306. - Matt Rodbard

All right, this episode of How Long Gone is brought to you by Stateside with Kai and Carter, a new podcast from The Guardian. And they are using this podcast to slow down the news and wrestle with the questions that we all have about what's happening in the world. And they do it three times a week, Jason. Does that sound familiar to you? We don't really talk about, you know, a lot of international global news items and climates and cultures and sports and things like that. We do talk about fashion and wellness, but for everything else, Kai and Carter are a great place. All right, so who couldn't use more news? Listen wherever you get your podcast. or watch on youtube am i ready jason thanks for joining us there's nothing better than getting a text from your esteemed co-host saying the dog walk went a little long, as if that's a good excuse for being a couple minutes late for our recording session. Yeah, well, that's my bad. We ended up going a little bit longer. It was chilly out, so we were able to really push it. Sometimes when it's too hot out, the dogs will get a little fucked up. And also, I'm sorry, I'm a little mentally out of it because... I spelled Avery Truffleman wrong on the episode yesterday. I think you corrected it, and now it's still wrong. Is that possible? I'm learning that right now. Avery just texted me, so we can do this in real time. Do you know how to spell her name? Because I don't. I believe it's T-R-U-F-E-L-M-A-N. Truffleman. Got it. This is the magic. It's happening right now. Episode updated. Jason, my dear friend, my name is still misspelled. I am so sorry. I am telling you, Ellis Island really wanted me to suffer. I'm recording how long gone right now, and I just made the change. In real time, it will be on the show on Friday.

I'm so sorry. Well, I'm glad we're letting people in. A little peek behind the curtain. Peek behind the curtain. The sausage gets made, and basically the way the sausage gets made is Jason messes up and the public tells him so, which is... Obviously, this is a small error, and Jason works hard for his money, but in the age we live in, you have to be publicly shamed for a spelling error. So thank you guys all for letting us know. Avery did not publicly shame. Avery had a clever response. No, nobody shamed me at all, but I think it is a hard thing to breach. I guess not a hard thing to breach, but when somebody has spelled your name wrong on something, it's you know that's public facing and then corrects it incorrectly yeah that's it's not great you know i think i think you have a right to be like hey you spelled my name wrong and i think it's really sweet and nice and considerate when people are like i'm so sorry to do this i'm sorry sorry i bug you but you spelled my name for me it's just like bro you spelled my shit wrong change it And then they're the ones who should be sorry. I think her name has probably been misspelled her whole life, is my guess, which is unfortunate. But there's a lot of people that like... post you know all the times their name is misspelled in emails and it's like bro what are you trying to like fuck you yeah that's i guess is the the final form or the bottom of that barrel posting your incorrectly spelled starbucks cup like that's when you yeah when when there's a slow news day it's like tyga had lunch with bad baby uh but when it's a slow life day you're like maybe uh they spelled stephanie with uh two f's instead of one Oh, I need to post this, add a filter to it, tag, you know, hashtag Starbucks cup problems. If you think you're going to get a free, you know, cappuccino out of the Starbucks corporation because an employee at store number 16906667 made a mistake on your order, you're sadly mistaken. And any employee that's being paid that little to make.

that drink for you does not deserve to be shamed in any way. Even if you don't put their, even if you don't, you know, tag them or they don't ever know, you know, Starbucks, Starbucks pays their employees super well. Chris, don't you? Not well enough, bro. No one can pay. No one can pay me enough to, to fucking, you know, put croissants in a convection oven at four in the morning. No one can pay Chris enough, but shout out to all of our essential workers who do work at Spotify, who say, I mean, who do work at Starbucks, who say, You can pay me enough to do it because otherwise I'm living in my car. Anyway, let's move on. Chris and I, we're going to New York City tomorrow. We have a classic Chris Black flight where I'll be waking up at 4 in the morning. You didn't have to take the same flight as me, bro. If you're not rise and grind, don't pretend to be. This is a lifestyle. Also, it's honestly better, and I think you know that deep down because it gets you into New York at a reasonable time where you still have a little bit. I can admit. To you and my audience here, that it is nice to arrive into New York at 3 p.m., you know, fight traffic and get into the city and check in your hotel around 5 p.m. That is nice to do that. But is it worth... waking up at four in the morning yeah i'll get up i mean look i get up at four them i mean i get up at five so getting up unless there's unless there's a large mouth bass on the other end of that alarm clock i don't really like there's 4 a.m is is i mean i wake up at 5 30 or something like that every day and it's fine but like 4 a.m. is a little tough. But, I mean, not for you. 4 is not great, but I'm used to it. And also, Jason. You're used to it, but you're an anomaly. You have to admit that. Yeah, no, for sure. But it's also like an East Coast thing, I think, because I'm communicating with people on the East Coast for business purposes. I like to have an hour to myself before I go see Hunter where I can respond to some emails that might have come in morning EST. So why don't you start waking up at 4 a.m. every day? Because that's 7 a.m. EST, right?

If I do my math correctly. Yeah, yeah, you did. And I would obviously like to do that, but I'm a pussy. And, you know, it's much like I'm trying to do it. He's a sleepy little pussy. But I'm not really that worried about you getting up at four because, you know, thanks to me, you're going to have room to stretch out in the Delta One lay down cabin. Thank you so much for buying me a Delta One flight, Chris. That was a cool gift. I got to say, it feels nice to open up the boarding pass on my Delta app, and it says row one. Oh, yeah. I mean, that's all you want. Some princess diaries type shit over here. Chris brought it to life. I don't even want to know how much you spent on this ticket, brother, man, but let's just say you did good. Money. Money is no object when it comes to my co-host and business partner. I need you relaxed and comfortable because you become an ornery little bitch if you don't, if you aren't. And I unfortunately have seen it. And if I can prevent that, it's better for this program and my wallet. So don't think I'm doing this because I like you or care about you. It's strictly about money. Because you don't want me to turn into an ornery little bitch because it will happen. I'll go zero to bitch in 60 seconds. I can't have you going Karen in the Delta Lounge on my Amex. That's all I can. I'm going to go Azalea mode if I don't get all, if I don't get everything I need. No, I mean, it's great because I will be able to enter our nice Delta One first class seat. My John and Vinny's fucking cookie will be ready to go for breakfast. And then. And then I will edit this episode that we're recording right now starting at 7 and maybe about 6, 6.20 a.m. tomorrow. Once you have those John and Vinny's curated bacon on the plane. John and Vinny's. I did not order John and Vinny's bacon. No, I'm just kidding. I don't know if there's bacon. There might be. I think I got a cheesy scramble. I'm not sure. Yeah, there's a cheesy scramble. Also, I want to shout out to Squirrel. We went yesterday, and I posted a picture, and multiple people were like, oh, mold. And I'm like, what year is it, losers? Well, I mean, it has nothing. To me, it has nothing to do with me supports. Well, I guess it kind of goes back to the posting your misspelled Starbucks order. It's like it's our reptile shitty brain of like we see a picture of Squirrel.

We didn't get enough attention as a child, so now we have to respond to Chris Black's Instagram post with a joke about mold that doesn't really deliver anything funny or new. And it's kind of like when you make a 9-11 joke. We've talked about this before. You can do it. It just has to be a home run. So you can make a squirrel mold joke in 2022, January. Damn near February. Okay. I mean, sorry. Damn near March. Damn near. It's March 2022. You can make a squirrel mold joke all you want. Just have it be a home run. That's all you have to do. You're not going to get a digital laugh out of me. I'll tell you that right fucking now. The day after squirrel mold happened, I didn't even see a home run joke. I made jokes about it. None of them were home runs. And shout out to the guy who runs an Arcteryx. Instagram page, Ark Boys with a Z maybe. He wanted to take a picture of me wearing an Arcteric's jacket and he was wearing Insomniac brand Jinko sweatpants in a kind of a green-yellow lava lamp. Very cool. They were very cool. And shout out to Insomniac. You guys are cool. Not as cool as Golden Voice. Jason, we do have a guest today. Yes, we do. We got my man Matt. He's a cookbook author, writer. He does a food website called Taste Cooking. His new book, Food IQ, that he wrote with a guy named Daniel Holzman. is i believe it's out now it's uh 100 questions answers and recipes to raise your cooking smarts so this is luckily the publisher was kind of to send me a copy so i can start my cooking journey i think this is the day that i finally understand what cast iron is but let's give uh let's give matt a zoom and we'll chat further this episode of how long gone is brought to you by a new podcast from the guardian stateside with kai and carter this is covering a lot of our bases jason it's a it's trying to slow down the news and wrestle with the questions we all have about what's happening in the world and i know you particularly have quite a lot of questions a lot of questions but how often because we do this podcast three times a week and that's a sweet spot how many times do they do three times a week and i i have a feeling just based on the platform and these talking points that they're maybe going to be covering different stuff than we do that's just a guess the guardian is not some billionaire owned

They're not afraid to say what they want to say, brother. Yeah, Rupert ain't sniffing around in what journalists Kai Wright and Carter Sherman are up to over there at Stateside. But yeah, listen wherever you get your podcasts. You can watch it on YouTube. It's three times a week. And who couldn't use more news? You know, especially when it's not, you know, from here, let's say. Give it a listen. Give it a listen. This episode of How Long Gone is brought to you by Squarespace. Obviously, Jason, you and I spend a lot of time on the World Wide Web, so do all our peers, our listeners, our friends, our colleagues, maybe even your parents if they're freaky. And if you're doing anything in the world, writing, taking pictures. I do topless boxing. You need a website. Exactly, a website that works, that does what it's supposed to do, that allows you to be creative but also business-minded. Jason, there's one place to go for that, Squarespace. Yeah, Chris, I'm over here. I'm modifying calculators and putting Claude inside of them so you could cheat at school. And I just want a place where I could, you know, have everything all in one place. I can have the SEO tools so those future graduates can find me. And, you know, I'm able to accept, quote, unquote, donations for my services that might be gray area. You know what I mean? And then email campaigns. Hey, I got a new 2.3 version upgrade. Boom, boom, boom. Get the analytics going. Raise some money. Show your investor all of your cool analytics of what's going on. They're going to want to get in early. And we can use Blueprint AI to make your website look as professional as your competition, if not more. So, head to squarespace.com slash howlong for a free trial. When you're ready to launch, use offer code howlong to save 10% off your first purchase of a website or a domain. Oh, this is huge for me personally. This episode of How Long Gone is brought to you by TaskRabbit. Oh, baby, let me tell you something. This is not a joke. I use TaskRabbit a lot because I can't do anything. You need some art hung? TaskRabbit. You need a fucking...

Something put together? A cabinet? Got to reach that cheese grater on the top shelf? TaskRabbit. Anything you need, TaskRabbit can take care of it for you. And, I mean, it... How it works, TaskRabbit connects you with skilled taskers in your area. They can help you move. They can assemble furniture, repairs, yard work, mounting, and more. You can search for a tasker based on cost, skill set, availability, and past client reviews so you know exactly who's showing up and can have confidence that they know what they're doing because taskers have assembled over 3.4 million pieces of furniture, completed 700,000 home repairs. handled 1.5 million moves, and the numbers are just going up, Jason. Yeah, throw a little money at the problem. It's not so expensive, and that job that you really don't want to do is something that another person out in the world is very good at doing and would gladly do it in exchange for a little bit of money. So when life happens, your to-do list grows. Get ahead of it now and get $15 off your first task at TaskRabbit.com or grab the TaskRabbit app using promo code How long? Taskers book up faster, especially for same-day tasks. So book trusted home help today. That is $15 off your first task using promo code howlong with the TaskRabbit app or at TaskRabbit.com. Matt, look, thank you for joining us, but why on earth would you ask Jason to blurb your book? Do you think that's going to actually help you sell some copies or is this just something you thought was like a nice little joke? Gentlemen, nice to be here. I got to say, them jeans, I mean, I was a fan of the stew. Smart man, smart man. Come on, I go back. I go back. No, Jason, I mean, I thought that he was, he kind of hits the food. you know, zeitgeist in a cool way. And Jason, I just, I know you cook at home because we're going to write that column for taste and I'm still waiting on that coffee. I'm a busy, busy girl in podcast land. Don't worry, I'm still thinking about it, but I think I need to get an assistant who can do my recipe writing or something like that. I need an intern to kind of scribe down my measurements.

I work in Grams. You could ask Allison Roman. I'm sure she would help you out. That's what you need. But no, I think that Jason's a great choice. I'm only kidding, of course. Is he, though? It went to his head a little bit. And as far as his food writing goes, his sub stack is dormant. And the fans are upset about that. But I think after he got the Grub Street diet, Matt, he thought he could hang his jersey in the rafters. And he was done. discussing food uh in in the written word you know it was whenever i have extra time i'm like maybe i'll write something uh but i just haven't had any extra time is the is the problem and then you know i'm just focusing on the pod and it takes up all my time so yeah i don't have any time to write unfortunately i mean for like no no joke i like we talked about banh mi for like i would say three or four texts and we had that kind of disastrous meal of a salka which i want to talk about because i feel I feel pressure because that was bullshit, and it was on me to... Oh, no, don't worry. I mean, the cream cheese. Like, let's talk about the cream cheese, man. Wait, you guys went to... Wait, hold on. Did you guys go to Veselka before 3 a.m.? First mistake. We went there for breakfast. Oh, God, you guys are fucking gross. Go ahead, go ahead. I mean, I called it because I like the blintzes, but Jason ordered a bagel because, like, yo, it's New York, and, like, they brought out this tiny... Philadelphia cream cheese single serve. And, like, Jason, man, I felt... It was definitely cold. It was definitely cold. Like, you had the plastic for a knife or some shit in there. But I feel like you... I felt, like, bad. I could have got a better bagel at the airport. It felt that way. I felt like I was about to go take you out for some Sabra hummus at CVS afterwards. Like, that's how bad that shit was. I mean, that's pretty rough to go to a legendary New York institution and get Philadelphia cream cheese in a single-serve cup. But also, I have to blame Jason just to...

had for ordering incorrectly you only get there's only certain things you get there i would i would assume yeah you're probably right you're probably right i don't go there it's gross i don't go to diner i don't go to diner type establishments uh i just not for not for me but i know that it's a it's a new york institution because it's famous for pierogies is what my understanding is correct yeah that's my guy i like pierogies i like blintzes i'll get the burger once in a while i think the 3 a.m call is correct though For a quick breakfast meeting in the East Village, I used to live at 7th and A, and that was my spot because sidewalk was extremely gross, so we couldn't go there. That's true. I agree with you. As an East Village resident, I only go to Mogador, really. I can't. And Mogador obviously gets very lit, so it's not quick. most of the time. But during the week, it can be mellow. If you're on a Tuesday morning, it's... What the hell are you guys talking about? Quit naming all these damn restaurants. I've never heard of any of these places. No, Jason only wants to talk about South Beverly Grill and Mastro's Steakhouse. So, you know, Matt, I need to ask Matt, Jason, why we have another food expert and a voice in the space. How obnoxious are you, Matt? Like, can you go to a regular restaurant like a normal person and just enjoy it? Or are you like, I have to go somewhere freaky and have something freaky for it to even like for me to even get out get out of bed how bad are you well well the freakiness there's a spectrum first of all chris but go ahead i feel i mean in the food in our book food like you yo we like talk about snobbery like food snob and like being a freak i gotta say very cool i agree yeah very cool and it's a very big problem with food writing um yeah very cool um i don't know man i feel like there's too much of that happening in food writing and and you know we really tried to with the book like address some of the snobbery that people have i mean what do you mean by freak though how how exactly did you try to address that like frozen fish man you can cook with it like straight like frozen fish is a great example like people would never write about frozen fish especially like 2000

12 food writing like i mean i guess david chang would write about just because he's lazy now but i don't know i i think like we want this book it's like democratizes home cooking in a way and and really there's so much snobbery in food and like it's food is fun and like we like talk about the microwave which is a boring ass subject and i know it's been covered well like using your microwave blah blah blah but for real like food writing in 12 i did i've done this for 15 years and we were in a different zone like that like 10 years ago where we were talking about honestly like slaving over the farmer's market too much and not thinking about our readers who want to cook. Yeah, there's nothing wrong with a bag of frozen corn. We don't have to go to the fucking farmer's market. I'm going to disagree with the corn, actually. Sorry. Matt, there's no reason to go to the farmer's market. It's hell on earth. Farmer's market is the worst. I mean, you live in New York, so it's a little bit better, I guess. In L.A., it's an excuse. It's like a social thing. Chris, your opinion on this is a little moot because you've never cooked any vegetable or food in your entire life. I don't need to cook to understand a scene, Jason, and that's what you need to recognize about me. I mean, it's like somebody who's never painted being like, oh, I hate this art supply store. There's a bunch of fucking brushes and paint here. No, no, no, no, no. I think that the people who go, the farmer's market has become sort of a signifier of a certain kind of like, young, upwardly mobile person's weekend. Yeah, that happened in like the 70s or earlier. No, no, no, no. I don't think it did. I think it's hit. I think Instagram has ushered it into a new zone. Matt, am I crazy here? You're not crazy, but I'll say I went to the Santa Monica Farmer's Market like a year ago. I took a photo of some produce. It was a cara cara orange homeboy. Like he, the guy, like yelled at me and told me to delete my phone like I'd been taking some pics of something. What? Why? I don't know, man. So you didn't upskirt at the farmer's market and got caught, and now you want to blame. I assume that you didn't buy the Cara Cara? No, I had bought stuff from him. I was upskirting some sumos, some sumo mandarins, and it was really interesting. And Chris, to answer your question, I think the market has become a bit of an activity, like a social activity. It doesn't have shit to do with the market and the food.

But, like, in New York, like, the Union Square farmer's market is legitimately, like, a holy place. Yeah, yeah, for sure. There's great stuff there. And, you know, all the farmers from upstate New York are there. But it's annoying. Yes, it's extremely annoying. One thing I'll say what we write about in the book is farmer's markets have to be expensive. Like, the reason is we pay so little for produce, especially on the East Coast. Like, California produce is a little different. but we just don't pay enough for some of these farmers. It's a lot different, sweetheart. It's a lot different. Go ahead. It's actually good. Yeah. Well, I don't think there's anything wrong with a farmer's market becoming a social experience to enjoy. It's a place where people can buy healthy food and support small business. I mean, it's not that bad. I mean, if you're like a busy chef who's trying to buy all of your produce for the week and there's a bunch of TikTokers blocking your way, then that's one thing. I had to fight Bobby Flay for the last sugar snap peas last time. So I don't think you understand what we're going through. Do you go anymore, Jason, or not really? Fuck no. During COVID, I stopped going during COVID because... you had to wait in line to go to the farmer's market. And then I was like, I'm out forever. I'm never coming to the farmer's market ever again. And also the problem is there's the store cookbook here where the produce they get is as good as. the produce at the farmer's market so fuck it who cares and i can go there anytime i want chris do you hang with uh brooks headley like that guy is always at the farmer's market speaking of the east village no i don't i'm a big fan of his work but no i don't i've never actually i've never met him i've never that's a guy who goes to the market legitimately every day he makes his gelatos and ices directly from that market. And like, he's like not the annoying chef who's there pretty much. I'll say that. No, he's, he, he seems like a hater in a good way, you know? No, I think this, I think this problem is, is much worse in LA because there's no social, there's like not a lot to do here in the way that New York, you can just walk around, but you know what I mean? It's like you go to Outwater. Jason, we used to go to Outwater on Sunday and it's like people are putting on their coolest outfits.

Like, it's like young family with hokas on and a tote bag and a stroller. That's the vibe. And it's like wall to wall. Because that's literally our target demographic. We can't piss those people out. I don't want to see them anywhere. I just want them to buy our stuff. I don't need them to. I don't need to. No, but I mean, I think it's a necessary evil. And I agree with you, Jason. Obviously, the benefits outweigh the negatives. To me, as long as I can go to the farmer's market, all the stuff that I wanted to get. all my dumb ass little sprouts are there and they're not sold out of my micro celery, then yeah, fuck it. Go let all these people sell out of all their shit. Take photos of your stone fruit, put it on Instagram, spread the news. I think that's good because these people are having a hard time, you know, making their ends meet. It is like a line situation now. You're absolutely right. Yeah. As soon as you have to wait in line with all these stroller motherfuckers, I'm out, bro. I'll be at Ralph's. And it's hard to steal from the farmer's market. That's kind of what it really comes down to. I guess it's not hard. I feel bad. At Jeff Bezos' Whole Foods, Jason will stuff a whole bird in his jeans. He's not afraid to walk out with a rotisserie in his right leg of his jinkos. No, no, no. Frozen pheasant goes right down the jinkos. Okay, can we circle back to the frozen corn thing? I've got to say, I feel badly about shutting you down. No, don't feel bad. That's not my vibe. I like frozen peas and frozen corn. corn i think it's easier to find some better year-round than than going fresh but i'd love to hear your fresh take on it matt well my my point is i think like corn is best fresh like obviously that's that's something that's going to break down in a frozen form but like peas are perfect for frozen like you definitely want to buy frozen peas like because of shelling peas and that two week or three week window in may is annoying and it's not great like it's not it's not really going to net the great pea kind of experience they expect. So I'm all about it. Yeah, I set myself up, Chris. I set myself up with that one. No, no, no. I just have never thought about a pea experience. Whereas I constantly think about pea experiences. Yeah, I mean, but yes, frozen peas, they translate the best for fresh to frozen. The window of ripeness and freshness and seasonality is small.

But, you know, the same thing for corn. It's only available during some part of the year for the high-quality stuff. And number two, shucking it, cleaning it, all that stuff, it's a pain in the ass. And if you can get some really fresh spring, nice, like, more higher-end frozen corn and not just, like, supermarket shit. Yeah. And actually, like you were talking about the microwave before, if you bring it back to life with the microwave, with a good defrosting, you can get a pretty damn good taste in corn, depending on what your application is. Yeah, and you want like risotto is perfect for frozen peas. Like make a risotto with frozen peas. Don't worry about the fresh stuff. Bro, it's 2022. Nobody's making risotto anymore, are they? Just because this recipe is in your book and you're trying to push it, I get that. But we're in a post-risotto world, aren't we? I don't know if that's true. Matt, the vibe has shifted. Yeah, I agree. Do you agree? I agree. Risotto is fine. It's fine. But I want to know, you guys are going to be in New York. Do you have dining plans? Can we talk about that? We're going to the grill. We're going to a dinner at the grill. Oh, cool. Nice. On an unnamed night. I'll be getting the pressed duck, of course. Yeah, yeah, yeah. I like that. Because I've always wanted to. That's the only kind of restaurant I want to go to. So I'll be hitting that with Jason. The only type of restaurant he wants to go to is cost way too much money. And the food isn't great, but it's expensive. I'll hit Sue in, of course, and Balthazar. I had a Balthazar experience recently. The room was hot, of course. I feel the seafood power is lacking. The room was hot. Well, much like the grill. Hot room. Don't go there for the food. It's pretty good at grill. Is it not good? I don't know. I'm not able to afford the food at the grill, so I haven't tried it yet, but I did have... A couple $27 smoked old fashions with a woodpecker's feather in it or some shit like that. You seem pretty happy with those. Yeah, those are going down a real treat. Jason isn't going to Brooklyn to have the hot pasta, I don't think, unless he's got plans. When I'm in New York, I like to live as the New Yorkers do and just kind of cruise around. If I get hungry, I'll grab a slice if this place looks good.

I'll give it a try. But to me, it's like we were talking about yesterday with Avery. What was it called? Media gout. I get restaurant gout in New York because there's just so much. And it's so easy to build your entire trip around it. If you want to do it quickly, you have to. You'd be like, well, we can't do this lunch on Tuesday because we have this dinner on Tuesday and we're getting dumplings here so we can't get dim sum here and I'll be too full for this. And it's like it's so much more work than. i plan or i like to do when i'm on holiday so i'm just like wherever the wind may blow blow me i like that and my and uh my life partner hates that which is understandable i mean i live there so it's different but like jason even the trip you just went into mexico i felt like the whole point was to eat that that's like what you did that's right that's right and i and i just don't care like i want to go to the cool places but like i don't care enough to be like Okay, at 6 p.m. I mean, people have four meals a day, you know, and it's just like, what do you do? Like, that can't be good anymore. It can't actually taste good. I mean, when you have, like, the memo of restaurants, that can be really, really tough. Like, you get a sinking feeling. It's like a sinking anxiety when you get those, like, lists. Like, it sucks. It becomes homework, and I don't want to do work. I got it. Can I give you homework? Residora. That's a good transition. Yeah, I totally get that. 100% right, but Resadora, what you should do, is that the name of an app that you make reservations on, or is this the name of a restaurant? Resadora is for the nonas. Are you saying that Resi and DoorDash have combined forces? It's such – it's good experiential marketing. Oh, Residora is spelled with a Z. Yeah, Residora. Listen, like I know you've had like a checkered past with Italy following your trip to the Malfi. Checkered past. I know that the food – and Rome is like not awesome. I don't know what you're talking about. But listen. But go ahead. Like Emilia Romagna, that's the spot I feel for Italy. It's not like a great tourist. Like there's not a lot of shit to do. So this restaurant I went to last night, I just happened to go there with my buddy.

It's, like, really legitimately good, and the stuffed pastas there. I've never had anything in L.A. like it. I know that that dude with the rolling pin does those pastas, but... You're talking about the funk man? Yeah. That's Jason's boy. The funk master pin, man. Jason loves the funk man. Well, I just tried to make a reservation for Sunday, and there's nothing available at Resadora. You got the plug? Resadora. You got the plug, bro? Come on. I can try it. That doesn't sound confident, Matt. So you ate there alone, Dua Lipa style? No, I went with my couple friends last night, and it's on East 20th. It's on East 20th. It's right by Gramercy Tavern, so you could actually hit up Gramercy Tavern and have a drink there. Around the corner from G-Tav? That's my spot, bro. Jason, you could have the nice tasting menu at the tavern and then head over. Just do a double dinner. You know, really get it. That's a Louis C.K. style. Bang, bang. Love that guy. So there's a Korean spot that I like to go to with friend of the show, David Cho. Oh, yeah. Where they serve grilled intestines. And that's probably, you know, that's a don't miss experience in New York dining for me. And there's also a Bangmi Saigon, a Bangmi spot in Chinatown. You've been there before. It's delicious. I'll shout out Her Name is Han. I think you're talking about Gaptong Story. That's the spot that you go to for the intestine. Yes, yes. I think Her Name is Han. I wrote a book about Korean food a few years ago with my buddy Duki. No plugs. No plugs. We went to Her Name is Han. That's sick. We went there a lot, and that place is really good. It's on 31st Street. It feels like Seoul a lot. It's good. I like places where there's a goal and there's a direction and it's very clear and Korean food does that where it's like, here you are. Here's where you're sitting. This is the menu. There's three things. Everyone orders this one thing and start power drinking now versus just the bullshit of like, well, the chef likes to have all the orders in at once and he'll paste it out.

We'll do the whole cauliflower, and then we'll do the bison ribs. And it takes so long, and you're just like, all right, hurry up. It takes an hour to get the martini, and you're over it. The Koreans just do it better. That's because all waiters talk too much. They want to explain to you how they do it differently or how it's going to come. I obviously don't have a choice in how the food is going to come out, so you just bring it to me, chief. You know what I mean? If you do it differently here, if it comes out as it's ready, I have no say in this. I'm ordering from this menu and I'm paying for the food. It's going to come out however you fucking feel like it. So I don't know why you want to explain it to me because I can't – what is my recourse or is it just information gathering? Yeah, it would be cool if you could – like the chef actually asks that you order everything at once so he can course it out. And can you just be like, I ask that he doesn't? Yeah. Yeah, like what is my comeback? Yeah, like what is my comeback? No, I want the chips and guacamole at the end. How about that? Tell them to go fucking suck. Like there's no way this is going to work. I want the flourless chocolate lava cake as my amuse-bouche. What now? Yeah, what about that? Actually, speaking of guacamole, Matt, I saw in the friend of the show Wall Street Journal, you posted a... How to make a guacamole. And I think the big game is coming up this Sunday. I would like to know what you do to make your guacamole uniquely Matt. Because Matt, you know, Jason has a famous TJ guacamole as well. I mean, it's not famous, but what's the one? There's the lima bean one from whatchamacallit, Chris? Oh, from being canceled in New York Times, that one? Yeah, that one. There's that one. There's a rare blue cheese guacamole. Wait, blue cheese guacamole? Is that Guy Fieri, or is that a real chef? Yeah, I saw it on some, I mean, literally from being a teen watching Food Network, and I saw it was probably Bobby Flay or some bullshit.

They're like making a guacamole with blue cheese. And I was like, this is the most twisted thing ever. But also, I love guacamole and I love blue cheese. I'll give it a try. And it's one of those like you either love it or you hate it type of things. And I thought it was pretty interesting. Well, we wrote this article in the Wall Street Journal. And it was like an excerpt from our book. And we, in the book, write about guacamole, a real favorite of ours. And it's best with less is more. It's best with lime and cilantro, salt. and then great avocados. That's the headline. Of course, we added something because that's what annoying food writers do. You put your foot in it, don't you, bro? Well, I mean, we say this is it. You put your whole fucking boot in that guacamole. This is it. It's mayonnaise. Oh! Damn, you took your bloodstone and you shoved mayonnaise into this guacamole? That's crazy, bro. So we couched it with this idea. Like, the creamy texture. Basically, the worst guacamole is under-seasoned guacamole, right? Like, that's the worst when you go to a party and it's like there's no salt. Guac tip number one. You should always add more salt. I think so. Or Worcestershire. That's another thing. But that's another name. You guys are fucked up. I know. No, no. This is good. This is all good. I support. You going to put a piece of bacon in it too? What are we talking about here? No, no, no, no, Chris. No, no, no. Sorry about my co-host, Matt. He doesn't understand. mayonnaise like we do so matt tell me what the mayonnaise does besides the creamy texture of course it adds a little bit of that salt that you need and it just it does kind of whip it up a little bit in a way that i feel if you're gonna have like a guacamole on chip for like one or two bites you gotta have like a little bit more i i like it's kind of like the crema style that you get in taqueria sometimes that guacamole sauce So it's kind of a riff on that, too. So mayonnaise being added for the salt level, that's not what I would expect you to say. The issue is that you sometimes under-season if you're just doing it with lime and cilantro. So if you're adding a dollop of mayonnaise, you're adding the seasoning, you're adding the texture. It's kind of like the idea is it's adding multiple things to this guacamole that might be a little bad and flabby. I like Worcestershire, too. I didn't write about that.

Jason, what's your guacamole? I'm the same as you. I like exactly what you said. I do sometimes like to add tomato, but only when it's really good. But yeah, it has to be super simple, really good avocados, salt, lime, onion. Sometimes I like garlic and tomato. And what's the other one that sometimes I like? Shit, I forgot. Tomatillo? Oh, no, like raw jalapenos. Oh, a jalapeno. I don't know if I've ever had that twisted version. I think it's pretty standard to have jalapenos in your guacamole. It's not that crazy. I thought there was some traditionalist bends to this discourse. I thought it was like even adding tomato could be considered a step too far in a chunky variety. But we're in mayonnaise country, so we're way past that. I love mayonnaise as well as Worcestershire sauce. So I support both of those add-ins. I love when people get creative with the avocados. You know what I mean? I don't like it when they get creative with avocados. Oh, really? You don't like avocado toast, Jason? Come on now. Don't lie. I don't know if that's super creative. I don't like warm or hot or cooked avocado. I know a lot of people like an avocado tempura, for example. And I think that heating an avocado, to me, is... trade disgusting but chris i was saying in new york there's this thing like if you go to those like buffets like those like really weird like lunch buffets that have like up like 85 items there's this thing in new york that you never see anywhere else it's like the half avocado with like a um like a soy sauce do you know what i'm talking about or am i like us are you saying like a soy sauce in the where the pit would be so so you're saying this is an avocado Where the hole is just filled with loose soy sauce? Or a ponzu or something like a sauce. It could be a yuzu. But I feel I'm more concerned with viscosity levels here. Because that's a runny little girl. And once you do one bite into the avocado, we're squirting everywhere. Fire beware. Salad dressing, that's one thing. Matt, you're saying this is like a must try? Matt, can you say on record whether or not this is good? I would believe this is good.

Chris, do you care about the calorie content of avocado? I know that's a thing that people are a little concerned with. I've been told that it's good fat. Am I wrong? You are correct, but it also has a lot of calories in it. So if you're a calorie counter, it can be tough. Luckily for you, Jason, I'm not really a calorie counter, but now that you've told me that, I'll never eat avocado again. So thanks for that. I love the beautiful flavor of the avocado. No, no, no. I think it's good, and I think avocado is an anti-bloating. Shut the fuck up. Fellas, as we get up there in those ages, you know what I mean? We'll take all the help we can get. Matt, Jason thinks every food is non-bloating. I don't know if you have any. I didn't say every food. Celery root is at the top of my list. Yeah, Jason, actually, let's talk about this drink. So we went to Squirrel yesterday, Matt, for a meeting, and Jason ordered this. What was that drink that you had, Jason? It was a kefir elixir made with pink. Celery and baby's breath? Baby hands? What's the fucked up orange or the fucked up lemon that looks like fingers? Oh, yeah. I know what you're talking about. Matt, come on. Help me out. Come on, Matt. My brain is right. I don't know, man. This is like some California citrus. Buddha's hand. Buddha's hand. Buddha's hand. Buddha's hand. Yeah, yeah. You've seen that. That's the freakiest citrus in the whole fucking place. You guys, your citrus game is good. Oh, hell yeah. I sucked down three tangies this morning like it was nothing. Like a fucking boss. But this drink. Okay, yeah, so it was like Buddha's Hand, pink celery, and kefir. You know, it was definitely pre-made in a glass bottle. It was definitely $7, $8. It was definitely delicious. What is kefir again? Matt? Jason doesn't know. It's fermented dairy. It's like a yogurt second cup. Damn, so you're saying I had dairy? That's not anti-bloat. It's a fermented milk drink, but I think when you have it in that situation, they strain out the milk solids, and then you're just drinking the water that has the bacteria bonded with it, and then that bacteria...

is a good probiotic for your gut health. I understand. No, it did seem healthy, but it tasted good, I have to say. It did taste good. Wait, so no pastries at Squirrel? No, I had a crispy rice bowl, of course. Jason had a... I had the brioche toast. Run it through the garden, Chicago style. I love that brioche toast. The crispy rice with Sorrel, that's an all-universe dish, man. That Sorrel rice bowl. I love that place. Matt's going on record. He's a squirrel lover. We said before you're not allowed to make a mold joke unless it's a home run. And do you have any home run mold jokes while we're there? That mold thing, that bummed me out. I can't even joke. I have, like, no mold jokes. No, absolutely not. He's like, absolutely not. I like it. I like it. But I was thinking about Squirrel yesterday since we obviously were just at Squirrel. And I had carrot cake on the brain, Matt. You know how it gets sometimes. And I was thinking, you know, when you get a nice layer cake, you'll have, like, the cake. You slice it. You put a little layer of frosting, another layer of cake. Sometimes they'll do like a little fruit or a jam in between the layers. You with me so far, Matt? I follow the thread. It's great. What jam are you talking about? Let's say instead of the jam, you know, you have a carrot cake, a standard cream cheese frosting, of course, right? Anything else would be uncivilized. But then a thin layer of that sorrel or a carrot top kind of sweet. Pesto in between the layers? What do you think about this so far, Matt? Well, first off, a call back to the cream cheese. I mean, is this Philadelphia cream cheese? Yeah, it's Philadelphia, but it's from a normal tub. It's whipped up a little bit, and it's at room temperature the way Americans deserve it. Are there other cream cheese hotspots, or is Philadelphia kind of known? They're the Martin's potato of cream cheese. They have the whole market sewn up. I can't get a special, like, Tucson cream cheese that's got, like, cactus in it or something. Tucson cream cheese? This man named in different cities? Oh, hell no. I mean, I'm sure there's a great artisan cream cheese out there somewhere at a farmer's market in Maine by something, Frog Hollow Creamery Laboratories or something. It's probably great, but, you know, everyone just uses Philly. I like the workshop, Jason.

Modern. Why is that so funny, Chris? Because you're so stupid. Was modern being used in a derogatory way? I think Matt is being very nice and entertaining. Okay, maybe less of a sorrel and more, because sometimes, depending on seasonality, they'll flip-flop between a sorrel pesto and a carrot top pesto. Obviously, a carrot top would be more on brand for a carrot cake. I think if you tone down the sweetness in a carrot cake, you get the winner because that's the biggest knock on it for people who are like carrot cake, like they think it's a middling pastry. I feel like you're doing something that's going to work by dialing down the sweetness, bringing in an interesting single ingredient. What about people like me who think that vegetables have no place in the dessert case? No, Chris, you've eaten some zucchini bread and shit before, right? No, hell no, bro. I don't want none of that. No, dessert is chocolate and peanut butter. Those are the two things that are dessert. Chris, are you saying it's gay to eat vegetable dessert? Yes, I am, actually. That's exactly what I'm saying. No carrot cake, no zucchini bread. that's pretty that's about it i'm just saying like why would you not get a delicious piece of i mean i also think cream cheese should stay out i don't i'm not a red velvet cat either oh no no no no no cream cheese is is in the mayonnaise family for me matt i'm sorry to break your heart i don't fuck with the stuff i don't touch the stuff many people don't is that true i feel like they're both very popular white spreadables no no i mean obviously they're very popular but there's a whole world of people out there who can't handle anything creamy no ranch dressing no mayonnaise No, you know, all of these, you know, cream cheese, it's all disgusting to them. They've never stepped foot in the Midwest. I think that's me. I just discovered. It's like the cilantro rule, 20% of people. No, you've always been like that. I know so many people who like the thought of putting like ranch or blue cheese on your salad is like. vomit level asinine to them what about pizza ranch uh jason i haven't talked to you about this pizza ranch do you are you into that if uh if i'm if i'm a bit on the hungover side and i'm eating a regular just kind of fastball down the middle pepperoni pizza i got a coca-cola in a bottle the ranch is a welcome addition uh i love i love it it's just a guilty pleasure it just works

I have no problem with it. Yeah, it's the right answer. It's the correct answer. I think Detroit-style ranch pizza is, like, probably the top pizza outside of New York style, obviously. But, I mean, it's the perfect. I think ranch on pizza is, like, so perfect when you've got the right, you know, the right sauce. the right sauce yeah it's the same way i was saying like you were there certain foods where you're like i just have to drink a coca-cola with this i don't know why i don't know how it's the flora and fauna in your body it's where you're at mentally in your life at that moment and it's the type of food you're about to eat sometimes you're like i just need a coke and sometimes you just need that ranch to kind of uh Complete the circle. Matt, what will you not fuck with? I won't eat mayonnaise. I won't eat ranch. I won't eat a lot of things. Obviously, I have a lot of problems. He doesn't do Hokkaido Urchin. It's only Santa Barbara. That's probably my only one. What do you got, Matt? That's a good question. For real, it's water-packed tuna, man. Tuna should be packed in oil. Water-packed tuna is... So bad. Matt said, oh, mayonnaise? Like water-packed tuna. Matt said, I'm taking this down to the foodies. I'm sorry. When you have a water-packed tuna, the water is in the can, and then you just take the water and you pour it down the drain, and then that's it. But the oil, when the oil soaks in the fishy flavor, it's so fishy. And then what do you do with that oil? You can't put it down the drain. Well, you've got to drain the oil off. I agree. I just feel when you're cooking with tuna, I mean, yes, you can take water-packed tuna and add a bunch of stuff like mayonnaise, for example. But I feel like if you're going to be having tuna and wanting to eat that flavor of tuna, don't add it with mayonnaise. I mean, use the oil-packed. So if I just want to make a tuna fish sandwich on bread at my house, what do I do? I mean, Ortiz, man. Olive oil-packed tuna, Ortiz brand, and do...

I don't like the mayonnaise-style tuna salad. I like it with the – oh, no. Is that – you're not feeling it? All right, Matt. It was great talking to you. Oh, yo. Come on. The Food IQ is available in stores now. Nah. Nah, bro. Bro. Nah, bro. Come on. No, puppy, no. You guys are both gross is my takeaway. You guys are both nasty. Okay, so you don't go to a nice American diner, get a little tuna melt and onion rings. I'm sorry. You're like, oh, sorry. Is this from the Biarritz region of the south of France? Oil-packed tuna? No, I don't ask for the brand name, but I just feel tuna is such a great – I love the tin fish. Conservatives are great, and I think tuna is just – It's messed with when you add all that mayonnaise to it. Not tin fish, Matt. Do you live on a boat? I just don't understand. What do you think about – I'm in the same boat. Tin fish is cool. Obviously, it's having a big moment right now. But to me, it's like if I'm going to eat the fish in a tin, you're going into the agreement that it's not going to be as good as fresh for sure. So why am I spending $22 for a can of – tinned octopus that was, you know, packed sometime in 2017. The agreement with tinned fish is that it's cheap. So I can't handle the ones where it's like $20 for a tinned fish. Oh, I don't know, buddy. Jason, I don't agree with that. I feel like, especially like Portugal and Spain, like tinned fish is not cheap. And it's like its own food category. And I feel like, yeah, the tinned octopus for like a snack or like if you're entertaining. I feel like that's a great look, like, to bring out some tin fish. I know that, like, the Nuvo branding, the heavily branded brands can be a little annoying, but I feel like the root of it is, like, this is gorgeous seafood that's, like, really freshly caught, and they're packing it with, like, a lot of care. So you say they're treating it like my favorite frozen peas, kind of. Picked at the perfect optimal freshness and ripeness, handled with care.

and packaged and preserved to enjoy with your family i agree and like who doesn't want a sardine from like the the bosque region right me me that's that's who no but you're right if you're gonna have a if you're gonna have a sardine out of a can it should be from the bosque region i i will agree with that even i know that and i'm dumb yeah but to me i'm thinking canned sardines and that's like that's what models eat when they don't have enough money for smoothies It's not something that my American mouth has ever craved, and I know that I'm a minority in that world. But do you drink – do you have aperitivo or appetizers on outside and shit like that? I feel like it's just there. It's perfect. It's just sitting there in your cupboard, and it's ready for entertaining. Yeah, I do think – I see that side of it for sure. Yeah, I guess you're right. That part is nice. I like – and I'll take back ways. I like a lot of these new brands. I was being a little – I was just annoyed with some of the artwork. We were rubbing off. on you a little bit? You thought you had to do a little shit talk? No. It's all good. I just feel like the brands are great and they're bringing these cool products to a wide audience. I have no distrust. It seems like the market might already be saturated to be honest. It seems like I don't even like any of this stuff and I feel like I see new ones every day. What's worse? What's worse, Chris? That market or the non-alcoholic? Spirit market. It's a neck and neck competition for the bottom. Oh, I can go in on that. I'm not a drinker myself. And I actually feel like some of those NA spirits are just such trash, man. I don't understand it one bit. I really don't. I write about this stuff. I don't understand it. So you said you were not a drinker? Yeah, yeah. I don't drink. It's been like six years. I'm not a drinker. There's like one good NA product out there. It's called the Phony Negroni. Unfortunately, I can't try that based on the name. But I do believe you. Maybe you can agree with me because this is my thing. I understand why they exist and who they're for.

And it's not for me. You know, like a lot of music. You know, I understand it's just not for me. But I think that like any, I mean, I don't know if you're like sober, sober or not, but I am. And I think that most people I know drink water. You know what I mean? Or a Coke. Bitters and soda? As far as you would go? Yeah, do you do bitters and soda, Chris? No, that's not. That's against the rules, actually. Because there's trace elements of alcohol in the bitters. And it's also like it doesn't taste that good. I like it. As a former drinker, do you think there's something to be said or like the missing element with non-alcoholic beverages or spirits is that kind of like alcohol burn? Yep. It's kind of like the impossible meat conundrum of like what's the uncanny valley to cross over where you get that actual alcohol burn or sting where it's like, yes, I hate myself. But without getting drunk, you know, do you think that'll ever happen? Well, I agree with you. That's especially if you're starting a meal or starting in like if you need something to wind down and you want that like bitter, astringent, savory hit that like a bourbon or gin would get you. Yeah, but I'm not even talking about the bitterness or astringency. I'm talking about just like the burn that only literal alcohol can give you on the back of your throat where it's like like it, you know, it kind of knocks your legs out from under you. lets you know what time it is kind of thing it changes it shifts the vibe the truth i i don't know i i feel once you step away from it and i'm just speaking like a culinary level like just the flavor level you can really get that satisfaction of the burn that you're talking about with the right drink because i think you're trying to it's you're obviously very uh conditioned uh as a drinker to have a certain response to that first cocktail at a at a dinner party or a cocktail party so i i don't know there's like a certain there's certain products that really do that and or certain drinks that do that but i know this chris this isn't really your world i know you know that's it's a different way of looking i look at more from the culinary point of view i guess totally no no i mean that makes sense i mean i think that is achievable i just think that i have

Also just kind of condition myself, whereas I drink water and coffee, and those are basically the two things. And anything else at this point kind of tastes too sweet to me, no matter what it is. It's really weird. Like anything, like a sip of a – I haven't had a sip of a Coca-Cola in five years probably. Like it doesn't interest me. I don't know. I have a ginger ale every once in a while. But that's mainly if I'm sick. Medicinal purposes. Everything's too sweet. Obviously, I know things are also bitter and there's many flavors in our beautiful world. Yeah, I think once you stop eating sweet stuff, your palate changes. It's like when you eat really healthy and then you eat Wendy's, your body goes on fucking Chernobyl meltdown, which is a good thing. Once I stop eating dessert, I think that's maybe part of it too. But you said chocolate and peanut butter. It got me thinking. Chris, it got me thinking about chocolate and peanut butter and seasonal Reese's. Do you hit one of those once in a while? Unfortunately, that's unfortunately not how it works for me. I have to cut things out cold turkey, but are you kidding me? I would love to have a fucking Reese's Christmas tree shape. Also, where I grew up, we called it a Reese's, not a Reese's. I guess. I've been called out for that before. There's no wrong way. Well, Matt said it first. I did. I led with it on Midwest, so I said Reese's. That's me, so that's on me. Do you know that it's called Reese in Canada? Legitimately, it's called Reese. oh like legally there's no apostrophe there's no apostrophe as legally in the country of canada the government removed the apostrophe unwillingly i sure could go for a reese right now it doesn't feel right what does feel right in kenda you know the band sloan that feels right i'll go i'll go to the matt hard that is the greatest band in the world sloan bro wow you just reached deep into your bag for that one i haven't thought about first maybe a distant second but fucking sloan is like honestly 30 years There's a great podcast called Sloancast. It sounds terrible, but I highly recommend it. They go through every album. Do you have to like Sloan to like the podcast, or is it just one of those, it's that good? I was asking sarcastically. Yeah, I know you were. But I'm unsarcastically answering it just to kind of get...

gaslight you into liking the band Sloan because it is truly the greatest band. Well, Sloan is cool, man. Sloan is cool. I like Sloan, but Canada's given us – you're going to take Sloan over Bieber? That's crazy. But, I mean, I would take Feist over Sloan, to be honest. Well, let's talk about your book. Actually, no, we're all out of time, Matt. No, I'm just kidding. So Food IQ, it answers questions about food and cooking that are not necessarily Googleable. which is sort of like that little fringe of cooking information that kind of pushes you from a good amateur home cook to somebody who actually understands it in more of a three-dimensional world. So what are some of these questions that are not necessarily Google-able? Well, I feel it's true. We didn't want to write a book about Google book questions because that's not a cool book. But we feel like people are talking about food more than ever, obviously. We've just talked about Reese for the past 50 minutes. But food culture is not just about cooking. I feel like if you are at a meeting and you're presenting to a client, half the people in that room are going to know about kosher salt for real. That's like legit. So we wanted to address questions that we feel were at the tip of everyone's tongue. We call it the foodie 2.0. Like we've like the foodies have truly won like legitimately. And so these questions are like not just like it's OK to use MSG. We talk about the different types of olive oils to use. I mean, it's and the cool thing about Food IQ is we definitely want people to cook these recipes because each question answer includes a recipe. So. Sure. There's actually some, like, practical information there. We talk about the farmer's market a lot, actually. We talk about, like, coffee. I mean, for us, the book is really not just for home cooks, which I think appeals maybe to Chris a little bit because I know you're not a big cook. But, dude, like.

I know you think about food once in a while. I love ingredients. You know what I mean? So I live an ingredient-forward lifestyle, and I think there's something in this book for me as far as that stuff goes. Legit. We have a chapter called Ingredients. Perfect. Oh, yeah. And we think that everyone, when they're food shopping, they want to know about soy sauce. And a lot of cookbooks, they either talk down because they're written from a top of mountain, which – Fine. More than fine. More than fine. Great. I mean, I love books. But I feel like there's really this need for a book that addresses these questions that the modern foodie wants to – I'm embracing that term, by the way. You hear it? Yeah, yeah, yeah. I'm all for it. It's just they're there, and they're in our world, and we want to address them. So, yeah. Yeah, so like some of the questions, some of the broad ones, fresh versus dry herbs. Who, you know, what's the difference between Parmigiano-Reggiano and Pecorino-Romano? Like you said, like there's, you know, what's my olive oil strategy? That sentence like jumped out to me as like this. That's unfortunately how I also talk. I would say that I would ask that question out loud to somebody. So that's when I knew I was like, OK, I fully understand what this book is about. And I think there's a lot of people who are teetering on. Foodie 1.0, Foodie 2.0, you know, take it to the next step because all those little pieces of information are what you kind of judge each other on of like, oh, this person knows their stuff versus not so much. Yeah, 100%. And, like, once you, like, unpack a few of these answers, there's, like, a real joy to understanding about, like, coffee and understanding about pour over coffee and the way coffee is undervalued and how $6 is a great, like. i'll be too cheap for coffee uh and so we we just address these questions i mean the olive oil question for example like we we think there's three types of olive oil there's a there's a finish there's a cooking olive oil and then there's a finishing although then there's like a fine olive oil and we go into each one like why why you should buy each one wait is the fine olive oil just for drinking straight only yeah i just do it what's the difference between a finishing olive oil and a fine olive oil

Is it like the G-Wagon and then the AMG G-Wagon? They're both excellent cars, but one's just a little more luxurious? One's really, really spicy. Certain olive oils you want to have that have that really deep spiciness that you only want to put on... very very specific like uh like finishing like a salad for example like you really want um like like olive but you definitely want your workhorse cooking olive oil too and you can't really you don't want to like interchange them so that's like that to us is like an important question because everyone's cooking with olive oil all the time we talk about msg man like straight up msg is like a very common question but we're not just like saying it's okay to use msg which is kind of a tired subject yeah in food media Because obviously it's okay because it's everywhere. What we are talking about is MSG, you actually cook with it. But you're not cooking with it. You're not just shaking MSG onto a dish. You're cutting it. So our ratio is a quarter teaspoons of MSG for one tablespoon of kosher salt. Okay. So like you're replacing salt with MSG? Well, you're having this blend. So you're like having like a second little MSG salt. and you're putting that into, like, I would say, like, you're finishing. So you're making your own savory salt at home. Yeah, you're making a savory salt, and you're using it, and you're using it, you know, like, we have it, ceviche. Ceviche is great with this MSG salt. Oh, yeah, yeah, yeah, yeah. Like, because ceviche, lime, like, raw fish, lime, and this MSG salt, like, Dan, my co-author, learned it from Peruvian Chef, and this amazing dish. And I think, MSG, you can't just throw it into anything, right? You've got to use it sparingly and with a concerned eye. Yeah, the number one rule of MSG. Chris knows this. You can always add more. You can never take it out. That's right, Jason. That's right. I know a lot about that. Thank you for mentioning that. All right, Matt. Well, thank you for taking the time to chat with us. Food IQ is out.

Available everywhere now, right? It is. And foodIQ.co is the website. And honestly, guys, I'm a fan of your show. I really appreciate what you do. It's really fun. And I know Avery yesterday was also saying she's a goner. So shout to what you do. I don't think you should have to say why you're popular. I think that was funny. Why are you popular? I mean, straight up, I hope you get a TV show. I hope you do that. We love you, Matt. We love you. Thank you very much. Thank you for listening, and thank you for sending the books over, and we'll talk to you soon. Absolutely.