Lauren Goode: My suggestion is, I’m going to place you on the spot, Snack.
Michael Calore: OK.
Lauren Goode: Mike is a superb chef.
Joe Ray: So I hear.
Lauren Goode: He’s actually, actually good. When I first moved into my present condominium, this was a couple of yr in the past, Mike and Boone occurred to be over one evening and issues have been going late. We have been getting hungry, and I mentioned, possibly we should always simply order some meals. And Mike mentioned, “No, no, no … Let me just see what you have in the kitchen here.” Rummaged round, made us this scrumptious vegan—as a result of he’s a vegan, for these of you who take heed to this podcast know this, as a result of we speak about all of it the time.
Joe Ray: Mushroom man.
Michael Calore: No, we do not.
Lauren Goode: Right? No, we do.
Michael Calore: Anyway, please go on.
Lauren Goode: We speak about all of it the time.
Michael Calore: Continue to sing my praises.
Lauren Goode: Mike’s like, please go on.
Michael Calore: Please go on.
Lauren Goode: Please proceed. He made this scrumptious spaghetti with capers and crimson pepper flakes. And what else was in it? Onion.
Michael Calore: Tomato.
Lauren Goode: Well, tomato. Yeah. And then I believe possibly we had some vegan cheese on it. I undoubtedly had common parmesan. It was so scrumptious. Boone, do you keep in mind this? Yeah. Boone is nodding. He’s nodding. Not audibly. And then I went to your home and loved Thanksgiving final yr with you and your spouse Hilery. And you guys made a vegan “sidesgiving,” which was completely scrumptious. And I ate the leftovers for about three days afterwards.
Michael Calore: Me too.
Joe Ray: The better part of Thanksgiving.
Lauren Goode: So good. The absolute better part. There was this cannellini bean dish.
Michael Calore: Oh sure.
Lauren Goode: And the stuffing was unbelievable. And then Mike lately came to visit to my place and we have been doing a little batch cooking for a buddy of ours who wanted some meals and made this pasta e ceci. Am I saying that accurately?
Michael Calore: Yeah. Or—
Joe Ray: Ceci.
Michael Calore: It was pasta e ceci.
Joe Ray: Oh.
Lauren Goode: It’s pasta e ceci.
Michael Calore: Yeah. The beans have been chickpeas.
Lauren Goode: But you say ceci proper?
Michael Calore: Si, certo.
Lauren Goode: OK. Gosh, my Italian great-grandmother could be very disillusioned in me proper now. Didn’t communicate a phrase of English. But yeah, it is unbelievable. And I believe it is a New York Times recipe?
Michael Calore: It is, yeah. It’s tailored. Adapted.
Lauren Goode: It’s so, so good. So I’ve made it like 5 occasions since then. And then, this additionally consists of crimson pepper flakes and also you generally is a little bit beneficiant with them. The first batch you made, Mike, there was so much of spice in it. And so then I froze it and by the time I opened it up and heated it up once more, the flavors had actually settled and it was, wow. Just thoughts blown.
