Amazing Food On An Extremely Tight Budget + Bonus Taste Test

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
- Welcome back to the Sip
and Feast podcast, episodenumber 40, how to Make
Amazing Food on an extremely tight Budget.
Tara, I love this one. Great idea.
Tara often picks thetopics she's gonna get into
defining it the problem in a sec.
I just wanna let youknow that today, today,

(00:21):
because you asked forit, a lot of you did,
and you gave me a lot of,uh, messages, not just
through our email, butalso through Instagram.
We suggested in episode number 39
that we might start doing taste tests.
Well, guess what? We gotthings to taste test today,
and I'm really excited about this.
I know you are too, right, Tara?

(00:41):
- Yeah. Especially 'cause I
haven't eaten anything, . Yeah.
- Well, that's gonnacontribute more to my waistline
that I'm gonna be tastetesting in the middle
of the day now, but we'regonna not eat the whole entire
box of that thing over there.
And we will save it to later.
If you do like this taste test segment,
we will be making it aregular edition here.
But it's not, it's not gonna happen so far

(01:02):
unless you say that you like it.
So you let us know, Tara,
set up the problem for today's episode.
- So this is not the first time in history
that folks have been experiencingwhat they would consider
to be kind of like acrunch on their finances
or on their, their wallets.
And unless you are ultrahigh net worth individuals

(01:27):
or families, you arelikely experiencing the
downstream effects of inflation
and, you know, some of the other things
that have happened over the course
of the past three years or so.
Um, so as we were thinkingabout this topic, I got
to thinking all right, youknow, this is something,
like I said, that it's not the first time

(01:48):
in history this has happened.
Our ancestors, Italian or
otherwise have all experiencedthis, but I say Italian
because there is a phrasein Italian that kind
of lends itself to thisamazing food on a budget.
And it's the phrase Cucina Povera, which

(02:08):
translates literally to poor kitchen.
And it was basically the concept of taking
food that was inexpensiveand that was available to you
and using it in so manydifferent ways, shapes
and forms to get yourself delicious meal
that your family would like.

(02:29):
So we're gonna get into, uh,Cucina RA in a little bit,
but I thought it would be helpful if
I referenced something froman article that I had read.
I'm gonna read this. Yeah.It's directly from an article
that was in Nerd Wallet
and it basically talksabout the price of food.
So here are just some bullet points.

(02:51):
The index for food at homeis 1.2% higher year over year
from December to January.
Grocery store grocery costs rose
by 0.4%.
Restaurant patrons arestill paying more 5.1%
for food than they did a year ago.
And the price index rose
half a percent from December to January.

(03:13):
Specifically, limited servicemeals take out only Rose 5.8%
year over year, while fullservice sit down restaurants.
Meals rose 4.3% year over year. Mm-Hmm.
overall, theannual food inflation rate has
been declining for more than a year.
- So I read these articles too.
Uh, that's har the one Nerd Wallet.
There was also one, it'smore recent, probably,

(03:34):
probably when you get,when this one goes live,
it will probably be eight days ago.
It was in the Wall Street Journal,
but Wall Street Journal has a paywall.
So we wanted to link one here that,
that you can read on yourown if you don't have a
subscription to the WallStreet Journal, which,
uh, we don't.
Okay. When I originallyclicked on it, it was open,
then it was, then it was gone.
So I had, I couldn't read the rest of it.

(03:56):
But anyway, both of these articles,
and there's plenty more areall stating the same thing that
the bulk of the problem rightnow, currently, um, if you go
by, you know, this, thegovernment data that's supplied is
that it's in the restaurant industry,
the bigger increases in foodat, you know, supermarkets
and basically when you're making your own

(04:17):
stuff happened prior to that.
So, you know, optimistically,maybe we're at the end
of this, uh, who knows?
We, we, we don't know for sure.
I personally don't believe we are.
I think once these prices rise
that they don't really come back down.
I, I will just say restaurantsin general have been
something that Tara
and I have been pullingback from a lot lately.

(04:37):
We still go to like a localdiner around lo uh, right
around here that it's like aplace I think that people just,
just live in this town go to.
And that one I'm fine with,
but a lot of the more expensiverestaurants we have just
been stopping because thebill has gone up probably
for four people, has probably gone up,
I'd say a hundred dollars orin, in the last year or two.

(05:00):
Like, we used to be able togo out for a family of four
to a relatively nice meal for about 150
to maybe 180 would tip, I would say.
Mm-Hmm. . Doesthat sound about right? Mm-Hmm.
. Yeah. Nowit's very hard for it to be,
I mean, God, it's coming, it's coming
to $300 now and, and we
- Don't, like, we don'teven really drink alcohol.
- I, I might have one beer. Uh, I don't,
it's not like I'm ordering six beers.

(05:21):
Yeah. And you know, God forbidif you wanna save money,
don't do that at a restaurantlike ordering like a
double, uh, scotch or something.
Like you'll get like a $35bill for, for that one drink.
We don't do that. We do get appetizers.
We do sometimes get dessert.
We let the kids order anything they want.
So, you know, look it, it can be cheaper.
But I will just say simply itis getting a little bit outta

(05:42):
range I think for usto go out so regularly.
So we are really pulling back on that.
And, you know, a lot of thefood that we've made for
years now, whether it's on the channel
or on the website, has been these very,
very inexpensive meals that we all love.
I love 'em.
I think they're great and youknow, you can fancy them up,

(06:04):
fancy them up and makethem more expensive.
But you truly don't have to.
- That's true. And the one thingthat I wanted to mention is
that some of these recipesthat we're going to talk about,
many of them happenedto be meatless, right?
Yeah. Because meat was often the food
of the wealthier folks.

(06:25):
Yes. So when we're talking about food on a
budget, a lot of these are meatless.
And these also happen topopular recipes during this time
of year because we arein the season of Lent.
Correct. Catholics will oftenobserve lent by fasting.
Um, and when I say fasting, I mean
that they'll either abstainfrom eating meat on Fridays

(06:47):
during Lent or some abstainthe entirety That's right.
Of lent. So it's actuallyinteresting for us to see
as people who have a food website,
there is an uptick in thetraffic to some of these
what we would considerCucina ra type of, that's
during this time of yearleading up to Easter. That's
- Right.

(07:08):
There's a huge uptick.
And it, it's almost like there's, it's,
there's a big uptick in those recipes,
but there's a massivedowntick in our other recipes.
Mm-Hmm. . Soit's very apparent, uh,
not sure where you follow us.
If you do follow us on our Facebook page,
which has its own very unique audience.
There's a lot of people that
just don't like to leave Facebook.
Yeah. Like we know like your mother.
Like that's, you know,her platform and Well,

(07:29):
- She does listen to the podcast though,
- So, okay, well, hi.
Hi Linda. Not, not insultingyou, I'm just saying like,
you know, she is representativeof certain group of people,
I would say over the age of 50
that Facebook is liketheir platform of choice.
So on there we can, we postlike four or five recipes a day.
We put up a video almost everyday, other, every other day.

(07:50):
And we know really wellwhat people are eating by
how many times it gets sharedor the amount of comments
and comments kind of plummet for certain
recipes that have meat in it.
And comments start explodingfor these type of recipes.
And also the recipes when Lent finishes.
So like pizza gaina. Mm-Hmm.

(08:11):
, you know,that one has meat in it.
That's the one that you haveon Easter Sunday. Mm-Hmm.
. When you'refinally able to eat meat again.
- I think some people don't,they eat that at midnight.
- Midnight. Midnight. So day they're
- Just need to break,like break their Yeah.
Their meat fast. They'll
- Break.
They're eating it exactly when it's over.
And then another one that we have,
and we're actually gonnataste test it today.
It's right here. This guy. Sothat is for St. Joseph's Day.

(08:35):
So we spoke about this,
I think it was in theprevious episode of the one
before, uh, a listener said they
wanted stuff with pastry cream.
So we went ahead and made itso that those tick up the, uh,
Easter pie, which is called Pastier
- Pastier nana.
- That picks up too.Mm-Hmm. .
But yeah, a lot of theseregular meat dishes

(08:55):
start plummeting.
So us being the content creators
or whatever that you wannacall us, we wanna serve
you the stuff that youwant to eat right now.
Mm-Hmm. . And you might
be really strict about this.
You might be like, Jim, I'm, I'm per like,
I don't miss stirring lent though.
Hasn't like the pope changedthe rules like over the years.

(09:17):
- Uh, I've heard that ifyou're over a certain age,
you don't have to observethe fasting rules.
I've heard that. I know sometimes if St.
Patty's day falls on a Friday,the Pope will say, you can,
you can eat your corn beef.
- Yeah. So the currentPope Tower Pope Francis is

(09:39):
allowing I guess more, more of that.
And the previous Pope was likemuch stricter on everything.
So, you know, times are,times are a changing, but,
but there are certainpeople that no matter
what the Pope says, aregonna stick to their guns
and will only do the meat free
- Stuff.
Yeah. And it's not justCatholics that observe. Yeah.

(09:59):
The fasting. I have a Greek friend
and she abstains from meat dairy.
Yeah. Anything. Shebasically eats a vegan diet
for all of Lent. Yeah.
- So it's a cultural thing. Definitely.
I mean religion, I founded on religion,
but more so a cultural thing I would
say in the United States. Anyway, it

(10:21):
- Is super cultural.
And it's funny that you say that
because I was thinkingabout pizza when I was a kid
and tell me if you experiencedthis when I was a kid,
no matter what Friday,it was Friday in Lent
or not, we would always order pizza.
But I would always notice that
during Lent the pizzaparlors would just like
be completely packed.
Exactly. And you had towait at two hours for a pie

(10:42):
because so many people wantedto eat something without meat.
That's right. During Lent.And I guess they're just like,
- I guess it was a downtick,it's pizza's pizza,
a down take in Chinese
restaurants probablyduring that time. Yeah,
- Yeah, yeah.
- No, I, again, I thinktimes are changing though.
I don't think pizzerias getthe same amount of uptick
as they did 20 or 30 years ago.
- I don't know. Before- We get into the solution,

(11:04):
I know we glossed over very, very quickly
this inflation issue.
It's better that we gloss overit quickly instead of trying
to pretend like we're economists.
Alright. That being said, I, you know,
I think I'm relatively financial,
financially savvy with this stuff.
I spent 15 years in the financial markets.

(11:25):
I was watching this stufffor 60, 70 hours a week.
It's like, it was my life.
And I will tell you simply,but I'm not an economist. Okay.
I will tell you simply, I dothink things are different now
and I don't think they're going back.
I don't think that $300 dinnerthat we were just saying
for four, I don't thinkthat's going back to $150.

(11:46):
You know, if you go, ifyou dig into the article,
more egg prices are downhuge, this huge this year.
But they were recently,but they were up massive.
So it's like where that's the whole thing.
Like, you gotta be careful whatyou, what you look at here.
It's all done with a political bent.
You know, whether youlike the guy on the right,
the guy on the left or
or none of the guys, they're all trying
to spin it to help them.

(12:06):
You have an election comingup, it's very apparent.
Like, oh, if I say inflationis down 5% year over
year, hey that's amazing.
But guess what, if Izoom out to three years,
inflation is up massively.
And I think we allintuitively know no matter
who we like politically orwe don't like any of them.

(12:27):
Okay. We don't like any of these people.
We know that things are not
what they were just a few years ago.
It is very apparent you could save more
in the stores, obviously.
'cause you could buy the genericbrand of ketchup, you know,
cheese, mayo, whatever.
You don't have the abilityto do it in the restaurants.
Okay. That's pretty much it.

(12:47):
Do you wanna add anything tothat before we give a solution?
- No, I think that sums it up.
- I, I mean, we're trying togive you the solution here
by just saying like, just don't eat out,
you know, and make these dishes.
- Well, some we're givingyou, we wanna give you ideas
of dishes to make at home that
will be a little biteasier on your budget.
Like you, of courseyou could say, don't go
to the restaurant, eat at home.
But if you eat at home and yougo to the store and you buy,

(13:10):
or if you go to one store in particular
and you buy a filet mignon,
you're not really saving that much money.
So the recipes that we'regoing to talk about kind
of fit within that cochina ver a bucket.
- Absolutely. And by the way,I'm glad you brought up the
filet mignon because we putout a recipe for beef marsala.
Mm-Hmm. ,it was a few weeks ago

(13:30):
on the main YouTube channel.
And I spoke about in the video that
the filet we bought at Costco was
$19 a pound, I believe, right?
Yes. It was. How much at Whole Foods?
- It was over 40. Yeah.
Or it was 39.99 orsomething like that. Yeah.
- I think it, I think yousaid 39 mm-Hmm. .
So $39,
which is double the price is not

(13:52):
prime at the Whole Foods either.
This is, that was not prime beef. No.
Was was their gr grass fed gravy?
- It wasn't. No, it wasn't grass fed.
Wasn't even grass fed.It was not grass fed.
- Honestly, the quality isworse than Costco. It, it is.
So, because a lot of comments were like,
well, you get what you paid for.
That's better. It's not better.
I'm, I'm telling you,I've, I've purchased a lot
of beef over the yearsat both of these places

(14:12):
and it is where your shop workcan make a huge difference.
One more thing about the beef one,
people were going nuts about.
They're saying, well,you can't cook it rare
or medium rare at Costcobecause they blade tenderize.
Okay, this is a very popular topic.
- I saw somebody mention that
- Very popular topicCostco puts on their labels
that they blade tenderize,Aqua USDA says that all

(14:34):
companies have to putit on the label if they
engage in this process.
Do you know what Blade tenderizing is?
- No. Jim, can you educate me please?
- It's these little tinyneedles that they put
through the beef to make it more tender.
- Okay. So by them putting theseneedles into the beef, it's
transferring bacteria into the beef.
Thus why you should not becorrect cooking them medium rare.

(14:57):
Correct. Okay. So
- On the label of Costco,it says you gotta cook it
to I think medium Well,which is ridiculous.
But, um, Costco's not the only
one engaging in this behavior.
Butcher friend of mine told me
that almost every placeengages in this behavior,
which I found crazy
because everybody inthe comments kept saying
that Costco's the onlyone that engages in it.

(15:18):
Mm-Hmm. .I think Costco's the one
who tells you they engage in it.
Now that being said,
Costco doesn't engage in itwhen it comes to file mignon.
'cause file mignon is so tenderalready. They don't have to.
What's the, what's the point of
Blade tenderizing that thing?
Yeah. Just something tokeep in mind if you, if,
if you know about the differencebetween those two places.
We don't earn a, a dime from Costco,
but we do feel that Costcois one of the best inflation

(15:41):
best ways for you to battleinflation that exists.
Yeah. Bar none. Yeah.
- Think of them as like kind of your
shepherd throughout throughout the world
- Right now.
It's crazy. Again, we're notsponsored by them at all,
but we would like to be Mm-Hmm.
. I mean,we would, that's something I,
you know, a lot of companies,

(16:02):
I don't feel good about that one.
I feel good about. Mm-Hmm. .
So let's, let's move on to the
- Solution now.
I That's what you talk,you're like in love with them.
- Hey, you know what? I, I'm being trying
to be real. I I'm trying to be
- Real here.
I know before you were evendoing this for a living,
you were obsessed with Costco.
- And I'm not the only one. No, I know.
You know, like, I mean,you go in there, it's,
but like, you know what'seven crazy about it now
I'm going on a Costco rant.

(16:23):
Okay. So you go to Costcoand you pull, you go there
and it's packed the parkinglot you get in there,
you're getting all your food.
And then it's like, oh God.
There's so many people online,
the lines all the wayat the end of the store
by the meat area, but theystill get you outta there
often quicker than you wouldget out on a four person line

(16:44):
at Target, you know? Yeah.
- It's, it's, they're really,they're really well run.
- They take care of theiremployees too. Yeah.
They pay them well. Yeah.And they get like retirement.
They get healthcare. Yeah.
I guess they, they really truly go
by the customers always Right.
Mantra, which is kind of
not normal these days.

(17:05):
It's not, it isn't. Yeah.So, uh, I like Costco.
- Do you? Yeah. - So yeah, wespoke about the, the problem.
Let's go into the solution. Wehave a bunch of bullets here.
Tara's gonna read 'emoff and I'll do my, uh,
expert commentary that you're all here
- For.
As I mentioned, CochinaPRA is really the concept
of using what's available to you
and not letting anything go to waste.

(17:28):
And again, meat was often not part of it.
If meat ever was part ofit, it was often the parts
of the animal that the wealthy rejected.
So like tripe tongue, liver,those oxtail, those bits,
those bits and pieces.
Um, but we're not reallygonna get into to that.
We're gonna mainly talkabout the, the meatless ones.

(17:49):
Um, the first recipethat comes to mind for me
that is a great example of thistype of cooking is pule dip,
which are meatballs Yep.
With no meat. Yeah. They'rejust made from bread.
And I'm gonna let you talkabout this in a second,
but what I, what I have a memory of,
and I've seen so many comments from folks,

(18:13):
whenever we post this recipe on Facebook,
it's often not just made by itself.
So if you're making like chicken cutlets
or something else where you'rebreading something and you,
or maybe eggplant parm Yep.
Where you have breadcrumbs
and egg, a lot of times, instead

(18:33):
of discarding the leftover eggs
and breadcrumbs, whoeverwas was making it would kind
of use it to form eithera patty or like a little
- Meatball.
That's the true definition. Like,
you let nothing go to waste,
- You would never get rid of it.
But the recipe that youhave is not, you know,
using the leftover bits,
it's actually just making them from Yeah.

(18:55):
- And- Those ingredients. So
- Again, we don't, andmaybe you don't need
to save every single thing.
So this is kind of like, byproviding a recipe from scratch
for you, it would be something
that maybe you wanna do ameatless meal, your vegetarian,
you want to do somethinglike an homage to the past,
to your ancestors, whatthey would've d did

(19:17):
because what they would've done,
because they actually reallywere in bad financial straits.
So it's great. And they are interesting.
When you make 'em from scratch,
it's a little different thanif you were to make them
with the leftover remains.
Mm-Hmm. ofthe chicken cutlet, uh,
breadcrumbs and batter.
And by the way, if you'redoing chicken cutlets properly,

(19:39):
if you're doing eggplant parmproperly, you are always going
to have leftover breadcrumband leftover egg.
Because the last thingyou wanna do is have
to keep adding more breadcrumb as you go.
Because then you're gonna have to keep re
seasoning those breadcrumbs Mm-Hmm.
. Because rememberyou're mixing the cheese,
the parsley, uh, your seasoningsinto those breadcrumbs.
So you kind of have extra

(20:00):
and you don't really wannasave those extra breadcrumbs
because they've been contaminatednow with the chicken.
Yeah. That's alreadytouched them. Yeah. You,
- You don't really want,you don't save them. Yeah.
- Well, some people would- Save them. You either.
Well, you shouldn't. Yeah.
I mean, unless you wanna get sick. Yeah.
You can either discardthem or you can make
Yeah. One of these things. Yeah.
- So again, this this recipewe did from scratch though,
and I gave proper measurements

(20:21):
and it will be enough tofeed a family of four.
I suggest if you do make thisrecipe, say you wanna try it,
you're like, Jim, I'venever heard of this before.
Uh, let me, I want, Iwanna give it a shot.
So the people who've made it,
and there's been a good amount of reviews,
have really enjoyed it.
So I suggest when you makeit, you follow the recipe.
Exactly. It'll feed four people.
And then also you could addan extra can of tomatoes

(20:46):
and then do a pound of pastawith it this whole entire meal.
And we're gonna, I'll defineroughly for you the cost
of everything as we tellyou these solutions.
'cause these are solutions,this whole entire thing for your
pule Deana meatballs, whichare technically bread balls
and your pasta and your sauce
and everything is going
to be under $5 per personfor a family of four.

(21:10):
And that's, I'm being generous with 20,
it's probably substantiallyless than that.
Mm-Hmm. , right? Yeah,
- Definitely.
- Especially if you makeyour own breadcrumbs,
then you're not even usingthe canned breadcrumbs.
So you're saving money there
and, you know, make your own breadcrumbs
by just saving your bread.Mm-Hmm. ,
- You used homemade breadcrumbs for that one, didn't you?
- I think I did. And I don'talways use homemade bread

(21:30):
crumbs because a lot of the stuff we do
for our videos is a matter of,uh, timing and convenience.
We're trying to film themquick before the kids get home
and it's prepping it inadvance, stuff like that.
So sometimes we will do that,
but I, I do try to make thebreadcrumbs when I can. Mm-Hmm.
- , they're so good when,
- But I have to think in advance
to have the bread That's right.
That, that's the issue. Right.

(21:51):
- Well, yeah.- I don't have a lot of bread
- Sitting around.
If you're truly making thisfrom that cucina pra standpoint,
you would have the bread
and it would kind of be going Yeah.
Starting to go stale.And you wanted to use it
so you didn't have to spendmore money That's right.
On a meal. Yeah. Other examples, Jim,
and I want you to talk aboutthese a little bit more,

(22:13):
are the, like legume and grain Yeah.
Combinations. So we have
a few of these.
What do you wanna talka little bit about them?
- Yeah. We've spoken about these recipes
because these recipes are soiconic to Italian American,
especially people here in this Northeast
court corridor of the United States.

(22:35):
They are the recipes that youprobably have grown up with,
and they're probably the recipe,they're probably the type
of food that you ate the most of.
If my upbringing was similarto yours, they probably are.
Uh, I, I joke in some videoswhen I break out a whole bunch
of little pastas, like I actually,
it's actually an upcoming video.
It's not out yet. I, I like toshow Tara some of the parts.

(22:57):
And even though she's sittingin back of the camera,
sometimes she forgets.
But we were, uh, doing wedding soup
and I know there's alreadya wedding soup on the site
that was a Turkey meatball wedding soup.
This is a traditionalone with, you know, brodo
and your, uh, beef andpork, little tiny meatballs.
But I brought out the, thetypical pasta that would go in,

(23:18):
it would be something called acc de pepe,
or as an Italian Americanslang would be Aja de pop.
A de pep, right? Mm-Hmm.. How do you do it?
How does my mom say it?Aji de pep. Aja de pep.
So she says it so quickly.I'm like, I'm like,
I don't even understandwhat you're saying.
And then, then sheshows me the box one day
and I'm like, that's whatyou're making .
This is like, when I waslike 10 years old, you know,
instead of, uh, re ricotta,it's regat, stuff like that.

(23:42):
Anyway, the little pasta is,uh, acc de pepe is the one
that you would normally use.
But I wanted to bring outall my pasta collection
and I had like six different containers.
- You're like an old ItalianNona. Yeah. I mean, with
- Your , becauseyou're often in these recipes,
you're not using the fullpound, but you gotta save 'em.
Yeah. You know? Yeah. SoI had like all selection.
I labeled them the date and everything.

(24:03):
And uh, if I go to my mom's pantry,
she will have the sameexact stuff to this day.
And she always had it when I was a kid.
And my grandmother always hadit too. Mm-Hmm. .
Yeah. And I think that's very, very common
that your grandmother had it as well.
So as far as the actualrecipes, pasta va or pasta fi.
Jole pasta. Cheche pasta.

(24:25):
Tiki pasta. Pat. Mm-Hmm. pasta. Pelli pasta.
God, you can do anything with this.
You can use butternutsquash, you can use zucchini.
You can really, the techniqueis essentially your cooking,
the pasta in the whatever thing.
You just sauteed the onion
and then you're adding just enough liquid
and you're letting thestarch release from the

(24:46):
pasta as you cook it.
You know, if you do a butternut
squash one, it'll turn orange.
You could do this with red bell pepper.
Uh, there, there's alot of different ways,
but the ones I rattled offin the beginning are the most
iconic pasta zo willprobably be in the most,
- And the hardiest I would say.
Because when you're addinglike a bean, a legume,
there's more protein right.
In the meal than if youwere to use, like you said,

(25:08):
like just pasta and zucchini. Yeah.
- Pasta and zucchini's.Really good one though.
Not zoodles though.
- No, I actually saw themin the store the other day.
You did? I do like the doodles.
'cause normally if we,like when we have pasta,
I will give myself asuper tiny serving Yeah.
Of it. Or I will use banza pasta.

(25:30):
- We didn't discuss thatwhen I was, when I was going
after rip ripping on doodles,uh, in episode number 39.
I just wanna make the point that,
and I didn't, I don'teven think I said it.
You would just, you shoulduse the machine to do it.
You shouldn't buy the preparedzoodles from the store.
How are they keeping them? Like a
zucchini's not gonna store?
Well, what do they keep it in the bag

(25:51):
and they put like, um, some type
of preservative agent on it? Probably.
- Yeah. Probably. Yeah. Yeah.
It's in the refrigerated section,
- Mean it's, they put air into it,
into the bag and then seal it.
- Yeah. It's usually in like,like a half of a clamshell
with like a seal, like almosthow some lettuces would come.
Yeah, it looks like that.
- I mean, somebody hadtheir hands all over
that too. So like, well,
- No, it should just go throughthe doodle doodle there.

(26:12):
- But then they're like, youknow, whatever it's called,
you know, some guy namedLarry's in the back
and he's just like,you know, he's not Bob.
He's like, I'm not, I'mgoing easy on Bob today.
He's like, let me take all my oodles
and put 'em all in the containersand then seal 'em up. And
- I don't think Larry's doing that.
- It's like, ugh, you know,
I don't like, I would atleast do it yourself. I
- Think if Larry's u doingthat, he's using gloves.

(26:34):
I don't, I'm not reallyconcerned with that. All right.
You are. Another way,another solution is to use
leftovers in new ways.
So for example, wetalked about stale bread,
but it doesn't just have tobe turned into breadcrumbs.
- You are correct. And I justwanna go back all those dishes
that I just spoke about,those are all easily under 20.

(26:56):
They're, they're prettymuch under $10 meals,
which would be like $2per person's. That's
- Right's. Yeah. Sorry
- For interrupting.
- No, it's okay. So you don't just have
to use your sail breadto make breadcrumbs.
Right. You can make apanzanella salad. Ooh, nice.
That is one of the truedefinitions of cina Povera.
- Definitely.- How would you make a panzanella salad?
We don't have a, we don'thave a recipe on our website,

(27:16):
which is a huge gap in my opinion.
Yeah. And I've been telling you for years.
You gotta get one on there, . Yeah.
But tell our listeners
how they can make apanzanella salad. It's easy.
- Okay. Really quickly.So the pan panzanella is
that the traditionalpanzanella, the cochina
pulver up recipe is somethingthat is like an afterthought.

(27:39):
The most of the panzanella is that you're,
when you're Googling you'reseeing some elaborate like
grilled peaches and likevery expensive greens
and champagne vinegaretteand blah, blah, blah.
And it's like a barta or goat cheese.
It's like a $90 saladat that point. .
But the real way
to do it would simplybe just day old bread.
Okay. You can dry it outyourself if you want.

(28:01):
You can take fresh breadand dry it out cubes
a red wine vinegarette.
Okay. Maybe some parsley,a little bit of herbs, uh,
some red onion, a couple tomatoes.
That's your standard cheappanzanella salad. Mm-Hmm.
, that's like a$4 salad, uh, total, you know,
$5 sa salad.

(28:21):
But the other ones are beautiful.
I, I mean, uh, if we put 'em on the site,
I'm gonna probably do thebeautiful one, I would think.
Yeah. Or maybe start with the standard
and then give options oflike what to do. Well,
- It's funny as we're talkingabout this, I'm just thinking
how the food that was once the food
of the poor is now becoming,you know, a little bit fancier.

(28:41):
Yeah. Like you said,like the panzanella salad
with the burrata and theage balsamic and Yeah.
You know, it's not, it'snot what it was intended
for and that's awesome.
The other, yeah. The other thingI was just thinking of too,
which used to be considered the food
of the poor would be salt cod, right?
Oh yeah. Baccala. But now when,

(29:02):
so if you wanna make baccala,it's really expensive.
Yeah. So it's no longerthe food of the poor.
- It's t baccala is $20here a pound, sometimes 25.
If you go on Amazon, it'slike $55 a pound. Yeah.
I mean, it's ridiculous.You're trying to make the most
poor dish and you'respending so much on it.
So Yeah, there's a lot of stuff that,

(29:22):
that's where that's happened.
- So it's kind of in the same vein
as using like leftover stuffto make something else.
I have, um, anytime we haveleftover potatoes, especially,
I like to use those to make a frittata.
Perfect. And I think frittata kind
of would fall in that same bucket.
You know, eggs, whilethey have gone up in price

(29:43):
through the years, theystill are relatively Yeah.
Inexpensive and can beused to make some really
wonderful meals.
Definitely. Like frittata.
That's what I have to say about that.
- Yeah. So what price it frit?
I mean, a frittata sayyou're buying like farm, uh,
farm fresh eggs, the really good ones,
and you're spending $7on a dozen for frittata

(30:05):
for like a 10 inch, 11 inch cast iron.
You're gonna need about 10eggs. You can do 12 if you want.
You can do eight. Usethose leftover potatoes.
I would put in a niceamount of Pecorino Romano.
Um, probably one
of our favorite ones is in itsrecent recipe we put out is
with sun dried tomatoes and, you know,
but you can put, doanything you want in here.

(30:25):
So still price per person,
you're still talking a couple dollars
per person, which is awesome.
- And the price is maybeeven less than that
because you're using leftover potatoes,
- Right?
Yeah. Leftover potatoes. So honestly,
you could almost think ahead
and say you're having like, uh, a meat
and potato dish, roasted potato dish.

(30:45):
Instead of doing your normal,
maybe you do three pounds for your family.
Do five or six pounds,
have the leftover potatoesportion them maybe portion 'em
twice, chop 'em upbecause you need about one
and a half pounds of, uh, potatoes cubed
for a frittata portion.
Them you could evenfreeze them or whatever.
And you can have like two frittatas.
You can have like one onMonday and one on Friday,

(31:06):
and then your kids willreally love you. You know, you
- Can, even, what I do,I don't even save the,
the raw potatoes if wemake like roasted potatoes,
even if they're like cut into wedges,
you can save whatever's left over
and then you just cut it up Yeah.
And you throw it in thefrittata. So it really is.
- Absolutely. And that's, Imeant it really is that easy.
That's what I meant. Yeah. I meant just
save at one and a half pounds.

(31:27):
Yeah. Per, per frittata. Yeah.
And I joked like, your kids will love you.
Our our kids do tend tocomplain a little bit
with a frittata, I think
because it's not, they feellike they're not gonna be
full. Right. Do you feel that?
- I think James has come around.
He really likes the frittata.
Every time he eats one of the frittatas
that we make, he's like,
this is the best frittata yet.
Yeah. So I I think heenjoys it. Okay. Yeah.

(31:50):
Yeah. And it is filling,
- I mean,- It's potatoes, egg, cheese,
what's not filling about it,
- Relatively speaking.
So a an egg is 90, 90to a hundred calories.
So you get 12, uh, 12 and a dozen.
So you're at 1200 caloriesif you used a full dozen
and add the potatoes in and maybe total

(32:10):
it's still a little white for a dinner.
You know, when you dividethat by four people. Mm-Hmm.
, well, white for me anyway.
- Yeah. . Okay.
The next one I have isextend the meal with bread.
Oh yeah. So use bread
or breadcrumbs to extend the meal.
So if you're making meatballs,actual meatballs with meat,

(32:36):
but you wanna extend it andmake more meatballs Yeah.
Than usually we'relike, double the amount,
they'll just be heavier on the breadcrumbs
and lower on the lower on the beach.
- That's a good idea. There's nothing
wrong with doing that either.
I do like to point out someof the critiques we get,
and that'll be a common one.
They'll be like, I think it was sort

(32:56):
of Swedish meatballs we did recently.
They're like, you just ruined it
by putting more breadcrumbs in.
I did not ruin it.
And first of all, I'mcooking for me, all right.
I'm cooking for my family.
I'm showing you techniques onhow to do it better and save.
You're not ruiningsomething by doing that.
And you know, again, whenpeople are tight on money,

(33:16):
they might only have half a pound
or threequarter poundof the meat in there.
Mm-Hmm. ,they might have a lot more
breadcrumbs because theydid really need to extend it
and they just didn't have a choice.
- And using breadcrumbs
or, you know, in the, in the case
where maybe you're gluten-free,you can use rice though,
that makes a greatstuffing for vegetables.

(33:37):
So stuffed zucchini, stuffedpeppers, stuffed eggplant,
you can really extend that byadding absolutely breadcrumbs.
- Absolutely. Yeah. What else do you got?
I do have one if you,maybe you missed. Yeah,
- No, I, that's everything I have.
Okay. So why don't you, whydon't you talk about it?
- I'm gonna give onethat's, this is a good one.
It's not the cheapest,

(33:57):
but it still can feed a ton of people.
Riso al forno. Mm-Hmm.. Okay.
- I actually thought of thatwhen we were talking about the
pasta and grain becauseyou have the peas in it
and you have the rice, butthere is meat in our version.
- Our version. But most ofthe recipes that I see online
for like traditional Sicilian cooking.

(34:18):
Mm-Hmm. , they'll,it will have like zucchini,
maybe bell pepper, uh, eggplant,it won't have any meat.
Mm-Hmm. .So it's a good vegetarian
or vegan dish that you, thatyou could make I wanted to do
to meat to bulk it up.
And our recipe is kind of bulky,
you know, with that chopped meat.
And I think I did groundbeef and ground pork.
I'm not positive. And, um,and I put in a s sza cheese.

(34:40):
Mm-Hmm. . So, which it is
- Hards, which is types of cheese too.
It's hardy. If you're glutenfree, that is actually one
of the best dishes
to replicate the baked pasta taste.
Yeah. In my opinion, ittastes just like baked pasta.
- Hugely popular. Uh, I think Right.

(35:01):
It's gotten a lot of commentson the website. It has. Yeah.
I think it's got almost amillion views on, on the channel.
So, you know, views don't necessarily mean
that it's a good recipe or not.
Though. You get enoughviews and people come back
and they tell you it's good,then it's a good indicator.
Often, I, I don't like doing this.

(35:22):
And I, I'm going on a tinybit of a tangent here.
I don't like doing this.But today, for example,
we had a comment on the poso.
So the poso is a Tuscanbeef, uh, pepper stew.
So today's comment was thatall the liquid evaporated,
and it was a nice comment.
All right. Oh yeah. They weren't,yeah, they weren't saying
- Anything bad.
No, she was asking Yeah. Whatshe can do in the future.

(35:43):
Yeah. When she makes it again
to make sure that there'sno liquid. Do you remember
- Her name off hand or not,- Kathy?
- So Kathy, if you listento this podcast, I, I
I'm mentioning your commentfrom today, it's probably
that you weren't usingthe same type of pot.
I was using a, a dutch ovenwith a tight fitting lid.
If you have a tight fitting lid,
you will get a minoramount of evaporation.

(36:04):
That means that it willstill escape through the top.
But in that oven on, Ithink it's at 300 degrees,
maybe 2 75, it will be a very slow amount
and you'll be left witha nice amount of liquid.
Now, traditionally, this doesn't supposed
to have tomato paste and it'ssupposed to not be thickened.
It is a thin, you
- Don't broth.
Hold on. You don't do it in the oven. I

(36:26):
- Don't do it in the oven. Okay. You do
- It on the stove top.
- I do it on a stove top.But listen, any recipe
that's on the stove top or a oven,
if you do it on a stove top,
you're doing it on lowheat with a cupboard.
It's about the same thing as being at 300
degrees in the oven.
And you can do either or here.
But what I will say is, Kathy,
if you know you followed the recipe,
you did it on the stove top, you,
you probably got excess evaporation

(36:47):
and you might've had yourheat a little bit too high.
That's all I can think herebe, and I'm saying this simply
because since the videodoes have so many views
and so many comments on the video
and the site about how it turnedout exactly how we made it
for people, that that'sthe evidence into itself.
We always try to diagnoseif somebody had an

(37:07):
individual issue.
The problem, we've alsohad a few comments saying
that this dish wasdestroyed too much pepper.
It has an extremelylarge amount of pepper,
but the pepper mellows, youcan look at some recipes,
you can look at like some, uh,
other people who've made a video for it.
They use even more pepper than we do.
But that is another one that a comment

(37:27):
that we get occasionally with it.
Like, and when I meanoccasionally it's like one
or two of those comments per 100 mm-Hmm.
of the positive ones. Yeah.
So it's, if we get a fewbad ones of the same thing
that it means that, like,I gotta go back and fix it.
But the reason that wedon't really get 'em is
because I'm making the video for you.

(37:47):
That's kind of like our acein the hole versus say a food
blog that doesn't make videos
or a food blog that makesTikTok videos or reels,
because you can omit everything in them.
I'm showing you the wholeentire thing from start
to finish in a very slow
and methodical way with minimal editing.
And I'm showing you what itlooks like from the beginning

(38:08):
to the end with the taste test.
It is clear, I think, to mostpeople that don't hate me
or don't hate us, that I'm notfaking really anything there.
You know, so that's kind of that, that,
that's another thing too.
It, I feel like itsolves a lot of problems
by having those longer videos.
Mm-Hmm. . AndI hate saying that though,
in the comment like, oh,just watch, like, it,

(38:29):
it came out perfect for me in the video.
That's not really giving asolution to their problem.
- No, it's not. Yeah. It's, it's not.
- Yeah. I- Think the solution that you,
you presented Yeah.
About this, about like making sure the,
the lid is fitting tightly or,
or maybe even like theheat being a little bit
too high I think is Yeah.
- Is fine. And that whichcould have a very large effect,
uh, change if the heat isa little bit higher or even

(38:50):
- If the lid is like cracked.
Just the Oh yeah. Slightest
- Bit.
Yeah. Slightest bit cracked.
You will lose all, you willlose all of it in three hours.
So I just wanna wrap this up
before we get into thetaste test right here.
I just went downstairsto get, uh, some forks,
knives, and napkins.
You just gotta save the food, the bread
that you have, don't throw it out.
Potatoes, you know, you canthink ahead portion them

(39:12):
and really kind of expand,open your mind to the fact that
expensive stuff doesn'tnecessarily mean it's better.
I think that throws a lotof people off. Mm-Hmm.
, what do you,what do you think about that?
- Yeah. But I think people who are looking
to save money aren't necessarily like,
they don't wanna spend the money,

(39:33):
- But maybe they think that,oh, it's not gonna be that good
and that I would just try
to like, oh, I see what you're saying.
Rewired a brain there. Someof the best food. Mm-Hmm.
. Some of the best food is
so inexpensive. Mm-Hmm. .
- That's true.- I mean, people commit this all the time.
You go to expensive restaurant,you think it like a two,
two star, three star restaurant.
Meanwhile, the guy inthe food truck outside

(39:54):
has better food than the rest,than the restaurant does.
- That's true. And you know,
as we're we're talking aboutthis, I mean, I know we're kind
of keeping our focus on ItalianAmerican or Italian food,
but when we're talking aboutlike the, the concept of the,
the pasta and the either likethe grains and the legumes.
I mean, my head went right tothe Puerto Rican aerocon hon.

(40:15):
Doulas. That's what,that's what I meant. Yeah.
That is one of my favoritethings ever. Yeah.
And that is that same concept.It's the rice and the Yeah.
The peas.
- I know. So good.- And some of this stuff is just like,
it's, it's the simplest food.
Simple, but it's the most comforting.
And it's, it's delicious.
- It does not have to be, uh,
it doesn't have to be expensive.

(40:36):
So we hope you helped, helped you there.
Hope we gave you some, uh, good ideas.
Now we're gonna get intothe taste test. Okay.
So Tara went to on culture, she got these.
Yes. Okay. So this is prettycool. This is a croissant.
Uh, it's actually a cor Corno, right?
- Corno. Corno, sorry. Okay. Corno.

(40:57):
Um, I talked about it ina previous episode. Yeah.
That I loved when I was in Italy.
I loved to eat a corno forbreakfast with a cappuccino.
And that I tried buyingthem here when I came
back and they just Yeah.
Weren't the same. So I figured,
let me try another, another brand.
It seemed like UncleGiuseppe's had quite a

(41:18):
few different brands.
Okay. Of these, what thisis labeled as crema a
Choto, uh, croissants.
- We're gonna link everythingthat we're tasting, uh, here.
And so if you wanna, you know,
if you wanna try to find it, you can.
I don't know. This one mightbe a little difficult to find.
Somebody did tell me thatEataly has, they make these,
- They actually make themthere. They make them,

(41:40):
- They make 'em.
That would be worth the listen trip.
There's bakeries that make them here too.
I mean, there has to be.It's just not something
that like I typically look for.
- Yeah. So, I don't know. I'mcurious to, let's open it up.
Give these a try. Let, let's open that up,
see how they're, alright.
And the brand is Dora three.
Dora with the number three next to it.

(42:01):
- Okay. And then
what I'm holding hereis something called St.
Joseph's pastry. So St.
Joseph's pastry isbasically you're making a
psu, psu, how do you say it?
- Psu.- Psu. God. Yeah.
These words p all these words today.
Um, it's called psu. psu.

(42:22):
- Didn't you take French? Yeah, psu.
- Psu. Okay.- I'm probably saying it wrote too.
- So what you do is you make your dough,
it's like a very satiny dough.
You put it in a pastry bagwith a pretty thick star tip,
and you start from the middle of it
and you pipe it out to about three inches

(42:42):
or four inches in circumference,and you continue to go
and you continue to pipe tillyou do your second layer.
So for those who are watching,you can see what I mean?
How there's a firstlayer and second layer.
Then what you do is you bake these,
and then you make a pastry cream.
So you can make your pastrycream while it's baking,
but your pastry cream needs to be chilled.

(43:03):
So this will take you afew hours to do everything.
You could do the pastrycream in advance too,
which isn't a bad idea.
Pastry cream also goes into star tip.
This pastry cream is ette.
I made them yesterday or two days ago,
and my pastry cream was too thick.
It was like a thick custard.

(43:23):
So I was, didn't thinkI had perfect photos.
So I made pastry cream again,and then I made it too thin.
Okay. And that's why it shouldlook like a nice star tip
and it star pattern too.
And it's not. Now
- This is also sittingin the fridge too. I
- Know.
I'm a perfectionist. So, soanyway, the, the amount of,
to make the perfect pastry cream, uh, I,

(43:43):
I honestly think you'rebetter off not even going
by exact weight measurementsfor whatever recipe you follow.
You have to go by feel, which believe it
or not, is how bakeriesdo a lot of things.
Everybody thinks like it'sall science behind it,
but if you can be having theexact right measurements,
if your pastry cream looks likethat, you're done messed up.
Okay. That's the thing, right? Yeah.

(44:05):
- So we're gonna taste test that,
and we're gonna tastetest thick croissant.
Are we gonna say whichone we think is better?
I don't think we should. It's like
comparing apples to orange and by
- Orange, the way those say on the bag
that they're better heated up.
- Okay. All right. Well,we're gonna just eat it.
Oh, these are kind of big. Yeah.
I feel like this is almost like the size
of a Twinkie package,or like a Drake's Yeah.

(44:27):
Cake. So it's like theItalian version of one
of those snack cakes Yes.
That maybe you would,
you would buy here ina seven 11 or a deli.
Okay. So that does notlook like a Corno .
- And somebody told me they,
because I put these all up on,

(44:47):
I put everything up on Instagram,uh, yesterday they told me
like my husband ate themand did not like 'em.
But we're gonna find out. It doesn't
- Even look like what's in the picture.
- Yeah. That kind oflooks weak. All right.
Let's not, let's, okay. Okay.
So for every listener outthere, these supposed to be like
- A Corno,- And a corno would have lots

(45:08):
of layers. Like a croissant.
- Yeah. And, and a lot more filling.
This looks like it's, um, not much. Okay.
Not much filling. All
- Right.
Let's try that one first. Okay.And then we will try the St.
Joseph's pastry. People are gonna want
ratings here, just as
how we did in our other taste test videos.

(45:29):
So, Tara, like, give it, Idon't even, what, what do you
- Think about this?
Don't, so I don't even know how, how
to be fair and, and give it a rating.
I mean, I'm gonna just talk about
what it, what it tastes like.
It does not taste at alllike a croissant to me.
It's definitely does nottaste like a coronado.
It's kind of bready.
It has a more bread,
like maybe a brioche type of consistency.

(45:50):
- That's what it reminds me of. A brioche.
- Yeah. And it has just a minimal spread
of chocolate in there.
So is it better thanan American snack cake?
I would say it's probably on par. On
- Par, yeah.
- It's not any better. It's not any,
- All that Italian, allthat Italian language on
there doesn't mean anything. Yeah. I
- Mean, that's, it's not any better.
It's not any worse. I mean,would I, would I buy it again?

(46:14):
No, I wouldn't. No,because, because I, I don't.
- So on a scale of zeroto 10, 10 being the best,
zero being the worst, what doesthis get? I'm gonna give it
- A five.
I mean, it's like, itdoesn't, here's the thing.
I mean, it doesn't taste bad.
It doesn't, doesn't, it justdoesn't, doesn't taste like
what, what I was hoping it to be. So all,
- All right.
I'm gonna give it a three. Okay.
Because I don't wannabe starting with five

(46:35):
and then, you know,
when we have better stuff, like, I don't,
- I mean, it's gotta behard to make something like
that and then package it.
So I, I get it. Yeah. You know.
- Alright, well let's go to the St.
Joseph's pastry,
or it's called Zeoli d San Joseppe. Yes.
- Okay. So this is, soyou made this one? Yes.

(46:56):
These are made by me. You want
me, do you want me to rate this?
- Yeah, you can rate it. I, Imean, just again, like I said,
on starting in the beginning,the cream, the second batch
of cream that I put on topis I scraped off the old
one that was like a little thick.
I didn't even do the samecream instead of the,
it's supposed to have vanilla in it,
but I used, what is that stuff called
- Fiori d Cecilia. Yeah.

(47:17):
- So I use that stuff.Which is, what is that?
That's a mix of vanilla and
- It's kind of like orange blossom water
and vanilla mixed together.
It is outrageous. Well, I, the
- Smell is, well, I used too much of it.
- I don't think it's too much. Much. Okay.
I think this one neededto be a little sweeter.
- I didn't, yeah. And I mixed,
I messed it up. I taste, I put
- It enough sugar.
I taste, I ate one last night,
so I already taste tested. Yeah.

(47:37):
- Sammy's eating likethree of 'em already.
- It's, they're, they're good.
I mean, I'm gonna takea, a bite right now,
even though I know what it tastes like.
You didn't, um, give an evendivision of the the cherry.
- You can have the cherry. Yeah.
- Wow. Yeah. It must be love.- It is.
- Alright, hold on.

(47:58):
- , is there any
of the original custardin there still or not?
Or is it all just a second custard? I
- Don't know.
I think I got too much cherry juice.
I might need to attestit. Taste it again. Okay.
All I taste was the cherry juice. Hmm.
Hold on, let me take abite of this. This one,

(48:18):
- I don't think we need torate my own homemade creations.
We can. No, but that's pretty damn good.
- It's really good. I think the cream
needs a little bit more sugar.
Like it, like it was the day before.
- Yeah. The original recipe.The cream has more sugar.
- Yeah. I love the Fiori dish.Shelia in the cream. Okay.
If you have it, add it. Yeah. Right.
If you don't, then you can use vanilla.

(48:39):
- The recipe is not even on the site yet.
It's gonna be up. No, it will
- Be by the time this podcast, by
- The time you listento this, it will be up.
I would say if you wannause the FIA to Cecilia,
you can do half of that.
And then the rest vanilla.
I think it, for me, for mytaste, it's a little too much.
But yeah, the originalbatch, the hardest part
of doing this is just gonnabe getting your pastry cream.
Right. You're better offmaking your pastry cream on the

(49:01):
thicker side because you can thin
with milk just like a teaspoon at a time.
If you make it too thinfrom the get go, it's harder
to thicken it because you already,
you already did your mixing.
Basically. You want it whenyou're putting it in your pastry
bag and it does not run out
of your star tip if it's dripping out
through the bottom whenyou're holding it like
this, it's too thin.

(49:21):
I'm still really happy. This is my,
this is the first timeI made these things.
I, well, maybe I made 'emone time in the past, but
- I just wanna add the fury De
Cecilia is actually a King Arthur
- Special, like KingArthur It. King Arthur made
- It that King Arthur made it.
I think it's supposed to bebased on an Italian ingredient,
which is called Mil Fre
- Fure. Yeah.
- Which means a thousand flowers.

(49:42):
But I have Milli Fre and it is different.
It doesn't have that vanilla component.
It tastes like kind of straight nai,
which is Yes. Orange blossom.
- Yeah. So this, yeah. Wellthat's exactly what it is.
King Arthur on their website, it is a mix
of orange blossom water.
Mm-Hmm. and, and vanilla.
- Yep. Yep. I'm gonna givethat like a eight and a half.

(50:04):
- That's what I would give it to. Yeah.
It needs to be, unfortunatelyfor these pastries,
when you're making these things,
it's not just about thetaste, which the original,
the original pastry cream,it's the taste is a 10 mm-Hmm.
, but I didn'tget the perfect look.
And that's important. I
- Don't know.
It tastes pretty good tome, but I just gave you that
because I think it needs tobe a little bit sweeter. Okay,

(50:25):
- Let's do the questions.
- Jim, this question comes from Geraldine.
Hello, Jim and Tara.
I love the name of your podcast
and I'm wondering how you came up with it.
Did you have interesting runner ups,
perhaps using your first
or last names to namethe podcast who came up
with the names, sip and Feast,
and were the two of you in agreement about

(50:46):
the name right off the bat?
Thanks for the great podcast.
- Well, Joe Geraldine, I, by,by the sound of your question,
you just found the podcast,which honestly I love
because that's what we'retrying to do is get people
to find a podcast on its own
and not just trying to get, I guess,
like our existing audience.
And as far as our existingaudience, the name Sip

(51:09):
and Feast has been aroundfor over six years now
because that's when I started our website.
And you know, I say ourwebsite, it's, it is 100% tower
and I now, but uh,originally it was just me.
You know, Tara had her,Tara had her job as far
as like the name goes, Iwas searching for names

(51:30):
and you know, if you try toget a name, uh, a domain name,
it's called, so say bobs flowers.com,
it's gonna be taken,
and then Bobs Flowers,two.com is gonna be taken too,
and Larry's flowers is gonnabe taken and et cetera.
It's really hard to find a name

(51:52):
that's not taken thereare kind of like, I,
I don't know if I wanna call, I don't want
to talk bad about 'em,
but there are companies thatwill just buy up hundreds,
if not thousands of domain domain names
and never do anything with them.
They're just holding onto them to sell it
to you when you need it, andfor a very inflated price.
So anyway, I kept looking,it was a lot that I liked.

(52:14):
This one was available, so I got it.
And I remember callingTara at work that day.
I was like, what do you think of that?
She's like, I love it.
You know? So I was
- Surprised it wasn't taken.
I mean, sip and fees sounds so
it sounds like it could be a restaurant
or a food store or Yeah. You know?
- Yeah. And then you get one
and you're like, oh, well now is it,
does somebody else have the name?

(52:35):
And then there's gonna be like a battle,
like trademark battle and whatnot.
But I was able to trademark it.
There's like another brand, it's called,
I think it's called First We Feast,
but I don't know if that's the name
or just a, I think it'slike a YouTube thing.
So there is like a couple,
and there's probably other feasts things.
Honestly, I don't know.I, there's nothing though
that is our, that resembles our names, so

(52:56):
it worked out and yeah.
And I, I would like to putmy name in the podcast, but,
but I haven't done that yet.
And I'm not sure. It could be like Sip
and Feast with Jim and Tara.
- Yeah, I think we coulddefinitely do that.
Going back to when we first started,
or when you first started,really the sip component was
supposed to be a little bit more, right?

(53:17):
Mm. The original idea
for the website would be drinks and food.
But as we evolved, thedrink portion of our,
of our website, as you'llsee, is a lot lighter Yeah.
Than the food components. So
- We don't really put anymore drinks on it anymore.
We have a couple that we'veshot that aren't on there.
We have, I believe, 40drink recipes on the site.

(53:41):
We have, this is actuallynumber 40 podcast.
So you have 40 and 40,
and then we have over 420 recipes. Yeah.
- Oddly enough. Food recipes.
Oddly enough, our number onerecipe on our website buy
traffic is the Liman Cello Spritz. Yeah.
- That one, that one does.
Well, there's a couple other ones,
but that's always high up there.

(54:02):
And, uh, that's, that'sa very simple recipe,
but I think is verypopular during the summer.
So Geraldine, I hope thatanswered your question.
- And thank you forlistening. Thank you for
- Listening.
Thank you for be coming. Thank you
for finding us without
finding us through thecooking videos. ,
- Are you ready for the next question?
I am ready, Jim.
This comes from Dominic,Jim, like most New Yorkers,

(54:24):
I'm half Italian and half Irish .
And in attempt to honor my Irish side,
I made your Shepherd'sPie last year for St.
Patty's Day. I'm thinkingof doing it again this year,
but wanted to ask, what aresome of your other favorites
to make for this holiday?
- Well, thanks Dominic. Iam half Italian as well.
I have Irish in me. I have French in me.

(54:44):
I probably have somethingelse in me. Okay.
But that's the thing, Ialways take the Italian side
because that's the thing that
is completely what my mother is.
And everybody's a littleIrish. I always say on St.
Patrick's Day, and you know,
you could also be a hu Youcould just say you're a hundred
percent Irish if you want.
I used to have fun going to the parade,
and for many years we,we did that in the city

(55:07):
as far as food.
Dominic, you got shepherd's pie covered
corn, beef and cabbage.
If you don't wanna do it,
some people think it's reallybland, think it's boring.
The problem with corn, beefand cabbage is if you try
to make it taste reallygood, you're not making corn,
beef, and cabbage anymore.
Do you agree with that, Tara? Yeah.

(55:27):
- I mean, corn, beef andcabbage is just really basic,
but it's good for what it is.
I mean, it's boiled meatwith some, with some spices
and boiled potatoes.
Boiled carrots, boiledcabbage. Mustard. Yeah.
- Mustard. I like a- Lot of nice mustard.
Mustard mustard on it. Yeah.
- A lot of mustard. I like, uh, I think,
and to make it better, I wouldprobably get the best cut of,

(55:49):
of corn beef that you can,the best brisket that you can.
We're actually, it's, I thinkit's coming up this week,
so it'll be, it will, you'llbe listening to this a few days
after the video for Irish beefstew or Guinness beef stew.
So I made a beef stew,
and it's probably likeour fifth beef stew.
And all beef stews areessentially the same,
but this one has Guinness in it.
Mm-Hmm. . That's a good one.

(56:11):
- I love it. It's delicious. Yeah.
Um, well what aboutIrish soda bread? Yeah.
- Irish soda bread is excellenttower. It's tower's recipe.
It's, she's perfected it.
She's made it so manytimes over the years.
So we were, we were really happy to put
that one on the site.
Uh, I also lo, I mean, I love hers.
I think it's better, but Ialso really like a soda bread
with caraway seeds in it.

(56:31):
Mm-Hmm. . Andit's not for everybody.
- You can put it in, in my recipe. Yeah.
I usually just put the, theraisins in it though. Yeah.
Um, because that's my,my preference. Yeah.
But it is good with the caraway,
it's just a little bit,it's a little bit different.
Yeah. And I like you have a, have a bit
of Irish blood into me. Yeah.
- Everybody in New York,like, you know, you're every,

(56:51):
like I say, you're always, you're,
you're all Irish on,uh, on St. Patty's side.
- Well, my name is Irish too. Is
- Borum an Irish name?
- Borum is Dutch. Yeah. Myfirst name is Irish. Tara.
- Tara. I was like gonna say Bo BOM's.
- Dutch Borum is used to be Von Borum.
And there's Borum Hill
- And it's- Boreman in Brooklyn,
which is back when Brooklynbelonged to, belonged
to the Dutch before the English.

(57:13):
That's right. Took it over. This
- Is gonna be sacrilegehere because it's not Irish,
but what am I thinking of?
See, can you read my mind?
- Are you thinking of a Ruben?
- No, but that's good.
But it's, it's, it's atfairs, food festivals
- For St. Patty's Day. Yeah.
- This is, this is, this is s Scottish.

(57:35):
- Oh, a scotch egg.
- A scotch egg. It probably
not even scotch. It's probably like
- British.
Yeah. I, I don't know. Yeah.I mean, the place that we used
to go to in Minnesota, theIrish bar there, McGarry's,
they had, they had them, yeah.
They used to call themBlarney stones. Blarney
- Stones, yeah.
- But they were the Scotchegg. And they have, um,
it's like a, a hard boiledegg that's encased with

(57:56):
- Sausage.
- The banger like meat. Yeah.
The Irish banger, the meatthat's removed from the casing.
Yeah. Bangers and mashare just really good.
Or Cole Cannon also, like, I'm,
now I'm thinking of all this like Irish.
- That's, that's good. Yeah.
And brown, brown bread isanother one. Bread. Yeah.
Cole Cannon. These are all
ones that we gotta get on the site.
Cole Cannon, you know, I mean,
I would put some cheese in it, at

(58:17):
least to make it better. I
- Don't know.
I like it with the Yeah, with the greens.
It's so good. Yeah.
- Well, Dominic, hopefully thathelped you out a little bit.
I mean, you could go on some sites
and they got like Ruben quesadillas
and, you know, um, Irish, Irish nachos,
you know, take like potatoes.
Yeah. I mean there's like,there's a whole bunch of like,
silly things that you can do
and uh, you know, it dependsreally what you're into. I

(58:40):
- Don't think Irish people in Ireland eat
corn, beef and cabbage.
- They don't. They eat bacon.Bacon, supposedly bacon.
When, when the Irishcame here, um, corn, beef
and cabbage was later on.
But I believe bacon wasthe, was largely the one
that was consumed and I think in Ireland,
but I could be completelywrong about this.

(59:02):
If you wanna leave questions, leave them
to podcast@sipandfeast.com.
Feel free to do a video if you want.
You can send that rightthrough Instagram. It's easy.
That way you can also send it again
to podcast@sipandfeast.com.
So this is the big 40. Tara,you got anything to close with?
- Thank you for listening.We appreciate all
of your support so far.

(59:22):
We hope you enjoy thetaste test component. Yeah.
Let us know. Please. Wealways want your feedback
- That this is, this is important
because I don't wanna say likewe're doing this from now on.
I really would like tohear your feedback on it
because I think it's really fun
and, you know, I know peoplereally liked the one, the few

(59:43):
that we did on theregular YouTube channel,
but, uh, we always thoughtthat this would be the better
place for the taste test.
So if you really like 'em though,
we could continue doing them.
There is so many Yeah.
Ingredients and thingsthat we can test. Yeah.
- And if you, if you do like,
and you want us tocontinue share your ideas
with us, absolutely. We can taste test.

(01:00:04):
- Absolutely. Go on. Even ifyou're listening, you know,
you go on the YouTube video,even if you don't not,
don't wanna watch it, justleave a comment on there.
That's the best way to communicate, uh,
to let people know what you like.
All right. Until next time. .

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