Must Make Spring Recipes + Costco Tiramisu Taste Test

Spring is here and with it comes warmer weather and meals that celebrate the lighter flavors and fresh ingredients. We've compiled our favorite must-make Spring recipes to help you usher in the season! Watch on YouTube https://youtu.be/s2kAJtkpa7w We're now in that in-between time of year where it's not quite warm enough to eat outside every day, but we've already begun to crave fresher flavors and lighter food. For me that means more vegetables, such as peas, asparagus, and artichokes, to name a few. I take every opportunity to incorporate these ingredients into simple dishes such as rigatoni primavera or lemon asparagus pasta. It also means cleaning off the grill and using it to make some delicious main courses, such as grilled chicken thighs and lamb chops. In this episode, we discuss some of our favorite seasonal ingredients and how we use them in our must-make spring recipes! Tiramisu taste test In our latest taste test, Costco's refrigerated Tiramisu goes head to head with Balconi's shelf-stable Tiramisu. Which dessert reigns supreme? The results might shock you! Resources Artichoke Pasta Recipe Orzo with Shrimp and Feta Recipe Lemon Garlic Shrimp Pasta Recipe Baked Chicken Legs Recipe Chicken Thighs with Fennel and Cherry Tomatoes Recipe Roasted Leg of Lamb - Greek Style Recipe Stuffed Pork Loin Recipe Orange and Fennel Salad Recipe Italian Vinaigrette Recipe French Vinaigrette Recipe Balsamic Vinaigrette Recipe Tiramisu Recipe If you enjoyed the Must Make Spring Recipes Episode, leave us a comment below and let us know!   We love your questions.  Please send them to [e-mail] (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Episode Transcript

(00:00):
- Welcome back to the Sip

(00:01):
and Feast podcast, episode number 44.
Tara, what are we doing today
- For episode 44?
- 4 44 44?
- We are talking aboutthe best recipes to make
for Spring to welcomeSpring, to Celebrate Spring,

(00:22):
to embrace all that spring represents,
knowing that summer is not too far off.
- Yeah. Summer's not too far off.
I actually grilled, uh, afew days ago with James,
showed him how to use the grill.
Got a lot of flack on, uh,Instagram for using those, uh,

(00:43):
one of those wire cleaners.
Oh boy. Oh boy. I honestly,I think people are right.
I think I'm just goingto stop using them. Yeah,
- Right.
I think you should be
because of all thecomments that we got. Yeah,
- Yeah. I'm not gonna
- Mess around.
Also, because I haveheard that those little
wire bristles can become loose
and Yeah. Get into your food.

(01:03):
- Yeah. I read a, uh, article, I believe,
or it was a message board or something,
and this guy said, he'slike, I am a surgeon, um, er,
you know, for the er, andhe said, we get, you know,
we get a few people each year.
Okay. So, you know, honestly,that was enough for me.
- That's it. ,- I don't, I mean, I don't want this
to devolve into justtalking about grill brushes,

(01:23):
but I just wonder why theycontinue to be sold everywhere.
Then again, there's lotsof things that's, lots
of things do lots of damage to us
that are sold everywhere. Mean
- Walk Daddy out liquor store.
Yeah. Okay. That's right.
I'm sure there's a lot more er visits for
drunkenness. Oh, well,
- There, alcohol isalways the best example.
It's like anything that's bad,

(01:44):
it's a hundred times worse with alcohol.
Like, people are like,oh, this drug is bad.
This stuff's a bad, it'slike, look at the numbers
of alcohol related deaths.
It's like a million versusall the other drugs combined.
Don't even come close. But I digress.
- You just, you just mademe think of something your
dad always says.
What's that? Your dad is alawyer. He went to law school.

(02:07):
He doesn't practice, but Iremember him telling me that
while he was in law school,they told them that the formula
for an attorney is a TY alcohol,
testosterone, and youth.
You combine those three things
and you almost alwaysneed an attorney. Yeah.
- You'll ne and you'll never go broke.
You'll, you'll make a killing. Yeah.

(02:28):
There's this guy that, uh,again, , I digress.
But this is a, this is a good one.
So my friend Josh, um, Josh,I hope you're doing well.
Love You. Is, uh, one ofthe, one of the guys I,
I've stayed in touchwith, uh, over the years.
He told me about his friendwho growing up, uh, is,
had like the biggesthouse in the neighborhood,

(02:50):
and I think they lived in Merrick
or Belmore, somewhere likethat, like on the water.
Uh, it's a, it is a veryexpensive area for those
of you who don't know Long Island.
Anyway, this guy, thiskid, you know, who was,
who was friends with him, hisfather used to just hang out,
uh, at the courthousein the Bronx every day
and look for those people that were youth

(03:12):
probably dealing with alcohol.
Yeah. and whatever else.
And now most of it wasjust traffic ticket,
traffic tickets, I guess.
Like getting these people off very easy.
You know, the lawyer wouldbe like, I'll get you off.
How much cash do youhave on you right now?
It was a completely cash business. Yeah.
Guy was making like 2 million,$2 million a year. Geez.
Coming home with a suitcaseof cash every day. Mm-Hmm.
. So, yeah. But,

(03:33):
but you know, other lawyerswanna do more proper things.
They would prefer to make lessand not do that type of work.
- Yeah, definitely.Yeah. Oh my God. Alright,
- So anyway, let's,- Let's get back into
- Spring .
Let's push it back. Okay.
- Let's spring back into spring.
- Yeah. We are gonna springback into spring, but
before we spring back intospring, you can see what's
behind me right there.

(03:54):
And that is the taste testthat we're doing today.
Those are two different Tierra masseuse,
and they, one of them looks phenomenal.
Tara? Mm-Hmm. .And that one happens
to be from Costco
and I've seen it therefor many, many years.
So our version of it,the Coming cups. Mm-Hmm.
. So we'll go intothat one. And the other one

(04:15):
is kind of a, not a, doesn'thave to be refrigerated.
- Yeah. It's like a shelfstable tier Masu cake
that I got from Uncle Giuseppe.
So it's an Italian brand.
So I thought it would beinteresting to compare the two.
Obviously I'm thinking the
refrigerated version fromCostco will probably be better,
but I'm curious to see

(04:36):
if the shelf stable onecould stand up in a pinch.
- Well, the shelf stable,shelf stable corno that we had
a few weeks ago was not good.
- It was a bit of a letdown. Yeah.
- It was a three outta 10.So we will find out later if
we're just setting it up for now.
That will be, uh, towardsthe end of the episode.
Let's get into the meatof this one though, Tara.

(04:57):
- Yeah. So I thought wecould talk about spring
and spring recipes
because I feel like thisis kind of a weird time
of the year, right.
You're not really wantingthe super hardy stick
to your rib type of meals anymore,
but you're not readyfor some of the lighter

(05:17):
food that you would eat Yeah.
During summer. And maybe thespringtime is the time of year
where you really startto pay attention more
to your diet if you're,if you have some goals
for the summer of Yeah.
- If you have goals, itwould be, now is the time
- Like fitness, fitnessgoals and talking about,
- Um, my, my goal is to get bigger is,

(05:38):
and so I'm gonna get a pizza oven
and make lots of pizza andbread in the backyard. Everybody
- Has goals.
It depends on what yourgoals are. .
I, for myself, I canonly speak for myself.
I would like to drop a fewpounds before the summer comes. I
- Want to increase.
- Yes. You're, you're on track.
You're gonna achieve those goals.
You're gonna smoke those goals.

(05:59):
- No, no. I, I, look, I, Iwould prefer to be lighter also.
I am not going to take ozempic no matter
if I guess thewhole entire planet is
because it's, you know, it'slike the fastest selling
drug of all time. Yeah.
- But I think once you starttaking something like that, you
are basically likeresiding yourself to take

(06:21):
that for the rest of your life.
I don't, I have read that. I don't know.
So that I would be very,very, um, cautious.
I, unless you have some sortof, I don't know if they even,
I can't even talk from likea place of authority on this,
but unless you have somesort of metabolic issue
or like a thyroid issue Yeah.
Or something like that. Imean, uh, for you, I don't,

(06:42):
you should, you definitely
shouldn't take something like that.
You just need to portion control.
- No, I just need to eat less and, Mm-Hmm.
, that's, youknow, obviously this is not
what this podcast is gonna descend into.
I mean, we make reallydelicious food for a living.
Like, it's not, we're notdoing the healthy stuff though.
I think portion control is where it's at.

(07:03):
You have the, you make the good stuff.
You just don't eat morethan one portion. Yeah.
- And maybe, you know, limit your portion,
but then maybe load up onthings that are lower in calorie
that still kind of, vegetables can be
filling like vegetables
- Actually, that's- Salads. Things
- Like that, that's importantto talk about today.
Yeah. So I, which is what we do a lot.
- I do want to talk aboutthe salads and stuff,

(07:23):
but I thought maybe we couldstart off by talking about some
of the ingredients that you would think
of when you think of Spring.
Great idea. I know for me, I have my own,
but I wanna hear what yours are
- Actually, I think of kind of like
peas, almost like pee pods.
- Are you looking at- My notes?

(07:44):
No, I'm not. I need to look at it. You're
- Like, I see your eyes. Like,
- Nope. Wander.
- Look - At. So I, I, I thinkof like spring pea pods.
I'm actually trying to like,think of like restaurants we go
to and what they serve in the spring.
Um, I think, I think something
that would be nice inthe spring would be like,
like apac, like a cold soup.
Mm. I think cucumber, anythingis good in the spring.
Mm-Hmm. like a cucumber.

(08:04):
Margarita, obviously salads.
I'm, I'm trying to think fromthe perspective of, I used
to grow vegetables, like allseasons, so I would have like,
stuff growing in the garage in like,
I'd start my seedlings in the winter
and then I would grow thosevegetables that wouldn't like,
that don't do well when it gets hot.
So you'd grow these kind ofearly before it gets hot,

(08:27):
and then when the summer'scoming towards an end.
So yeah, it would be a lot of different
types of greens. Yeah.
- I think of asparagus.I think of artichokes.
- Oh, definitely Artichokes.
- I think of, like you said, peas.
Peas are on my list and I think of fennel.
Like, I don't know whenfennel does well, as far as
- I've never grown fennel.

(08:47):
Yeah. I, or maybe I did it one year,
- I don't know.
But I think, I feel like fennelis a very refreshing type
of vegetable. Did I grow
- Fennel? Did I have a gr fennel?
- No,- It is a refreshing vegetable.
They used to put it on a saladin, uh, this place we used
to go to was a really, it was a good place
for a long period of time.

(09:09):
Then it kind of like wentdownhill, which is kind of the,
uh, kind of the story of all restaurants.
Like if you're a restaurantthat's been going
for like 20 years
and you're still kickingbutt, well that's,
you are a unicorn.
So that restaurant was really good.
They used to serve fennel, shaved fennel

(09:30):
on the salad. I
- Don't know what placeyou're talking about.
- Cafe raa.- Oh, they're not around anymore. I
- Know. I said they're not around anymore.
- Oh, I thought you said they was,
I thought you said they went downhill.
- I said it was good. Thenthey went downhill. Oh,
- Okay.
Yeah. That's, I thought youmeant like they're still
open and just not
- Doing well.
No, they're not open. Okay. And
that's because they wentdownhill, I guess. Yeah. Know.
- So they did. Now where they are, uh,

(09:51):
in Hoppo p Steve's pula is there now,
which actually that place is
really good. I don'tthink you've ever been,
- I've never been there.
I actually grew up like right there.
That's exactly where I grew up.
If any of you are Long Island people,
and you know that area,that Hoppo Smithtown
area, it's where I grew up.
I'm giving you all theinformation about me. Yeah.
Go look me up. Yeah.
- But I, I do think of fennel.

(10:12):
I feel like fennel is a goodtransitional type of ingredient
that can take you from winterthrough spring into summer.
And I say that because Ifeel like fennel is very,
I know it's good for digestion.
Like I said, it's refreshing
and it just, it makes me think of spring.
And you can put it in saladsraw, you can grill it.

(10:33):
It's Oh, yeah. Grilled. It'spretty, it's, it's great.
- We have a grilled, wehave a grilled recipe.
- We have a, we, we do have agrilled fennel salad recipe.
And you can also Oh, it has
- So good with grilled lemons too. Yes.
- And- Do I put pine nuts on it? Oil
- Cured olives. You put it
- Oil curd olives.
Yeah. So this is another Sicilian recipe,
- And it's used in pasta cone lasar,

(10:54):
which is actually today, yeah.
The day we're filming.This is St. Joseph's Day.
It's March 19th. That's one
of the traditional pastasthat are served, served.
So, like I said, fennel issomething you can eat raw,
you can cook, you can grill.
It's, in my opinion, a reallygood spring ingredient. It's
- A really, it's a, it'sa beautiful ingredient.

(11:16):
It's underutilized by Ithink a lot of home cooks.
I, you know, I actually, Tara, it's,
I'm glad she brought up St.
Joseph's Day. So I posted alittle short video on Instagram,
uh, about an hour beforewe're filming this
and got a couple messagesalready, uh, saying like,
they can't find fennel in the store.
So I think, I think part ofit is that I, I don't, it,

(11:38):
it's not an ingredient that maybe a lot
of supermarkets stockin every, every state.
- Yeah. I mean, it's an abundance here.
I've never not been able
to find fennel here inNew York. Yeah. Well
- Here, you know, here you havedifferent ingredients Yeah.
Than, than in other states. Yeah.
We, we also get a lot of com comments, uh,
messages about broccoli, Rob, just not

(11:59):
just being difficult to find.
Yeah. Es escarole isanother one too. Mm-Hmm.
Escarole is actually one
that is good to grow also.
- That's right. Yeah.- But that's a winter.
That's like a winter green.That's like a, like a tough,
- Yeah.
- Green. - So those are someof the vegetables I think of.
I also think of like lamb,
maybe some lighter porkdishes or chicken dishes.
Um, lighter soups that are more brothy

(12:22):
and less hearty
that will often have likea lot of greens in them.
And then I also think ofseafood, like shrimp and clams.
I feel like springtime isOh, definitely a good time
to start breaking thatout, even though it's,
that's eaten all year round.
But it just makes me thinkof lighter type of fare.
- It's funny, we havethis place, uh, near us.
The name is, uh, Tara.I'm drawing a blank.

(12:44):
It's where the, they havethe shrimp scampy roll. Oh.
- Um,- Of DJ's. Clam Shack. DJ .
God, man, I showing myage right now. Me too.
Because the big four five, you know. Yeah.
But anyway, this place is good,
and they're open all year long,
but I don't really wanna gothere until the seasons change.
Yeah, it's true. It's, it'sso true. It's the Clams shack,

(13:05):
those roadside clams.
Shacks. Yeah. You don't, I youdon't really wanna have it.
- It's funny, I don'tcrave it in the winter.
And then the second, like a 60 degree
like day hits where it'ssunny, I'm like right away.
I want fried calamari. Iwant a lobster roll. Yeah.
Something from a clam, uh,from like a clam type place.

(13:26):
- Just so you know, alittle inside baseball here.
As we film this, I havethree remotes next to me.
That's for all three cameras.
There's no producer here or anything.
It's, it's, uh, it's this guy right here.
And I'm like, I tell her like, I stop it
because all, look, if you everdo this stuff for a living,
you wanna stop your recording.
If you lose a recordingmidstream, say your battery goes,

(13:49):
you'll lose all the footage.
You'll have to then get arecovery program. Often.
It won't work. I hadthis happen the other day
to me when we were doing acooking video for Greek leg lamb.
So anyway, here I stopabout every 10 minutes.
So if we film an hour episode,there might be six clips
of each camera, so it'll be 18 clips.
But I just stopped now early.
And she's like, Tyra's,like, why are you stopping?

(14:09):
I said, I said, do I sound raspy?
She goes, you always soundhorribly raspy. Well,
- I didn't say that.
I said, you don't sound anymore raspy than you usually
do. You have a raspy voice.
- I, I know. And you have abeautiful voice. Thank you.
So as, as she, as she throws,
- I, I don't equate raspy with not nice.
I like raspy voices like Demi Moore.

(14:30):
I used to like want her voice. Mm.
Like, I, I always likedthe sound of raspy voices.
Sophia Bush is another onewith like a super raspy voice.
Who is Sophia Bush from One Tree Hill?
Sammy's favorite show.
- , my daughter thinkslike the One Tree Hill cast is
like the most popular actorsand actresses on the planet.
I was like, she's like, oh,uh, um, Chad, Michael Murray.

(14:51):
Patrick Murray. What's his name?
- Chad Michael Murray.
- Chad Michael Murray.That's a weird name.
That's a fake name. Um,, definitely fake name.
It's, uh, . She's like,
he's in this one and this one.
I'm like, I'm like, who the heck is Chad?
Michael Murray ? Like,I supposed to know that you're
- Not because you're a 45-year-old man.
- Yeah. Well, I knowthe people from 9 0 2 1.

(15:13):
Oh, because we watched thatwhen we were young. Yeah.
- One Tree Hill came outin like the two thousands.
You, you shouldn't really,
- You, you, you actuallytold me that, that
because Tara's forced to watch these shows
with, uh, with our daughter.
And you said you tuned,you tuned into 9 0 2 1. Oh.
And you, you couldn'tbelieve how horrible it was.
- Not with Sammy. Sammy hasnever watched 9 0 2 1. Oh.

(15:33):
But I remember watch, tryingto watch it like, I don't know,
15 years ago.
And I was like, I can't even, I don't,
how did I ever watch thisshow? Yeah. It's horrible.
- You know what, um, that guyI, in zeroing, he got like,
like three, like homelesspeople attacked him
and he like, beat him, like fought back,
like won or something.
It was like in the newslike a couple weeks ago.

(15:55):
- All right. Too many tangents. All right.
In this episode, ,let's, let's go back
and, and talk aboutspring food. So I have, I
- Just can't picture that.
Like this guy IN zero fucking,
- I can't either. Well,
- That's California for you.
- Yeah. So I have somespring pasta recipes here.
I have spring maincourses and some salads.

(16:16):
I was gonna rattle a few off.
I don't know if Yeah, that sounds good.
Wanna talk about them in,in more detail. The spring.
- I just wanna get to That's here in Masu.
- I, I know. Yeah. Let'sjust, let's be patient.
- My stomach is growling. Oh
- God.
That's always a problem too.. Okay. Spring pastas.
Now I'm naming the springpastas that we have recipes

(16:39):
for on our website.
Yeah. I am sure there are plenty
of other spring pastas out there.
Um, one of which we had at the Troia
last year during spring.
It was some type of deliciouspasta with, it was like a pea
pesto with prosciutto.

(17:01):
Do you remember this pasta that we had? I,
- I don't.
- It was one of the tastiestthings I've ever eaten.
But anyway, let's go backto the pastas that we have
recipes for that we can Yeah.
Point you to. So I feel like the king
or queen of all springpastas is primavera.
Primavera, definitely.And Italian means spring.

(17:23):
So it's a springtime pasta.
- I think that one is a hundred percent.
Now, the way I did it on the video, uh,
the recipe on our websiteis quite different than the
version you're gonna see on 99%
of the recipes on online or videos.
I just felt that it was reallyboring the traditional way.

(17:44):
And I actually said this in the video.
I, I said, I never orderedthis dish in a restaurant,
because most of the time it's bad.
- Yeah. Often it's not good.
Anytime I've ordered it,the, the vegetables kind
of taste water logged.
- Well, they might be using frozen
- Vegetables. They might be using frozen,
- Which a lot of restaurants do this.
- Yeah. I mean, I just, I neverreally, it, sometimes it's
with garlic and oil,other times it's in like a

(18:04):
white cream sauce.
But I never, I was never fond of it.
- So yeah, garlic, garlic
and oil, I think is the better way
to do it if you wanna keep it to more of
that traditional way, uh,
than Tara saying a little cream sauce.
It's not really cream per se
that it'll normally justbe like more cheese.
Uh, par honestly, in this, for this one,
I am gonna make an exception.

(18:26):
You know, Parmesan wouldwork probably better here
because it's lighter
and you wanna stay lighterwith the light vegetables.
Mm-Hmm. , Ithink the Pecorino could
potentially overpower it though.
I put Pecorino pretty muchon everything. It's funny.
Cream I actually sawwhen I was doing research
for Primavera, it was, uh,
I believe it was the FourSeasons, or could have been Ladon.
It was some really high endrestaurant in the city. Mm-Hmm.

(18:50):
and Pasta Primavera is
one of their signature dishes.
Wow. So I'm like, people aregoing in there like these,
you know, these rich, uh, uh, executives.
They're going into this place and they're
ordering pasta primavera.
I could not think of anythingmore boring than that.
But they went in thereand they like filmed a
video and how it was made.
And again, I'm not sureif it was the Four Seasons

(19:10):
or La Bernard, Don,
or I don't know what's, it's one
of those three star restaurants,
which there aren't thatmany of them in the city.
So they put cream in it.Mm-Hmm. .
And they did, uh,blistered cherry tomatoes.
So I thought that was really nice
how they added the cherrytomatoes in there with the cream.
But they poured that cream in
and they served it right at the, oh.
And they cooked it at thetable. But the cream they would

(19:33):
like didn't even like emulsifyit or anything really.
It is very different. Yeah.
Obviously they, they know whatthey're doing. I mean, yeah.
You know, not the way I would've done it,
but I thought that was cool.
And so then I said,
and again, I was like, on this quest
to do something different here.
So I was like, let me justdo more hot red pepper.
And then kind of likethe vodka sauce style.

(19:54):
So I used a little bit oftomato paste in there. Mm-Hmm.
. And thenthe cream. So I almost
made like a pink sauce.
That's right. Now I'mbreaking the rule here
because Primavera is supposed to be white.
- But that's a good rule to be broken.
I, if it's not broken, don't fix it.
In my opinion, Primaverais kind of broken. So, um,
- It's just a broken dish.It's not a good dish.
- Yeah, it's not. And the wayyou made it, I really liked

(20:15):
and you added some what I would consider
to be non-conventional vegetables to it.
Right. Didn't you have asparagusand broccolini? Yeah. But
- Those are all spring vegetables still.
- I know, but anytime I'vehad Primavera in a restaurant,
it's been like, like green zucchini.
Yellow squash. Yeah. Carrots.
- I did put those in. I didn'tput carrots in it. Yeah. But

(20:36):
- I did do the squash.
Yeah, no, I, I know, but youkind of did a little bit more.
Yeah. And you had the, Ithink it was the English peas.
They were delicious. Theywere, they were firm.
Um, they were more firmthan if you would've used
- Well, they were fresh shelled piece.
They were fresh. They werefresh instead of using frozen
- Piece.
That's right. That'sright. So I just, I I think
that was like two orthree years ago that you,

(20:57):
that you filmed that video.
But I really, really enjoyed your recipe.
More so than I have any otherPrimavera that I've had.
- Thank you for saying that.I mean, look, that being said,
I'm still, even though Ithought it was good, I,
it's not something I reallydesire too much to make.
- But it is a springtime pasta. It
- Is.

(21:17):
It absolutely is. You knowwhat was a really nice spring
one, it's not really spring per se,
but tro toria again, you know,
we keep talking about thisplace, this place is like,
it's better than pretty muchall the Italian restaurants
here and Long Island.
The city, the surrounding areahas more Italian restaurants
than anywhere else in America.
I, I know Chicago has,has a lot to, but by

(21:39):
and large here, this issuch a much larger area
because you're just talking Chicago.
Like here, you're talking, you know,
you're talking a hundredmiles in every direction.
And I, I I, I'll just say like, traia,
it's not supposed to be a fancy place.
It's a very small place.
It's not like you're not getting like,

(22:01):
unbelievable table service, though.
The, though the service is good there,
but it's about the food.
And the food is excellent.Mm-Hmm. .
- I - Agree. Had one time,I had a bad meal there.
Um, I don't think the chef,
like the head chef was there that time.
Um, I think like, andit's a very small place.
You could kind of see inback there what's going on.
But I, I think what happenedwas, I'm going on a limb here.

(22:23):
He probably got sick
and then he probably had tohave, uh, one of his guys
who maybe just did appetizers
or pastas he had to do,had them do everything.
And, you know, one of my meals was gone.
But I, I, I mean, I gotta say the amount
of times I've been disappointedat other restaurants
in the last three years, fouryears, has been astronomical.

(22:44):
Where we don't even, somany restaurants are being
eliminated from our, our list.
So when a new one opens,we're like, let's try it.
And, and by the way,if a new one screws up,
this is like my advice in a day,
I guess I still think you gotta give them
a pass in the beginning.
What do you think about that, Tara?
- A new restaurant?- Yeah.
I think they get like getting a
six month, they get like a six

(23:05):
- Month.
Yeah. They're getting stuff figured out.
Of course, they get another chance. Yeah.
I mean, were you goodat something when you
first started? No.
- No. They, it's noteven about them not being
good. It's their staff.
- It's the staff. They'reall trying, that's the issue.
Work together in tandem.
And if they haven'tfigured out that chemistry
or what works yet, thenof course they get a pass.

(23:26):
But maybe you just, I don't know.
I mean, I like the idea of going to a,
a restaurant right awayto, to show support.
Especially if it's local.
But, you know, don't judgethem on that, that first time.
Maybe wait till, like yousaid, the six month mark
to really be like, all right,
now I'm gonna, now I'm gonna judge
- Again.

(23:46):
You're you're right. Uh, Tara's right.
And again about bringingthis back just simply to
that restaurant again, which he's not,
it's not like he's paying me on the side,
which he doesn't need to
because the place is always crowded.
You always have to makea reservation a week in
advance, a month
- In- Advance, a month in advance.
Sometimes like he's be,
it's better than all the other places.
That's, that's every place.

(24:07):
And I've been to so many of 'em
and now I haven't been to like,I haven't been to via Karta.
You've been there. Mm-Hmm.
you something tr to is better.
Yeah. Yeah. It's, the cityis a tough environment's hard
for the city to compete.
It's like you're payingdouble or triple right away.
And it, it's just not, not ideal.

(24:28):
But we are going into the cityin, uh, not too far from now,
which I think we're gonna go
to a nice restaurant for that. Yeah.
- But that's not our under,
that's not like under our control.
No. But somebody is dictating where
- We're going.
I'm looking forward to it. Yeah.
- Alright. So Jim, let's let'sbring it back here. Yeah.
So, 'cause I do have a fewother springtime pastas.

(24:49):
Why don't I just read off mylist and then you can pick one
or two that you maybe you wannatalk about in more detail.
Okay. Lemon, asparagus, pasta,shrimp, tomato and basil.
Pasta artichoke
and breadcrumb pasta, whichthat one's kind of based off
of our baked artichoke heartand breadcrumb side dish.

(25:10):
Orzo with shrimp and feta andlinguini. A Livongo. These
- Are all good.
Very good choices, Tara.Um, I like all of 'em.
Now, asparagus, if you're okay
with eating asparagus, some people aren't.
That's really, that's a great one.
You know, the asparagus issuethat Mm-Hmm. .
I'm not even gonna talk about it now,
but you probably, you probablyknow what I'm talking about.

(25:31):
Um, I love the artichoke one.
If you're an artichoke fan, though,
I don't necessarily wouldequate that to a spring one.
I think that could be enjoyedall year long. Mm-Hmm.
, uh, linguini
with clam sauce definitelyis a spring one,
but again, all year long.
It's great. Um, there wasone that's really stood out
to me there that you mentioned.
What was the other two? The
- Orzo with shrimp and fat. That's it.

(25:51):
- That's it. The other one,the other shrimp one is good
with the spicy, uh, peppers.
The, I think I used like littlecollabion peppers for that.
Mm-Hmm. .That was good. I really
liked that orzo dish.You liked it too, right?
- Yeah. I feel like that'sa perfect springtime dish.
- So the video's not out yet.
Actually, this episode will will be out
before that video's coming out.
The video will probablybe out a week after,
after you listen to this episode.

(26:13):
So go go to the main channel.
The main channel is Sip and Feast.
The podcast is the Sip and Feast podcast.
I'm very original, you know,
but that's where I want you to go.
Right after you listen tothis, just check if it's there
because it's, it's an awesome dish now.
It's been on site. It's, it's on the site.
So if you just, you know,if you're listening to this

(26:33):
and you know, you could justgo straight to our website
and get the recipe and it's so simple.
Mm-Hmm. . I get so many
people messaging me about that.
You know why I think,'cause I think in the rajo
we talked about it as well.
- You did. And I thinkyou showed a clip Okay.
Of the picture of it. Yeah, yeah,
- Yeah.
People are like violent.Like, they're like,
where's the shrimp in Orzo?
And I'm like, it's not up yet. You know,

(26:54):
- It's - Not there yet.You only put up one a week.
- Yeah. Um, okay. So thoseare some spring pastas.
And then I have spring main courses.
And the first one that I puton the list I did for a reason.
Um, we have a recipe on thewebsite for baked chicken legs
with Cajun seasoning on them.
And the reason why I put this is
because sometimes in thespring, like I said, it's,

(27:19):
it's kind of cool.
Yeah. But sometimes kind of warm
and you, you kind of don't know
what you're gonna get weather-wise.
So I feel like these bakedchicken legs kind of give you
that outdoor type of flavor like
that maybe you'd get from grilling,
but you're baking it in your oven. Yeah.

(27:39):
- They're good. That's a,that's a good simple recipe.
The way you can make 'em better.
And you, you could do it withthis recipe shows you how
to do it, but really anytimeyou're doing meat of any,
any type, uh, actuallythe lamb, the leg of lamb,
the Greek leg lamb was done this way too.
Just salt it overnight. Soit'll just dry out the meat.
Especially with chicken, it'lldry the skin a little bit

(27:59):
so it'll get crispier whenyou put it in the oven.
And then we have a recipefor a homemade cage
and spice, which is easy to make,
and it'll save you some money instead
of buying those little ones in the store.
Mm-Hmm. , go toCostco, you buy the big things
of everything and then youmake your own cage and spice.
Yes. And I use it a lot. SoI make a lot of Cajun food.
- I love Cajun food. Right. Another just

(28:21):
- Made it last night actually with, uh,
I actually add a Cajunspice to the corn beef hash.
- Oh, did you? Yeah. Oh yeah.
I didn't, I didn't realizethat. I didn't realize it.
I just tasted like, I feellike the corn beef is kind
of a strong flavor.
- Yeah. The corn beef, wehad leftovers from our St.
Patty's day, uh, party get together.
So I think I made likeseven pound, uh, corn beef.

(28:44):
So we had about two pounds left.
So I was like, let me, and I actually used
the leftover potatoes too.
All right. Let's forget it.That's not spring though. Okay.
- The next one I have,and it's incorporating one
of those ingredients thatI talked about earlier
is chicken thighs withfennel and cherry tomatoes.
Oh wow. Like, that's a really good one.
It's one that we don'ttalk about often. We

(29:04):
- Have so many recipes.
Yeah. I just can't, I can't
even remember all these. Yes. But
- That's like a good light one for spring
and it's very easy to make.
- That is a great one. I I,it's funny, I keep thinking
of the feta angle because I guess,
'cause you spoke about the shrimp one.
Mm-Hmm. , thatone dish would be great
with the addition of likea feta cheese in there.
Some type of salty cheese too. Yeah.

(29:25):
- Yeah. - I keep thinking ofshrimp saki. I keep saying it.
Tara's like, what are yougonna make the shrimp saki?
So saki in Greece is just the cheese.
It's like, it's, I forgetthe name of the cheese,
but it's normally done justlike that, like the broiled
with like this tomato and lemon.
But here in New York,
all the Greeks in Astoriacreated a dish called

(29:48):
shrimp saganaki.
So this is, again, just notjust Italians who did it.
When you know, you come here, you, it's,
you make different disheswith the ingredients
that are available and stuff.
And it's, it's fairly popular.
It's on a lot of menus in,uh, in Astoria, which happens
to be where my mother is from.
But I keep seeing pictures online about
on, on this saganaki.

(30:09):
And I'm like, I gotta make this thing,
- So then you should make it. And I
- Just can't stop saying saganaki. I know.
- I think you like tosay it, it sounds like
a Japanese word, but it's not.
It's not. Yeah. All right.
Another one I have,again, for the same reason
that I listed the chicken legsis garlic butter steak bites.
Because maybe you're in the mood
for some steak on the grill,
but again, you don't know whatthe weather's gonna be like

(30:30):
if it's gonna be like warmenough for you to go out.
I don't know. So you can make these in the
cast iron pan, right?Isn't that how you made it?
- Yeah. I mean, you actually would
do this on a cast iron pan.
Yeah. You wouldn't, you wouldn't.
It's the best way to do it. Right?
- Yeah. But if you're inthe mood for steak Yeah.
And you don't, if it's toocold to maybe go outside just
yet, you can make your steak inside
and by making these garlicbutter steak bites. Yeah.

(30:52):
- It's a great, it's a greatdish. It's super simple.
I think like a No, it's anovice cooked dish. Mm-Hmm.
. This is actuallyone where you gotta get your
pan like hot, hot
because you're searingthese cubes of meat.
And you could use differenttypes of meat if you wanna go
expensive, you can use filetif you wanna go cheaper,
just you could use likesirloin or something.
And uh, that's what I use.I use sirloin in the recipe.

(31:13):
I, I actually wanna do a video for this,
but I think I'm gonna like,kind of like boost it Mm-Hmm.
By making a chima cherry. Yeah.
And mixing the chima cherry, like
spooning it all on top of it. That
- Sounds great.
Yeah. Right. I love chimacherry. All right, a few more.
I'll just rattle off porkloin. Really? Anyway. Yeah.
I think is good for springchicken in Vini. Oh yeah.

(31:34):
Steak Diane and roasted leg of lamb steak.
- Diane, I more associate with winter.
Uh, though it's quick.
It can be made for, youknow, in the spring.
Um, what was that last one?
- Chicken in Vini androasted leg of lamb. Roasted
- Leg of lamb.
Yeah. I mean, I definitely think lamb is,
is I just associate
lamb with spring. Mm-Hmm.. I do.

(31:55):
- I think a lot of people do.- I like those baby
lamb chops that Costco sells.We actually have them in
- The, so good we- Have them in the fridge.
- Those are good withjust some like Moroccan
spices on it. Yeah. Any
- Spice. Yeah.
- You don't need to do muchof anything with those. And
- When you buy it, if you go to Costco
and you should go to Costco
because you will save tons of money.
The prices are astronomical,astronomically cheaper.

(32:17):
We went there, um, we were picking up, uh,
we got the corn beef for St.
Patty's Day, but like, webought a bunch of meat.
They had, I mean, the meat prices are,
it's like three times less.
It's one, one time with
that membership and youget your money back.
But we got the lamb there. Yep.
And the lamb, it comes in a rack, so
like it's a rack of lamb.

(32:39):
I like to just cut 'em, cut,you know, separate them.
So you have each one isa little baby lamb chop.
And then you put yourspices on like Tara's saying
and then grill 'em.
And they, you know, theyonly take a few minutes.
They're delicious. Mm-Hmm. .
I call 'em the lamb lollipops.
- Yes, that's right. Right.That's what they are.
So let's move into spring salads. Okay.

(33:00):
'cause in our house we tryand end our meal with a salad.
And for us a salad usually means a mixed,
like I usually get like a redleaf lettuce or green leaf
or romaine, just chop it up.
And then we put dresshomemade dressing on it.
It's nothing complicated.
Um, and I think it's agood way to end the meal.

(33:21):
It helps with digestion.
By the time this podcast episode airs,
we will have another additionto our homemade dressing, um,
which will be a bus, ahomemade balsamic vinegarette.
Mm-Hmm. .That was good. We've also
got an Italian vinegarette.
We've got a French vinegarette,
and we do have a Greekdressing that's part of the,

(33:42):
- We gotta put, we gottaput a separate recipe
for that. What is it called again?
- Actually? So there's two,there's the lotto lemon. Yeah.
Which is part of the, um,roasted leg of lamb Yeah. Recipe.
But then we also have another type
of dressing in the Greek pasta salad.
- Oh yeah.- Recipe. Yeah.
- Which just, which is similar.
- Yeah. So sometimes, like ifyou have a salad every night

(34:03):
and you're like, Ugh, I'm bored,
I don't wanna have a salad again,
you can just change up thedressing that you're making
and it'll, some thingsgo better with like,
like when I serve thebalsamic dressing, I like to
serve it with some blue cheese on the
salad, because I think blue cheese,
- That's what we had lastnight. That was good.
- Yeah. Because I thinkblue cheese goes really well
with the balsamic dressing.

(34:24):
Whereas if I'm doing
- And some cherry tomatoes,that would be nice.
Yeah. Maybe a littlebit of red onion. Yeah.
- Whereas if I'm doingthe Italian dressing,
maybe I'd want to do,um, like a shaved onion.
Yeah. On top of thesalad or some radishes.
I think radishes go reallywell with the Italian dressing.
Um, but then of course wehave chicken Caesar salad,

(34:46):
sweet Caesar salad.
We have Caesar dressing in that one.
And I also, one of my favorite salads,
which again is using one ofthose ingredients I mentioned
is the orange and fennel salad.
Oh yeah. It's a Sicilian style salad.
There's no lettuce in it.
I mean, although you couldcertainly add, you know,

(35:07):
green lettuce to it,
but it's just orange, like orange slices
with sea salt. Some pine nuts.
- I added fennel. Fennel.
But you know, thesimplest way would just be
to just do oranges with, witholive oil and salt. That's
- True. Yeah.
- It doesn't sound likesomething that would work.

(35:30):
- It works,- But oh boy does it work?
- It works. It's delicious.
- I hope you got something outof this springtime episode.
If you have any ideas, maybe something
that we completely missed,let us know in the comments.
Without further ado, it's time to try
those Tiara masu.

(35:52):
Tiara masu from Costco.
This one is made with Italian MAs Capone,
- Mass carbon- MAs Capone.
Thank you for correcting me.Tara gets so mad about that.
Now look, this sounds like a best state.
Best by April 4th, 2024.
So yeah, these are like,I'm gonna go out on a limb
and say, these have tobe better than this.
But who knows? We, we mightbe pleasantly surprised.

(36:15):
Uh, I will read the ingredientsafter we taste it, right?
- Yes. Yeah. So you're not biased. Yeah.
- Alright, so I think we just take
one of them, take one of them out.
We will share. The kids saw these things
and they were like,what's going on ,
when are you doing a taste test?
- Because they wantedto dive into it. Okay.
- So while Tara opens that,the other one I have is Balcon

(36:35):
Tiar Masu, uh, wet sponge cake.
Now I hold out hope thisis gonna be good too.
- The Costco one smells reallygood. These are glass jars.
- Wow.- You know what? Okay,
- This doesn't look bad either.
- That doesn't look bad.These are really good.
You know why, why? First of all, we have

(36:55):
to get a recipe up on the website
for panna cotta.
Okay. That's one of myfavorite recipes to make.
One of my favorite desserts. Yes.
That's actually an excellentspringtime dessert. Okay.
We have to do this. Yeah, we will.
- I, you know. Okay. Ialways put it off. Wow.
- So the reason why I like these cups is
because if you make panna cotta, you

(37:19):
can make individual servings of it,
and then you can top itwith like, fresh berries.
Yes. Or, or whatever. Theselittle glasses would be perfect.
So you save them,
and then when you make yourpanna cotta, you pour it in,
set 'em all up in the fridge,
and that's it. Yeah. That's, that
- Is, these- Are the perfect serving sizes.

(37:41):
So can we please savethese glasses for that?
- Yeah, we will. I'm gonna movethis back here. Okay. I did.
Yeah, it makes sense. Theseare glass. It's very heavy.
Yeah. Okay. So this onelooks good too. That
- Does look good.
- That's looks pretty good.
- I actually wasn't expectingit to look like that.
- All right. Which onedo you wanna try first?
- Let's try this one first.Okay. The, I'm sorry.

(38:03):
Let's try the shelfstable one first. Yeah. So
- We're trying the shelf stable one first.
The name of it is Balcon Balcon,
uh, tier Ma Soup.
It's a coffee wet sponge cake.
It's with mascarpone creamand dusted with cocoa powder.
I mean, it's shelf stable.
- It smells really good. Okay. You
- Go first.
Actually, we'll both go.

(38:25):
- If this is good. This mightjust change things for me.
Hmm.
- I am surprised they'reable to get something like
that in shelf stable like that.
- How is this? I don't evenknow how this is shelf stable.
This is, this is excellent.

(38:46):
- It is.- It has a really strong coffee flavor,
which I really like.
Hmm. The layers are, they'renot like overly dense
- Ingredients.
There's a lot of stuff in here.
Uh, number one is glucose syrup.
Glucose syrup, sugar coffee, lor.

(39:07):
Uh, that's also made from gsoglu glucose syrup, coffee,
alcohol, water, artificialflavors, eggs, vegetable oil,
shortening palm kernel.
Uh, there's so much stuff here. Yeah.
There's just so much stuff.All right. There's a lot.
It contains wheat, milk, eggsmay contain soy and tree nuts.
Hazelnut, coconut, almondpistachio walnuts. Okay. Nope.

(39:27):
Mention a peanut. So I thinkSammy can Yeah. Have it. Okay.
Um, I agree with tower. This is good.
Now the only thing is youropinion might change a little
bit when we go to the other one.
- I know. But I will say, okay.
I went into this thinking
that this one was just not gonna
be good because there's, I did too.
I didn't think there wasany way, and I am pleasantly
surprised what I serve this for.

(39:49):
Dessert to company. No.
Would I put it out in apinch if somebody stopped by
and Yeah, maybe I would. It's
- Good.
Yeah, it's good. Okay. Let'smove on to the next one. I'm
- Not happy about all thoseingredients though. Well,
- I think this one one's,but I know they need it.

(40:09):
I think this one's probablygonna have a lot of them too.
Yeah. But let's, let's taste first.
- All right. I'm takingsome from the bottom up.
- I see that. So you- Get that chocolate
because I kind of wanna get
- Chocolate line and everything
- I the entire bite.
And it's, for those of you listening,
the bottom layer is kind of like a coffee.
It looks like a coffee syrupfollowed by almost like an inch

(40:30):
and a half thick layer ofcream, followed by another
thin layer of like coffee.
And then at the top of it has more cream
and is dusted with,uh, cocoa powder. Yeah.
- And this cream would, youknow, it's supposed to be azae.
That's traditionally what it is though.
You'll see some recipes thatwill use whipped cream instead.
Or you can mix, uh, I think the z

(40:51):
and whipped cream togetherto make a diplomat.
Right. So you can do that as well.
- I don't know. I think
with Sammy may have been the onethat was telling you about this.
- Let's see.- Actually think I need to try this again.
- Okay. All right. I have my thoughts.
- Me - Too. Can I go firstor do you wanna go first?

(41:12):
- Go ahead.- This is nowhere near
as good as the other thing.
- I am 100% in agreementwith you. I am so surprised.
- I am, I am kind of shocked. This
- Doesn't taste like tiramisu.
No, this doesn't evenreally taste that good.
- All right. This is a product of Italy.
The ingredients are glucosesyrup, reconstituted skim milk,
water, skim milk, powder,water, mascarpone, cream

(41:34):
milk, sponge cake.
Uh, then it has a whole bunchof stuff with a sponge cake.
There's coconut oil in here.
There's marsala wine is in here. Um,
- Is there coffee in it?
- Yeah, coffee extract.Which is the last ingredient.
- It's the last ingredient.- It's the last ingredient.
I taste no coffee in it. I
- Don't taste any coffee.
- Yeah. Lemme tell you one more bite.

(41:55):
- I am shocked.
I went into this super excited
to eat the one from Costco
and not so excited for the other one.
And I feel like the tableswere turned on me. Um,
- Uh, I agree with you.
- Yeah. I mean, honestly,like the best thing about,

(42:16):
the best thing aboutthis is the glass jar.
- I am surprised Costco'sstuff is normally really good.
So tiramisu is a relativelynew recipe in Italy.
It's not like it's beenaround for a hundred years.
I believe it actually didn't really
appear in cooking books till about the
seventies or eighties.

(42:36):
If you know the truth here,correct me if I'm wrong,
I don't have a computer in front of me.
But it's definitely notsomething that has this, uh,
historical significance.
It, I believe it kind of was created
around the same time Panal la vodka was,
and all those cream, uh, pastas in Italy.
Now you're doing, and by theway, all those cream pastas are
originate from Italy, not from America.

(42:59):
Um, this doesn't taste to me
like traditional amisuis supposed to taste.
It does. It has no coffee flavor.
It kind of has a artificial taste to it.
Extreme, extremely artificial taste.
- It does. And according tothis article that I found,

(43:23):
it says Tiramisu, alsoknown as Tuscan trifle,
is a delicious Italian custardlike dessert originating in
the region of Trivio or Trivio Italy.
The origins of this desserthave long been disputed,
but research suggests that itoriginated in the late 1960s
or early 1970s.
- See, I know, I actually,I don't just talk out
of my behind all the time. I kind of
- Do that.

(43:44):
It says, debunked mythshave dated tear Sue's origin
to the 17th century when asimilar dessert was created
for the Grand Duke Como de Medici ii.
- A lot of times I notice this in Italian,
like it'll be like a Reddit thread
or it'll be some historian.
They always are trying to pushthings back further than they
are saying like, the originate,you know, no, this is not,

(44:05):
this isn't an old thing.
It's, it's relatively new andthere's a lot of other stuff.
And apparently a lot of thestuff like the street food
and everything that's being served
and sold in Rome now, uh, doesn't
have any similarity tostuff from the past.
Say food changes though inItalian food in general,
changes at a snail'space compared to the rest

(44:25):
of the Yeah. Planet.
- I would like to doan experiment tonight.
Obviously our listeners
and viewers won't be able to see it,
but I would really like tosee what the kids think.
Yeah. Of both of these.
- I would be shocked if either one
of them thought that one was better.
Now listen, I'm gonna give this outta 10.

(44:45):
I wanna score this outta10 tower. What does it get?
- It gets a five.- A five, huh?
- Yeah. I actually, I, Iactually might even give it less,
but , I'm givingit, I'm giving it a five
because I like the glass that it's coming
- In.
Oh, well that is not a good reason.
Like, you're not buyingthat for the glass.
I mean, you can get glasses anywhere.

(45:07):
- Yeah.- I'm giving it a three
and I'm being generous with that three.
Now this one on the other hand
is good for what it is.
And I honestly, I I I thinkthis has to score high
because it's shelf stable. Yeah.
- Which, that's whatI'm shocked about. I'm
- Shocked too.

(45:27):
- I went in thinking like, oh,it's probably not fair for us
to compare because this oneis gonna be so much better.
I'm telling you, I am shocked.
- So again, the Costco oneis just called, uh, tiramisu.
It's like, it's not a,there's no branding on here.

(45:47):
So it's probably just made,yeah, it's made for Costco.
- Is it actually made in Italy?
Is it just made with Italian mascarpone?
- It says made in Italy. Nowthis one on the other hand,
Balcon, I'm gonna give it a nine.
The reason I'm giving it a nine is
because it is shelf stable.
If this was in the refrigerator section,
I would downgrade it toabout a six and a half

(46:08):
because it's nowhere near as good as
my, my tier amisu recipe.
It's just not. But again, knowing
that it comes from like vi this package,
it's probably like expirationdates probably two years
- From now. What was the expiration date?
- August 28th, 2024.
- When I'm comparing this, Ishould really be comparing it
to, what would you say?
Like entons doesn't entonsspoil quick more quickly though?

(46:31):
- Yeah, no, it's, it's not really
comparable to Entons either.
It's this is a sealed
- Bag.
Yeah, it's a sealed bag. All right.
So because this one
is truly shelf stable,
I am giving it a 10. Yeah.
- I gave it a nine- Because it is the best shelf stable
packaged snack I've ever had.

(46:52):
- Now question, is thisthe same brand that we ha
that scored really bad with the
Coronado or is it adifferent brand? I can't,
- I can't remember.
The Corona was like do Dorioor something like that.
We have other snacks
- By this brand by- Balcon.
Okay. That are downstairs
- Stay tuned.
- And I am now really, reallyexcited to try those. We
- Got a whole area, oh our, oh my God.

(47:13):
In our closet devotedto these taste tests.
So we've been accumulatingthings We don't wanna do 10
items in one episode.
Alright, let's move onto the questions. Okay.
- The Costcos here in Masu is
what the Italians would call me.
- Marta- Me.
- What does that mean?- It means, I'm not gonna say it
'cause we're a family show,but Oh, it means the SH word.

(47:36):
- It means crap- Crap. . Yeah. All.
Jim, this first question comes from Linda.
I see a lot of people on YouTube channels
where they keep their pizzastones in the oven all the
time no matter what.
They are baking at any temperature.
I have one never used stillin the box, just didn't want

(47:56):
to deal with taking it in and out.
Is it a good idea to keep it in the oven
and does it increaseyour oven temperature,
which could be a disasterif you're baking a cake.
- So Linda, I leave mysteel in a lot of the time.
I actually have it out right now.
But you can leave it inwhether you're stone or steel.
What it will do is it's not gonna increase
the temperature of your oven.

(48:17):
It's going to increase thetime your oven takes to cool.
So what happens is, say you're cooking,
say you're doing a braise,like a three hour braise
and you get your oven to temp 325 degrees,
you do a three hour braise,like a chuck roast, uh, uh,
say a pot roast, you remove it,
your oven would take normally20 minutes to cool down, but
because the stone

(48:38):
or steel is in there, that,
that's actually a huge heat sink.
So what it's going to do isit's going to emit that heat
for, and like it holds it
and then it emits it on a as slower.
So your oven will takelonger to cool down.
So I guess in the summeryou wouldn't want that
because it would keep your house hotter

(48:59):
and you'd have to use, youknow, your air conditioning
to cool it down in the winter.
It probably works to your advantage.
And that's actually what alot of city people would do.
They would have their oven on to
heat up their interesting heatup their apartments when the
landlord was likecutting, cutting the heat
or not letting them raise athermostat or whatever. Wow.

(49:22):
- Yep. Interesting.Alright, well Linda, I hope
that answers your question, Jim.
The next question is from Pam.
What are your thoughtson enamel saute pans?
We don't have any cast iron,
but we do have an enamel dutch oven.
It's possible you've mentioned it
and I've just not gottento the episode yet.

(49:42):
So enam saute pans,
- Pam, I don't have one of those.
I don't, I don't think you need them
because if you heat up astainless steel pan properly,
it's essentially works as a non-stick.
So, and that would bemy saute pan of choice.
It's lighter than, you know,
these enamel things are gonna be heavy,

(50:04):
so it's gonna be hard to flip.
Um, which I know a lot ofpeople don't care about,
but it is an, it is an important technique
when you're cooking pasta.
You're doing, what's itcalled? Tara? Starts with an M.
- Oh, Monte Chira. Yeah.Yeah. Is that the right
- That's it.
I think it is. I'm going with Tara.
So you blame her if shesaid it wrong. Monte
- Monte Couture.
- That would be my concernthere. Uh, do they work well?

(50:26):
Yeah. I mean, a lot of peoplejust wanna have the whole, uh,
lake Crusade collection,so they want those
enameled saute pans.
But I'm a stainless steel saute pan guy,
and I occasionally willuse a non-stick for eggs
for stuff like that that you really need a
purely non-stick surface.
- It is Monte Ka Torah Kera,

(50:48):
which is a quick process carriedout at the end of cooking,
allowing all the ingredientsto bind together. Yeah,
- It bind.
So like when you flip your pasta,
basically like you slap the pasta slaps a
as you're flipping it, and it will, the,
the sauce will cling to itversus if you don't do that
and you'll, it'll justkind of like roll off more.
Mm-Hmm. . But youcan, you know, you can kind

(51:10):
of simulate it with liketongs doing it really fast.
I hope I'm answering that question.
I don't think that I need one
of those enamel uh, saute pans. Yeah. I
- I don't even recall seeingan enamel saute pan. They
- Do- It.
It's, is it like, uh, lake Cru has
- Lake Crusade.
Lake Crusade has everything. Okay.
- Yeah. Yeah. I mean,I would, I would agree.
I mean, I would say just gowith the stainless steel.

(51:31):
- Stainless steel just, or
- Cast iron.
Yeah. And like you have one of each both
for different things and Yeah.
Yeah. I wouldn't get anenamel saw tape pan. Yeah. We,
- We did a whole episode on pots and pans,
but I would have a 10 inch, uh,
stainless, I would've a 12 inch.
And then, you know, Ireally like a 14 inch
because that's like,
like I call it like the family size one.

(51:51):
Uh, that's all you need there.
And then, you know, you have your pots.
And then I would just have likeone decent quality non-stick
because non-stick is just gonna go bad
eventually no matter what.
Yeah. Yeah. And then Tara said cast iron.
It's good to have a couplecast irons too, though.
I don't use them nearly asmuch as, uh, as some people do.
- That's it. That's

(52:12):
- It.
Alright. [e-mail].
We love reading your questions.
We love talking about 'em here.
We also love these taste tests,
so if there's anything you areinterested in for us to do,
let us know there too, becausewe will add it to the list.
But we do definitely havea collection building right
now, uh, downstairs.

(52:32):
No, it's every day I'm likelooking at that. I'm like, woo.
It's like, kind of likeyou don't, we don't,
we didn't know what wewere gonna do today.
Yeah. There was a lot of,a lot of, uh, not debate,
but uns choices.
- Yeah. They were good choices. Yeah.
- Yeah. But I was reallyimpressed with that
shelf stable balcon.
- Yeah. I am impressed for sure.

(52:54):
- So I like told me, Jim,you gotta tell me right now,
which one's gonna do better?
I mean, I would, therewould never be a situation
where I would've picked that one to
- Win.
Never. I actually wonder, like,
are restaurants like serving that? Like
- Restaurants don't serve that one.
But I heard my brothertold was saying that Yeah.
They get it from, uh,the restaurant supply

(53:16):
- Stores or something.
- Yeah. 'cause they sellthem in those huge, um,
they're like tremendous.
- I could see like,maybe not a restaurant,
but maybe like a pizzeria ifthey have like tiramisu on
their menu, I could seethem opening up one of those
and like cutting a little slice of it and
- Yeah.
I mean, but I, I alsothink the pizzerias are
getting it from the supply store.
Yeah. It, it's just not something
that restaurants wanna pay.

(53:36):
Most restaurants don't have a pastry chef.
- Yeah. Um,
- If you go to culinaryfood, I'm impressed.
Don't do don't, don't go to,don't be, go into pastry,
go do the regular cooking.
I mean, you, you'regonna, you'll have a lot
more opportunity for jobs. Yeah.
- Well, it depends on what you want.
If you want, if you dreamof becoming a chef, if
- You wanna be in a re- Chef
- And you wanna be in a restaurant though,
it's better to be, yeah.
- But if you wanna like, work in a bakery

(53:57):
and you wanna make likefancy wedding cakes
and stuff like that, then go to pastry.
- A lot of people justcan't make it to dessert.
They fill up and then it's just,
- Who are these people?? I don't know them. This
- Person right here.
Okay. Until next time.