November 11, 2025 • 32 mins
Caviar on cinnamon rolls?! Yep, Chef Andrew Gruel actually tried it… and that’s just the beginning.
Lauren and Chef Andrew dive into wild food mashups, shocking Trader Joe’s recall news, and the kitchen secrets chefs never spill.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Hello, guys.
Speaker 2 (00:03):
I'm Lauren Girl and I'm chef Andrew Girl.
Speaker 1 (00:06):
So whether it's a shared meal or shared moment, every
story adds flavor to the table.
Speaker 2 (00:10):
We got some good topics today. We're going to be
covering caviar, cinnamon rolls, food outbreaks, Thanksgiving talks, and some
food facts that will blow your biscuits.
Speaker 1 (00:18):
You just like saying blow your biscuit?
Speaker 2 (00:19):
I do like saying that. I'm not getting off that one.
That's going to be on the tip of my tongue
probably for the next twenty years.
Speaker 1 (00:25):
Twenty years. Yeah, I have a lot to look forward to.
Speaker 2 (00:28):
Tip. I hate that cliche, tip of your tongue. I
don't even know why I'm a.
Speaker 1 (00:31):
Tip of my tongue. You know what our son hates, Actually,
he hates when I say what's his face or what's
her face? He's like, what do you mean?
Speaker 2 (00:40):
Yeah, I don't like that one either. What is it
with their face?
Speaker 1 (00:42):
But do you know what I'm talking about?
Speaker 2 (00:44):
Do you have a problem with their faces?
Speaker 1 (00:45):
When you forget somebody's name and you're like, what's his face?
Speaker 2 (00:47):
Why do you have a problem with your face?
Speaker 1 (00:48):
So why say that? Why do people say that?
Speaker 2 (00:50):
Okay, So we're going to be switching things up a
little bit with the segments today. We're going to dive
right into some of the fun stuff, get into the
longer stories, back to the fun stuff, back into the
longer stories, back to the fun stuff, and then we're
going to it out. We're gonna cover Lauren and Peanut Butter.
Speaker 1 (01:02):
Oh you get te lickmy Okay.
Speaker 2 (01:05):
This is why you have to make it so weird
right off the bat.
Speaker 1 (01:07):
That wasn't weird. I was flirting. Okay, So anyway, okay,
what the fork?
Speaker 2 (01:14):
I'm sorry, I shouldn't say that it was weird. You're right.
I love peanut Butter and you love me. Yeah, exactly.
So it's a good It's a combo made in heaven.
Out here we go, what is the what? WTF?
Speaker 1 (01:23):
All right? So we all love well, you and I
love caviar and I don't. Do you like cinamon cinnamon rolls?
Speaker 2 (01:29):
I am a junkie for cinemas, but good cinnamon rolls.
Speaker 1 (01:32):
Yes, you have to have the good cinnamon rolls. You
know they are great. Apart, but this one place in
Sherman Oaks called All about the Cinnamon Baby, created a
caviar cinnamon roll.
Speaker 2 (01:45):
I'm trying to figure out, right, So when I hear
about these crazy food combinations, I just imagine the flavors
in my mind. Right, So, so caviar is salty, It's
got a little bit of that seawater like flavor. It
kind of pops, it has an interesting mouthfeel, but primarily salt.
That's the first thing you're gonna take, you know. In
regards to flavor, cinnamon rolls just overwhelmingly sweet, depending on
(02:06):
whether they're chewy, but just sweet. So I like salty
and sweet.
Speaker 1 (02:10):
Mm hmmm.
Speaker 2 (02:10):
I don't know if I'd like the ocean like salinity
in there.
Speaker 1 (02:13):
I was gonna say it because it's very I wouldn't
say fishy, but it's to pair it with a cinnamon roll,
I don't know.
Speaker 2 (02:21):
But more importantly, like why this is where and this
one could dovetail into our eighty six hit segment, Why
do we need to put all these food combinations together
and market it.
Speaker 1 (02:31):
It's because it's catchy, because people be because people want
to go out and try that item.
Speaker 2 (02:36):
I can understand if you try and combine flavors that
are within the same world, right, So, like two sweet
flavors even like pretzels and something sweet, right, because that's
kind of generic, the flower flavor of pretzels and salty
and then you mix it in with something sweet or
chocolate like like, to me, that's a little bit outside
the norm, but it's still close enough so that I
(02:57):
might go try it if it's put together in some
sort of a cool vessel or it's marketed properly. But
other than that, like we talked last week about the
about Tyra Banks's hot ice cream, I'm still incredibly curious
about that.
Speaker 1 (03:10):
I know we need to figure out a way.
Speaker 2 (03:11):
To try that, but I think we got to follow
up on this.
Speaker 1 (03:13):
Oh, how caviar is expensive?
Speaker 2 (03:16):
Right? Yeah?
Speaker 1 (03:17):
Yeah, like how exp I mean, it depends on what
you know, which one you get, But why would you
spend a lot on something that might be horrible?
Speaker 2 (03:25):
Well that's the goal, right, Like that's where they're laughing
at us right now. The food gods are laughing at us.
They're like, each fools are Okay, got.
Speaker 1 (03:34):
Down there we go.
Speaker 2 (03:34):
I'm moving from Halloween into like night before Christmas. On
that one, My what the fork that caught my eye?
Or these McDonald's fish nuggets. Now McDonald's has the fish
file ice sandwich, which they use a lask and pollock
for that fine fish sandwich. What have you. I don't
love it. I don't like cheese on my fish sandwich.
Or furthermore, I don't necessarily like McDonald's caught fish. But
they have now moved into the actual fish nuggets where
(03:56):
they're stamping the fish in the form of a fish goldfish.
It looks like a big goldfish.
Speaker 1 (04:01):
You're right, like the goldfish cracker.
Speaker 2 (04:03):
Now, my WTF on this is that in order for
them to do that, they're not like stamping the fish.
So that means to me that they're grinding the fish
up and mixing it in with something in order to
create a paste that perfectly fits that shape, size and mold.
So that kind of grosses me out. What else are
they mixing into that paste? Everyone loves these Dino nuggets.
I imagine that's what's been driving their idea behind it.
(04:24):
But I just have to keep reminding everyone that the
Dino nuggets are nothing more than the chicken paste with
a bunch of artificial flavors and food colorings in there
that then are put in a form that looks like
a t rex.
Speaker 1 (04:38):
Well, did you know that back in twenty thirteen, McDonald's
rolled out fish mcbites across US restaurants for a limited time.
Speaker 2 (04:45):
But were they like chicken nuggets?
Speaker 1 (04:47):
They were bite sized pieces of fried fish, so I
was assuming they were like a nugget.
Speaker 2 (04:51):
That's the thing. Like, were they the scraps of the
fish that were just battered and fried or would they
actually did they grind up the fish, make a paste
with it, reform it and fry it? Have no idea
if you see where the technique is what's going to
ultimately drive the flavor and the ingredients. We got to
get into this. We're going to touch back on this
one in a week or two. We're going to move
into our first big food story this week, which is
(05:14):
this listeria outbreak. I know that this isn't the most
fun headline to cover, but I've been seeing this more
and more in the headlines. Are these crazy listeria outbreaks? Now,
just so you guys know, listeria is a food born illness.
It's bacteria that's found in typically cooked foods, mayonnaise, various products.
It's contaminated food that can also be spread from contaminated surfaces.
(05:37):
Right ew, I don't want to get it.
Speaker 1 (05:39):
It's it's it's.
Speaker 2 (05:41):
It's a food born illness, right, and it's and it
makes you sick, and it's killing people now because it can, right,
like the elderly or the immuno compromised. But this one
was found in ready to eat pasta that was sold
primarily at Trader Joe's, but also I think at Walnemart Target.
Speaker 1 (05:57):
Yeah, Kroger, Trader Joe's, Kroger, Kroger sold. Where is that
like Ralph's.
Speaker 2 (06:03):
Well, where is Kroger's Ralph's. Right. So I saw this
story and I saw that they put a map up
and it was all of the different states in which
people were affected. And in my mind, I'm thinking, wait
a minute, so you mean to tell me you've got
like a commercial kitchen in California that's making this pre
made pasta and then they're packaging it, and this is
(06:24):
being distributed across like fourteen different states. I didn't know
that their footprint was that wide. I didn't know that
a commercial kitchen that cooks these ready to eat foods.
I always thought, especially in like Trader Joe's, that it
was a localized commercial kitchen. And it comes like right
to the store that day.
Speaker 1 (06:40):
You thought that with Trader Joe's.
Speaker 2 (06:41):
I didn't know because I haven't run any of these,
and I didn't realize how how massive this operation is,
this commercial food service, ready to eat food operation. And
I think that what worries me about that is that
exactly this, and this is the point that I've made
over and over again, is that I'm you're looking at
my computer screen. I'm staring at a listeria under a microscope.
Speaker 1 (07:03):
I am too.
Speaker 2 (07:04):
It doesn't really look at it doesn't look that appetizing.
But is that if you get like if because the
supply chain is getting so consolidated and so centralized, let's
say that there is a contaminant in one product, it's
going to affect hundreds and hundreds of thousands of people.
So if you know, little Sarah Joe has a commercial
(07:25):
kitchen and she's providing food ready to eat foods for
like ten different grocery stores, maybe it affects one or
two people. But in a case like this, when you
have such massive scale, it's going to affect and sicken
hundreds and hundreds of thousands of people. That's also what
happened with like Chipotle in the past and all these
other large multi unit chains where they bring in contaminated
products and then it gets put out to hundreds of
(07:45):
thousands of people as a result of this.
Speaker 1 (07:48):
Well, you know, it's interesting that you say that it's
you know, it goes across all these states, and I'm
not saying that you know, this isn't a lot, but
like you would think there would be more, you know,
more instances because right here it says six people have died,
which is so unfortunate, and twenty five people have been
hospitalized across eighteen states.
Speaker 2 (08:06):
Well, I'm sure it affected more people. That's like it.
Speaker 1 (08:08):
It probably was just like tummy problems.
Speaker 2 (08:10):
Like you know, I love how you call it tummy problems.
I don't want to say you mean they're crapping themselves.
Speaker 1 (08:15):
Yes, yeah, probably, but still that's I mean, it's scary,
like I think we touched on this last time, Like
it's scary because we just don't know.
Speaker 2 (08:22):
You don't know what gets in your food when you're
not cooking it for yourself. So I'm going to use
this as an opportunity to stand on my soapbox and say, like,
these things are not that difficult to cook. You just
got to try it. You gotta kind of work your
way through the kinks. But a pasta salad very easy.
Boil your pasta, throw in a bunch of vinegar, fresh herbs,
a little bit of garlic, extravergin, olive oil, salt, fresh crack, pepper, parmesan.
(08:45):
You're done. That's it. Stick it into the fridge, put
it in some baggies. You got it for lunch for
the next two or three days. Don't run the risk
of eating this junk, because not only does it make
you sick, it's disgusting. It's never seasoned. The pasta is
always undercooked, see because I've bought it before. Always undercook
It always sits in some watery mess because the vegetables
have like urinated themselves and they're just sitting there in
(09:06):
that watery mess urinated. Yeah, that's why I say, when
the vegetables just leach all that moisture, it's disgusting. I mean,
why even waste your money on that?
Speaker 1 (09:14):
It is It is gross. And I know you touched
on this, well we touched on it in the car.
But food recalls are increasing as well.
Speaker 2 (09:21):
Well, that's the point. Food recalls are so most people
would say like, oh, these are isolated incidents in the
news is just covering it more because the media wants
to talk about it and we have social media. Nope,
guess what, you're wrong? Anybody who thought that you're wrong.
So the reality is that food recalls are increasing at
an alarming rate. And I'll tell you exactly why they're increasing.
(09:43):
They are increasing because prices and costs have gone up
so much that these food manufacturing companies are cutting corners.
We're consolidating and centralizing our food production especially and they're
ready to eat foods area. And that's where you're seeing
these outbreaks with the listeria because there's so many opportunities
for cross contamination and in you know, really bringing in
(10:04):
like a foreign substance or in foreign ingredient into the
food supply chain. And where I worry, okay, is on
the vulnerabilities from a national security perspective in our food
supply chain. And all you've got to do is just
get like one of these food plants. You can contaminate
it with a foreign object that perhaps is you know,
that worse for you.
Speaker 1 (10:24):
So scary and true, I know, I just want okay,
this is totally off topic, but kind of similar that.
Remember the guy the Thailand all like killer.
Speaker 2 (10:31):
Yeah, I don't like you watch those weird nos No,
because it's the.
Speaker 1 (10:34):
Same He got somehow got into Thailand all bottles and
we're putting I forget, I think it was cyanide, and
so people are thinking they're taking Thailand all they're taking
cyanide and they're dying.
Speaker 2 (10:44):
Let's not even put any ideas this is getting Not
that we like any of our listeners are serial killers,
but who knows where what kind of an RSS feed
we end up on.
Speaker 1 (10:52):
Well, this was this was back in the day before
they had all those extra you know, layers of protection.
Speaker 2 (10:57):
Actual layers of protection. I mean, yeah, I worry about
that to begin with. But the fact of the matter
is is that you can actually protect yourself by cooking
for yourself. That's what this all comes down to. Culinary warfare.
I'm telling you there's weakness in our supply chain. That's
why it's important you become a chef. Chefs are going
to become the new soldiers on the front lines of
protecting us from this culinary warfare. Dun, Dun, dun. Next episode,
(11:21):
moving on, Okay, moving on food facts that are going
to blow your biscuit. All right, I love these ones
because I always love even to this day, I love
learning about these new food facts he does.
Speaker 1 (11:30):
He's always, you know, wanting to learn more and more
and more. That's why he's so smart. Okay, So did
you know that butter isn't just a fat, It is
a natural preservative. So before refrigeration, people use butter as
a celant to keep meat and fish fresh. In parts
of Europe, butter crocs or potted meats were literally topped
(11:51):
with a thick butter layer to block air and bacteria.
Speaker 2 (11:54):
Yep. And that's also the genesis of duck home fee.
That's why duck hoomed fee. What people would have all
this this duck product. You know, they would harvest their
ducks and then they would actually cook the ducks in
their own fat, so that then they cooked them and
they released and the reason why they cooked them was
because then less bacteria, less germs, et cetera. And then
they would be cooked this melting tenderness, and then they
would cool them in the fat, and then they would
(12:16):
package them in containers so the fat wouldn't let the
oxygen in. But that was if you had obviously a
duck farm, but if you don't have a duck farm
in certain parts of Europe, you would use butter for
the same purpose, so you would seal all of your
proteins in with this butter. And that has given birth
to a much more modern bistro dish called riettes, which
come in that little mason jar. We've had it right.
(12:37):
People serve it with crustines or warm bread, and then
it's typically like whipped pork meat or duck meat, or
even like quail or squab, and it's worked into a
mouse and then it's covered with a thin layer of fat,
and then you take the crusty bread and you just
spread it on the bread. It's absolutely delicious.
Speaker 1 (12:51):
It's almost a pat I'm hungry, you know what. We
need to go out to eat. You and I don't
go on dates. We don't go We used to go
on so many dates and have like the best time
and just eats of good food.
Speaker 2 (13:02):
That's not true. It's not that we don't go on dates.
We still go on dates and we want things together.
We don't go on like cliched dates.
Speaker 1 (13:08):
I want a cliche date.
Speaker 2 (13:09):
She does want a cliche date, but like our dates
will be well, we'll be at home with the kids,
and then Jaden will be there. She's our fifteen year old,
and we're like, hey, can you watch the kid for
ten minutes? And then we'll go to like Albertson's together,
and we'll go food shopping and hold hands in theat
Cracker eye.
Speaker 1 (13:22):
I love that you just called it food chopping.
Speaker 2 (13:24):
We'll go food shopping. What do you call it? We
go to the food.
Speaker 1 (13:27):
Store, we go food for Joe free store.
Speaker 2 (13:29):
It's not a grocery store, it's a food store. Go
to the food store. We go food shopping. We hold
hands in the cracker aisle, and every now and then
I land a kiss over by the pre made guacamole.
Speaker 1 (13:39):
Okay. Another interesting fact that'll blow your biscuit. Egg color
says more about the chicken than the quality.
Speaker 2 (13:47):
They have no nutritional difference.
Speaker 1 (13:49):
So the color simply reflects the hens breed. Brown eggs
cost more, mostly because those hens eat more and lay
fewer eggs.
Speaker 2 (13:57):
So often people are like, I only buy the brown
eggs because they're better. But guess what, people, brown eggs,
white eggs no difference in quality. It's strictly the heritage
of the bird.
Speaker 1 (14:07):
The heritage of the bird, yes, which is I actually
do enjoy buying like the blue color eggs though they're fun.
Speaker 2 (14:13):
Well the blue eggs, right, but also keep in mind
their diet, right, So the differences in the diet. So
eggs that are going to be naturally foraging and eating
bugs and like eating what they would naturally eat by
just walking around the pasture having a cigarette talking to
their chicken friends, those are going to have a much deeper,
darker yoke than a lot of the more commercialized kind
of refined birds. And by refined, I mean they're refined
(14:34):
to a small area and force fed grains and synthetic feeds.
So that's going to be the difference away.
Speaker 1 (14:41):
And it's fun, You're right, because people think like, oh,
they're buying a brown egg, there's more nutritional value. But
really it's there's no.
Speaker 2 (14:47):
Difference apparently, I mean so says the blow in your
Biscuit segment. We'll do more, we'll dive into that in
more detail. But we got something else we got to
talk about because New York is turned upside down and
inside out because man Dommy is about to show you
what it's all about.
Speaker 1 (15:01):
Oh well, we touched on this. I forget what episode
of a couple episodes ago, Like, what is he going
to do if he wins? Is he going to you know,
start these you know grocery public grocery stores and all
this stuff. What do you what do you think are now?
Speaker 2 (15:16):
Give me my one or two minute take on this.
Hopefully I'll keep it to one minute. Everyone's freaking out.
I'm not as you know, sky is falling, like as
everybody else. Here's what I think is going to happen.
One of two things is going to happen. Right. So,
he's got this very aggressive socialist leaning platform, not saying
that as a pejorative, although we'll get into that. However,
that's just the reality. And he's made various promises to everybody,
(15:39):
you know, rent, freeze, free this, free that going to
give you all the money. It's the kid in elementary
school that runs for a student council and he's like
free pizza for everybody every day. And they're like, yeah,
we're voting for him right smart because we're having issues
with the economy right now. So when the economy isn't
doing so great, the candidate that's telling you they're going
to give you, the free X, Y, and Z is
going to to win in many cases, so everyone's trying
(16:02):
this Mandami brand on for size. I think that he
will put people within his cabinet in the city that
will push for a lot of those regulations, increasing taxes significantly,
But so be it. This is what the people of
New York City voted for. And I still think that
there is a very very controlled and balanced bureaucracy around
(16:23):
the politics in New York City such that he's not
going to be able to move at breakneck speed. So
I think the pendulum is going to swing, you know,
aggressively to the left. Is he going to terrorize the
entire city with flipping businesses upside down and instilling socialism
and ultimately communism in New York City? Highly unlikely because
I just don't even think there's a mechanism by which
(16:44):
that can happen. But I definitely think that he's going
to be a attest a lot of these more aggressive
socialist like policies, and we're going to see how those
play out in New York. But eighty percent of women
between the ages of fifty and eighty voted for it.
Speaker 1 (16:57):
No, it was younger women younger women voted that it
was younger women that had the most votes for him.
But yeah, he So one of his campaign promises was
to raise the minimum wage to thirty dollars an hour,
but that by by twenty thirty, So give him a
couple of years. See if he gets that.
Speaker 2 (17:13):
That actually is pretty aggressive. The question is is that
then everyone's going to end up working in restaurants. See,
when you raise the minimum wage, you're artificially increasing prices,
because when when businesses have to pay that much more,
the prices go up, and then the people that are
living in that local community just end up having to
pay more for the prices. And then you have to
raise the minimum wage even more because prices are up,
(17:35):
and it just becomes this huge upward spiral that can
send an economy into pieces. Now it's a matter of how,
you know, he implements that which industry is right. So take,
for example, the restaurant industry. They're making right now the
tipped wage, which can be I think is like four
fifty an hour, but then they get like eighty dollars
(17:55):
an hour more on tips and tips on top of that,
so they're making like eighty four dollars an hour. If
you say, well, now you have to pay those tip
workers thirty dollars an hour, every single restaurant in New
York City will shut down.
Speaker 1 (18:06):
Yeah, that's It's I feel like people don't understand that,
Like you can't just like mandate these you know, high
increase minimum wage spikes and expect these businesses to stay.
Speaker 2 (18:15):
Yeah. And I mean, and that's in theory, right, that's
all theoretical. But the people who voted for this, this
is what they want. So I don't you know, it's
kind of like all of these people in other states
are complaining about MOMDAMI because they're saying that maybe is
a red herring for other areas. Perhaps, right, I mean,
obviously what happens in New York spreads to other very
very you know, cosmopolitan areas. But let's see what happens, right,
(18:39):
I mean that only time will tell. Yeah, time will tell.
The people voted for this, this is what they wanted.
Let them live in that world. Well, I mean, I'm
not living in New York City, so for other reasons,
because of years of Democrat control, which have forced prices
up all over the place.
Speaker 1 (18:53):
Right, And you and I used to love going to
New York, like we would spend some of our anniversaries there.
Now it's like a place I don't really want to
hang out.
Speaker 2 (19:00):
Yeah, And some of that might also just be a
difference in a change in our lives, right, Like we
when you and I were going were we didn't have kids.
It was just you and I running around the city
roofing each other. But now we've got that. Now we've
got four kids. Like, so we're going to go to
New York for different reasons, and it's like now we
focus on things like costs and crime and you know,
(19:21):
safety and being in different areas that are more family friendly,
what type of strollers can fit on the sidewalk exactly?
Speaker 1 (19:29):
We were past our stroller years, though, Well.
Speaker 2 (19:32):
We're going on dates to the grocery store, so I
think we're past.
Speaker 1 (19:35):
We're past a lot of things.
Speaker 2 (19:36):
Well you're saying we're past stroller years. But just the
other day you told me you want another baby.
Speaker 1 (19:39):
So I did I go through these little phases and
then like the kids start fighting and I'm like, never mind.
Speaker 2 (19:45):
That's what that's what does it for you? Oh that's interesting. Yeah,
that's good to know because I'm the one who has
to deal with all of the shrapnel from the kids
fighting because I'm usually the one that's fighting with them
when when we're all at home and there's six of
us there, you know, nice weekday. E mean, people are laughing, crying,
eating dinner, having fun, you know, regular day in the household.
It is Lauren and five children it is.
Speaker 1 (20:08):
And I'm like, Andrew, you need to calm down, you
know what I feel like sometimes And I hate this
saying this, but you know in the movie Missus Doubtfire,
how she's like the mom and she's frustrated and he's
like having the big party with like the farm animals
and the you know, and she's like the responsible one.
Sometimes I feel like I'm that.
Speaker 2 (20:25):
Wait, am I the farm animal? Or am I missed
out fire?
Speaker 1 (20:28):
This is before he was missed out fire. No, but
it's not too bad. I'm glad Andrew has a little
childlike I don't know, Well.
Speaker 2 (20:37):
You're trying to just be like podcast esque, a diplomatic
when we're really like, you're a fool. Let's sharpen your skills.
Speaker 1 (20:45):
Sharpen your skills, all right, so save your parmesan rhynds.
Speaker 2 (20:48):
Yeah, somebody is the other day, so we eat a
lot of parmesan. Parmesan is not just good for you
because it's got the c Q fifteen in there, which
we should talk about. It's got that incredibly high quality protein.
But parmesan is also a natural way in which fatty
acid Umammi gets fatty acid. Would she call me? It's
also a natural way in which you can get umami
into your food without having to add like any artificial preservatives, etcetera.
(21:10):
So it makes your food taste better, more unctuous. It's
just one of those ingredients that you add and it
takes things to a whole other level. I love parmesan.
It's all over the place. But you get stuck with
those thick parmesan rines and most people throw those away.
Never throw those away. Those are great in soups, yes,
and in broths. Even if you don't feel like chopping
up vegetables and making a flavored broth. If you take
(21:32):
your parmesan rins and you just boil them, that parmesan
water or broth that you create is unbelievable. Use that
in sauces, use that in pasta dishes, Use that as
you're making chicken dishes. What have you seafood? Even it
is over the top, this is going to change your
cooking game. Parmesan broth is bringing it back.
Speaker 1 (21:53):
Yeah, especially in like pasta sauces. Right, you can just
add it to your tomato sauce and just add some richness.
Speaker 2 (22:00):
Yes you have, or even if you're making a tomato sauce,
you can throw in a little bit of water and
throw in a parmesan rinding and just kind of simmer
that into the tomato sauce and it's going to add
richness and much fuller body. Kind of like me when
I get back from the gym.
Speaker 1 (22:14):
I love your full body.
Speaker 2 (22:16):
I love your body. Larry Uh. Speaking of Larry, let's
eighty six it. What are some food trends that need
to end? What do you got?
Speaker 1 (22:23):
I don't have a food trend today, but social media
being your only source for politics, And I'm not talking
about X. I feel like X gives a lot of
good information. I'm talking about like TikTok, Instagram reels. You
get these young kids who you know, they believe in
these trends. They don't do their own research. They you know,
they go with what's hot, right, And I feel like
(22:45):
that's like the case with Mom Donnie. They voted based
on his coolness.
Speaker 2 (22:49):
Factor, But what's cool about him? I don't know.
Speaker 1 (22:52):
He's young. You should see these things. People have made
a song about him. They're calling him our mayor and
they don't even live in New York City. They're like
our mayor one. And I'm from Washington State.
Speaker 2 (23:01):
But these are the same people that want things for free.
So he's promising, That's what I'm saying.
Speaker 1 (23:05):
They yeah, he put the word free out there, and
they're like, yes, but there's.
Speaker 2 (23:09):
Really you know, it's funny like Obama had that cool factor,
but Mom Dommie like, what's cool about him? Because he
has a mustache, because he's young.
Speaker 1 (23:17):
I actually saw some girl the other day. Somebody asked, well,
why did you vote for him? Like you know, he's
all about like socialism, and she goes, well, you know,
it's something we haven't tried before, and I think we
really should, you know, because what we're doing now just
doesn't seem to work. I'm like, oh my gosh.
Speaker 2 (23:32):
Oh boy. You know that he went to Boden I didn't,
which is a small over arts college up in Maine,
which was only like twenty it's in Brunswick, Maine. It was.
It was I went to Bates, which was its competitor,
small overal Arts college in Lewiston, Maine, which was really
only thirty minutes away. Marshall went to Boden. A lot
of people that I know went to Boden, really, and
(23:53):
Boden is I mean, now, Boden's like a fifty thousand
dollars a year college, sixty thousand dollars a year college.
He certainly is a very wealthy person, which I find
absolutely hilarious that he's pushing It's always the case, right,
like it's the elite who pushed the socialism the irony
of his campaign now, and I know we got away
(24:14):
from eighty six. It is that he did this huge
message after he won and he was like, basically, we
need all of these people in my office, and I
don't come into office until January first, so you all
need to send me your money. Making for money. He's like,
I need money so I can put these people in place.
I thought he was giving money away. Wait, why is
he asking for money?
Speaker 1 (24:33):
Well, he raised sixteen point eight million dollars.
Speaker 2 (24:38):
I don't know where that stands in the typical history
of New York City A lot. I mean it sounds
like a lot to me. I mean local races here
are a couple hundred thousand dollars and you're splashing it
out of the water. Yeah, you know what, my eighty six?
It is?
Speaker 1 (24:51):
What is your age?
Speaker 2 (24:52):
Speaking of mom Domini? What French cooking words? I'm just
somebody place I have to do with him. It has
nothing to do with him. But I'm trying to really
stitched this together, trying to emulsify our topics here.
Speaker 1 (25:03):
Oh I like that.
Speaker 2 (25:04):
Somebody mentioned to me the other day, I'm sick of
all these French cooking terms, and I was thinking about it.
Speaker 1 (25:09):
You use a lot of them, Bi blanc blanc, what
else do you say? What else do you say?
Speaker 2 (25:16):
No? Wait, that's a skunk. I but then I thought
about it, because that's all we learn, right like in
American cooking. We've almost merged French cooking terms with American
cooking terms. Saute, missan plas, monte a burr. See here
we go rue mirpois. So I agree with that. I
(25:36):
think that we need to take back cooking terms, take
it back from the French.
Speaker 1 (25:41):
But what But I mean some of them sound cool, though.
Speaker 2 (25:44):
They sound nice because of the French like.
Speaker 1 (25:46):
Saute means to jump, So I'm gonna be like, can
you jump those vegetables for me?
Speaker 2 (25:50):
No, I'm gonna say, can you just can you toss
those vegetables with that hot oil, that hot fat?
Speaker 1 (25:56):
That saute sounds better?
Speaker 2 (25:58):
Hit me with that hot fat one more time? Or
or like okay, fine, mir poah right, which is just
carrot's onions and celery, which is the foundation of soups
and sauces. Instead, I'd be like, hit me with that
veggie stuff, like can we really americanize it? Yeah?
Speaker 1 (26:16):
Or like to you know, cut your vegetables, like can
you usually end that carrot for me?
Speaker 2 (26:20):
Yeah? Strip it? Strip those veggies for me. I just
imagine the carrot with in the thong, yeah. Or like
the brinois, which is a small dice brunoah right, just
cut that in the little squares for me. When you
say brinwa that. I said that the James the other
day was cutting. I was joking. I said, can you
can you bring wah that for me? He looked at
(26:40):
me and he threw an egg at my face.
Speaker 1 (26:42):
Did it hurt?
Speaker 2 (26:44):
No? Hit that part of the face that doesn't have
any nerves, you know, not under left part of my
eye where I got where I got stabbed when I
was a kid.
Speaker 1 (26:51):
What the You're full of surprises?
Speaker 2 (26:54):
I am. Do you like Thanksgiving more?
Speaker 1 (26:56):
Are you kidding me? Thanksgiving is one of my Well,
I guess it is my favorite holiday because of the food.
I love a good Thanksgiving dinner.
Speaker 2 (27:07):
So you like Thanksgiving dinner? But do you like Thanksgiving?
Everything about Thanksgiving? Yeah?
Speaker 1 (27:11):
And I feel like it's so sad because, like, even
like the stores, they'll jump from Halloween to Christmas and Thanksgiving.
It's very little love they have, like one shelf in
the back corner.
Speaker 2 (27:19):
Of the red headed stepchild of grocery politics.
Speaker 1 (27:23):
For sure.
Speaker 2 (27:24):
I think that here's my thing about Thanksgiving. Having worked
in a restaurant industry my entire life and always worked
on Thanksgiving, it's the busiest time of year. I never
really got to do Thanksgiving with the family after I
started working in restaurants. Now we can because we close
our own restaurants on Thanksgiving. But still it's like the
one day that we're off. Sometimes I think, you know,
(27:44):
on this Thanksgiving, it'd be nice to order some Chinese
food and just not do anything.
Speaker 1 (27:49):
Let's do that this year.
Speaker 2 (27:51):
I would never do that to you, especially after the list.
Speaker 1 (27:54):
We can make like two sides and then still get Chinese.
I'll be happy, Camper. Give me some.
Speaker 2 (28:01):
Stuffing already you're negotiating, like, let's do that this year. Plus,
we're gonna make the sweet potatoes with the marshmallows on
top that I absolutely love, the roasted acorn squash, the
black and green means we'll throw a turkey in there,
because why not. And you need mashed potatoes. Are you
gonna be making the chicken.
Speaker 1 (28:14):
Loam means listen, if we can't have stuffing, mashed potatoes
and a good cranberry sauce, I'm done. That's it.
Speaker 2 (28:22):
Just said two sides. You're into cranberry.
Speaker 1 (28:25):
You can't have stuffing without cranberry sauce on top.
Speaker 2 (28:28):
It's so good it sounds like a personal problem. Okay,
all right, everybody listening, Let's just be honest. Nobody wants
to say this out loud, but I'm giving you the
opportunity to voice this opinion. And I genuinely believe others
are with me on this. Would it be nice to
press pause? Kick your feet up, hang with the kids,
watch some football if that's your thing. Whatever makes you comfortable.
(28:50):
No phone calls, no emails, order some Chinese food, maybe
have a burger, throw a steak down, and not do
the whole thing because it's like, oh my gosh, we're
gonna go over to Ronda's house at three o'clock. For thinks.
That's the other thing. Why do we have to eat
Thanksgiving dinner at three o'clock? Oh?
Speaker 1 (29:05):
I know, it's so annoying. They're like, Okay, we're gonna
have like an early like a liner, a lunch dinner.
Speaker 2 (29:10):
Don't ever say that word.
Speaker 1 (29:11):
That's what people say.
Speaker 2 (29:14):
You said, there's such a liner. That's the third time,
one more time, and I'm.
Speaker 1 (29:17):
Out, are you leaving? Okay, I won't say it anyway.
Why is that the norm? Not just Thanksgiving though, just
holidays in general. Why does everyone have to eat so freely?
Speaker 2 (29:26):
Christmas is like that?
Speaker 1 (29:27):
Yes, it is.
Speaker 2 (29:29):
See, I think Thanksgiving has this like has created this.
It's like the blue Light special or the early bird
special at Denny's for Thanksgiving. Why do we have to
have it at three pm? Let's eat at seven.
Speaker 1 (29:42):
Well, we end up eating super late anyway, we eat.
Speaker 2 (29:45):
Late because we're just a late family and that's just
the nature of the beast. Our kids don't go to
bed until like one o'clock in the morning.
Speaker 1 (29:52):
That is not true. Oh actually it is true if
Andrew's in charge.
Speaker 2 (29:56):
Because I can't do it. I can't do the put
the four kids to bed thing. Well, it's really three Jade.
Speaker 1 (30:01):
Goes, so literally two William and Jayden go to bed
on their own.
Speaker 2 (30:05):
You think William are eleven year old. He will stay
up all night and walk around in circles and be like, Dad,
you know, I'm thinking about space and have you ever
seen a rocket hit a meteor? I'm just lying here
thinking can we google this? I'm like, can you?
Speaker 1 (30:23):
Okay, First is that voice is horrible. Don't ever do
that again. And that's not what our eleven year old
sounds like.
Speaker 2 (30:28):
That's his nighttime boys.
Speaker 1 (30:28):
She's so cute. Okay, but it's really just the two
littles and once they're sleep, they're asleep, which is great.
Speaker 2 (30:34):
But yeah, okay, we're not going to argue about this
because we have much time left in this episode. We're
going to touch on this in another one. But that,
by the way, that that's revisionist history right there. That's
not the case. Lauren will be upstairs scrolling through Instagram
while I'm juggling the children and I'm telling them the
greatest nighttime stories. I'm like Hemingway at night, every single night,
(30:55):
rewriting a story. There's a hero, there's a story arc,
there's typically some sort of a fight or a battle,
and it ends in victory and triumph. This is what
I do every single night.
Speaker 1 (31:05):
Oh yes, yes, okay, we'll just leave it at.
Speaker 2 (31:08):
That, all right, So let us know about whether you
want to have Thanksgiving or whether you want to have
just sit on the couch giving with Chinese food. With
Chinese food, it doesn't have to be Chinese food, could
be Japanese food, could be tie food. I just think
something that you order out and typically sit down and
eat could be burgers. But make your own burgers if
it's Thanksgiving. All right, Well, thanks for hanging out with
us here on American Gravy. We hope that you laughed, learned,
(31:29):
and maybe got a little bit hungry along the way.
Hopefully you got some good cooking tips as well. We're
going to be back with more stories that feed the soul.
Speaker 1 (31:37):
And probably clog Anhart area two.
Speaker 2 (31:39):
Yep, that's a special line she had to read. Till
next time. Guys, keep it saucy, keep it free, and
keep it family. That doesn't make sense, keep it family whatever.
You got to rewrite this and my copywriter needs to
get fired. And guys, on the next episode, we're gonna
dig even deeper into Thanksgiving and we're gonna be covering
some of the hottest food stories plus blow your biscuits,
WTF and sharpening your skills. Make sure that you subscribe
(32:04):
to American Gravy on substack. Make sure that you follow
us both on Instagram and X. I'm on EX at
Chef Gruel, on Instagram at Andrew Gruhle.
Speaker 1 (32:12):
And I'm on X at Lauren Girl and on Instagram
at Lauren Underscore Gruel.
Speaker 2 (32:17):
And on any of those platforms. Be sure to send
us your WTF stories and anything else that you want
to hear about in regards to cooking skills. Till next time,
See you later.
Hello, guys.
Speaker 2 (00:03):
I'm Lauren Girl and I'm chef Andrew Girl.
Speaker 1 (00:06):
So whether it's a shared meal or shared moment, every
story adds flavor to the table.
Speaker 2 (00:10):
We got some good topics today. We're going to be
covering caviar, cinnamon rolls, food outbreaks, Thanksgiving talks, and some
food facts that will blow your biscuits.
Speaker 1 (00:18):
You just like saying blow your biscuit?
Speaker 2 (00:19):
I do like saying that. I'm not getting off that one.
That's going to be on the tip of my tongue
probably for the next twenty years.
Speaker 1 (00:25):
Twenty years. Yeah, I have a lot to look forward to.
Speaker 2 (00:28):
Tip. I hate that cliche, tip of your tongue. I
don't even know why I'm a.
Speaker 1 (00:31):
Tip of my tongue. You know what our son hates, Actually,
he hates when I say what's his face or what's
her face? He's like, what do you mean?
Speaker 2 (00:40):
Yeah, I don't like that one either. What is it
with their face?
Speaker 1 (00:42):
But do you know what I'm talking about?
Speaker 2 (00:44):
Do you have a problem with their faces?
Speaker 1 (00:45):
When you forget somebody's name and you're like, what's his face?
Speaker 2 (00:47):
Why do you have a problem with your face?
Speaker 1 (00:48):
So why say that? Why do people say that?
Speaker 2 (00:50):
Okay, So we're going to be switching things up a
little bit with the segments today. We're going to dive
right into some of the fun stuff, get into the
longer stories, back to the fun stuff, back into the
longer stories, back to the fun stuff, and then we're
going to it out. We're gonna cover Lauren and Peanut Butter.
Speaker 1 (01:02):
Oh you get te lickmy Okay.
Speaker 2 (01:05):
This is why you have to make it so weird
right off the bat.
Speaker 1 (01:07):
That wasn't weird. I was flirting. Okay, So anyway, okay,
what the fork?
Speaker 2 (01:14):
I'm sorry, I shouldn't say that it was weird. You're right.
I love peanut Butter and you love me. Yeah, exactly.
So it's a good It's a combo made in heaven.
Out here we go, what is the what? WTF?
Speaker 1 (01:23):
All right? So we all love well, you and I
love caviar and I don't. Do you like cinamon cinnamon rolls?
Speaker 2 (01:29):
I am a junkie for cinemas, but good cinnamon rolls.
Speaker 1 (01:32):
Yes, you have to have the good cinnamon rolls. You
know they are great. Apart, but this one place in
Sherman Oaks called All about the Cinnamon Baby, created a
caviar cinnamon roll.
Speaker 2 (01:45):
I'm trying to figure out, right, So when I hear
about these crazy food combinations, I just imagine the flavors
in my mind. Right, So, so caviar is salty, It's
got a little bit of that seawater like flavor. It
kind of pops, it has an interesting mouthfeel, but primarily salt.
That's the first thing you're gonna take, you know. In
regards to flavor, cinnamon rolls just overwhelmingly sweet, depending on
(02:06):
whether they're chewy, but just sweet. So I like salty
and sweet.
Speaker 1 (02:10):
Mm hmmm.
Speaker 2 (02:10):
I don't know if I'd like the ocean like salinity
in there.
Speaker 1 (02:13):
I was gonna say it because it's very I wouldn't
say fishy, but it's to pair it with a cinnamon roll,
I don't know.
Speaker 2 (02:21):
But more importantly, like why this is where and this
one could dovetail into our eighty six hit segment, Why
do we need to put all these food combinations together
and market it.
Speaker 1 (02:31):
It's because it's catchy, because people be because people want
to go out and try that item.
Speaker 2 (02:36):
I can understand if you try and combine flavors that
are within the same world, right, So, like two sweet
flavors even like pretzels and something sweet, right, because that's
kind of generic, the flower flavor of pretzels and salty
and then you mix it in with something sweet or
chocolate like like, to me, that's a little bit outside
the norm, but it's still close enough so that I
(02:57):
might go try it if it's put together in some
sort of a cool vessel or it's marketed properly. But
other than that, like we talked last week about the
about Tyra Banks's hot ice cream, I'm still incredibly curious
about that.
Speaker 1 (03:10):
I know we need to figure out a way.
Speaker 2 (03:11):
To try that, but I think we got to follow
up on this.
Speaker 1 (03:13):
Oh, how caviar is expensive?
Speaker 2 (03:16):
Right? Yeah?
Speaker 1 (03:17):
Yeah, like how exp I mean, it depends on what
you know, which one you get, But why would you
spend a lot on something that might be horrible?
Speaker 2 (03:25):
Well that's the goal, right, Like that's where they're laughing
at us right now. The food gods are laughing at us.
They're like, each fools are Okay, got.
Speaker 1 (03:34):
Down there we go.
Speaker 2 (03:34):
I'm moving from Halloween into like night before Christmas. On
that one, My what the fork that caught my eye?
Or these McDonald's fish nuggets. Now McDonald's has the fish
file ice sandwich, which they use a lask and pollock
for that fine fish sandwich. What have you. I don't
love it. I don't like cheese on my fish sandwich.
Or furthermore, I don't necessarily like McDonald's caught fish. But
they have now moved into the actual fish nuggets where
(03:56):
they're stamping the fish in the form of a fish goldfish.
It looks like a big goldfish.
Speaker 1 (04:01):
You're right, like the goldfish cracker.
Speaker 2 (04:03):
Now, my WTF on this is that in order for
them to do that, they're not like stamping the fish.
So that means to me that they're grinding the fish
up and mixing it in with something in order to
create a paste that perfectly fits that shape, size and mold.
So that kind of grosses me out. What else are
they mixing into that paste? Everyone loves these Dino nuggets.
I imagine that's what's been driving their idea behind it.
(04:24):
But I just have to keep reminding everyone that the
Dino nuggets are nothing more than the chicken paste with
a bunch of artificial flavors and food colorings in there
that then are put in a form that looks like
a t rex.
Speaker 1 (04:38):
Well, did you know that back in twenty thirteen, McDonald's
rolled out fish mcbites across US restaurants for a limited time.
Speaker 2 (04:45):
But were they like chicken nuggets?
Speaker 1 (04:47):
They were bite sized pieces of fried fish, so I
was assuming they were like a nugget.
Speaker 2 (04:51):
That's the thing. Like, were they the scraps of the
fish that were just battered and fried or would they
actually did they grind up the fish, make a paste
with it, reform it and fry it? Have no idea
if you see where the technique is what's going to
ultimately drive the flavor and the ingredients. We got to
get into this. We're going to touch back on this
one in a week or two. We're going to move
into our first big food story this week, which is
(05:14):
this listeria outbreak. I know that this isn't the most
fun headline to cover, but I've been seeing this more
and more in the headlines. Are these crazy listeria outbreaks? Now,
just so you guys know, listeria is a food born illness.
It's bacteria that's found in typically cooked foods, mayonnaise, various products.
It's contaminated food that can also be spread from contaminated surfaces.
(05:37):
Right ew, I don't want to get it.
Speaker 1 (05:39):
It's it's it's.
Speaker 2 (05:41):
It's a food born illness, right, and it's and it
makes you sick, and it's killing people now because it can, right,
like the elderly or the immuno compromised. But this one
was found in ready to eat pasta that was sold
primarily at Trader Joe's, but also I think at Walnemart Target.
Speaker 1 (05:57):
Yeah, Kroger, Trader Joe's, Kroger, Kroger sold. Where is that
like Ralph's.
Speaker 2 (06:03):
Well, where is Kroger's Ralph's. Right. So I saw this
story and I saw that they put a map up
and it was all of the different states in which
people were affected. And in my mind, I'm thinking, wait
a minute, so you mean to tell me you've got
like a commercial kitchen in California that's making this pre
made pasta and then they're packaging it, and this is
(06:24):
being distributed across like fourteen different states. I didn't know
that their footprint was that wide. I didn't know that
a commercial kitchen that cooks these ready to eat foods.
I always thought, especially in like Trader Joe's, that it
was a localized commercial kitchen. And it comes like right
to the store that day.
Speaker 1 (06:40):
You thought that with Trader Joe's.
Speaker 2 (06:41):
I didn't know because I haven't run any of these,
and I didn't realize how how massive this operation is,
this commercial food service, ready to eat food operation. And
I think that what worries me about that is that
exactly this, and this is the point that I've made
over and over again, is that I'm you're looking at
my computer screen. I'm staring at a listeria under a microscope.
Speaker 1 (07:03):
I am too.
Speaker 2 (07:04):
It doesn't really look at it doesn't look that appetizing.
But is that if you get like if because the
supply chain is getting so consolidated and so centralized, let's
say that there is a contaminant in one product, it's
going to affect hundreds and hundreds of thousands of people.
So if you know, little Sarah Joe has a commercial
(07:25):
kitchen and she's providing food ready to eat foods for
like ten different grocery stores, maybe it affects one or
two people. But in a case like this, when you
have such massive scale, it's going to affect and sicken
hundreds and hundreds of thousands of people. That's also what
happened with like Chipotle in the past and all these
other large multi unit chains where they bring in contaminated
products and then it gets put out to hundreds of
(07:45):
thousands of people as a result of this.
Speaker 1 (07:48):
Well, you know, it's interesting that you say that it's
you know, it goes across all these states, and I'm
not saying that you know, this isn't a lot, but
like you would think there would be more, you know,
more instances because right here it says six people have died,
which is so unfortunate, and twenty five people have been
hospitalized across eighteen states.
Speaker 2 (08:06):
Well, I'm sure it affected more people. That's like it.
Speaker 1 (08:08):
It probably was just like tummy problems.
Speaker 2 (08:10):
Like you know, I love how you call it tummy problems.
I don't want to say you mean they're crapping themselves.
Speaker 1 (08:15):
Yes, yeah, probably, but still that's I mean, it's scary,
like I think we touched on this last time, Like
it's scary because we just don't know.
Speaker 2 (08:22):
You don't know what gets in your food when you're
not cooking it for yourself. So I'm going to use
this as an opportunity to stand on my soapbox and say, like,
these things are not that difficult to cook. You just
got to try it. You gotta kind of work your
way through the kinks. But a pasta salad very easy.
Boil your pasta, throw in a bunch of vinegar, fresh herbs,
a little bit of garlic, extravergin, olive oil, salt, fresh crack, pepper, parmesan.
(08:45):
You're done. That's it. Stick it into the fridge, put
it in some baggies. You got it for lunch for
the next two or three days. Don't run the risk
of eating this junk, because not only does it make
you sick, it's disgusting. It's never seasoned. The pasta is
always undercooked, see because I've bought it before. Always undercook
It always sits in some watery mess because the vegetables
have like urinated themselves and they're just sitting there in
(09:06):
that watery mess urinated. Yeah, that's why I say, when
the vegetables just leach all that moisture, it's disgusting. I mean,
why even waste your money on that?
Speaker 1 (09:14):
It is It is gross. And I know you touched
on this, well we touched on it in the car.
But food recalls are increasing as well.
Speaker 2 (09:21):
Well, that's the point. Food recalls are so most people
would say like, oh, these are isolated incidents in the
news is just covering it more because the media wants
to talk about it and we have social media. Nope,
guess what, you're wrong? Anybody who thought that you're wrong.
So the reality is that food recalls are increasing at
an alarming rate. And I'll tell you exactly why they're increasing.
(09:43):
They are increasing because prices and costs have gone up
so much that these food manufacturing companies are cutting corners.
We're consolidating and centralizing our food production especially and they're
ready to eat foods area. And that's where you're seeing
these outbreaks with the listeria because there's so many opportunities
for cross contamination and in you know, really bringing in
(10:04):
like a foreign substance or in foreign ingredient into the
food supply chain. And where I worry, okay, is on
the vulnerabilities from a national security perspective in our food
supply chain. And all you've got to do is just
get like one of these food plants. You can contaminate
it with a foreign object that perhaps is you know,
that worse for you.
Speaker 1 (10:24):
So scary and true, I know, I just want okay,
this is totally off topic, but kind of similar that.
Remember the guy the Thailand all like killer.
Speaker 2 (10:31):
Yeah, I don't like you watch those weird nos No,
because it's the.
Speaker 1 (10:34):
Same He got somehow got into Thailand all bottles and
we're putting I forget, I think it was cyanide, and
so people are thinking they're taking Thailand all they're taking
cyanide and they're dying.
Speaker 2 (10:44):
Let's not even put any ideas this is getting Not
that we like any of our listeners are serial killers,
but who knows where what kind of an RSS feed
we end up on.
Speaker 1 (10:52):
Well, this was this was back in the day before
they had all those extra you know, layers of protection.
Speaker 2 (10:57):
Actual layers of protection. I mean, yeah, I worry about
that to begin with. But the fact of the matter
is is that you can actually protect yourself by cooking
for yourself. That's what this all comes down to. Culinary warfare.
I'm telling you there's weakness in our supply chain. That's
why it's important you become a chef. Chefs are going
to become the new soldiers on the front lines of
protecting us from this culinary warfare. Dun, Dun, dun. Next episode,
(11:21):
moving on, Okay, moving on food facts that are going
to blow your biscuit. All right, I love these ones
because I always love even to this day, I love
learning about these new food facts he does.
Speaker 1 (11:30):
He's always, you know, wanting to learn more and more
and more. That's why he's so smart. Okay, So did
you know that butter isn't just a fat, It is
a natural preservative. So before refrigeration, people use butter as
a celant to keep meat and fish fresh. In parts
of Europe, butter crocs or potted meats were literally topped
(11:51):
with a thick butter layer to block air and bacteria.
Speaker 2 (11:54):
Yep. And that's also the genesis of duck home fee.
That's why duck hoomed fee. What people would have all
this this duck product. You know, they would harvest their
ducks and then they would actually cook the ducks in
their own fat, so that then they cooked them and
they released and the reason why they cooked them was
because then less bacteria, less germs, et cetera. And then
they would be cooked this melting tenderness, and then they
would cool them in the fat, and then they would
(12:16):
package them in containers so the fat wouldn't let the
oxygen in. But that was if you had obviously a
duck farm, but if you don't have a duck farm
in certain parts of Europe, you would use butter for
the same purpose, so you would seal all of your
proteins in with this butter. And that has given birth
to a much more modern bistro dish called riettes, which
come in that little mason jar. We've had it right.
(12:37):
People serve it with crustines or warm bread, and then
it's typically like whipped pork meat or duck meat, or
even like quail or squab, and it's worked into a
mouse and then it's covered with a thin layer of fat,
and then you take the crusty bread and you just
spread it on the bread. It's absolutely delicious.
Speaker 1 (12:51):
It's almost a pat I'm hungry, you know what. We
need to go out to eat. You and I don't
go on dates. We don't go We used to go
on so many dates and have like the best time
and just eats of good food.
Speaker 2 (13:02):
That's not true. It's not that we don't go on dates.
We still go on dates and we want things together.
We don't go on like cliched dates.
Speaker 1 (13:08):
I want a cliche date.
Speaker 2 (13:09):
She does want a cliche date, but like our dates
will be well, we'll be at home with the kids,
and then Jaden will be there. She's our fifteen year old,
and we're like, hey, can you watch the kid for
ten minutes? And then we'll go to like Albertson's together,
and we'll go food shopping and hold hands in theat
Cracker eye.
Speaker 1 (13:22):
I love that you just called it food chopping.
Speaker 2 (13:24):
We'll go food shopping. What do you call it? We
go to the food.
Speaker 1 (13:27):
Store, we go food for Joe free store.
Speaker 2 (13:29):
It's not a grocery store, it's a food store. Go
to the food store. We go food shopping. We hold
hands in the cracker aisle, and every now and then
I land a kiss over by the pre made guacamole.
Speaker 1 (13:39):
Okay. Another interesting fact that'll blow your biscuit. Egg color
says more about the chicken than the quality.
Speaker 2 (13:47):
They have no nutritional difference.
Speaker 1 (13:49):
So the color simply reflects the hens breed. Brown eggs
cost more, mostly because those hens eat more and lay
fewer eggs.
Speaker 2 (13:57):
So often people are like, I only buy the brown
eggs because they're better. But guess what, people, brown eggs,
white eggs no difference in quality. It's strictly the heritage
of the bird.
Speaker 1 (14:07):
The heritage of the bird, yes, which is I actually
do enjoy buying like the blue color eggs though they're fun.
Speaker 2 (14:13):
Well the blue eggs, right, but also keep in mind
their diet, right, So the differences in the diet. So
eggs that are going to be naturally foraging and eating
bugs and like eating what they would naturally eat by
just walking around the pasture having a cigarette talking to
their chicken friends, those are going to have a much deeper,
darker yoke than a lot of the more commercialized kind
of refined birds. And by refined, I mean they're refined
(14:34):
to a small area and force fed grains and synthetic feeds.
So that's going to be the difference away.
Speaker 1 (14:41):
And it's fun, You're right, because people think like, oh,
they're buying a brown egg, there's more nutritional value. But
really it's there's no.
Speaker 2 (14:47):
Difference apparently, I mean so says the blow in your
Biscuit segment. We'll do more, we'll dive into that in
more detail. But we got something else we got to
talk about because New York is turned upside down and
inside out because man Dommy is about to show you
what it's all about.
Speaker 1 (15:01):
Oh well, we touched on this. I forget what episode
of a couple episodes ago, Like, what is he going
to do if he wins? Is he going to you know,
start these you know grocery public grocery stores and all
this stuff. What do you what do you think are now?
Speaker 2 (15:16):
Give me my one or two minute take on this.
Hopefully I'll keep it to one minute. Everyone's freaking out.
I'm not as you know, sky is falling, like as
everybody else. Here's what I think is going to happen.
One of two things is going to happen. Right. So,
he's got this very aggressive socialist leaning platform, not saying
that as a pejorative, although we'll get into that. However,
that's just the reality. And he's made various promises to everybody,
(15:39):
you know, rent, freeze, free this, free that going to
give you all the money. It's the kid in elementary
school that runs for a student council and he's like
free pizza for everybody every day. And they're like, yeah,
we're voting for him right smart because we're having issues
with the economy right now. So when the economy isn't
doing so great, the candidate that's telling you they're going
to give you, the free X, Y, and Z is
going to to win in many cases, so everyone's trying
(16:02):
this Mandami brand on for size. I think that he
will put people within his cabinet in the city that
will push for a lot of those regulations, increasing taxes significantly,
But so be it. This is what the people of
New York City voted for. And I still think that
there is a very very controlled and balanced bureaucracy around
(16:23):
the politics in New York City such that he's not
going to be able to move at breakneck speed. So
I think the pendulum is going to swing, you know,
aggressively to the left. Is he going to terrorize the
entire city with flipping businesses upside down and instilling socialism
and ultimately communism in New York City? Highly unlikely because
I just don't even think there's a mechanism by which
(16:44):
that can happen. But I definitely think that he's going
to be a attest a lot of these more aggressive
socialist like policies, and we're going to see how those
play out in New York. But eighty percent of women
between the ages of fifty and eighty voted for it.
Speaker 1 (16:57):
No, it was younger women younger women voted that it
was younger women that had the most votes for him.
But yeah, he So one of his campaign promises was
to raise the minimum wage to thirty dollars an hour,
but that by by twenty thirty, So give him a
couple of years. See if he gets that.
Speaker 2 (17:13):
That actually is pretty aggressive. The question is is that
then everyone's going to end up working in restaurants. See,
when you raise the minimum wage, you're artificially increasing prices,
because when when businesses have to pay that much more,
the prices go up, and then the people that are
living in that local community just end up having to
pay more for the prices. And then you have to
raise the minimum wage even more because prices are up,
(17:35):
and it just becomes this huge upward spiral that can
send an economy into pieces. Now it's a matter of how,
you know, he implements that which industry is right. So take,
for example, the restaurant industry. They're making right now the
tipped wage, which can be I think is like four
fifty an hour, but then they get like eighty dollars
(17:55):
an hour more on tips and tips on top of that,
so they're making like eighty four dollars an hour. If
you say, well, now you have to pay those tip
workers thirty dollars an hour, every single restaurant in New
York City will shut down.
Speaker 1 (18:06):
Yeah, that's It's I feel like people don't understand that,
Like you can't just like mandate these you know, high
increase minimum wage spikes and expect these businesses to stay.
Speaker 2 (18:15):
Yeah. And I mean, and that's in theory, right, that's
all theoretical. But the people who voted for this, this
is what they want. So I don't you know, it's
kind of like all of these people in other states
are complaining about MOMDAMI because they're saying that maybe is
a red herring for other areas. Perhaps, right, I mean,
obviously what happens in New York spreads to other very
very you know, cosmopolitan areas. But let's see what happens, right,
(18:39):
I mean that only time will tell. Yeah, time will tell.
The people voted for this, this is what they wanted.
Let them live in that world. Well, I mean, I'm
not living in New York City, so for other reasons,
because of years of Democrat control, which have forced prices
up all over the place.
Speaker 1 (18:53):
Right, And you and I used to love going to
New York, like we would spend some of our anniversaries there.
Now it's like a place I don't really want to
hang out.
Speaker 2 (19:00):
Yeah, And some of that might also just be a
difference in a change in our lives, right, Like we
when you and I were going were we didn't have kids.
It was just you and I running around the city
roofing each other. But now we've got that. Now we've
got four kids. Like, so we're going to go to
New York for different reasons, and it's like now we
focus on things like costs and crime and you know,
(19:21):
safety and being in different areas that are more family friendly,
what type of strollers can fit on the sidewalk exactly?
Speaker 1 (19:29):
We were past our stroller years, though, Well.
Speaker 2 (19:32):
We're going on dates to the grocery store, so I
think we're past.
Speaker 1 (19:35):
We're past a lot of things.
Speaker 2 (19:36):
Well you're saying we're past stroller years. But just the
other day you told me you want another baby.
Speaker 1 (19:39):
So I did I go through these little phases and
then like the kids start fighting and I'm like, never mind.
Speaker 2 (19:45):
That's what that's what does it for you? Oh that's interesting. Yeah,
that's good to know because I'm the one who has
to deal with all of the shrapnel from the kids
fighting because I'm usually the one that's fighting with them
when when we're all at home and there's six of
us there, you know, nice weekday. E mean, people are laughing, crying,
eating dinner, having fun, you know, regular day in the household.
It is Lauren and five children it is.
Speaker 1 (20:08):
And I'm like, Andrew, you need to calm down, you
know what I feel like sometimes And I hate this
saying this, but you know in the movie Missus Doubtfire,
how she's like the mom and she's frustrated and he's
like having the big party with like the farm animals
and the you know, and she's like the responsible one.
Sometimes I feel like I'm that.
Speaker 2 (20:25):
Wait, am I the farm animal? Or am I missed
out fire?
Speaker 1 (20:28):
This is before he was missed out fire. No, but
it's not too bad. I'm glad Andrew has a little
childlike I don't know, Well.
Speaker 2 (20:37):
You're trying to just be like podcast esque, a diplomatic
when we're really like, you're a fool. Let's sharpen your skills.
Speaker 1 (20:45):
Sharpen your skills, all right, so save your parmesan rhynds.
Speaker 2 (20:48):
Yeah, somebody is the other day, so we eat a
lot of parmesan. Parmesan is not just good for you
because it's got the c Q fifteen in there, which
we should talk about. It's got that incredibly high quality protein.
But parmesan is also a natural way in which fatty
acid Umammi gets fatty acid. Would she call me? It's
also a natural way in which you can get umami
into your food without having to add like any artificial preservatives, etcetera.
(21:10):
So it makes your food taste better, more unctuous. It's
just one of those ingredients that you add and it
takes things to a whole other level. I love parmesan.
It's all over the place. But you get stuck with
those thick parmesan rines and most people throw those away.
Never throw those away. Those are great in soups, yes,
and in broths. Even if you don't feel like chopping
up vegetables and making a flavored broth. If you take
(21:32):
your parmesan rins and you just boil them, that parmesan
water or broth that you create is unbelievable. Use that
in sauces, use that in pasta dishes, Use that as
you're making chicken dishes. What have you seafood? Even it
is over the top, this is going to change your
cooking game. Parmesan broth is bringing it back.
Speaker 1 (21:53):
Yeah, especially in like pasta sauces. Right, you can just
add it to your tomato sauce and just add some richness.
Speaker 2 (22:00):
Yes you have, or even if you're making a tomato sauce,
you can throw in a little bit of water and
throw in a parmesan rinding and just kind of simmer
that into the tomato sauce and it's going to add
richness and much fuller body. Kind of like me when
I get back from the gym.
Speaker 1 (22:14):
I love your full body.
Speaker 2 (22:16):
I love your body. Larry Uh. Speaking of Larry, let's
eighty six it. What are some food trends that need
to end? What do you got?
Speaker 1 (22:23):
I don't have a food trend today, but social media
being your only source for politics, And I'm not talking
about X. I feel like X gives a lot of
good information. I'm talking about like TikTok, Instagram reels. You
get these young kids who you know, they believe in
these trends. They don't do their own research. They you know,
they go with what's hot, right, And I feel like
(22:45):
that's like the case with Mom Donnie. They voted based
on his coolness.
Speaker 2 (22:49):
Factor, But what's cool about him? I don't know.
Speaker 1 (22:52):
He's young. You should see these things. People have made
a song about him. They're calling him our mayor and
they don't even live in New York City. They're like
our mayor one. And I'm from Washington State.
Speaker 2 (23:01):
But these are the same people that want things for free.
So he's promising, That's what I'm saying.
Speaker 1 (23:05):
They yeah, he put the word free out there, and
they're like, yes, but there's.
Speaker 2 (23:09):
Really you know, it's funny like Obama had that cool factor,
but Mom Dommie like, what's cool about him? Because he
has a mustache, because he's young.
Speaker 1 (23:17):
I actually saw some girl the other day. Somebody asked, well,
why did you vote for him? Like you know, he's
all about like socialism, and she goes, well, you know,
it's something we haven't tried before, and I think we
really should, you know, because what we're doing now just
doesn't seem to work. I'm like, oh my gosh.
Speaker 2 (23:32):
Oh boy. You know that he went to Boden I didn't,
which is a small over arts college up in Maine,
which was only like twenty it's in Brunswick, Maine. It was.
It was I went to Bates, which was its competitor,
small overal Arts college in Lewiston, Maine, which was really
only thirty minutes away. Marshall went to Boden. A lot
of people that I know went to Boden, really, and
(23:53):
Boden is I mean, now, Boden's like a fifty thousand
dollars a year college, sixty thousand dollars a year college.
He certainly is a very wealthy person, which I find
absolutely hilarious that he's pushing It's always the case, right,
like it's the elite who pushed the socialism the irony
of his campaign now, and I know we got away
(24:14):
from eighty six. It is that he did this huge
message after he won and he was like, basically, we
need all of these people in my office, and I
don't come into office until January first, so you all
need to send me your money. Making for money. He's like,
I need money so I can put these people in place.
I thought he was giving money away. Wait, why is
he asking for money?
Speaker 1 (24:33):
Well, he raised sixteen point eight million dollars.
Speaker 2 (24:38):
I don't know where that stands in the typical history
of New York City A lot. I mean it sounds
like a lot to me. I mean local races here
are a couple hundred thousand dollars and you're splashing it
out of the water. Yeah, you know what, my eighty six?
It is?
Speaker 1 (24:51):
What is your age?
Speaker 2 (24:52):
Speaking of mom Domini? What French cooking words? I'm just
somebody place I have to do with him. It has
nothing to do with him. But I'm trying to really
stitched this together, trying to emulsify our topics here.
Speaker 1 (25:03):
Oh I like that.
Speaker 2 (25:04):
Somebody mentioned to me the other day, I'm sick of
all these French cooking terms, and I was thinking about it.
Speaker 1 (25:09):
You use a lot of them, Bi blanc blanc, what
else do you say? What else do you say?
Speaker 2 (25:16):
No? Wait, that's a skunk. I but then I thought
about it, because that's all we learn, right like in
American cooking. We've almost merged French cooking terms with American
cooking terms. Saute, missan plas, monte a burr. See here
we go rue mirpois. So I agree with that. I
(25:36):
think that we need to take back cooking terms, take
it back from the French.
Speaker 1 (25:41):
But what But I mean some of them sound cool, though.
Speaker 2 (25:44):
They sound nice because of the French like.
Speaker 1 (25:46):
Saute means to jump, So I'm gonna be like, can
you jump those vegetables for me?
Speaker 2 (25:50):
No, I'm gonna say, can you just can you toss
those vegetables with that hot oil, that hot fat?
Speaker 1 (25:56):
That saute sounds better?
Speaker 2 (25:58):
Hit me with that hot fat one more time? Or
or like okay, fine, mir poah right, which is just
carrot's onions and celery, which is the foundation of soups
and sauces. Instead, I'd be like, hit me with that
veggie stuff, like can we really americanize it? Yeah?
Speaker 1 (26:16):
Or like to you know, cut your vegetables, like can
you usually end that carrot for me?
Speaker 2 (26:20):
Yeah? Strip it? Strip those veggies for me. I just
imagine the carrot with in the thong, yeah. Or like
the brinois, which is a small dice brunoah right, just
cut that in the little squares for me. When you
say brinwa that. I said that the James the other
day was cutting. I was joking. I said, can you
can you bring wah that for me? He looked at
(26:40):
me and he threw an egg at my face.
Speaker 1 (26:42):
Did it hurt?
Speaker 2 (26:44):
No? Hit that part of the face that doesn't have
any nerves, you know, not under left part of my
eye where I got where I got stabbed when I
was a kid.
Speaker 1 (26:51):
What the You're full of surprises?
Speaker 2 (26:54):
I am. Do you like Thanksgiving more?
Speaker 1 (26:56):
Are you kidding me? Thanksgiving is one of my Well,
I guess it is my favorite holiday because of the food.
I love a good Thanksgiving dinner.
Speaker 2 (27:07):
So you like Thanksgiving dinner? But do you like Thanksgiving?
Everything about Thanksgiving? Yeah?
Speaker 1 (27:11):
And I feel like it's so sad because, like, even
like the stores, they'll jump from Halloween to Christmas and Thanksgiving.
It's very little love they have, like one shelf in
the back corner.
Speaker 2 (27:19):
Of the red headed stepchild of grocery politics.
Speaker 1 (27:23):
For sure.
Speaker 2 (27:24):
I think that here's my thing about Thanksgiving. Having worked
in a restaurant industry my entire life and always worked
on Thanksgiving, it's the busiest time of year. I never
really got to do Thanksgiving with the family after I
started working in restaurants. Now we can because we close
our own restaurants on Thanksgiving. But still it's like the
one day that we're off. Sometimes I think, you know,
(27:44):
on this Thanksgiving, it'd be nice to order some Chinese
food and just not do anything.
Speaker 1 (27:49):
Let's do that this year.
Speaker 2 (27:51):
I would never do that to you, especially after the list.
Speaker 1 (27:54):
We can make like two sides and then still get Chinese.
I'll be happy, Camper. Give me some.
Speaker 2 (28:01):
Stuffing already you're negotiating, like, let's do that this year. Plus,
we're gonna make the sweet potatoes with the marshmallows on
top that I absolutely love, the roasted acorn squash, the
black and green means we'll throw a turkey in there,
because why not. And you need mashed potatoes. Are you
gonna be making the chicken.
Speaker 1 (28:14):
Loam means listen, if we can't have stuffing, mashed potatoes
and a good cranberry sauce, I'm done. That's it.
Speaker 2 (28:22):
Just said two sides. You're into cranberry.
Speaker 1 (28:25):
You can't have stuffing without cranberry sauce on top.
Speaker 2 (28:28):
It's so good it sounds like a personal problem. Okay,
all right, everybody listening, Let's just be honest. Nobody wants
to say this out loud, but I'm giving you the
opportunity to voice this opinion. And I genuinely believe others
are with me on this. Would it be nice to
press pause? Kick your feet up, hang with the kids,
watch some football if that's your thing. Whatever makes you comfortable.
(28:50):
No phone calls, no emails, order some Chinese food, maybe
have a burger, throw a steak down, and not do
the whole thing because it's like, oh my gosh, we're
gonna go over to Ronda's house at three o'clock. For thinks.
That's the other thing. Why do we have to eat
Thanksgiving dinner at three o'clock? Oh?
Speaker 1 (29:05):
I know, it's so annoying. They're like, Okay, we're gonna
have like an early like a liner, a lunch dinner.
Speaker 2 (29:10):
Don't ever say that word.
Speaker 1 (29:11):
That's what people say.
Speaker 2 (29:14):
You said, there's such a liner. That's the third time,
one more time, and I'm.
Speaker 1 (29:17):
Out, are you leaving? Okay, I won't say it anyway.
Why is that the norm? Not just Thanksgiving though, just
holidays in general. Why does everyone have to eat so freely?
Speaker 2 (29:26):
Christmas is like that?
Speaker 1 (29:27):
Yes, it is.
Speaker 2 (29:29):
See, I think Thanksgiving has this like has created this.
It's like the blue Light special or the early bird
special at Denny's for Thanksgiving. Why do we have to
have it at three pm? Let's eat at seven.
Speaker 1 (29:42):
Well, we end up eating super late anyway, we eat.
Speaker 2 (29:45):
Late because we're just a late family and that's just
the nature of the beast. Our kids don't go to
bed until like one o'clock in the morning.
Speaker 1 (29:52):
That is not true. Oh actually it is true if
Andrew's in charge.
Speaker 2 (29:56):
Because I can't do it. I can't do the put
the four kids to bed thing. Well, it's really three Jade.
Speaker 1 (30:01):
Goes, so literally two William and Jayden go to bed
on their own.
Speaker 2 (30:05):
You think William are eleven year old. He will stay
up all night and walk around in circles and be like, Dad,
you know, I'm thinking about space and have you ever
seen a rocket hit a meteor? I'm just lying here
thinking can we google this? I'm like, can you?
Speaker 1 (30:23):
Okay, First is that voice is horrible. Don't ever do
that again. And that's not what our eleven year old
sounds like.
Speaker 2 (30:28):
That's his nighttime boys.
Speaker 1 (30:28):
She's so cute. Okay, but it's really just the two
littles and once they're sleep, they're asleep, which is great.
Speaker 2 (30:34):
But yeah, okay, we're not going to argue about this
because we have much time left in this episode. We're
going to touch on this in another one. But that,
by the way, that that's revisionist history right there. That's
not the case. Lauren will be upstairs scrolling through Instagram
while I'm juggling the children and I'm telling them the
greatest nighttime stories. I'm like Hemingway at night, every single night,
(30:55):
rewriting a story. There's a hero, there's a story arc,
there's typically some sort of a fight or a battle,
and it ends in victory and triumph. This is what
I do every single night.
Speaker 1 (31:05):
Oh yes, yes, okay, we'll just leave it at.
Speaker 2 (31:08):
That, all right, So let us know about whether you
want to have Thanksgiving or whether you want to have
just sit on the couch giving with Chinese food. With
Chinese food, it doesn't have to be Chinese food, could
be Japanese food, could be tie food. I just think
something that you order out and typically sit down and
eat could be burgers. But make your own burgers if
it's Thanksgiving. All right, Well, thanks for hanging out with
us here on American Gravy. We hope that you laughed, learned,
(31:29):
and maybe got a little bit hungry along the way.
Hopefully you got some good cooking tips as well. We're
going to be back with more stories that feed the soul.
Speaker 1 (31:37):
And probably clog Anhart area two.
Speaker 2 (31:39):
Yep, that's a special line she had to read. Till
next time. Guys, keep it saucy, keep it free, and
keep it family. That doesn't make sense, keep it family whatever.
You got to rewrite this and my copywriter needs to
get fired. And guys, on the next episode, we're gonna
dig even deeper into Thanksgiving and we're gonna be covering
some of the hottest food stories plus blow your biscuits,
WTF and sharpening your skills. Make sure that you subscribe
(32:04):
to American Gravy on substack. Make sure that you follow
us both on Instagram and X. I'm on EX at
Chef Gruel, on Instagram at Andrew Gruhle.
Speaker 1 (32:12):
And I'm on X at Lauren Girl and on Instagram
at Lauren Underscore Gruel.
Speaker 2 (32:17):
And on any of those platforms. Be sure to send
us your WTF stories and anything else that you want
to hear about in regards to cooking skills. Till next time,
See you later.
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If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
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