The State of the Smart Kitchen

The State of the Smart Kitchen Leave a comment


Lauren Goode: My advice is, I’m going to place you on the spot, Snack.

Michael Calore: OK.

Lauren Goode: Mike is a wonderful chef.

Joe Ray: So I hear.

Lauren Goode: He’s actually, actually good. When I first moved into my present condo, this was a couple of yr 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 stated, perhaps we should always simply order some meals. And Mike stated, “No, no, no … Let me just see what you have in the kitchen 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 discuss all of it the time.

Joe Ray: Mushroom man.

Michael Calore: No, we do not.

Lauren Goode: Right? No, we do.

Michael Calore: Anyway, please go on.

Lauren Goode: We discuss all of it the time.

Michael Calore: Continue 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 crimson pepper flakes. And what else was in it? Onion.

Michael Calore: Tomato.

Lauren Goode: Well, tomato. Yeah. And then I believe perhaps we had some vegan cheese on it. I undoubtedly had common parmesan. It was so scrumptious. Boone, do you bear in mind this? Yeah. Boone is nodding. He’s nodding. Not audibly. And then I went to your own home and loved Thanksgiving final yr with you and your spouse Hilery. And 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 better part of Thanksgiving.

Lauren Goode: So good. The absolute better part. There was this cannellini bean dish.

Michael Calore: Oh sure.

Lauren Goode: And the stuffing was improbable. And then Mike just lately came visiting to my place and we had been doing a little batch cooking for a good friend of ours who wanted some meals and made this pasta e ceci. Am I saying that appropriately?

Michael Calore: Yeah. Or—

Joe Ray: Ceci.

Michael Calore: It was pasta e ceci.

Joe Ray: Oh.

Lauren Goode: It’s pasta e ceci.

Michael Calore: Yeah. The beans had been chickpeas.

Lauren Goode: But you say ceci  proper?

Michael Calore: Si, certo.

Lauren Goode: OK. Gosh, my Italian great-grandmother can be very dissatisfied in me proper now. Didn’t communicate a phrase of English. But yeah, it is improbable. And I believe it is a New York Times recipe?

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

Lauren Goode: It’s so, so good. So I’ve made it like 5 instances since then. And then, this additionally consists of crimson pepper flakes and also you generally is a little bit beneficiant with them. The first batch you made, Mike, there was loads of spice in it. And so then I froze it and by the time I opened it up and heated it up once more, the flavors had actually settled and it was, wow. Just thoughts blown.



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