Carla Lalli on life after divorce, online dating and pepper jack cheese

heard rumors that expense account was done. I heard that expense account was canceled. That expense account was never coming back. I got a request for comment from a food media reporter asking me if expense account was over. And guess what? I'm here to say that the answer is no. I'm here to say that those rumors are categorically false. In fact, it's an outright lie. Expense account is back baby and we're better than ever. We're working with higher ground, which for those of you who don't know is Obama's production company. I've not yet met Barack himself, but when I do, I promise, I promise, I promise that you guys will be the first to know for making some changes around here. I'll start at the top of each episode. Just me telling you about my likes, my dislikes, what I've been up to. Maybe I'll talk about some food I ate, some drinks I drank, maybe some news, maybe a hot takeer too. And then there's always an interview. And we've got some really great guests this season. I cannot wait for you guys to meet them. They'll be fun and full of surprises. We'll take a peek inside of some of their fridges. What I said, some of their dinner receipts will play Maryfuck kill with them. Guess what? I'm marrying pork. So welcome back. This is Expense account, cue the music. This episode is brought to you by Yahoo Scout. So as this is the first episode back, I've got a treat for you guys. We're talking all things fall with my friend, my boss, the queen of sub-stech, Emily Sumburg, Emily, welcome to Expense account. How's it going? Great. Thank you for having me on the show. I'm so excited for this season to kick off. The first time of the season, but not the last time. How was your summer? It was great. I traveled a bit at the beginning of the summer. I was in Europe. I did a little road trip from France to Italy, which was super cool. It was like three hours to get over the border and you're sort of in two different worlds. And then for most of the summer, I was between the city and Long Island, which was also really nice. I was in a bit of a bubble on the beach, which was great. Are you, are you like a big swimmer? I'm a big swimmer. I like to swim. I love going in the ocean. I walked to the ocean almost every day. I jumped in, maybe half of those times. It was great. I'm so jealous. But now it's fall. I saw you're making an apple crumble this weekend and it gave me anxiety. I'm like, it's officially fall. She's cooking an apple crumble. Here's the thing at the end of August, a friend invited me to apple pick at her house on Long Island. And I guess you can't really fight with the harvest sets. The trees say the apples are ready. You can't say like, whoa, wait, it's not October yet. They're ready. Maybe it's more of a Long Island thing. They're ready a little bit earlier. So I got into the apple spirit early. And then I went to a barbecue over the weekend, which was a barbecue/rochishana party. So I was like, what can I bring? And I got super ambitious and made this sour cream crumb cake with a layer of sliced apples that I got at the Grand Army Farmer's Market on Saturday. How do you feel about pumpkin spice? I like pumpkin spice. I have so far participated in two pumpkin spice treats. I had a pumpkin spice latte from a coffee shop in my neighborhood the other day. And I also was at my bodega the other day. And they had a pumpkin spice ciggy yogurt. And I picked it up off the shelf. And it was pretty good. I love cozy season. What is it that you're looking for to most this fall? Well, this is my favorite produce season. I love the, you know, the shoulder season of tomatoes, but also there's this brief period where you see all the figs and the Concorde grapes. And then I don't know if you've been reading about the fig crop this year, but it's apparently a bit weak. And I went to two restaurants in the last week and they both had fig leaf desserts. And I wonder if that's a workaround from the fig crop or it's delicious. It's tastes really good. It's almost like a little anise or minty. So I'm happy to see like the menus this time of year and see the pastries coming out of different kitchens. What else? I have a wedding this weekend in Boston. And Boston is like a fall town to me. Like it's always kind of, you know, it's college town. That's true. Goodwill hunting is very autumn. Totally. What else? I mean, I'm so excited for the show long. That's getting so exciting. Yeah. It's such a gift to be able to live in New York City this time of year. I feel like everyone's back in the streets. You see all the students, you see all the 20-year-old bankers, you're gonna have to get dressed. It's great. Yeah. It really is the most wonderful time of the year. Well, thank you so much for joining me, Emily. You'll be back on soon. I don't know. I'll be back on soon. I am so happy that we're back and recording. And I can't wait to hear how all of our listeners respond to the show this week. My guest today is Carla Lolly. She is a legend. She was the first ever manager of the first ever Shake Shack. She's a bonafide Bonepete Test Kitchen All-Star and OG. She's got James Beard Awards She writes recipes. She writes a newsletter. It's called food processing. And she writes cookbooks. She's got a new book out. It's called food is a feeling. It's half memoir, half cookbook. It's a book about her divorce and cooking her way through it. It's a funny book. It's a sad book. It's a book full of amazing recipes. And you guys should go buy it. Carla herself is an open book. And I had so much fun talking to her about her love for pepper jack cheese, the single life dating on the apps. And of course we talked about her new book without further ado, Carla Lolly. Hey Carla, welcome to expense account. Thanks for having me. So you wrote a book. I did. It's called food is feeling. It's so good. Thank you. There's so many recipes in the world. So many cookbooks, but this is doing something that I feel like is new and fresh and it's something that I actually want to read. Thank you. Could you tell us about about your book? Yeah, I'm so glad that you said that about wanting to read it because like part of the inspiration for me came from, you know, being a young cook and I used to go to bed with cookbooks all the time. And I feel like older cookbooks had a lot more like stories telling in them. And I just used to like love that experience. But food is a feeling as my third book and very different from the other two and that it combines personal essays and recipes. And it was inspired by the breakup of my two dozen year long marriage. And the experiences afterwards where I really like reconnected to food and cooking in a different way that validated everything I already felt, but deepened also. And so I wasn't planning this book. I was sort of like five months into my separation kind of eating a lot of, you know, olive oil fried bread and personal pots of beans and greens and realized like I want to write about this. And it's different because essays, I talk about food and recipes or the foods that I was eating in the essays and that sets up the recipes. So they kind of lived together in the book back to back. I mean, I feel like so many cookbooks, especially so many recipes and so much of food media. So like oriented toward like celebration. And like, this is how you host a dinner party. And it's so cool to be reminded that like food can be healing. Food is like nurturing like this. Food can be so many different things and it's important in so many different ways. Yeah, I think you bring up a really good point, which is you know, we're accustomed to sort of having recipes marketed to us as like a problem solver, you know, so like a seasonal opportunity or like you said, like, it's a holiday or it's a thing. And this is what you should make for this. And that's first of all, very service oriented where I wanted to like lean into like an emotional lead with an emotional connection. But it also kind of presumes that every time we cook, it's like, yay! Whereas for me, and I think so many people, like we eat, eating when you're sad, out of sorts, annoyed, you know, good day, bad day, like we eat through all of that time. Yeah, you have to eat. You have to eat. Yeah. And this is like a good, it should be a good thing. Yeah, I mean, once you can figure out how to feed yourself, that's I mean, I'm not even good at like the self-help kind of thing, but that's how you can learn how to be nice to yourself and to treat yourself. Totally. And that's like it's healing and knowing who you are as a person, really. Totally. Yeah, I hate, I was like, oh no, is this like self-care, like just the phrase self-care is so loaded in like, you know, bath bombs and like I love a bath bomb. Shout out lush. We love lush here. But it is It is. It's like feeding yourself in all of the ways is like itself care, it's nourishment. And it's also essential to like staying alive. - Yeah, you literally have to do it. You don't have a choice. - Yeah. - You have this really fun chapter that I love. It's called The Pleasure of Not Feeling Guilty. And you have a part about how you feel. Like whoever invented the phrase guilty pleasure is a total dipshit. - Yeah. - But what is your guilty pleasure? Do you think that no pleasure could be? - Well, that's sort of, you know, that's sort of part of it. I feel like guilty pleasure is, you know, a sick twist of like what? Like this idea. - But it's also fun to feel guilty sometimes. - What is the guilt? I don't know. It's very tied in for me with like clean eating and clean food as like food isn't dirty, you know? So once you like cast it that way, it sort of gives this idea that like other foods are dirty, which I think is like psychotic. I think that's so, I think it's so tied in to diet culture. - I mean, it's fascist and weird. - Yeah, the first show or a process, yes. - Not good for you. - Exactly. - Like if I didn't have like any kind of guilt, I wouldn't, I'd be eating white castle all the time. But also if I didn't have the guilt, I probably wouldn't enjoy the white castle as much as like the one time a year that I get to eat white castle. But what, so you eat white castle and you feel regret? You feel like you're feel bad? - Yeah, I'm just like, oh, I'm so, I'm such a bad boy. I'm like, it's like, it's more for show than it is for actual. Like I'm like a heatiness. - Yeah. - I don't feel real guilt about pleasure, but I just, I like to pretend. I like to go through the motions of guilt, like for fun. - Got it. - Yeah, I think that for, where it was coming from for me was if you are craving something, if your body is telling you to eat something, if there's something that you want, if there's something, a food that you think is going to like satisfy, feel good, make you feel better, then like, can we just please disconnect guiltyness from all of this other stuff around it? - Yeah. - And I think that the guilt and it's basically marketing, language to create this, like, ooh, it is. It's like, I'm so naughty, like, I'm sneaking down to the kitchen at midnight and like, going in the freezer, just like, just go do it. And like, be, be like, I had night cereal and then I went back to bed. - Yeah. - This isn't a funny year until like, sneak. - Isn't it funnier to go, like, put on your little, like, pull out your lantern and stuff and sneak down the stairs for the night cereal then to just like, walk down normally and then to be like, here I am, just eating night cereal, you have to be like, gotta be quiet, I have to. - I do love, okay, I do love mousing around in the kitchen late at night. Like, I love that feeling. - So cool. - But maybe this is, I don't know, I grew up in the 80s with like, the kind of most psychotic, diaculture. - Yeah, that's fair. - You know, except for what we're experiencing right now with GLPs. And that guilt is like, disordered. - I mean, to be completely fair, I'm a man. So I, like, it's not really fair for me to even, like, I can't really compare my experience with. - Well, I actually like that you are embracing this like, naughty side. - Yeah. - Yeah. - Don't you, it's fun. - Yeah. - You know, like, this is a show. - I like to, like, run through emotions just for show, you know, like, to feel things. I like drama. - So maybe we just need to like reclaim guilt as like, being slutty, like, slutty food. No, that doesn't, that's, I don't like that either. (laughing) - Well, let me tell you what my guilty pleasure is these days. And I will say that I'm doing something wrong when I'm eating it is sweet cream. - Sweet cream. - Sweet cream chicken seasoning salad wrap. - That's so funny that you are having guilt about something that is marketed as like, clean eating. - I know, that's why though. I don't want to participate in like, clean eating, like, I don't work in office job. There's no real reason that I need to be eating sweet green. I could eat anything I want. - Okay, so what's the attraction? - Because it's, I, because it's clean. (laughing) It's a taste clean. (laughing) - Taste clean. - Taste clean. I don't know. I get it without dressing. I'm crazy. - I'm never more depressed than when I'm in a sweet green. - I know, I don't, I, I, that's why it's also my guilty pleasure is like, get it delivered. (laughing) - How many like layers of gig economy have been engaged? - I'm supporting like, I'm supporting like 10 people with my $20 wrap or whatever. - No. - In, I feel as strong as I do feel like a deep sadness of being inside that, that venue. - I know, I, I don't, I don't go in there to smell of it. (laughing) You can't get, you can't get it off of you. You got to go home and scrub yourself. (laughing) - That was like working at Shake Shack. I would go home with it. - Oh yeah. - Ademise to be fat, just in my eyebrows, in sitting on my eyelashes, like on my skin. It was insane. - You were the first manager. - Yeah. - Shake Shack. - That is crazy. - The first GM. - The first GM. - At the first location. - That's crazy. - It was wild. It was actually crazy. Um, 2005, six, I was there for two years. - Oh. - So it was very early on. It was the first full season that they had been open. So they had like launched the year before. And I remember walking over there during my lunch break. I used to work on 21st. And I would walk over just to like look at the line. From like a hot pig as I'd been in hospitality for a long time, worked in restaurants. And I would just go sit in the park. I wouldn't buy anything 'cause I'm like, I'm not waiting on that line, but was amazed like wow. Like these people are waiting. And what are they waiting for? Like what? It was incredible. - I mean, the kids don't understand. Now there's a Shake Shack on every corner, but there used to be the one. - The one. - And you used to have to wait in line. Like forever. - Forever. - Like an hour. - In the summer heat. - It was crazy for a burger and fries and maybe a shake if you're feeling naughty, if you want a guilty pleasure. - And that first season, it was cash only also. - Whoa. - No credit cards. - Huh. - Yeah. The amount of cash that we handled at the end of every night was insane. - Give me an idea of like, how many burgers is that place selling on like a June day? - That first Shake Shack was built actually as mostly a hot dog stand because they had sold hot dogs at the first set up. So they, the burger, they knew that we're gonna put a burger on the menu, but did not expect the burger to be the thing. So there was a lot of real estate inside the shack devoted to hot dogs that nobody was, you know, people were getting, I know I love it too, but from a throughput perspective, it was like hard to keep up. Now things are much more streamlined, but we would sell between 120 burgers every hour every hour for 12 hours. So 12, 13,000 burgers a day. - It's 12 times 12, like 140. - No, 120 per hour. Yeah, you're right. - Yeah. - Yeah, for 12 hours. - I'm good at math. - I'm thinking about the check average, which was around 10 bucks. - You've had so many lives. - I have, that's true. - It's crazy, you know? - Just doing research on you. Like I had no idea all the lives of Carla Lolli, but you used to work for Martha Stewart Living. - I did, I worked at Everyday Food, which was one of the magazines there. - Do you ever hang out with her? - Hang out, no. Be around, yes. Like see her coming down the hall. Like she had a presence that even her employees when she would come down the hall, it was like seeing a celebrity walk through a restaurant. Like it still hit, even though she worked there. - Yeah, I mean, she's, once she's radiant. - Yes. - I mean, that's like the definition of aura, you know? - She has presence for sure. - So can I ask, how's being single going? - It's great. I think the first year that I spent single, I was just like thrilled about being alone because when you're part of a family, you don't get a lot of time alone. And I really love being alone. So I think the first year was sort of like reorienting around 'cause I wasn't alone all the time. I have my son was with me every other week. And then after, I don't know, like 15 months in, one of my good friends was like, I think it's time to go on the apps. And I was like, oh, whatever I date is like competing with the pure joy of like being home alone. And so that's how I like entered the dating. - So you do the apps? - I do the multiple apps. - Just one app. - Just one app. - You don't have to name the names, but it's fine. I've tried, I've like, dabbled with some of the other apps. And then it's almost like your brows. Like I'm just a chrome person. And if somebody put me on safari, I would just be like, I don't like it here. - So you go on dates, like the guys ask you to pick restaurant like what restaurant are you picking or like are you cooking for them? It really depends so I don't like to cook for anyone. Yeah early. It's my job but it's also this is the thing when I went on to apps I didn't think that anyone was going to recognize me just because I feel I feel like I'm like in a different age demo you know and kind of was. Come on, bone appetita stew. I get I didn't I was I really didn't think it was going to be the case and so there were people who would be like I'd be like chatting with someone and then they'd be like is this a weird time to tell you that I love your popcorn spice recipe and I'd be like that's amazing. Like yeah it is it is actually a weird time. I think if you're either going to bring it up I would prefer that somebody would be like just so you know I recognize you from yeah yeah yeah yeah but to be like two days into chatting with someone and that yeah it's not off the map. No no no like days later being like live for your popcorn and I'm just like because you're just Carla on there. I just wanted to be at the beginning I just was using my initials and I just wanted to be I thought I was going to be anonymous I'd never been on a dating app. I know it's just strange. Yeah but I do have a lot of people in their late 20s like constantly trying to match with me when I when I do the math on that I'm like right you were basically at the end of high school early college when the test kitchen was like a thing. Prime time yeah so I yeah people you never say yes you don't swipe right. I did swipe right recently on someone who was in their late 20s nice and I was like fuck it like I'm like yeah get it like my like who cares what my age is and they were actually like incredibly mature and had lived many lifetimes but yeah that just was in chemistry. Did they say six seven? No they did not. So yeah I'm not cooking for anyone until how many dates at least four okay that's fair that's like that's cooking for someone is so intimate. Yes then there's someone's coming into my home right. Sometimes you get messy when you're cooking totally like it's sweaty some lots of times but if someone wants to cook for me unlike date three I'm like let's go confidence like I'm down. Have they cooked for you? Yeah that's scary. I really like that the people who did want to cook for me were like I can throw down and I love being cooked for and I'm not gonna judge. Are you ever like I don't know I no one should ever have the task of cooking for me. I've been I've been notoriously like me and about friends. At their house or at your house. I can't help it it's really bad. So there were maybe a couple of things I remember being like oh I wouldn't I wouldn't do it that way but like trying to tamp it down. Yeah like be chill this person's cooking for you that's a gift. That's yeah no that's fair it's the most generous gift like truly. Yeah I mean sometimes though you go you're like someone invites people for dinner party and it's like they're making pesto pasta like that's not a gift. It's not a gift. Okay you're savage. I know sorry. That's okay. How's the name change going. So you just be amazing. I love lollying music. Correct. I know. I know. I know. There I did not think I was going to change my name. So music was like my family name of the person I was married to. It's a crazy name. It's a crazy name. So even from the beginning I was like I had never really thought about changing. I love my family name. Yeah. It's a pretty good name. And then also like the having the same name as your kids like there's something. Yeah. But I never dropped lollie because it was um I don't know very attached to it like from a family standpoint. And it's like who you are your whole life before you meet your partner. Yeah. Correct. And then after I was like wait I've only ever used all three of these names professionally. Yeah. Both of my books are under car lollying music. And there is something really weird and like in a in a in a patriarchal ownership which like marriage is very tied up in this stuff of that you when you get divorced you have to give back that name somehow. You know what I mean? A lot of people keep it. And I thought that was a little weird. I don't know. It's like. Yeah. I don't want to be reminded. Right. At the time I was like that's my name like we were married for a very long time. And then I guess I was already working on this book and felt like that wasn't me anymore. Yeah. And I think a lot of the stuff in this book is about sort of being open to risk taking kind of being open to change being like open to kind of as a memoir like writing about memory. And knowing that you have changed so much from the person that you're writing about but your also that person is also inside of you. You know. My parents are divorced but both of their last names were Lee before they got married. That's amazing. Yeah. I mean it's not amazing. It's kind of creepy. And then my other thing is that I took my wife's last name when we got married. And what's that last name? Or do you know what I tell? No, no. It's okay. It's gauntlet. Okay. Jay gauntlet. Do you ever have trouble deciding where to eat? There's so many restaurants in New York City. It's a Wednesday night. You just went to a reading on the upper west side. You don't know the upper west side that well. It's dark and you're starving. You're just really craving a great Caesar salad and some fried calamari. With the normal search engine you'll have to do some digging on your own. You have to read reviews. You have to cross reference lists that don't always give you the same answers. You have to sift through so much information. And it's hard especially when you're in a neighborhood that you're not normally in and you're hungry. This is what's so great about Yahoo Scout. You ask Yahoo Scout a question and it gives you an answer in clean language. It's so simple, so easy. So let's give it a shot. Okay, let's ask it. Where can I eat a Caesar salad with house made dressing, only the good stuff and fried calamari on the upper west side on a Thursday at 730 p.m. Okay, some of our listeners are already going to know what the answer was. It's carmines easy. And let's try another one. This one's a little bit tougher. Okay, what's a bar in the west village that serves food, ideally good food, and is not incredibly crowded on a weeknight? Interesting answer. I've never heard of this restaurant, but it sounds great. Gotino Inoteca is a quiet, quaint wine bar featuring a long marble counter where food is prepared openly, offering an intimate and relaxed environment during the week. The spot attracts those seeking authentic Italian flavors and a calm atmosphere, making it a reliable choice when you want to avoid the noise and crowd typically found in the west village. So whatever you're looking for, whatever you need to answer for, whether it's a bistro, a bakery, a bar, Yahoo Scout can help you find it. Find what you're looking for, whatever it may be at scout.com. You have been in the game for so long, like, you've done it all. You've worked at magazines, like, you like, we're the test kitchen, bone epiti test kitchen, the podcast, no stuff stack, like, and like, and my like line cook. Oh, yeah, of course, I don't want to, you know, before cell phone, like, I had a pager, you know, I was working as a line cook. Really? Yeah. What were they paging you about? Probably like three people had my pager number and then I would have to call them back from a pay phone, which were the exact boxes. When I think about using a pay phone, it was most insane. It is the most insane thing I can imagine doing is pressing. We would hold that fucking thing in our hand and put it on orifice, like multiple orifices in our head. Which, can you imagine doing that? I tried. I was at a restaurant this week and they had a pay phone. They did. And I went down there and I was like, I was so excited to pick up the thing and I was going to call my wife from the Tuesday. Where are you going to have to look up her phone number on your phone? For emergencies. Yeah, for emergencies. But there's no dial tone and I was really disappointed. It was just for a show. Yeah, I mean, they've had it forever and I'm sure just like, they don't even support those kinds of things anymore. I think, yeah, from a germ perspective alone, it's like, it's hard to imagine. But you've seen us go from pagers to TikTok. But it's true. What do you think comes next for food media? You're always good about being ahead of the curve. Like, how do you keep doing that? What's next? I don't have the wherewithal or the foresight to be like thinking two years ahead. When you start writing your book, you're like, what are people going to be into in two years? I have no idea. You just have to like do the thing that, If you're into it, you can sell it as something you're into, but having written this book that is driven so much by personal experience and sort of framing food around our emotional life, and then AI comes around and basically is going to steal the job of every recipe developer. Like halfway through writing the book, I was thinking that the value of a cookbook has just plummeted. Mmm. That's so smart. It makes so much sense. It makes sense. I didn't do it on I didn't plan it because I'm not that I don't have that, but the even images, like so we shot most of this book is shot on film, Lucia Belabstein is the photographer amazing. Yeah. And so while we were shooting, we were tethered to a laptop. So we could just shoot a shooting digital week at all. We like it. We're thin. We got the right angle. We like what's happening. And then she switched to her film camera, which we could end, you know, so during the shoot, we were seeing the digital images were like, great, cool. Zan, good man. My designers put drop in them right into the template. We're like, amazing. We thought we had like seen the book and then the film came back and I was like, oh, we're not using any of those photos. Like it was so, so different and like, the texture of it, like, and I was like, we've broken our brains by looking at digital images for so long, it's a completely different thing. So I say that because images now can be manipulated in such a way that you don't even know that that doesn't even a real photo. Yeah. I mean, I feel like most images we see all day long have been doctored and exactly. Exactly. And we don't have like, even really scanning for that. So I think, and I hope, I hope the next thing is, you know, re, like, reconnecting with the, the RL of sharing a meal with people or why, like, the, the materials, the time, the experience of cooking, sort of coming back. And being able to reassure people that what you're giving them is real, which sounds insane. But I'm like bringing back Zients, like, yeah, yeah, I don't want to do big venues. I don't want to do a theater. I want to do events that are very personal where I can like hang out and mingle with people, not do like a moderated, what's your very, you know, I just didn't want to do that. So then so the entire, my entire tour is also like smaller venues, parties for 35 people, wine tasting. So fun. Yeah. My publisher was like, you want to do what now? They're like, who wants to call it a Q&A, honestly, I never want to go to one somewhere. Exactly. And I don't want, I've moderated them. And I've been the, you know, interviewee. And it's like, it's boring. I was saying to myself, I was like, I was like, it's so, I can't imagine anything more boring, you know? Okay. I'm always wondering if they're, I'm always like, uh, it's maybe just half for me, but yeah, it's boring to me. The best part of all of those events is when people come up to chat with you after. Yeah. That's why I've had amazing conversations. And getting to interact with them. Exactly. Yeah. So I was like, can we just skip the whole beginning part and just like go straight to that? That's so cool. Yeah. So it's going to be fun. I think there's going to be more of that. You sent us a photo of your fridge. Do you have it? Oh, I do. Should I look at it? Okay. Yeah. Let's go do it. Okay. So we are going to rage your fridge right now. I'm sorry. That's fine. This is, you know, it's messy, but it's like, it's actually, it looks great. It's pure, but it's not organized, okay. It's not organized the way, first of all, okay, lower right corner. That's a court of milk on its side. Like I should, that I should, I should go to jail for that. And it's not, it's not a new, it looks new, isn't it? It was new, but it should know it. So all of the dairy should be on that first shelf on the left side. That's where all the dairy belongs. And there's some oatmeal, but there's also like fish sauce and ranch dressing from who knows where. And in the very back, I think is like, maybe toasted sesame oil, which like good. You should have it in the fridge, but it should not be there. You have to keep fish sauce and toasted sesame oil in the fridge. In the fridge? In the fridge? Yeah. Really? Yeah. I'm supposed to. I don't do any of that. Oh man. Okay, I'm going to, I guess my fridge is about to get all out. Soy sauce also. You're supposed to get an eye down. Soy sauce. Come on. Which I'm like, I can't, I just can't. What's up? You have so much deli meat. What's going on here? That is a great observation. So much deli meat. I had just gotten delivery. That is a lot of deli meat and deli, slice deli cheese, but when my younger son is here, like on the weeks he's here, like, just, that is a go-to. Okay. Fair enough. Sandwich, we need, you know, I have a large-sized teenager. I thought he's Mr. PB&J, according to the cookbook. Well, he loves to make a PB&J, but if he's going to choose, he's going to go for like roast beef, turkey. Yeah. So there's also pepper jack monster. Well, pepper jack, I've never bought pepper jack in my life. That's with pepper jack. That's crazy. Yeah. Pepper jack, I feel like you shouldn't have in your house. I don't know. Hi. It's something. I don't know. It seems like I have too many rules. I have weird rules, apparently. It just seems like something you get. Maybe you get it in the deli as a treat, but like, I'm only having the essentials in my house and that's not an essential. Have you ever had the Cabot Habanero cheddar? I have not. It's so spicy and so good. What are you doing with that? Putting in sandwich. Oh, yeah. Or snack. I just snack on it. It's so spicy. You can't stand it. That's crazy. I think you need to take a hero dose of mushrooms and rethink your whole relationship. Like pepper jack being bad and sweet green being like, it's not bad. It just shouldn't be in your house. It's not bad. It shouldn't be in my house. It shouldn't be in your house. That's fine. Okay. What else are you seeing? What's this chicken sauce? It's like on the second shell from the top on the right on the chicken sauce. So there is this was a dinner emergency. I was having a day. I had to go to the DMV where like a fight broke out in the DMV where cops had to come. It was the craziest thing. This guy jumped the partition and like went back of house at the DMV. So that was like crazy. Then I had to go try to get he wanted his ID back. He was pissed and the person was like, whatever. I mean, that place is maddening to be weird. And I had a, you know, I always make a reservation, whatever. So I'd gone to the DMV chaos. Then I had to go to the CVS in Target. So I was like a shell of a person. Then I went to Trader Joe's. I'm not a Trader Joe's person. And was like, they don't have rotisserie. That's a guilty plaza. Why? 'Cause it's not real food. They do have real food there. They do, but you like they're, we live in New York, like they're gross. You can go to a grocery store. If you're going to Trader Joe's, you're going there for cookies. I go there for cookies and frozen treats. Okay. I bought lettuce, but anyway, didn't have rotisserie, I don't know why I thought they were going to have rotisserie chicken, but it was getting close so I was going to have to come home and like make dinner happen quickly. So I ended up basically out in the food court of city point, looking for like maybe there's a rotisserie chicken at one of these. And there is a high knees chicken stand, and they sold whole chickens and it came with rice and two kinds of chicken sauce, and it was really good. So that's left, that's that chicken sauce. Okay. Yeah, that's the city point. That's the city point. I see that little red guy down there that's exactly from the hot sauce from the place, which above it. Okay. So above it, there's a court container that has meatballs from fresh cracked, and next to it, it says hot sauce in that poppy seed jar, that is the extra of that same chicken sauce. Huh? Yeah. That was a meal that kept on giving. You can tell that you are chef. Everything is labeled so nice. I have to talk to you about one thing in here, though, that's kind of disturbing to me. Lamb juice. We can get to that, but you're drinking Celsius electric vibe, limited edition, you're drinking limited edition, Celsius like experimental flavors of, so that was sent to me by a Celsius PR, and so I'm just going to shout out Celsius PR of like, oh, shout out Celsius. Shout out Celsius. And I am the thing is, it's like, sometimes you are having a caffeine emergency. Yeah. Okay. And I think having a Celsius or a red bull or anything like that in your day-to-day life does seem really insane and extreme to me, but on a five hour car drive. Yeah. That's when it belongs and it's going to like do its job. Or when you're working a double at a restaurant or something like every restaurant person I know goes, I was just more disturbed by you just try it. new flavors of self self-self experience so like yeah yeah oh that's it was it's not so it is a secret new flavor yeah yep so this is a scoop secret flavor yeah yeah yeah correct that's like me with my fridge right now is like I got like a PR package from Spinjeriff okay oh they send me like did you have to sign an NDA no there's no experimental flavors in there but I I have I got like I don't know at least at least I got like a hundred and fifty cans of Spinjeriff shut down like I have so much Spinjeriff in my life and I've been drinking almost exclusively I drink water guys I've been drinking like three or four cans of Spinjeriff today and I still have not made a dent where are you keeping all of this everywhere right my whole house is a Spinjer forage now bears fun bear has over 100,000 products across home apparel beauty food and more so there's literally something for everyone it's all streamlined and incredibly easy try it out sign up today and get fifty percent off your first wholesale order up to one hundred dollars at fair F-A-I-R-E dot com slash expense account that's fair F-A-I-R-E dot com slash expense account terms may apply okay we're gonna play a game okay we're gonna play a game of Mary fuck kill okay I'm on record though saying I'm never getting married again but I will do it for this game I'll do it for the game for the love of the game okay Mary fuck kill okay shake shake mark the steward bonepetit oh my god oh my god um I'm gonna marry shake shake because of that IPO if I had stayed oh if I had stayed I would be a millionaire what yes period interns I had interns that I hired as interns yeah millionaire so I'm definitely marrying shake shake because like I never thought five yeah give me my five guy yeah yeah yeah yeah um so that leaves bonepetit and and and Martha Stewart the person you interpret it as you wish um and I have to fuck and kill one of the other one of one of them okay I'm gonna fuck with bonepetit yeah nice and like a lot of people think that Martha is Illuminati and so just um just to do it for the community we were we were have to like 86 Martha yeah I mean also she's lived a great life she has and full and a full one very full life like it's okay Martha man you talk about many lives I mean yeah incredible many lives yeah like prison snoop dog great model also like flaunting extreme luxury and wealth during the pandemic and not getting canceled for it is is huge she can't cancel Martha no she's uncancelable yeah you also can't kill her but well hypothetically I just mean she won't die if even if you try yeah and like bonepetit was killed so I don't feel like we have to kill it again yeah yeah no totally yeah it's they need a little love yeah fuck with them still yeah that's nice well to in the podcast we do a little thing where we shout out one thing that we like just like it could be a person oh place a restaurant a dish like anything and then it's one thing that we're shouting out and one thing that we're saying get out it's one thing that you want to you delete from the world okay I'm doing this week I'm doing I'm shouting out meeshway I think that's how you pronounce it in my x ue okay it's straight from china it's a chain from china they they do bubble teas and they call it like three dollars each but they do this ice cream it's a dollar 19 a comb it's crazy I don't know how it's so cheap but it's it's delicious it's like not like it has a really particular flavor profile where it's like it's not really like ice it's not that creamy it's more milky it's milky and it's slightly icy so there's like a little bit of texture to it which tastes so refreshing filly style like no egg maybe yeah you got the scoop on it yeah it's no pun intended but it's like the opposite of frozen custard yeah it's just so refreshing but that's why the flavor also is so can be so pronounced because the fat is not muting it wow the science of why I love meeshway this is why we have Carla on yeah it's just it's so refreshing it tastes lighter than regular ice cream it's like the perfect little treat and I will probably have five more next week yeah okay can't wait to check it out yeah you don't need to but you can I want to I'm going to shout out the watermelon at the toigo orchard um farmer's market stand in New York toigo what day Saturday and for green but I think Wednesday at unit square and they so they have like cucumbers tomatoes peaches canelope's watermelon their peaches are incredible something happened with the crop so but their watermelon um is you know it's transporting quick question how long do you think of watermelon lasts in the fridge so I had it curing in the fridge for like a full week without cutting into it I think like weeks because I've had one in my fridge for almost the month and I'm scared to open it up is it does it does it still feel like firm on the outside yeah it feels firm on the outside you're good and if you cut it open and it is merely just make watermelon juice and strain that and that is also one of life's great okay yeah I'm excited now so watermelon I've been so anxious about this oh okay well also it's because cutting it up is like a whole thing I have a it minus like the size of like a smaller than a oh okay okay so we can't use that excuse so you're just you just have to cut this up now I just have weird anxiety over my watermelon for some reason so my get out this week it's kind of lame but I've been really frustrated with um tomato storage okay let's talk about it I wish you could just put it in your fridge why because my counter top is like sometimes like a little fly will bite it or something like sometimes I have little flies and stuff in the house mostly okay and it's also my counter spaces like I live in a little apart how many tomatoes you have in the house right now right now like I went through them this week but a few weeks ago I had like way too many tomatoes next week I'll probably have fewer it's yeah it's crazy so so it's on a storage problem it's a purchase problem so you're saying it's my fault yes I am actually because and this is something I talked about in my first book where cooking begins shop smaller shopping smaller reduces waste it helps you not like lose track of things in the back of the fridge and you are more likely to eat what you bought if you do it in smaller batches so it's all good I want you to buy the tomatoes yeah okay but like you're not gonna have a storage problem this is why like going to Costco is is just is just stupid like it's so exciting when you see 45 rolls of toilet paper but like where you put them yeah so now you have a problem you just created a problem so the problem is never the vegetable problem is always gonna be me yeah that's right the vegetable purchase are so maybe the get out this week but I do like that you are broadcasting foreign wide that that putting tomatoes in the fridge makes them merely yeah yeah they have to know yeah I had fresh tomatoes last the other night for dinner it was the first like fresh tomatoes I said made a summer and I graded the tomatoes great track great I'm gonna do that okay you're get out um my get out is I thought that we had moved past us but apparently we have not but the tick tockers who are coming to farmer in the deli on the corner of the Delphi and Myrtle in Fort Green and literally have no context for where they are no they do the chop they do the chop sandwich yeah they chop up for those of you don't know that it's this place in Fort Green or Fort Green where they chop up all they make a sandwich for the chop up all the ingredients of a sandwich like the lettuce the tomato the meats the kind of famous for their tuna salad chopped uh yeah that makes the most sense I think the chopping up they chop it all up and they put it in a bun so it's all mixed together and like you you get to taste everything in one bite I don't care for the chopped up version like they will always ask you do you want a chopped like I don't you know I know exactly I got it I got a piece for that I want I want layer like sandwich architecture very important I want different layers and different yeah but when those people come and they're broadcasting from the corner. They're embarrassing themselves as and they're making a mockery of an institution. So they must stop. - Get out. - They have to stop. - Go home. - Wherever you, but you can't do it here. - Yeah. - Just do it at home. - You can do it at home. - Do it at home. If you have it. - That's fine. - I've been a foreigner for a very long time. Very long time. And if you have not bought a sandwich from farmer in the Delhi drunk at 3 a.m., like through the window on the sidewalk, which isn't there anymore, you also are not allowed to like broad cast your TikTok from there. Those are the rules. - That's fair. - One last thing though. What's your 3 a.m. farmer in the Delhi order? - What are you getting? - I always get the same thing. - Yeah, what is it? - Turkey, monster, lettuce, pickles, pickled jalapeno, or pepper and chini, salt and pepper, toasted dry. - Beautiful. - Right? - Posted dry. - Posted dry. - That's the curve balls, like this is a classic sandwich. - Well, why is it so dry? - Posted dry is classic sandwich bread. - Yeah, yeah, but it's just, it's inspired as well. - Thank you so much. I love, yeah, last night I got home at a great dinner. It's Somsi, which was back. - Oh, Somsi. Shout out Somsi. - Delish. - Delish. - But I was like a little drunkry when I got home and I made popcorn. - Oh yeah. - They're beverage programs. - Sick. - Sick. - Lace on the door, 'cause they have that beautiful lace. - Oh yeah, yeah, yeah. - But when I looked at the menu, I thought it said lace on the floor. So when the guy came up, beautiful. - Somsi. - So pretty. So I was like, I'll have a lace on the floor, which to me was very like erotic. - Yeah, totally. - And he was like, lace on the door, and so then we decided like that's a new name of that drink is lace on the floor. (laughing) - Well, thank you so much, Carla. This has been actually a blast. - Thank you for having me. - So I totally forgot to ask Emily this one very important question, so I am going to give her a call. (phone ringing) - Hey, Emily, I forgot to ask you something. - All right, talk to me. - Okay, this was one of the questions that I meant to ask you, is what restaurant opening are you most excited for this fall? - You're not going to be able to guess what I'm going to say. - I mean, I was going to say faux, but what is it, let's see, let's hear it. - It's a rosary balloon. - Oh. - I, you know, this time of year, my family comes into this video a lot, whether it's my parents or my grandma, and they want to do something at Lincoln Center. I don't know if you bought tickets to the New York Film Festival this year, but the lineup is sick. And it's always sort of tough to decide where to go, for dinner after that. Daniel balloon opens this new massive rosary right across from Lincoln Center. The rock welcome is designed it. I'm sure it'll be sparkly and beautiful. And sometimes you just want some way to get like a clear of Gorgonzola's style with the French onion soup, and hopefully it scratches that itch. - It is French onion soup season. Well, thank you for that. That was not what I was expecting. I love it. - I'll talk to you when it opens. - Yeah, I'll talk to you later. Thanks Emily. - Bye. - Bye. - So that was expense account. And I will see all of you next week, same time, same place, Thursdays, wherever you get your podcasts. Bye guys.