0:09

Welcome to Recipe Club, the podcast

0:12

where we debate the best way to cook the things

0:14

you want to eat. Before we get

0:17

into the show proper, just

0:19

want to let you all know that people

0:21

over on Discord are playing this Recipe

0:23

Club game for realsies.

0:25

Well, I don't think they're playing as more

0:28

as just complaining. There

0:31

is, there have been some complaints. This

0:35

recipe sucks. They're voicing their opinion, they're making their

0:38

opinions known. Who's

0:40

made what? What are some examples?

0:42

Well, there are a few on here, I forget which users.

0:46

Gabby, you have to send me these users, but three people

0:48

have made every recipe so far this season

0:50

and spun the wheel. I'm

0:53

looking at a picture right now from user

0:56

GeeButtersnaps, who

0:58

spun and got keto for the grape jelly

1:00

barbecue cocktail weenies dish, much

1:03

like Mr. Chang. And

1:05

GeeButtersnaps made a

1:07

mortadella style sausage. Let's

1:10

just get rid of the wheel. With 30%

1:15

fat, one pound

1:17

of mortadella had five grams of carbs.

1:21

They used Nduja,

1:23

Nduja, and a tablespoon

1:25

of rice vinegar. I bet they did. Instead

1:28

of barbecue sauce. And one

1:30

tablespoon of apricot jam instead of grape jelly.

1:33

Well,

1:35

are we still doing the intro? We haven't even introduced

1:37

ourselves to Recipe Club yet. Oh yeah, yeah, hello, my name

1:39

is Chris Yang. I'm joined as always by David

1:42

Chang and today's special guest,

1:44

Rachel Kong. Real professional, Chris. I

1:46

know, I got so excited about these Discord

1:48

pictures. The more time I spend

1:51

on Discord, the more I believe in

1:53

the North Korean state. Just

1:57

that it doesn't exist? Democracy overrated.

1:59

You think the

2:02

public needs guardrails.

2:05

You think before you can express an opinion, you need

2:07

to do some military service? You

2:09

need to break some rocks, some bricks and rocks

2:13

in the outer regions of recipe clubdom. I'm

2:16

looking at

2:17

user Jdubs drew vegan for

2:19

Sogandoma. They cooked

2:21

with meaty for the first time, baby bellas

2:23

and cherry tomatoes. Anyway, all of this is over on the Discord.

2:26

People are playing along, Rachel. Did you

2:28

ever think that people would actually spinning this wheel and

2:30

playing

2:31

this recreationally? I

2:33

mean, it's shocking. It

2:35

comes as a great shock to me. And

2:38

also there's a rebellion brewing of

2:41

Rachel fans.

2:43

Yes.

2:46

Oh yeah. I thought we were gonna save this for

2:48

much later, but it says here on my next part

2:50

of the run sheet is a check in with Rachel. Rachel,

2:52

have you been okay? How you doing

2:55

since our last recipe club meeting? Um,

2:59

you know, just in

3:01

the depths of depression, really. Walking

3:05

through the valley of the shadow of death, as

3:07

I do after recipe club. It's a fun

3:09

place to be. It's a fun place to be. It's

3:11

where Dave is. I was like, yeah, I just,

3:14

I'm walking around seeing Dave. Just monuments

3:17

to Dave Ching all over the valley of death. I

3:19

feel you. Yeah. Yes, Rachel,

3:21

last time you were on here, we were doing the ground

3:23

beef episode for which you drew

3:26

pantry only and we're trying to make

3:28

these Soga and Dolma, these stuffed

3:31

whole onions with ground beef and rice.

3:33

And you were trying to make them

3:35

completely using only shelf stable

3:37

ingredients. The slit. I

3:39

want to say I've only gotten pantry only with

3:41

you guys. Oh, you've only gotten pantry only. That's

3:43

right. I've only gotten pantry only. That's my only,

3:45

my only spin. Truly the luckiest

3:48

person. Do you think we should mess around with this format? Do you think we

3:50

should add more things? Add more

3:52

things or do something. We'll do a little

3:55

mid season, quarter season revamp

3:57

to the wheel. We're gonna

3:58

add some more restrictions.

3:59

to the wheel to prevent Rachel

4:02

from only getting pantry only and me getting lux.

4:04

And to settle down. Wouldn't it be amazing if I just

4:06

got pantry only forever? Just

4:08

like the rest of my

4:11

time on Recipe Club. You'll be well prepared

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5:06

What's been happening with you otherwise, Rachel?

5:09

Eating anything good? Cooking anything cool?

5:12

Well, I just got this new

5:15

cookbook from Andrea Nguyen called Evergreen

5:18

Vietnamese.

5:18

Oh yeah, yeah, I haven't seen that. I got something from it last night.

5:20

Caramel chicken mushroom thing

5:22

was really good. So I recommend

5:25

that book. What do you stand on the caramel

5:27

fish sauce Vietnamese

5:31

clay pot thing? It's delicious. It's

5:34

amazing, right? Yeah, it's so good. It would be really cool

5:36

if Andrea named her recipe that. What?

5:39

Caramel chicken fish sauce thing. She's

5:43

too classy. Listen, Rachel's the writer, okay?

5:47

Chang, what about you? Any home cooking

5:49

tales from the home kitchen? No,

5:53

I've been traveling a lot. We

5:56

did an event in Napa. called

6:00

Bottle Rock and did

6:03

some just cooking. But it's

6:06

clear I'm not home cooking like I used to home cook

6:08

for three years at the pandemic. Yes,

6:12

but you're glossing over. You

6:14

made two remarkable home

6:16

cooking discoveries while you were at

6:18

this Bottle Rock. Yeah, no need to talk about it. All

6:21

right, we'll save it for another time. What? You

6:24

can't start, Chris, just put it in.

6:26

You can microwave from scratch macaroni

6:29

in about 12 minutes.

6:30

Not

6:35

from the box. All in one

6:37

pot. The only

6:39

thing you need is an instrument

6:42

to eat from. So you need an any

6:44

day bowl

6:46

and an instrument, a spoon or fork to eat

6:48

from. And that's all you need. But you do need

6:51

macaroni. You need water. You

6:53

need some salt. You need some cheese. And

6:55

you need butter and flour and milk. Yeah,

6:58

you need all of them. Do

7:00

you remember reading that article about Amy

7:02

Klobuchar eating salad with a fork?

7:05

No, what does Amy Klobuchar do? She.

7:08

She combs her head. No, she eats it with her comb. What?

7:12

Oh, yeah. What did I say? With a fork? Yeah,

7:14

no, she ate a. She

7:16

ate a salad with her comb. Yeah, she got her

7:19

assistant's blade or comb. Yeah,

7:21

she didn't have utensils like a plastic

7:23

disposal. So she used a comb. I

7:25

see that's genius. What is a comb? What

7:28

is a comb but a fork for your hair? Well,

7:31

I think it's it's sort of I guess

7:34

the Little Mermaid does that in reverse, right? So it

7:36

makes some sense. Now, it's clear

7:38

that Klobuchar doesn't know how to

7:40

use chopsticks because she would have used two pens.

7:43

That's

7:43

the chance. I was going to say recently I was in a hotel

7:45

room without any implements, any

7:48

eating implements. And I used

7:51

two

7:52

coffee stirrers. Yeah, well

7:54

done. Or you could eat in a hotel

7:56

room like Chris Ying naked on

7:59

a.

7:59

bed resting a

8:02

rotisserie chicken on your belly and

8:05

eating it that way. Using your belly as

8:07

the plate. Yeah, chicken is the

8:09

perfect food for... The secret to

8:12

his beautiful skin is rubbing chicken

8:14

fat schmaltz

8:15

all over his body. It's

8:17

disgusting and vile to think about, but it's

8:19

true. It speaks for itself. Christine's skin

8:21

speaks for itself, so I will be trying

8:24

that. But it is a true story. He ate a

8:26

chicken shirtless on

8:28

a bed in a hotel. I

8:31

think that's beautiful, Chris. Don't be shy. The fact that you didn't know

8:33

that, now you know, and you can go

8:35

on with your life. I mean, this is the

8:37

same... Was that this weekend? I peed on my own car. I

8:40

peed on his own car to mark his territory.

8:43

I'm tired. Things are rough. Things are

8:45

rough over here, Rachel. Yeah,

8:49

none of that is false. Every

8:52

single piece of that is true. But that's

8:54

not what we're here to talk about today. I'm

8:56

a Delta flyer. I'm a Delta

8:58

passenger, and I'm listening to this right now, and I'm like, excuse

9:01

me, attended.

9:04

This episode of Rescue Club is vulgar. Excuse

9:06

me. How can I get off this flight? Could

9:09

you crash this plane? Yeah.

9:12

None of this is work. We're not here to

9:14

rehash the past in my naked chicken

9:16

escapades. We're here to talk about cooking with-

9:18

With that joke, you just made the blacklist no fly

9:20

zone on the FAA. Congratulations.

9:22

I thought about that for a second. You

9:25

can't even talk about plain... Okay,

9:28

we're over this. We just

9:31

lost sponsors.

9:33

We are here to talk about cooking.

9:35

This isn't McSweeney's, Christian. We need an audience.

9:40

Oh, that is the sickest burn.

9:43

If Dave Eggers is listening, I'm sorry. Dave

9:46

Eggers, the king of publishing really

9:49

beautiful books for three people. Dave

9:51

Eggers, maybe the last...

9:54

Rachel, do you agree or disagree?

9:56

Dave Eggers, maybe the last person

9:58

on this planet who is listening to this podcast.

10:01

Yes, I agree. There's no danger of Dave listening.

10:04

Maybe if he's just happening

10:07

to be on a Delta flight and all the

10:09

other channels are broken, maybe

10:11

that's-

10:11

Then maybe he's listening to recipe club. Well,

10:15

Delta listeners, you're here to listen to

10:17

us today talk about cooking with tinned fish,

10:20

meaning any sort of conservus,

10:23

any sort of things that come out of the old

10:26

metal cylinder. If you Google tinned fish

10:29

recipes, you get about 6 million results.

10:31

Most of them are just how to crack

10:34

open a tin of fish, put it on a little fancy

10:36

tray and serve it with some crackers. There's not a lot,

10:39

there's not a ton of cooking with tinned

10:41

fish. Our resident young

10:44

person, Gabby, says that she has

10:46

been seeing a big boom

10:48

starting last summer on TikTok involving

10:50

tinned fish, tinned

10:52

fish date nights. She has

10:55

made the sociological

10:58

observation that it's a recession indicator, the

11:01

boom of tinned fish. But

11:03

Chang,

11:04

can you talk about the

11:06

upper and lower limits of tinned fish

11:09

as a genre? Well,

11:13

this has been a movement like

11:15

Filipino food, 25 years

11:18

in the making. This has been on

11:20

no fewer than every single

11:22

trend list

11:24

for the last 20 years. You know, what did

11:26

it say? Clock strikes, clocks right

11:29

twice a day, bullshit. Fool

11:32

me once, fool me before we get

11:34

something. Even a broken clock

11:37

is right twice a day. And

11:39

that pretty much sums it up. If you keep

11:42

on predicting things that

11:44

it's going to be a thing,

11:46

then it's a thing. And it's

11:50

crazy how many people in food for

11:52

years have said, I don't know why people don't

11:54

talk about tinned food more. It's delicious.

11:57

Even the

11:58

Spanish movement

12:00

couldn't do it. And then the

12:02

Spanish restaurant based in Denmark

12:05

couldn't do it. And

12:08

everybody loves tin food. It's delicious.

12:11

Anchovies, olives, you name it.

12:13

But I feel like for America

12:15

the only tin food that people really associate

12:17

with is water canned

12:20

tuna, which is gross, and

12:22

dog food and cat food. But for the most part

12:25

tin food with the exception of the freezer is

12:27

the best way

12:30

to

12:30

preserve food and without

12:33

losing any deliciousness, right? It certainly

12:35

changes its characteristic, but

12:38

again can be extremely delicious. And

12:40

the reason I make fun of the food media

12:42

is because they have proclaimed this almost every

12:44

year I've been cooking professionally. That

12:47

it's going to be a thing. Right. But

12:50

Rachel, have you experienced the same with

12:52

Filipino food? It's Filipino

12:54

food. It's Filipino foods year. This is

12:56

the year. But Rachel, have you experienced

12:59

the tinned seafood of

13:02

like the one that every food writer has visited

13:05

Spain or Portugal or whatever and had this, right?

13:07

Have you had

13:08

experience with like the heights of it? Can you talk about

13:10

that? Yeah. And it's amazing. I mean

13:12

I went to Portugal a couple

13:15

years ago last year. I don't know when, but

13:17

had so many different kinds of tin fish. It was so

13:20

good. I mean I hear what you're saying Dave. Like it's

13:22

always people are always

13:24

trying to like make it happen. Arguably

13:26

it has happened. Gabby's

13:30

said that it happened. I mean I think that it's like just

13:34

a classic food. It doesn't need to be trendy.

13:37

It just is good. Like it's

13:39

like a like a pair of jeans

13:42

or something. Well, it's not something that needs to be

13:44

talked about.

13:45

I think credit should be given to

13:47

Mo Fuka Chili Crunch. You know, I'm not

13:49

just organically plugging this. There's

13:52

nothing organic about that, but go ahead. It is. What?

13:55

Because one of the viral trends is taking

13:57

canned muscles and wearing

14:00

a lot of like

14:03

you're about to go on a TV stage even though you're

14:05

a kitchen. A lot of makeup and a beautiful outfit.

14:07

And then drizzling chili crunch in the can

14:10

of muscles. And then that's

14:12

your- That's your can fish date night of

14:14

which are young people's. And yeah,

14:17

people really love that. And I think the

14:19

whole movement, much like the assassination

14:22

of the Archduke Ferdinand was started

14:24

by Momofuku's chili crunch.

14:26

So yeah, I guess in a weird way,

14:29

not narcissistic

14:29

megalomaniac

14:32

way, I take full credit for the tin

14:34

fish movement. But

14:36

not in a megalomaniacal way. No,

14:39

based on fact. Not. It's not

14:41

if it's based on fact. If

14:44

the world does revolve around me, then it's

14:46

not megalomaniacal, it's just a fact.

14:49

Is there something? Okay, so I've never, I've actually

14:51

never been to Spain or Portugal. I've

14:53

never- You've never been? I've never

14:55

been. What? I'm a total poser. Wow.

14:58

I've never experienced this.

14:59

I know. It's like, it's really,

15:02

this is the hugest hole in my sort

15:04

of eating experience. Juliet and Deja

15:07

Kobi got flown out on an all

15:09

expense paid trip to Spain. I know.

15:12

And you- Oh, I didn't know

15:13

that. They did, and they were having high T, and

15:15

I was just, I'm so sad. No,

15:17

it's embarrassing. We should do one of those things where we do like

15:20

a tour of like, you know, all

15:22

like recipe club food

15:24

tours. Go to Spain and Portugal, eat tin

15:27

fish. Go to a seaweed farm. Well,

15:29

that's because you know why? United sponsor

15:32

them. I was gonna say- Fuck them. We're

15:34

all towards Delta all the way. We're on Delta. We've only mentioned

15:36

Delta every episode. At some

15:38

point it's gotta pay off here at some

15:41

point. Tim, the CMO always tells me he listens

15:43

to our podcast. So Tim-

15:44

Are we sponsored by Delta the airline? I

15:46

mean, are you really- He's the one, I love Tim. Or like Delta, the Mississippi

15:49

Delta. Tim is the CMO. Are you really gonna

15:51

let United out sponsor you? No.

15:55

But so let me back

15:57

up. Is there something about, you said canning

15:59

and-

15:59

Tinning food in general is second

16:02

maybe only to the freezer in terms of preserving food.

16:05

But is there something- But also changes. This is

16:07

one of my questions. When you tin something, you are

16:09

almost pasteurizing it because you

16:11

almost have no choice. The

16:15

quality, the flavor

16:17

of it, I will never say that word with another

16:20

word that will never be used together,

16:22

ever. The flavor of

16:24

it changes. Rachel, one time I

16:26

said flavor profile and he'll never let me

16:28

live it down. I said flavor

16:29

profile and not just flavor, but

16:32

it's fine.

16:33

I'm gonna go drink chai tea.

16:37

Okay, it changes. The flavor changes

16:40

through the tinning process. And it becomes something else.

16:42

And I don't know, and I just

16:44

feel the reason why most

16:47

Americans

16:48

abhor the idea of eating canned

16:51

anything is because

16:54

of tuna fish and tuna fish

16:56

that's packed in water. Here's the reality.

16:59

I used to eat a lot of canned tuna when I lived in Korea

17:01

and Japan because it was like a cheap source of getting some kind

17:04

of protein. And if you don't have refrigeration,

17:06

it's an amazing thing. True story, like you just

17:08

eat that with some rice. It's delicious. The

17:11

one thing you never see, and I would say most

17:13

of Asia, Japan, Korea, China has

17:15

great tinned things. I

17:18

grew up eating canned mackerel a lot.

17:22

You never see it not in

17:24

a flavorful environment.

17:27

Either something spicy, something soy-based,

17:29

or olive oil-based. You

17:32

never see it in spring water.

17:35

I think the rest of the world would also

17:37

hate the idea of tinned foods if we had

17:39

to eat

17:41

tuna or anything packed in spring

17:43

water. It's gross. That is

17:45

straight gross. It doesn't

17:48

make a lot of sense, right? Because that's

17:50

a marketing term on every single can of tuna,

17:52

is packed in spring water. You

17:55

know why it's spring water? Because

17:57

they pack it in the spring

17:59

months. It's

18:01

a seasonal water. They don't know. They

18:03

just happened to pack it in April. That's

18:05

why we're not lying. It's technically

18:08

spring and it is water. But it's right.

18:10

You don't go and you don't buy your meat

18:13

in just a tub of water. Well,

18:16

Vienna sausages. Yes,

18:19

Vienna sausages do come in their own in their

18:21

own plasma. Which

18:23

sounds like an opportunity for Momofuku.

18:26

You could do tuna and winter water.

18:28

We don't need to make anything tin because

18:31

again, we're the reason people

18:33

put it on their tin food to begin with.

18:37

Both of your experience

18:39

eating tin fish, have you eaten... do

18:42

you think age plays

18:44

a role in this? Vintage is? So

18:46

ostensibly, if I pack the sardines

18:49

or anchovies or octopus

18:52

or squid from a certain season,

18:55

it might be better than the next year or the year

18:57

after that or whatever. But does the aging process

18:59

also matter? I think there's a

19:02

shelf life for sure. And botulism

19:04

is a thing that people talk about. But I think there's like,

19:06

there hasn't been a death in botulism in the lower 48

19:08

states in like 30 years. Like

19:11

really. So no, I do

19:13

think there's a shelf life for sure.

19:17

But I mean, the

19:19

cans that are in your pantry right now that

19:21

are there, right? The

19:23

only time people even cleared that shit

19:25

out was like

19:27

May of 2020. Right?

19:29

It's the first time I ever took a look at it. But

19:33

you know, I look at my pantry, there's

19:35

things that I see. I'm like, I'm never going

19:37

to use those. But

19:39

if you were sitting in a Tabath,

19:42

Pinchuk bar in Barcelona

19:47

and they said, oh, we have one can

19:49

left of the 2021 octopus. Would

19:52

that mean something to you? Would you guys feel that the.

19:54

If it's good, if I see a brand. Yeah.

19:57

But the year. Does the year matter?

19:59

at all. There's a, you know, 10

20:02

years ago a restaurant called The Continental

20:04

in Sydney, Australia opened up and it was all

20:07

tin fish. I remember that.

20:09

So no, I think that

20:11

if you have great tin fish, mussels, clams,

20:14

they're really good.

20:16

You know, Spain and the Portuguese really

20:19

do make amazing things. And

20:21

the problem is, I

20:23

think one of the main issues for

20:26

its wide acceptance, right,

20:29

the higher tier of tinned

20:31

items

20:33

is it's too expensive.

20:35

You know, like you can't make something delicious

20:37

if you're buying crappy product, even if it is

20:39

tinned and canned. So when

20:42

some of the most delicious products are coming from

20:44

the best in class seafood and,

20:48

you know, it can be really expensive. I mean,

20:50

it reminds me a little bit, it reminds me a little bit

20:52

of

20:53

ramen's trajectory in America, where it was just

20:55

this super, super low

20:58

brow commodity food and explaining

21:01

the idea of,

21:02

you know, its origins, what it could be, the

21:04

ceiling on it being much higher than just this this

21:07

commodity maruchon star

21:09

foam thing is a little bit of

21:11

the uphill battle I think it faces. But more

21:13

than that, so I remember going, I remember going to The Continental

21:16

in Australia in Sydney and thinking,

21:18

this is crazy because they're just putting

21:20

everything into cans and they're

21:23

they were super busy and turning it over. So they're basically

21:25

canning it one day and then opening the can the next

21:27

day. And I was like, this is kind of like a little

21:30

counterintuitive, but it's hard because you don't have the

21:32

infrastructure of, you know, this

21:34

is why it hasn't caught on in America. There's not a

21:37

system by which people are

21:39

catching the best product, tinning it in delicious

21:41

liquid and then holding on to it. One

21:44

of the I can't remember many years ago, I think

21:46

maybe it was Sambar.

21:47

It was one of those days where there were many days

21:50

we put something on the menu and never to have it back

21:52

like that happened all the time. There

21:54

was this can of Spanish baby

21:57

clams and when you open it up it looked like

21:59

like a sunflower, right? It was perfectly

22:02

aligned.

22:04

And it was expensive. They were like, you

22:07

know, I think we sold it for like 18 bucks, 19

22:09

bucks, because it was like six,

22:11

seven bucks. We

22:13

served it with butter, bread. We

22:15

didn't sell it in one order, because people

22:17

saw it and were like, well, that's, why

22:19

would I want canned clams?

22:22

It's gross. Well, they're

22:24

dumb. And

22:27

I ate all of it. So

22:30

I'm glad that people are open to tin things.

22:33

I will say that I'm not the biggest fan of most

22:35

tin muscles. Even

22:37

Patagonia, listen, I love Patagonia, but

22:40

I do not love their tin provisions. None

22:42

of them. I'm not a big fan. I've

22:45

had one or two. I've had a few

22:47

that were clunkers too, but I've had one or two that were

22:49

okay.

22:51

Rachel, how often are you cooking with tinned

22:54

fish at home, if ever? I think I

22:56

also just wanted to answer

22:58

your question from a long time ago, which is Harold

23:00

McGee, I know

23:03

has a tinned fish collection and he

23:06

ages them and, you know,

23:08

has saved cans of sardines for

23:10

over a decade, well past

23:13

their expiration date. And he

23:15

thinks that makes them better. But

23:18

also that cheese, right? There's like a canned cheese

23:20

that he also, I think is a huge fan of from

23:22

some, somewhere

23:24

in America. The McGiz. Anyway,

23:26

yeah. We haven't talked to the McGiz for a while. Oh man, yeah, we should get

23:28

them on. Can I just quick aside for Harold

23:30

McGee, one of the great, great food

23:33

minds, just general smart

23:35

person, great writer.

23:38

We were drinking one time and Rachel,

23:41

could you imagine drinking with Harold

23:43

McGee to the point where he

23:45

talks about him in the third person? And

23:50

it was funny because he was like, oh man, the

23:52

McGiz. So the McGiz, yes

23:54

he did. Wait, Rachel, Harold

23:56

McGee referred to himself in the third person

23:58

as the McGiz.

23:59

Oh my goodness. I love

24:02

it. I love it. He

24:05

is like, you know, but he's like a cerebral,

24:07

very kind, very generous

24:09

person, pretty soft-spoken, but

24:11

I think he's a good hang. Dude, he's the best

24:13

hang. He

24:14

is a good hang. I've also hung with him in a

24:17

few drinks in. The McGiz. He likes to get

24:19

down. Oh, we got to get the McGiz on. So

24:23

they keep answering that old question.

24:25

What about the new question?

24:26

The new question, yeah. I

24:28

mean, it depends kind of on where I am.

24:31

If I'm in a cabin in the woods,

24:34

then I'm cooking with tin fish a lot because I'm

24:36

cooking from the pantry. I think more

24:39

often I'll

24:41

just open a can and eat

24:44

it on top of rice or

24:46

something, usually sardines. I also am a

24:48

big fan of smoked oysters, Crown

24:51

Prince brand smoked oysters. That's

24:53

my hot sauce receptacle. But

24:57

yeah, it's usually sardines

24:59

over rice,

25:01

some kind of sardine or tuna pasta,

25:03

like a pasta puttanesca kind of thing,

25:06

or call back to season one canned tuna

25:08

episode. I

25:12

will throw it into something like a kimchi stew

25:14

or something like that, like some kind of stew.

25:16

Oh my god, I forgot about that. So there was

25:18

a tuna rice. There was a kimchi

25:20

stew.

25:22

And then maybe it was Dave's own recipe for

25:24

pasta salad or something was the third one. Come

25:27

back and listen to season one for the sauce. Back when

25:29

I had to make all three of them. So we put

25:31

the call out for people to send us their tinned

25:33

fish recipes. We got a canned

25:36

sardines and spicy tomato sauce kahop

25:39

recipe. We got a grandmother's banh yokhauta,

25:42

something called Janssen's

25:45

Temptation, and

25:47

Ruth Lee's friend's tuna salad,

25:51

and a sardine dip. Sorry, I missed one. But

25:53

Rachel, you chose

25:55

something else. Why did you go with Bill

25:59

Pirris's? spaghetti

26:01

with sardines over all others. Well,

26:04

I have to say I was really excited

26:06

by all of the submissions. I think that they should be

26:09

made available somehow to

26:11

recipe club listeners because they all sounded

26:13

amazing. Like that Vietnamese tomato

26:16

sauce one sounded really good. Janssen's

26:19

temptation sounded amazing,

26:22

but I knew that we were just gonna totally

26:24

fuck it up and I didn't wanna do that to the

26:27

recipe submitter who seemed

26:29

very specific about

26:31

the kind of anchovy we were to use,

26:34

the Swedish anchovy. So I didn't wanna pick

26:36

those and totally mess them up. I

26:40

chose this recipe because it

26:42

just sounded like something I wanted

26:44

to eat. That has been my strategy this whole

26:46

time that you guys somehow.

26:48

We somehow sussed out your very secret

26:50

strategy of picking ingredients and recipes

26:53

that you wanted. That I actually want to eat. I

26:55

mean, it's so wild of

26:57

me, but I just wanted to pick things that I wanted

26:59

to eat. And so this sounded really good to me. It sounded

27:02

like a really

27:04

adaptable recipe. I guess we'll see

27:06

how adaptable it really was, but yeah,

27:10

it sounded pretty good. I like

27:12

pasta puttanesca. I like tinned fish and

27:14

dried pasta and

27:17

I knew that it would probably be delicious.

27:19

I also was very intrigued by

27:21

his herb combination. There's

27:24

like tarragon and mint in this recipe,

27:26

which is just not a combination I ever

27:29

think to

27:30

put into like a pasta fish

27:32

type of recipe. And I was like, I just wanna know. I didn't see tarragon.

27:35

Tarragon's on there, man. Dried mint. And

27:37

tarragon. And tarragon. Anyway.

27:41

Yeah, it's a wild combination

27:44

of ingredients.

27:48

Before we get into the recipe,

27:50

really quick, I wanna do this. I'm looking

27:52

at Janssen's temptation, the recipe that I admit

27:54

I didn't actually look at when you saw these,

27:57

Rachel.

27:59

It's a Swedish recipe obviously for some

28:03

kind of Christmas recipe. It's

28:05

a Christmas, yeah. Involving a very

28:07

specific Grebastad's Anstjovis.

28:09

Dave,

28:11

I'll give you 20 bucks if you can spell how

28:14

the Swedish people spell Anstjovis. No.

28:19

Won't even entertain me. Anstjovis. He

28:21

rejects your mind. A-N-S-J-O-V-I-S.

28:24

Anyway. Yeah,

28:27

so the recipe in question we

28:29

chose was not Janssen's

28:32

Temptation, unfortunately. It was,

28:34

not unfortunately, it's great. We chose

28:36

Spaghetti with Sardines from Bill Pierce who

28:39

says, this is my first time trying to write a recipe.

28:42

Thank you, Bill, for braving the

28:44

recipe writing arts for us. As a

28:46

single person living

28:47

alone in Brooklyn, I make a lot of pasta

28:49

and made even more during the pandemic. It's

28:52

become one of my go-tos and I make variations

28:54

of this at least once a week. It's not

28:56

based on any single Italian dish, but it is indebted

28:58

to many. This serves two.

29:00

Two. Good Lord. So

29:03

you take cherry tomatoes, garlic cloves, anchovy

29:05

fillets. Basically you are

29:09

cooking a sauce of just

29:12

burst cherry tomatoes with garlic and anchovy

29:14

and shallot, dried mint, chili flakes, and

29:17

then canned sardines and olive oil. To

29:20

that you add a little fresh tarragon and then

29:22

just toss that all with spaghetti or

29:24

bucatini and capers

29:26

and a little white wine or

29:29

white or apple vinegar, Bill

29:31

says. So that is the original recipe

29:33

as written and you will see us doing that

29:36

in the Recipe Club TV video

29:38

version, but none of us

29:41

drew

29:42

that with the Wheel of Death. We all had our

29:44

own little restrictions on how

29:46

we were supposed to approach Bill's

29:48

recipe. And Rachel, as she

29:51

said earlier, drew pantry

29:53

only.

29:54

So Rachel's assignment with this recipe was to make it

29:56

using only shelf-stable ingredients. Dave

30:00

was supposed to make this spaghetti with

30:03

sardines, keto, and

30:06

I got vegan.

30:09

So each of these, this is like,

30:11

I think this is the first week where each of these posed,

30:15

you know, a pretty well matched

30:17

and even amount of challenge, I think. No,

30:20

I think mine was easy. Oh, Rachel's.

30:23

Wait, what is, oh, the only thing in, well, Rachel's.

30:25

Oh yeah. It is pantry anyway, the whole thing

30:27

for the most part. Oh, Rachel's, yours is super easy. Nevermind.

30:30

She can get dried herbs. There's

30:32

nothing fresh she needs. Tomatoes

30:35

potentially, but she could use sun dried. Or

30:38

just canned. Canned. Canned.

30:41

I'm gonna talk about how I did it. Oh, this is the worst,

30:43

Rachel. All right, so let's go into

30:45

how we, let's start with Rachel obviously, because yours

30:47

is probably the closest to the original and also

30:49

it's your week.

30:53

Yeah, so I got pantry, which

30:55

again, I was kind

30:57

of annoyed by it, but then very quickly

30:59

thought, whatever, this is actually the perfect

31:02

spin for this recipe because it's

31:04

a pantry recipe, essentially already.

31:09

I went to the store, I was feeling kind of bitter

31:11

that I got zero points for

31:13

eating canned ground beef, which is disgusting.

31:17

So I

31:18

picked out some really luxurious

31:20

ingredients. I got some. Just

31:23

to stick it to us. I

31:26

got some dry farmed canned

31:29

tomatoes that were from a local

31:31

California farm, it's like $10 for just

31:33

a little jar. I

31:36

got some fishwife anchovies,

31:39

which were so good that

31:42

this, I mean, I feel like there's all these new brands

31:44

of like tinge fish that are really amazing

31:47

and fishwife is one of them. And so those anchovies

31:49

were super good. I just ate a bunch of them actually,

31:51

just like straight out of the can. Jose

31:54

Gourmet sardines,

31:56

delightful. I got some dried. a

32:01

bucatini that comes in like the nice brown

32:04

paper. I feel like Rachel's like a minor

32:06

league baseball team just with sponsors all

32:08

over the outfield wall. Just

32:11

behind her is just Fishwife and Janssen.

32:14

She could have saved money from

32:17

the last podcast we did

32:19

and seen a therapist about

32:21

the trauma she's experiencing. So

32:25

getting a zero for not following instructions. Or

32:27

just hiring a hit man. Wait,

32:32

so you got, sorry, you got nice bucatini,

32:34

continue.

32:35

Yeah, got nice bucatini. And

32:37

then at home I had, you know, like dried

32:40

onion powder, dried garlic powder.

32:42

I had dried herbs.

32:44

And you had

32:47

frozen onion rings. Chop those up. Yeah,

32:49

chop those up. Good job, good job. Okay,

32:52

so in place of fresh herbs you

32:55

had dried.

32:56

And in place of shallot and garlic

32:58

you had powders. Right,

33:01

I had powders. It was an all powder canned

33:04

meal thing. So I just did it pretty

33:06

much exactly as written. You know,

33:08

like I, and I used the oil

33:10

from the Ancho V10

33:13

because I was nervous that you guys

33:15

would be like, olive oil's not shelf stable.

33:18

That's stupid. That's

33:20

a perfect impression. Of

33:23

you. Olive oil's not shelf

33:25

stable. I just poured off

33:29

some oil from the Ancho V's, sauteed

33:31

the, I mean just

33:33

like kind of pushed around the powders and

33:36

then I put in the tomatoes. I didn't

33:38

use anything like vinegar

33:41

or whatever the extras

33:42

were, I just didn't

33:44

add any of those, but it was still really delicious. The

33:48

tomatoes were so good. I mean, again, they were

33:50

expensive, good tomatoes. So

33:52

I didn't feel like I needed to add anything to like

33:55

sweeten it up or anything like that.

34:00

Yeah, I don't even know what to say about it, because I just,

34:03

it was good. I did it exactly

34:05

as written, pretty much, aside from just

34:08

the powdered things instead of the fresh ones. And

34:10

the pasta was

34:13

really solid. And I

34:15

think I would make it again, honestly,

34:18

with things that are

34:21

more hydrated, like garlic and shallots.

34:23

I think that would make it even better. And I think the cherry

34:25

tomatoes would make it

34:27

delicious. So it's, I mean,

34:29

now that I look at it, and I

34:31

retract what I said earlier, this is sort of an ideal

34:34

pantry-only recipe. It's basically some

34:36

version of a puttanesca, right?

34:38

Yeah, yeah. Is what this is. But I think that

34:42

what you just described, this is totally

34:44

a vacation rental pasta.

34:46

Yeah, exactly. You can make this using almost

34:49

entirely things that you find already in the

34:51

shelves of a vacation rental. I

34:53

think we should come up with a name. You know how every

34:56

Italian pasta is named, like Carbonara

34:59

in the style of the coal miner, and Amatriciana.

35:04

A la Airbnb. Caccia, exactly. I

35:06

think this should be Spaghetti

35:08

a la Airbnb. Think about a better

35:10

one as we go through, Rachel.

35:12

Yeah, I like the mint and

35:14

tarragon, actually. I thought it was really good.

35:17

I would do that again. I was kind of,

35:19

I

35:19

mean, I was a little stunned. I was very

35:22

hesitant about that. I was

35:24

too. But I think it worked out for me.

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37:10

Mr. Chang,

37:12

how'd you make a keto version of this?

37:15

Well, I made sure

37:17

that those Discord

37:20

complainers would have nothing to complain about, number

37:22

one. Let's

37:25

just pretend it doesn't exist for the rest of this

37:27

one. Let's talk about what you did. My main goal

37:30

was winning and making

37:31

sure. Did you do some keto offense in the past? They

37:33

said, because I use grapes, even though it was under 20

37:35

milligrams of sugar, was fucking 20 grams

37:38

was non-keto. And

37:41

there's so many people that said, keto sucks,

37:44

just do low carb. Anyway,

37:49

yeah, I had keto. I

37:51

think the hardest thing right off the bat was

37:55

the pasta. And you couldn't really use

37:57

lentil pasta or chickpea pasta, et cetera,

37:59

because.

37:59

that's not keto friendly or I'm

38:02

sure maybe there is but I did not find

38:04

one.

38:07

So I thought, all

38:08

right, when I looked at the ingredients and

38:11

for whatever reason I use, I

38:13

totally miss,

38:14

I just read the recipe again, tarragon

38:16

and

38:17

now you can see why I was a bad student. I only saw

38:21

parsley or use parsley. It says tarragon or

38:23

parsley. And I literally didn't see tarragon

38:26

at all. It's

38:28

like an optical illusion. Is part of that, well

38:31

you could talk about this, part of that just, I mean, do you like

38:34

tarragon? In Bernays. In Bernays

38:36

only though. Yeah, it's too much

38:38

of a strong anise flavor for

38:40

things. I think the tarragon to me. Or I think a chicken salad.

38:44

Potentially sometimes or,

38:47

you know, I don't know why I'm thinking about it. It's

38:49

the most bullshit name ever for a chicken salad, coronation.

38:53

Coronation chicken salad. What a great name

38:55

for a terrible dish. Again, leave

38:57

it to the British to fucking like that. There's

39:00

a lot of racial profiling today. National

39:04

profiling is okay. Yeah,

39:08

it's English people of all

39:10

races. So

39:13

anyway, I

39:16

have, funny enough,

39:17

ever since I got my heart checked

39:19

out and I'm trying to be cleaner, healthier and

39:21

I have to eat better fats,

39:26

olive oil, Mediterranean diet stuff. I

39:28

have a lot of sardines and I have a lot of tin mackerel.

39:32

I did not use tinned

39:34

sardines

39:35

because I hate,

39:37

I've had so much tinned sardines the past

39:40

three months.

39:41

I refuse. Why? I

39:44

would rather, what is it? Defenestration?

39:47

I'd rather throw myself out a high window. Look

39:49

at your defenestration. Yeah. But

39:52

also why? Why have you been eating so much? Because

39:55

it's healthy. It's good for you. What is it? High

39:58

cholesterol. Good cholesterol.

39:59

Omega 3s. Omega 3s. And

40:03

that's just a simple thing, and I've had that almost

40:05

every, and that's just what I would eat with maybe,

40:09

that's it sometimes, or put some chili crunch,

40:11

or whatever.

40:13

And I've been saving the mackerel,

40:15

because for whatever reason, it's been hard to find

40:18

olive oil packed organic mackerel. Now

40:21

I have a bunch. So I'm taking

40:23

a six month sabbatical from 10 sardines.

40:26

I refuse to look at it, open

40:28

up a 10, that's out of the question.

40:31

Tin mackerel on the hand is still delicious to

40:33

me. So I decided to do that, and like,

40:35

I don't know, that's just where I'm at,

40:37

just being very honest. So

40:41

I made the recipe pretty much as

40:43

is. I did add basil, I had parsley,

40:46

cherry tomatoes. So I sauteed

40:49

off

40:50

red onions, and I added the

40:53

rest of the ingredients, the

40:56

tomatoes, the herbs. I

40:59

used lemon juice instead of white wine, because

41:02

I wasn't sure if

41:03

that was even keto. So I used

41:05

lemon juice, like just a spritz. Because

41:08

I wanted to be, you know. Caesar's wife

41:11

must be above reproach, yeah, I got you.

41:13

And

41:15

the mackerel

41:17

tasted great. I also, because of the

41:19

salt content, and I didn't

41:22

have any anchovies, I knew from the get go

41:24

I wasn't gonna use tin anchovies because

41:26

I was gonna use red boat fish sauce,

41:29

which is anchovies anyway, right? So

41:31

it's just the distillation of it. So I

41:33

probably put a tablespoon of that in there as my

41:36

salt, black pepper, and

41:39

that was my sauce. I set that aside, really

41:41

tasty actually. That alone

41:43

is something I would eat on rice, it's great.

41:46

Now for the pasta part,

41:48

what do you guys think I did? Zucchini

41:52

noodles? Yes. Yes?

41:55

You did zoodles? I did, but I

41:58

hand cut them.

41:59

You Like

42:04

a Chinese noodle dancer Strings

42:10

Because they sell them as frozen and

42:13

like I just didn't want to buy them. There's others

42:15

kinds of shredded noodles

42:18

That you can use at this by

42:20

the supermarket

42:22

No, you know I just not

42:24

and I wasn't gonna buy a Ben Reiner to the spiral

42:27

thing to do that so I just took

42:29

a mandolin and I sliced off the

42:31

four corners and I made a bunch of

42:33

sheets of Yellow squash

42:36

and zucchini and I

42:38

thinly sliced them into long strips

42:42

and

42:43

I also used something that does

42:45

look like a noodle,

42:46

you know key mushrooms And

42:48

I separated those individually and

42:51

I sauteed those in the two garlic cloves that

42:53

had asked in olive oil Not too hard

42:56

So it was a quick saute If

42:59

I had to do it over again I'd probably saute the mushrooms

43:02

first because that took a little bit more time than the zucchini

43:04

and I think that you need to If you do this route,

43:06

you need to do it. So it's

43:08

like 30 seconds tops though It

43:12

needs to have crunch it needs to have texture

43:16

And I put that down in a plate and

43:18

bed and then I put the the tomato

43:21

mackerel parsley

43:24

Basil mixture on top tasty

43:27

very very delicious And it's the

43:29

kind of shit where

43:31

I was eating this and I think I even say there's a camera.

43:33

I'm like, oh

43:35

This is what I have to eat all the time I

43:39

was like, oh this is what people do

43:41

when they have nothing like they have no choice

43:43

and they're forced on things They have to like

43:45

make something. Of course, would I rather eat

43:48

this with pasta or rice 1000% would I? It

43:52

doesn't bring me any joy. It's a real pure

43:54

victory type of feeling hollow as fuck But

43:56

I was like, oh, this is the closest it will get

43:59

me to

43:59

You know, it's like

44:02

the worst kind of based on a true story.

44:06

It was infuriating actually. It's

44:09

like, so the emotional journey is, hey,

44:12

that's pretty good. I mean, that's pretty good

44:14

for a keto meal. I'm pretty

44:16

happy with that. And then, oh,

44:17

I have to eat this all the time. Yeah,

44:20

down to me, I was like, oh, this is the kind of cooking

44:22

I have to do all the time. But I think

44:24

just keto, but like, it was so healthy.

44:27

Yeah.

44:28

I really was struck at the

44:31

epiphany I had of, oh, fuck.

44:34

All my meals have to be like this. I

44:36

think what you said is spot on

44:38

about the like zucchini or any

44:40

sort of quote unquote vegetable noodle though.

44:43

I think if people want to cook them, and I've had people

44:45

cook them where you think there's

44:48

going to be a point where the vegetables

44:50

cooked into a noodle like texture,

44:52

and that does not exist. It's either

44:55

a little crunchy,

44:57

which is correct,

44:58

or it's mush. And I think one

45:00

of the things that are popular is konnyaku,

45:03

which is shiitake, which

45:06

they turn konnyaku into shiitake, which you see in

45:08

a lot of nabe's in Japanese cuisine.

45:11

No, that's not a fucking noodle. That's

45:13

disgusting. I would, yeah, I

45:16

like shiitake

45:17

in certain contexts. If

45:20

it's in sukiyaki or something like

45:22

that, I'll eat it. But as a noodle

45:25

replacement, a pasta replacement, never,

45:27

never, never, never, never, never. I think a lot

45:29

of the kelp noodles that are deemed, they

45:31

don't say they're keto friendly actually, because they're

45:33

not, because they have wheat in them. Unless

45:36

you're actually just eating kelp

45:38

sliced, which

45:42

I know, because a kelp farmer tried to get

45:45

me to put it on the menu, and I was like,

45:47

no, I can't. I want to support

45:49

the world, but I can't do

45:51

this. I want to help the world, but I can't

45:53

inflict this upon them. Yeah, so

45:56

that was my keto recipe.

45:58

The vegetable noodles. They're

46:00

always like a little

46:02

slimy, right? There's like some slime That

46:06

then needs to be paired with a kind of slimy sauce

46:08

And so that's I think where it's like a little bit like

46:11

you keep eating more wishing that you had just

46:14

like a Real noodle

46:16

that it would turn into a noodle eventually. Yeah,

46:19

like a starchy thing I think the one like a

46:21

different category only thing

46:23

that could have possibly have worked if I cassava

46:27

root might have worked You

46:31

come you know that but the one

46:33

thing that I've ever I have had and

46:36

I know that you've had it as well And

46:39

if we were in an area where hearts of

46:41

palm grew abundantly outside of say

46:44

Hawaii, right?

46:47

If you thinly slice that into

46:49

sheets, you can turn those into very long

46:51

spaghetti like noodles I

46:55

Alex itala a Dom that's one of his

46:57

courses It's like just

46:59

picked hearts of palm and when you have it like

47:01

that it's so delicious in and of itself and

47:04

he just does a Alfredo sauce

47:07

with them and They're

47:09

so good. Yeah, you literally it's not about

47:11

not thinking that they're noodles. They're

47:14

they're actually hearts of palm You're

47:16

not even thinking that even though it looks

47:18

like pasta, you know that it isn't

47:21

pasta But it's not trying to recreate it. You just

47:23

want something that's delicious And

47:25

that's what it was like and if I had to eat that

47:27

all the time great But I don't

47:30

have to close my eyes thinking like I gotta eat this

47:32

shit all the time Yeah, like I did,

47:35

you know That's yeah,

47:37

the hearts of palm pasta at Dom is

47:40

is yeah, that's transcendent, but that's a whole different

47:42

And I wasn't gonna get hearts of palm, you

47:44

know,

47:45

honestly if we had Lux That's

47:47

probably what I would have done found fresh

47:49

heart of palm But even with Lux as you'll find

47:51

with some episodes coming up.

47:53

I'm deciding not to get all the mail-order shit

47:56

Mm-hmm because it's just not applicable people

47:58

say oh, we're not doing anything for the home cook

47:59

Fuck you, we definitely are. We're trying really hard

48:02

to do stuff for the old cook. That's

48:05

great. I

48:07

recently,

48:09

Jamie's been doing the keto twice

48:11

a day, or twice a day, twice a week. She's been doing kind

48:13

of a low carb days. I'm trying to

48:15

cook for her. She came home the other day with this big

48:18

farmer's market pack of spiral

48:21

cut

48:22

beet noodles. That's just so,

48:24

so upset, so upset that I had to know. I

48:27

knew for a fact she wasn't going to cook them. So

48:29

I had to figure them out. But it's the vegetable

48:31

thing, I think exactly like it, just to reemphasize, they're

48:34

not noodles, and they never will be. You have to

48:37

treat them differently. They're only noodles in appearance.

48:39

It's just the crunchy vegetable.

48:42

There's not. I want to find the people

48:44

that taste vegetable noodles and

48:48

proclaim this is better

48:50

than a wheat noodle. I want to find those people

48:53

and then ship them away to another country.

48:57

They definitely exist, but they're definitely

49:00

wrong.

49:01

Well, it's like if a wheat noodle is

49:04

going to kill

49:06

you or really fuck up your digestive

49:09

system, then probably that person. Which it does.

49:11

I'm sure. I'm positive I'm gluten intolerant. Nothing

49:14

will stop me. But even if that's the case, don't pretend

49:19

that it's better than the wheat noodle. If it's

49:21

going to kill you, sure.

49:22

So

49:25

I got it. Dave's heart was probably so happy. They

49:27

ate that meal, Dave. I

49:29

know for your heart. You got a happy headset.

49:32

I mean, I totally honestly, there were so many images

49:34

that popped in my head as I was recording

49:37

myself eating this. I was like, I

49:39

could totally see myself as a social

49:41

media influencer. That was like one of

49:43

those Jim bros.

49:45

This is what I pack up when

49:47

I plan out my meals. Follow me as I

49:49

get ready for my day. First thing

49:51

in the morning, I make myself a heart healthy keto

49:54

pudinesque. So

49:56

sad.

49:59

I got my gym outfit. These

50:01

tiny shorts. These

50:04

tiny shorts didn't fit a month ago, but now they do. So

50:09

I got vegan,

50:11

which was, which posed a problem

50:13

with the anchovies and the sardines

50:16

that are the featured ingredients in this

50:18

tinned fish episode.

50:22

I remember we

50:24

spun the wheel in the last episode, Rachel's on.

50:26

I hit vegan on this tinned fish thing. We got in the car.

50:28

Chang and I were driving back to the office. And

50:32

he was like, oh, you're so screwed. And

50:34

I thought, we haven't talked about this yet,

50:36

Chang. I was like, dude, I have a great idea.

50:38

I have an amazing idea for what I'm going to do here. And

50:41

you looked at me and you were like, you're

50:43

going to crumble goldfish crackers on top. Yes, 100%.

50:50

Chang, it did not dawn on me until yesterday

50:52

that goldfish crackers are made of cheese,

50:56

which is not a vegan ingredient at all.

50:58

I had this plan. I was just like, I was going to phone

51:00

it in.

51:01

That was really your plan? Yes, legitimately.

51:04

And he arrived at the exact same time.

51:06

Because you know what? That's just what Andy Warhol

51:08

would have done. Little fish, little

51:10

cute little fish. And I thought it was going

51:12

to be brilliant. Again,

51:15

chalk it up to McSweeney's mind. That's

51:18

exactly what a book would be like from

51:20

McSweeney's, where no one would buy.

51:23

After that episode, I Googled vegan

51:26

canned fish. And it exists.

51:30

I Googled all of these companies. Yeah,

51:33

I just didn't want to.

51:36

With vegan, I kind of wanted to steer clear.

51:38

This is the first time I got vegan. I don't cook

51:40

vegan at home very much at all. And I wanted to see what I could

51:43

do. I didn't want to

51:45

just sort of fall back on vegan

51:48

substitutes for everything and just see what

51:50

happened.

51:52

I don't know if I did any better. But I

51:54

will say one interesting thing about this wheel for

51:57

me has been I got keto for another thing that I went

51:59

shopping for the other day.

51:59

night when I got the stuffing which I've got

52:02

to make

52:03

and I got vegan for this. It is bringing

52:05

me to aisles and sections

52:07

of the grocery store I have never looked at in my

52:09

life. You're like a white

52:12

person that's going to the Epic

52:14

Isle for the first time. I'm 100 percent

52:17

like a white. They

52:20

don't go themselves. They travel in couples. I've

52:23

never seen soy sauce in a bottle before.

52:25

I've only got it in Chinese takeaway.

52:27

It comes in bottles. By the way,

52:30

the other day I was at a grocery store trying to find pickled

52:32

jalapenos and they were

52:33

nowhere to be found in the pickled section of

52:35

canned pickled vegetables and they're like oh

52:37

it's with the Mexican stuff. I was like this

52:39

is ridiculous. I mean I know

52:41

I pronounce things horribly but I saw

52:44

somebody that I pronounce

52:47

sriracha as sriracha cha.

52:51

Sriracha cha. I

52:54

love it. I love some sriracha ketchup. But

53:02

I was wandering all kinds of different aisles

53:04

looking for these things, finding different ingredients and

53:06

frankly I've never had. You're talking

53:08

to people going to fish shows. Fucking

53:11

fish shows. Just asking,

53:13

speaking really

53:16

loudly and slowly to

53:17

them to explain what I'm looking for in the aisle.

53:19

People's favorite brand. You know in

53:21

that aisle it's the string

53:24

cheese incident.

53:27

So I

53:29

um. You're suddenly listening

53:32

to the entire John Mayer catalog. Just

53:35

my eyes have been opened to this whole world

53:37

I never knew existed. I'm

53:39

gonna get an English tattoo on my neck that

53:41

says friendship. I

53:44

um. I. I'm reverse

53:47

fetishizing white vegan culture. I uh.

53:50

I thought

53:51

about what I could use to replace it because everything else

53:54

you know there's tons of umami in this in

53:56

this dish already. You know

53:58

I the oysters are not oysters.

53:59

the sardines and the anchovies bring a lot of umami,

54:02

but this has it in spades. I wasn't worried about

54:04

making up for that.

54:06

And if you made this entire recipe just

54:08

omitting the fishy element, I think

54:10

it would still be a pretty good sauce.

54:14

But I wanted to bring some kind of, what,

54:19

oceanic

54:20

seafood flavor to the

54:23

party. And I was

54:25

really trying to find something that had

54:27

that flavor to it that was vegan

54:30

and I couldn't come up with much other

54:32

than. You're doing

54:35

a filibuster here because you're not

54:37

getting to what you did. Okay,

54:39

so here's what I did. I wanted to, I thought

54:41

the sardines not only brought the flavor but

54:43

it had protein in it too. It had some substance.

54:48

So I

54:49

was trying to figure out a vegan protein

54:52

source that was not tofu or seitan. I

54:54

opened a can of chickpeas and

54:57

I kind of crushed them up a little bit and fried

54:59

them in the, and fried them in olive oil and

55:01

then scoop them out and put them aside. Then

55:04

I made everything else as directed

55:06

in the recipe,

55:10

added back the fried kind of crunchy

55:14

chickpeas toward the end of the cooking and

55:17

in place of fresh

55:19

herb at the end and to get that sort of marine

55:22

taste, I took a big bag of seasoned

55:26

roasted seaweed and that

55:28

happened to be in our kitchen. I think Chang had been cooking with it and

55:31

just sprinkled a ton of seaweed

55:33

in there and tossed it through. Fusion.

55:37

Made some confusion pasta and

55:40

like I said, the chickpeas just toward the end so they maintained

55:42

like a little bit of crunch but they picked up tons of the flavor.

55:45

I had no idea if any of this was gonna work. And

55:49

then I ate it and it was pretty delicious. Like

55:52

the seaweed. What kind of pasta did you use? I used, I

55:55

made this very specific decision to

55:57

use bucatini because I thought...

56:00

Boy these vegans have so little joy Basically

56:14

just made

56:15

Alio, you all yo with chickpeas and

56:18

seaweed. No, but there's there's and tomatoes There's

56:20

a tomatoes and you know what? I totally

56:22

forgot I was gonna do now

56:24

that's occurring to me I was going to add a little bit

56:26

of

56:27

Miso to this but I don't think it made

56:30

any difference I actually think if we if I had

56:32

your chickpea me so I would have I would have done that But

56:35

no, there's there's there's the tomatoes and everything

56:38

else except for the the anchovy and the sardine fits And

56:40

it was actually really delicious. Like I said, it's super umami.

56:43

It's nice and spicy I got

56:45

to have the satisfaction of actually eating pasta and

56:48

you know the chickpeas actually added some nice

56:50

body to to the sauce and The

56:54

seaweed really worked nicely for me. I thought it

56:56

actually made it taste It actually

56:57

had like a little bit of that seafood sea

57:00

Brininess, whatever you want to describe it as Rachel

57:04

If this is a

57:05

court case proceeding, I would tell the judge right

57:08

now if you go to the pasta pasta website

57:12

Chris Yang literally just took the pasta

57:14

from pasta pasta. What's the pasta pasta recipes?

57:17

Bucatini with chickpeas and Nori

57:20

is that right? The pasta

57:23

pasta website? Yeah, how do

57:25

you know that? Did you write the recipe? I was like oh my god I

57:29

was like that's feel horrible

57:32

for my heart's sake But

57:34

that was my that was my vegan version. I actually served it

57:36

to our the rest of the staff for lunch

57:38

and with the exception of Gabby Everybody

57:42

was into it Gabby

57:44

wasn't there or she was not. No, she

57:46

was there. She ate it She just wasn't into

57:49

it because of the the

57:51

seaweed taste but Gabby also thinks that

57:53

the storing drinks in a produce

57:55

fridge makes them Taste weird. Anyway, so

57:58

that was that was the three ways we

57:59

approached Bill Puris' spaghetti

58:02

with sardines.

58:04

Now we're going to do the all-important

58:08

point scoring here. I believe

58:10

that all three of us abided by our

58:12

given restriction, correct? So

58:15

we'll all receive the base 10 points.

58:18

I have to do a little housekeeping here. You know has

58:20

told me that there is

58:22

an uproar across social media that

58:25

Chang did not award his full 10 available

58:27

points in the last ground beef episode.

58:30

Oh, here's Yuno nodding at me. So

58:32

the recipe club production team

58:34

has made the unilateral decision to award

58:36

the three leftover points you didn't give out to

58:39

Rachel. So Rachel, your last score

58:41

is boosted by three points.

58:43

I think it goes from like 13 to 16 or

58:46

something or no,

58:48

whatever. You now have still have a very low

58:50

amount of points. But

58:52

you have to give out all 10. Chang?

58:57

I honestly feel like I know what Donald Trump feels like.

59:00

And now I want to do this. I want to I want to in

59:02

the spirit of keeping the competition going, but

59:04

also the spirit of recipe club.

59:08

Rachel, talk about things

59:10

that you liked, things that you are going to be awarding

59:12

points for and

59:15

any questions you might have for Dave's or my

59:17

my approaches to our recipes. Well,

59:23

How does

59:25

he feel? Alone.

59:32

Who does that make me

59:34

a Chris?

59:37

Yeah.

59:42

What are you gonna what will you be handing your points out for

59:44

Rachel? What did you like? What did you

59:46

like? What questions do you have?

59:48

I mean, I think that this was truly a

59:50

valiant effort on both of your parts. Like I think

59:52

that it's really hard to make

59:55

a keto pasta and really

59:57

hard to make a vegan pasta. I think

59:59

that the

59:59

and gnocchi mushrooms, I thought were

1:00:02

very clever as a noodle

1:00:04

replacement. I

1:00:07

like the chickpea seaweed additions.

1:00:12

I mean, it makes a lot of sense in terms of bringing

1:00:15

umami and,

1:00:18

yeah, fishiness. I just think

1:00:21

you guys did a great job. That's all. I mean, I

1:00:24

don't have any shit to talk. I

1:00:27

just think

1:00:27

it's a hard drive. I just want

1:00:29

to be friends. Chang, what

1:00:31

will you be awarding your points

1:00:33

for?

1:00:36

Well, I like that Rachel tried

1:00:38

to stick it to the man by making the

1:00:40

most expensive pantry

1:00:42

recipe of all time. I was trying to calculate. I

1:00:44

bet you spent $70, $80 on this.

1:00:47

No, I wish. That's $45.

1:00:51

It's still pretty good for a pantry

1:00:53

pasta, for pasta ala berry. That might

1:00:55

be the record for most expensive pantry item. I

1:00:58

think it's pasta ala verbo.

1:01:01

Sorry, keep going. Pasta

1:01:03

ala eggers. Pasta ala eggers. And

1:01:08

as much as I want to throw

1:01:11

shit at Rachel, I can't. She

1:01:15

did the recipe. If I gave John DeBerry

1:01:17

all those points for just doing the recipe,

1:01:20

but also I got to respect Rachel's.

1:01:25

As much as I don't want to, she did that. She

1:01:29

did it. So anything short of that would

1:01:32

look really bad. I'm all about fairness. All

1:01:35

the optics. Yes, at

1:01:37

least. At the end

1:01:39

of the day, isn't that all that matters?

1:01:41

Is the end result? How you got there?

1:01:43

Who cares? As

1:01:47

far as ying, I wanted

1:01:49

to rip you up as well. Because

1:01:52

every time I have criticism

1:01:54

about what

1:01:55

I would do differently, I try to think what

1:01:57

would I have done. And my initial thought

1:01:59

was.

1:01:59

How do I rip them up over

1:02:02

chickpeas? Is there anything else?

1:02:05

I couldn't really

1:02:07

think of anything. I don't think

1:02:10

I would have used nori though. Hmm.

1:02:12

I Probably this

1:02:15

this is where because I think that

1:02:17

makes it too.

1:02:19

This is clearly

1:02:21

European Italian almost pro Provence,

1:02:24

right? Which is why Using

1:02:26

zucchini and almost felt like I'm eating

1:02:28

a nice or something like that I

1:02:31

think and not saying that yours wasn't and couldn't

1:02:33

be delicious, but this is legitimately as

1:02:35

an idea

1:02:38

What I would have done differently to make

1:02:40

it not so fusion II because

1:02:42

fusion, you know gotta keep things separate in this

1:02:44

country I'm

1:02:52

talking about food guys. Don't be like that I

1:02:56

would have boiled the noodles and the

1:02:58

noodles alone in

1:03:01

Kombu Kombu

1:03:02

right to eat to get that

1:03:05

flavor that flavor And

1:03:07

then then you could have made it

1:03:09

with the chickpeas and it would still just be

1:03:11

one thing. Yeah, I think that's interesting

1:03:13

I think that's an interesting thought

1:03:15

In my slight defense. This is not an Italian pasta.

1:03:17

The recipe is from Brooklyn where they're definitely

1:03:21

In their pasta so by the

1:03:24

by the actual provenance of this in in in

1:03:27

Brooklyn, I feel like I abided by it. So okay

1:03:29

with a total of

1:03:33

19 points in third

1:03:36

place is Rachel

1:03:38

the total of 20 points

1:03:41

second place

1:03:42

me in first place

1:03:46

21 points. Mr. Chang Wow,

1:03:48

I gave 5 and 5 I

1:03:53

Gave 6 and 4. Whoa because

1:03:56

Rachel because Rachel

1:04:01

because I think you both made

1:04:05

Smart and and correct

1:04:07

decisions in what you did. I think Dave's

1:04:09

task was just a little taller than

1:04:11

This

1:04:14

is doubly punishing me for

1:04:16

things that were out of my control Rachel

1:04:19

I just want you know I Know

1:04:23

I will remember this forever Dave. I

1:04:26

gave you five points somebody you're so called

1:04:28

one of your closest besties

1:04:30

Just yeah, I know you know I know

1:04:32

I know stabs you in the back I

1:04:35

think Dave Chang might be my closest bestie

1:04:37

now Can't

1:04:47

believe you went there I

1:04:49

just thought I thought you know what

1:04:51

honestly put me over for six and five the thing

1:04:53

that really

1:04:54

Changed it, and this is probably

1:04:56

This is bad of me to say but

1:04:59

when Rachel said I really thought

1:05:01

it was smart that you used in gnocchi mushrooms I

1:05:03

thought oh that is pretty smart

1:05:09

And then you just said well Rachel did

1:05:11

the thing and I thought Now

1:05:16

I know

1:05:17

It's not my fault. I got pantry,

1:05:20

but now I know how it feels I know exactly

1:05:22

how the rest of the world feels about their lot in life well

1:05:24

now I know how it feels to hurt Rachel calling, and I'll

1:05:26

never let that happen you did that last time too.

1:05:29

I did yeah

1:05:31

He gave her less points Well

1:05:34

that was all hidden by the fact that you didn't give her anything That

1:05:38

was buried Rachel next time guaranteed

1:05:40

nine from me um Speaking

1:05:42

of next time Rachel your next ingredient

1:05:45

is the one you were I think most excited about getting

1:05:47

crab

1:05:48

Whoo, and you've got quite a few

1:05:50

we're doing crab. You've got quite a few

1:05:53

recipes to choose from here Everybody

1:05:55

wants Lux Lux Lux

1:05:59

where we can all get Lux. If

1:06:02

there is a god. Can we just make that the rule? If

1:06:04

there is a god, Dave Chang will get vegan

1:06:06

on this. Lux, Lux, Lux. Rachel,

1:06:10

so you've got quite a few recipes to choose from.

1:06:13

We'll talk about these in further depth on the actual episode.

1:06:16

But crab pizza bites, Irene's

1:06:18

crab dip, Philadelphia devil crab,

1:06:21

Dungeness crab bisque, crab tiki,

1:06:23

and Autumn Dunn's husband's mom's

1:06:26

crab cakes. Which

1:06:29

one are you going to choose before we spin the wheel?

1:06:32

I, yeah,

1:06:35

this is a tough one. But I'm going to go with Autumn Dunn's

1:06:38

husband's mom's crab cakes.

1:06:41

What's so special about this recipe? A

1:06:44

man has tattooed it on his body. Really?

1:06:48

And so I think that whatever recipe we

1:06:50

do, we have to get it tattooed on our

1:06:52

bodies. That's what we should do for La Loser

1:06:55

recipe club. You've

1:06:57

got to get a tattoo. I'm

1:07:00

going to get these guys to update the standings here. And then I'm going to do

1:07:02

the standings. But first, before we get to the season

1:07:04

standings,

1:07:07

let's take a spin on the wheel. So this is for next

1:07:09

time we have Rachel on the show,

1:07:10

we'll all be making Autumn Dunn's husband's

1:07:13

mom's husband's. That's

1:07:15

Autumn Dunn's mother-in-law's crab

1:07:17

cakes. But we're

1:07:19

going to be doing it with special restrictions

1:07:22

as determined by this wheel. This is your spin, Rachel.

1:07:24

You ready? Oh my god. Round and round the wheel goes.

1:07:27

It's gone around a few times. Hey!

1:07:34

Happy

1:07:34

birthday. Look at that.

1:07:37

She's crying. She's crying. You got it. You

1:07:39

got your dream. But

1:07:42

hey, Rachel, you spent, unfortunately, you went

1:07:44

over budget on this one. So we're going to have

1:07:46

to take some of your next budget. Oh, shut up. All

1:07:49

right, DC, spin for yourself.

1:07:57

Oh! Can you

1:07:59

do it? What is that? What's that? Pantry

1:08:02

only for Dave. I got Carin' Crab. Pantry

1:08:04

only for Dave. And this is going to be me. And I am definitely

1:08:07

going to land on

1:08:09

vegan.

1:08:11

There's nothing good left. Oh.

1:08:15

Oh,

1:08:15

stop. That's good. Keto. Great. OK.

1:08:18

We got a keto crab cake, a pantry

1:08:20

only crab cake, and a Lux crab

1:08:22

cake. Just so you know, though, Rachel, Lux is a,

1:08:25

Dave and I have found out recently that Lux is a burden

1:08:28

and a curse. Because you have to put in way,

1:08:30

way, way more effort into making this.

1:08:32

But crab is expensive. I

1:08:34

know. But we all got to buy it. And

1:08:37

you got to do something. You got to make it seem fancier.

1:08:40

So I've got the updated

1:08:43

standings here, I believe.

1:08:46

Do I? Are these updated?

1:08:49

Doesn't matter. They're not looking at me anymore. The

1:08:51

standings in the season right

1:08:54

now are

1:08:55

in sixth place, but climbing after

1:08:57

her showing of 19 today, Rachel

1:09:00

Kong. These

1:09:03

are based on average scores. Fifth

1:09:05

place, Priya Krishna. Fourth

1:09:07

place, Brian Ford. Third place,

1:09:10

yours truly. Second place, JDB.

1:09:13

It's a tight race at the top, but Dave is still

1:09:16

in the lead with, I think, an average

1:09:19

of 21.75 points per episode. Well,

1:09:22

how the hell did you get 21.75? Listen,

1:09:25

all I know is nobody wants

1:09:27

me to win. You

1:09:30

know, nobody wants me to win. And

1:09:32

if I have to become the heel of

1:09:34

this entire outfit, then so fucking be it.

1:09:36

Everybody, I'm going to bring you all fucking down. Do

1:09:39

you think do you think anybody hits 30 hits

1:09:41

a perfect 30 points this season? You think anybody

1:09:43

gets 10 and 10 from both people?

1:09:46

How do you get 30? Perfect 20. If

1:09:49

you got 10 and then I gave you all

1:09:51

of my 10 points, Rachel gave you all of her 10

1:09:53

points. You know what?

1:09:55

I'm so embarrassed. I didn't even think about that.

1:09:57

I'm going for the perfect 30. The

1:09:59

whole. This is what they talk about. They say the whole Opposite

1:10:03

end of that 30 First

1:10:06

person to put up a goose egg on recipe club

1:10:08

two weeks three and then a zero That's how

1:10:10

you're gonna get 30 Well, if you all want

1:10:12

to see that happen, you're gonna have to keep listening to recipe

1:10:15

club. So subscribe rate

1:10:17

the podcast

1:10:18

You guys are turning me into a villain. That's

1:10:21

all your fault. I'm mine. Nobody has

1:10:23

turned you into a villain

1:10:24

Literally number one right now

1:10:29

You're You're

1:10:31

the champion

1:10:32

Yeah, man gotta win by more

1:10:35

more rate rate the podcast

1:10:37

for us subscribe play along on

1:10:39

the discord We are going to do

1:10:41

much more with the submissions people have been

1:10:43

sending in I am truly Humbled

1:10:46

and happy that people are spinning

1:10:49

their own wheel and making their own crazy

1:10:51

concoctions and videos for

1:10:53

all of these episodes Will be coming out soon We've

1:10:55

been shooting those and putting those together

1:10:57

and you'll see those on this people questioning if we're

1:11:00

even making this shit

1:11:03

That is Extremely

1:11:05

upsetting to me doubting Thomas is out there.

1:11:07

Can we actually just can we actually just

1:11:10

do recipe club with deepfakes? Anything

1:11:17

what's in this crab cake Do

1:11:20

you want to find out I just want to find out quickly so

1:11:22

yeah start plotting out

1:11:24

how I'm gonna win

1:11:26

Okay, so in

1:11:28

autumn dunns moms dads brothers sisters

1:11:31

uncles dogs crab

1:11:33

cakes you've got

1:11:35

One pound of lump blue

1:11:38

crab meat two pieces of Wonder bread

1:11:40

one egg one and a

1:11:42

half tablespoons of Old Bay mayo

1:11:45

mustard Worcestershire Worcestershire

1:11:48

sauce and butter and This

1:11:51

is we'll show this later,

1:11:53

but this is the recipe tattooed on this I'm

1:11:59

feeling good about parents

1:11:59

I can do this. I can

1:12:01

do this. I

1:12:03

think you can do this because you can just buy a lot of cotton. But the

1:12:05

problem is mayo is the problem. We have

1:12:07

to figure that out. Okay.

1:12:11

Stay, stick around, or do

1:12:14

whatever it is you do at home and wait patiently

1:12:16

for this episode. Go buy a rotisserie chicken. Eat

1:12:19

it

1:12:20

in a newt. Eat it? Newt.

1:12:23

You can use your belly as a plate. And

1:12:25

a napkin. Remember, all

1:12:27

that chicken grease you want to save and not for gravy. But

1:12:30

to make your skin beautiful. And remember, if

1:12:32

you have nowhere to pee, you can pee on your own

1:12:34

car.

1:12:35

Bye,

1:12:38

Rach. Bye. Thank

1:12:42

you, Rachel.

1:12:43

Yeah. See you guys.

1:12:59

Thanks for watching.