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Episode 3: Hogaholics Unite! image

Episode 3: Hogaholics Unite!

E3 ยท Scratch The Hog
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Hogaholics Unite! Justin and Zack take on listener questions and offer their deep wisdom on how to shop the local grocery store. Discuss their favorite childhood cereal and share some of their terrible kitchen habits. They also offer some great tips to improve your cooking equipment.

Transcript

Introduction and Podcast Availability

00:00:01
Speaker
Jutty. Zach. We're here. Episode three. It is episode three. How about it? We made it. We did. Hello, everyone. Welcome back.
00:00:23
Speaker
Welcome back to the dog still working out the kinks. Um, this is episode three. Um, and we're, we're, we're all over. We could, you can find us on, uh, YouTube on Spotify on iTunes, scratch the hog, just search for it. Yeah. Okay. All right. Shall we get into it? Yeah, let's do it.

Fan Interaction: Fandom Name 'Hogaholics'

00:00:51
Speaker
Um,
00:00:54
Speaker
So we had someone email us. We did. And, um, it's very exciting. They, they came up with, uh, maybe a better name for, uh, our fandom than we even had. I think, I think they did. Yeah, they did. Uh, hogaholics.
00:01:19
Speaker
Love that. So yeah, we did get an email. It was from Suzanne, friend of the show, and subject line, hogaholic. And it reads, Justin and Zach, first time writer, longtime listener, love the podcast, exclamation mark.
00:01:40
Speaker
I was listening on my way home from our local grocery store after getting a bite to eat for lunch, a.k.a. cubed meat and cheese. That is a great lunch, by the way. You'll have like a little a light charcuterie board. Oh, absolutely. Absolutely. Little pepperoni, little cheese. Oh, yeah. Little pep pep. A little pep pep and some cheese. I'm all for it.

Grocery Store Debates: Scratch vs Store-bought

00:02:07
Speaker
Excellent.
00:02:08
Speaker
And I would love to know your opinion on what items in the middle aisles of the grocery store are worth taking a minute to make yourself. Thanks, Suzanne. Thank you, Suzanne, for that great and really tough question. I read this early this afternoon and I've been thinking all day about it. And it's a tricky one.
00:02:39
Speaker
because there's so many different things in the middle of the aisle that I like to make. More so, it's just different ingredients for me, personally. I feel like pasta, absolutely, number one center store, middle aisle thing that I go to that I like to make pasta.
00:03:08
Speaker
Mandy and I always make sure we have a box of either Kraft Mac and cheese or velvet shells and cheese as an emergency. Like if we both just had like a really shitty day and we don't feel like cooking and we just like hate the world.
00:03:27
Speaker
we will whip up a box of this mac and cheese so we'll just devour the whole thing. Some Velveeta shells. Okay. Absolutely. Yeah. I think for some context, when we talk about how grocery stores are laid out, you often hear people say shop the perimeter, right? Shop the perimeter means
00:03:52
Speaker
you know, more or less non-processed stuff. That's where your produce is, that's where your dairy is, that's where your meat is. Uh, not, obviously not everything on the perimeter is, um, uh, you know, deemed healthy or anything, but it's sort of a guideline. And then like the inner aisles are where you're more processed type
00:04:11
Speaker
stuff is so certainly a pasta. I think beans are super underrated. They are. Per your hat. You're wearing your beans hat today. Yes, my bean dad hat. Yeah, your bean dad hat. Daddy beans. Daddy beans. Okay. Daddy beans. And then what about, what about like,
00:04:42
Speaker
you know, your grains, rice, barley, things like that. I think, I love barley. I like to make a lot of things with barley personally. Same, yeah. Manny and I really love to substitute barley instead of rice when we make risotto. Okay. It's a really good substitute. Really? Does it get creamy?
00:05:10
Speaker
Um, it does get creamy. It does release quite a bit of starch. Um, not as creamy as, as risotto. Um, but it's a, I mean, if you want to call it a healthier option, um, I mean, you're still putting, it's, it's still a dish to be indulgent with, but if you want something that's, I guess, you know, more whole grains and maybe like a chewier texture. I love the texture. That's what I love about it.
00:05:38
Speaker
I like making almost like a quinoa salad but sometimes I substitute barley so it's something I can keep cold in the fridge and kind of pull out. It often has beans in it, lots of herbs. It's really good.
00:05:57
Speaker
What about the middle aisles that you may be, the junk, what do you like to indulge with? Like if it's not velvees and cheese, what are you grabbing? Feeling really low. I mean, Mandy's out of town, you know?

Cereal Indulgence and Comfort Food

00:06:21
Speaker
Oh man, what do I go for?
00:06:27
Speaker
I can tell you mine while you're thinking if you want. Yes, please do. So this is Jess is out of town and I am just going to be bad. So I'm probably going to go to the grocery store and I'm going to
00:06:46
Speaker
I'm going to get a quart of 2% milk, which I don't drink milk because I'm lactose intolerant, so we're already off to a good start. I'm probably going to go and get Oreos or Nutter Butters.
00:07:08
Speaker
And I am just gonna stand over my kitchen island dunking a sleeve at a time like into milk and then I'm gonna feel terrible about myself. Really, really bad about myself. But like bad in a good way. Right? Also bad in a bad way. Also bad in a bad way.
00:07:32
Speaker
Um, so where my mind usually goes to and like, this is a weird, I mean, it's not weird per se. So I, I love cereal. Like I'm a big cereal guy lately. I've been trying to go more into like the healthier cereals just so I can like lose some weight, but.
00:07:53
Speaker
Like if I were to, you know, pick a cereal, it's like like Oreo O's actually. It's like Oreo O's Oreo O's. I'll get a box of that and maybe like if it's like around Halloween time, I'll get some Count Chocula and like those types of cereals like sugary type cereals that like I at thirty seven should not be eating. I've eaten either of those cereals in my life. They are probably going to live a lot longer than I am.
00:08:25
Speaker
I didn't even know they still made Count Chocula. Yeah, dude, they only they used to have it year round.
00:08:32
Speaker
Okay. So it's a Halloween thing. Got it. Now it is a Halloween thing, but they brought back, I mean, like the boob area and Frank and Barry, those have been around forever, but they started bringing back like the really old, um, like Halloween carrot, like fruit flavor, like cereal flavors, like fruit, fruit. I think they brought back like fruit, like Yummy Mummy, which was like a 1980s cereal that they're like bringing it back. Is this only for the hall, like Halloween?
00:08:59
Speaker
only for Halloween. Yeah, unfortunately. Got it. But I will snack on cereal

Chili Recipe Experiments and Versatility

00:09:05
Speaker
throughout the day. I'll have some at breakfast, a little bit at lunch, and then after dinner, if I want something sweet, a tiny bowl of cereal.
00:09:15
Speaker
after dinner. I'm trying to think. I don't I don't need a lot of cereal anymore. And that's not like I'm not knocking people that eat cereal. But he means it sort of goes hand in hand with like the minimize minimizing the dairy intake. But I'm trying to try to think of like my two like if I think about childhood cereal, right, there are two that stand out. One is cookie crisp.
00:09:44
Speaker
And the other one is probably Captain Crunch. You know, not peanut butter, I don't think, but I actually like the plain Captain Crunch and also the berry Captain Crunch. Why are you laughing at me?
00:10:03
Speaker
I'm learning new things about you every episode. Why? Like, wow, I don't know anyone that likes regular Captain Crunch, except for now. But I mean, there's nothing wrong with that. It's just like, it's surprising. Yeah, this is why we do this. We just like to learn about each other. I know. And I love it. That's so great. Yeah, you know what I hated?
00:10:29
Speaker
Wasn't there like a Rice Krispy Treat cereal? I thought that was just horrendous. Oh, dude, it was my favorite. One of my favorites. Oh, my God. That was like my teeth were going to rot out trying to eat that. It was so sweet. That could explain why I have a lot of like dental issues now. I mean, it could be that I was afraid of the dentist. It didn't go that often. Or it could be of all the Rice Krispy Treat cereal.
00:10:58
Speaker
Gotcha. But you didn't like cookie crisp. No, I liked cookie crisp. I just didn't like I didn't like Captain Crunch. None of them. Peanut butter buried. I like the peanut butter. It's like mainly because the texture of the regular was just so tough. It was like eating glass. It would shred your complete. I'm not I'm not fighting that. Yeah, it was so bad bits of fiberglass.
00:11:31
Speaker
You could that was probably a fire retardant. There's no doubt it was doubled as, you know, house insulation or something. Asbestos crunch. It was pretty much. Yeah. Oh, yeah. It was very dangerous, very dangerous. I just like cereals that you could get a lot of them on the spoon. So like pretty pebbles like do you remember like how much like you could load a spoon up with fruity pebbles like it was just like the densest cereal. Yeah.
00:12:01
Speaker
So those are the types of things I liked. Oh, and cocoa pebbles? Man. No, don't like it. Oh, yeah, you don't like chocolate. I'm not into crazy chocolatey stuff. I did like fruity pebbles, though. Yeah, fruity pebbles is good. There was kind of a sweet spot, though, because they were, like most cereals, they start out too crunchy, and then they're perfect, and then they turn into soggy mush. They just disintegrate into the milk.
00:12:31
Speaker
I always sat there with the box and loaded up as I ate, you know, and then like by the end you're just having the entire box because you're not even sure how many bowls you had because you're just, you know, putting a little bit at a time to keep it at the right, the right cereal to milk ratio. Wasn't like a serving size like a half a cup or some weird bullshit like that for cereal? I assume. No, but no grow to don't ever follows that.
00:12:56
Speaker
Vividly recall eating a box of cereal in a day as a child. I can recall that. An entire box of cereal. I mean, you couldn't even afford to do that today. No. It's so expensive. Yeah. So yeah, I don't know. Maybe swing it back around to the questions. Yeah, I feel like we haven't answered Suzanne's question at all, really.
00:13:25
Speaker
The center aisles, for me, I think it's sort of the grain section. Get some barley, get some lentils. I think that would be a good place to start. And I like that because thinking about cooking, I don't always have time to cook lunch or something. Making a nice refreshing salad that can be in the fridge and you can pull out is really, really good.
00:13:55
Speaker
Mm-hmm. Yeah, absolutely. Yeah. Yeah. Those are good. Oatmeal is another good one. Oats. Yeah, oats for sure. I feel like there's a lot you could do with oats. Yeah. One thing that I would love to do with oats is experiment on the savory side of things with oats, make savory oatmeal and not so much sweet oatmeal. Okay. Tell me more.
00:14:22
Speaker
I mean, I don't know. I need to look more into it. It's just the other day I was thinking because I had my little bowl of oats for breakfast and I was thinking, you know, I only eat oats, whether it's in like cookies.
00:14:34
Speaker
or for breakfast, it's always in a sweet application. Why can't oats be in a savory application? What can you do? I also think that oats, they're often a substitute for a healthier option dessert that never tastes good.
00:14:54
Speaker
You know what I mean? They're like, oh, don't worry. Just don't use flour. Use a bunch of oats and you get this weird, dry, dense hockey puck of a thing that's not edible. But for some reason, people make it because they sell it on TikTok.
00:15:11
Speaker
Uh, that's, that's another topic for another day. And I was even thinking about that today while thinking of stuff to talk about. And now I'm just going on a tangent is like, uh, disastrous, like tick tock, uh, recipe videos, but we will revisit that, uh, later. Um, when I'm in, when I'm in a worse mood, I think we can, we can really go off on those. Yeah. Um, yeah, definitely pasta, beans, grains. Absolutely.
00:15:43
Speaker
It's because I feel like you have more control with those things and they're not as, yeah, they're not super processed. You could do like a wide variety of things with them. And then it also just depends on how adventurous you want to be.
00:16:03
Speaker
you know, if you want to try something new, try some lentils, like get some dried lentils. Um, you know, make like a, a lentil chili or shakshuka or something like that. Um, which we had a lentil shakshuka last week or the week before. And it was, it was delicious red or green lentils green. Okay. Nice. Yeah. I think I prefer the green over the red personally. Why is that?
00:16:32
Speaker
Better texture. Yeah, I always felt like the red ones are a little bit harder. They're a little bit smaller too. Yeah. Yeah. Okay, okay. What else have you been up to this week? Since we last talked. Well, Mandy and I made a really delicious meatloaf yesterday.
00:16:58
Speaker
Oh, yeah, we haven't had meatloaf in a very long time. And I wanted to make something different than just a tightly compact slab of meat.
00:17:13
Speaker
So I found a recipe on Serious Eats by Kenji Lopez-Alt. And it was a really interesting recipe. It was really good, really moist, really light. Stop using words like moist, but yeah.
00:17:33
Speaker
I'm just kidding. How many times did I say moist? Like probably like a few times, maybe. You said something last week and that was also a little cringy, but that's fine. Go ahead. Oh, okay. Sorry. All right. I'll just keep a list of words of what not to say. No. But it was, you know,
00:17:50
Speaker
really tender, I guess is of, you know, to say for meatloaf, because sometimes the meatloaf can be like really dense and like dry and tough. But it was super tender, super juicy. It called for ingredients like mushrooms. Marmite was another ingredient. Two of those, like both of those I didn't have on hand. So I had to substitute like Worcestershire sauce, Worcestershire sauce. Just for that umami-ness.
00:18:20
Speaker
And then also called for anchovies, which I had to substitute for anchovy paste. But it was really good. Like, loved it. And we're planning to make meatloaf sandwiches sometime this weekend. Meatloaf sandwich. I was going to I was hoping like for me, I do like meatloaf, but it's about the sandwich the next day, you know? Oh, absolutely. Cheddar cheese on that meatloaf sandwich. Mm hmm.
00:18:47
Speaker
Yeah. What was it? So did you like grate an onion into it or like what were some of the other ingredients sort of helping it stay moist? So what I did was and I usually I typically use this technique for meatballs where I'll take breadcrumbs and I'll soak them in milk for a few minutes and then I'll incorporate that into the meat and that really helps to make it nice and
00:19:17
Speaker
moist and make it super tender, super juicy. I did that for the meatloaf, but then I also processed in a food processor, garlic, carrots, onions, and celery to a really fine like dice, I guess you could say, saute that into a pan to really reduce it down and then mix that into the
00:19:46
Speaker
meat, which was pork and beef along with some parsley. And then also the Worcestershire sauce and the anchovies just kind of mix that all together. Bake it in a pan and then halfway through, you actually flip it onto a lined baking sheet and then you take the pan off and then you bake it some more and then you brush it with a glaze and, you know,
00:20:16
Speaker
put it back in the oven and keep glazing until it creates a nice, caramely, sweet, beefy loaf of goodness. Was it? So you weren't like slathering ketchup on this thing. It was like a more refined glaze. Oh no, it was ketchup and brown sugar and cider vinegar and black pepper.
00:20:40
Speaker
Nice, nice, nice. Yeah, I love meatloaf. But to your point, yeah, sometimes it sucks. And if you haven't made meatloaf for the sandwiches the next day, you just need to do it. It's one of the best leftover sandwiches. Well, I will be sending you pictures of my meatloaf sandwich. I love it when you talk to me like that. And for all of our listeners, I will post it on our Instagram.
00:21:10
Speaker
some of the first content, real food content. Real food content. It's happening. It's coming. Excellent. Excellent. Excellent. So what did you make so far this week?

Fondue Party Experience

00:21:22
Speaker
Yeah, so it was it's been kind of a fun week. This weekend, we had a fondue party at my. What? Yeah, so my my wife Jess and I went over to my brother and sister in law's house and my cousin or boyfriend came over and we had many fondues.
00:21:47
Speaker
Many of them. So many that we were blowing circuit breakers from all the fondue pots. Fondue, tell me about this party. Yeah. So we, it was epic. There were two broth fondues. So we did a beef broth and a chicken sort of broth.
00:22:13
Speaker
And then we did two cheeses. So like a kind of a classic fondue cheese and a beer cheese. And we also did a chocolate fondue for dessert. And then all of the dippins. So we had like a thinly cut kind of ribeye, thinly cut chicken, all the vegetables,
00:22:40
Speaker
um cheese what the hell uh roasted potatoes um man it was it was the table was full of of uh fondue stuff and uh what are those called um we plug the all the multi-plug outlets like surge protectors
00:23:01
Speaker
I'll tell you what though, we stunk. It was like we were at a meat spa. I stunk like beef. It was just embedded in me. Just like I was at a steam bath of meat. It was fun. It was super fun. It was good. What else? Oh, and then this week,
00:23:27
Speaker
I made, I made chili. I made chili this week. I was really in the mood for chili and I try, I actually tried a new recipe. Um, so I feel like I've been honing and tweaking my chili recipe for, uh, years, truly years, years, years, years, years. And, uh, I've made it with like all different types of meat. Uh, so I made it with no meat. I, you know, it sort of is a, as a versatile kind of chili recipe, but.
00:23:58
Speaker
My, usually I make chili and it's, it's good. And then the next day it's really good. Right. Like that's typically how it kind of works. And I usually cook it and it's pretty involved. It takes a long time. I chop a lot of vegetables. I chop, you know, a lot of onions, a lot of peppers, all different types of peppers, cook them down. Like it was a whole thing. So I was like, man, I really want to try something different. I want to do something a lot simpler. I want to see if I can get.
00:24:25
Speaker
as much or more flavor. And I have to say like the simplified chili recipe is really good. And it was ready in like 20 minutes. Really? Yeah. Wow. Yeah. It was quick. What spices do you put in your chili?
00:24:47
Speaker
Well, let me, let me, let me get, we'll get there. We'll get there. Okay. Okay. I'm jumping ahead of myself. Yeah. So, uh, his before I would not, if I'm, if I'm using ground beef, uh, I wouldn't.
00:25:02
Speaker
brown the ground beef beforehand. I would actually like cook the vegetables, add the tomatoes, add whatever sort of stock or broth or beer or whatever. And then I would kind of put the meat in and just cook it down because it like creates this like really fine meat chili thing.
00:25:24
Speaker
I'm going to do the opposite of that. I dumped the meat in maybe like two and a half, three pounds, started to brown it up enough, not completely because I didn't want it to be some dry dusty crap. Then one onion and maybe like three or four loaves, three or four pieces of garlic.
00:25:48
Speaker
you know, pretty finely, finely minced. And I did not put any peppers in like I normally do. Usually I get like a jalapeno, get a bell, sometimes cubanellas, times fries, nose, like whatever they have at the store, I'll get a combination combination and usually put them in. But I didn't do any of that. I got two cans of green chilies. Oh, OK. OK.
00:26:18
Speaker
and a large can of diced tomatoes.
00:26:24
Speaker
OK. All right. All right. And thing a tomato paste. So that's pretty much and obviously beans. I think I did like three standard kinds of beans, red kidney beans or whatever. So in the pan, ground beef, onion, garlic, tomato paste and, you know, the
00:26:54
Speaker
My go-to sort of chili seasonings are obviously ground chili powder. Sometimes I use smoked or like Mexican chili powder, maybe like a tablespoon per pound. I go pretty heavy on cumin, cumin. Aragonos are really good.
00:27:19
Speaker
Um, you know, obviously you're using salt and, uh, pepper. I will say like, if you don't have a bunch of seasonings on hand, like chili starters are completely fine. I would just steer clear of the ones that are like, look for the low sodium ones or less sodium because it's just easier to control. Um, so, uh, you know, that varies honestly, whatever I'm kind of pulling out of my, um,
00:27:48
Speaker
out of the spice cabinet or whatever. And then a beer, like one, in this case, I used a Modelo, one beer. Yeah. And I cooked it. And once everything was cooked and hot, it was really, really good.
00:28:07
Speaker
I will say I did what I usually do for my tacos, which was sour cream, lime juice, and a couple chopped chilies and adobo that I mixed together in like this crema, and I dalloped that on top.
00:28:26
Speaker
Oh, that's a hefty chili, my friend. I was so amazed by how much more flavor I got out of that than I would normally get from the much more labor intensive longer cooking process. It was crazy. It was crazy. Yeah.
00:28:50
Speaker
Wow, that's really interesting. And the first recipe that you were talking about, not browning the meat, quite surprising. Yeah. Tell me more about that. Why did I start doing that? Yeah. So my old boss, who was a chef when I was working at Sucre in New Orleans,
00:29:20
Speaker
he sort of suggested doing that. I think because like people do have a tendency, I will say people have a tendency to overcook and over brown ground beef and it gets like a very unpleasant texture and it not only gets a very unpleasant texture but like if you cook it in these big clumps and you get these like big weird clumps of
00:29:43
Speaker
like not super flavorful food and it works. Like putting it in at the end completely works. Obviously you just need to cook it and make sure it's fit through. And it gives you like a kind of a different chili texture because it becomes much more fine and throughout the chili. I don't know if
00:30:11
Speaker
Browning your meat a little bit creates a ton of flavor in the grand scheme of things, though, when you're making chili. I don't think that's what the difference was, to be honest. I don't know what it was, but it was so much better than what I typically make.
00:30:30
Speaker
I do think that canned chili, the canned green chilies are a good go-to for putting in almost anything really. They're kind of a nice little weapon to put in your food. Yeah. I would say, yeah, you've hardly got a lot of flavor from just those alone. Yeah, but I usually put those in the other ones too. Oh, really? That's so interesting to me. It was so good. It was so good. Yeah.
00:31:00
Speaker
I'm going to have to try the no browning meat thing for chili. I'm going to try it. Yeah, I'm curious now. That's why I love having these conversations. We learn from each other. I would definitely love to try that and see if it might be better. You might have converted me.
00:31:24
Speaker
Who knows? Yeah. Well, I browned my meat a little bit this time and it was better. So I don't know. Yeah. I will say the, one of the reasons too, um, for that, that I thought helped be when you're cooking in a pot and you're making chili, you kind of run out of surface area on the bottom. So if you start with meat,
00:31:48
Speaker
you will have to take it out if you start putting a lot of vegetables in, else you'll overcook your meat, or vice versa. If you cook your vegetables, you'll just be steaming your meat anyway. Depending on how big of a batch you make, you'll be
00:32:06
Speaker
you know, taking things out if you don't just throw it in at the end. So it like there's a practicality to not browning it if you don't think it's going to create that much flavor. But like I was not layering up vegetables like before I would chop carrots, celery, onions, garlic, three or four different types of peppers.
00:32:28
Speaker
you know, put those in the pot, oftentimes the green chilies, tomato paste, my seasoning, even roast that, and then my tomatoes would go in, and then my stock or broth or beer or whatever I have on hand.
00:32:46
Speaker
And then my meat and then my beans. And then oftentimes I even put like frozen corn in or something. Right. Yeah. But this was way better. I'm never, I'm never going to do that again. I'm actually very sad about this because I really was happy about my chili recipe. That's the thing. Chili's just one of those recipes. I mean, you can riff on, you know, like every recipe you can riff on it.
00:33:11
Speaker
But chili's just one of those things. You just dump everything in a pot. It could be whatever you want and it comes out great either way. I can't say that I've had a really bad chili unless it was like Hormel canned chili, which is great on things like hot dogs. I'm not knocking. It does have purpose in life. But yeah, chili's just one of those things.
00:33:39
Speaker
And for all you listeners out there, tell us your chili recipe. What's a unique thing that you do to your chili that makes it the best? We want to know. We'd want to try it. Let us know. Yes, yes. Share your chili recipe. I made chili with chicken thighs once, and it was so good. Oh, OK. And I only ever do it once. I feel like I need to do it again. But it was one of those, I was riffing, and I wasn't really paying attention to what I was doing. And it came out better than I expected. And I was like, ah.
00:34:07
Speaker
Shoot. I'm never, I don't remember what I did. Was it like a tomato based recipe or was like a green chili recipe? Okay. No, it was, but I, I've always wanted to do like a white chili corn chicken thigh thing. I feel like that would be a really, and maybe even to your point, like real heavy on the green chilies. That would be really nice. Yeah. The chicken thighs. Have you ever had. Uh, yes.
00:34:39
Speaker
So that's almost like a type of chili. It is. It is kind of like a chili or like a stew, but yeah, but that made me think of it like with like the chicken and like a tomato, we based like chili sauce, throw in some hominy. Yeah. That's true. That is true. Yeah. That's amazing. Everybody has their own version of chili in the world.
00:35:05
Speaker
They do. They really do. Yeah. The nice thing about chicken, and this is where I think it deviates from the ground beef too, is browning chicken.
00:35:16
Speaker
and getting fond in the pan and also brown chicken flavor goes a long way. It definitely works when you're cooking. I think more so than just ground beef, personally. But I could be wrong. I don't know. Yeah. There's no wrong way. I've been eating chili for the last two days. It's been good. You should make some chili, Mark.
00:35:46
Speaker
Oh, yeah. Okay. Some mac and cheese with chili on it. Or just cook up some pasta, throw some chili on it. Isn't that like what they do in Cincinnati? They just put chili on pasta? Maybe. I don't know for sure. I thought that was like some weird... For all of our Cincinnati listeners, which I'm sure there's some, is that a thing? Chili on spaghetti?
00:36:16
Speaker
Let us know. Very curious. You just make some pasta and you throw chili on it? That's it? Yeah, I mean, that's an option. Or if you want to get fancy, make some mac and cheese and throw some chili on it. Why not? Okay. What kind of elbows or doesn't matter? Or elbows or a few silly, anything that really holds the
00:36:41
Speaker
The big, yeah, the chunkiness. The big cheese. Yeah. Big cheese, little chunks of, chunks of meat. Okay. I'm going to do that. Maybe tomorrow for lunch. Nice, nice, light, chilling pasta carb sleeping at my desk. Excuse me. What are you drinking? What are you drinking? So I am still,
00:37:07
Speaker
kinda sorta on a non-alcoholic cake. So I'm drinking, it's a Gia Spritz that I was telling you about. Okay, yeah, that's what we talked about those. Yes. These are fantastic. Gia, if you want to sponsor us, that would be great. This is not a sponsor or an ad. I just love this stuff a lot. It's really, really good, really tasty. Highly recommend it.
00:37:37
Speaker
If you're looking for a nice after dinner bitter aperitif, I highly recommend it. That's ready to go right there in the can. You don't have to mix that with anything. That's ready to go. Nice. Excellent. I'm going to have to try that stuff. They also sell it in a big bottle that doesn't have soda in it.
00:38:04
Speaker
Um, that you could mix with sparkling water or, you know, different ingredients. So it's almost like a palm wonderful bottle where it's like a concentrate that you can make your own soda with. Yep. Oh, nice. It's really good. Highly recommended. Nice and bitter. Okay. I'm into it. I'm into it. Yeah.
00:38:28
Speaker
Excellent. What else we want to cover today? We got some ideas. I really want to know about the sponge rotations so we could talk about bad habits we do in the kitchen.

Kitchen Habits and Cleanliness

00:38:44
Speaker
Please tell me about your sponge rotation.
00:38:47
Speaker
Well, yeah, you were talking about some things that maybe we don't like to share like in public and specifically that happened in the kitchen. And I was thinking about it and there's probably two things that stand out and they are
00:39:11
Speaker
They kind of contrast each other. It's weird. This doesn't make sense. I usually do this thing. So sponge rotation is one of those things. I typically have two sponges going. One sponge is the newer sponge that I use to wash dishes with. OK. OK. That is that is the new sponge.
00:39:38
Speaker
Uh, the, when that sponge becomes old, it becomes the old sponge and I get a new sponge for dishes. The old sponge becomes the crappy sponge that I just sop up around, like, you know, just white up with. Okay. Oh, okay.
00:39:55
Speaker
But it's like kind of gross because I clean, you know, counters off with it and whatever, whatever, whatever. And I probably don't rotate them as frequently as I should. The other thing that I'm not super proud of is the sheer amount of paper towels that I use. And I have a hard time with it because I often use them because
00:40:26
Speaker
But like I'm trying to be really mindful about being clean and tidy when I'm cooking. And I really care about food safety and all this sort of stuff. And I don't want to clean up chicken with like the sponge that sits there. You know what I mean? Like immediately or something. Right. Yeah. But I don't feel great about the number of paper towels that I use. Right.
00:40:56
Speaker
Have you guys thought about just using like kitchen towels for most things, but then using the paper towels just for anything that...
00:41:09
Speaker
bacteria related that could be cross-examination or anything like that. Yeah. I have a pile of inexpensive kitchen towels that I definitely use. Here's another, but here's another. You're learning a lot about me. I don't use oven mitts or anything. I usually have a couple of paper towels.
00:41:36
Speaker
Sometimes it happens. Yeah, it's hot. No, but here's the thing. I'm really bad at it. If you're in a kitchen or if you're working in a professional kitchen, you have two towels.
00:41:49
Speaker
one hand, one towel is like stays dry and another towel can get damp and you never use the damp towel to pull things out of the oven or touch hot things because water turns to steam and it transfers heat and you burn the hell out of yourself. Like you really, if depending on how wet your towel is, like you pull a hot pan out of the oven, you are going to get burned. And I'm so bad at it. Like I'm so bad at like whatever towel I have, I
00:42:19
Speaker
grab hot stuff with all the time. And I'm just like, oh, it's terrible. I don't put on, I don't go get the of glove. I don't put on the oven mitt. I don't get a dry towel. It's just the towel that I have. See, I, I can relate to that. Um, like we do have oven mitts, but for the most part, most of the time I just use them for taking things in and out of the oven. If I'm like cooking a steak on like a cast iron and I want to
00:42:48
Speaker
Baste it. I'll just take a towel, wrap the handle and use that. And then sometimes I'll take stuff out of the oven with a towel. Yeah. As long as it's not wet, it's fine. Yeah. Yeah. So it's not that not that bad. But if it's wet, you'll burn yourself. Well, yeah. Right. Right. Yeah. So you're saying you you you pick up stuff with a wet towel all the time. OK. Oh, yeah. Because because the towel becomes the towel and I'm like wiping things up and I'm not you know, I'm bad at keeping
00:43:18
Speaker
separate towels, you know what I mean? So it often is like the towel that it's on my shoulder, it's on the counter, it's in the oven, you know, it's just the towel. I don't keep good track of dry towels. You have a Headley and Bennett apron, am I right? I do. Yeah, I do. So why don't we just keep one fantastic apron? Not a sponsorship by any means.
00:43:45
Speaker
But if you want to sponsor us, we are totally up for that. Why don't you just put a towel on the little loop on the right hand side? Yeah.
00:43:57
Speaker
I don't always wear the apron unless I'm doing like heavy cooking. In that case, that's a great place to put it. And I try to do that as well. I do try to keep one on the apron. Yeah, good call. Good, good. I think...
00:44:17
Speaker
aprons are wildly underrated for home cooks. And most people should have them. It's not just like a fashion statement. They're super practical. And even if you're not in a like a professional kitchen or something, they're they're great to have because like just having a pen or a Sharpie on me when I'm if you're especially during the holiday season or you have an event or you're cooking for a lot of people.
00:44:46
Speaker
Like I often write out every, um, not like every recipe per se, but like all the ingredients that I need for that, uh, whatever I'm cooking. And it's really nice to sort of have, uh, something to take notes on. Yeah. That no thermometer having the thermometer handy. Oh, for sure. Um, you know, that's, that's super nice to have. Um,
00:45:12
Speaker
But yeah, to me, whenever I wear it, I feel clean and tidy. Granted, I'm terrible at washing my apron frequently. I'll go months without washing it, and it looks absolutely gross. But that being said, all that grossness can be on your clothes if you don't wear it. And then it's just you're worried about stuff getting on your clothes, and it takes you away from focusing in on what
00:45:38
Speaker
Should be doing like paying attention to what's like on the stove or in the oven or you know those types of things that's a really good point Justin I don't even think I thought of it like that but I bet you that I cook differently if I'm wearing an apron versus I don't and That's yeah, you probably are a little bit more conscious or
00:46:03
Speaker
resistant to cooking a certain way if you're worried about getting sauce on your shirt or something. That's a good point. It's just one of those things that you really don't think about. You put on a nice shirt to go to work and then you come home and then you start cooking
00:46:24
Speaker
you might not think about it, but then as you're cooking, you get something on it, and then you're like, oh shit, I got this on my nice shirt. And then it kind of takes you away from the joys of cooking and really focusing in on what you're doing. That being said, you don't need to buy a Headley and Bennett apron. Granted, they are really nice, but just any apron can work.
00:46:49
Speaker
Yeah, no, there's a shoot. I wish I it's like chef something has really good aprons that are inexpensive. You can find them online and they're really high quality and they work really great. They have all different types of material as well. I wish I could remember the name.
00:47:10
Speaker
So what's your bad kitchen habit other than like not washing your laundry for months at a time? So sometimes I'll get into the habit like a few different things. So I'll get in the habit of washing my knives.
00:47:26
Speaker
And instead of drying them off right away and putting them in the knife rack, I will leave them on the drying rack overnight. And then I'll come back and it's like, oh, there's water spots and all this other stuff on them. So that's that's something that I'm like trying to like get out of the habit.
00:47:47
Speaker
trying to clean up as many dishes as I can before going to bed just so I could wake up to a clean kitchen. I'm still having a hard time with that. Are you a let the pan soak? Let the pan soak.
00:48:04
Speaker
I am. Yeah. Me too. I am too. I am too. There's no judgment here. This is safe space. I just washed my chili bowl. I was letting my enamel Dutch oven soak overnight from my chili, which there's no reason to. You can wipe it right out, but you're just like, there's nothing crusted on it. It would have wiped right out. I just go, let's soak. Let's soak overnight.
00:48:31
Speaker
Yeah. And to be honest, that's just me being lazy and like I've had a long fucking day and cooked this whole thing. I really don't feel like watching this right now. It needs to soak. Yeah, it needs to. Yeah. It's another another bad weird thing that I do is say if I have something in the oven or if I have something in the microwave, I have a habit of like opening it up like
00:48:57
Speaker
when it has like one or two seconds left without it actually like riding out. And I just like open it up and like pull whatever out rather than waiting the full two seconds. It's a weird thing that I'd noticed that I've been doing and I don't want to hear you don't hear the beep or it's not even that it's like I don't want to wait two seconds. So I'm just going to pull it out now.
00:49:23
Speaker
created like two seconds is going to make a difference, but I don't know. It's more of a patience type thing, I guess you could say. Hmm. OK, well, yeah, I don't know if that's like a terrible detrimental thing, but yeah, maybe that just says a lot about your weird personality or, you know, psychosis that you're working through, you know, one of them.
00:49:51
Speaker
I should I should have asked Mandy what she thinks my bad habits in the kitchen are just to see from an outsider's perspective. Yeah, I leave I leave my knife out. That being said, like we talked about how my kitchen isn't like a really refined set up because we haven't like spent time in there because we think we're going to renovate it or whatever. But
00:50:17
Speaker
I leave my knife out on the cutting board. Like I'll wash it. I will dry it because I don't want it to get shitty, but I just leave it out all the time. And it's kind of, well, it's probably dangerous, but then you come in, you have groceries, you drop, you know, you dump them on the, like you're, this thing's just getting like pushed around all the time. And that's like probably not a good idea. Probably not. Yeah. Yeah. Yeah.
00:50:44
Speaker
I mean, yeah, you can damage it, you can damage yourself, cut yourself. Yeah. Yeah. Yeah. I can see that being a bad habit. Yeah. But no, I do the same thing. Except it's not a clean knife. It's a dirty knife. Okay. So I was thinking, as we're talking here, we're talking a lot about like stuff and equipment. And one thing that
00:51:11
Speaker
Before we got on, I said, hey, Jess, what should we talk about? What would be helpful? What do people want to hear? And so my wife historically doesn't cook. It's not her passion or anything. But she's starting to get into it. We got this really great Jamie Oliver's new book called One. And it's so easy to follow.
00:51:38
Speaker
the meals that she made in it are really good. And it's not like a tacky, you know, one pot, you know, throw everything in the crock pot and forget it kind of a book like it's really like teaching people how to cook and layering flavors. And it's, you know, she's kind of getting into cooking and learning how to cut and all that sort of stuff. So she she mentioned
00:52:07
Speaker
what kind of like kind of like leveling up in the kitchen, right? So if you're starting from zero, maybe you're in college or just out of college and you're just been toting whatever random mishmash of stuff that you cook in, like where do you start your first sort of purchase?

Essential Kitchen Tools for Beginners

00:52:31
Speaker
And this to be like, we are not saying like, we're going to go out and break the bank. This is like, what,
00:52:37
Speaker
What tools do you want to upgrade within the budget that you can afford? Right. Mm hmm. Yeah. I. Oh. Immediately, I would go to. It's a toss up between knives and or pans. You know, like a good, a good, you know, decent sharp knife.
00:53:07
Speaker
Is I would probably say I would probably say knives just because, you know, a sharp knife is a safe knife. Yeah. And, you know, if you have like a really crappy, shitty knife, you're trying to cut something, you can cut yourself pretty easily. And. You can get like decent pans to cook with, you know, relatively inexpensively.
00:53:37
Speaker
Also too, I feel like it's, like you said, you don't need to have the most expensive equipment to make good food. I kind of feel that way about pans. I agree. I can cook in the shittiest pan possible.
00:53:53
Speaker
If you're camping, if I find a piece of aluminum, I can cook on that. You can make that happen. I'm with you though. I'll say the cutting board. Get a cutting board and get a knife. Don't get an end grain cutting board. You don't have to get a wooden cutting board.
00:54:17
Speaker
like a nylon cutting board that you can cut everything on. You can throw in the dishwasher, you can scrub it out. But you want to protect the surface that you're cutting on, but you also want to protect the knife to keep it sharp. And to your point,
00:54:34
Speaker
Um, uh, a doll knife is an insanely dangerous knife. I'm never more frustrated if I'm somewhere trying to, I go to my mom's house and I'm cooking and like my brother and I got so frustrated. We just bought her a whole new nice set for Christmas, just so like we don't have to fight knives in the house. You know what I mean? In the house. Um, Mandi and I travel with knives whenever we go to, uh, like wherever we go, like we bring our own knives.
00:55:02
Speaker
Yeah, because it's just like it's maddening. And then I will say too, like, if you're getting into cooking, the other thing about having a decent knife and cutting setup is you're going to be able to practice cutting all sorts of stuff, which
00:55:18
Speaker
means you'll get better at it and makes processing vegetables and things, breaking down, you know, veg and in, you know, chickens or proteins or whatever way, way less tedious and more enjoyable. So I'm with you. I feel like the knife and cutting board and you can get a Victorian ox, you know,
00:55:42
Speaker
chef knife, Aiden chef knife, uh, very, very inexpensively. It's like stamp steel. They're literally bulletproof. Um, they keep an edge on it for a very long time. You can sharpen it. You can throw it in the trash when you're done and buy a new one in a couple of years. And like, it's fine. It's totally fine. That handle on it is like a non-slip handle. It's what they use in industrial kitchens. And, uh, it's a really good, good thing to start with.
00:56:11
Speaker
Yeah. Don't waste your time getting these as seen on TV things that help you cut vegetables. No, don't waste your money on those. Use that money towards a nice set of knives and it could just be two or three knives. That's really all you need, a chef's knife, serrated knife, paring knife.
00:56:36
Speaker
Yep. Yeah, that's all you need. Yeah, certainly. Yeah, exactly. Yeah. Don't. Yeah, you don't have to go crazy. Don't buy these weird unit task or things that don't buy slap chops. No, no. Go buy yourself a nice knife set. Decent quality knife set. And you're good. Practice. Just practice cutting onions and carrots. Carrots are deceivingly tricky. They're hard. They're dense to get through their role.
00:57:06
Speaker
they get wider so you need to adjust how you cut to keep your pieces relatively same size. Those are the things you should be thinking about and practicing when you're working through stuff. And then also hand placement of the vegetables and hand placement of your hand on the knife. But how you cut a vegetable is insanely important because you don't want to chop your finger off. It's all about
00:57:37
Speaker
you know, keeping your fingers tucked in. And then using your edge of your finger as a guide for the knife. But please watch videos. If you know someone who knows how to cook news, who knows how to do this, go to them and have them show you do not do not rely on us without, you know, because we can't physically show you.
00:58:02
Speaker
But if you know someone who knows how to cook, who knows how to chop vegetables properly, go to them, ask them, have them show you. Yeah, so I think that's a great point. Not only the hand holding the vegetable, obviously you want to keep that out of the way. And look, if you're going to be cooking forever,
00:58:25
Speaker
You are going to nick yourself with a knife. It's going to happen, but it's not going to be severe if you're doing things correctly. If you're doing things incorrectly, you have a dull knife. You're putting way too much pressure on it. You're holding it weird.
00:58:45
Speaker
He's really really really dangerous if you have a really sharp knife and you practicing good cutting etiquette yeah you might you might nick yourself and it's gonna be fine like it's totally gonna be fine but you're not gonna like drive a doll knife through your hand which will end like keep you in the ER or something.
00:59:07
Speaker
Exactly. And also take your time. There's no rush. If you're cooking dinner for a family, take your time. They can wait. They'd rather wait to have dinner than have blood in their food. That's a perfect yes. Nobody wants that. Yeah. Don't rush. Take your time. Get comfortable with it. Yeah.
00:59:33
Speaker
Maybe along the lines too, I think this is a nice tip. So we were kind of talking about cleaning, you know, cleaning the kitchen sponges, whatever.
00:59:47
Speaker
I don't love industrial cleaners, bleaches, ammonia. There's a lot of reasons why I don't like them. One, simply, they can break down whatever surface you have. So if you have wood, if you have a stone, they will eat away whatever protective surface they have over time.
01:00:14
Speaker
Also, I don't think it's a good idea to spray chemical aerosols in the area where you keep food, pots and pans and other things. I understand why people get freaked out and want to use that, but that's why I have two types of cutting boards. I have a wooden cutting board where I cut all my vegetables and things that don't harbor salmonella or other kind of animal
01:00:44
Speaker
you know, born things. And I have large, they're very inexpensive, you know, large sort of plastic or nylon cutting boards that I'll just set over top of my wooden cutting board, process whatever I'm using. And then that goes into the dishwasher or the sink, typically the sink first and then the dishwasher just to keep like things tidy. But
01:01:08
Speaker
You know, you cut a lot of onions and your wooden cutting board is going to get stinky, right? Yeah. And it's wood. You can't soak it in the sink and you can, you know, clean it with like a soap detergent and stuff, but that often does not get the stank out of the cutting board. So here's what I do. I don't know if you do this.
01:01:30
Speaker
Kosher salt, I cover the surface of the cutting board with kosher salt, and then I cut lemons in half. I squeeze the lemon juice over it, and I scrub the cutting board and salt with the lemon, right? So it turns into like this slurry, and I really, really, really scrub it with the salt and lemon as an abrasive, and that works really, really well.
01:01:57
Speaker
So my one friend who is a woodworker, shout out to Corey now bone, he makes cutting boards and whenever he sells them to customers, he includes care instructions. And that is one of the steps is using lemons and salt to help get rid of that smell. Yeah. Okay. See, I knew what I was doing. You've been doing it right this whole time.
01:02:24
Speaker
Yeah, I just saw the kitchen staff doing that in the back of a kitchen once and I thought, oh man, I'm going to do this at home. Yeah. Yeah. Okay. Um, what else? Okay. So, um, I guess keeping with the kitchen theme, we should probably do a much better job of, uh,
01:02:52
Speaker
like marking like what we've talked about. It's true. Yeah. But we'll get there. It's fine. We will get there. Yeah. Um, what about, let me see here. Yeah. We can edit out this long pause. Snip, snip, snip, snip, hold for editing. Yeah. So I guess it depends on how, how long you want to keep going.
01:03:21
Speaker
Yeah, I mean we can maybe talk about one more thing. Yeah, okay. What do you want to talk about? I don't know. What about... Do you have any... Maybe, I don't know, what else is helpful in the kitchen?
01:03:50
Speaker
thoughts, feelings? Yeah, yeah. What? Yeah, let's do that. Okay. What's your, what's your, I'm sorry, go ahead. No, no, no, go ahead. I was gonna say what, let's talk about gizmos and gadgets. Okay. I like gizmos and gadgets. What's your favorite gadget in

Favorite Kitchen Gadgets and Listener Interaction

01:04:09
Speaker
the kitchen? That's not
01:04:11
Speaker
like knives or pans or anything like that. Like something that you keep in the junk drawer, not the junk drawer, the utility drawer. No, it's a junk drawer, it's a junk drawer. Okay, what do you keep in the junk drawer? What do I keep in it? So you mentioned something earlier and you said the word unitasker, which I like that you said that because there are a lot of them out there.
01:04:40
Speaker
And they are so specific to doing one thing that you can often do with another thing. So not only are you buying something that you're only ever going to use when you're doing that one thing,
01:04:55
Speaker
And it also takes up space in your kitchen, right, that you could be allocating for something else. So I think it's it's great to go into buying kitchen stuff with the mindset of does this thing only allow me to do something that I can do with a knife or I can, you know, do with, you know, whatever.
01:05:24
Speaker
That being said, I have a unit asker that I actually think is kind of handy. OK, so.
01:05:38
Speaker
I have a little thing that I put peeled garlic into and I roll it back and forth and it comes out minced. And it's it's only for garlic, but it is an immense time saver. Honestly, I haven't used it a while because I actually don't even know where it is right now in the in the in the juncture. But it. I've used it definitely more than once, and I kind of like using it.
01:06:09
Speaker
It is a little bit of a pain in the ass to clean. Now, if I was going to, if you're asking me, one of my, I think my new favorite thing as of late is, um, I use a thermometer a lot. Everybody should have a good thermometer, but, uh, the mandolin, I really like the mandolin. It saves time. It's, it is, it can be dangerous, but, um,
01:06:37
Speaker
It's so, if you need something super thin, like I made a fennel and caracara orange salad, and for that your fennel needs to be like paper thin, like you can see through it. So the mandolin comes in really nice for that. There's something so satisfying, like when you're slicing something juicy like a cucumber,
01:07:04
Speaker
It just glides over the blade and then they just come out paper thin, stacking up. It's so juice flying everywhere. It's great. I do like a mandolin. What about you? It's funny you talked about the garlic.
01:07:31
Speaker
mincer because I have one too and that is my favorite kitchen tool. Really? It is. Are you trolling me right now? I am not trolling you, my friend. My one friend gave it to me years ago and I was like, all right, I'll use this. I was like, that's a unitasker or whatever. Instead of rolling it,
01:07:56
Speaker
It's like, yeah, two halves that you put the garlic cloves in and it has like two, it has like two rows of teeth on the top and the bottom. And then you twist it with your hands. And I think just like, I think he gave you a, I think he gave you a pot grinder. I don't think that's a garlic. No, I'm just kidding. I wouldn't, I wouldn't know. I wouldn't know. I didn't like it could be. Uh, I, I don't, I don't.
01:08:26
Speaker
I don't touch the stuff. And it's not used for anything else, just garlic. I use ginger in it too. Oh, okay. Yeah, that'd be good. Okay, I could see that. If there's a recipe that calls for garlic and ginger, I'll just throw them both in and menses it up in like seconds. Yeah, I can do it with a knife, but oh man, it's just so nice to have
01:08:53
Speaker
it minced up like uniformly because sometimes mincing garlic can be a little tedious. Yeah. There's nothing like nothing wrong. You could perfectly do it perfectly fine with a knife. But this device, it's just so nice. That's cool. Oh, here's another. Here's another one because it can do both of these things. And it actually isn't a unit tasker. I think that if you have a little bit of money,
01:09:24
Speaker
get yourself a microplane. Get yourself a microplane. That's usually how the thought of chopping ginger is like, hell no, I'm not going to do that. The microplane, you can run that through there. You can run garlic through it. I think I might actually get a second microplane, so I have
01:09:46
Speaker
one for smelly things like garlic and ginger and stuff and then maybe one for cheese because I often grate my cheese for like pastas and stuff with the microplane as well. And for zesting as well. And for zesting. Maybe I need three. Yeah. I think you can get away with two. I probably need three. Dude, I have one that I use for all three of those things. Me too. I do too.
01:10:14
Speaker
Yeah. But I like the idea of having like different handled ones. This is like OCD or something, you know, it's like, Oh, the yellow handle, that one's for the zest. Okay. The white handled ones for the cheese, you know, like that's where my head goes. I just like the idea of these different colored micro planes. Actually, no, I'm sorry. We have two. So one that has a handle that one that has a handle that folds and one that's like long and skinny, but I use both of them for like all three of those things as well. Yeah.
01:10:44
Speaker
I do love them. I love the microplane. If there's something that is in, I even keep the, you know, protective shield on it because I really, really like that tool a lot. Yeah. What's another, I'm trying to think of another good one.
01:11:05
Speaker
When you're cooking, so like, you know, maybe you're making a sauce or a chili or, you know, something with a lot of vegetables, whatever, like you're just cooking. What is your go to utensil to sort of move things around in the pan with? Wooden spoon. Wooden spoon. Mm hmm. Yeah. Just only because, like, you know, it's safer, like nonstick.
01:11:35
Speaker
And like it won't scratch up. It won't scratch up your stainless steel or your nonstick pans. And it's it's great for whenever I, you know, wanted to like taste stuff because sometimes a silicone spatula doesn't really work all that well. And then sometimes it gets like all fucked up and like it can burn and all this other stuff.
01:12:01
Speaker
Yeah, I use it's like it's probably the cheapest wooden utensil, but it's not the spoon shape. It's sort of a flat. It has like a flat edge and I use it.
01:12:16
Speaker
90%, like if I'm cooking that, I'm probably using that thing. Yeah, that can help like scrape up, yeah, fond and... That's why I like that it sort of doubles as a scraper when I'm cooking, you know? I like that a lot. Yeah. Yeah, those are great. Wooden spoon all the way. Yeah. You ever get threatened by like your mom growing up? Do you ever, you know, I'm gonna get the wooden spoon out or is that just my childhood?
01:12:44
Speaker
Uh, I feel like this is like most kids' childhoods. I never experienced that. It was more of, uh, like my dad was going to like throw a shoe at me, which is like more, more, uh, threatening than a spoon. Yeah. Yeah. Well, I was always, I never got, I never got the spoon. Thankfully, I got plenty of other things, but, um, it was always a threat, an empty threat, you know? Yeah. Maybe it's like an Italian Italian thing too. It's like, I'm going to get the spoon. I don't know.
01:13:14
Speaker
That's how my parents grew up. I think it might be an Italian, Italian-American thing. Yeah. I'm going to get the wooden spoon. It's always like I'm going to get the wooden spoon. It's not like I'm going to get the spoon. I'm going to get the wooden spoon. Yeah. That's when you know, like shit's going down. Like that's that's the that's the Sunday sauce spoon. You know, it's hefty. That's the one that's coming out. Yeah.
01:13:44
Speaker
It's like, oh, that shit's going to hurt. Yeah, I like this. I like this talking about the stuff because yeah, the stuff. Well, it's easy to get caught up in it. And I've done it, you know, like there's all there's all these like cool gadgets and there's like beautiful knives and you know, everybody's coming out with something new. And yeah.
01:14:06
Speaker
I think we should definitely keep talking about this because I do think it dovetails into another conversation about
01:14:16
Speaker
you know celebrity endorsed stuff or products made by influencers but also like there's new products coming out like David Chang has really thoughtful functional stuff that he's kind of coming out with that I think we could certainly take a look at or test even.
01:14:40
Speaker
Um, which, which seems really cool, but, um, I dunno, like let's, let's hear from, uh, the listeners here. What do you want us to talk about? You can email us at scratch the hog at gmail.com. Uh, also like, like, and subscribe. That really helps, you know, hit the, hit the stars. Subscribe. Listen. Yeah. Also cop comment on the, on this video as well.
01:15:11
Speaker
What's your favorite kitchen utensil, your favorite unitasker, your guilty pleasure unitasker kitchen gadget? We want to know. We do want to know. Are we calling it? Is that episode three in the books?
01:15:30
Speaker
I'd say that's episode three, but I do want to, again, I want to thank Susan for being our very first hogaholic to email us. So, Susan, thank you so much. We'd love to hear from you again.
01:15:47
Speaker
Oh, what did I say? Susan. Wrong emphasis. It's okay. Sorry. I'm sorry. She's not a hogaholic anymore. She's not a hogaholic. Damn it. I'm sorry, Suzanne. Yeah, Suze. Love it, hogaholic.
01:16:03
Speaker
We need more. We do. And yeah, episode three in the books. Like, subscribe, and hope you tune in next week, next time, whenever we drop these things. Yes. Came in. And Zach, love your face. I love your face. Take it easy, buddy. All right, you too, bud. Bye. Bye.