At Least There's Galentine's Day | Dinner Plus Drinks #7

SPEAKER_00 0:13

Welcome everybody to the newest edition of the Dinner Plus Drinks podcast. I'm Nick and I'm here with Bridget. How are you doing, Bridget?

SPEAKER_01 0:20

Hi guys, it's me. Surprise.

SPEAKER_00 0:23

I mean, it shouldn't be a surprise. I know.

SPEAKER_01 0:25

Because I'm here every week.

SPEAKER_00 0:26

We're here every week.

SPEAKER_01 0:27

If you're new though, surprise. Surprise. You're gonna hear from Nick and I.

SPEAKER_00 0:31

Welcome.

SPEAKER_01 0:31

Thanks for listening.

SPEAKER_00 0:33

I have to say, when we're recording, when we're planning this podcast, I was like, what did I do this week? And it seems like such a down bummer week. Because like Super Bowl's over, Kobe's still dead, Winterfest is over.

SPEAKER_01 0:45

He is.

SPEAKER_00 0:45

Like the Daytona 500 isn't yet.

SPEAKER_01 0:47

Well, like we were really excited last week on our stuff.

SPEAKER_00 0:49

Yeah, like there was so much happening last week.

SPEAKER_01 0:51

It's funny, I thought about the same thing. I was like, whoa, yeah, what's what's going on? But I remembered something I'm super excited for. Is it the Oscars? It's not. Stop the Oscars. I'm so out of touch. I don't I don't know what's going on during any of the awards shows anyway.

SPEAKER_00 1:06

I'm told that 1917 is gonna win everything.

SPEAKER_01 1:08

I mean, I haven't seen it, so I haven't seen it either.

SPEAKER_00 1:10

I need to see. Well, maybe you should go watch the movies.

SPEAKER_01 1:16

Okay, well, I don't have a lot of free time, but I do have free time for one really important thing this weekend.

SPEAKER_00 1:21

What what is it?

SPEAKER_01 1:22

It is the annual Galantine's brunch. Oh. And you guys listen. For years people have told me to watch Parks and Rec. And I didn't, and I didn't, and I dragged my feet, and then finally I opened up my world to Parks and Recreation. And if you haven't watched it, do yourself a treat and watch it. Everybody should watch it. I mean, so funny.

SPEAKER_00 1:44

So my spiritual successor of The Office. If you're into The Office, it's better than The Office Amy Polar vehicle.

SPEAKER_01 1:51

Whatever.

SPEAKER_00 1:52

I uh in her full Amy Glor glory.

SPEAKER_01 1:55

I've seen all of Parks and Rec and will re-watch it 27 times and have not seen all of The Office yet. So I mean I like The Office, but also I love Superstore. Star Lord before he was hot. Okay, but back to Galantines. My darling sister Shannon, who I've talked about before, hosts a Galantine's brunch every year, and it is the most fun. Nick, you wouldn't know because I'm not a gal. Okay.

SPEAKER_00 2:19

So I cannot be invited to Galantine's Day.

SPEAKER_01 2:21

If you don't know anything about Galantines, here's the exact quote from my friend Amy Poehr. It's like Lilith Fair, minus the angst, plus frittadas. So it's usually celebrated on the 13th, and it's just for the ladies, and it's all about breakfast and brunch food. Fritadas, waffles, always waffles, more on that later. And things like ovaries before broveries. And even more popular, uteruses before deuteruses. Can you see how excited I am about that?

SPEAKER_00 2:48

I don't know if I have a deuterus. Should I go get checked? Should I have the doctor? I have a physical coming up. You know, my annual physical.

SPEAKER_01 2:55

Ask him, will you?

SPEAKER_00 2:56

Hey, I don't think I have a deuterus.

SPEAKER_01 2:58

My friend told me something about deuteruses.

SPEAKER_00 3:00

Is that?

SPEAKER_01 3:01

So, okay? Galantine's is the best, guys. I'm super excited about it. So maybe I'll post some pictures.

SPEAKER_00 3:07

Yeah.

SPEAKER_01 3:07

I don't know. We'll see.

SPEAKER_00 3:08

Well, and where would you post those pictures? Because we have an exciting announcement.

SPEAKER_01 3:12

What a great transition, Nick. We do, you guys. Dinner plus drinks is expanding to all of your favorite social media channels.

SPEAKER_00 3:21

And by all of them, we meet Facebook and Instagram. That's correct. Twitter's your favorite one.

SPEAKER_01 3:24

Like we're not here for you, sorry.

SPEAKER_00 3:26

Sorry. Not sorry.

SPEAKER_01 3:28

Sorry. Not sorry. So yeah, you can find us now on Facebook. Dinner Plus Drinks is the page. Pretty simple. We're going to be posting all sorts of fun pictures there. We hope you come there to have some conversations and make comments. And also Instagram for all the beautiful photos. That is Dinner Plus Drinks Podcast. So Dinner Plus Drinks on Facebook, Dinner Plus Drinks Podcast on Instagram.

SPEAKER_00 3:49

Check it out. We're going to have all the episodes posted there. We'll have behind the scenes content. It's the best. Extra stuff. And um we're going to throw in a little giveaway because we want you all to like the page. Yep. So we're going to have a picture up that says Contest. Giveaway contest. Comment to win. A $25 like Geneva Country meets gift card. You can enter on both Facebook and Instagram. Check out the pages for all the details. It's at Dinner Plus Drinks Podcast and Dinner Plus Drinks Podcast on Facebook. Or if you want to type it in directly, it's also at Dinner Plus Drinks Podcast on Facebook.

SPEAKER_01 4:25

So you can find us. We hope you can. If not, you know you can reach out to us, send us an email and tell us that.

SPEAKER_00 4:29

And we'll send you the link directly. So in case you can't hear, I'm a little stuffed up and a little scratchy right now. And so I think that means it's time to have a drink.

SPEAKER_01 4:37

I think so. Clear it right up.

SPEAKER_00 4:39

Clear it right up. You need a little something to clear that.

SPEAKER_01 4:41

I mean it's February, and I feel like February is such a hard month. Like it's a lockdown right. You're always sick. Like, do you hate Valentine's Day? Do you love it? It's a tough month for people. Cheers. Cheers. Feel better though, Nick.

SPEAKER_00 4:52

So a little white wine today. We haven't done white wine.

SPEAKER_01 4:54

I know. So we thought we'd switch it up and do some white here.

SPEAKER_00 4:58

So one of the things we talked about on the uh year-end podcast, looking ahead to 2020 podcast that we did was um with Jeff Siegel, the wine curmudgeon. Is uh we talked about some of the things that we thought were going to be impressive wine regions of 2020, and white Spanish wines were one of our picks. So we're drinking uh it's called Basa. This comes from Telmo Rodriguez. It's a Spanish white wine. Um blend of two grapes, Verdejo and Viura.

SPEAKER_01 5:25

Oh, those are my favorite.

SPEAKER_00 5:27

Are they? Are they your favorite?

SPEAKER_01 5:28

No, but I'm here to tell you it's delicious.

SPEAKER_00 5:30

Yeah, so fuller bodied white wine, great for winter because it's not super light, super spritzy, or anything like that. Nice kind of tropical fruit flavors.

SPEAKER_01 5:36

I think that's a good point because I I myself fall into the trap of thinking, oh, white wine, like only for summer, because that's what I do. Because I love red white.

SPEAKER_00 5:43

Only for basic white people.

SPEAKER_01 5:44

Right. So are you calling me a basic white person?

SPEAKER_00 5:47

No, you're not, because you know, oh, the Chardonnay, it's for those basic white girls.

SPEAKER_01 5:52

Right. So this is uh with their lattes.

SPEAKER_00 5:54

Latte in one hand and Chardonnay in the other.

SPEAKER_01 5:56

Listen, I was just complimenting you to say that this is a great winter white.

SPEAKER_00 6:00

Well, thank you. I'm glad you like it. Um it's got a very attractive label this year. It's evidently Basa's uh 20th an uh bente aniversario.

SPEAKER_01 6:08

That's what I was here to say because you know my wine knowledge is about telling you how beautiful the label is. We're gonna post a picture of it, and this one's nice. Super pretty I would buy it. It's a great font. I love a good font. Yeah. So Basa looks beautiful. We'll post it. Let us know if you like the label.

SPEAKER_00 6:21

If you've never had Spanish whites, try it. Great food-friendly wine. Um, easy enough to trick it on its own. But yeah.

unknown 6:27

Great.

SPEAKER_00 6:28

Check it out.

SPEAKER_01 6:28

All right, so we know we're loving the winter white wines, Spanish white wine. Uh, what about food? What did you eat this week that you loved?

SPEAKER_00 6:36

Well. Tell me more. So, one of the things I love about our weekly meal plan is we always do a Taco Tuesday. Uh, because come on, guys. Taco Tuesday.

SPEAKER_01 6:45

Hello. It's easy. We all love tacos.

SPEAKER_00 6:47

But it does put a lot of pressure on me to create a lot of taco recipes so we can rotate through them. So how can you, you know, there's I mean, first, there are a million different tacos, but I keep, you know, creating them, photographing them, all the things. And I was like, where can we do more taco stuff? I said, I know. Let's, and I've talked about this before. Let's deconstruct the taco into a bowl.

SPEAKER_01 7:08

I love a good bowl recipe.

SPEAKER_00 7:09

So, you know, there's like fajita bowls. Yep. But a taco bowl, where, and this is kind of gringo tacos, all right. Okay, which are delicious. I'm usually a super authentic, like, let's not do the sour cream and the guacamole and the lettuce and the shredded cheese.

SPEAKER_01 7:26

But you'd be wrong.

SPEAKER_00 7:27

So Oh come on.

SPEAKER_01 7:30

Okay, you would be factually correct, but deliciously wrong.

SPEAKER_00 7:35

So this bowl is brown rice on the bottom. If you really want to do white rice, go ahead and do white rice, but I think brown rice is better for this one. And then seasoned ground beef, and then you put big scoop of guacamole, big scoop of sour cream, shredded cheddar, uh, some black beans, some salsa, separate it all with lettuce, and just kind of then mix it all together, and you got like nom yum yum yum, all the texture, all the everything. It's delicious. It's a little trashy.

SPEAKER_01 8:01

Did did we talk about beans? What about beans? I know your feelings about them.

SPEAKER_00 8:04

I hate beans. I know. It's a textural thing. Yeah, they're chalky. They're just my wife loves them. They're great protein.

SPEAKER_01 8:12

And it's a good way to be able to make this bowl vegetarian. Okay. Nick and I were discussing all the different kinds of taco bowls. And I think I have another sister that you don't hear about often, and she's a vegetarian.

SPEAKER_00 8:22

You have another sister? I know.

SPEAKER_01 8:24

Just like that second child I never talked about. Oh yeah. So I have another sister and she's vegetarian, and we're always trying to like bowls are a great thing to be flexible. You can just simply substitute beans for meat. Just saying for all my vegetarian friends out there. Sorry, Nick. I don't like black beans either, but they're they take three seconds to make. So just make some beans.

SPEAKER_00 8:43

What did you eat that was good?

SPEAKER_01 8:44

Okay, what I've learned is that I'm a creature of habit and I eat the same things always. I could eat the same three meals every day of the week and not feel bad about it at all.

SPEAKER_00 8:54

You should feel bad about it.

SPEAKER_01 8:54

But it makes a pretty boring discussion about my favorite things to eat. Like, do you want to hear that I ate some more chicken and quinoa? Because I did.

SPEAKER_00 9:01

Was it good?

SPEAKER_01 9:01

Um, it was great, yeah. And I felt good about it, all the protein. Great. However, I'm hoping writing all of these weekly meal plans really helps me kind of go out of the box. That being said, this week I'll be celebrating Galantine's, and I can tell you already that my favorite thing, by the time this airs, the favorite thing I have eaten will be the waffles at Galantine's Brunch.

SPEAKER_00 9:21

Are they special waffles?

SPEAKER_01 9:23

It's a waffle bar. And I love anything that you can customize, right? Wow. So just like give me a waffle.

SPEAKER_00 9:29

Like bedazzled t-shirts, waffle bars.

SPEAKER_01 9:32

Yeah, they're on the same level. Bedazzled anything and waffle bars.

SPEAKER_00 9:35

Any of the bars.

SPEAKER_01 9:37

Because then I can pick and choose what I want.

SPEAKER_00 9:39

Like build your own succulent bars.

SPEAKER_01 9:42

Oh, shout out to Lillipots downtown that has that. Anyway, build my own waffle bar. I know it's gonna be the best because I can put all the whipped cream on top of my waffle.

SPEAKER_00 9:51

What's your favorite type of waffle?

SPEAKER_01 9:53

What's my favorite type of waffle? I don't know. How many types of waffles do you eat?

SPEAKER_00 9:57

Well, do you like like the big fluffy ones? So like a thinner, like are you a Belgian waffle?

SPEAKER_01 10:02

I love, I mean, yeah, I love Belgian waffles.

SPEAKER_00 10:04

Strawberry, blueberry.

SPEAKER_01 10:05

Nope. So I'm classic.

SPEAKER_00 10:07

Cinnamon, sugar.

SPEAKER_01 10:08

Nope. Oh, cinnamon sugar. I used to only eat powdered sugar on waffles, but I've graduated from that to syrup. I actually really like putting peanut butter on my waffle and syrup on top of it. Weird? I know. I love peanut butter.

SPEAKER_00 10:21

Sarah, my wife, she uh she's a big waffle person. We stocked the freezer with uh a bunch of different types of waffles so she can go downstairs in the morning, make her waffles, and have a decision of would she like strawberry, blueberry? Wow. Uh traditional, these are all freezer waffles. Insert the brand that everybody's thinking of. Uh and then like the big fluffy, they have a Belgian one that's actually very good. I didn't know that. Yeah, it's actually very good.

SPEAKER_01 10:45

So that was gonna be my comment. It's like, I don't take a lot of free time to make Belgian waffles, but freezer, I'm gonna give that a try.

SPEAKER_00 10:50

Yep.

SPEAKER_01 10:51

Wow, that's another great tip. You're full of them today, Nick.

SPEAKER_00 10:53

I just I'm all over it. I'm grateful for you today. All right, so what's the meal plan look like next week? What's on there that's actually gonna get you out of this chicken and quinoa?

SPEAKER_01 11:02

I mean, I'm never gonna give that up, okay? But um next week the meal plan covers Valentine's Day, and I'm picking the Valentine's Day recipe that I'm featuring, which is some seared scallops, simple seared scallops.

SPEAKER_00 11:15

So easy.

SPEAKER_01 11:17

Yes, and I love scallops, but I've been too scared to cook them at home, and Tyler loves them. So, like, they are so easy after reading this recipe. It's embarrassing again. So I'm gonna give it a shot and hope we all can eat on well, Elliot's probably not gonna eat it, but Tyler and I will eat it for our stay-at-home Valentine's dinner.

SPEAKER_00 11:34

Oh you know what's really super important when you're buying scallops? What? Look for dry pack scallops.

SPEAKER_01 11:39

Oh yeah.

SPEAKER_00 11:40

Um, make sure you buy them because there's dry pack and wet pack. Scallops come in paint cans, basically, more or less. I'm not sure. I've seen that on the phone. Yeah, and then you're like, and then you pry it open.

SPEAKER_01 11:49

Have fun.

SPEAKER_00 11:49

Um wet pack scallops, people inject them with a sodium tripolyphosphate solution.

SPEAKER_01 11:54

Okay. Um doesn't sound delicious.

SPEAKER_00 11:56

Which is just water and a little bit of salt. It's a brine. Okay. Pumps them up, preserves them longer, but then when you go to cook them because there's all that extra water in there, they don't get that yeah, and you don't get that nice sear, you get like mushy.

SPEAKER_01 12:06

The best part of it. Yeah, that's what you want about scallops.

SPEAKER_00 12:07

So make sure you buy a dry pack. They're more expensive. Well, that's fine.

SPEAKER_01 12:10

If I'm cooking scallops at home.

SPEAKER_00 12:12

Because you're not water's cheap, right? So punch a bunch of water in, like, you can sell your scallops cheaper. But so look for look for dry pack scallops.

SPEAKER_01 12:20

Okay, that's got another one, Nick. I'm killing it! I should just list out all the tips that Nick is providing today. You're really being helpful. Um, so what are you looking at on the meal from this basically?

SPEAKER_00 12:30

All right, so again, on the taco kick.

SPEAKER_01 12:32

Oh, taco kick.

SPEAKER_00 12:33

On the taco kick. You pulled out the barbecue uh pulled pork tacos. Yes. And um, this is one of these things where you can make anything into a taco if you try hard. And uh shredded barbecue beef with uh like a slaw and some avocado, uh, maybe use a spicier barbecue sauce uh to go with the slaw and the and the and the avocado. It's so good. I I promise you it's a cheap taco. It's easy. It's it's easy to make, it's super yummy. And if you're into slaws, I love slaws. Like I hate the like traditional creamy coleslaw.

SPEAKER_01 13:08

Yeah, not great.

SPEAKER_00 13:09

Not my thing. But I love like doing like a quick pickle slaw, which is so easy. Just buy a shredded vegetable mix or shred your own vegetables, whatever you want to do, chop them. Throw it in some vinegar and water for about 10 minutes and you have a slaw. Like it's okay.

SPEAKER_01 13:23

Very easy. I can't say that I have made a slaw before. Shocking? Oh, it's although like I don't really care about slaw. It's good, but like I've not really thought about it.

SPEAKER_00 13:34

You don't want that like just like a little bit of crunchy nom nom nom nom nom.

SPEAKER_01 13:36

Yeah. No, I do. So I guess I'll have to make a slaw.

SPEAKER_00 13:40

It's like just buy some shredded vegetables. It's easy enough, just run a vegetable over a cheese grater and throw it in some uh vinegar and some water. If you want to add salt, pepper, or whatever else you want to add, like 10-15 minutes, just a quick pickle.

SPEAKER_01 13:53

It'll be a little cooked and then just so maybe I should be making these tacos also on Tuesday so I can test out the slaw. I've got a list of things I gotta try.

SPEAKER_00 14:01

You you got quite the list. Shoot. Speaking of things you want to try, we're gonna take a break and come back with some product recommendations of things you at home should try.

SPEAKER_01 14:14

All right, guys, I'm here with a great gift idea that I discovered because you know Facebook targeted me and they were spot on as usual. So have you ever seen the custom storybooks that you can make for your kids or your loved ones? Aww.

SPEAKER_00 14:31

I made a custom book for Sarah for our engagement. I didn't from scratch. Oh my god. I didn't use a service.

SPEAKER_01 14:38

Okay, well, I'm using a service, let's be clear.

SPEAKER_00 14:40

I win.

SPEAKER_01 14:40

You do, Nick wins, everybody.

SPEAKER_00 14:42

But in case you don't have It's very sweet, she'll definitely say yes.

SPEAKER_01 14:46

Oh, yes, it will. Also, great Father's Day gift. Um, I even discovered a siblings one, so I do have two children. The four-year-old, almost four-year-old, loves the baby, and so I'm going to customize a book for him for Valentine's Day. There's a website on called hoorayheroes.com. They have a dad version, a siblings version, all kinds of versions.

SPEAKER_00 15:07

Elliot's gonna cry when he gives Lucy this book.

SPEAKER_01 15:10

He can't quite read yet, but he loves for us to read with him and he loves to read in quotes. The message inside this book. So check it out, hoorayheroes.com. These books make awesome gifts for so many different occasions.

SPEAKER_00 15:24

Speaking of barbecue, pulled pork. It's very important when you're doing pulled pork to pull it with your hands. People say use forks. They're wrong.

SPEAKER_01 15:34

Shoot.

SPEAKER_00 15:35

Use your hands. Okay, I use forks. Use your hands. It's much better, it's easier, it's faster. But that pork is hot, and you know, your hands can get burned, so you don't want to do that. So I highly recommend barbecue gloves. And I recently uh I go through pairs every two years or so just because I use these a lot. Also, like I grab hot grill stuff, and and and you know, eventually they wear out and you have to replace them. And I bought a new pair, uh, these were like really super highly rated, they're called Rapika barbecue gloves. Um, and they're great. There's some that are like fabric and then have uh like a neoprene coating on just the fingers. Garbage, don't get them. You're gonna get sauce over the fabric. Don't get those. These are all neoprene, and they have like this cuff that's really nice that keeps stuff from getting all up and down. Because like the gloves, they're like surgeon, you know, gloves. They go up to your elbows because they're just as important. Yeah, just as important. So, anyway, uh if you like to do barbecue, pulled pork, whatever, or even if you just want to grab some vegetables out of boiling hot water, get some barbecue gloves, put a link up to both of these items that you can check it out, and uh these Rapika barbecue gloves, really impressed by them. So that's my recommendation this week.

unknown 16:46

Great.

SPEAKER_00 16:53

All right, we are back, and we have a pretty fun mailbag question this week.

SPEAKER_01 16:58

I'm excited about this one. Um, we have our friend Katie. So, question from our listener, Katie. She is asking us, what's your favorite podcast to listen to? I'm starting to listen to podcasts more and was wondering if you had some suggestions.

SPEAKER_00 17:12

Well, Dinner Plus Drinks.

SPEAKER_01 17:13

Um I like that one.

SPEAKER_00 17:14

It's great. It's a wonderful podcast. We have a back library you can listen to.

SPEAKER_01 17:19

That's right. You uh you know what? What a great recommendation again, Nick. So in case you've already listening, you're already listening to us, thank you. Um, anyone that knows me listening to this podcast knows that I am a true crime lover. I watch all the cop shows, I do all the things, and most notably I listen to all the podcasts.

SPEAKER_00 17:39

And if there's ever an unsolved murder in Lake Geneva, ask me about it. It's probably Bridget that did it because she does all the tricks.

SPEAKER_01 17:45

Oh, sure, you know. Also, conspiracy theories. Love a good conspiracy. Who killed Kennedy? Okay, we keep we don't have time to go into this right now, but special edition podcast, Who Killed Kennedy. Yeah, that's totally relatable. Um, right now I'm all in on Crime Junky, so I'm obviously all caught up on the most recent ones, but I've gone all the way back to the beginning of when they started and I'm re-listening to every episode. They've that's a huge one. Like if you've heard of any kind of crime podcast, that's what you've heard of.

SPEAKER_00 18:13

No, you've heard of serial.

SPEAKER_01 18:14

Oh, well, okay, you're right. Serial started it all.

SPEAKER_00 18:17

Because you're into serial.

SPEAKER_01 18:18

And then right after serial was S Town, even better than Serial, in my opinion, and then um Crime Junkie. So Crime Junkie is awesome. Um, I have a whole list. If you love crime podcasts, send us a note or hit us up on Facebook and Instagram, and I'll send you all of the ones I recommend because I think I have a list of like 10 or 15 crime podcasts that I love. So happy to send those out to anyone that loves a good crime podcast. You got a problem. Dude, I love them. Okay, moving on. Nick, I I'm guessing your favorite podcast isn't a crime one.

SPEAKER_00 18:49

No.

SPEAKER_01 18:50

Okay, darn.

SPEAKER_00 18:51

Uh I mean that's cool if the people are into that. But uh, so my I I listen to a lot of sports podcasts.

SPEAKER_01 18:56

Sure.

SPEAKER_00 18:57

Uh my favorite one is called Arsblog.

SPEAKER_01 19:01

Yes, tell us more about this.

SPEAKER_00 19:03

I'm into an English Premier League football club called Arsenal. And it is a big global football club. It's owned by Stan Cronkey, who owns the Los Angeles Rams of wherever. Of wherever. And the Denver Nuggets and the Colorado Alvo Avalanche and the Colorado Rapids MLS team.

SPEAKER_01 19:24

He owns all of those teams.

SPEAKER_00 19:25

Yeah, and his wife is a Walmart heiress.

SPEAKER_01 19:27

Oh, okay. And they're doing okay.

SPEAKER_00 19:29

They're yeah. Yeah. But anyway, so I'm I'm big into the Arsenal. And if you're not into Premier League soccer but you want to get one, you should get into the Arsenal as well because we're awesome, and you can come watch Arsenal with me, I'll get you into it. Anyway, so I listened to Arsblog. You should listen to Arsblog if you want to get into it. He's funny. His name's Andrew Mangan. He did a radio commercial for us.

SPEAKER_01 19:49

Oh, yeah?

SPEAKER_00 19:50

Yeah, I think he's a voice he's professionally a voiceover dude.

SPEAKER_01 19:53

Well, that that works well for you.

SPEAKER_00 19:55

On Twitter, you can find him as voiceover bloke.

SPEAKER_01 19:57

Really?

SPEAKER_00 19:58

Because he's Irish. You know. Uh but if you want a not sports-related, not really niche thing with a questionable name in America. The Rogue. The New York Times Daily is such a great podcast. I'm sure everybody's listening to it. Yeah. Um, but especially with all the presidential election stuff, uh, it's great. Uh they've done an awesome job covering coronavirus, because that's like terrifying. I know. This could be like World War Z. And then they're like, nah, nah, nah, nah, nah, it's not World War Z. So I I I highly recommend that.

SPEAKER_01 20:27

Yeah, that's a good starter one, too, I think, if you're, you know, not niche, right? So just global understanding of what's happening in our life. So let us know what you're listening to, and like I said, hit me up for all those crying podcasts.

SPEAKER_00 20:39

We have a meat tip this week. This is something I wanted to talk about with Valentine's Day coming up, and something that a lot of people ask me about, and that is dry aged beef. Do you know about dry aged beef, Bridget?

SPEAKER_01 20:51

I don't know a lot about it. I have looked at some photos recently for Lake Team of a Country Meets social media.

SPEAKER_00 20:56

Are you aware it exists?

SPEAKER_01 20:57

I am, because I work here.

SPEAKER_00 21:01

Dry aged steaks are a different type of beef than wet-aged beef. It's a more traditional way of doing it. And what dry aged beef is, is going and holding meat, especially beef, right around freezing, because beef doesn't freeze until about 27 degrees because it's not a lot of water in there. So you hold beef right around freezing for an extended period of time, at least 14 days generally, nothing covering it. Got air circling around it to keep everything sanitary. And while it's aging, two things happen. First, you get evaporative moisture loss. That means some of the moisture evaporates out. That makes it more tender because there's less stuff inside. And it also concentrates all that beef flavor. And then the enzymes in the meat break down connective tissues, which tenderizes the meat as well, and creates flavor. So, end result with the dry edge beef is you get very tender beef with this awesome earthy blue. Blue cheesy brown butter type of flavor.

SPEAKER_01 22:02

Ooh, yum.

SPEAKER_00 22:03

So it's different than wet aged beef, which is the traditional stuff you'll find in American grocery store. Wet aged beef just gets cut, gets put into a vacuum bag, and ages that way in its own juices, which doesn't get all the enzyme action and all the moisture loss, so you get a juicier, a little bit sweeter flavor, which is awesome as well. Dry aged meat costs more because there's more product loss and you gotta trim off a little bit because there is some bacteria growth. Perfectly safe to eat. Just gotta trim it off. But for special occasions, dry aged beef is awesome. We have some coming out for Valentine's Day. And I would say to a consumer who doesn't really care about the process that much. Like, let's be real, you don't really care about the process.

SPEAKER_01 22:49

I think it's interesting. Yeah, it's interesting.

SPEAKER_00 22:52

But you don't really care. So the big thing is if you are someone that loves to like heap some blue cheese and mushrooms and onions on top of your steak, you're gonna love dry shake.

SPEAKER_01 22:59

Yeah, that sounds awesome.

SPEAKER_00 23:00

Like you're gonna love it. It's so good.

SPEAKER_01 23:02

It's like a compound butter. Oh yeah. I'm all about compound butter on my steak.

SPEAKER_00 23:06

If that sounds gross to you, don't buy that. Buy the traditional wet aged beef and dry edge costs more money.

SPEAKER_01 23:14

Yep.

SPEAKER_00 23:14

Um, we don't make more money on it because it's more expensive to make, we just gotta charge more. So it's not like I'm out here saying, like, oh yeah, buy the dry edge because it'll make more money.

SPEAKER_01 23:23

Are dry edge like specialty or do you have them all the time?

SPEAKER_00 23:26

They're specialty. We don't do them all the time. More in the summer when people are grilling out more, we have them. Yeah. Um they take 14 to 21 days to turn around. Some people you go to a steakhouse and you'll see 50 day, 75 day. Honestly, I think that's wasteful. Um, about 97% of flavor development and moisture loss and tenderness happens in that first like 14 to 21 days. Um, 14 days is really where you get all the moisture loss. 21 days you get pretty good flavor. Going beyond that, you just get more funk, you get more bacteria on the outside that you have to trim off. And so it gets more expensive and not necessary. Yeah, it's not necessary. It's kind of an ego thing at that point to say, like, I bought 75-day dry H beef.

SPEAKER_01 24:09

Um ours is not 75.

SPEAKER_00 24:11

Ours is not 75. We do 14 to 21, kind of depending on the season. Um that's where we want to be. Yeah, so if you like that flavor, get that for special occasions. Look for when we do it. It's it's a little bit of a premium, definitely. Um but if you like it, it's amazing. If you don't like it, don't feel bad. Don't feel like you're not sophisticated. Some people just don't like that flavor. Yeah. It's like cilantro. Like 25% of people just don't like cilantro because it's a genetic thing.

SPEAKER_01 24:35

We've mentioned that. It's fine. We don't blame you.

SPEAKER_00 24:38

We don't blame you.

SPEAKER_01 24:39

Cilantro haters.

SPEAKER_00 24:40

So that's my tip for today is uh beef. Try H beef. If you like it, you like it. If you don't like it, you don't like it.

SPEAKER_01 24:47

And now no, give it a try.

SPEAKER_00 24:49

It's time for everybody's favorite.

SPEAKER_01 24:51

Kid Corner. Kid Corner! We're still working on the jingle.

SPEAKER_00 24:55

Yeah, we gotta figure that out. Yeah. I gotta get I think we need to do like wah wah wah wah wah. Oh, ooh. Like the little soundboard thing.

SPEAKER_01 25:02

Yeah. Look forward to that, guys. It's not really our skill. Well, definitely not my skill set, music and singing.

SPEAKER_00 25:09

But you a little. I was in Tambor. I was offered scholarships for music. Right, so this is on you, singing. Music.

SPEAKER_01 25:17

None of the musical. I played the recorder in second grade, maybe first grade, whatever grade they make you.

SPEAKER_00 25:23

Oh wow, that's very advanced with your private school education.

SPEAKER_01 25:26

That's right. That is my musical talent.

SPEAKER_00 25:28

I think public school is like sixth grade.

SPEAKER_01 25:30

Okay, you know, yeah, we did it early at St. Francis.

SPEAKER_00 25:32

Go to a private school. So it is.

SPEAKER_01 25:34

No roadrunners. Um well, you guys, I am gonna talk about both my kids in this kid's corner.

SPEAKER_00 25:40

But both of your kids.

SPEAKER_01 25:41

I know. It's mostly um, let's be real, it's mostly about Elliot. But that and it's it's a cute one. Like, again, it was just a really proud moment. So um, Elliot, I think, is understand- I don't know if he's understanding pride, but he's um exemplifying pride, I guess. So like he's now really proud of things he does.

SPEAKER_00 26:00

Pride month? Or like what are we talking about?

SPEAKER_01 26:02

Like, he's so proud of little things, and it's adorable because he just gets so excited. So I got home a little late yesterday, and Tyler was home with both the kids, and I could barely unlock the door and get in. And Elliot ran over and was like, Mom, it's here. And it was um a print that Tyler had gotten of our family. Like, he sent in a photo to someone on Etsy, and then they like watercolored it, and uh yeah, and it's lovely, and so like it took a little bit of time to get here, and then your family's so cute. Yeah, you know, obviously. Models. So something like that.

SPEAKER_00 26:35

You were modeling.

SPEAKER_01 26:36

I we were in a video next year, Winterfest, you can see us. Um, that is just because we were available. Um, so it yeah, so he ran over with this picture. It's here, it's here. So excited. So, like, that wouldn't be noteworthy, except he did it two or three more times that night. Um the time that I had a bad mom moment is Lucy has been a little sick, and so like she is a real treat to try and put down at night because we lay her down flat in her crib and she just coughs and coughs and coughs and wakes herself up, right? So I was at this for an hour last night, putting trying to put her down, and Tyler was gone uh at basketball. So Elliot, I just felt so bad, but like I put him out in the other room with some Mickey Mouse Clubhouse while I was trying to put Lucy down. He came, Tyler came home while I was putting Lucy down, and his basketball team won by 50 points. They beat their team, they were playing. Um, the score was 102 to 51, I think. And so all Elliot heard was 100. And Elliot also thinks that Tyler coaches for Badger High School, but he also plays at the YMCA. So Elliot came bursting into the room while I was trying to put Lucy down. Mom! Badger won by 100 points. And he was so excited. And I I like my initial reaction was of course to be mad because Lucy woke up, but he was so cute anyway. I'm super proud of the pride. Uh Elliot's very excited about all the little things. So that's all I've got for you.

SPEAKER_00 28:02

I got a Lucy story.

SPEAKER_01 28:03

Oh, great. I love when you have stories about my other kid.

SPEAKER_00 28:06

We uh Simona and I left daycare and stood outside the window and wave bye at Lucy. Oh, she's like, And Lucy, she's like, she wanted to wave, I think. She wanted to wave. Oh. But she didn't wave. I mean, Simona didn't really wave, I just moved her arm.

SPEAKER_01 28:20

But you know, she's young. I was like, oh bye, Lucy. I like Nick keeps track of my kids at daycare because like we're the bad parents that always pick Lucy up last because you know we have a lot going on.

SPEAKER_00 28:29

So Nick always checks in and we have a lot of hours though, because we just spent them.

SPEAKER_01 28:33

Yeah, that's fair. So I appreciate it, Nick. Thanks for checking in on my kids at daycare.

SPEAKER_00 28:37

So that's my Lucy Kid Corner. But my Simona Kids Corner.

SPEAKER_01 28:40

My actual child.

SPEAKER_00 28:42

Is uh I think we're having like a sleep regression situation. She's about four months.

SPEAKER_01 28:46

Is that one of the leaps?

SPEAKER_00 28:48

I think it's one of the leaps. Uh Lindsay, shout out to you and the stupid leap app.

SPEAKER_01 28:53

Oh, I can't.

SPEAKER_00 28:54

It's it's a it's a good app. It makes a lot of sense, but it's frustrating because I get these calendar notifications that Simona's taking a leap, and you're like, oh God. What can I do? This is happening. Nothing. So she was really good about she's she's a terrible sleeper. I've talked about this. But like she was starting to like really hit a pattern of she'd sleep till about one o'clock, wake up screaming that she was hungry. We'd feed her and she'd sleep till about six. Yeah, that's good. And that was great. Yeah. Like everybody's happy.

SPEAKER_01 29:19

Yep, we can deal with that.

SPEAKER_00 29:20

She started waking up at four o'clock. Like 11, 1, and 4. And 4 o'clock is the worst. Because what are you doing at 4 o'clock? Mm-hmm. Like what what are you like too early to get up for the day, but like 5 o'clock, you could justify like, uh. And so like, okay, so do you so we feed her, and she's, you know, like moderately hungry, not that hungry, so that doesn't satiate her. You try to rock her, and she's like, meh, I'm up. Like, I'm ready to party. Yeah, it's daytime. And so so then the thought process is like, okay, well, we could go play with her, maybe try and wear her out a little bit, get her back down to sleep. But then you've screwed up everything, and also like, aren't you like, we should establish this is quiet time.

SPEAKER_01 30:03

But also, like, by then it's 5 a.m. Yes. Yeah.

SPEAKER_00 30:05

Like you're supposed to be sleeping right now. So we don't have a great solution for this. Basically, it's like walking around with her, holding her. Sarah takes the brunt of this. Sarah's the one that's really better at this.

SPEAKER_01 30:17

Good job, Sarah.

SPEAKER_00 30:18

I'm a notoriously terrible early morning person.

SPEAKER_01 30:21

You like your sleep, Nick.

SPEAKER_00 30:22

No, I I have this weird circadian rhythm thing. Like, I'm I I'm nauseous, like at that time of morning.

SPEAKER_01 30:28

Yeah, we talked about that. That's terrible.

SPEAKER_00 30:29

Uh she's she's taking the brunt of it. So like walking around, someone's just like, I uh Huh?

SPEAKER_01 30:36

Yeah. Huh? I can't be mad.

SPEAKER_00 30:38

Like she's ready to party. Yeah. So if you have tips for how I can get my darling dear daughter to sleep from four to six.

SPEAKER_01 30:48

Charge us a million dollars because we all could use those tips.

SPEAKER_00 30:51

Let me know. It better not be infantile and all, because that is not the answer.

SPEAKER_01 30:57

Okay. So, Kid Corner, we always love it. Thanks for listening to us talk about our children.

SPEAKER_00 31:02

Yeah, everybody, you have a great week. Be sure to check us out. Facebook, Instagram, Hot Out the Kitchen. Like amazing.

SPEAKER_01 31:10

Hot Out the Kitchen.

SPEAKER_00 31:11

Super sweet behind the scenes content. I took a great picture of Bridget talking about it, guys.

SPEAKER_01 31:17

Her kids action podcast.

SPEAKER_00 31:18

I'm gonna put that up and you're gonna be like, wow, Bridget. Wow. So hot right now.

SPEAKER_01 31:23

Also, don't forget to subscribe and rate us. We would love that. And thanks so much for listening.

SPEAKER_00 31:28

Have a great week, everybody. Talk to you soon.