For Starters…..

Let’s talk about all the things we eat before the entree: appetizers, hors d’oeuvres, starters, whatever you call them– they’re delicious. Where did they come from? What are our favorites? All this and more on the 45th episode of The Food For ThoughtCast. Find us on Apple Podcasts , Spotify, or wherever you get your podcasts and thanks so much for watching here on YouTube!

hey there food fans welcome back to the
Food For Thought cast with me your host
Melissa Reagan and as always my host my
co-host with the most
co-host hola hola hola what’s going on
with you oh you know I am a little
lethargic right now for my heavy meal
yes and I’m happy and I’m just winding
down after a fun
day yeah nice
yeah nice what did you eat today so I
found some leftover Venice or not
leftover venison but I found some
venison Cuts in my freezer and I let
them thaw out and you know when you pull
something out and you think what in the
world is this I know it’s not beef so
I’m GNA go on a Lim and say it’s Venison
and I’m pretty sure it was because it
tasted nice and gaming it was good um we
seasoned that up with that PCH barbecue
seasoning cuz you turned me on to that
and you know how dare you for turning me
on to such a delicious awesome amazing I
have many more adjectives for it but
that seasoning is just awesome so yeah
kind of like a barbecue venison Taco
yeah nice so how did you how did you
cook the so did you like slow cook it or
you know no I just I uh seasoned it and
just pan fried that sucker nice yeah
that the most amazing thing that you ate
this week that would be the most amazing
thing I had this week yes what about
what was the most amazing thing you had
this week let’s see um so I made what my
family affectionately calls seven can
stew yesterday yeah um and so in short
it’s like seven different canned items
that you just plop into a pot bring to a
boil but I uh actually did put the fch
Lone Star beef rub in that seasoning so
I had that we have to use it is just a
good excuse I also made a pan of
cornbread so I’ve talked before you know
on this podcast about how um I’m not a
vegan but sometimes um sometimes I’ll
just go that direction but sometimes
it’s just convenient right like I have
vegan alternatives for every single
baked good because sometimes I don’t
have eggs and milk or butter in the
house right so it’s like okay well the
backup the backup plan is this um and
it’s delicious you know it’s delicious I
think it can a vegan cornbread does not
sound bad at all to me you can still
make it delicious you could still make
it uh moist and and Hardy and all that
good stuff and it’s still gonna be good
you know yeah I mean there’s some things
where I’m like okay why bother but I
mean pancakes waffles quick bread
muffins cornbread like dude sometimes I
just don’t have the right ingredients on
hand but I don’t want to leave the house
and I still want to have what I want so
I just kind of figured out different
ways to do it you know so but yeah it
got cold and it’s been rainy and kind of
gross and yeah it had soup and Cornbread
so nothing wrong with that oh soup and
Cornbread is awesome so let me ask you
this could you do cornbread like a
dessert yes really how would you make
that a dessert uh corn pudding Indian
pudding is a really old East Coast like
molasses stone ground corn you know milk
butter um that’s a standard it’s like a
porridge right and then for me I like to
uh you know how you would like boil corn
cobs to make the custard base like if
you were GNA make like corn CR brulee or
like sweet cor you know I I I would do
that and then I would just um I would
probably separate the eggs whip the
whites into it you know and kind of make
a sule type deal but with like cornmeal
still in it very Exquisite it felt so so
bougie I was just talking about like for
example the other day I saw someone do
like a cornbread uh dessert on like I
think it was Instagram and they
basically just made a a goodlook
cornbread and put like frosting on it
and stuff and then like they drizzle it
with honey I mean if okay so that sounds
amazing I like my cornbread Suite I know
some people don’t but if I was GNA make
like a dessert version well then I would
just go way easy I would just do half
yellow cake batter half cornbread
B it actually sounds pretty good try
like cream corn maybe and then uh for
the wet and then I don’t know Candy
pecans maple syrup you know it can go
there ice cream on top holy God okay the
podcast is over I got to go make it
right
now well I guess that kind of ties into
uh cornate could kind of tie into
today’s discussion now what do you think
I I think it can what is what wait what
are we talking about today well I was
thinking about how January is a great
time to start a new year so it got me
thinking about starters starters
or deres and yeah so let’s get into it
that’s what we’re talking about today
all the things you eat before the main
course a meal before the meal it’s the
pre-meal so that’s true indeed indeed
what do you think of when you think of
appetizers um I always think
of handheld items that you can dip I
guess my mind is always like the chicken
tender the croquet chips and dip you
know cheese stick very TGI Fridays if
you say the word appetizer what about
you I think of like dips personally like
spinach
arti yeah and like just loud restaurants
in a good way you know what I’m saying
cause you you go to like a cool
restaurant BJ’s Brew House uh the Hof
brow like all all those cool like Rand
like chains and whatnot it’s loud as can
be everyone’s talking having a good old
time you order some appetizers have have
a drink and you just like enjoy that’s
what I think of when I think of
appetizers is that weird or is it just
because I like to think of experiences
no I don’t think it’s weird at all I
mean I you know food food can inform our
experiences and then vice versa right
memories can inform our our food taste
and so I think appetizer as a word
conjures something specific and then
what if I asked you about a starter does
that change
it um not really because I I think
they’re two the same like I just I just
think of them together but did you know
do you know what the word appetizer
means and what it C where it came from
yeah it’s something that stimulates the
appetite make everything more appetizing
yeah sure that’s what I was goingon to
say why
not well Stephen what if I said first
courses what if you saw first courses on
a menu subheading would you think oh I’m
not in Kansas anymore or what what’s
what would you think the the connotation
I would have would be okay this one’s
going to be small yeah whenever I see
courses I I always have expect like at
least five and so I’m like okay they’re
all going to be small courses but the
first one’s going to be e like the
smallest because it’s just I’m wetting
my beak if you will you know yeah yeah
all right so then so we talked about
appetizer starters first courses like
what if you were talking about or deres
what do you think I think handheld
bite-sized stuff you know that where
everyone comes across with a tray and
then you just like grab and go you know
that’s what I think yeah so listeners in
the business we call those past or
Butler past or deres right got some dude
in a suit napkin draped over the arm
it’s one or two bites you’re going to
eat it standing so what do you think of
when you hear the word
canipes canipes so canipes I always
think of as a something on bread a
carrier of some okay Christini potato
pancake bleen like teeny tiny something
on something else but still one bite um
to me a canop is like a TOA that has a
college degree I it’s
just so that’s what I think of I can’t
help you always have to be careful when
you say tapa so you know like yes I I
once yes I know yeah you already know
where I’m going with
that I used to have to really slow down
and enunciate that because I would tell
people I used to work at a top Buzz bar
yeah top Buzz I still remember the first
time I told my friend we’re gonna go to
a topas bar it’s going to be really good
you’re gonna have a good time we got
there
and yeah exactly like like everyone’s
got their clothes on what’s what the
hell
man okay that story never really
happened but every every time I say
Tapas I always think of that in your
brain it needs to be like in a
screenplay or somewhere because I don’t
think anybody’s done it yet but they
could totally do it in in like a food
comedy or something right um so well
let’s go back to ordes so ordures gained
popularity in French dining in the 17th
and 18th centuries but did you know that
every culture since the Greeks and
Romans have
served small morsels of food before the
main
course know
that yeah there were the Romans they ate
cheese and olives and vegetables and
then you know the Greeks and Italians
and Egyptians they all have like a mes
course or Meto you know kind of in
between right um in Italy it’s called
Annie Pasto and Scandinavian food is
aorus board which is like a large Feast
of a lot of little things right and then
Tapas uh in Spain you know actually
originates from a little piece of bread
you would put over your glass of alcohol
to keep the flies out and to make the
little piece of bread more appetizing
they would start they started putting
things on it for the bar patrons right
little shrimp or little meatball or
piece of pork or something like that so
top aera top in Spanish my accent is
terrible but you get my drift all I
could say is Yum yes
yes indeed uh it’s so initially it
started out as cold tiny bites um just
intended to wet people’s appetite um in
the
1920s there was an American cookbook
published called a book of ures so it
became really mainstream and in the 20th
century they were really really common
like you never went to somebody’s house
without getting a little bite of
something here and in there are
initially served for cocktail hour um
and then that’s where something like
shrimp cocktail and cocktail sauce comes
from because those were the types of
things right served during cocktail hour
with the drinks I absolutely love shrim
cocktail I don’t care what anyone smash
some shrimp cocktail but I have I’m I’m
I won’t say that I’m picky I’m very
Discerning when it comes to shrimp
cocktail man because why is that it well
there’s no way to cover up the mistakes
right it’s
cold right it’s not cover it’s your
choice of whether you dip it into the
sauce or not you cannot hide the
mistakes it’s not like a a burger where
you could like shove a piece of burnt
cheese under the Patty or maybe you
could like scrape the the bun if it’s
burnt you know I mean there’s no getting
around there’s no hiding a SS and so the
shrimp has to be Super Fresh it’s got to
be really cold I’m the Unlucky Joe that
always ends up getting a piece of shell
or something weird like so I’m always
careful about where I order it but it’s
really really good it’s so good it’s so
good so then the question that
everyone’s thinking right now is what is
your all-time favorite
appetizer oh man it’s a really really
hard one
um loaded question I know but super you
can’t you can’t have an episode about
this and not tell tell everyone what
your favorite appeer yeah so if I’m out
and about well I feel like you know us
as chefs we’re going to have to have a
couple different categories right to be
able to answer this unless unless yours
is like a blanket answer this is my
favorite appetizer no matter what but
I’m I’m a huge fan of spinach charart
choke dip and I usually don’t pass it up
if it’s on somebody’s menu I feel the
way about spinach chart choke dip that I
do about CR Brule so you know you kind
of took the words right out of my mouth
because I’m in the same boat really I
especially love when they serve that
spinach artichoke dip with like just
like the best
christinis yeah like that just makes the
entire thing like even though you cut
the you cut the roof of your mouth with
all that bread what makes up for it is
that nice warm spinach artichoke dip
there there are a couple of classic I’ll
call them like Steakhouse appetizers
that I won’t pass up so if I’m in a
really nice place that I feel like is
going to have really good shrimp
cocktail it’s going to be shrimp
cocktail or maybe it’s like crab claw
cocktail or something like that and then
spinach artia choke dip is one of them
what about stuffed mushrooms I like I
like stuffed mushrooms quite a bit they
um I especially like it when they’re
stuffed with seafood and stuff like that
that just it’s all it’s one of those I
have to try it you know uh I’m also a
big fan of like the steak tartara and
stuff like that whenever you see that at
a restaurant which you don’t really see
much of these days yeah yeah you don’t
see much steak tartar so the other day I
got in the mood for some and you can
tell me if you’ve ever had this because
it seems to be like depends on where you
grew up and which family you grew up in
but have you ever had the the Mexican
style beef tartar where you let it sit
overnight it’s like uh minced raw beef I
think it’s called carne apach and you
let it sit overnight in lime juice and
like PCO Deo and you eat it on crackers
the next day and lime juice Cooks it
dude I’ve had times dude I had like I
used to have um some staff that would
bring it like two pounds at a time to
work we eat it when it’s hot outside you
know dang just yeah right you must have
loved you to bring that much that’s
awesome but you know or maybe they loved
each other and they just felt sorry for
me and shared but I don’t really I don’t
really know right I like my story better
you know well I love a classic you know
beef chart tar Dijon and an egg yolk and
I love that stuff um and if there’s if
there’s like AI poke or AI tuna Tower or
AI tuna wons AI tuna insert word here I
usually yeah most definitely yeah I
can’t not that’s something I won’t pass
up so then I have to ask you would you
consider a salad an appetizer yeah I
think so I I think it depends on what
you’re eating and you know is it one of
those things where it’s like I ordered
this entree and a salad and soup as a
starter was an option or um but I’m a
really big fan of entree salad so yeah I
consider a little house salad might be
uh it gets tricky though right because
it’s like okay what could be my first
course maybe the appetizer was something
else I don’t
know you know I would totally see a
salad as an appetizer yeah most
definitely yeah well you know so the the
actual the technical differences right
between or derves and appetizers
um an appetizer is considered something
that’s served to the table once so we’re
at chilies we’re talking about avocado
egg rolls like served plate right I love
avocado egg rolls I don’t care what any
says to those are awesome they’re really
really good and then they’re served
directly to you while you’re seated at a
table or and so that’s three to four
bites a piece right or derves
technically one to two bites a piece
served as kind of a mingling food really
small portions um usually passed around
right uh what about well let’s talk a
little bit about I feel like um
appetizer starter first course or derf
it all has like a big brother it all has
a predecessor you ready let’s talk about
amus I think those are the best yes it’s
such a great way to start your meal
because it shows that the kitchen loves
you you but it’s also a good way for the
kitchen to use up product yes so Stephen
tell the listeners what I’m use boes so
it’s it’s like a pre-appe Tizer it’s an
even smaller
bite-sized uh piece of food that you get
um before you start your meal in general
uh what I like to do is if I’m at a nice
restaurant I have to have a
cocktail and you know wait to sip it
before like while I’m waiting for my
amuse boo you know
like it just kind of goes hand in hand
you know yeah and I mean you could do
anything with an am bu I mean
anything and it just like sets the tone
off for like a good meal in my opinion
yeah um so like Steve was saying an amus
Bou and so for those of you who don’t
know that’s French for um it’s amusing
your mouth basically it’s something to
entertain your mouth entertaining
entertaining your taste buds uh for lack
of a better explanation right but that’s
how it translates it’s to entertain you
while you’re waiting on the other things
sometimes it’s uh a chance for the chef
or chefs to show off a little bit
sometimes it’s a chance for them to move
product and when we say that it doesn’t
mean that it’s always old or anything’s
wrong with it right maybe you just ran a
special and it didn’t all sell and now
you can make little bite-sized portions
of it it’s very very strategic and um it
comes in handy and and and sometimes
honestly like maybe it’s a little
preview of what your meal’s going to be
right amus bu can be very last minute or
it can be like extremely thoughtful it’s
a couple different ways you can approach
it so I know that when I was in
restaurants I would always uh I always
enjoyed coming up with the Amo Bo
because it was not on the menu and it
changed almost daily and so it really
got to let you show your creativity like
you were saying you know so it was
awesome like I’ve come up with some
really awesome ones I came up with a
couple that were not the best but you
know what they were still palatable so
it’s all good I had I had some absolute
go-tos when it was like Wednesday night
i’ be like oh God I have to come up with
that amuse boo again and then has some
like really awesome ones that you know
were kind of a once once in a blue moon
type deal um but yeah the amuse Bo is
always a ton of fun I think it’s like a
little present from the kitchen and then
um when we’re talking about orderer
and canipes and things like that what
are some favorite past you know or
derves that you’ve encountered over the
years do you have anything
notable I mean the ones that always that
I always happen to see whenever there’s
ORD derves is uh the crab cakes you know
like the little mini crab cakes stuff
like that uh the meatballs things like
that um as far as
canipes I have
seen a lot of like the um I’ve seen like
the steak tartar on the uh on the little
Christini that one always says okay they
love you just a little bit more versus
like you know the shrimp or the crab
cakes and stuff like that you that’s
just my opinion I like I said I’ve seen
a lot of very traditional ones uh that
you would think of I try whenever I do
stuff like that I always try to think
outside the box and do something that no
one’s really going to think of um I mean
I’ll do shooters I’ll do um you know
just stuff that are that’s vegan I’ll do
stuff that you know I I’ll try to come
up with the most unique ordes in
canopies just because just for being
different and weird sake you know what
I’m saying yeah absolutely I mean I
think there’s a lot of a lot of things
to play around with um there’s
definitely the classics right there’s
the Christin with the meat maybe a
little bit of blue cheese like onion
marmalade type deal you can do um steak
with a little
the bane of our existence of micro green
salad for no reason
um the shooters get really interesting
like I always love the idea of like a
Ceviche shooter so when we say Shooters
it’s exactly how it sounds everybody
listening and if you’re watching on
YouTube thank you so much but the
shooter it’s it’s usually a they can be
glass or plastic I like the plastic kind
actually you know you can buy many
sleeves of you know if you’re a church
peoples it kind of looks like a little
communion cup not going to lie um so
it’s like a little plastic shot glass
and sometimes it has like Ceviche
sometimes you can do um little sh in
there I love the gacho shooters for some
reason and then I also like to add beer
to those as well you
know dry January then it’s just yeah
straight up gaspacho Sho yeah then just
gaspacho um love gaspacho maybe you’ve
like rimmed half of the the cocktail
shooter with a little salt or little
salt and sugar mix or salt and pepper be
really nice or you can put like a tiny
like a Persian cucumber coin or
something something that’ll fit in the
in the top of the cup and then um one of
the things that’s really fun all the
time is like the uh uh tomato soup with
like a little grilled cheese hat tiny
little grilled cheese right I’m always
afraid of doing like hot Sho because
then they get room temp you know what
I’m saying yeah you just have to it’s
kind of like a wing in a prayer right
you have to pour them immediately and
you have to be like go go go go go to
the waiter to the server right
so if I get one complaint that it’s room
temp I swear to God yeah those get a
little bit dicey the fried items are
always popular right so plenty of events
where there’s been like the coconut
shrimp the tempora shrimp right the um
mini kiche fantastic or derve choice
right really easy to pass really easy to
eat you know yeah what’s the most unique
one that you’ve ever done let’s
see
the most unique or derve I ever did was
I did uh corn and crab three ways but in
the same dish so I made like
a um kind of like a it’s like a blue
corn grits basically for lack of a
better word um with a little bit of crab
inside right one Crab Claw on the
outside it was like a little espresso
mug and then there was like a blue corn
and crab tamali like in the top so it
was like crab corn setion um people
loved it because you could like sip it
you could dip the little like tamale and
then you like dip The Crab Claw it was
beautiful thing it’s a beautiful thing
so yeah good one of the most interesting
ones I I have ever done it didn’t quite
land well but it still it was not bad
and I still will defend it to this day
was we I made like a crab like Peak like
I and all that fun stuff and um also
crab huh W also crab yeah so this is
where it gets weird was because a friend
of mine brought in some uh lime Kool-Aid
mix and I was like I wonder if that
acidity or that you know acidic flavor
from the Kool-Aid would complement the
crab and we put a little bit in there
and it actually didn’t suck in my
opinion it was a hard hard sell but
and it was free so people didn’t
complain but like I said I will still
stand to this one to this day like it
was the most unique one I’ve ever done
so did you cut the lime I’m really
intrigued you cut the lime Kool-Aid mix
with something else like acid well just
a little bit of acid just to you know
make you know just to bring out that
flavor but like you have that kind of
sweetness with the the citric acid um
powder you know like like it definitely
comp or it definitely goes together you
add just a little pinch of sweetness to
it just to you know to balanced flavors
out you know but you also go with like
some good tomatoes where you get some of
that acidic but you also get a little
bit of that sweetness out of it you know
um and then I think we had done like
charred peppers and all that to kind of
bring out some of that sweetness so that
helped out as well what was the carrier
for all of that so you said that you
made a crab Pico um was it like a chip
well it was always easy to go with chips
so so to kind of make it a little bit
more fun we did like a uh a homemade
like Cracker if you will I don’t even
remember what I I honestly don’t
remember what it was yeah
right girl but yeah I I think that’s
what we I don’t remember what we did as
the carrier but like it was just still
like it was the most weird unique thing
ever and things like that you always
remember for the rest of your life yeah
so people always like he did what now
what the hell you know but I mean it’s
so important right because what no
matter what you want to call it or what
context it’s in or der starter first
course appetizer you know MZ Annie Pasto
it’s your first chance to make that
first impression and you only get one
shot
right I feel like Eminem right now if
you only had one
shot yeah spaghetti and all that good
I got to get it back on the rails
nope there will be no Eight Mile um yeah
yeah it’s it’s it’s your chance right to
make the impression on the diner um have
you ever been to a place where where you
just had a terrible Al’s B and you you
already started thinking okay this is
gonna suck and then the meal ends up
being really good yeah because I can I
can tell when it’s like a one of those
tasting spoons and it has it’s supposed
to be like Crudo and you can tell that
the fish is old because it’s kind of
mushy and you’re like oh no no I’m gonna
get sick from this meal but I’m gonna
try it out I’m out we’ll see what
like okay so we talked about this before
but soup is an appetizer or or not
appetizer totally appetizer yeah but it
has to be an appeti excuse me a small
portion so I think portion size is
highly debatable I don’t know right but
that’s so I’m gonna Circle back to what
we were talking about earlier can
cornbread be an
appetizer if you say you’re crazy I I
think I think you know what is it I mean
it’s it’s definitely an accompaniment
but I you could make it an appetizer if
you call it like a cornbread Skillet and
put it with like flavored Butters make
for the table and like yes do it why not
why not I always like the stuffed
cornbread or like the skillet yeah like
you stuff it with like vegetables or
like turo and stuff like that where it’s
like a layer of the cornbread then you
got a layer of like your
filling quote unquote and then you put
more cornbread batter on top bake that
all off I think that could be an
appetizer I I feel like yes I agree I
feel like at that point though it needs
to be like mini muffin size in order to
be like small I think you’re wrong on
that no that’s fine mini muffins no the
size no no the size no no should be
why agree on
everything I would why wouldn’t it be
individual Si you’re talking about a
sharable like something sharable for the
T oh that’s you know what you just
brought up a good point so are
appetizers should they be sharable or
should they be just for one person what
what’s your take so well my take I I
like the idea of like a family style
sharable the actual definition is that
they are
sharable see I told you we agree on
everything that’s why I have to disagree
and be throw a wrench in your plans from
time to
time we don’t have to agree on
everything it just makes it fun but we
just do
strange right yeah but no I agree with
you it should be sharable you know but I
really hope that if you’re sharing it
it’s with someone that you know and
trust and who isn’t a complete slob who
double dips you know what I’m saying do
you double dip if you
share um it depends but usually usually
there’s some comment made at be like hey
guys I’m just gonna double dip like we
all know each other and people like okay
that’s cool and I’ve never really had
anybody be like no you can’t um so
either they felt so embarrassed that
they were going to be the only person
who spoke up that they just didn’t and
they ate it against their will or really
people just don’t care I’m going to go
with B that people just don’t care do
you care I don’t care I mean it depends
on who I’m with yeah there’s some where
I don’t mind like with you yeah that’s
fine like when we’re at the State Fair
totally fine yeah there are some friends
that I will not dare let double dip no I
think you know that’s part of the reason
why uh even if you get chip you know
chips and case so let’s go with that one
like H that’s another appetizer that I
barely ever pass up ever right they
always they give you the little bowls so
everybody can have their own and then
you don’t have to be it doesn’t have to
be all weird you know yeah but how often
do you get your own little bowls well
they should give you your own little bow
they should but they don’t the places
that I go to dud but yeah I just kind of
like the Bouie place my my not really
Rockefeller not really though no but my
go-to line is like well none of us has
lock jaw and everybody goes like hahaa
and then I go
yet
I like I said I’ll share with my wife
and a handful of friends but for the
most part I tell them you better not
double
[Music]
dip I mean I get it I I think we could
probably have a whole other show about
etiquette but um a lot of yeah that’s
true a lot of etiquette rules are like
really dumb and not applicable but I I
maybe they come from a place of good
intentions but but I don’t agree with
hardly any etiquette R
so I’m pretty feral myself so yeah
there’s also that feral is great like
yes 100% it’s a very good adjective for
a lot of things yeah that’s true lot a
lot of things um all right I have real
quick I have this list from Google which
means it must be true I have seven
different types of appetizers are you
ready no it’s not true because it’s not
on Facebook it’s only true if I go put
it on Facebook then it’ll be true okay
done
okay ready so of course or DS right
relish trays and
crud yeah right a relish a relish tray
is just like pickles and olives and all
that business yeah I don’t like IDE your
worst your worst nightmare of tray of
pickles what do you have today I have
nothing but
pickles pick um it sounds I don’t know
what voices we’re doing right now but it
sounds delicious ious to me but you
don’t like pickles so I I’m I’m just
stunned it’s a punishment for Steve and
a treat for
me such is life it’s it’s an event that
I would not want to be a part of right
exactly um you’re not invited to my
pickle party there’s no way people just
want to watch the world burn there’s no
way for that to not sound dirty but here
we are um so there’s um crud and relish
trays right um can
chips and dip or deres cocktails like we
talked about shrimp cocktail things like
that uh salad and soup apparently so
salad and soup so we Chef so yeah uh
this list also goes on to clarify that
it it includes finger foods um duh I
would include that too yeah Tech finger
foods are like if you have like a
stuffed jalapeno of some kind even if
it’s just a crappy Frozen popper I’m I’m
a sucker for that I would eat it I would
make it Fancy by sticking little
toothpicks in
there I mean that is that’s
class it’s only class know if you use
plastic toothpicks so so listeners Steve
and I need to have some like inside
baseball conversation right now about
the variety of toothpicks in in banquet
appetizer world so right
skewers skewers right there’s the nooted
toothpick you seen those I’m giving
Steve a banquet PTSD right
now my playing right now right now yes
chef um I think uh I think my absolute
favorite and then also not favorite was
like the prism plastic toothpicks do you
remember those they’re like
triangular um you could pierce your
finger with those and then they also
didn’t hold the food very well at all um
what about let’s talk about the
containers for canipes so in case
anybody doesn’t know there are all these
pastry shells you can buy that are
different shapes to fill with things
like
moose like remember that business oh
yeah the salmon moose and all that fun
stuff they were in like the little shape
of a boat like an uh a oval boat and all
that yeah yep there were the O ovines
there’s a
baret like a little rectangle of pastry
and then there was like the the
clamshell shape you know that you would
put like seafood mousse in with like one
tiny scallop
and a quarter ounce of micro greens and
then there was like there are all sort
of things out there Vehicles inedible
and edible for past appetizers just you
would not believe if you’ve never seen
it in person it can be a little bit
mind-boggling um so I yeah yeah I prefer
the edible vessels personally I like
them too and if you can make it out of
something that’s if you can make it
right out of something that’s edible a
edible and be somehow appropriate for
the dish that you’re serving so let’s
talk about like you can take a potato
skin and make it really up scale by
using a teeny tiny potato and you scoop
out the inside with like a Parisian
scoop and you make it it’s own little
cup you know like yeah or you could
refine it and make
vodka and um your past appetizers will
be ready in a
year I’m pretty sure you can distill
vodka pretty quick this to distill this
um goodness yeah I like to scoop out you
know little slices of carrot or you know
when you make your own cucumber Cup
right for like a tartar or something
like that um I kind of hate satate I
hate the idea of sat I don’t like it I
don’t like it you like sat they all
right yeah that’s not my
goto so isn’t so uh to all of our
listeners out there if you’ve been in
the industry for any amount of time you
start to become immune to the novelty of
certain things that make people go ooh
and ah because once you’ve had to make a
thousand of something an extreme time
crunch in not great um conditions with
maybe less ources than you need and
somebody yelling at you then it loses
all of its Joy so which is why we are
all dead on the inside just saying um I
have seen some really really cool um
kind of like home or derve ideas
floating around on Instagram and Tik Tok
lately one of them was you know like a
little the little pie shells or like
tartlets that you can buy Hilo or
whatever I saw somebody put um some some
dear friends of mine sent me a video a
real um and it was uh somebody put tater
tots in a mini muffin pan baked them and
then smashed it down with a shot glass
so it made a potato tartlet crust I was
like oh I need that in my life right
now I thought I had no clue where you
you were going with I like it now you’re
like tater tots danger I don’t
know I want tater tots I want potatoes
to be a crust for something that’s what
I want
so yeah yeah I like did you ever you
ever a potato wrap a fish like a fish
fla I can’t say I have I don’t if I do
if I have I don’t remember it’s been so
long since I’ve done something like that
I’d probably just be lame enough to like
just get the powdered mashed potatoes
and make that like my CR you know well
you can definitely do that like a potato
flake again that’s lame though you know
like you know I don’t think so though I
mean I think it depends on what you’re
going for but that’s when you have the
peers say oh this is not very good it is
not edible Gordon Ramses and stuff you
know they’re
gonna yeah then idiot sandwich you know
hashtag please don’t cancel me so I just
caught up on all of the um this most
recent season of Family Guy I think I
watched like all 20 in a row um so it’s
not everybody’s cup of tea I personally
think Seth McFarland is hilarious but
did do this great cutaway gag about
Gordon Ramsey and it showed it it was
like Stewie as Gordon Ramsey like
yelling at everybody in the kitchen and
tell them how stupid they were and then
the camera follows him outside and he
goes now come here let me talk to you in
a completely different tone outside that
makes you think I care about you I was
like oh my gosh it’s just like the show
I mean it was a really brilliant
spoof it was pretty hilarious I was like
oh they totally do that it’s true they
show a different side
it’s good family TV yeah actually I
would totally love to meet Gordon Ramsey
I’d be petrified but I I would probably
cry I met Robert Irvine and I I did cry
so I think
yeah yeah Gord Ram I would just be like
in awe like bro I I would love to cook
for you but I feel like you’re just
gonna on everything that I make so
I’m just G we’re just going to have a
conversation and randomly cook whatever
the I want I mean whatever the hell
I want you know so I’m channeling my in
Gordon Ramsey with all my it’s right
it’s right we used to be a PG show now
we’re rated
R uh one one day I’ll get to take the
explicit tag
off um so the speed round Steve is uh
what kind of or deres would you make if
you knew Gordon Ramy was coming to your
restaurant
uh okay wait I’m just going to start
shouting out random words
or random I mean sounds good you’re
gonna use the Taco Bell approach do you
want to get a whiteboard and some darts
the car the car the girl the
car the money uh let’s see if Gordon
Ramsey ever came to my place and I had
to entertain something for him to eat I
would I definitely am up on my own crab
cakes I am definitely up on my own
Caesar salads I am definitely up on my
own gaspacho I am definitely up on my
own crab salad I would definitely make
uh I would definitely make green eggs
and ham yes Sam I Am I would do green
eggs and
ham uh that’s a tough one somehow I
think the novelty of putting green food
coloring in eggs would be lost on Gordon
Ramsey I’m just
going here’s one that I’ve always wanted
to do so a couple years ago right when
Co was starting to let up I got to go
see Primus when they were doing their uh
tribute to King’s tour and they were
playing like an album of Rush I got the
meet and greet we got to we were
supposed to meet Primus like but it
turned into like a big old Q&A and so I
told them you know like I I’m a chef
like what what do chefs do stuff for you
all the time and they said the one thing
they haven’t had that was a success was
pork soda after their album pork soda
yeah I am still to this day trying to
figure out how to make a good pork
soda like a beverage an actual beverage
but if Gordon Ramsey came I would
totally try to do a pork soda I don’t I
like those two words together for some
reason and I would if he gave me a hard
time about it I’d be like Gordon you
need to listen to Primus you’re not cool
and then he probably laugh at me and
then make it even better than I could
you know so oh Stephen’s making my head
hurt pork soda have you thought about oh
have you thought about how you would
make it work
though
no I would probably have to get like
some sort of like it would have to be
like a bacon like a Candi bacon that you
make from from scratch that you cured
yourself and get was some sort of like
Cola Essence and then do like one of
those uh what the the soda stream
machines yeah and do it yourself you
know like you’d have to do that I think
maybe um so we got way off talk Vic but
um it could be like a really cool past
shooter uh welcome to the way my mind
works go down the
and what were we talking about was it
Dess Thanksgiving I don’t even remember
anymore fast food I mean I think that um
I think you could ferment your own soda
like you know how you can make root beer
from um sugar cane or you could make a
ginger ale from a ginger buug like you
could ferment it right it’s kind of be
kind of kind of like making your own
kombucha but less complicated and then I
would want to drink the pork soda from
a candied bacon straw that you made by
wrapping the candy bacon around a
dowel I’m just saying like like a Oh
either way I just wouldn’t want Gordon
Ramsey to call me an idiot
sandwich you could just introduce
yourself as one and then he wouldn’t he
wouldn’t have to do it hello I’m Gordon
Ramsey hi I’m idiot sandwich hi I’m
idiot sandwich just beat him to the
punch right now that we got that out of
the way here’s an awesome crab cake and
some questionable pork soda here’s some
or that
crap on and tell me that I’m awful and I
will take it
sir um so as a chef how do you decide
what kind of appetizers you’re going to
put before the meal it honestly it’s all
what kind of mood I’m in really what
yeah I I don’t cook off of like facts or
science or actual information I just go
with however I’m
feeling well I mean cooking by feeling
is a big part of it but let’s say you
had a steak would you put a beef
appetite ier before a stick oh oh if
that’s what you mean no I would
definitely come up with some sort of
like different advertizer I would have
some sort of like game bird I would have
some sort of awesome dip that or I would
have something that would
definitely embody the idea of a of a
beef
entree or like like the experience you
know what I’m saying I it’s weird how
like every time I think of stuff like
this I don’t think I think of like
experiences you know what I’m saying and
so yeah you have
we single I think you know even though
an appetizer was initially like I was
reading earlier that during the
Renaissance doctors started to prescribe
that people eat tiny morsels of food to
get the digestive juices flowing right
to help digestion to stimulate the
appetite but then as far back as like
the Athenians they would serve all these
small bits of food but then they
wouldn’t follow it with a main course
and people just got mad at it and
stopped doing it which I think is
hilarious um but I I think even though
it’s supposed to be by Design right to
stimulate your appetite and I think
probably in the 40s and 50s it it became
like something to do with your hands
while you’re drinking a cocktail okay
like it just seems like it seems like
something to pass the time while you’re
waiting on the meal however I can treat
them I can treat them a couple different
ways sometimes I like to use an
appetizer to tie a theme together like
if I have themed in a muse Bo and
appetizer and then a second and third or
like a Mane and a dessert if the entire
in the if right if the entire theme is
like provincial French cuisine right
then I’m gonna have something that has
like Thyme and butter and Cherry and
parsley and you know something like that
right I’m gonna have little a little
aspect of each of the theme in each
course and then sometimes I use an
appetizer as a pallet cleanser Right
comes in you know I was going to say
would you ever do like let’s say have
you ever done like a dinner where
someone said we want every course to be
pork for example have some sort of pork
or we want every you know like a
couple yeah exactly I I kind of like
those like it makes it just a little bit
easier but at the same time it makes it
harder because you’re like okay well I
can’t repeat myself with this let’s how
many ways can I do pork you know it’s
it’s definitely a fun Challenge and it
can really like cause you to stretch
kind
what sod pork
soda it’s never gonna pork soda hasht
please
can I don’t know please don’t cancel us
we’re just here for the food um and also
not pork soda um that is a long hashtag
by the way if you guys in the Discord
are playing the don’t cancel a drinking
game that’s four now um just so if
you’re keeping up so we can make that we
can add on to that very easily by the
way so um I thought that was great I
thanks for everybody that reaches out
that the listeners that like to interact
media I appreciate it that gave me a big
laugh we’ll we’ll add on to that can an
entree be an appetizer I’m sorry be an
entree why what am I thinking hashtag
don’t cancel me right can an appetizer
be an entree could you make a total meal
out of an appetizer I’m the absolute
worst about ordering two or three
appetizers and making it a
meal is it
Blas we’re gonna put it all on one plate
can you do that you mean like a sampler
yeah like a poo poo platter is it
Blasphemous hell no it’s
genius you think even let’s say you went
to a restaurant and you wanted to try
like three different things but you’re
like I don’t want the entire thing I
just want a little bit of everything
that’s not Blasphemous um I don’t know
if anybody’s gonna do that now I I have
gotten some I have Charmed my way into
getting some sampler experiences where
there was no sampler on the menu um
before in my lifetime but I kind of felt
bad about doing it afterwards so I think
I’ve had people do that for me just
because they know my background so like
oh yeah you got to try this this this
and I’ll tell them flat out I cannot eat
that much like I would love to but I
don’t want to waste that much food yeah
yeah yeah yeah yeah so I’ve had that
happen that was pretty rad I mean if you
know somebody or think you can play the
industry card just don’t don’t be a jerk
right like oh yeah you play the card
sometimes I I never when I was in
restaurants I never played the oh yeah
I’m a chef oh I work in restaurants no
man that’s the easiest way to get food
spit in man well we’ve talked about it
before but I don’t like doing extra
laundry so I will quite often go out in
my chef clothes um which I know that you
have a problem with but um I’m Gonna
Cancel you now it that’s five all
hashtag all it usually gets me is an
industry discount uh by the way thank
you out there everybody in my life ever
who’s given me an interest industry
discount and or it gets me um it can
it’s a double-edged sword it can get you
the best service you’ve ever had or the
worst service you’ve ever had because
they think you’ll
understand there’s I’ve only been to one
restaurant in my life where I was like I
don’t like this nope this is horrible
yeah but the cocktails are out of this
world yeah that’s where you kind of get
yourself in a little bit of trouble
there so but yes um I do think that you
can put enough appetizers together to
make a meal um okay so yeah there’s
really no rules I feel like I don’t know
maybe somebody out there if you feel
like there’s rules about what order you
have to eat food in and what it us start
with dessert yeah and then I get my
entree and then I get my appetizer so
when I get my am I’m puzzled as to what
are you
doing I’m an adult and if I want my crem
Bret
first oh can you imagine going to
restaurant so what do you have for your
appetizer yes I’d like to start with the
cremet and then well now I just have to
do it for shock Val that’s how you like
any appe yes bread pudding please yes
the flowless chocolate Tor thank you
very much that I’ll have a riye yeah no
kidding I’ll take my amused B dis thank
you very
much they would just be like get out get
out now that’s when you get the oh
you’re so funny I’ve never heard that
before yeah you know it’s like when you
eat the whole thing and then you go I
hated it oh yeah there’s oh I didn’t
like this this plate is completely
empty like that one can you tell yes the
servers they don’t like Dad
jokes don’t be that
D well it all it’s all in the delivery
of the dad joke it is and since I’m not
a dad I can’t give a dad joke because I
would probably bomb that one you
know I don’t think you have to be a dad
to tell a great dad joke I feel like I
would just blow it I have a pretty good
uh dad joke it’s food related which is
like to hear it is it because you’re
pretty
punny I’m I’m sort of
punny okay tell me tell me tell me how
do you keep Canadian bacon from curling
up in the
pan how take away its
brooms stupid I thought it was I had I
had a feeling it was gonna be something
about curling
but it was a fooding and a sports
balling joke all in
one water in the pan and cover it up and
let it hey he’s like put a press on top
of it duh I heard that from my from my
good friend Carlos over at uh over at
good friends interestingly enough um so
my favorite appetizer there right well
I’ve had everything on the menu backward
forward upside down and with an egg on
it however uh one of my favorites there
is besides the wings which I feel like
um we can talk about that in a minute
because they can be appetizer or meal
bro I love wings I love wings too like
that’s another episode I think whole
other episode in
there they make fried mac and cheese at
this bar but it’s very very clever
because it’s actually an Aron Chini made
with orzo which is technically pasta
super smart so the inside is like
velvety smooth cheesy and they fry
really really pretty very very very very
execution it and they’re delicious so so
little a little tongue and cheek there
like this is mac and cheese but it is an
orzo arini eronini is usually for those
of you who don’t know it’s croat it’s
usually made with risotto right
oh that just sounds good Aris all right
favorite thing to put on a crostini
go
crab crab what kind of
crab uh jble up yeah jumbo lump and what
else are you putting on there so I my
go-to for you can ask all my friends
that I worked in restaurants with my
go-to is always crab salad warm crab
salad dip with cream cheese and shots
and yeah all you know the basic you
know the the little Chinese lady that I
worked with every time we had leftovers
she would make like the best one uh
rangoons out of that so I would
intentionally give people like the
smallest amount and say all right Miss
Betty make us some rang goons how about
it uh I think my favorite thing to put
on a Christini is the sliced steak you
cannot go wrong kind of go down that
road is like very classic like you can
go red wine sauce is little sliced
potato shredded cabbage you know it goes
like any direction right you can go like
bacon onion marmalade blue cheese or
like blue cheese butter red wine Jew or
like you know it the kind of the
possibilities are endless but I like to
put a little spread on the Christini
first okay yeah yeah like the glue you
you know cream cheese or scallion butter
or Cowboy butter matro butter something
like that yeah I see a little glue keeps
the things from sliding off you know
yeah so I really like that so I love a
passible that has its own it’s like its
own plate right and it’s you quick quick
bite you know so oh yeah most definitely
I’m all about that it
I let’s see I’ve always been a fan of
like every now and then you go you come
across a place and they’ll do like some
sort of like soup dumpling like heck
yeah buddy so I actually had believe it
or not I was really late to the soup
dumpling game um me too don’t worry I
had my first soup dumpling in in August
last year okay I wasn’t that late no
yeah yeah
yeah I went to a shangh highes
restaurant in San Francisco and was not
I had my first soup dumpling see I told
you we agree on too much crap we’re
gonna have to just start disagreeing
like randomly not that we really
disagree with each other but just
because give the people what they want
just horribly lukew takes that we can
that’s good ratings right there that’s
good pod um no but I wasn’t versed in
the correct way to eat a soup dumpling
and I literally got I got a blister on
the roof of my mouth that was like the
size of a nickel and it took forever
supposed eat it then I don’t even know
well I don’t know but I did it wrong
because I injured myself there shouldn’t
be a wrong way because that’s how that’s
what happened to me it hurt you burn
yourself probably I think in my mouth
you bite a little bit of The Dumpling
and then you use your Chopstick to lift
it up and pour the soup into like the
spoon like the soup spoon is what I’ve
seen um yeah I mean dumplings a
fantastic appetizer uh I will never pass
up kioza or perogi if it’s on ever ever
so like spinach it in that regard uh
what about fondue how do you feel about
that as an
appetizer I think it can definitely be
an appetizer um my problem with fondue
is that I would get full off of it
because I would not
stop yeah I mean I’ll be a quitter
dude I know that’s when you get are you
your your entree H I’m still kind of
making my way on
this okay sure yeah it’s a marathon not
a Sprint you order that entree and you
make yourself eat it you eat it like a
real Champion eat it Like A Champion
eater eater person yeah um all right so
spinach artichoke dip what about
queso I am a big fan of queso especi I’m
sorry gesso someone hey did you know so
one time on my I made a video and it was
like my guesso and I kept calling it
kesso and someone someone spelled out
said quit saying kesso like K SS so I
was like how am I supposed to really say
it but
yeah all about people are the
worst well you can you can dig into it
and Heckle but then you’re like okay
whatever so whenever I get kesso I love
when there’s like a little bit of chiso
on top and I love love love when they
throw avocado slices on top and then you
just mix all that up I absolutely love
that so I think I remember torchis being
a sord subject with you but their queso
is really good so yeah their queso it
doesn’t suck I’ll give them that yeah
but their tacos their T they just gota
send out hot tacos and then they’d be
the
bomb I like all the weird ones anyway
that are not technically tacos anyway
like I I then it kind of disqualifies it
I mean there’s like Tikka coconut things
happening and then know like they have
like a the Rosco which is like a an
literally a mini ego waffle and egg
bacon salsa maple syrup and a flour
tortilla like it’s not even Taco you
know like it’s just it’s like chicken
and
waffle yeah so I want to say right
around Thanksgiving or might have been
Christmas I don’t remember I saw saw
this video that the Food Network did and
this guy was doing like uh like the
Thanksgiving meal uh tacos and stuff and
there was so much hate about it and I
thought yeah that either well Tories has
one too they do like a it’s like they do
like a mole spice turkey with um
cranberry sauce and stuffing and it was
delicious and I ate two of them and I
think there was like french fried onions
in it and I was not mad at it don’t get
me wrong it all sounds good but like I
said need to make sure that it’s hot
when it comes out yeah that’s the only
thing if you’re going to do something
weird or different then do it really
really well um or really really hot one
of the two and really really hot the
appropriate temperature that you need to
serve it at um what
about uh favorite type of finger foods
are you the poppers guy cheese sticks
mini corn oh you got me on a good topic
I love me some cheese sticks yeah yeah
cheese sticks are good uh I always like
finger foods yeah poppers are the bomb
uh not fried y you don’t do fried
pickles right you know what again I’m
slowly coming around to
it if someone orders fried pickles I
will drown it in ranch but I will enjoy
it I gonna say like if you you put
enough Ranch on it like it is it really
a fried pickle at that point what about
I mean yes would you like some fried
pickles with all your
Ranch that’s
um calamari I love calamari it’s good it
makes me happy especially when you dip
it in like a homemade um you got like
all your homemade sauces the the tartar
sauce and have you ever had like the
homemade like sweet chili uh sauce
holy just no like it’s you could tell
it’s like that but you can definitely
tell that it’s homemade holy cow yeah
yeah
yeah yeah
so let’s
see what’s another good one what about
like stuffed Crepes and all that kind of
stuff what you like that as an
appetizer no I think those are breakfast
food to be honest really I think Crepes
if you make them just right you can
stuff them with anything and it could be
good for anything it’s not that I
haven’t had Savory Crepes but never as
an appetizer and always as part of
breakfast like Cafe Brazil the chain
they make like a good chizo and cream
sauce crepe with egg a fried egg it’s
delicious so okay or like blindes I
always equate crepes with like either
like a the roadside stand or the cart
like New York time uh New York um Time
Square has a a crepe cart uh that does
like the banana Nutella type deal um but
then you know you have Crepes like Hotel
breakfast buffet right like yeah Crepes
and blindes I never I never think of it
think of it as an appetizer but that’s
interesting because I think more and
more restaurants are starting to do
breakfast appetizers which is kind of
odd to me but you can I’ve seen it
around here at least right where it’s
like a sausage ball or a mini beignet or
a mini cinnamon roll and it’s for the
table to share um yeah so I could dig it
tot it’s weird usually my appetizer for
breakfast is lots of black coffee but
um I’m being told more more and more uh
especially recently that that doesn’t
count as a meal
whatever haters um
so I mean I’m I’d be about it I’d be on
Bo with it yeah for sure why not what
about uh
Tapas any
favorites um let’s see I am always a fan
so back towards the end of my restaurant
days we had a chef from the Bosque
country and he would come up with like
the he loved like all the
seafood uh thas and all that kind of
stuff and they were always so good uh he
would do all sorts of like sofritos and
all that fun stuff and so he turned me
on to a lot of like that Spanish style
you know what I’m saying yeah and he was
cool he was good about that you know I
love that I love the Spanish flavors and
so when Stephen says Sofrito he means a
cooking mixture it’s kind of similar to
how the French will use Mara to start a
dish
right onions carrots and celery you know
in Louisiana the Holy Trinity onions uh
Green P bell pepper celery sometimes
garlic um so Frito is a little bit
different it is onions garlic and
sometimes you can tell me is it
sometimes or all the time tomato I I
believe it’s all the time tomato yeah
traditionally but you could always
change that up well several different
types of there are varations
yeah you know the Cuban Sofrito is not
going to be the same as the Spanish but
if you’re starting like a Sofrito
usually it’s going to be the base of
like paa for instance right or like a
Spanish like a seafood stew so it might
have celery it might have onions it
might have animal drippings it kind of
depends on what you’re going to use it
for but it is tasty really really
amazing stuff um oh yeah most definitely
yeah for Spanish tapas I think I really
like Bonas we talked about this in the
in the trends of 2023 episode it’s a the
white um Spanish anchois that are packed
in olive oil not packed in brine like
not salty at all very very delicate I
like that on a on a Belo bread with like
some mayonnaise and some roasted red
peppers makes an excellent little
sandwich um you have to think Tapas were
were initially it was just a piece of
bread with something on top to keep
flies out of people’s Sherry so they had
to continue to make them more and more
interesting and do different things on
top of these pieces of bread um you know
to keep the people coming back right to
the bars and then they and then they
became the star of the show right and
then it was toa’s bars you know so
there’s all sort of things there’s gambo
sahil which is H shrimp with garlic it’s
like toasted garlic there’s albondigas
uh the Spanish ones are really
interesting sometimes they’re like beef
and pork and studded with almonds and
the sauce can have like a little saffron
what about croquettas Stephen you had
those I love
croos they’re a pain in the ass to make
but I absolutely love them they really
are um so uh Spanish style crocetta for
those of you who don’t know is uh white
sauce based with ham inside and it can
have like a little bit of a white cheese
and they’re triple breaded they can look
a little bit like a tater tot
um and then the Croquettes that you
would get like at a Cuban restaurant uh
not too much different now my favorite
croquet from the good old us OFA if you
can call it that would be the broccoli
cheddar bites from bans rest in peace
bans so those were good I’m a simple
girl with simple taste sometimes um so I
love a good Fritter man I love a good
Fritter or a good
croquet fritters are good um fritters
are really something about fritters that
make you happy indeed mostly because
they
fried yeah I mean it’s like 90% of the
reason for sure and Fritter is a fun
word to
say one can’t help but smile when they
say the word fritters 100% now do you
think sushi rolls is an appetizer an
entree or it could be either I don’t
think the of them as appetizers
however I have been known to snack on
them as appetizers before I order my
other sushi rolls so yeah yeah I’d be
all about it too Sushi’s just good well
we also we would be remiss if we did not
mention kind of the king of um is it an
appetizer is it an onree the Sherie
board Sherie board that’s a feast in
itself okay let’s just be real it is uh
upscale lunchable
exactly do what it’s a deconstructed
lunchable exactly but with many more
options with many more with many more
expensive
options yeah anytime that you can have
meats and cheeses and crackers and then
you could throw olives and all sorts of
other stuff with it yeah sure we’re just
more we’re being fancier with our
Lunchables we’re just getting bougie
with the Lunchables um we somewhat
releasing our inner child
yeah I don’t know I did love some
Lunchables though I did too my favorite
was like the little uh Pizza ones
growing up there now if you asked me if
I would assemble a cold pizza now and
eat it I’d be like you’re out of your
mind but it felt like a treat at the
time because you remember that pizza
Lunchable had like the off-brand can of
Coke in it that was kind of weird that
didn’t taste like Coke but it had like
that can of Coke or sometimes it had
like a juice pouch you remember that not
in
particular so it kind of tasted like you
let a Coke go flat and then you
rebottled it like it very very
syrupy so very very
syrupy
true hey yeah appetizers are just the
many reasons why we love food and
there’s so many different ways that you
can prepare them and the best part about
it is that it’s a small portion so if
you have a couple it’s all right you’re
not being a complete Glutton because
then you once you order your entree and
then your desserts that’s when you
become the Glutton that’s right but no
judgment because uh you do you booze you
and if there is Judgment hasht please
don’t cancel us please don’t cancel us
okay there was number five Jonathan H
five or
six
if you’re playing the drinking game go
ahead yeah I was going to say yeah after
while you’re playing the drinking game
that’ll start to get some good little
buzz going yeah
buddy well I have had a wonderful time
talking about all the things that come
first starters first courses appetizers
or derves canipes what about you Steve I
had a great time talking about anything
but appetizers I felt like we went down
all these different holes and tangents
and whatnot and I’m I had a blast every
Everything found its way back there
though I think I feel like everything
relevant um what are you going to be up
to this week cooking anything
special I am actually gonna go to Austin
and San Antonio and go catch up with
some friends and go check out some new
places and then go check out some
favorites back down in San Antonio so
yeah what about you um it’s going to be
life as per usual here I’m sure I will
hit my local spot um maybe one night
this week and that’s about it I’ll be
eating soup and Cornbread leftovers and
I was smart so I still have four tamali
from Christmas in a freezer so I’m sure
those will be eaten this week too one at
a time because they come in their own
little you know convenient package but
no I don’t have any the next thing on
the horizon for me is probably oxtails
I’ve been in the mood for oxtails so I
do need to pick some up yeah so good One
does not simply do one tamalo you have
to eat them all no
that’s not at stop it it’s debatable but
you can’t have just one oh it’s just one
it’s like a pringle once you start the
fun don’t stop they’re really really
big fair enough so yeah maybe it maybe
two but I’ll but the point is I’ll get
two Mills out of it so otherwise the
rest of the time be at work and it’ll be
uh you know five cups of coffee and an
Oreo that’s how we’re rolling all work
and no theal makes Melissa do girl makes
Homer something something crazy yeah
yeah The Simpsons references I love it
um Steve where can people find you on
the internet check me out on social
media Chef Stephen Gonzalez on Facebook
Chef steon on Instagram Twitter and Tik
Tok or just go to Chef stones.com and
Heckle me about about
food yes all the heckling but mostly uh
we just want five star reviews and fun
interactions from listeners and viewers
um you can find us at the food for
thoughtcast on Facebook and Instagram
still want those baking questions got
lots of fun episodes coming up uh let us
know if you have questions about cooking
about baking specifically uh we’re going
to be talking about wings in the future
we’re going to be talking about pasta in
the future won’t you just shout us out
on social media and just let us know
what you’re cooking that’s all that’s
where the conversation starts what are
you cooking and how what how did it turn
out it’s all that matters that’s all
that matters I would like to say a
special thank you to David dollar and
Jen nney over at the Main Street
Electrical podcast your leading podcast
for all things Disney imagination magic
and pop culture they give our pod
podcast a shout out quite frequently um
and I am going to return the favor if
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well so that is awesome it is awesome
they’re awesome and they’re big
supporters of the show so thank you guys
so much I hope everybody has a wonderful
week dude eat some appetizers pass some
canipes order some more dirt make
stories out of it and make stories make
memories have food experiences yes for
Steve I’m Melissa and we gotta go bye
cowo