How Long Should You Wait For The First Bite?

Dan Pelosi and Negin Farsad join Dan to settle your food disputes! One couple can’t agree on when they should take the first bite of a meal: when the food is fresh and piping hot, or once they’re sitting down at the table? Another couple struggles over how to reheat leftovers to maximize flavor and minimize mess.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:00Dan Pashman?

  My whole extended family and I went to Myrtle Beach, South Carolina this past spring. And I gotta say, I came away feeling like, number one, this is a great family destination. Number two, this is a great place to come all year round. The mini golf alone is probably worth, it's like the mini golf capital of the country. They have the most incredible elaborate mini golf courses. They also have more than 80 championship, full-size golf courses, plus 60 miles of beautiful coastline, all-season sunshine. Of course, you can relax by the beach or the pool. There's also jet skiing, fishing charters, paddle boarding, and of course, food. Oh, man, did we eat well in Myrtle Beach. From fresh local seafood to craft burgers and craft beers to kebabs on the boardwalk. With more than 2,000 restaurants to choose from, from legendary no-frill seafood shacks

• 0:43Dan Pashman?

  to chef-driven dining, Myrtle Beach has it all. Plus, live entertainment at the beach, there's always something epic going on. So, summer may be winding down, but in Myrtle Beach, you're gonna find the coastal vacation of your dreams all year long. Start planning your ultimate beach vacation at visitmyrtlebeach.com. I grew up on Lando Lakes cheese. I still remember going to the supermarket deli counter with my mom and her ordering Lando Lakes American cheese. And now, Lando Lakes cheese and butter are a huge part of my home. There are so many easy weeknight recipes using Lando Lakes cheese and butter that bring delicious restaurant taste right to your table. From chicken parm to weeknight shrimp pad Thai, Lando Lakes has plenty of quick dishes that'll have the whole dinner table talking.

• 1:23Dan Pashman?

  Visit landolakes.com/reцепes/collection for easy weeknight dinners.

• 1:46Dan Pashman?

  This is The Sporkful. It's not for foodies, it's for eaters. I'm Dan Pashman. Each week on our show, we obsess about food to learn more about people. And this week, we are taking your hot takes and opening the phone lines. We'll attempt to settle your food fights and hopefully bring some peace to your homes. And if we don't, I got some great divorce lawyers in my family that I can refer you to. Now, before we get into it, remember that if you have a food feud with a family member or friend, or a hot take, or a question you wanna share, I wanna hear it. Drop me a line at [email protected].

• 2:17Dan Pashman?

  Now, I am but one humble food podcast host. I can't solve all your problems on my own. I need some help. And I have two amazing guests joining me here in studio in New York. We're gonna pitch in. First up, you know him and love him from his Instagram where he goes by Grossy Pelosi. He's got a new cookbook coming out next week called Let's Party. Please welcome Dan Pelosi. Hi, thanks for having me. Great to see you, Dan. And joining us is a comedian, actor, writer, and the host of the excellent news and comedy podcast, Fake the Nation, who's also a regular on NPR's Wait, Wait, Don't Tell Me. Please welcome Negin Farzad.

• 2:48Speaker 01

  Oh, my god, hello.

• 2:50Dan Pashman?

  Hello to both of you. It's great to have you both here. Negin, I've had the pleasure of being on your podcast a few times. You've been on the Sporkful years ago. We went to Cafe Mogador. I had some great fessenjahn just the other day from Ravah Persian Grill.

• 3:02Speaker 01

  Oh, that's the dish. That's the Iranian dish that I want everyone to know about and try.

• 3:07Dan Pashman?

  So good.

• 3:08Speaker 01

  It is a walnut pomegranate chicken dish.

• 3:13Dan Pashman?

  The sauce is a little bit thick and it's got a great, the walnuts give like a slightly grainy quality, almost like hoisin sauce.

• 3:19Speaker 01

  Yep.

• 3:19Dan Pashman?

  That I really, really love. And it's a little sweet and savory.

• 3:22Speaker 01

  It's one of our, our best looks nationally.

• 3:28Dan Pashman?

  I'm in. And Negin, you're, you know, I love Fake the Nation.

• 3:32Speaker 01

  No, thank you.

• 3:33Dan Pashman?

  Now, I'm sure it's tough hosting a news and comedy podcast these days just because like there's no news.

• 3:39Speaker 01

  Then what don't you even talk about?

• 3:41Dan Pashman?

  If only something would happen. And Negin, more exciting news in your world, you have a TED Talk that just came out?

• 3:47Speaker 01

  Yes, I have a TED Talk that just came out that I think will maybe surprise listeners because it's, it's comedy, even though it is called a talk. Because I am a stand-up comic. So I think it'll be, you know, an interesting take on the, just here's a little spoiler on the United Nations Global Happiness Report.

• 4:08Speaker 01

  There's comedy there.

• 4:09Dan Pashman?

  That is actually a great hook for a TED Talk and/or a comedy special.

• 4:14Speaker 01

  There it is. So, yeah, look it up on ted.com.

• 4:18Dan Pashman?

  It's up now. We'll link to it in the show description. And Dan, let's talk about this new cookbook. It comes out in just a few days. So, let's party.

• 4:25Speaker 02

  Let's party. It's a follow-up to my first book, which was Let's Eat, where let's eat a lot of things. This is really my entertaining book, and I'm just trying to get you to throw a party kind of without even realizing you're doing it. So it just becomes second nature. You know, I've got lots of tips. I've got lots of tricks. And I've got 16 different menus, so all the recipes are organized in menus.

• 4:43Dan Pashman?

  What are a couple of the menus?

• 4:44Speaker 02

  Tomato Girl Summer, which would be really good for when people get this book in their hands on September 2nd. Tomatoes are at their peak. There's Fishing for Compliments, which is my take on like sort of the Feast of the Seven Fishes. Because if you're an Italian-American and you put food down on the table.

• 4:58Speaker 01

  And if you ever watched The Bear.

• 4:59Speaker 02

  Yeah, exactly. There's Pumpkin Spice Up Your Life, because I'm a pumpkin spice girlie. So I just went really hard for fall.

• 5:06Dan Pashman?

  Do it. Lean into it.

• 5:07Speaker 02

  Yeah, so it's all very like fun and really delicious and really easy.

• 5:11Dan Pashman?

  It sounds like it's in keeping with what we already know and love about your work.

• 5:14Speaker 02

  Thank you. You're right. It's delicious, easy, yes.

• 5:18Dan Pashman?

  Let me ask you, Dan, as someone who hosts a lot of dinner parties and all kinds of parties, I have a theory that there's two kinds of hosts: missionaries and martyrs. The missionary host leads by example. This is the kind of person who like answers the door with a drink in their hand. They're having the most fun at their own party.

• 5:36Speaker 02

  Yeah.

• 5:37Dan Pashman?

  The martyr sacrifices their own good time because all they care about is making everyone else happy. You may never see them for half the night because they're prepping or cooking or washing dishes or whatever. But as long as everyone else is happy, they're happy. Which type of host are you?

• 5:51Speaker 02

  The missionary. I'm like bossing people around. I'm like telling them where to sit and like answering other questions. Everyone knows what we're eating before they arrive. I'm really obsessed with menus. I'm really obsessed with sort of getting people excited.

• 6:05Dan Pashman?

  All right, you take charge.

• 6:06Speaker 02

  So I'm leading by example. And I'm Italian-American. It's like I've been bossed around by women my whole life. So now I'm your mom.

• 6:14Dan Pashman?

  Now you're doing the bossing.

• 6:15Speaker 02

  Yeah, yeah. But it's all very lovely.

• 6:17Dan Pashman?

  Yes, I'm sure. All right, well, listen, in just a few minutes, we're gonna open up the phone lines and take some live calls from the Sporkful listeners. But let's get warmed up a little bit here. First, we have some voice memos from Sporkful listeners. You both ready?

• 6:29Speaker 01

  Yes.

• 6:30Dan Pashman?

  All right, here it goes.

• 6:32Speaker 03

  This is Steven from Pensacola, Florida. This mainly applies to couples. And I know this has happened to many a man. At a place that serves french fries, my wife always says she doesn't want any, but she may sneak a few of mine. Am I obligated to share my french fries with her? I give her a few fries, but I'm hoping that the Sporkful can declare this a food sin and allow me to rebuff my wife.

• 6:53Dan Pashman?

  Dan, you're shaking your head. Thoughts?

• 6:54Speaker 02

  I just feel like the key to all good relationships is you gotta get ahead of it, babe. Like, order more fries, so that you're gonna get as many as you need and let her think that she's eating some of yours.

• 7:04Dan Pashman?

  Right.

• 7:05Speaker 02

  Pad the order.

• 7:06Speaker 01

  Pad the order.

• 7:07Dan Pashman?

  But what if she says, or whoever your significant other is, says, "I just want a couple. I just wanna steal a couple. I don't want a whole side of fries."

• 7:15Speaker 02

  But they're gonna eat all of them.

• 7:18Speaker 01

  Okay, so as the woman in a relationship who has said, "I will only eat a couple," I really do stick to a couple. Now, whoever these bitches are out there that are not holding their end of the bargain. No, I mean, I think if it's that important to you, I agree, double the order. And if she says a few, just go for five. Like, assume it's five fries. Can you, in your mind, do five fries? And if you can't, I think we need to take you back to preschool and talk about sharing.

• 7:53Dan Pashman?

  I agree. This is a thing for me. My wife will do the same thing. Can I have a couple of your fries? It's more of an issue for us with ice cream. Because sometimes we'll go out for ice cream, and I'm on the fence between one scoop and two, and she doesn't really want much. And she'll say, "Can I have a couple bites of your ice cream?" And as long as you tell me that before I order, I'm happy to share, but I'm gonna get two scoops then.

• 8:10Speaker 01

  Yeah.

• 8:11Dan Pashman?

  Which is what you were saying, Dan.

• 8:12Speaker 02

  Yeah.

• 8:12Dan Pashman?

  Order more.

• 8:13Speaker 02

  Absolutely, order more. Also, this is, like, my boyfriend and I both order so much food, so I can't relate to this. Like, we've never...

• 8:21Dan Pashman?

  Right. There's not a shortage of fries in the world. Like, you'll be all right.

• 8:25Speaker 01

  The sister problem to this problem is something that I've encountered, which is that like we'll go to a restaurant and I'll be like, I'll order the X, you order Y and we'll split.

• 8:35Dan Pashman?

  That's, yeah, that can be fraught.

• 8:37Speaker 01

  And that can be really contentious because he's like, ah, I just kind of wanted this one thing entirely by myself. And I'm like, alright, but then you get like two different flavors of things.

• 8:48Dan Pashman?

  Right.

• 8:48Speaker 01

  For the cost of one, why wouldn't you want to just split? I don't know. I find that really bizarre behavior.

• 8:54Dan Pashman?

  That, well, sometimes you're just in the mood, you really want one thing.

• 8:57Speaker 01

  I get it.

• 8:58Speaker 02

  But also sometimes you get two things and one of them is just way better than the other.

• 9:01Speaker 01

  Right.

• 9:02Dan Pashman?

  That's a big issue.

• 9:03Speaker 01

  That's right.

• 9:03Speaker 02

  Because then you both want to eat the really good thing.

• 9:06Speaker 01

  That's right.

• 9:06Speaker 02

  But I also, like, I don't know, I come from a place where I'm like, I've eaten so much good food in my life, like, I can take the bullet.

• 9:11Speaker 01

  Yeah, right, right.

• 9:12Speaker 02

  I eat the soggy salad, you can have the prime.

• 9:15Dan Pashman?

  Oh, see, I'm not always that magnanimous. So there's your answer, Stephen. You cannot declare this a food sin and rebuff your wife. Figure it out, find a compromise or order more fries. All right, another quick listener question for both of you.

• 9:28Speaker 04

  Hi, I'm Rebecca from South Jersey. And my food-related conflict with a loved one is what constitutes a Caesar salad. My husband and I have very differing opinions about what a Caesar salad really is. My personal opinion is that a Caesar salad needs to have specific ingredients in order to be considered a Caesar salad. It should probably have some type of romaine lettuce, some version of a Caesar dressing, croutons and cheese. He seems to think that a Caesar salad can be anything, as long as it has a Caesar dressing. And this all started a couple of years ago when we went to one of our favorite restaurants and I ordered a vegan Caesar salad, we are both vegan, and I received what was basically a garden salad with croutons. And he seemed to think that it was perfectly acceptable for them to advertise this salad

• 10:13Speaker 04

  as a vegan Caesar salad, even though there was essentially no component of a Caesar salad, with the exception of the romaine lettuce and the croutons.

• 10:20Speaker 01

  Look, I'm not a food aficionado here. I'm sitting with two Dan's. I'm in a Danwich, if you will, that really know. I want to say, though, that I had a kale vegan Caesar salad. And I believe that the dressing was made out of like a cashew situation.

• 10:40Dan Pashman?

  Okay.

• 10:40Speaker 01

  If that makes sense. And it felt like it was within the family of Caesar. So I, I would say that, that Caesar salads can be expansive. A Caesar salad is not a museum. It can change.

• 10:53Dan Pashman?

  Right.

• 10:53Speaker 02

  I think for me, it's very clear, like Caesar dressing is a dressing. Caesar salad is a system of like ingredients where there's like a crunchy green. There's a cheese. There's Caesar dressing and there's some sort of crouton or breadcrumb. Caesar dressing is its own isolated dressing that could go on anything. You could put it on a sandwich. You could dip your french fries in it. But a Caesar salad, formally, whether it's kale, whether it's crouton or breadcrumb, whether it's Parmesan cheese or, you know, shaved or grated or romaine or like, like that to me is a Caesar salad. So I'm a bit tighter in my definition. I did just write a recipe for New York Times that was Caesar kale Caesar pasta salad.

• 11:30Speaker 01

  Interesting.

• 11:30Speaker 02

  So like, I'm down, like, I still think that's a family member in the Caesar salad world. And it had kale, it added pasta, it had breadcrumbs, it had a Caesar dressing that was mayonnaise based, it wasn't egg based. But like a garden salad with Caesar dressing is not a Caesar salad to me.

• 11:46Dan Pashman?

  But where's the line then, Dan? Because you're saying, so you could have some other kind of green, you could have other.

• 11:50Speaker 02

  I think you need like crouton or some sort of like crunchy crouton breadcrumb thing. You need like the Parm cheese. You need some.

• 11:58Speaker 01

  So you can't have a vegan Caesar salad?

• 12:00Speaker 02

  No, you can. You can have vegan cheese. I think it just needs, I wouldn't add like tomatoes and cucumbers and like olives and be like, that's a Caesar salad. Like you're getting too far away from like the definition.

• 12:11Dan Pashman?

  To me, the vegan thing is a curve ball here.

• 12:14Speaker 01

  It is.

• 12:14Dan Pashman?

  Because, look, I'm fine with a vegan Caesar salad. Like, that can be delicious. But Rebecca here is, is coming to us as the purist.

• 12:22Speaker 01

  Yeah.

• 12:22Dan Pashman?

  Now, a Caesar dressing has eggs and cheese in it. And the salad usually has cheese on top. So there's a lot of non-vegan things happening in a Caesar salad. So it's fine with me if you want to have a vegan Caesar. But if you're going to come to me as a purist.

• 12:34Speaker 01

  Yeah.

• 12:35Dan Pashman?

  Then I think you might not be able to call a vegan Caesar salad a Caesar salad. So I'm on board with vegan Caesar, but then you're not a purist.

• 12:42Speaker 01

  Does our caller set fire to that restaurant? I mean, what is, what happens now?

• 12:46Speaker 02

  Well, but she calls herself a purist and ordered a vegan Caesar. So that's her, that's her boundary is even, is looser than yours.

• 12:53Dan Pashman?

  Right. So that's why I'm saying like, I just feel like she's sort of contradicting herself a little bit. I kind of feel like maybe they're both wrong in this couple.

• 12:59Speaker 01

  Yeah, yeah, yeah. I, I, yeah, yeah. She shouldn't have ordered it. Yeah. A lot went wrong that day.

• 13:08Speaker 02

  I love them. All right. I just want them to feel love for one.

• 13:13Dan Pashman?

  All right. One more voice memo before we get to our live callers.

• 13:16Speaker 05

  Hi, Dan. This is Anna. I'm a US citizen living in China. Um, and I believe that I have perfected a way to eat corn on the cob. I sort of accidentally discovered this myself and I've been doing it. Um, I've been sort of tried to teach people with little success. Um, people don't really seem that interested, but I really love this method because it keeps your teeth really clean and it gets all the corn out of the cob, the entire kernel.

• 13:46Dan Pashman?

  All right. That's your day now.

• 13:47Speaker 05

  So what you do is you kind of have to eat the first row. Um, there's no way around the first row. You do your best with that. But then you eat the second row by sticking your teeth under that row of kernels, if you're going down and pushing them up. Or you can go up, stick your top teeth above the top row of kernels and go down.

• 14:10Dan Pashman?

  She's like rocking the kernels back and forth to loosen them?

• 14:12Speaker 05

  If you're going down, you're going to use your bottom teeth. If you're going up, you're going to use your top teeth. And you're just going to stick your teeth, like I said, between the row of kernels and the next row of kernels and just leverage them down and away.

• 14:26Dan Pashman?

  Can I just say I love how long this is?

• 14:28Speaker 05

  You're not really biting, you're just sort of moving one row of teeth instead of both rows of teeth. And once you get them sort of loosened, you can kind of pull them out.

• 14:38Speaker 01

  It's a lever and pulley system.

• 14:40Speaker 05

  Without like biting through them.

• 14:43Dan Pashman?

  I love sportful listeners.

• 14:44Speaker 05

  And they do come out completely. Like, you'll be surprised. Your corn will be completely spotless, clean. It won't look shaggy or faggy. And it is so satisfying and fun. And it's a little bit maybe slower, I guess, but like.

• 15:03Speaker 02

  Sounds slow.

• 15:04Speaker 05

  I eat too fast anyway, so I need to slow myself down. And it's just like, I think the best way.

• 15:10Speaker 01

  Okay, I mean, she's a physics professor in China, obviously.

• 15:15Speaker 02

  Obsessed with her. I want to be best friends.

• 15:18Speaker 01

  I can't believe, first of all, how much corn is this one girl eating? Because I, I always eat some corn on the cob, but never enough to like, let me develop a plan. You know what I mean?

• 15:31Dan Pashman?

  I hate getting corn stuck in my teeth. So I don't ever eat corn on the cob, right off the cob. I will take the cob and get a knife, good knife. And I'll put it vertical on my plate and I'll slice it down. I also like, because then you get like these whole kind of like sheets.

• 15:44Speaker 02

  Mm-hmm.

• 15:44Dan Pashman?

  And it's fun to pick those up with your hand and pop them in your mouth.

• 15:47Speaker 01

  Yeah, yeah.

• 15:48Dan Pashman?

  You with me, Dan?

• 15:48Speaker 02

  Oh, yeah. I mean, I'll eat corn off the cob, but I love to slice. Like, I'm a slicer.

• 15:52Dan Pashman?

  Yeah.

• 15:52Speaker 01

  I mean, because there is something kind of like, you're filled with like a childlike wonder the second you put a corn on the cob directly in your mouth. You are a middle-aged person the second you make a cob vertical and take a knife to it, right? Like, you're no longer, do you have childlike wonder? So I feel like it depends on the vibe you're going for that day, but if you're going for like, I'm about to fill out Medicare forms. Like, definitely by all means, cut them off.

• 16:21Speaker 02

  But if you're like horny, like this girl and me, sometimes you'll pick up the corn, you'll like lick the like row a little. If you can get that feel across your tongue, that little like bump, bump, bump, then you bite it.

• 16:32Speaker 01

  Oh, my God. That is like a horny way.

• 16:34Dan Pashman?

  This just took a surprising turn.

• 16:36Speaker 02

  It's horny. Corn is horny.

• 16:37Speaker 01

  I'm blushing.

• 16:38Speaker 02

  Call me basic.

• 16:44Dan Pashman?

  You guys ready to open the phone lines? Oh my gosh, this is exciting. We're about to take some live calls here. We have some very serious issues. All right, we're going to the phones. Hi, who's this?

• 16:55Speaker 06

  Hi, this is Emily and I'm here with my boyfriend, Tim, and we're from Cambridge, Mass. We have this food dispute that we just haven't been able to decide who's right or wrong.

• 17:05Dan Pashman?

  All right, let's hear about it.

• 17:06Speaker 06

  So pretty much anytime that we are making food or we're picking up food or a treat for later, I always just want to have a bite right at the start, even if it's really not the time that we're supposed to be eating. I always just want to have the food like when it's completely fresh and I don't mind if I'm just standing up in the kitchen doing it. And Tim is pretty much set on being completely settled in and eating the food when we're really supposed to be eating it, sitting at the table or on the couch in front of the TV before he starts to dive in.

• 17:41Dan Pashman?

  Okay, and so you're having this disagreement over whether it's better to take one bite when you think the food is at top quality or whether it's better to like sort of sit down and get settled and be kind of comfortable?

• 17:52Speaker 06

  Yeah, exactly.

• 17:53Dan Pashman?

  Tim, do you have anything to add?

• 17:55Speaker 07

  I do, to be fair, I do understand where she's coming from, but I can never, you know, go away from me wanting to just sit down and have a full meal or wait until we can eat the entire thing, whatever it may be. But it's pretty funny to watch Emily always just wanting to take one little bite of something.

• 18:15Dan Pashman?

  Dan Pelosi, you're nodding.

• 18:17Speaker 02

  I just, it's so hard because Emily and Tim both live inside of me.

• 18:22Speaker 02

  And so I totally get it. I'm curious, Tim, like, did you grow up in a family like I did where we all sat down to dinner? Is there a formality in like sort of an importance of like actually sitting? Like, what was your sort of like upbringing or your history with that?

• 18:37Speaker 07

  Yeah, so that's, I mean, you explained it pretty well. It's actually spot on. Every time we would eat dinner, it was always our mom, who is a great cook. She would make most of our meals and we would help where we could. But we would always sit down once everything was done. And I'd actually never really experienced a family like Emily's who they're fantastic cooks. But when I go over there to eat sometimes, it's almost like as soon as one thing is done, everybody's snacking on it. So like, I don't know, an example, like a side dish will be done. Everybody's trying a bite, you know, like the focaccia is done. Everybody's trying a bite.

• 19:15Dan Pashman?

  Emily, is this, uh, the way Tim describes this difference, is this accurate?

• 19:18Speaker 06

  Yeah, I'd say it's pretty accurate. We have a pretty big Italian family. So like on holidays, we don't always have just a main course. It's just a bunch of appetizers. Food comes out. People are standing in the kitchen and eating. They're not even necessarily sitting down and it's kind of every man for himself at that point. To make sure you get the food that you want.

• 19:40Speaker 02

  I feel like you guys should just try and be bi like me. You know, wherever, wherever the night is headed, just, just roll into it, you know?

• 19:48Dan Pashman?

  Negin, do you have a question?

• 19:49Speaker 01

  Yeah, I guess what happens then by the time you sit down? Is like, is the food done? Like, or do you like never need to sit down?

• 19:59Speaker 06

  I would say when it's Tim and I eating together, I do usually just want to take a bite while the food's at its peak. But if I am by myself, there is a chance that I might just be like eating lunch, standing up.

• 20:13Dan Pashman?

  I'd like to hear from each of you. Emily, why does it bother you that Tim wants to eat the way he does?

• 20:20Speaker 06

  I would say that, you know, we have had a couple of times where, you know, we're getting, say, takeout and we're not going to be able to sit down completely and more formally with it for a while. And so if I don't have that bite, you know, right when we've gotten it, then something's going to be lost when we finally sit down to eat.

• 20:42Dan Pashman?

  That's why you like to do it the way you like to do it. But I'm asking you, why does it bother you that Tim likes to do it the way he likes to do it?

• 20:49Speaker 06

  Um, it doesn't quite bother me, except for the times that since he's waiting, I kind of feel bad and I feel like I should probably wait too.

• 20:59Dan Pashman?

  So you don't like, you feel like he's sort of subliminally guilting you and that decreases your enjoyment of your bite?

• 21:06Speaker 06

  It could be.

• 21:07Dan Pashman?

  And Tim, what about you? Why does it matter to you how Emily does it? Why does it bother you when she wants to take her bite right away?

• 21:14Speaker 07

  I don't know. I wouldn't say it necessarily bothers me unless I'm just really in the mood to not try any food that we're making or that we have until we're actually sitting down and ready to eat a full meal.

• 21:26Speaker 06

  Some meals you might not notice if a bite's gone, but you know, if we were making something like a pizza and I, we made pizzas last night, I did my best not to take a bite out of the slices before we made it to the table.

• 21:38Dan Pashman?

  In that situation, how much time is going by?

• 21:41Speaker 01

  I know.

• 21:42Dan Pashman?

  From the time the pizza comes out of the oven to the time that it's on the, it's got to cool a little bit anyway.

• 21:46Speaker 07

  There's not that much time.

• 21:48Speaker 02

  She's just, Emily's just excited.

• 21:50Dan Pashman?

  Tim, do you ever feel like Emily is subliminally guilting you when you're waiting?

• 21:55Speaker 07

  Sometimes I think so. There was a good example of that. We were going to Angelo's in Philly and we had just gotten there driving from Cambridge. You can't eat inside Angelo's, so we had to take it to go. But we picked up the food before we had even checked into the hotel. So you know, we had to go to Angelo's, grab the food, go to the hotel, check in and then go up to the room. And she really wanted to eat the pizza while it was warm and I was just grumpy from the drive. And I said, no, I'm not touching it. You can go ahead and do whatever you want, but I'm going to wait until we're up in the room. And then she waited and we got up to the room and the pizza was freezing cold. So that time I did feel pretty bad.

• 22:38Dan Pashman?

  Oh, man.

• 22:38Speaker 02

  Yeah.

• 22:38Dan Pashman?

  Tim slept on the couch that night. The, that's just poor planning though. Everyone knows that there's a park right by Angelo's where they have benches. There's other seating areas within walking distance.

• 22:48Speaker 07

  I wish we knew that.

• 22:49Dan Pashman?

  You don't go back to the hotel when you have Angelo's. You eat in the immediate vicinity of Angelo's.

• 22:53Speaker 02

  Eat in the car, babe.

• 22:54Dan Pashman?

  That's right. Yeah, just get in the car and eat in the car.

• 22:57Speaker 01

  There should be a sign on Angelo's wall with that, that note.

• 23:00Speaker 02

  We, in our car, we have forks, knives and handewives in our glove compartment. I'm not kidding.

• 23:07Dan Pashman?

  We have a little more to cover here with Emily and Tim. Let's take a quick break. When we come back, we will continue to suss out this conflict and issue our final verdicts. And we'll take another live call from another couple having some issues. Stick around.

• 23:25Speaker 08

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• 23:32Dan Pashman?

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• 24:17Dan Pashman?

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• 24:59Dan Pashman?

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• 25:35Dan Pashman?

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• 26:18Dan Pashman?

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• 26:41Dan Pashman?

  Welcome back to The Sporkful. I'm Dan Pashman, and I have some major pasta-related news for everybody. The folks at Sfolini and I are teaming up with Cravings by Chrissy Teigen for the launch of her four new pasta sauces, which include Spicy Thai Basil Marinara, Corn and Truffle, Creamy Tomato, and Spicy Miso Alfredo. Oh, man, I want to try that one. And get this, there's a special limited-edition pack of sauces that comes with one of my Sfolini pasta shapes, Quattratini. That's the shape that Chrissy picked. No big deal. Get the set at cravings.com or check out the link in the show description. Make sure you get one before they're gone. All right, time to get back to your calls. And I'm joined once again by Negin Farzad, comedian, actor, and host of the podcast Fake the Nation. Hello again, Negin. Hello.

• 27:24Dan Pashman?

  And of course, Dan Pelosi, aka Grossy Pelosi on Instagram, author of the forthcoming cookbook, Let's Party. Hello again, Dan. Hi. All right, let's pick up this call. We got Emily and Tim on the line from Cambridge, Mass. And they are broiled in an issue. Emily wants to take a bite or two of her food right away, when she thinks it's at top quality. Tim wants to sit down first at the table. Negin, what are your thoughts for Emily and Tim?

• 27:46Speaker 01

  Yeah, I mean, first of all, my issue is like a heat issue. As a Middle Eastern person, we like to put things in our mouth like searing hot. If you don't get third degree burns on the inside of your mouth when you're eating something, like then you ate it too late. And so I sort of do understand Emily's like impatience. But at the same time, I grew up in a household where my mom did the cooking. I didn't understand what she was doing and I still don't. And so I just, I like, I know my role and I wait and I dutifully set the table. And then I try and just help get everything to the table as fast as possible. So then maybe Emily, I think maybe you just do a better job of hurrying the process to the table.

• 28:30Speaker 01

  And then Tim, yeah, I think you just, there's a dish where it's like, hey, these corn fritters, if one of them goes, no one's gonna note. Like my sense of aesthetics won't be offended. So if there's dishes like that, just be like, hey bud, toss one in your mouth.

• 28:46Dan Pashman?

  Right, right. Dan, thoughts?

• 28:49Speaker 02

  I'm a calendar person, so like, I think we need to have Emily nights and Tim nights. And I think if you go into the situation, knowing whether you're like jumping on the food or you're waiting, it might help sort of like truly work through this issue. But I don't know, I get this feeling that like Tim actually really loves this part of Emily. I think you're enamored by it as much as perhaps it bothers you. And that makes me, that heartens me.

• 29:11Dan Pashman?

  Tim, you think there's some validity to that?

• 29:12Speaker 07

  That's, I think it's very valid. It has gotten to a point where I do love it and that's, I appreciate it more and more every time we eat.

• 29:20Dan Pashman?

  Yeah, that'll come around though, if you stay together long enough. It'll get annoying again. But I, I, you know, I asked each of you, why does it bother you that the other one wants to do it differently? And neither of you really had much of an answer. It doesn't really bother either one of you that the other one does it differently. So on the surface, it's like, well, then just each of you, you do you. But I, I think there is a reason why it bothers each of you. And it's because you both think that your system results in A better eating experience. And you both want the other to have the best possible experience. So, but at the end of the day, you just have somewhat different priorities. I think this is a common thing in relationships, which is like, you're both coming from a good place.

• 30:04Dan Pashman?

  You both think that you have a better way and you want the other one to like it as much as you do. But in reality, you're just different people. And so you may just have to accept that you do this differently and move forward and let Emily take her bite. And Tim, don't worry about it. Emily and Tim, what are your thoughts on, on this feedback?

• 30:20Speaker 06

  Well, I didn't expect for it to go so deep and so much deeper than just dinner. But I, I do think that's kind of right. And maybe where I'm coming from, where I do just feel like Tim might be missing out on, on the peak of our food experience together by, by waiting a little bit too long. We don't need to start trying to convince each other to change up our ways.

• 30:44Dan Pashman?

  Exactly, exactly. That's what I'm saying. Well, Emily and Tim in Cambridge, Mass, thank you so much for giving us a call. And I hope that your next meal is a very delicious one, whether or not you start eating it before you get to the table.

• 30:56Speaker 06

  Thanks so much, everyone.

• 31:00Dan Pashman?

  All right, before we return to our listeners, we asked each of you to bring in a hot take, right? Negin, what's your hot take?

• 31:06Speaker 01

  I feel like whenever I, like, there's a birthday cake situation. The cake that secretly is the most delicious comes from like a dirty, disgusting supermarket box. Like a real old classic.

• 31:23Dan Pashman?

  You're talking like.

• 31:23Speaker 01

  Processed.

• 31:24Dan Pashman?

  Yellow cake?

• 31:25Speaker 01

  Yeah.

• 31:26Dan Pashman?

  Chemicals. Right.

• 31:27Speaker 01

  Chemicals, exactly.

• 31:29Dan Pashman?

  Yeah, I feel like.

• 31:30Speaker 01

  I made, I made some cupcakes that I took to a party and it was like from a supermarket box. And I got so many compliments. They thought it was like some kind of bespoke recipe.

• 31:42Dan Pashman?

  Did you take them out of the supermarket container, put them on a platter?

• 31:45Speaker 01

  Well, I mean, I had to still make them. No, I made the.

• 31:47Dan Pashman?

  Oh, from a mix.

• 31:48Speaker 01

  From a mix.

• 31:49Dan Pashman?

  Oh, got it, got it.

• 31:50Speaker 01

  The mix, the sheet cake mix that I made into cupcakes. And I acted like, yeah, I totally like, it was the recipe and I know what I'm doing. But like, I fooled everybody.

• 32:01Dan Pashman?

  I feel like periodically, I don't know if you see this, Dan, in the world of food influencers, there's always some food media person or chef who's like, I'm gonna do an artisanal version of the box cake mix. And I'm always like, but why?

• 32:13Speaker 01

  But why?

• 32:14Speaker 02

  I did a version of death by chocolate, which is like a devil's food cake box mix, like Cool Whip and a box of chocolate pudding for the New York Times. And I did it all from scratch. And it's like delicious. But I also tell people like, mix it up. Like, use the box mix, maybe make your own whipped cream or your homemade pudding. So you can kind of go in between like homemade and box mix. But there's no wrong way. And box mix and Cool Whip, like I love Cool Whip, like it's delicious.

• 32:39Speaker 01

  Can I ask you a question about this thing that I did with the cupcakes? I usually just like use a fork and stir it up and like call it a day. But this time I used a mixer. And I feel like that was part of the reason why I fooled so many people. Is there something to that theory?

• 32:57Speaker 02

  Probably just mixed it better, maybe some air.

• 32:59Speaker 01

  Okay.

• 33:00Speaker 02

  You know?

• 33:00Speaker 01

  All right.

• 33:00Speaker 02

  Lighter?

• 33:01Speaker 01

  Yeah. My little hack, if you wanna elevate, take the sheet cake thingy, but use a mixer.

• 33:09Speaker 02

  Hot take.

• 33:10Dan Pashman?

  My hack for boxed cake and cupcakes is instead of water, use milk.

• 33:14Speaker 02

  Mmm.

• 33:15Dan Pashman?

  Which makes the cake sort of like a little denser and richer. And it feels more like bakery cake.

• 33:20Speaker 02

  You can also swap out the vegetable oil with olive oil and it's delicious.

• 33:24Speaker 01

  Oh, I think that's what I did.

• 33:26Speaker 02

  Oh, did you?

• 33:26Speaker 01

  I did olive oil.

• 33:27Dan Pashman?

  Look at you.

• 33:28Speaker 01

  Yeah, because I don't have that.

• 33:29Speaker 02

  So you didn't just make a box mix, you made it your own.

• 33:32Dan Pashman?

  You got chef-y.

• 33:33Speaker 01

  Oh my god, so accidentally.

• 33:36Speaker 02

  You were a domestic top.

• 33:41Dan Pashman?

  All right, Dan, what's your hot take?

• 33:42Speaker 02

  My hot take is, and apologies to the Italian Americans out there, but I think you have to put a little sugar in your marinara. Unless you have like peak, peak, peak gorgeous, like sweet tomatoes, I think a little bit of sugar at the very end, stir it in, it just brightens everything and makes it delicious. And I think that marinara should be sweet. And I put this in my first book and people are like, what? And I'm like, listen, this is how I do it. Like you can leave it out, but you're gonna, you're not, you're gonna... You're missing a little something.

• 34:12Speaker 01

  Wait, so Italian grandmas are not doing that?

• 34:15Speaker 02

  Some do, some don't, but like, there's shame around it. Like, I have been shamed.

• 34:19Speaker 01

  Yeah.

• 34:20Speaker 02

  And I refuse to be, because I feel shameless about it.

• 34:22Speaker 01

  First of all, I would have not have even known to shame you. But now that I have that ammunition, I'm gonna hold on to it. I'm gonna hold on to it for later.

• 34:32Speaker 02

  I'm gonna get a nasty DM tonight.

• 34:35Dan Pashman?

  Cut to Negin's at a friend's house, and she walks into the kitchen. What you making, marinara sauce? The person sprinkles some sugar, and Negin is like,

• 34:42Speaker 01

  Oh, my god, what is that?

• 34:44Dan Pashman?

  Jacques.

• 34:45Speaker 02

  I also put raisins in my meatballs, was a whole other conversation, but...

• 34:48Dan Pashman?

  Wait, what? You bury the lead, huh?

• 34:51Speaker 02

  I know, I know. So, raisins and pine nuts in meatballs is a Sicilian thing.

• 34:55Dan Pashman?

  Pine nuts in meatballs, I've seen and heard of.

• 34:57Speaker 02

  But typically, like, it's both. But my family always put raisins, and I love it, because I love the sweet, savory combo, and that little bite of the little juicy raisin. It's so good. I get so much flack for that.

• 35:09Speaker 01

  Well, by the way, the Iranians have a thing called kofte, which, where they also, they'll put like, date, or plums, or whatever, like, in the avocado. They'll put stuff like that in there. So I feel like, regionally, this is something that brings that entire area together.

• 35:24Dan Pashman?

  Right. Okay, well, then, then there's gotta be some wisdom to it, if two great cuisines are doing it.

• 35:28Speaker 01

  Yeah, old, old great cuisines, yeah.

• 35:30Dan Pashman?

  Yes.

• 35:34Dan Pashman?

  All right. You two ready to take another live caller?

• 35:36Speaker 01

  Let's do it.

• 35:37Speaker 02

  Let's go.

• 35:37Dan Pashman?

  All right, let's go. Hi, who's this?

• 35:39Speaker 09

  Hi, this is Alex, and I'm here with my husband Tyler, and we're in San Diego with our lovely cat, Agave.

• 35:45Speaker 10

  Hello.

• 35:46Speaker 09

  And so, we're calling in with a question, or I guess, an issue about what is the best way to sort of reheat leftovers?

• 35:53Dan Pashman?

  Okay.

• 35:54Speaker 09

  And I can also sort of narrow it down a bit, because we have a difference of opinion, I think, select foods. So like... You know, we agree on things like pizza, we definitely want to put in like our little toaster oven. We're not monsters. Like, we're not putting that in the microwave. And then things like soups or chili, we eat a lot of chili in the winter. We'll definitely preferentially put that like in the microwave. But we eat a lot of rice-based dishes, a lot of pasta-based dishes. And that's really where we disagree on what the best way to reheat them is. Um, my preference is to put them in the microwave. I feel that there are ways to use the microwave where you can still maintain even heating. It's faster than like reheating food on the stove.

• 36:39Speaker 09

  And I think just a core principle that I feel about leftovers is like, I've made this beautiful meal and no one has to clean up. You know, you've done all the cooking, you've done all the the dishes the night before. But with leftovers, I intentionally make it so that we're both free. You know, we can work out a little longer, we can watch our TV. It's just sort of like, ah, nice, I've got this delicious meal. But we don't have to do anything except for just put our dishes in the dishwasher after you've microwaved them.

• 37:08Dan Pashman?

  And you feel like if you heat it up on the stove top or in the oven, then that requires a pot or a sheet pan or something, and now it's more stuff to wash?

• 37:14Speaker 09

  Exactly.

• 37:15Dan Pashman?

  Got it. Okay. Now Tyler, what's your take?

• 37:17Speaker 10

  Let me start by saying, you know, I I used to work in a restaurant. It wasn't like a particularly nice restaurant, but we still never microwaved. It it was just sort of considered a way to destroy your your food. Um, and so I think maybe that's just kind of like stuck with me for a long time. I feel like even leftovers taste better if you put a little uh labor into it.

• 37:44Speaker 02

  I want to know, when you reheat rice, do you do, do you just like pop it in the microwave? Or do you do the like paper towel with like the ice? Like, there's so many tricks. Or are you just like raw dogging it?

• 37:57Speaker 09

  So what, what I feel like we usually do is like, we each put our separate bowls together of what, what we're gonna eat and just put that into the microwave.

• 38:05Dan Pashman?

  Like, let's say you have leftover chicken and rice and roast vegetables. You microwave the whole plate, so it's all these different things being microwaved for the same amount of time.

• 38:14Speaker 09

  Correct.

• 38:15Speaker 01

  Wow.

• 38:16Dan Pashman?

  Dan and I are both wincing.

• 38:19Speaker 01

  The Dan's are wincing. As a civilian myself, I wanna say that's also exactly what I have done in my life. So I mean, I don't, I wanna understand your wince. This feels like the right move.

• 38:32Speaker 02

  I couldn't be more pro microwave in all things, but I do think that the strategy by which you reheat things in the microwave is very important to maximize leftovers. I love the idea of maximizing leftovers.

• 38:44Dan Pashman?

  Let me ask you, Dan, like, are there certain foods that you feel like are better reheated in the microwave than on a stove top or oven?

• 38:51Speaker 09

  Ooh.

• 38:52Speaker 02

  Yeah, I mean, I do think that like with meat, I think you have a really big risk of overcooking the meat. If you put it in like the stove top or the oven, it gets really dicey because you tend to sort of like walk away and forget about it. The microwave has a timer, it beeps, you can like set it for really short periods of like where it blasts heat. So I think that's really great, but like, you know, mashed potatoes is like great in the microwave. Things that like, aren't gonna really change form or like crisp up if you put them in a pan.

• 39:20Dan Pashman?

  Rice?

• 39:21Speaker 02

  Rice, yeah, I mean, rice I think is smart in the microwave as well, but I, I feel like I want steam, like I wanna create steam.

• 39:27Speaker 01

  Throw a little water on it?

• 39:28Dan Pashman?

  Yeah, usually I'll put just like a splash of water, mix it up and then, and then microwave it a while, so it like re-steams almost.

• 39:35Speaker 01

  So are you putting a paper towel on it or no?

• 39:37Speaker 02

  I don't do that. Or Saran or something.

• 39:39Dan Pashman?

  Yeah, cover it somehow.

• 39:40Speaker 02

  But you don't have to.

• 39:41Dan Pashman?

  Right. Um, I have to say that just the other day, I had some very precious special leftover pork chops in the refrigerator that my daughter hadn't had a chance to try, and she was gonna be eating the pork chops without me there to supervise the reheating of the pork chops. So while driving her to tennis camp, I made her take out her notes app on her phone and take notes on the correct way to make them. And the first thing I said was take it out one to two hours before you're gonna eat it.

• 40:06Speaker 02

  Yeah.

• 40:06Dan Pashman?

  Because with meat, you don't wanna re-cook it. So if you let it come to room temperature before you put it in the microwave, then you can keep the microwave time to a minimum, and you won't, it won't overcook or turn tough on you.

• 40:17Speaker 02

  Genius.

• 40:18Dan Pashman?

  If you're reheating meat, you should not be trying to make it hot, hot.

• 40:21Speaker 02

  Yeah.

• 40:22Dan Pashman?

  Cause it's gonna end up tough if you try to make it hot again. It should just be warm.

• 40:26Speaker 01

  So your issue basically is if she's putting different things on a plate that have different heat points and whatever, whatever. Moisture needs.

• 40:34Dan Pashman?

  Right, that, that feels like a somewhat careless.

• 40:38Speaker 02

  Something's gonna suffer.

• 40:39Dan Pashman?

  Right, so you're right.

• 40:40Speaker 02

  Which can be okay, like, I've done that before.

• 40:42Dan Pashman?

  But that being, sorry, let's get back to Alex and Tyler, though.

• 40:44Speaker 02

  Let's talk, sorry.

• 40:47Dan Pashman?

  But so, but Alex, it sounds to me like your top priority is not deliciousness, it's reduction of dirty dishes. Is that fair to say?

• 40:54Speaker 09

  Probably. I do, I mean, I do care about the flavor, but priority would be, yeah, about not, not doing anything later.

• 41:02Dan Pashman?

  And Tyler, is it fair to say that, that you, you just feel like the calculation is different? You, it's worth the extra effort of washing some extra dishes in, in order to get a better result?

• 41:11Speaker 10

  Yeah, yeah, exactly.

• 41:13Dan Pashman?

  Tyler, do you acknowledge that some foods are better reheated in the microwave than other methods?

• 41:19Speaker 10

  I don't know if I would be willing to acknowledge that. I mean, I certainly agree it's more, more convenient, but um, I really like using our, our cast iron skillet and I don't, I don't know if I would be willing to admit that anything is better in the microwave than, than reheated on the stove top.

• 41:37Speaker 09

  Not even chili?

• 41:38Speaker 10

  I mean, I, I agree it would be a pain, a pain in the ass to reheat chili in the microwave, or on the stove, but uh, I don't know if it would be better necessarily.

• 41:46Dan Pashman?

  Chili is like, anything that's sort of soupy is gonna be fine either way, but I feel like.

• 41:51Speaker 02

  You just gotta stir it more, like, it is still wor- like, I don't know, like, I have the microwave, it's like, there's hot spots, like.

• 41:56Dan Pashman?

  Yeah, you gotta stir it up.

• 41:57Speaker 02

  You gotta stir it up. I'm a stove top. Like, I would reheat chili or soup on the stove top.

• 42:01Dan Pashman?

  What about like a grilled chicken thigh?

• 42:03Speaker 02

  Yeah, I mean, I would do that.

• 42:04Dan Pashman?

  But would.

• 42:05Speaker 02

  In the microwave. I would do that in the microwave.

• 42:07Dan Pashman?

  And Tyler, you're telling me if you had leftover chicken thighs, you would put that into a cast iron pan on the stove to reheat it?

• 42:13Speaker 10

  Yes, I, I would do that.

• 42:15Speaker 02

  Tyler likes a char.

• 42:17Dan Pashman?

  Hmm.

• 42:17Speaker 02

  I think.

• 42:17Dan Pashman?

  I do like a char.

• 42:18Speaker 02

  I do too. I love a char, which is why I do my pasta. I fry the pasta and make like crispy, like fried.

• 42:25Dan Pashman?

  Oh, yeah.

• 42:25Speaker 02

  Heated pasta.

• 42:26Speaker 09

  Yeah, you're speaking his language.

• 42:27Speaker 02

  Yeah, like I grew up.

• 42:28Speaker 09

  Yeah, because we make a lot of stir fry.

• 42:30Speaker 02

  Yeah.

• 42:30Speaker 09

  And so like Tyler likes to get the crispy rice.

• 42:32Speaker 02

  Yeah.

• 42:33Speaker 09

  On the stir fry on day two.

• 42:34Speaker 02

  And I was gonna say crispy rice in a pan is kind of incredible.

• 42:37Dan Pashman?

  It is very good. Well, Negin, I'm sure can talk about that.

• 42:39Speaker 01

  My mom does this crazy thing with leftover rice where she adds like yogurt and maybe egg and she creates something called tachine. So look it up. Um, and it's like great, like little rice. It's like a rice pie.

• 42:56Dan Pashman?

  It gets crispy on the bottom?

• 42:57Speaker 01

  It gets crispy on the bottom, but it's like, but it's like kind of moist and yogurt-y.

• 43:00Dan Pashman?

  Does she add yogurt to her tadiq?

• 43:02Speaker 01

  No, she only adds it to this thing called tachine, which is like a sister product to the tadiq.

• 43:08Dan Pashman?

  Cause I've seen recipes for tadiq that.

• 43:09Speaker 01

  That include yogurt. Yeah. This one is like, I think it's thicker, it's whatever. Anyways, but folks, if you've got the leftover rice, look into this recipe. Throw some saffron, make it fun.

• 43:21Dan Pashman?

  Alex and Tyler, does one of you more often do the dishes or is it roughly split equally?

• 43:26Speaker 10

  I mostly do the dishes.

• 43:28Speaker 09

  Yeah, I mean, I think.

• 43:30Speaker 02

  That's the problem.

• 43:31Dan Pashman?

  Dan and Negin, Dan and Negin both just looked aghast.

• 43:35Speaker 02

  Like, we're like, all right, end the conversation.

• 43:39Speaker 02

  We love you guys.

• 43:39Dan Pashman?

  Yes. So, so what are your thoughts here then, Dan?

• 43:42Speaker 02

  It sounds like Tyler should just be in charge of reheating leftovers and Alex doesn't have to stress or worry because Tyler enjoys the process and he does the dishes. And I'm sure Alex does a million other incredible things. There's sort of just like, okay, like you, you handle the reheat night and I will do some other thing. Because the food would be like objectively better per Tyler's desires. And then the dishes would also be taken care of.

• 44:07Dan Pashman?

  Right.

• 44:07Speaker 01

  Yeah. I mean, that sounds, that sounds right to me. And I have to be honest, like in my marriage, I almost never like deal with the dishwasher. Like I don't really put stuff in and I, my husband just like loves it. For whatever reason. It's like, that's his domain. So if we, if you end up having that as your domain, I feel like that's cool. That's okay. And like, you don't need to worry about like efficiency of dishes.

• 44:33Dan Pashman?

  So it seems like the judgment here is Tyler should heat up the leftovers however he wants and then also do the dishes.

• 44:41Dan Pashman?

  Tyler's like, Mr. Ripper, my way.

• 44:45Dan Pashman?

  How do you, how do you feel about this?

• 44:47Speaker 10

  I mean, well, you know, you should say Alex does do most of the cooking, so, you know, I don't think it's, it's totally unreasonable. Although, she does sometimes nitpick how I load the dishwasher, so that could be a problem.

• 45:01Speaker 01

  Oh yeah, no, that, that way, then you gotta, you gotta let that go as well.

• 45:06Dan Pashman?

  Putting aside who does the heating up, like, your issue, Alex, was the dishes. So if Tyler's, if you can just let it go and let him wash the dishes, doesn't that solve your problem?

• 45:17Speaker 09

  I mean, as long as he agrees to do it, which, you know, if I have you guys as my witness, that works.

• 45:24Speaker 09

  I'll have audio proof.

• 45:26Dan Pashman?

  Tyler, do you solemnly swear to wash the dishes whenever leftovers are being reheated on the stove top or in the oven, in sickness and in health? Till death do us part.

• 45:33Speaker 10

  I do, yes.

• 45:34Dan Pashman?

  Alright. Alright, look, I feel good about this.

• 45:38Speaker 01

  I feel good about it.

• 45:38Dan Pashman?

  You figured it out. Alright, well, we are just solving a lot of problems here. Therapy.

• 45:44Dan Pashman?

  Well, Alex and Tyler in San Diego, enjoy your next leftovers dinner, and Tyler, enjoy doing the dishes.

• 45:51Speaker 10

  Thank you, I will.

• 45:53Speaker 09

  Thank you, guys.

• 45:53Dan Pashman?

  Thanks, guys.

• 45:58Dan Pashman?

  Alright, well, now, listen, before we wrap up, I want to remind Sporkful listeners that we are always looking for your food feuds and disputes, so if you have a disagreement or a hot take or a question that you want to share, drop me a line at [email protected]. My thanks to everyone who called in, and to Dan Pelosi and Negin Farsad. Dan's new cookbook is called Let's Party, it comes out next week, but it's available for preorder right now, so don't wait, preorder it right now wherever books are sold, it's phenomenal, you can also find him at @grossypelosi on Instagram, thank you, Dan. Thank you. And Negin Farsad is a comedian and host of the podcast Fake the Nation, a political comedy talk show, she has a TED Talk that just went up, what was it, what hilarious hook was it again?

• 46:37Speaker 01

  The United Nations Global Happiness Report.

• 46:39Dan Pashman?

  Honestly, it's a genius concept for a TED Talk, I can't wait to watch it, so we'll link to that in the show description, you can also find Negin on Instagram, @naginfarsad, thank you, Negin.

• 46:49Speaker 01

  Thank you.

• 46:51Dan Pashman?

  Listen, while you're following folks on Instagram, follow me. I shared a bunch of behind the scenes pics and videos of the creation of a new ice cream sandwich that we talked about here on the show just a couple of weeks ago. I also posted a picture of a subway poster that I really thought said STDs are tamales. It did not say that, but if you were following me on Instagram, you would know what it did say. So follow me there at the Sporkful. Next week on the show, we talk with Queer Eyes food expert Anthony Perowski about body image and imposter syndrome. It's great chat. Get psyched for that. Wait for that one. Make sure you check out our reheat. Every Friday, we drop a Sporkful episode that you listeners have requested, that you want to hear. It's a great way for us to highlight some of our best episodes in our back catalog. Those go up every Friday.

• 47:33Dan Pashman?

  You can also check out our recent episode about my quest to find pawpaws, North America's largest native fruit. That one's up now. Check it out. And hey, did you know you can listen to the Sporkful on the Sirius XM app? Yes, the Sirius XM app, it has all your favorite podcasts, plus over 200 ad-free music channels curated by genre and era, plus live sports coverage. Does your podcasting app have that? And there's interviews with A-list stars and so much more. It's everything you want in a podcast app and music app, all rolled into one. And right now, Sporkful listeners can get three months free of the Sirius XM app by going to siriusxm.com/sporkful. This episode was produced by me along with managing producer. Emma Morgenstern. And senior producer. Andres O'Hara. It was edited by. Camille Stanley. Our engineer is. Jared O'Connell.

• 48:18Dan Pashman?

  Music help from Black Label Music. The Sporkful is a production of Stitcher Studios. Our executive producer is Camille Stanley. Until next time, I'm Dan Pashman.

• 48:25Speaker 11

  Hi, this is Amy from Austin, Texas, reminding you to eat more, eat better, and eat more better.

• 48:44Speaker 12

  Time for a quick break to talk about McDonald's. It's the tangiest time of the year. For a limited time, head to McDonald's and get a McRib sandwich. Make it a meal by adding a medium fries and a soft drink like an ice cold Diet Dr. Pepper. So grab a McRib sandwich and embrace the tang. Save time by ordering ahead on the app. Participate in McDonald's for a limited time. Dr. Pepper is a registered trademark of Dr. Pepper, 7-Up Inc.

• 49:08Speaker 13

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