The State of the Good Kitchen

Lauren Goode: My suggestion is, I will put you on the spot, Snack.

Michael Calore: OK.

Lauren Goode: Mike is a superb chef.

Joe Ray: So I hear.

Lauren Goode: He is actually, actually good. After I first moved into my present condominium, this was a few 12 months in the past, Mike and Boone occurred to be over one night time and issues had been going late. We had been getting hungry, and I mentioned, possibly we must always simply order some meals. And Mike mentioned, “No, no, no … Let me simply see what you have got within the kitchen right here.” Rummaged round, made us this scrumptious vegan—as a result of he’s a vegan, for these of you who hearken to this podcast know this, as a result of we speak about it on a regular basis.

Joe Ray: Mushroom man.

Michael Calore: No, we do not.

Lauren Goode: Proper? No, we do.

Michael Calore: Anyway, please go on.

Lauren Goode: We speak about it on a regular basis.

Michael Calore: Proceed to sing my praises.

Lauren Goode: Mike’s like, please go on.

Michael Calore: Please go on.

Lauren Goode: Please proceed. He made this scrumptious spaghetti with capers and pink pepper flakes. And what else was in it? Onion.

Michael Calore: Tomato.

Lauren Goode: Properly, tomato. Yeah. After which I believe possibly we had some vegan cheese on it. I undoubtedly had common parmesan. It was so scrumptious. Boone, do you keep in mind this? Yeah. Boone is nodding. He is nodding. Not audibly. After which I went to your home and loved Thanksgiving final 12 months with you and your spouse Hilery. And also you guys made a vegan “sidesgiving,” which was completely scrumptious. And I ate the leftovers for about three days afterwards.

Michael Calore: Me too.

Joe Ray: The perfect a part of Thanksgiving.

Lauren Goode: So good. The very best half. There was this cannellini bean dish.

Michael Calore: Oh sure.

Lauren Goode: And the stuffing was implausible. After which Mike just lately came to visit to my place and we had been doing a little batch cooking for a buddy of ours who wanted some meals and made this pasta fagioli. Am I saying that accurately?

Michael Calore: Yeah. Or—

Joe Ray: Fagioli.

Michael Calore: No, it was pasta fazool.

Joe Ray: Oh.

Lauren Goode: It is pasta fazool.

Michael Calore: Yeah. The beans had been chickpeas.

Lauren Goode: However you say fazool proper?

Michael Calore: Si, certo.

Lauren Goode: OK. Gosh, my Italian great-grandmother can be very dissatisfied in me proper now. Did not communicate a phrase of English. However yeah, it is implausible. And I believe it is a New York Instances recipe?

Michael Calore: It’s, yeah. It is tailored. Tailored.

Lauren Goode: It is so, so good. So I’ve made it like 5 instances since then. After which, this additionally contains pink pepper flakes and also you is usually a little bit beneficiant with them. The primary batch you made, Mike, there was plenty of spice in it. And so then I froze it and by the point I opened it up and heated it up once more, the flavors had actually settled and it was, wow. Simply thoughts blown.