[SPEAKER_04]: and while this trade is crowded and there are so many people on it, she goes, you're on the two, right?

[SPEAKER_04]: And I said, yeah, she goes, you're so much fatter in person.

[SPEAKER_04]: Oh!

[SPEAKER_05]: Oh!

[SPEAKER_05]: Oh!

[SPEAKER_05]: You're not.

[SPEAKER_01]: This is gonna change your life.

[SPEAKER_01]: Pull up a chair, the kitchen is open.

[SPEAKER_01]: Oh, it's so good.

[SPEAKER_01]: With Clinton Kelly, Carla Hall, and Michael Simon.

[SPEAKER_00]: You better touch our face.

[SPEAKER_01]: Let's dig in.

[SPEAKER_05]: This is so much fun.

[SPEAKER_05]: It's so good.

[SPEAKER_03]: Happy and Wednesday, everybody.

[SPEAKER_03]: I'm gonna do a shoot up, like Simon Carl Hall, Clinton Kelly, usual suspects, and we are off.

[SPEAKER_04]: Um, are you regretting, subscribing to this show yet?

[SPEAKER_04]: I was thinking about that after the last Friday, I'm like, if we have anybody listening, thanks.

[SPEAKER_04]: We're glad you're still here.

[SPEAKER_03]: What thing I like about doing this with you guys?

[SPEAKER_03]: It's three of us, and we decided to start it up ourselves with, of course, the help of Nick Nick Nick Nick Nick in the house, but I'm like doing a show for network.

[SPEAKER_03]: It's like, they can't know what could say like, well, you know what, we're gonna replace this host because the chemistry will be better.

[SPEAKER_03]: Yeah, I don't give a shit, it's gonna be three of us.

[SPEAKER_03]: We have us over here.

[SPEAKER_03]: We're not going to leave any of that yet.

[SPEAKER_03]: And it is what it is.

[SPEAKER_00]: It is what it is.

[SPEAKER_00]: Although we would like for you to communicate with us on any of our platform or TikTok.

[SPEAKER_00]: Are we on Facebook?

[SPEAKER_04]: No, we can't take this off.

[SPEAKER_04]: Get to get back.

[SPEAKER_00]: Oh, Facebook, kick this off.

[SPEAKER_00]: Okay, we're out there for that.

[SPEAKER_00]: It's a Graham.

[SPEAKER_00]: That's so much to say about that.

[SPEAKER_00]: You two, so, yeah, let's just keep the communications open.

[SPEAKER_00]: Quentin, this smells amazing.

[SPEAKER_00]: I feel like this is a smell that will sell your house.

[SPEAKER_00]: Right?

[SPEAKER_04]: Totally a dance.

[SPEAKER_04]: There is literally this smell of onions cooking in butter.

[SPEAKER_04]: Might be the best smell in the kitchen in the world.

[SPEAKER_04]: I really, I don't, I, I'd be hard pressed to think of another thing that smells better than onions and butter.

[SPEAKER_03]: Okay, let's do so.

[SPEAKER_03]: All right.

[SPEAKER_03]: So, uh, here we go.

[SPEAKER_03]: If you could make a candle out of one food cooking.

[SPEAKER_03]: Oh.

[SPEAKER_03]: Oh.

[SPEAKER_04]: Oh, so candle, I want to smell onion candle.

[SPEAKER_03]: But it would smell just like this, like if you can create this smell in your house with a candle.

[SPEAKER_03]: Like what would it be onions in butter?

[SPEAKER_04]: Or would it be like...

This is a great question, because I can't think of any food I want to smell in a candle.

[SPEAKER_04]: Lemon.

[SPEAKER_03]: Lemon.

[SPEAKER_03]: I love it.

[SPEAKER_03]: It's just a smell of like, like, red, like, a Sunday gravy.

[SPEAKER_04]: Oh, yeah, yeah, yeah, that would be good.

[SPEAKER_04]: Sunday gravy, smelling like a tomato.

[SPEAKER_04]: Yeah, or freshly baked bread.

[SPEAKER_04]: That would be a nice camera.

[SPEAKER_03]: If you have some of the things that I'd love to eat, but the smell kind of nauseates me a little bit.

[SPEAKER_03]: Like, if someone made a candle, it smelled like French fries frying.

[SPEAKER_03]: I would puke on the side of it.

[SPEAKER_04]: Yeah, that would be great, like my oily, oily smell.

[SPEAKER_04]: So we're making today these French onion open-faced sandwiches that I am kind of Google Gaga over.

[SPEAKER_04]: I love French onion soup, but sometimes you don't want soup, so I'm good.

[SPEAKER_04]: I turned it into a sandwich.

[SPEAKER_04]: And so what I did here is I took three medium onions and I sliced them up and then I started sauteing them a half an hour ago in butter, salt because the salt brings out the liquid in the onion so it actually helps the browning process and time.

[SPEAKER_04]: So some dried time, those are the classic flavors of a French onion soup.

[SPEAKER_04]: And so you just have to be really patient with your onions, people, don't rush them.

[SPEAKER_04]: it's going to take a half an hour.

[SPEAKER_04]: Put your favorite podcast on and sit there and stir your damn onions like you're listening to us while making this, right?

[SPEAKER_04]: So, um, you're at 30 minutes.

[SPEAKER_04]: You got 30 minutes.

[SPEAKER_00]: You got the right.

[SPEAKER_04]: If you're only sauteing your onions for like 10 minutes, they're not done yet.

[SPEAKER_00]: Yeah, so you're going to do it.

[SPEAKER_00]: Yeah.

[SPEAKER_00]: And if you turn the heat up to rush them, then you're burning them.

[SPEAKER_00]: Then you're burning them.

[SPEAKER_00]: You're going to get done.

[SPEAKER_00]: But let me tell you, at first of all, I think this is so brilliant.

[SPEAKER_00]: I'm probably not going to be speaking a lot during this segment.

[SPEAKER_00]: I am so excited about this.

[SPEAKER_00]: It smells amazing.

[SPEAKER_00]: I mean, when I think about French onion soup, and then you have the cheesy toast, and all the broccoli onions on the knees, you're basically inverting it.

[SPEAKER_04]: It's exactly like, it's upside down, French onion soup is still good.

[SPEAKER_03]: I have two things, because I will continue to talk a lot because I just talk about general butter.

[SPEAKER_03]: The first thing is, is one of my favorite dishes you've ever made on the chew is when you made homemade French onion dip.

[SPEAKER_03]: Oh.

[SPEAKER_03]: It was so good.

[SPEAKER_03]: I still make it.

[SPEAKER_03]: I still use your recipe.

[SPEAKER_04]: You can never go back to a packet after that.

[SPEAKER_04]: You can never go back to a soup packet after having real French onions.

[SPEAKER_04]: It's so good.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: So good.

[SPEAKER_03]: But my other one is, these are going to be open face, right?

[SPEAKER_03]: So you can.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: So is an open face sandwich, a sandwich.

[SPEAKER_03]: Like, is that the question you consider on the face of sandwich or like, like, is brusketta a sandwich?

[SPEAKER_03]: No.

[SPEAKER_03]: No.

[SPEAKER_03]: That's a really good thing.

[SPEAKER_00]: I mean, it's interesting because a brusketta is generally on French bread and it's small.

[SPEAKER_00]: So it's more appetizer.

[SPEAKER_00]: I feel like [SPEAKER_03]: No, that's a Christina.

[SPEAKER_03]: We're scared those are usually a little bit bigger.

[SPEAKER_03]: Are they?

[SPEAKER_03]: Yeah, we're scared that I think a ton of them are bigger.

[SPEAKER_03]: Oh, yeah, I guess it is bigger.

[SPEAKER_03]: Yeah, yeah.

[SPEAKER_03]: But like a lot of cultures have like these single, you know, bread it.

[SPEAKER_04]: Yeah, like tartines, right?

[SPEAKER_03]: Yeah, yeah.

[SPEAKER_03]: Yeah, yeah.

[SPEAKER_03]: Yeah, I guess you could sit or the same or something.

[SPEAKER_04]: I guess we could call it a tart.

[SPEAKER_04]: Do you know if you want to?

[SPEAKER_04]: We'll change it.

[SPEAKER_04]: Let's change it.

[SPEAKER_04]: I think it is a French onion tartine, actually, now that you mention it, but I think it's a very American thing to say, open-based sandwich, right?

[SPEAKER_04]: Do you remember going to the diner to get an open-faced turkey sandwich?

[SPEAKER_04]: Yes, there was nothing like that.

[SPEAKER_04]: No, two weeks away, bread, some bad-ass turkey and just a mountain on a ladle of gravy.

[SPEAKER_04]: So good.

[SPEAKER_00]: Yum, tuna melt, so also open-fans.

[SPEAKER_03]: Yeah, open-faced sandwich.

[SPEAKER_03]: Yeah, I consider the sandwich.

[SPEAKER_03]: I wasn't, okay, but I could throw a hot spot to say in which too.

[SPEAKER_03]: You know, I'll go hot like people.

[SPEAKER_03]: That people love people.

[SPEAKER_03]: What does people argue about that?

[SPEAKER_00]: But I feel like if we're talking about elevating dinner, I think by calling it a Tar Team makes it sort of feel fancy.

[SPEAKER_03]: It does feel fancy.

[SPEAKER_03]: Can you guys do me a favor?

[SPEAKER_03]: Well, I worked with her for chatting.

[SPEAKER_03]: You didn't open face sandwich in the Tar Team.

[SPEAKER_04]: And nothing, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, 12, [SPEAKER_04]: Right?

[SPEAKER_04]: I mean, it's really, really good.

[SPEAKER_04]: Okay.

[SPEAKER_04]: And just so you know, also, what I added to this, these sauteed onions to give it the real flavor of French onion soup is a nice beef broth.

[SPEAKER_04]: So French onion soup is generally beef broth and white wine.

[SPEAKER_04]: You can add a splash of white wine if you have that open.

[SPEAKER_04]: I actually make a French onion soup that's got white...

Excuse me.

[SPEAKER_04]: I use red wine and chicken stock in mine.

[SPEAKER_04]: And that's only because I make my own chicken stock, and all the stuff's great.

[SPEAKER_04]: Um, so that's why I'm like, let me, I'm going to use a stock that I know that I love that has great quality to it.

[SPEAKER_04]: That's perfect.

[SPEAKER_04]: Literally perfect.

[SPEAKER_04]: Okay.

[SPEAKER_04]: And this is coming becoming a nice consistency here.

[SPEAKER_04]: You want it soupy, but not too soupy because you don't want your bread to get too soggy.

[SPEAKER_03]: Okay, any, like, too, like, we could, any soft cheese would work really good here.

[SPEAKER_03]: Like, I mean, you could do a goat cheese, you could do, like, a mascarpone, exactly.

[SPEAKER_00]: Oh, yeah.

[SPEAKER_03]: Oh, that would be beautiful.

[SPEAKER_03]: Yeah, absolutely.

[SPEAKER_00]: I like the, I love the, the herbs and the borsan.

[SPEAKER_00]: Mm-hmm.

[SPEAKER_00]: I love the taste of, yeah.

[SPEAKER_04]: Might be the best supermarket cheese.

[SPEAKER_00]: Yeah, I use words on my eggs.

[SPEAKER_00]: Oh my gosh, speaking of the delicious soft cheeses.

[SPEAKER_00]: One of the things that I'm doing now, you know the tomb, like the garlic, the garlic spread, like a Mediterranean Greek restaurant.

[SPEAKER_00]: Is it Greek?

[SPEAKER_00]: No, no, no, not Greek.

[SPEAKER_03]: Oh, the garlic, no, it's not Eastern, like, yeah, like the whipped garlic.

[SPEAKER_00]: Yeah, whipped garlic.

[SPEAKER_03]: Oh, that's really good.

[SPEAKER_03]: That would be good.

[SPEAKER_03]: Well, you know what, speaking of that, [SPEAKER_00]: Are you sure who has shookette is going to be coming on next week on show and you can get that that's you cut and it's like it's like crack I could run it on everything First of all that is so good I mean, I go I'll go on this you cut a number of times and it is just it's a tough reservation again We're gonna talk to [SPEAKER_03]: So, Carla, you said, like, if we call this a tartine, it would feel fancier.

[SPEAKER_03]: Is there, is there, like, an ingredient?

[SPEAKER_03]: Like, let's only, I mean, obviously, truffles caviar, all the super, like, super expensive ingredients.

[SPEAKER_03]: But is there an ingredient that, if you want to optown it a little bit, you put in a dish, like, if you want to press your friends, is there, like, one thing that you'll add, that will, like, set it apart?

[SPEAKER_00]: Well, the first thing that popped into my head, and it's not adding it to the dish, but let's say you're doing a salad.

[SPEAKER_00]: As soon as you do baby lettuces, it feels fancy.

[SPEAKER_00]: You know, you can do the same dressing as you just cut them that I quarter them, I half them, and the way that it presents on a plate feels fancy, and you haven't done anything different.

[SPEAKER_03]: Yeah, you know.

[SPEAKER_03]: No, I think that's like, there's great little, like, you don't, at the end of the year with my garden, like my furgerms, I hang them and dry them.

[SPEAKER_03]: And I've been taking them and packing them in with crunchy sea salt to take on the flavor.

[SPEAKER_03]: And then like finishing it with just a crunchy sea salt that's been infused with like a regular or say rosemary.

[SPEAKER_03]: I think makes a dish feel kind of bougie for not a lot of money.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: A great dish.

[SPEAKER_03]: Those crunchy salts are just the best, right?

[SPEAKER_04]: Yeah, I'm sure it's a good dish.

[SPEAKER_00]: Well, first of all, I'm taking like process shots right now.

[SPEAKER_00]: Oh, my.

[SPEAKER_04]: All right, so in case you missed it, I took the onion mixture, and I put it on the four slices of bread.

[SPEAKER_04]: And now I'm topping it with shredded greets.

[SPEAKER_04]: She's greets, greets that delicious Swiss, it's a Swiss cheese.

[SPEAKER_04]: I've been to the town of Greer.

[SPEAKER_04]: It is lovely.

[SPEAKER_04]: We had fun due there with my parents.

[SPEAKER_03]: But I was going to say, what did you have?

[SPEAKER_03]: We had Bondu.

[SPEAKER_04]: We did a very good, it was so funny.

[SPEAKER_04]: I tried to order a bottle of sparking water and they brought her over a bottle of wine.

[SPEAKER_04]: And my parents were like, I guess your French is and so good.

[SPEAKER_04]: And then you said, oh, yes, it is.

[SPEAKER_04]: Wait, maybe we.

[SPEAKER_04]: Before we dive back in, today's episode's flavor boost comes from Blueshog.

[SPEAKER_00]: They're one of the top names in Barbecue nationwide.

[SPEAKER_00]: We're now on for award-winning Robes, Marinades, and Sossas.

[SPEAKER_03]: They even won best sauce on the plan at the American Royal Ink Times.

[SPEAKER_04]: Blueshog, thanks for bringing the flavor to our kitchen.

[SPEAKER_04]: Stay saucy.

[SPEAKER_04]: Go to blueshog.com for more.

[SPEAKER_03]: If you're wondering where all these groceries came from today, it's Trader Joe's.

[SPEAKER_00]: they always keep it fun.

[SPEAKER_00]: You nicknick ingredients, seasonal finds, and staples we all love.

[SPEAKER_04]: It's affordable, it's adventurous, and really have the fun is just wandering the aisles.

[SPEAKER_03]: Big thanks to the Trader Joe's for stocking our kitchen for today's episode.

[SPEAKER_00]: To find out more, I got a Trader Joe's.com.

[SPEAKER_03]: You may have noticed some of the boards and plates were using.

[SPEAKER_03]: Those are all from front gate, including some from my very own collection.

[SPEAKER_00]: Let's get everything from outdoor furniture to decor, to entertaining essentials.

[SPEAKER_00]: All made with quality, comfort, and style in mind.

[SPEAKER_04]: And since most of it is designed in-house, you can't find their pieces anywhere else.

[SPEAKER_04]: Front gate, thanks for making our spread.

[SPEAKER_04]: Looks so good.

[SPEAKER_04]: The more information go to front gate.

[SPEAKER_04]: Now I put these in the oven on a pretty hot oven for about eight to ten minutes because I want this cheese to get all melty and I'll put it on a higher rack.

[SPEAKER_04]: So that maybe it maybe gets a little brown this obviously isn't my oven so I don't know how long it's going to take.

[SPEAKER_04]: Can somebody set a timer for eight?

[SPEAKER_04]: I was going to say Carl, I'm your fancy phone.

[SPEAKER_04]: Could you set a timer?

[SPEAKER_04]: Does that fancy bone have a timer?

[SPEAKER_04]: I'll put that.

[SPEAKER_00]: Hey Google, set a timer for eight minutes.

[SPEAKER_04]: Sure.

[SPEAKER_04]: Okay.

[SPEAKER_04]: It works.

[SPEAKER_04]: All right, let's hopefully that'll work by the time the show is over.

[SPEAKER_04]: Something beeping, that is beeping.

[SPEAKER_04]: It says hot.

[SPEAKER_04]: OK.

[SPEAKER_04]: Oh, no.

[SPEAKER_04]: No.

[SPEAKER_04]: It was off.

[SPEAKER_04]: Let us move this over here.

[SPEAKER_03]: I'll just take this, Eric, she's where you get it out of your way.

[SPEAKER_04]: That's not this.

[SPEAKER_04]: That's beeping is outside.

[SPEAKER_04]: Huh?

[SPEAKER_04]: It's in track.

[SPEAKER_04]: Somebody's backing up the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the back of the [SPEAKER_05]: I swear, I just thought my ears were ringing.

[SPEAKER_04]: No, it was all back there.

[SPEAKER_04]: I was like, what have I done?

[SPEAKER_04]: What button do I need to press?

[SPEAKER_04]: Do you guys in general?

[SPEAKER_04]: I mean, I feel like I've been talking on the show a lot about how much I love French food and I love France.

[SPEAKER_04]: I think it's my favorite cuisine of food.

[SPEAKER_04]: I mean, what do you guys think?

[SPEAKER_04]: Where would your cuisine's brain?

[SPEAKER_04]: I feel like French would be my number one.

[SPEAKER_04]: I think Italian would be my number two.

[SPEAKER_03]: Interesting.

[SPEAKER_03]: It's funny.

[SPEAKER_03]: I have, like, [SPEAKER_03]: I'm very torn up, like, when I was a young cook, young, you know, aspiring young buck, a young buck.

[SPEAKER_03]: I had hair, and back when I had hair, that's my moment.

[SPEAKER_03]: Back when the hair wasn't like a face, it was like a hair.

[SPEAKER_03]: No, that was a hair, but, um, [SPEAKER_03]: You know, when I was learning how to cook, all the chefs that I worked for, the food was very French-driven, like that would what you learned.

[SPEAKER_03]: Because that is where the technique lies.

[SPEAKER_03]: Exactly.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: Same.

[SPEAKER_03]: But like, and I do love French food.

[SPEAKER_03]: I love a classic French bistro.

[SPEAKER_03]: Like, we talk about classic French bistro's all the time.

[SPEAKER_03]: Like, I think New York is more than any city in America.

[SPEAKER_03]: He's done the best job recreating classic French bistro.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: And had the most success with it.

[SPEAKER_04]: Speaking of which, let's just give a shout out to Odeon.

[SPEAKER_00]: Oh my god, I love Odeon.

[SPEAKER_00]: It's not at the best because it's consistent.

[SPEAKER_04]: It's, I said the same thing.

[SPEAKER_04]: Yeah, it's not even there.

[SPEAKER_04]: It's the most consistent restaurant I think in New York City.

[SPEAKER_04]: Odeon down in Tribeca.

[SPEAKER_04]: It's also the best people watching in the world.

[SPEAKER_03]: I have her on the show.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: Because she's, she's always.

[SPEAKER_03]: We had to have her on the show.

[SPEAKER_03]: Like, we should do a little old, a little old.

[SPEAKER_03]: Oh, don't you?

[SPEAKER_03]: Oh, don't you?

[SPEAKER_03]: Yes.

[SPEAKER_03]: It's so, it's such a fun experience.

[SPEAKER_00]: restaurant uptown and I used to go there because I would go there all the time, I would go there all the time.

[SPEAKER_03]: All the very consistent and very well.

[SPEAKER_03]: Yeah, I think we have the first Luxembourg with second one, the cafe cloning in the West village.

[SPEAKER_04]: Yeah, I got a so few restaurants, but I go to those three, I literally go and then there's anything else.

[SPEAKER_04]: I do.

[SPEAKER_04]: Hi, Lynn.

[SPEAKER_03]: Yeah, so so like that was like the cuisine that I Right learn technique, but like I think the food that I crave the most and it could be again my child like I love Greek or Middle Eastern or like those that could that style of cook like of course you do dip Peter yes [SPEAKER_03]: simply grilled meats and fishes.

[SPEAKER_03]: It just, I can eat it all day.

[SPEAKER_03]: Like if you gave me a stack of warm pizza out of the oven, and a couple spreads, like I am the happiest you do in the world, like this fruit.

[SPEAKER_03]: It's a miracle.

[SPEAKER_03]: Oh my God, you know, and then just like, [SPEAKER_03]: like a really simple grilled fish with extra virgin olive oil and a lemon and, you know, like a some kind of like whether it be a kabab or meat on a stick grilled.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: So happy.

[SPEAKER_03]: All right.

[SPEAKER_03]: You're smoking.

[SPEAKER_04]: You're smoking, but I won't, I won't them to be a little brown.

[SPEAKER_04]: I want you to be proud to be.

[SPEAKER_04]: I'm just getting nervous.

[SPEAKER_04]: I'm trying to be here in the conversation and here with the melting room.

[SPEAKER_04]: I'm just getting nervous.

[SPEAKER_04]: I'm just getting nervous.

[SPEAKER_00]: I'm trying to be here in the conversation and here with the melting room.

[SPEAKER_00]: I'm just getting nervous.

[SPEAKER_00]: Okay.

[SPEAKER_00]: I can't wait for the [SPEAKER_03]: I guess that has been my problem with pizza my entire life.

[SPEAKER_03]: Like that's why, like now, like the beautiful thing about New York is you go to the slice shops.

[SPEAKER_03]: And, you know, typically it's sitting in the counter in the warmier slice up.

[SPEAKER_03]: I just think don't warm it up.

[SPEAKER_03]: Because from like age six to 45, I burned the roof of my pocket.

[SPEAKER_03]: I can't look at the pizza and not eat.

[SPEAKER_03]: Not eat it, yeah.

[SPEAKER_04]: And you don't want to blow on it.

[SPEAKER_04]: Do we have that dangly piece of skin on that?

[SPEAKER_04]: I don't know if we're for your mouth, or anything.

[SPEAKER_04]: It's not the worst, that's the worst.

[SPEAKER_04]: All day, all you can think of is a dangly piece of scale.

[SPEAKER_03]: Oh, my God.

[SPEAKER_03]: That's like the pleasure that comes with the pain is unbashed.

[SPEAKER_03]: But what pizza does to the roof of your mouth, the pleasure of eating with pizza, the pain that's creating?

[SPEAKER_03]: It's like this.

[SPEAKER_03]: You're so good for you.

[SPEAKER_00]: about the pizza.

[SPEAKER_00]: I think when we were at the chew because it was sort of the first time that I was living in New York, it was the first time that I, I have, okay, I'm like, oh, this is the biggest bottle.

[SPEAKER_04]: Somebody made a pot holder for us.

[SPEAKER_00]: I love it.

[SPEAKER_04]: You can make us things and send them to us.

[SPEAKER_04]: I know, you sure can.

[SPEAKER_04]: You should go make a sandwich.

[SPEAKER_04]: I'll make a sandwich.

[SPEAKER_00]: But I learned so much about Italian food is when I had my first grandma slice.

[SPEAKER_00]: I mean, were there any things that you had for the first time on the chew that maybe you had and experienced?

[SPEAKER_00]: Like, I had a lot of first, but you all would kind of live in a New York.

[SPEAKER_04]: Well, I still to this day.

[SPEAKER_04]: It's funny that you bring up grandma slice because I said it didn't know what a grandma slice was.

[SPEAKER_03]: I was like, I was like, I know.

[SPEAKER_03]: I've got to try the grandma slice.

[SPEAKER_04]: I know.

[SPEAKER_04]: And people came at me for not knowing the grandma slice.

[SPEAKER_04]: I grew up on Long Island and I lived in New York City for 33 years.

[SPEAKER_04]: I've never had a grandma slice.

[SPEAKER_04]: I don't know my local pizza ears don't serve them.

[SPEAKER_04]: And people are like, how do you not know grandma slice?

[SPEAKER_04]: I'm like, can we have fucking break?

[SPEAKER_04]: I mean, I've had so much pizza.

[SPEAKER_04]: I just haven't had a grandma slice.

[SPEAKER_04]: Can we have some slack?

[SPEAKER_04]: I don't know.

[SPEAKER_03]: But I will say that it's like...

[SPEAKER_00]: And describe a grandma's sign.

[SPEAKER_00]: Is the square supposed to be a square?

[SPEAKER_03]: It's a square.

[SPEAKER_03]: Like, you know, a lot of people say, oh, grandma's a Detroit slicer, what it's not, or Sicilian.

[SPEAKER_03]: It's a thinner pizza that's a square.

[SPEAKER_03]: Typically, typically, has tomato cheese and basil of some sort, whether it's a past store basil, but now they do all kinds of different grandma's styles.

[SPEAKER_03]: But like, I just, [SPEAKER_03]: And I'm not from New York, so I feel that I could say this, and people could have their own opinions.

[SPEAKER_03]: And I've been in Italy a lot in my life, and different places that are pizza towns.

[SPEAKER_03]: To me, it's for pizza.

[SPEAKER_03]: It's New York and everyone else.

[SPEAKER_03]: Like, I could have an average slice of pizza in New York.

[SPEAKER_03]: And chances are it's better than pizza in 99% of the rest of America.

[SPEAKER_03]: That is true.

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[SPEAKER_04]: I'm going to give it a little shout out to Sennapis Pizza and Brewster, New York.

[SPEAKER_04]: It's the best.

[SPEAKER_04]: I just, I'm just going to give it a little shout out.

[SPEAKER_04]: Well, I'm Brewster.

[SPEAKER_03]: I might say a couple weeks ago, we went to, [SPEAKER_03]: We had some of the best pizza at a couple weeks.

[SPEAKER_00]: Oh, it rises.

[SPEAKER_00]: Rasa.

[SPEAKER_00]: I mean, that was good.

[SPEAKER_03]: That's not a New York style.

[SPEAKER_03]: It's more of a like a Naples style.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: Exactly.

[SPEAKER_03]: What a burn-up at all.

[SPEAKER_03]: God.

[SPEAKER_00]: I mean, what it was so good.

[SPEAKER_03]: So good.

[SPEAKER_04]: Okay, where do you go?

[SPEAKER_04]: These are open-based or, um, tartines, whatever we want to call them, French onions, soups, tartines.

[SPEAKER_04]: I would serve them, probably for lunch.

[SPEAKER_04]: I would do a protein for dinner every night.

[SPEAKER_04]: But I would serve this at lunch with a little side green salad.

[SPEAKER_04]: Green salad, you can serve.

[SPEAKER_04]: You can be fancy.

[SPEAKER_04]: So, I have a little navy lunch.

[SPEAKER_03]: I have a question for you guys.

[SPEAKER_03]: That's what we're making.

[SPEAKER_03]: Now, this youngest we used to be.

[SPEAKER_03]: Perfect time for dinner.

[SPEAKER_03]: Five, thirty, five.

[SPEAKER_03]: You know, we went through the majority of my lives.

[SPEAKER_03]: And fortunately, like being like for me is a chef for Carlo in the food world, Clinton, MTV, like we were able to get into the hard restaurant because you just know people and you could get the reservation.

[SPEAKER_03]: You know, now I could get a reservation.

[SPEAKER_03]: I could go to any restaurant.

[SPEAKER_03]: I ever want to go to a odd even calling because listen, I won't get a five or clock instead of the bar.

[SPEAKER_00]: You like it.

[SPEAKER_00]: Okay, we are going to give a moment to this.

[SPEAKER_04]: It's so good, right?

[SPEAKER_04]: I don't want to pat myself on the back, but I will.

[SPEAKER_00]: You got child, two-tune hop hop hop hop hop hop hop hop hop hop hop hop.

[SPEAKER_00]: Oh, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no [SPEAKER_04]: Make a salad, throw that together in two minutes, make the dressing before, right?

[SPEAKER_04]: Just a symbol, put them in the oven.

[SPEAKER_03]: Do you have a beautiful lunch for people?

[SPEAKER_03]: Like, I would like a more bittery green salad, like really light vinegar.

[SPEAKER_03]: Do the riddance of pickled onions.

[SPEAKER_03]: You have something really simple.

[SPEAKER_03]: The cup through the richness, but dry them.

[SPEAKER_00]: It's so good.

[SPEAKER_00]: Oh, my pie.

[SPEAKER_00]: Yeah, all right.

[SPEAKER_03]: But I know you don't like this.

[SPEAKER_03]: It's how I like to eat it, people.

[SPEAKER_03]: I don't mind a little like what kind of I make so much fun.

[SPEAKER_03]: How can you click and call it for the best 15 years.

[SPEAKER_04]: You know, I don't mind, you know how I can't do a brochure.

[SPEAKER_04]: I literally have no idea how straight men shake hands with each other.

[SPEAKER_04]: I've seen you go through that, too.

[SPEAKER_04]: I mean, when the straight guys would come out on the two as a guest, and they would go to give the handshake of them.

[SPEAKER_03]: Please don't do this, and then give some sort of like, yeah, I feel like we're just going to, I'm going to get you over this fear right now.

[SPEAKER_03]: OK.

[SPEAKER_03]: You could come in, you could just like, like, very firm.

[SPEAKER_03]: But you could also, you could also this one, ready?

[SPEAKER_04]: Yeah, how do you know which one they're going for?

[SPEAKER_04]: He's acceptable.

[SPEAKER_04]: But, no, wait, if somebody, if you think you're going for this one, then they're going for that one.

[SPEAKER_03]: Look at their little watch.

[SPEAKER_04]: Watch my hand and you'll be able to figure it out.

[SPEAKER_04]: OK, just watch.

[SPEAKER_04]: Is that right?

[SPEAKER_03]: Now, put it in my company like this.

[SPEAKER_04]: It's just a good.

[SPEAKER_04]: It's just a nice firm shake.

[SPEAKER_04]: Oh, that's right.

[SPEAKER_04]: Yeah, there's always a ton of touching.

[SPEAKER_04]: There's a ton of touching.

[SPEAKER_04]: No, straight guy.

[SPEAKER_04]: Fuck it, jump the roll.

[SPEAKER_04]: So, my bummer.

[SPEAKER_04]: All right, that actually was very helpful.

[SPEAKER_04]: Why didn't you teach me that 15-year-old?

[SPEAKER_04]: You never asked.

[SPEAKER_04]: But so, my point was that I don't really know the bro shake, but I love a bro hug.

[SPEAKER_04]: It's like, let's keep our privates as far away from each other.

[SPEAKER_04]: It's possible.

[SPEAKER_04]: and just cap each other on the back.

[SPEAKER_04]: Maybe like whisper a little sweet nothing in the ear.

[SPEAKER_04]: Like, that I'm cool with.

[SPEAKER_04]: Yeah, we don't know how to solve it.

[SPEAKER_03]: A bro hug is, like, if you think of a bro hug, it's very similar to eating a sandwich that drips.

[SPEAKER_03]: Oh, yeah, yeah.

[SPEAKER_03]: A bro hug is almost like eating a, you know, an Italian beef.

[SPEAKER_03]: Like, you know, the wet beef.

[SPEAKER_03]: Yeah, you don't want anything to touch.

[SPEAKER_03]: All right, yeah.

[SPEAKER_04]: Oh, no.

[SPEAKER_04]: Oh my god, Damon and I went to a bear bar in London, you know what, you know what bears are, the gay bears.

[SPEAKER_04]: Yeah, the bears.

[SPEAKER_04]: They're usually like slightly bigger guys and they, you know, sometimes have bellies and some most of the time they're a little hairy, right?

[SPEAKER_00]: Oh my god, I think Eric made a love Matthew when he had his beard.

[SPEAKER_00]: He was getting hit on all the way.

[SPEAKER_04]: Oh yeah, yeah.

[SPEAKER_04]: So we went to a bear bar in London one time, because we had not been to a bear bar, but I'm veering toward bear territory.

[SPEAKER_04]: That's the older egg yet.

[SPEAKER_04]: And the guys were, you're eating, what would you be a cub?

[SPEAKER_04]: How do I think of a young, young, hairy one?

[SPEAKER_04]: I'm not, my cub phase is over.

[SPEAKER_04]: I went from twink to daddy's to tell him, like a approaching bear.

[SPEAKER_03]: All right, I just want to have it out there.

[SPEAKER_03]: I just went from young to young to old and old and old and old and old and old and old and old and old and old.

[SPEAKER_03]: They haven't had such cuter terms for it.

[SPEAKER_03]: Yeah, right?

[SPEAKER_03]: Yeah, I'm like old.

[SPEAKER_04]: The games love it a little name, Brandon.

[SPEAKER_04]: But the bears were greeting each other at this bear bar, who wants to do one of you has to do this one.

[SPEAKER_04]: We're 10 year left up your shirt, but don't.

[SPEAKER_04]: They would be like, they lived out the shirt and like touch bellies with each other.

[SPEAKER_04]: And I was like, what is happening right now?

[SPEAKER_04]: Damn, I was like, why is this bear part of bear culture that we didn't know exactly?

[SPEAKER_04]: I don't know.

[SPEAKER_03]: That feels like a very straight man thing.

[SPEAKER_04]: I mean, it's just, it's right, like, yeah.

[SPEAKER_04]: Yeah, straight man will be like, hey, bud, boom.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: They might not pull up their shirt.

[SPEAKER_04]: This is, you know, really, I don't know, something.

[SPEAKER_03]: This is when we go to the Browns game, you're going to be like, oh, wait.

[SPEAKER_03]: What are you pulling with?

[SPEAKER_03]: Would you like a leg in these two?

[SPEAKER_03]: So they have their shirts out of their bum, mate.

[SPEAKER_04]: Oh, my god.

[SPEAKER_04]: I don't know my go Bears, go Bears!

[SPEAKER_04]: And you're like, it's Brown, the idiot.

[SPEAKER_00]: I don't know what's got to go with it.

[SPEAKER_00]: I tell you what I do.

[SPEAKER_00]: That's similar.

[SPEAKER_00]: But I see somebody with big hair like mine.

[SPEAKER_00]: Oh, yeah.

[SPEAKER_00]: I do a hair hug.

[SPEAKER_04]: How was that guy?

[SPEAKER_04]: I'm the way I like it.

[SPEAKER_04]: Really and they did what they do it back.

[SPEAKER_04]: They know to do it back.

[SPEAKER_00]: No, they don't You got me with you wrong I do this and then they they do it.

[SPEAKER_04]: Yeah, really.

[SPEAKER_04]: Yeah, I feel like that's very intimate [SPEAKER_04]: Yeah, right.

[SPEAKER_04]: There's something about the hair.

[SPEAKER_04]: Well, especially we can talk about I'm going to black women in their hair.

[SPEAKER_04]: Exactly.

[SPEAKER_04]: It's it's what?

[SPEAKER_03]: Oh, there's something about hair.

[SPEAKER_00]: I mean, there is.

[SPEAKER_03]: Yeah, let's talk about height and hair.

[SPEAKER_03]: This is great.

[SPEAKER_03]: I love this show.

[SPEAKER_00]: No, I think that Black women don't want other people to touch our hair.

[SPEAKER_00]: When I see a black woman with big hair, I'm like, oh my gosh, it's so amazing.

[SPEAKER_00]: And so it is a bonding thing between us in that moment to do a hair hug that I made up.

[SPEAKER_04]: That you made a good for you.

[SPEAKER_04]: You should take credit for that.

[SPEAKER_04]: Yeah, I love it.

[SPEAKER_04]: Yeah, I didn't know it like I did.

[SPEAKER_04]: Okay, so if it's if you have a consent from the other black woman to do a hair hug That's fine, but don't scump to another black woman in touch your hair.

[SPEAKER_00]: Oh, no.

[SPEAKER_04]: No, you don't you never never let's just make everyone know Yeah, you did not well.

[SPEAKER_03]: It's a general goal.

[SPEAKER_03]: Yeah, that's what like like I've been was for 35 plus years if I went up through and like [SPEAKER_03]: We're obviously at the minute, everything else, and Liz doesn't mind no longer anything.

[SPEAKER_03]: But if I, like, we got a problem.

[SPEAKER_04]: Yeah, but you might, I mean, I might go up to a girlfriend or if you would be like, oh, I like your hair, and I might touch your hair.

[SPEAKER_04]: But I would not do that if she were black, right?

[SPEAKER_04]: Because it's just a thing with black women, right?

[SPEAKER_00]: And it is, and it's because people tend to go up, and like this is your hair.

[SPEAKER_00]: They're like, oh, [SPEAKER_04]: Yeah, I like touch it feeling in texture.

[SPEAKER_03]: I don't think I would ever touch like a woman's hair.

[SPEAKER_03]: Like, because I think there's something like a hug to me is whatever.

[SPEAKER_03]: A handshake, like, but I think what, like, even if someone touched my facial hair, like to me, it's, you're getting very personal, very quick.

[SPEAKER_03]: Yeah, I agree.

[SPEAKER_03]: Like if someone touched my head hair and they touched it, or I went up to a woman, even if someone I know super well, like Carla, I would never, like intuitively touch her hair.

[SPEAKER_03]: I think it's interesting, right?

[SPEAKER_03]: Some people are just more comfortable touching at the end, like, like, kind of, like, I mean, we bear hug each other, like, you know, like, you know, I'm so comfortable.

[SPEAKER_03]: Like, what I would never, like, yeah, and it's not a black way would, I just wouldn't do that to any person, male, female.

[SPEAKER_04]: But I think a lot of, and I don't want to speak for you, right?

[SPEAKER_04]: But a lot of black women, like, we've got tired of people saying can I touch your hair?

[SPEAKER_04]: Yeah, there's a whole thing.

[SPEAKER_00]: There's a whole thing.

[SPEAKER_00]: There's a literally a game about touching a black person's hair, and it's like, when the hands come out, you have the real slag.

[SPEAKER_00]: That's a video game and hands of a slap the hand.

[SPEAKER_04]: Oh my god, that's what I like, whack them all.

[SPEAKER_03]: Yeah, whack them all.

[SPEAKER_03]: But I can't.

[SPEAKER_03]: Somebody's also like, like, [SPEAKER_03]: I'm trying to like looking to this more than I probably even like overthink it, but to me like black women's hair is so spectacular Like I could see the a lore of like yeah, like oh, it's I get it.

[SPEAKER_04]: It's drawn me in right What's it?

[SPEAKER_00]: I was on the train in New York and this man was sitting across for me and he's looking at me and I mean for like a really long time like [SPEAKER_00]: And I was like, oh, yeah, Carla from the two.

[SPEAKER_00]: And he was like, no, I know.

[SPEAKER_00]: No, I'm just wondering, why do you change your hair all the time?

[SPEAKER_03]: Oh, I want to say, because I can.

[SPEAKER_00]: And I did say that.

[SPEAKER_03]: Oh, I said exactly that.

[SPEAKER_00]: I said because I can, it's a black woman's thing.

[SPEAKER_00]: This is my crown.

[SPEAKER_04]: Yeah, good for you.

[SPEAKER_04]: Right.

[SPEAKER_04]: Awesome.

[SPEAKER_04]: I wish I had a crown.

[SPEAKER_04]: Tell you about the woman who's like the woman said to me on the train in New York City.

[SPEAKER_04]: I was going out to Brooklyn.

[SPEAKER_04]: I was on the train.

[SPEAKER_04]: The two was still on the air.

[SPEAKER_04]: So this is seven years ago going out to Brooklyn to have dinner with Abby.

[SPEAKER_04]: Remember Abby from the culinary team?

[SPEAKER_04]: Yeah, she worked for me for years.

[SPEAKER_04]: Yeah, from Cleveland.

[SPEAKER_04]: Right, so I'm on the train going to see have I don't get a Brooklyn for a lot of people to go for Abby.

[SPEAKER_04]: I'm sitting on the train and it's I have a seat because it's not that crowded yet and a woman sees You know like oh she recognizes me from the two then a lot of people come in because now it hits Wall Street before it goes down to Brooklyn and while this train is crowded and there are so many people on it.

[SPEAKER_04]: She goes you're on the two right and I said yeah She goes you're so much better in person [SPEAKER_04]: No, she did and everybody on the train looked at me like that's not like some of them are hard But they felt bad.

[SPEAKER_04]: We had other ones were like, you know, it's so good.

[SPEAKER_04]: It was I was like I got to dinner I was like I need a drink and a trunno [SPEAKER_00]: And that being it, obviously, I've been a lot to Brooklyn.

[SPEAKER_03]: Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha [SPEAKER_03]: Well, I thought you were so much shorter.

[SPEAKER_03]: It was like that.

[SPEAKER_03]: It was like that.

[SPEAKER_03]: It's just right in the middle, you're not here in the middle.

[SPEAKER_03]: All right, give it away, what are we giving it away?

[SPEAKER_03]: I'm gonna give away my cookbook, my newest cookbook that I did with Liz, based on our Food Network show, Simon's Dinner School.

[SPEAKER_00]: It's so good.

[SPEAKER_03]: So it's good.

[SPEAKER_03]: Cocktails, it's all the stuff we do on the show.

[SPEAKER_03]: Awesome.

[SPEAKER_03]: And I will do a sign version of it.

[SPEAKER_03]: Dremoral.

[SPEAKER_03]: Great job, Roland.

[SPEAKER_00]: I'm going to tell you who's going to be doing these Simon's supper is really soon.

[SPEAKER_00]: And that is Jane and Brooklyn New York.

[SPEAKER_04]: Well, then, oh, if you better not be the one who said that to me on the screen.

[SPEAKER_03]: Ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha [SPEAKER_01]: Thanks for watching ChewDup, and thanks to our sponsors for making the show possible.

[SPEAKER_01]: Blue's hog, front gate, all-clad, headley and Bennett, and special thanks to Trader Joe's for providing the food on today's episode.

[SPEAKER_01]: New episodes drop every Monday Wednesday and Friday to subscribe, snag recipes, and dig into all the extra fun, head to ChewDupShow.com, or just find ChewDupShow on YouTube and wherever you get your podcasts.

[SPEAKER_01]: Let's go make a mess in your own kitchen.