I cooked with
the Hungarian guy for a while.

Speaker 4 (01:23:35):
We made paprikash, which is like all paprika, and it's.

Speaker 5 (01:23:38):
Like the learning about the qualities of paprika from him,
I really opened my mind because I say, the same thing.

Speaker 4 (01:23:43):
It doesn't have much flavor. Feels like, right, just put
that on there for color, you know, right.

Speaker 2 (01:23:47):
Yeah, mccormicks, like straight paprika nothing is Yeah, that's garbage.
Put them smoked hungarian Paprika's top launch.

Speaker 4 (01:23:56):
There's really hot that they're like really good.

Speaker 2 (01:23:58):
Yeah, there's a lot of like smoky delicious.

Speaker 4 (01:24:02):
Yeah.

Speaker 5 (01:24:02):
I mean back to our grocery store thing. I think
one of the things I used to like to make
is I use a little smoked paprika, olive oil and
garlic and I would toss it with chicken legs and
roast them in the oven and then it was just
super easy, delicious meal delicious.

Speaker 4 (01:24:11):
You know, it does a flavor just kind of gets
you really good in there, which is great.

Speaker 5 (01:24:15):
But I do the same thing like potato wedges. It's
like a little smoked paprika, potato wedges, garlic oil.

Speaker 4 (01:24:21):
I love it. Boom Well.

Speaker 5 (01:24:22):
First, big thanks to Chef Dan the Spice Man from
the Pantry and Fairfield for joining us. Dan, we appreciate
coming to the studio and hanging out.

Speaker 4 (01:24:27):
With the day man.

Speaker 2 (01:24:28):
Thank you so much for having me as a pleasure.

Speaker 4 (01:24:30):
You're the man.

Speaker 5 (01:24:30):
Make sure you follow Dan on Instagram at Dan the
Spice Man of course, go check out the Pantry in Fairfield.
Uh and don't forget to follow Jeff. You're at four
King Chef on Instagram. I'm at chef on a score
Plum and Plum Love Foods on Instagram. We appreciate you
guys hanging out with us. Go have a great Saturday.
Go make some soup tonight, Go go make or go
buy some soup or go I don't know. Try to
go shopping and make some notes and save some money. Jeff, Yeah,

(01:24:54):
that's a great under the Giant.

Speaker 4 (01:24:56):
No, no, that's right.

Speaker 5 (01:24:57):
For chef Jeffy, for Chef Dan, my name is Chef Plum.
We appreciate you guys joining us. Thanks for hanging out
here live and studio with us. Thanks for the phone calls.
We appreciate it. We'll see you guys next week right
here on WICC. Remember friends, food is one of the
most important things we have in life. Everything important life
evolves around food. Let's make sure you give the time deserves.
We'll see you guys next week right here. I'll pull
Love Foods