Molly Baz contains multitudes

Hey guys, welcome back to Expense Account. As always, I'm your humble host, Jay Lee. We did a double drop this week, so if you missed the first episode with Carla Lawley, I highly recommend you guys go back and give it a listen. On the same episode, I also talked to Emily Somburg about all things fall, fall food, fall openings, fall plans. It's a fun episode, so go listen to it now or watch it, guys. Watch it wherever you watch your podcast. This episode is brought to you by Yahoo Scout. I want to start this week talking about a pressing issue, something that's been at the top of my mind, something that I've really needed to get off of my chest. We need to stop discriminating. There's a prejudice that's just not fair. It's really mean and hurtful. I've had some friends, family affected by this discrimination and it needs to end. We need to stop discriminating against adults who drink milk. It's okay for a grown-ass man to drink a cup of leche. It's not weird. Milk tastes great and guess what? It's good for you. And how else are you supposed to wash down a slice of chocolate cake? With water? No. And you can't dip a chocolate chip cookie in water. And guess what? A little mug of warm milk at night, right before bed? Cozy time? It's amazing. Here's my tip. Pour a little vanilla in there. Spice it up. I promise you, there is nothing more comforting than a mug of warm milk, a little splash of vanilla extract, by a fireplace, under a blanket, with your binky. So here's the dish, guys. So my mayor, my guy, Zoran Mamdani, has just signed a bill to protect outdoor dining in New York City. This is great news. This is great news for people who drink spritzes, for people who like Gracie Abrams, Times Square people. This is great news for 22-year-olds. This is great news for people who have fake IDs. But seriously, I know I just said that it's okay for a grown-ass man to drink milk and milk drinking is for adults. But grow up. Outdoor dining is for children. I'm fine to have a drink outside. I love to have a glass of rosé while the sun sets. But when I eat dinner, I never want to eat on the street. When I go to a restaurant, I want to eat inside of a restaurant. I want to see the room. I want to hear the crowd. I want to see the food come out. I don't want to sit on a dirty street and breathe in truck exhaust. I used to have a friend back in the day who worked at a restaurant on the Bowery. It's now closed, but they had outdoor dining. They'd leave the table set up with plates and silverware, glasses. And every few hours is my friend's job to switch out those place settings because they'd be black, just completely black, covered in New York City bile. And I'm no germaphobe. You know, I eat off the ground. I seriously, I don't care. I just love restaurants and I love bars and I want to experience them fully. Also, there's another problem with outdoor dining. Lots of restaurants have their capacities doubled or tripled by their new outdoor dining, which means lots of money for the business, which is sick. I love that. But the issue is that a lot of these places, they only have one bathroom. It leads to a situation of long bathroom lines, which is inconvenient and unseemly. It's undignified. I don't want to see people standing in line to do their business. And I don't want people to see me waiting in line to do my business. It's gross. It's sad. Outdoor dining is creating a bathroom bottleneck catastrophe. So actually, Zoran, I think outdoor dining should be illegal. Just kidding. I love Campari. Recently, this is very sad. A friend, Lucian Smith, died. He was an artist and a restaurateur. I've known him for many years. For the last year, he's been owning and operating a restaurant called Food on Canal Street, which was quietly one of the most interesting restaurants in New York, I think. It was a. idiosyncratic restaurant that kind of could only exist here. It's like a real artist-run space. It's like a place where the menu changes every day. You never knew what to expect. Sometimes the menu would be a burger and gummy worms for dinner. One time I went and I had a bowl of mushrooms and a velouté, which is like a vegetable soup, and a tuna salad. I hate tuna salad because those were the only three things that they had on their menu that day. And some days it'll be something fancy like a. squid stew and squid ink with a creme cattelon. So you really never knew what to expect when you went to food. Sometimes the food would be great. Sometimes the food would be just okay, which was half the pleasure of going to food. It kept you on your toes. It's a restaurant that's stupid and ambitious, full of life and ideas and generosity, just like Lucian. So shout out Lucian. Shout out food. You'll be missed. So on a. slightly brighter note, I want to talk about food movies. Food movies are having a moment this year. This year we've seen the indie success of Maddie's Secret, and I'm here saying that John Early should be nominated for an Oscar for his role as Maddie in Maddie's Secret, maybe Best Actress. I finally saw Tony, guys. And I won't get too into it, but I'll say that it's a fine movie. I enjoyed myself. It's a great coming-of-age story. It's the perfect end-of-summer kind of movie. But my take on Tony is that I wish Tony was an anime. I love a melodramatic coming-of-age anime. I just rewatched Your Name in theaters, and if you haven't seen it, you should watch it. Anime is so good at expressing the oversized, exaggerated emotions of adolescence. And you know, if Tony was an anime, those cooking scenes and the food would look amazing. So like, if you're going to do a fictionalized version of Bourdain's life, it might as well be an anime. Maybe next time. But the food movie that I want to see, the food movie that I need to see, is the food movie that I want to see. It's the food movie that I need to see. Everybody listen up. Producers, people with money, A24, Neon, all of you, listen up. This is my idea, and I'm going on record with it. Do not steal this idea, guys. Or if you do steal it, give me some money. I want to see a movie about the Bon Appetit test kitchen in 2020. Imagine how sick this movie would be. All the characters. I want to see it from the inside. I want to see it dramatized. I with some diet coke. It's a seriously wild story and it's never been fully explored. And I would be seated and I guarantee all of the Expense Account listeners would be seated. So let's make this happen. But that actually brings me to my guest. Like our other guest this week, Carla Lally, my guest today was a rock star of the Bon Appetit Test Kitchen, my personal golden age of food media. She's a chef, she's a writer, she's an author, and she changed the language of food. She coined the term sea salt for Caesar salad. She's a mayo mogul. It's the founder of Ayo Mayo. She wrote the New York Times bestselling cookbook, More is More. And she has a forthcoming cookbook called Less is More. She is, of course, the ray of light, the drinker of milk mixed with beer, the one and only Molly Baz. We have a very special guest, Molly Baz. What a treat. Thank you. So fun to talk to you always. I'm so excited for this relaunch. You feel the pressure. This is like a big responsibility. Yeah. I mean, your text kind of scared me this weekend. You were like, you better bring the heat or something. I was like, oh, shit. I mean, no pressures. You always bring heat is the truth about you. So I'm not worried about that. I just wanted to like put it out there. It was also Friday night and I was out and I was like, I got to tell her. Yeah. She better be ready come Monday morning. Well, I'm here and I'm ready. You've got a new book coming. Yeah. That comes out in March, I think. Yeah. And you are pregnant with baby number two. Yeah. That comes out in October. I learned something about you when I was doing research for this podcast. Oh, Jesus. It's not embarrassing. I promise. Okay. I learned that you learned how to cook on a study abroad program in Italy. And that you also learned Italian. Si. Parlo Italiano. You speak Italian. Un po'. Yeah. Only a little. I actually speak better French than I speak Italian because I used to have a pen pal, a French pen pal starting when I was like, I don't know, 10 years old or maybe a little older. And so I speak French and then I speak Italian a little bit. But yes, I did. I went to school for art history and I went abroad like all the art history students do. And I went to school for art history and I went abroad like all the art history students do. And so I went to school for art history and I went abroad like all the art history students do. To Florence, you know, Renaissance art, yada, yada. We love the Botticelli's. And while I was abroad. Exactly. The Michelangelo's, the Botticelli's of the world. And when I was there, I was like, oh, so this is what everybody's talking about when they say like Italy, the food in Italy. Oh my God, you're going to go so crazy. Like the pasta, the pizza. And I really like I had like such an eat, pray, love. awakening and I lived with a woman named Graciela who was hosted me like in a homestay because i wanted to like culturally integrate yeah and she was like 75 years old and widowed and she cooked every night for me and she just cooked good dude like she was just such a good cook what did she teach you what did she teach you to make uh the first thing i learned was her pastel pomodoro which she makes with cherry tomatoes skins on and everything and i had only ever had just like you know classic marinara sauce which is just like you know standard stuff and she used so much olive oil like that's always the thing it was 50 olive oil 50 olive oil 50 tomatoes and it was just so luscious and creamy and like i had never had jarred marinara like not even we're not we're not even talking about the same thing so that really blew my mind and i put that recipe in my first cookbook actually it's in cook this book and it's called graziella's pastel pomodoro she taught me how to make ribolita which is like a tuscan bread soup love a ribolita love papa al pomodoro we ever had that one yeah so good i love it just like potatoes and tomatoes tomatoes and bread actually in bread yeah bread yeah and like again the most olive oil and the most parm but it was obviously just like the best parm in the world and so the simplest became just just like life-changing meals for me and i just feel like in america sometimes we have to like wrangle good food into existence because we're like kind of working against all the processed foods and there's we lack freshness and access to homegrown really high quality ingredients like a lot of people don't live near a farm or a farm stand or a farm market and actually that's part of the conceit of my book um my next book is like less is more it's about like how to get a delicious meal on the table even if like you can't just go pluck the most the freshest zucchini off the vine or tomato and you don't have 35 olive oil and like a 27 ball of stracciatella that just got flown in from italy like you can still make delicious food and it doesn't have to be complicated but you just like need the right ingredients you need the right skills and you need someone to kind of guide you and so the that's sort of part of the conceit of the next book because i'm sort of sick and tired frankly of hearing people be like oh the best food is simple food like all you need is like a tomato and some salt and it's like that only goes for certain tomatoes and certain tomatoes are only available in certain places and it's really elitist and i don't really fuck with it so we have to talk about your um your pregnancy reveal that i was the time the top commenter on your pregnancy reveal i think why because you started off this pregnancy reveal by saying that your favorite way to drink milk as a kid was mixing rolling rock and milk together yeah like buried the lead that you are pregnant by saying the most important thing about your pregnancy is that you're the most unhinged combination of a drink i've ever heard i know but have you tried it no i haven't but i've got this uh for those of you can't see i got a rolling rock in my hand and i've got a i got some milk you're outrageous that looks like a really frosty rolling rock too it's cold so first let's get some milk in there first okay so you pour the milk in first when you're doing this yeah because how it went in my family was like okay dinner time everyone's going to have a quarter glass of milk and then a splash of beer and then like by mid-dinner i'm not drinking my milk and my parents are like you need to drink your milk or you're not excused from the table i would do more milk more milk yeah like let's go two-thirds okay wow is it gonna foam up and spill all over my computer not in my recollection but i haven't had this beverage in like how old am i 38 i haven't had it in like 31 years maybe i was seven well um and then and then it's like oh molly's still not drinking her milk daddy can i get some beer for it and then daddy slides his beer across the table and i put a little splash of beer in the milk to flavor the milk so that it tastes like rolling rock even though i'm still really drinking a whole glass of milk so i would just go rolling rock first you take a sip let me know how it is again i haven't had one in 30 years tastes like beer yeah it's great it's a great beer yeah not bad and then you'll just give a little splash in there okay yeah it's not i don't think it's gonna that's probably good because i feel like it was just enough not enough to get me drunk like my parents weren't abusive um just enough to kind of give the essence of beer okay let's try it okay let me see no one in their right mind should do this how is it it's actually it's not as disgusting as i would have thought it's a creamy beer let me tell you it's just it's a great way to get eight ounces of milk down your child's throat that's all i'm gonna say and that is my parenting advice to the world i also have to try this other molly ism this uh you're also very famous for for uh your cereal and ice and salt yes okay that one should be oh my god ice first or cereal first um cereal first okay so cereal in the bowl and then ice or then milk then i would go milk no because then the ice can float in the milk and kind of like the whole concept here is like we need our milk as frigid as possible okay that's the best way to consume cereal is like on the brink of frozen super super super ice cold refreshing there is like nothing worse than room temperature cereal it's almost like like ice cream or something exactly now ice in here yeah so but a couple cubes okay i don't like to do like crushed ice or pebble ice because i don't actually want the ice to dilute the milk yeah it's honestly the bigger the ice cube the better that way it's just keeping things really cold but we're not making like milky water i don't i don't want to here we go the ice cubes are in there and then the salt like how much salt am i putting in here i mean just think about the way you would season anything like maybe not a steak but like you just made a piece of toast and you slathered some butter on it and now you're sprinkling some salt okay okay let's see it okay because think about it milk is unseasoned yeah i think anyway i think and cereal is like kind of unseasoned like if anything it's sweet but like there's not usually much salt and then you're also adding a little bit of salt to it and then you're adding a little bit of salt to it and then you're adding a little bit of salt to it and then you're adding a little bit the ice cubes like you're diluting the flavor so you have to combat that by re-seasoning just the way you would season a salad or like anything else that goes out on the table this logic is making sense it's making more sense than than not than not and i i i made a fatal mistake and i don't have a spoon so i guess i'm gonna have to just take oh jeez i think that's okay i think that's an okay way straight to the face but wait is it cold enough because normally then i would do like a little like pat pat pat with the spoon okay just to kind of make sure that all the milk is cold the ice cubes are submerged it's very cold the bowl is cold it's okay good as long as you feel good about the temperature then i feel good about you taking it to the face taking a sip did you get some special k in there too yeah i did okay i'm eating like a cat yeah you are you know what it was good it's good i would i wouldn't put milk in my beer ever again but i think that next time i have a bowl of cereal i would put i would put salt in it but i don't know if i need this ice ice is a nice touch but once it melts then i think that sounds gross right yeah sure but like how long does it take you to finish a bowl of cereal it shouldn't be more than like two or three minutes that's fair that's it's like we're not lingering over a bowl of cereal here so fall's officially here which means it's time for a wardrobe refresh whether you're going back to school back to work or just want to give yourself something new this is your warning it's time to stop wearing shorts every single day it's time to put on some pants like an adult and you can literally never go wrong with a pair of prada pants i'm using poshmark to buy my wife and myself a pair of prada pants and she works in fashion so she keeps me honest on what's good and what's not i love prada nylon pants i am so excited to start pulling out my fall clothes and shoes and i wanted to get something new to wear because the temperature is already dropping i really love a vintage sweater and i've been searching for ralph lauren but when i looked on poshmark i ended up finding a vintage pumpkin colored stone island sweater i think it will be my new wardrobe staple for this season it was rare gorgeous and a great price and now it will be one of my favorite things that i own since ordering additional stone island pieces have been showing up on my watch list Millions of closets, infinite versions of you. Try yourself on with Poshmark. Download the Poshmark app and use Feed Me when you sign up to get $10 off your first purchase. On a random Wednesday night, it can be incredibly hard to decide where to eat, especially if you've already had a martini. There are a million amazing restaurants in New York City. Sometimes it can be a little overwhelming. This is where I love to pull out Yahoo Scout. It's an AI answer engine. It tells me exactly what I want to know in language that just makes sense, and you can see where the answers are coming from. It shows real sources, actual publisher links. It's not just another confident paragraph from a robot. It's like a super-powered search engine that's there to help. So when I want to know where to find a great burger in Boston, or if I want some frozen yogurt, but I don't want to wait in an insane line, I ask Yahoo Scout. There are so many options, it can be hard to decide. Yahoo Scout can help you cut through that noise and choose. Try Yahoo Scout for yourself. Find what you're looking for at scout.com. So I have to ask you. Okay. So you were one of the stars of what I consider, I guess, the golden age of food media. Oh my God. You're part of the Bon Appetit Test Kitchen. That's crazy to me. I don't know. I think me and so many people in America and around the world, that was like a time, and that was like a moment that made a lot of people interested in cooking, or at least like in watching other people cook, you know, like, do you ever, do you ever miss it? Do you ever miss like this moment? It was such a beautiful moment. Like, and all of you guys were rock stars, you know? Yeah. I do miss certain things about it. I miss the camaraderie. Yeah. Of like a messy. Beautiful, like controlled, chaotic kitchen with great minds all working together. My work now, and I'm so grateful for what it did for my career and like topped me off and allowed me to get where I am today. And my work now, I've built back to a place where like I have a team of people who I work with again. So it doesn't feel as lonely. But for many years after. After I left Bon Appetit, I felt like my work life became so solitary and I just missed the beauty of like multiple culinary minds in one space. I felt like it took me a while to figure out how to like get back on my footing in terms of, I was so used to like brainstorming with other people and feeling, getting inspired by like what was being cooked. three window bays down in the test kitchen. There was just so much to pull inspiration from. And then I went out on my own and was kind of like, what am I cooking today? And like, who am I making it for? Does anyone want to taste? Does anyone want to try it and give me feedback? And it would just be like me and my husband. Thank God my husband has a really great palate and also knows me so well as a cook. So he really like stood in for like everyone in the test kitchen for me, holding me accountable and like making sure my food still tasted good. But yeah, I miss the collaboration a lot. How did the recipe development and the videos come into fruition? Like you come up with an idea, you're talking to people about it and then you're like, let's film this. Or like, how did that work? It was more like we were on assignments because we were like, I was a food editor there. And so I was on assignment for like something for the magazine or for digital. And then to support that, we would shoot it as a video. So the recipe content was kind of like informed by what was being developed in the test kitchen. But the thing I struggled with for sure and was very exhausted by by the end was just like having to kind of like feed the algorithm on YouTube. Yeah, totally. And I felt like, like a lot of our content ended up being that. And like they tried to launch a show for me called Molly Tries that like was not a great fit for me. It's not what I actually wanted to be doing. I thought that was cute. I liked it. It was cute, but like, I don't want to make like dog food. Yeah, totally. You know, gross. And I felt like we got so trapped by like the YouTube algorithm and what it does. It demanded of us. Yeah. But what I also don't really care for or have any interest in anymore is just like stand and stir cooking. Yeah. Shows like. What does that mean? What would you say that stand and stir cooking shows are? It's like the classic like single human behind a counter in a very fake produced kitchen setting. Yeah. Talking to no one. Talking to a sea of crew members who don't talk back to them because they're like behind their headphones and behind their cameras. And it's like quiet on set. We're rolling. And I'm teaching you how to cook alone in my kitchen. And that is just like not that fun for me. Like I like to converse with people. I like to engage. And so part of the transition, like away from being a food editor at a magazine, where I had all these people around me all the time to shooting content on my own was very jarring, was just like, oh my God, nobody talks back to you when you talk like at the camera, when you're like self-taping or you're producing your show. And that is just so unfun. Yeah, totally. And I don't know. I think just like the heyday of the stand and stir is over. Like, of course, we grew up watching Ina Garten and Martha Stewart and all these legends. And it was like a novel format at that time. And now I'm like, oh my God, I find it pretty stale and a pretty uninteresting way to learn how to cook. And it's not really like engaging with the viewer. It's just like me in my own little bubble. So I'm trying to figure out a way to return to YouTube or to some like longer format TV series that feels a little more like real life and a little less like cameras are up and let's go. We're live in Molly's kitchen, you know? Do you think there's anyone doing it like right now, like in a really fun and like unique way? I think like Instagram is, has been the answer for it. Like everybody's doing fun, one-off, really casual stuff on Instagram, but it's like figuring out the longer format version of it that works. Yeah. How's your screen time? Oh my God. Should we look? Yeah. How do I do that? You just go to, go to settings and then I think you can search screen time. I'm so scared right now. I haven't looked at this in a really long time. Oh, mine is, mine is not as bad as I would have thought mine would be. Really? Four hours and 19 minutes. That's not good. That's your average? Yeah. Per 24 hours? Per day. It's not good, but I would have thought mine was like eight hours. I would have thought it was like all day long. I don't know. Four hours is like reasonable. That's first of all, really impressive. So kudos to you. Um, mine, I, I didn't have it set up, so it hasn't been tracking it. Thank God. Oh, so it says my daily average is zero bitches, but that's just because I only just turned it on. So we'll have to come back and find out. No, right now I feel like I'm like in a skincare and pregnancy, like K-hole constantly online. That's like. That's your algorithm. That's my algo. I, and like, um, baked goods for whatever reason, like. I mean, everyone loves to look at a croissant. They're like some of the most beautiful things in the world. Yeah. A lot of croissants, a lot of like cuigamon coming across my. Is that how you say it? Cuigamon. Yeah. Ah, I've been saying it wrong my whole life. What have you been saying? What language is that? It's French, but it's. I just said cuigamon. Queen? Queen. Like a queen. No, I think it's cuigamon. It is Breton, so it's from Brittany. Anyway, I've been seeing a lot of cuigamon on my feeds. A lot of like sweet, savory pastry confections. I've weirdly become a, kind of a, had a sweet tooth in the last few years. And I feel like when I first started cooking, I was like the girl who made like weeknight pastas. Yeah. And now I'm like the girl who like makes cakes also and likes fun cookies. And I don't know. I guess my sweet tooth developed in my old age. I love visiting Tokyo in the wintertime. It's a little calmer, less chaotic, and the city looks beautiful covered in snow. Also, wintertime means soup. You've got your udon. You've got your ramen. You've got your soba. It's also time to eat odon, a sort of Japanese hot pot with simmered fish cakes, tofu, eggs, and daikon. And a dashi broth. It's one of my favorite things to eat. When I'm in Tokyo, I love to eat udon. to stay in ibisu a short walk to shibuya but quieter less crowded more neighborhoody i love to get my film developed and walk past the store that only sells insanely cute bunnies there's a ramen spot that does an amazing yuzu shio ramen and you can find some of the best udon in the city in ibisu a short walk away is an amazing standing wine bar and one of my favorite places to drink natural wine in the whole wide world when you're on vacation making your own memories why not let someone else experience your neighborhood and live like a local that's why it's great to list your home on airbnb there's something special about a neighborhood coffee shop a quiet morning on a real front porch a street that feels lived in and when you list your place on airbnb it's like you're getting paid a little extra cash to go on vacation wouldn't it feel good to know your home is helping create memories for other friends your home might be worth more than you think find out how much at airbnb.com/home. what's like a one piece of advice that you would give to like someone trying to cook like just like a tiny thing that can change the way someone cooks that's like a really simple thing you can buy at a grocery store like just a technique or something i would say turn your burners up huh i think that most home cooks are afraid of high heat wow most cookbooks will tell you at the at a maximum they'll say like preheat your skillet to medium high and i'm like preheat it to high don't be scared crank it all the way up let's get color on on like let's drive off moisture let's caramelize if we want to get geeky about it like maillard reaction i feel like people most home cooks don't achieve the depth of flavor that they could because they're afraid of burning their food and so i think that's a really good way to do that so they instinctively turn their burners to like medium at most more often like medium low and it's just like nothing's happening in that skillet that's crazy because i don't know i would have thought that everyone was just cooking on high all the time i thought i feel bad i was like is that how you cook i just cooked i mean i'm asian you know so i like try to do like stir fry style for everything you know uh and i was always like oh maybe that's not the right way to do things all the time i i'd rather be i'd rather everyone have that like in ingrained in them and i feel like a lot of american home cooks they just fear burning and it's like burnt food is yummy too like you can take your food so far there's so much flavor that can be coaxed out of like something that's on the brink like think about like a charred pepper like when we grill we're like kind of burning things yeah we're charring things anyway and that's why we get all that like smoky flavor and it's like got bitterness and i have one more question i don't know i was wondering this do you ever smoke weed not when you're pregnant but like other outside of that no this is a california person i was wondering yeah um i have never loved smoking weed and i for many years didn't like i i hadn't smoked weed in so long until like no not six months pregnant it was longer than that like 10 months ago i went to a friend's house and i smoked weed it was like homegrown california weed from his garden and i got so high i was high for like 38 hours that's terrifying it should be illegal i i was like on the phone with my doctor being like something is not right like i i it was like psychotic and i was like to get prescribed he was he like talked me off the ledge and was like it will pass i promise you you do not need to take an anti-psychotic but like i it was like the next night after the party and i was like out at barbecue with my son and just like glazed over like i couldn't parent it was horrible um so fun for like one hour like i had the silliest hour of my life i've never laughed that hard in my life and then so miserable for the next 36 hours and i'm like hours is i'm good crazy that's crazy yeah get that off of the streets off the streets i'm not i will not be smoking weed anytime soon do you smoke weed no i i i take an edible sometimes go to sleep but i i'm also like i'm very sensitive i don't do caffeine i don't i don't know yeah i'm a baby you seem like a sensitive guy i'm a sensitive guy um now we're gonna play your favorite game oh what is that mary kill oh okay yeah i can do that yeah this is easy this is fun um okay we're doing sandwiches blt tuna melt chicken caesar wrap mary fuck kill it's tough it's a tough one i don't know what my choice is i do oh i know you're gonna have to kill something that you love and i'm sorry but you have to think i'm gonna kill the blt which sucks because we just talked about like how much we love a blt and especially shocking i know but like tuna salad gets me through so many moments in my life and a tuna melt like a great there's an amazing tuna melt from a diner in the town i grew up in the red hook diner and like if i could never have that specific tuna melt again it would be like a tragic existence for me and there is not like a iconic blt at a spot that i go to that like i would miss so like i would miss making my own but i don't know if i could ever give up the red hook diner or tuna melt i mean so anyway i'm killing the blt that is you're you're the chicken caesar wrap yeah oh wow i don't know but i guess so because like blt is just such a special sandwich and it's i guess in new york it's very special because you only get the really good tomatoes like for like two months and it's just like i look forward to it all year long i know have you had a really great one or you had that hot dog one i've been eating them like every other day they're amazing camporoso tomatoes oh yeah and then yeah i guess i marry the no no no i'm gonna the tuna melt because like nobody wants to be smelling like tuna all day every day and then i'll marry the chicken caesar wrap wow marrying the chicken caesar wrap yeah but that's like you know i get to eat my favorite food of all time caesar salad it is indefinitely this is only getting gonna get harder so that was difficult mary fuck kill dijon neo giardinio oh my god the dope pickle mayo all your ao flavors you're gonna have to kill one of your babies i'm sorry that is so annoying i think i would kill hot g because even though that was the one that started it all and it's like the sassiest one it's my favorite yeah but the dill pickle and the dijon neo have so many other uses they're a little more like yeah they're a little more like flexible in terms of like where they can show up totally and like i love making dill pickle tuna salad dill pickle chicken salad dijon neo and my egg salad i marinate my chicken indigena so it's like i feel like i'd be giving up a whole world of possibilities i don't know what you're talking about i don't know what you're talking about but i'd be giving up a whole world of possibilities but then as for who i marry and who i think i'm marrying dijon neo and then i'm dill pickle because dill pickle is like yeah yeah it could be a lot it's fun but it's like it's a fun time once a week like do i need it every night of my life now now it's time to just take a quick look at your fridge first and foremost you have a beautiful fridge like this is fridge goals the sub-zero it's like it's spectacular it's so yeah it's not mine i'm in a rental but yes it's so nice it is george's the thing that stuck out to me first and foremost is you have oat milk you have regular milk and you also have malk what do you have oat milk it's another oat milk you have two oat milks two yeah okay well let me just tell you okay i have whole milk because i drink a cafe au lait every morning so it's half coffee half steamed whole milk nothing else will do anything else just ends up tasting watery it's nothing's creamy enough so it's whole milk for my cafe au lait i have oat milk the barista blend like oatly or the koji oat milk normally in the carton for london fogs which are normally like the second beverage of the day that i make at home i've become obsessed with tea in the last couple of years earl grey tea specifically and also when you're pregnant you're not supposed to drink a lot of caffeine so i drink a lot of tea lattes you know they're still caffeine it's like light um so the oat milk i feel like um enhances like there i put vanilla in it i'll do like a little bit of vanilla bean paste a little and i'll buzz it up with the oat milk and then earl grey and honey so that's for that and then the oat malk i usually get the vanilla flavored oat malk and i love that with my cereal with salt with salt because i like the i like it to be like light and vanilla like it it basically i have found a vanilla oat milk basically like makes cereal all cereal kind of tastes like lucky charms and like wow lucky charms are the best that is i love that hack so that's why is this mortadella or something in this tray yeah you got some meats in there for sure that's another thing that i'm not supposed to be eating when i'm pregnant but i do anyway is deli meats it is jala salami rosemary ham and uh smoked turkey and they're from this like shop in town that like does it all in house delicious we we eat so much deli meat in this house i mean you own a like a mayo company you have to be eating precisely it's your job it's my job it's my job and we do and if we don't if we don't have bread we're doing roll-ups and you know what i mean like roll up straight out of the fridge you know what i mean like roll up straight out of the fridge you know what i mean like roll up straight out of the fridge you know what i mean like roll up straight out of the fridge you know what i mean like roll up straight out of the fridge you know what i mean like roll up straight out of the fridge you know what i mean like roll up