Podcast 36 – The 5 Recipes You Need To Make For The Super Bowl - The Sip and Feast Podcast

Episode Transcript
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(00:00):
- Welcome backto the Sip Fe Podcast,
episode number 36, the Super Bowl.
What food do we eat?
Do we enjoy, do we give toour guests on the Super Bowl?
Tara, what is this thingcalled the Super Bowl
- ?
That's a good question. AlthoughI'm sure everybody who's

(00:20):
listening to this knowswhat the Super Bowl is.
- It's, I dunno,- The final game of
the f it marks the end ofthe football season, right?
It's, yeah. I mean the a FC versus the
other one. Yeah. Versus
- The NFC champion. Yeah. Um,
- You could tell, you could tell I watch a
lot of football. Yeah.
- I'd, I don't watch footballreally anymore either.

(00:44):
But me, what me
and you do is not representativeof what the country does.
Yeah. Football is more popularthan it has ever been in the
history of stats.
Really? Yeah. It's, it'soutta control. I popular.
I didn't that Yep. Outta control.
And a big part of that is
because of this personcalled, uh, by the name

(01:05):
of Taylor Swift .
- Actually, Taylor, Iheard Taylor Swift is,
is going to the Super Bowl. Yeah.
- She's going to the SuperBowl because her, um,
- It's Taylor Swiftverse, the 49 ERs. Her,
- Uh, boyfriend, uh, KelseyGrammar is, uh, Kelsey
- Grammar- .
You know what? Listen, ifyou, if you, I had to do
that joke, but David Letterman,

(01:26):
David Letterman is the king of doing this.
He was, um, he's got some new show now.
It's like a, I think it's a podcast.
I, I'm, I'm not positiveI saw it on, uh, YouTube,
but, um, he was talking to someone
and he kept saying, KelseyGrammar for the meaning,
demean tra Travis Kel Kelsey.
Is it Kelsey? Or Kelsey Tra I, I shows
- You what I have. I think it's Kelsey.

(01:47):
- But anyway, he keptsaying Kelsey Grammar.
And the person, like, helike producer was like,
it's Travis Kelsey, you know, .
And he's like, . He kept doing
- It. That's so funny.
- But he would always do thatin his old, um, you know,
the old days when he was on,you know, he's been retired
for a number of years, hewould always turn people's,
like he would refer to someone

(02:08):
and he would always do a playon words referring to them.
And it, everybody wouldplay along with it.
Like you wouldn't, it was,but it was hysterical. I don't
- You, you, you don't know this.
So I don't remember that.
I used to actually stay up
and watch David Letterman every night,
like when I was in high school.
Um, and I used to love him

(02:28):
and his top 10 list thathe would do every night.
I think we should, we shouldresurrect a top 10 list
and, and do something like that. But I,
- Yeah, it's not a bad idea.
- I don't remember him changing.
- I don't know if he did it inevery episode. Yeah, I know.
It was fairly common. He was amaster at it, and he, who was
- His sidekick?
- The little guy? It, was it Paul?

(02:49):
Uh, yeah, Paul, um, the ball.Bald, uh, glasses. Yeah. What
- Was his- Name?
Oh, man, I'm, you know,it, honestly, it's been
so long since I've watched,
- I hate reaching for my phone.
Yeah. When I wanna look something up.
Trying. We need, I've been, we need a
- Little- Computer right here.
No, I, I just hatehaving to rely on things.
Like, I wanna try anduse my brain to remember.

(03:10):
- I, I'm going- Blank
too, and I just can'tremember it right now. I'm
- Going blank.
- I hope I'm right. That itwas Paul. I can picture him.
He wore sun like sunglasses
and he was like theconductor of the band, right?
- Paul Schafer. Paul- Schafer. Yep. Yeah.
- You know, like when you,when you know something,
but you can't, you can't pull it out.
Yeah. That's, that's kind of the issue.
I think when you, uh, enterthe age we are at right now.

(03:33):
Mm-Hmm. . So,uh, before we get into it,
and we're gonna get into thebest Super Bowl foods to have
what we think are, uh, a couple things
that we think you shouldn't do.
Uh, you might be noticingthat we have these new mics.
That same mic, but differentboom arms makes it a lot nicer.
Mm-Hmm. . Becausein the past, and I think I
spoke about this maybe in lastepisode, with having those,

(03:55):
um, the little stands there, I would,
I felt like I always hadto lean so far forward.
Yeah. So now I can be,
I could just be over herechilling like this. It,
- It feels a little more relaxed.
I still like the idea of ustransitioning away from a table
and getting a more, gettinga more cozy setting here.
Like maybe, maybe a chair.
- Yeah. I definitely wanna do that.

(04:16):
I think we need thechairs. I think we need
neon lights in back.
Mm-Hmm. ,Tyra just hung up neon
lights for James the otherday. Purple neon lights.
- LED lights. Oh,- L-E-D-L-E-D Lights. Yeah. Uh, yeah.
I'm dating myself again.Anyway, I digress.
Let's get into it.
- So before we get into it,I thought it would be cool.
I found this quick historylesson when it comes

(04:39):
to Super Bowl food and morespecifically Buffalo wings.
Right. Because I don't know about
you, and I know we'll get into this.
I a little bit, whenI think of Super Bowl,
or when I think of reallyany food that I'd like
to consume while watchinga sporting event.
'cause I do that all the time. I'm always
on the TV watching sports

(05:00):
- .
Yeah. She's a, she's a heavy,heavy sports watcher. Yeah.
It's hard, it's hard forus to really do anything
because, uh, you know, like, Iwanna do stuff on the weekend
and Tara's like, no, I gotta watch three,
three football games today. Yeah,
- Of course- , there are women who do that.
- No, I, of course. Yeah. I know.
And I actually, I like, Ilike watching basketball games
and I used to watch things a lot more.

(05:22):
I just, I don't have time anymore. Yeah,
- No, I get it.
I used to watch, I, Hey, listen,
I used to watch a lot of sports. I I used
- To have fantasy football.
Didn't you win fantasy football one year?
- Yeah. I mean, it's not, it'snothing to be like, it's not,
it's not, it's not the pinnacle of life.
- It's not like you boughta football team. Look,
- It's the pinnacle of life.
Or some men. And you know,if you're, if you're my age
and you're really into football still,

(05:44):
I'm gonna go on a limb here andsay, maybe you shouldn't be.
Maybe your wife is, you know,a little feels neglected.
Um, you know, youshouldn't be like winning
and running your fantasyfootball like pool at work.
Like, that's not like it's,
I I think it's like whenyou're in your late twenties,

(06:05):
early thirties, like,
if you're the guy runningit, like, that's good.
That's normal. Yeah. But like,
if you're in like your forties and fifties
and you're like the head honcho, Hey,
maybe you gotta relureevaluate your life choices.
- No, no judgment here for me. No,
- I'm judging. I'm, I'm real.
- You're being judging.- I am. I'm definitely judging.
Okay. So we might havejust lost one or two.
Uh, 45 to 55-year-old men
who run their fantasy, uh, draft league.

(06:27):
- Well, I'm not judging you,
- Tara.
Yeah. Tell me the history of chicken wings
and buffalo wings.
- January 15th, 1967,
the Green Bay Packers faced off against
the Kansas City Chiefs.
AKA Taylor Swift.
In the very first SuperBowl on that day, few
of the estimated 51 million fans gathered

(06:47):
around their television sets,realized the profound impact
that Super Bowl would have on chicken
consumption in the United States.
The Packers won the game 35 to 10,
but ultimately the realwinner was chicken,
particularly wings.
In 1967, Americans consumed 32.6 pounds
of chicken per capita typically purchased
and hold bird form.

(07:07):
Cuts of chicken were anovelty at the grocery store,
and there was littledemand for chicken wings.
But in 1964, the anchor barin Buffalo, New York decided
to turn the typical soup stock staple
into a spicy finger foodto feed a hungry crowd,
right anchor bar in Buffalo.
That's where Buffalo wings come from.

(07:28):
For a few years after theyserved them wings gained
popularity in the bar scene,then came Super Bowl one,
turning them into asporting event tradition.
Since that first game, chickenwings have become a staple
of football gatherings
and tailgaters even carryingover into other major sporting
events with the annualcollege basketball tournaments

(07:49):
and the college and pro football season,
rivaling the big gamefor wing consumption.
In fact, any big sporting event
that generates a crowd increasesdemand for chicken wings.
So I thought that was interesting.
This is actually from the US Department
of Agriculture website,
which I'll actually link thearticle in the show notes.

(08:09):
- Interesting.- If anybody wants to read the whole
article, this was just an excerpt.
- That's the little quick history.
I'll give you my little quickhistory of buffalo wings.
Mm-Hmm. . SoI went to the University
of Albany, which is New York'spremier, uh, institution.
And, hey, listen, no hateif you went to Albany.
That's where I went. Okay. This is,
this is why I do what I do now, you know?

(08:29):
'cause I went to SUNY Albany,, I was going to go
to Buffalo though, and themain deciding factor was the
buffalo wing, becausethey have tons of places,
bars in Buffalo that have great wings,
not just anchor bar, you know. So
- The deciding factor was wings
and you decided not to go to Buffalo?
- No, it was, it would've helped me go

(08:50):
to Buffalo. Oh. 'cause of the
- Wings.
So did you not get into Buffalo?
- No, I got into Buffalo. So- Why didn't you go?
- It was too far. Oh, that,
that was the reason Ihad a friend who went to,
who was a year or two olderthan me, and he went to Buffalo.
And it's an eight hour drive from Long
- Island.
It's okay. Not everybodycan get into Stony Brook.
- Yeah. She got intoStony Brook, by the way.
Stony Brook University.
Little quick side note, uh,
now is considered the 45th Best College

(09:14):
in the United States. Yeah. Of America.
- Yeah. So, according- To us, news and World reports
- To my former colleagueswho used to rip on me
and call me state schoolbecause they were Ivys.
- Well, it's not an Ivy League yet.
- Go kiss it. . I'm kidding.
- It's not an Ivy. It's- Not an Ivy. But I used to
- Get, it's on their, they're on
their way to becoming though.

(09:34):
Like, I would say, likeMIT light, you know,
- I worked with two people.
Um, one was a Princeton graduate
and one was Cornell graduate.
And they liked to rip on me.
And one other person, the otherperson went to Binghamton.
They used to rip on usand call us State school.
- State school. Yeah.- It was like, it was in good fun,

(09:54):
but, you know.
- No. Yeah. I mean, listen,you gotta, if you're spending
that type of money, I mean,the more funny part was
for them, uh, funnier, pathetic, uh,
depending on whicheverway you wanna see this.
They had the same job as you did.
And they went to those premier
- Schools.
Well, one, one of them was my,was my superior. Okay. Yeah.

(10:14):
- Big deal. Yeah. I mean,like, it's not like he,
it's not like they were running
the company or anything. Yeah,
- Yeah,- Yeah.
And well, whatever. We liveright near Stony Brook,
so it's a little source of pride and yeah.
Tyra's, right. She wentthere 20 years ago.
The only thing I will saythough, is 20 years ago,
it wasn't considered,I know the same level
of school that it is now.
The two reasons it's such a,it's gone up so much is, uh,

(10:36):
I don't know the person's name,
but it's a Chinese individualwho won the Nobel Prize.
So that means Stony Brook gets a lot
of international students,uh, applying and going.
And Jim Simmons, who runsRenaissance Technology,
which is one of the largesthedge funds in the world, uh,
and he hires mathematicians,chemists, astronomers,

(10:57):
all different fields toanalyze the stock market
and to collect money
from exploiting everyinefficiency, no matter
how small they are.
So he hires a bunch of geniuses,
and they places right here,
it's like right near where we live.
- But he is- Umor, he's a donor

(11:19):
to Theor department of Stony Brook
- To Stony Brook. Like there's
- Park is named afterhim, right. Or his son.
- So his Jim Simmons son, I believe,
was killed riding his bike. I think,
- I'm not positive. I,
- He, he had two sons whowere, who died tragically.
Really? One was riding abike, the other one drowned,
I believe, like on his honeymoonor something like that.

(11:42):
But, um, the park, AvalonPark, which is in Stony Brook,
near Stony Brook Village,
near the Stony Brook Gristmillover there, kind of in
that historic section, um, he, I believe,
owns that park.
And the park was made in honor of his son.
- Yeah. Well, anyway, that's,that's that about that.

(12:05):
- We, we wanna talk about the things
that we wanna make for Super Bowl.
We, we also wanna talkabout why you don't need
to order out for Super Bowl.
So I'm in some, you know,a few different, uh,
mom groups Yeah.
On Facebook. And so many of them are like,
where can I get wings for Super Bowl?
Where can I get this for Super Bowl? Yeah.
I kind of just stay quiet.

(12:25):
'cause I don't wanna be like, Hey,
here's my husband husband'shere, here's my recipe.
Recipe. But I do wanna say that
having had wings at several different bars
and establishments inthe area, I still think
that your homemade wings are better

(12:46):
and homemade seems tojust be better in general.
Especially lately. For afew reasons. Yeah. Right.
The first being, and I'm gonnalet you elaborate on this
'cause you're very passionate,
you should be verypassionate about this topic,
but it's what I call thedelivery service dilemma.
- I, number one, I don'tthink my wings are as good as

(13:07):
a really good fried wing.
- Stop it. They're better.
- Uh, that's your opinion.
Um, my opinion is they'renot quite as good.
So the video will already beout when you listen to this.
Yeah. Because buffalo wings,by the time you listen to this,
it will have been out for three days.
'cause it comes out on the Thursday.
This'll be Monday when you're listening.

(13:30):
So if you watched it, I,I did 'em in the oven.
I did four pounds of 'em.
It, the advantage in the oven,you could do a lot of 'em.
If you're frying them, unlessyou have like a deep fryer,
like a big deep fryer at home,you're gonna be limited by
how many you can fit intothe batch of oil, though.
They only take about eight to12 minutes when you fry them.
Versus they take about 50minutes to bake them in the oven.

(13:55):
If you have an air fryer,you could also do it too.
But it's not gonna materially,uh, increase the speed, uh,
over a standard oven, which
that's all an air fryer is, by the way.
Uh, second part of it, my passionabout the delivery places.
Yeah. I really don'tlike the delivery places.
I don't like what they do to businesses.
I don't like what theydo to the customers.

(14:18):
I don't like what theyeven do to their own.
They're not even, can'teven call them employees.
They're contractors. Okay.
The only entity
that benefits from thesedelivery services is the delivery
service company specifically.
They're people that are highup in the company. All right.
They're a tech company thatexploited inefficiency.

(14:41):
I heard this the other day, Tara
and I read it on a Reddit thread.
And they were saying thatthese companies, now, again,
I'm just saying, I'm justtelling you what I heard there,
and a few, a good amountof people confirmed it.
If you are a business
and you don't wanna bea part of them, you have

(15:02):
to get your name removedbecause they will add your name.
Mm-Hmm. . Soif I own a restaurant, okay.
And whatever I sell,say I sell steaks, okay?
I am like a regular restaurant
and you know, I have someother entrees on the menu.
You'll have DoorDash drivers come there
to pick up stuff from you,or Uber Eats or whoever.

(15:22):
And, and the guy's like,what do you, what is this?
Why do you, you know,what, what's going on here?
And then you find, found out your name,
you found out your name is there.
So then you gotta call them up
to get your name physically removed.
So it's almost like coercion.
And they say, then you geta sales rep on the phone.
They're like, well, whydon't you wanna be on there?
It will increase your salesby X amount of percentage.
But the problem is, you'regonna get all those orders.

(15:46):
If you're a regular restaurant,
you're gonna get all thoseorders When you have your regular
restaurant rush, you don'thave more chefs in the back
to accommodate a 300% increase in orders.
So it's like your, yourplace wasn't built for that.
Now, if you're a regular, youknow, wing shop or pizza place
and whatnot, you know, you're, you're,

(16:07):
you do do a substantialamount of delivery.
Mm-Hmm. . But still,
you're still getting screwed.
And I'll, you know, again, I'mvery passionate about this.
So Darden, which is theparent company of Olive Garden
and Red Lobster and a few other places,
they just purchasedRuth's Chris Steakhouse.
Yeah. $700 million.
They are getting rid oflunch in most locations.

(16:31):
They're gonna changethe menu a little bit.
And, and I, 'cause I was readingthe press release from the
CEO and they're going to get rid of
delivery services likeDoorDash and Uber Eats,
because they're like, you know,
when you order from those places
and the price is way higher.
Mm-Hmm. the customer meaning us,

(16:52):
you, everybody else.
We think that it's higher
and that it's the restaurant's fault.
Mm-Hmm. . Soit's giving the restaurant
bad reputation.
Yeah. So the CEO's like,we're getting rid of that.
And if I owned a restaurant,I would never deal with them.
Okay. I would never deal with them.

(17:12):
Plus you're ordering the food from them.
And it's an hour sometimesto get your food.
Sometimes it's an hour and ahalf. Mm-Hmm. .
- I've had so many problems lately.
I just, I've stoppedusing them completely.
Any of the ordering services.
It's just, there's beenproblem after problem. I
- Feel like we should doa whole podcast on this.
You, you can tell howpassionate I am about this.

(17:33):
I I don't wanna make itlike there's no benefits
to them If you're a disa.
If it's a disabled individual. Okay. Yeah.
If it's a person that is a single mother
with young kids, okay.
There's a, there's, thereare examples where it's good
that you can get really any type
of food delivered to your Mm-Hmm.
to your house.But I think those, those few
and those few examples are not,

(17:56):
they're helping 0.01% of the use cases.
The, the other 99.9 are bad.
And I don't know, I mean, I just,
some things maybe justshouldn't be delivered.
Like, I would never wanna geta steak, A steak being good,
all comes down to it comingout on the sizzling plate.
Super hot for you. Mm-Hmm. .

(18:17):
And you eating it right away.
It's a ti There's a bigtime component there. Yeah.
If they put that in a container
and you, they're waiting for,you know, delivery driver Bob
to pick it up an hour and 20 minutes
later and get it to your house. Is
- This Uncle Bob?
- It's, it's just Bobdelivery. Bob the delivery guy.
- So Bob, okay. Do, letme ask you a question.
Do you know any othermale names other than Bob?

(18:38):
- Mike? Okay, bill. So
- Let's go back toSuper Bowl. Yeah. Let's,
- Lets, let's go back to that.
Wings you're talking about will
- Be soft wings. The wings
- Will be soft.
Yeah. Okay. Yes.
I'm, so, I'm coming backhere. The wings will be soft.
- I'm, I'm trying to bringyou, reel you back in. Thank
- You.
They won't be as good thewings, they just won't.
So if you insist onhaving to go to a place
and get 'em, I would justpick 'em up and, but,

(19:02):
but even still, it's gonna besuch a crapshoot on that day.
They're, they're notgonna be nearly as good
as they are on every other day
because the restaurant's gonnabe getting so many orders.
- So it's better to justmake your stuff at home.
- It's definitely better.And you asked this, I think,
or somebody asked this on the post today,
the buffalo wing post about reheating.
You can reheat them perfectly.

(19:25):
So say you make them yourself
and you know, they get people,you're waiting for people.
Or maybe it's like halftimeand there's some left.
You can re-put them back inthe oven, crisp 'em up again,
and you can reuse 'em and they'll be fine.
Yes. Chicken just, it's very chicken
wings are very forgivable.
- So would you, when youresuse them, would you mix?
'cause you, to make yoursauce, you mix butter, flour

(19:48):
and frank's hot sauce. So
- Just a little bit of flour.
- Would you add, whenyou resuse the wings,
would you add more ofthose three ingredients?
Just not more flour, justthe, just the hot sauce.
- No, you don't need any more flour.
The flour, the reasonI put the flour in is
because it thickens the saucea little bit and it stops it.

(20:09):
I, I always, my mom used tomake 'em when I was a kid.
Occasionally, not very much.
And it's funny, I didn'tknow buffalo wings either.
That's started that early,
because to me the buffalo wingwas like a new invention in
like 1987 or something,
or 88 when I had my first wing.
- But it wasn't, it wasalready 20 years old. Well,

(20:29):
- That, that's, that's what I'm saying.
So, yeah. But to me, they were relatively,
that was when I kind of identified
with when the buffalowing was created for me.
Mm-Hmm. . And,you know, my mom was like,
she was reading the label,
what everybody does on the Frank's bottle.
Just mix the butter and then it's
always a little too liquidy.
Yeah. It always kind of,your wings starts swimming

(20:49):
and then they get, start gettinga little soft right away.
Yeah. So the flour, the flower
- Helps.
Yeah. All right. So let'stalk about our top five picks
for Super Bowl food.
I've got a list here. I'm gonnarun through it super quick
and then we'll dive deeper into each one.
Wings, nachos, some type of dip.

(21:11):
At least one, somethingmade with pizza dough chili.
Okay. Those are the top, mytop five. That, those are good.
I wanna talk about more. Iknow we're gonna have a few
honorable mentions there,but we'll get to those after.
But let's start, since wealready started talking about
wings, let's Yeah.
Dive a little bit deeper into the wings.
'cause obviously Buffalo wingsaren't the only type of wing,

(21:34):
although they're probablythe most popular.
- Again, this is just my, my opinion,
I think everything startsand ends with the wing.
Mm-Hmm. . Like,I don't think you can do
this without having wings.
- So wings are the number one,
they're like the centerpiece Yeah.
Of your Super Bowl meal.
- Yeah. I mean, now if somebody, if there,
if there's a bunch of vegans
and vegetarians, which I thinkis kind of an oxymoron almost

(21:56):
for watching football,you know, like Super Bowl.
Like, it doesn't, you know,stereotypically you think
of a bunch of rowdy men withlike beer bellies, you know?
Yeah. Eating 40 wings.
You don't think of a bunchof vegans like cheering Well,
going nuts over football.
- I will say we've had cauliflowerbuffalo wings, which are,
actually, I'm laughing

(22:16):
'cause I know you're, I I'm not laughing
at the cauliflower wings.
I like the cauliflower wings.
I'm laughing becauseI know what you think.
You think it's like aridiculous impersonation.
But you did enjoy themwhen we ate them that time.
Remember at that place inPort Jeff, we got like, oh
- Yeah.
They, they were good. Theywere good. They're good.
I mean, they're, they'refine. Yeah. They're
- Not, but that's a, that'sa vegetarian or vegan option.

(22:39):
Yeah. You can have the cauliflower wings.
- It definitely is. Yeah.
Uh, now remember, if you'regonna do a ve veg vegan,
you would have to have no butter.
- Right.- You'd have to make sure the fryer
that you're using, youknow, it's funny, you know,
those pla every place thatlike serves you food, just
so in case you're a vegan
and you're watchinghere, the odds of a place

(22:59):
that serves a lot of meat
and wings, frying your vegan
cauliflower bites in untaintedoil that hasn't been fried
with meat is probably very, very remote.
- Well, that's why I thinkthat's a question that Yeah.
- That- The person who's
ordered the Yeah. Well,they'll ask. They'll
- Ask.

(23:20):
Should ask. They'll ask. Yeah.
- So, so that's it for vegan wings.
I don't wanna spend toomuch time on that. Yeah.
But what are, what are some other ways
that you could prepare wings?
- There's a variety of ways.Uh, garlic parm is great.
We have that on the site.
I'm actually probablygoing to tomorrow, I think,
or the next day, uh, gonna doScarper scarper realo wings.

(23:41):
How Carmines does them.Oh, so Carmines has them.
And basically I'll be doingthe wings similar again in the
oven, but then I'm gonnatoss 'em in that sticky, uh,
vinegar cherry pepper sauce.
- Oh my God. I know. It sounds
- So good.
Now the only thing it's gonna,
it'll have like parsley on there.
Uh, it's not gonna have sausagein it, obviously, you know.

(24:02):
Yeah. It's just, there'sno way to do that. Yeah.
But it's still gonna be delicious.
- I just said, oh myGod, that sounds so good.
I sounded like JordanPeel's character. .
Oh my God, it sounds sogood. . Sorry.
I said that and I like heardit in my brain and I'm like,
- You do her very well.
Or him? Him. You do him doing her very

(24:23):
- Well.
It's him playing Megan. Yeah. Yeah.
- You do that. Well, you alsodo Peter from, uh, I mean,
Lois from Family Guy very well,
but a lot of people say,
I just sound like Peter
from Family Guy. Myvoice. Yeah. You're not
- Even impersonating him.
Yeah. Yeah. I have to. I
- Have to do do it, do it. Let's hear. Oh,
- Peter .
That's great. That's all Ican say. .

(24:44):
- Um, all right. So scar wings,uh, T Thai chili sauce is
- Delicious. Ooh, that's
- Good.
Really easy. You can buy abottle of Thai chili sauce
or you can make it, it's just one
of the easiest sauces to make.
It's just vinegar, sugar suspended in a,
a corn starch slurry with asmuch hot pepper as you like.
Yeah. There's like fiveingredients in Thai chili sauce.

(25:07):
I'm trying to think of some other ones.
Lemon pepper's. Really good.
- That's good. I like agood jerk jerk chicken wing.
That's good. The Jamaican style. I mean,
- Barbecue.
- Oh yeah. Barbecue.
- Yeah. Dope. They're great.Honey. Barbecue. Something like
- That. Yeah. Delicious.
- So, you know, listen,once you understand how
to crisp up the wingsand cook 'em properly,
and you know, I go over it all in the

(25:27):
video, how to dry 'em off.
How to dry 'em overnight.
I I didn't dry 'em overnight in the video,
and I still got really good results.
Mm-Hmm. . Soif you haven't seen it,
go back and watch the video. Yeah.
- One other thing, if youare gonna host a Super Bowl
gathering and you're going to make wings,
Costco is your friend.
Yeah. Yeah. Again, Costcodoes not sponsor us.

(25:48):
We are like 100%not sponsored by Costco.
We wish we were, but we're not. Yeah.
And that's not why we're saying this.
We're not looking toget sponsorship. No, no,
- No.
I would like to getsponsored by Costco .
I would like to get sponsored by
- Costco.
Yeah. But, but that's notwhy we're saying this.
We're saying this becausewe have genuine love. Yeah.
Genuine love for Costco. You

(26:08):
- Look, and that's the thing.
Like you're, what, whatyou're trying to say. We 100%.
Whenever I recommendsomething to you, whenever sip
and Feast, me
or Tara recommends somethingto you, we do not recommend it
to you for money.
Okay. I, I'm serious.
And I think a lot of this is
because we're 45 years old,

(26:31):
we have some money from previous careers.
Um, we don't care just about money.
Like, if you go to the averageprofile on TikTok food person
and you hit a button,they will be hacking.
They're different flavored salts.
They're crappy knives from China.
They're stupid coursesthat don't even work.

(26:54):
I, I'm telling you, it's almost a business
strategy for a lot of people.
That does not mean thatevery food creator on TikTok
or on YouTube does this.
But, but,
but it's easy when you have a big audience
and we do have a big audience.
If you're watching ushere for the first time

(27:14):
and you're like, oh,you only got 3000 subs.
This, we have 800,000on the YouTube channel,
and people watch us everyweek, we could monetize
that audience in a very,very inauthentic way.
And I refuse to do it. I I won't do it.
I've been doing this for six years now.
If I haven't done it bynow, I'm not gonna do it.

(27:35):
But when I recommendsomething to you from Costco,
I am making no money on it.
No money. Okay.
And it would be greatif I had a relationship
with Costco, but I don't.
But the reason I Tara's tellingyou to buy the wings there,
you get six packs of them.
Mm-Hmm. . Okay.They're very cheap per pound.

(27:56):
They're good quality andwings. And they're wings.
They're good. They're,they're actually good.
They're not the Yeah. They'renot the dinosaur wings.
Mm-Hmm. .Um, again, they're great.
When I tell you to get papertowels there, when I tell you
to get meat there, when I tell you to get,
uh, what else do I tell them?
I mean, I tell 'em everything.I buy my shirts from the
place, you know, like,I, everything I, I mean,
this isn't from Costco,

(28:17):
but it's crazy how much stuff we
get our table's from Costco.
This table's from Costco.This table right here. Yeah.
This odd shaped table. Um, .
Anyway, that's why we'retelling you to get it there.
Let's move on to the next one. How would
- You prepare the ultimate nachos?

(28:37):
Okay. For Super Bowl?
- Okay. Ultimate nachos for Super Bowl.
Ultimate, I'm gonna sayultimate, but the caveat's gonna
be easy too.
Yeah. We want them to be relatively easy.
So I would get yourselfeither mix up, go online,
find a taco seasoning.
That sounds good. Or justbuy yourself a packet of it.
Get yourself 80 20 beef. Okay.
Saute that up with a little bit of onion.

(28:59):
Put the seasoning in there.You have a great taco meat.
So now I would say get a big she pan.
These are best to do in shepans. Mm-Hmm. .
I probably use two. Ifyou have a lot of people,
layer all your nachos out.
Just get, I would justget plain from the store,
like plain chips.
I wouldn't get lime scentedor anything like that.
Layer my meat, get some good cheese.

(29:21):
I would get pickledjalapenos. I would get, whew.
I'm trying to think what would be
maybe a couple different cheeses.
And is there anythingelse to bake? Not really.
That goes in the oven that bakes.
Then you put your cold stuff on tomatoes.
Well, that's gonna bethe cold stuff. Those
- Will be cold.
- Yeah. So like a picogallo you can do Yeah.
After the fact. A littlebit of cilantro sour cream.

(29:42):
And, um, what else am I missing
there? That's pretty much it.
- Yeah. What do you thinkof pulled pork nachos?
- I think it's good when it's done right.
I've had it when they overloadedit with too much pork.
Mm-Hmm. . Andit was just like, too porky.
It's just a slop. It was just slop. Yeah.
You know, because it gets alittle wet, you know, there

(30:03):
- Needs to be a good meat to chip ratio.
Yep. That's my biggest problemwith nachos from places.
'cause I feel like oftenthere's like a bunch
of chips that don't have anything on it.
And then there's Yeah.Ones that have too much.
So I would say for my ultimate nachos,
since you're controlling it,
since you're the one making it at home,
you should like get a good chip to,

(30:23):
to meet ratio going Yeah.
- And a good distribution too.
Like don't, um, that's what I mean. Yeah.
Don't load it up the meat inone particular area. Yeah.
- That's what I mean. I- I mean, you could get really
crazy about it and like put like a set
ratio on each one. Well that's,
- That's what I'm saying.
No, I, I, I know. Yeah. Yeah.
Green onion would be good too. Top green
- Onion also.
- Yeah. Green- Onion. Definitely. Yeah.
I, I'm probably, there'sprobably something

(30:43):
simple that I missed here.
Now also, if you can't do the ground beef,
you could do a little,you could do chicken.
Mm-Hmm. . Samething with the taco seasoning.
Uh, my preference wouldbe for dark meat, but
- Yeah.
You could even do a vegetarianand just have the cheese
and olives and maybe somesauteed mushrooms if you want it.
Like a meaty consistency.
- That does sound- Good. Something like that.

(31:04):
- Speaking of like how I say the dark meat
and not the white meat.
There's a food u uh, YouTubernamed Intranet Shaquille.
He's young. He's really, he's really good.
He makes really good videos.I like his videos a lot.
But he has, um, he has anotherchannel where it's like
Sha Shaquille randomthoughts or something.
And, uh, he just talksabout different topics

(31:25):
and he was, he had someonesend in a person who wanted
to start making YouTubevideos also cooking.
And they were like, can you,um, can you dissect my script
and tell me what's good and what's not?
And the person was saying like, about, oh,
just you can use brisket or chuck or,
or any, any beef and that'll be fine.
And he's like, okay, this is a problem.

(31:46):
You can't say use any beef
because a person who doesn'tknow what they're doing will
maybe they think, oh, I can usefilet mignon now when you're
using chuck or brisket.
Yeah. 'cause they're thingsthat take a long time to, uh,
braise and to get tender.
Mm-Hmm. Uh, versus a filetis tender right away.
So then he used the examplewhen you don't know anything

(32:06):
about cooking, or even whenyou know a moderate about
cooking, you will always say
that dark meat is worsethan white meat chicken.
You only, you only know whendark meat is better than white
meat chicken when you've been cooking
for a substantial amount of time.
And you know how much better it tastes
and how much juice here it is.

(32:27):
Mm-Hmm. It'sa trope that is really,
it's, it's ingrained.
People just want white meat,chicken for some reason.
Mm-Hmm. . And it's, it's,
I mean, you know, it's, it's
- Dry.
I know. Yeah. So I, I agree.
But I happen to be like,when we make a chicken,
I always have the breast
and I, I leave you guyswith the dark meat.

(32:47):
'cause I just wouldrather have, the breast
- Breasts can be good.
I think if they're b brined. Mm-Hmm.
, they'regood. 'cause you're putting
excess moisture into them.
Yeah. So when it cooks,it doesn't dry out.
Uh, but no, I think, I thinkoverall, in my opinion,
dark meat is, is the better choice. Yeah.
- No, I, I know you feel strongly
about that. All right. Let's,
- Let's move on to the next one.
- Let's move on. Jim, what arethe best dips for Super Bowl?

(33:09):
- I'm glad you asked Tara.
The best dips for the SuperBowl are alini bean dip.
That dip is awesome. Andit's so easy to make.
You just take white beansfrom a, can you mix it,
put in a food processor, lemon juice,
olive oil, little bit of garlic.
You could also do roasted garlic.
Mix that up season with salt and pepper.

(33:30):
Serve it with, uh, crostini.Super easy. Mm-Hmm.
. And you cando a big platter of it. Okay.
Tried and True dip is aspinach artichoke dip. Yeah.
All right. Really easy to make too.
There's a variety of recipes online.
They're all fairly similar,
but, you know, you can do mozzarella or,
- But, but go to go toour spinach artichoke
- Dip.

(33:50):
You use the sip and feast one, but
- I will plug our, and our,- They're all fairly similar.
I mean, like, we don'tput goat cheese in ours,
but it would be reallygood with goat cheese.
Yeah. It would be really goodwith feta cheese. Mm-Hmm.
, you could justdo make a really good homemade
ranch dressing and blue cheese.
You're gonna want both ofthose for your wings anyway.
That's true. Yes. Sothen you could do a big
- Cru for- Big Crue board. You're
- Forgetting like the,the dip of all dips.

(34:12):
- Tell me- Guacamole.
- Guacamole is the dip of alldips. Now. Guacamole is weird.
It's, it's not a dip. It's guacamole.
But you gotta, you gotta put it in a dip
- Category.
But it's, it's in a dip category
because you have to dip stuff into it.
- I agree. The thingabout guacamole, you have
to think a couple days inadvance if you're going into a

(34:33):
supermarket and the avocadosare all hard as a rock.
Yeah. Not so good.
So you gotta kind ofbuy them, you know, Hey,
you might be a professional avocado eater
and you, you might have itdown to a science, you know?
Yeah. Back in 1980,
and I know this, my memoryis like a photograph.
Okay. In 1980, no, I justread this the other day.

(34:54):
Uh, like the averageconsumption of avocado per year
in the United States was like 0.7 pounds.
Now the average Americanconsumes I think eight
or nine pounds of avocados.Mm-Hmm. .
- I believe- That you're saying that's, you're like,
that's still not a lot, but yeah.
Be your 50 pounds is balanced,
balanced out by the people who eat,

(35:14):
- Who don't eat any of it. Yeah. Yeah,
- Yeah.
But overall, if you tookthe whole population
of the United States, it wasunder a pound per person.
- I think my mom was oneof the main avocado eaters.
. She would make avocado toast
before avocado toast was even a thing.
In fact, she told me that she used to take
avocado sandwiches to school with her,

(35:37):
and that's what she would eat.
My mom is 68 or six.
She's gonna be 6 69 this year. Sorry mom.
I'm like drawing a blank. Yeah.
- And I don't, I don't,I'm not, I don't know.
Linda, uh, Tara's the onewho should know. Yeah.
- But now she's beeneating avocados since way
before it was trendy.

(35:57):
So she was one of those main consumers.
- She was a pioneer.- She was in the avocado world.
- Yeah. She was a pioneer. Yeah.
You know who has an avocadofarm? Uh, what's his face?
Um, who's Magnum pi? The actor?
- Tom Selleck. Tom- Selleck has an avocado
farm in California.
Really? Like a 500 acre avocado farm.
- .- Okay. Yeah.

(36:17):
He was, he was growing and eating avocados
before they were trendy as well.
- Interesting. That'sright. Didn't know that.
I know you say wings are likeYeah. The king of Super Bowl
- Wings are the king wing king.
- Yeah. But what about stuffthat's made with pizza dough,
like stromboli calzone pizza. Yes.

(36:37):
- Right. Definitely.- So tell, what are some of the things
that are Super Bowl friendly?
- Okay. Skip the calzonetoo messy. Skip it.
All right. Don't do it. Um,
- Save that For your first date. Yes.
- Your first date. Yeah. That's ta Yeah.
You told we talked about that. Yeah.
When you said you were she was gonna leave
me like that was it.
She was like, I'm outta here.

(36:58):
Who is this guy with cheeserunning down his face
and everything else?
Um, I don't know. Yeah.
Don't do calzone, do a pepperoni pinwheel
because, or any type of pinwheel.
You can put anything you want in it.
You can put any type of meats.Uh, stromboli is great too.
Those two are awesome
because you can divide,make 'em small portions.

(37:18):
Mm-Hmm. .So each person gets one.
Um, I would probably skip thegrandma or Sicilian pizza.
I would 100% skip a regularNew York round pizza.
That, that means you have
to be there the wholetime watching it, waiting
for your oven to, uh, youknow, your pizza steel
to gain back temp again.
Do not do that. What
- About if you make a grandma pizza

(37:40):
before your guests get there?
You can do that and thenyou just reheat it. Yeah.
You, I could see that being really good.
And you don't have to cutit into the large squares.
You could cut it into smaller slices. You
- Know what?
You're right. The only one,honestly, Tara's. Right.
The only one I wouldn't do would be a,
a New York round pizza.
Yeah. Like a standard New York pie.
I would not do Mm-Hmm. .

(38:00):
- And if it's just you and your family,
like maybe it's just four of you.
Like if it was just the four
of us having the Super Bowl thing,
or you could do a cast iron pizza. Yeah.
- Cast iron is the one that I,I like for beginners. Mm-Hmm.
. It's kind ofbeginner, you know, like proof.
Um, but, but the other ones,the grandma's great too.
All pizza, like grandma

(38:20):
or any, any pizza, as longas you made it properly,
you have a oil in it
and, um, you didn't overcook it initially.
When you reheat it, it's better.
That's why when you go to a pizzeria
and they don't like when youget a slice from a pizzeria,
and by the way, most places,most pizzerias they do 16.

(38:41):
Like their max pie you canbuy is a 16 or 18 inch pie.
A lot of places arepushing towards 16 now,
which sucks if you're a pizzeria.
It does that. I think. I think you suck.
I don't like it not into it.
And or,
and also the sizes that they'redoing now, they're like, oh,
we got a, we got a small, medium, large,
extra large that's a bunch of crap.
Um, but the regular pizzeriaswill still do maybe up

(39:05):
to a 16 or an 18, butthen they'll do a 2020.
You can't buy. Okay. Andthe box doesn't fit it.
But that 20 is for slices.So they make all their pies.
Mm-Hmm. stick'em in the glass, whatever.
So when a customer comesin, they're like, oh,
I'll take a slice of pepperoni.
I'll take a slice of, uh, artichoke.
I'll take a slice of, uh,eggplant rollatini or whatever.
Um, those slices are bigger.Mm-Hmm. .

(39:26):
And so they can chargemore for them. Yeah.
So, and it, it, you know,
the customer gets it andthey're like, this is amazing.
Mm-Hmm. .And then, you know, you,
if you order a pie from them, you'll,
you'll notice it's always smaller,
- So. Yeah. Yeah.
- There's nothing wrong with doing that.
I, and again, this is just Jim'sopinion, who the hell cares
what Jim thinks, but like the ones
that are doing those medium

(39:46):
and smalls, I'm, I'm not into at all.
Yeah. How do you feel about that?
- Yeah. I guess I agree.
I feel like a normal pizza is what, 18?
- 18? Yeah. Like you'reconfusing the customer. Yeah.
You're making it, it's calledthe paradox of choice. Mm-Hmm.
You're giving them waytoo much choice and Yeah.
They don't want it. They just, when they
order a pie, they just wanna pie. They're,
- That's what they're expecting.
Yeah. All right, Jim, let's move on

(40:08):
to number five on our top five picks
for Super Bowl chili.
- Chili chili is awesome.
This is one of the bestones that you can make.
If you have a bunch of people.
I would just say getsome like disposable, uh,
like bowls.
Mm-Hmm. like little bowls.
That's like when I went to,uh, new Orleans or New Orleans

(40:32):
and during Mardi Gras and I had, um,
- Ae- Red beans and rice, uh, and also gumbo.
Gumbo. They would serve themin these little paper bowls
and you just get it and then you eat it
and then, then you'd be done with it.
Those are the type ofbowls you want for chili.
Make your chili a day, twoor three days in advance,

(40:53):
and it will be the talkof your Super Bowl party.
Everybody will be probably more into
that than even the wings.
Mm-Hmm. . And it's simple
because it's done for you.
Then you just have
to heat it up on the stove when
you're ready to go. Yeah. For Super
- Bowl. And any chili is
- Any chili.
Yeah. Yeah. Use the chili.
We have, uh, we just did, um,
chili Colorado, which is great.

(41:14):
That's done with chunksof, uh, beef chuck.
But then we also have regularmore standard northeastern
chili that has beans in it.
Yeah. That, that one's been onthe site for a while. Mm-Hmm.
. You alsohave a chicken chili with,
uh, pono peppers.
Like, it's like a greenchili. Mm-Hmm. .
- Yeah.- I'll keep making chilies. I'll do it.
I'll, I'll make,
I can make a whole websitedevoted to chilies.

(41:35):
They're so good. That'show much I love chili.
- They're good. And they're good.
'cause you can make them ahead. We
talked about our top five.
I know that there aresome that didn't make it
to the top five list,so we wanna name them
as honorable mentions.
So some of these you mentioned sliders.
- Good. I like 'em. Do
- You want me to, do you want me to just

(41:55):
name them then go name them
- And I'll talk, I'lltalk about one or two.
- All right. These are ourhonor. Yeah. Honorable mentions.
Yeah. That didn't makethe top five list sliders.
Stuffed potato skins. Mm. Good
- Brats.
- Italian hero, ribs,pigs in a blanket. Okay.
- Those are all, these are all awesome.
And they all can be dividedinto smaller, uh, pieces.
Uh, the one I'll talk about will be,

(42:17):
now you can do theItalian hero this way too.
Uh, but I mean, it's notreally the same thing.
If you get King's Hawaiian buns,
which from Costco sells 'em,but other places have 'em too.
You can take like a big bread knife
and you can just cut the whole top.
So you turn it over, then you can do your
ground beef cheese.
You could do Italian coal cuts

(42:39):
and you can make allyour sandwiches that way.
I actually, when I used
to make stupid TikTok videoslike a few years ago, I made a,
remember when I made the ground beef one?
Mm-Hmm. .It's like, I, I, I, sorry.
I just can't, I can't stand the platform.
And by the way I say that,
but we are putting up clipsof this podcast on there,
but ugh.
It's just, you know what itis? It's on that platform.

(43:02):
It's, it's Phil. It's,it's called Attention.
So you, you are trafficking in attention.
So that means you must getthe person's attention in the
first, not two seconds,but the first quarter.
Second, YouTube, whenyou make a cooking video,
15 minute cooking video,you got about three
to five seconds to get people's attention.
So I'll put up the picture. I'll say,

(43:22):
today we're making blah,blah, blah, TikTok.
No. The whole thing, everything needs
to be done in 30 seconds, 60 seconds.
You obviously don'tlearn a thing on there.
It's just filled with, it's filled
with false hopes and dreams.
You know, you watch like a cooking video
and you are like, that looked so easy.
Well, it wasn't as easy as making it in 30

(43:43):
or 45 seconds, you know?
So that's the thing. Yeah. And that's
what we struggle with over there.
But I did, um, those sliders,I got like a million views
and people were like,this isn't the best ever.
This is insane. Yeah.
I also did a dumb, uh, grilledItalian, uh, hero sandwich.
And you know why that did?
Well, because Sammy was in it,
and we both like took abite of it in the screen.
- Oh, you need to do that bite.

(44:04):
- I hate that bite. Shovingthe nostrils in the screen.
Oh, man. I'm so old, right? I'm so old.
Like, I can't do that.You're such, you're like,
- You're, you're being a curmudgeon again.
- You know what, look,let me, let's take this
to its logical end.
Okay. So people aren't like,
we get 'em in the YouTubein the cooking videos.
Oh, too long. You know, bro,you take it forever, bro.

(44:26):
Um, okay.
So, so that person'sbasically implying I can only
listen to 30 seconds.
Okay. So let's take it to itsend. Why stop at 30 seconds?
Let's do a two second video.Mm-Hmm. .
Let's do a three second video.
- Okay.- You know? Yeah.
- Well, you're not gonna really
learn anything. You'll, maybe
- You're not learning anything in,
- You might, second video might be mildly

(44:46):
entertained. You're
- Not learning anythingin the other video. No,
- I, the other videos, I, I agree.
- The tiktoks are made ofsh of quick editing tricks.
Mm-Hmm. .They're like, take it
onion and throw it on the table.
Boom. It's like, yeah. It's
- Already,- It's already saute. Yeah. You know,
- Anything else you want to add?
Otherwise, we'll moveinto questions. Let's
- Move into questions. Okay.
- This first question is for me
- From you? Well,

(45:07):
- No, not from me.
Oh, for me. Oh,
- I was like, Tara's asking me. Yeah.
- My, my question from me.
You is, can you please,can I read it? Shut
- Up. Can I read it? Y
- Yes.
- So this question isfor Tara from Patricia.
So I was listening to yourpodcast today on the pros
and cons of different types of pans.
One of the topics Tara broughtup was using bar keeper's

(45:29):
friend as a cleaning agent.
She recommended the powderform, which I've used
before, to clean the scratchmarks for my porcelain sinks
before I got a granite sink.
My question for Tara is,what do you use to scrub with
a non scratch type of scrubber?
An SOS pad, a dry papertowel, which I have used also,
what do you recommend using
to clean a porcelain enccoated cast iron pot?

(45:51):
Like a dutch oven. I usuallyuse a product like soft scrub
and a dry paper towel,which usually works well
to remove anything thatis stuck to the pan.
But the bottom of thepans are so discolored
that nothing gets them clean and white.
Again, please help.
- Yes. So, and you can jump in here too,
but since I'm the main cleaner
in this house, I'll answer this.

(46:14):
So first of all, Patricia, um,
when I am using the bar keeper's friend,
the powdered version, this is what I do.
And honestly, I think thisactually might be a good TikTok
video to film, is how to usebar keeper's friend .
Um, so this is, I'll doit. So this is what I do.

(46:35):
I will take a regular sponge,
like one side is the soft sponge side.
The other side is courseright. We get them from Costco.
Okay. They're the blue sponges.
I forget the brand name, but I use that.
But what I do first before Iuse the bar keeper's friend,
is I first clean the panwith regular soap and water.
We use, uh, palm oliveto as our main dish soap.

(46:56):
So I will do that. ThenI will sprinkle some
of the bar keeper's friendpowder onto the pan,
and I will take a wetsponge, that same sponge,
and I will just likelightly, I won't scrub it.
I will just lightly kind ofmove the bar keeper's friend
around in the pan.

(47:17):
Then I'll let it sit forlike five minutes or so. Yep.
After the five minutes are up, I come
and that's when I scrubwith a little bit more force
with the same sponge.
Then I will rinse it.
I will take a look at the pan,
and usually by thatpoint, it's good to go.
So what I'll do then is Iwill wash it one more time

(47:39):
with palm olive just to get rid of any
of the bar keepers friendthat's left on there.
Then I take it and I dryit with a soft cloth.
Now the ceramic dutch ovenceramic enam or enamel?
Enamel, yeah. Enam ed,Dutch oven, ena coating.
Those are a little bit harder.
Um, I do find the onethat we have right now,

(48:00):
usually I just need soap and water on it,
but the bottom of it doesbecome a little discolored.
I've tried using bar'sfriend to get that off,
and it doesn't always,
- You're talking about the lodge, right?
Mm-Hmm. .Yeah. We can't get that's
- Off.
So it's, I have not been able to,
- We haven't been really,I, when I say we Tara,
like she's not going as fullforce on there as you would

(48:22):
with the stainless, becauseyou're concerned. Yeah.
- I, I'm, it Hasn- Has some residue stuck to the bottom of
- It.
It does. It does. And it,
- It hasn't really stopped me cooking.
Like it hasn't really messedup the cooking. Mm-Hmm.
. But, you know,again, I mean, I'm talking,
I guess I'm talking bad about Lodge here.
Uh, you know, it could betheir product, you know? Yeah.

(48:43):
You know, I know we had, we've spoken
about this in the past about
- It's not enough though. What
- Crusade being better.
- It's not enough for meto not use the pan though.
I mean, it's not like, it'slike food that's stuck.
It's a discoloration though.
- The trauma that we have
that admittedly doesn't haveanywhere as much anywhere near
as much use, um, seems to be better.

(49:07):
- That doesn't haveanything on it yet. Yeah.
But I think we've just used that less.
- Yeah. That, that's what I meant here.
- I think it ha like, as it, as it ages
and maybe, yeah, maybe likeyou said, maybe that's where
like crusade is better,but I don't, I don't know.
- Le Crusade is, um, is much lighter,
which I actually think is a very, it's,
it's an understated benefitas long as it heats up,

(49:29):
it has the same heat, like holding a
ability, which I'm sure it does.
Uh, that alone is worth a lot
because that lodge is soheavy even with nothing.
- It is, it is heavy to clean. Yeah.
So I hope that answers your question.
Like I said, I think it wouldbe helpful if we did a little
like quick tutorial
or video on how to, you know,

(49:50):
what we could even do on Instagram.
You could do film it
and we could just putit as a highlight, like
how to clean a pan.
- That's a good idea. Okay.We'll do something like that.
We're gonna go into, uh, thenext question is actually, uh,
an audio question.
You can send us audio or videoquestions through Instagram.
You can DM 'em, you couldsend 'em to, to our email,

(50:12):
which is podcast@sipandfeast.com.
- Hi, my name is Tara andI'm a listener from Canada.
I'm a huge fan of thechannel and the podcast.
I've always had a hugepassion for food and cooking,
and lately I've been thinking
of becoming a food contact creator
and posting cooking videos online.

(50:33):
Do you guys have any advice
or tips for any aspiring creators
and what are some of thebiggest lessons you have learned
throughout your journey of creating your
channel and website?
- Thank you, Tara, for the question.
Tara, do you want to answerfirst, like your experience
before I answer, I'm
- Gonna let you take this.
- Okay. Tara. I would say,if you are, first of all,

(50:56):
I have no idea how old you are, so
I think your age is animportant factor in this.
And if you, if you're my age
and you're 45, I wouldsay start yesterday.
If you're 25, then
I think you can be alittle bit more deliberate
and make a little bitbetter plan of action.

(51:18):
But really, no matter
what age you are starting nowis better than starting later
because your stuff
that you put out now isnot gonna be that good.
You know, it'll improve.
Do you, what do you think about that?
- Yeah, when you firststarted, I mean, you thought,
I think we thought we were putting out
good content, but yeah,

(51:38):
- You thought it was good.
- You learn so much about whatworks and what doesn't work,
and figuring out who your audience is.
- Yeah, we know theaudience well on Facebook.
We know it well on YouTube,on the Cooking channel.
We don't know it well on thispodcast. I'm being honest.

(51:58):
This podcast is kind of, you know,
this is episode number 36.
And you know, if this, if, ifwe have the same, if it takes
as long for this to grow as itdid for the cooking channel,
that means we have another80 episodes ahead of us,
which is, you know,we're doing one a week.
That could be another year and a half.
So it does take a whileto know your audience.

(52:20):
It takes a while to acquire an audience.
My personal opinion,and this is by no means
to be conceited here at all.
I think this podcast is good.
I think it's better than alot of podcasts that food,
podcasts that have waybigger audience than we do.
But they have time on us.
A lot of them have been goingfor four or five, seven years.
We're new at this.

(52:42):
We made a miscalculation thinkingthat our YouTube audience,
you know, if you just do aper a percentage conversion,
you know, even if youget a 1% conversion rate,
800,000 subs on the main channel,
that would've brought in 8,000subs to the, to this one.
There's only 3000 subs on this. Okay?
So that's less than a 1% conversion.

(53:03):
Our blog gets over 2million page views a month,
2 million page views.
It's one of the biggest foodblogs now in the United States.
It's crazy that I'm even saying this,
because not too long ago,we were nowhere near that.
Okay? And that didn't, that's,
I have the podcast in the main menu,
and that's not pushing alot of people to it either.

(53:26):
So you gotta find,
whenever you do this stuff, you're,
you're finding a new audience,
and then you have to culture,you have to nurture, you have
to hopefully not pander too much,
but you, you do need totake care of that audience.
So, Tara, when you start doing this,
you're gonna only improve
as you get feedback from that audience.

(53:47):
It's a give and take thing,
and it just, in the beginning,unfortunately, you're getting
so little amount of comments
and, yeah, so like when I started YouTube,
which is over four years ago now, this is,
again, this is the cooking channel.
This podcast channel'sonly been six months,
but when I started thecooking videos, you know,
I put a video up after a week,it would only have 300 views.

(54:10):
And this is after six months.
By the way, when I firststarted, it had like 20 views.
Mm-Hmm. inthe first week, but say
after six months, 300 views, you know, I,
I'll just, again, I, I'll,I'm talking numbers here.
We on, on our regular cooking channel.
Now, the average video getsa hundred thousand views
after seven days for us, give

(54:30):
or take some, some videoswill do much better.
A hundred thousand views,we will only get three,
400 comments per a hundred thousand views.
So the comment to viewratio, it, you know,
you don't get that many.
So, you know, you gain what, one comment,

(54:51):
one comment per every 400.
So when you start in thebeginning and you have 400 views
and you get no comments,that's kind of normal.
Mm-Hmm. .If you want comments
and you wanna get interaction quickly,
you probably wanna go on that platform
that I was talking a bunch of smack about
before, which is TikTok,because it's insane.
It's like everybody's on the platform.
- Yeah. But, okay, so thequality of the comments

(55:12):
that you're gonna get onTikTok are not gonna be,
I don't think are gonna be very helpful.
You know, like you mightget like a fire emoji
or, or something like that. Whereas no,
- People do, do people doleave comments. I mean,
- Well, I think the, the best comments
or the most, uh, highest quality comments

(55:33):
that we get are on our website
- By far.
I mean, people who commenton a website now, it's like,
this is a con this conversation I could
do not one episode on.
I could do, I could do awhole pot 50 episodes on this,
but you know, when you'regetting a comment on a website,
that's more work for the person to do.
Also, they know whenthey put a comment there
that there's not gonna be,um, other comments to them.

(55:56):
A lot see a lot of YouTube comments
and TikTok specifically, people comment,
so they get somebodyelse to comment on their
- Comment.
That's right. They wannaeng like they wanna
engage in a conversation.
- That's the thing that a lot of cre
content creators don't get yet.
TikTok definitely gives a lot of that
to people very quickly.
So that, that would be the place as far
as getting like stuff That's very good.

(56:18):
I, I, I think you can builda great audience on TikTok.
You know, I know I wastalking bad about it before,
but there's like legit stuff on there,
and by the way, TikTok has,
you could post a 10 minute video now,
so it's not just made up of 32nd videos.
All right. So I'm kind oftaken back a little bit
with what I said before.
If you wanna do this snow tower,
and I think you're kind of going more
with the YouTube route,I would make long videos.

(56:39):
I would have no expectation.
I would try to, you know,this is kind of like a really
cliche, but I would doit if you really love it,
because if you're doing itfor money, um, it's, it's,
you're gonna burn out and you'renot gonna be able to do it.
When I started doing this,I didn't tell one friend
that I went to college with.
I didn't tell God.

(56:59):
I don't even think I toldmy parents for a while,
and I didn't want anybody I knew
who had any connection tome from like my past lives
and stuff to know about it,
because most people want you to fail.
Okay. That's just how it is. And,
and then like, when youstart finally contacting you
after a while, it's probablybecause you're doing well.

(57:21):
And now they're, nowthey're a little jealous.
They're a little bit like, oh man,
like, what's going on here?
Like, is is he gonna makeit? Is she gonna make it?
Like, um, it's kind of like,
it's kind of the nature of things.
So it's just, um,
I recommend don't tell anybodyI re I recommend if you have
passion to do it,
and I recommend to have zero expectations,

(57:42):
you might surprise yourself
and you might become amazing at it.
- I have one more recommendation,and that is to try
and identify a niche
or niche that you can really focus on,
because if you're kind ofall over the place as far
as recipes go, um, it's gonna be harder.

(58:05):
- Yeah. There's two schoolsof thoughts on this.
I did, um, you know,
just Italian Americanfood basically the first
three years was just that.
Then I did a couple other recipes.
Now I'm kind of really,I'm, I'm pushing out now,
like there's gonna be Chinese food coming
up soon and stuff like that.
Um, two schools of thought, you know, some

(58:26):
of the biggest creators,they just did everything,
like whatever they wantedfrom the beginning,
but they're kind of the exception.
So I don't know if I would, II think it's gonna be harder.
I definitely think ifyou're skilled in something,
I would foc I would start there
and I would just, again, that'sif you're like, you know,
if you're good and you gotthe skills, if you're on like,

(58:48):
a journey and likeyou're learning as you go
and making videos, then I thinkit's fine to, to do Mm-Hmm.
to dowhatever you like. Yeah.
Hope that helped a little bit, Tara.
Um, it's supposed to be fun. It is fun.
Um, I actually had more fun inthe beginning when I started
all this because it was, um, you know,
we were making no money on it.

(59:08):
Tara had her job and itwas, there weren't a lot of,
um, there wasn't any pressure really.
Now there's a lot more pressure
and there's been a string of YouTubers,
like big YouTubers likeTom Scott, Matt, pat,
these are like 15 million sub channels.
Uh, other ones, they'reall like quitting now.
Quitting YouTube and, youknow, saying they need

(59:29):
to spend more time with their family.
This stuff can consume you, you know,
it can really take over your life.
You know, I say that asit's three o'clock right now
and our kids are, you know,
in the other room rightnow doing their homework
and you know, there, there,
it's tough to balance everything.
It truly is. Yeah. Yeah. All right.
We're gonna leave it on thatpodcast@sipandfeast.com.

(59:52):
We will see you next time.

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Podcast 36 – The 5 Recipes You Need To Make For The Super Bowl