Top Chef: All-Stars L.A. | Season 17, Episode 12 Recap: "Lucca" - Reality TV RHAP-ups

Episode Transcript
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(00:15):
Unpack your knives and stay Yes,stay welcome everybody, or should I say
bung Juno to the top Chef raHappup Podcast Roundtable here on the rahapp Up
Network, Here on our EJP.We're here for a Friday night of fun
with some great friends. And thosefriends include Josh Wa Clair, Emily Fox,

(00:38):
Yes, Mike Blue, Hello,k Clark and boy we just roll
in on the train of wonderful specialguest here again for week number four.
Train Rolling, Rolling, Rolling,Rolling on the train, Rourke, what's

(01:00):
at roork Leston? You hear asurvivor? She was on the healer's tribe
or as we've seen recently on sometypos and some CBS marketing materials. What
did we say? It was likedealers or something like that? Oh,
what was it? I want tolook it up, but actually really impressed.

(01:21):
You're a great voice, Haley.Where are your wandoffs? You would
be a top five finisher? Um? Okay? Listening? No no,
no, no no no. Ithink the wand offs are like magical in
a way that I would ruin it. I definitely disagree. You're aware of

(01:42):
a man by the name of shutUp Tim Haley. He has not poisoned
that to do at this point,then it is unpoisonable. That's a good
point. Someone who's ruined several shows. I can tell you that that's a
valid concern. Yeah. Um,I would not tout myself as a singer.
Can I hold a tune? Sure? Do you want to invite me

(02:02):
to your karaoke party? Absolutely?Am I going to perform? No?
Although I'm performing here, aren't I. You're doing a great job. I
would say every week, every week, you're great. That's debatable. I
think everyone's no, we're listen.You have a one hundred percent approval rating

(02:23):
amongst the people in this conversation rightnow, and that's all that matters.
That's all that matters, right,So, yes, we are. We
are here to talk about Top Chef. Work is here to also talk about
Top Chef. I am present,and I don't think it's here though.
In your Survivor guests, I don'tthink it's fair that Zeke followed Eddie and

(02:45):
I follow Brook. I just wantto put that out there. Teams their
expectations for how this is good.Well, so, so if this is
and I don't know if we haveguests lined up for the rest of the
season. I'm not sure that wedo. Yeah, but we also have
like two weeks left, you know, so I don't know two weeks well,
Rourke, then like my best adviceto you would be to make sure

(03:06):
that we are staffed with guests paybecause I think like what we could be
looking at is like if we startedwith with an Eddie problem, uh,
and then we we end with withwith connectivity issues with Rourke, that would
not be a good look. Thatwould be tough for you, fair point.
I think you'll I think you'll dookay, though, thank you,

(03:29):
This will be great. I havefaith strong wayline Rourke as as a big
tough chef fan obviously and a biglike cooking fan. I don't know people
necessarily know this outside of your SurvivorBealer career, but I mean the dealers,
we were the dealer, the dealersthere we go, but they were
the other were there other d's forthe heroes and the hustlers. Um heroes

(03:50):
was pluralized incorrectly. It was spelledh E R O S S. Yeah,
for us hustlers was spelled correctly.Yeah, of course there was,
but they were still offended at theconnotation. Obviously, Yes, but people
people like to check out the dealingthat you're doing on your Instagram where you
were just like cooking up a storm. So obviously, like the culinary interests

(04:11):
have been yours for quite some timeand Top Chef therein. What have you
thought about this season now that we'resort of getting down to the nitty gritty
word at the final four at theend of this Oh, I think it's
a great season. I'll echo everythingyou guys have said that this is such
a fun group. I think theynot only are making incredible food as we
hear about, but I think they'regiving great confessionals. I think they're really

(04:34):
good storytellers, and I love howthey interact with each other, and so
yeah, I just think it's It'sa really nice even like some of the
Real Housewives stuff that I watch isgetting dark, Top Chef has been a
light what's happening on Real Housewives?Really? Yeah, she'll do a PowerPoint

(04:55):
presentation for you to be dead.I was like, it's too much,
like well, I stopped watching itmaybe like eight years ago because this is
really stressing me out. So she'sa little you're a little bit hard.
Yeah, I was like, Idon't really need this in my life.
I'm enough real stressors. But thenI'm like casually, quietly sort of snuck
in a few marathons here and therewhen I'm like, oh, hold,

(05:17):
or like Josh has gone on likea business trip that ain't happen in it
anymore. Yeah, I know.Um, And then quietly as you've been
working these past twelve weeks or whatever, and I've just been home being like,
no, what do I do?So like I've you've gone down like
a house. I have rabbit holes. I mean, not tremendously, but
I know what's going on. You'vedone this like privately. That's impressive.

(05:39):
I had no idea. And we'rein quarantine together, and what else don't
you know? Oh god, I'mdeeply afraid so much anyway, But we
digress. Yeah, I mean,I used to be our catchphrase around here,
if I'm not mistaken. That beingthat being said, I mean,
as much as Roark might understand metalking about the lightness of this. Not
a great start to the episode fromthat perspective, when they understandably had to

(06:01):
acknowledge, you know what Italy hasundergone basically all of twenty twenty with the
with COVID and obviously it's been adifficult week in many aspects, but I
do feel like this feels like atleast starting off there is a respect for
Italy makes a lot of sense giventhe culinary base there and just the fact
that it was their first time reallygoing there. I had some quibbles some

(06:25):
with the challenges, but I thinkthat for this first little instance of three,
I'm assuming in Italy, I thoughtit was the truffles through the screen.
Was that your problem? Well,okay, so let me throw out
a question then, just to startthings off, should the quick fire and
elimination challenges have been switched? Sotruffle quick fire because I feel like the

(06:46):
quick fire because I feel like thetruffle challenge is something we see all the
time in quick fire challenges, right, like you must emphasize last year it
was the Durian or like the HumbleRadish from a few years ago. Like
it feels like when you want toemphasize as an ingredient, you put it
in a quick fire challenge. Ifit's more so about like representing a community
or an event, then it's theelimination challenge. And they flip flopped it

(07:09):
and I wonder if that's why theresults kind of bore out the way they
did, where Kale the majority ofthe chefs did not do too too well
in the truffle challenge. Maybe it'sat this point though, I was actually
happy to see if you move thequickfire to the elimination challenge and everybody's kind
of, you know, working withas it's an uneven start, people are

(07:33):
working with different ingredients, you havedifferent challenges that each individual's facing, so
which I think is fine, orearlier in the season, like we saw
the whole Disney Concert Hall, combinedthese flavors into some sort of medoley that
works together or melody I guess itwould be. But here I liked the
fact that there was an elimination challengewhere everybody kind of had the same starting

(07:55):
point and they could have gone indifferent directions, where so they can start
out with what was kind of setfor them in the quick fire. Then
it's like, well, we're notwe can't really judge them all in the
same criteria because they all had touse different ingredients. And I'm sure again
Swiss cheese, brain, gold goldfishmemory, there's probably been examples in the
past where they haven't. They don'talways start on the same channel of the
same footing. In the final eliminationchallenge, that han't said. I didn't.

(08:18):
I didn't mind it too much,but I see what you say.
It did feel a little bit morelike something he was seeing, a quick
Fires make this ingredient shine well,especially the quick fire didn't feel like quick
fire at all. It was like, make a thirty portions in thirty five
minutes. It's like, what doyou I can't even make two meals for
me and Ethan in thirty five minutesfrom most It's like I'm driving to like

(08:39):
a pick up food from like fiveminutes down the road. It takes yeah,
exactly. And I felt bad forBrian Foltaggio, who's like, I
tried to make three different things andnone of them worked, And now I
have to give thirty five people asingle cracker. I hope they enjoy it,
because that's the problem as well.Right, it was an opportuito.
It's like, you know that somepeople have struggled with that in the past,

(09:01):
of like moving from some of thefine dining to like the cocktail or
like the finger foods. Uh.And you know again, your results may
vary, but it definitely did seemlike a bit of a shock to be
like, Okay, you have tochoose a portion of Italy, then you
have to choose an ingredient, andthen you have to make it for this
happy hour gathering, and it alsohas to like fit this specific aesthetic.
I like, it would have beenfine if it was a quick fire,

(09:22):
if they didn't have to make itfor a bunch of people. I would
have loved if they had to makean appertiho and a cocktail to go along
with it. I like when there'sa cocktail element to a challenge. But
it was, of course Joshua sponsoredby Pepperoni. But I feel like we
could You could easily make a beercocktail and maybe that's not what the beer

(09:43):
sponsor wants you to do, yeah, but I think you can make it
really interesting Apperl sprits with beer,yeah, and that would be totally on
theme with Italy. Just hey,you have strong takes on how you would
make such a thing. I wouldassume that an Apperall sprits is a shot

(10:03):
of Apperall with soda, water,um and what technically not champagne because that's
French, but resection yeah, Iwould. Yeah, see, and then
you just exchange the prosecco for beerand then you have that fizzy element.
Um, you're the bubbles on yourtongue are already carried. Can you drink

(10:24):
beer, Mike, I'm good withbeer. Like I said, I started,
like, I've grown up in myways in some respects, maybe not
some other respects, but I've mytongue has built a tolerance to bubbles.
Oh my, so weird. Ilove bubble me too, Like I want,
I just want everything to be carIn my head, I could have

(10:46):
seen the quick Fire being a eliminationchallenge if it was like they got to
experience it's a cuisine from each ofthe regions, and they had to kind
of do something that inspired them andand I'm sure the production and nudged them
to at least. And we evensee in challenges that way that people will
naturally select into different regions or theywon't all clump into the same region.

(11:07):
So I think, yeah, ifif I can see how they could have
like adjusted it so that in thatway would have felt a little bit more
like Cominated Nation challenge. But yeah, the focus on a singling redion does
feel very quick, fiery Mike,I think you're right there. Yeah,
I wonder I wonder how they pickedthe regions and did it if it was
first come, first served, didpoor Gregory get like the dregs because he
was probably Grandma teetering over with hisbad back. I thought it looked like

(11:28):
they just ran to the stations.I was wondering the same thing like you
did. Melissa as the winner oflast week, and she didn't win last
week, right, Um, Yeah, I was wondering if she got to
choose the station's or a use herstation first or something. I don't know,
but I was wondering, like theylook like they just made a mad

(11:48):
dash for the closest station, orwhoever got you got what you got.
Yeah, Gregory's got to stay closeto his wherever his body was at them.
Good as upciting as that was,um, I didn't feel like this
episode was leading me to a Gregoryelimination. And maybe I'm just very protective
of Stephanie. Um, it feltlike a Stephanie both. Yeah, it

(12:15):
felt like Stephanie Finger rockets to thesky. I had a great run,
and let me give you a reallyfun like accounting of how I went out.
That's absolutely what it felt like tome the entire time I was watching
it, because you're not really seeinga lot of like what's going on with
with Gregory's back being baked into likethe cooking like he actually, Josh,

(12:37):
I didn't. It didn't seem likethere was a ton of that like in
the actual kitchen. It was reallymostly just like confessional stuff. It did
seem like the kind of content thatyou would get like looking back though,
yeah it was pretty well, butbecause if we've had that before, like
I remember Sheldon a few seasons ago, like remember when he winged his back
and everybody is he getting metavact?But no, he just sort of like

(12:58):
was was, you know, ina bit of disrepair for a few episodes.
So work, are you trained tostudy the reality TV edit? Having
been a reality TV sta? Likedid you she shaking her heads? Are
are seeing the dealer of the groupshaking her head? Um? Did just

(13:20):
did this read like a Gregory exit? To you? Were you? Were
you sideswiped at all by the result. I don't want to say that I
thought it was just like one goingto be Gregory, but I did the
moment he started talking about something physicalholding him back. I started some alarm
bells rang, and I would yeah, like you guys have said, probably

(13:43):
not all of them. But um, I think that while it didn't factor
indirectly, we didn't see him notbeing able to lift something. You know,
there was no direct manifest I did. I did feel like there was
a scene missing where it's like theway we have to think about it is
that think about being in a lotof pain and how you're so unable to

(14:07):
focus. Yes, and so Ihave to assume that he just was not
able to focus fully on sort ofengaging higher level thought processes to get this
stuff, to get it conceptualized tothe way that he wanted it to,
just because he was not feeling great. Yeah, And for me, it
was a mix of both him initiallytalking about the pain he was feeling and

(14:28):
then Kevin's commentary about like I've madethat that's a powerful Early on, Kevin
was commenting that what Gregory is makingis going to be very powerful, is
going to overwhelm the truffles. Iwas more. I was more surprised that
Kevin's ended up overwhelming the trufles becauseit seemed to be something yeah, that
his dish that the combination of meatsoverwhelmed the trouble flavor. Because he seemed

(14:50):
very aware of that as a componentof the challenge. That was actually more
of a surprise for me that Kevinwas at the bottom. And that's one
reason why I thought maybe this eliminationchallenge didn't work, is because despite Padma
saying like, Okay, you gottahighlight the truffle, but but feel free
to cook whatever you want, thetwo the only two dishes that ended up

(15:11):
being successful were the ones that pairedit with what put it in a porridge
and paired it with a potato Right, So it's like, okay, cook
whatever you want, asterisk, butyou got to basically pair it with these
ingredients so that we can actually tastethe trouble. Yeah, and they well,
how was it? And Haley,how were leaved? Are you?
When? Like, I think oneof the first things that came out of
the mouth during the judge's table deliberationwas Stephanie's was my favorite. I think

(15:35):
they guessed the trouble judge was likeone of the first things he said was
of the dishes that were served tous of the bottom three, Stephanie's would
be the one I would have again, did it at least like make you
a little bit feel safer for her? Kurt, I live my life completely
with anxiety. So as much asI heard that and I was like,

(15:58):
I hope this is good. Uh, it did nothing for me in the
way it's like make me feel anymore comfortable. Okay, the whole story
of the brais I mean when youlook at it and she's trying to blend
it down, oh yeah, theworst looking thing, right, it was.

(16:19):
It was among the most unstan andshe's like, oh, I threw
some honey in it. It's likethis is just really worse. Yeah,
It's like, no, no,leave it off. Just yeah. It's
not like I'm a terrible I'm aterrible artist. And it reminded of me
of myself in our class where it'slike, oh, I've made this ugly

(16:40):
color I need to color and thenit just turns shit bro like happened to
me recently. We were making abunch of donuts for an event, like
at the beginning of the year beforeeverything happened, and I kept adding more
food coloring to white frosting and everyonewas like, what are you doing?
And I was like, I'm tryingto make it better. I don't know

(17:02):
what to do, and they're like, do you understand primary colors? And
I was like, oh, way, that's it. But I think it's
like it's it's it's very applicable,whether it's to painting or to food,
as it is on the in thecase of the show, I think it
was it was like and I adoreStephanie and I am rooting for her very
hard at this point, her andMelissa I am, I have a very
deep rooting interest in right now.And one of the reasons why I'm so

(17:26):
invested in Stephanie is because of howlike deeply relatable she is in the way
that she relates what she's going throughis like what she was talking about here
felt so lived in the idea oflike you've made a mistake. You know,
you made a mistake, and youare now quadrupling down on the mistake,
but your fall like you're singing furtherand further into the mistake, like

(17:48):
the quicksand of the choice, andyou just can't get out of it.
But you know with what you're doing, It's like, oh, that is
I know that feeling, so thatso many points. There were so many
points where she could have just beenlike, yeah, I'm not gonna put
this on. It's like a magneticshard. But for some reason she thought

(18:10):
the menu was the Bible and followit to the letter and the law.
And then Sherry on the Sunday wasthe Italian woman saying I passed all the
time. I wanted something different.Kinda stepped me for that glance at the
cam or like though, I will, I will. There was one thing
she said. She was like,oh god, I think I heard them

(18:32):
say they didn't like a door stuffinginto pieces. I will disagree with one
thing though. Brian Voltaggio is notthe coolest person left. That is Gregory
or Melissa by far? Yeah left, so not even close. Brian Vitago
can't even speak Italian? What arewe talking about? Can we talk about?
How many laugh tracks of Voltagio weheard this like every break? Yeah

(18:57):
yeah it's weird. Yeah yeah,what's going on right now? Oh yeah
means Karen. Oh, this islike it's like he's very operatic and how

(19:18):
he laughs? Yeah, you're sogood. How Stephanie thinks the club Crackers
of People is the coolest. Shewent to them all the moms. All
of the moms were obsessed with BrianFoltaghio, and that got you are obsessed
with Brian. Would I make outwith Brian Foltashio? Absolutely, I think

(19:41):
I'm follow with these people like that'sno standing there, Like, yeah,
i would make it with Brian Letashio, but I'd also make out with Melissa
King in one second, I'd makeit with Melissa over Brian simultaneously. Did
you say, why the heck not? I guess you're the if. Yes,

(20:02):
I would, I hop on theyes, Yes, yes I would
anytime, anywhere, doesn't have tobe Italy, Melissa. This is a
very distinct Friday night conversation versus Saturdaymorning covers. Yeah yeah, yeah,
Saturday Morning. Like I feel likeoften when I'm dealing with everybody as the

(20:22):
sober person here, like I cansense a hangover or three on on the
podcast. And now this is like, this is like the creation of what
the Saturday mornings tend to be.This is the pretty quel baby, this
is the appertivo, which which cheersan Italian roar. Did you ever learn
it? Oh? God, didn'twe to me? This is rude.

(20:45):
I've been taking Italian I've been takingItalian as one of my dual lingo courses
and we haven't. So are youlike getting close to a Padma level?
Then? No, pad was fluid. I don't know if anyone else has
read her book, Love, Lossand What We Ate by Padma Lashmi,
but she does talk about her timeliving in Italy and how why she's salutin
it's it's saluti. I googled it. Yeah, when I went to Italy

(21:11):
because I react. The only thingI really rehearsed was sends a glutiness and
yeah, mine's like ovo or whoauovo? Yeah. Yeah, it's not
fun. It's super annoying to bethat person where you're like, hi,
I don't know how to say anything, but no, wobo, I was

(21:34):
uh slated to go to Italy onmy honeymoon this year. That does not
seem where in Italy where you gonnago, just in general, just just
like a strip on Top Chef wherethey're like, take me to talk Italy.
I'm going to Rome. I'm goingto Tuscany and Rome like they sneak,

(21:56):
don't know one of those for yourlad going to Parma next week anyway.
Yeah, so this is the closestI'm getting Italy this year. Here's
the twenty twenty. Well, Ihave a wedding this year. Is it
the most on bread or off brandthing for Brian Voltago to have taken Russian

(22:17):
in high school? Instead of totallyhe's an agent, he's under he is
a cell? Yeah, yeah,for sure, for sure? What is
Michael the smoke screen? So thatBrian could be like the good cop?
Yeah? Why do you think theyshowed him talking to the BMW. It's
because he's also a machine. Yes, totally himself into a cigarette later exactly

(22:45):
have cigarette laters? Like my caris from two thousand and seven, so
I have no idea, but orterm two thousand and ten, so I
think it has Like I think it'sstill I think it's repurposed that plug into
something you can like plug things into. But now I just imagine like Brian
Boltago winning this season being like KGBmission has been accomplished. Yeah, and
like people just come parachuting in andthen top Chef gets taken over. Wow,

(23:07):
top Chef Red Bond, that's great. Phase sixty two B is complete.
Yeah he doesn't he doesn't evil laughalready. To Emily's point, yeah,
he slips up on it. Itwas the first thing I thought that
when he said, like I spoke, I've learned Russian, and I was
like, oh, so you're anasset for sure, You're a Russian asset

(23:29):
immediately a million percent a million personeither that or you know, he went
to like one of those types ofschools that like didn't offer like your standard
Spanish or French. It's like,you can also take Russian, you can
take Tunic form, you can takeMandarin. I come at me, Mike,
that's Pronto. What it is?That's Peranto? Sorry? What did

(23:52):
you what language? Did you take? Japanese? Oh? Wow, do
you speak Japanese? No? Areyou? But as you are Italian a
little bit better, a little bitbetter five years versus one year, so
I better read. But I canread that. I can read Japanese,
which is actually a big help.I can imagine that's a big help.

(24:12):
Yeah. So when my dad andI did like a father daughter trip to
Japan, Yeah, and that madea big difference in terms of figuring out
where we were the first time Emilyand I went to Japan, that was
such a lofty thing. The firsttime we went, Wow, what a
flex uh. We went with twofriends, one who could speak Japanese and

(24:33):
one who could read Japanese, andthat was awesome because there were like two
assets that a couple. Yeah,I can eat Japanese, I can't do.
I ate Japanese very well. Althoughthis time that we went a second
flex, I learned what the symbolfor egg is. Yeah, that's the
next time you were able to memorize. I was able to read a little

(24:55):
labels. And then that's my doubtafter the fact that I had jed sometimes
it is it is, it isto continue the flexing. Emily and I
have spent She just spat some drinkon me, but there was a little
bit of a sprits if not anamimal drinks on you, drinks on me.
That's my line. Um, wewe've been to Italy before. We
we love it in Italy. It'sit's both, it's both nostalgic and sad

(25:21):
to see this being set in Italyright now. I think, given everything
that's going on. Um and Iactually didn't know how I was going to
feel. Because Top Chef all seasonlong has been somewhere on this line between
escapism and way too real because ofthe way that the restaurant industry has been
impacted in addition to everything else.UM but it has more often than not

(25:41):
aired on the side of escapism.I think in no small part thanks to
like the camaraderie of this podcast.And I don't say that words to suggest
that I am a Russian sleeper agentcomrades. That was a comrade book,
guys, but I did. Iended up feeling watching this um like really
heartened to see the Italian people inlike a mainstream TV show right now.

(26:04):
Yeah, I like getting everybody likein the square and enjoying the apperativos and
like it seemed like that passion forfood that everybody seemed to have. It
was just great. It was itwas It was a really really great time.
Did you like the use of Chingali. I love when Emily and I
Emily and I went we have friendswho actually Emily's uh one of my best

(26:25):
friends from summer camp who is marriedto an incredible chef that Emily works with,
uh and she was the chef atAsimo in Tuscany, and we went
and they're wild boar that are justlike everywhere in Tuscany Chengali. So when

(26:45):
they said the word Chengali on theshow this week, Emily and I both
had like immediate sense memory flashback.Yeah, it's like that's so she's say
for Wild Boars watch every night we'dall like hang out together after her chef.
We would take like really long walksback from from the place in the
middle of like the Pitch Black Knightand Tuscany and yeah, and they're terrifying

(27:06):
when they come out of nowhere.But they should they have hunted for chingali
instead of truffles. Yeah, wellChingali, Uh well maybe not Chingaali hunt
for truffles. But aren't they they'retypically the truffle pig. Yeah, I
mean used dogs instead of pigs becausewhen the pigs, the pigs want to
eat it more. Oh that makessense, that makes I mean, listen,

(27:26):
I was happy to see a coupleof dogs come darting out of that
pickup truck for what was like anodd five minute segment out of it.
I mean, I guess I'm happythat the actual hunt did not get incorporated
more into the challenge, like youcan only cook with the troubles you find.
Like remember a couple of seasons agowhen it was like you have to
cook the fish that you catch inthe river. Yeah, I'm glad we
didn't have to like scale into that. But it was a nice little,

(27:49):
I guess, deviation to see thesethese people hunting for trufles, at least
from Hailey's perspective, because we finallygot to like officially canonize Tom's truffle hunting
here amazing. I also have aquestion from Emily or who text for me
the question. If you have mynumber, you can text me questions.
If not, you can email themto bachelorhap up at gmail dot com or
down the hat, whichever you choose. My dwellings. Um, she said,

(28:14):
please rank everyone's truffling hunting outfits.So obviously for me, Tom is
number one, but my sleeper pickfor contestant best outfit is Kevin. I
thought his little hat was very nice. Was he was wearing like the Trucker
hat? I can't remember Rucker hat? It was like hat when he cooks.

(28:37):
If you're in a production of Boozies, that's the kind of hat you
would wear, is the one?Okay, a new boy hat. I
would guess he's repurposing a malarkey hat. Basically, he probably stole it from
Malarkey. You're absolutely right. Yeah, I'm would not be surprised that they
rate a Malarkey's wardrobe before going toItaly, because it does feel like he
does dress a bit European in thatregard. I thought you meant like rated,
like graded his wardrobe like he wasgone and so they put his wardrobe

(29:02):
on blast. I would not besurprised because here's the thing, Kurt,
going back to the comment you madebefore, Kevin's a shady bitch, like,
oh my god, podcast, I'mreally looking forward to what I said.
They triggered that. Yeah, wow, it was. It was his
comment right about like how because Ifeel like we very rarely get on top

(29:22):
chef people criticizing other people's dishes,and so it's definitely stuck out to me
when we heard Kevin being like Gregory'sdoing this, I don't think that's doing
well for the challenge. Uh.And Kevin is a very very accomplished chef.
I mean he won the quick Firelike, he definitely has proved himself
there. I just thought it wasa really interesting moment. And to go
back to our question as to likewas Gregory's boot expected, I actually thought

(29:44):
for a second that Kevin was goingto be going, and that this was
going to be like a big likeyou know, ironic edit of look at
this guy sort of throwing shade atthis other dish, but he ends up
going instead of them. It's timefor our mid podcast snack break. In
the meantime, listen to a wordfrom our sponsors. I was really hoping,
and Antonio, I'm so sorry.I love you so much, and

(30:07):
you know that I was really hopingKevin would go over Gregory here. I
was too sorry. I am,I am it deeply devastated that we lost
Gregory in this spot. It isimpressible that we've made it basically a half
hour without like really drowning in ourmissing It's so it's so hurtful. I
am just devastated. I think fromthe very beginning, we all thought that,

(30:29):
like, Gregory was a lock forthe finale, and god, I
would have loved to see him andMelissa face off and do that final meal
and make something spectacular and for themto just like not know whose meal was
better, so that they would bothbe awarded the winner and they'd both get
the two fifty K. I mean, the worst part about it is is

(30:51):
he even says in this moment,and you're just like, well right,
because yeah, because he was thebrook spot, like he's coming into a
second season. He came in secondlast time, like he knows what he
wants to do this time, andit really sucked to have him go out
here. It just it feels weirdto have a Final four without Gregory.
He had big winter energy all allseason long. Work Ye've been You've been

(31:15):
talking about it all season, Josh, that like quiet confidence r I know,
I know, from like the editstandpoint, like you could you could
see some of this coming. Um, but like in terms of like the
full season arc, your assessment ofGregory and what you were thinking, like
this, this is a surprising placeto lose him. I agree that he
I thought he was going to goreally far. I felt like he was

(31:37):
just I mean, it was amongfor a while. Hadn't Gregory, Melissa
and Kevin won all of the challengesor something pretty for the season. They
were pretty much the other people thatwon anything. I feel like Stephanie and
Brian have won one each, andlike that's it. Yeah, yeah,
I think that's true. Yeah,and um so yeah, so like it
just felt for a long time thatthere is this momentum around this group,

(32:02):
and I do think maybe I'm beingtoo recency biased, but you know,
between the last episode and this onehe does he's he seems a little bit
shaken. Yeah, and um,actually this is like going way back,
but it's still relevant now, Iguess is that. Um what actually concerned

(32:22):
me editwise more than his back wasright when they got the challenge, he
was like, I'm not that experiencedwith the white truffle, but I know
this great recipe that I think AndI was like, oh no, that's
a mistake. Yeah, if you'reIt was just something about I was saying,
like I know of the black truffle, but not this one, and
like I think it'll work. AndI was like, oh no, yeah,

(32:44):
do you give us some truffle intel? Do you have it? I
mean I've used both before. Myunderstanding is that white truffle is a little
bit more nuanced and subtle. Kurt, Okay, I'm just mean, like,
how much any money flashbacks? Howmuch truffle? Gregory put on like

(33:06):
yeah, he was like he waslike John ralphieoing the truffle. Yeah,
gil Gils like offended. She waslike he's going home because of it.
So much money we are in areception comes like a pound. I've always
joked that I've wanted to be atruffle farmer because like that's awesome. You

(33:28):
get to have a great animal that'svery well trained and you hang out with
them in the woods and they findtreasure for you, like what it does?
Sound pretty cool? Yeah? Goahead? Sorry, no, no,
no, five please, Kurt.One thing. One thing I was
wondering, how thank you is canyou not? And then this guy sound

(33:49):
really stupid to me? Can younot? Quesions? Yo? Yeah,
you're about to get her first?Then can you not? Can you not
farm? Like? Literally you can? Okay, you can do? Can
you do with other fungus? BecauseI correct? Can you like correct?
Yeah? Yeah? I mean whycan't we farm the truffles because no one
knows how to How do how doRoland know how to farm a truffle?
And people on the moon and wecan't do that with truffles them guys?

(34:16):
Um yeah, maybe yeah, maybemaybe no. Basically, the understanding is
that it's environmentally sort of like inspecific pockets of the world, and we
don't exactly know why and even ifwe are going to farm truffles. You
have to create a forest to doit. Yeah that sounds good. Yeah,

(34:36):
like that's a beneficial for sure.But it's like a really long game.
Do you need to do? Youneed to choose where like lay lines
are intersecting on the surface of theearth, like and drew druids come in
and there's very specific rituals here.It's all biodynamic. No, I don't
know, I have no idea.Okay, orange truffle. It's like with

(35:00):
a lot of skin contact. Ohyeah, some skin contact truffles A good
idea. Yeah, I like thatidea. I'm into skin contact truffles.
This is what I proposed to thegroup. You're already married, though,
Well I'm opening this conversation before.Yeah, I think all of us we

(35:22):
could just go for it. Um, this is the plan. Are we
starting a commune? I think we'rekind of a commune. I definitely think
that we are like commune. We'redefinitely like the commune of the rhap verse.
I do have a backyard, Socan I propose my house for the
commune? Like? I have areally let us in. I have a
I have a two floor garage,so I think my house would probably be

(35:44):
best for that. I'm down forit. It sounds great. But this
is what I want to propose.I think, Hailey, when you get
to go on your honeymoon to Italy, do some scouting scouting of an area
that looks like it would be greatfor a forest roork. You have to
go back on to survivor and beon the dealer's tribe two point zero,

(36:07):
and you've got to win or impressSia and or ideally both. No,
but but don't but do not tellSia about the truffle hunting because the dogs
are involved, and she's an animallover, but will be really good to
the dogs. Okay, so Ifeel we bt that we get that truffle
survivor see a money truffle's vegan becauseyou use animals to get some that's interesting,

(36:32):
Like if a dog like puts itsmouth on a trouble, there's there's
like definitely there's even a case foroysters being vegan. Now, yeah,
because oysters don't have mother Um,yeah, they don't have mothers. Oysters
don't have mothers. They also don'thave a central nervous system or something.
It took me the second time workfor you to say that for me to

(36:52):
understand what you meant. I also, you're talking about oysters. You never
see a mother shucker because the Daypodcast is pretty saucy. This is good.
I think Roches gave me the namefor my new children's book. I
can't wait to get into it.Is it as saucy as the pizza?

(37:13):
I just ape patrons though that Haleywas stealth eating. I mean, if
you look back, there was definitelya door open, a pizza delivery boy
walked through. That's a different that'sa different show. Listen, it's it's

(37:34):
we're in Italia. You have toeat like the Italians. I had a
really delicious pizza. Ethan made itand brought it to me. I didn't
have dinner. You're right, Ineeded to eat here on this podcast.
I am sorry. I know that'sunprofessional, but I muted in my mic.
So no, no, you werekilling you were great, You're great.
No one would have known if youhadn't said something. But I want
I want to meet honest with ourListen that delus. I've got chicken waiting

(37:59):
for me as soon as we're done. I ate it already, and we
already ate it. She made it. We're not at that segment yet,
Josh, I know. That's whyI stopped myself. I'm sorry. Anyway,
it's able to contribute to this group, all right, which is that
my parents are actually getting one ofthose dogs. They're called legato romagnolos.

(38:22):
What are they called. They're calledlegato romanolos, Legato romangnolos because you can
get you can get truffle hunting dogsfrom this um farm in Tennessee where there
are truffles, called BlackBerry Farm.And my parents yeah, yeah, and

(38:44):
you're in their curiosity. It wasjust piqued by BlackBerry farms unreported. I
mean, this is amazing. Sonow you are an invaluable member of this
geam. And also Legato romagnolos seemedlike very very cute dogs. So they're
really smart, they're useful, andthey have mothers take that oysters, Yes,

(39:07):
yes, oysters oysters canceled. Whywhy did your parents choose the specific
breed of dog that's no, specificallyfor trouble hunting. Is this something they're
looking to take up? No,it is that they are incredibly well trained
before they arrive at your home,and my parents need that Logato legato romangnolos

(39:30):
is how many words? Is that? You just have to watch out.
We'll be careful with them because theydo only live ones. Yeah, Legato
romangnolo. Wow, they are adorable. Oh my, yeah, they're really
cute. We should can we shouldtrain our cats to hunt for troubles.

(39:52):
I can't even train my cat tonot jump on top of the fridge,
Like, do you know what theycall a trouble hunting hat? Elgato Romagnolo.
I was most amused by the lookon Josh's face. I'm gonna ax
us out of this. I wasgonna ask you, as from the commune

(40:19):
majority vote to change one of Emilyand Gotcha's cat's names to Elgato Roo Roo
Romagnolo. No, when did youthink of the joke? It was amazing.
We wanted a long way for it, but we liked it and was
it worth it? Up a pole? Kurt set up the pole. We're

(40:43):
really really trying hard not to bevery sad about Gregory, I think,
is what's happening? Yeah the way, why do you keep bringing it up?
Well, because like we have tolike kind of stay on topic.
The thing is still go ahead,But I think you're gonna probably keep it
on topic. I was gonna switchoff. Well, I think that they
I mean again between him and Kevin. It comes down to this this question
that we always bring up on TopChef. Gregory made the better dish,

(41:07):
Kevin used the truffles better, well, like who do you value here?
And in this case it valued theperson who was more intu into the challenge
and maybe then also we didn't spendsix hundred dollars production budget one. I
really do think that's got to beit's a bit jokes. Aside is like
truffles are expensive, y'all like thatmoney? Why did they give them so

(41:30):
many? I agree? Like nextweek. That's another strong argument in favor
of switching the quick Fire and theElimination. It's like with the quick Fire
you maybe have like a cap onthe truffles, like if you're just gonna
have one ounce of truffle. Ilove pad Ben Italy. Her Elimination Challenge

(41:53):
outfit was just really doing it forme. It was just a one.
It was like a COVID coat becauseif you're wearing it, everyone has to
say six feet away from you becauseit's so like butchie ah. Yeah,
I loved how she spoke Italian too. It was magical production logistics, like
it doesn't matter at all to anythingthat we're talking about or anything that happened

(42:15):
on the show. I just foundmyself curious about it. I see,
I see the guy speaking Italian.I sees you know, Podmas standing there.
I see Tom just kind of standingthere halfheartedly listening, and I'm wondering
what the translation the process was,And because they never talked about Tom,
so, I just I just wonderedwhat the process was, if it they
had earpieces, if they paused andhad an interpret It was wonderfully edited,

(42:37):
so it looked like everybody was understandingeverything. It's like that scene in Billy
Madison when Billy Madison is learning Spanishand the camera swivels to the guy and
then it swivels back to Billy Madison. It's like that, Yeah, I
know, I mean to that point, I'm would not be surprised that there
was like an off camera translator wherehopefully not have to pull too much double
duty, especially when it got toJudge's table and you have like the guy

(42:57):
tell Melissa jokingly like don't ever usesalamia in and she like reacts in the
moment. It's very clear that therewas like a five second delay for this
person to be like, he says, don't you salaw me again? And
then she had to organically react asif she was hearing it right from him.
Yeah. Like, do you rememberin Top Chef something there was that
challenge. I want to say it'sCharleston, but now I'm not even sure

(43:17):
where the guy just had all ofhis knives and he just went arnay season
last season. That was last season. Okay, cool years ago, doesn't
it. I'm really slowly now,yeah, really, because I feel like

(43:39):
all of my days are just likeevaporating into the sims. Oh my god,
I'm jealous because my job I'm startedworking in. I'm so bored.
I work one day a week andit's wonderful. No, Haley is shaking
her head and then she's eating anotherpiece of pizza right now, I am
not. I am being the blueberriesout of my sace on talk with your

(44:01):
mouthful of pizza. I muted mymic so you guys wouldn't have to hear
me crunching. And I like listeningto people Crunshawn podcast, but I know
it's not for everyone. So speakingof the salamist second, one of my

(44:22):
most favorite people ever speaking speaking thesalami, that was a that was a
negative nod, the only negative nodto Melissa's dish. I don't recall anything.
I was surprised that Brian Vacagio didn'twin, only because they mentioned the
salami in Melissa's dish as being adrawback and it seemed to only be praised

(44:44):
keeped on Brian's dish. So Iwas actually very surprised. I was more
surprised that Brian won than that thatBrian did not win, than that Gregory
lost. And I think it's alsolike it's again, I think I think
it's also still a bit of cognitivedissonance on all of us. We talked
about this last week that like,Brian Voltageo has won one challenge in twelve

(45:05):
episodes of Top Chef All Stars too, and that's it. So I thought,
like, I'm not I'm not goingto say that Top Chef is a
show that's fixed or like product thethumbs on the scale when it comes to
production, but like you'd be like, if someone you will win, maybe
it would be Brian Voltaggio. UhSo maybe I don't know, Maybe it
was just to Kurt's point that like, even though Melissa had one ingredient against
her, the overall product was juststill better than Brian Voltagio, that they

(45:30):
like could not deny her her secondelimination winn in a row, and I
think like her fourth or fifth overallor something. Yeah, she's a beast
and it's it's and maybe it wasthat you know, Brian performed expected is
an expected dish is a negative connotationhere. They don't mean that he didn't
pull out like anything that was asYeah, what did he made me?

(45:53):
Brazealshankh with chestnut's white truffle an areato potato. You know, I feel
like get it like a very uhand what how do you like the potato
areted? Oh yeah, well maybethey're looking at well maybe they're looking had
to win next week's challenges and like, well, next week we're actually having

(46:13):
people make classic Italian dishes or likewe'll reimagine them. So at least Melissa
was even though there was that yeah, I mean they did they're doing like
they're doing something in the classic Parmaway. Is going to be the next
challenge? Roy I thought it wasus challenge, which would be if I
were on the show and I remainedmaybe week I'm not I would would be

(46:37):
a step down from the white Iwould that were really popular in like the
early two thousands, where they wouldget a hot person and lay them down.
Um, I would be. Iwould be the Yeah, like in
the Sex and the City movie.Yeah, okay, there was a vital
third step process. My California wouldbe covered in pre Judo in Parmajan.

(47:06):
Wow, that is how I know. Take But yeah, I don't.
I don't know. I don't knowif the if the human charcuteri plate is
taken off as an idea, thereis an off seat. If there is
an off season podcast that we doon food, we have one of the
topics be round table discussion on whathumans. Yeah, my body's were,
the canvas, our body, thevest time in which the food must be

(47:30):
we have to do. Yeah,that's true work with a good point.
And josh and I've already had thisconversation. It's enchiladas lived dangerously. He's
right, right, sounds scalding.Okay, I'm writing it down for our
pods. Yeah, that handwriting.Joshua, who are you my father?

(47:53):
No, unless we've got a timetravel to us. No, we already
burgued this out. We literally hadthis conversation already. It was confirmed.
No one, no one's allowed topick salad. Hey, guys, so
just like, how like a fortyeight minute check in? How are we?

(48:13):
I'm sweat it's and I are in. It's going. It's going about
how you expected, you know.I actually like that. It's a little
free form. I love that,like the network free Forms that gave call
us the bold type prior ABC Family. Yeah, now free form. Wait,
so I'm want to go back toHailey's favorite potato areta. Is this

(48:34):
the first foam we've seen on theseason. If so, that is remarkable
restraint on the part of all theseI never want to see foam on Adesh
and Top Chef Canada, which justended this week. It was a really
good season. So if you somehowcan find that, look for it.
Somebody made pasta with foam last weekand it made me want to up chuck.
Oh well, it looks disgust Whatthing is me that you look like?

(49:00):
You look at and you're like,yeah, like not strawberry dachiri.
It's not like it looks fommy onthe top of the drink the answer right,
but like a latte fam strawberry dagery, it takes a different form almost,
And like that was like my familyfeud answer and like yeah, j

(49:22):
Harbery's like okay, strawberry daciri fromthis guy Kurk Clark Wow, a big
strawberry dachi fan under reported that's agood point. What component of the pasta
dish was foamy? Like? Wasit a meat sauce? It was like
a it was like a oh no, no, no sauce. Yeah,

(49:44):
it was it was like a Idon't know, some sort of cheese foam
fox have you ever worked with foam? No? Are people who listen to
this podcast but aren't on it?Are they suffering from Josh co? Sorry,
I just saw it. It wasthere and you say it Hailey's joke

(50:07):
like it was lying on her bodywith a nice pot second second tubing for
the offseason, Mo foam that foamon my body when I bathe from the
Actually I love a good bubble bath, I really do. Amongst us does

(50:27):
not I mean cons the Billy thefreak of the frequent Billy Madison references that
Josh makes like he loves getting bubblygood bubble bath. I do, I
do, and I like to stayin it for a good little while.
Yeah. He re fills the tub, I turn it. Yeah. Oh
yeah, I prune badly. Youcould, I'd be part of that prune

(50:47):
Stu that Gregory. Oh hey,remember what Gregory was eliminated from Top Chef
this week we should probably talk aboutjust like a little bit more. Okay,
So Gregory was eliminated and we alsoand it was so sad. Who
was gonna be right, Like,I don't know it for so long.
I know, but here's the freakingthing about Top Chef, especially as of

(51:08):
late, Like it's it really comesdown to how you cook that day that
Like, I feel like the pastfew seasons has been like, hey,
front runners going into the finals.Guess what they're gone in fifth, fourth,
and third place. Yeah absolutely,Adrian our favorite front runner of the
Top Chef season. Yeah yeah,yeah, it looks like we're actually going

(51:29):
we're acolutly we're actually going into thefinale with three again, and I hope
to god we're not doing another bsare Yeah, some of the halfway three
just three, just have about threeof them cook to the end. That
would be great, But I justI don't did happen? Who would you
want to go? Who would Iwant to go home? Yeah? So

(51:50):
who is my final three? Melissa? Yeah, Brian? Yeah, I
want I want Stephanie to be there, like that is me loving Stephanie.
I want to listen to Stephanie bethere because they're the only ones who left
who have not made it to alike finale finale. So like Brian went
home in that third place. MM, I know, I want to

(52:15):
see it's tough because that makes him, that makes him trying. Thought of
ride vol Faccio, Leaker, eggk kurt is Kurt, it's my job
to describe to the robberty Jachary kirkClark just swiveled around in his chair with
his head in his hand, shaking, convulsing over. I'm not entirely sure

(52:37):
what, and so I took uponmyself to search the our Google sheet of
dishes for other references. Hey,what did you do? He Google searched
all of his Google sheets of thedishes. He searched foam and all of
his files, and nothing came up. But so I went into synonyms for

(52:59):
phone to us. Yeah, let'stear them We're good, We're good.
Top three, Top three. Spumewas the first one I hit and then
stopped. Spume good spicy out ofFriday Night, and I don't know very

(53:20):
good makes sense though, right if, like if foam is a taboo word,
then you try to find something inthe vernacular to replace it, Like
I had a nice veal ragou withsome araated spume on top. I have
great respect for spume. Oh mygod, that's how we know he's an
agent. How do you say spumein Russian? I can google that as

(53:44):
well, but I don't think Iwant to. Heyall you Spume kids,
I say, if Brian goes outthird in the middle of the finale,
he gets taken out. Yeah.Yeah, the agents compromise and someone sweeps
and it just eliminates him unbeknownst us. This truly is last chance kitchen.

(54:07):
All right, sixty seven, you'vescrewed this up twice before. This is
your final shot. Why She's like, I'm not gonna do it. I'm
not gonna do it. Like I'vedone more. I've done more. Gosh,
I've challenges than anyone. All Right, we have to manifest for the
sake of Brian. Bultaji's continued existence. We have to manifest a win for

(54:30):
Brian Bultige. We can't have thison our kind. Yeah, maybe it's
a thing where like he was heis a sleeper agent for Russia, but
like he has sort of fallen forthe target as it is of like he
now he loves America, so he'slike, I'm not going to defect back,
like screw you, Russia. Thiswin is for my new motherland.
And then he brings into disappointed afew I have a question, how would

(55:00):
you emotionally feel if Brian Viltagio one, I'd be happy. I'd be happy.
It would it would just be Idon't know, I've sort of conditioned
myself as I guess I sort ofalluded to just recently as like for me,
Top Chef has become much more aboutthe journey than the destination, and
that like the winners have been finein their different respective ways, like I
think they've been personal rooting Interest Bookis a great example, but like again,

(55:23):
it feels like it's a show whereyou're not necessarily going to see like
the best two people at the end. When you do, when you get
like a Shirley versus Brook. It'sawesome, but it's much rarer than you
might think, and so like ifit ends up happening, it's like,
Okay, he happened to cook thebest on those days, and that's great
for him. But I also willlike not begrudge someone like Gregory for going

(55:44):
home here when he had done sowell in the previous when we have like,
um, there's there's that one likealmost like Wes Anderson's style shot in
this episode early on when they getto the airport in Italy and they're all
walking past and Voltagio is like ridinghis suitcase and it struck me in that
moment. Two things. One likeprime Voltasha is hilarious and like I think,

(56:04):
like the rest of the episode,like whether he intends to be or
not, like there's just something veryearnest about him that that I think is
enjoyable. But this entire top five, I'll be happy for all of them.
I'll be happy for every single oneof them if they if they win,
I've got preferences within here. Assomebody who who does not love lc
K as a concept, I thinkI would I would bottom rank Kevin for

(56:25):
that reason. I think Voltago wouldgo next, just because it feels like
if you're like doing like the strawpoll coming into the show, he's just
like the expected result. Um.Stephanie has been just such a delightful surprise
all season long and has just beenso fun on the show. But man,
Melissa should be tops. Yeah,Melissa's just rushed this season. That

(56:47):
truffle kanji, I want it cookthe salami. It sounded amazing, So
that's my rooting interest. If Voltagiatakes it. He's been really fun,
so it's mine. It's just Ithink that we're in a good spot right
now where the final five just headinginto Italy, it was a good crew,

(57:07):
so I think we're going to beokay. No matter what, would
you rather ride on Brian's suitcase withBrian or Melissa's moped with Melissa. There's
not a lot of room on thatsuitcase, so I guess it depends on
like you're gonna be sitting in BrianBotajo's lap, which I think now is
influenced Haley's dancer. I'm gonna yeah, I'd be scared either way. See

(57:30):
as a as a functioning barely functioningintrovert um, I almost kind of I
think Brian's the same way a littlebit in terms like the fewer people there
are in the competition, the morehe seems to have opened up. And
boy, that's a great point.Yeah, you wouldn't have seen him riding
the suitcase. That sounds like areally horrible euphanism. Don't slip on the

(57:53):
spume coming from that suitcase. Who'scarrying spume? And there's suitcase has iron
fan that we're just saying Brianatajo usedthe spume. Later on, it's got
to come from somewhere. Dogs cansniffed that out as well. UM nineteen
has transmitted via spumy Right, Kurtark, big fan of escape spumes. U

(58:21):
um can keep off topic this week. I think that's really great. What
is your point we keep interrupting.Yes, I think talking about how like
Brian has We haven't talked about howBrian has a is entertaining or has a
sense of humor for like the firsthalf of the season. Um, But
I think it's because he has beenbeen opening up and showing more of it

(58:43):
the fewer people who are the competition, which is something I can like relate
toms of, like like six isa magic number for me. So that's
why I love this podcast. No, I really feel that you and I
have talked before about like those mutualfeelings that we have have like in like
big party settings, like Kurt andI. One of the last normal things

(59:04):
that I think I either abuts didwas I was out in lat Yeah,
I was on in LA for work. H and I had to cover West
World for for my job, andthey had like the world premiere. West
World was out there and this waslike right before lockdowns really started happening.
Um and Kurt was my plus oneto the premiere. And like Kurt and

(59:24):
I like we like did not talkto like another human soul and say,
did you guys stand in a cornerand talk to baby really really did basically
did exactly that, going around takingphotos of and notes of all of the
foods. Like that's the point ofWest World, right, like the bots

(59:45):
Brass World, the drag race spoofof West World, twine my my,
um, my job was to approachthe bar and see if they had any
West World themed drinks, and wewere just going to find out he did
not have it. He did nothave a specialty cocktail, which was you
know a thumbs down, like I'mlike a real well because my favorite thing,

(01:00:08):
my favorite thing to do when I'mcovering UMU premiers and events and I
have to write about it people thespecialty drinks. Well, no, it's
it's I I really I know.I project, I have a loud voice,
I have a big laugh, butI'm deeply afraid of humans and I'm

(01:00:29):
not good in public situations. LikeI'm really really not. If you've seen
me at like one of like thelive kas and stuff, like, I'm
often like just like in a cornerfor like most of it and like I
won't really leave and that'll be whereI am. And like it's I'm just
afraid of people. And so that'swhat that's why Kurt and I were doing

(01:00:49):
that, Like we were stuck inthis corner, but like by choice together
two introverts together. The thing thatI love to do with these events is
write a final paragraph or two thatcloses out the whole. He's that just
describes the food in as much vividdetail as humanly possible. So that was
our job, was to mark downwhat the names were of all of the
different food items that were on menu. My point of all of this is

(01:01:12):
to say that like Kurt, Ithink what you're talking about with Voltagio feels
tremendously real. That also feels veryvery very real of like the introverts experience.
I think as like the party iswinnowing down and you're getting to know
the people who are still there moreand more. Like I know, I
know that situation very well, likebeing stuck in that corner with like five

(01:01:37):
people and then maybe maybe it's eight, but then maybe it thins down to
like three, uh, and likethe like sort of like the more shrunk
down it gets, like the moreintimate it gets, like the more you
feel like yourself. And that's whythat's why I get there right on time,
because that's when there's nobody there.Yeah, yeah, no, I
get that. I do. Doyou start of hitting like the ends of
the of the graph, right ofthe parable of like the okay, I'm

(01:01:59):
gonna go right at the beginning,and then it's going to winnow down to
a certain point. I really,I really think that that's palpable with Boltacio
right now, we're really good observation. And I think it's a good point
because I think it also applies tohow Top Chef and it's casting is a
very different show than what we're usedto. We are used to contestants,
like some of the panel have appearedon where it's like about bringing out personalities

(01:02:20):
and specific types of people. Legendaryin pervert Mike Zaholsky, Yeah, exactly.
No, he's more interested in what'sinside you than what's introverted. But
I think also a dealer or yeah, classic dealer. No, he deals
in spoom, doesn't he. ButI think I'm gonna head out now.

(01:02:40):
But but I think reportedly, likeI think, I think Top Chef is
a show that exactly leaving probably getmore pizza. But I think that Top
Chef is a show that, likeit brings people in primarily for the way
that they cook. So even likeMelissa in her first season, she admits
in this episode like she didn't reallyknow who she was and so she was
super quiet. I remember when wewere first doing podcasts, we're sort of

(01:03:01):
like, who's Melissa. Yeah,okay, she's doing okay, I guess,
and look at her coming to herpersonality now. So like I think
it is a matter of like thesepeople are some of these people are fine
on TV, but they're not necessarilygoing to be like the big outrageous personalities
that we're used to on these otherstows, which when you bring in people
like a Stephanie or like a Fabiofor instance, that just completely leap off

(01:03:23):
the screen, you're like, well, this is fun, this is interesting.
But yeah, as Kris says,I don't think we mean any like
disrespect to those that are maybe morerepresenting the honestly, a more normal chef
that would be cast on this show. I think this has been like a
spicier, punchier podcast, but Idon't want it to get lost in the
conversation that I think as a group, we loved this final five. I

(01:03:45):
think we're really pumped up about thiscrew. I think heading into the work,
do you have a winner pick ora rooting interest and are they the
same person? Oh? I loveI've loved I've actually loved Melissa since Boston.
My good friend of mine is abig Top Chef fan, and we
always text about it day of andeverything. And when the season started she
was like, your girl, Melissa'son again. I was like, oh,

(01:04:08):
and so like we can't help butstand a queen like she's it for
me, Queen King. Yeah,and if you want to vote for Melissa
King. She mentioned an Instagram postthat if she does win, she is
going to donate the entire ten thousanddollars of that prize to Campaign zero,

(01:04:32):
which is wow awesome. Yeah,so what they're trying to do is a
police violence in America, which Ithink is a very poignant thing to do
right now. Yeah, yeah,I believe Gregory's doing the same thing.
We do. We know because Iknow that when they do like the erring
of the episode, they do likea sort of during a commercial break of
like, hey, this is whatthe results are so far, And I

(01:04:55):
know they sort of window people down. Do we know, like who's still
in the running, who's in thelead. I don't. Oh, I
can't. I can't vote in this. I've tried. I cannot do it.
I cannot do a play the VPNgame, Joshua, I'm dumb.
I really forget this. I'm notgonna do that. So lazy. That

(01:05:26):
killed the podcast. That was it. I made a VPN comment. We
were done, Get out of here. Is there anything else about the episode
you want to you want to talkabout? No? Oh, well,
I actually will know. I'm onTHEO, I'm on the website. Now
the fan favorites down to four,and it's four of the top five.
It's Kevin, Gregory, Melissa,and Brian Moltaggio. What a surprise to

(01:05:49):
not me so much disrespect to Stephanie. Yeah, I don't know, but
I did see Linda Holmes, whowas an old survivor writer and is a
really great podcast or on me anothershe was. She was tweeting about how
she loves Stephanie, and we loveStephanie here as well. But like we
said, like this is for thefinal five, I think this does show
that this is just a freaking awesome, strong group of people, which is

(01:06:12):
why we're so desponded that Gregory left. Like I don't think we when we
First of all, Lynn the Holmesbook Evie Drake Starts Over is easily one
of my favorite, my favorite books. I've read this, we want to
read that. It's really a stunning, wonderful, emotional, beautiful, funny
book. I would recommend it.Second of all, when we started the

(01:06:32):
season, I think if you wouldhave been rude and told us the spoilers
of this top five, we wouldhave been elated, Like you are a
favorite people who at the beginning ofthis season, we're all like, this
person's my favorite, this person's myfavorite, and like, I am so
happy going into this final four withthe people we have. I am absolutely

(01:06:54):
devastated to lose Gregory, and Ireally wish he was in the final four.
I wish he was in the finaltwo. Um, but to see
him get this far, I'm reallyhappy. And the good news is he's
probably gonna be a soux chef tosome of these people final challenges and he's
going to be like when a Melissaat Gregory team, you know, she
her choice. She's picking him.Like I said, his dad let him

(01:07:18):
run me Haley Gosh. They don'tcall it a comeback for nothing or spim
back. Yeah, I don't thinkit that it's truffling. Should we talk

(01:07:40):
about the things that we've eaten andcooked? I always think that would be
nice. Josh start, well,why don't you tell us more about the
pizza that you had? Because you'rethe one who ate the most. Recently,
I literally to present his work.Yeah no, I'm just kidding.
Last time I did. One timeI half called him to be on the
podcast Less about It. He lovesthe attention, so we're both attention anyway,

(01:08:13):
so Easan for me made a reallywonderful like this was probably one of
the best things I eat in avery long time. Um. We bought
a huge pack of garlic non breadsat Costco probably four months ago and they've
been in the freezer. So hemade a non pizza. Um. It
was just tomato sauce, mazzarella,presciutto, and some basil from our herb

(01:08:35):
garden that he built us this week. Um. Good, good idea to
use those herbs now before I murderthem with my black thumb. Um.
Also this week I made a crockpotful of buffalo chicken and then we use
that for buffalo wing dip. Thatnight we ate as dinner h And the

(01:08:57):
next day we had buffalo chicken cacidias. And then today for lunch, I
had a buffalo chicken salad. SoI love. I love putting some on
the crackpot having it for four meal. I did use like the Franks Frank's
Red Hot. Yeah, I justused I used the Frank's Buffalo. If
you really want you can't find Frank'sBuffalo, It's super easy just to do
Frank's Hot sauce and a shit tonof butter. Also this week I made

(01:09:23):
a strawberry banana jam, which mymom tells me was tasty. I have
not tried it yet. What didyou like? Make it for your mom
or did you I made it becauseI had bananas and I had strawberries,
and I made six little things,and she had dropped by to drop me

(01:09:44):
something off, so I gave oneto her and she told me it was
good. I just haven't had toastyet because also this week, I mean
some really delicious apple muffins, becausethree weeks ago in our CSA box,
we got a lot of apples,and then last week in our CSA box,
we got a lot of apples.So I made apple sauce and I
made these really great apple muffins,which is what I've been having for breakfast

(01:10:08):
every day, so I haven't beenable to try on. Apple muffins are
awesome, and we makes these applemuffins that are so just like cinnamon sugary
apple cakey box made Fox made andolive oilcake. Again this week, nice
state most of it. There's stilla piece, right, there's still a
piece that's mine. I'm gonna takethat. It's definitely it's my. It's

(01:10:32):
mine enough. It's uh. Itwas a little bit under baked, which
actually ended up being awesome because youdon't have to worry about the egg things
and Zebbie doesn't make the eggs withbaking, so it's like you're fine to
eat it. It's totally fine toeat a little under bakes. It was
like a little doughey and like sooily and so good. Uh, And

(01:10:54):
we kind of like spontaneously, likethe other night, we were both like
mutually deeply bored and I'll boil cake. Yeah. We made yeah chicken tonight.
And then I guess the only otherthing that was like sort of exciting
is I made us like a tiesalad that was really great. Actuallyeah,

(01:11:16):
it was. It was. Itwas exceptionally great and like very very simple.
Had like the leftover shredded beef thatI told you guys about last week
that we had used for tacos,and I still had like a little bit
of that left um, but itwas like pretty neutral and flavor but spicy.
So I was like, Okay,I have a bunch of like cabbage
that's shredded in the fridge. Ihave peanuts, I have um, I

(01:11:40):
don't know, fish sauce and garlicand uh rooms that I can throw together.
So like it was really tasty.Rice. The shallots are like really
yeah, and so like had likesort of like like like a bit of
a char to it, but ina very pleasant way. I burned them.
But dude, they were so good. They were so good. But

(01:12:04):
you know, like Dad, youwhen you did not pull a Stephanie and
like like admit to it, youknow, you just dish. They were
great. They were great that Ididn't try them before I mixed them in
and he was like, no,these are awesome. They're awesome. They're
awesome. Sometimes you like make thiswith um with fish, right, with
like a white fish? Yeah,yeah, it's basically the same thing,

(01:12:26):
except with the shredded beef instead ofthe brands. You know, but this
that what and we just described tastesreally really good. Pairs really well with
fish. Yeah that's what do youlike? What's the point? Rourke told
me about a fun pre workout snack. She's been having work What you're doing?
Oh yeah, So I like,I'm such a freak. I'm sorry.

(01:12:47):
Um well, I'll say like thefun thing I made, Um I
am tonight is my last night.I'm in quarantining in Dallas with my parents
and I head back to La tomorrowmorning. Oh wow, yeah, if
you're like final Dallas night party,yes you are up. That's a one

(01:13:12):
hundred thousand dollar patients Yeah wow.If you want to see blue, it's
gonna cost Jejundo Grand people like thirtythousand truffles. Sorry. So last night,
UM, my dad and I liketo cook together. We take on
sort of project cooking and so itactually this was not a project at all,

(01:13:35):
was actually incredibly quick. We didum, a raw summer squash salad.
So we just mandolin summer squash,tossed it in lemon and fish sauce
and then um, topped it withparmesan. I toasted up some pumpkin seeds
and um, then just like abunch of fresh herbs, chives, basil,

(01:13:58):
parsley. It was like so easyand it's so good. And then
we did scallops over corn that hadbeen like quick cooked in brown butter and
spices. Yeah. So yeah,that was great. Um. But then
I'm working on like what do youeat before workout? And how far before
workout? Then when you eat aftera workout, Because I'm like a big
loser. I'm really sorry and literallywhy I don't work out because I can't.

(01:14:24):
I don't know what and so not. We're curious about the results.
What we're curious for the results.Sweet potatoes. Yeah, so before my
workout, I do a baked sweetpotato. Cut it open. I do
cinnamon, some banana, some peanutbutter, some Greek yogurts, cinnamon,
complex carbs. Love a complex car. I love a complex car. So

(01:14:46):
good. Wow, that actually soundsincredibly good now now that you are sort
of like heading out from Dallas afteryou know, living there for so long,
as they're like anything culinary wise thatyou're going to miss, not having
like immediate availability to or like anythingthat you recently discovered while in quarantine.
In terms of people who live inthe South, I don't know if it's

(01:15:10):
only in Texas. I don't knowif it is more widespread than that.
But there is a grocery store chaincalled h EB and then under the HB
banner is Central Market. Central Marketis incredible. I could like spend so
much time in the produce and thenin the bulk section. I hate it

(01:15:32):
because my parents are like always ina rash and I'm like, can I
just like live here please? AndI've gotten ramps there, I got Ninja
radishes, which Melissa used in theepisode like last week. I've gotten such
cool stuff there. And I've hadjust a blast doing sort of like finding
different ways to use things I'd neverreally played with before. It's been really
fun. Are you flying back ordriving back? I am flying? Yeah.

(01:15:56):
I was gonna say, if youwere driving back, you just come
back with like a truck full ofNinja radishes Pinamonica Farmers Market back. So
I'm excited for that. True.True, that's open again. Yeah,
yeah, that has actually been open. I think that they've that's they found
a way to make that work.Kurt, are you gonna go get kogi

(01:16:16):
after this? I believe that's kogikof the Kanji. Then Melissa made I
could. I don't think I'm goingto know? Actually, um uh my
my meals this week I made Actuallythe night I watched Top Chef and I
made a pork sausa and spaghetti bollionisand I've got I've got the second half

(01:16:38):
of that geared up. Tonight.Made us these Southwestern chicken cutlets with Monterey
jack mashed potatoes and roasted veggies.Which was the big thing was these gallops
over trump white truffled mushroom zotto andwith a brown butter herb sauce. That
turned out really well. It's thesecond time I made rosso and I've been

(01:17:00):
surprised at how well I can makeit. Um, I've made it twice
now. I was turned out greatboth times. Um. So that was
that was really tasty. In termsof dining out, Um, today I
went to a there's a chain herein La called Ice Love and Sandwiches and

(01:17:21):
I got the Freddy Krueger today,which is fried chicken mangohab and narrow,
a purple slaw and a bunch ofother goodness and it was so amazing.
And I also a little bit ofa hallucinogen that makes you have fever dreams
where Freddy Krueger shows up. Actuallyyeah. And I also ordered a this
a marshmallow treat with brown butter andsea salt and gluten free brook um love

(01:17:45):
it. Uh so, I meanI have that as after nationally. And
they also threw into the bag itlooks like a caramel apple lollipop. So
yeah, those are classic. Ohloved me a good caramel apple LOLLIPOPO.
I've been a long time since Isee one of those. That was very
exciting. It's been definitely a decade. I'm so happy to see these times.

(01:18:06):
I'm not even joking. I gotme out of here. Yeah.
And then for tray trash eating,I had a local nationwide that's a contradiction,
a nationwide pizza chain for dinner lastnight that offers make your own possibles.
Did that, but I also gottheir cinnamon twists. Turns out the
icing that comes with it is onlygood enough for like, you only get

(01:18:28):
halfway for the cinnamon twist. Soyou're just sitting there with this thing of
icing, but you eat the icingby itself. Yeah you gotta yeah,
you gotta spoon. Nope, didnot need a spoon. Had to just
get in there, just get inthere. Um. So yeah. So
it's just been a lot of andI think this is going to be a
week of this is this is mybirthday months so I'm just gonna treat myself

(01:18:48):
and eat and take get a lotof take out a bunch of day or
do you not want to say It'slike it starts like the very end of
the month, it's it's a way. Well, I'll wish you a happy
birthday every day, and the lastweek of the I celebrate my birthday week,
so that's perfectday. Sorry, I'mgonna I'm marking on it. Might
as well stay safe due the entiresecond half of the month. There we
go, there we go? Ohshould yeah, because that last week of

(01:19:10):
June is like a half June half. Yeah, do you know what?
You might as well just start nowand just like get out early in front
of it. Happy birthday in advance, in advance. I just want to
wish you a happy birthday. Signcancer then, yeah, that makes sense
to me. I'm a June Cancer. But she's like a stereotypical Sagittarius.

(01:19:35):
Oh yeah, I love I'm soflighty and love to you're very passionate,
I find Sagittarius. It is verypassions and that's the dealer sign, right,
Josh's writing Kurt Day. Yeah,I put every day. Yeah,
I put every day for the restof June. Day calendar that yes,

(01:19:56):
yes, it's the only thing that'llbe on my calendar. On our calendar,
it's day day day. Yeah,that's another all right, Mike,
what do you make Michael, Oh, nothing remarkable, whatsoever? Remarkable week?
Noll my someone back to daycare thisweek. So we have been like

(01:20:17):
entirely obsessed with that and less withwhat we're putting in our gullets. So
we like frequented our usual places pizza, Chinese, like there really was not
anything of that out of the ordinarychicken in our usual like chicken salads,
like, we just sort of whatwe're like, let's stick with what we
know so that our higher brain functionscan be concentrating on making sure that our

(01:20:38):
living organism in our house like isrelatively taking care of as he adjusts to
a new set of surroundings, muchlike we all are in this now's he
doing with everything? He's great.He apparently is doing super well, so
I'm very thrilled about that. Frankly, he is eating much more exotically than
either Angela or myself, So I'mhappy to I'm happy to push that experience

(01:20:59):
onto him when I was like,A, he's eating like we just gave
him, like broccoli and cheese nuggets. He has these pouches that include like
he just had this afternoon, strawberries, chick peas, and like sunflower seeds,
and a puree like there's pure raysthat he eats that are like honestly
taking the food pyramid and crumbling itto the ground and mixing it into a

(01:21:21):
and mixing it into a sauce iswhat I feed my son. But I'm
happy to like, he's not goingto remember me expanding his palette. But
as someone who, as we mentionedbefore, grew up with a very narrow
window hole as to what I enjoyed, I'm hopeful that we won't have to
repeat history there because it's less frustratingble from the child's perspective and the parents

(01:21:42):
perspective. Yeah, I think themain reason I don't have a child yet,
other than being single, is Ithink I'm scared that I'm going to
raise a picky eater that would belike, yeah, that's pretty terrifying for
me, and also having to raisethe child at all. I mean,
that's why we've avoided it. I'vejust like doubled down on my BC pills

(01:22:04):
just like as much as possible.Well, first of all, I don't
know if that's healthy. It's likeokay for the doctor, I'm taking them
at the recommended schedule, Okay,Hayley trundle bed. Oh yeah, like
also not allowing any touching of fromhere to hear, so like, yeah,

(01:22:26):
I mean what I what I willsay is, look, honestly,
if I can do it, they'rethe veast majority of people can do it.
If you have love in your heartand kindness. You have Angela who
is very capable. I am notcapable, and like, yeah, but
you have a fiance who makes youpizzas true. Huh, Mike, you're

(01:22:48):
also just a year in. That'strue. Like, I don't know,
I don't know if that's convincing enoughfor me. Okay you all, I
put it on monitor in your calendarfor this day in June twenty twenty one.
Okay, seventeen years Yeah, Junefifth, twenty twenty one. Right

(01:23:10):
down, And we're going much baseagain with Mike Bloom about where we are
in the baby making process. Pleasedo yeah, currently baby rearing, Baby
Bloom birthday bash, baby, Wellit's not gonna be his birthday. It
is a month started. Sorry,baby Bloom curthday bash. There we go.

(01:23:31):
What I'm putting in for June fifth, twenty twenty one, and that,
my friends, is what we calloptimism. H There we go,
we will be we will be herein a year to have the baby bloom
curthday surprise post. That's what wecall goalposts. Yeah, that's a goal.
That's the goal. I love youguys, work. I don't think
you have to worry about the brookcurse. This was a good one.

(01:23:54):
Yeah. Thanks, This was reallyreally fun to work. If you want
people to find you on the internetin a non creepy way, how good
that. Um. I am atour ev L one two on Instagram.
That is my only touch point withthe world at this point. I pronounce
it Revel twelve, have Revel twelve, but I highly encourage it again,

(01:24:15):
Like I said that beginning specifically becauselike it's not just food poorn, it's
work actually, like I wouldn't saytalking, texting through like what she does
in the process to make these meals. And for someone who's dumb it cooking,
that's real fun and real cool toknow, like the STEPUTY take instead
of having to just guestimate what I'msupposed to chop and how much I'm supposed

(01:24:36):
to mix in and if you like, if you ever want anything, like
I've typed up stuff for friends,um, Like I have a friend who
made the chickpe Kale shrek shuka thatI did, and I sent that their
way. Um So if anything,if you want anything more coherent form,
I'll get it to you. IfEe goes on this podcast, and probably

(01:24:59):
Hayley, we could probably just I'lldump Domic Cooking. I like that one.
That could be our subsequent food podcast. You are starting to get to
the point where we should be offair brainstorming what we're going to do because
I have thought of something, soI will okay, cool, where did

(01:25:20):
we got it? Stop thinking?These guys out again? Oh Joshua,
where are people going to read whatyou write and or post on? And
at Ron Howard on the Twitter.I'm I'm going a little lighter on the
social media right now because my brainis not doing the things that it needs

(01:25:43):
to be doing. Given the stateof everything, I need to to take
a little bit of a step back. So, uh, you'll you'll catch
me on there if I'm buy acomputer. Otherwise all social media is off
my phone right now, and Ido feel lighter having done that. Uh.
It's it's something like to find thatline right now between like wanting to
like know what the hell is goingon and staying informed and participating in it,

(01:26:06):
but also like too much is toomuch, and so I'm trying to
figure out exactly where where that isfor me. And right now the answer
to that is off the phone.But the But the podcasting is still going,
obviously we've done this. Everything issuper The Marvel podcast we're doing at
Posho Recaps, Mike and I aredoing the Lost podcast at Posho Recaps,

(01:26:27):
and Rob and I have embarked ona wiggle in time our offseason surviber podcasting
that we're doing over at our HPthat I know Mike has been getting involved
in as well. Yeah, I'mtrying to since you asked me to come
up with the name last time,I'm thinking about Flash Flash being back,
maybe something like that. I'll runit by Leanna. We gotta figure it
out. But we're doing we're talkingsome actually speaking of food. We're talking

(01:26:47):
about a Survivor Australia episode this weekall about beef jerky, So that should
be very down or was it grass? We're not entirely sure. You can
follow me at a Mike Bloom typeJosh mentioned some of the podcasts I was
also so Kurt and I did likea double dose of Robin at Cubadida podcast.
This week, Kurt was on doingan excellent Escape Room podcast which I

(01:27:11):
was very much enjoyed, and thenI followed up by doing a four hour
Brand Steel podcast with the friends andenemies of Napped, the Stands versus opts.
If you are jonesing for some survivorcontent, we have some and how
so yeah, check that, checkthat all out. Oh and also and
also I'll be talking. I'll betalking with Gregory later than I usually do,

(01:27:33):
but probably around like Monday or Tuesday. I'm gonna get to interview him,
which I'm sure he has a lotof brilliant and very just Gregory esque
thoughts about his journey and everything goingon right now. So I can't wait
to talk to him. At Paradedot com, Emily Emilet like an omelet
with an E on Instagram and Twitter. Who curtis I am at? Kurt

(01:27:59):
Clarkot two sees it as Mike gunSorry, I should say where I'm just
I should say where that's at.That's actually on Instagram, on Twitter,
on twitch um Mike mentioned Yeah,the escape Room podcast, I was about
a humble support there. Kevin fromCanada did a great job at setting up
the puzzles in that escape room.If you want to follow me on those
channels. I finally finished Red DeadRedemption to Joshua out to play next Um

(01:28:23):
Potter Lego. Yeah, we'll see, We'll we'll see. What What are
you into? What are you into? Kurt Um? I kind of like
the first person adventures, like theUncharted series. I'm probably I'm probably gonnavide
my time until Last of Us twocomes out in a couple of weeks.
Um, so we fall see whatgoes on there. I want to follow
me on my channels. I sawin pictures of my food. I'm getting

(01:28:44):
a haircut tomorrow. I'm so excited. Ya. I got her pictures of
that as well. I could evenhere today and it didn't go that bad.
It looks almost exactly like Melissa's haircut, to be honest with you.
Oh that's cool. That's yeah.You guys want to see what my hair
looks like right now, I'm notgonna be able to get up off the
headphones. So it's a great podcastmaterial. Yeah yeah, well, oh

(01:29:10):
so trendy. Wow, that's exactlywherein appear in Josh's seat. Oh my
god, really is doing the thingthat the stylot does when you get out
of the shop. He keeps screwingit up. But I'm like, we
gotta put problems in it. Thatwas a killer commercial for the fifty K
patron level. Yeah, Like didyou hear that? Oh ah wow?

(01:29:31):
I didn't even have my headphones onit. I could hear it, and
I and I am. I'm peeringin one more episode as a guest player
on that sabotage the dm DND podcastor a dd Twitch stream uh this weekend.
So um wrapping that up? Yes, um. And you can find
me on Twitter and Instagram at eightstrong Underscore. You can check out my

(01:29:55):
blog strong takestot Cia. I haven'tput up anything new this week. Um.
I think there is more and betterthings that you can be reading in
this time than my dumb blog.If you want any of those things to
read, let me know and Ican send them to you directly. There's
just a lot of voices that Ithink you should be listening to in both

(01:30:16):
in a general sense and also inthe food world. There are so many
voices we need to be listening to, and I need to do a better
job at that. I think everyonecould be doing a better job at that.
So I'm going to make an activegoal to try and find those voices

(01:30:38):
and cook recipes from people I don'tnormally from voices I don't normally. So
if you have any black or peopleof color chefts that you think are really
fantastic and want to send those recipesto us, I think we'd all love
to see them. I don't knowif I don't think I'm speaking out of
turn for that. Well, no, well, on that note, actually,

(01:31:00):
so earlier in the week, Iput out a call on Twitter to
want to amplify podcasts that are hostedby individuals of color, specifically black people,
to especially not even just talk aboutthe issues, but definitely trying to
bring more diverse voices into the podcastsphere. And Emily actually sent me a
really great link from soul foody dotcom foody with a pH twenty food podcast

(01:31:23):
by black women. And I think, just given the time and just given
you know, just given how fantasticthe culinary sphere, or just given you
know the culinary sphere right now,I think these are essential voices that need
to be heard in a myriad ofways. So I very highly recommend that
people check out that list that they'reinterested in checking out substant our show notes.

(01:31:44):
Yeah, for sure. We're linkedto that in the show notes for
sure. Yeah. So those aresome very important things that I think I
can to be doing. We allcould be doing. You guys listening can
be doing if you want to listento me. Sphe more spume, I
guess more. Bs. I didtalk about sort of labor of love with
Angela Bloom with a special guest appearanceby Mike Bloom. Um. We I

(01:32:08):
do believe The Bachelor starting back upin it's weird little way this week.
Um, so we will be talkingabout that Amy and Night. That's another
show that I um deeply needs morediversity and more voices from black people and
people of color. We've been talkingabout that for years and we are going
to keep talking about it. Watchingall of these old seasons in three hours

(01:32:33):
where it is going to be predominantlywhite people, and I think that is
a conversation we are going to keephaving over and over again. Um yeah,
I think that's it. You know, So check out those things,
send us things you want us toread. WE love you, I love
all of you. Maybe you guysfor having me literally, it was so

(01:32:57):
fun. This is this was amazing. I feel like I know I badly
needed this podcast this week, andI don't know, I don't know if
I knew just how badly I neededto laugh as hard as we just laughed
for the last nine minutes. Butthat was really really fun. I don't
think we should do a Friday nightpodcast week we did it. Yeah,
I agree, that was super fun, super fun. Sorry that I was

(01:33:19):
flying, but I feel like itsort of worked out. No, it
actually worked out. We were allflying in a different way. So thank
you guys so much for listening.I love you all so much here in
this group and also everyone listening,so you guys canna pack your knives in
river chi Jo. That's good,Yea speaking

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Top Chef: All-Stars L.A. | Season 17, Episode 12 Recap: "Lucca"

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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;}Top Chef: All-Stars L.A. | Season 17, Episode 12 Recap: "Lucca"