0:01

Hello and welcome to Recipe Club, where we discuss

0:04

very politely and

0:10

considerately

0:19

all the things that you want to eat, always

0:22

with an eye towards civility and never

0:24

ever a poop

0:26

joke. My name is Chris Ying.

0:29

I am the co-host of this show along with

0:32

the Intercontinental Recipe Club

0:34

champion, the the Chang of all

0:36

media, David Chang, and

0:39

this week's special guest

0:42

Priya Krishna, the original Recipe

0:44

Club member, the OG, first

0:47

in our hearts and

0:49

fourth in the standings. I

0:51

would say that I think that when you listen

0:54

to the audience

0:56

opine about the season so far,

0:58

one of the things they complaining about is Priya's

1:00

not in first place. Well

1:03

whose fault is that?

1:05

That sounds a lot like Priya's fault. How

1:08

you doing Priya Krishna? I'm

1:11

doing great. I'm doing great. Weather

1:14

turned nice. I just got back from St.

1:16

Louis. I ate

1:19

a really good lunch. I'm

1:21

feeling really good. Did you have St. Louis pizza?

1:24

I did not have St. Louis pizza. Did

1:27

I miss out? Provel cheese. It's wonderful.

1:31

People talk shit about St. Louis pizza. I

1:33

like it. It's very thin crust. Provel is a

1:35

processed like mozzarella American cheese.

1:38

It's great. Sliced. The only thing I don't love,

1:40

is it Cincinnati? Cincinnati has the toasted

1:42

ravioli? Or

1:43

is it St. Louis? It's a fried ravioli. It's

1:47

the same thing as toasted. Toasted is just a euphemism

1:49

for fried. Priya,

1:53

I feel like you're

1:56

just always so impersonal with these updates.

1:58

Give us something a little deeper. Tell me

2:00

tell me something you're

2:03

Tell me something you've always been afraid of

2:05

but you've always been too ashamed to admit I'm

2:09

afraid of being Walked

2:11

in while I'm pooping at a restaurant We

2:15

now we now have a timer Before

2:19

we had our first you got anything like that. What

2:21

is something you're afraid of that you've never admitted

2:23

to

2:25

I'm really afraid of driving across bridges.

2:28

Are you really I'm terrified Wow I

2:31

have that fear a little bit. My mind's a extremely

2:35

massive fear Do you I'm gonna

2:37

I'm gonna drive off or something's gonna happen

2:40

or I'm you know It could be an eight lane

2:42

highway

2:43

and I'm gonna be there So do you stick to center

2:45

lane or do you try to stick in the slow lane

2:47

if you're on a bridge? Any

2:50

lane that feels comfortable. I

2:52

don't care if I'm in the fast and I'm going slow That's

2:58

too late to rewrite your memoir title I

3:02

Took you go to the We tried

3:04

to go to the aquarium, but it was closed so I had to take them

3:07

to again poor planning on my end I took

3:09

them to the Iowa battleship. That's also

3:12

really bad idea to take a four-year-old

3:15

The World War two battleship not a good idea And

3:19

I was terrified going over the bridge to getting there too

3:21

long Beach.

3:22

Oh just driving to driving that was bad

3:25

That's that's that's remarkable. So days

3:28

afraid of bridges

3:30

Priya I've completely forgotten your fear. What

3:32

was your pooping your pooping? No,

3:34

my fear is not pooping. I love pooping

3:37

It's the fear is okay and

3:40

you're in one of those restaurants where when the bathroom

3:42

door opens the entire Restaurant

3:44

can see you right right So that's my fear

3:47

of like being in one of those single stall

3:49

bathrooms and they open the door

3:51

and like the whole Restaurant staring

3:53

at you right

3:54

while while you're sitting on the on

3:56

the toilet and you're looking at the door. Yeah Mine

4:00

is, I've always been too scared. You know how people inhale

4:03

helium for balloons and it makes their voices really

4:05

high? Yeah. I've always been too scared to do

4:07

that. I think it's dangerous. What? It's

4:09

so fun. And I think it's dangerous, and

4:11

whatever it's doing to your voice might

4:13

be permanent. Well, you're missing out on other things

4:16

you can inhale.

4:16

That are on balloons. I'm

4:19

not afraid of any of those things. I'll tell you what,

4:21

I am not afraid of taking those things that you can inhale

4:23

on a balloon. I like them quite a bit. Oh,

4:26

I see what you're saying. The other things that come out of

4:28

a balloon. They're great. We

4:30

should do a recipe club on that. Nitrous.

4:34

Easy guns. Straight up, nitrous. We

4:37

have ISI guns. We

4:39

can just do whippets

4:41

with whipped cream. That's

4:43

my recipe right there.

4:45

I'm going to lux this one up. One pot,

4:48

one mouth. Six

4:52

canisters is a whipped cream. One remaining brain

4:54

cell. We're going to have a good time. That's all I'm going to say. Maybe

4:56

we'll pick it up. I'm afraid to believe those brain cells

4:58

don't come back. Let's

5:01

keep it that way. You have too many

5:03

brain cells to begin with, OK? Right. Kills

5:05

them dead once and for all. Well, it's like Raid.

5:11

Let's see. What else? Oh, I have some notes here. Priya,

5:14

we talked on the Dave Chang Show about Dave's

5:16

speaking engagement. How did your Dartmouth,

5:18

I think people here in the recipe club, were wondering how your Dartmouth

5:21

presentation went.

5:23

Oh my god. It was so great. The

5:26

kids were amazing. And then afterwards,

5:29

people came up and asked if I wanted to take a 0.5.

5:32

Do you all know what this is? Do you know

5:34

what a 0.5 is? Is that when you have half a whip? They

5:39

were like, hey, can we take a 0.5? And I was like,

5:42

oh no. What is a 0.5? But I was trying

5:44

to look not like I was. Let me guess. It's

5:47

a 0.5 viewpoint on a selfie, right? 0.5 angle

5:50

or lens. Yeah,

5:52

OK. But it's more complicated than that. You put your

5:54

phone to 0.5, and then you

5:56

flip it so that you're taking it like that.

5:59

So it almost looks like a 0.5.

5:59

like the old school point-and-shoot

6:02

camera. Like they're trying to imitate like 2000s

6:05

photo taking. Let's see

6:07

how that came out.

6:08

I can't remember taking it. Oh,

6:11

that makes me look horrible. This

6:14

is not for me. Point five is

6:17

not my angle, man. I seriously know they're going to want to

6:19

say like, do you want to do you

6:21

want to use a rotary? Yeah.

6:24

Dial me up on the rotary later. But

6:28

it went well. You were there for AAPI

6:31

recognition

6:32

celebration. Yeah. And thank

6:35

you. Like seriously, Chris, your help with the speech

6:37

was so appreciated and like Kriya,

6:40

I talked over 30 seconds before we started

6:42

recipe club. It was. And

6:44

those 30 seconds were really impactful.

6:46

OK, don't undersell your contributions.

6:49

I do accomplish a lot in 30 seconds. You

6:55

have written openers to my stories in 30 seconds.

6:57

It's true. But after 30 seconds, it falls

7:00

apart. It's also how Chris

7:02

created two children.

7:04

I

7:06

was waiting for it. And you know what? It did

7:08

not disappoint. That was that was it. I was looking

7:10

for the I was looking for the quick joke. As

7:13

Chris likes to say, it's the highest form of confidence.

7:16

I can create two children under a minute.

7:18

It's pretty impressive. Holy

7:21

smokes. We went there. We're not here to talk

7:24

about any of these things. We are here today.

7:26

We have gathered here on the recipe club to discuss

7:30

recipes that involve one of my favorite

7:32

one of my favorite ingredients. I think yours to Chang

7:35

canned tomatoes to

7:37

Priya saying her to.

7:39

I don't know if it's my favorite. Not your

7:41

favorite favorite, but you like canned tomatoes. No,

7:43

I do. Yeah. Well,

7:46

you and forty million nine hundred thousand

7:49

other people, which is the number of results you

7:51

get when you Google canned tomatoes recipes.

7:54

But

7:55

but elaborate a little bit more. You're you're

7:57

a little on the fence about it. Not on the

8:00

I'm always, there's so

8:02

many options, right? Can we

8:04

name all the options? You have diced, you

8:07

have crushed, and

8:11

all, everything, every shape is

8:13

also with garlic or basil

8:15

or aromatics, right? Some

8:18

don't,

8:18

some do. Fire roasted.

8:21

Yeah. You have your whole peeled. And

8:23

then you just have tomato sauce. Mm-hmm.

8:26

Yep. Which is like, what? Which

8:29

is that? Is that just the? There's

8:32

tomato sauce and then there's sauce.

8:35

Like tomato puree. That's

8:37

puree and their sauce. Is

8:40

the puree the schwag from the

8:42

peeled tomatoes? I think the puree,

8:45

yes, is,

8:46

I thought it was just blitzed into, I thought it was

8:48

like the equivalent of passata. Italian.

8:51

Yeah, I think puree and passata are the same thing. But then

8:54

the sauce is what, cooked? So let me, yeah,

8:56

I don't know. I think the sauce is

8:58

cooked with aromatics usually. This is

9:00

a, I would love to know, two

9:02

people much smarter than myself, where this

9:05

comes from. And I feel a little bit like Hugo here. How

9:08

does this work? When you

9:10

open up a can of tomatoes, where

9:12

does all the sauce come from? Of

9:15

peeled tomatoes. It is, there's

9:17

a lot of sauce in it. Are they pureeing

9:20

tomatoes and then adding it to the peeled tomatoes? Because

9:23

it's not that much, there's no way it's

9:26

coming all out of the tomatoes. It's

9:28

a lot of tomato juice. All

9:30

the liquid that your tomatoes are swimming in, you're

9:32

saying is not just exudia. I've never canned

9:34

tomatoes either, because I don't believe in

9:37

canning, personally. I believe

9:39

in opening up cans, I don't believe in being the canner.

9:42

So I've never canned tomatoes, nor have I watched any

9:44

video clips on canning. So if you can

9:46

tomatoes,

9:48

you can it in a solution

9:50

so it's completely in vacuum and then

9:52

can it, or you just putting the tomatoes

9:54

in there and then canning it, is that process

9:56

leaching out the liquid, so then it's in.

9:59

I have. have canned tomatoes

10:02

in my homesteading days. And I think this

10:04

is based entirely off of just an amalgam

10:06

of internet instructions. So if this is incorrect,

10:09

blame the internet. Well, just like most chefs these times.

10:11

They say. They say. So

10:15

I don't know what I'm talking about. And I definitely shouldn't

10:17

have been doing it because it was dangerous for me to

10:19

be doing it. But I definitely read about it online

10:22

and then sold it to people. I did not

10:24

add any solution. The only thing I added is

10:26

a little bit of, was

10:28

it vinegar or lemon juice? I think a little bit more

10:30

acidity. And then it's

10:32

just salt. And you pack them in there. Once

10:34

they're peeled, they do exude a ton of juice. And

10:36

they end up being covered in their own juices.

10:39

OK, so that's all I wanted to know is, where does the

10:41

juice come from? But I think what

10:43

you're saying is interesting. Because when you open up a can of tomatoes,

10:45

like whole tomatoes, it's not necessarily just

10:48

tomato liquid. It looks like there's sauce in there.

10:51

It's saucy. Like there's puree in there. I

10:53

imagine as they pass under the conveyor

10:56

belt, there's just like a little of sauce that goes

10:58

right into them. Probably. Probably, right? With

11:00

that sound effect and Priya's pooping, I don't want

11:02

to talk about anything else in here. Just to keep it extra

11:05

juicy. Priya,

11:08

among the available options

11:10

of tomatoes in cans that Dave just

11:13

enumerated, what do you usually buy? What

11:16

do you get in a can?

11:18

Either crushed or whole peeled. I

11:20

really love the sensation of squelching

11:23

the tomatoes in your hands to

11:26

make a sauce. I find that so satisfying.

11:28

I think it feels nice. I hate

11:30

doing it. Because it inevitably squirts

11:32

all over me. Unless you do the

11:35

method of when you're squelching

11:37

your tomato, you've got to dig a finger in

11:39

as like a little hole for the juices to squeeze

11:41

out of. But I don't like the whole field. Priya's

11:46

despot. What

11:48

do you go for? Whatever

11:51

is available. I'm agnostic. I

11:53

don't care. Listen, I do.

11:56

Not just Bianca's my close friend. I think those

11:58

are the best canned tomatoes in the world.

11:59

world really and

12:03

I don't care whatever whatever is there I will

12:06

say if I don't have the ability

12:08

to like blend something properly I will

12:10

go with a puree or diced because I don't

12:13

care in fact if they remove the

12:15

seeds even better do you remove

12:17

the seeds Priya when you are have

12:19

a whole peeled tomato can no absolutely

12:22

not no no

12:23

the only ones I don't go for are the

12:25

I don't like the basil ones I feel like

12:27

they sometimes I get like a kind of accurate

12:30

taste to them and also then everything I agree on

12:33

basil in my shit I'll add basil if I want

12:35

to add basil

12:36

that's just my that's just my

12:38

perspective I'm a big fan of basil there's

12:40

one last thing I have to buy if

12:44

they would just put it all in the can for you boy

12:46

there's a way to get food entirely

12:48

made in a can yeah

12:51

I think that um

12:53

the only other the only other thing I want to talk about in general

12:55

on on whole one second she got do

12:57

you feel that you

12:59

can get enough tomato flavor from one can of

13:01

tomatoes or do you feel you have to add tomato

13:04

paste because I feel if I had an invention

13:06

I would do a can of peeled tomatoes

13:09

or any kind of canned tomatoes augmented

13:11

a little tomato paste with tomato paste so

13:13

I would sell it as and can

13:16

tomato canning industry feel free to take this

13:18

tomato can plus plus we

13:22

know you put too much time

13:25

on to make it tomatoes tomatoes

13:27

plus to me this has with fluoride

13:29

right like

13:30

tomato cans with tomato paste plus

13:33

what if they made a with what is it does like

13:35

I hate having to open up a can

13:37

of tomatoes and then a can of tomato

13:39

paste to make it tomato

13:42

power like I just now I want

13:44

tell

13:46

me I'm wrong I mean you're not wrong but now I want tomatoes

13:49

to take a page out of the Apple playbook

13:51

and have a yearly release where they're like this

13:53

year's tomatoes plus where we've integrated

13:59

Just like cloud tomatoes where you can just

14:02

order them and they so that's all I'm trying to say is if you

14:04

cook enough at Home, you know that many tomato

14:06

dishes

14:07

The can of tomato. So here's the thing two

14:10

cans of tomatoes where most dishes is too much tomato

14:14

Right to unless you're making like a red sauce

14:17

One can of tomato in a dish whatever

14:19

maybe soup stew sauce. Whatever is

14:21

not enough tomato flavor You

14:23

need a small can of tomato and again,

14:26

I am really

14:28

Passionately opposed to the toothpaste

14:31

tube of tomato paste. You don't like

14:33

that. No interest. No, oh

14:35

I

14:36

You can't get

14:38

all the tomato paste out of it to like

14:42

Well, not it's okay if you're an artist and you're painting with

14:44

oils, but I'm not I'm cooking with

14:46

it So you prefer the can I love it?

14:49

Yeah, interesting can tomato related

14:51

question Priya if you open a big can of tomatoes

14:53

and

14:54

You don't use all of them

14:56

Do you transfer it to another container and put

14:58

it in your fridge or do you cover that can it put in your fridge?

15:00

I Transfer it to

15:03

a container and put it in the freezer What

15:05

do you do? I always I freeze everything

15:08

I always use it. You've never had a leftover

15:10

can of tomatoes Of course, that's your answer.

15:12

Why would I I mean bad things are

15:15

supposed to happen. You're not supposed to put in a can I

15:17

like to I like to live on the edge for a day. I

15:19

just throw the can back in the fridge That's

15:21

the kind of lifestyle. I'm leading over

15:23

here I

15:26

want a hot take from each one of you

15:28

What do you think of when I say?

15:30

San Marzano tomatoes

15:33

Overrated Priya

15:37

Branding I think it's just

15:40

a branding lie right half

15:42

the time. They're not even anything It's it's like all these

15:44

Italian things that

15:46

have DOP or whatever are very seldom

15:48

the actual thing they are But you think just generally they're

15:51

overrated

15:52

Yeah, I think again not a surprise you're

15:54

most things that are have to be authentic are

15:56

overrated

15:58

You're telling me I can't make Italian food

15:59

unless it comes from a specific region. The

16:02

whole premise of Italian food cooking is really what's regional,

16:04

what's local, what's seasonal, what's around

16:07

you. So you want me to pay, you

16:08

know, shipping? Right.

16:11

Italian food, so in other words, Italian food

16:13

wasn't invented by a bunch of nonas

16:15

who were ordering ingredients from all over the world and

16:18

having them flown in and then making their food. Right. San

16:20

Marzano tomatoes are

16:22

American. Really? So

16:26

why do they taste better there? They're

16:28

all from our neck of the woods, right? Tomatoes are from our

16:30

world. The

16:33

average American, according to the USDA,

16:36

consumes 28.3 pounds of tomatoes per person, I'm

16:41

assuming per year, you know? Yes,

16:44

per year. I should have made that as an over-under

16:46

for you guys. The

16:49

canned tomato business is huge. I think

16:51

that obviously most people are using these for, like you

16:53

said, red sauces and stuff. What do you cook

16:55

with canned tomatoes at home, Priya, other than

16:58

Italiano, Cucina,

17:01

Cucina Italiano? Fuck.

17:05

I use it in cholé, sort

17:07

of to make like a sort of shortcut cholé

17:10

with, you know, I mean, you can spike

17:12

that tomato sauce with all sorts of like

17:15

cloves, cinnamon, other warm

17:17

spices. Priya, I'm not familiar

17:18

with what a cholé is. Could you educate

17:21

me? Cholé

17:23

is basically stewed

17:25

chickpeas in America.

17:29

Yeah, yeah, yeah, you've had before. My

17:33

mom makes a version with

17:36

tomatoes, and then she puts

17:38

tea bags in the pot to steep, and

17:40

the black tea sort of does really amazing

17:42

things at the tomatoes, cloves, cinnamon,

17:45

aromatics,

17:48

just lets it all cook for a long time, adds

17:51

a little bit of yogurt to thicken it. It's delicious.

17:53

Special guest Priya's

17:55

mom one of these episodes? I mean, clearly

17:57

somebody has to write a cookbook here. What

18:03

are you using a whole can

18:05

of tomatoes for in the Chang household and never having

18:07

leftovers?

18:09

Chili. You

18:11

know, chili, but a lot of

18:13

red sauce. We make

18:16

a lot of pasta sauce, tomato pasta

18:18

sauce for the kids,

18:20

but mainly for chili

18:23

of sorts. That's

18:25

about it. We

18:28

are a huge... Sometimes I'll make a salsa. I

18:30

remember the peak of the pandemic, you couldn't get anything. I

18:32

was making salsa from canned

18:35

tomatoes. What were you doing?

18:36

Smart. Just blitzing it

18:38

and adding garlic, oregano, chilies,

18:42

some orange juice, cilantro stems.

18:45

Yum. It was really tasty. See,

18:47

I love that because... And

18:50

I like the recipe you chose, which we'll get to in a minute, but I

18:52

think that there is definitely this

18:55

cognitive leap you have to get over sometimes

18:57

when you open a can of tomatoes and just think, oh,

18:59

it's red sauce.

19:01

This is what the flavor of this thing is, and

19:03

there's no other possible directions for it. But

19:05

obviously, the canned tomato is an extremely

19:08

potent weapon in terms of umami and

19:10

just the liquid it brings to anything

19:12

you're cooking, acidity.

19:14

Is the canned tomato the

19:17

best canned food or

19:19

canned vegetable? Is tomato fruit

19:21

or vegetable still? I still don't know. It's

19:24

a fruit. It's a fruit. It's the best canned tomato

19:26

fruit thing. Is there anything

19:29

better that's a fruit vegetable? I

19:31

mean, peaches are really good. Yeah,

19:33

but that's mostly because of the syrup. Mandarin organs are delicious.

19:36

Yeah. Pineapple's very good. Again,

19:39

all of the other fruits are

19:42

enhanced by their sugary syrup

19:44

they're in.

19:45

As its own thing, the canned

19:47

tomato, yeah.

19:48

For sure. It's the goat. It's

19:51

the goat. I'm a bean guy. I like beans.

19:54

But it doesn't give... It doesn't give tea.

19:56

I like canvines too.

19:57

Chris, I'm

19:59

with you. I would prefer to make it from

20:01

scratch. That's just who I am. Yeah,

20:03

that's the guy, that's the character you

20:05

are. The guy who wants to soak his beans from

20:08

scratch, get a little, harvest some epizote

20:10

from his garden, come out there and

20:12

stew his own free

20:14

wholeness. I've seen the light. Especially

20:18

when coming to this season of The Restful Club, I will do whatever it takes

20:21

to show that home cook, that listener,

20:24

the next step of becoming a better home

20:26

cook. Follow my ways. If anything is apparent,

20:28

it is that you will go as far as it takes

20:31

this season. Yeah, I think

20:33

the canned tomato is the goat. And so do a lot of other

20:35

people, because we got a good number of submissions. We

20:37

got slow roasted pork chops

20:39

with chipotle tomatoes from Joe Pearson.

20:43

Karen DiCarlo sent in a recipe

20:46

for unnamed tomato sauce. Leon

20:49

Tien-Prenger,

20:51

miso tomato, not risotto. Adriana

20:54

Colota, hot pepper and tomato pizza. Destiny

20:56

Day, risotto. Destiny

20:59

Day, beautiful name, I love that. Really, really good.

21:02

Carolyn Whitby, simple tomato soup.

21:05

And Jared Hirsch sent in his grandpa's hash. But

21:08

Priya,

21:09

you rejected all of those suitors.

21:12

All these people came to your door, flowers

21:15

and hats in hand, asking you to the canned

21:17

tomato prom and you said, no, I've

21:20

already got a date. Sorry,

21:23

for anyone who's new to the show, this out works, Priya

21:25

has chosen a recipe submitted by one

21:27

of the listeners and we've all cooked it. And

21:30

the one you chose was Ruth

21:33

Lee's pork belly,

21:35

Jayuk

21:37

Orzo? Jayuk. Jayuk is traditionally,

21:40

again,

21:41

I don't know if it's traditionally, but how I grew up eating

21:43

it was really on summer barbecues. You'd

21:45

go after church, you'd put aluminum foil

21:47

over a charcoal grill that you see

21:50

in the public park. And you

21:52

would take,

21:53

really it's gochujang, so spicy

21:55

Korean chili marinated with sugar,

21:58

onions, spring onions.

21:59

pork belly or pork shoulder, whatever it's the

22:02

pork, it's thinly sliced and

22:05

it's grilled and you eat that with

22:06

some lettuce. So that is

22:09

how I grew up eating it. That

22:11

is the most romantic

22:13

like portrait. Just like

22:16

summer barbecues, I love that public park, foil

22:18

on the grill, throw the meat on there. According to some

22:20

romanticisms, I'm confused. Yum.

22:23

This is for, we'll save that for the Dave Chang

22:25

show. Priya Krishna,

22:27

why did you choose Ruth Lee's pork

22:29

belly, romance orzo, summertime

22:32

orzo?

22:34

I was really taken

22:37

by the story. I love stories where

22:40

recipes are born out of

22:42

limitation and leftovers and

22:44

you have to turn it into something really delicious.

22:47

And that is basically what this recipe is.

22:50

She wanted to make chicken and orzo. All

22:53

she had was orzo and leftover

22:55

jayuk.

22:56

And so she just combined

22:58

the two and it made something really

23:00

delicious. And

23:03

I was just genuinely curious to see what this would

23:05

taste like. Yeah, so Ruth wrote in

23:07

and she said, hello, I have two growing

23:09

boys that constantly need food. I love

23:12

to cook. So even if I'm having a bad day, I will cook

23:14

to lift my spirits up. If my energy

23:16

level is low, I cook whatever's in the house. I think she

23:18

said she is. She's going to chemotherapy

23:20

right now. She's in chemo. So

23:23

basically exactly what you said. She's like,

23:26

I want to cook for my family. Sometimes

23:28

I'm a little too tired to do it. We've all been there.

23:31

She really wanted chicken and orzo. And she came

23:33

up with this recipe. So basically what she does

23:35

for her jayuk orzo is

23:37

she marinates the pork belly,

23:40

like Dave said, in gochujang and

23:43

onion and garlic, sesame

23:46

oil, sugar, soy sauce, pear juice, and

23:48

a little water. While that marinates,

23:50

she browns some butter in a skillet,

23:53

then toast the orzo, adds

23:55

canned tomato, our theme ingredient, and some

23:57

chicken stock, along with a little salt and pepper.

24:00

Once she does that, she adds the pork

24:03

and the marinade right on top of it. This

24:05

is the quintessential sort of one

24:07

pot dish. Let's that cook for 20, 25 minutes.

24:11

And then sometimes she says she's

24:13

not worried about her cholesterol.

24:16

Sprinkles a little mozzarella cheese on

24:18

top of that bad boy. That

24:21

is the original recipe. But

24:23

as we do on recipe club, none of

24:25

us made it yet. According

24:27

to the instructions, we will. Each

24:29

of us took a little spin on the old wheel of

24:31

death here, which provided us with a

24:34

constraint or instructions that

24:36

we had to follow while approaching Ruth's

24:38

recipe. Priya, you spun the

24:41

wheel and you landed on keto. So

24:43

you've made a keto preparation of this Orzo

24:45

dish. So excited to see this. I'm incredibly

24:48

excited about it too, frankly. David

24:50

Ch...

24:51

Wait, have you seen the video? We have not

24:53

seen the video. This is all a surprise for us. Oh,

24:56

okay, okay, okay. David

24:58

Chang spun and hit pantry only

25:00

for the second or third time this season, meaning he

25:03

had to make Ruth's dish using only

25:06

shelf stable ingredients. Nothing

25:08

fresh, nothing frozen, only things that he

25:10

could make after the apocalypse,

25:13

which is due in, I think, 20, 30 days? Well,

25:16

can I just make one note here where

25:19

people might say, hey, that's not really applicable

25:21

to home pantry.

25:23

So much of this isn't necessarily making the

25:25

exact recipe because we are and we will and it's easy

25:27

enough and it's straightforward, at least most of them are. But

25:30

I think the idea of doing pantry only

25:32

or shelf stable is to show you that you can make

25:34

drastic substitutions if need be. So

25:37

we're taking this to sort of the edge

25:40

of the spectrum. Nobody's

25:42

going to only cook it at home unless you've been

25:44

in the apocalypse, right? I actually think,

25:46

yes. I mean, okay, I hear what you're saying,

25:48

but I do think there are a few like real use cases.

25:50

I think that

25:52

college dorm, all you have

25:54

is a hot plate, camping trip. Yeah,

25:56

but I think there are real

25:59

techniques that you. you can learn to hack something

26:01

through. The larger point is, let's take

26:03

these to the extreme and learn some things from them. I'm

26:06

a quick side note. So I had, a couple

26:09

months ago I bought some cornmeal, some nice cornmeal,

26:11

and I wanted to make spoon bread. I

26:13

love spoon bread. I learned it from a chef that I work for

26:16

who was from Kentucky, Akhtar,

26:18

by the way. Akhtar Nawab, one of my good friends,

26:20

great chef, and he, I

26:22

was like, how do you know how to make, what's spoon bread? He's

26:24

like, that's what they eat a lot in Kentucky growing up. And

26:26

he taught me how to make it, it's delicious. It's

26:29

sweet,

26:30

I knew that my kids, not in the noon, they

26:32

might like it, but I needed corn bread. I

26:35

needed baking powder, baking

26:37

soda. I didn't have any.

26:39

What did I do? We have pancake mix.

26:43

So again, I changed the spoon bread

26:45

so it really doesn't have too much flour, so

26:47

it turned more into corn bread,

26:51

but that's just the way it is cooking at

26:53

home. It allows us to think about

26:55

what's in ingredients and to

26:57

sort of reverse engineer it. So

26:59

to me, that's exactly like how

27:02

this can work. And this is what the recipe

27:04

is as well. It's like, hey,

27:06

again, I've seen my mom try to cook

27:08

with chemotherapy. The last thing you ever wanna do is

27:10

to make something authentic and like, exact.

27:12

You're just so tired and you want to make something

27:15

and you wanna make it delicious. So you do what's

27:17

on hand. So

27:19

I hope people see that where we're

27:21

doing pantry as something that seems punitive,

27:26

but that's for us. you

27:28

don't have to do it that way. It just is like one way

27:31

of showing you that these are all options available

27:33

to me. Yeah, I think that's a great point. I love that move

27:35

of using, because I think what

27:37

Dave is saying is the pancake mix is

27:39

basically premixed flour with baking powder and

27:42

baking soda and- And if

27:44

I didn't have that, if I had this quick, I'd use this quick.

27:46

Exactly. I actually used a similar move that

27:48

we'll get to in the butter episode for

27:50

the keto bread I had

27:52

to make.

27:54

Who wants to go first, guys? Do you wanna

27:56

save Priya

27:57

for last with her keto experiment? Yeah,

27:59

I do. I'll go first. I'll go first. I never go first. Okay,

28:01

you go. So this is pretty straightforward.

28:04

Again, I do know what the original

28:06

version of this dish is. So again, while

28:08

everyone has their version, I understood it. And

28:12

this is not a combination I would necessarily

28:14

do because I don't like tomato

28:17

in my Korean food.

28:19

And I'm still truthfully

28:21

not at the forefront

28:24

of modern mutated Korean

28:26

food, right? Like I'm just not

28:28

there yet. In

28:31

terms of appreciating it, like making

28:33

it. Right. Like if you go to a street

28:35

fair, like one of the big sandwiches

28:37

in the morning are these

28:38

egg cabbage, onion, green

28:41

onion,

28:42

egg sandwiches with cheese

28:44

and ham, and they put some more cabbage on it, a

28:47

lot of butter and toasted white bread, and then

28:49

they sprinkle a ton of ketchup and sugar on it. I'm

28:51

always like, you just fucked it up when you added the sugar in

28:53

the ketchup, right? Like, but that is part

28:55

of it. And she sort of mentions that in Korea,

28:58

tomatoes and sugar, that's like a dessert

29:00

type of thing. My grandmother used to

29:03

eat potatoes with sugar on it. So

29:05

sugar is seen as a luxury,

29:07

or at least it was many years ago. So,

29:10

you know, I think reading this recipe

29:12

really resonated with me. Number one, you know, she's

29:14

going through a horrible thing and she's got two

29:16

young kids and I really felt for her. But

29:19

also I couldn't really,

29:22

I didn't want to make it with cheese and I didn't want

29:24

to make it with Mexican food. I mean, like merge

29:27

it necessarily, but I understood

29:29

it, right?

29:31

So it was pretty easy. Like you cook the

29:34

orzo. So

29:36

I, let me back up. Pantry

29:39

only. I don't have pork

29:41

belly. I don't have anything that's refrigerated

29:44

pork, but there is a pork

29:46

product out there that is

29:48

fundamental to Korean food. In fact,

29:50

it's one of the reasons why Yuna was such a giant

29:53

is because he swears it's because his mom

29:55

gave him so much spam growing up. So spam is as

29:57

Korean as anything out there in the world.

30:00

Yeah, so I was like oh, that's pretty

30:03

easy for me because it's spam And there

30:05

are many flavors of spam the worst being

30:08

you know

30:09

the salt and reduced fat never eat that one But

30:14

there's a bacon flavored spam that I've never tried before

30:16

hmm gotta say Is

30:21

it smoky is that what makes it bacony? I'm

30:24

sure there's some liquid smoke in there. Yeah, but it's definitely

30:27

bacony But it just doesn't have

30:29

the crunchiness if you crisp it up, so it's like spam

30:32

It's still spam with artificial flavoring

30:34

of bacon which It's

30:36

good in a good equals. It's one of the few times

30:38

good times good equals great Yeah,

30:42

so you know I? Didn't

30:45

really marinate it because like not gonna

30:48

marinate it's so salt Intense

30:51

so I really just added the flavoring as

30:53

I cook the orzo, so I really just cooked the

30:56

orzo sauteed the spam

30:58

put it all together and then added the

31:01

gochujang and I had a can

31:03

of

31:05

Koreans really love fruit drinks like

31:08

grape or orange or pear with pear

31:11

chunks in it

31:12

Right which is what she calls out here so I decided

31:14

one can not entire can and I just didn't

31:16

make a big batch of it Just a you know one

31:19

one pots worth, and I sort of cooked it like

31:21

a risotto

31:23

What did you toast the orzo in just

31:25

oil? No,

31:28

I follow the recipe gee

31:31

oh Shelf table gee look at

31:33

this guy She's

31:41

trying to get me I see Telling

31:45

you folks. I'm on it this season So

31:48

I really stumbled so the reason why I chose

31:50

gee I looked online and guess what you can buy

31:53

canned butter

31:54

Tinned butter, but it's extremely

31:56

expensive, so that's why again even

31:58

when I've gotten luxury. I've chosen

31:59

not to get anything from restaurant

32:02

purveyors or my friends that do

32:05

fancy retail because you can, it's

32:08

just not applicable to anybody that's listening. Buying

32:12

a $49 tin of 12 ounces of butter is

32:16

not really

32:18

useful. So I was like, I'm not gonna

32:20

do that. So I really

32:22

did have to struggle on this. I was like, oh,

32:25

gee, gee's so stable.

32:28

So because it's shell stable, because the milk solids

32:30

have been removed,

32:32

so you can buy a shell stable. So technically that shell

32:34

stable and that's what I used to toast the orzo. And

32:37

that got me out of the bind. In terms of the

32:39

chicken broth, I use bouillon.

32:41

Okay,

32:45

so everything, and garlic, powder,

32:47

garlic, powder, ginger, not powder, ginger,

32:49

powder, garlic, powdered onions. So the whole

32:51

recipe was as is. I

32:55

just supplemented everything with shell stable

32:57

ingredients and it came out

32:59

good. I think clearly it would be better

33:01

with, maybe

33:05

not spam per se,

33:06

but it came out really good. I enjoyed

33:08

it quite a bit.

33:11

Okay, we're gonna save Priya

33:13

for last. I'll go next. My

33:16

restriction, I don't know if I said it was. I

33:19

had to make this in under 20 minutes from

33:21

start to finish. Oh,

33:24

sorry, I had a canned kimchi too.

33:26

Canned kimchi. Canned kimchi. There's

33:28

canned kimchi. Canned kimchi is pretty good. Oh, nice. Really?

33:31

Crazy. Yeah. Okay.

33:33

I had to make mine in under 20 minutes.

33:35

So

33:38

I did this last night after the kids went to bed, after

33:40

we'd already had dinner and everything.

33:43

And so this was not, I

33:45

mean honestly,

33:47

aside from the marinade, the 30 minutes

33:49

to an hour marinade,

33:51

there's not a huge time crunch on

33:53

this thing. You boil the orzo until it's

33:55

done. I think a box of orzo says it's done in seven

33:57

minutes. So

34:00

I didn't have to make a ton of huge adjustments

34:02

to it. I just had to omit

34:04

the sort of marinade step. So I

34:07

got all of the ingredients. I even went, she

34:09

shouted out California Market's Old Kimchi,

34:12

which is a market here in Koreatown

34:14

in LA. I even went there and I got

34:16

the specific Kimchi she wanted. Wow.

34:20

The only thing I couldn't find, I couldn't, where

34:22

do you find the little

34:24

drinks with the bits in them? Are they just in the canned

34:27

soda section? They're in the canned, usually,

34:29

almost every Korean market, right in you enter

34:32

on your left side.

34:34

Left side.

34:35

H Mart, it's going to be

34:38

on the way out towards the...

34:41

If you go to almost H Marts, the canned drinks are going

34:44

to... It's like a beautiful line shit. It's true. If

34:46

you go right on H Marts, and this is almost all

34:49

across, like you're going to hit the... Like most supermarket,

34:51

you're going to hit all the fruits and vegetables,

34:53

produce, and then you're going to go to the meats,

34:55

and the aisles are full of the shell-stable aisles, as

34:58

you turn around on the other side, whether it's

35:00

left or right, one side will be fresh, the other

35:02

side, whatever's on the other side will be rice, shell-stable

35:05

noodles,

35:05

and

35:08

a couple of noodles, and you'll have drinks

35:10

and snacks. The drink section

35:14

will have it. You'll have six-sack,

35:16

which is the orange, you have the grapes... Unrefrigerated.

35:18

Unrefrigerated in cans. Right,

35:20

so it's almost on the left. If you go to a smaller Korean Mart,

35:23

it's almost always on your left side,

35:26

as you navigate,

35:28

it's all in the boxes, and

35:30

you're going to go through the maze

35:32

of noodles and gorybap, and

35:34

all these Korean snacks, and it'll almost always

35:37

be on your left if you look down on your left. Promise

35:39

you. If you look down on your left, it's

35:40

going to be there. You know, am

35:43

I right? Absolutely,

35:45

Free,

35:45

I'm sitting here, you can't see this from where you're

35:48

looking at us, but asking the question of where

35:50

something is in a Korean market is like a fucking

35:52

trigger for these guys. Dave obviously went into

35:54

his beautiful mind mode. You know, isn't the

35:56

control booth just gesticulating wildly?

35:59

He just stood up for it.

35:59

from his chair and is trying to direct me to

36:02

the pear drink from

36:04

the control of it's always like right there. I love

36:06

it. Uh, that was the one thing I went

36:08

to. I, I, I perused all the aisles. I just

36:11

didn't see it at California market. Yesterday I have

36:13

forever disappointed by. Whoa,

36:15

whoa, whoa, whoa.

36:20

My Korean cousins. What did you

36:22

do? Uh,

36:24

so I didn't, I completely forgot to buy

36:26

any juice. So I went home.

36:29

Just take it easy. Take it easy.

36:32

So I started the timer

36:34

for the 20 minutes. I threw some butter

36:37

into a, uh, donabe

36:39

into like my rice donabe and I toasted the, just

36:43

chill out the orzo in

36:45

there while I was doing that I, I

36:48

mixed together together all of the pork ingredients.

36:50

So it was, it was pork belly. I actually wish that I had

36:52

found, um, when

36:55

you do it, when you like the original version, is it like the very

36:57

thin slice pork? Yes. Okay. It

36:59

can be thicker and I've seen it with

37:01

butt as well. It's not always pork belly. It's

37:04

not. So I couldn't find the ultra thin

37:06

slices. I found the thinnest I could. So I put that

37:08

into a mixing bowl. I mixed it with gochujang,

37:11

uh, sliced onions, which I

37:13

really, really love in, in this dish

37:15

all the time. Garlic, sesame oil,

37:18

sugar, soy sauce. And

37:20

I didn't, again, I didn't have any juice. All I had in my

37:22

fridge was some applesauce,

37:25

my kids applesauce. So I added

37:27

that as a fruit and sweetness component.

37:29

I'm getting thumbs down from, you know, but there's

37:32

a reason to keep him in the booth. Um,

37:34

clearly you're part of that white washing

37:36

of Korean pear to call you

37:38

that apple pear.

37:41

I'm not part of that movement. You

37:43

are. First of all, Asian pear pan Asian

37:45

pear Korean pear. It's

37:47

a pan Asian pear. Asian I fold.

37:51

Uh, and then I

37:53

did them. I cooked them separately.

37:55

I added the tomato and the stock to the Orzo

37:58

and I cooked that in exactly. way I would

38:01

cook rice in a donabe,

38:05

meaning just enough liquid so that it would, it would,

38:07

it wouldn't have like soupiness to it.

38:11

I did the pork in the pan with all

38:13

of the marinade ingredients because I didn't

38:16

want to just throw it in with a bunch of liquid that I had just

38:18

put like this marinade on just for it to all

38:20

wash off. And I also, I also really

38:22

appreciate the, like

38:24

when you have this dish and you have this sort of like

38:26

caramelized bits and especially like the onions

38:29

get all sort of fried in pork fat and in

38:31

gochujang and like those to me are

38:34

among the most delicious parts of this. So I did this,

38:37

I just threw them into a nonstick

38:39

skillet and kept it over medium for the entire time.

38:42

Basically by the time everything was in the pan, I was

38:44

at 15 minutes

38:48

remaining. So everything just cooked for

38:50

the last couple of minutes. I just,

38:53

I put all of the pork, which

38:55

was now kind of browned and caramelized into

38:58

the steamer on top of the donabe just to sort of let it

39:00

finish together. And

39:03

I had time to do the dishes and clean

39:05

up my kitchen and the 20 minute

39:07

bell rang. And honestly,

39:10

it was very, very delicious. And I was, I was really,

39:13

I was not stressed

39:16

to make it in 20 minutes. I felt good about myself.

39:18

The one thing I would say is, I

39:21

gave a bite to Jamie

39:24

and I

39:26

think that she

39:28

and I,

39:29

the orzo was perfectly cooked. It was like a perfect

39:31

orzo.

39:32

I'm not an orzo guy. Maybe it just comes down to that.

39:35

Maybe Jamie's not an orzo gal, but I

39:37

think we just wanted, just wanted rice

39:40

and it didn't hit the exact

39:42

spot for me.

39:44

If you like orzo, I

39:46

think this was like cooking it in the tomato

39:48

with kimchi with all

39:51

of the stuff was a pretty

39:53

delightful and flavorful way of making orzo

39:55

delicious. So 20 minutes for

39:57

sure. A few little adjustments.

40:01

the Koreans disapprove of my use of

40:03

applesauce, but I think that if you don't have juice, you

40:05

have to add some kind of fruit element, I think is sort of

40:07

essential to the pork. So that's

40:09

all I had.

40:12

And now,

40:13

over to the main event,

40:15

Priya Krishna, who made this

40:17

dish for all the keto heads

40:20

out there, all the keto freaks, all you low

40:22

carbonauts, how'd

40:25

you do it? Just, well, just out of curiosity,

40:27

are you calling this the main event because you feel like this was

40:29

the hardest of the three? Mine

40:31

was not the hardest. I don't think you thought yours was the hardest,

40:34

I think. I mean, speak for yourself.

40:36

I mean, clearly you had enough time to erase Korean

40:38

history, but that's another story. I

40:42

told you, I get a lot done in 30 seconds, man.

40:46

Make a baby, erase the

40:48

culture.

40:50

No, I do think Priya, I do think Priya, you had the tallest

40:52

task with this week's thing. So. Yeah,

40:54

he was very difficult. What did you

40:55

do? No, this was really hard. This was really

40:57

hard. I scanned my ingredient

41:00

list and I identified what's not keto.

41:02

Orzo, obviously, not keto. I

41:06

went back and forth, but technically,

41:08

in some

41:11

circles, gochujang is not keto

41:13

because of the ingredients in it. I

41:15

just felt like Dave was going to call me out if

41:18

I used gochujang and tried to claim it as keto.

41:20

So I was like, I'm not gonna take any chances. I'm gonna consider

41:22

gochujang not a keto ingredient.

41:26

She's correct. And see,

41:30

I know, I've spent enough time with Dave to know.

41:33

It's not

41:34

me, per se, Priya. It's just

41:36

that you should respect the laws and the rules.

41:39

And I did. And no one's above the law here. That's

41:41

all. Don't say it's just me. And

41:43

I respected them. You know what? It's

41:45

a lot of brown rice and corn syrup

41:48

and isomalt

41:49

and flour is the problem. Exactly, exactly.

41:51

It's definitely not keto. Some of it's not

41:53

even vegan. Sugar,

41:56

cane sugar, not keto and pear

41:58

juice.

41:59

is also not keto.

42:02

Uh, okay, so I guess I'll start with

42:04

the gochujang. I basically kind

42:07

of reverse engineered my own

42:09

gochujang or something that I thought could

42:11

approximate gochujang. I regrettably

42:14

in the video called it fo chujang and I

42:16

just want to apologize to everyone in case

42:19

that makes it into the final cut. Well,

42:22

I mean, I don't even, I

42:24

don't know what to feel about that. I feel so...

42:27

Well, she got the jang in there, right? But

42:30

fo chujang actually... I'm

42:33

going to give you a pass because that's sort of like on point. The

42:35

pun lover in me loves it so

42:37

much.

42:38

Uh, people with respect for others.

42:45

All right, fo chujang, how did you make your fo chujang?

42:49

So in a saucepan I did, um, I

42:51

was like, okay, so I need like spicy

42:54

tangy, some like umami. So

42:56

I did miso, uh,

42:58

a bunch, a lot of gochugaru,

43:01

uh, rice wine

43:03

vinegar, soy sauce. And

43:05

then I was trying to think of like a sweetener that

43:08

is keto. And I was at my friend Guy's

43:10

house who's currently on the keto diet. And

43:12

I was like, can you help me figure out

43:14

what is a keto version?

43:16

He just screamed at you out of rage of not

43:18

having enough carbohydrates in his body. He

43:21

handed me a packet of this thing

43:24

called like monk fruit sweetener. So

43:27

I guess it's a sweetener derived by monk fruit.

43:29

It is considered keto. Uh, I tasted some

43:31

of it. It sort of just tasted like,

43:35

like it sort of tasted like Splenda or Stevia. Just

43:37

like it tasted like artificial sugar, but I was like,

43:39

you know what, this'll do. So I put some of

43:41

that into my fo chujang

43:44

and then basically just stirred it over

43:46

low heat until it was well incorporated.

43:49

I tasted it and you know what? It tasted really

43:51

good. Like I,

43:53

I was, I was really proud of myself.

43:55

So for people who don't know the Kuchikara,

43:57

which he said is the Korean red pepper

43:59

flakes. So stick

44:02

into the theme. And

44:05

then, uh, pear

44:07

juice obviously could not do that. And I was

44:09

like, okay, I can't just do something like,

44:12

I can't just add more sugar because you need

44:14

the tang

44:16

and you need a little bit of that tartness. So

44:18

I basically like made,

44:20

I took

44:23

apple cider vinegar and just like stirred

44:25

in like a tablespoon of the monk fruit

44:27

sweetener. And it basically tasted

44:30

like sort of a sweet tart,

44:32

like a tart apple juice, basically

44:34

is what I ended up with. So I was like, okay, I feel

44:36

like this is, this is approximating

44:38

that like sweet tart flavor. And then

44:40

the sugar I replaced with the, with

44:43

the monk fruit sweetener.

44:44

Um, so, uh,

44:46

and

44:47

then it came to the orzo. This

44:49

was really, really hard.

44:51

I was like, should I do like a

44:53

vegetable? But I was like, yeah, I already did stuff

44:56

vegetables the previous episode. So

44:59

I went to the grocery store and just like

45:01

looked at all of the options

45:03

and I found an ingredient that is

45:06

familiar to all of us. And I found out has

45:08

like 0.1 grams of carbs, which is

45:10

kelp noodles. Um,

45:11

what? Um,

45:19

and so I was like, you know what? I'm just going to make this

45:22

as like a stew and serve

45:24

it over noodles. Yeah. Familiar.

45:28

We're all familiar with Stalin. Oh

45:32

my God. Oh

45:34

my God. Okay. So kelp noodles for,

45:36

for orzo. And

45:38

then you made a stew and eat it. I need it. And

45:41

you said you guys said no cauliflower rice. Didn't

45:44

want to use quinoa, barley. Like,

45:48

so I was just like, let's try it. Let's see how it goes

45:50

in quinoa, uh, keto friendly. They're

45:53

not keto friendly.

45:54

I was going

45:55

to say. There actually a lot of things are not

45:57

keto friendly. Dave, please just wipe that

45:59

look of.

45:59

just like disappointment on your

46:01

face. I'm just trying to sleep like I'm in

46:03

high school. Teacher

46:09

won't notice. Mr.

46:12

Chang, do you have

46:14

an answer? And

46:17

so I basically, go ahead,

46:19

Chris. That was just the Dave

46:21

sleeping in class joke.

46:23

So I browned the butter

46:25

and basically made like tomato sauce. I added

46:28

the tomato and stock and

46:31

like

46:32

and then added the pork in its marinade

46:35

and let it let it simmer.

46:38

And then in a separate, I think the

46:41

the kelp noodles, I just had to like hydrate

46:43

in water. So I just hydrated the

46:45

kelp noodles in water. I kind of

46:48

like let the this

46:49

the tomato pork

46:52

mixture go until it almost like resembled

46:54

like a

46:55

like a gravy almost.

46:57

It was almost like a ragu esque texture.

47:01

Tasted it. Tasted great. So

47:04

made a bowl, noodles, whatever.

47:07

My tomato pork mixture,

47:09

toss it together, ate it.

47:11

I think I put some like some

47:13

scallions on top.

47:15

It was it was really good. It

47:18

was it was actually like like like

47:21

similar to you, Chris. I was like,

47:23

do I wish I had this like

47:26

sort of porky, tomato thing over rice?

47:29

Yes, like I very much

47:31

like rice would have been my first choice.

47:34

But over noodles, over the kelp noodles,

47:37

it was definitely not bad. And they

47:40

end and the sauce, I feel like kelp noodles, the

47:42

problem people have is they get like stiff and dry.

47:44

But because it was so saucy, the noodles

47:47

were like nice and chewy and soft.

47:51

And yeah, I mean, this was

47:54

a real journey. A real journey. At

47:56

first, I made everything with maple syrup and

47:58

and Seth informed me that maple syrup.

47:59

syrup wasn't keto so I had to remake everything

48:02

with the monk fruit sweetener.

48:05

You did it the first time with maple syrup and

48:07

then you just had to go back and redo it. Well

48:08

I just made I made the the fo

48:10

choo jong with maple syrup and then Seth was

48:12

like not keto so I just I remade

48:14

it again

48:15

with the monk fruit sweetener. So

48:18

long journey but

48:21

we got there it was totally keto

48:23

and it was delicious. I

48:25

am going to I'm just

48:28

it's remind it's coming back to me now that this

48:30

is the second episode with Priya in

48:32

a row where the three of us had the exact same

48:35

restrictions. I think when we spin this week we should outlaw

48:38

getting the same restrictions again just for variety's

48:40

sake. Listen Priya

48:43

kelp noodles

48:46

aside like this is the this is like this is

48:48

the foundational struggle of keto right.

48:51

Is it better to try to find some substitution

48:53

or just not eat a starchy thing

48:55

at all. Yeah you know I think

48:57

that uh that's that's always been the

49:00

struggle with with um kelp

49:02

noodles. Do you have

49:03

this this this needed a starchy thing it needs

49:05

like yeah and by itself it yeah

49:07

it needed an accompaniment. It also really made me think about

49:10

the the why rice

49:13

is so good as a vehicle

49:15

for saucy things and I

49:17

think looking at the orzo as it like they

49:20

swim around and they're sort of individual grains

49:22

and like you have to they have to absorb the sauce like a

49:24

like a noodle like pasta which they are.

49:27

There's something about and Dave I give

49:29

full credit to the Koreans and the Japanese

49:32

for adopting the short grain while

49:34

we Chinese have some for some inexplicable

49:37

reason gravitated toward the jasmine.

49:40

The clumpiness the stickiness of the rice you

49:43

know is essential right. It's a it's

49:45

that's why the sauce gets trapped in there that's

49:47

why that's why it's so good to eat. This

49:49

dish made me think about that a lot. Mr.

49:51

Chiang

49:54

did you have some other idea in place

49:56

of kelp noodles that you would have used here?

50:02

I mean, I think

50:07

the first half of the recipe was the best

50:09

I think I've ever seen Priya work. Very,

50:11

very, very, very, very smart moves with the Fochujang.

50:14

Very smart, very good. The Fochujang,

50:17

listen, I'm just trying to be as

50:19

critical on her as I am on myself and everyone

50:21

else. And I'm

50:23

just going to tell her that I thought the first half was,

50:25

she

50:27

was pitching a perfect game.

50:29

Just pitching a perfect game. Let's play this in

50:31

a productive way. What would you have done for kelp

50:33

noodles instead? Would you just omitted them entirely? No,

50:36

I just think the spirit of the dish,

50:38

I think that if this was a noodle dish, even

50:41

though Orzo's technically noodles

50:43

in some degree, right? Like couscous is almost like

50:45

a noodle too, right? But I

50:48

think the Orzo is trying to recreate

50:50

rice. So that's the only

50:53

like ding and right now I'm trying to like

50:56

just debate that in my head. If

51:02

it was another kind of dish that was noodley,

51:04

yes, I think that would have been a wonderful substitution.

51:08

Do you think I mean, we have basically I would

51:11

have probably done

51:13

braised nuts to some degree, braised nuts,

51:15

sunflower seeds, peanuts,

51:17

I think is debatable now if it's keto. But

51:20

if you could braise peanuts, I think that would be

51:22

delicious. Walnuts, I think are definitely

51:24

keto. I would chop those up. Almonds,

51:26

I would not do.

51:28

But if

51:31

peanuts are there, but I do think

51:33

pepitas are as well. I think

51:36

pepitas would be good and pepitas and

51:38

tomato are actually quite a common

51:40

sort of thing you see in some

51:42

recipes. I might

51:44

have just done like braised pepitas with that. That

51:47

would be my thing.

51:49

So I'm not I'm just debating again. Is

51:53

it noodles or? I mean, I would

51:55

have had a really, really hard time not caving

51:59

and using cauliflower rice.

51:59

So I applaud you for not caving to

52:02

the cauliflower rice. You guys specifically said no cauliflower

52:04

rice. You said it at the first episode. You didn't want to eat cauliflower.

52:06

Yeah, you said it. Don't put it in our mouth. We

52:09

love cauliflower. No,

52:12

you don't. I would Google whether

52:14

or not sunflower seeds are keto, but

52:16

Chrome has taken this moment to update on

52:18

my iPad. So we'll never know. Sunflower

52:21

seeds are keto, but

52:23

I mean, I would assume that pumpkin

52:25

seeds are keto as well. That

52:30

makes sense. Listen, the way that I saw it was Orzo

52:33

is a pasta. I'm looking for something pasta-esque

52:36

that's going to be absorbent that

52:39

is going to sop up the sauce. Is

52:42

it was it a perfect substitution? No, but I

52:44

think it actually worked and it got me to a place of delicious.

52:46

I will say just as a side note,

52:48

again, braised nuts

52:51

is a very underrated technique for

52:53

both professional cooks and home cooks. So

52:56

peanuts, if you haven't cooked in a braise

52:58

before, are delicious. Pistachios

53:00

are delicious. Nuts, the only nuts that

53:02

I think sucks cooked is almonds.

53:06

But pumpkin seeds are great cooked

53:08

as well. So I think

53:12

it's something that people should probably try because it's

53:14

delicious even if you're not on keto.

53:18

So how much does the texture change

53:21

if you were to braise sunflower seeds? Like do they

53:23

soften quite a bit? Yeah.

53:25

I mean, pistachios to me are the best cooked nut.

53:28

Followed by

53:29

peanuts, but pistachios are so expensive. Yeah.

53:32

Braised nuts also a great

53:34

name for our culinary prank call album we're going

53:36

to put in. So

53:39

just as a suggestion, I just think people,

53:41

if they're on keto, should think about braising nuts instead

53:44

because they're delicious. I like that a lot. All

53:47

right, this is the point in the show where we

53:49

are now going to score one another

53:51

for our accomplishments

53:54

here. I'm going to be

53:56

awarding points to what we'll

53:58

each be awarding points for.

53:59

what we've heard the others do. So we're

54:02

each going to receive a base number of points. And

54:04

by the way, guys, I know the scoring

54:06

is all messed up. We are going to take a mid-season break

54:08

and fix this, but we're going to stick to the. It's

54:10

not my fault. Of course it's a stream.

54:13

Very important, it's not Dave's fault. I

54:15

think we all abided by our restrictions,

54:18

so we'll all receive our 10 base points

54:20

for doing the job.

54:22

Did I not? Did you not? Did you complete

54:25

the recipe? In 20 minutes?

54:27

Yeah.

54:28

Did he? Are

54:30

we giving him a pass on apple juice? You

54:34

cannot take away my points. Absolutely

54:36

not. You can take away his points for

54:39

your personal thing,

54:40

whatever, evaluation. But I

54:42

feel like he did it in under 10

54:43

minutes. Yeah, we're good.

54:45

We're good.

54:47

Take your hand off the Talk button, you know. So

54:50

we're going to get our 10 points. I'm

54:53

going to be awarding. Each

54:55

of us has 10 more points to award to distribute between

54:57

our friends and competitors

55:00

here. So I have 10 points that I'll be distributing

55:02

to Dave and to Priya.

55:04

I'm going to be giving my points to Priya

55:06

for her Fochu drawing, which I

55:08

agree was inspired. I thought

55:10

that was a really smart move. I also

55:13

think that while I do

55:15

not enjoy kelp noodles, I

55:19

am going to take that into consideration

55:22

how hard it is to come up with a substitution,

55:24

even though Dave just gave us braised nuts. Dave,

55:27

I think that the ghee move, super,

55:30

super, super strong. I thought that

55:32

was great. And I thought the bacon spam,

55:35

very, very smart substitutions.

55:38

I think, like you said,

55:40

there is a legitimate lesson to be learned in there.

55:42

I think that ghee being shelf stable and

55:44

a fat that you can always have around, as well as canned

55:47

kimchi, all very smart moves.

55:49

And then you can basically prepare the dish as instructed.

55:51

So you know what another thing you can do if you don't have ghee, mantek,

55:54

as shelf stable as well.

55:56

Out of the box, I find

55:58

it to be.

56:00

A little pungent for my taste. I

56:02

like the fresh stuff you can buy at the... Yeah, but considering

56:05

the recipe where it's tomato and kimchi

56:08

and pork, kimchi and pork fat, that is

56:10

a classic combination. That's milking it and fucking cooking,

56:12

so it works. I actually just

56:14

leave a glass of tomato juice and some bacon

56:16

out. No Christmas stuff if I have to talk about Korean cuisine

56:19

and culture in the proper context. I do

56:21

leave Santa just a couple strips of bacon and some

56:23

tomato juice. That's my combination. Dave,

56:26

what will you be awarding points for

56:29

this week?

56:34

Priya legitimately, the first half,

56:37

was the best I've ever seen her do. And two,

56:40

three years of recipe club. It

56:42

pains me saying that, but it's the truth. Alright?

56:45

Because I tell the truth here. The

56:47

second half was debatable. No kidding. Second half is debatable

56:50

to me. But considering

56:53

that she elevated her

56:56

difficulty level by trying to avoid it, I'm

56:59

not going to give her

57:02

as many points as I'd like simply

57:04

because it's

57:05

going to be the highest score

57:07

I've ever given Priya, I think. Okay. Alright.

57:10

Will I be receiving any points from you? In two episodes. In

57:12

two episodes. Um.

57:19

I'll just be receiving the leftovers. Yeah.

57:22

I think it's a fair. I think I'm being fair. Being

57:25

fair. It's a zero for me. No.

57:28

No. Somewhere between zero and ten.

57:33

That those are the rules of the game.

57:36

Priya, what will you be awarding

57:38

your points? What will you be... What fun

57:41

things did you hear? What useful tips

57:43

and hacks and tricks will you be hearing?

57:46

Did you hear that you'll be distributing points for? I

57:49

mean, Gee and Spam, I think is just

57:52

really smart. That's probably what I would

57:54

have done

57:55

when I asked Dave what he toasted in. I was sort

57:57

of like...

57:59

I was wondering if he would say gee, because

58:02

I feel like that is the very obvious

58:04

shelf stable alternative to butter. And he did.

58:07

So that's great. I

58:09

feel like, Chris, I think what's

58:11

interesting is that yours wasn't terribly

58:13

hard.

58:16

And it's almost as though this is really

58:18

hard to evaluate, because

58:20

do you award points based

58:22

off of them meeting a challenge that wasn't very

58:24

hard to begin with? Or do you award points based off

58:26

of someone really overcoming

58:30

struggle to

58:31

do something really innovative? So that's

58:33

sort of what I'm thinking through right now. In

58:36

professional American football, when you're kicking

58:38

a field goal, it's always laces out. All you have to do is watch

58:40

Ace Ventura.

58:42

So it's like when you go to,

58:45

you're receiving the ball, you're the

58:48

field goal holder, the

58:50

placeholder, laces out. Everybody

58:53

knows that when you go to an Asian market,

58:56

specifically Korean market, you always look

58:58

lower left. You always look

59:00

lower left. And Chris didn't. Oh,

59:02

god. I didn't know

59:04

metaphors could be stretched so far.

59:07

That was incredible. And if you don't look lower left, your base

59:09

is not doing laces out. And that's problematic.

59:11

I actually think that just

59:13

throwing in the applesauce was a totally

59:15

fine move. I'm sorry, but I think it

59:18

was. Hey,

59:18

this is competition. I think that was totally, Chris, I

59:20

agree. That was totally fine. I think it was a smart

59:23

last year. I'm also getting a text

59:25

message from Gabby saying that Kuchijang actually

59:27

only has a shelf life of two years

59:30

and is not necessarily shelf stable.

59:32

I don't know if we want to pick nits here.

59:34

I have no problem with that, Priya. No, I disagree

59:37

with that. And Gabby

59:39

just got some cryptocurrency from Chris

59:41

Ying. I'll

59:44

leave this for the internet to discuss. I

59:46

have texted my scores. And did you text your scores into Gabby?

59:48

Did you text your scores over to Gabby, Priya, so

59:51

that they're done

59:51

in great secrecy? Even

59:55

though we all know how this one is going to turn

59:57

out. So,

1:00:01

these scores are in, in

1:00:03

third place with a cumulative score of 17

1:00:06

points is yours truly, Christopher

1:00:08

Ying. In

1:00:12

second place with

1:00:14

a cumulative score of 21, 10 plus 6 plus 5

1:00:17

is Priya Krishna. What?

1:00:23

In first place

1:00:24

with a cumulative score of 22, 10 and 5 and 7 is Dave

1:00:27

Chang.

1:00:30

And may I just point out Priya,

1:00:34

that your being

1:00:36

less generous with your points than Dave to

1:00:38

me is the reason why you lost

1:00:41

this competition. Dave gave me

1:00:43

a solid 4 for my efforts and

1:00:45

you gave me 3.

1:00:48

Priya I did 6. I was winning 6 and 4 and 7 and 3.

1:00:50

I really wanted to give you 8. But

1:00:54

I gave you 6 because I thought that you were on track

1:00:57

for an 8. Yeah.

1:00:59

Wow, honestly this feels like a huge betrayal from

1:01:01

Dave. What are you talking about?

1:01:04

He was 6 at the highest score I've ever seen. But other than

1:01:06

John DeBarry this year. Yeah, let's

1:01:08

not react to John DeBarry 7. Priya

1:01:10

I like to honestly. There's gonna make a fucking movie about the John

1:01:12

DeBarry 7. I think honestly any time someone

1:01:15

gets more than 5 that's a huge score.

1:01:18

That's like

1:01:18

an 11. You're like one of those professors

1:01:20

who are like a B minus means you

1:01:22

did a really good job. First of all, you

1:01:25

know what it ever made me a professor. You know what Priya? You

1:01:27

know what Priya? On this particular

1:01:29

point I'm gonna break our collusive

1:01:32

alliance and say the only one

1:01:34

you have to blame for losing is yourself in this

1:01:36

one. Dave gave us 6 and 4. So

1:01:39

just saying.

1:01:40

Can I change my score?

1:01:43

Priya I want to give you a 7. No

1:01:45

you can't change the whole point of the

1:01:48

anonymity. So this can't happen. You wanted

1:01:50

the anonymity. You cannot do this. Just saying

1:01:52

Priya that's all. You

1:01:54

know and Gabby if you don't mind updating

1:01:56

the season. If you're pretty mad at me. Scores for me

1:01:58

down here. I'm gonna move on.

1:01:59

on to the next section while you do that.

1:02:02

The next time we have Priya on the show, she will

1:02:04

be cooking, we'll all be cooking with her theme

1:02:07

ingredient breadcrumbs.

1:02:09

We received quite a few submissions

1:02:12

for vegetarian sausage rolls,

1:02:14

stuffed artichokes, Italian egg rolls, stuffed

1:02:16

hot peppers, cast iron fried fish, and

1:02:19

something called Mary's Prudence Island

1:02:22

Stuffy's.

1:02:23

I don't know which one you've chosen yet Priya,

1:02:25

but may I just, and I have not read the recipe, may

1:02:28

I just

1:02:29

stump a little bit for Mary's Prudence

1:02:32

Island Stuffy's?

1:02:32

Oh my god, wait, that was, I was totally

1:02:34

leaning towards Mary's Stuffy's because

1:02:37

it's summer, you know, I feel like Stuffy's

1:02:39

are very summery.

1:02:40

What the fuck is a Stuffy? Well,

1:02:43

you know what Stuffy's are? What is a Stuffy? Were

1:02:45

you not friends with white people who lived in New England

1:02:48

growing up? I was friends with their West Coast cousins,

1:02:50

white people, purple, lacuna.

1:02:53

I was friends with all these people. Maybe I wasn't friendly

1:02:56

enough. This looks like they're stuffed clams, man.

1:02:58

Never seen of a Stuffy.

1:03:01

Never heard of a Stuffy, but

1:03:03

Priya, is that what you're going with?

1:03:06

Um, yeah, I think,

1:03:08

I think let's, let's do it,

1:03:10

right? I don't know. Stuffed clams. It's

1:03:12

a great name for recipe. What else are you thinking about? Mary's

1:03:15

Prudence Island Stuffy's? I know.

1:03:17

Okay. So we've got cast

1:03:19

iron fried fish, stuffed hot peppers,

1:03:22

Italian egg rolls. What are those?

1:03:24

Uh, stuffed artichokes and

1:03:26

vegetarian sausage rolls. Some of the others looked a little

1:03:29

simple. I think

1:03:29

let's get rid of fried fish, stuffed artichokes.

1:03:32

Yeah. I agree. The only other ones I'm interested

1:03:34

in are Italian egg rolls

1:03:37

and maybe the vegetarian sausage rolls, but

1:03:39

that's just like the, uh,

1:03:42

idiot in me. What are you

1:03:43

going to pick?

1:03:44

I think, I don't know. I think

1:03:48

I'm trying to like, how would you even do a shelf

1:03:50

stable Stuffy? You buy some canned

1:03:52

clams and stuff them in your mouth. You have a way.

1:03:57

Prudence Island Stuffy's. Come

1:03:59

on, Mary's. got a good one for, um,

1:04:01

shell stable stuffies. Well,

1:04:03

let's see what the recipe is. Hold on. Has she chosen

1:04:05

it? Have you chosen your recipe?

1:04:07

Yeah. Why don't we go with the stuffies?

1:04:09

Let's go with the stuff. Are you kidding? Yeah.

1:04:12

Take a spin on the wheel. You want to spin? Is it, are

1:04:14

the batteries back in this thing? Can I turn it on? Doesn't matter.

1:04:16

Okay. This is for

1:04:18

who? No whammy. No whammy. No whammy. Me. No

1:04:21

whammies. No whammies. No whammies. No whammies. No whammies.

1:04:25

One pot. Oh, that's easy. All

1:04:27

right. I'm going to spin for you, Priya. Ready?

1:04:30

What

1:04:30

do you want? Which one do you want to start on?

1:04:34

Just, I just, I just spit it. Just, you want

1:04:36

me to spin it or Chris to spin it? It's too late. It's spinning

1:04:38

for Priya. This is Priya spin and it's going

1:04:40

to be. Oh,

1:04:43

that's easy. Budget. That shouldn't

1:04:45

be, well, your plans are going to be expensive.

1:04:48

Well, interestingly, it's,

1:04:50

uh,

1:04:51

well,

1:04:52

I'll get to that. When we reformulate

1:04:54

some of the, the, the recipe club,

1:04:57

I think one of the things we're going to have to revisit

1:04:59

when we do budget, it was really

1:05:01

who can make it the cheapest without

1:05:04

really like under 20 bucks. It's really the goal is

1:05:06

who can make it the cheapest possible gets them. Okay. Yeah,

1:05:09

we'll get to that. By the way, you have, you cannot

1:05:11

reduce your budget on this Priya. Just FYI, you

1:05:14

will be docked points if you just make fewer

1:05:16

clams. If you just make one

1:05:18

clam and it's Mary's prudent Island,

1:05:20

stuffy, singular, you will be docked

1:05:22

points. What's in the recipe?

1:05:25

A bunch of. Okay. We've got red onions,

1:05:27

celery, garlic, scallions, green

1:05:29

pepper, olive oil stuffing mix,

1:05:34

uh, churico butter,

1:05:36

uh, clams,

1:05:39

clam juice, paprika, hot sauce. Easily

1:05:42

do this under 20. I'm just going to give you one

1:05:44

tick with the peppers budget budget budget.

1:05:47

But you can easily do it. What's going

1:05:49

to save you the most amount of money is

1:05:51

buying frozen pre-cut peppers. Also,

1:05:58

if you just steal all of this stuff. No,

1:06:00

green. That's what I was thinking.

1:06:03

You know what, Priya? I'll

1:06:05

give you a ton of points if you go clamming. Bell

1:06:08

peppers are expensive and basically

1:06:10

she can get a cherry stone clam for about, I bet you 75 cents

1:06:12

each. So she gets six of those

1:06:15

to eight of those. So that's seven bucks. A

1:06:17

bag of frozen peppers is about a buck 75.

1:06:20

Wait, wait, wait.

1:06:22

I think that she has to make the number that is

1:06:24

in this recipe and stay on budget, which is 16

1:06:27

to 18 co-hog clams. Godspeed.

1:06:31

Godspeed.

1:06:31

All right. This is for me.

1:06:34

It's my spin. Yeah. I

1:06:36

just don't. I just would really not

1:06:38

like Lux.

1:06:40

Oh fuck. Vegan? Did

1:06:42

he get vegan?

1:06:49

I hope you guys like wheat gluten because

1:06:51

that's what you're going to eat. You're getting wheat gluten.

1:06:53

And honestly, no, it's going to be great. You're getting

1:06:55

wheat gluten. Wow. What are you

1:06:57

going to do? I'm going to go to the

1:06:59

Chinese market and buy a bunch of weird stuff

1:07:02

and see what happens. I

1:07:05

think on budget she can actually merge

1:07:07

with some shelf staple too. I think

1:07:09

she's going to have to. Yeah.

1:07:10

Can clams.

1:07:14

She could probably get some

1:07:16

used clam shells. Honestly,

1:07:21

Priya, you're so close to clamming country.

1:07:23

Just go clamming and get some clams.

1:07:25

You know what? I actually there is like a seafood place.

1:07:27

I was going to just be like, can I just take your food? Absolutely

1:07:29

not. You can. Yes, you can.

1:07:32

Yes, you can. Go clamming. Go dig

1:07:34

them out. How different is that than clamming? She's

1:07:37

being. Yeah. She's

1:07:39

foraging. Or even foraging. Or like going

1:07:41

to Red Hook and like they have little clam shells. You

1:07:43

can do that, but you cannot say it's for

1:07:45

a show or blah, blah,

1:07:48

blah. Shout outs. It's got to be real.

1:07:50

I'll just be like, I'm making stuffies. I

1:07:53

can't even believe what I'm saying. What

1:07:56

this game is making me do. Just helping

1:07:58

Priya for some reason.

1:07:59

All right. Speaking of help, we

1:08:02

all need it except for Dave, who remains in

1:08:04

first place with a average score for

1:08:06

the season of 21.6666 and so on. That's

1:08:10

a great number.

1:08:10

Dave, Dave, you're killing it this

1:08:12

season. John DeBary still riding

1:08:15

the John DeBary 7 with a

1:08:17

score of 21 for the season. Priya

1:08:20

has jumped

1:08:21

up in the standings with her score

1:08:23

this week of 21. She now has an average

1:08:26

of 20 to hold third,

1:08:28

sole possession of third place. Brian

1:08:30

Ford is in fourth with 19.5 just

1:08:34

ahead of me who has an

1:08:36

insane score of 19.28571429. Don't know what that

1:08:39

is divisible by. Rachel still

1:08:46

climbing back out of the cellar after her

1:08:49

Sogendolma.

1:08:52

The Bockels may be harsh,

1:08:54

but you know, I'm feeling bad for Rachel now.

1:08:56

She's got 15 points. I'm feeling bad. I

1:08:59

might just intentionally blow up my next

1:09:01

week just to... Yeah, I'll believe

1:09:04

it when I

1:09:05

see it. So we'll have Priya back in a couple of weeks

1:09:07

to make Mary's Prudence Island

1:09:09

stuffies. You're going to catch all of the

1:09:12

cooking very soon in video form as soon

1:09:14

as we get those edited together. But in

1:09:16

the meantime, keep on cooking along with

1:09:19

us. You can join us on the Discord. There's a bunch

1:09:21

of people who are earning major Domo

1:09:23

Gold,

1:09:24

which, you know, has some reason for

1:09:27

giving out that we are all in the dark

1:09:29

about. But if you don't do that,

1:09:32

at least give us five goddamn stars.

1:09:35

You know, I feel

1:09:35

like this has been a very pleasant...

1:09:38

Priya, I'm so happy that we could have this great

1:09:41

recipe club today. And however I can help

1:09:43

you out moving forward, I'm always there. Fucking

1:09:49

goodness. Just wait till I ask you what

1:09:51

you're doing on August 18th. It's

1:09:54

okay. Here we go. Thank

1:09:56

you all very much. And we'll talk to you... God bless

1:09:58

everybody.

1:09:59

This fucking politician. We'll

1:10:02

talk to you all very soon.